Monthly Archives: October 2013

Salted Caramel Apple Pie Pizza

I’m not a great baker. It’s a tough admission to make, but it’s true. I don’t have a good “feel” for baking. I can’t add a pinch of this or dash of that and I can never eyeball something. If baking is my downfall, then pies are my kryptonite.

Salted Caramel Apple Pie Pizza

Salted Caramel Apple Pie Pizza

You can imagine my joy when I saw something on pinterest (evil, evil pinterest) that made me believe I could successfully bake an apple pie without exact measurements! Apple Pie Pizza. It’s a genius as it sounds. With the help of some store-bought ingredients, I had this gorgeous dessert in the oven in about 20 minutes… and that’s with the help/hindrance of small hands!

I’m never going to make a regular apple pie again!

Cooks notes: 1. Add the caramel drizzle when you’re read to eat the pie. The crumb topping absorbs it very quickly.  2. It doesn’t transport easily. If you’re going to plate it, bake it on parchment paper and then you’ll have an easier time sliding it onto a platter.

Defrost and then roll out dough

Defrost and then roll out dough

Peel and dice three large apples

Peel and dice three large apples

Toss apples with cinnamon, nutmeg, flour and sugar

Toss apples with cinnamon, nutmeg, flour and sugar

Toss crumb ingredients together (before)

Toss crumb ingredients together (before)

Crumb ingredients should be evenly coated with butter (after)

Crumb ingredients should be evenly coated with butter (after)

Top the pie crust with the apple mixture

Top the pie crust with the apple mixture

Add the crumb topping

Add the crumb topping

Resist not taking a piece...

Resist not taking a piece…

TJ's Salted Caramel Sauce

TJ’s Salted Caramel Sauce

Baked!

Baked!
Salted Caramel Apple Pie Pizza

Salted Caramel Apple Pie Pizza

The kids will want to do this part

The kids will want to do this part

Cross section of the pie

Cross section of the pie
Action shots!! (Older daughter was pouring the caramel and my son took the photos)

Action shots!! (Older daughter was pouring the caramel and my son took the photos)

Salted Caramel Apple Pie Pizza

Adapted from The Girl Who Ate Everything

Note: I’ve given exact measurements here, but I promise that if you eyeball most of it, this pie is still going to be fantastic!

Ingredients

1 store bought pie crust, defrosted (standard or gluten free)
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Pie Filling
3 large apples, peeled and diced
1/2 cup sugar
2 1/2 tablespoons AP flour (or AP GF flour)
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
pinch kosher salt
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Crumb Topping
1/2 cup AP flour
1/3 cup brown sugar
1/4 cup (half stick) butter, melted
1/2 cup rolled oats
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3 tablespoons Trader Joe’s Salted Caramel (add more if you have a really big sweet tooth!)

Directions

Preheat oven to 350 degrees.
1. Roll pie dough out on a silpat. Roll it out a bit thinner than it’s original size. Tuck the edges  (about 1/2 inch or so) underneath itself, to give it a raise crust.
2. In a medium sized bowl, combine diced apples, sugar, flour, cinnamon, nutmeg and salt. Toss to combine.
3. In a small bowl, combine all of the ingredients for the crumb topping. Making sure to get each piece coated with butter.
4. Spread the apple mixture evenly over the pie crust, leaving about 1/4″ – 1/2″ border.
5. Sprinkle the topping evenly over the apples.
6. Bake for 35-45 minutes, until the apples have softened.  Once out of the oven, let rest for at least 10 minutes.
7. Drizzle with salted caramel immediately before eating.
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Enjoy!
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Eat, Drink & Be Yummy!
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Bacon & Onion Marmalade (with Vegan Variation)

Bacon really does make everything better… unless you keep to a kosher, vegetarian or vegan diet. 

Serve with crusty bread and brie...

Serve bacon & onion jam with crusty bread and brie…

This year, during Rosh Hashana, I was asked to bring some dips and spreads as appetizers. While I’ve been making the bacon version of this dish for some time, it hadn’t even occurred to me to attempt to make a vegan version. Until I had to. The modifications to the recipe that follows have been tried and retried… and will make any meat-lover lick their fingers and then dive in for more.

