CCC: Southern Comfort (Drunken) Caramel Apple Pie

It's time for another Mom's Crazy Cooking Challenge and the theme is Apple Pie.  Each month participating bloggers go off and make something related to that theme.  Then on the 7th of each month everyone reveals their challenge recipe and the blog hop begins!

Though I may have used Granny Smith Apples in this pie but believe me when I say that this is NOT your Granny's apple pie recipe.  It's sweet like apple pie but with a bit of a naughty side.  The filling is rich with apples and caramel but that's not all, it's then made drunken with a good hit of Southern Comfort liqueur.  And while you're at it, why stop there?  In my homemade pie crusts, I also add a bit of vodka to make it oh-so-flaky (the theory is that the alcohol bakes off leaving behind pockets of airy goodness).

Now, I actually don't drink except on special occasions.  But, you might think that I'm a bit alcoholic...at least where cooking is concerned.  Penne a la Vodka?  Yes, please.  Brat Burgers with Drunken Onions?  Uh huh.  Stuffed Chicken Marsala and Chicken Marsala Risotto (to be posted Monday!)?  You betcha.  Adding a bit of red wine to my Minestrone Soup?  Flavor BAM!

This apple pie did not disappoint and if it weren't filled with butter and sugar, I'd be tempted to eat the whole pie myself.  It has all of my favorite things: a flaky, buttery crust; loads of tart apples...sweetened with (drunken) caramel...swoon!; and then a crumbly cinnamon sugar streussel topping studded with nuts.  The original recipe calls for toasting the nuts but I'm lazy and skip this...besides I think they toast just fine as they bake regularly with the rest of the pie.  Overall, this pie takes some effort but is totally worth it.

Regular apple pie just won't be the same any more...

One Year Ago: Brown Sugar Spice Cutout Cookies with Maple Icing

Past and Upcoming Challenges:

• September 7, 2012 - RANCH DRESSING/RANCH DIP (I made Hidden Valley Ranch Seasoning)
• October 7, 2012 - APPLE PIE (You're here right now!)
• November 7, 2012 - STUFFING
• December 7, 2012 - PERFECT SUGAR COOKIE

Southern Comfort (Drunken) Caramel Apple Pie

Yields: 8-10 servings

Ingredients

For the Crust

• 2 cups all-purpose flour
• 1/2 tsp salt
• 2 Tbsp sugar
• 2/3 cup (11 Tbsp) chilled unsalted butter, cut into small pieces
• 1 Tbsp chilled vodka
• 3-4 Tbsp ice water

For the Topping

• 1/2 cup pecans, coarsely chopped
• 1/3 cup sugar
• 3 Tbsp dark brown sugar, packed
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1/3 cup all-purpose flour
• 1/3 cup (5 1/3 Tbsp) chilled unsalted butter, cut into small pieces

For the Filling

• 5-6 medium-sized tart baking apples 
• 1/2 cup (1 stick) unsalted butter
• 3 Tbsp ground cinnamon
• 1 cup sugar
• 3/4 cup Southern Comfort liqueur
• 1/2 cup heavy cream

Directions

1. To Make the Crust: Using a food processor, pulse to combine the flour, salt and sugar. Add butter; pulse until the mixture looks crumbly. Add vodka and 3 tablespoons ice water, and pulse until the dough begins to form a ball. If it doesn’t come together, add the additional 1 tablespoon water, and pulse. Gently mold the dough into a disk,; wrap tightly in plastic wrap. Refrigerate for at least 1 hour.
2. Wipe out the bowl of your food processor with a paper towel to get ready to make the topping.
3. To Make the Topping: In a food processor, process both sugars, the cinnamon, salt and flour for about 1 minute. Add butter; pulse 10 to 15 times, until the mixture is crumbly. Stir in the pecan pieces. Refrigerate the topping, covered, in a a medium bowl until ready to use.
4. Transfer the unwrapped pie dough to a lightly floured flat surface. Roll it into a 1/8-inch-thick circle large enough to cover the bottom and sides of a 9-inch deep-dish pie plate. To keep the dough from sticking, gently pick it up every once in a while and rotate it in place, adding more flour underneath if necessary.
5. Wrap the dough lightly over the rolling pin, and set it in the ungreased pie plate. Press it into place, and crimp the outside edges with your finger or a fork.
6. To Make the Filling: Preheat oven to 375 degrees F and place a pan in the lower rack to catch any pie filling overflow (Trust me, you'll thank me for this.). Peel, core and cut the apples into 1/4-inch-thick slices. Melt the butter in a large skillet over medium-high heat. When the butter starts to foam, add the apples and sauté for 5 to 8 minutes.
7. Meanwhile, in a small bowl, stir together cinnamon and sugar. Sprinkle it on the apples, and reduce the heat under the skillet to medium-low. Simmer the apples for about 1 minute.
8. Using a slotted spoon, transfer the apples from the skillet to a large baking sheet, and arrange them in a single layer. (If you heap them in a pile, the hot apples will steam and get soggy.)
9. Pour the Southern Comfort into the butter-sugar mixture in the skillet. Simmer the mixture over medium heat at least 5 minutes, until the alcohol burns off. Add the cream, and continue cooking about 5 to 10 minutes, until the mixture is thick as pourable caramel. Return the apples to the skillet.
10. Pour the apple filling into the unbaked pie crust, and sprinkle the topping evenly over the apples. Bake for 50 to 60 minutes, until the filling is bubbling and the topping is brown. Serve the pie warm or at room temperature with garnishes of your choice such as  ice cream, whipped cream or caramel sauce.

Source: Barely modified from Erza Pound Cake as originally from Rebecca Rather's The Pastry Queen

Tomato and Corn Pie

So what did you think of last week?  It got a bit weird around here as I shared 3 different sweet recipes in a row.  I don't think that's every happened before outside of an Emily baking Extravaganza (see Apples or Summer Fruits and Veggies themes) or holiday time.  But now back to regular old food around here...my waistline really can't handle anymore desserts for a little while!

It's sad but true, summer is officially coming to an end soon.  Kids are returning or have already returned to school, pools are on their last week of being open, and summer's fruit and vegetable bounty will soon be gone.  But before that all happens, I highly encourage you to capture all the splendor of summer by making this savory pie.

This recipe is not especially difficult to make but it is a bit time consuming.  But the moment that you bite into it, you are rewarded for your hard work.  This was simply put, the freshest, most delicious dish I'd eaten all summer.  It was bursting with amazing flavors and I was so glad that I made it.

One Year Ago: Mushroom Bolognese
Two Years Ago: Blueberry Almond Cake with Lemon Drizzle

Tomato and Corn Pie

I'm sorry for this really awful photo.  I got a late start and it was quite dark by the time I had the pie done and snapped this shot.  It tastes infinitely better than I make it look.  The flavor truly took me by surprise!

Ingredients

For the Crust:

• 2 cups all-purpose flour
• 1 Tbsp baking powder
• 3/4 tsp salt
• 6 Tbsp cold unsalted butter, cut into 1/2 inch cubes
• 3/4 cup buttermilk
• 2 Tbsp butter, melted

For the Pie

• 1 3/4 lb tomatoes
• salt
• 2/3 cup mayonnaise (light is fine) or Greek yogurt
• 2 cups (8 oz) shredded sharp cheddar cheese
• 1/2 cup shredded parmesan cheese
• 2 cloves garlic, minced
• 1/4 cup fresh basil, chopped
• 1 Tbsp fresh chives or green onions, sliced
• 2 Tbsp fresh lemon juice
• Freshly ground black pepper
• 1 1/2 cups fresh corn (from 2-3 ears)

