❤ Today is French Mother’s Day aka “La fête des mamans”. Also, when fresh fruit are in season there is nothing like making your own pie filling. So here is a yummy recipe with cherries from my garden and ‘I heart U’ pie crust. Sending love to all the mummies up there ! ❤
- 1lb cherries, pitted
- 2 apples, pilled, cored and cut into fairly small pieces
- 3 tablespoons sugar
- 1 egg wash (to brush the crust)
- 2 pie dough*
- parchment paper
- 9-inch dish pie plate
- cookie cutter in heart shape
For a homemade dough:
- 3 1/4 cup all purpose flour
- 1 + 3/4 sticks of butter, softened
- 13 tablespoons water
- 1 pinch of salt
1 . For the dough: Combine flour and salt in a medium bowl. Cut in the softened butter with your pastry blender (or fork if you don’t have one) until mixture looks like crumbs. Stir in enough water just until flour is moistened. Divide the dough in half and shape each into two balls. Wrap each in plastic food wrap and refrigerate for at least 25 minutes.
2 . In a medium bowl, combine the sugar, apples and cherries and gently toss until well coated.
3 . Preheat oven to 400F. Place parchment paper at the bottom of your 9-inch deep dish pie.
4 . Roll out one disk of dough on lightly floured surface into 12-inch circle. Place dough into 9-inch deep dish pie plate and refrigerate.
5 . Once the second crust is rolled out on a floured surface, lightly pressed with an inverted pie plate (of about the same size) onto its surface to see where the edges of the crust are going to be.
6 . Then, cut out alternating rows of hearts with the cookie cutter. Make sure to save the cut-out heart pieces. They will be going along the edge of the crust.
7 . Take the first crust out of the refrigerator. Add the filling of apples and cherries.
8 . Lift the second crust pie and slide it off the top. You can gently pick it up and readjust. Line the heart around the edge, and brush the whole surface with the egg wash.
9 . Bake for 45 minutes. Cool pie at least 20 minutes before serving
Pin it !
I am back with this new summery recipe. For starters or appetizers, there is nothing like a savory cake! This recipe is super easy but really good !
- 1 3/4 cup flour
- 2 tsp baking powder
- 3 eggs
- 1 pinch of salt
- ground pepper
- 1/3 cup canola oil
- 1/2 cup milk
- 1 cup Parmesan cheese or Gruyere
- 2 cup diced bacon or diced ham
- 12 ounces can pitted green olives, drained
1 . Preheat oven to 400°F. In a large bowl, add the flour, baking powder, eggs, salt, pepper and canola oil.
2 . Mix well, then add milk, grated cheese, green olives and bacon.
3 . Cover a cake pan with parchment paper and pour in the mixture.
4 . Bake for about 45 minutes. Let cool for 15 minutes, and serve warm or cold.
Pour la version française, c’est par ici
Another Apple pie recipe! This french classic is infused with caramel in every bite. Made with caramelized apples and baked upside down in a bed of caramel it is by far one of my favorite. If like me you also like apple pie you can also go check out my Yogurt Apple Cake and Gluten Free Apple Pie recipe ! 🙂
- 6 apples peeled and thinly sliced ( pink lady or ganny smith)
- 1/2 cup butter
- 1 teaspoon of sea salt
- 1/2 cup sugar
- 1 dough for pie crust
1 . Melt butter in a 10 inch spring form pan over medium to medium high heat.
2 . Add 1 cup sugar and cook, stirring constantly, for 2 minutes or until sugar is melted and begins to turn golden brown. Remove from heat.
3 . Nicely arrange apples around this edge of pan. Then, fill the middle with the remaining apples slices. Add a second layer of apple ( this second layer does not need to be pretty since you won’t see it after flipping the pie).
4 . At this point, the caramel might look like it’s hardened but that’s OKAY, it will loosen up as the cooking and baking proceed. Cover the pan with foil, put the pan back on heat and cook apple for 5 to 10 minutes, until apples have softened.
5 . Preheat oven to 400F. Remove pan from the heat and cover immediately with the pie dough (be careful not to burn yourself). Roll the edges of the dough against the edges of the pan. With the tip of a knife, drill a small hole in the center of the dough to allow the steam to escape.
5 . Bake for 40 minutes until the crust is golden. Let it cool for 10-15 minutes and then flip it. Scrape out any apples or caramel that might’ve stuck to skillet, and put them back into place on the tart. Don’t wait much longer or the caramel will stick to the pan.
Add some vanilla ice cream over that and you’ll be heaven.
Hi Guys ! Happy Monday !
Today’s recipe is an unbelievably moist cake that’s loaded with chunks of apples. Once you eat your first slice, you’ll be begging for more! It’s a big cake that’s really easy to make. Full of fresh apples, vanilla extract and yogurt for the moisture, it is a fabulous fall/winter dessert.
- 1 cup greek yogurt
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 3 eggs
- 2 tablespoons vanilla extract
- 2 cups flour
- 3 tablespoons baking powder
- 1/4 cup canola oil
- 3 apples* (peeled, quartered, diced)
- 1 apple* (peeled, quartered, sliced for the top of the cake)
*I used pink lady apples for this recipe but you can use any other types of apple.
1 . Preheat oven to 360F. Grease and line base and sides of a 20cm round cake pan.
2 . In a large bowl, add the greek yogurt, the sugar, the eggs and the vanilla extract.
3 . Gently fold in the flour, the baking powder and canola oil.
4 . Add the 3 apples at the bottom of the pan and then add the mixture on top of it.
5 . Arrange the apple slices on top of the cake, then bake for 45 minutes or until golden brown and a skewer inserted into the centre of the cake comes out clean.