It's Good Though…

Yield: 6 to 8

Prep: 30 Cook: 50

For the galette dough:

• stick (8 TBS) very cold unsalted butter
• 4TBS ice water, divided
• 1½cups AP flour
• 2TBS granulated sugar
• ¾tsp kosher salt

For the filling:

• 1½lb sweet apples (3 to 4 medium), such as Golden Delicious, Fuji, Gala
• ½medium lemon
• 1TBS granulated sugar, plus more as needed
• ¼tsp ground cinnamon
• ¼tsp ground ginger
• 1½tsp turbinado, sanding, or granulated sugar
• 1TBS or so of honey or apple jelly, for glazing (optional)

Make the galette dough:

Cut 1 stick of very cold  butter into 16 pieces. Prepare a small bowl of ice water. Place 1½ cups AP flour, 2 TBS granulated sugar, and ¾ tsp kosher salt in a food processor fitted with the blade attachment. Pulse a couple of times to blend. Scatter the pieces of butter over the dry ingredients and pulse until the butter is cut into the flour, about 6 to 10 pulses. At first you’ll have a mixture that looks like coarse meal and then, as you pulse more, you’ll get small flake-size pieces and some larger pea-sized pieces too.

Add 2 TBS of the ice water and pulse, then add the remaining 2 TBS ice water and pulse and continue until all the water is in. Then work in longer pulses, stopping to scrape the sides and bottom of the bowl if needed, until you have a dough that forms nice, bumpy curds that hold together when you pinch them.

Turn the dough out onto a work surface and knead it gently to bring it together. Gather the dough into a ball, flatten it into a disk, and put it between two large pieces of parchment paper. Immediately roll the dough into an 11- to 12-inch round. Don’t worry too much about getting the exact size or about having the edges of the round be perfect – ragged is pretty for a galette or other rustic tart. The dough will be thicker than you think it should be, and that’s fine – it’s what you need for a free-form pastry.

Slide the rolled-out dough, still between the sheets of paper, onto a baking sheet or cutting board and refrigerate for at least 2 hours.

Assemble and bake the galette:

Arrange a rack in the middle of the oven and heat the oven to 400ºF.

Peel, halve, and core about 1½ pounds sweet apples. Working with one half apple at a time, place cut-side down on a cutting board and slice crosswise into pieces that are about ¼-inch thick (a little thinner is fine). Toss the slices into a large bowl and squeeze most of the juice from ½ medium lemon (about 2 TBS) over the apples.

Add 1 TBS granulated sugar, ¼ tsp ground cinnamon, and ¼ tsp ground ginger, and stir everything around until the apples are coated. Taste a slice to see if you want more lemon juice or sugar. (You can keep the apples at room temperature for up to 1 hour.)

Slide the galette dough onto a baking sheet. Remove the top sheet of parchment and let it sit at room temperature for a few minutes, just so that it’s pliable enough to lift and fold without cracking.

Using a slotted spoon (or your hands), lift the apples out of the bowl and mounding them in the middle of the dough.

Pick up the edges of the dough and fold them up against the apples. As you fold, the dough will bend, ruffle and pleat on itself, and that’s what you want. Don’t worry about being neat or about getting everything even. If you see any cracks, fix them by smoothing them with a little water on your finger. If there’s any liquid left in the bowl, pour it over the apples. (You shouldn’t have a lot, but if you do, just pour over 1 to 2 TBS of it.)

Brush the dough lightly with water and then sprinkle with 1½ tsp turbinado sugar.

Bake the galette until the apples are tender—poke them with a skewer or the tip of a paring knife to test, 45 to 50 minutes. (Check at 30 minutes and loosely tent the crust or the apples with aluminum foil if you think the crust or apples are browning too quickly.)

Place the baking sheet onto a wire rack. If you want to glaze the apples, warm 1 TBS honey or jelly (add a splash of water to the jelly) until it liquefies (you can do this in the microwave or on the stovetop), then brush a thin layer over the apples. Wait until the galette is just warm or reaches room temperature to serve.

Yield: one 9-inch pie

Bon Appétit

No booze, no chocolate, no hard-to-find ingredients in this rendition of the classic Thanksgiving pie. In this pecan pie recipe, we focused on the things that matter: the deep flavor of toasted pecans and a caramelly custard.
Filling and assembly:

• 2cups pecan halves
• 4large eggs, room temperature, beaten to blend
• 1cup light corn syrup
• ⅔cup (packed) light brown sugar
• 1TBS robust-flavored (dark) molasses (not blackstrap)
• 1TBS vanilla extract
• 1tsp kosher salt
• 6TBS unsalted butter, melted, slightly cooled

Filling and assembly:

Preheat oven to 350°F. Toast pecans on a rimmed baking sheet until browned and fragrant, 8–10 minutes. Let pecans cool.

