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Perfect Pumpkin Bars with Maple Cream Cheese Frosting | Relishing ItI’ll admit it, one of the main reasons I’m writing this post is so next year, when I’m craving a perfect pumpkin bar, I’ll know exactly where to look.  But that doesn’t mean they’re not for you, too.  They make an excellent dessert alternative for Thanksgiving.  I like pumpkin bars that are thick– I have no time for those weak, thin and flimsy ones. I suppose one could even say that this is more a pumpkin cake, but the fact that I swoop into the pan and eat this treat with my hands, makes me comfortable with the bar title.

Perfect Pumpkin Bars with Maple Cream Cheese Frosting | Relishing It

Perfect Pumpkin Bars with Maple Cream Cheese Frosting | Relishing ItOne of things that makes these bars stand out is the use of virgin coconut oil.  I try to swap out vegetable or canola oil whenever I can.  I find the smell and taste of those to be somewhat off-putting.  And aside from the better flavor, coconut oil is much healthier.  Both the coconut oil and the pumpkin make these bars stay moist for days and days.  The maple cream cheese frosting is the perfect way to top them.

Perfect Pumpkin Bars with Maple Cream Cheese Frosting | Relishing It

Perfect Pumpkin Bars with Maple Cream Cheese Frosting | Relishing It

These bars would be fantastic on your Thanksgiving table for those guests who aren’t into pie so much.  They can be left in a regular cake pan, or to fancy things up a bit, put them on a festive platter.  Using parchment paper in the pan makes them really easy to lift out.  However you decide to serve them, I know your friends and family are going to love them.  Enjoy!

Perfect Pumpkin Bars with Maple Cream Cheese Frosting | Relishing It

The Recipe: Perfect Pumpkin Bars with Maple Cream Cheese Frosting

(makes a 9 x 13 pan)

2 cups (9 ounces) all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon kosher salt

1 1/2 tablespoons ground cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon freshly grated nutmeg

1/2 teaspoon ground ginger

1 cup granulated sugar

1/2 cup packed light brown sugar

1 cup coconut oil, melted, then cooled a bit

4 eggs, room temperature

1 15- ounce can plain pumpkin purée

1 teaspoon vanilla

For the Frosting:

3 cups confectioners sugar (about 12 ounces), sifted

8 ounce package of cream cheese (full fat)

1/2 stick unsalted butter, at room temperature

1 teaspoon salt

2 tablespoons real maple syrup

toasted walnuts, for garnish

Preheat oven to 350°F.  Line 9 x 13 cake pan with parchment paper (let enough hang over the edges to be able to grasp and lift the cake out with) and coat with non-stick cooking spray (if wanting to remove from pan in one large piece) or just grease pan with coconut oil, butter, or spray.

In a medium-sized bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, cloves, nutmeg, and ginger.  Set aside.

In a bowl of a stand mixer (or using a regular bowl and wooden spoon) fitted with the paddle attachment, mix the coconut oil and sugars together until blended well.  Add the eggs and vanilla and mix until somewhat creamy, 3 minutes or so.  Then add the pumpkin puree and blend until uniform.

Sprinkle the dry ingredients on top of the wet and use a spatula to fold everything until moistened, (this will prevent a big cloud of flour from landing on your countertop), then using the paddle attachment again mix until just combined.  Do not over mix.  Bake for 35 minutes or until a cake tester comes out clean.

While the cake is cooling, make the frosting.  Using the paddle attachment of a stand mixer (or a hand mixer, or wooden spoon) mix all of the ingredients together, except the confectioners sugar, until smooth and creamy. Then add the sifted confectioners sugar and mix until smooth.

Remove cake from pan once it has cooled, if desired.  Or frost it in the pan. Sprinkle with toasted walnuts, if you like.  Keeps well for days covered at room temperature.  Enjoy!

Thanks for stopping by Relishing It!

