Apples

Source https://marissarothkopf.substack.com/p/hazelnut-honey-spice-cake-with-caramelized Ingredients For the caramel: 3 medium apples (e.g., 2 Granny Smith and 1 Gala) Fresh lemon juice 57 grams (4 tablespoons) unsalted butter 50 grams (1/4 cup) granulated sugar 85 grams (1/4 cup) honey 1/2 teaspoon vanilla extract 1/2 teaspoon salt For the cake: 71 grams (1/2 cup) all-purpose flour 71 grams (1/2 cup) hazelnut flour 3 tablespoons corn starch 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon ground cinnamon 1/2 teaspoon freshly grated nutmeg 100 grams (1/2 cup) granulated sugar 169 grams (12 tablespoons) unsalted butter, room temperature 127 grams (1/4 cup) honey 3 large eggs, room temperature Instructions Prep the pan and oven: Preheat the oven to 350°F (180°C). Butter a 9” cake pan and line the bottom with parchment paper. Prepare the apples: Peel, core, and thinly slice the apples. Toss with lemon juice. Make the caramel: In a medium saucepan, melt butter over medium-low heat. Stir in honey and sugar until the mixture turns light brown. Remove from heat, and stir in vanilla and salt. Pour the caramel into the cake pan. Arrange apple slices on top of the caramel. Make the cake: In a medium bowl, whisk together the dry ingredients. In another bowl, cream together butter, honey, and sugar. Add eggs one at a time, then gradually mix in the dry ingredients. Spoon the batter over the apples, spreading it evenly to the edges of the pan. Bake for 30 minutes. If the center still wiggles, reduce the heat to 325°F and bake for an additional 5 to 10 minutes. Let the cake cool for about 15 minutes, then invert onto a plate. Remove the parchment and rearrange any apples as needed. Serve warm or at room temperature. Best if made within 24 hours of serving. ...

A fantastic pie which is fairly easy to make; albeit somewhat time-consuming. My changes to the recipe yield a tarter and naturally flavored pie. The crumble topping can be swapped for a traditional crust. If so desired, make full batch of Pâte Brisée and include the spices from the crumble with the apple maceration. Source http://joythebaker.com/2014/11/apple-cranberry-crumble-pie/ Change Log This recipe has been modified from the original source: Dropped the source crust recipe in favor of my own. Filling: Reduced each of the sugars by 50%. Filling: Added bourbon to the rendered liquid. Crumble: Reduced sugar by 25%. Oven temp: Reduced to 375°F (less risk of burn). Cook time: Increased to 1 hour. Special Equipment Pie dish Rolling pin Small saucepan Mesh strainer Apple peeler/corer Prerequisite Recipes Pâte Brisée Preheat Oven Place a rack in the middle of the oven. Preheat over to 375°F. Ingredients Filling About 900 to 1000 grams (about 2 pounds) apples, peeled, cored and sliced ¼-inch thick. Granny Smith and/or Honey Crisp. 1 Tablespoon freshly squeezed lemon juice 25 grams (1/8 cup) light brown sugar, packed 25 grams (1/8 cup) granulated sugar ½ to 1 ½ teaspoons ground cinnamon ¼ teaspoon nutmeg, preferably fresh grated ¼ teaspoon salt 30 grams (2 Tablespoons) unsalted butter 2 tablespoons Bourbon 1 Tablespoon plus 1 teaspoon cornstarch 1 heaping cup fresh cranberries Crumble 65 grams (½ cup) all-purpose flour 75 grams (1/3 cup) packed light brown sugar 1/3 cup old-fashioned oats ½ teaspoon ground cinnamon ¼ teaspoon freshly grated nutmeg ¼ teaspoon ground ginger 1/8 teaspoon ground cloves ¼ teaspoon salt 55 grams (4 tablespoons) cold unsalted butter, cut into cubes ¼ cup coarsely chopped salted pistachios Preparation Crust Prepare the Pâte Brisée. On a lightly floured surface, roll dough out into a 13-inch round. Gently lift the 13-inch round from the floured surface and center in a deep 9-inch round pie dish. Place in the fridge to chill while you prepare the filling. Filling Apples In a large bowl, combine and toss to mix: Apples Lemon juice Brown sugar Granulated sugar Cinnamon Nutmeg Salt (if omitting the crumble topping, add the cinnamon, nutmed, ginger, and cloves from the crumble ingredients) Place the apples in a fine mesh strainer set over the large bowl. Allow the apples to macerate at room temperature for a minimum of 30 minutes and a maximum of 3 hours. The mixture will release at least ½ cup of liquid. Transfer the apples and cranberries to a bowl and toss them with the cornstarch until all traces of the cornstarch have disappeared. Syrup In a small saucepan, combine: Apple liquid Butter Bourbon Boil to reduce the liquid to about 1/3 cup, or until syrupy and lightly caramelized. Combine Pour the syrup over the apples, tossing gently (Do not be concerned if the liquid hardens on contact with the apples and cranberries; it will dissolve during baking.) Transfer the apple and cranberry mixture to the pie shell. Crumble In a medium bowl, whisk together: Flour Sugar Oats Spices Salt Add the butter and toss the mixture together with your hands. Break the butter up into the flour mixture until the butter is the size of small pebbles and oat flakes. Toss in the pistachios. Sprinkle the crumble over the apple and cranberry mixture. The apples should be completely covered with crumble mixture to prevent burning. Bake Pie Place pie on a rimmed baking sheet and bake for 1 hour, until the edges bubble and the apples are cooked through. Allow to cool for at least an hour before serving.

