Sweet • Sour • Savory

Food blog on scandinavian style food done right.

pie

Bourbon Apple Pie with Bourbon Whipped Cream

Cake, Brunch, Desserts, Holiday, ThanksgivingTove Balle-PedersenComment
Bourbon Apple Pie

Bourbon Apple Pie

Most people like Apple pie, but adding bourbon, just makes the pie a little better. It's not like you get drunk by having a piece of pie. The pie filling get so hot, that the liquor from the bourbon evaporate in the oven. But off course having the bourbon whipped cream will be classified as an adult dessert. This pie is a serious contender in any Thanksgiving pie-off.

Makes 1 pie (9 inch).

INGREDIENTS:

Pie Crust:

  • 260 g butter, salted and cold

  • 360 g all-purpose flour

  • 2 tablespoons confectionary sugar (powdered sugar)

  • 75 ml water, ice-cold

Filling:

  • 6-7 apples*,

  • 100 g butter

  • 120 g sugar

  • 75 g brown sugar

  • 50 g water

  • 3 tablespoon cornstarch

  • 1 teaspoon vanilla bean paste

  • 3 tablespoons bourbon

  • 30 g all-purpose flour

  • 1½ tsk cinnamon

  • 1 egg yolk for brushing the crust

Bourbon Whipped Cream:

  • 1 cup (2½ dl) heavy whipping cream

  • 1 teaspoon vanilla bean paste

  • 2-3 tablespoons confectionary sugar (powdered sugar)

  • 2 tablespoons bourbon

DIRECTIONS: 

Crust:

Cube the butter and place it in the refrigerator.

Put the flour and sugar in the food processor and pulse just until combined. Add the cold butter pieces and pulse until the mixture looks like small coarse crumbs. Drizzle the water over the flour and pulse again until the dough just comes together.

Divide the dough in two discs and wrap them separately in plastic wrap. Refrigerate the dough for 3 hours.

On a floured work surface roll the dough out to about ⅒ inch thickness. You want the dough yo be larger than your pie pan, so you end up with a ⅓ inch overhang on a 9 inch pan. Place the pan with the dough in the refrigerator, until ready to fill.

Preheat the oven to 430℉ (220℃).

Filling:

Mix flour, cinnamon in a bowl and set aside. Melt butter, sugars in a saucepan. Mix the water with the cornstarch, and pour it in the butter/sugar mixture. Add vanilla and the flour/cinnamon, stir the mixture while the sauce thickens. Take the sauce off the heat and stir in the bourbon.

Peel, core and slice the apples in thin slices. Do not soak the apples in water, this will make the filling to watery. Place the apple slices in the pie pan, and pour the sauce over the apples.

Brush the edges with egg wash. Roll out the rest of the dough for the lid, as thin as the other part. Place the lid on top, and firmly press the edges together to seal them. you can do this by hand or with a fork. Use the excess dough to cut out decorations for the pie. 

Optional: brush the lid with egg wash and sprinkle with sugar on top.

Cut 4-8 slids in the dough lid, to allow the steam to escape during baking. 

Bake the pie in the middle of the oven for 15 minutes. Lower the heat to 360℉ (180℃) and bake it for another 50 minutes until the pie is a deep golden brown. 

Let the pie cool completely, before slicing. This part is the hardest. The smell of this delicious apple pie, makes you want to dive in immediately. But if you let it cool first, and then reheat, it will make the slicing so much easier. 

Apple-Pie-Served.JPG

Bourbon Whipped Cream:

Whip the cold cream to soft peaks. Whisk in vanilla, sugar and bourbon.

Serve the pie with bourbon whipped cream or some vanilla ice cream.

Enjoy!

Pear Tart

Cake, DessertsTove Balle-PedersenComment
Pear Tart

Pear Tart

Today is Pi-Day/π-Day. This Pear tart or pie is my contribution to this nerdy π-Day. The lines between a tart and a pie are kinda blurry. The biggest difference is whether it's served directly from the pan its baked in. 