Laurie

 

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Rhubarb Cardamom Custard Pie | Relishing It

The last official day of school has arrived for my little ones, and I’m emotionally all over the place.  My first thought is that I cannot believe another year has slipped through my hands.  The daily hustle-and-bustle clouds how much time is passing, and suddenly the school year is over.  Aanen will be a second grader, while Aria will be a full-time kindergartender– no more half days with my little girl at home.  Ugh…  My second thought is a little less melancholy and a lot more pressing.  What on earth am I going to do to entertain these children all summer long?!  I have a few ideas circling in my head– and I’m sure we’ll have a wonderful time– but still the concern is there.  Swimming, biking, basketball, reading, exploring, and more kid-assisted baking, I’m sure.

Rhubarb Cardamom Custard Pie | Relishing It

Rhubarb Cardamom Custard Pie | Relishing It

Speaking of baking (how’s that for a transition?) the weather has been a bit cooler, so I made this pie especially for my hubby (you all remember his favorite Sour Cream Apple Pie, right?)  This pie is a variation of that masterpiece.  And though I made the pie for him, I did my fair share of helping him eat it.  I’m usually fairly disciplined when it comes to baked goods and I try not to over-indulge.  Apparently this pie was the breaking point and soon I was eating pie for breakfast, followed up with pie for a snack.  I’ll be sure to not make it again for a long time, as apparently I can’t say no to it.

Rhubarb Cardamom Custard Pie | Relishing It

Cardamom and rhubarb is one of my favorite fruit-and-spice combinations.  If you haven’t tried it, do so.  Add more cardamom for a stronger flavor, if you prefer.  I wanted it to be ever-so-subtle, as I really relish the pure taste of rhubarb and I didn’t want that to be lost.  One important factor is to serve the pie cold from the refrigerator.  It’s just so much better that way.  The crust holds up beautifully and still remains flakey and crisp.  It will last for days when covered lightly with plastic wrap.  Enjoy the heck out of this one, friends.

Rhubarb Cardamom Custard Pie | Relishing It

Rhubarb Cardamom Custard Pie | Relishing It

The Recipe: Rhubarb Cardamom Custard Pie

Use 1/2 of this All Butter Pie Crust recipe

For the Rhubarb Cardamom Custard Filling:

1 cup full-fat sour cream

1/2 cup granulated sugar

1 teaspoon kosher salt

3 tablespoons all-purpose flour

1 egg

3 cardamom pods– seeds finely ground using a mortar and pestle (outer shells discarded) or 1/4 teaspoon ground cardamom

2 cups chopped rhubarb,  cut into about 1/4-inch thick pieces

For the Crumble:

1/3 cup granulated sugar

1/3 cup all-purpose flour

1/2 teaspoon cinnamon

1/4 cup cold unsalted butter, cubed

Follow the recipe and instructions  from this recipe to prepare the pie dough.  You will only use 1/2 of the amount.

Preheat the oven to 400°F.

To Make the Crumble Topping:  In a small bowl, stir the dry ingredients together with a  fork.  Then, using that fork, cut the butter into the mixture until it’s crumbly and everything is incorporated into the butter.  Store in the refrigerator until ready to use.

To Make the Rhubarb Cardamom Custard Filling:  Beat together the first 6 ingredients in a medium-sized bowl until smooth.  Then stir in the rhubarb.  Set aside.

Shape the pie dough into a 9-inch pie plate.  Pour the rhubarb cardamom custard filling into the pie.  Bake for 15 minutes.  Then reduce heat to 350°F  and bake for another 30 minutes.  Remove pie from oven and add the crumble mixture evenly to the top of the pie.  Return to oven and increase the heat to 400°F and bake for 10 more minutes.  Remove from oven and let cool completely on a cooling rack.  Cover loosely with plastic wrap and place in the refrigerator.  This pie is best served cold and will keep for days.  Enjoy!

Thanks for stopping by Relishing It!

Laurie

 

 

 

 

 

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Rhubarb and Strawberry Galette | Relishing It

If you’re a regular visitor to my little corner of the internet, today’s recipe will come as no surprise.  But for those of you new to Relishing It, witness my obsession with galettes. Sweet or savory, I love a good galette.  They’re so versitile, tasty, and just gorgeous.  Since we’re rolling right into Spring/Summer and there’s so much wonderful fruit, that means that we are rolling right into galette season, too.

