Tea and Toast

Posted by Jenny Park

https://www.spoonforkbacon.com/brown-butter-apple-pie-cheddar-crust/

https://www.spoonforkbacon.com/?p=10419

We’ve finally updated our homemade Apple Pie Recipe and we couldn’t be more excited! Our recipe includes our super flaky, cheddar crust; if you’ve never had a cheddar crust you’re in for a real treat!

The cheddar crust adds a wonderfully nutty and slightly salty flavor that pairs incredibly well with the sweet apple filling recipe that also has a hint of nuttiness from the brown butter! We promise it’s not as strange a combination as it may sound! Although we think the pie itself is perfection, we love serving it with big scoops of vanilla ice cream or big dollops of whipped cream!

How to Make Our Easy Apple Pie Recipe

Cheddar Crust Ingredients

Process

1. Place flour, sugar and salt into a mixing bowl and whisk together.
2. Add butter and gently incorporate into the flour mixture until a fine mealy texture forms.

3. Fold in cheese until just combined.
4. Stir in water. Turn mixture onto a clean, lightly floured surface and gently knead.

5. Form the mixture into a disc.
6. Cover dough disc with plastic wrap and refrigerate for at least 1 hour.

Apple Pie Filling Ingredients

Process

7. Place all ingredients into a large bowl and fold together until well combined. Set aside and allow mixture to sit for about 1 hour.

Crust Wash Ingredients

Process

8. Once crust has chilled, divide in 1/2. Cover 1/2 and set aside.
9. Sprinkle some flour onto a clean surface and roll dough until about1/8 inch thick.

10. Gently fold dough in half (or roll onto rolling pin) and carefully lift into a pie plate and unfold. Press dough into shell, cutting off any excess around the perimeter, leaving a 1 inch overhang. Crimp the edge using your fingers and knuckles.
11. Pour apple pie filling into pie shell, forming an even layer.

12. Roll other half of dough until about 1/8” thick and cut into 10 strips of 3/4″x 11”. Gently lay 5 strips of dough across one direction of the pie, spacing them each even from one another.
13. Form a lattice by arranging the remaining strips through the first strips.

14. Trim the edges and gently press the ends into the crust of the pie. Fold overhang of bottom crust over and create a scalloped edge with your fingers and knuckles.
15. Whisk together egg and water and brush egg wash over pie. Sprinkle with sanding sugar, if using.

16. Preheat oven to 400˚F. Refrigerate pie for 30 minutes before placing onto a baking sheet and baking for 15 minutes. Reduce temperature to 375˚F and continue to bake for about 45 minutes or until the crust is golden brown and filling is bubbling. Remove apple pie from oven and cool for at least 1 hour. Slice and serve warm.

Why This is the BEST Apple Pie Recipe Ever!

• We use a combination of granny smith and pink lady apple slices which give the apple pie filling a truly delicious flavor.
• The brown butter adds a hint of nuttiness to the filling that compliments the apples very well.
• The cheddar crust is the best homemade pie crust for this pie, hands down! It’s nutty, flaky, savory, slightly salty, and balances the filling out perfectly!

Best Apples for Apple Pie

There’s no question that granny smith apples tend to reign supreme when it comes to baking, especially with pies. We’re not here to argue that. Their firm texture allow them to hold up well when being cooked/baked, and their tart flavor also balances well with any added sugars, sweeteners and spices (such as cinnamon).

There are a few other apples though that we truly love to use when if comes to apple desserts, especially apple pie. Pink lady apples are next on our list of amazing apples to use in an apple pie recipe. (We use a mixture of 50/50 granny smith apples and pink lady apples in our apple pie recipe.) Pink lady apples are also very crisp and have a sweet-tart flavor that is absolutely delicious!

Golden delicious apples are next on our list of great apples to use in apple desserts. We love their crisp and crunchy texture with their sweet-tart flavor. The combination make them perfect for baked desserts as well!

Why We Use a Cheddar Pie Crust Recipe For Our Easy Apple Pie

Like we mentioned earlier our cheddar crust is unbelievably flaky and delicious. It has a really nice buttery flavor to it and the cheese only adds a subtle, but really nice nutty flavor. It matches incredibly well with our brown butter apple filling! This is seriously my favorite crust to use when making our easy apple pie recipe, and pretty much the only crust I use when making apple pie!

