Apple Picking and Puff Pastry

Fall is officially upon us, although this week was still brutally hot in Georgia. Despite the hot weather, some friends and I went to a local orchard to go apple picking! We went to an orchard that had a lot of different apples to choose from and pick. The orchard we went to also had cow milking and pig racing! Both of them were pretty anticlimactic... Nonetheless we had a great time!

My favorite part of the day was a little stop we made on the way back.  On the way to the orchard, we saw a huge field of sunflowers from the road. We decided to take a quick adventure on the way back to Atlanta. The field had over 90,000 sunflowers, and lots of bees and butterflies to support! I'd say the only negative was when I stepped in an ant pile (ouch!). The orchard was about an hour and a half from the city, so we definitely made the most of the trip there!

We picked a total of 62 apples, and split it up between 8 of us. I don't usually eat apples, but the season calls for lots of apple desserts. I put together a quick cobbler and a pie, but I really wanted to make a flaky pastry with some of my apples.

I haven't made puff pastry since culinary school. It was only once before, and I understand why I haven't tried to make it again. It's a time consuming dough, but the finished product is well worth it! Laminated dough is something really special- every layer you make ends up in the finished product, creating the most wonderful texture. On top of that, the dough itself is not sweet.

Apple Puff Pastry (makes 12)

Dough
8 oz Flour
2.7 oz Water
2 oz Butter, Softened
Pinch Salt
1/3 of an Egg (mix it, then add only a third)
1 oz White Wine 

8 oz Plugra Butter, for Butter Block

1. Place the water, egg, wine, butter into a mixing bowl for a standing mixer. Then add the dry ingredients into the bowl. Use a dough hook attachment to mix the dough well.
2. Once the dough has started to gather and pulls away from the sides, turn on a timer and continue to mix on low speed for 6 minutes.
3. After 6 minutes, shape the dough into a square shape, wrap the dough, and put it into the fridge to rest.
4. Make a butter envelope by folding a piece of parchment paper to 7 inches x7 inches. You should be able to make an envelope shape. This is done by folding the parchment in half, short end to short end. Then, fold the sides in toward the center, so that the area inside of the fold is 7 inches. Then, fold the top portion of the parchment down, so that the square is complete.
5. Place the plugra butter block into the envelope. Use your rolling pin to roll the butter into the shape of the square. Make sure it's evenly rolled out. Place in the fridge to harden.
6. Once the dough and butter are at a similar consistency, pull them both out. They should both be firm but not hard.
7. On a floured surface, roll out the dough to a 10 inch x 10 inch square. Place the butter block on the dough, so that it sits as a diamond within the square. Bring the corners of the dough together to cover the butter. Do not overlap the dough corners.
8. Roll out the dough to a long rectangle. This is the portion of the dough where you make multiple folds to create layers of butter and dough. The first fold should be a 3-fold. Fold one side in, and the other side over, so that it is like a letter. Wrap and rest in the fridge for 15 minutes.
9. Roll out the dough in the opposite direction of the last fold. If the fold finished on the side, you should rotate the dough 90 degrees, so that the fold would finish on top or bottom. Roll out the dough to a long rectangle again. Fold the right side about 1/4 of the way inward. Then, fold the other side to meet the first flap. Then, fold the dough in half. Wrap the dough and rest in the fridge for 15 minutes.
10. Remove the dough from the fridge and repeat steps 8 and 9, so that you have performed a 3 fold, a 4 fold, a 3 fold, and another 4 fold.
11. Place the dough back into the fridge to rest until you are ready to assemble.

