HCH 19 / November 2017
Happy 3rd birthday, HCH! Apple Pie With Cookie Candles, by Eyal Streett
Humano, creativamente humano just turned 3! And what’s more fitting then baking a pie to celebrate? I decided to make it festive and add some cookies on top. They’re baked on popsicle sticks to make them look like candles. I actually got the idea from my 11-year-old daughter, she saw the recipe in a children’s magazine called Favourites. I modified the recipe a bit, just to make it work better. If you want to make both recipes together, just do as I did:
First make the dough for the pie (and also soften the butter for the cookie dough), then the dough for the cookies, then have a short break, then prepare and bake the cookies and when you’re done with all of that you’ll be all set for making and baking the pie.
HAPPY BIRTHDAY TO ALL OF US!
1 pie dough (make and refrigerate for 2 hours. The recipe and instructions are given in the Lemon Meringue Pie’s recipe of HCH 4. Follow the instructions from steps 1-5 and then continue as instructed in this article)
Pie dough ingredients:
175 g cold unsalted butter
1 1/2 cups flour (white)
2 Tbsp. sugar (white or brown)
3 – 4 Tbsp. cold water
1 pinch of salt
5 apples (sweet or sour, as you wish, I use yellow apples)
1 1/2 tsp. cinnamon
1/2 lemon (pressed)
100 g sugar
80 g flour
1-2 Tbsp. milk (optional)
powdered sugar (optional)
First of all you’ve got to make your dough. Follow the instructions here from step 1 to step 5. You’ll be using ALL of the dough in the recipe for this pie.
2 hours later: preheat your oven to 220ºC and then take your dough (both parts) out of the refrigerator. Roll out one part of the dough, thin, and put it at the bottom of your pie pan (20 cm diameter). Make small holes with a fork.
Press your lemon juice into a small bowl. Peel the apples and slice them (8-10 slices per apple). Place the slices one by one in the lemon juice and them into a mixing bowl. Add the remaining lemon juice to the mixing bowl. Then add the sugar and flour and toss around. Then the cinnamon and toss around again. Your filling is now set to go. Place it on top of your dough in the pie pan.
Roll out the other half of the dough, place it on top of the filling and connect it to the bottom dough, sealing the pie either with your fingers or with a fork. Make sure the dough is sealing well on all sides, cut off any excessive. Make a few cuts on top so that the pie can breath once it’s in the oven.
Bake for 15 minutes at 220ºC and then reduce the heat to 180ºC. Bake for another 40 minutes. Take the pie out of the oven quickly and brush it with the milk. Put it back in the oven for another 5 minutes. Now your pie’s ready, let it cool down (on a window sill, for example).
When serving (with some vanilla ice cream, maybe?), sprinkle the pie slices with some powdered sugar.
Cookies on Popsicle Sticks
150 g sugar
415 g flour
175 g butter (softened)
2 Tbsp. milk
1 tsp. vanilla extract
1 egg (lightly beaten)
popsicle sticks (f you can’t find any, try an arts & crafts shop)
toppings (cookie sprinkles, chocolate chips, etc.)
Use an electric hand mixer and blend together, in a mixing bowl, the sugar, butter and vanilla extract. Mix in the egg and then, gradually, blend in the flour. You’ll get a nice ball of dough. Wrap it in plastic wrap and let it cool in the refrigerator for an hour.
An hour later: preheat your oven to 180ºC.
Get your dough and make balls out of it (a bit bigger than the size of ping-pong balls). Put each ball on a popsicle stick. Squash the balls and see how they convert into flat round cookies. Put your toppings in a plate and place only one side of each cookie on top on the toppings. Place the cookies on an oven tray prepared with a baking sheet. This is tricky since the cookies take a lot of space with the sticks, so you’ll need to use your logic and puzzle experience to be able to put as many cookies as possible for every batch. Bake your cookies for around 10 minutes, take them out and let them cool down. Very easy!
I hope this gives you some good ideas and makes those cold autumn evenings a bit warmer!
See you next time, but until that happens: keep on cooking!
Eyal Streett, Madrid, October-November 2017