Marie-Hélène's Apple Cake

Marie-Hélène's Apple Cake

Sweet September

APPLE PICKING AT WILLOW VIEW FARMS IN ABBOTSFORD

ELSTAR APPLES! A VARIETY OF GOLDEN DELICIOUS AND ORANGE PIPPIN, THE FLESH IS CRISP AND SWEET

WE SNAGGED A FEW OF THE REMAINING PEARS LEFT ON THE TREES FORTUNATELY

NESTLED IN THE CROOK OF THE PLUM TREE WAS A BIRD'S NEST

BLUE DOLL PUMPKIN! THE FLESH IS DEEP ORANGE AND I'M MAKING SOUP WITH THIS BABY

WE PICKED SOME PLUMS (OF WHICH THERE WERE ONLY A FEW REMAINING IN ARM'S REACH), BOUGHT SOME SQUASH AND SOME CORN TOO

PREPARING THE BATTER FOR THE APPLE CAKE: EGGS, EVAPORATED CANE SUGAR AND VANILLA

I HAVE 3 VARIETIES OF APPLES PREPARED FOR THE CAKE

THE APPLES ARE LEFT IN LARGE CHUNKS SO YOU CAN REALLY TASTE THE DIFFERENCES IN THE VARIETIES

THE BATTER IS POURED INTO A SPRINGFORM PAN 

FRESH OUT OF THE OVEN!

THIS APPLE CAKE SMELLS OF FALL

ENJOY THE RECIPE! IT'S EASY AND MAKES USE OF A GOOD NUMBER OF APPLES; HIGHLIGHTING THE QUALITY OF THE APPLES AND THE DIFFERENT VARIETIES.  SERVE WARM WITH VANILLA ICE CREAM OR PLAIN WITH A CUP OF TEA.

MARIE-HELENE'S APPLE CAKE
from Dorie Greenspan's Around My French Table

• 3/4 cup all purpose flour
• 3/4 teaspoon baking powder
• pinch of salt
• 4 large apples (if you can, choose 4 different kinds)
• 2 large eggs
• 3/4 cup sugar
• 3 tablespoons dark rum
• 1/2 teaspoon pure vanilla extract
• 8 tablespoons (1 stick) unsalted butter, melted and cooled

1. Center a rack in the oven and preheat the oven to 350 degrees F.  Generously butter an 8-inch springform pan.  Line a baking sheet with a silicone baking mat or parchment paper and put the springform on it.
2. Whisk the flour, baking powder and salt together in a small bowl.
3. Peel the apples, cut them in half, and remove the cores.  Cut the apples into 1 to 2 inch chunks.
4. In a medium bowl, beat the eggs with a whisk until they’re foamy.  Pour in the sugar and whisk for a minute or so to blend.  Whisk in the rum and vanilla.  Whisk in half the flour and, when it is incorporated, add half the  melted butter, followed by the rest of the flour and the remaining butter, mixing gently after each addition so that you have a smooth, rather thick batter.  Switch to a rubber spatula and fold in teh apples, turning the fruit so that it’s coated with batter.  Scrape the mix into the pan and poke it around a little with the spatula so that it’s evenish.
5. Slide the pan into the oven and bake for 50-60 minutes, or until the top of the cake is golden brown and a knife inserted deep into the center comes out clean; the cake may pull away from the sides of the pan.  Transfer to a cooling rack and let rest for 5 minutes.
6. Carefully run a blunt knife around the edges of the cake and remove the sides of the springform pan.  (Open the springform slowly, and before it’s fully opened, make sure there aren’t any apples stuck to it.)  Allow the cake to cool until it is just slightly warm or at room temperature.  If you want to remove the cake from the bottom of the springform pan, wait until the cake is almost cooled, then run a long spatula between the cake and the pan, cover the top of the cake with a piece of parchment or wax paper, and invert it onto a rack.  Carefully remove the bottom of the pan and turn the cake over onto a serving dish.

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Foraged-Blackberry No-Churn Ice-cream & Totoro Choux au Craquelin

What to do with the many buckets of FREE local blackberries you've picked along railroad tracks, parks and roadways in Vancouver? How about Foraged Blackberry No-churn Ice Cream?

