Apple Pie

Apple Pie with Cider Ice Cream

This is another of my favourite recipes.  I just got fresh, fresh, Ontario apples at our market and they were outstanding in this pie.  I heard on a radio program once that most of the apples we can buy in our supermarkets are at least four months old by the time they hit the shelf.  I know apples keep if properly stored but it sure makes a difference if you can source some fresh apples in season from an orchard or market near you.

This pie uses my Easy Pie Crust recipe and the filling is generous.  I was afraid that my top crust was going to be too thin by the time I got it big enough to cover the mound of filling but it forced me to roll it out thinly and it was wonderful.

I like this recipe because it cooks long and at a bit lower heat.  Often pie recipes start the first 15 minutes at 425 degrees and then reduce to 350 or 375 degrees. I find my crust is always too brown when I do this.  With the even temperature on this bake time my crust was a light golden brown.

You will want to bake this with a pan underneath to catch any juices.  There is so much filling in this pie you will definitely need it.

I served it with Apple Cider Ice Cream for a double apple hit!

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Apple Pie
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Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 50 minutes
Servings
9" pie
Ingredients
Crust
  • 1 Easy Pie Crust https://thewineloverskitchen.com/recipe/easy-pie-crust/
Filling
  • 8 cups apples cored, peeled, sliced (Cortland are good)
  • 2 Tbsps lemon juice
  • 2/3 cup sugar
  • 1/4 cup brown sugar
  • 1/4 cup flour
  • 2 Tbsps butter
  • 1 tsp ground cinnamon
  • 1/3 tsp nutmeg
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 50 minutes
Servings
9" pie
Ingredients
Crust
  • 1 Easy Pie Crust https://thewineloverskitchen.com/recipe/easy-pie-crust/
Filling
  • 8 cups apples cored, peeled, sliced (Cortland are good)
  • 2 Tbsps lemon juice
  • 2/3 cup sugar
  • 1/4 cup brown sugar
  • 1/4 cup flour
  • 2 Tbsps butter
  • 1 tsp ground cinnamon
  • 1/3 tsp nutmeg
Apple Pie
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Instructions
  1. Preheat oven to 375 degrees.
  2. Peel, core, chop apples. Cover apple chunks in water with a squirt of lemon juice so they don't turn brown while you prepare them all.
  3. Drain apple pieces and mix with all Filling ingredients.
  4. Roll out bottom pie crust, transfer bottom crust to 8" pie pan and pour in the filling. Top with upper crust. Make slits for steam to escape and bake. Bake with a pan underneath to catch the drips.
  5. Serve warm.
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Apple Cider Ice Cream

Apple Cider Ice Cream

This is a great ice cream flavour for fall! It goes well with apple pie, cobblers or crisps. This uses heavy cream and egg yolks so it is quite rich.  You only need a small amount to satisfy!

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Apple Cider Ice Cream
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Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 45 minutes
Passive Time 5 hours
Servings
servings
Ingredients
  • 2 cups apple cider ( I use hard cider but you could use regular)
  • 3/4 cup sugar
  • 1 stick cinnamon
  • 2 cups milk
  • 2 cups 35% cream
  • 1/4 tsp ground cinnamon
  • 6 egg yolks lightly whisked
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 45 minutes
Passive Time 5 hours
Servings
servings
Ingredients
  • 2 cups apple cider ( I use hard cider but you could use regular)
  • 3/4 cup sugar
  • 1 stick cinnamon
  • 2 cups milk
  • 2 cups 35% cream
  • 1/4 tsp ground cinnamon
  • 6 egg yolks lightly whisked
Apple Cider Ice Cream
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Instructions
  1. Combine apple cider, sugar and cinnamon stick in a sauce pan over medium heat. Bring to a boil and simmer until it is reduced to 2/3 cup. This may take 25 minutes or more.
  2. Remove from heat and remove cinnamon stick. Stir in milk and then cream. Mix well. Then add the cinnamon and egg yolks. Whisk until well incorporated and smooth.
  3. Return sauce pan to medium heat and cook, stirring often until the mixture is thick enough to coat the back of a spoon. This may take about 20 minutes. Pour custard through a fine strainer to a medium bowl and cool.
  4. Refrigerate until chilled (a couple of hours at least).
  5. Process chilled custard in your ice cream maker according to machine's instructions. Transfer to a storage container and freeze at least 4 hours.
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Toasted Orzo

Toasted Orzo

I had forgotten about this recipe for a while. I made it for a crowd many years ago and was asked for the recipe by a few of the guests.   They are still raving about it.  Since they reminded me of it I have put it back into my regular rotation of recipes.

Orzo is pasta in the shape of rice and makes a great side dish hot or as a cold salad.  Toasting the orzo in the oven before cooking it is an unusual step and  it gives it a wonderful, nutty flavour.  This makes a great side for pork or chicken. The mushrooms contribute to the nutty, earthy flavour of it so anything that mushrooms go well with, this will too.  I served it with schnitzel in the spirit of  Jaeger schnitzel.

The recipe calls for fresh tarragon.  If you like tarragon go for it.  I like it better without but my guests liked it in – so – it is up to you!

