How to Make Baked Apple Hand Pies 蘋果批 (餡餅)

Are you enjoying the cooler temperature and the scenery of fallen red and golden Maple leaves?  I sure love them both.  But what I love even more are all the warm and hearty recipes that fit for Fall!  There should be no surprise that dessert always makes the top of my list!  These adorable and heart-warming Apple Hand Pies are definitely my favorite Fall dessert.  They are also both of my kids' favorite!  What a surprise!?  It’s seldom that they both love the same item or a dish!  So, I’m happy to bake up these cuties more often!



Many hand pie recipes are deep fried.  However, I don’t like to deep fry for obvious reasons.   To me, deep fry usually involved absorbing too much unnecessary oil and calories!  Besides, I don’t want to deal with a large pot of left-over oil and greasy smell in the kitchen as well.  So, I opt for a baked version!  These baked Apple Hand Pies are just as scrumptious and decadent, if not better, than the deep fried version!



The crust of these Apple Hand Pies is buttery and flaky, the apple filling is slightly sweet and tart, and very juicy.  The combination of earthy cinnamon and refreshing apples is simply heavenly!  These hand pies are fun to eat and very portable.  You can easily pack them for picnic or bring them to parties for sharing.  I shared them with some friends and they all loved them!



If you haven’t check out the video tutorial, please do so as I shared more tips and tricks in the video and you don’t want to miss them.   I hope you enjoy today’s post and recipe.  Please subscribe to my Youtube channel here.  That way, you won’t miss out on any future videos and you’ll be the first to know when I have a new tutorial published.  And remember, Eat, Drink, and Be Happy!  Stay tuned for more Fall and Holiday baking next week!




Ingredients and Tools Used:
Apple Shape Pocket Pie Mold (Click here for more information)
4-icnh Round Cookie Cutter (Click here for more information)
Mini Cookie Cutter Set (Click here for more information)
Organic Ground Cinnamon (Click here for more information)
Cooling Racks (Click here for more information)
Rolling Mat (Click here for more information)
Rolling Pin (Click here for more information)
Measuring Spoons Set (Click here for more information)
Baking Sheets (Click here for more information)
Microplane Zester (Click here for more information)
Whole Nutmeg (Click here for more information)
Organic Vanilla Extract (Click here for more information)
Kerrygold Butter (Click here for more information)
Organic All-Purpose Flour (Click here for more information)




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How to Make S’more Ice Cream Pie

Yesterday marked the first day of Fall!  The weather has been comfortable and mostly cooled down.  But it’s still nice and warm in the afternoon so my Kids are stilling craving for cool desserts most of the time.  The solution?  This scrumptious S’more Ice Cream Pie!



S’more is one of my Kids’ favorite treats.  I don’t make them too often, so it remains as a special and occasional treat for them.  But before I am ready for the cozy campfire and traditional S’more, this S’more Ice Cream Pie is the best transitional treat in between the Summer and Fall.  It combines the best of both world with the comforting gooey and charred marshmallow on top as well as refreshing ice cream filling.  Plus, who doesn’t like magic chocolate shells and chocolate graham cracker crust?  Yes, these are all the components of this pie.  The perfectly sinful and delicious combination, all in one easy-to-prepare pie!  If you haven’t watch the video tutorial above, please check it out.  You’ll agree that this pie is super easy to put together.



This recipe calls for a total of 3 cups of softened vanilla ice cream.  You can use homemade ones or store bought ones.  However, when I was making this pie, I realized that I didn’t have enough vanilla ice cream while preparing for the 2nd layer!!!  As much as I prefer my homemade ice-cream recipe over store bought ones, I also didn’t want to drive to the store for just 1/2 a cup of ice cream!  So, I improvised and substituted with coffee ice cream instead.  It turned out quite delicious with a more complex of flavor.  Next time, I’m going to try with a layer of chocolate ice cream as well!  So, by all means, explore and experiment with different flavors of ice cream when you make this pie!  Just like everything else in life, we need to learn to be flexible.  My new motto of the week, “Keep Calm and Eat Pie!”



For the coming weeks, I’ll be posting some traditional recipes for the Chinese Mid-Autumn festival as well as fun treats for Halloween.  If you have any recipe request or suggestion, please feel free to leave a comment below and I’ll try my best to post them before the festivals.  Remember, Eat, Drink, and Be Happy!  Thank you for stopping by today and I’ll see you next week! 