Storing, Freezing and Reheating Instructions

Storing and Reheating Leftovers

Any leftover pie can be stored in the refrigerator, tightly wrapped in plastic wrap for up to 5 days. To reheat, either microwave slices of pie in 30 second intervals until heated through, or bake at 350˚F, covered with foil for 8 to 10 minutes.

Freezing and Reheating Baked Apple Pie

Once baked, our apple pie is best frozen whole or in individual slices. To freeze, cool pie completely (slice into individual pieces, unless keeping whole) then tightly wrap in a double layer of plastic wrap (wrap each slice individually), followed by a layer of foil for up to 1 month. When ready to thaw, transfer pie to refrigerator (still wrapped) and thaw overnight (about 8 hours). Preheat oven to 350˚F. Unwrap apple pie, loosely cover with foil and bake for about 25 minutes, or until heated through. Alternatively, if thawing single slices, thaw in the refrigerator for about 2 hours. Preheat oven to 350˚F. Unwrap apple pie, loosely cover with foil and bake for about 10 minutes, or until heated through.

Freezing and Reheating Unbaked Apple Pie

Place unbaked pie in the freezer until fully frozen, about 2 hours. Once frozen tightly double wrap in plastic wrap, then a layer of foil and freeze for up to 2 months. When ready to bake, remove foil and plastic wrap, transfer to a baking sheet and bake at 400˚F for 20 minutes. Reduce heat to 375˚F and continue to bake for 50 minutes to 1 hour and 10 minutes or until pie is golden brown and fully heated through.

More Delicious Pie Recipes You Will Love

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Apple Pie Recipe (with a Cheddar Crust)

Our delicious and easy Apple Pie Recipe is made with a Cheddar Crust, and we promise once you try it, you'll never want to make it any other way! Don't let the cheddar crust throw you, the cheddar gives the crust a slightly nutty flavor that pairs SO well with the brown butter apple filling. It's a truly great combo!

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 1 hour hour

chilling time 1 hour hour

Total Time 2 hours hours 20 minutes minutes

Servings 8

Calories 682kcal

Author Teri & Jenny

Ingredients

cheddar crust

• 2 1/2 cups all purpose flour
• 2 teaspoons sugar
• 1/2 teaspoon salt
• 1 cup cold unsalted butter, frozen and grated
• 1 cup grated cheddar cheese (about 4 ounces)
• 4 tablespoons ice water

apple filling

• 4 granny smith apples, peeled cored and thinly sliced
• 4 pink lady apples, peeled cored and thinly sliced
• 1/2 lemon, juiced
• 2/3 cup light brown sugar
• 1/3 cup sugar
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 3 tablespoons tapioca starch (or corn strach)
• 1/4 cup unsalted browned butter, melted and cooled

egg wash and topping

• 1 egg, lightly beaten
• 2 tablespoons water
• 1 tablespoon white sanding sugar

Instructions

crust

• Place flour, sugar and salt into a mixing bowl and whisk together.
• Add butter and gently incorporate into the flour mixture until a fine mealy texture forms.
• Fold in cheese until just combined, then stir in water.
• Turn mixture onto a clean, lightly floured surface and gently knead the mixture into a disc. Cover dough disc with plastic wrap and refrigerate for at least 1 hour and up to 24 hours.

filling

• Place all ingredients, into a large mixing bowl and fold together until well combined. Set aside and allow mixture to sit for about 1 hour.

assembly

• Once crust has chilled, divide in 1/2. Cover 1/2 and set aside. Sprinkle some flour onto a clean surface and roll dough until about 1/8 inch thick.
• Gently fold dough in half (or roll onto rolling pin) and carefully lift into a pie dish and unfold. Press dough into shell, cutting off any excess around the perimeter, leaving a 1 inch overhang. Crimp the edge using your fingers and knuckles.
• Pour filling into pie shell, forming an even layer.
• Roll other half of dough until about 1/8” thick and cut into 10 strips of 3/4"x 11”. Gently lay 5 strips of dough across one direction of the pie, spacing them each even from one another. Form a lattice by arranging the remaining strips through the first strips.
• Trim the edges and gently press the ends into the crust of the pie. Fold overhang of bottom crust over and create a scalloped edge with your fingers and knuckles.
• Whisk together egg and water and brush egg wash over pie. Refrigerate pie for 30 minutes.
• Preheat oven to 400˚F. Place chilled pie onto a baking sheet and bake for 15 minutes.
• Reduce temperature to 375˚F and continue to bake for about 45minutes or until the crust is golden brown and filling is bubbling.
• Remove pie from oven and cool for at least 1 hour. Slice and serve warm.

