Apple Crisp



Warm, crunchy, sweet, and comforting.  Apple crisp warms the soul and is truly a celebration of the season.  I wouldn't go as far to say I like apple crisp more than apple pie, but it is right up there in terms of culinary autumnal delights.

Apple crisp comes in so many different forms and just about every recipe I found for it is different, sometimes drastically.  From the amount of crisp topping, to whether or not to use a thickening agent in the apple mixture, the preferences vary greatly.  Such differences are what inspired me to come up with my own apple crisp recipe.

I prefer my apple crisp to have a thicker crisp topping, but not too much to overpower the apples.  The topping for my apple crisp is sweet and crunchy with just a little salt to enhance and bring all the flavors together.  I like to use regular rolled oats because I think they make the crisp look and taste better.

I add a thickening agent to the apples, in this case tapioca flour, because I don't like the apple juices to be runny.  The apples are seasoned in much the same was as the filling in Nonna's apple pie, with the addition of lemon juice and apple cider.  The apple cider adds a depth of flavor, and the lemon juice adds a bit of tartness that counters the sweetness of the topping nicely.

I've been tinkering with a recipe to call my own for the last couple apple seasons, and I am very happy with the end result.  This is truly my idea of what apple crisp should be.


Apple Crisp
Printable Recipe

Ingredients:
4 pounds Jonathan apples (or your favorite baking apple)
1 tablespoon lemon juice
2 tablespoons apple cider
1/3 cup granulated sugar
2 tablespoons brown sugar
2 tablespoons tapioca flour
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground ginger

Topping:

1 cup flour

1/2 cup sugar

1/2 cup light brown sugar
1/2 teaspoon kosher salt
3/4 cup rolled oats
3/4 cup (1 1/2 sticks) unsalted butter, diced and chilled

Directions
Preheat the oven to 350 degrees F.

Peel, core, and cut the apples into small wedges. Combine the apples with the lemon juice, cider, sugars, tapioca flour and spices. Pour into a 9 x 13 baking dish.

For the topping, combine the flour, sugars, salt, oatmeal, and cold butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until the mixture is crumbly.  (This can also be done by hand or with a fork).  Scatter the topping evenly over the apples.

Place the crisp on the middle oven rack and bake for 1 hour or until the top is lightly browned and the apples are bubbly.

What to do with that leftover pie crust

With every pie crust, there is inevitably some excess dough left over after trimming the edges around the pie plate.  Now, this stuff is simply too good to just throw it away, so why not make an extra little treat with it.  When I was young, I remember Nonna rolling out the leftover pie crust dough, sprinkling it with cinnamon and sugar, and baking it.  Talk about delicious!  I have adopted this method for my leftover crust, too. 

With my last pie, I decided to try something new with my leftover crust dough.  Instead of baking it flat, I rolled the dough after sprinkling it with cinnamon and sugar.  I then cut the rolled dough into half inch rounds so they resembled little cinnamon rolls and baked them on some parchment paper.  It worked like a charm.  They pretty much tasted the same as the flat crust, but it was so fun to eat those miniature cinnamon rolls.

Pie crust (a tutorial)

It is my opinion that pie crust is just as important as the filling; and if true pie bliss is to be achieved, one must make his or her own crust.  It's a simple thing, really, just flour, salt, fat and water.  Yum!  Knowing how to put it all together is the tricky part, but a little practice and know how can go a long way. 

I have been making my own pie crust since Nonna gave me her apple pie recipe.  My first attempts at making it were a bit shaky, and I remember being very frustrated at times.  My lowest point was when I was making a pie and the pie dough kept falling apart; I angrily wadded the dough into a ball and started kneading it.  The dough came together quite nicely and the crust looked perfect on the pie, but the crust was tough.  So tough, that people didn't hesitate to tell me, my own family no less.  I was devastated, but determined to learn the art of the pie crust, and never let mine be tough again.

It wasn't until I watched the Good Eats episode "I Pie", that I truly understood why I was doing what I was doing when I made pie crust.  I finally learned how to achieve the perfect balance between tender and flaky, and my pie crust became consistently good.  I love making my own pie crust because it really does take homemade pie to another level of goodness.  Whenever I take a pie to a gathering, someone inevitably comes up to me and says, "I love your pie crust, and I don't even like pie crust."  That's enough motivation for me to keep making my own.

