Apple Cinnamon Baked Granola

I just love eating granola with my yogurt in the morning. Straight yogurt just doesn't feel right to me. I love having contrasting textures in my foods, and granola fits the bill perfectly! For my first attempt at making granola, I went to a health food blog I certainly trust to steer me in the right direction! Healthy Food For Living.

I only made three slight changes. Instead of cashews, I used walnuts. Instead of puffed brown rice cereal, I used chex mix. And instead of dried apple pieces, I use real apple chunks! Note: Good idea if you plan on eating this over the first few days. Two weeks later, you will find mold...

Apple Cinnamon Baked Granola
found at Healthy Food For Living

Ingredients:
1 1/2 cups rolled oats
1 1/2 cups puffed brown rice cereal (I used Chex Mix)
6 Tbsp unsweetened applesauce
1/4 cup pure maple syrup
1/2 tsp pure vanilla extract
1 Tbsp ground cinnamon 
1/4 tsp salt
1/2 cup chopped nuts, such as walnuts, pecans, or almonds (I used walnuts)
1 cup chopped dried apple rings (Use real apple chunks with caution as I mentioned before)

Directions:
Preheat oven to 325 degrees F. Line a cookie sheet with parchment paper.
Measure the oats and rice cereal into a large bowl, set aside.
In a medium bowl, whisk together the applesauce, maple syrup, vanilla extract, cinnamon, and salt. Whisk until very smooth.
Pour wet ingredients over cereal and stir until evenly coated. Spread mixture on the prepared cookie sheet in an even layer.
Bake for 15 minutes. Remove sheet from the oven, stir the nuts into the granola, and bake for an additional 10-15 minutes, or until the granola is golden brown and crisp.
Remove granola from the oven, toss with the dried apples, and cool completely. Store in an airtight container.

(The Big) Apple Crumble Pie

I guess I should get this started! I have a lot of recipes to post from Thanksgiving, and as usual, not a lot of time to post about them=( It is Thanksgiving break for me, but.....

I'M GOING TO NEW YORK ON MONDAY!

You may have remembered me mentioning this in previous posts, and now it's finally time!

To refresh your memory, here's the basic need-to-know's of the trip:

My school's Honors Chorus was asked to participate in composer Tim Janis's American Christmas Carol concert on December 2nd at Carnegie Hall in New York. It is a live concert composed by Tim Janis featuring many soloists and a 200 person student choir (that's where we fit in!) Since we learned about our trip back in March, we've had to memorize a ton of music. 10 pieces in all. All are Christmas inspired and I can honestly say I like them all.

Here we all are at PBS filming Tim Janis's Celebrate America in Pittsburgh, where we first got to meet him. (I'm on the right side, second row, second one in!)

Some Highlights of the Trip:
-Ferry over to Liberty Island and Ellis Island
-See Carmen at the Metropolitan Opera
-Visit the Empire State Building
-Time Square, Macy's shop windows, and St. Patrick's Cathedral
-See West Side Story
-Guggenheim Museum and Planet Hollywood
-See Marry Poppins
- And... a SURPRISE??

We leave the 29th, and return the 4th. It's going to be amazing. The best part is I get to share it with some of my closest friends=) Oh, and I'll do my best to take some food pics. If the food is worthy enough!


Okay, now on to the recipe at hand. The Pioneer Woman and Joy the Baker. Two of the most amazing food bloggers out there? Quite possibly. And what happens when you team them together in a recipe? You, my friends, are about to find out.



As I thought of the desserts I would choose for Thanksgiving this year, my family gave me the general consensus that there MUST be pie. There ended up being 3, but we'll get there. First up, was an apple pie. I chose a "dreamy" version that I saw on the Pioneer Woman's blog. I liked how there was a bit more to the pie than just throwing you apples in. In this recipe, you also make a creamy filling to pour in as well. That intrigued me so I knew I definitely wanted to try this one out.


Where does Joy come in? Well... the Pioneer Woman's pie dough recipe involves crisco, which is a no-go for me. I have already tried Joy's pie crust recipe and I knew I loved it, so I went with it instead. It NEVER fails. I might be getting ahead of myself, but it is the flakiest butteriest pie crust ever. It's pretty fool proof as well. I do believe that for this being my second time around it was a bit easier to make as well, naturally. I love this pie crust recipe, and you should too.
Note: You will have to half her pie crust recipe since you only need 1 crust as there is a crumble topping.