Directions

1. To make the crust: Whisk together flour, baking powder, and salt in a bowl.  Blend in cold butter with your fingertips, pastry blender, or two forks until it resembles coarse meal.  Add the buttermilk and stir until the mixture forms a dough.  Gather into a ball.
2. Divide the dough in half and on a well-floured counter, roll out once piece into a 12-inch round.  Roll the dough around the rolling pin and transfer to the pie plate.  Pat the dough in with your fingers and trim any overhang.  Put the pie plate into the refrigerator to chill while preparing the filling.  Flatten the second dough bough into a disc then wrap in plastic wrap and chill as well.
3. Bring a large pot of water to a boil.  Prepare a large bowl of ice water.  Add the tomatoes to the boiling water and cook for about 10 seconds before transferring tomatoes with a slotted spoon to the ice water.  When cool enough to handle, peel the skins from the tomatoes.
4. Line a baking sheet with a double-layer of paper towels.  Cut the tomatoes into 1/4-inch thick slices and arrange in a single layer on the paper towels.  Sprinkle generously with salt and allow to stand at room temperature for 20-30 minutes.  Blot the tomatoes with more paper towels to remove excess moisture.
5. Meanwhile, preheat the oven to 400F.
6. Mix together the mayonnaise (or Greek yogurt), cheese, garlic, and lemon juice.  Season with salt and pepper to taste.
7. Remove the pie crusts from the refrigerator.  Layer half of the tomatoes on the bottom of the pie and gently remove extra seeds from about 1/2 to 2/3 of the tomatoes (leave some for flavor!).  Scatter half of the corn on top of the tomatoes then drop spoonfuls of the cheese mixture over the top.  Sprinkle with half of the basil and chives.  Repeat the layers: tomatoes, corn, cheese, herbs.
8. On a well-floured surface, roll the second pie crust into a 12-inch circle.  Fit it over the filling and pinch the edges of the two crusts together to form a fluted edge or use the tines of a fork to seal together.  Use a small knife to cut 4 slits on the top of the crust then brush with melted butter.
9. Place a cookie sheet on the rack below where you will place the pie to catch any filling that may boil over.  Bake pie until crust is golden and the filling is bubbling, about 30-35 minutes.
10. Allow to cool 10-15 minutes before cutting into slices and serving.

Source: Originally from Christ Church Cooks and Gourmet as seen on Pink Parsley

Fresh Strawberry Pie

Strawberries are by far one of my favorite fruits so it's a shame that they're only in season for such a small part of the year.  Eating them at any other time other than their peak just means large berries that appear red and ripe but with a disappointing sub-par flavor because they were shipped green from far far away.

Recall that last year, I had a mission to make a pie crust from scratch as part of my 23 Things in 2011 List.  This is the recipe that I made to complete that task and I remember that I took forever searching for what I thought would be the perfect pie crust.  The theory is that the vodka in the recipe will bake off during cooking resulting in an extra flaky crust.  And, it delivered!

This is me posting this pie recipe nearly a year later so that you can make it with fresh, in-season strawberries, too.  See, there ARE advantages to me being a posting slacker ;).

One Year Ago: Lemon-Rosemary Turkey Meatballs
Two Years Ago: Summer Corn and Vegetable Soup

Three Years Ago: Avocado, Tomato, and Mango Salsa

Fresh Strawberry Pie

Ingredients

For the Crust

• 2 1/2 c. all-purpose flour, plus more for dusting
• 1 tsp. Kosher salt
• 1 tsp. granulated sugar (I like to use vanilla sugar)
• 1 c. (2 sticks) chilled, unsalted butter, cut into pieces
• 1 TBSP chilled vodka
• 1/4 to 1/2 c. ice water, less 1 TBSP

For the Pie

• 1 (9 inch) pie crust, baked
• 1 quart fresh strawberries
• 3/4 cup white sugar
• 3 tablespoons cornstarch
• 1/2 cup water
• 1/2 cup heavy whipping cream

Directions

To prepare the pie crust:

1. Place the flour, salt, and sugar in the bowl of a food processor.  Process for a few seconds to combine.
2. Add the butter pieces to the flour mixture and process until the mixture resembles coarse sand, about ten seconds.
3. Add the vodka then the water in a slow, steady stream through the feed tube with the machine running, just until the dough holds together.  Do not process for more than 30 seconds.
4. Turn the dough out onto a floured work surface.  Divide into two equal pieces and place on two separate sheets of plastic wrap.  Flatten into disks, then wrap and refrigerate for at least one hour before using.  Make two 8 to 10-inch single-crust pies pies or one 8 to 10-inch double crust pie.  (Extra crust can be frozen for later use.)