I use Alton Brown's recipe for my pie crust.  I use the same ingredients he calls for, though my technique varies from his slightly.  The ingredients are quite simple:

1/4 cup unsalted butter (cut into cubes)
1 ounce lard (more on that later...don't be scared)
6 ounces all-purpose flour
1/2 teaspoon salt
Ice water

I know some people may be a bit squeamish when it comes to lard, so I'll let AB explain:

Nothing affects the nature of the crust more than the fat that goes into it.  Butter has a very low melting point, so it doesn't make a very flaky crust, and it also contains some water, which can definitely throw off your formula.  At the same time, nothing browns or tastes better.  So I'm definitely going to use some of this.  But I'm also going to use lard.  Rendered pig fat has a very high melting point, and a really coarse, crystalline structure, which means that it is ideal for making flaky crusts.  And you'll be surprised to know that lard is even lower in cholesterol and saturated fat than butter is.

Now that we got that out of the way, let's discuss assembly.

I have grown accustomed to making my pie crust in a food processor, so that is how I will present it; though it is by no means necessary to the assembly.  Also, the pictured ingredients are for two pie crusts, since I was making an apple pie. 

Begin by placing the flour and salt in the food processor bowl and pulse a couple times.  Add the butter and pulse 5 or 6 times; then, add the lard and pulse another 3 or 4 times until the mixture looks mealy.  The goal is to have very small pieces of butter and somewhat larger pieces of lard.

Next, comes the water.  I like to drizzle the water through the top of my food processor while pulsing.  Do this until the dough holds its shape when squeezed together, while using as little water as possible.  I sometimes add a dash of white vinegar to the water before I add it because the vinegar prevents the gluten strands from getting too long.  It's sort of an insurance policy and the vinegar cannot be detected in the finished product.

(I may have added a bit too much water here, but the crust turned out fine)

Once the dough reaches the right consistency, dump it out on a piece of plastic wrap and squeeze together until it forms a ball; then press into a disk shape.  Place the dough disk in the refrigerator for about 30 minutes.  The point of this step is to allow for the flour to hydrate.  Hydrated flour makes it easier to roll out the dough, so please don't skip this step.

Now, place the dough on a floured piece of wax paper.  The wax paper should be long enough to be folded into a square. 

Lightly flour the top of the dough disk, and fold the wax paper over the top of it.  Then, roll out the dough until it is about 10 to 12 inches in diameter.

Once the dough is ready, remove the wax paper from the top of the dough and slide your hand underneath the bottom.  Flip the pie crust into an awaiting pie plate.

Now, remove the wax paper from the rest of the crust, and your mission is complete.

The pie crust is ready for filling.  Since this is just a tutorial on pie crust, you'll have to just imagine what the finished pie looked like.  But if you need a little help, look here.  Don't be afraid to make your own pie crust, it is definitely worth it.  Happy baking!

Printable Recipe

Nonna's German Sweet Chocolate Brownies

After reading Aunt Sue's post on This Old Paper entitled "Nonna's German Sweet Chocolate Brownies", I knew I had to make those brownies.  I have been looking for a brownie recipe for a while now, and I always find myself going back to a mix.  The brownies I have a made from scratch always seemed to have something wrong with them.  They never seemed to be quite right no matter what recipe I tried.  I was beginning to think maybe I didn't like brownies they way they are 'supposed' to taste, and I had been conditioned to prefer the mix.  Oh, let it not be so!

Armed with a new recipe with Nonna and Aunt Sue's seal of approval, I figured this would be my best shot at finding a brownie recipe I would enjoy.  After finding it incredibly easy to convince Valerie and the kids to let me try a new brownie recipe, off to the store we went to get what we needed for the brownies.  With confidence brimming, I purchased some sweet German chocolate and headed home to get cooking.

The brownies were a cinch to prepare and filled the house with the sweet smell of chocolate as they were baking.  Waiting for them to cool was an act of patience I don't soon want to repeat, but I stayed strong.  My patience was rewarded as soon as I tried one.  Still a bit warm from the oven, the brownie was rich, dense, chocolaty, sweet and chewy.  My idea of a darn good brownie.  I have posted the recipe below.  The original recipe calls for margarine, but I substituted butter without any issues.  I also omitted nuts from mine.  We're a nutless brownie kind of group in my house.  I also chose not to put icing on the brownies this time, though I'm sure it would be delicious!

