Thursday, October 9, 2008

Topsy Turvy

"To appreciate the wild and sharp flavors of these October fruits, it is necessary that you be breathing the sharp October or November air" ~ Henry David Thoreau

We are moving and I am busy packing, my entire household is topsy turvy, so what better time to post this Topsy Turvy Pie? I will be checking on everyone's blogs as often as I can, but this will be my last post for the next little while until we get settled in our new place.

Topsy Turvy Pie


1/4 cup brown sugar
1 Tbsp. butter, melted
1 Tbsp. corn syrup
Pecan halves


2/3 cup sugar
2 Tbsp. flour
1/2 tsp. cinnamon
1/4 tsp. nutmeg
6 apples, cored and sliced

In a pie pan, combine the brown sugar, corn syrup and butter, mix well. Spread evenly over bottom of pan and arrange pecans halves over top.

Prepare pastry for two-crust pie. Place bottom pastry over the mixture in bottom of pie pan. Press lightly to fit pan. Combine sugar, flour, cinnamon and nutmeg. Set aside. Arrange apple slices in pastry lined pan and sprinkle sugar mixture over top.

Place remaining pastry over top and fold edge under. Press and flute edges. Brush lightly with egg wash and cut slits in top.

Bake in a preheated 425 degree oven for 8 minutes. Turn oven to 325 degrees and continue baking for 35 to 40 minutes or until apples are tender and crust is golden brown.

**Using oven mitts, invert pie onto serving plate. Please be sure to use oven mitts, pie must be flipped hot out of the oven. Put your serving plate over top of pie and gently turn over.

Oatmeal Pie Crust Recipe

2 cups all-purpose flour
4 Tbsp. sugar
1 tsp. salt
1 cup cold butter, cut in small bits
1 cup whole oats
6 to 8 Tbsp. cold water

Combine dry ingredients, cut in butter till mixture is crumbly. Add water and stir till dough comes together. Form into a disk, wrap in plastic wrap and refrigerate for at least 30 minutes.
Divide in half, roll each half out on a floured board.

Thursday, October 2, 2008

Rustic Pizza

"A world without tomatoes is like a string quartet without violins" ~ Laurie Colwin

This rustic pizza is filled with fresh, market produce. The peppers were roasted to give a nice smokey taste to the dish. Seasonings include salt, pepper, basil and oregano which were also purchased from the Spicehound at my market.

Unlike a traditional pizza that has the tomato sauce on the bottom, this has the cheese on the bottom and maters on top.

Roll out the dough to about a 14-inch circle, spread a layer of cheese, roasted red peppers, sliced tomatoes, leaving about a 2 inch border. Drizzle a small amount of olive oil over maters and season.

Fold the dough over, brush with egg wash. Bake in a 375 degree oven 35 to 40 minutes or until the crust is a nice golden brown.

Let sit for about 5 minutes and slice.


1 pkg. active yeast
1 Tbsp. sugar
1/2 cup warm water
4 cups all-purpose flour
1 tsp. salt
1/4 cup olive oil
1 cup warm water

Mix yeast with 1/2 cup warm water and sugar, let proof. Add oil and 1 cup of water to yeast mixture, stir. Combine flours and salt, add to yeast mixture. Knead on dough hook for 5 minutes, or by hand for 10. Cover and set in warm place till dough doubles in bulk. Punch down, divide in half. Put other half of dough in freezer bag and freeze for later use.

Roll out dough on a well floured surface. I use parchment paper, it is easier to transfer the pizza to a pan after you have assembled it.


Mozzarella cheese
Gorgonzola cheese
Ricotta cheese
Salt, to taste
Freshly ground black pepper
Roasted red pepper, peeled and sliced
Tomatoes, sliced thin
Olive oil