Skillet-Baked Pear-and-Apple Crisp


Perfect in the fall, when apples and pears are at their best, this cinnamon-spiced crisp brings together a flawless blend of smooth, tart, and spicy seasonal flavors. If you prefer, swap out the Cognac here for bourbon.

Ingredients:

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Topping

  • 1 cup(s) light brown sugar
  • 1 cup(s) all-purpose flour
  • 1/4 cup(s) pecans
  • 2 teaspoon(s) ground cinnamon
  • 1 stick(s) unsalted butter, cut into cubes

Filling

  • 1 1/2 pound(s) Granny Smith apples, peeled, cored, and thinly sliced
  • 1 1/2 pound(s) firm Bartlett pears, peeled, cored, and thinly sliced
  • 3/4 cup(s) dried currants
  • 1/4 cup(s) light brown sugar
  • 2 teaspoon(s) ground cinnamon
  • 1/4 teaspoon(s) ground cardamom
  • 1/4 cup(s) honey
  • 2 tablespoon(s) Cognac
  • Vanilla ice cream, for serving

Directions

  1. Preheat the oven to 350 degrees Fand butter a 12-inch cast-iron skillet.
  2. In a food processor, combine the sugar with the flour, pecans, and cinnamon. Add the butter and pulse until the mixture is fine. Transfer the topping to a bowl and press into clumps.
  3. In a large bowl, combine the apples and pears with the currants, sugar, cinnamon, cardamom, honey, and Cognac, and stir until the sugar is dissolved. Spread the fruit in the skillet and scatter the topping over the fruit.
  4. Bake the crisp in the center of the oven for about 1 hour, until the fruit is bubbling and the topping is browned. Let cool for 20 minutes before serving with ice cream.

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The Perfect Fall Dessert (It’s This Rustic Apple Tart!)


Rustic Apple Tart

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“I love baking with puff pastry! It’s flaky, delicious, and (best of all) ready to use in the freezer section of your grocery store. Today, I’m using puff pastry as the crust in a rustic apple tart. This dessert really couldn’t be easier — just score a border in your pastry before adding your apples and brushing everything with a quick egg wash before baking. After 35 minutes, this beautifully seasonal dessert is ready to serve (we suggest bringing out some vanilla ice cream, too!).”

1 sheet frozen puff pastry (from a standard 17.3-ounce package), thawed
Flour, for work surface
3 Granny Smith apples
1/3 cup sugar
1 large egg yolk, beaten with 1 teaspoon water, for egg wash
2 tablespoons unsalted butter
2 tablespoons apple jelly, or apricot jam

1. Preheat oven to 375 degrees. Open pastry sheet and remove paper. Fold sheet back up. On a lightly floured work surface, roll out pastry sheet (still folded) to an 8-by-14-inch rectangle. Trim edges with a pizza cutter or sharp paring knife. Transfer to a baking sheet; place in freezer. Peel, core, and slice apples 1/4 inch thick. Toss in a large bowl with sugar.

2. Brush pastry with egg wash, avoiding edges. Use a sharp paring knife to score a 3/4-inch border around pastry (do not cut all the way through). Place apples inside border, and dot with butter. Bake until pastry is golden and apples are tender, 30 to 35 minutes.

3. In the microwave or a small saucepan, heat jelly with 1 tablespoon water until melted. Brush apples with glaze. Serve tart warm or at room temperature, cutting into pieces with a serrated knife.

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6 Amazing Apple Pie Recipes


Apples are the craze during the fall season. You have the classic red, Granny Smith, Gala, Golden, Fuji, and more. From the red to the golden yellow, the sight of an apple shows us fall has arrived. Not only does this fall fruit taste great off the branch, but it serves as one of pie’s best fillers.

Apple pie has always been an age-old favorite, dating back to 1390. The first-ever recorded apple pie recipe was created by the Master Cooks of King Richard II. Back then, sugar was scarce and pie crusts were not intended for eating, but just for storage. In the last 600 years, apple pie has had a major makeover with sweet sugars, delightful spices, and flaky crusts. Since 1390, we’ve seen traditional apple pies, French apple pies, and apple pie “à la mode” (popularized in the 1890s by Charles Watson Townsend after a trip to New York). Apple pie may not have originated in America, but it will always be an American favorite.

Salty Caramel Apple Pie 

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Recipe

Nothing says “Autumn” quite like a homemade apple pie! In this caramel apple recipe, the apple remains the star of the show but, in a wild-card move, I’ve added fleur-de-sel to bring out the robust, hidden flavor notes of the fruit’s natural sweetness. Enjoy!

 Apple Crumb Pie

Here’s a fantastic pie from Tate’s Bake Shop, located in Southampton. The balanced combination of tart filling and sweet crunchy topping in this apple crumb pie is excellent. If you like your pie less sweet, leave off the crumb topping and top the filling with pie pastry for traditional apple pie.

Apple Crumb Pie

Recipe

Apple Pie with Cream Cheese Pie Crust

Here it is, the pie I made earlier this week with cream cheese and apples picked at a friend’s wedding in Santa Cruz. I ended up taking this apple pie to my office after I photographed it, and there wasn’t anything left on the plate by the time I came back 15 minutes later.

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Recipe

McDonald’s Apple Pie

Ah, McDonald’s apple pies – we liked you better when you were fried, but we also understand why that can’t be anymore. Ever since McDonald’s started transitioning their menu to target a nutritionally conscious crowd, we’ve had to settle for our dessert pies un-fried, which are technically turnovers, baked but still delicious. Introduced in the late 1960s, these small dessert treats were hits immediately. There’s nothing more American than hamburgers, fries, milkshakes, and pies – and you can find them all under the golden arches.

fried-apple-pie-filling

Recipe

Bacon Weave Apple Pie

This recipe brings apple pie to the next level and gives the dessert a meaty upgrade. We took an American classic and added sweet flavored bacon inside the pie, added it to the crust, and made a deliciously beautiful bacon-weaved top.

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Recipe

Cheddar Cheeze-It Apple Pie Recipe

Adapted from one of chef David Burke’s creations, the original version of this recipe already had Cheddar cheese in it, but we gave it an extra dose with Cheez-It crackers.

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Recipe

 

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