Author: kimcrossin

The Ultimate Chicken Enchilada Skillet
December 3, 2024

The Ultimate Chicken Enchilada Skillet

The Ultimate Chicken Enchilada Skillet This ultimate chicken enchilada skillet is made in one pan and has endless flavor! We sauté red onions, red bell pepper, poblano and jalapeño peppers as well as corn, pinto beans and garlic. I like to use a combination of …

Fall/Winter Feature, Winter
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by kimcrossin
Chicken Cutlets topped with Roasted Peppers and Provolone cheese
November 12, 2024

Chicken Cutlets topped with Roasted Peppers and Provolone cheese

Chicken Cutlets Topped with Roasted Peppers and Provolone cheese This recipe came about when my husband put me on a quest to recreate a dinner that he got at a local Italian restaurant called, Chicken Philly.  This is like Chicken Parm’s brother from another mother …

Fall, Mains, Winter
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by kimcrossin
Healthy Spaghetti Squash Alfredo with Chicken and Broccoli
November 12, 2024

Healthy Spaghetti Squash Alfredo with Chicken and Broccoli

Healthy Spaghetti Squash Alfredo with Chicken and Broccoli

If you’re looking for something healthy, quick, easy and very satisfying I’ve got you covered. This spaghetti squash gets filled with chicken and broccoli and smothered in a creamy cashew Alfredo sauce. Oh also, it’s also made with less than 10 ingredients. The sauce is made with softened cashews, onions, garlic, nutritional yeast and some salt, garlic powder and water. Say what!? You heard me right. It may sound weird but I promise you it is absolutely delicious.  If you’re questionable I urge you to give it a try but you could easily substitute an Alfredo sauce made with milk and parmesan cheese too. On the other hand, if you want to omit the chicken and make this vegan this is a perfect vegan dinner. Just add peas in place of the chicken. 

What You'll Need

  • Spaghetti Squash – 1 medium sized spaghetti squash or frozen works too!
  • Broccoli – 2 medium sized heads of broccoli for about 3 cups of bite sized pieces. You can also use frozen broccoli thawed and drained. 
  • Chicken – I love to use a rotisserie chicken for this because it makes it that much faster!
  • Cashews – You want to use raw cashews that have either been soaked in water overnight or you can gently boil them for 10 minutes. 
  • Onion – 1 medium onion
  • Garlic – 2 large garlic cloves
  • Nutritional Yeast – Nutritional yeast adds a cheesy umami flavor to the Alfredo sauce without adding cheese. It also happens to have a lot of vitamins and minerals as well as all nine essential amino acids making it a complete protein. 
  • Garlic Powder – Because I love garlic powder. It adds more of a roasted garlic flavor vs a sharp garlic flavor. 
  • Fresh Bread Crumbs – I prefer fresh bread crumbs that I make from a few slices of bread that I throw in the blender or food processor. You can substitute store bought bread crumbs or panko if you wish! 

To Make the Cashew Alfredo Sauce

  • Soak or Gently Boil the Cashews
    • Cover the cashews with water and allow to soak overnight at room temperature. 
    • Bring the cashews and water up to a gentle boil and allow to simmer for 10 minutes. 
    • Drain the cashews
  • Sauté the Onions & Garlic
    • In a pan over med-low heat add a little olive oil, the chopped onions and a little salt. Cover and stir occasionally for about 7 minutes. 
    • Add the garlic and sauté 1-2 minutes longer. 
  • Blend
    • In a blender combine the softened cashews, the onions and garlic, nutritional yeast, garlic powder (optional), salt and water. 
    • Blend until smooth.
  • Season to taste!