This pear tart have been a go-to dessert growing up, and a family favorite. Its easy to make in advance and bake when needed. You can replace the fresh pears with canned pears or other fruits.

Makes 1 tart.

Ingredients:

  • 2-3 pears, peeled and cut in halves
  • egg wash 
  • sugar for sprinkles

Dough:

  • 150 g butter, cold, salted
  • 240 g all-purpose flour
  • 125 g sugar
  • 1 teaspoon vanilla paste
  • ½ teaspoon ground ginger
  • 1 æg
  • 1 tablespoon water

Remounce:

  • 50 g butter, room temperature
  • 50 g sugar
  • 50 g grated marzipan

Directions:

Dough:

Mix the butter in the flour, sugar, and ginger in a stand mixer. Add the egg, vanilla paste and just enough of the water so the dough starts to lump together. Form the dough into 2 discs and wrap it in plastic wrap, and let it rest in the refrigerator for a minimum of 30 minutes.

Remounce:

Mix the sugar and marzipan well. Add butter little by little until it’s just incorporated. Set remounce aside.

Preheat the oven to 400℉/200℃.

Divide the dough in 2. Roll the dough out, to fit the tart-pan you are using. (there should be enough dough for a 9" (22 cm) round pan).

Gently place the rolled out dough, make sure getting into the corners, without making any holes in the dough. Cut of all the excess dough. Put into freezer for about 5 minutes.

Spread the remounce in a thin layer on the dough. Place the pears halves in the pan, and cover with a dough lid. Pinch the lid closed at the edges. Brush with egg wash and spinkle with sugar.

Bake the tart for about 40 minutes.

Serve the tart warm with a good vanilla ice cream on the side.

Enjoy!

Apple Pie

Cake, Desserts, Holiday, ThanksgivingTove Balle-PedersenComment
Apple Pie

Apple Pie

Nothing is as American as Apple pie. Well, this might not be true. But pies are a big thing here in the US. My favorite pie is Apple pie, and this one is one of the best. 

It's not all that simple to get the pie perfect. You need to have the perfect balance between a crispy/flaky crust and the creamy, sweet/tart filling. You want the pie to hold up to slicing and keeping the filling inside the crust. Making this Apple pie allows me to do this.

The recipe is adapted from Copenhagencakes.

Makes 1 pie (9 inch).

Ingredients:

Pie Crust:

  • 260 g butter, salted and cold
  • 360 g all-purpose flour
  • 2 tablespoons confectionary sugar (powdered sugar)
  • 75 ml water, ice-cold

Filling:

  • 6-7 apples*,
  • 100 g butter
  • 120 g sugar
  • 75 g brown sugar
  • 50 g water
  • 30 g all-purpose flour
  • 1 tablespoon cornstarch
  • 1 teaspoon vanilla bean paste
  • 1½ tsk cinnamon
  • 1 egg yolk for brushing the crust

Directions: 

Crust:

Cube the butter and place it in the refrigerator.

Put the flour and sugar in the food processor and pulse just until combined. Add the cold butter pieces and pulse until the mixture looks like small coarse crumbs. Drizzle the water over the flour and pulse again until the dough just comes together.

Divide the dough in two discs and wrap them separately in plastic wrap. Refrigerate the dough for 3 hours.

On a floured work surface roll the dough out to about ⅒ inch thickness. You want the dough yo be larger than your pie pan, so you end up with a ⅓ inch overhang on a 9 inch pan. Place the pan with the dough in the refrigerator, until ready to fill.

Preheat the oven to 430℉ (220℃).

Filling:

Mix flour, cinnamon in a bowl and set aside. Melt butter, sugars in a saucepan. Mix the water with the cornstarch, and pour it in the butter/sugar mixture. Add vanilla and the flour/cinnamon, stir the mixture while the sauce thickens.

