As American as Apple Pie…

Remember that apple pie I baked the night before the Maine Marathon – the one that served as my post-marathon reward? Finally, I give you the recipe! Apples have overwhelmed my yard and my life for the past couple months, and I am sure several more pies are in my near future. I grew up on apple pie with a crumb topping but have been converted to the traditional double crust version.

Use firm apples that will not lose its structure during baking, such as Granny Smith or Cortland. Mix a few apple varieties for a more complex flavor. Next apple challenge: freezing a whole unbaked pie for enjoyment long after the last apple has fallen from the tree. They do it in stores, so why not at home?

Makes a 9-inch pie
Active Time: 1 hour, Total Time: 2 hours
Oven Temp: 425°F

 1 recipe Pastry Dough, double crust

 6-7 apples (approx 3 lbs)

1 tbsp lemon juice
⅔ c firmly packed brown sugar
3 tbsp flour
1 tsp ground cinnamon
¼ tsp ground nutmeg
dash of cloves
1 tsp vanilla

1 tbsp butter
1 egg

Prepare pastry dough. While dough is chilling, prepare pie filling. Preheat oven to 425°F.

Raspberry Tart

Fall is definitely here in New England, and I went raspberry picking today. Something is wrong with this picture: cool air; leave changing colors and falling from the trees; plump, juicy raspberries in peak season. It’s almost October and there are plenty still to ripen in my yard, which has provided a steady supply of fresh berries since late June. First came the black raspberries, followed by the blueberries (both low- and high-bush) in August, then a bumper crop of blackberries. I have been eying the thicket all season in anticipation but had given up hope as summer slipped away and there were no raspberries. It’s time to make some jam because my freezer is already full of berries!

Or it’s time to make the most amazing raspberry tart ever. This recipe celebrates fresh raspberries, and the pastry cream a perfect complement. I have made this several times but still forget how delicious it is until taking the first bite. This time I exercised restraint and halved the recipe (I am only baking for two…) which worked out just as well and fit nicely in my mini-tart pans. But speaking from experience, you will be craving more, so here is the full recipe!

Serves 10 to 12
Active Time: 1 hour, Chilling Time: 2 to 24 hours
Oven Temp: 425°F
Adapted from Williams-Sanoma Dessert

1 recipe Pastry Dough, single crust

1 c whole milk*
2 eggs, at room temp
¼ c sugar
pinch of salt

1 tsp vanilla
¼ c heavy cream
3-4 c raspberries

Maine Blueberry Pie

The pie was almost gone by the time I remembered to take a picture!

August is blueberry season in Maine, and blueberry pie is a symbol of summer around here. Blueberries for Sal anyone? Of course, I went high bush blueberry picking which may seem appalling to those not “from away.” I know low bush blueberries are the Maine thing, but these were still grown in Maine and they’re just so big, sweet, and juicy! The hardest thing about baking any fruit pie: letting the pie cool long enough for the filling to set before digging in. The apple is a tip from America’s Test Kitchen – pectin in the apple, particularly the peel, helps thicken the pie.

Makes a 9-inch pie
Active Time: 1 hour, Total Time: 2 hours
Oven Temp: 400°F

1 recipe Pastry Dough, double crust

5 c fresh blueberries
1 granny smith apple
¾ c sugar
1 tbps lemon juice
3 tbsp corn starch
½ tsp ground cinnamon
½ tsp ground nutmeg

1 tbsp butter
1 egg

Holiday Bittersweet Truffles

Making truffles is an annual Christmas tradition, with a bit of variety.  This year it was mint, dark chocolate, lemon salt, maple, and hazelnut.  They’re pretty easy, but there’s a lot of waiting for chocolate to chill.  I don’t bother tempering the chocolate coating – all it does it make the truffles shiny. I recommend chips or wafers rather than specific baking chocolate for price and ease of melting.  My pick: Ghiradelli’s 60% Cocoa Bittersweet Chips.  Or make truffles like a pro with Guittard.  Happy Holidays!  Eat well and run some!

Makes about 38 Truffles
Active Time: 1 hour, Chilling Time: 3½ hours
Adapted from Sensational Chocolate

For the Ganache Centers:

½ c whipping cream
½ tsp vanilla extract
10 oz chocolate chips, 60% to 72% cocoa
2 tbsp unsalted butter, room temperature
2 tbsp rum, optional

For the Coating:

12 oz chocolate chips, 60% to 72% cocoa