Salted Caramel Apple Pie Slab Recipe with Perfectly Rustic Pie Crust

So, the other day I got a call from my newly married, precious, daughter and her hubby. They wondered if we might join them for an outing to one of our local apple farms. Just happened I had a Groupon waiting to be used for U-pick apples, that paired with two kiddos dying for an excuse to close the books and hit the road for a little fieldtrip made for a no-excuse-in-the-world-can-stop-us-from-going attitude. 

After a spot of lunch in the Cafe we put our soles to the gravel road leading out to the orchard. It was a beautiful walk that spurred a lot of conversation. AND with Nate I do mean, A LOT! The boy has much to say and ask, okay? 

Plucking the PERFECT apples off the trees was so much fun.

So, what do you do with deliciously fresh picked apples, or any apples for that matter? Bake them into something divine of course!

So, Apple Slab Pie it is. 

A few weeks ago I posted a recipe for my Mother-in-laws WORLDS BEST Pie Crust Recipe in my Grandma's Apple Dumpling Recipe. It makes a mean pie crust, I mean MEAN like flakiest pie crust I have probably ever inhaled. So very, very tasty. However, I knew for a Pie Slab I would need a less delicate crust that could allow for a bit more handling without breaking down.

In my searches for the best pie crust over the years, I have seen a few recipes that included egg and vinegar. So, I decided to try out the Pioneer Woman's Perfect Pie Crust. Only, I knew for my slab creation I would need to make a slight alteration... BUTTER. Yes, butter. These ALL shortening crusts just leave me longing for that deep, rich golden butter flavor that can't be matched with imitation flavoring. I also was looking to increase the density of the dough that would give me a rich, rustic crust. 

Perfectly Rustic Pie Crust

• 1 cup Crisco (butter flavored vegetable Shortening)
• .5 cup Butter
• 3 cups All-purpose Floure
• 1 teaspoon salt
• 1 whole Egg
• 5 Tablespoons Cold Water
• 1 Tablespoon White Vinegar

SIFT flour and salt into a large bowl.  With a pastry cutter, gradually work the Crisco & butter into the flour for about 3 or 4 minutes until it resembles a coarse meal. In a small bowl, beat an egg with a fork and then pour it into the flour/shortening mixture. Sprinkle in 5 tablespoons of ice-cold water & 1 tablespoon of white vinegar mixed together. Use a fork to gently work small areas of the dough together until it can form a ball. Don't work it too much, or dough will become tough.

Roll out your dough sandwiched between waxed paper that is slightly floured (the wax paper reduces the need for so much flour and leaves you with a more tender crust) sprinkle flour on top and bottom of dough to prevent sticking.

Roll out 2 pieces of dough to a little larger shape than the dish you will be using to bake your slab. Make the dough as think or thin as you prefer. I really like a thick crust - so I typically have my dough at 1/8-1/4" thick.

{If you want to freeze this dough for future use - just make disc shapes with dough, bag and freeze.}

Pie Filling

You can fill your pie slab with just about anything. On this one I used my typical apple pie / dumpling filling recipe.{Which I just make up by eye} I peeled, cored and sliced 4 apples, Added 1 cup of sugar, a couple teaspoons of cinnamon, and .25 cups of flour for thickening. Then drizzled with my homemade Salted Caramel Sauce over the top of the apples once they were layered over the bottom slab of dough that I had placed on the stoneware pan I was using. 

Once you have the bottom dough in place on your baking dish, have it topped with your filling (with at least an inch in from the edges of the dough) - and layered your top crust on, it is time to tuck, roll and press your dough edges around the perimeter of your slab. Now, hear me on this - it isn't supposed to be pretty. What makes this so delightfully appealing to the eyes and tastebuds is the rustic-ness of it; hearty, crusty yet flaky. This is the kind of dessert you can just dig right into and devour. Not to be confused with those intricately designed desserts that are delicate and must be oh-so, politely eaten.  Nope - devour this people. This is good grub - grab n' go. 

Toss it in the oven at 375 degrees for about 30-45 minutes - until golden. I put a cookie sheet down on the rack below - in case any drippings escaped. 

-Simply Sublime

Grandma's Old Fashioned Apple Dumpling Recipe: Seriously BEST Fall Dessert Ever

Okay, I know I have said BEST EVER, on a few of my recipes. This, however, should be labeled under my BEST EVER, all-time FAVORITE, can't pass through fall without making it, family roots, recipe. 

I simply cannot remember a single fall season of my life that didn't contain a batch of apple dumplings. If it wasn't my Grandma whipping some out, it would be my Aunt, or my Mom. Our family doesn't have a lot of recipes that have lasted through the generations, as we are a creative cooking family that enjoys trying the new. These dumplings have yet to be knocked out of our #1 dessert placement. Nothing can beat 'em, I tell ya!

