Apple "Dumpling" Pie Recipe

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This pie was the most requested recipe…

after our Today’s Special Value KitchenAid Countertop Convection Oven Event at QVC on Sunday 9/23/18! Well, I certainly see why! Those big lumps under the crust are whole apples! Definitely a unique pie technique and new to me!

All the food for that busy day was prepared by an amazing team of hard-working food stylists! I asked for the recipe and they said there wasn’t really one…but sent some basic ideas on how they were made.

I took those ideas, combined them with some of my own pie basics, utilized a few of my KitchenAid favorite products…and here we go!

I’m calling it Apple “Dumpling” Pie, because the whole apples in pie crust remind me of old fashioned apple dumplings! YUM!

Recipe Directions Photo Tutorial: (Click side arrows on large photo)

Apple “Dumpling” Pie Recipe:

Tina Verrelli - epicuricloud.com

Makes 1, standard 9-inch pie

INGREDIENTS:

Double Crust Pie Crust for 9-inch standard pie (homemade or store bought)

7-8 Granny Smith Apples

1 tablespoon lemon juice

4 tablespoons unsalted butter

1/8 teaspoon salt

1/3 cup granulated sugar

1/3 cup light brown sugar

1/4 cup flour

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

Optional for filling:

1/3 cup raisins

1/3 cup chopped nuts (pecans, walnuts)

Optional for topping pie:

1 egg

2 tablespoons milk, half and half or cream

1 tablespoon coarse sugar (I used coarse sanding sugar)


DIRECTIONS:

Preheat oven to 400 degrees. (I used my KitchenAid Countertop Convection oven with 1 oven rack in the lowest position.)

Mix together the butter, salt, sugars, flour, cinnamon and nutmeg. (I used the KitchenAid 3.5 cup Chopper for this.)

Peel and Core apples (or alternately use KitchenAid Spiralizer to Peel, Core and Slice but still keep whole.)

Place the whole apples in a bowl or on a platter and drizzle with lemon juice to help keep from browning.

Fit the bottom crust in pie plate.

Arrange apples in bottom crust and fill the sugar mixture in and around the apples. If adding raisins and nuts, sprinkle these in and around the apples as well.

Place on the top crust, trim excess (if necessary) and crimp the edges.

Cut a few small slits to release steam while baking.

If desired, whisk together egg and milk to make an egg wash.

Brush this on top crust and sprinkle with coarse sugar.

I placed my pie on a 12” flat pizza pan to catch any drips.

Bake at 400 degrees F. for 40-45 minutes. Rotate once or twice throughout the baking process.

If crust starts to brown too much, cover loosely with foil.

Let cool until just warm before cutting.

Printable Recipe: Apple “Dumpling” Pie

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Our Favorite Chicken Pot Pie Recipe

We ❤️ Chicken Pot Pie! 

It's definitely a family favorite, but, I had never written my chicken pot pie recipe down - so I took notes the last time I made it - and here it is!  The wine and leeks are a more recent addition.  I find pot pie can be a little bland sometimes - the leeks, the wine and the herbs make a big difference in creating a really flavorful pot pie.  I hope you enjoy!

Step-By-Step Photo Instructions:

Chicken Pot Pie Recipe:
Christina Verrelli – epicuricloud.com
Makes a 2-quart dish – enough for 5-6 servings

Pie Crust: (If you'd like to make your own.)
2½ cups flour (plus extra for rolling)
1 teaspoon coarse kosher salt
8 tablespoons (1/2 cup) unsalted butter, very cold, cut into 1/2” cubes
8 tablespoons (1/2 cup) solid shortening, very cold, cut into ½” cubes
¼ to 1/3 cup icy cold water

Filling:
4 tablespoons butter
1/3 cup finely chopped onion
1/3 cup chopped celery
¾ cup chopped carrots
1 cup thinly sliced leeks
4 cups cooked diced or shredded chicken
¼ cup flour
½ cup dry white wine
3 cups low-sodium chicken broth (plus extra if needed)
2 tablespoons finely chopped flat leaf parsley
1 tablespoon fresh thyme leaves
½ teaspoon dry ground sage
1 teaspoon coarse kosher salt
¼ teaspoon pepper
1 cup frozen peas
1 egg
2 tablespoons water

Pie Crust Directions: (If you would like to make your own.)

