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    nutmeg

    Pi(e) Day ~ Apple Pie

    March 14, 2018

    Apple pie, Pi Day

    Apple pie, Pi Day

    Anyway you slice it, pie is good! Especially on Pi Day. What is Pi Day? Pi Day is the annual celebration of the mathematical constant π. Anything constant deserves a celebration! Now, I'm no mathematician but I sure can get down with Pi(e) any day of the week. Whether they be sweet or savory, there's always room for pie. Don't you think? 

    With so many choices for pie, I had a hard time choosing the right one! Apple Pie, a classic, definitely not part of my Lebanese roots but apple pie holds a special place in my heart. Every Thanksgiving growing up my Godmother (also the Orr's Box lady) asked my mom to make a homemade apple pie. She promised to peel all the apples as long as my mom made the pie. And every year, the night before Thanksgiving, Marie would come over and sit at the kitchen table peeling all the apples. I'd sneak in and eat some of course but she peeled and cut them all so they were ready for a perfect apple pie on Thanksgiving. 

    Apple pie, Pi Day

    Obviously my Thanksgiving would never be complete without an apple pie, it is the quintessential pie, all American and perfect for any occasion. Best with a homemade crust but forgiving and easily made with any store bought crust. I'm no pie maker for sure, and most of my pies are usually savory, in the form of a galette or have a crumb topping. I went outside my comfort zone and made a very basic lattice top with some lovely leaf decor. You can do it anyway you'd like! My favorite crumb topping comes from Pioneer Woman from her Dreamy Apple Pie recipe, so feel free to swap out the top crust for a crumble. 

    So however you celebrate Pi(e) day or any other day of the week, I hope you enjoy this recipe! 

    As always, I love seeing your creations, tag me on Instagram @CosettesKitchen or post on my Facebook Page.

    xoxo
    Cosette

    Pie filling

     

    Apple pie, Pi Day

     

    Apple pie, Pi Day

     

    Apple pie, Pi Day

     

    Apple pie, Pi Day

     

    Apple pie, Pi Day

     

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    Print Recipe
    Pi(e) Day ~ Apple Pie
    Apple pie, Pi Day
    Course Dessert
    Cuisine Dessert
    Prep Time 1 hour
    Cook Time 1 hour
    Passive Time 30 minutes
    Servings
    servings
    Ingredients
    • 8 medium sized apples, peeled and sliced Granny Smith are most common, but any variety will do
    • ⅓ cup brown sugar
    • ⅓ cup granulated sugar
    • 1 tablespoon flour
    • 1 tablespoon corn startch
    • 1 tablespoon lemon juice
    • 1 teaspoon cinnamon
    • 1 dash nutmeg
    • ¼ teaspoon kosher salt
    • 2 tablespoon unsalted butter
    • brush of milk
    • sprinkle of coarse sugar
    Course Dessert
    Cuisine Dessert
    Prep Time 1 hour
    Cook Time 1 hour
    Passive Time 30 minutes
    Servings
    servings
    Ingredients
    • 8 medium sized apples, peeled and sliced Granny Smith are most common, but any variety will do
    • ⅓ cup brown sugar
    • ⅓ cup granulated sugar
    • 1 tablespoon flour
    • 1 tablespoon corn startch
    • 1 tablespoon lemon juice
    • 1 teaspoon cinnamon
    • 1 dash nutmeg
    • ¼ teaspoon kosher salt
    • 2 tablespoon unsalted butter
    • brush of milk
    • sprinkle of coarse sugar
    Apple pie, Pi Day
    Instructions
    Pie Dough
    1. Use your favorite pie dough recipe or store bought. Keep cold until ready to use.
    2. See my notes below for tips and favorites. You will need 2 pie dough pieces for this recipe. **
    Apple Pie Assembly
    1. Preheat oven to 450 degrees Fahrenheit.
    2. In a large bowl, combine all your filling ingredients except for the butter, milk and coarse sugar.
    3. On a well floured surface, roll your 1st pie dough out in a large round, large enough to cover a 9" pie plate.
    4. Drape over a 9" pie plate allowing the excess to drape over. Pour your apple mixture into pie plate and dot with the 2 tablespoons of butter, broken up into pieces. Place in fridge.
    5. Roll your 2nd pie dough out and cut into even strips to create a lattice effect. Check out the tips and link below for other ideas on covering a pie. You can also simply roll into a round, drape over pie and cut slits to allow for venting. **
    6. Whichever style you choose, trim excess dough then crimp together to seal edges.
    7. Brush the top of your pie (not crust) with milk then sprinkle with coarse sugar.
    8. Place pie on a sheet pan to allow any drips to fall on there instead of your oven.
    9. Cover edges of your pie with either a pie shield or tear small sheets of foil and gently fold around edges.
    10. Place pie on sheet pan in oven and bake for 15 minutes at 450 degrees.
    11. Drop temperature to 375 degrees and bake for another 30 minutes, leave foil on edges.
    12. After 30 minutes, remove foil from edges and check top of pie for browning. If the top of pie is becoming too brown, you can drape a loose piece of foil over the whole thing.
    13. Bake for another 30 minutes at 375 degrees.
    14. Check for a browned bottom crust, a nice golden color on top and caramel-like filling through your holes. Remove from oven, let cool on wire rack then enjoy with ice cream or whipped cream.
    Recipe Notes