To bake and assemble the pie:

1. Preheat oven to 375 degrees.
2. Remove a disk of pie crust from the refrigerator and allow to warm slightly.  Roll out on a floured work surface and then transfer the pie crust to a pie plate.  Poke several holes in the bottom with a fork then bake for 25 minutes or until golden brown.  Set aside to cool.
3. Arrange 3/4 of strawberries in baked, cooled pie crust. Mash remaining berries and combine with sugar in a medium saucepan. Place saucepan over medium heat and bring to a boil, stirring frequently.
4. In a small bowl, whisk together cornstarch and water. Gradually stir cornstarch mixture into boiling strawberry mixture. Reduce heat and simmer mixture until thickened, about 10 minutes, stirring constantly. Pour mixture over berries in pastry shell. Chill for several hours before serving. 
5. In a small bowl, whip cream until soft peaks form. Serve each slice of pie with a dollop of whipped cream.

Source: Pie crust from The Martha Stewart Living Cookbook as adapted by and seen on Apple a Day; Strawberry Pie adapted from All Recipes

Chicken and Roasted Root Vegetable Pot Pie

This was a fantastic change from the standard pot pie and captures the best Fall flavors in a spin off from a comforting classic.  It also used a ton of different root vegetables that I got from my CSA share big win! While there are quite a few steps and dirty dishes made in the process of creating this pie, the end result is worth it.  The roasted root vegetables lend an earthy but naturally sweet flavor to the dish while the chicken makes it familiar and adds protein to a dish my husband would otherwise not eat.

Oh and by the way, I made the pie crust for this so though I originally intended to share a dessert recipe for that one I think I can officially check that one off my 23 Things in 2011 list :).  Woo hoo!


Chicken and Roasted Root Vegetable Pot Pie

Yields: 8 Servings


Ingredients

For the filling

• 2 split bone-in, skin-on chicken breasts
• 2 tablespoons olive oil
• 1/2 pound parsnips (approximately 2), peeled and sliced into 1/2-inch pieces
• 3/4 pound turnips (approximately 2 medium), peeled and sliced into 1/2-inch cubes
• 1/2 pound butternut or other winter squash, peeled, seeded, and cut into 1/2-inch cubes
• 1/2 pound sweet potatoes, peeled and sliced into 1/2-inch cubes
• 1/2 pound carrots, peeled, and - yes, you know it by now - cut into 1/2-inch cubes
• one head of garlic, peeled down to the last layer of skin, leaving that last layer of skin intact, and the top 1/4-inch of the head removed to expose the tops of the cloves within
• salt
• pepper
• 1 teaspoon thyme

For the gravy

• 1/4 cup butter
• 1/4 cup flour
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried parsley 
• 1/2 teaspoon salt
• 3 cups chicken broth (saved from boiled chicken breasts above)

For the crust (makes 3 9" round circles)

• 3 cups all-purpose flour
• 1 1/2 teaspoons salt
• 1 teaspoon baking powder
• 1/2 cup very cold vegetable shortening
• 1 stick very cold unsalted butter
• 1/2 to 3/4 cup ice water
• 1 egg yolk
• 1 tablespoon milk (any type)

