Easy as apple pie.So, what type of apples do you like? Green or golden, pink or red? Sugary sug·ar·y adj. sug·ar·i·er, sug·ar·i·est 1. Characterized by or containing sugar: sugary foods. 2. Tasting or looking like sugar. 3. sweet or puckery Puck´er`y a. 1. Producing, or tending to produce, a pucker; as, a puckery taste s>. 2. Inclined to become puckered or wrinkled; full of puckers or wrinkles. sour? And how do you like to eat your apples? Piping hot, baked with raisins and walnuts? Cold and crunchy crunchy - floppy disk , right from the refrigerator? Or do you prefer one of America's favorite desserts, apple pie apple pie typical, wholesome American dessert. [Am. Culture: Flexner, 68] See : America ? Baking fruit pies from scratch is one of the easier dessert tasks. Depending on your time and your equipment, you may elect to bake apple pies strictly from scratch or indulge in a little speed scratch. APPLE VARIETIES The first step to making a fresh, aromatic pie from scratch is to learn about the countless number of apple options. After all, the flavor of your apple pie will be decided by the variety of apple you select. If you'd like to stick with cooking apples, look for Rome, Granny Smith, or Pippins. Cooking varieties handle heat well, as they have more fiber and less juice. This allows them to hold their shape when being baked, sauteed, broiled broil 1 v. broiled, broil·ing, broils v.tr. 1. To cook by direct radiant heat, as over a grill or under an electric element. 2. To expose to great heat. v. , or microwaved. Red Delicious Noun 1. Red Delicious - a sweet eating apple with bright red skin; most widely grown apple worldwide Delicious - variety of sweet eating apples are the good ol' standbys of eating apples, but they can be cooked for a firm, rather than soft, pie filling. Mix the Red with the Golden for a change of pace. If you like the sweetness of Red Delicious, you'll like Cameo (very sweet with a nice crunch), Fuji (sweet and crunchy), and Gala (a cross between a Golden Delicious and the New Zealand New Zealand (zē`lənd), island country (2005 est. pop. 4,035,000), 104,454 sq mi (270,534 sq km), in the S Pacific Ocean, over 1,000 mi (1,600 km) SE of Australia. The capital is Wellington; the largest city and leading port is Auckland. Orange Red). For a more rounded flavor, sweet with some overtones of tang, choose Braeburn, Pink Lady, or Jonagold. Look in farmers' markets  It has been suggested that this article be split into multiple articles. or specialty produce stores for heirloom or
antique varieties, such as Maiden Blush, Winesap, or MacIntosh, or for
fairly new varieties, such as Honeygold and its brand new cousin,
Honeycrisp.MAKING APPLES INTO PIE FILLINGS Apple pies can range from simple and traditional to modern and fusion. You can use one type of apple, a mixture of sweet and tart apples, or apple and pear combinations. Filling add-ins can include dried cherries, golden raisins Golden raisins are dried grapes that have been treated with sulfur dioxide and flame-dried. They are a Californian attempt to replicate sultanas industrially, and use the same variety of grape, known in North America as Thompson Seedless. , currants, dried cranberries A dried cranberry is a cranberry which has been dried. They are similar in texture to a raisin but more tart in flavor. The vast majority of dried cranberries sold in the world are marketed by the Ocean Spray agricultural cooperative under the trade name "Craisins", a portmanteau , and finely chopped nuts. Depending on the season, you may want to branch out to fresh pear, nectarine nectarine (nĕk'tərēn`), name for a tree (Prunus persica var. nectarina) of the family Rosaceae (rose family) and for its fruit, a smooth-skinned variety of the peach. , peach, apricot, or plum pies. You can follow the apple instructions in this article, just adjusting cooking times for the ripeness or softness of your fruit. A rule of thumb for filling a 9-inch pie crust is eight to nine medium apples, tossed with 3/4 cup vegan vegan /veg·an/ (ve´gan) (vej´an) a vegetarian whose diet excludes all food of animal origin. ve·gan n. sugar and 1/4 cup all-purpose or whole wheat flour Noun 1. whole wheat flour - flour made by grinding the entire wheat berry including the bran; (`whole meal flour' is British usage) graham flour, whole meal