So this recipe is not super precise one (outside of DO NOT DEVIATE from granny Smith). Depending on how juicy the apples are, how tart the apples are, will depend upon the quantity of sugar and spices. It's all to the taste...which isn't a bad thing...it leads to lots of tasting along the way of preparation. If you like thick crust, thin crust...it's up to you. BIG dumplings, small dumplings... up to you. Nutmeg...no nutmeg...again, up to you! :) 

Now, for a note on the pie crust used in this recipe. I have recently converted from the traditional, classic: Betty Crocker Recipe Crust,  to a new flakier, more flavorful, version. Let me give you a little morsel of insight here - there is an ingredient that makes me cringe a little BUT I guarantee you, it is worth the try.  I am absolutely NOT a fan of Crisco. Pretty much, like really, dislike it. Add any kind of artificial flavoring to it...like butter - UGH - no way. BUT hear me out... {GULP}... listen closely and quickly... this is the ONLY place I believe you will EVER hear me say it. Butter Flavor Crisco simply makes the BEST Pie Crust. A specialty pie maker shared her secret recipe and you guys are getting it here. I am pretty sure you will end up thanking me! 

Our family finds great joy gathering around the kitchen making the apple dumplings. Okay, to be honest, we enjoy eating them MUCH MORE! We have so many dumpling-filled memories swirling through our minds. Call us the Apple Dumpling Gang. 

I hope you enjoy our family recipe as much as we do. 

Grandma's Apple Dumplings: 

Best EVER (and I mean it)

Ingredients

• recipe Granny Smith Apples
• 2 Cups Sugar
• 2-3 teaspoons Cinnamon
• Dash Nutmeg (optional)
• 3Cups + 1/4 Cup Flour
• 2-2/3 Cup Lard
• 2/3 Cup Ice Water
• 1/4 Cup Butter
• Wax Paper

Cooking Directions
Preheat Oven to 375 degrees
Dumpling Filling:

1. Peel, core & chop apples. Place chopped apples in a large bowl - add sugar & cinnamon (to your taste),(nutmeg if desired) add 1/4 C. flour to the apples mixture to thicken. When well mixed, set Aside.

Pie Crust: (you can use store bought - or your own version, if you must. BUT this recipe is the BOMB.COM...FLAKIEST Pie Crust EVER)

1. Sift Flour and salt into a large bowl, add lard Using pastry cutter, combine flour and Crisco until pea-sized or smaller. Add water by sprinkling a little at a time into one area and gently mixing with fork - work about a 2-3" area at a time until all of the flour is moistened and can be formed into 4 balls of dough.
2. Dampen your working service lightly and place a sheet of wax paper down (this will be your rolling mat) the slight moisture suctions the wax paper to the counter) dust wax paper with flour and place on dough ball on it - sprinkle dough with flour, flatten down slightly and place another sheet of wax paper over top. Roll from the center out until the dough is 1/8-1/4" thick. Cut it into quarters (4 pieces) Scoop about 2/3 C. apple mixture into the center of each piece of pie crust (do one at a time) and wrap dough around, crimping and pressing dough firmly to seal at base. place sealed side down in a pie dish. Repeat until all pie crust has been filled.
3. You should have 2 pie pans with 8 dumplings in each.
4. Now, dab butter on the top of each dumpling. sprinkle with cinnamon and sugar, if you would like. Now, here is the trick. Yo won't want to miss this step - this sets these dumplings into the top category. Take the apple/cinnamon juice left in the bottom of the bowl and pour over the dumplings in the two pans. Now, if the left over juice filled the pan half way up with liquid you are good to go... if not half way up the side of the pan... then add water to cover bottom half of the dumplings. Then VOILA....they are ready to go in the oven on the middle racks.
5. Bake for approx 35-45 minutes. Until golden brown and filling is nice and gooey, and added water has become a gooey, cinnamony, delight!

-Simply Sublime

Best Ever Cookie Bar Recipe: Chocolate Peanut Butter Cup S'more Bars

These are possibly the BEST Cookie Bars I have ever whipped out for my clan. I had to quickly plate some for a Mom's group I am in - and let me tell you there was some serious whining from my peeps. Usually they are pretty great about sharing but these delicious cookies had them smacking their lips and licking their fingers.

My friends in the Mom's group were raving and wanting the recipe. So, as great as this recipe would be for Back-to-School Treats, or School Lunches - it is just a much a treat for the Husbands and the Baker.

I hope you enjoy!

Chocolate Peanut Butter Cup S'more Bars Recipe - what could possibly be better? YUM!

-Simply Sublime

Lilikoi Bar Dessert Recipe: the sweet & tart taste of Hawaii

This is possibly my very most favorite dessert recipe EVER! The sweet citrus tartness of the Lilikoi paired with a hint of lemon and the perfect shortbread crust. So delicious! It is indeed like having a bite of Hawaii at home. In order to get fresh lilikoi you will either need to grow your own or... order them online.

This recipe is a combination of two different recipes - but the main part was followed from the recipe listed over at  Little Ferraro Kitchen.

