I have a confession. I’m reading Twilight. It’s ironic in a lot of ways. When I was teaching, my students were always dying to get me to read it. Nah, too busy kids. Translation: SO below me. But I’ve been sneaking around, reading it deliberately face down in public places and keeping it on the DL when talking to friends. I know it’s silly. I shouldn’t be ashamed. But for someone who has an advanced degree in English literature and is generally a little snobby about their reading material… it’s a new thing for me. And you know what? It’s amazing.
I can’t remember the last time I read something for no other purpose than to escape. Obviously I read for information or for a nice story/plot, but more often than not, I read to admire the craft of an author. So as I’m still struggling to find a full-time job and getting a little more antsy with each passing day, I’ve also decided to try and be gentle with myself. It’s cool. Watch Mad Men in the middle of the day. Why not? Someday (hopefully soon) I’ll look back on this day and marvel that I had the time to do such a thing. And in that vein, I’ve decided to loosen up the reading reigns and have at a little trash. Why not? Got something better to do? So I’m unstoppable now. As any Twilight reader will tell you, these books are rather addicting. No they’re not written well…at all. But there’s something appealing about Stephanie Meyer’s quick prose and the way she taps into your long-lost high school psyche.
Yesterday I wanted to whip up a little snack to go with my daily dose of vamp-lit. And I knew exactly what it would be: I bought this sweet little apple pie mold at Williams Sonoma and had been waiting for just the right time to make these individual pockets. It turns out they’re the perfect companion to shameful afternoon reading.
There’s also something charmingly nostalgic about them. Remember those awful filled pies that kids (with the exception of me) got in their lunch boxes? They were filled with lemon or chocolate and were covered in a pie crust–I was always in awe of the kids that got those pies. They seemed mysterious and I figured, for sure, those kids had cooler moms than mine. Now, I’m whipping up my own version without the nuclear-colored fruit and trans-fat filled crust. So whether they bring you back to childhood, convince you to enjoy some shameful reading, or just help you usher in fall–enjoy. And let me know if you have any bad (but oh so good) reading recommendations. I’m on a roll.
Now generally I don’t like to post recipes where you need special equipment. But this is an exception. If you don’t have a hankering to spend $9.99 on your own individual pie mold, no worries. This recipe would still be great for individual apple pies or tarts. The recipe for the crust actually comes from the back of the William Sonoma box, and the recipe for the filling comes from yours truly. Now I usually only use Martha Stewart’s recipe for pate brisee, but I strayed this time and I’m so glad I did. The trick is to get a super crumbly consistency by adding just the right amount of ice water (see center photo below of dough texture).
For Apple Filling
In a food processor, pulse together the flour, salt, and the 2 Tbsp. sugar until combined, about 5 pulses. Add the butter and pulse until the mixture resembles coarse meal, about 10 pulses. Add 6 Tbsp. ice water and pulse twice. The dough should hold together when squeezed with your fingers but should not be sticky. If it is crumbly, add more water, 1 tsp. at a time, pulsing twice after each addition (I added 9-10 Tbsp when all was said and done). Divide the dough in half, wrap with plastic, and press each into a disk. Refrigerate for at least 2 hours or up to overnight. Then when ready to begin assembling, let the dough stand at room temperature for 5 minutes.
On a floured surface, roll out 1 dough disk into a round 1/16 to 1/8 inch (2 to 3mm) thick. Brush off the excess flour. Using the Pocket Pie Mold, cut out 8 of each shape. Reroll dough scraps if necessary and cut out more shapes. Repeat with remaining dough disk.
Place a solid dough shape in the bottom half of the cutter and gently press the dough into the mold. Fill the center with 1 to 2 Tbsp. pie filling and brush edges of the dough with the egg wash. Top with matching shape. Press the top half of the cutter down to seal and crimp the edges of the pie. Remove the pie from the mold and place on a parchment lined baking sheet. Repeat with remaining dough. Freeze the pies 20-30 minutes.
To bake: Preheat oven to 400 F. Brush the pies with the egg wash and sprinkle with sugar. Bake until the crust is golden brown and the filling is gently bubbling, 15-20 minutes. Cool on a wire rack for ten minutes.
Early Fall Baking
Last weekend we went apple picking up near Yakima, a good three hours east of Seattle. We drove over to Harmony Orchards with our friends Brandi and John and met up with many other groups and families to amble about the rows and rows of apples in the unusually warm sun. We missed the annual picking last year as we were on our honeymoon, but the previous year was the one in which we made the colossal mistake of picking over 70 pounds of apples. I've never made so much applesauce in my life. This year we practiced restraint in bringing home a cool 38 pounds and after getting them all situated in the basement, I started to leaf through a few cookbooks looking for a great apple recipe -- something, preferably, that used quite a few apples, wasn't too sweet and could double as breakfast or dessert (really, the best kind of recipe). And that's exactly what we have in these Custardy Apple Squares.
It turns out that returning from a sunny honeymoon to a rather rainy, dark stretch of Seattle fall hasn't been the easiest transition. Sam and I have been struggling a little to find our groove with work projects and even simple routines like cooking meals for one another and getting out of the easy daily ruts that can happen to us all. When we were traveling, we made some new vows to each other -- ways we can keep the fall and winter from feeling a bit gloomy, as tends to happen at a certain point living in the Pacific Northwest (for me, at least): from weekly wine tastings at our neighborhood wine shop to going on more lake walks. And I suppose that's one of the most energizing and invigorating parts about travel, isn't it? The opposite of the daily rut: the constant newness and discovery around every corner. One of my favorite small moments in Italy took place at a cafe in Naples when I accidentally ordered the wrong pastry and, instead, was brought this funny looking cousin of a croissant. We had a wonderfully sunny little table with strong cappuccino, and, disappointed by my lack of ordering prowess, I tried the ugly pastry only to discover my new favorite treat of all time (and the only one I can't pronounce): the sfogliatelle. I couldn't stop talking about this pastry, its thick flaky layers wrapped around a light, citrus-flecked sweet ricotta filling. It was like nothing I'd ever tried -- the perfect marriage of interesting textures and flavors. I became a woman obsessed. I began to see them displayed on every street corner; I researched their origin back at the hotel room, and started to look up recipes for how to recreate them at home. And the reason for the fascination was obviously that they were delicious. But even more: I'm so immersed in the food writing world that I rarely get a chance to discover a dish or a restaurant on my own without hearing tell of it first. And while a long way away from that Italian cafe, I had a similar feeling this week as I scanned the pages of Alice Medrich's new book, Flavor Flours, and baked up a loaf of her beautiful fall pumpkin loaf: Discovery, newness, delight!
I am writing this on Saturday afternoon on a day when we had big plans to conquer pre-baby chore lists, but Sam's not feeling great and my energy's a little low so it hasn't been quite what we'd envisioned. My goals for the morning were to repot a house plant and make some soup and I've done neither. I will say that the sweet potato and fennel are still sitting on the counter eagerly awaiting their Big Moment -- it just hasn't come about quite yet. Sam and I were both going to attempt to install the carseat, but it started to look really daunting so we abandoned ship; it's now sitting proudly in the basement, also eagerly awaiting its Big Moment. So it's been one of those weekends -- the kind you look back on and wonder what it is you actually accomplished. At the very least, I get the chance to tell you about this hearty cranberry cornbread. I know maybe it feels premature in the season for cranberry recipes, but hang with me here: slathered with a little soft butter and runny honey, there's nothing I'd rather eat right now on the cool, crisp Seattle mornings we've been having lately.
I rarely make muffins at home and never order one when I'm out and about as I find they're often far too sweet and never truly that satisfying. I realize, too, in looking back at my cookbook that there's only one muffin recipe throughout. Case in point: I'm tentative on muffins. But not these. We've been pretty thrilled to have this healthier version of Morning Glory muffins on the counter this week; they have little bits of apple, raisins, walnuts, and grated carrot and are cloaked in a buttery oat crumble topping -- quite the opposite of your boring coffeeshop fare. I thought long and hard about doing a Valentine's post, some festive cookie or confection that would be share-worthy this weekend, but the more we talked about what our weekend would really look like, it involved something special for breakfast instead. I don't remember the last time a Valentine's Day fell on a Saturday, so we have big plans to have breakfast in bed and if your plans are even remotely similar, these muffins would be a fine inclusion.
I generally work on weekends. It's something I've come to terms with only because I know it won't last forever. I write. I bake. But those two things don't always pay the bills, so I work retail on the weekends and dream of the day when I'll have a Sunday like this one: