Alexander’s Apple Pie

Lately I’ve had pie on the mind, and Thanksgiving only made it worse with everyone posting their pie photos. If I had made it home to North Carolina, I would have definitely made a pie to bring to dinner! Instead, Leo and I had a small Thanksgiving meal together at home with a nice bottle of wine. After dinner we chased it all down with a Religeuse au Chocolat from the bakery on our corner. A fair trade, I’d say. 

To scratch my pie itch I decided to make an apple pie. My recipe is inspired by Four & Twenty Blackbirds’ famous Salted Caramel Apple Pie. Although I’ve never had the pleasure of tasting their pies in Brooklyn, I’ve always loved the idea of pouring a cup of salted caramel into an apple pie. What could be better? A splash of whiskey, of course.  I can honestly tell you that I have never had a better piece of apple pie than this creation right here, and I wouldn’t say that if I didn’t mean it. Holy cow.

I used my own pie dough recipe, which you should all try of course, but if you don’t have time you can use store bought pie rounds. For a pie that will piss off all of your relatives because it’s so good, I would highly recommend making your own pie crust! 

For a 9" Apple Pie 

2 prepared pie crusts, 1 lined in pie pan

6 apples

Juice of one lemon 

Splash of whiskey 

3 tablespoons of all purpose flour 

½ teaspoon ginger, fresh if possible

1 teaspoon cinnamon 

1 teaspoon salt 

A generous grating of fresh nutmeg 

1 tablespoon chopped rosemary 

For the caramel (Blackbirds’ recipe):

1 cup white sugar 

¼ cup water 

1 stick of butter 

½ cup of cream 

Generous amount of salt (to your taste)

1. First, prepare your caramel. Combine sugar and water in a medium sized pot. Stir to combine, and leave over medium heat until the mixture is clear. Whisk in butter bit by bit. Continue cooking the caramel, and when it reaches a lovely copper-like color, remove it from heat immediately and slowly pour in the cream while whisking. The mixture will expand, so be careful!  

2. Squeeze lemon juice into a big bowl and add a big splash of whiskey. Peel and slice apples thinly, and mix them into the lemon juice. Add a sprinkling of salt, and all spices. Finally, add the flour and toss it around to cover all of the apples evenly.  

3. Pour apple mixture into lined pie pan. Pile it up a bit higher than the crust, because the apples will reduce significantly! You may need more or less than six apples depending on their size. 

4. Attach your other pie round to the top with your method of choice. I did a lattice with some braid work, but you could easily just put the whole top on completely if you don’t want to create a lattice. 

5. Egg wash the entire crust, and sprinkle the top with a bit of raw sugar if you have it, and some chunky sea salt. Bake on 400 degrees until the pie is golden brown. The caramel will bubble, and a little may leak out. This is normal! To test, poke an apple with a knife to check doneness. My apples had some bite left in them, which I really loved. 

Important: COOL your pie completely before cutting! Let it set, or you may encounter a runny mess. I let my pie rest for about 3 hours before slicing it up. Where I found such self control? I have no idea.

Thanks for reading! 

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A Coffee Date

I’ve seen this “virtual coffee date” on a few other blogs lately. I like the idea, because I can’t have coffee with a lot of my friends and family back home, but I would love to. So, I’m inviting you to have a cup of coffee with me via the internet.

If we were having coffee today, I would mention the abrupt arrival of cold weather in Paris. It’s been in the low 40s and even high 30s at night. I’d probably complain about my careless abandonment of my favorite scarf in New York before I moved here, and I’d probably mention that I’m about to order a new cozy scarf, I am just having trouble choosing the “perfect” one. We would then discuss scarves for at least 5 more minutes. 

If we were having coffee today, and I haven’t seen you in a while, I would probably tell you that French is like, really hard. I can order at a restaurant, say “no thanks, I don’t need a bag” at the grocery store, and ask the man who works in the wine shop if the wine is too sweet or not. That’s about as far as my vocal communication goes at this point. Necessities… The good news is I learn a little more each day, I guess.

If we were having coffee today, I would tell you that I wish I could go home and see my family during the holidays this year. As I get older I’m lucky if I make it for Thanksgiving or Christmas, but this year I won’t make it to either. I miss my dog, my mom, and my grandmothers. The rest of the family too, of course. It’s easy for me to get emotional around the holidays. I will try my best to keep it together, making new traditions and memories with Leo and his family here in France. 🙂

I suppose at this point I would have to offer you another cup of coffee. I’d also offer you a piece of this toast that I topped with ricotta and clementine… It’s probably the most refreshing toast ever.

Half way into our eleventh cup of coffee, I would ask you: what are your plans for the holidays this year? What are you most looking forward to creating and sharing? What’s your favorite thing to eat this time of year? I’m excited to make a beautiful pie and share it, even if it’s just with one person.

Thanks for having coffee with me! 

Peach Cobbler

Hello everyone! This is the first time in a few weeks I’ve really felt like writing anything. I’ve been in a bit of a rut here in Paris, but I am pushing myself out of it. It’s been a tough ride and I’m still figuring a lot of things out (like the entire French language), but I’ve decided to take a different approach and things are already looking better. I haven’t given myself enough time to absorb the greatness of the new city I live in. That changes now.

About two weeks ago I snagged the last of what I thought might be nice white peaches. I got lucky; they were. Produce can be tricky around here. They sat on the counter for a few days before I finally decided to do something with them. I wanted to make dessert for two, so I decided on a quick cobbler! Oh, how I miss the Southern United States and it’s delicacies. This took me back. 

You’re really free to use any fruit for this. Just take into account the amount of liquid it’s going to produce when it’s baked. A juicy peach will produce enough liquid to make a crust soggy, so to avoid that I tossed about ½ a teaspoon of flour into the diced fruit. 


What You Need (for 2 mini cobblers):

75g butter (about ¾ stick)
100g flour
1/2t baking powder
2 teaspoons salt
1 egg yolk
3 tablespoons sugar
2 tbsp cream
3 peaches, medium diced or 2 cups of any fruit

1) Butter 2 small ramekins. Combine flour, salt, baking powder and sugar. Mix peaches in a separate bowl with 1 tablespoon of flour, 2 tablespoons of sugar, and a pinch of salt.

2) Blend butter into flour using your fingers or a fork. Don’t melt it! 

3) When butter is broken down almost completely, stir in the yolk and the cream. Just bring together, do not overmix. Chill for at least 10 minutes. 

4) Since I used mini ramekins, I quickly shaped my dough into a disk shape and put it over the top of my peaches inside of the ramekin. You could also take a spoon and just drop spoonfuls over the peaches in a baking pan. 

Bake on 350 degrees until golden brown. 

*If you wish to make a regular sized cobbler in a square baking dish, multiply this recipe by 3.