Video

Watch on YouTube

Notes

Storing, Freezing and Reheating Instructions

Storing and Reheating Leftovers

Any leftover pie can be stored in the refrigerator, tightly wrapped in plastic wrap for up to 5 days. To reheat, either microwave slices of pie in 30 second intervals until heated through, or bake at 350˚F, covered with foil for 8 to 10 minutes.

Freezing and Reheating Baked Apple Pie

Once baked, our apple pie is best frozen whole or in individual slices. To freeze, cool pie completely (slice into individual pieces, unless keeping whole) then tightly wrap in a double layer of plastic wrap (wrap each slice individually), followed by a layer of foil for up to 1 month. When ready to thaw, transfer pie to refrigerator (still wrapped) and thaw overnight (about 8 hours). Preheat oven to 350˚F. Unwrap apple pie, loosely cover with foil and bake for about 25 minutes, or until heated through. Alternatively, if thawing single slices, thaw in the refrigerator for about 2 hours. Preheat oven to 350˚F. Unwrap apple pie, loosely cover with foil and bake for about 10 minutes, or until heated through.

Freezing and Reheating Unbaked Apple Pie

Place unbaked pie in the freezer until fully frozen, about 2 hours. Once frozen tightly double wrap in plastic wrap, then a layer of foil and freeze for up to 2 months. When ready to bake, remove foil and plastic wrap, transfer to a baking sheet and bake at 400˚F for 20 minutes. Reduce heat to 375˚F and continue to bake for 50 minutes to 1 hour and 10 minutes or until pie is golden brown and fully heated through.

Nutrition

Calories: 682kcal | Carbohydrates: 88g | Protein: 9g | Fat: 35g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 331mg | Potassium: 301mg | Fiber: 6g | Sugar: 48g | Vitamin A: 1159IU | Vitamin C: 12mg | Calcium: 151mg | Iron: 2mg

The post Apple Pie Recipe (with a Cheddar Crust) appeared first on Spoon Fork Bacon.

https://www.spoonforkbacon.com/brown-butter-apple-pie-cheddar-crust/

https://www.spoonforkbacon.com/?p=10419

Posted by Jenny Park

https://www.spoonforkbacon.com/budae-jjigae-korean-army-stew/

https://www.spoonforkbacon.com/?p=57265

Budae Jjigae or Korean Army Stew is a delicious stew originally developed out of necessity after the Korean war. It’s a spicy kitchen sink type stew filled with processed meats, noodles, and a variety of other cheap ingredients, resulting in an incredibly flavorful family-style stew.

Budae jjigae is a bittersweet dish for many Koreans (including my relatives), but it also shows the resourcefulness of the people during a time of desperation and famine.

History of Budae Jjigae

Budae Jjigae also known as Korean army stew is a dish that was developed after the Korean war. It was during a time when food was scarce in Korea and people were dealing with famine.

It’s an inexpensive stew made up of American processed meats such as Spam and hot dogs left behind from American solider rations. Since resources were scarce during the time, any cheap ingredient was added into the stew to ultimately create a delicious, rich, flavorful stew that could feed an entire family.

Today you can find this stew served at many Korean restaurants that serve bar type foods like Korean Fried Chicken. It’s also incredibly easy to make at home with hundreds of variations based on personal preferences.

How to Make Budae Jjigae

Ingredients

Process

1. Place all paste ingredients into a small bowl. Whisk together. Set aside. 

2. In a large, shallow pot arrange sausages, spam, tofu, cabbage, rice cakes, and mushrooms.
3. Top with paste mixture.

4. Pour water in pot and bring to a boil. Gently stir to evenly distribute the paste.
5. Once mixture is brought to a boil, add noodles, and continue to cook until everything has cooked through, and noodles are soft.