Your leaf or mine?
How about stuffing Choux au Craquelin with that blackberry ice cream?

Cream puffs are dead easy to make.  Top it with craquelin and you're good to go

The craquelin are perfectly round and crispy on the top.

I made some crėme pâtissière with which to stuff the choux au craquelin.

Here are my bowls of whipped heavy cream and the blackberry ice cream mixture ready to combine for the no-churn blackberry ice cream.  I had pureed the blackberries and sieved out the seeds for a beautifully smooth texture.

Heavy Whipping Cream is whipped stiff and then incorporated with your ingredients to lighten the texture of the ice cream

I used a whisk to combine the mixture without deflating the whipped cream

Olive thinks that the Totoro Choux au Craquelin was cute

These went over well at my family bbq.  Good stuff! Make good use of all those free blackberries!

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FATHEAD BAGELS

What kind of witchcraft is this?

I've never had a gluten free bread that has this amount of chew in it.  While mixing the dough you can imagine my skepticism that the ingredients would turn out looking like proper bagels.  I even had fewer hopes of them tasting like bagels let alone tasty ones.

Well, maybe because I topped them with black sesame seeds they assisted in making them smell positively heavenly coming out of the oven fresh.  I couldn't believe the nuts and cheese came together to create these tasty bagels!

Wthout further ado, these can be whipped up in a pinch in your food processor (which I think is probably the easier and cleanest method.)  I did mine in my huge 6 qt Kitchen Aide stand mixer and thought that the dough was probably better incorporated in a smaller machine because the dough kept pasting itself to the sides of the mixing bowl.

FATHEAD KETOGENIC BAGELS

• 1 1/2 Cups shredded mozzarella cheese (I used the pre-shredded stuff in a bag)
• 2 oz full - fat cream cheese, cut into pieces
• 1 Large egg
• 1 1/2 Cups almond flour 
• 1 tbsp of baking powder
• optional, for topping: 1 Tbsp black sesame seeds, poppy seeds, anything you love sprinkled on bagels

1. Place the mozzarella cheese and cream cheese in a microwave safe bowl and heat for 1 minute. Using a rubber spatula, stir well.  Place the mixture back in the microwave for 30 seconds to 1 minute more.  Scrape the cheese into a stand mixer or food processor.  Add the egg and mix/process until smooth.
2. Add the dry ingredients all at once and mix until a dough forms. At this point, it won't look like normal bread dough.  It will be very sticky and soft but it should all hold together well in a big mass.  Scrape the dough onto a piece of plastic wrap with a rubber spatula and wrap well.  Put it in the freezer until your next step.
3. Preheat oven to 400 F (rack in the middle of oven).  [I used the convection feature of my oven at 375F.]  Line a baking sheet with parchment paper.
4. When your oven reaches the right temperature, remove the bagel dough from the freezer and divide it equally into 6 pieces.  [You can also make 4 huge bagels or 8 mini bagels; but you will have to adjust the baking time accordingly].  Using plastic wrap, roll each portion into a snake and seal the ends together forming a ring. Alternatively, you might want to oil your hands and form them with your oiled hands.  Place the bagels on the parchment paper and top with your favorite topping, pressing the toppings into the top of the dough gently so they will stick.
5. Bake for 12-15 minutes or until they are golden brown. [On the convection setting, it took them 12 minutes at 375F].  Allow the bagels to cool. While warm, they are soft; but they will stiffen up once they cool down.  Place the bagels in a plastic bag or plastic lidded container to store in the refrigerator or freezer because there's a lot of cheese in them.  Split them in half and toast in the toaster...smear with cream cheese or grassfed salted butter for a treat

**NB: variations of savoury and sweet bagels can be created by incorporating things like chopped green onions, bacon pieces, cinnamon, shredded cheeses etc You are only limited by your creativity.  Keep in mind they will no longer be ketogenic if you add things like raisins and other carb-heavy items in your dough. But who even likes raisins in breads anyway? ewwww. lol. 