Source Milk Street Special Equipment 9" springform or round cake pan 12" non-stick skillet Small heat-proof bowl A second small bowl Large mixing bowl Large plate on which to cool cooked appless Preheat Oven Preheat to 375°F Ingredients 113 grams unsalted butter 7 grams of salt, divided into 3 grams and 4 grams ¼ teaspoon ground allspice 680 grams (1 ½ pounds) Granny Smith apples, peeled, cored and cut into ¼-inch slices 454 grams (1 pound) Braeburn or Golden Delicious apples, peeled, cored and cut into ¼-inch slices 149 grams (12 tablespoons) white sugar, divided into: 25 grams (2 tablespoons) 113 grams (9 tablespoons) 12 grams (1 tablespoon) 2 tablespoons brandy or Calvados 95 grams all-purpose flour 1 teaspoon baking powder 2 large eggs 2 teaspoons vanilla extract Preparation Prep Pan Butter and flour the 9" springform or cake pan. Melt Butter Add butter and 4 grams salt to a 12" non-stick skillet Cook on medium-high heat, swirling the skilled frequently until the milk solids are golden brown; about 5 to 7 minutes. Pour butter into a small heat-proof bowl, without scraping the skillet; leaving excess butter for the next step. Add allspice to butter and stir. Set aside. Apples Add all of the apples to the still-hot skillet. Add the 25 grams (2 tbsp) sugar and 3 grams of salt. Cook over medium-high heat, stirring occasionally, until apples are starting to brown and liquid has evaporated; about 15 minutes. Add brandy and cook till evaporated; about 30 seconds. Transfer cooked apples to a large plate, spread into a single layer, and refrigerate till cool; about 30 minutes. Cake Batter Once the apples are cool… ...

This is mom’s classic apple cobbler recipe. Info Recipe by: Cheryl Sigler Preparation time: 30 minutes Cook time: 2 ½ hours Equipment 9x13x2" Baking dish Two recipes Pâte Brisée Preheat Oven Preheat oven to 425°F Ingredients 10 pounds Granny Smith Apples: Peeled, Cored, Sliced 2 cups Sugar ½ cup All Purpose Flour 2 tablespoons Cinnamon 1 tablespoon Nutmeg 1 tablespoon Allspice ½ cup Butter 4 Pie Crusts Pâte Brisée Preparation Line a deep 9x13x2" baking dish with two pie crusts. Combine all ingredients (adding spices to taste) and pour onto pie crusts. Cut butter into 8 pieces; drop pieces over mixture. Top mixture with the remaining pie crusts. Cut vents in top of crust Top with additional sugar & spice mixture Bake Cover with heavy foil and bake 2 ½ hours. Remove foil and bake another 30 minutes.