Frangipane (Almond Cream)
.5 stick Butter
2 oz Sugar
1.5 oz Almond Flour
1 egg
.5 oz Flour
.5 tsp Vanilla

1. Cream butter, sugar, and almond flour together in a bowl.
2. Add egg and vanilla.
3. Scrape the bowl to make sure that the ingredients are well incorporated.
4. Add flour and mix until incorporated.
Assembly
Final puff pastry dough
Frangipane
2 Apples
2 tbsp Sugar
Pinch Clove
Pinch Cinnamon
Pinch Ground Ginger

1. Roll out the puff pastry to about 1/8 inch thick. You can leave it a tiny bit thicker, but you want it to be less than 1/4 inch.
2. Preheat oven to 400 degrees F
3. Cut the rolled dough to 3.5 x 3.5 inch squares.
4. Place squares onto a flat, parchment lined sheet pan. There should be some space in between each.
5. Pipe frangipane into the center third of the pastry. This should be a layer that is not too thin or too thick. I look for something about 1/2 an inch thick.
6. Slice your apple into 1/4ths. Then slice out the core by make a diagonal cut. Cut the apple piece in half.
7. Taking the 1/8th of the apple, lay it on its side, so that the flesh faces away from you. Use your knife to slice about 1/8 inch pieces. You can discard the end pieces.
8. Arrange the sliced apples on top of the frangipane.
8. Sprinkle a small amount of the sugar and spice mixture over the top. 
9. Bake the pastry for about 20-25 minutes, until golden brown. 

Once the apple pastries come out, they are flaky and tasty. The apples have a great natural sweetness that pairs perfectly with the almond cream and nutty pastry. If you're eating this after a day or multiple, be sure that you put it into the toaster oven for a short time. This will allow the pastry to recrisp. If you are short on time, you can also recreate this using store bought puff pastry.

I'm not the biggest dessert person, but I am a total sucker for french pastry. I love that it isn't too sweet, but still has a lot of integrity. French pastry is completely classic, elegant, beautiful, and tasty! It is a little bit time consuming, but definitely worth the effort.

Apple Galette

Fall seems to be the perfect season for anything apple. Who doesn't crave a warm slice of apple pie with a scoop of smooth ice cream? Galettes are beautiful pastries that are kind of a cross between a pie and a tart. It's great because you don't need a pie pan or tart shell to make it! The free form crust is a simple, elegant finish to a lovely seasonal dessert.

Apple roses seem to be all the rage lately. They are so beautiful with an understated elegance. It's the perfect way to finish any apple dessert. The key to creating something with a slight delicacy is to have the apples shaved thin. I used a mandolin to shave my apples, and it allowed me to be able to form the flowers without breakage. It requires some additional patience, but it is well worth it.

Apple Galette
Crust
9 oz Flour
1.5 stick Butter
.5 tsp Salt
3 oz Cold Water

1. Cut the cold butter into small cubes (1cm x 1cm).
2. Put the pieces into the flour and salt. Make sure each cube is coated.
3. Press the butter to flat pieces.
4. Rub the butter between your fingers to make flakes. Continue until the butter chunks are about the size of a lima bean.
5. Create a well in the center of the flour and pour your cold water into it.
6. Bring your flour towards the center of the well a little bit at a time, until it is completely incorporated.
7. Flatten your dough slightly and wrap it in plastic. Place in the fridge for about 30 minutes to 1 hour, until it is chilled.

Frangipane (Almond Cream)
.5 stick Butter
2 oz Sugar
1.5 oz Almond Flour
1 egg
.5 oz Flour
.5 tsp Vanilla

1. Cream butter, sugar, and almond flour together in a bowl.
2. Add egg and vanilla.
3. Scrape the bowl to make sure that the ingredients are well incorporated.
4. Add flour and mix until incorporated.

Assembly
3 Medium Apples
3 tbsp Sugar
.5 tsp Cinnamon
.25 tsp Nutmeg
.25 tsp Ginger
1 Egg

1. Preheat oven to 350 degrees F.
2. Roll the pie dough into a circle, about 1/4 inch thick all the way through. Transfer to a sheet of parchment.
3. Use a spatula or spoon to spread the frangipane in the center, moving outward. Leave about 1.5 inches of space around the edges, so that you can close your pie.
4. Shave your apples using a mandolin. You should cut your apples into quarters, slice out the core, and then shave them carefully with the skin on.
5. Once the apples are shaved, arrange them over the top of the frangipane. I like to start from the center and move outward.
6. Once the apples are arranged, bring up the edges and fold gently to keep the round shape.
7. Gently whisk the egg and use a brush to egg wash the exposed dough.
8. Mix the sugar and spices in a small bowl and sprinkle it over the apples and onto the crust.
9. Bake for about 1.5 hours or until the crust is golden brown.

