DEEP DISH APPLE PIE

The time has finally come: today I am giving you my FIRST pie recipe after having my blog for over 1.5 years!!! I’ve mentioned numerous times before that pies are just simply not my strong suit and therefore why I’ve been putting it off for so long. My initial goal was to have this recipe up before Thanksgiving, mostly because I promised you all that I would, but of course, with my luck, this didn’t happen. I had made a pie to shoot for this post and although it tasted incredible, crust included, the pie pretty much fell apart while baking. In the end, I simply couldn’t use it to photograph for the blog. To say that I was bummed out is a serious understatement because I had zero time to redo it before the holiday, but mostly because I knew that the recipe was great but I just had trouble executing it. So this last Friday, my very generous and skilled pie-maker aunt, Katia, came over and showed me the way to reach pie success and I couldn’t be happier with the final result. Moral of the story: when all else fails, hopefully you have an aunt that will help you.

Despite my mishap with my prior bake, I actually know a lot (re: TOO MUCH) about pie dough, pie filling, etc. After much research and comparing various recipes across the internet and in my personal cookbook collection, I’ve pulled together tips that I think will give you the most successful pie. If I could conquer cheesecakes and all the nuances that comes with baking those monsters, I knew that pies had to be my next mountain to conquer. I believe, after multiple failed attempts, I have tackled pies.

Apple pie à la mode has been in my top 5 favorite desserts for as long as I can remember. Strawberry pie’s great and chocolate silk pie is delicious and decadent but apple pie? Apple pie is perfection. With beautifully baked apples, hints of warm spices, and a flaky, buttery double-crust, no other pie beats apple pie. Therefore, it was an obvious choice for which pie recipe to introduce you all to first on The Vivid Kitchen.

Much like my cheesecake recipes where I gave you multiple tips to executing a perfect cheesecake, I also have a laundry list of tips when it comes to the pie dough, as well as actually baking the pie. Here they are:

1. When making the dough, you can either use your hands, a pastry cutter, or a food processor when it comes to cutting in the butter. I personally use a combo of a pastry cutter and my hands, which I think is your safest bet to avoiding overworking the dough. And when I add the ice water, I only use my hands so I could get a feel for whether I needed more water or not. It’s also vital that your ingredients, namely the butter and water, are very cold! I actually use frozen butter but straight from the fridge is fine.

2. After making your pie dough, you need to refrigerate it for at least two hours before rolling it out. Once properly chilled, allow the dough to sit at room temperature for 10 minutes so it won’t be brittle when rolling out. You can refrigerate the dough for up to 5 days or freeze them for up to 3 months. Just make sure they are properly wrapped in plastic.

3. When rolling out the dough, roll the pin only away from you, not back and forth. This ensures that the dough will be rolled out evenly. Also, after every couple of rolls, rotate the dough (pick it up off the floured-surface and rotate it) as to prevent it from sticking.

4. When it comes to which kind of apple to use, I would suggest apples that are on the tart side, like Granny Smith or Pink Lady. Other options that are a bit sweeter are Honeycrisp or Braeburn. And when it comes to slicing your apples, which you want to be very thin, like 1/4” thick, I highly recommend using a mandolin. Equally thin apple slices will prevent under cooked apples.

5. Thicken the apple pie filling with flour. I know some people add cornstarch instead but I actually read that adding flour is best for apple pies in particular, because apples are a less juicier fruit. And in order to prevent the pie from being too sweet as well as keeping the apples from browning, add a bit of apple cider vinegar. You could use lemon juice instead if you don’t have it.

6. Once your pie is filled and the top crust is added (with whichever topping design you choose to do), freeze the entire pie for at least 30 minutes before popping it in the oven. This locks in the design that you’ve chosen as well as keeps the butter from leaking while baking.

7. Place a rimmed baking sheet in the oven while it preheats, and place the pie on it while it bakes. This helps not only if there is any juice spills from the pie but most importantly, it combats the dreaded “soggy bottom” that all pie bakers try to avoid.