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SMALL BATCH CARROT BANANA MUFFINS (refined sugar free)

Would you like some muffin with your gratuitous slab of salted grassfed butter?

The 10 yr old got braces a couple of days ago and is so grouchy that she can't eat her favourite foods.  She's been complaining about her sore teeth and even decided to divvy up for her friends her salt water taffy and Hi-Chew collection that she recently purchased on our trip to Cannon Beach and Portland.  I decided to make a little treat for after rhythmic gymnastics summer camp.  She's there M-F for 5 hours each day for 3 weeks this summer and when she gets home she's hungry! 

Chock full of healthy carrot and banana, I was able to also reduce the sugar by replacing with coconut palm sugar.  You might want to use maple syrup or honey instead.

The muffins are moist and don't need frosting or butter...but what the heck--I'll stick a chunk of cold salted butter on top for the kid 'cause her metabolism can handle it.  You know what happens when salted butter hits a hot muffin right?  It looks amazing and it tastes so good.

These Carrot Banana Muffins make a small batch because we don't have a lot of sweet tooths in our household (oh the irony.)  They make a great snack for after school/sports or even a tasty breakfast with coffee or tea.

and yes, the salted butter is one of those things that you have to do one of these days if you haven't already tried it. 

SMALL BATCH CARROT BANANA MUFFINS (makes 6-7)

2 organic bananas

1 organic carrot, grated

1 free range organic egg

6 tablespoons virgin coconut oil

1/2 cup coconut sugar

1 teaspoon vanilla extract or vanilla paste

1 cup all purpose or gf flour

1 teaspoon baking soda

1/2 teaspoon pink himilayan salt

*optional adult add-ins that a 10 yr old with braces won't like: nuts, craisins, coconut, chia, ground flaxseed & other such healthy junk

1. Preheat the oven to 350F

2. Prepare the muffin tin by lining with paper liners or silicone molds.  I used silicone muffin molds.

3. Using the Muffin-method, prepare your batter: In a bowl, combine the flour, soda, grated carrot and salt.  In a separate bowl, combine the bananas, egg, coconut oil, coconut sugar and vanilla.  Using a handheld immersion blender, blend all the wet ingredients.  Alternatively, you can simply mash the banana by hand and mix the rest of the wet ingredients with it.

4.  Make a well in the dry ingredients.  Pour the wet ingredients in the well and combine gently until just mixed.  At this point add optional chunky ingredients if desired. Don't overmix.

5. Fill your muffin cups 4/5 full with the batter.

6. Bake for 20-25 minutes until the muffins test done with a toothpick

*Gild your hot muffins with a totally gratuitous slab of grassfed salted butter if you wish

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LEMON MERINGUE TARTS (Paleo, GF, Refined sugar free)

A tiny slice of the 4"Lemon Meringue Tart I made 

Am I in the minority? do you salivate like Pavlov's Dog when you see a lemon meringue pie cross-section like this?

Did you also purchase a huge bag of coconut flour at Costco, like I did...only to let it sit in the cupboard unopened until close to the expiry date?  Fear not! do what I did--I froze the coconut flour to extend its freshness.

This coconut flour crust is crumbly and a perfect foil to the lemon curd.  Yes, it will have distinct coconut flavour; so if you don't like coconut flavour, don't use coconut flour or bother with this recipe because the whole point is to use up your coconut flour and make a gf/paleo tart!

you can strain your lemon curd through a sieve but I couldn't be bothered and left it a little bit lumpy.  It was all good; I didn't notice any textural problem as using a whisk makes the curd pretty smooth

the best part is the piping of the meringue onto your tarts and then bruléeing them

I burnt a hold through my fave towel as I left my mini brulée torch on the counter with a small flame on. Don't do that.  Be safe

LEMON MERINGUE TARTS (GF, Paleo, Refined Sugar-free)

(Adapted from The Kitchen McCabe)

Makes four 4" Tarts
[NB: don't make crazy substitutions because the whole point of this recipe is to avoid gluten & refined sugar.  You cannot substitute regular flour for the coconut flour as the absorption rate is much higher for coconut flour.  Use the highest quality organic ingredients possible.  You may end up with a lot of meringue so you can create huge swirls on your tarts if you like meringue. Sugar and flour are cheap; this tart isn't cheap to make considering the large amount of honey and the other quality ingredients that take the place of those refined ingredients.  You're worth it though!]