flour, graham wheat flour - flour prepared from wheat Britain, Great Britain, U.K. . Spices--which can include ground cinnamon, nutmeg nutmeg, name applied to members of the family Myristicaceae. The true nutmeg (Myristica fragrans) is an evergreen tree native to the Moluccas but now cultivated elsewhere in the tropics and to a limited extent in S Florida. , mace Mace, chemical spray Mace, chemical spray device used by police in riot control. Mace is ordinary tear gas (chloroacetophenone, or CN) in a volatile solvent contained in a spray can. It causes severe lacrimation and temporary blindness. , clove clove, name for a small evergreen tree (Syzygium aromaticum or Eugenia caryophyllata) of the family Myrtaceae (myrtle family) and for its unopened flower bud, an important spice. , cardamom cardamom (kär`dəməm): see ginger. cardamom Spice consisting of whole or ground dried fruit, or seeds, of Elettaria cardamomum, a perennial herb of the ginger family. , lavender, ginger, and/or dried orange zest--should total one Tablespoon ta·ble·spoon n. Abbr. T, tbsp. A measure of about 3 teaspoons or 15 milliliters. tablespoon a household unit of volume or capacity; equivalent to three teaspoons or approximately 15 milliliters; in metric all together. Slice peeled and cored apples into even slices that are no thicker than half an inch. Thin, uniform slices help to ensure even baking. If fresh apples aren't available, you can use frozen, thawed apple slices. When you're ready to bake, place approximately half of the apples into an unbaked un·baked adj. Not having been baked or cooked, especially in an oven: unbaked bricks; an unbaked pie crust. bottom crust and dust with half of the vegan sugar, flour, and spice mixture. Top with the rest of the apples, and sprinkle them with the remaining sugar mixture. PIE CRUSTS A great pie filling needs a great pie crust. If you'd like to make your crust from scratch, be certain to follow these guidelines: * There are four ingredients in a crust--flour, fat, liquid, and salt. Flour is necessary to form the structure and bulk of the crust, fat adds moisture and helps to keep the crust flaky flaky - (Or "flakey") Subject to frequent lossage. This use is of course related to the common slang use of the word to describe a person as eccentric, crazy, or just unreliable. , liquid keeps the dough somewhat pliable, and salt enhances the flavor and browns the crust. * Before making crusts, chill the fat (vegan shortening or margarine) and the liquid (soymilk soy·milk n. A milk substitute made from soybeans, often supplemented with vitamins. Noun 1. soymilk - a milk substitute containing soybean flour and water; used in some infant formulas and in making tofu or water). Chilling will prevent the fat pieces from dissolving into the flour. Stir the flour and salt together in a large bowl. Cut the shortening into the dry mixture using a pastry cutter or by pinching the fat into the mixture with your hands. The resulting mixture should have fat lumps no smaller than peas. * Pour in the chilled soymilk or water, a small amount at a time, mixing gently with a fork until the dough is wet enough to be packed into a ball. The dough should be handled as little as possible to prevent the blending of all of the fat lumps, as a crust without fat lumps will become dense and hard. * Split the dough into two equal amounts, roll them into balls, and wrap them in plastic before placing them in the refrigerator. Chilling for at least 30 minutes will prevent the flour from absorbing the fat and give the crust a lighter texture when it is baked. Well-wrapped, chilled crust can last up to three days in the refrigerator. * Generously dust a clean, dry surface with flour and remove one of the packages of dough from the refrigerator. Flatten flatten - To remove structural information, especially to filter something with an implicit tree structure into a simple sequence of leaves; also tends to imply mapping to flat ASCII. "This code flattens an expression with parentheses into an equivalent canonical form." the dough slightly and dust the top of the dough with flour before rolling it out with a rolling pin or wooden dowel dowel /dow·el/ (dou´'l) a peg or pin for fastening an artificial crown or core to a natural tooth root, or affixing a die to a working model for construction of a