Add flour and salt to mixing bowl, stand mixer or food processor.  Stir or pulse the flour and salt to combine.  Add butter and shortening to flour.  
Cut butter and shortening into flour until the mixture is sandy with some pea sized pieces left.
•    By-Hand: with a pastry cutter or 2 knives
•    Stand Mixer: w/flat beater on low speed
•    Food Processor: w/multi-purpose blade – pulsing
Sprinkle in the water while stirring or pulsing until it begins to hold together.  Test by taking out a small amount and gently squeezing in your hand – it should hold together.  (You do not want to mix until it forms a uniform ball like pizza or bread dough.)
Pat the dough into a disk shape, wrap in plastic wrap and refrigerate for several hours or overnight.

Filling and Assembly Directions:
Preheat oven to 375 degrees F.  Arrange oven rack to lower middle position.

In a 12-inch, 3-inch deep skillet or dutch oven melt the butter over medium-low heat.  Add the onion, celery, carrots and leeks to the pan and sauté for about 5 minutes or until the vegetables begin to soften.  Mix in the chicken, then sprinkle in the flour and stir to combine.  Add the wine and stir to deglaze the pan.  Sprinkle in the herbs and spices.  Stir in the broth.  Bring to simmer and cook stirring frequently for about 10 minutes or until thickened. (If mixture gets too thick stir in a little more broth.)  Stir in the peas.  Pour into 2-quart baking dish.

Roll-out pie crust to fit about 1.5-2 inches larger than baking dish.  Top dish with crust and tuck extra crust under and crimp.

Whisk together egg and water to make egg wash.  Brush crust with egg wash. 

Place baking dish on a baking sheet to catch any drips.  Bake for 30 to 40 minutes or until the crust is browned and the filling is bubbling.   

Printable Recipe: Our Favorite Chicken Pot Pie

Chicken Pot Pie - epicuricloud.com

Thanks for joining me in the cloud!  I hope you enjoy the recipe! ( : Tina

 

 

 

Judging The Great PhillyMag Cookoff!

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The Other Side of the Hot Seat

There's a first time for everything.  When you participate in cooking competitions, you are used to being the one in the "hot seat" while the judges do their business.  So, when I was asked to be the judge for Philadephia magazine's first Great PhillyMag Cookoff!  I was thrilled and honored to do so!

I had the pleasure of meeting Michael Callahan, Executive Editor for Philadelphia magazine, at the Pillsbury Bake-Off Contest in Vegas this past November.  Inspired by the Bake-Off excitement, he decided to organize a casual in-house cookoff among the editors at the magazine.  They each chose and prepared one of the 100 Pillsbury Bake-Off finalists' recipes.  My job was to judge each dish on taste alone - no bribes accepted (and yes, they were offered)!  This was going to be a tough job as everything looked and smelled delicious!  Woo Hoo!  Let the tasting begin!

 Emily Leaman, Health and Fitness Editor, made Sandy Reiter's   Easy Chili with Twisted Cheesy Cornsticks  .  The chili was hearty, warming and really flavorful.  A perfect dish for this "Polar Vortex" weather we're experiencing!  The cornsticks were delightful for dipping!

Emily Leaman, Health and Fitness Editor, made Sandy Reiter's Easy Chili with Twisted Cheesy Cornsticks.  The chili was hearty, warming and really flavorful.  A perfect dish for this "Polar Vortex" weather we're experiencing!  The cornsticks were delightful for dipping!

 Art Etchells, Editor,  Foobooz.com , made Frances Pietsch's   Bacon and Goat Cheese Salad on Walnut Flatbread  .  Yum!  Love at first bite!  This sandwich had great flavor balance and texture!  i would like another bite right now please!

