You know you’re in for a treat the moment you enter food photographer, stylist, and blogger Yossy Arefis’ cozy home. There’s more to it than just the aroma of freshly brewed coffee or the plate of orange-tinged saffron shortbread calling out for a taste. Yossy’s style has an easy, unaffected quality that fans of her well-known Apt 2B Baking Co. blog will quickly recognise. And it’s precisely this understated confidence that entices you into this baker’s sugary, enchanted world, where elegance and simplicity rule. ” Hana and Christine, Pantry Confidential Serves 8-10.
Here is 4 recipe(s):
[‘Salted caramel, apple and cranberry pie’, ‘SBS Food’]
You can tell you’re in for a treat the moment you enter food photographer, stylist, and blogger Yossy Arefi’s cozy home. There’s more to it than just the aroma of freshly brewed coffee or the plate of orange-tinged saffron shortbread that beckons for a taste. Yossy’s fashion has a casual, unaffected quality that fans of her well-liked Apt 2B Baking Co. blog will quickly recognise. And it’s precisely this understated confidence that entices you into this baker’s heavenly, dessert-filled world, where elegance and simplicity rule. Bring the world to your kitchen with SBS Food’s “Hana and Christine, Pantry Confidential” Additionally to how-to articles, video lessons, and blogs, we also have recipes and dinner suggestions from more than 100 different cuisines. ‘].
Prep: 40min
Yield: 8-10
Ingredients:
Combine the flour and salt in a bowl to make the pastry, then spread it out on a large cutting board or countertop. Cut in half of the butter with a dough scraper until it is the size of lima beans, and then add the other half and continue scraping until it is the size of 10-cent pieces. Add the apple cider vinegar to the water. Flick the water onto the flour mixture with your fingers, then use the scraper to gently fold it in. When you can pick up a handful of the dough and squeeze it together without it falling apart, you have added enough water. The pastry should be pressed together before being divided in half, formed into discs, and wrapped in plastic wrap. Before using, the dough should be chilled for at least an hour or overnight. While waiting, prepare the salted caramel by adding the sugar and water to a pan and heating it over medium heat until the sugar dissolves. Cook for seven minutes or until the mixture is a deep golden brown after adding the butter and bringing it to a boil. Carefully add the cream and salt, and whisk to combine. While you prepare the remainder of the filling, set aside to cool. Preheat the oven to 200°C. Roll out one piece of pastry into a 12 cm-thick, 30 cm round on a lightly floured surface. Use this round to line a 23–25 cm pie pan. While preparing the remainder of the pie, place in the refrigerator. While you prepare the filling, roll the remaining pastry out into a 12 cm-thick, 30 cm-round, and chill it in the refrigerator. Peel the apples and cut them into thick slices for the filling. Place the apples, cranberries, lemon and orange rinds, and juices in a large bowl and gently stir to combine. Stir once more after including the sugar, flour, and vanilla bean seeds. Then, top with the pastry round, trim the edges so that there is about 1 cm of overhang, crimp the edges, and make a few vents in the top. Fill the pie shell as directed with the filling. Before baking the pie, place the entire thing in the refrigerator or freezer for about 15 minutes if the pastry seems soft or warm. When it’s time to bake, brush the pie with beaten egg and top with a generous amount of coarse sugar. Bake the pie for 15 minutes on the bottom rack of your oven, placing it on a baking sheet to catch any drips. Bake for 40 to 50 minutes, or until the crust is deeply golden brown and the apple juices bubble, at 180 °C in the oven. Note • Try jonathan and golden delicious apple varieties. • Some supermarkets and health food stores carry coarse sugar, like turbinado or light demerara. Recipe from Apt. 2B Baking Co. by Yosef Arefi. Introduction by Hana Choi and photography by Christine Han. P ublished on Pantry Confidential.