COCONUT FLOUR CRUST:

• 1 cup coconut flour
• 1/2 teaspoon sea salt
• 4 1/2 Tbsp maple syrup
• 1/2 cup coconut oil

LEMON CURD FILLING:

• 3 large eggs, at room temperature
• 4 large egg yolks, at room temperature
• 1/2 cup honey
• 1/2 cup fresh lemon juice
• 1/4 teapsoon sea salt
• 4 Tbsp unsalted butter, cut into small pieces

MERINGUE:

• 1 cup honey
• 2 egg whites
• 1/4 tsp sea salt

FOR THE CRUST:

1. Preheat the oven to 350 degreesF.
2. Place the coconut flour and salt in a mixing bowl and whisk together to break up all the lumps. Add the maple syrup and stir in until the mixture becomes crumbly. Add the coconut oil to the mixture and work into the flour with a pastry cutter or spoon until the a dough forms and there are no pieces of coconut oil remaining.
3. Divide the dough into 4 balls (approximately 1/2 cup) and press each ball into a 4" tart pan with a removable bottom. Bring the dough up the sides and use the tips of your fingers to press the dough into the tart pan ensuring even sides. Place the tarts on a baking sheet.
4. Bake the tart shells in the preheated oven for 8-10 minutes, or until the crust is lightly golden brown across the bottom.
5. Remove tarts from the oven and fill each one to the top with lemon filling.

FOR THE LEMON FILLING:

1. In a saucepan, whisk together the eggs, egg yolks, honey, lemon juice and salt until smooth and fully combined. Heat on medium/high heat, whisking constantly, until the mixture thickens and begins to bubble, about 4-5 minutes.
2. Remove from heat and whisk in the chunks of butter.
3. Divide evenly between the cooked tart shells.
4. Place tarts back in the oven for an additional 4-5 minutes to set the filling, removing before the crusts get too dark (watch closely - coconut flour browns quickly).
5. Remove and let cool to room temperature. Refrigerate until cold.

FOR THE MERINGUE:

1. Place the honey in a small saucepan and heat on medium/high heat to 230 degreesF. While the honey is heating, place the egg whites and salt in a bowl and beat until they reach soft peaks
2. Once the honey has reached 230 degrees F, very slowly pour it (bubbling) into the egg whites as you beat them on medium speed. continue beating until all of the honey has been incorporated. Continue to beat on med-high speed until the meringue cools down, another 5-7 minutes. During this time, the meringue should thicken up and turn lighter in colour
3. Top the chilled tarts with the cooked meringue, either with a spoon, or using a piping bag and tip.
4. Brulee the meringue with a kitchen torch or place in oven on top rack and broil for a few minutes until golden (watching closely so as not to burn the tarts)
5. Store in the fridge, covered, for up to 3 days. Crusts will lose their crispness after the first day.

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VEGAN MATCHA CACAO CAKE

Organic Vegan Matcha and Cacao Cake

Dabbling in the Dark Arts:  vegan baking! ;)

I'm detoxifying from my 8 days of over-indulgence in Cancun, Mexico at one of the best all-inclusive resorts I've visited.  The Club Med we stayed at had so many activities that there was something for everybody: archery, trapeze, sailing, SUP, tennis...

We did it all...and of course I spent the first 2 days sleeping on the beach just to catch up on missed relaxation time! The food was very good too!  I tried my best to eat healthy, gf & all that.  By the 4th day, I was pretty much sick of the buffet lines and was mostly eating from the salad area.  But hey, what's a vacation if you don't eat dessert right?  I had my fair share of flan and tiny portioned dainty cakes & desserts too.  Skip to the recipe on the bottom if you don't want to hear about my back woes! lol.