Reduce oven temperature to 325°F. Whisk eggs, corn syrup, brown sugar, molasses, vanilla, and salt in a large bowl until smooth. Slowly whisk in melted butter until combined. Fold in pecans and pour into cooled crust.

Bake pie until edges are set and slightly puffed but center is recessed and wobbles like Jell-O, 55–70 minutes (it will continue to set after baking). Transfer to a wire rack and let cool for at least 3 hours before slicing. Serve with ice cream.

Do ahead: Pie can be baked 1 day ahead; tightly wrap and chill. Serve warm or at room temperature.

Yield: 8

Adapted from: Food & Wine

This rich and decadent custard topped with crisp caramel topping comes from the famed Le Cirque restaurant in New York City.

• 4cups heavy cream
• 1vanilla bean, split lengthwise
• pinch of salt
• 8egg yolks
• ¾cup plus 2 TBS granulated sugar
• 16tsp turbinado sugar, for glazing

Preheat the oven to 300°F. In a medium saucepan, cook the cream with the vanilla bean and salt over moderate heat until the surface begins to shimmer.

In a large heatproof bowl, blend the egg yolks and granulated sugar with a wooden spoon. Slowly add the hot cream mixture, stirring gently. Strain the custard into a large measuring cup, skim off any bubbles.

Arrange 8 shallow 4½-inch-wide ramekins in a roasting pan (see Note). Slowly pour the custard into the ramekins, filling them almost to the top. Set the roasting pan in the center of the oven and carefully pour in enough hot water to reach halfway up the sides of the ramekins. Cover the pan loosely with foil and bake for about 1 hour, or until the custards are firm at the edges, but still a bit wobbly in the center.

Transfer the ramekins to a wire rack to cool completely. Cover and refrigerate until cold, at least 3 hours or up to 2 days.

Set the ramekins on a baking sheet and blot the surfaces of the custards to remove any condensation. Using a small sieve, sift 2 tsp of the turbinado sugar over each custard in a thin, even layer. Use a kitchen torch to toast the custards until the sugar is evenly caramelized, 15-45 seconds. Let cool slightly and serve at once.

Yield: 4

https://recipesfiber.com/swedish-apple-cake/

Cozy, irresistibly moist dessert that brings out the best in every juicy apple! Imagine gathering around the table on a crisp evening, your home filled with the scent of tender apples and cinnamon wafting from the oven. This cake is a brilliant reminder that the simplest recipes are sometimes the most rewarding. Swedish Apple Cake isn’t just quick to make—it’s a family pleaser and makes for a perfect weekday treat or casual weekend dessert.
Prep: 15 Cook: 45

Cake Ingredients:

• ½cup butter at room temperature
• 1⅔cups sugar
• 2large eggs
• 1½tsp vanilla extract
• 1½cups AP flour
• 1tsp baking soda
• 1tsp salt
• 1½tsp cinnamon
• ½tsp nutmeg
• 3cups diced and peeled apples (about 2 large apples)
• ¼cup chopped pecans or walnuts (optional)

Caramel sauce ingredients:

• 1⅓cups brown sugar
• 2TBS half & half
• 4TBS butter

Preheat your oven to 350°F. Grease a 9-inch round or square cake pan and set aside.

In a large mixing bowl, cream together the room temperature butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each, then stir in vanilla extract.

In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.

Gradually mix the dry ingredients into the wet mixture, stirring just until combined. The batter will be thick.

Gently fold in the diced apples and optional chopped nuts, distributing them evenly throughout the batter.

Spread the batter evenly in the prepared pan.

Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean and the top is golden-brown.

While the cake bakes, make the caramel sauce. In a small saucepan, combine brown sugar, half & half, and butter. Cook over medium heat, stirring until the butter melts and the sauce is smooth and slightly thickened (about 3-5 minutes).

When the cake is done, remove it from the oven and poke small holes all over the top using a skewer or toothpick.

Pour the warm caramel sauce over the cake and allow it to soak in for at least 15 minutes before serving.

Slice and serve warm, or at room temperature, with more caramel drizzle if desired.

Yield: 12

Billy Parisi

This delicious homemade apple cake recipe is easy to prepare and is topped off with an amazing vanilla custard sauce.

