I made this Apple Pie with Lacy Whole Wheat Lattice Crust to celebrate the milestone of having 200k amazing followers on Instagram. It’s not just any pie, but a lacy lattice pie. It looks super fancy, but really it’s simple to make with the right tools.
The tools I used to make this Apple Pie with Lacy Whole Wheat Lattice Crust:
Fall was always my favorite time of year when I was growing up in Vermont. The leaves turned into jewels hanging on the trees and that meant apple season was in full throttle.
The warm apple sauce, cider doughnuts, apple butter, and apple pies were all plentiful and made the chilling nights tolerable. To this day apple pie is my ultimate comfort food, I think it’s essential for the soul.
This Apple Almond Galette is just an apple pie without the plate or a top crust. So, it’s even easier to make than pie and I think just as beautiful in a fruit forward, rustic way.
It seemed the exact right dessert to make when JK Adams sent me a dreamy baker’s package with a rolling pin, pastry board and walnut Lazy Susan. All made by craftspeople in Dorset, Vermont.
I’ve admittedly had a certain nostalgia for all things Vermont ever since I moved to the Midwest. There is something fundamentally stalwart about that state and the handmade products (and food) that are made there. JK Adams’s obsession with quality and sustainability speak to me in a profound way and why they have a lifetime guarantee on everything they make. Most importantly, their products just feel good in my hands, which is key to baking wonderful desserts.
It is with delight that I share with you the desserts I created for the current Anthropologie Catalog, which you can find in the stores and on their website. They invited me to Philadelphia to bake and style the desserts and I had an absolute blast. It is a funny world I occupy, most of it spent alone in my kitchen, virtually interacting with all the wonderfully talented folks I’ve met online. So, when presented with the opportunity to work with the creative force that puts out the Anthropologie catalog, it took me less than an instant to reply with an enthusiastic, YES! And, as if that weren’t enough of an honor, they put my tart on the cover (below). Mind Blown. You can read the lovely piece they wrote about me and you’ll find the recipes for The Poached Pear Tart, Creme Brûlée and Apple Cranberry Crisp below.
This apple butter rose tart was inspired by Rory MacDonald’s new cookbook, bake. His book is full sweets, from flaky morning pastries to intricate plated desserts. It’s a book about a pastry chef taking you through the process of a restaurant kitchen, but he made the recipes accessible for the home cook. It is a beautiful book and his apple tart recipe intrigued me the second I turned to the page.
His apple design is a super sleek spiral, whereas mine went a bit more girly and romantic. I used a vegetable turner, as he suggested, to slice the apples as thin as possible and rolled them tight into rosettes. The ruffles that formed as the apples passed through the turner reminded me of fabric and I loved the effect so much that I just gathered the apple as it fell and piled it into the center of the tart. This tart has so few ingredients and yet the finished dessert is quite striking and intricate looking, perfect for a special occasion. You can watch me put together the apple butter rose tart in my instagram video and recipe is below.
The Apple Tarte Tatin is a quintessentially French dessert. There are really two styles of french pastry, the super fussy, Marie Antoinette style creations that are almost too beautiful to eat and look nearly impossible to create and then the country-side, rustic sweets that are more delicious than beautiful.
I say this falls into the second category, but I think it is stunningly beautiful with its rich caramel apples and flaky pastry peeking out from under them. Rustic yes, but no less sophisticated than a Croquembouche or Paris-Brest, in my mind.
I was inspired to make this Apple Tarte Tatin when the latest issue of Bake From Scratch Magazine arrived and Susan Spungen‘s Tarte was on the cover. Before I even opened the magazine I was preparing it in my head.
The weather here in Minnesota is newsworthy and we are expecting the temperature to fall below -60 degrees F, so I need to make the Apple Tarte Tatin with the ingredients I have on hand, since I will NOT be leaving the house to shop. I don’t have puff pastry made and although Susan’s extra flaky dough is faster than the traditional dough, it still requires more time than I have today, so I got creative and made a very non-traditional baklava-like crust. I simply layered phyllo dough with honey, butter, vanilla and walnuts until I had a crust worthy of the caramelized apples. It is just as flaky and adds a bit of depth and character. Both ways are terrific and Susan’s article in the magazine is all about the classic and the reinvented (she made gorgeous pineapple and savory tomato versions as well), so I think she’ll approve!
This Awesome Almond Apple Crisp is the easy, last minute, under appreciated cousin to the Apple Pie. It is every bit as delicious and, I think, beautiful, in a rustic way, albeit not as refined looking.
It can be in the oven in less than 30 minutes and emerges bubbling, crisp (hence the name) and the perfect landing place for a scoop of ice cream. My topping typically has rolled oats, but this time I wanted the toasted almonds to be the clear star, so I used oat flour instead of the old fashioned oats and all-purpose flour, making this crisp entirely gluten-free (and vegan).
to make rolling your dough even easier (from JK Adams)
to make rolling your dough even easier (from JK Adams)