Tools and Ingredients Used:
Kitchen Torch (Click here for more information)
Butane for Torch (Click here for more information)
9-inch Pie Plate (Click here for more information)
Organic Semi-Sweet Chocolate Chips (Click here for more information)
Organic Honey Graham Crackers (Click here for more information)
Ninja Food Processor Set (Click here for more information)
Mini Marshmallows (Click here for more information)




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The Ultimate Fresh Fruit Tart—Happy 4th of July

I’d made this The Ultimate Fresh Fruit Tart and have taken these pictures a while ago.  Somehow, I didn’t have a chance to share it on my blog yet.  To celebrate the 4th of July, I think we can all use a little pie/tart recipe as beautiful as this one, right?  This fresh fruit tart was an attempt to recreate my favorite fruit tart that I used to purchase from a Japanese bakery.  The ones from the bakery was a 4-inch tart. But for celebration, I think a full 9-inch tart is more beautiful though.  Somehow, the bakery changed their recipe and I didn’t like their new tarts anymore.  So, this fresh fruit tart is how I remembered what the tart used to be like from the bakery. 



What is unique about this tart is that it has a crunchy and flaky butter cookie crust.  Hm….yummy right?  I can’t resist a tart that has a butter cookie crust, can you?  On top of the crust, it’s a thin layer of chocolate.  So, think about chocolate cookies now.  Topping the chocolate layer is another layer of pastry cream, and a thin layer of freshly whipped cream.  Sounds decadent?  You bet it is.  Then, I top the whole tart with different fresh fruit.  I used Strawberries, blueberries, blackberries, mandarin oranges, and kiwi.  The berries are in season and it’s the best time and best way to celebrate them with this Ultimate Fresh Fruit Tart.  I brushed the fruit with a thin layer of glaze made with my homemade orange marmalade that was thinned out with a dash of lemon juice.  Each layer tasted wonderful on it’s own and really compliment each other all together.  This is really closed to the fruit tart that I love from the Japanese bakery, if not better.  



Due to the different layers involved in preparing this tart, there are quite a few steps in the recipe.  However, each step is quite simple to prepare.  I hope you will all enjoy today’s recipe and give it a try.  I wish you all a safe and wonderful 4th of July celebration.   




Note: I got this Pie plate a long time ago.  You can find a similar one here.

Peach And Raspberry Frangipane Tart—With Pictorial

 


Frangipane is a filling made from, or flavored with, almonds. This filling can be used in a variety of ways including cakes, tarts and other assorted pastries.  Today, I made this filling for my tart.  To be more specific, a Peach and Raspberry Frangipane Tart.



As we’re entering the summer, also known as the stone fruit season, I don’t think there’s any kind of stone fruit that I don’t like. Juicy plum, fragrant peaches, firm yet tender nectarines, sweet prunes, and floral apricots etc. They are all so wonderful. I’m a happy girl sniffing away the fruits to select the perfectly ripped ones to enter my basket. Today, my recipe features the sweet and juicy peaches.



This Peach And Raspberry Frangipane Tart might have a few more steps than most of my recipes. But I have a detailed pictorial that will guide you through each step. Keep in mind... although there are more steps involved, they are actually quite simple.  Also, this recipe involved making a tart crust.  I know some of you might feel uneasy about rolling and baking your own crust.  But trust me, it’s totally worth it.  I have a few great tips for you in preparing the perfect crust. So, are you ready to come into the kitchen with me?  Let’s go…

1) Process the crust ingredients in a food processor and refrigerate until ready to use.  Then, roll out the dough between two plastic wraps.  Here’s the neat trick, after placing the dough between the plastic wraps, fold the sides/edges into the size you desired.  I used a 13 3/4" x 4 1/4" x 1" high rectangular tart pan with a removable bottom, so I need my dough to be a 16” X 6” rectangle in order to have the height/sides of the pan covered as well. 

2)  See the “sharp” corner you get from this trick?  Of course, you don’t need a sharp corner dough as it’ll probably get trimmed off later anyway.  But this technique will give you the exact size of dough you want and super easy to roll without any dough sticking onto your rolling pin.

3) Another benefit of using the plastic wrap is easy transfer.  See how neat the dough is?  Simply remove the top plastic wrap, flip the dough over onto the tart pan and peel the other plastic wrap off the surface.  But even if your dough crack a little, no big deal, just use the excess dough to mend it back.  No one will see it and it will taste just as wonderful.

4) Roll the rolling pin over the tart pan to cut off the excess dough.  See how clean it is?  You’ll get perfectly trimmed crust every time….the super easy way too.



