Monday, December 6, 2010

Deep Dish Apple Pie with Whole Wheat Crust

Deep Dish Apple Pie with Whole Wheat Crust
adapted from Eating Well



  • 1 1/4 cups whole-wheat pastry flour
  • 1 1/4 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon salt
  • 4 tablespoons cold unsalted butter
  • 1/4 cup reduced-fat sour cream
  • 3 tablespoons canola oil
  • 4 tablespoons ice water


  • 4 cups thinly sliced peeled McIntosh apples, (about 1.5 pounds)
  • 4 cups thinly sliced peeled Granny Smith apples, (about 1.5 pounds)
  • 2/3 cup packed light brown sugar
  • 1 tablespoon lemon juice
  • 1 1/4 teaspoons ground cinnamon, divided
  • 1/8 teaspoon ground nutmeg
  • Pinch of ground allspice
  • Pinch of salt
  • 2 tablespoons all-purpose flour
  • 1 teaspoon granulated sugar
  • 1 large egg white, lightly beaten, for brushing


  1. To prepare crust: Whisk whole-wheat flour, 1 1/4 cups all-purpose flour, 2 tablespoons sugar and 1/2 teaspoon salt in a large bowl. Cut butter into flour with a pastry blender. Add sour cream and oil; toss with a fork to combine with the dry ingredients. Sprinkle water over the mixture. Toss with a fork until evenly moist. Knead the dough with your hands in the bowl a few times; the mixture will still be a little crumbly. Turn out onto a clean surface and knead a few more times, until the dough just holds together. Divide the dough in half and shape into 5-inch-wide disks. Wrap the dough in plastic and refrigerate for at least 1 hour.
  2. Meanwhile, make filling: Combine apples, brown sugar, lemon juice, 1 teaspoon cinnamon, nutmeg, allspice and pinch of salt in a large bowl. Reserving 4 cups, transfer the rest of the apple mixture to a Dutch oven. Cook over medium heat, stirring, until the apples are tender and beginning to break down, about 10 minutes. Remove from the heat, stir in the reserved apples and 2 tablespoons flour; let cool for about 30 minutes.
  3. Preheat oven to 425°F.
  4. Remove the dough from the refrigerator; let stand for 30 minutes to warm slightly. Roll one portion into a 13-inch circle. Invert the dough into a 9 1/2-inch deep-dish pie pan. Scrape the filling into the crust. Roll the remaining portion of dough into another 13-inch circle. Invert the dough onto the fruit. Trim the crust so it overhangs evenly. Tuck the top crust under the bottom crust, sealing the two together and making a plump edge. Flute the edge with your fingers. Combine 1 teaspoon granulated sugar and the remaining 1/4 teaspoon cinnamon in a small bowl. Brush the crust with egg white and sprinkle with the cinnamon-sugar. Cut 6 steam vents in the top crust.
  5. Bake the pie on the bottom rack for 20 minutes. Reduce the oven temperature to 375° and continue baking until the crust is golden brown and the filling is bubbling, 25 to 35 minutes more. Let cool on a wire rack for about 1 1/2 hours before serving.

Saturday, December 4, 2010

Make Ahead Gravy from Roasted Turkey Stock

I don't know about you - but with all the horror stories about lumpy gravy and all the other last minute dishes to prepare on Thanksgiving I appreciated this recipe for make ahead gravy. I make the Turkey stock a couple weeks before Thanksgiving and put it in the freezer. I made the gravy using the turkey stock a couple of days before Thanksgiving.

Roasted Turkey Stock
adapted from Cooking Light 



  • 3  pounds  turkey wings
  • 1  gallon water, divided
  • 2  teaspoons  canola oil
  • 2  cups  chopped onion (about 1 large)
  • 1/2  cup  chopped carrot (about 2 medium)
  • 1/2  cup  chopped celery (about 1 stalk)
  • 1/2  teaspoon  black peppercorns
  • 1/2  teaspoon  dried thyme
  • 4  parsley sprigs
  • 1  bay leaf


Preheat oven to 450°.

Place wings in a single layer on a jelly-roll pan. Bake at 450° for 1 hour or until browned. Remove wings from pan. Add 1/2 cup of water to the pan and scrape off the brown bits.

Heat oil in a large Dutch oven over medium-high heat. Add onion, carrot, and celery; cook 5 minutes or until tender. Add turkey, pan liquid, remaining 15 cups water, peppercorns, thyme, parsley, and bay leaf. Bring to a simmer; cook for 3 hours or until reduced to 12 cups. Discard solids. Cover and chill overnight. Skim solidified fat from surface; discard.

Yield: 12 cups

Make-Ahead Gravy
adapted from Cooking Light








  • 3  tablespoons  all-purpose flour
  • 2  tablespoons  butter, softened
  • 5  cups  Roasted Turkey Stock, divided
  • 2  teaspoons  chopped fresh sage
  • 1/4  teaspoon  salt
  • 1/4  teaspoon  freshly ground black pepper


Using a fork, combine the flour and butter in a medium bowl. (This will help prevent lumpy gravy)

Heat a large saucepan over high heat. Add 2 cups stock; bring to a boil. Cook until reduced to 1/2 cup (about 5 minutes). Add the remaining 3 cups stock; bring to a boil.

Stir 1 cup stock into flour mixture, stirring with a whisk until smooth. Pour mixture into saucepan; reduce heat to medium-low, and cook until thickened, about 15 minutes. Stir in sage, salt, and black pepper.

Yield: 12 servings