HOLIDAY PIE - CRANBERRY APPLE

 

Its the Holiday Season - also known as the "Baking Season".  Most of us enjoy the special flavors of this time of the year -  cranberries, apples, pumpkin, turkey & ham (a change from our usual beef menu), and others. This weekend many families will be enjoying Thanksgiving dinner together after a skipped or abbreviated version last year. And with that comes our favorite foods for Thanksgiving and then planning for the Christmas dinner. 

We had this Cranberry Apple pie last weekend for a small family gathering and it was liked by everyone. I used a frozen pie shell for the bottom crust and sliced strips of a frozen rolled crust for the lattice top so it was especially easy. Also I left the peel on the apples for color, flavor, and ease. So, this could be an "easy as pie" pie. Its from Baker Bettie, one of my favorite sources.

CRANBERRY APPLE PIE                                  

           

 

Crust – 2 crust or bottom crust and lattice,

 boughten/frozen or your favorite recipe. 

 

Filling: 

1 ½ pounds sliced apples. 

2 cups fresh or frozen cranberries

1 cup granulated sugar

¼ cup cornstarch

1 teaspoon ground cinnamon

½ teaspoon ground ginger

¼ teaspoon ground nutmeg

1 Tablespoon orange zest

2 tablespoons orange juice

2 tablespoons unsalted butter, cold and cubed

1 egg

1 tablespoon water

2 tablespoons granulated sugar

 

To Assemble and Bake:

1. Position an oven rack in the bottom third of the oven and place a sheet pan or baking stone inside to preheat. The pie will bake on the preheated surface which will prevent a soggy crust. 

2. Preheat oven to 400 degrees F. 

3. Peel the apples if you wish, or just slice them into thin slices

4. Add the granulated sugar into a large mixing bowl and rub the orange zest into it. Add cornstarch, cinnamon, ginger, nutmeg, and salt and stir to combine. Then add the sliced apples, cranberries, and orange juice to the bowl and toss to combine. 

5. Spoon the filling into the prepared crust. Dot the pieces of butter on top of the filling. Place in the refrigerator until ready to add the top crust. 

6. Roll out the second crust (or unroll the frozen purchased one), and cut into 1”- 1 1/2 “ strips for a lattice top, or leave whole. Arrange the top crust, weaving the lattice strips or laying the crust on top, leaving about 1/2 “ over the edges. Crimp the edges by folding over and crimping with a fork or your fingers. If using a whole top crust, cut 4-5 vents in the top crust. 

7. For the egg wash, whisk the egg together with about 1 tablespoon of water until very combined. 

8. Lightly brush the top of the pie crust with the egg wash and sprinkle with granulated sugar. 

9. Place the pie on the preheated sheet pan or baking stone and bake at 400 degrees F for 30 minutes, then turn heat to 350 degrees and bake for an additional 20-35 minutes until the filling is rapidly bubbling in the center, not just the edges. 

10. Remove to a cooling rack and let cool for at least 3 hours before slicing to allow the filling to thicken. 

 

Chocolate Marshmallow Cinnamon Rolls

 All my favorite flavors - in one delicious roll! This recipe from the 2021 National Festival of Breads was a big hit with my family. 

This year's contest was held virtually instead of the in-person event that is usually held in Manhattan every other year in June. It has been a popular learning and tasting experience for several years and something I've enjoyed helping with as a Kansas Wheat Commission spokesperson. This recipe was submitted by Marilyn Blankschien of Clintonville, Wisconsin and received an Honorable Mention in the Sweet Breads and Rolls category. 

Marilyn developed the recipe from a cake recipe of her mother's. I used pecan halves instead of English walnut halves because that is what I had and what we prefer. The finished product is very light, be careful not to add too much flour as it is a very sticky dough. Using the dough hook for the kneading then turning it onto a lightly floured surface and a few folds with bowl/dough scrapers were enough to get the dough to the rise stage. And it does become less sticky as it rises. 