I like to bake my galette in a cast iron skillet. It heats very well and evenly, and it's just nice and homey. If you don't have a cast iron large enough, you can bake it on a cookie sheet. This tart is beautiful, and tastes as good as it looks! I took it to a potluck, and it was a huge hit!

Deep Dish Cranberry and Apple Pie

I hope everyone had a restful Christmas! I celebrated with friends and family throughout the month of December. It was a great way to close out the year, and the month has been filled with much reflection and excitement, looking toward the new year!

I went to a Christmas potluck last week, and brought a yummy deep dish cranberry and apple pie. It was a great way to present a classic with a slight twist. The pie is baked in a cake tin to achieve a thicker pie. The filling is sweet from the apples with a great tartness from the cranberry. It's a great way to close out the holiday season!

Deep Dish Cranberry and Apple Pie (Makes 1 Pie)
For the Crust
12 oz All Purpose Flour
1/2 tsp Salt
2 Stick Cold Butter
4 oz Ice Cold Water

1. Cut the cold butter into small cubes (1cm x 1cm).
2. Put the pieces into the flour and salt. Make sure each cube is coated.
3. Press the butter to flat pieces.
4. Rub the butter between your fingers to make flakes. Continue until the butter chunks are about the size of a lima bean.
5. Create a well in the center of the flour and pour your cold water into it.
6. Bring your flour towards the center of the well a little bit at a time, until it is completely incorporated.
7. Flatten your dough slightly and wrap it in plastic. Place in the fridge for about 30 minutes to 1 hour, until it is chilled.

Cranberry and Apple Filling
6 Apples
1/2 cup Brown Sugar
1/2 tsp Cinnamon
1/4 tsp Ginger
1/2 cup Water
2 tsp Vanilla Extract
2 tbsp Corn Starch
Pinch Salt
1/2 cup Dried Cranberries
1/4 cup Sugar
1/4 cup Water
1/4 cup Spiced Rum

1. Peel and medium dice the apples. Place into a large pan.
2. Add brown sugar, cinnamon, ginger, and water. Mix together, and heat on medium heat.
3. Cook until the apples tenderize slightly. Then, add the cornstarch and mix.
4. Continue to cook until the mixture thickens, and apples are tender.
5. Remove from heat and allow to cool slightly.
6. In a small pot, bring sugar and water to a boil. Remove from heat and add cranberries and rum.
7. Allow the cranberries to soak for about 5 minutes. Then, add to the apple mixture.
8. If there is excess liquid, put the apples back on the heat and allow it to cook out. Otherwise, just mix it well together.

Making the Pie
Pie Dough
Cranberry and Apple Filling
Egg wash (2 Eggs, 1 Yolk, a pinch of Salt, and a couple splashes of Water)
Cinnamon Sugar (1/4 cup Sugar, 1/4 tsp Cinnamon)

1. Preheat the oven to 350 degrees F.
2. Lightly grease your cake pan with butter.
3. Roll out half of your pie dough to about 1/4 inch and place into the tin. Trim the edges.
4. Use a fork to poke holes so that steam can escape.
5. Place the filling into the crust.
6. Brush the outside edge of the crust with egg wash.
7. Roll out the remaining dough into a rectangle. Cut strips about an inch wide. You will need enough to weave a pattern onto the pie.
8. Alternate and weave the dough strips to create a basket pattern. Do this quickly so that the dough is easy to handle and does not stick to the egg wash.
9. After you weave the dough, brush the top with egg wash and sprinkle with cinnamon sugar.
10. Bake for 30 minutes, until golden, and the filling begins to ooze out.
11. Allow to cool slightly, and serve warm.