Rhubarb and Strawberry Galette | Relishing It

Rhubarb and Strawberry Galette | Relishing It

I spent the better part of a recent rainy afternoon stocking my freezer with homemade pie dough, so I have it at the ready whenever I get the inclination to whip up a galette.  Having the pie dough at my disposal makes things a bit easier.  Not that making it is difficult– it isn’t.  It takes less than 5  minutes to make a batch of pie dough.  No lie.  And the galette itself is almost foolproof.  Even the imperfections give it a rustic look that I love.

Rhubarb and Strawberry Galette | Relishing It

Rhubarb and Strawberry Galette | Relishing It

Being a food blogger, there is a certain amount of self-promotion on social media that you have to do in order to tell people that “Hey, I wrote a post and it’s worth reading”.   It’s something that in the beginning of blogging feels silly and awkward and then 3 years later, you don’t give it another thought.  It’s all part of the process and I get that.  You want to convey how wonderful and delicious something is, without sounding like a grand-standing braggert.  So, with this in mind– when I tell you I make killer galettes, I mean it.  Really.  They are so damn good that I wish I could eat one everyday for every meal.  There I said it.  I’m a braggert now.

Rhubarb and Strawberry Galette | Relishing It

The key is the crust. It’s buttery and flakey…. and buttery. Did I mention that it’s buttery? It has a wonderful crunch and the right amount of tenderness.  And it comes out perfect every single time. No guess work. Just follow the recipe and directions. Use frozen, grated butter– it never disappoints. In this version I wanted to use some delicious Spring rhubarb.  I generally am a straight-up rhubarb gal, but my family loves strawberry with it.  They work well together.  I made sure to not sweeten it too much, as I still love the tartness from the rhubarb.  I think this galette reaches the perfect balance.  Not cloyingly sweet, and not too tart.  Perfection.  Give it a try for yourself and make sure to share.

Rhubarb and Strawberry Galette | Relishing It

The Recipe: Rhubarb and Strawberry Galette

1/2 of this recipe for All Butter Pie Crust

1 cup diced red rhubarb

1 cup diced fresh strawberries

1/3 cup granulated sugar

1 tablespoon corn starch

pinch of kosher salt

1 egg mixed with 1 teaspoon water, for egg wash

2 tablespoons turbinado or demerara sugar, for sprinkling (or any coarse sugar)

Follow the recipe and directions for the All Butter Pie Crust.  You will only use half of the recipe, but make the entire amount.  The other half will keep in the freezer until you are ready to use it.  Thaw in the refrigerator the night before use.

Preheat the oven to 375 °F.  Place the oven rack in the middle position.  Have a baking sheet ready for the galette.

In a medium-sized bowl, mix the rhubarb, strawberries, cornstarch, sugar, and pinch of salt together until everything is coated.  Set aside.

Lightly sprinkle flour on a piece of parchment paper that will fit onto your baking sheet.  On a flat surface, place the dough in the center and use a lightly floured rolling pin to roll out to 12-inches.  Pour the fruit mixture into the center of the dough.  Flatten the mixture a bit with your hands.  Fold up about 1 1/2-inches of the dough around the edge.  Make sure to pinch the seams together along the way.  Then use a pastry brush to apply the egg wash.  Sprinkle with turbinado or demerara sugar.  Place the galette and parchment paper onto the baking sheet and into the oven.  Bake for about 45 minutes, or until the crust is a deep golden brown and the liquid bubbles a bit.  You may see some liquid run from the galette during the baking process if the seams didn’t get adequately sealed.  Don’t worry, it’ll turn out just fine.  Let cool before cutting into it.  Simply cover leftovers with a dishtowel, if there are any.  Enjoy!

A few other galettes you may enjoy:  Sour Cherry Galette, Blueberry Galette, Rustic Potato, Sauerkraut and Beef Galette, and Rustic Apple Galette

Thanks for visiting today– have a great weekend!