crown, inlay, or partial denture. . * Start rolling at the center of the dough and work outwards. Some people prefer to do this between sheets of parchment parchment, untanned skins of animals, especially of the sheep, calf, and goat, prepared for use as a writing material. The name is a corruption of Pergamum, the ancient city of Asia Minor where preparation of parchment suitable for use on both sides was achieved in or waxed paper waxed paper n. Wax paper. waxed paper or wax paper Noun paper treated or coated with wax or paraffin to make it waterproof or plastic wrap because it makes rolling and cleaning up easier. * Quickly roll the dough into a circle, either 1/4-inch or 1/8-inch thick. The size of the circle should be approximately four inches wider in diameter than the pie pan. You don't want to overwork overwork the condition produced by working a draft animal or working dog, an eventing or endurance horse too hard. See also exhaustion. the dough, as you'll lose some of the flakiness flak·y also flak·ey adj. flak·i·er, flak·i·est 1. Made of or resembling flakes. 2. Forming or tending to form flakes or thin, crisp fragments: flaky pastry. 3. . Roll the dough only as much as is needed. * Position the dough in the pan correctly by folding the dough in half and then in half again to make quarters. Gently pick the dough up and place so that the center point is in the center of the pie pan. Unfold the dough in the pan, and it should be perfectly centered. If the dough cracks a little during this process, press it back together with your fingers or patch the cracks with a bit of dough from the outer edges. * Press the crust firmly into the pan and trim any excess dough from the edge. Leave a 1/2-inch flap of dough around the edge for fluting fluting (floo´ting), n the elongated developmental depressions along the root branches of tooth root surfaces of certain teeth. or later sealing on the top crust. Once the pie is filled, you'll want to top it with a second crust. To make a standard top crust, roll the dough out and lay it carefully over the pie. Seal its edges to the lower crust by using a small amount of water as an adhesive. Use your fingers to pinch the edges together. If you'd like a latticework pie, follow the following steps: * On a lightly floured surface, roll refrigerated re·frig·er·ate tr.v. re·frig·er·at·ed, re·frig·er·at·ing, re·frig·er·ates 1. To cool or chill (a substance). 2. To preserve (food) by chilling. dough out to a 1/4-inch thickness. * Carefully cut the dough into strips approximately 1 inch wide, keeping all the dough strips the same width. * Moisten the edge of the pie with a small amount of water and begin laying the strips across the pie one at a time. Press the ends of the strips firmly to the edge of the pie and remove any excess length. * Once the pie has been covered with strips, the top can be brushed with a cinnamon-sugar combination. Your pie is ready to bake. QUICK APPLE PIES If you'd like to do a bit of hands-on baking but don't feel like rolling out the pie crust or peeling apples, purchase frozen or refrigerated vegan pie crusts and canned apple pie filling. Vegan frozen or refrigerated crusts are time savers and ensure consistent quality. Toss the canned filling with your favorite aromatic spice blend and chopped walnuts, pecans, raisins, dried cranberries, or diced dried figs. Top with a second crust, with a crust cut into lattice strips, with streusel streu·sel n. A crumblike topping for coffee cakes and rich breads, consisting of flour, sugar, butter, cinnamon, and sometimes chopped nutmeats. topping, or with a combination of vegan brown sugar and nonhydrogenated vegan margarine. Prepare ahead of time and refrigerate re·frig·er·ate tr.v. re·frig·er·at·ed, re·frig·er·at·ing, re·frig·er·ates 1. To cool or chill (a substance). 2. To preserve (food) by chilling. until ready to bake. BAKING YOUR PIE Preheat pre·heat tr.v. pre·heat·ed, pre·heat·ing, pre·heats To heat (an oven, for example) beforehand. pre·heat  er n. the oven to the temperature recommended in the recipe. If a
recipe calls for the pie to go in at a high temperature first and to
finish baking at a lower temperature, do it! The two-temperature method
helps high-fat crusts become flaky and tender. Remember that convection