For the cake:

• 4cups AP flour
• 1cup sugar + 3 TBS
• 1TBS baking powder
• ½tsp sea salt
• 1½tsp cinnamon
• 8oz cold unsalted butter
• 2peeled cored and large diced granny smith apples
• 2peeled cored and large diced golden delicious apples
• 4large eggs
• 2tsp vanilla extract
• 1cup whole milk

For the custard:

• 4egg yolks
• 1cup whole milk
• ½cup sugar
• 1tsp good vanilla extract

Preheat the oven to 375°F.

Cake:

In a food processor, cream the flour, 1 cup of sugar, baking powder, salt, cinnamon, and butter until the butter is the size of rice. Remove to a large bowl.

Fold in the apples using a spoon until they are completely coated.

In a separate bowl whisk together the eggs, vanilla and milk and then combine it into the flour-butter-apple mixture until combined. It should resemble a thick dough.

Transfer the mixture to a 9” greased spring form pan and bake in the oven at 375°F for 80 to 90 minutes or until golden-brown on top and firm in the center.

Cool completely on a rack to room temperature before slicing and serving.

Custard:

Whisk together the egg yolks in a medium size bowl. Set aside.

Heat the milk and sugar in a medium size pot over medium heat just until lightly boiling.

Slowly pour the mixture into the bowl with the eggs while continually stirring and then pour the mixture back to the pan over low heat and stir until it becomes very thick, think alfredo sauce.

Finish by whisking in the vanilla and then pour a small amount over a cooled slice of cake.

Make-ahead: You can make this cake up to 2 days ahead of time. See storage instructions below.

How to store: You can cover and keep at room temperature for 3-4 days. Cover and keep it in the refrigerator for 5-6 days and freeze it covered for up to 3 months. Be sure to thaw it in the refrigerator for 1 day before serving.

If you want to prep everything up to make for another day, the apples will hold well in pineapple juice for up to 3 days.

To cream the dry ingredients together with the butter, feel free to put all of it in a food processor and pulse until the butter is incorporated.

If the top of the cake starts to brown too quickly, place a piece of parchment paper on top by just laying it on there or tent it with a piece of foil.

Yield: 36

All Recipes

These thumbprint cookies are filled with raspberry jam and drizzled with a sweet glaze. They look so pretty on a cookie tray and taste delicious!
Prep: 30 Cook: 15

• 1cup butter, softened
• ⅔cup white sugar
• 1¼tsp almond extract, divided
• 2cups AP flour
• ½cup seedless raspberry jam
• ½cup confectioners’ sugar
• 1tsp milk

Gather all ingredients.

Preheat the oven to 350°F.

Beat 1 cup butter and ⅔ cup white sugar together in a medium bowl until creamy. Mix in ½ tsp almond extract. Add 2 cups flour and mix until dough comes together.

Form dough into 1½-inch balls and place on ungreased cookie sheets about 2 inches apart. Use your thumb to press down and make a dent in the center of each ball, then fill with jam.

Bake in batches in the preheated oven until edges are lightly browned, about 14 to 18 minutes, allow to cool on cookie sheet for a few minutes.

Mix ½-cup confectioners’ sugar, 1 tsp milk, and remaining ¾ tsp almond extract together in a medium bowl until smooth: drizzle lightly over warm cookies.

Yield: 1 9-inch pie

http://www.texascooking.com/recipes/pumppecanpie.htm

This is an excellent pie. The layers remain separate and distinct, and the flavors complement each other beautifully.
Prep: 15 Cook: 50

• Unbaked 9-inch deep-dish pie shell
• 1large egg, slightly beaten
• 1cup pumpkin purée (fresh cooked or canned)
• ⅓cup sugar
• 1TBS heavy cream, half-and-half or whole milk
• ½tsp cinnamon, rounded
• ¼tsp nutmeg
• ¼tsp ground ginger
• 2large eggs, slightly beaten
• ⅔cup light corn syrup (Karo)
• ½cup sugar
• 3TBS butter, melted
• ½tsp vanilla extract
• 1cup chopped pecans

Preheat oven to 375°F.

For the pumpkin layer:

Combine 1 egg, 1 cup pumpkin, ⅓ cup sugar, 1 TBS heavy cream, ½ tsp cinnamon, ¼ tsp nutmeg and ¼ tsp ginger. Spread gently over bottom of unbaked pie shell.

For the pecan layer:

Combine 2 eggs, ⅔ cup corn syrup, ½ cup sugar, 3 TBS butter and ½ tsp vanilla. Stir in 1 cup pecans. Gently spoon mixture over pumpkin layer in pie shell.

Place pie on a sheet pan and bake for 50 minutes.