This pie is perfect to eat with a big scoop of ice cream or a cup of eggnog! Enjoy the rest of 2014, and see you all in 2015! :)

Spiced Apple Cider Macarons

I hope everyone had a wonderful Thanksgiving! I am so thankful for all of the support that this blog has had over the past year and a half. It's so exciting to see my growth throughout the time. I hope to continue to let my creativity flow through this blog!

Speaking of continuity, I actually used the apple butter that I made for last week's post to make these macarons! My cousin, Suzi was begging for some, so I figured I should oblige and made some delicious, seasonal spiced apple cider macarons! These macarons have a great apple flavor, with the homey cinnamon aroma. The little bit of spiced rum adds a depth to the ganache and cuts some of the sweetness.

Spiced Apple Cider Macarons (Makes about 20 Macarons)
Shells
100 g Almond Flour
120 g Confectioner's Sugar
50 g Granulated Sugar
70 g Egg Whites (2 large whites)
1/2 tsp Cinnamon

1. Pulse almond flour and powdered sugar in a food processor until very finely ground. Be careful not to grind too long, because it will release all of the oils, ruining your final product.
2. Sift the powder with a medium-mesh sieve.
3. Place the particles that are too large to fit through the sieve back into the food processor, pulse, and sift again. Throw out the excess pieces.
4. In a grease-free bowl, place your egg whites and sugar. Allow to sit for a few minutes to begin to dissolve.
5. Use grease-free beaters on high speed to whip the egg whites to stiff peaks.
6. Use a rubber spatula to fold the powdered sugar, cinnamon, and almond flour into the meringue until the batter moves slowly, like lava. If you run your spatula through it, it should fall together after 5-7 seconds.
7. Put the mixture into a piping bag fitted with a large round tip (3/8 inch). 
8. Pipe rounds that are about an inch apart onto a nonstick baking mat (silpat) that is placed onto a cookie sheet. 
9. Do this by holding the bag straight up about half an inch above the silpat, applying pressure to the bag until about 1 inch in diameter, stopping pressure, and then removing by moving hand in a very small circular motion to release the tip from the macaron shell. Make sure there is enough space to spread.
10. Rap your cookie sheet/sheet pan on the table a few times to make sure there are no bumps on the macaron shells.
11. Let rest until dry to the touch (about 30-45 minutes, longer on rainy days).
12. Preheat oven to 300 degrees F. If you have a convection oven, use convection.
13. Bake macaron shells on the second shelf of the oven for 14-17 minutes, until they do not wiggle when nudged.
14. Remove from oven and allow shells to cool completely before removing from the silpat.

Spiced Rum Ganache
8 oz White Chocolate
5 oz Heavy Cream
1 oz Spiced Rum
1 tbsp Butter

1. In a small pot, scald cream.
2. Place white chocolate in a bowl, and pour the hot cream over the chocolate.
3. Allow it to sit slightly, and then mix to incorporate completely.
4. Add butter to the white chocolate mixture when it is smooth, but not yet cool. Then, add the rum.
5. Allow the ganache to cool and set.
6. Once the ganache is thick, use a mixer to whip to medium peaks. Pipe immediately.

Apple Butter
3 Apples
1 tbsp Honey
1/2 tsp Cinnamon
1/4 tsp Salt
1/2 cup Water

1. Peel and core the apples.
2. Cut the apples into a medium dice and place into a medium saucepan.
3. Add the remaining ingredients and stir.
4. Cook over low heat for about 1.5 hours, stirring every 5 minutes.
5. Cook until the apples are very tender, and the water has evaporated out. However, do not let the apples dry out completely, as they will burn.
6. Use an immersion blender to break up the apples to a smooth consistency. It should look like a very thick applesauce.
7. If the apple butter is not thickened, return to the heat and reduce slightly.
8. Cool in a thin layer on a pan or a plate.

Assembly
1. Pair the shells by size. You should have about 20 pairs of shells.
2. On the surface of the bottom of the shell, place a small pinch of apple butter in the center. It should be enough for a small surprise. 
3. Put the ganache into a piping bag with the same tip that you used to pipe the macarons.
4. Pipe the ganache so that it is covering about 1/2 of the surface of the bottom of the shell.
5. Put the pairs together to create a "sandwich". 
6. Place in the fridge overnight to allow the flavors to develop.
7. Let the macarons come to room temperature before you serve them.