Organic Ceremonial Grade Matcha is sifted over the cake after removal from the springform pan

I think I was pretty good with my workouts though!  I worked out every day except for the day we went to visit Tulum.  On the last day, I worked our for 2 1/2 hours in the morning and I was pretty much practicing IF.  I was doing fasted workouts:  weights, kettlebells and some cardio on the elliptical or treadmill to finish up. Then I would join my fam for lunch at the buffet for my first meal of the day.  I was down to 2 meals because frankly, I wasn't that hungry considering each meal was a buffet bonanza.  Unfortunately,  on the last day, I tweaked my back reaching for the two 25 lb dumbbells.  I felt a sort of a pop (ugh).  It was not great on the plane ride home and upon waking up in Vancouver on the first day back home, I could barely walk.  Yesterday I did some self-adjustments (lying on the ground, knees up, pushing/pulling on my knees alternately using my own musculature, mobility and strength to try to realign my spine & pelvis).  Today I visited my friend who is a chiropractor and I'm feeling a lot better but I've got to keep up those stretches.

Since my garden's frozen, I used dried rosebuds to decorate. The petals are crispy & add a floral scent

My GP's advice is to try low carbing it to lose more weight (it's dang difficult with Hashimoto's disease) despite my working out several hours every week consistently. Also, I have a feeling he's going to be putting me on iron supplements again.  I try to eat more protein because of this (I'm not vegan...sorry, it would compromise my health which is pretty wonky as it is).  My blood work I had done recently showed I was iron deficient :(   I told him I was losing lots of hair for the past year and bit and ya know, I used to have tons of hair before all my thyroid issues.   It sux.  Everything about Hashi's sux. Especially trying to figure out on my own what works and doesn't work with feeling optimally healthy.  I know for sure I've built up lots of muscle this past year.  The other day, I had to scratch my tricep area. Dang if I didn't feel surprised as I hit hard muscle! ya! No batwings for this English teacher.  One thing I'd like to avoid is having the waggling triceps I've witnessed in my youth as teachers wrote on the blackboard. *horrors!* lol

A hot sharp knife creates a clean cut with this frozen raw vegan cake

This raw vegan nice-cream cake is a good start to me re-igniting that low-carb lifestyle I used to lead. It's been so hard with trying to be gluten free that I didn't think I could take away even more from my diet.  My fave cruciferous veggies which was my primary diet prior to Hashi's have been put on the "moderation" list now because of all the goitrogens.  This cake has nuts, which my kid is allergic to...but I'll be working on another (better! new improved!) recipe to try to get rid of the nuts so that we can enjoy eating a cake together.  If it's not one thing it's another, eh?   So the holy grail of my life is a cake that is: low carb/ketogenic, nut free & gluten free.  It would be nice if it could be vegan too. But I am thinking it'll be difficult without the nuts.   Stay tuned for more experiments!  I have a ton of flavour variations planned and I'm going to get rid of the bananas and make this creamier like a cheesecake but without nuts! ya! no kidding! and pie! yes...for my pie-loving friends! gf, vegan, dairy free pie coming up next :)

A slice of zen. This little cake makes you feel all self-righteous and healthy. The tiny slice I had with my espresso is low  carb, paleo, ketogenic, gluten free, vegan, refined sugar free and dairy-free.  

VEGAN MATCHA CACAO CAKE

Crust:

1/3 cup organic raw almonds

1 tablespoon organic coconut oil

2 medjool dates, pitted

a pinch of Pink Himalayan sea salt

Nice Cream Layers:

4 frozen bananas

2 tablespoons maple syrup

1 teaspoon vanilla extract

optional: a bit of almond mylk, soy, coconut or regular milk, cream or water to get it going in the processor, if needed

Matcha Layer:

1 tsp organic ceremonial grade matcha; plus more for dusting the tops for serving

Cacao Layer:

1 tsp organic cacao powder

Special equipment:  

2 4-inch springform pans, lined with parchment circles

Crust:

1. Pulse the almonds, coconut oil and dates with a pinch of sea salt in a food processor [I used my Bullet] until the almonds are evenly ground and combined with the rest of the ingredients.
2. Divide the mixture between the two parchment-lined springform pans. Press the crust mixture into the bottoms of the two prepared springform pans. 
3. Place the pans into the freezer for 30 minutes, or until the crust is set.

