Swedish Apple Pie (with a touch of molasses)

Servings: 8 serving(s)

Prep time: 15 minutes

Total time: 60 minutes

Cooking time: 45 minutes

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Swedish Apple Pie - a rich and delicious pie that is really quite effortless.

Last week I finally understood the old saying, “As easy as apple pie.”

I love apple pie but I can’t say I’d ever consider it “easy”. Not that apple pie is really difficult to make but there is pastry to be made and chilled and rolled and crimped. Swedish Apple Pie, however, is different. It really is simple. It’s a bit like a “dump it” cake in that you simply mix the topping ingredients in a pot, pour it over the apples and bake. The result is a rich and delicious pie that is really quite effortless.

Swedish Apple Pie - a rich and delicious pie that is really quite effortless.

This is a slightly adapted version of a recipe that my mom discovered in a Hannaford Fresh Magazine on a trip to Maine last year. It was on the very last page, submitted by a reader.

We have been baking Swedish Apple Pie with local Cortland apples but any good pie apples will do. Be sure to use a deep-dish pie plate.

Baking Tip: Why you should combine apple varieties in your baking

When cooking with apples, mix and match varieties to get the best combination of flavors and textures. Some apples break down more easily when they cook, like McIntosh, and others hold their structure better (think Cortlands). By combining different varieties in a pie you’ll be able to combine flavours and textures.

(More baking tips)

Swedish Apple Pie with Molasse Recipe

Serves 8-10

Ingredients:

  • 5 apples, peeled, cored and cut into 1/2″-thick wedges
  • 2 Tbsp. Crosby’s Fancy Molasses
  • 1 tsp. cinnamon
  • 1 cup sugar
  • ¾ cup butter
  • 1 cup all-purpose flour (can use half whole wheat)
  • 1 large egg
  • 1/4 tsp. salt
  • ¼ tsp. ginger

Instructions:

  1. Preheat oven to 350 F.
  2. Fill a deep  10″ pie dish with the sliced apples. Sprinkle with cinnamon and drizzle over the molasses.
  3. In a medium saucepan over medium heat, melt butter. Remove from heat and whisk in sugar, flour, egg, salt and ginger.
  4. Pour over apples, covering as evenly as possible.
  5. Bake until crust is golden brown and crisp, 45 minutes to 1 hour.

Adapted from Hannaford fresh Magazine, November – December 2015

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Easy Molasses Peach Tarts with Whole Grain Pastry

Servings: 6 serving(s)

Prep time: 45 minutes

Total time: 80 minutes

Cooking time: 35 minutes

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Molasses peach tarts are especially delicious - like a mouthful of summer in every bite. And you can't beat the texture. Flaky pastry and tender peaches sweetened only with a bit of honey and molasses. These aren't drippy either so the pastry doesn't go soggy.

Molasses Peach Tarts are an easy and delicious way to use up ripe peaches.

Yes you can make tarts. They are so much easier than pie, and you can always choose the free-form galette option if you don’t have little tart tins.

I would never turn down any fruit tart but I have to admit that Molasses Peach Tarts are especially delicious – like a mouthful of summer in every bite. And you can’t beat the texture — flaky pastry and tender peaches sweetened only with a bit of honey and molasses. These tarts aren’t drippy either, so the pastry doesn’t go soggy.

Really, these are the perfect tarts. Make them now, while fresh peaches are in the markets.

  • Tartelettes aux pêches et à la mélasse
    Molasses Peach Tarts are an easy and delicious way to use up ripe peaches.

 

 

 

How-to skin peaches:

Bring a pot of water to the boil. Slice a small “X” in the bottom of each peach and drop into the boiling water for 30 seconds. Remove from the water with a slotted spoon and when cool enough to handle slide off the skins. Cut into quarters and pry each quarter off the pit. From here they’re ready to slice.

peaches - how to

About the pastry:

  • For this recipe I used my favourite whole grain pastry dough. It has a bit of a nutty flavour that pairs beautifully with the peaches and molasses.
  • Store bought puff pastry would work for this recipe. Just adjust baking time according to the pastry package.

Make free-form tarts instead:

If you don’t have little tart rings no worry. You can make these as free-form galettes which is even easier. (Instructions below.)

 

Molasses Peach Tart Recipe

Slightly adapted from the blog Southern Souffle

Ingredients:
Whole Grain Pastry

  • 2 1/2 cups flour (half whole wheat)
  • 2 tsp. sugar
  • ¾ tsp. salt
  • 1 cup cold butter, cubed
  • ½ cup ice water

Tart Filling:

  • 3 Tbsp. granulated sugar
  • 2 Tbsp. all purpose flour

Peaches: 

  • 8 peaches, skinned, pitted and sliced
  • 1 Tbsp. honey
  • 3 Tbsp. Crosby’s Fancy Molasses
  • 2 Tbsp. butter, melted

Instructions:
For the tart dough:

  1. Add flours, sugar, salt & cubed butter to food processor. Process just until it resembles coarse meal.
  2. Sprinkle in ice water and process until mixture starts to hold together. (Be careful not to over mix.)
  3. Scrape onto a lightly floured surface and gather into a ball. Pat into a disk & chill for at least 30 min.
  4. Let dough soften briefly at room temperature before rolling out.