5) Prick the dough with a fork.  Place in the freezer until the crust is firm.

6) Cover the edges with foil (to prevent the crust from getting too brown)

7) Place a piece of parchment paper on top, then add the dry beans or pie weight (this prevent the dough on the bottom from puffing up) and bake for 20 minutes.  Then, remove the parchment paper and dry bean and continue to bake for another 20 to 25 minutes.  This would get the bottom of your crust golden brown.  Remember the foil on the sides (in picture 6)? Leave them there as they prevent the edges from getting too dark.  Aren’t you glad that you covered them while the tart pan was cool so you don’t have to do it now?  You are very welcome.

8) This is the almond paste I use for the fillings. 



9) Here’s how to make the filling.  In the bowl of a stand mixer with the beater attachment, beat the almond paste, sugar and salt on medium speed

10) Beat until mixture forms small crumbs.

11) Beat in butter until fluffy

12) Add the egg and beat until ingredients are well incorporated



13) Add the vanilla extract until well combined.

14) Turn mixer to low, add cake flour and beat until mixture just combined.

15) Spread the frangipane onto the cooled tar shell.

16) Top with peaches and raspberries. (do not press them down.  As the filling bake, it will pop up and cover the peaches and raspberries a little more.) Bake for another 20 to 25 minutes or until the tart is golden brown. Transfer to a wiring rack and let the tart cool completely.



See how much the fillings popped up?  I also love how golden brown it is.  Last but not least, gently brush on the orange marmalade glaze to give it some sheen and a hint of citrus flavor to brighten up the tart.



This tart is simply divine.  The crust is buttery and flaky with just a hint of sweetness.  The Frangipane filling is light, smooth, fluffy and tender.  It feels like you’re eating a very moist almond cake.  The peach is tender yet still have a bite to it.  The slightly tart raspberry is the perfect balance.  Isn’t it a gorgeous tart to serve in any occasion?  Serve it with a dollop of fresh whipped cream, more fresh raspberries on the side and you’re all set.  I hope you find today’s recipe, pictorial and tips helpful to you.  Happy baking!

Meyer Lemon Meringue Tartlets—For Mother’s Day

Mother’s day is just around the corner.  How are you going to celebrate?  It’s one of the most popular holiday for dining out as we all wanted to give Mothers/Grandmothers a break from the kitchen.  As a mother myself (and the cook in the house), I will probably be cooking at home though, just to beat the crowds.  Good thing is that I don’t mind at all.  In fact, I enjoy spending time in the kitchen, especially baking.  I found it therapeutic (yeah, you can call me a weirdo for this one!)  I guess it’s the measuring and focusing that allow my mind to wonder off to a place that is far far away…to a dream land, perhaps.  In this case, a dream land filled with Meyer lemon goodness and cloud-like meringue softness.



These Meyer Lemon Meringue Tartlets were amazing.  The slightly golden brown crusts were flaky and buttery.  They were the perfect vessels for the creamy, silky, tart and sweet Meyer Lemon Curd in the middle; top off with slightly sweetened meringue that’s perfectly caramelized on the edges, soft and tender on the inside.  It melted in my mouth without a trace when I bit into one.  Doesn’t that sound like a dream on it’s own?  Yeah, I’ve been dreaming to create these tartlets for a while until I finally got a chance to to so.  Wait, am I the only one who dream about making food and creating recipes?  Please tell me I’m not alone! 



I think these Meyer Lemon Meringue Tartlets would be the perfect desserts to end a Mother’s Day meal, or any meal, period.  Guess what?  I haven’t plan the rest of the Mother’s Day menu besides this dessert.  That’s totally how things roll here.  Who doesn’t like to talk about desserts first? 



As you all know, I love recipes that can be made ahead, at least partially, especially for gatherings.  This Meyer Lemon Meringue Tartlets is one of those recipes.  I actually pre-baked the crust and made a batch of the Meyer Lemon Curd (fillings) the day before I plan to serve them.  The meringue on top has to be whipped up on the day of the party though.  Otherwise, it’ll get a little separated.  Good thing is, your guests will have fun trying to use the blow torch to caramelize these babies for you!  Yup, you heard me right, you get to play with fire use the blow torch in this recipe.  But if you don’t have one, don’t worry, you can still caramelized the meringue in the oven.  But that just doesn’t sound as much fun though. 



I’ll be posting other recipes to complete the menu for Mother’s Day.  Stay tuned.  Oh well, if I couldn’t post them all in time, I can always have those recipes for Father’s Day.