Instruction:
Combine the flour and salt in a bowl to make the pastry, then spread it out on a large cutting board or countertop. Cut in half of the butter with a dough scraper until it is the size of lima beans, and then add the other half and continue scraping until it is the size of 10-cent pieces. Add the apple cider vinegar to the water. Flick the water onto the flour mixture with your fingers, then use the scraper to gently fold it in. When you can pick up a handful of the dough and squeeze it together without it falling apart, you have added enough water. The pastry should be pressed together before being divided in half, formed into discs, and wrapped in plastic wrap. Before using, the dough should be chilled for at least an hour or overnight. While waiting, prepare the salted caramel by adding the sugar and water to a pan and heating it over medium heat until the sugar dissolves. Cook for seven minutes or until the mixture is a deep golden brown after adding the butter and bringing it to a boil. Carefully add the cream and salt, and whisk to combine. While you prepare the remainder of the filling, set aside to cool. Preheat the oven to 200°C. Roll out one piece of pastry into a 12 cm-thick, 30 cm round on a lightly floured surface. Use this round to line a 23–25 cm pie pan. While preparing the remainder of the pie, place in the refrigerator. While you prepare the filling, roll the remaining pastry out into a 12 cm-thick, 30 cm-round, and chill it in the refrigerator. Peel the apples and cut them into thick slices for the filling. Place the apples, cranberries, lemon and orange rinds, and juices in a large bowl and gently stir to combine. Stir once more after including the sugar, flour, and vanilla bean seeds. Then, top with the pastry round, trim the edges so that there is about 1 cm of overhang, crimp the edges, and make a few vents in the top. Fill the pie shell as directed with the filling. Before baking the pie, place the entire thing in the refrigerator or freezer for about 15 minutes if the pastry seems soft or warm. When it’s time to bake, brush the pie with beaten egg and top with a generous amount of coarse sugar. Bake the pie for 15 minutes on the bottom rack of your oven, placing it on a baking sheet to catch any drips. Bake for 40 to 50 minutes, or until the crust is deeply golden brown and the apple juices bubble, at 180 °C in the oven. Note • Try jonathan and golden delicious apple varieties. • Some supermarkets and health food stores carry coarse sugar, like turbinado or light demerara. Recipe from Apt. 2B Baking Co. by Yosef Arefi. Introduction by Hana Choi and photography by Christine Han. P ublished on Pantry Confidential.
Caramel Apple Cranberry Pie Recipe
For a sweeter dessert, this cranberry pie is packed with delectable apples and cranberries. In less than two hours, you can serve this delicious pie with spices!
Prep: 15min
Yield: 8
Nutrition Facts: servingSize 1, calories 433. 9 Calories, Carbohydrate 65. 4 g, Cholesterol 30. 5 mg, Fat 19. 2 g, Fiber 4. 2 g, Protein 1. 5 g, Saturated Fat 10. 1 g, Sodium 123. 2 mg, Sugar 41. 4 g, Trans Fat 0. 5 g, unSaturated Fat 5. 9 g.
Ingredients:
- 1 pie crust
- 2 tbsp lemon juice
- 4 Granny Smith apples
- ½ cup butter
- 1 tbsp all-purpose flour
- 2 tbsp cornstarch
- 2 tbsp water
- 1 tbsp vanilla extract
- ½ cup white sugar
- ½ cup brown sugar
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- 1 cup dried cranberries
- 1 tbsp white sugar
- ½ tsp ground cinnamon
Instruction:
- Preheat the oven to 425 degrees F. Press the pie crust into a 9-inch pie plate.
- A container big enough to hold the apples should first be filled halfway with lemon juice. Peel and slice the apples into the lemon water. Set aside.
- Melt the butter in a large saucepan over medium heat. Stir in the flour and cornstarch to form a paste.
- Bring to a simmer after stirring in the water, vanilla extract, white sugar, brown sugar, cinnamon, and nutmeg.
- After draining, add the apples and cranberries to the sugar mixture.
- Cook and stir for 5 minutes. Remove from the heat, then allow to cool slightly.
- Place the fruit in the pie plate and then seal the top with the crust.
- Sprinkle the pie with the white sugar and cinnamon that you’ve combined in a small bowl.