These macarons were a great way to cross-utilize the apple butter (although it is delicious on toast), and create a fun, seasonal flavor for the holidays! They taste reminiscent of warm apple cider on a cold day! Try these unique macarons- you won't regret it!

Apple Butter

Apple season is almost done, but I had to get in a quick fall apple recipe before it ended! What can you do with overripe apples? Make apple butter! It's a very simple way to use up apples and make them last longer! It's just a few ingredients, and the results are delicious!

Apple Butter
3 Apples
1 tbsp Honey
1/2 tsp Cinnamon
1/4 tsp Salt
1/2 cup Water

1. Peel and core the apples.
2. Cut the apples into a medium dice and place into a medium saucepan.
3. Add the remaining ingredients and stir.
4. Cook over low heat for about 1.5 hours, stirring every 5 minutes.
5. Cook until the apples are very tender, and the water has evaporated out. However, do not let the apples dry out completely, as they will burn.
6. Use an immersion blender to break up the apples to a smooth consistency. It should look like a very thick applesauce.
7. If the apple butter is not thickened, return to the heat and reduce slightly.
8. Cool in a thin layer on a pan or a plate.
9. Once cool, transfer to an airtight storage container.

If you do not have an immersion blender, you can use a fork or a potato masher to get rid of the large chunks. You want to get rid of as many chunks as you can.

I enjoyed this product on some artisan sunflower toast. The nuttiness of the bread complimented the sweet apple butter perfectly, making for a delicious snack!

Brown Sugar Porkchops

If your team has won/lost the Superbowl (or didn't make it.... like my team), find comfort in food!!! The most wonderful way to deal with a loss/celebrate a victory- comfort food for the soul :)

Many people shy away from pork, because it is often associated with a high fat content and seen as a more "dirty" meat. However, pork made right is very full of flavor. This recipe is one that my mom taught me when I was growing up. It's one of the first meals that I made for my family, and it's a very simple and delicious recipe to make for your family and friends. Finish with a little apple to give a fruity, tangy crunch in contrast to the chewy, tender pork chop. Be sure to cook this on medium heat because the sugar will caramelize and then burn.

Brown Sugar Porkchops (Makes 4 Pork Chops)
1/4 cup Brown Sugar
1/4 cup Flour
4 Pork Chops
1 tsp Pepper
1 tsp Garlic Powder
1 1/2 tsp Salt
2 tbsp Butter
2 Apples
2 tbsp Maple Syrup

1. Mix brown sugar and flour together in a bowl with a shallow, wide mouth.
2. Season each side of the pork chops with pepper, garlic powder, and salt.
3. Coat the pork chops completely with the brown sugar mixture.
4. Heat a pan to high, and add 1/2 the butter. Sear the pork chop for 30 seconds on each side.
5. Then, lower the heat to medium-low and cover.
6. Cook for 1 minute at a time, flipping between each minute.
7. The pork should cook for about 5 minutes, depending on the thickness of the meat, it will vary.
8. Remove the pork from heat and slice the apples. Add the slices to the pan and mix with maple syrup.
9. Cook until the apples soften slightly.
10. Place apples onto the plate and add the pork chop. Serve with some rice, veggies, or potatoes :)

The most difficult thing about this recipe is temperature control. The sugar will burn easily, but char is not a bad thing. Having a little smoky flavor is fine, but it should be managed. You want color on the meat, so you need a good sear, but controlling the heat after the sear is key to maintaining a proper color. The sweetness gives a great balance to the flavor of the pork, and this recipe is a quick, easy, and inexpensive way to make a yummy dinner for 4 (or more)!