Ingredients

Crust
• 1/2 lb butter, room temperature
• 1/2 c sugar
• 2 c flour, sifted (don't skip this)
• 1/8 tsp kosher salt
Filling
• 6 large eggs, at room temperature
• 2 c sugar
• 1 c fresh lilikoi juice (about 10-12 lilikoi)
• 1 cup flour
• 1 lemon, juice and zest
Glaze
• 1/4 c water
• 1/2 c granulated sugar
• 1/4 c fresh lilikoi fruit juice  or use the Maguary Passion Fruit Concentrate
• Juice of 1/4 lemon

Instructions

1. First, make the lilikoi juice. Cut each fruit in half and scoop out the pulp and seeds..
2.  Preheat the oven to 350 degrees F. 
3. For the crust, cream the butter and sugar in mixer untily light with paddle attachment
4. Combine the flour and salt and sift into the mixer on low, add to the butter mixture until just mixed.
5. Form dough into ball with well floured hands. Flatten the dough and press it into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides.
6. Chill in refrigerator for 30 minutes (or speed it up in the freezer for 15 minutes).
7. For the filling, Whisk together the eggs, sugar, lilikoi juice (I like to keep the seeds in it), lemon zest, lemon juice, and flour.
8. Pour over the crust and bake for 30-35 minutes, until the filling is set. Let cool.
9. For the Lilikoi Glaze, boil water and sugar in a saucepan over medium heat for 5 minutes.
10. Add passion fruit and lemon juice and boil for a further 3 minutes. It will boil rapidly and looks like it expanded.
11. Remove from heat and allow to cool. It will turn into a thick and sugary passion fruit syrup.
12. Allow to cool and drizzle over lilikoi bars
13. Time to gobble them up!

-Simply Sublime

Paleo-ish Gluten Free Outdoor Firepit Snacks: S'mores Healthy Style

There is nothing that says summer as much as a good ole' campfire. Our family LOVES sitting down and chatting round the snapping, crackling fire with the warm glow lighting up our faces. There is something primitively rugged and romantic about it at the same time.

The family favorite of this time together for our kiddos is probably the roasting of marshmallows and the gobbling of the s'mores. In the last couple years with our family trying to eat a more healthy, paleo, gluten free diet I decided to try to make up some healthier fire roasting & gobbling ingredients. 

After some searching on the web-o-sphere, I found the two following recipes. I tried 'em out and they were delish. My kiddos didn't even question them. 

Paleo Graham Crackers

{Source: Thepaleomom.com}

Paleo Homemade Marshmallow Recipe: GAPS, GF

{Source: UrbanPoser via Mommypotomus}

With this recipe the marshmallows are very moist. I would suggest letting them dry out for a couple days prior to roasting. They got a little drippy on our sticks - but they were DELICIOUS!!!

Totally worth trying. As for the chocolate - we just went with good old Hershey's. So, no we weren't completely paleo - but I think the options were WAY better. Somethings just aren't worth changing...and some are. Let me know if you have a great chocolate alternative.

-Simply Sublime

Yema Balls : a Filipino Treat Recipe for Kids

These are so yummy. I ran across them a few months ago over on Acupcakeortwo.com. They looked delish, simple and kid friendly for fixing 'em up. 

Since today was our Christmas baking day we decided to add a lil' Filipino flair for our taste buds to eventually devour. Little did we know that our Filipino boy would love them so much they would be half gobbled down by the end of the day.  

I love encouraging Nate to become more familiar with the culture of his homeland- and this was such an easy way for him to feel he himself had mastered a Filipino dish. So easy and so very yummy! 

Yema Balls

Ingredients:

1 can sweetened condensed milk

4 egg yolks

1 tablespoon of butter

1/2 cup of white sugar

 Mini cupcake liners

Instructions:

1. In a saucepan on medium heat, melt butter. Add condensed milk and stir until combined.

2. Add egg yolks and continue stirring, being careful to avoiding burning. 

3. Keep stirring constantly until the yema is thick.

4. Take this off the heat and let this cool.

5. Once the mixture is cooled shape into balls and roll in sugar.

5. Serve the yema balls in mini cupcake liners. 

-Simply Sublime

Paleo Recipe Must Try's : Black Doughnuts, Raw Cheesecake, Morning Cakes, Cauliflower Fritters

AS I have been meandering some around pinterest some delightful dishes have been appearing. This put me on a quest of my own. I was on the hunt for unique, colorful and satisfying paleo dishes. Savory or sweet it did not matter. So,  I decided to post some  of the B E A U T I F U L and delicious paleo recipes I found  in this post.

I plan on trying them the scrumptious morsels within the next month, so I will let you know how tasty they really are.  I think you will quickly see why I picked this to try first.

In the Raw: Meyers Lemon & Vanilla Bean Cheesecake

{source: Roost}

Black Garlic Chocolate Doughnuts

{Source: GROKGRUB} 

Chicken Curry Tacos with Purple Slaw

{source: The Paleo Prize}

Double Coconut Muffins

{source: smitten kitchen}

Cauliflower Feta Fritters w/ Pomegranate

{Source: smitten kitchen}

Roasted Fennel & Orange Morning Cakes

(contains yogurt)

{Source: Roost}

If you have an equally appealing Paleo Recipe you think is a MUST try - please do share! 

-Simply Sublime