German Sweet Chocolate Brownies
Makes 16
Printable Recipe
1 pkg. (4 oz.) Baker’s German Sweet Chocolate
1/4 C (1/2 Stick) margarine (or butter)
3/4 C Sugar
2 Eggs
1 t Vanilla
1/2 C Flour
1/2 C coarsely chopped Nuts

Melt chocolate and margarine in a 2-quart saucepan over very low heat; stir constantly until just melted. Remove from heat. Stir sugar into melted chocolate. Stir in eggs and vanilla until completely mixed. Mix in flour until well-blended. Stir in nuts. Spread in greased 8-inch square pan. Bake 350 degrees – 25 min. (Do not overbake) Cool in pan. Cut in squares.
- – - – - – - – - – - – - – - – - – - – - – - – - – - – - – - – -
If you wish icing -

Over low heat melt 4 (1 oz.) squares Baker’s Semi-Sweet Chocolate with 1/4 C (1/2 Stick) margarine (or butter). Stirring constantly until just melted. Spread over Brownies. Chill. Cut into squares.

Nonna's pizza

I posted about pizza last month and mentioned how Nonna and my mom inspired me to make my own pizza from scratch. I had no idea that post would create such a firestorm of pizza chatter that culminated with me, my mom, and Angela making pizza, as she so eloquently put it, 'Nonna style.'

It started when Eva left a comment on the pizza post stating that she had a recipe card with Nonna's pizza recipe on it. She offered to send me the recipe and I was eager to see it. As I read the recipe, I saw that it called for the cheese to go directly on the dough, then sauce and toppings on top of the cheese. I did not realize Nonna assembled her pizza that way, so I asked Eva if she remembered. She did not remember either, so we decided we needed to get the facts from more experienced 'Nonna's pizza' connoisseurs.

So, Eva emailed Aunt Sue and Aunt Mare, and I asked my mom. We heard back from Aunt Sue first, and she confirmed the cheese was directly on the dough. I learned the term "Where there's no cheese, put cheese," which was what Nonna told Nedra when she was helping her assemble the pizzas. I also learned that Nonna used slices of mozzarella and not shredded. We then heard back from Aunt Mare and she added that Nonna used a mixture of half whole wheat, and half white flour for the crust, and to sprinkle finely grated Parmesan or Romano cheese on top of the sauce and toppings. When I talked to my mom, she told me how Nonna made her own sauce, and some of the herbs and seasonings she used.

I felt better knowing how Nonna made her pizza, but I realized I really didn't really remember Nonna's pizza. I just had a vague recollection if it, perhaps an amalgam of different pizzas I have had. I couldn't even remember the cheese was under the sauce, for goodness sake. Then, I had a revelation, the best way to remember Nonna's pizza was to make Nonna's pizza.

Eva and I continued emailing each other about what we found out about Nonna's pizza. Meanwhile, I asked my mom if Nonna still had her pizza pans, and she said she would check. If I was going to make Nonna's pizza, I wanted to make it as authentic as possible, right down to the pans she used. My mom asked Uncle Lee if he knew where the pans where and he was able to find them. I wanted to make the pizzas with my mom, so we decided to make them for my birthday party at her house.

We each made a batch of dough using Nonna's recipe that Eva sent us. My mom got the sauce simmering early in the day, and by the time I got there in the afternoon we were ready to make the pizza. We decided to make one cheese pizza, one with pepperoni and sausage, and one supreme.

Angela helped us too, and my mom showed her how Nonna cut the slices of mozzarella. We then placed the slices of cheese on the dough remembering the adage 'where there's no cheese, put cheese.'

Then came the sauce and toppings with a sprinkle of grated Parmesan cheese.

We baked the pizzas at 400 degrees for about 25 minutes, and when they came out of the oven I thought to myself, 'these look like Nonna's pizzas.'

Complete with the crispy edges.


The proof was in the eating, though. The cheese pizza brought back what I remembered Nonna's pizza to be. My mom said is best when she took that first bite and said, 'This is my mom's pizza!" She looked stunned, and said she didn't think it would be so close to the original. I asked Angela, and she said it was just how she remembered, too.

It was a little surreal eating that pizza again after so many years. It was also very rewarding because we were able to introduce it to Valerie, Michael, and Marty. Watching Ari, Emilie, and Piper eat it was also special, since this pizza was so much a part of my childhood. Ari even asked for seconds, which is something he rarely does.

I loved using Nonna's pizza pans, and I am so glad I was able to borrow them. Seeing all those marks from the pizza cutter on the bottom of the pan, I knew these pans were special and got a lot of use. This recipe is definitely a keeper, and I look forward to breaking in my own pizza pan and revisiting Nonna's pizza for years to come.

Trees in spring

Over the last couple weeks I have really started to take notice how beautiful the flowering trees are this year. Eva had posted a picture of her young magnolia tree on her blog and it inspired me to go take pictures of Nonna's magnolia and weeping cherry tree.

I found out I was not alone with my idea when I talked to Uncle Lee as I was taking pictures of the trees. He informed me that my Aunt Sue had posted pictures of the trees on This Old Paper, and he was planning a post on his Postcardiness's Blog. (He posted it Sunday, and you can see it here.)