8. Bake the pie at a higher temperature at first (425°F) in order to set the dough, and then bring it down to 375°F for the remainder.

9. Use a pie shield or a makeshift foil ring if the edges of the pie brown faster than the center.

10. When the pie is baked, allow the pie to cool COMPLETELY before cutting into it. This is very hard to do because I know we all want a piece of warm apple pie with melted vanilla ice cream on top, but you can always warm up each slice after cutting.

Not too bad, right?

If you have no desire to do a double-crust apple pie or it all seems like too much work, then simply half the pie dough recipe below and do a streusel/crumb topping. I have no complaints when it comes to an apple crumb pie.

I know we’re well past Thanksgiving but apple pie is definitely Christmas dinner appropriate, so hopefully this recipe and my tips will come in handy for you!

All-Butter Pie Crust

Makes enough for a double-crust pie

Recipe adapted from NY Times Cooking

Ingredients

• 2 1/2 cups all-purpose flour

• 1/2 tsp. fine salt

• 1 cup (2 sticks) unsalted butter, cold (preferably frozen) and cut into small pieces

• 1/2 cup ice water, may use more or less

Directions

1. In the largest bowl you have, mix the flour and salt together. Add the butter pieces and gently toss them so they get coated with the flour.

2. Using a pastry cutter and/or your hands, cut the butter into the flour until the mixture is crumbly and the butter pieces resemble the size of a pea.

3. Make a well in the center, and begin to add the water in 1 tablespoon at a time. After each addition, gently stir the water in with either your hands or a wooden spoon. Depending on the climate in which you are making the dough, you may use all of the 1/2 cup of water or even more (if it’s dry, the flour will need more water versus a humid climate that wouldn’t need as much). You’ll know when the dough is ready when a handful holds together and doesn’t crumble. The dough will not be wet or sticky, but still a bit dry.

4. Transfer the dough to a lightly floured surface and knead it a couple of times until it comes together. Form the dough into a ball and cut it in half, and then form those halves into discs. Tightly wrap each disc in plastic wrap and refrigerate for at least a couple of hours. The dough can refrigerate for up to 5 days and can be frozen for up to 3 months (thaw overnight if you choose to freeze them).

Deep Dish Apple Pie

Yields (1) 9-inch deep dish, double-crust pie

Recipe adapted from Bon Appétit Magazine

Ingredients

• All-Butter Pie Crust (recipe above)

• 3.5 lbs. apples, peeled and sliced very thinly (Pink Lady, Honeycrisp, Braeburn, Granny Smith are good options) - *best way to get even, thin slices is by using a mandolin

• 3/4 cup granulated sugar

• 1/4 cup brown sugar, packed (light or dark works)

• 1/4 cup all-purpose flour

• 3/4 tsp. cinnamon

• 1/2 tsp. nutmeg

• 1/8 tsp. allspice

• 1/4 tsp. kosher salt

• 2 tbsp. apple cider vinegar or fresh lemon juice (I strongly recommend the former)

• 2 tbsp. unsalted butter, cut into small pieces

• 1 large egg

• Turbinado sugar

• Vanilla ice cream and caramel sauce, to finish

Directions

1. Take out one of the pie dough discs from the refrigerator and let it sit out at room temperature for 10 minutes. On a lightly floured surface, roll out the dough to about a 13 inch diameter. Make sure to rotate the dough every couple of turns and to roll the rolling pin away from you, not back and forth.

2. Gently pick up the rolled out dough (best way to do this is by rolling it onto the rolling pin itself) and place it in a 9-inch deep dish pie dish (glass, ceramic, or aluminum work fine). Press the dough into the corners of the dish and leave the excess dough hanging over. Refrigerate while working on the apple filling.

