Pie
#COOKING: CLASSIC APPLE PIE RECIPE
Classic Apple Pie. As you might recall we went Apple Picking last week. What better way to celebrate the fruits (pardon the pun) of our labour than our Classic Apple Pie recipe? A flaky, buttery crust with chunky, tart and sweet Ontario apples in a goopy caramel-like filling. Autumn’s arrived. 🍎
Pie Pastry:
2 1/2 cups flour
1 1/2 tsps sea salt
1/2 cup butter, chilled
3/4 cup Crisco Golden All-Vegetable Shortening, room temperature
1/2 cup cold water
1 egg beaten, used as egg wash
Filling:
8 apples (we mixed McIntosh, Sweet 16 and Royal Gala), cored, peeled and cut into chunks and sprinkled with 1 tbsp lemon juice
1/2 cup water
3 tbsps flour
1/4 cup organic raw sugar
1/2 cup brown sugar
2 tsps cinnamon
3/4 tsp nutmeg
1 tbsp unsalted butter
Instructions:
1. Prepare pastry, combining ingredients, adding water 1 tbsp at a time, handling minimally. Knead dough gently on floured surface. Roll into ball. Chill minimum 2 hours, no more than 5 days.
2. Prep filling. In saucepan, bring butter, 1/2 cup water and sugars to boil. In separate bowl, beat flour with 3 tbsps water to form a slurry. Whisk this quickly into the water/sugar mixture till thick. Remove from heat. Run through sieve if lumpy. Transfer to a bowl and mix-in cinnamon and nutmeg. Set aside.
3. Preheat oven to 425°F.
4. Cut dough into halves. Shape into discs. Roll first half starting from center-outwards onto floured surface.
5. Fit dough into pie dish, covering edges. Fill shell with apple chunks and then pour sauce over top, covering evenly.
6. Take other half of dough and form circle large enough to cover top of pie dish, rolling center-outwards on floured surface. Use ruler and cut 10-12 equal size strips.
7. Layer strips, forming lattice over top of pie, sealing edges tight, pressing down with a fork.
8. Brush top of lattice using egg wash using brush or finger.
9. Place pie dish on baking sheet. Use foil and form a ring around edge of crust.
10. Bake for 15 minutes. Reduce heat to 350°F with pie in oven and bake another 35-40 minutes till golden. 10 minutes before finished, carefully remove foil ring.
11. Cool minimum 3 hours. Serve with ice cream.
Gallery:
(Photo/video credit: Mr. Will Wong)
#COOKING: PEACH COBBLER RECIPE
Peach Cobbler. Peaches are so in-season right now. It’s really your loss if you haven’t picked some up! This recipe is so easy even the most entry-level Baker can nail this! I like to add a bit of orange in as it complements peach so well. This takes exactly like Summer should taste. I like to add a bit of texture on-top in oats and almonds, but that’s completely up to you if you want to keep that in! It’s your life! I’m just saying it’s better with crunch. Not judging you. 🍑
Ingredients:
5 large peaches, skinned and cut into 1″ thick slices
1 cup flour
1 cup whole milk
3/4 cup organic raw sugar
1/4 cup brown sugar
1/4 cup oats
4 tbsps almond slivers, toasted
1/3 cup unsalted butter, melted
1 tbsp baking powder
1/4 tsp sea salt
1/4 tsp cinnamon
a couple pinches of nutmeg
zest of one orange
2 tbsps juice of orange
Instructions:
1. Pre-heat oven at 375°F.2. Pour melted butter into baking dish.
3. In large bowl, mix flour, 1/2 cup raw sugar, salt, baking powder and milk.
4. Pour batter over the melted better. Do not mix together.
5. In sauce pan, bring peaches, zest, juice and remaining sugar to boil. Remove from heat.
6. Pour peaches over batter mixture. Do not mix together. Sprinkle nutmeg, cinnamon, oats and almonds on-top.
7. Bake 40 minutes till golden and toothpick comes out clean when inserted.
8. Cool at room temperature. Serve with ice cream.
Gallery:
(Photo credit: Mr. Will Wong)
#COOKING: BOBA BUTTER TART PIE RECIPE
Boba Butter Tart Pie. Happy Canada Day! 🇨🇦 What better way to celebrate this wonderful country than an immersion of the classic Canadian Butter Tart and our favourite, Chatime Tea! Even if you can’t find those tea packets, use your favourite bold black tea.