This was not too hard to put together. I did it over three days just because I felt like it. I made the apple filling one day, the crust another, and then put it together on the third day.
NOTE: I made one boo-boo. For some reason I cooked my apples in the cinnamon sugar mixture beforehand on the stove. To remedy this, I reduced the cooking time a tad, but otherwise I don't think it affected the outcome.


Served up with some cinnamon ice cream or whipped cream, this was luscious. It had more to it than your average apple pie thanks to the creamy filling. Secret time: We ended up finishing this pie before it was even Thanksgiving Day. Whoops!


Dreamy Apple Pie
from The Pioneer Woman

Ingredients
1 whole Unbaked Pie Crust

Filling:
3 whole Large (4 Or 5 Small) Granny Smith Apples, Peeled, Cored, And Sliced Thin
1/2 cup Brown Sugar
1/2 cup Sugar
1 Tablespoon All-purpose Flour
1 cup Heavy Cream
2 teaspoons Vanilla Extract
1/8 teaspoons Cinnamon

Topping:
7 Tablespoons Butter
3/4 cups All-purpose Flour
1/2 cups Brown Sugar
1/4 cups Pecans (more To Taste)
Dash Of Salt

Preparation Instructions:
Preheat oven to 375 degrees.

Roll out pie dough and place it in a pie pan. Decorate the edges as desired.

Add apple slices to a large bowl. In a separate bowl, mix together cream, 1/2 cup brown sugar, 1/2 cup sugar, 1 tablespoon flour, vanilla, and cinnamon. Pour over apples. Pour apples into pie shell.

In the bowl of a food processor (or you can mix by hand) combine butter, flour, sugar, pecans (chop if you’re not using a food processor), and salt. Mix until everything comes together in clumps. Pour topping over apples.

Attach foil to the edges and lay a piece of flat foil loosely over the top of the pie. Place pie pan on top of a rimmed cookie sheet and bake for one hour. At the end, remove foil and allow to finish baking and browning. Can bake for up to 15 or 20 minutes more if necessary.

Remove from oven when pie is bubbly and golden brown. Serve warm with hard sauce, whipped cream, or ice cream.

Joy's Pie Crust
from Joy the Baker
makes a double crusted 9-inch pie crust

2 sticks (8 ounces) cold unsalted butter
2 1/2 (12 ounces) cups all purpose flour
1 Tablespoon sugar
1 teaspoon salt
1/2 cup (5 to 6 ounces) buttermilk

1. Cut the butter into 1-inch pieces and place in the freezer to chill for 15 minutes. Measure out the buttermilk and store in the refrigerator to keep it cold (you could even put it in the freezer for a few minutes too).

2. Sift together the flour, sugar and salt in a large bowl. Take the cold butter from the freezer and toss it with the flour mixture.

3. Dump the cold butter cubes and flour mixture onto a large work area for rolling. With a rolling pin, roll the mixture, flattening the butter cubes with the flour into long, thin, floured butter sheets. Work quickly to ensure that the butter stays cold. Below is what the rolled butter and flour look like after I’ve gathered them together on the work surface a bit.

4. Place the flour and flattened butter back in the large bowl and chill for 10 minutes. When the butter is cold, remove the bowl from the refrigerator, make a small well in the center of the flour and butter mixture. Add the cold buttermilk to the bowl all at once. Begin to bring the dough together with one hand ( keep the other hand free to answer the phone). Moisten all of the flour with the milk, using your hand to break up large clumps of milk and flour. The dough will be rather shaggy, but you can add another tablespoon of buttermilk, if you see that all your flour isn’t moistened. Form the dough into two disks. The disks will be rough, and hard to shape together, but once they rest in the fridge for an hour, they’ll be easier to roll out.

5. Chill the dough for at least an hour in the refrigerator. At this point, the dough will keep in the fridge for up to three days, or in the freezer for up to three weeks. For freezing, roll the dough out into sheets and wrap them in plastic film.

6. Roll out the top crust large enough to cut a 12-inch circle.

Transfer the pie filling mixture to the pie shell. Moisten the border of the bottom crust by brushing it lightly with water and place the top crust over the filling. Trim the overhang of the top crust so that there is only 1/2-inch of overhand. Tuck the overhand under the bottom crust boarder and press down all around to seal it. Crimp the border using a fork or your fingers and make about 5 evenly spaced 2-inch slashes starting about 1 inch from the center of the pie and radiating toward the edge. Cover the pie loosely with plastic wrap and refrigerate it for 1 hour before baking. This will chill and relax the pastry, preventing shrinking.