ovens convection ovenn. An oven having a fan that shortens cooking time by circulating hot air uniformly around the food. , those with a fan, bake approximately 25 degrees hotter than traditional, or conduction conduction, transfer of heat or electricity through a substance, resulting from a difference in temperature between different parts of the substance, in the case of heat, or from a difference in electric potential, in the case of electricity. , ovens. Adjust temperatures accordingly. Baking a pie with a raw fruit filling will take at least 30 minutes total cooking time. Apple and pear pies usually cook for approximately 45 minutes. Softer fruit, such as nectarines or plums, will probably take less time. If a canned filling is used, the pie will normally bake at a higher temperature for a shorter period of time to thoroughly bake the crust and heat the filling up. To check if the filling is done, insert a knife into the center of the pie. If there is no resistance, the pie is done. To check if the crust is done, insert a knife into the crust. If you feel the knife puncture the crust, it's done. If the pie is not quite done but the top or edges are becoming too dark, loosely cover the top of the pie with aluminum foil Noun 1. aluminum foil - foil made of aluminum aluminium foil, tin foil foil - a piece of thin and flexible sheet metal; "the photographic film was wrapped in foil" to shield it from the heat. When you remove the pie from the oven, place it on a rack. This allows even cooling so your pie won't sag to one side. As the pie cools, the filling will settle, and the top will even out. Don't even attempt to cut hot pies. Your pies should cool to room temperature before your serve them. And never reheat Re`heat´ v. t. 1. To heat again. 2. To revive; to cheer; to cherish. Verb 1. reheat - heat again; "Please reheat the food from last night" pie in a microwave. Microwave ovens will make the crust soggy. If you want to reheat pie, use a broiler broiler a young (about 8 weeks old) male or female chicken weighing 3 to 3.5 lb. or a very hot (425 degrees), preheated oven.
MAPLE APPLE PIE
(Serves. 8)
Two thawed frozen 9.inch vegan pie shells,
one for the bottom crust and one for the
fop oust
7-8 large green apples, peeled, cored, and
diced to make approximately 5 cops
(to give the pie height)
1/2 cup maple syrup
1 Tablespoon molasses
1 Tablespoon brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon lemon zest
1/4 cup all-purpose or whole wheat flour
1 Tablespoon water or apple juice
Preheat oven to 400 degrees. Place
one pie shell in a 9-inch pie pan
and crimp or fold edges. Bake for
3 minutes. Allow shell to cool.
Place apples in a large bowl.
Mix in the remaining ingredients
(except for the other pie shell) and
toss to combine. Fill the baked pie
shell and cover with the top crust.
Place on a baking sheet and center
in the middle of an oven rack.
Allow to bake for approximately
40 minutes or until filling is bubbly
and crust is just golden.
Total calories per serving: 296
Carbohydrates: 51 grams
Sodium: 210 milligrams
Fat: 11 grams
Protein: 2 grams
Fiber: 3 grams
APPLE CREAM PIE
(Serves 8)
2 pounds peeled, cored, and thinly sliced
green apples
3/4 cup sugar (Use your favorite vegan
2 Tablespoons off-purpose or whole wheat
flour
2 teaspoons ground cinnamon
1/2 teaspoon allspice
1/2 teaspoon nutmeg
Two unbaked 9-inch vegan pie shells,
one for the bottom oust and one
for the fop oust
3 Tablespoons nonhydrogenated vegan
margarine
1 1/2 cups mashed silken tofu
Preheat oven to 400 degrees.
Toss apples with sugar, flour,
and spices and arrange in the
bottom of one pie shell. Combine
margarine and tofu in a small pan.
Simmer, stirring, until margarine
is melted and well incorporated
with the tofu. Pour over apple
mixture. Cover with top crust.
Bake for approximately 40 minutes
or until filling is bubbly
and crust is just golden.
Total calories per serving: 365
Carbohydrates: 54 grams
Sodium: 217 milligrams
Fat: 16 grams
Protein: 4 grams
Fiber: 3 grams
APPLE PIE,
HOLD THE SUGAR
(Serves 8)
3 Tablespoons cornstarch
1 Tablespoon ground cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon mace
1 cup unsweetened frozen apple juice
concentrate, divided
2 pounds peeled, cured, and thinly sliced
baking apples
Two unbaked 9-inch vegan pie shells,
one for the bottom crust and one
for the fop oust
Preheat oven to 350 degrees.