This makes a lot- about 12 servings so it is great for a crowd.  You may want to halve it if you only have a few people or you will be eating left overs! May not be a bad thing – it reheats well!

 

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Toasted Orzo
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Course Main Dish
Cuisine American
Servings
servings
Ingredients
  • 1 lb orzo
  • 2 Tbsps oil
  • 6 shallots minced
  • 1 1b sliced mushrooms (I like Cremini)
  • 4 cups chicken broth
  • 1 cup white wine (Or use another cup of broth)
  • 1 bay leaf
  • 1/2 cup cream (I used 10%)
  • 1 Tbsp fresh tarragon, minced optional
Course Main Dish
Cuisine American
Servings
servings
Ingredients
  • 1 lb orzo
  • 2 Tbsps oil
  • 6 shallots minced
  • 1 1b sliced mushrooms (I like Cremini)
  • 4 cups chicken broth
  • 1 cup white wine (Or use another cup of broth)
  • 1 bay leaf
  • 1/2 cup cream (I used 10%)
  • 1 Tbsp fresh tarragon, minced optional
Toasted Orzo
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Instructions
  1. Preheat oven to 350 degrees.
  2. Lay orzo out in single layer on a baking sheet.
  3. Toast in oven about 20 minutes. Orzo will be a medium brown.
  4. Sautée shallot in oil about 4 minutes. Use a large skillet since you will be adding all other ingredients in shortly.
  5. Add mushrooms and sautée another 10 minutes.
  6. Add broth, wine if using, orzo and bay leaf to the skillet.
  7. Bring to a boil, reduce heat and cook uncovered til orzo is tender and liquid is absorbed - about 20 minutes.
  8. Stir in cream and tarragon if using. Simmer another 5 minutes and serve.
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No Cook Chocolate Mousse

No Cook Chocolate Mousse

Thank goodness for Pinterest and the easy access to alternative types of cooking. I found this No Cook Chocolate Mousse recipe that fit the bill when I was searching Pinterest for no sugar desserts. This recipe uses avocados as the base for an uncooked mousse.  Don’t stop reading here if you have never tried it! Continue reading “No Cook Chocolate Mousse”

Shrimp Saffron Pasta Salad

Seafood Saffron Pasta

This is a great pasta salad that takes advantage of all the fresh herbs available in summer.  The seafood makes it a bit lighter and the lemon top notes makes it nice and fresh tasting.

I would serve this with a Muscadet Sevre et Main or a dry Rosé.

 

 

 

 

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Shrimp Saffron Pasta Salad
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Course Main Dish
Cuisine American
Prep Time 20 minutes
Cook Time 12 minutes
Passive Time 1 hour
Servings
servings
Ingredients
Pasta
  • 12 oz penne pasta or other curly shape that will hold the dressing
  • salt for pasta water
Dressing
  • 1/4 tsp saffron threads
  • 6+1 Tbsp fresh lemon juice (divided)
  • 3+1 Tbsp olive oil (divided)
  • 1 cup mayonnaise
  • 1/4 cup green onions in thin slices
  • 3 Tbsps drained capers
  • 2 Tbsps fresh tarragon minced
  • 1 Tbsp fresh dill minced
  • 1 tsp sugar
  • 1 lb cooked, cleaned medium shrimp
  • 1 cup celery finely diced
  • 1/2 lb lump crab meat drained
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • additional lemon wedges for serving
Course Main Dish
Cuisine American
Prep Time 20 minutes
Cook Time 12 minutes
Passive Time 1 hour
Servings
servings
Ingredients
Pasta
  • 12 oz penne pasta or other curly shape that will hold the dressing
  • salt for pasta water
Dressing
  • 1/4 tsp saffron threads
  • 6+1 Tbsp fresh lemon juice (divided)
  • 3+1 Tbsp olive oil (divided)
  • 1 cup mayonnaise
  • 1/4 cup green onions in thin slices
  • 3 Tbsps drained capers
  • 2 Tbsps fresh tarragon minced
  • 1 Tbsp fresh dill minced
  • 1 tsp sugar
  • 1 lb cooked, cleaned medium shrimp
  • 1 cup celery finely diced
  • 1/2 lb lump crab meat drained
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • additional lemon wedges for serving
Shrimp Saffron Pasta Salad
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Instructions
Pasta
  1. Cook pasta according to pasta instructions. Drain pasta and reserve 1/2 cup of the cooking liquid. Toss drained pasta in a bowl with 1 Tbsp each olive oil and lemon juice. Let pasta stand at room temperature until cool. Stir once in a while to prevent sticking.
  2. Sprinkle the saffron threads over 3 Tbsps of the reserved cooking liquid. Let it stand at room temperature 5 minutes.
Salad
  1. Combine mayonnaise, onions, capers, tarragon, dill, sugar, remaining lemon juice and olive oil with the saffron liquid. Whisk till well combined. Season with salt and pepper.
  2. Mix dressing into the pasta. Add the shrimp and the celery. If the mix is dry add more of the reserved cooking water. Stir in crab meat and toss gently.
  3. Refrigerate at least one hour. Serve with additional lemon wedges.
Recipe Notes

Recipe adapted from Bon Appetit .

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