Laurie

 

 

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Sour Cream Apple Pie | Relishing It

I thought I’d share my husband’s all-time favorite pie with you today.  It’s an interesting twist on the typical apple pie, and it would make a great Thanksgiving-day dessert.  I’ll explain the pie in a minute, but first I want to take a moment to talk about my husband– because that’s way more fun.

Sour Cream Apple Pie | Relishing It

Radd.  Yep, that’s his real, full, first name.  The one his parents made-up and named him, though according to family lore, it was mostly his mom’s choice.  I think it’s one of the best names I’ve ever heard.  And I’ve never heard anyone else with it– it’s unique, which suits him.  Radd and I started dating in high school, a looong time ago.  He had this gangly teenage-boy body that looked too small for his large head, while I was sporting huge early 90’s hair to go with my rolled jeans, and a mouth full of braces.  We really were just kids.  We ventured off to college together and he became my home, so to speak.  You know that feeling– that wherever you are together is home and quite possibly the most comfortable place in the world.  Yes, that feeling.  Why am I writing about this now?  Well, we recently celebrated Radd’s 40th birthday.  And while I was excited to celebrate this milestone with him, I was also taken aback.  I had a hard time wrapping my head around the fact that this boy I’ve been with for 23 years is now a middle-aged man.  Where did the time go?  At any rate, I adore him.  He’s intelligent, hilarious, bizarre (in a great way), and an incredible dad.  Not to mention, he understands me– I mean really gets me.  Which is probably the most important thing of all.

Sour Cream Apple Pie | Relishing It

Now to the pie that I made Radd for his birthday.  This Sour Cream Apple pie is his favorite.  Full Stop.  The recipe comes from my Mom– she made it for him once many years ago and he’s loved it ever since.  It’s a delicious apple crumble-like pie with a lovely slightly tart sour cream custard-like filling.  There are notes of nutmeg (which is one of my favorite spices) and cinnamon.  Taken as a whole, it’s pretty amazing.  This pie is perfect for Thanksgiving, or any type of entertaining, because it actually gets better if it’s left in the refrigerator for a day.  The custard has time to set up and the flavors seem to meld even more after a bit of time.  Though, I know that some of you prefer a warm apple pie, so feel free to bake it at the last minute.  Whichever you prefer, I’m sure you’ll enjoy it.

Need more great Holiday dessert ideas?  This Brown Butter Pumpkin Layer Cake  and this Bourbon-Chocolate Pecan Pie remain some of my all-time favorites.

Sour Cream Apple Pie | Relishing It

The Recipe:  Sour Cream and Apple Pie

Use 1/2 of this all-butter pie crust recipe

1 cup full-fat sour cream

1/2 cup granulated sugar

1 teaspoon kosher salt

2 tablespoons all-purpose flour

1 egg

1 teaspoon vanilla

1/4 – 1/2 teaspoon freshly grated nutmeg (I like mine to have a definite nutmeg taste so I use 1/2 teaspoon)

2 cups diced apples ( about 4 apples)

For the Crumble Topping:

1/3 cup granulated sugar

1/3 cup all-purpose flour

1 teaspoon cinnamon

1/4 cup cold unsalted butter, diced

Follow the recipe and instructions from this recipe to prepare the pie dough.  Either make the entire recipe for the dough, and save half for later.  Or simply make only half of the recipe.  You decide.

Pre-heat your oven to 400°F.

To make the Crumble Topping:  In a small bowl, stir the dry ingredients together with a fork.  Then, using that fork, cut the butter into the mixture until it’s crumbly and all of the dry ingredients are incorporated into the butter.  Store in the refrigerator until ready to use.

To make the Pie Filling, beat together the first seven ingredients in a medium-sized bowl until smooth.  Gently stir in the apples.  Set aside.

Shape the pie dough in a 9-inch pie plate.  Pour the apple/sour cream filling into the pie.  Bake for 15 minutes.  Then reduce heat to 350°F for 30 minutes.  Remove pie from oven and add the crumble mixture to the top of the pie.  Return to oven and increase the heat to 400°F and bake for another 10 minutes.  Remove from the oven and let cool completely on a cooling rack.  Cover and place in the refrigerator if wanting to serve it cold.  Enjoy!