In a small bowl, whisk together
the cornstarch, cinnamon, nutmeg,
mace, and 1/4 cup of apple juice
concentrate.
Place the remaining apple juice
in a small pot, add apples, and
simmer until tender, approximately
10 minutes. Add the cornstarch
mixture, stirring, and allow to
simmer until thickened.
Place one pie shell into a 9-inch
pie pan. Pour apples over the
shell and cover the apples with the
other pie crust. Bake for 30 minutes
or until top crust is golden
brown.
Total calories per serving: 286
Carbohydrates: 48 grams
Sodium: 215 milligrams
Fat: 11 grams
Protein: 2 grams
Fiber: 3 grams
PIE-EYED APPLE PIE
(APPLE PIE WITH
WHISKEY)
(Serves 8)
3/4 cup sugar (Use your favorite vegan
variety.)
2 Tablespoons all-purpose or whole wheat
flour
1/8 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 1/2 pounds peeled, cured, and sliced
green apples
Two unbaked 9-inch vegan pie shells,
one for the bottom oust and one
for the fop oust
2 Tablespoons nonhydrogenated vegan
margarine, cut into small chunks
2 Tablespoons whiskey (optional)
Preheat oven to 450 degrees.
In a small bowl, mix together
sugar, flour, salt, cinnamon, ginger,
and nutmeg. Place apples in a large
bowl and sprinkle with sugar mixture.
Toss until apples are thoroughly
coated.
Place one pie shell into a 9-inch
pie pan. Place apples in pie
shell. Dot apples with margarine,
then sprinkle with whiskey. Cover
with top crust. Seal edges and cut
steam vents in top.
Bake for 10 minutes. Lower
temperature to 350 degrees and
bake for an additional 30 minutes.
Serve warm.
Total calories per serving: 266
Carbohydrates: 36 grams
Sodium: 248 milligrams
Fat: 13 grams
Protein: 2 grams
Fiber: 1 gram
GINGER SNAP CRUST
(Makes one 9-inch crust)
1 1/2 cups vegan ginger snap cookies
5 Tablespoons nonhydrogenated
margarine, softened
Smash ginger snaps to form small
crumbs. Mix the crumbs and the
margarine well in a 9-inch microwaveable
pie pan. Press mixture
firmly and evenly into the pan.
Microwave on HIGH for 2 minutes.
Cool before filling.
Note: Graham crackers can be
substituted for the ginger snaps.
Most filled pie shells can be cut
into approximately 8 servings.
Total calories per serving: 114
Carbohydrates: 9 grams
Sodium: 80 milligrams
Fat: 8 grams
Protein: 1 gram
Fiber: < 1 gram
FRUIT PIE FILLINGS
(Fills one 9-inch shell)
4 cups peeled, cored, and sliced baking
apples
2/3 cup sugar (Use your favorite vegan
variety.)
1/2 teaspoon cinnamon
2 Tablespoons flour
One baked Ginger Snap Crust or Graham
Cracker Crust
Place all ingredients into a bowl
and mix to combine. Pour into
the crust. Set the pie on a piece
of waxed paper and microwave
on HIGH for 12-14 minutes or
until fruit is tender. Allow pie
to cool for 10 minutes before
slicing.
Notes:
* This recipe is also good with
sliced and peeled fresh pears,
peaches, or apricots instead
of apples.
* Fresh or frozen berries can be
used in place of apples. If berries
are very juicy, use three cups
rather than four cups.
Total calories per serving: 212
Carbohydrates: 35 grams
Sodium: 87 milligrams
Fat: 8 grams
Protein: 1 gram
Fiber: 1 gram
PIE SHELL
(Makes one 9-inch pie shell)
1 2/3 cups unbleached all-purpose flour
1/2 teaspoon salt
1/2 cup nonhydrogenated vegan margarine
3 Tablespoons ice water
1/4 cup soymilk
Additional flour to lightly coat rolling
surface
In a large bowl, combine flour
and salt. Add margarine, cutting
it into the flour with a fork, and
mix until crumbly. Add ice water
and soymilk in small amounts at
a time, stirring constantly until
combined. Transfer onto a lightly
floured surface and roll out to
1 1/2-inch thickness. Fold in quarters,
wrap in waxed paper, and
refrigerate until needed.