Directions

1. To make the chicken filling and broth: In a large stock pot, add chicken and enough water to cover.  Bring to a boil and then reduce to simmer for 30 minutes or until chicken is fully cooked.  Remove cooked chicken and place on a cutting board to cool.  Strain the broth using a fine mesh sieve and set aside for use in the gravy.  When chicken is cool enough to handle, cut into cubes or shred using fingers or forks.
2. To make the vegetable filling: Preheat the oven to 375 degrees. In a large bowl, toss the parsnips, turnips, carrots, and butternut squash with the olive oil to coat. Transfer to a large baking sheet or roasting pan. Sprinkle the salt, pepper, and thyme over top. Wrap the head of garlic in aluminum foil, drizzle olive oil over the cut side, salt and pepper, and seal it in the foil. Roast the vegetables and garlic in the oven on the middle rack until vegetables are softened and beginning to brown on the edges, approximately 45 minutes.  While the vegetables roast, you can make the pie crust and gravy.
3. To make the crust: In a food processor fitted with the metal blade, add the flour, salt, and baking powder. Then add the cubed very cold butter and cubed very cold vegetable shortening to the flour, and pulse until fats are pea-sized. With the motor running, add 1/2 cup of very cold water to the dough. If the dough does not come together completely, add very cold water, 1 tablespoon at a time, until it does. Turn the dough out onto a lightly floured surface and knead quickly and gently into a ball. Cover in plastic wrap and place in the refrigerator for 30 minutes.  Once chilled, on a lightly floured surface, roll out the dough to fit a 9" pie crust.  You should be able to make about 3 out of the dough ball.
4. To make the gravy: Add butter to large saucepan and melt completely.  Then add flour and stir until combined.  Allow to cook for about a minute.  Whisk in the reserved chicken broth then all of the spices.  Continue to whisk until no lumps remain.
5. To assemble and bake:  If you turned off the oven, pre-heat it back up to 375 degrees.  Put one pie crust round into the bottom of a pie plate.  Fill with the roasted vegetable and chicken filling (use as much or as little as you want...I probably used half of what I cooked).  Pour the gravy over the top.  Put the other pie crust round on top.  Seal the edges and cut decorative slashes into the top.  In a small bowl beat the egg yolk and milk together.  Brush it on top of the pie crust.  Bake on the middle rack for 40 minutes or until the top of the crust is golden brown.

Source: Inspired by Poor Girl Gourmet and My Recipes

Apple Pie Cookies

My friend Emily and I love to cook and bake.  Emily, in particular, almost always makes sure to snag the dessert category for our Dinner Club.  She's also our resident photographer with her fancy d-SLR camera and eye for composition.  I'm always so envious of her pictures!

When she had the idea to do a marathon baking session we were both giddy with excitement.  We decided it would be fun to go to an apple orchard and pick apples then make tons of recipes with them that same day.  Unfortunately for us the apple crop in our area was damaged from bad weather earlier in the year and the one orchard that did have u-pick apples was about 45 minutes away and pretty picked over by the time we were ready to get together this past weekend.  So, the apples came from our local grocer but that didn't stop us from baking up a storm.

We donned our cute aprons (which Emily specially bought an apple print one for the occasion!) and went to work while our husbands plopped down on the couch and watched massive amounts of TV.  The only time they paused was when a new dish was ready for them to try.  So, with the recipe list was set, the ingredients purchased, and taste-testers lined up, we were ready to go!

To kick us off, Emily pre-made the crust for this recipe the evening before our event.  She also helped prep my apples and spice mixture and then off I went to roll, cut, and assemble these gorgeous cookies.  Somehow as time went on my cookies got fatter...I guess because I didn't have the best gauge of how much filling to put in.  Honestly, they were a royal pain in the butt to assemble but the end result was a cookie sized apple pie...essentially a small apple pie or hand pie :).  As our friend Jackie pointed out, these were certainly the cutest of all the treats that were created that day.  They were fantastic when warm out of the oven or re-heated in the toaster oven.  In fact, it made a perfectly good breakfast this morning when I realized my husband had used all of the milk ;).

Don't forget to come back next week when I'll post a recipe EVERY (WEEK) DAY!  If you're a fan on facebook, I'll even give you a sneak peek photo for the next post ;).

