Tag Archives: gourmet magazine

Butterscotch Apple Pie


Nothing says “holiday classic” like old-fashioned apple pie. I must admit, this was my second attempt ever at baking apple pie from scratch. Although it may seem intimidating, baking a pie is easy if you follow the instructions exactly. That’s the most important part of baking — so you can never skip a step.

This recipe, adapted from Gourmet Holiday, is the perfect accompaniment to any holiday dinner party.  The best part: it only takes 45 minutes of active time, so you can spend the majority of your evening entertaining and relaxing. Also, don’t forget to wear a cute apron (mine came all the way from Sardinia) so that flour doesn’t end up on your new holiday dress.

Butterscotch Apple Pie

Serves 8

You will need:

3 tbsp all-purpose flour

1 tsp cinnamon

1/2 tsp grated nutmeg

1/8 tsp salt

2/3 cup packed dark brown sugar

2 1/2 lb mixed tart and sweet apples (about 7), peeled, cut into 6 wedges and cored

1 Tbsp fresh lemon juice

1 tsp pure vanilla extract

Double recipe All-Butter Pastry Dough

1 Tbsp unsalted butter, cut into bits

1 large egg beaten with 1 Tbsp warm water

1 Tbsp granulated sugar

Extra equipment:

small pumpkin or leaf-shape cookie cutters (optional)

1. Preheat oven to 425° with a baking sheet placed on middle rack.

2. Whisk together flour, cinnamon, nutmeg and salt, then whisk in brown sugar, breaking up any lumps. Gently toss apples with sugar mixture, lemon juice, and vanilla and let stand 5 to 15 minutes to macerate fruit.

3. Roll out 1 piece of dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch round. Fit into a 9-inch pie plate. Roll out remaining dough into a 13-inch round.

3. Transfer filling to shell. Dot with butter, then cover with pastry round. Trim edges, leaving a 1/2-inch overhang (reserve scraps). Press edges together to seal, then fold under. Lightly brush top crust with some of egg wash, then cut 3 (1-inch-long) vents.

4. Roll out dough scraps about 1/8 inch thick and cut out pumpkin or leaf shapes. Arrange decoratively on top of pie, pressing gently to help adhere. Lightly brush top crust and cutouts with egg wash and sprinkle with sugar.

5. Bake pie on hot baking sheet 20 minutes. Reduce oven to 375°F and bake until crust is golden and filling is bubbling, 40 to 45 minutes more. Cool to warm, 2 to 3 hours.





The World’s Best Mac ‘N’ Cheese

You heard me: this recipe yields the best mac ‘n’ cheese you will ever taste.

This edition, courtesy of Gourmet Magazine’s special comfort food edition (recipe found here), is superior to all other recipes because it is a simple classic. You just can’t go wrong. Plus, the creamy sharp-cheddar sauce combined with breadcrumbs and parmesan will tempt you to eat the whole batch (watch out)!

If you’re looking for an excuse to stay in because of the rain, then this mac ‘n’ cheese is sure to keep you warm and cozy!

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Tomato and Onion Tart

I hated the thought of a raw tomato until my trip to Greece in 2007, where I experienced garden-fresh tomatoes during the peak of the summer season. I then became adventurous enough to try every type of tomato that crossed my path, and have been in love ever since.

Tomato and Onion Tart is the perfect accompaniment to any buffet table (watch how fast it goes). I attempted Gourmet Magazine’s recipe for our New Year’s Day dinner party, and served as the main dish since most indulged heavily the evening prior. As a health conscious foodie, I am looking forward to a lean and healthy 2012, so it was so satisfying the start the year off with such a light yet substantial meal.

Health conscious tip: Substitute all-purpose flour with whole wheat flour

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