- Bake in the oven for 15 minutes. Bake for an additional 35 to 40 minutes at 350 degrees F, or until the top crust is golden brown.
- Serve warm, and enjoy!
Cranberry Caramel Apple Crumb Pie
This crinkle-covered apple pie, which is drizzled with a decadent homemade caramel sauce, features tart cranberries and sweet apples as its star ingredients.
Prep: 10min
Total: 70min
Yield: 8
Serving Size: 1 g
Serving Size: 1 g, 484 calories, 81 grams of carbohydrates, and 3 grams of protein. 5 g, Fat 17. 9 g, 8 g of which are saturated, along with 4 g of fiber and 57 mg of sugar. 9 g, unSaturated Fat 9. 9 g.
Ingredients:
- 1 9-in pie crust, unbaked
- 1 lb granny smith apples (peeled, cored, and thinly sliced)
- 2 cups fresh cranberries
- 1 cup coconut sugar (or brown sugar)
- 1/4 cup white whole wheat flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 3/4 cup white whole wheat flour
- 1/2 cup coconut sugar (or brown sugar)
- 1 teaspoon ground cinnamon
- 1/4 cup melted butter
- 3 tablespoons butter
- 3 tablespoons coconut sugar (or brown sugar)
- 1 tablespoon half-and-half cream
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
Instruction:
- Prepare pie crust in a pie dish and set aside.
- Make filling: In a large bowl, combine all filling ingredients. Place in prepared pie shell and set aside.
- Create the topping by mixing all the ingredients together until crumbly and sprinkling it over the pie. Bake pie for 55–60 minutes, or until bubbling and topping is golden, at 350°F. Let pie cool completely on a wire cooling rack.
- To make the caramel, heat the butter and sugar in a small saucepan over medium-high heat while stirring occasionally until the caramel is golden brown and has thickened. Whisk in cream, salt, and baking soda after taking the pan off the heat.
- Drizzle warm caramel over cooled pie. Slice pie and serve. Enjoy!.
Caramel Apple Cranberry Pie
In a house fire a few years back, I misplaced all of my favorite recipes. They were still in the house I grew up in, in my grandmother’s recipe box. I discovered this recipe in the ruins of my childhood home, slightly scorched. I made it last year for Thanksgiving. It was a HIT!! Thanks Grandma . I miss you. I share this recipe in honor of my grandmother Iva Spencer, who passed away in 2001. Love you Grandma!!.
Prep: 25min
Ingredients:
- 2 – pie crusts … 9 inch deep dish
- 2 tablespoon(s) lemon juice
- 4 – granny smith apples
- 1/2 cup(s) butter
- 1 tablespoon(s) all purpose flour
- 2 tablespoon(s) cornstarch
- 2 tablespoon(s) water
- 1 tablespoon(s) vanilla extract
- 1/2 cup(s) white sugar
- 1/2 cup(s) brown sugar
- 1 teaspoon(s) ground cinnamon
- 1/2 teaspoon(s) ground nutmeg
- 1 cup(s) dried cranberries
Instruction:
- Preheat oven to 425 degrees Farenheit. In a 9-inch pie plate, press one of the pie crusts down. Reserve the remaining crust.
- Fill a container big enough to hold the apples halfway with cold water and add the lemon juice. Peel and slice apples into lemon water and set aside.
- Melt butter in large saucepan over medium heat. Stir in flour and cornstarch to form a paste. Bring to a simmer after stirring in 2 tablespoons of water, 1/2 cup each of white sugar, brown sugar, and vanilla extract.
- Apples that have been drained are combined with cranberries and sugar. Cook and stir for 5 minutes. Remove from heat and allow to cool slightly.
- Fill pie plate with fruit mixture and top with crust. Stir together 1 Tablespoon white sugar and 1/2 teaspoon cinnamon. Sprinkle over pie.
- Bake 425 degree oven for 15 minutes. Bake for an additional 35 to 40 minutes, or until top crust is golden, after lowering heat to 350 degrees.