Art Etchells, Editor, Foobooz.com, made Frances Pietsch's Bacon and Goat Cheese Salad on Walnut Flatbread.  Yum!  Love at first bite!  This sandwich had great flavor balance and texture!  i would like another bite right now please!

 Rich Rys, Senior Editor, made Julie Pando's   Fudgy Chocolate Hazlenut Bars  .  These were a moist, fudgy, chocolate lover's dream!

Rich Rys, Senior Editor, made Julie Pando's Fudgy Chocolate Hazlenut Bars.  These were a moist, fudgy, chocolate lover's dream!

 Michael Wilson, Design Director, used his eye for detail to craft Jennifer Fisher's   Spicy Beef & Sweet Potato Samosas  .  They were cooked to golden brown perfection and had a balanced savory/sweet flavor with just a touch of spice.

Michael Wilson, Design Director, used his eye for detail to craft Jennifer Fisher's Spicy Beef & Sweet Potato Samosas.  They were cooked to golden brown perfection and had a balanced savory/sweet flavor with just a touch of spice.

 Sandy Hingston, Senior Editor, baked up Nancy Fahey's   Almond Cafe Cookies  .  They were big, gorgeous cookies with the perfect amount of chew and crunch.  I loved how the almond flavor was not overpowering. 

Sandy Hingston, Senior Editor, baked up Nancy Fahey's Almond Cafe Cookies.  They were big, gorgeous cookies with the perfect amount of chew and crunch.  I loved how the almond flavor was not overpowering. 

 Tom McGrath, Editor, baked Marie Sheppard's   Blueberry Cinnamon Roll Coffee Cake  .  Mmm... this would be perfect for a relaxing weekend morning with a steaming cup of joe!  The cake was loaded with fresh blueberries which melded beautifully with the cinnamon and citrus flavors.  Toasty pecans topped off the dish and added a wonderful crunchy texture.

Tom McGrath, Editor, baked Marie Sheppard's Blueberry Cinnamon Roll Coffee Cake.  Mmm... this would be perfect for a relaxing weekend morning with a steaming cup of joe!  The cake was loaded with fresh blueberries which melded beautifully with the cinnamon and citrus flavors.  Toasty pecans topped off the dish and added a wonderful crunchy texture.

 Brand Editor, Ashley Primis, made Carolyn Westerback's adorable   Chipotle Meatball Appetizers  .  Each bite of these meatball cups was packed with tons of flavor.  I loved how the avocado pieces cooled the spicy bite of the chipotle sauce.  These would be perfect to serve at your game day party! 

Brand Editor, Ashley Primis, made Carolyn Westerback's adorable Chipotle Meatball Appetizers.  Each bite of these meatball cups was packed with tons of flavor.  I loved how the avocado pieces cooled the spicy bite of the chipotle sauce.  These would be perfect to serve at your game day party! 

 Brian Howard, News Editor, made headlines with Cathy Wiechert's gorgeous   Orange Cardamom Blueberry Crostata  .  The beautifully pleated golden brown crust of this dessert holds a whopping 2 cups of blueberries that are sweetly spiced with orange marmalade and cardamom.  I just love the rustic simplicity of this crostata. "Crostata Boasts Blueberry Bonanza!"

Brian Howard, News Editor, made headlines with Cathy Wiechert's gorgeous Orange Cardamom Blueberry Crostata.  The beautifully pleated golden brown crust of this dessert holds a whopping 2 cups of blueberries that are sweetly spiced with orange marmalade and cardamom.  I just love the rustic simplicity of this crostata. "Crostata Boasts Blueberry Bonanza!"

 Senior Art Director, Jamie Leary, crafted Denise Pounds'   Chicken Lettuce Wraps & Sesame Crescent Noodles   with artful detail.  The color and crunch really made this dish pop!  I loved biting into the buttery lettuce, tender chicken and crispy noodles.

Senior Art Director, Jamie Leary, crafted Denise Pounds' Chicken Lettuce Wraps & Sesame Crescent Noodles with artful detail.  The color and crunch really made this dish pop!  I loved biting into the buttery lettuce, tender chicken and crispy noodles.