Nice Cream Layers:

1. In a high-powered blender [I used my Vitamix] combine the frozen bananas, maple syrup and vanilla and pulse to combine.  If you find it difficult to get it going, add some liquid (any milk or water a teaspoon at a time) to get it going.  Increase speed and blend until smooth.
2. Divide the nice cream into 2 bowls
3. Matcha Layer: in a small bowl, mix a tiny bit of hot water with your matcha powder to make a runny paste and mix the paste into one of the nice cream bowls.  Thoroughly combine. Cover and reserve in refrigerator
4. Cacao Layer:  Mix the cacao powder with a tiny bit of hot water to make a runny paste and continue mixing until it's smooth.  Add this to the other bowl and combine thoroughly.
5. Pour the Cacao Layer onto the two prepared frozen almond/date crusts.  Place them back in freezer for at least 30 minutes, or until set.  I lightly touch the surface to ensure it has a solid surface before proceeding with the next step.
6. Take out the matcha layer bowl from the fridge and divide the contents equally amongst the two pans.  Place in the freezer for 4+ hours; freezing until firm
7. To serve:  Remove your springform rings from the bottoms and plate. Dust with the extra matcha powder (you can also dust with cacao powder).  Decorate with fresh berries or other fruit or flowers.  Allow the cakes to warm up for about 15 min at room temperature before serving.  If you want to cut the cakes, heat a sharp knife under hot water before slicing.  Keep uneaten cakes in freezer, covered until ready to serve.

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BRAIDED LATTICE APPLE PIE

Braided Lattice Apple Pie!

Humble Pie

Braided Lattice is insanely time-consuming.  

When my daughter walked by the kitchen and asked me "hey, are you making that pie for someone?" I was attempting to weave the braided lattice pie dough that was akin to wrangling cooked spaghettini. The delicate strands would stretch each time I moved them.  I was not feeling the pie love.

I replied "no, it's for you guys"

"Yay!  I can't wait! it doesn't matter what it looks like mommy...it'll taste great! I can't wait!"

Out of the mouth of my babe.

I stopped trying to weave the triplicate braid & lattice combinations.

And into the oven the pie went

Lots o' butter! 

I was eager to try a new recipe for a pie crust that could handle lattice-work.  I did my research and found a recipe on Serious Eats that sounded promising. It had a higher ratio of butter (how could that go wrong in any way?)

Cold cubed butter! 2 sticks!

I think I was too ambitious.  I even planned to do the Sous-Vide method for pre-cooking the apple pie filling.  What the heck was I thinking?  

Squash the butter cubes. 

Almost immediately into making the crust I nixed the sous-vide idea and decided to just do it on the stovetop.  It was wise as the actual sous vide part would add another hour to the prep time.

The huge chunks of squashed butter are very visible here.

Use the technique of making a quick puff pastry.  You're doing the laminated technique here next

Roll out the dough with plenty of flour.

This laminating technique looks harder than it actually is

Cut in half and wrap in plastic wrap.  Pop it in the fridge!

Roll that out 

The dough is quite strong and stretchy...quite promising for lattice-work!

The pre-cooked apples I used consisted of granny smith and gala.  

After I realized my kids don't care about the weaving, I just gave up and popped that pie in the oven so we could get it in our pie-holes sooner!

Though I saved plenty of time forgoing the weaving...and I didn't do the sous-vide part, we still had to wait 4 hours for the pie to cool before cutting into it.  

Good things come to those who wait!

