Somewhere between typing up this post and publishing it I forgot to hit the ‘save’-button… I will tell you all about this pie and Dave of My Year on the Grill later tonight when I’m back home as well as my Adopt-A-Blogger-post that seems to have disappeared completely….
For now just letting you know that this is my entry for Taste & Create, where I was paired with Dave of My Year on the Grill.
I felt that it was time for me to have another go at Taste & Create, so I signed up in time and waited to be paired with another participant. I always enjoy finding out who I’m paired with and browsing their blog for yummy posts.
This time I was paired wit Dave of My Year on the Grill
, oh my gosh does he have a lot of delicious recipes posted on his blog! What impresses me a lot is that he just moved from Kansas City to St. Thomas in the US Virgin Islands and just keeps on adding new posts…. I had just one tiny problem when it came to figuring out what to pick to make… Most of them were made on a grill and I do not own one… This problem was solved as soon as I spotted this gorgeous Flowered Apple Pie, it looked sooo pretty and I knew I had to make it!
Flowered Apple Pie
2 Granny Smith apples
1 pie crust ( I made my own using Dorie Greenspan’s recipe for Sweet Tart Dough, it can be found on page 444 of Baking From My Home To Yours, or here, and partially baked it)
100 grams marzipan paste
2 tbsp brown sugar
3 tbsp powder sugar or regular sugar (I used regular sugar)
2 tsp cinnamon
1/2 tsp orange zest (I used lemon zest)
2 or 3 tbsp butter, cut into very thin slices
orange reduction or apricot jam (I used strawberry jam because I ran out of apricot jam)
Choose 2 nice apples, wash, peel , cut into half and core them. Then cut them into 1/8 inch slices and have ready to top the tart with. (I actually quartered the apples before I saw that they had to be halved…. So then I simply proceeded to cut them into 1/8 slices).
In a food processor mix the cinnamon, brown sugar, lemon zest and marzipan paste until well combined (I accidentally added the regular sugar into this mix and only found out after I already turned on the food processor, so my pie was just a tad sweeter….)
Pour the mixture into the pie crust and top with apple slices, beginning at the edges.
Arrange them nicely so it looks like a flower at the end. Just tuck them in nicely as if they were a rose’s petals.
When you’re done, top with the powdered sugar or regular sugar (I used one tbsp of cinnamon sugar for this).
Then top with the butter that you have cut into thin slices or small pieces.
Bake at 425 degrees Fahrenheit for 25 to 40 minutes (mine only needed 25 minutes), depending on how fast your apples will look baked. Some of the apple edges will begin to brown. Heat up the orange reduction or apricot jam a bit and brush it over the apple tart. (Here’s where I found out that I had run out of apricot jam, so I used what I had at hand: strawberry jam. I must say that it created a lovely pinkish hue over the apple pie).
Let cool at least 10 minutes before cutting.
Isn’t it pretty? And tasty too!!!
If you want to join in on the fun, go to Taste & Create
and check out how you can sign up for next month and see what the other participants cooked/baked up. To see what Dave thought of my Salmon Skewers with Maple/Mustard Glaze go here
and see what he did with my Garlic Noodles here