|All-purpose Flour||1 1/2 cups|
|Baking soda||1 tsp|
|Ground cinnamon||1 tsp|
|Sea salt||1/2 tsp|
|unsalted butter||1 cup|
|Light brown sugar||1 cup|
|Granulated sugar||1/4 cup|
|Rolled Oats||3 cups|
|Semi-sweet chocolate chips||2 cups|
Step 1:In a medium bowl, whisk flour, cinnamon, baking soda, and salt. Set aside.
Step 2: the bowl of an electric mixer, beat butter and sugars on med-high until pale and fluffy (approx. 3 minutes).
Step 3: eggs one at a time, fully incorporating after each addition, and beat on high for 1 minute. Add vanilla.
Step 4: mixer to low and add flour mixture, mix until combined.
Step 5: oats and chocolate chips. Mix until just combined.
Step 6:Chill dough in the fridge for an hour (optional, but yields better results).
Step 7:Preheat oven to 350F and line a baking sheet with parchment or a Silpat.
Step 8:Using a small cookie scoop, place cookies on baking sheet 2″ apart. I did 11 cookies per sheet.
Step 9:Bake for 10mins or until edges are lightly browned but center is still soft and unset.
Step 10:Cool for 5 minutes on baking sheet, then transfer to cooling rack to cool completely.
|Homeade pie crust||1|
|Granulated sugar||3/4 cups + 1 tbsp|
|All-purpose flour||6 tbsps|
|Ground cinnamon||3/4 tsp|
|Ground allspice||1/8 tsp|
|Peaches (sliced and peeled)||3 cups|
|Blueberries||1 1/2 cups|
|Unsalted butter||1 tbsp|
Step 1:Make the crust (recipe linked above).
Step 2: Make the filling by whisking 3/4 cup granulated sugar, the flour, 1/2 teaspoon cinnamon, and allspice into a large bowl. Using a large wooden spoon or rubber spatula, fold in the peaches and blueberries. Set aside.
Step 3: Preheat oven to 400°F (204°C).
Step 4:Roll out the chilled pie dough: On a floured work surface, roll out one of the discs of chilled dough (keep the 2nd in the refrigerator). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9×2 inch pie dish. Tuck it in with your fingers, making sure it is smooth. Spoon the filling into the crust. Cut the butter into tiny pieces and randomly place on top of the filling.
Step 5:Arrange the lattice: Remove the other disc of chilled pie dough from the refrigerator. Roll the dough into a circle that is 12 inches diameter. Using a pastry wheel, sharp knife, or pizza cutter, cut strips 1 inch wide. Carefully thread the strips over and under one another, pulling back strips as necessary to weave. Press the edges of the strips into the bottom pie crust edges to seal. Use a small paring knife to trim off excess dough. Crimp the edges with a fork, if desired. (Alternatively, you can simply cover the filling with the 12-inch pie dough circle. Cut slits in the top to form steam vents. Trim and crimp the edges.)
Step 6:Brush the lattice top with the beaten egg. A very thin coating – you don’t want scrambled eggs on top of your dough. Mix the remaining 1 Tablespoon of granulated sugar with the 1/4 teaspoon ground cinnamon. Sprinkle over crust.
Step 7:Place the pie onto a large baking sheet and bake for 20 minutes. Keeping the pie in the oven, turn the temperature down to 375°F (190°C) and bake for an additional 30-35 minutes. After the first 20 minutes of bake time, I place a pie crust shield on top of the pie to prevent the edges from browning too quickly.
Step 8:Allow the pie to cool for 4 full hours at room temperature before serving. This time allows the filling to thicken up. Cover leftovers tightly and store in the refrigerator for up to 5 days.
|Puff pastry||1 lb (2 sheets)|
|All-purpose flour||1 tbsp|
|Apples (peele, cored, and diced)||1 1/4 lb|
|Unsalted butter||1 tbsp|
|Brown sugar||1/4 cup|
|Ground cinnamon||1/2 tsp|
|Egg and water for egg wash||1 egg + 1 tbsp|
|Powdered sugar||1/2 cup|
|Heavy whipping cream||1-2 tbsp|
Step 1:Preheat Oven to 400˚F. Remove puff pastry from the freezer and thaw according to instructions while making and cooling the apple filling.
Step 2:In a medium pot, melt 1 Tbsp butter over medium heat. Add diced apples and cook, stirring occasionally until softened (5 min).
Step 3:Reduce heat to low and stir in 1/4 cup brown sugar, 1/2 tsp cinnamon, and salt. Continue to simmer 3 minutes until apples are soft and caramelized. Remove from heat and set aside to cool.
Step 4:Use a rolling pin to roll the first sheet of thawed pastry to an 11" square. With a pizza cutter, cut into 4 equal-sized squares. Place cooled apple mixture over half of each square, leaving at least a 1/2" border.
Step 5:Thoroughly Beat together 1 egg and 1 Tbsp water. Brush eggwash lightly on edges of the pastry (just enough to seal), bring the edges together and crimp tightly along the edges with a fork to seal. Repeat steps 4 and 5 with the second sheet of puff pastry to make 8 turnovers.
Step 6:Transfer to a parchment-lined baking sheet, keeping them at least 1" apart. With a paring knife, cut 2-3 small slits in the top of each turnover. Brush the tops with egg wash and bake 20-23 minutes or until golden and puffed.
Step 7:While turnovers are still warm, stir together powdered sugar and heavy whipping cream (adding to your desired consistency) and drizzle glaze over turnovers.