Juice: Day 4

Today I lived in my car and this juice was a perfect on the go snack in the coolest grown up sippy cups ever! (Thank you Cindy Kieth!)

Day 4:
1 apple
3 beets
3 large carrots
1-inch piece ginger

Happy Juicing!

A Perfectly Messy Apple Galette

Some things in life are better a bit messy. I know, this may be shocking coming from one of the most OCD people ever, but let's discuss.... actually, speaking of OCD, let's make a list.

Things that are better messy:
Hair- Besides the fact I hate showering, I really do think a little bed head looks good on everyone.
Beds- Seriously, you are going to sleep in it in about 12 hours, unless you are having a bedroom party (which I've never done and won't be doing again on Sept. 21st, MOM!)
Dogs- I say this only because I am giving myself a free pass for never washing mine... and because our friend Pat's dog Bosworth is always smelly and I love him.
Tupperware drawers- There's lots of fun reasons to bend over. Cleaning a drawer is not one.
Beards- My husband, Marc Ruffalo (Not necessarily in that order.)
Purses- Please let me know if you are the one woman alive that keeps hers clean, so I can beat you to death with my filthy fifty pound purse
Food- Keep reading, you'll see...

Let's be honest, I don't even have kids yet (except our roommate, Michael) and I can barely keep my house clean..... So, I think it is completely safe to say that maybe everything (except hardwood floors) is better a little bit messier..... Especially food.

When I was at Le Cordon Bleu I used to lose points all the time because my plating was "too rustic." I'm sorry, we're talking about food here and unless you are some kick-ass chef that plates food like a boss, I feel like everyone can appreciate a good rustic, family-style meal. So, dear Le Cordon Bleu, get over yourself. You make people go to college in a shopping mall. Thanks. (End rant.) Anyways, as much as I can appreciate a perfectly lattice topped pie, I think that there is something just as perfect about a messy pile of apples, wrapped in a piece of dough, without a baking dish and without any regrets. Yes, I just anthropomorphized my messy pie. (And yes Richard told me what that word meant.) So, since I'm a mess, I like things messy, and it's almosssssst apple time (holy moly, fall is on its way!) I figured that we could get a head start on an apple recipe that's perfect in its own messy way.... just like my hair today.

 A Perfectly Off-Centered Apple Galette.

Galette is a French term to describe flat, free-form, crusty pies. (Can you tell I just googled that for you?) They are simple to make because you don't have to fuss with a perfect crust. Just wrap up your apples, throw them in the oven, and quite honestly, if the juices run or the edges get crumbly... your pie will look even more charming.
 
Ingredients:
1 1/4 cups unbleached all-purpose flour
1 Tbs. sugar
1/4 tsp. salt
8 Tbs. (1 stick) cold unsalted butter, cut into 1/4-inch cubes
3 Tbs. very cold water
4-6 granny smith apples, cored, sliced, peeled if you want
3 tbs sugar
1/2 tsp ground cinnamon
Zest from 1 lemon
1 egg white for egg wash
A little extra sugar for sprinkling, preferably the course kind for pies (this is completely optional!)

Method:
Preheat your oven to 400 degrees.

Make your pie dough. Or you can buy it... you know I don't judge. I actually made my dough this time (shocker!) and it turned out great, so I believe in you.

To make the dough by hand, in a large bowl, stir together the flour, sugar and salt. Cut the butter into the flour mixture until the texture resembles coarse cornmeal... I always use my hands for this... it's way easier and then you can get a feel for the dough. Wash your hands first, thanks. Add the water and mix with a fork just until the dough pulls together.

To make the dough in a stand mixer, fit the mixer with the flat beater, and stir together the flour, sugar and salt in the mixer bowl. Add the butter and toss with your hands (or a fork) to coat with the flour mixture. Mix on medium-low speed until the texture resembles coarse cornmeal, with the butter pieces no larger than small peas. Add the water and mix on low speed just until the dough pulls together.

Transfer the dough to a floured surface and roll out to a 10 inch round.

For the apples, once they are cored and sliced (I didn't bother peeling mine, this is a rustic tart after all) mix them with the cinnamon, sugar, and lemon zest. Then place them in a pile in the middle of the dough. If you want to, you can arrange the top apples in a circle since you will see them once your galette is baked.  You should leave about 2 inches of dough around the edges. Take the edges of the dough and carefully fold them over the edges of the apples. The key word here is carefully.... trust me.... if your dough rips, it is a pain in the ass. Butttttt, it is not the end of the world, just press it back together and try folding the dough over the apples again. You can do it.

Brush the crust with the egg wash and bake on a parchment paper lined tray for about 40 minutes, turning every 15 minutes or so, until golden brown. Remove from the oven and let stand for 15 minutes before serving with vanilla ice cream or lightly sweetened whipped cream.