Apple Pie Cookies

Photo Credit: My friend and baking partner in crime, Emily

Ingredients

For the Crust

• 2 1/2 cups all-purpose flour, plus more for dusting surfaces, dipping fork
• 2 tablespoons granulated sugar (doubled from my standard pie dough to make this more cookie-like)
• 1 teaspoon table salt
• 2 sticks (8 ounces, 16 tablespoons or 1 cup) unsalted butter, very cold
• 1/2 cup water, very cold (I pour 1 cup and add ice while I work, then measure 1/2 cup from it when I need it)

For the Filling

• 3 medium baking apples (such as granny smith, gala, or golden delicious)
• Squeeze of lemon juice (optional)
• 1/3 cup granulated sugar
• 1 teaspoon ground cinnamon
• Few gratings fresh nutmeg
• A pinch of any other spices you like in your apple pie

For Finishing

• 1 large egg
• Coarse or granulated sugar for garnish

Directions

1. Make your pie dough: Whisk together flour, sugar and salt in the bottom of a large, wide-ish bowl. Using a pastry blender, two forks or your fingertips, work the butter into the flour until the biggest pieces of butter are the size of small peas. Gently stir in the ice water with a rubber spatula, mixing it until a craggy mass forms. Get your hands in the bowl and knead it just two or three times to form a ball. Divide dough in half. Wrap each half in plastic wrap and flatten a bit, like a disc. Chill in fridge for at least an hour or up to two days. 
2.  Meanwhile, get everything else together: Line up six small dishes. In the first one, pour some water. Leave the second one empty; you’ll use it for your apples in a bit. In the third one, mix the sugar, cinnamon, nutmeg and any other spices you like in your pie, such as a pinch of cloves. In the fourth one, place a little bit of flour to dust your surface and dip your fork for crimping. In the fifth one, whisk an egg with one teaspoon of water until smooth. In the last one, or in whatever container you keep it in, add some coarse or regular sugar for decorating the tops of the pies. 
3. On a well-floured counter, roll out your pie dough a little shy of 1/8-inch thick. Lift and rotate your dough as you roll it, to ensure that it rolls out evenly and so you can be sure it’s not sticking in any place. Use a round cookie cutter (I used 2 1/2") to cut as many rounds as you can from the dough. Transfer them to parchment- or silcone mat lined baking sheets and keep them in the fridge until you need them. Once you’ve finished the first packet, repeat the process with the second packet of dough
4. Prepare your apples: Peel your apples. Cut into thin (1/8-inch thick) slices. Place them in your second bowl, covering them with a few drops of lemon juice if you find that they’re browning quickly.
5. Preheat oven to 350 degrees. 
6. Assemble your cookies: Grab your first disc of chilled dough and lightly dampen it on one side with the water to help it seal. Add some apple slices to the center of the disk, leaving about 1/2" to 3/4" around the edges. Place a second disc of dough on top and press the tops and bottoms around the apple with your fingers. Cut decorative slits in your “pies”. Dip your fork in the flour and use it to create a decorative crimp on the sealed edges. Brush your cookie with egg wash and sprinkle with coarse sugar. Replace on baking sheet and chill while you prepare the others. 
7. Bake your apple pie cookies for 20-25 minutes, or until puffed and bronzed and very pie-like. Transfer to a cooling rack to cool before eating.  

Do ahead: These will keep for a few days at room temperature. You could also make a larger batch of these, doing everything but brushing them with egg and sprinkling them with sugar, and keep them frozen until needed. Bake them directly from the freezer, just adding a couple minutes to the baking time.

Source: Smitten Kitchen

Quiche Lorraine

The food blog world is filled with Superbowl Gameday Man Food and so I thought why not break the mold and post something ultra girly.  Besides, real men eat quiche...especially when it's delicious as this one!

As part of my 23 Things I want to Make in 2011 list I put Quiche on it because it's something I enjoy ordering at Mimi's Cafe.  The tricky part about this recipe though is that Chris doesn't eat anything that tastes like or resembles eggs in any way (desserts containing eggs, however, are fine...apparently because they're not egg-like or egg-tasting).  So, I decided why not invite our family's over and have New Years Brunch and as part of the menu, I served quiche (along with homemade waffles, savory muffins, creme brulee french toast casserole, french toast cups, and fruit salad so that Chris wouldn't starve; Some of those recipes to come in good time, by the way).  What's nice about the quiche is that it can be served at room temperature so you can make it ahead of time and then tend to other dishes as it cools.