Peel, core and slice the apples in thin slices. Do not soak the apples in water, this will make the filling to watery. Place the apple slices in the pie pan, and pour the sauce over the apples.

Brush the edges with egg wash. Roll out the rest of the dough for the lid, as thin as the other part. Place the lid on top, and firmly press the edges together to seal them. you can do this by hand or with a fork. Use the excess dough to cut out decorations for the pie. 

Optional: brush the lid with egg wash and sprinkle with sugar on top.

Cut 4-8 slids in the dough lid, to allow the steam to escape during baking. 

Bake the pie in the middle of the oven for 15 minutes. Lower the heat to 360℉ (180℃) and bake it for another 50 minutes until the pie is a deep golden brown. 

Let the pie cool completely, before slicing. This part is the hardest. The smell of this delicious apple pie, makes you wanting to dive in immediately. But if you let it cool first, and then reheat, it will make the slicing so much easier. 

Serve the pie with creme fraiche or a good vanilla ice cream.

Enjoy!

 

* Use apples that are good for cooking: Granny Smith, Pippin, Gravenstein, Mcintosh, Fugi, Jonathan, Jonagold or Golden Delicious.

Peach Galette with Liquorice Whipped Cream

Cake, Desserts, LiquoriceTove Balle-Pedersen2 Comments
Peach Galette

Peach Galette

We finally got some peaches from our three. The squirrels have been eating all the peaches for the last 5 years. But for the first year the humans are victorious! Well, to be honest we shared the peaches, we got about 20 small peaches, the squirrels got the rest.

I wanted to make a peach pie, but didn't have enough, so I had to scale down. So I had to try to make the more rustic peach galette. And Oh Boy, it was good. I'm definitely going to make this again.

Ingredients:

Crust:

Makes enough for two large galettes

  • 375 g (4 cups) sifted all-purpose flour
  • 1 tablespoon sugar
  • ½ teaspoon salt
  • 1 large egg, lightly beaten
  • 120 ml (½ cup) ice cold water
  • 340 g cold salted butter, cut into small pieces
  • ⅓ cup sliced almonds + extra sugar for sprinkling
  • egg wash (1 egg + a few drops of water, beaten together)

Filling:

  • 4 large peaches, sliced into slices
  • 1½ tablespoons cornstarch
  • 1 ½ tablespoons sugar
  • 30 g marzipan
  • ½ teaspoon vanilla paste
  • fresh mint for garnish

Liquorice whipped cream:

Directions:

Crust:

Add the flour, sugar and salt to a food processor and pulse just until combined. Add the cold butter pieces into the food processor and pulse until small coarse crumbs remain. Whisk mix  egg and water together. Drizzle the water/egg mixture over the flour and pulse again until the dough just comes together.

Divide the dough in two and wrap the dough disks separately in plastic wrap. Refrigerate the dough for 30 minutes. 

If you only make on galette, the dough will keep for about 5-7 days in the refrigerator, or you can freeze it.

After 30 minutes, preheat the oven to 400 degrees F.

Filling:

Add the sliced peaches to a bowl. Sprinkle the peaches with cornstarch, sugar and vanilla paste, and toss it all together and let the filling sit for about 10 minutes.

Remove one of the crusts from the fridge.

Roll one of the pie crusts into a ¼ inch thick disk. It's not important to shape the disk perfectly, you want it to look kinda rustic.

Place the dough on a parchment paper lined baking sheet. Spread the grated marzipan in the center, leaving a 2-inch+ border of crust. Layer the peaches on top and fold border of the crust over the peaches. Brush the crust with egg wash, and sprinkle the slivered almonds and some sugar on the crust, and press it into the crust. Bake the galette until the crust and almonds are golden, about 40 to 45 minutes. 

Liquorice whipped cream:

Whip the heavy whipping cream until soft peaks. Fold in the liquorice powder.

Sprinkle with fresh mint leaves on the galette before serving. Serve the galette with liquorice whipped cream or a small scoop of vanilla ice cream.