3. Combine the apple slices, both sugars, flour, spices, salt and apple cider vinegar (or lemon juice) in a large bowl. Transfer the filling into the chilled pie dish - I would avoid just dumping the apples in and rather suggest using your hands to mindfully stack the apples into even layers as to prevent empty pockets. Do not flatten the apple slices but form them into a dome instead. Scatter the 2 tbsp. of butter pieces over the apples.

4. Take out the second pie dough disc, let it sit out for 10 minutes, and roll it out to about a 12 inch diameter. You have the choice to do whatever you want for the top crust… you can do a lattice like I did or leave it as is. If you’re not doing a lattice, make sure to cut about 4-5 slits around the center of the top crust to allow steam to escape. Place the pie in the freezer for 30 minutes. Meanwhile, preheat the oven to 425°F, move the rack to the bottom of your oven, and place a rimmed baking sheet on top.

5. In a small bowl, whisk the egg and 1 tbsp. of water and brush this over the top crust. Sprinkle generously with turbinado sugar.

6. Bake the pie on the preheated baking sheet at 425°F for 30 minutes, then rotate the pie, drop the temperature to 375°F and bake for another 30-40 more minutes. The pie will be done when the crust is a deep golden brown and the juices are bubbling. If any part of the top crust is browning too quickly, gently tent foil over the top or use a pie shield.

7. Allow the pie to cool completely before cutting into it. Serve with vanilla ice cream and caramel sauce.

PEAR SPICE CAKE WITH MASCARPONE

After a stressful couple of weeks of packing and moving into a new place, we’re finally all settled in! I haven’t moved in three years and now can remember why I try to avoid it at all costs: it’s absolutely no fun. The only good thing that comes from it is purging all the crap that you’ve accumulated over the years and being able to make space for new stuff. I’ve finally figured out a good baking and photography setup as well and I’m beyond happy with it. I was worried that working in a new kitchen would mess up my lighting situation for photography, but I’m ecstatic to report that the lighting is better than my previous apartment.

I’d been wanting to include more cake recipes on my blog, whether multi-layered with frosting or simple snacking cakes. Although I love eating the former option, when it comes to baking, I will always go for the latter. A single layer cake, whether it be an upside-down cake, a skillet cake, or one made in a springform pan (like today’s recipe) is much more approachable. They usually are amazing on their own, aka no frosting is needed, but can easily be elevated with a simple dusting of confectioners’ sugar or homemade whipped cream. Furthermore, I strongly believe that these kinds of cakes are perfect for any time of day, not only for dessert, and also are easily transportable. Wins all around.

So I set out to make a new single layer cake and used a fruit that I had not featured on the blog yet: pears! I feel like pears are the ugly cousin to the ever-so-popular apple and are therefore overlooked in the kitchen. I must admit that I even forget about their existence, especially since I eat an apple a day during the autumn season. But I’m happy to report that the pear cake that I made not only highlights the not-so-popular fruit, but makes you crave it even more.

Since pears are in season during the cozy autumn and winter months, I wanted to pair it with plenty of warm spices (5 to be exact) including ginger and cloves. The moment you take a bite of the cake, there’ll be no doubt in your mind that you’re eating a spice cake… it’ll hit you right away. And to give the cake an insanely moist texture, I reached for mascarpone cheese instead of what you might find in other cakes (like sour cream, yogurt or vegetable oil). I chose the mascarpone because I wanted to give the recipe a bit of an Italian feeling - mascarpone is essentially Italian cream cheese - and also because I only have one other recipe featuring it (my fruit tart). I was a bit nervous that it wasn’t going to work, but in the end, the risk was worth it. The texture is perfect and makes the cake memorable.

I think this cake would be perfect for Thanksgiving and/or Christmas time as a little snack or brunch item for any house guests or family members that are visiting. Like almost all of my recipes, this one is anything but fussy, yet it yields an amazingly delicious treat that also makes the house smell incredible. In my opinion, those kinds of recipes are essential during the chaotic holiday months. Give this cake a try before pears are out of season!