To make the tarts:

  1. Preheat oven to 350 F
  2. Roll out the dough to an 11 x 16 inch rectangle about ¼ “ thick. Cut 6 -5” circles.
  3. Place the circle in the tart rings*. Place on a large baking sheet and put in the freezer for a few minutes.
  4. In a small bowl whisk together the 3 tablespoon of flour and 2 tablespoons of sugar.
  5. Remove tart crust from the freezer and sprinkle the flour-sugar mixture in the bottoms of each tart.
  6. Arrange peach slices on each tart, overlapping slightly.
  7. Drizzle the molasses and honey over each one.
  8. Brush the edges of the crust with the melted butter.
  9. Place tarts (still on baking sheet) in the oven and bake at 350 for about 35 minutes or until crust is golden brown.

*If you’re making the tarts galette-style, place the pastry circles directly on the baking sheet. Skip the chilling step. Instead, sprinkle the flour-sugar mixture in the middle of each disk of pastry, layer in the peach slices, leaving the outer half inch of the pastry free. Fold the pastry edge up over the edge of the fruit and overlap slightly. Continue with step #7 onward.

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Molasses Walnut Galette a no-fail pie for the pastry-challenged

Servings: 4-6 serving(s)

Prep time: 25 minutes

Total time: 65 minutes

Cooking time: 40 minutes

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molasses walnut galette

If you struggle with pastry this pie will make you feel like a hero.

My mom is a pastry wizard. Her pies are always perfectly crimped and she can manage any type of top crust, especially lattice. Her pies are as lovely as they are delicious.

I, on the other hand, have no pastry talent. I can make a tasty pastry but can’t manage anything fiddly with it. That’s why I am a galette queen. Galettes are simply freeform pies where you fold the pastry partway over the filling. There’s nothing fiddly about them. They’re beautifully rustic looking and equally delicious as a classic two-crust pie.

molasses walnut galette

This walnut galette is reminiscent of a butter tart. The filling is rich but there isn’t too much of it and there is just the right amount of walnuts to balance the sweet.  The whole grain crust is the perfect wrapper for the silky, nutty filling.

This recipe is especially easy because you bake it in a spring form pan so the galette holds its shape. The flaky whole grain pastry can be made in the food processor or by hand.

molasses walnut galette

Molasses Walnut Galette Recipe

Slightly adapted from Food & Wine magazine

Pastry:

  • ¾ cup flour
  • ½ cup whole wheat pastry flour or whole wheat flour.
  • 10 Tbsp. cold butter, cubed (1/2 cup + 2 Tbsp.)
  • ¼ cup ice water

Filling:

  • 2 cups walnut halves
  • ¼ cup butter
  • ½ cup light brown sugar
  • ½ cup Crosby’s Fancy Molasses
  • 1 tsp. vanilla extract
  • ½ tsp. orange zest
  • 2 large eggs, lightly beaten

To make the crust:

  1. In a food processor pulse the flour with the butter and pulse until it resembles coarse meal.  Pour in the ice water and pulse until the dough starts to come together.  Gather into a ball and flatten into a disk. Refrigerate for at least an hour.
  2. On a lightly-floured surface roll the dough into a 14” round and fit it into a 10” spring form pan. (The dough should come halfway up the sides.)
  3. Put it in the fridge while you make the filling.

To make the filling and assemble the tart:

  1. Preheat the oven to 375 F.
  2. In a medium saucepan melt the butter over low heat. Whisk in the brown sugar and molasses and stir until dissolved.
  3. Remove from heat and add vanilla, orange zest and a pinch of salt.
  4. Whisk in the eggs.
  5. Spread the walnut halves over the bottom of the chilled pastry. Pour over the butter-sugar mixture.
  6. Gently fold the pastry edges over the filling in an overlapping pattern.
  7. Bake for 40 minutes until filling is set and crust is browned.

 

Chocolate Chip Cookie Pie – gluten-free

Servings: 8 serving(s)

Prep time: 10 minutes

Total time: 40 minutes

Cooking time: 30 minutes

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Think of everything you love about a warm chocolate chip cookie and then imagine that in a pie, a chocolate chip cookie pie.

chocolate chip cookie pie is gluten-free

You know the taste of slightly warm chocolate chip cookies? Warm enough that they’re a little gooey with chocolate that practically drips when you take a bite…? That would be a chocolate chip cookie pie.

chocolate chip cookie pie is gluten-free

It’s a celebration kind of pie. March Break has officially begun in my house so a special dessert is in order. This pie is dessert tonight, a decadent treat that is the stuff of my kids’ dreams.

Never mind that it’s made with almond flour and coconut (so is gluten free).

Enjoy it served slightly warm with sweetened Greek yogurt or a little whipped cream. chocolate chip cookie pie is gluten-free

Chocolate Chip Cookie Pie Recipe

Adapted from All day I Dream About Food

Ingredients:

  • 1 ¼ cups almond flour
  • 3/4 cups finely shredded, unsweetened coconut
  • 1/2 tsp. baking soda
  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 1 Tbsp. Crosby’s Fancy Molasses
  • 1 large egg
  • 1/2 tsp. vanilla extract
  • ½ cup chocolate chips

Instructions:

  1. Preheat the oven to 325F and grease a 9-inch oven-proof skillet or pie pan.
  2. Whisk together the almond flour, coconut and baking soda.
  3. In another bowl beat butter and sugar then beat in molasses, egg and vanilla.
  4. Stir almond flour mixture into butter mixture and stir until well combined.
  5. Stir in chocolate chips.
  6. Spread dough in prepared pan and bake 25-30 minutes, until golden brown.
  7. Cookie will be very soft and a little jiggle-y in the middle.
  8. Let cool at least 15 minutes before serving.

chocolate chip cookie pie is gluten-free

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