Yield: one 9-inch pie
“Back to Baking”, pp. 86
For my birthday we went apple picking as per my request since it is my favorite fall activity, and thus we had a ton of apples chilling in the fridge. The most normal thing to do with so many apples was to make an apple pie. My boyfriend loves caramel even more than he does apples I think, so I decided to try making this caramel apple pie recipe. It is a traditional apple pie but with a caramel flavor. However, I think that I did not let the sugar caramelize long enough because the caramel flavor was more subtle than I would have like. I guess I was worried that the caramel would burn, since the line between a perfect amber caramel and burnt caramel is very fine. Nonetheless, the pie was good, caramel was oozing out of the pie and we destroyed it in a matter of days.
- 1 recipe Double-Crust Pie Dough, chilled
- 3 tablespoons rolled oats
- ¼ cup water
- 1 cup sugar
- 2 tablespoons lemon juice
- 6 cups peeled and sliced apples, such as Mutsu or Granny Smith
- 3 tablespoons unsalted butter
- 1 teaspoon ground cinnamon
Ingredients for brushing:
- 1 egg
- 2 tablespoons water
- Turbinado or granulated sugar for sprinkling
- Pulled the chilled pie dough out of the fridge 30 minutes before rolling. Lightly dust the bottom of a 9-inch pie plate with flour, and place it on a parchment- or foil-lined baking tray.
- On a lightly floured surface, roll out one disc of the pastry to just under ¼ inch thick. Lift the rolled dough, line the pie plate with it and sprinkle the pastry with the oats. Roll out the second disc of pastry to ¼ inch thick and cut a one-inch hole in the centre of the pastry so that the steam can escape as the pie bakes. Chill both the line pie plate and rolled top crust while preparing the filling.
- Preheat the oven to 400°F. In a large, heavy-bottomed saucepot, bring the water, sugar and lemon juice to a boil without stirring. Continue to boil the sugar without stirring, ocassionnally brushing the sides of the pot with water, until the sugar caramelizes, about 3 minutes.
- Add the apples all at once at stir to coat.
- Add the butter and cinnamon to the caramel-apple mixture and stir. Once the juices return the a simmer, remove the pot from the heat and cool for 5 minutes.
- Pull the chilled pie shell from the fridge and pour the apples and all the juices into it. Do not worry about the excess liquid, the juices will be absorbed into the apples as the pie bakes.
- Top the fruit with the second rolled piece of pie pastry. Trim the excess dough and pinch the edges of the pastries into a decorative pattern, if you so desire.
- Whisk the egg with the water, and brush the pie dough with the mixture to obtain a golden brown color as it bakes. Sprinkle with sugar.
- One the prepared baking tray, bake the pie for 15 minutes, then reduce the oven temperature to 375°F and bake for another 30-40 minutes, until the crust is an even golden brown. Let the pie cool at least 3 hours before slicing, or chill to serve cold.
Yield: one 10-inch tube cake
“Back to Baking”, pp. 151
At my workplace we have this lovely tradition that when it is someone’s birthday, the person whose birthday it was previously is in charge of making or buying a cake for them. Since mine was two weeks ago I had the privilege and mission of baking a cake for my boss. Knowing that he is not a big fan of very sweet desserts, I thought that I would try this recipe for an Earl Grey chiffon cake. I had never made a chiffon cake before so was happy to try it. It was more time-consuming to make than I had expected, many more steps, but in the end I managed. Due to the fact that the egg whites have to be whipped and the tea-chocolate-lemon-dry ingredients mixture prepared separately, you should give yourself a good hour to make the cake. It is not a complicated cake to make per se, but the recipe requires some level of technical skills that have to be put to use. If you take your time and follow the recipe to the tea you should have no problem at all.