Pie Pastry:
1 1/4 cups flour
3/4 tsp sea salt
1/4 cup butter, chilled
1/3 cup + 2 tbsps Crisco Golden All-Vegetable Shortening
1/4 cup cold water
Filling:
3/4 cup corn syrup
1/3 cup brown sugar
125g Instant Pearl Brown Sugar Tapioca
2 packets of Chatime Double Rich Roasted Milk Tea (or your favourite bold black tea)
1/2 cup raisins
1/4 cup butter
3 tbsps maple syrup
2 eggs
1/4 tsp sea salt
1/2 tsp vanilla extract
Whipped cream
Instructions:
1. Prepare pastry, combining ingredients, adding water 1 tbsp at a time, handling minimally. Knead dough gently on floured surface. Roll into ball. Chill minimum 2 hours, no more than 5 days.2. Roll dough out and fit into pie pan. Use fork to prick bottom of shell and crimp edges of crust. Chill another 30 minutes.
4. Soak raisins in warm water for about 10 minutes, drain.
5. Boil 1 cup water, soak two tea bags and add Instant Pearls. Soak 5 minutes and strain liquid. Mix pearls with raisins.
6. In sauce pan on medium-low heat, melt butter and mix with corn syrup, maple syrup, brown sugar, salt and vanilla till dissolved. Do not reach boiling point.
8. Line bottom of pie shell with raisins and tapioca mixture.
9. Pour butter-egg mixture over top.
11. Cool at room temperature minimum 3 hours. Store pie room temperature for up to three days. Reheat pie slices when ready to serve. Plate with a dollop of whipped cream.
Gallery:
(Photo credit: Mr. Will Wong)
#COOKING: KEY LIME PIE RECIPE
Key Lime Pie. Summer’s back and this is my favourite pie of all time. Nothing compares to sweet and tart. Best of all, it is real simple and requires minimal baking! Now that’s our kind of pie!
Crust:
1 1/2 cups Graham Crumbs
1/4 cup unsalted butter, melted
1/2 cup organic raw sugar
Pie Filling:
1 cup sour cream
1 can sweetened condensed milk
8 limes, juiced (abt 2/3 cup)
Zest of 4 limes (put aside 1 tsp)
Topping:
1 cup whipping cream
1/4 cup icing sugar
1 tsp vanilla extract
Instructions:
1. Preheat oven to 375°F.
2. Mix Graham Crumbs, butter and sugar. Line pie dish with crumbs.
3. Bake 7 minutes, careful not to burn. Place in fridge, cool 30 minutes to an hour.
4. In large bowl, mix sour cream, condensed milk, zest and juice.
5. Preheat oven to 350°F.
6. Pour filling into crust. Bake 10 minutes.
7. Cool at room temperature for 30 minutes minimum and chill overnight.
8. Prepare topping by whipping cream with handmixer.
9. Fold-in icing sugar with vanilla extract, using spatula. Scoop into piping bag and pipe on top of pie. Sprinkle reserved zest.
(Photo credit: Mr. Will Wong)
#COOKING: BLUEBERRY-PEACH PIE RECIPE
Blueberry-Peach Pie. A recipe for the scorching heat we’re experiencing! Nothing says Summer like these flavours. Topped with a scoop of vanilla ice cream, this is heaven! The crust is no fuss, just follow the steps! 🍑
Pie Pastry:
2 1/2 cups flour
1 1/2 tsps sea salt
1/2 cup butter, chilled
3/4 cup Crisco Golden All-Vegetable Shortening, room temperature
1/2 cup cold water
Filling:
5 peaches, skinned, pitted and sliced
2 small packs of blueberries
6 tbsps flour
1/2 cup + 1 tbsp organic raw sugar (or more if you like!)
1 1/4 tsp cinnamon
1/4 tsp allspice
1 tbsp unsalted butter
1 egg beaten, used as egg wash
Instructions:
1. Prepare pastry, combining ingredients, adding water 1 tbsp at a time, handling minimally. Knead dough gently on floured surface. Roll into ball. Chill minimum 2 hours, no more than 5 days.
2. Prep filling. Mix flour, sugar and spices. Add peaches and blueberries, mixing gently. Let stand half an hour.
3. Preheat oven to 400°F.
4. Cut dough into halves. Shape into discs. Roll first half starting from center-outwards onto floured surface.
5. Fit dough into pie dish, covering edges. Prick bottom with fork a few times. Scoop filling into shell. Cut-in bits of butter into filling. Chill 15-20 minutes.
6. Take other half of dough and form circle large enough to cover top of pie dish, rolling center-outwards on floured surface. Use ruler and cut 10-12 equal size strips.
7. Layer strips, forming lattice over top of pie, sealing edges tight.
8. Brush top of lattice using egg wash using brush or finger. Mix tbsp sugar and 1/4 tsp cinnamon and dust over lattice.
9. Place pie dish on baking sheet. Use foil and form a ring around edge of crust.
10. Bake for 20 minutes. Reduce heat to 375°F with pie in oven and bake another 30-35 minutes till golden. 10 minutes before finished, carefully remove foil ring.
11. Cool minimum 3 hours. Serve with ice cream.
(Photo credit: Mr. Will Wong)
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