 Christy Lejeune, Editor at Large, baked Joan Cossette's   Lemon Pistachio Blackberry Thumbprints  .  These large soft cookies had great texture and were bursting with flavor.  I loved the hint of lemon and that drizzle of honey glaze.

Christy Lejeune, Editor at Large, baked Joan Cossette's Lemon Pistachio Blackberry Thumbprints.  These large soft cookies had great texture and were bursting with flavor.  I loved the hint of lemon and that drizzle of honey glaze.

 Research Editor, Malcolm Burnley, discovered a great recipe in Mindy Beaumont's   Honey Roasted Corn and Crab Puffs  .  One bite of the sweet corn and crab in these little nuggets transported me right to my summertime happy place.  I could practically feel the sand on my feet! 

Research Editor, Malcolm Burnley, discovered a great recipe in Mindy Beaumont's Honey Roasted Corn and Crab Puffs.  One bite of the sweet corn and crab in these little nuggets transported me right to my summertime happy place.  I could practically feel the sand on my feet! 

 Claudia Gavin, Assistant Photo Editor, made Donna Beck's   Ham and Creamy Sriracha Pizza  .  For a sriracha lover like me, the spread on this pizza was a hit.  It had that addictive spicy quality that made you want to come back for more!  

Claudia Gavin, Assistant Photo Editor, made Donna Beck's Ham and Creamy Sriracha Pizza.  For a sriracha lover like me, the spread on this pizza was a hit.  It had that addictive spicy quality that made you want to come back for more!  

 Wedding Editor, Carrie Denny, united 3 gooey ingredients in heavenly matrimony to make Wendy Wiseman's   Peanut Butter Caramel Sticky Rolls  .  These spirals of warm baked goodness will make you laugh, cry and will definitely leave you with sticky fingers.  

Wedding Editor, Carrie Denny, united 3 gooey ingredients in heavenly matrimony to make Wendy Wiseman's Peanut Butter Caramel Sticky Rolls.  These spirals of warm baked goodness will make you laugh, cry and will definitely leave you with sticky fingers.  

 Jack Cotter, Digital Projects Editor, presented Sonya Goergen's   Mini Italian Shepherd's Pies  .  These savory morsels practically pack a full balanced meal into 2 bytes!  I loved the spinach in the mashed potato topping.  

Jack Cotter, Digital Projects Editor, presented Sonya Goergen's Mini Italian Shepherd's Pies.  These savory morsels practically pack a full balanced meal into 2 bytes!  I loved the spinach in the mashed potato topping.  

 Executive Editor, Michael Callahan, whipped up Craig Partin's   Malted Milk Ball Peanut Butter Cream Squares  .  I loved the whimsical quality of this dessert with its chocolate squiggles and sprinkling of fun candies from my childhood.  The crunchy peanut butter cookie base was a perfect contrast to creamy dreamy topping.  

Executive Editor, Michael Callahan, whipped up Craig Partin's Malted Milk Ball Peanut Butter Cream Squares.  I loved the whimsical quality of this dessert with its chocolate squiggles and sprinkling of fun candies from my childhood.  The crunchy peanut butter cookie base was a perfect contrast to creamy dreamy topping.  

The Big Decision!

After the tasting was complete, I was sequestered to ponder my decision.  Whew!  Judging proved to be challenging as everyone did a really great job.  In the end, I chose 4 dishes that were not too sweet, not too salty and left me wanting more!  

Congratulations to:

4th Place: Rich Rys, Fudgy Chocolate Hazlenut Bars

3rd Place: Sandy Hingston, Almond Cafe Cookies

2nd Place: Michael Wilson, Spicy Beef & Sweet Potato Samosas

1st Place: Art Etchells, Bacon and Goat Cheese Salad on Walnut Flatbread 

The first place winner, Art Etchells, won a $100. gift card to Tashan Restaurant.   

Thanks Philadelphia magazine!  I had a great time!

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Thanks for spending some time in the cloud with me!  Tina ( :