Apple Picking

Fall has come and apple picking season is here! I recently went apple picking and it yielded some delicious results! While I was in Hebron, NH, a group of students and I went to a local apple orchard and picked to our heart's content! Lately, I find that many of my friends from all over the country are utilizing the season to go apple picking. For those of you who have more apples than you can eat, try your hand at some delicious fall desserts. Apple pie is always a favorite when apples are in season. Click here to see my recipe for apple pie :) However, this time I wanted to try something different. I used some traditional fall favors like cinnamon, maple, and apples to create some delicious bread pudding and ice cream!

This isn't your traditional bread pudding and ice cream. The bread pudding has a oatmeal gruyere topping that perfectly accompanies the sweetness of the apples. It's made with Portuguese sweet buns from a local bakery. The ice cream is a maple, bacon, and roasted apple ice cream that is a perfect balance of sweet and savory. The saltiness of the cheese and bacon balances the sweet brown sugar and maple syrup in the bread pudding and ice cream to create a delicious fall dessert.

Cinnamon Apple Bread Pudding
Stale Diced Sweet Bread (Enough to overfill a 9x13in casserole dish)
5 Medium Apples
1/4 tsp Salt
1 pinch Pepper
2 tbsp Maple Syrup
2 tbsp Butter
1/2 tsp Cinnamon
1 cup Milk
1 cup Heavy Cream
1 Vanilla Bean
1/4 cup Sugar
1/2 cup Brown Sugar
9 Eggs
1 tsp Cinnamon 

1. Peel, core, and medium dice apples.
2. Heat a saute pan and add butter.
3. Once hot, add apples. Season with salt, pepper, and maple syrup.
4. Stir until apples are tender. Remove from heat.
5. In a separate pot, place split vanilla bean, milk, and heavy cream.
6. In a large bowl, mix sugar, brown sugar, eggs, and cinnamon.
7. When the milk boils, pour slowly into the eggs. Whisk constantly.
8. Place apples and bread into the mixture, allow to soak.
9. Place into the greased 9x13in casserole dish.

Oatmeal Gruyere Topping
1/4 cup Oats
1/8 cup Brown Sugar
1 tbsp Butter
3 oz Gruyere Cheese

1. Melt butter.
2. Shred Gruyere. Mix into the oats and sugar.
3. Add butter and mix until incorporated.
4. Generously top the bread pudding.
5. Bake at 350F until set. The bread pudding will souffle (expand slightly), and the topping will be golden.

Maple, Bacon, and Roasted Apple Ice Cream
10 oz Heavy Cream
6 oz Milk
2 oz Sugar
2 oz Maple
4 Yolks
1 Egg
1 Apple
2 slices Bacon
1 tbsp Brown Sugar
1 pinch Salt
1 tsp Maple
1 tbsp Butter
1 pinch Cinnamon

1. Place the ice cream maker bowl into the freezer. Many ice cream makers have a bowl that needs to be in the freezer overnight to ensure proper freezing. Follow the manufacturer's directions for this step.
2. In a pot, heat milk, cream, and sugar.
3. In a bowl, mix maple, egg, and yolk.
4. Once milk mixture boils, pour slowly into egg mixture while mixing constantly.
5. Pour the mixture back into the pot. Turn the heat to low.
6. Mix constantly while touching the bottom of the pot with a wooden spoon.
7. When the mixture thickens slightly, pour through a fine sieve into a bowl. This will remove any curdled egg pieces.
8. Cut bacon into small pieces.
9. Peel, core and small dice apple.
10. In a saute pan, cook bacon.
11. Once cooked, add apple. Then add sugar, salt, maple, butter, and cinnamon.
12. Cook until apples are tender.
13. Pour apple and bacon into the ice cream base. Cover with plastic wrap covering the surface.
14. Place into the fridge overnight to allow the flavors develop.
15. Pour the ice cream base through a sieve to keep the bacon and apple out of the ice cream base. This will keep the apple and bacon intact while the ice cream begins to spin.
16. Spin the ice cream according to the manufacturer's directions. When halfway frozen, add the bacon and apples.
17. Remove the ice cream and into an airtight container. The texture will be similar to soft serve. Allow to harden in the freezer before eating.

