Salted Caramel Apple Pie

You might be asking, another pie??  But it's pie season, and this one is so good!  This is not just any apple pie, but one with homemade salted caramel stirred into the filling, and additional caramel poured on top when served.  The big apple slices hold their shape and juiciness, and the caramel makes the filling wonderfully saucy.

This pie is also different because I finally decided to test-drive a recipe for a yogurt-butter crust, and I can report that it is super flaky and easy to roll out.  It wasn't so easy to assemble.  For the first time I used a handheld pastry blender like the recipe called for, rather than my food processor.  I've concluded that I'm lazy and prefer the machine, plus I feel like the machine works the dough less.  And we all know that working the dough less ensures tender pastry.  Also, while the yogurt works as a tenderizer, there simply wasn't enough moisture to bring the dough together.  I added about a quarter-cup extra water along with another teaspoon of yogurt.  I could chalk this up to the awfully dry conditions at home during fall and winter.  But continuing to work in the extra liquid made me afraid I was overworking the dough.  The pastry still came out tender, but next time I'll go the lazy route and use the machine.

Part of my autumn pie madness: puff pastry apple tartlets thrown together at a moment's notice

Finally, the caramel is simple to make, and I didn't even break out my candy thermometer.  But if you're short on time, I think storebought salted caramel would work just as well.  One last tip: I'm always afraid of crystallization when making caramels and syrups, so I put the lid on the pot for 2 minutes during the vigorous stage of boiling -- the steam builds up and washes down the sides, along with any crystals that have formed.  Both the pie dough and the caramel can be made a day or so in advance, and refrigerated until needed. Microwave the caramel to make it warm and pourable before using.  Have a good Thanksgiving, folks, and may it be filled with pie.

Looking for other Thanksgiving dessert ideas?  Here's a few:

Black Bottom Tart

Chocolate Cream Pie

Maple-Glazed Apple Crostata

Pear Custard Tart

Pecan Bars

Pineapple Upside-Down Cake

Pumpkin Cupcakes with Caramel Cream Cheese Frosting

Sour Cream Pumpkin Tart

Vanilla-Bean Pear & Apple Tart

Greek Lamb & Tzatziki

I was telling my friend Aisha that I had seen a Barefoot Contessa episode on Greek food where she made lamb, and that I was going to make it this week. She asked if I would be blogging the dish, and I said, "Nah, I won't be doing anything different or putting a twist on it, and the recipe's on the Internet." But it was really good!

I won't bother going about the recipe, but you can find it here. I followed it most of the way, but I added smashed cloves of garlic to the marinade, and used 0% Greek yogurt where the "Contessa" called for full-fat. Partly because that's what the store had available, partly because the fat-free stuff is so rich anyway, and partly out of consideration for my arteries. I also added the last of my homegrown grape tomatoes to the skewers, made her recipe for Tzatziki, and broiled a side of eggplant slices brushed with olive oil. The grill wouldn't light up and I'm too afraid of the propane tank to replace it or otherwise fuss with it, but the broiler worked fine. The texture of the eggplant becomes almost creamy (I loathe spongy eggplant), and the lamb was delicious with flavors of rosemary, garlic, and lemon.

This tzatziki was a cinch to throw together, and I made it the night before while creating the marinade.

I also threw in some lemon thyme, since the recipes had lemon zest and juice.

I used a boneless, butterflied leg of lamb that weighed just over a pound and a half, but it made enough for 2 nights of dinner! That sure made Joe happy. Here, on the second night, I served it over roasted potatoes.

On a side note, I grew zucchini plants for the first time this year. Except there were never any zucchini! The leaves on trees have started to change color and fall, but last week I discovered there were zucchini a few inches long on the plants! I wonder if the delay was due to the wet (more like drenched) and cool summer we've had. Better late than never, huh?

French Yogurt Cake with Toasted Almonds

I made this recently for my friend Jill's birthday. I know she doesn't like a big fuss, so a simple french yogurt cake seemed perfect. I dressed it up a bit with almond cream and toasted almonds. The birthday girl says she loved it!

Adapted from Dorie Greenspan's French Yogurt Cake

• 1 cup all-purpose flour
  
• ½ cup ground almonds (or, if you'd prefer, omit these and use another ½ cup of all-purpose flour)
  
• 2 tsp baking powder
  
• Pinch of salt
  
• 1 cup sugar
  
• Grated zest of 1 lemon
  
• ½ cup plain yogurt *low-fat will work*
  
• 3 large eggs
  
• ¼ tsp pure vanilla extract
  
• ½ cup flavorless oil, such as canola or safflower
  

1. Center a rack in the oven and preheat the oven to 350º. Grease an 8½ x 4½ inch loaf pan and place it on a baking sheet. * I used a 9-inch springform pan for a taller, traditional-looking cake*
   
2. Whisk together the flour, ground almonds (if you're using them), baking powder, and salt.
   
3. Put the sugar and zest in a mixing bowl, and with your fingertips, rub the zest into the sugar until the sugar is moist and aromatic. Add the yogurt, eggs, and vanilla and blend well. Add the dry ingredients, then fold in the oil. You'll have a thick, smooth batter with a slight sheen. Scrape the batter into the pan and smooth the top.
   
4. Bake for 50 to 55 minutes, or until the cake begins to pull away from the sides of the pan; it should be golden brown and a thin knife inserted into the center will come out clean. Transfer the pan to a rack and cool for 5 minutes, then run a blunt knife between the cake and the sides of the pan. Unmold, and cool to room temperature right side up on the rack.
   

*I then spread the almond cream on the top, followed by a sprinkling of the almonds, but you can try other combinations. It's also delicious served plain.*

Martha Stewart's Almond Cream

*You may want to double this recipe*

• 4 tbs butter, room temperature
  
• ¼ cup sugar
  
• 1 large egg *If you don't want to use a raw egg, try 2 tsp mayonnaise*
  
• ½ cup whole blanched almonds, finely ground in the food processor
  
• ¼ cup all purpose flour
  
• ¼ tsp pure almond extract
  

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until light and fluffy, about 2 minutes. Beat in the egg. Add the ground almonds and flour, and beat until combined. Stir in the almond extract and salt. Continue beating until the mixture is light and fluffy, about 2 minutes, scraping down the sides of the bowl as needed. The almond cream can be refrigerated in an airtight container for up to 1 week.

Toasting the almonds

Pour 1 cup of slivered, blanched almonds into a dry nonstick pan and shake the pan every few minutes, until lightly toasted and aromatic. Or spread 1 cup of slivered, blanched almonds in a single layer on a baking sheet and toast lightly in a 200º preheated oven for 20 minutes.