Autumn is already behind us but let's take a minute to think back to having to how great autumn can be. Apples everywhere, yellow and orange leaves all around and the crisp weather that's just cold enough to make you accept that summer is over but just warm enough to make you welcome the autumn and upcoming winter. Yeah.. it's my favorite day or two of the year.
See that beautiful autumn turns pretty gray pretty quickly on my side of the world. But I'm not complaining, just trying to get in a few laughs. I've grown to accept and maybe even cherish something about the grayness of the autumn here. I mean, obviously I'm exaggerating for comedic effect by saying that movie-style autumn only last up to two days, but it is quite short. But I've realized that instead of complaining about the gray and the cold, I just need to accept that it's a different type of autumn.
Despite the not-so-movie-like look of autumns here, there's still lots of apples. At least during most autumns. And that means coming up with different reasons to bake with them, jam them, juice them, maybe even cook with them? Well I went with baking with them, and in quite the traditional way. Pie. But hey, I can blame the grayness for my lack of creativity, right?
Apple Pie
Servings: 10-12 slices
Crust:
100g. butter
1 dl quark
½ tsp salt
2 ½ dl flour
¼ tsp baking powder
Filling:
3 medium apples (about 10dl diced)
2 tsp lemon juice
1 tsp vanilla extract
1 dl brown sugar
½ dl granulated sugar
1 tsp cinnamon
¼ tsp ground cloves
1/8 tsp cardamom
1/8 tsp salt
2 tbsp corn starch
1. Start by preparing the crust. Mix all the ingredients together. Roll the dough into a ball, wrap in saran wrap and place in the fridge to chill for at least an hour.
2. While the crust is in the fridge, prepare the filling. Place the diced apples, lemon juice, vanilla extract and sugars into a heavy bottom pot and heat up over medium high heat.
3. Once the mixture is heated, add in the spices and salt. Keep mixing for 3-4 minutes.
4. Take the pot off of heat and mix in the corn starch using a sifter. Place the filling aside.
5. Roll the crust and cover a 30x30cm pie tray. Set aside the top of the pie.
6. Place the pie bottom in the oven for 5 minutes. Take the pie out of the oven, pour in the filling and attach the pie top.
7. Poke holes into the pie top using a grill stick and place in the oven for 30 minutes.
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