Apple Dutch Baby

I have always been in love with pancakes. Every Sunday when I was little was known as Pancake Sunday. You woke up to Daddy making pancakes and bacon and afterward got ready for church. Eventually it wore off, but we definitely kept it going for about a year. The usual was always regular pancakes or chocolate chip. No complaints here, but now my pancake taste buds have grown. I've tried ones using cottage cheese, gingerbread ones, and one of my favorite variations on the pancake, the dutch baby.

I had my first encounter with this breakfast item when I saw it on the menu at my now favorite pancake place, The Original Pancake House, OPH. Not to be confused with this 24 hr wannabe. Don't get me wrong, they have good ideas, the cheesecake pancakes sounded/looked phenomenal on the menu, but they came out burnt on the bottom. Blech. Keep trying IHOP. The thing about OPH that I love is their statement and what they stand for. The fresh ingredients like milk, fresh grade AA eggs, pure whipped cream, hard wheat unbleached flour, a homemade sourdough starter and REAL butter make me realize that this is where I belong. Pancake heaven. But I digress. Let's talk about the Dutch Baby.

This breakfast (heck, eat it whenever) delight is something quite amazing. It is traditionally, and probably best, made in a cast iron pan. A metal round cake pan worked for me, though. It is eggstremely eggy (hehe) and so easy to make. Four ingredients for the plain pancake, and then you can play around with the toppings! If you are going traditional, however, colossal shake of powdered sugar, a butt load of butter, and a generous amount of lemon juice are the add-ons of choice. For mine, I went the sauteed apples and cinnamon route.

So overall taste: The best breakfast to wake up to. I really enjoyed it. The apple topping made it out of this world for me=) So, if you have never tried one, please go ahead and do so.............. now!


Apple Dutch Baby
from here

Pancake:
-3 tbsp butter
-3 eggs
-1/2 cup all-purpose flour
-1/2 milk

Sauteed Apple Topping:
-2 tart apples (Granny Smith), peeled and cut into very thin slices-3 tbsp butter
-3/4 teaspoon cornstarch-1/4 cup cold water
-1/4 cup brown sugar-1/2 teaspoon cinnamon
-1/8-1/4 teaspoon of nutmeg
-1/2 teaspoon vanilla extract

1. Make the pancake - first, heat the oven to 425 degrees.
2. Over low heat, melt the 3 tablespoons butter in a 10 or 11 inch cast iron pan.
3. Put the eggs, flour, and milk in a blender, and blend well. The idea is to create a lump-free batter.
4. When the butter is melted, pour the batter into the cast iron pan.
   
5. Move the cast iron pan to the oven and cook for 20 - 25 minutes. You can tell the Dutch baby is done when the sides are brown and nice and puffy. But don't check it too early! A draft of cold air can cause it to de-puff.

When it's done, it'll look something like this:

6. While the pancake is baking, saute the apples.
Start by melting the butter over medium heat.
7. Add the apples and saute, stirring often over medium heat,
until they're tender (about 10 minutes).
8. Mix the corn starch with the cold water, and pour it over the
apples along with the brown sugar, spices, and vanilla.

9. Boil for a couple of minutes, stirring constantly,
then remove from heat.

10. When the Dutch Baby is done baking, pull it out

and pour your sauteed apple slices all over it.

11. Top with TONS of powdered sugar and whipped cream!

MSC: Applesauce (Pecan) Cupcakes

This months MS Cupcakes Bonus Bake was chosen by none other than... ME! I asked our founder Betty if a recipe had been chosen yet and she said I could pick. After careful consideration I decided the Applesauce Spice cupcakes would be a great pick that kept with the season. As an added plus, I had all the ingredients already in my house. So the very next day I set out to make them!

These came together so incredibly fast. Martha gives you an option of adding chopped pecans, and I would never so no to nuts, so I did. I had plenty left over from our last bake and just needed to toast them a bit.



After the addition of the nuts, I decided the name needed to be changed. I had turned simple applesauce cupcakes into full out pecan cupcakes! Whoops! I probably put wayyy too many in. The applesauce taste was not that present, but that was probably due to the extreme pecan flavor. I also felt these were much more like muffins than cupcakes. They were crumbly and a tad dry, which brings me to the next bit of news...