Pear Spice Cake with Mascarpone

Makes (1) 9-inch cake

Ingredients

• 1 1/2 cups all-purpose flour

• 1 tsp. baking powder

• 1 tsp. ground cinnamon

• 3/4 tsp. ground ginger

• 1/4 tsp. clove

• 1/4 tsp. nutmeg

• 1/8 tsp. allspice

• 1/4 tsp. kosher salt

• 1/2 cup (1 stick) unsalted butter, room temperature

• 1 cup granulated sugar

• 3 large eggs, room temperature

• 1/2 tsp. vanilla extract

• 1/2 cup mascarpone cheese

• 2 ripe pears, thinly sliced

• Confectioners’ sugar, to finish

Directions

1. Preheat the oven to 350°F and grease a 9-inch springform cake (a plain cake pan works as well) with either butter or cooking spray.

2. In a medium bowl, whisk together the flour, baking powder, spices and salt. Set aside.

3. In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl if using a hand mixer) cream the butter and sugar together until light and fluffy, about 3 minutes. Scrape down the bowl with a spatula.

4. Add in the eggs one at time, making sure each one is incorporated until adding the next. Mix in the vanilla extract, and then finally add the mascarpone cheese. Mix together until no more lumps of mascarpone remain.

5. With the mixer on low, slowly add in the flour mixture and stop the machine when it’s almost all combined. Finish mixing with a spatula and then transfer the batter to the pan. The batter is on the thicker side, so use your spatula or an offset spatula to create a smooth, even layer. Assemble the pear slices on top of the cake in any pattern you desire.

6. Bake the cake in the preheated oven for 45-55 minutes, or until the cake has puffed up, is a deep golden brown, and a toothpick inserted in the center comes out fairly clean.

7. Allow the cake to cool on a cooling rack for about 5 minutes before removing the springform pan attachment. Dust with confectioners’ sugar and enjoy!

HOMEMADE DARK CHOCOLATE PEANUT BUTTER CUPS

Currently, Alex and I are in the process of moving so our kitchen/apartment/lives are in shambles. Most of my baking equipment and ingredients have been packed up for the past week or so, but I (strategically) put aside things that I knew I would be in need of for Halloween treats. Like last year, our friends (who just got engaged - congrats Bryan and Samantha!) are throwing another Halloween bash, and I plan on once again contributing a number of things. I’ll most likely whip up a batch of my mango and roasted tomatillo salsa, throw together a sangria or a boozy punch, and will definitely bring a couple of sweet treats. At last year’s party, I brought my toffee and brown sugar cookies as well as today’s recipe of homemade dark chocolate peanut butter cups, and since everyone loved them, I’m planning on doing it again this year!

If someone were to ask me what my favorite Halloween candy/chocolate was, I’m pretty certain that Reese’s Peanut Butter Cups would be at the top of that list (followed by Baby Ruth and York Peppermint Patties). I’ve stated before that my love for peanut butter knows no bounds and it’s only natural that my favorite chocolate must have some peanut butter component in it. Eating Reese’s Peanut Butter Cups, or Trader Joe’s version of the candy, is blissful in and of itself, but making your own version of it at home is on a whole different level of satisfaction.

The first time I came across a recipe for homemade peanut butter cups was back in 2015 via one of my favorite food websites, Food52. I remember how excited I was to make them and it was perfect timing because the recipe was shared right before Halloween time, so I promptly made a huge batch (4 dozen) of half milk chocolate and half dark chocolate peanut butter cups for my boyfriend’s Halloween party. The recipe called for you to make the cups in mini muffin wrappers and let me tell you, it was a MESS. I spilled chocolate everywhere, the peanut butter layer was extremely difficult to work with, and I was ready to just give up. But with the help of my mom (thanks mom!) we were able to finish it and the end result, miraculously, was a success. After that experience, I knew I would continue to make homemade peanut butter cups but I figured that there just had to be a simpler way. Enter the candy mold.

The candy mold, which you can see in my pictures, makes the whole process of making the cups (or any other candy or chocolate of your choosing) infinitely easier. The molds are sturdy and therefore can withstand the melted chocolate and peanut butter layers, the silicone material is nonstick and flexible so removing the cups from the cavities is not a problem and requires no nonstick spray, and lastly, it makes transferring the cups back and forth to the fridge/freezer much easier. With the mold, you can come as close to peanut butter cup perfection as is possible and also achieve uniformity - when people see the finished product, there’s no doubt in their mind of what they’re about to eat. I couldn’t recommend buying the mold enough.

The recipe for the cups requires only 7 ingredients, if you include the flaky sea salt topping at the end, which you should! Although I personally eat natural peanut butter, for this recipe you’ll have to use the kind with all the added sugars and whatnot (like basic Jif or Skippy). This is because the natural varieties have too much oil in them and would make it difficult to work with for the peanut butter layer. As for the chocolate layer, I strongly suggest using dark chocolate because otherwise the whole thing would be sickeningly sweet. Dark chocolate is a perfect foil to the sweet peanut butter layer, but if you absolutely hate dark chocolate (yes, those people exist!) then go with your chocolate of choice, but remember that I warned you about the sweetness!

Also regarding the chocolate, the recipe requires you to melt it with either coconut oil or vegetable shortening. This gives the chocolate a smoother texture and overall, makes it easier to work with. We don’t want to melt it with butter or margarine because both contain water which would affect the melting process. I used coconut oil because that’s what I had on hand (I don’t think I’ve ever bought vegetable shortening before) and if you’re worried that there would be a coconut flavor added to the chocolate, I didn’t taste it at all.

I hope you give these homemade peanut butter cups a try and bring them to any Halloween party you attend this weekend. Let me know if you do! And if you’re looking for another Halloween-friendly recipe, here’s the recipe for my honeycomb dark chocolate bark.

Homemade Dark Chocolate Peanut Butter Cups

Yields about 3 dozen peanut butter cups

Ingredients

For the outer chocolate layer:

• 12 oz. dark chocolate, roughly chopped

• 2 tbsp. coconut oil or vegetable shortening

For the filling:

• 1/2 cup (4oz.) peanut butter (any non-natural variety)

• 2 tbsp. unsalted butter, melted

• 2 tbsp. light brown sugar, lightly packed

• 2/3 cup confectioners’ sugar (powdered sugar)

• Flaky sea salt, to finish

Directions

1. Place the chocolate and coconut oil/vegetable shortening in a heatproof bowl and melt together in the microwave for about 2 minutes (stirring every 30 seconds).

2. Place the candy mold on top of a baking sheet so it’ll be easier to transfer from in and out of the fridge/freezer. Pour about 1 teaspoon of melted chocolate into the bottom of each candy mold. You can eyeball this, but I definitely think using a teaspoon made it much easier and cleaner. Place the mold/baking sheet in the fridge or freezer until it’s set and you’re ready to add the peanut butter layer.

3. In a small bowl, combine the peanut butter, melted butter, light brown sugar and confectioners’ sugar with a spatula. Place in the freezer for about 15 minutes to firm up a bit. Scoop out heaping 1/2 teaspoons of the peanut butter mixture and using your hands, roll it into tiny discs. Place the discs on top of the bottom layer of chocolate in each candy mold. The goal is to have the disc be smaller in circumference than the candy mold itself because you want the chocolate to totally encase the peanut butter layer. Keep working until you’ve completed each mold. You’ll have leftover peanut butter, which you can use to make extra cups once the first batch is set and removed from the mold.

4. Finish each peanut butter cup with another layer of melted chocolate - about 1 teaspoon per mold. Be careful to not overfill. Place the candy mold back into the fridge/freezer until set - but right before it’s fully set (after about 5-8 minutes), sprinkle flaky sea salt on top of each peanut butter cup. The peanut butter cups should pop right out the of mold easily when completely set. Store in the fridge or freezer.