This recipe is dedicated to my sweet friend Jenapher with whom I used to cause lots of ruckus in my high school years. She now has baby number two on the way (eee congrats!) and is about to harvest her apple tree!! I am on dog number four and still trying to figure out how to stop them from barking. Ugh! But we did get a big harvest of concord and muscat grapes this year!

Salted Caramel Apple Pie

As you may know, baking is not really a talent that I like brag about. I love baking. I love eating baked goods.... but it is unfortunately not something that I always succeed at. However, on the occasion that my stars are perfectly aligned and I am oozing with good karma- I have been known to whip up a masterpiece. 

This is a pie to make anyone weak in the knees. Salty caramel and perfectly cooked apples baked in a crust that will make you swoon at the very sight of it. It is so pretty, and absolutely delicious!

salted caramel apple pie

Ingredients:
Salted Caramel-
1/2 cup heavy cream
1 cup white granulated sugar
5 tablespoons unsalted butter, room temperature
1/2 teaspoon of flaky sea salt (I used Maldon)

Pie-
2 nine-inch pie crusts (homemade or store-bought)
3 Gala Apples (You can use others too)
1 Granny Smith Apples
1 lemon
4 tablespoons of all-purpose flour
3 tablespoons white granulated sugar
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon allspice


Method:
To make the pie crust:
Haha. Ya- go for it... make your own pie crust. Or be like me, buy rolled pie crust, and make your life wayyyy easier. Press one pie crust into a 9 inch pie dish. With the other crust, I actually cut out hearts with a cookie cutter for a fun spin on a lattice top. If you do decide to do the heart shapes (you should) cut them out and then place in the refrigerator until you are ready to use them. Once the pie is ready, place the hearts around the edge of the pie. If there are any holes or gaps in the apples, fill them with chopped up pieces of apple or else your hearts will sink into the holes while the pie is baking. 

To make the salted caramel:

In a medium to large pot, add the sugar and place it over medium heat. Do not stir. Cook the sugar until the bottom starts to turn a light golden brown, about 3 minutes. Stir the sugar, if needed, so all of it gets its turn hitting the bottom of the pan. Cook the sugar until it turns a medium brown, this process will happen fast so be sure not to leave. Once the caramel reaches a medium brown color take it off the heat and whisk it until smooth. You’ll notice that it will still turn a darker color and cook more as you whisk. At this point it should be a dark brown – if it’s not, place it back on the heat in 30 second increments, whisking the entire time, until it reaches that dark caramel color. Turn off the heat and whisk in the 5 tablespoons of butter (it will bubble up!). Keep whisking until the melted butter fully incorporates into the cooked sugar. Next, add the warm cream (it will bubble up!), whisking it in until it’s fully incorporated. You’ll notice that the texture is much thinner than it was earlier – not to worry it will thicken as it cools. Add the salt and whisk. Transfer it to a glass container and set aside.

My biggest tip for making caramel is to have all of your ingredients measured out and ready to pour in so that once you start cooking the caramel you won't have to turn your back to it or stop whisking. 

To make the apple filling:
Juice the lemons into a large mixing bowl. Core, peel, and thinly slice the whole apples. A mandolin works great for producing very thin slices. I used an apple corer and then sliced the apples to get the fun round shape. 

Dredge all the apple slices in the freshly squeezed lemon juice to prevent browning and to add flavor. Set the prepared apples aside.

To make the apple filling seasoning:
In a large measuring cup or small mixing bowl, combine the sugar, flour, cinnamon, allspice, and nutmeg. Sprinkle this mixture over the apples in the mixing bowl. Use your hands to gently mix and coat the apple slices.

To assemble the pie:
Preheat the oven to 375 to 400 degrees F (depending on the hotness of your oven).

Gather your rolled pie crust, salted caramel, and apple mixture. Begin by layering 1/3 of the apples in the bottom of the crust so that there are minimal gaps. Pour 1/3 of the caramel over the apples. Add 1/3 of the apples and caramel for a second layer, and then add a third layer of apples, and then the caramel again. Save a small portion of the caramel to pour on top once the lattice is assembled.

Assemble the lattice crust and flute the edges of the crust. Pour the last bit of caramel on top. Brush the crust with the beaten egg and lightly sprinkle with raw sugar and sea salt.

Bake the pie on a baking sheet larger than the pie pan for 20 minutes (otherwise the caramel will bubble over and burn on the bottom of your oven). Reduce the oven temperature to 325 to 350 and bake for 25 to 35 minutes. You can test the apples for doneness with a long toothpick or small knife. The apples should be just soft.

When you take it out of the oven, the caramel may look thin – that’s ok. It will thicken after it cools. To cut attractive looking slices, allow the pie to cool (at room temperature) for 5-6 hours. Serve with freshly whipped cream and a drizzle of salted caramel.

Inspiration from Four and Twenty Blackbirds and A Cozy Kitchen