So, even though I am lacking in originality, I'm still posting my pictures. Nonna's magnolia tree means so much to me, as I spent many a summer day climbing on it's branches. It has been so many things; an apartment, a spaceship, a restaurant, you name it. A lot of creativity dwelled within those branches.

The weeping cherry tree, on the other hand, always posed a problem for me while mowing that yard. I remember fighting through those weeping branches when they were long enough to touch the ground. I always loved it, though, and think it is one of the most beautiful trees I have ever seen. Enjoy the pictures!

Precisely Pizza

Pizza. It's in my blood. Nonna made excellent pizza, my mom makes excellent pizza, and I do my best to follow in their footsteps. They set the bar pretty high, and I am happy that I was able to learn from the best.

I remember eating Nonna's pizza when I was little. The whole wheat crust was light and fluffy, there was not too much cheese, and the topping I remember most is black olives. I always loved eating the edges because the cheese went all the way to outside and it was a little crispy where the cheese met the pan.

My moms pizza isn't quite the same as Nonna's, but still delicious nonetheless. My mom's pizza crust is thicker and she loads it up with cheese. I have to say the cheese on my mom's pizza is the best, I don't know what she does to make it taste so good. There is really nothing like it.

As for my pizza, I like to think it is a cross between Nonna's and my mom's. My crust is more like Nonna's, except I use bread flour instead of whole wheat, and my toppings and the amount of cheese I use us more like my mom's, except not quite as much cheese. I love making pizza; whenever we don't know what to have for dinner, I usually just make a pizza.

I've become better at it over the years and haven't really made any changes to my technique for the past year or so. My favorite toppings are pepperoni, mushroom, and black olives, and I usually opt for a thicker crust. Though, I've started making the crust a little thinner on occasion. Sometimes, I even like to go really thin and bake the pizza's on a pizza stone. Now that's good pizza.

We don't really do frozen pizza or delivery anymore because it usually ends in disappointment. I am lucky to have grown up on homemade pizza, making everything from scratch. When done right, I really can't think of a more satisfying meal.

Apple Pie - from Nonna

Printable Recipe

I don't remember how old I was, but I do remember a feeling of winning the lottery when Nonna handed me this card with her apple pie recipe lovingly handwritten on the front. I held in my hands the recipe for the best apple pie I ever ate. But, little did I know, merely having the recipe wasn't enough, executing the recipe properly was a whole different story.

Apple pie is not easy to make, at least for me it isn't. I remember Nonna's apple pies always turned out perfectly; tender, flaky crusts with the fork holes on top, apples at just the right consistency, and perfect little tapioca pearls scattered throughout. Delicious. Eating the pie was the essence of perfection. It was what instilled in me my love of pies.

Whenever I tried to make it, however, I always would do something wrong. I remember the first time I tried it, I overworked the dough, and it was neither tender nor flaky.  Along the way, I mastered the pie crust, but the tapioca caused me fits. I could never get them to cook all the way. The pearls would still be a little hard, and it took away from the enjoyment of the pie considerably. Tapioca pearls haunted my dreams. The flavor of Nonna's pie was there, but I couldn't figure out what I was doing wrong with that darned tapioca.

A few months ago, my mom gave me a box of old recipes she found at Nonna's house. It was like a treasure chest of culinary gold. She told me of some of the recipes from her childhood, and they were all there for the most part. Other recipes from my childhood I recognized, too. I was so delighted to go through those recipes, anxiously rummaging through the box of goodies. I was like a kid on Halloween going through the candy bag at the end of a night of tireless trick-or-treating. As I was going through the box, I saw an old handwritten apple pie recipe. I looked at the recipe to see if there was anything different from the recipe Nonna wrote for me. The recipe was exactly the same, except for one ingredient. Instead of two tablespoons of small tapioca, this recipe called for 2 tablespoons of minute tapioca.

Minute tapioca! Maybe that was the answer! I resolved myself to wait until apples were in season to try this new ingredient. I literally thought about it all summer. Last week, I went to The Sunspot's farmers market to pick up some apples. On Thursday evening, I rushed home from work and got to work on the pie. It wasn't until Friday that we cut into the pie. The suspense was almost too much for me to handle as I made the first cut. As I served the first piece, I looked and the tapioca was completely cooked through. Success! The pie was very good! It still wasn't as perfect as the one's Nonna used to make, but it was definitely a step in the right direction. A couple more tries and I should have it down pat. Looks like I'll be going to the apple orchard this weekend. Hooray for pie!!