-
-
Subscribe To Bret's Table
-
Archives
What I’ve enjoyed recently …
In Bloom, Saint Paul sports
the largest open hearth in North
America. Everything is cooked
in the hearth or wood-fired oven.
Order the venison tartar and
pheasant boudin blanc. Cocktails
are amazing.
928 7th St W
Saint Paul MN 55102Favorite Places, Barcelona
Favorite Places, Bourgogne
Favorite Places, California
Favorite Places, New York
Favorite Places, Paris
- 142 Crêperie Contemporaine
- Ambassade d'Auvergne
- Aux Merveilleux de Fred
- Benoit
- Bread and Roses
- Breizh Café
- Café Constant
- Chez Janou
- Chez Loulou
- Chocolate Directory, Paris
- Christian Constant
- Du Pain et Des Idées
- Jean-Charles Rochoux
- Jean-Paul Hevin
- La La Pâisserie by Cyril Lignac
- La Maison du Chocolat
- La Tuile a Loup
- Le Chardenoux
- Le MaZenay
- Paris Flea Markets
- Patrick Roger
- Popelini
- Pozzetto
- Stohrer
- Thiercelin
Favorite Places, Provence
Favorite Places, Twin Cities
Favorite Links
- Alice Medrich
- Andrew Zimmern
- Artisan Bread in Fine Minutes a Day
- B.T. McElrath Chocolatier
- Baking Obsession
- Cannelle et Vanille
- Chocolate & Zucchini
- Cookography
- Curious Cook
- David Lebovitz
- David Schmit Photography
- Dorie Greenspan
- Eat the Love, Sweets for the Mouth and Mind
- Eat Well Guide
- eatwild
- Far North Spirits
- Farmette
- French Food and Cook
- French Word-A-Day
- Gale Gand
- HiP Paris Blog
- Hiroko's Kitchen
- Hunter Angler Gardener Cook
- Julia Usher
- Le Pétrin
- Nick Malgieri
- Not Without Salt
- Olli Salumeria
- On Rue Tatin
- Paris Breakfasts
- Purple Pitchfork
- Raghaven Iyer
- Robin Asbell
- Sake Story
- Slow Food
- Smitten Kitchen
- Steamy Kitchen Modern Asia
- Suvir Saran
- Taste Spotting
- The Daily Meal
- The Paris Kitchen
- The Perennial Plate
- These Peas are Hollow
- Wedge Community Co-op
- White on Rice Couple
- Zoë Bakes
Apple Pies, Apple Butter and Apple Syrup
Everyone arrived about 11:00am on a recent Saturday morning. After a couple of cups of freshly brewed coffee and some freshly baked biscuits we all got down to work, peeling what seemed like a couple of hundred apples. We used a combination of all three varieties to make the pies and apple butter. Also, so as not to waste anything, the cores and peels were simmered with some water and cooked down with spices and honey to make Apple Syrup.
Our friend Julie, brought her grandmother’s pie dough recipe. It is one that has been replicated via oral tradition as much as anything else. Sure there’s an ingredient list, but having Julie demonstrate how she learned to make the dough from her own Mom was a tremendous advantage.
For the filling we used 2 pounds of apples, 1 cup of granulated sugar, 1 teaspoon cinnamon, 1/8 teaspoon ground cloves, 2 teaspoons freshly squeezed lemon juice and a pinch of salt. Depending on the size of your pie pan, this was enough to fill two pies.
Apple pies freeze beautifully prior to being cooked. Therefore, if you’re going to make one, go ahead and make a second the pop one in the freezer to be baked off later. Better yet, invite a couple of friends over and have a pie making party.