    I like using Cocina Marie's all butter pie dough recipe:
    http://cocinamarie.com/how-to-make-an-all-butter-pie-crust/
    I did sub ¼ cup spelt flour for this particular recipe and had great success. 

    Some ideas, tips and tricks for your 2nd layer of pie dough: 
    https://www.bbcgoodfood.com/howto/guide/11-super-easy-ways-decorate-pie

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    Pumpkin Oat Streusel Muffins

    September 27, 2017

    Alright, we are officially in FALL!!!!!! I know, I know...it may be 90 degrees on the East Coast, in the 80s here on the West Coast but still, there is a certain something in the air. Nights are cooler, leaves are changing colors and that means pumpkins and hot chocolate are in order. While I bake all year long, there is something special about baking in the fall, it comes so naturally. The smell of cinnamon and sugar, visits to pumpkin patches and apple orchards, I don't think there is anything better. 

    Naturally, the first fall recipe on the blog must be pumpkin. Truth be told, pumpkin all on its own, I'm not the biggest fan. But pumpkin baked goods are true perfection. I think all the spices: cinnamon, nutmeg, ginger + cloves turn that subtle pumpkin flavor into something magical. But what makes any muffin the pièce de résistance? Streusel. Streusel: bits of flour + sugar + butter baked to achieve the utmost deliciousness. It takes any cake or cupcake from good to fantastic, from a healthy snack to your 3:00 afternoon coffee treat. I think these muffins not only make a perfect coffee treat, but a wonderful breakfast for your loved ones. Packed with pumpkin, oats, coconut oil, yogurt and honey, they really are quite a perfect light breakfast.

    Canned vs Fresh Pumpkin

    One of the biggest debates when it comes to pumpkin baking season: canned pumpkin vs fresh pumpkin. I LOVE making everything I possibly can from scratch: pizza dough, tomato sauce, cheese, yogurt, you name it and I love the homemade version. However, when it comes to pumpkin, I have tried fresh (which has its place) but through and through I prefer canned pumpkin for baked goods. The problem with fresh sugar pumpkin is the liquid. There is much more liquid when you cook down fresh pumpkin which completely effects a recipe (and not for the better). So in my personal (non-professional) opinion, I go canned all the way! And frankly, picking up a can of pumpkin is a heck of a lot easier when you're looking to make a quick breakfast. My go-to canned pumpkin is Trader Joe's Organic Canned Pumpkin. It has a great flavor, inexpensive and who doesn't love Trader Joe's?? If you're not fortunate to be close to a Trader Joe's, Libby's is tried and true or any other preferred brand. 