When serving this dessert, warm the bread pudding in the oven slightly. Serve with cold ice cream on a brisk fall day! Don't forget to share with your friends!

Go out and support your local growers by going apple picking!!! Not only is the produce delicious, but it's organic, tasty, and inexpensive! Take those apples and make something yummy to share.

4th of July Apple Pie

Happy 4th everyone! July 4th is a day to celebrate America. What could be more American than an apple pie?

I personally am not a huge fan of pies. I don't like the filling-to-crust ratio of most pies. I'm also not too fond of the mushy cooked fruit that goes inside. I decided to make a pie that's a slight twist on the traditional apple pie made with thinly sliced apples, almond cream, and salted caramel.

Salted Caramel Apple Pie (makes 1 9-inch pie)
For the Crust
6 oz All Purpose Flour
1/4 tsp Salt
1 Stick Cold Butter
2 oz Ice Cold Water

1. Cut the cold butter into small cubes (1cm x 1cm).
2. Put the pieces into the flour and salt. Make sure each cube is coated.
3. Press the butter to flat pieces.
4. Rub the butter between your fingers to make flakes. Continue until the butter chunks are about the size of a lima bean.
5. Create a well in the center of the flour and pour your cold water into it.
6. Bring your flour towards the center of the well a little bit at a time, until it is completely incorporated.
7. Flatten your dough slightly and wrap it in plastic. Place in the fridge for about 30 minutes to 1 hour, until it is chilled.

Frangipane (Almond Cream)
1 Stick Butter
4 oz Sugar
3 oz Almond Flour
1 Egg
1 tsp Vanilla Extract
1 oz All Purpose Flour

1. Cream butter, sugar, and almond flour together in a bowl.
2. Add egg and vanilla.
3. Scrape the bowl to make sure that the ingredients are well incorporated.
4. Add flour and mix until incorporated.

Salted Caramel Sauce
1/2 cup Sugar
2 tbsp Water
1/2 tsp Salt
1/4 cup Cream
1/4 stick Butter 

for a more traditional flavor, you can omit the salt. 

1. Place sugar, salt, and water in a clean pot and heat. Stir only until it begins to boil.
2. If needed, brush the sides of the pot with water to wash down any sugar crystals. Do not stir.
3. Heat cream in the microwave for 20 seconds to warm. 
4. Allow the caramel to get to a dark golden/amber color.
5. Turn off the heat, add warm cream, and stir. Be careful, because there will be a lot of hot steam!
6. Add butter to caramel and mix to incorporate.
7. Pour into a bowl and allow to cool.

Apple Filling
4 Green Apples
1 tbsp Lemon Juice
1/4 tsp Cinnamon
1/4 cup Sugar 

1. Peel the apples.
2. Cut each apple in half. Cut at the stem. Cut the top and bottom off of each apple half.
3. Use a melon baller to core the apples.
4. Cut 1/8 inch slices starting from the top of the apple, so that if you look at the apple standing up, the slices are horizontal.
5. Put slices into a bowl with lemon juice. Toss slightly.
6. Mix cinnamon and sugar and sprinkle over the apples. Toss slightly.

Making the Pie
Pie Dough
Frangipane
Apple Filling
1/4 Stick Butter
1. Preheat the oven to 350 degrees F.
2. Lightly grease your pie tin with butter.
3. Roll out your pie dough to about 1/4 inch and place into the tin.
4. Use a fork to poke holes so that steam can escape.
5. Spread the frangipane into an even layer.
6. Place a layer of apples on top of the frangipane layer. Then, place another layer on top, to make a decorative pattern.
7. Cut up butter into small cubes and sprinkle over the top of the apples.
8. Bake for 1 hour 30 minutes, until golden. This seems like a long time, but because of the moisture of the apples, the pie bakes very slowly.
9. Reheat caramel sauce in microwave, 20 seconds at a time until it is  runny.
10. Brush the hot pie with salted caramel sauce to glaze. Cool slightly and serve warm.

Enjoy this dish after lots of BBQ with a big scoop of vanilla ice cream while you watch the fireworks! :)