Guess what? The year’s almost up and we’re still not finished with our apple harvest! The recipes which ask for a lot of apples are the most welcome these days – we’re desperately trying to deal with all the remaining BOXES of apples. And guess what? We’re just a tiny bit tired of apples… Well, just a bit : )
A year ago – Vermont Sourdough and Yellow Roses
Two years ago – All the Soviet Children…
Three years ago – Flammekueche (I just neeeeed to repeat that!)
Old-Fashioned Apple Slab adapted from www.kingarthurflour.com will make a maxi-apple-fitting pie with very tasty pastry and soft-soft filling. The original website will give you all the necessary instructions. Here are my changes:
Ingredients: Used milk powder instead of buttermilk powder (never seen that in Russia!). Used butter instead of vegetable shortening (the same situation). For the topping I used some kefir instead of milk or cream and for the glaze I used maple syrup.
The procedure might appear complicated but it’s worth it! When I was baking the pie, it started getting brown too quickly, so I moved it to the next-to-bottom rack.
Result: The pastry is flaky, not very sweet and surely tasty, while the filling is really sweet and soft. The maple glaze once set creates a flavourful ‘crust’ on top of the soft pie, mmmm! And what is even more pleasing is that you can fit in a fair amount of apples! And I think this would work with other fruit too.
And now a Greek recipe which I made back in June, when there were just apples from the supermarket but already a clear understanding that for a number of months we will certainly NOT need to go shopping for apples! Forgot about this one and now, looking through the drafts and unfinished posts, I found the unattached pictures of the crumble:
Crumble Tarte with Apples, Pears and Raisins adapted and translated from Gastronomos magazine vol. 90, October 2013 – will make a super sweet Greek-size treat! See my remarks in italics.
- your favourite pastry recipe for double-crust pie – the recipe says 650 g but I used less
- 60 g melted butter – I did not add this
- 3 pears, cut whole in thin rounds – I used 2
- 2 apples, cut whole in thin rounds – I used 1
- 200 g raisins – I am not a big fan of these, so I added less
- 60 g brown sugar – less cause I added a bit of honey and still the crumble was very sweet!
- 1 tsp cinnamon
For the crumble:
- 80 g brown sugar – less + added cinnamon
- 80 g butter, roughly grated – less
- 80 g hazelnuts, roughly chopped
Pre-heat the oven to 170 ‘C.
Keep one sheet of pastry in the freezer. Grease a rectangular or square baking dish and place the other sheet of pastry on the bottom. If you’re using a ready-made pastry, then defrost it according to the instructions. Cover the dish with a towel and leave it to set it the fridge.
Meanwhile, prepare the crumble. In a bowl mix all the crumble ingredients and place in the fridge.
Take the dish out and line the bottom with the apple and pear slices, buttering each layer up (which I skipped) and sprinkling with raisins, sugar and cinnamon.
Take the other sheet of pastry from the freezer, roughly grate it and add to the crumble ingredients. Mix carefully and cover with it the fruit layers.
Bake for about 40 minutes until it gets brown and crunchy.
Result: The pears and hazelnuts do add some extra flavour to this crumble! It was veeeery sweet and I like the combination of the pretty soft filling and the nutty top. Not a very Greek recipe (an authentic one would have like 6 eggs =) but certainly very Greek-sweet!
Adding this to my Apples page.
P.S. It’s been snowing like hell today… Found out that I’m able to bake some bread rolls without a recipe running temperature about 39.1… New record : )