I kinda burnt them... Which has NEVER happened to me!!! But there's a first time for everything. With my oven I always take Martha's cooking times with a grain of salt. In the past I've had to cook them for up to 10 minutes over the suggested baking time. This time, at exactly the recommended time, they were done. However, I was skeptical and put them in for 2 minutes longer and it was two minutes too much. So they came out a bit dryer than I'd like and the wrappers needed some effort to pull off but they were definitely still edible.

I had wished to share these with some people at school but I didn't want to give something that wasn't my best effort=/ I did give a few to the bake sale for the Turkey Bingo I mentioned earlier.

For these cupcakes I made the browned butter cream cheese frosting like suggested. It paired very nicely and went well with the overload of pecans.

Out of the 18 serving size Martha said you'd get, I got 24. Figures.

Overall, they definitely weren't my favorite cupcake, but that's probably all my fault anyway. Would I make them again? Ehh, probably not=/.

Also, just so you know, I wrote this whole post with one hand because my cat was sleeping on the other=) (using shift was a nightmare!)

Market District Cooking Class

I had my first Giant Eagle Market District Cooking Class today. It was fabulous! It was Mastering the Art of French Cooking based off of Julia Child's cookbook. All classes were free for the month of November, and although we had been hoping for other classes, this was the only one left with any available room. But, who could complain about learning to cook like Julia Child?! (No, I have seen Julie & Julia yet, but I want really want to!)

I went with my mom, of course, and altogether there were twelve in the class. We split into groups of four and we were paired with two sisters. It was a great group. We laughed, made mistakes, questioned and learned. Each group was assigned a Market District chef, and we were lucky enough to get the coordinator of the class. They also gave cute little binders for us to put the recipes we learned into it. And, for when we come back, we can add others to it.

On the menu was a gratin dauphinois (cheesey potatoes), coq au vin (chicken in red wine with onions, mushrooms, and bacon), and le tarte demoiselles tatin (upside-down apple tart) with creme anglaise.

We began with a demonstration on how to make creme anglaise. Then, we started with the apple tart so it could have time to bake. My mom and I went to making the crust while Julie and Lisa (the sisters), worked on peeling and slicing the apples. Well, my mom and I screwed up the crust (we all knew it was coming, right?) and so it had to be thrown out. Trust me, we were laughing about it=). So then we traded jobs and they got to make the crust, this time with the correct amount of sugar...

After they assembly of the tart, they were placed in the oven and we could begin working on the chicken. Chef David, our instructor, gave such great tips and tricks and really made us feel relaxed. We were able to have a lot of fun.

Mid way through the chicken we worked on the potatoes. It was just layered potatoes in a pie shell with cheese. Classic yet delicious.

The chicken was cooked in three cups of red wine and came out fabulously.I have now decided that that is my favorite way to eat chicken! The gratin was good, however, not great. But the apple tart with creme anglaise, incredible!!!

It was such a good time and the food was fabulous. At the end, we got the catalog for the classes in the coming months. These ones coming up will no longer be free, but I think it is well worth it.

Unfortunately I did not take any pictures, although it was visually adorable food. But I am including the awesome recipes!

Gratin Dauphinois

Ingredients
2 lbs. potatoes (6 to 7 cups when sliced)
1/2 clove unpeeled garlic
4 tbsp. butter
1 tsp. salt
1/8 tsp. pepper
1 cup (4 oz.) grated Swiss cheese
1 cup boiling milk

Directions:
Preheat oven to 425 degrees. Peel the potatoes and slice them 1/8" thick. Place in a basin of cold water. Drain when ready to use. Select a round metal (fire-proof) dish 10" in diameter and 2" deep and rub with cut garlic. Smear the inside of the dish with 1 tbsp. butter. Drain the potatoes and dry them in a towel. Spread half of them in the bottom of the dish. Divide over them half of the salt, pepper, cheese, and butter. Arrange remiaing potatoes over the first layer, and season them. Spread on the rest of the cheese and ivide the butter over it. Pour on the boiling milk, Set baking dish over heated stove and when simmering, set in upper third of preheated oven. Bake for 20 to 30 minutes or until potatoes are tender, milk has been absorbed, and the top is nicely browned.