    I hope you find these little gems as special as my family has. They would be a perfect snack on your pumpkin patch or apple picking adventure or just at your table this weekend. As always, I'd love to see your creations! Tag me on Instagram @CosettesKitchen or post on my Facebook Page.

     


    Print Recipe
    Pumpkin Oat Streusel Muffins
    Course Baked Good, Breakfast
    Prep Time 10 minutes
    Cook Time 20 minutes
    Servings
    muffins
    Ingredients
    Dry Ingredients
    • 2 cups all purpose flour
    • 1 cup old fashioned oats
    • ½ cup granulated sugar
    • 2 teaspoon baking soda
    • ½ teaspoon baking powder
    • 2 teaspoon cinnamon
    • 1 tsp all spice
    • 1 tsp nutmeg
    • ½ teaspoon ginger
    • ½ teaspoon cloves
    • ½ teaspoon kosher salt
    Wet Ingredients
    • 15 oz canned pumpkin
    • 2 large eggs
    • ½ cup coconut oil melted* can use other oil if you choose
    • ½ cup honey
    • ¼ cup plain yogurt
    • 1 teaspoon vanilla extract
    Streusel
    • 3 tablespoon all purpose flour
    • 2 tablespoon brown sugar
    • 1 teaspoon cinnamon
    • 2 tablespoon old fashioned oats
    • 2 tablespoon coconut oil melted* can sub and use unsalted butter
    Course Baked Good, Breakfast
    Prep Time 10 minutes
    Cook Time 20 minutes
    Servings
    muffins
    Ingredients
    Dry Ingredients
    • 2 cups all purpose flour
    • 1 cup old fashioned oats
    • ½ cup granulated sugar
    • 2 teaspoon baking soda
    • ½ teaspoon baking powder
    • 2 teaspoon cinnamon
    • 1 tsp all spice
    • 1 tsp nutmeg
    • ½ teaspoon ginger
    • ½ teaspoon cloves
    • ½ teaspoon kosher salt
    Wet Ingredients
    • 15 oz canned pumpkin
    • 2 large eggs
    • ½ cup coconut oil melted* can use other oil if you choose
    • ½ cup honey
    • ¼ cup plain yogurt
    • 1 teaspoon vanilla extract
    Streusel
    • 3 tablespoon all purpose flour
    • 2 tablespoon brown sugar
    • 1 teaspoon cinnamon
    • 2 tablespoon old fashioned oats
    • 2 tablespoon coconut oil melted* can sub and use unsalted butter
    Instructions
    1. Preheat oven to 400 degrees and line muffin tins with cupcake liners (or spray with cooking spray).
    2. Begin by mixing your dry ingredients in a large bowl, whisk to incorporate and set aside.
    3. In another bowl, add your pumpkin then eggs and whisk.
    4. Next melt your coconut oil FIRST, pour into pumpkin mixture and whisk then pour your honey into the same vessel as you used for the oil. The honey will slide right out into the pumpkin mixture. Finally add yogurt and vanilla and whisk until smooth.
    5. Pour wet ingredients into dry and fold gently until fully incorporated and no white shows.
    6. In another small bowl, create your streusel. Mix ingredients together until incorporated and crumbly.
    7. Using a scoop or large tablespoon, fill muffin tins fully to the top. Crumble some of the streusel on top of each muffin.
    8. Bake muffins in upper middle rack for 5 minutes at 400 degrees, then lower temperature to 350 and bake for an additional 15 minutes. Check for doneness and remove from oven, allow to cool and enjoy!
    Recipe Notes

    **You can substitute canola, vegetable or another neutral oil for coconut oil
    **Mix-ins would be a great addition: pecans or walnuts! 
    **You can certainly use butter in place of coconut oil in the streusel ~ although the coconut oil works really well! 
    **I imagine you can bake in a loaf pan, it would probably take about 45-60 minutes. Cover streusel to ensure it doesn't burn. 

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    My name is Cosette Posko and I reside in Portland, Oregon with my family of five. Originally from Pennsylvania, I moved to the great Pacific Northwest about 15 years ago and have been here ever since.

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