Enjoy!

Note: I find this to be one of the more time consuming things that I make. You can half the recipe…  I know that 4.5 pounds of onions seems like a lot, but it reduces down to very little. It’s so delicious that you’re going to be annoyed with yourself that you *only* made half the batch. 

Setting up supplies... Bacon, thyme and onions

Setting up supplies… Bacon, thyme and onions

Rendering the bacon fat...

Rendering the bacon fat…

Dicing onions

Dicing onions

Bacon, beautiful bacon!

Bacon, beautiful bacon!

Add the onions to the bacon rendered fat

Add the onions to the bacon rendered fat

Coat the onions with the fat, scraping up all of the wonderful flavor from the bottom of the pot

Stir to coat the onions with the fat, scraping up all of the wonderful flavor from the bottom of the pot

Add the apple juice/cider

Add the apple juice/cider

Add the chopped bacon

Add the chopped bacon

Add the salt (is this a gorgeous photo or what?!)

Add the salt (is this a gorgeous photo or what?!)

Add the brown sugar and white wine vinegar...

Add the brown sugar and white wine vinegar…

Add the thyme... and stir... stir...

Add the thyme… and stir… stir… and let it simmer… and then stir some more… until it reduces and there is almost no liquid at all.

This is what your onion jam should look like when it's done.

This is what your onion jam should look like when it’s done. Thick and rich, with little liquid remaining.

Glorious jam!!

Glorious jam!!

Bacon Onion Jam

Bacon Onion Jam

Optional: top with a few leaves of fresh thyme

Optional: top with a few leaves of fresh thyme

Bacon & Onion Jam (with Vegan Variation)

Adapted from Tasty Kitchen

Makes approximately 4 pint jars

Ingredients

1 pound of bacon (I usually use TJ’s uncured ends and pieces)
4.5 pounds vidalia onions, medium dice
1 Tablespoon Kosher Salt
2 cups Apple Cider (I used Unfiltered Apple Juice…. so yummy!)
1/4 cup white wine vinegar
1/4 cup brown sugar
10-15 sprigs thyme
Kosher Salt & Black Pepper, to taste
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Optional: a few leaves of thyme to garnish
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Vegan variation:
Substitute 3 tablespoons of olive oil for the rendered bacon fat.
When adding the apple juice/cider, etc. add 10-15 grinds of Trader Joe’s African Smoke.

Directions

1. Heat a heavy bottomed pot or dutch oven on medium/high heat.
2. Add the bacon. Cook the bacon until it is crispy and all of the fat has been rendered.
3. Remove the bacon from the pot, leaving the rendered bacon fat. Coarsely chop the bacon.
3a. Vegan’s start here by adding the olive oil to a pot and heating it up.
4. Add the diced onions to the pot. Stir. There will be some darker, possibly burned on, areas of the pot, but the onions will release some liquid and as you stir, the onions will get coated with the fat and will pick up the dark spots.
5. When the onions have softened a bit (after approximately 10 minutes), add the apple juice/cider, salt, white wine vinegar, chopped bacon, brown sugar and whole thyme sprigs. (Vegans add the TJ’s African Smoke)
6. Bring to a boil and then reduce the heat to medium/medium low. The liquid should be gently bubbling.
7. Stir occasionally. It’s going to take between one and two hours for the liquid to sufficiently reduce, so be patient. Don’t try to speed up the process by turning up the heat because you’ll burn the onions instead of caramelizing them. No one likes a burned onion 😦
8. Remove thyme sprigs. The leaves will have fallen off during the simmering process.
9. Taste and adjust for salt and pepper.
10. See photo for what the jam looks like when it’s done. You’ll be able to stir the jam and clear the bottom of the pot without liquid seeping back into the area you just cleared.
11. Let cool and refrigerate for up to 3 weeks.
12. Enjoy at room temperature, topped with a few leaves of thyme and a soft cheese… or in a grilled cheese sandwich!
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Eat, Drink & Be Yummy!
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