**I would add a lot more salt and pepper and definitely more cheese. Possibly a different cheese as well.

Coq Au Vin (chicken in red wine with onions, mushrooms, and bacon)

Ingredients
3 (4 oz.) chunk of lean bacon
2 tbsp. butter
2 1/2 to 3 lbs. cut-up frying chicken
1/2 tsp. salt
1/8 tsp. pepper
1/4 cup cognac
3 cups young, full bodied red wine (Burgungy, Beaujolais, Cotes du Rhone, Chianti, Cabernet)
1 to 2 cups chicken stock
1/2 tbsp. tomato paste
2 cloves garlic
4 sprigs thyme
3 bay leaf

Directions:
Remove the rind of bacon and cut into lardons (rectangles 1/4 inch across and 1 inch long). Simmer for 10 minutes in 2 quarts of water. Rinse in cold water. Dry.

In a heavy 10" casserole, add butter. Sauté the bacon slowly in hot butter until it is very lightly browned. Remove from pan.

Dry the chicken thoroughly. Brown it in the hot fat in the casserole.

Season the chicken. Return the bacon to the casserole with the chicken. Cover and cook slowly for 10 minutes, turning the chicken once.

Uncover and pour in the cognac. Averting your face, ignite the cognac with a lighted match. Shake the casserole back and forth for several seconds until the flames subside. *we didn't do this.

Pour the wine into the casserole. Add just enough stock to cover the chicken. Stir in the tomato paste, garlic and herbs. Bring to the simmer. Cover and simmer slowly for 25 to 30 minutes or until the chicken is tender and its juices run a clear yellow when the meat is
pricked with a fork. Remove the chicken to a side dish.

While the chicken is cooking, prepare the onions and mushrooms.

Simmer the chicken cooking liquid in the casserole for a minute or two, skimming off the fat. Then raise the heat and boil rapidly, reducing the liquid to about 2 1/4 cups. Correct seasoning. Remove from heat, discard bay leaf.

Blend the butter and flour together into a smooth paste. Beat the paste into the hot liquid with a wire whip. Bring to the simmer, stirring, and simmer for a minute or two. The sauce should be thick enough to coat a spoon lightly.

Arrange the chicken in the casserole, place the mushrooms and onions around it and baste with the sauce. Serve from the casserole, or arrange on a hot platter. Decorate with sprigs of parsley.


Brown-Braised Onions:
12 to 24 small white onions, peeled 1" in diameter
1 1/2 tbsp. butter
1 1/2 tbsp. oil
1/2 cup beef stock or red wine
4 parsley sprigs
2 bay leaves
3 sprigs thyme
salt and pepper to taste
3 tbsp. flour
2 tbsp. softened butter

Directions:
Place skillet over high heat with the butter and oil. When the butter and oil are bubbling in the skillet, add the onions and saute over moderate heat for about 10 minutes, rolling the onions about so they will brown as evenly as possible. Be careful not to break their skins. You cannot expect to brown them uniformly. Meanwhile, wrap parsley, bay leaf, and thyme in cheesecloth. Pour liquid in pan and add herb bouquet. Cover and simmer slowly for 40 or so minutes or until the onions are perfectly tender but retain their shape, and the liquid has evaporated.

Mushrooms:
1/2 pound fresh mushrooms, washed, well dried, left whole if small,
sliced or quartered if large
2 tbsp. butter
1 tbsp. olive oil

Directions:
Place a skillet over high heat with the butter and oil. As soon as you see that the butter foam has begun to subside, indicating it is hot enough, add the mushrooms. Toss and shake the pan for 4 to 5 minutes. During their saute the mushrooms will at first absorb the fat. In 2 to 3 minutes the fat will reappear in thier surface, and the mushrooms will begin to brown. As soon as they have browned lightly, remove from heat.

**when salted, it is heavenly!

Le Tarte Des Demoiselles Tatin (upside-down apple tart)

Ingredients
Crust:
2/3 cup flour
1 tbsp. granulated sugar
1/8 tsp. salt
4 tbsp. butter, chilled and cut into bits
1 1/2 tbsp. shortening, cold
2 1/3- 3 tbsp. cold water
Filling:
4 lbs. firm cooking apples (Golden Delicious)
1/3 cup granulated sugar
Optional: 1tsp cinnamon
2 tbsp. softened butter
1/2 cup granulated sugar
6 tbsp. melted butter

Directions:
Place the flour, sugar, and alt in the food processor fitted with steel blade. Add butter and shortening. Pulse 4 or 5 times. With processor running, pour in water until dough forms a ball. If not, drizzle in a little more water. Scrape dough out onto a slightly floured surface. With the heel of one hand, rapidly press the pastry down on the board and away from you in a firm quick smear. Gather dough again into a mass and form a round ball. Sprinkle it lightly with flour. Wrap and refrigerate for 2 hours or until chilled.

Quarter, core, and peel the apples. Cut into half length-wise slices 1/8 inch thick. Toss in a bowl with the 1/3 cup of sugar and cinnamon. You should have about 10 cups of apples. Select a round baking dish that is 9- 10" in diameter and 2- 2 1/2" deep, and butter heavily, especially on the bottom. Sprinkle half of the remaining sugar on the bottom of the dish and arrange 1/3 of apples over it. Sprinkle with 1/3 of melted butter. Repeat with a layer of half the remaining apples and butter, then a final layer of apples and butter. Sprinkle the rest of the sugar over the apples.

Preheat oven to 375 degrees. Roll out your pie crust to a thickness of 1/8", and cut it the size of the top of the baking dish. Place it over the apples, allowing its edges to fall against the inside edge of the dish. Cut 4 or 5 holes about 1/8" long in the top of the pastry to allow cooking steam to escape.

Bake in the lower third of the preheated oven for 45 to 60 minutes. If the pastry begins to brown too much, cover it lightly with aluminum foil. Tart is done when you tilt the dish and see that a thick, brown syrup rather than a light liquid exudes from the apples between the crust and the edge of the dish.

Immediately unmold tart onto a serving dish. If the apples are not a light caramel brown, which is often the case, sprinkle rather heavily with powdered sugar and run under a moderately hot broiler for several minutes to caramelize the surface lightly. Keep warm until serving time, and accompany with a bowl of cream. May also be served cold.

Creme Anglaise

Ingredients:
1/2 cup granulated sugar
4 eggs yolks
2 tsp. corn starch
1 3/4 cup milk
1 large vanilla bean
1 tbsp. liquer (optional)

Directions:
Split vanilla bea in half and scrape insides into milk. Bring milk to a gentle boil. While waiting for milk to boil start to beat the sugar into the egg yolks and continue beating for 2 or 3 miuntes until the mixture is pale yellow and forms ribbons. Beat starch into mixture. Remove vanilla bean from milk.

While beating the yolk mixture, very slowly pour the boiling milk into the yolk mixture so that the yolks are slowly warmed. Do not add the milk too quickly or the yolks will curdle.

Transfer the mixture to a sauce pan and continuously stir with a wooden spoon over a medium flame until the sauce thickens. Do not let the custard come anywhere near a simmer. Maxium temperature is 165 degrees. Beat the sauce off heat for a minute or two to cool it. Strain through a fine seive. Add liquer to finished sauce.

**The apple tart with the creme anglaise was truly divine!!!!

Banapple Bundt Cake

This bundt cake turned out great! I was skeptical at that concept of both apples and bananas in the cake, but it really just made it great. You got a lot of moisture and tiny juicy apple chunks throughout. It was incredibly easy to make.

The only preparation is when you saute your apples in the brown sugar and cinnamon mixture. Once that's quickly done, you pretty much mix everything together. It takes some time to bake, but it's that way with any banana bread type item.

Overall, it was good but not great for me. My dad took some to work and he said that everyone thought it was incredible. My mom also found it marvelous. But for me it was just good.

The texture was great and it came out of the pan wonderfully. It went fast and I'm glad I made it=) Head over to Hot Oven, Warm Heart to see the recipe!

Apple Galette made easy

This recipe made me extremely happy. My neighbor has an overflowing apple tree and was practically begging me to take some off her hands. Then, I found this nifty recipe for an apple galette online and knew it was perfect. Over at Pinch My Salt, you are walked through each step of the process. She displays wonderful pictures and comments of every step of the way and I found it extremely helpful.

The dough she recommends was really my first attempt at a pastry dough, and I was not disappointed. It came together wonderfully and was super tasty.

The recipe calls for four apples and maybe six if they're small. Well I used four and still had a lot of apples! So after making the galette and having leftover apples, I made little apple pie cups!


With Pinch My Salt's help, this recipe was extremely easy and came together beautifully. The results were fantastic and I was surprised at the huge results with little effort. I definitely recommend this recipe to anyone and everyone=)


Serve this up with some homemade whipped cream and you'll find yourself in heaven!