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Thanks for stopping by today!

Laurie

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The Best Apple Bars | Relishing It

I know it’s a bit much to say that these are the best apple bars that exist in the world.  But the truth is, I’ve never had better.  These are the apple bars that I grew up with– the ones that my Mom made.  I begged for these beauties throughout my childhood.  And I haven’t found a better apple bar in the last 30 years.

The Best Apple Bars | Relishing It

The Best Apple Bars | Relishing It

The Best Apple Bars | Relishing It

This is almost identical to recipe that my Mom used– it still has the wonderful unique qualities that make these bars so good.  There are crushed cornflakes on the bottom layer, which may sound a bit odd.  But they add something amazing– something magical– to the texture of the bars.  I wouldn’t say it’s a “crunch”, but whatever it is, it’s necessary.  The meringue is still there, too.  Meringue on apple bars isn’t standard, but on these it adds a little wow-factor in both appearance and texture.   I sometimes increase the amount of meringue, because my daughter and I fancy it so much.

The Best Apple Bars | Relishing It

The one thing that I did change about the recipe is substituting butter for the shortening that my Mom used.  I’ve actually made them both ways in order to see if using shortening was worth it (I don’t generally cook with shortening).  I used a butter-flavored shortening for comparison, and while it did lack a bit in flavor, it also made for a sturdier crust.  In the end, I decided that butter was the better option.  The crust is still amazing, and I’d rather put good, quality butter into my kids’ diet than shortening.  So, you can decide which route you want to go– either way will make an amazing apple bar.

The Best Apple Bars | Relishing It

A side note:  I’ve been a mother for seven years as of yesterday.  This sweet boy has brought so much joy to my life.  He’s an old soul, a funny trickster, and has a huge heart.  I’ve loved every day with him.  Happy Birthday to our sweet Aanen!

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The Recipe:  The Best Apple Bars

For the Dough:

2 1/2 cups (11 7/8 ounces) all-purpose flour

1 tablespoon granulated sugar

1 teaspoon kosher salt

1 cup (2 sticks) cold, unsalted butter, cubed (or coarsely grated, if frozen)

1 egg yolk in a measuring cup, then filled with milk to reach 2/3 cup total

For the Filling:

about 9 medium apples (or more), thickly sliced

1 cup granulated sugar

1 teaspoon cinnamon

pinch of kosher salt

1 cup coarsely crushed cornflakes

1-2 egg whites (depending upon how much meringue you like)

For the Icing:

about 1 cup powdered sugar

splash of milk

To Make the Dough:  In a large bowl, whisk the flour, 1 tablespoon granulated sugar, and salt together.  Use a pastry blender to cut in the butter until it is crumbly (it should resemble small peas).  Then, use a fork to mix in the egg yolk and milk mixture.  Mix until all of the dry ingredients are wet.  Put the mixture onto a flour surface and knead a couple of times and divide into two.  Wrap in plastic wrap and refrigerate for about 2 hours.  (Follow these photos, if you feel the need for visual help.)

Preheat oven to 350°F.  Peel and slice the apples.  You may need more or less apples depending upon the size of them.  You’ll want enough apples to fill the pan to the top.   In a medium bowl, toss the apples, cinnamon, sugar, and a pinch of salt together.

On a lightly floured surface, roll one ball of dough out to fit into a 9 x 13 x 1 inch pan.  It should hang over the edge just a bit.  Sprinkle the crushed cornflakes onto the pan.  Then top with the apples.  Roll out the other ball of dough to fit on the top.  Fold the two layers of dough together along the edge and then press together with a fork to prevent leaking.  Meanwhile, using a stand mixer, or handheld, beat the egg white(s) until somewhat stiff.  Gently place the egg whites on the top of the bars.  This can be somewhat unruly and you may have to use your fingers.  Bake for about 50 minutes, or until the crust is a deep golden brown.  Make sure the meringue doesn’t get too dark.  Remove from oven and let cool completely.  Mix the powdered sugar and milk together and drizzle over the bars.   These bars are best eaten within the first two days.  Store leftovers underneath a tea towel.  Enjoy!