If you would like to prebake,
preheat oven to 400 degrees. Place
a piece of folded pie dough, cut
to fit the radius of the pie pan, in
the center of the pan. Unfold so
dough is draped over the pie pan.
Press to fit pan, and crimp edges
with a fork. Bake pie shell for 10
minutes or until crust is golden.
Note: If you find that your bottom
pie crust bubbles and becomes
uneven when you bake it, place
a second, empty pie pan on top
of the baking crust. This will allow
it to bake evenly.
Total calories per serving: 186
Carbohydrates: 18 grams
Sodium: 147 milligrams
Fat: 11 grams
Protein: 3 grams
Fiber: 1 gram
EASY BLUEBERRY PIE
(Serves 8)
Use the Pie Shell recipe above as the
basis for this tasty treat!
3 1/2 cups blueberries, divided
1 1/2 cups water
2 Tablespoons sugar (Use your favorite
vegan variety.)
1/2 cup orange juice
1 Tablespoon plus 1 teaspoon cornstarch
1/4 cup cold water
One baked Pie Shell
Cook 2 cups of blueberries in 1 1/2
cups water over medium heat for
5 minutes. Add sugar and orange
juice and cook for another 5 minutes.
Combine cornstarch and
cold water and add to cooked
blueberries. Stir until thickened.
Allow to cool. Pour into the Pie
Shell and cover with remaining
blueberries. Refrigerate.
Total calories per serving: 245
Carbohydrates: 32 grams
Sodium: 154 milligrams
Fat: 12 grams
Protein: 3 grams
Fiber: 2 grams
DELICIOUS CHERRY PIE
(Serves 8)
BOTTOM PIE CRUST:
1 1/4 cops flour
1/2 teaspoon salt
1/3 cup nonhydrogenated vegan margarine,
softened
Vegan sugar to taste (optional)
1/4 cup water
PIE FILLING:
4 cups stemmed and pitted cherries
or thawed unsweetened frozen pie
cherries
1 1/4 cups sugar (Use your favorite vegan
variety.)
1/3 cup whole wheat pastry flour
1/8 teaspoon salt
1 teaspoon lemon juice
1/4 teaspoon almond extract
Sprinkle of nutmeg, cinnamon, or ginger
(optional)
2 Tablespoons nonhydrogenated vegan
margarine
OPTIONAL CRUMBLE TOP CRUST:
1/4 cup melted nonhydrogenated vegan
margarine
1/3 cup flour
1/2 cup brown sugar
Preheat the oven to 425 degrees.
For the bottom pie crust, mix
flour, salt, and softened margarine
right in the pie pan. Add some
sugar if you'd like a sweet crust.
Mix well until crumbly. Add the
water in small amounts, approximately
1 Tablespoon at a time.
Roll out the dough between two
sheets of waxed paper, rolling to
a 1 1/2-inch thickness. Chill while
mixing the filling. If you want
to prebake this crust, bake at
375 degrees for approximately
10 minutes or until golden.
For the filling, mix the cherries
with sugar in a large bowl. Add
flour and salt and toss lightly. Add
lemon juice, almond extract, and,
if desired, spice. Cut in the margarine.
Spoon filling into pie shell.
For a top pie crust, you can
either double the recipe for the
bottom crust and split it into
two crusts or use the following
instructions for a crumble crust.
If using a solid top crust, pierce
top crust in five or six places to
allow steam to escape. Bake for
30-40 minutes or until crust is
golden and filling is bubbly.
If using a crumble top crust,
mix the melted margarine into the
flour and brown sugar. Mix until
well coated and crumbly. Sprinkle
on top of cherries. Bake for 30-40
minutes or until crust is golden
and filling is bubbly.
