July 31, 2016 § 8 Comments
We’ve had a great spring and summer so far here in Vermont. Not too much rain but that doesn’t seem to bother the blueberries. I’ve been picking my weighted down bushes non stop for a few weeks now. Besides freezing them I’ve made lots of muffins and scones, but wanted to do something a little different with my latest score.
Food and Wine recently had this hand pie recipe and they looked so delicious I had to try them. The recipe is quite easy though I added a few tips as you’re assembling them. I also substituted half white spelt flour and half Einkorn flour for the all purpose. And I had to add some lemon zest because blueberries and lemon zest are a match made in heaven. Try a bowl of berries with sweetened whipped cream sprinkled with lemon zest for dessert one night. Sublime!
So if you find yourself with some blueberries on a rainy Sunday and get the urge to bake, try these.
Blueberry Hand Pies
2 cups all purpose flour or 1/2 white spelt, 1/2 Einkorn flour
1/2 cup confectioners’ sugar
1/2 tsp fine sea salt
1 1/2 sticks cold unsalted butter, cubed
1 large egg yolk
1/4 cup ice water
2 cups blueberries
1/2 cup sugar ( I used a little less)
2 TBL flour
2 TBL fresh lemon juice
grated lemon zest
1/4 tsp fine sea salt
1/4 tsp cinnamon
1 large egg beaten with 1 tsp water
Turbinado suger for sprinkling or vanilla sugar
Make the dough:
Whisk flour, confectioners’ sugar and salt in large bowl. Cut in butter with a pastry cutter or 2 knives until mixture resembles coarse meal with some pea sizes pieces of butter remaining.
Using a wooden spoon, stir in the egg yolk and water until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead gently until smooth. Cut the dough in half and shape into 2 disks and wrap in plastic. Refrigerate about an hour until chilled.
In medium bowl, toss the blueberries with sugar, flour, lemon juice, zest, salt and cinnamon.
On a lightly floured surface, roll out 1 disk of dough to a 16 x 9 in rectangle. Approximately. I didn’t get it quite that size. Dough should be about 1/8” thick. Use a 4 in. floured cookie cutter, plate or even a glass to cut out 8 rounds from the dough. I didn’t get 8, only 7 so don’t worry about that either.
Spoon 2 TBL of the filling into the center of each round and fold the dough over.
Tip: After you fold the dough over, push the berries down a bit so they’re evenly spread out. Using the tines of a fork, seal the edges.
Tip: Each one takes a few minutes so while you fill them, put the other cut outs back in the fridge to keep cold. You want to keep the butter cold.
Transfer as you make them to a parchment lined baking sheet, about 1 in apart and put in fridge. Chill about 30 minutes.
Preheat oven to 400 degrees. Brush the hand pies with the beaten egg wash and sprinkle with the sugar.
Bake about 15 to 18 minutes until nice and golden. Some of the juice will spill out.
Let cool a little, then dig in!
You can freeze these unbaked and pop in oven 25 minutes before serving.
Makes 14 to 16.
May 4, 2016 § 2 Comments
Although I’ve tried, I just can’t garden when it’s been raining for 5 days. Even with rain gear on I turn into a cold, muddy mess. You gardeners out there know how hard it is to stay out of the garden once spring has arrived!
So it’s to the kitchen I go. There’s a big bag of apples in my fridge that need to be used so I decided on this great recipe that a friend had sent me. It’s become one of my favorites now. As usual I substituted some of the ingredients for healthier ones and cut down the sugar by half. That’s something I do automatically now, things are way too sweet these days don’t you think?
The original recipe calls for vegetable oil and I never use that now. Instead I used healthy coconut oil and butter and added some lemon zest too.
Farmhouse Apple Pie Cake
6 to 8 Granny Smith apples ( I used half Empire)
1 TBL sugar, 1/4 tsp cinnamon for topping
1/2 cup sugar or 1/4 cup maple syrup
3/4 cup coconut oil, melted
3/4 cup unsalted butter, melted
2 tsp vanilla extract
zest from a large organic lemon
1 1/2 cup flour (I used Einkorn. White spelt or regular all purpose flour is fine too)
Preheat oven to 350 degrees. Grease a 9 or 10 in. springform pan.
Layer apples neatly in pan until almost to the top. Sprinkle with the cinnamon sugar mixture and lemon zest.
Mix batter by beating eggs and sugar until thick and fluffy. Add the melted oil, butter and vanilla. Mix well then add flour and beat all together.
Pour over the apples, then tap the pan on the counter so the batter gets to the bottom.
Bake about 1 hour and 15 minutes, checking as you get to the end of the baking time by testing with skewer, it should be dry.
Cool completely in the pan. This is important as the cake will fall apart if you try to remove it while it’s warm.
Serve with really good vanilla ice cream or sweetened whipped cream. And it’s even better the next day after everything settles and melds together.
Here’s the original recipe: