A wealth of quickly riping clementines prompted me to search for this recipe. here is my modification
Filling:
1/3 cup of Lime juice (I used the fridge bottled juice)
1/4 cup of Orange juice
1 Tbsp grated clementine rind
4 eggs lightly beaten
14 oz can of sweetened condensed milk
3 clementines.
1 store bought graham cracker crust.
1. Preheat oven to 350 F
2. Line the bottom of the pie dish with clementines wedges
3. In a bowl, mix all remaining filling ingredients. Pour over the clementines into the pie dish
4. bake for 15 minutes. Then let cool at room temperature and then put in the fridge for 2 hours.
5. To serve, garnish with more clementine wedges and some lime rind shavings.
Couple of things
I know I should make my own crust, but I'm always in a time rush. This is a corner worth cutting in my world, but someday I'll try harder.
Also, don't cheat the fridge time! I didn't let it cool at room temperature and only left it int he fridge for 1.5 hours - as a result, when I tried to serve it, it was difficult. I think more time and it would have geled nicely. As a result, I'm not sure how essential it is to let it cool at room temperature, but baking is an exact science so what do I know.
looked pretty impressive, I think.
Original recipe here
Showing posts with label pie. Show all posts
Showing posts with label pie. Show all posts
Wednesday, January 27, 2010
Sunday, December 13, 2009
Gingery Apple Pie
Hello,
So this rcipe isn't quite so vegan, but I'll explain a simple substitution that would make it vegan. I've made it twice and varied it a little to make it totally delicious
Pie crust (frozen pre-made for me both times - next time I'll get adventurous)
PIE FILLING:
4 Granny Smith apples thin sliced
1 tablespoon grated fresh ginger
1 tsp of cinnamon
1/2 cup of sugar
sprinkle of salt
CRUMB TOPPING:
1/2 cup cold unsalted butter - 1 stick
3/4 cup all purpose flour
1/4 cup of sugar
1. Preheat Oven to 375 degrees
2. In a food processor, put all crumb toppings and pulse until clumpy. I think it helps if the butt is put in the microwave for about 30 seconds. my goal is to soften it but not to melt it. Put it in the fridge once it is clumped. It is way easier to spread it out if the clumps are very cold.
3. Wash & dry the apples. Now, the first time I made it I peeled the apples. Second time I didn't. I think peeling isn't worth the effort, but the pie didn't cut a little nicer when the apples were peeled. Regardless, take out your mandoline slicer and thin slice the apples. Funny shapes are okay. Place them in a very large bowl that will allow them to be mixed. Lightly salt to get juice to come out.
4. In a bowl, mix together the sugar, cinnamon, fresh ginger. Let me emphasize that the short cut of adding these to the apples is not helpful - they should be premixed together or else disaster occurs.
5. Slowly add sugar mixture over the apples while mixing well.
6. Layer the apples on the pie crust. Those odd shaped pieces help to fill in flat layers around the round slices of the apples.
7. Bake for a total of 55-60 minutes until the top is golden brown. I think this pie tastes better cold (especially the next day), but if you want to serve it hot and need to travel with it, I recommend par cooking it for 45 minutes and, upon reaching your final destination, putting it in the oven there for 10-15 minutes. Basically, par cook but add 5 minutes to allow the pie to reheat.
variations:
1. to make it vegan, the butter could be replaced with any vegan butter. I don't think there'd be any issue with that.
2. Apple + Pear - I think mixing the two soft fruits would be delicious.
3. Add some vanilla extract to the apple filling. Given how much cinnamon I use, I would be careful to not use too much extract - it could all end up masking the natural taste of the apples.
4. Up the ginger factor by a lot. I mean A LOT. The amount I use means the taste has not been very strong at all.
5. Brown sugar for the apple mixture. Although I think the white sugar might be important for the crumb topping, I think the filling is really pretty negotiable and so think that substitution would be healthier and just as delicious.
For the original recipe, go here
So this rcipe isn't quite so vegan, but I'll explain a simple substitution that would make it vegan. I've made it twice and varied it a little to make it totally delicious
Pie crust (frozen pre-made for me both times - next time I'll get adventurous)
PIE FILLING:
4 Granny Smith apples thin sliced
1 tablespoon grated fresh ginger
1 tsp of cinnamon
1/2 cup of sugar
sprinkle of salt
CRUMB TOPPING:
1/2 cup cold unsalted butter - 1 stick
3/4 cup all purpose flour
1/4 cup of sugar
1. Preheat Oven to 375 degrees
2. In a food processor, put all crumb toppings and pulse until clumpy. I think it helps if the butt is put in the microwave for about 30 seconds. my goal is to soften it but not to melt it. Put it in the fridge once it is clumped. It is way easier to spread it out if the clumps are very cold.
3. Wash & dry the apples. Now, the first time I made it I peeled the apples. Second time I didn't. I think peeling isn't worth the effort, but the pie didn't cut a little nicer when the apples were peeled. Regardless, take out your mandoline slicer and thin slice the apples. Funny shapes are okay. Place them in a very large bowl that will allow them to be mixed. Lightly salt to get juice to come out.
4. In a bowl, mix together the sugar, cinnamon, fresh ginger. Let me emphasize that the short cut of adding these to the apples is not helpful - they should be premixed together or else disaster occurs.
5. Slowly add sugar mixture over the apples while mixing well.
6. Layer the apples on the pie crust. Those odd shaped pieces help to fill in flat layers around the round slices of the apples.
7. Bake for a total of 55-60 minutes until the top is golden brown. I think this pie tastes better cold (especially the next day), but if you want to serve it hot and need to travel with it, I recommend par cooking it for 45 minutes and, upon reaching your final destination, putting it in the oven there for 10-15 minutes. Basically, par cook but add 5 minutes to allow the pie to reheat.
variations:
1. to make it vegan, the butter could be replaced with any vegan butter. I don't think there'd be any issue with that.
2. Apple + Pear - I think mixing the two soft fruits would be delicious.
3. Add some vanilla extract to the apple filling. Given how much cinnamon I use, I would be careful to not use too much extract - it could all end up masking the natural taste of the apples.
4. Up the ginger factor by a lot. I mean A LOT. The amount I use means the taste has not been very strong at all.
5. Brown sugar for the apple mixture. Although I think the white sugar might be important for the crumb topping, I think the filling is really pretty negotiable and so think that substitution would be healthier and just as delicious.
For the original recipe, go here
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