Рецепт Jack-O-Lantern Apple Hand Pies: #ProgressiveEats
Are you ever overwhelmed by all the types of apples that show up in the markets around now? For a good snacking apple, I generally grab Honey Crisps and Fujis, in that order. They have the best balance of tart and sweet for me, and they’re both juicy without risk of mealiness. But what about cooking and baking them? Obviously you don’t want to use the same apples for making applesauce as you do for an apple pie. When it comes to baking, Braeburn apples are at the top of my list. I can usually find them, and they bake up nice and juicy without losing their shape. Honey Crisps are a close second for me. And for added depth, I use them both and mix them up in pies, tarts, and crisps. There are others, to be sure. I’d like to try Winesap apples, for example, as I’ve heard they infuse an apple pie with a cider flavor. What’s your favorite apple for baking? Nutrition Notes: Apples are good snack for weight loss. Thanks to their high fiber, they contribute high satiety for longer periods. And yes, they’re moderately high in carbs (just under 14 grams per medium apple) and natural sugars, but their glycemic index is low. The glycemic index measures how much blood sugar rises after eating a food. They don’t have a huge amount of any one vitamin or mineral, but are a pretty good source for Vitamin C and potassium. Additionally they are high in various antioxidant plant compounds like quercetin. I rejoined my girlfriends over at #ProgressiveEats today for a little Halloween Party. We’ve got a spooky appetizer, a martini, and yes FIVE desserts. I love this group. If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out. This month, the lovely Anshie at the fabulous Spiceroots blog is our hostess! Go check out her photography and food. You won’t be sorry! {High-Altitude} Jack-O-Lantern Apple Hand Pies Print Add To Shopping List Yields 12 (with some dough left over) adjust servings Ingredients For the Pastry 2 3/4 cups (12.75 ounces) all-purpose flour 1/2 teaspoon kosher salt 1 cup unsalted butter, chilled, cut into small pieces 1/2 cup + 2 teaspoons sour cream 1 tablespoon apple cider vinegar 2 tablespoons ice water or as needed For the Apple Filling 2 tablespoons unsalted butter 2 1/4 cups peeled and diced apples (Braeburn or Honey Crisp) 3 tablespoons coconut sugar 1 tablespoon Gourmet Garden dried ginger (this isn't the spice ground ginger) 1/8 teaspoon ground cinnamon 1/8 teaspoon cardamom Pinch of salt To Finish 1 tablespoon half and half milk Turbinado sugar Instructions For the Pastry: Make the pastry first, and make the filling while the dough chills. Or just purchase your own favorite frozen pastry. It's not that difficult to make your own, though, so I encourage you to give it a try. There's nothing better than homemade pastry crust. The portions are calculated for high altitude baking. If you're making this at sea level, see the notes below for the changes you'll need to make. I use a food processor, but I caution you to never do anything but pulse. You don't want the butter to be completely mixed in. It's the butter pieces that gives you a flakey crust that you just can't buy. First pulse the flour and salt - and yes please weigh the flour! Then add the butter all at once. Pulse around 10 times, remove the lid, and check the size of the butter pieces by dipping a fork into the flour. they should be around size of a pea. Whisk together the sour cream and apple cider vinegar, and add all at once. Pulse a few times, and check the dough before adding the ice water. Pinch some of the flour mixture between your fingers. If it's ready, it should form a piece of dough without falling apart. If it crumbles start adding a little water, 1 tablespoon at a time. Go here for a step-by step, including rolling the dough out, with pictures. When ready, gather it into 2 balls, flatten to discs using only your fingers, and wrap in wax paper. Chill for 30 minutes. While the dough chills, make the Apple Filling (below). Preheat the oven to 375˚F, and line a baking sheep with parchment paper. Roll out the dough between wax paper. Leave one disc of dough in the refrigerator while you work with the other one. Rolling dough between two sheets of wax paper makes rolling dough SO much easier and faster. Go to the link above for photos. Cut into pumpkin shapes using a cookie cutter. Spoon 1 tablespoon of the Apple Filling into the center of half of the pumpkins. Drape the remaining pumpkins over the tops, seal the sides, and crimp with a fork. Chill for 20 minutes. Baste the hand pies with half and half milk, and sprinkle with turbinado sugar. Use a sharp knife, cut out faces for your jack-o-lanterns. Bake for 30 - 40 minutes until lightly browned. For the Apple Filling: Melt the butter in a small sauté pan, and add the remaining Apple Filling ingredients. Gently simmer for 15 minutes. Set aside to cool. by The Wimpy Vegetarian Recipe Notes Making these jack-o-lanterns at sea level? Here are some changes to the ingredients you'll need - otherwise the dough will be too wet to work with. I bake at 7000 feet, and it makes a difference. For every 1000 feet lower in altitude, add 1 tablespoon of flour. At sea level to 2500 feet (roughly), use 3 cups (13.5 ounces) all-purpose flour, 1/2 cup sour cream, and 1 teaspoon apple cider vinegar. No other changes to the ingredients need to be made. At sea level, your baking time will be closer to 30 minutes, but I recommend you check them at 20 minutes. Be sure NOT to substitute the Gourmet Garden dried ginger 1:1 with ground ginger spice. They are not the same thing. If you don't have it, either omit it, or add grated fresh ginger. Spooktacular Halloween Party Appetizers Spooky Breadstick Fingers from Mother Would Know Drinks Black Magic Martini from Spiceroots Desserts Meringue Ghost Cookies from Creative Culinary Mummy Cookies from The RedHead Baker Jack O’Lantern Apple Hand Pies from The Wimpy Vegetarian Halloween Spider Chocolate Chip Cookies from That Skinny Chick Can Bake Loch Ness Monster Pumpkin Strudel from Pastry Chef Online