CHOCOLATE MARSHMALLOW CINNAMON ROLLS

 

Ingredients:

Dough – 

2 ¼  - 2 ½ cups all -purpose flour, divided 

¼ cup unsweetened cocoa powder

¼ cup granulated sugar

¾ teaspoon salt

1 ( ¼ oz.) package yeast

¼ cup water

½ cup whole milk

3 tablespoons salted butter

1 large egg, beaten

 

Filling – 

1 tablespoon salted butter, melted

2 tablespoons granulated sugar

¾ teaspoon ground cinnamon

 

Topping & Icing –

6 large marshmallows, cut in half

¼ cup granulated sugar

2 tablespoons whole milk

1 tablespoon salted butter

¼ cup semisweet chocolate chips

12 English walnut halves (or pecan halves)

 

Instructions:

1. In a large mixing bowl, or bowl of a stand mixer fitted with paddle, combine 1 ½ cup flour, cocoa, sugar, salt and yeast. 

2. Heat water, milk and butter to 120 – 130 degrees F. Add to flour mixture along with egg. Beat at low speed 2 minutes, scraping down sides of bowl as needed. 

3. Using dough hook or by hand using a wooden spoon, gradually stir in enough ( ¾ - 1 cup) of the remaining flour to form a soft dough. The dough may appear sticky, but avoid adding excess flour. It becomes less sticky as it rises. 

4. Knead 8 – 10 minutes with dough hook or on lightly floured surface until smooth and elastic. Transfer dough to greased bowl, turning to grease top. Cover; let rise in warm place until almost doubled, 35-45 minutes. 

5. On a nonstick surface or very lightly floured surface, roll dough into a 10”x12” rectangle. Brush with melted butter keeping it ½” from one 10” side. In a small bowl, stir together 2 tablespoons sugar and cinnamon. Sprinkle evenly over the buttered area. Starting at buttered 10” side, tightly roll dough; pinch seam to seal. Cut into 12 even slices and arrange cut-side down on parchment-lined cookie sheets, keeping them at least 2” apart Flatten rolls slightly by pressing down, make them about5/8” thick. Cover; let rise in warm place until almost doubled, about 40-45 minutes. 

6. Near the end of the rise, preheat to 375 degrees F. Bake until rolls just begin to brown, about 10 minutes. Remove from oven. Immediately place one-half marshmallow, cut -side down, in center of each roll. Return rolls to oven 2 minutes or until marshmallows are puffed and softened. 

7. Remove from oven and flatten marshmallows slightly with back of large, metal spoon. Remove rolls to cooling rack. 

8. For icing: In small saucepan combine sugar, milk and butter. Place over medium heat and bring to boil, stirring constantly. Cook and stir 1 minute longer. Remove from heat and stir in chocolate chips. Stir until smooth. Add about ¼ teaspoon of water at a time until drizzling consistency; drizzle over warm rolls. Top rolls with walnut halves. 

A Birthday Wish - Chocolate Pie

 

It is rich and sweet, so small servings were enough. 

When the just-turned 4 year old awoke yesterday and was told it was her birthday, she replied, "But I haven't had pie yet!". Apparently our family tradition of Birthday Pie (instead of cake) is what makes a birthday official. Through the day when she was asked what her birthday wish was, the answer was "Chocolate Pie!".

And so it happened, of course. This recipe for Easy Chocolate Pie really is "as easy as pie". Easy to assembly, bake, and clean up. 

looks yummy just out of the oven

EASY CHOCOLATE PIE                                         

 

Ingredients: 

1 ¼ cups granulated sugar

3 ½ tablespoons cocoa powder

2 large egg 

¼  cup unsalted butter, melted

5 ounce can evaporated milk

1 9-inch pie crust

Whipped cream – for serving

 

Instructions:

1. Preheat oven to 350 degrees F. 

2. In a large bowl, whisk together sugar and cocoa powder Vigorously whisk in the eggs, butter, and evaporated milk until completely combined and smooth (batter will be thin).

3. pour batter into the pie crust and bake for about 50-55 minutes or until the filling sets and there is a thin crust on the top. (it might be slightly jiggly in the center, as it cools it will set more). 

4. Remove from oven and let cool completely. Let cool for several hours but place in the refrigerator within 5 hours, covered loosely with plastic wrap. 

Slice and serve with a little shipped cream and chocolate shavings. 

We were a little heavy on the whipped cream and forgot the sprinkles or chocolate shavings. But it was enjoyed anyway!