Apple Galette

Another French delicacy.

This gorgeous picture belies the near-catastrophe that the pie was. This was the first pie in a long while where I felt like giving up. Throw in the towel, literally. I had the hardest time layering the apple slices, which kept springing out at odd places and ruining the shape. And the whole thing took so long, the dough stuck to the silicone mat and I couldn’t quite transfer it to the pan. And I had a dinner appointment to make! Looking down at the squished up dough and the jumble of oxidized, brown apples, I just wanted to scoop the whole thing up, transfer it into a trash bag, and pretend the French had never invented this stupid galette. And for a split second, I saw myself doing it. It was like momentarily imagining abandoning a beloved pet that is being particularly, willfully naughty. We’ve all had those moments…

I don’t really know what kept me going. I mean, what really keeps us from quitting in situations like this? Ah, these psycho-philosophic questions I no longer have time for because I’m busy baking. (Which is ironic because I’d originally imagined, all those months ago, that I’d use this blog to air out my thoughts, using baking as “kindling.” I realized very quickly that baking is much more fun.) So, the simple answer is this: because quitting is NOT an option. Let the result be what it may, I have never quit a pie mid-way.

But really, I hate bad results. So, somehow, I willed it to be good:)

And it was very very good! (Which was a huge relief because I shared it with someone with the highest of standards.) The softened dough crisped up, the apple slices sorted themselves out, and even the shape looked “rustic.” It must have been part miracle… If I could just figure out how to make this without all the fuss and panic, it would actually be preferable to the standard apple pie. There’s something about the delicate layering of the slices and the perfect apple-to-crust ratio that makes it taste more elegant. And it’s so “light,” you could probably eat half the pie before you realize what you’ve done.

So, here’s to not giving up!

Looking back, there were quite a few similar cases. I picked the top 5 pies where I was really ready to quit, but didn’t… to some spectacular results:

1. Apple Galette, the miracle that sorted itself out

2. Fresh Berry Tart, the one where I remade the entire filling

3. Apricot Strip and Tartlets, the puff pastry challenge

4. Danish Pastry, the one requiring toothpick-and-string engineering

5. Raspberry and Grand Marnier Cream Cake Tart, the one where I had to start over many times because of a stupid and obvious mistake

Cranberry Chiffon Pie

I made this one just because – a “general purpose” pie, if you will. One of my housemates bought frozen cranberries thinking they were like dried cranberries. But when she found out you can’t really eat them as is (I tried one too; it’s like eating a lemon), she gave the bunch to me. What is one to do with a sudden windfall of cranberries? What a rhetorical question!

This is the only “procedure” shot I managed to take – applying the glaze at the very end. Hahaha. I always mean to take more pictures of “the process,” but I keep forgetting in all the hustle and bustle. And chiffon pies are probably the most complicated to make. Three components make up the filling alone: the flavored custard (which is actually made of two components: the fruit puree and the egg-based custard), the whipped cream, and the meringue. The three are made separately (one needs cooking, one needs chilling, and one needs thorough cleansing) and gently mixed together for intensely flavored, airy perfection. What you don’t get to see is the sweat, butter, and flour stains, not to mention the hurricane of dirty dishes, left behind. Everything wonderful has an equal and opposite awfulness hidden within. Let this picture stand for all that!

But glamour shots are prettier.

I just can’t stop myself from clicking away…

And it was very good.

I think I’m finally getting the hang of chiffon.

It was both firm and airy, flavorful and light!

I realized after the fact that I really don’t have any “general purposes.” Meaning that I ended up eating most of the pie myself, a piece each morning and night. The first few slices were really good, but even the best of things get boring and bland with repetition. What they say is really true… I don’t think I’ll try something so “general” again!

Lemon Meringue Pie

Another classic (that I’ve put off)

 

Mostly because of the heart-stopping amount of egg yolks it requires. I used up a whole carton of eggs! 

(And now I have a whole bowl of egg whites in my fridge.)

I know, it reminds me of Mickey Mouse, too.

The lemon filling was quite mild; the bulk of it was actually corn starch and water (I have never made filling this way before, but that’s what the book ordered!). It yielded a firm filling that was not too sweet or too tart, but a mellow citrus. Quite good for a solid, staple dessert.

And it was topped with Italian meringue. Oh, I will conquer meringues one day, I swear! The meringue “wept” (oozed) into my filling and crust and I had to suction some of the liquid out with a dropper. I recently started taking a “cooking and science” class online. (Check out edX.org, an awesome site for free, quality online classes!) A lot of the math and equations are going straight over my head, but I’m hoping to solve some of the mysteries of cooking. Like why I keep failing to achieve the perfect meringue.

But it still looked quite glorious. Like I torched it! (In truth, I forgot and left it in the oven a leeettle longer than I’m normally comfortable with.) And it was quite good, not too sweet, and a great complement to the lemon filling.

I couldn’t wait until my evening appointment and dove right into one of the minis. Hehe! Gone in sixty seconds.

We ate off napkins:)

I find that when feeding a large group, it’s best to stick with sweet, rich, or custard-based pies. Because a small slice will usually suffice for most people. Fruit pies, on the other hand, can be finished off by like three people (maybe two, if male). I wasn’t expecting a lot of people, but the group kept getting bigger. In an interesting sort of way… I’m going to miss these (pie) gatherings when I move!

Apple Tatin

 A certain expectation accompanies the tackling of a classic.

A tatin is an upside-down pie where the caramelized fruit base is topped with a crust, and the whole thing is inverted right before serving. So, clockwise: a sugar and apple juice caramel; a pretty layering of apple slices; apples piled high, being cooked down; a topping of pastry dough, baked off in the oven.

I think the point of the tatin is to have beautifully caramelized filling with a beautifully crispy crust – the best of both worlds. Not to mention the beautiful patterning of the fruit. Yes, it’s supposed to be a very beautiful pie.

… And then turned upside down.

It didn’t come out quite as I’d expected (hoped may be a better word). I think in my enthusiasm to have super rich and caramelly apples, I may have over-cooked them a bit… And for some reason, the pretty pattern didn’t keep during the inversion process…

But it was still pretty good – I ate two slices before stopping myself. I can definitely see the allure of the tatin; it is the elegant French version of the homey American apple pie. I don’t know which one I prefer, though. I find delicate desserts more pleasing, but the heartier ones more satisfying. What a conundrum. I guess, in the end, like all things, it really depends on my mood!

Miniature Golden Apple Galettes

These cutesy little pies were super simple to make.

Put together some puff pastry, apple slices, a brush of melted butter, and a sprinkling of sugar…

Eh voila! Almost no cooking necessary.

I made three: sugar, cinnamon-sugar, and almond. The almond-topped was the most popular. 

There’s just something about almonds that complement fruit very well.

And, of course, everything tastes even better with caramel!

Chocolate Peanut Butter Mousse Tart

Somehow, everything tastes better with peanut butter. I am not a huge fan of peanut butter by itself, but it enhances the taste of almost anything. And pie is no exception!

The pie consisted of a peanut butter cookie tart crust, peanut butter mousse (= peanut butter + cream cheese + whipped cream), and chocolate ganache. Yes, it tasted like a giant Reese’s peanut butter cup! But lighter, airier, and less cloying.

Good thing I had a lot of people to feed because even a small slice was still pretty intense!