Thank you so much for stopping by Relishing It!  Have a wonderful weekend.

xo

Laurie

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Healthy Chocolate Zucchini Muffins | Relishing It

As you know I sent my little girl off to Pre-Kindergarten on Monday– and she is absolutely loving it.  I sometimes like to bake treats for their lunch boxes, or for an after-school sweet when they get home.  I distinctly recall getting off the school bus as a kid and walking into the house to the smell of something wonderful that my mom had made during the day.  She’d have batches of cookies ready, or even racks (yes, racks) of pies on the counter.  And she always timed it out so they were ready when my brother and I walked through the door.  However… I’m a little hesitant to bake such delights using all of that sugar on a daily– or even weekly– basis.  Don’t get me wrong, my kids get their share of sugar, but it’s nice to be able to put something a little healthier, something more substantial, into their little growing bodies.

Healthy Chocolate Zucchini Muffins | Relishing It

Healthy Chocolate Zucchini Muffins | Relishing It

Healthy Chocolate Zucchini Muffins | Relishing It

I was able to create a healthy muffin recipe that was made with whole grains, healthy coconut oil, and no processed sugar (alright, there are chocolate chips, but they’re optional…kind of.  You’ll want them in there).  These muffins are also loaded with vegetables, and your kids will be none the wiser!  What more could one want?  They are perfectly chocolate-y, but not overly sweet.  They stay very moist– quite like a small cake.  I really have no guilt about giving this treat to my kids, or eating it myself for that matter.  I hope you like them as much as we do!

Healthy Chocolate Zucchini Muffins | Relishing It

Healthy Chocolate Zucchini Muffins | Relishing It

The Recipe:  Healthy Chocolate Zucchini Muffins

(makes 12)

1 cup white whole wheat flour (whole wheat pastry flour works, too)

1/2 cup unsweetened cocoa powder

1/2 teaspoon kosher salt

1 teaspoon baking soda

1 teaspoon baking powder

1/2 cup virgin coconut oil (warmed to the liquid state, but not hot)

1/2 cup honey

2 eggs, at room temperature

1 teaspoon vanilla

1 1/2 cups coarsely grated zucchini (about 1 medium)

3/4 cup chocolate chips (Ghirardelli 60 % Cacao Bittersweet are the best, in my opinion)

Note:  The coarsely grated zucchini is definitely visible in these muffins, which is how I prefer them.  If you don’t fancy that, simply grate the zucchini finer.

Preheat the oven to 350°F.  Spray or butter a 12-cup muffin tin.  Set aside.

In a large bowl, sift, then whisk together the flour, salt, baking powder, baking soda, and cocoa.   Toss the chocolate chips into the mixture. Set aside.

In another large bowl, thoroughly mix the honey, coconut oil, vanilla, and eggs together until uniform.  Add the zucchini and mix until evenly coated.

Combine the two bowls together, mix until everything is wet.  Do not over mix. Evenly distribute the batter–1/4 cup per muffin is about right.  Bake for about 18 minutes, or until a tester inserted into a muffin comes out clean.  Remove from oven and let cool for about 3 – 5 minutes before removing from the pan.  Keeps well for days in an airtight container.  Enjoy!

Thanks for stopping by Relishing It!

Laurie

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Rustic Apple Galette | Relishing It

The end of our summer.  I honestly don’t know whether to jump for joy or curl up into a ball and sulk.   My boy starts school next week– first grade.  He isn’t dreading school this year– unlike the last two– when he saw it only as a limitation on ‘play time’.  That’s not to say that he didn’t love school.  He did, once he got there.  But he has serious home-body tendencies that can be a bit…difficult to overcome sometimes.  Now the prospect of making new friends has him excited.   And my baby, Aria, starts the following week in pre-kindergarten.  She is so excited.  She has Aanen’s previous teacher, whom we all adore.  Aria starting school really brings out mixed emotions in me.  Joy because I’ll finally get to enjoy an hour or two of quiet each day.  Aria is a talker.  Nonstop.  Really.  She’s a relentless, wonderful hurricane.  A true sensing extrovert on the Meyers-Briggs scale.  The other three of us are the opposite.  But even though I’ll get to enjoy some quiet, I’m also a bit panicked.  Not having my baby at home reminds me just how fast time is passing.  And to add to my melancholy of another season ending, and my kids off to school, I turned 39 on Monday.  Time.  It just rolls on.

