Apple Pie

You can find apple pie recipes everywhere. I have tried several. This is my favorite. I found it several years ago on America’s Test Kitchen, and it lay dormant in my computer until September 2018 when I tried it out for a dinner with friends. They were blown away. I made it again for Thanksgiving, to another round of applause.

The key to this recipe is pre-cooking the apples. You can stuff the pie crust pretty thickly: 5 pounds of apples will allow you to make a super deep-dish pie (though you don’t need a deep dish to make it). Pre-baking the apples ensures that juices do not pool in the bottom of the crust during baking, or create an empty crust dome on top of the pie. I have also made the pie with as little as 2½ pounds of apples. The pie pictured on this page was made with about 4 pounds.

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Khachapuri (Georgian cheese bread)

KhachapuriKhachapuri may be the most popular food in Georgia, and each of its many regions has its own distinct style. Imeretian khachapuri, the most common, is circular and filled with cheese.  Mingrelian is similar, but with more cheese added on top.  Adjarian khachapuri is shaped like an open boat and topped with a raw egg. Abkhazian khachapuri (Achma) is made of multiple moist layers of pasta-like dough, almost like lasagna.  Ossetian khachapuri has potato in the filling.  The economics school at Tbilisi State University has recently developed a “khachapuri index” to measure Georgian inflation, using as its market basket the limited set of ingredients used to make khachapuri, including the energy used to power the oven.

This recipe is a combination of the dough used in Darra Goldstein’s recipe in The Georgian Feast (the ultimate Georgian cookbook, in my opinion) and my favorite filling from Anya von Bremzen’s recipe in Please to the Table.  The picture above is what I produced yesterday.  It was very good, though not exactly the most common look. Continue reading

Chocolate Truffle Tart

Photo: Romulo Yanes

Photo: Romulo Yanes

We first tried this recipe while we were posted in Tashkent in early 2007.  We pulled the recipe from the February 2007 issue of Gourmet magazine and made it with locally available Russian bittersweet chocolate bars and chocolate cookies from Turkey.  This tart has a creamy, almost pudding-like center.  Choosing a quality brand of bittersweet chocolate (like Valrhona) results in more well-rounded flavor and the silkiest possible texture. Continue reading