Showing posts with label Cinnamon. Show all posts

My Grandmother's Apple Pie

This apple pie is the ultimate comfort food. It was originally my grandmother's recipe, who taught my mother how to make and who subsequently taught me how to make. I grew up eating this apple pie and trust me... no apple pie can compare to this, once you've had it; you'll never buy a store-bought pie again.

Preheat the oven to 425 degrees.

To begin, you make the pie crusts first. You can absolutely use store-bought pastry dough that come two in a box, but that's cheating in my eyes. I just can't do it! This pie crust recipe is to die for. It's better than any pie crust from a store-bought pie you'll ever have. Really!

1 Pate Brisee Dough Recipe

Apple Pie Filling:
3/4 cup sugar
1/4 cup flour
1/4 tsp nutmeg
1/2 tsp cinnamon
dash salt
6 cups thinly sliced apples (I prefer Gala; I don't like tart green apples)
2 Tbs butter, cubed into 8 pieces

When I make the filling, I blend together the sugar, flour, spices and salt. That way, when I'm peeling and cutting the apples, I can add them right to the mixture (mixing occasionally) so they don't begin to brown. You do not need lemon juice for this apple pie if you prepare the filling this way. The lemon juice only stops the apples from browning.

When the filling mixture is complete, roll out one part of the pie crust dough into a circle 1/8" thick. Place into an non-greased pie dish and fill with the apple mixture. Distribute the cubes of butter on top of the apple mixture. This will give the pie some moisture as well as extra flavor. Roll out the second piece of doll to the same thickness and place on top, cutting off excess dough and crimping the edges so it's completely sealed. Unsealed edges will result in bubbling filling spilling out of the sides and a smokey mess billowing out of your oven! If you want to play it safe, you can place a cookie sheet on the rack below the pie. Make sure to cut an X slit in the top middle of the pie so steam can escape.

Bake the pie at 425 degrees for 40 to 50 minutes, until the crust begins to brown and juices bubble from the slit in the top. If at any time throughout baking the crust begins to brown too fast, you can place foil on top to prevent any further browning.

Let the pie sit and cool before immediately cutting right into it. The filling will ooze out everywhere and it'll be a mess, if it isn't given an opportunity to properly set. Enjoy!
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Masala Chai Tea

A few months back, I purchased a large bag of fresh green cardamom pods. I had bought them intending to attempt to recreate murgh makhani (butter chicken in Indian) that I had tried at a local restaurant. Ever since, I've been trying to come up with new recipes and ways to cook with these little green aromatic pods. These pods smell absolutely divine! One recipe that caught my eye, was Indian masala chai tea. The recipes I have found for masala chai have a few things I simply don't think would be very appealing in my tea. One such spice is black pepper. The other thing is milk. Being lactose intolerant, I have to avoid milk.. so that's instantly kicked out of the recipe. Soy milk would be a great alternative, though.

What I was left with was a simple spiced tea that everyone has complmented. It took a bit of tweaking to get the amount of spices right, but I got it! Personally, I make this masala chai by the gallon and keep it in the fridge, so that's what this recipe will reflect. Here are the ingredients:

6 bags of black tea
15 cardamom pods, crushed (I use the pointy end of a meat cleaver)
3 cloves
1 stick of cinnamon, broken into thirds
1/2 cup honey
1/2 cup sugar (more or less, depending on your tastes)

When I make my tea, I pour the honey and sugar into the bottom of my jug and fill it with boiling water. I then take the six tea bags and use the strings to tie them together. When it comes to steeping the spices, I use cheese cloth. I cut off roughly a 6-7 square inch piece from the roll and place the spices in the middle. I crush the cardamom pods directly on the cheese cloth. Pull the four corners together, twist it a bit and then using the string from the tea bags, tie it shut so the tea bags and the spice pouch are tied together. That way you can easily steep your tea and then pull out the tea bags and spice pouch in one go.

Let the tea steep in the hot water for roughly an hour. This will give the spices enough time to steep, but you can take out the tea bags until it's to the strength of your liking. Store in the fridge.
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