Having gotten over my fear of leeks after making the Cheddar Cauliflower Soup I decided this would be a piece of cake...err...quiche.  But what made it really special was the fact that the leeks were carmelized.  Okay.  Now we're talking business!  Carmelizing anything gives food an extra special flavor.

Seriously, this quiche was FANTASTIC and gave me the chance to use my tart pan that my friend Jackie gave me from Dinner Club Secret Santa.  My brother had thirds and probably ate at least a good quarter of the quiche by himself.  The filling was silky smooth (I'm guessing from the addition of sour cream in this recipe) and just glides right down your throat.  Within each bite hides the rich goodies of caramelized leeks, bits of savory ham, and melty Swiss cheese.  The only thing I regret is not making the pie crust from scratch.  That truly would have been perfection to have a nice flaky crust holding all of the rest of the goodness.  If you recall, that was also on my 23 Things in 2011 List.  But, I wasn't ready to tackle that yet and frankly, I want my homemade pie crust to feature something fruity versus savory.  I'm including the homemade pie crust recipe in case you want to give it a whirl but if you're lazy like me just use a pre-made pie crust.

I will be making this again...perhaps making it and New Years Brunch at our house a new tradition :).

Quiche Lorraine
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Ingredients

For the crust:

• 1 1/4 cups flour
• 1 tablespoon plus 2 teaspoons cornstarch
• Salt, to taste
• 6 tablespoons butter, diced

For the filling:

• 1 3/4 cups diced leeks, white and light green only (from about 2 large leeks
• 3/4 cup diced onion
• 2 1/2 teaspoons olive oil
• 4 eggs, divided
• 1/2 cup plus 1 tablespoon heavy cream
• 1 cup plus 2 tablespoons sour cream
• Pinch of nutmeg
• Pinch of pepper
• 1 1/2 cups diced ham (1/4 -inch dice; I used about 1/2 pound)
• 3/4 cup grated Swiss cheese

Directions

1. Heat a large sauté pan over low heat. Sauté the leeks and onions in the olive oil 30 to 40 minutes until caramelized, occasionally stirring. Remove from heat and cool.
2. If you're using a pre-made pie crust, skip Steps 2 and 3.  Meanwhile, in a large bowl, combine the flour, cornstarch and one-fourth teaspoon salt. Cut the butter in with a pastry blender, fork or two knives until it is in very tiny bits. Add one egg (a fork works great for this) and mix it until a dough forms. (Dough can also be made in a food processor, or in theory, and as the original recipe suggests, in a stand mixer.)
3. On a lightly floured surface, roll the dough out to a 12-inch circle. Place the dough in a 9-inch pie plate (I used 10-inch tart pan) and press to remove any air bubbles. Crimp the edges, and refrigerate for 30 minutes.
4. While the quiche shell chills, mix the heavy cream and sour cream in a medium bowl. Whisk in the remaining three eggs. Add a pinch each nutmeg, salt and pepper and combine to form a batter. Preheat the oven to 350 degrees.
5. Remove the quiche shell from the refrigerator and spread the leek and onion mixture evenly over the base. Sprinkle the ham and then the cheese over the leeks and onions. Pour in the batter and place the quiche in the oven.
6. Bake until puffed and golden, about 25 to 30 minutes. Remove from the oven and cool slightly on a rack. Serve warm or at room temperature.

Source: Adapted from Le Pain Quotidien as seen on Smitten Kitchen

Mmmm...BACON!!!

This isn't one recipe but OVER ONE HUNDRED recipes on how to use bacon in all things savory or sweet.  I saw this shared on my brother's friend's facebook and had to cross-share it with my Dinner Club friends.  We do a different theme every month and we often joke that one day, we should have a bacon themed dinner.  I'm pretty sure this blogpost is driving us one step closer to that...

Here's a little photo teaser...

Check out all the delicious recipes and photos for 100 Ways to Use a Strip of Bacon at the Endless Simmer.  Just try not to drool on your keyboard, okay?

PS: Taking requests on something to make with bacon.  Leave a comment!

Caramel Apple Cheesecake Pie

Yes, it's as delicious as the title makes it sound...it is an apple pie, it is cheesecake, it is awesome!