6. Top stew with American cheese and green onions and boil for another minute. Remove from heat and serve.

Tips and Tricks for Making the BEST Budae Jjigae

• The spicy paste sets the foundation for the overall stew, so you don’t want to skimp on the ingredients. It’s especially important to use gochujang for the authentic (slightly) sweet and spicy umami flavor it provides. (If you’re interested to learn more about gochujang and my preferred brands you can find more information in our Gochujang Noodles recipe post.)
• Keep things cheap and simple, like the dish was originally intended to be. It will truly give you the best flavor and experience!
• Eat it immediately after making it to ensure the noodles and rice cakes don’t bloat and become soggy.

Variations for Korean Army Stew

There are so many versions of Budae Jjigae out there and if you want to mix things up you can add:

• kimchi – which will add an additional spicy, fermented kick to the dish. If I add kimchi, I usually omit the green cabbage.
• Korean dumplings (mandu) – on occasion, when I want to ‘beef’ the dish up even more I add a few frozen mandu to the stew and it really makes a fantastic addition.
• canned baked beans – I’ve never added this into my Korean army stew, but know that it was one of the ingredients added back in the day and could see how the sweet, tangy and creamy flavors and textures would be a good fit!
• (cut up) hot dogs – which are more commonly used than the lil smokies we use in our recipe. Whichever you use, you won’t be disappointed.
• other quick cooking vegetables – I love bulking this stew up even more with simple vegetables – my favorites being julienne carrots and thinly sliced zucchini.

More Delicious Korean Recipes You Will Love

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Budae Jjigae (Korean Army Stew)

A delicious Korean stew originally created post Korean war due to necessity and limited resources, Budae Jjigae is enjoyed today by many as an inexpensive kitchen sink type Korean stew with deep, rich flavors.

Course Breakfast, dinner, lunch

Cuisine korean, Korean-American

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 6

Calories 267kcal

Author Teri & Jenny

Ingredients

sauce paste

• 2 1/2 tablespoons gochujang (Korean hot pepper paste )
• 2 tablespoons water
• 1 1/2 tablespoons gochugaru (Korean hot pepper flakes)
• 2 tablespoons minced garlic
• 1 tablespoon soy sauce
• 1 1/2 teaspoons sugar

stew

• 7 ounces drained firm tofu cut into thin squares
• 6 ounces (1/2 can) Spam cut into thin squares
• 6 mini sausages such as lil smokies
• 1 cup chopped green cabbage
• 1/2 pound tteok (oval shaped rice cakes)
• 5 ounces enoki or snow white mushrooms, trimmed
• 5 cups water
• 1 pack instant ramen noodles (without flavor packet)
• 2 slices American cheese
• 2 green onions thinly sliced on a bias

US Customary – Metric

Instructions

• Place all paste ingredients into a small bowl.
• Whisk together. Set aside. 
• In a large, shallow pot arrange sausages, spam, tofu, cabbage, rice cakes, and mushrooms.
• Top with paste mixture.
• Pour water in pot and bring to a boil. Gently stir to evenly distribute the paste.
• Once mixture is brought to a boil, add noodles, and continue to cook until everything has cooked through, and noodles are soft.
• Top stew with American cheese and green onions and boil for another minute. Remove from heat and serve.

Notes

Tips and Tricks for Success

• The spicy paste sets the foundation for the overall stew, so you don’t want to skimp on the ingredients. It’s especially important to use gochujang for the authentic (slightly) sweet and spicy umami flavor it provides. (If you’re interested to learn more about gochujang and my preferred brands you can find more information in our Gochujang Noodles recipe post.)
• Keep things cheap and simple, like the dish was originally intended to be. It will truly give you the best flavor and experience!
• Eat it immediately after making it to ensure the noodles and rice cakes don’t bloat and become soggy.

Nutrition

Calories: 267kcal | Carbohydrates: 39g | Protein: 14g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 33mg | Sodium: 1159mg | Potassium: 363mg | Fiber: 2g | Sugar: 3g | Vitamin A: 726IU | Vitamin C: 7mg | Calcium: 147mg | Iron: 2mg

The post Budae Jjigae (Korean Army Stew) appeared first on Spoon Fork Bacon.

https://www.spoonforkbacon.com/budae-jjigae-korean-army-stew/

https://www.spoonforkbacon.com/?p=57265