PIE CRUST RECIPE FROM SERIOUS EATS

Old Fashioned Flaky Pie Dough

• 8 ounces all-purpose flour (1 2/3 cups; 225g), plus more for dusting
• 1/2 ounce sugar (1 tablespoon; 15g)
• 1 teaspoon (4g) Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight
• 8 ounces unsalted butter (2 sticks; 225g), cold
• 4 ounces cold water (1/2 cup; 115g)

1. For the Dough: Whisk flour, sugar, and salt together in a medium bowl. Cut butter into 1/2-inch cubes (this size is important, as smaller pieces will melt too fast) and toss with flour mixture to break up the pieces. With your fingertips, smash each cube flat—that's it! No rubbing or cutting. Stir in water, then knead dough against the sides of the bowl until it comes together in a shaggy ball. Dough temperature should register between 65 and 70°F (18 and 21°C); if not, refrigerate briefly before rolling and folding (see note above).
2. Make the Layers: On a generously floured work surface, roll dough into a roughly 10- by 15-inch rectangle. Fold the 10-inch sides to the center, then close the newly formed packet like a book. Fold in half once more, bringing the short sides together to create a thick block. Divide in half with a sharp knife or bench scraper. Dough temperature should still be somewhere between 65 and 70°F (18 and 21°C); if not, refrigerate briefly before proceeding (see note above)
3. For a Double-Crusted Pie: Using as much flour as needed, roll one piece into a 14-inch circle and drape across a 9-inch pie plate; it will be super easy to lift by hand. Dust off excess flour with a pastry brush, using it to nestle dough into the very corners of the pan. With scissors or kitchen shears, trim the edge so that it overhangs by 1 inch all around. For a solid top crust, roll remaining dough as before, or roll into a 9- by 15-inch rectangle for a lattice-top pie. Transfer the entire sheet, uncut, to a baking sheet or parchment-lined cutting board. (The parchment will prevent dough from absorbing any savory odors from the board.) Wrap both portions in plastic and refrigerate at least 2 hours and up to overnight. 

GOOEY APPLE PIE RECIPE FROM SERIOUS EATS

• 5 pounds (2.25kg) apples (see note above), peeled, cored, and sliced 1/2 inch thick
• 1/2 to 3/4 cup (100 to 150g) sugar (see note above), plus more for sprinkling
• 2 tablespoons cornstarch (1/2 ounce; 15g)
• 1/2 teaspoon ground cinnamon
• 2 teaspoons (10ml) fresh juice and 1 teaspoon grated zest from 1 lemon
• 1 recipe PIE DOUGH (ABOVE)
• 1 egg white

1. To Cook Filling on the Stovetop: Transfer apples and their juices to a large Dutch oven. Heat over low heat, stirring constantly, until lightly steaming. Cover and continue cooking over lowest heat setting, stirring frequently, using a thermometer to maintain temperature below 160°F (71°C). Do not allow liquid to come to a boil for first 20 minutes. After 20 minutes, increase heat to medium-high and cook, stirring frequently, until juices thicken enough that a spatula dragged through the bottom of the pot leaves a trail that very slowly closes back up, about 10 minutes more. Transfer apples to a rimmed baking sheet, spread out into a single layer, and allow to cool completely, about 1 hour.
2. Roll 1 disk of pie dough into a circle roughly 12 inches in diameter. Transfer to a 9-inch pie plate. Add filling, piling it into the pie shell until it all fits. Roll remaining disk of pie dough into a rectangle, approximately 10" x 15". Cut dough into strips and weave in a lattice pattern on top of pie.
3. Using a pair of kitchen shears, trim edges of both pie crusts until they overhang the edge of the pie plate by 1/2 inch all the way around. Fold edges of both pie crusts down together, tucking them in between the bottom crust and the pie plate and working your way all the way around the pie plate until everything is well tucked. Use the forefinger on your left hand and the thumb and forefinger on your right hand to crimp the edges. 
4. Use a pastry brush to brush an even coat of lightly beaten egg white all over the top surface of the pie. Sprinkle evenly with 1 tablespoon (15g) of sugar. Transfer pie to baking sheet in oven and bake until light golden brown, about 20 minutes. Reduce heat to 375°F (190°C) and continue baking until deep golden brown, about 25 minutes longer. [NB: I had to add a full 15 minutes of baking time to ensure a golden pie crust.] Remove from oven and allow to cool at room temperature for at least 4 hours before serving.

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