Once I poured the mixture into the tube pan I was a) excited somehow that the pan was ungreased and b) a bit doubting that it would work and that the cake would not remain permanently stuck to the cake pan. My cake took a bit longer to bake than the recipe recommends, about 60-70 minutes instead, but that may just be because of my inadequate and old oven. My favorite part of making this cake was spreading the sexy white, glossy maple meringue frosting onto the cake. What a delight! The frosting was delicious. Flavorful but not too sweet as many frostings are. The cake itself was also very good. A lot of flavors going on there, but not overwhelmingly so. You can definitely taste the Earl Grey tea and the lemon zest, while the chocolate and vanilla are more subtle. Very light and scrumptious cake; so much so that you won’t even feel guilty if you take two slices! I brought the cake to work the next day and it was faced with great feedback. Everyone loved it and claimed that it was the best cake I ever made. Even better than my carrot cake, apparently. I find that hard to believe, but this Earl Grey chiffon cake was indeed delicious. If you are looking to impress someone that is not a fan of too-sweet desserts, I urge you to try this recipe. As Anna herself mentioned in the cookbook, this is also one of my favorite recipes as of yet.
- 2 tea bags Earl Grey
- ¾ cup boiling water
- 8 egg whites, at room temperature
- ½ teaspoon cream of tartar
- 1 ½ cups sugar
- 2 ¼ cups cake and pastry flour*
- 2 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup vegetable oil
- 5 egg yolks
- 1 teaspoon vanilla extract
- 1 teaspoon finely grated lemon zest
- 3 oz (90 g) milk chocolate, chopped and melted
- 1 recipe Maple Meringue Frosting
- Preheat oven to 325°F.
- Steep the tea bags in the boiling water until the water cools to room temperature. Without squeezing the excess liquid, remove the bags, then top up the water to its original ¾ cup measure.
- With a hand or stand mixer, whip the egg whites with the cream of tartar until the mixture is foamy, then slowly add ¼ cup of the sugar and continue whipping until the whites hold a medium peak. Set aside.
- In a large bowl or, ideally, into the bowl of a stand mixer fitted with the whip attachment, sift together the flour, the remaining 1 ¼ cup sugar, baking powder and salt.
- Add the cooled tea, vegetable oil, egg yolks, vanilla extract and lemon zest. Whip this mixture on high speed until it is thick, about 4 minutes.
- Add the melted milk chocolate and whip on low speed until blended.
- Gently fold in half of the egg whites by hand with a spatula until they are incorporated. Fold in the remaining whites. Note: Don’t worry if the batter is a bit fluid.
- Pour this mixture into an ungreased (yes, ungreased!) 10-inch tube pan. Bake the cake for 50 to 55 minutes, until the top of the cake springs back when gently pressed and until a toothpick inserted in the middle comes out clean. Invert the cake pan onto a cooling rack and cool the cake upside down in its pan. To extract the cake, run a knife or spatula around the outside edge of the cake, then tap the cake out onto a plate.
- Use a spatula to spread the maple meringue frosting over the entire surface of the cake. You can use a small spatula to frost the cake inside the centre hole
Notes from Anna:
- The cake can be stored at room temperature until ready to serve. It will keep up to 3 days.
Yield: about 2 ½ cups
“Back to Baking”, pp. 152
An earl grey chiffon cake with maple meringue frosting evidently calls for… maple meringue frosting. I thus made this lovely frosting recipe and was surprised by the fact that I could do it and furthermore that it was delicious (and not too sweet)! Frostings are usually not my forte, but this recipe is fail-proof and was just the right consistency for spreading. As a bonus, it is very glossy since it consists mostly of egg-whites, so very appealing on cakes.
- 2 egg whites, at room temperature
- ½ teaspoon cream of tartar
- 2 tablespoons sugar
- ¾ cup pure maple syrup
- 1 teaspoon vanilla extract
- With a hand or stand mixer, whip the egg whites with the cream of tartar until foamy, then add the sugar and whip the whites just to a soft peak.
- In a small saucepot, bring the maple syrup to a boil and cook uncovered and without stirring until it reaches a temperature of 242°F on a candy thermometer.
- While beating the egg whites on medium speed, carefully pour the maple syrup into the meringue by pouring it down slowly down the side of the bowl. Continue whipping until the mixture has cooled but is not quite room temperature, about 3 minutes.
- Stir in the vanilla extract.
Notes from Anna:
- This frosting should be used immediately after frosting.