Rustic Apple Galette | Relishing It

It’s very strange, because it’s not just the days, or even years that are flying past.  It’s the decades!  I don’t feel 39 years old, but somehow it just happened.  I’ll turn around tomorrow and my kids will be off to college.  But to be brutally honest, my kids growing up, and me aging isn’t what really hurts.  No, the most painful realization is that my parents are aging right along with us.  It seems like just yesterday that I’d watch my dad play softball, goofing off on the pitcher’s mound or galloping around the bases like a kid.  Strange to think that that was 20 years ago.  The fact is, they’re getting older.  And while they’re both still doing great and keeping busy, they’re slowing down.  Through a daughter’s eyes…I can tell.  I know I can’t do anything about it, but I really don’t want the next 20 years to pass as quickly as the last have.  I need time to slow a bit, so I can savor every moment with my loved ones.

Rustic Apple Galette | Relishing It

Rustic Apple Galette | Relishing It

Rustic Apple Galette | Relishing It

It feels a bit strange to delve into such deep issues here on a food blog, but there it is.  I guess if there’s a tie-in to Relishing It, it’s that working in the kitchen soothes me.  It’s my balm, so to speak.  This week a kind neighbor offered up her gorgeous apple tree– free for the picking.  Aria and I gathered a huge box-ful, which I’ve turned into several apple galettes.  I’ve written before here about my love for galettes.  They’re perfect in that un-perfect, rustic way.  I like my apple desserts with just a hint of cinnamon and not much else.  I want to taste the apples.  I also like to add a drizzle of icing to apple galettes that I normally don’t with other fruits, since the apples don’t have that beautiful sheen that you get with a berry or peach galette.  The icing makes it look so much more appealing, and adds a subtle sweetness.  Enjoy!

Rustic Apple Galette | Relishing it

The Recipe:  Rustic Apple Galette

3 cups / 400 grams sliced firm tart apples (from 6 small apples)

3 teaspoons fresh lemon juice (from 1 small lemon)

1/3 cup granulated sugar

1 teaspoon ground cinnamon

1/2 teaspoon kosher salt

2 tablespoons cold butter, diced

1 egg mixed with 1 teaspoon water, for egg wash

1 tablespoon turbinado sugar, for sprinkling

1 cup powdered sugar with a splash of milk, for the glaze

1 single All-Butter Pie Crust

Preheat oven to 375°F.

Follow the instructions for making the All-Butter Pie Crust. After it has chilled for at least 2 hours, it will be ready for use.

Peel and slice, not too thick (so they bake properly) and not too thin (so they don’t turn to mush) the apples.  Place into a large bowl and toss with the lemon juice.  Then add the sugar, cinnamon, and salt.  Toss again.  Set aside.

Roll the pie dough out onto a piece of parchment paper.  Lightly dust parchment and rolling pin with flour.  Roll the pie dough into a 12-inch circle.  Place the apples and juices into the center.  Place the butter pieces on top of the apples.   Gently flip the edges over the apples.  Pinch the seams together as much as possible, to prevent leaking while baking.  Using a pastry brush, apply the egg wash to the dough.  Then sprinkle with turbinado sugar.  Gently pat down the apples so they are somewhat level– this will prevent the peaks from burning.

Bake for about 40 minutes, or until the crust is a beautiful golden brown and the apples are tender.  Keep an eye on the apples in the final minutes, so they don’t get too dark.  Remove from oven and let cool.  Mix the glaze to your desired consistency and drizzle over the galette when cool.  Enjoy!

Thanks for stopping by today!

Laurie

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