Peach Galette with Liquorice Whipped Cream

Peach Galette with Liquorice Whipped Cream


Enjoy!

Strawberry Tart

CakeTove Balle-PedersenComment
Strawberry Tart

Strawberry Tart

For me Strawberries is the epitome of summer. Normally the first strawberries would ripen in time for my birthday in the end of june, making my strawberry filled birthday cake a perfect start on summer.

This Strawberry Tart has all the goodness you could imagine. A flaky crust, a sweet marzipan filling, a rich vanilla custard, dark chocolate, strawberries and whipped cream. Paired with a good cup of coffee and good friends, it's a perfect Sunday. 

Making 1 x 9-inch tart.

Ingredients:

Crust: 

  • 150 g butter (salted and cold) 
  • 75 g almonds (blanched and finely chopped in a food processor) 
  • 190 g all-purpose flour
  • 1½  tablespoons sugar
  • 1½ egg yolks
  • 1 - 1½ tablespoons water

Marzipan filling: 

  • 50 g butter (salted)
  • 50 g marzipan (almond paste) 
  • 50 g sugar
  • 2 eggs

Custard: 

  • 3 egg yolks
  • 2 tablespoons sugar
  • 1 tablespoon cornstarch
  • 250 ml milk
  • 1 teaspoon vanilla paste

Miscellaneous: 

  • dark chocolate
  • chopped pistachios or almond slivers
  • whipped cream (homemade) 
  • strawberries

Directions: 

Marzipan filling:

Mix all the ingredients and set aside.

Crust: 

Cut the cold butter in small pieces and rub it in the sugar, flour and almond flour, until the mixture resembles dry crumbs/shredded cheese.  

Make a hollow in the middle and add the egg yolks and 1 tablespoon of the water. Gather the dough with a knife or a dough scraper. Ad more water if it's necessary. When the dough is a slightly sticky, form a disk, wrap it in plastic wrap and refrigerate it for minimum  30 minutes. Don't kneed the dough, it will make it shrink in the oven.

Preheat the oven to 400℉ (200℃).

Flour your work surface generally place the cold dough un top and flour the dough. 

Press the dough lightly with a rolling pin from the center and out. Roll it a few times in one direction, lift it up and rotate it a quarter-turn. Every time make sure to re-flour the surface. Continue to do so until it will cover the whole pie pan. You are looking for a 12 inch in diameter. 

Transfer the dough to the pie pan cut of the overhanging dough for the crust to fit perfect in the pan. 

If the dough sticks, use at bench scraper or a spatula to get it of your work surface. 

If the dough get to soft, put it into the freezer for a few minutes. 

Add the marzipan filling and bake the pie for 20-30 minutes at 400°F/200℃. Let cool on a rack.

Custard: 

Beat the egg yolks and sugar until pale in color. Whisk in the cornstarch and vanilla paste.

Heat the milk to a slow boil, set aside. 

While whisking vigorously drizzle the warm milk into the egg yolk mixture, just a tiny bit at a time at first. Once you’ve added about 1/4 of the milk, you can add the rest in a thin stream, whisking constantly.

Pour the mixture back in the saucepan and reheat it over medium heat. Whisk constantly until it thickens. Remove from heat an chill the custard in a bowl in the refrigerator. Sprinkle with sugar or press a film of plastic wrap against each custard in the fridge so it doesn’t form a pudding skin.

When the custard is cold, whip the heavy whipping cream. Fold the whipped cream in the custard a little at a time till you get the desired taste and texture. 

Assembling the pie: 

Chop the chocolate roughly. Melt 2/3 of the chocolate in a double boiler. Take the chocolate of the heat, and ad the rest of the chocolate. Stir until melted. Spread a thin layer of chocolate on the inside of the pie crust. 

Clean the strawberries and cut them in half.When the chocolate has set, add a good amount of custard. Put on the strawberries in a decorative manner. Decorate with whipped cream and nuts.

Enjoy!