Total calories per serving: 208
Carbohydrates: 45 grams
Sodium: 49 milligrams
Fat: 4 grams
Protein: 2 grams
Fiber: 2 grams
With Crumble Top Crust:
Total calories per serving: 327
Carbohydrates: 62 grams
Sodium: 54 milligrams
Fat: 9 grams
Protein: 2 grams
Fiber: 2 grams
RELATED ARTICLE: Tarte Tatin Tarte Tatin is an upside-down apple tart in which the apples are caramelized in butter and sugar before the tart is baked. Tradition says that the Tarte Tatin was first created by accident at the Hotel Tatin in Lamotte-Beuvron, France in 1889. . Tarte Tatin is apple pie, all grown up and back from a Continental tour. It is really an upside down apple tart. As with many culinary discoveries, the Tatin is thought to have been a delightful accident. The story goes that Stephanie Tatin, half of a sister team running the Hotel Tatin in Beuvron, France, was having a bad kitchen day back in 1889. She started to make a traditional apple pie but left the apples cooking in butter and sugar for too long. Smelling the burning, she tried to rescue the dish by putting the pastry base on top of the pan of apples and quickly finishing the cooking by placing the whole pan in the oven. After turning out the upside down tart, she was surprised to find how much the hotel guests enjoyed the dessert. To create your own Tatin, peel some tart apples, such as Granny Smiths, rub them with lemon juice, halve halve tr.v. halved, halv·ing, halves 1. To divide (something) into two equal portions or parts. 2. To lessen or reduce by half: halved the recipe to serve two. 3. them along their equators, and core them. Place slices of non-hydrogenated vegan margarine on the bottom of a pan that can handle the stove and the oven, and sprinkle with vegan sugar. Place the apples on top of the margarine and sugar, with their stem ends up, going round the pan. Bring to a simmer on top of the stove. Keep cooking until a fragrant, light mahogany caramel bubbles up in between the apples. Then, place the pan into the oven and bake until the apples are tender. Remove the pan, and let the apples cool. Top with either your own pie dough or puff pastry puff pastry n. A light flaky pastry that is formed by rolling and folding the dough in layers so that it expands when baked. puff pastry or US puff paste Noun a light flaky pastry , and return to the oven for 15 more minutes. Let the tart cool, and flip our onto a serving platter One of the disks in a hard disk drive. Each platter provides a top and bottom recording surface. There may be only one or several platters in a drive with each platter having its own pair of read/write heads. See magnetic disk. . You should have tender, caramel soaked apple halves and a crispy crisp·y adj. crisp·i·er, crisp·i·est 1. Firm but easily broken or crumbled; crisp. 2. Having small curls, waves, or ripples. bottom crust. Top with a dollop of vegan whipped cream, and start dishing. Accessorize ac·ces·sor·ize v. ac·ces·sor·ized, ac·ces·sor·iz·ing, ac·ces·sor·iz·es v.tr. To furnish with accessories: accessorized my outfit with a matching watch. v. your Pie Apple pie can stand well on its own, but a little bit of company will enhance it even more. * A La Mode--Top hot or warm pie with a generous scoop of spicy cinnamon-flavored vegan ice cream or lemon and ginger sorbet. * With a Dollop--Top warm or cold pie with whipped silken silk·en adj. 1. Made of silk. 2. Resembling silk in texture or appearance; smooth and lustrous. See Synonyms at sleek. 3. Delicately pleasing or caressing in effect: a silken voice. tofu tofu Soft, bland, custardlike food product made from soybeans. Believed to date from China's Han dynasty (206 BC–AD 220), tofu is today an important source of protein in the cuisines of East and Southeast Asia. flavored with vanilla, rum, orange, almond, ginger, or lavender extracts. * Cheese, Please--Serve pie in a pool of vegan cheese sauce, topped with melty shredded shred n. 1. A long irregular strip that is cut or torn off. 2. A small amount; a particle: not a shred of evidence. tr.v. vegan cheese, or accompanied by a petite wedge. Chef Nancy Berkoff, RD, EdD, CCE CCE Cornell Cooperative Extension CCE Corporate and Continuing Education CCE Coca-Cola Enterprises Inc. CCE Commission de Coopération Environnementale CCE Centre for Continuing Education CCE College of Continuing Education CCE Certified Computer Examiner , is VRG's Food Service Advisor. |
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