Be sure to put aside a good chunk of time to make this. Quite possibly the most complex dessert I've ever made as every component was made from scratch.  Sure, you can use store bought crust, store bought apple pie filling, store bought cheesecake mix, store bought whipped cream, and store bought caramel...but that defeats the purpose!  It was oh so worth the effort and the calories!!!  And I can't believe how pretty it ended up looking (yup, that's my actual pie in that pic down there) :).

This was complimented deliciously at dinner club with Emily's homemade Caramel Apple Ice Cream (which, the pairing was not at all coordinated...great minds just think alike!).

Caramel Apple Cheesecake Pie
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Ingredients:

For the crust:

• 1½ cups graham cracker crumbs (About 21 graham crackers, crushed)
• 3 tbsp. sugar
• ½ tsp. cinnamon
• 5 1/3 tbsp. unsalted butter, melted
• ½-¾ cup caramel (store bought or recipe below)
• 1 cup chopped pecans

For the caramel:

• 8 tbsp. unsalted butter
• ½ cup heavy cream
• 1 cup packed light brown sugar

For the apple filling:

• 5 tbsp. unsalted butter
• ½ cup light brown sugar, tightly packed
• ¼ tsp. salt
• 1 tsp. cinnamon
• 5-6 Granny Smith apples, peeled, cored and thinly sliced

For the cheesecake:

• 8 oz. cream cheese
• ¼ cup sugar
• 1 tsp. vanilla extract
• 1 large egg
• 1 tbsp. freshly squeezed lemon juice

For the topping:

• ¾ cup heavy cream
• 3-4 tbsp. confectioners' sugar
• ¼-½ cup caramel (store bought or recipe below)
• Chopped pecans

Directions:

1. To make the caramel sauce, combine the butter, heavy cream and brown sugar in a medium heavy-bottomed saucepan over medium-high heat. Bring the mixture to a boil, stirring constantly. Once it reaches a boil, lower the heat to medium and continue to boil until the mixture is thickened, about 8 minutes. Remove from heat and let cool.
2. To make the crust, preheat the oven to 375° F. Line the bottom of a 9-inch round springform pan with parchment paper. In a medium mixing bowl, combine the graham cracker crumbs, sugar, cinnamon and melted butter. Toss with a fork until all the crumbs are moistened and the ingredients are evenly mixed. Transfer the mixture to the prepared springform pan and press the crumbs in an even layer over the pan bottom and about half to two-thirds of the way up the sides of the pan. Bake for 6-8 minutes, until golden in color. Let cool for about 10 minutes. Pour a layer of caramel into the bottom of the crust and sprinkle evenly with the chopped pecans. Refrigerate the crust while you prepare the filling.
3. To make the apple filling, melt the butter in a large skillet over medium heat. Mix in the brown sugar, salt and cinnamon and cook for 1 minute, until bubbling. Mix in the apple slices and toss well to coat. Cook over medium to medium-high heat until tender and most of the liquid has been reduced, about 15-20 minutes. Let cool for a few minutes and pour into the prepared pie shell. Set aside.
4. Reduce the heat of the oven to 350° F. To make the cheesecake layer, combine the cream cheese and sugar in the bowl of an electric mixer and beat on medium speed until smooth, about 1 minute. Mix in the vanilla, egg and lemon juice until fully incorporated and smooth, 1-2 minutes. Spread the cheesecake filling into an even layer over the top of the cooked apples in the crust. Bake until a knife inserted in the center comes out clean, about 30 minutes. Remove from the oven, transfer to a wire rack and let cool to room temperature. Refrigerate for at least 4 hours.
5. To serve, carefully remove the sides of the springform pan. In the bowl of an electric mixer fitted with the whisk attachment, beat the heavy cream and confectioners' sugar on medium-high speed until stiff peaks form (being careful not to overbeat.) Spread gently over the top of the chilled cheesecake layer. Top with dollops of caramel sauce and swirl with a knife to create a marbled effect. Sprinkle with a handful of chopped pecans if desired. Slice with a long, thin knife to serve.

Source: Annie's Eats