Make the Spaghetti Squash Chicken & Broccoli (Cashew) Alfredo

  • Preheat the oven to 350°
  • Prepare the Spaghetti Squash 
    • Pierce holes in the spaghetti squash and microwave for 5 minutes.
      • This makes it easier to cut in half.
    • Cut in half length wise.
    • Remove the seeds – use a spoon to scrape the seeds out.
    • Drizzle with olive oil and season with salt and pepper and place cut side down on a baking sheet. 
    • Bake in the oven at 350° for about 30 minutes until easily pierced with a fork. 
    • Pull the strands of the spaghetti squash with a fork
  • Broccoli 
    • Cut the broccoli florets into small bite sized pieces and place in a microwave safe bowl with 2-3 tbsp of water. Cover with plastic wrap and pierce some holes in the top.
    • Microwave for 2 1/2 minutes and let stand for 3 more minutes.  
    • If using Frozen Broccoli – unthaw and drain of any water
  • Chicken 
    • If using Rotisserie Chicken –  cut the breast meat off of the bone and cube into 1 inch pieces. Use any dark meat if you would like as well!
    • My favorite method for easy juicy chicken breast. Learned from Katie Lee Biegel on the Kitchen.
      • Preheat the oven to 300° 
      • Pound the chicken breast a little bit until it’s an even thickness.
      • Sear on both sides for 1-2 minutes.
      • Put a lid on the pan and transfer to preheated oven for 8 minutes. 
      • Take the pan out of the oven and let sit for 8 more minutes with the lid on.
  • Combine & Mix
    • In a large bowl combine the spaghetti Squash, cubed chicken, broccoli and the cashew Alfredo sauce. Fold and mix together to thoroughly coat. 
    • Transfer back into the spaghetti squash boat or into a 9 x 13 casserole dish. 
  • Breadcrumbs
    • Pulse 3 slices of bread in a food processor or blender
    • Drizzle in a tablespoon or so of olive oil and mix together. 
    • Sprinkle the breadcrumbs on top of the spaghetti squash with chicken and broccoli
  • Bake
    • Transfer to the preheated oven and bake for 25 minutes or until the top is browned and it’s bubbling.

Spaghetti Squash Chicken and Broccoli with a Cashew Alfredo Sauce

If you're looking for something healthy, quick, easy and very satisfying I've got you covered. This spaghetti squash gets filled with chicken and broccoli and smothered in a creamy cashew Alfredo sauce.
Print Recipe
Prep Time: 10 minutes
Cook Time: 55 minutes
Course: Dinner
Cuisine: American
Keyword: Alfredo, Baked Chicken Cutlets, Broccoli, Cashew Alfredo, Cashew cheese sauce, Spaghetti Squash
Servings: 4

Ingredients

  • 1 Medium Spaghetti Squash
  • 2 Medium Heads of Broccoli 3 cups bite sized pieces
  • 3 Cups Chicken cut into 1 inch pieces
  • 1 Large Onion chopped
  • 4 Cloves Garlic minced
  • 1 1/2 Cups Raw Cashews soaked overnight or *see notes
  • 1/2 tsp Garlic Powder optional
  • 1 Cup Water Add up to 1/4 cup more water to reach desired consistency
  • 3/4 Cup Fresh Breadcrumbs *see notes
  • 1 Tbsp Olive Oil

Instructions

Bake the Spaghetti Squash

  • Preheat oven to 350°
  • Pierce holes in the spaghetti squash and microwave for 5 minutes. Cut in half length wise. Drizzle with olive oil and season with salt and pepper. Place cut side down on a sheet pan.
  • Bake in the preheated oven for 30 minutes or until easily pierced with a fork.
  • Once cool enough to handle use a fork to pull the strands of spaghetti squash.
  • Preheat the oven to 400°

Make the Cashew Alfredo Sauce

  • Heat a pan over medium-low - medium heat and drizzle in a tablespoon of olive oil. Add the onions and a pinch of salt. Stir occasionally and allow to sweat with the lid on for about 7 minutes. Stir in the garlic and cook 1-2 minutes longer.
  • Combine the cashews, onions and garlic, nutritional yeast, garlic powder if you're using (optional), salt and 1 cup of water. Blend until smooth. Add up to 1/3 cup more water to reach desired viscosity.

Make the Chicken and Broccoli (Cashew) Alfredo

  • Put the broccoli florets into a microwave safe bowl with 2-3 tablespoons of water. Cover with plastic wrap and pierce holes in the top. Microwave for 2 1/2 minutes then let stand for 3 more minutes.
  • In a large bowl combine the spaghetti squash, chicken, broccoli and cashew alfredo sauce. Mix until everything is thoroughly coated in the sauce. Transfer the mixture back to the spaghetti squash boats or into a casserole dish.
  • Mix together the breadcrumbs with about a tablespoon of olive oil and sprinkle on top.
  • Bake in a preheated oven at 400° for about 25-30 minutes until browned on the top and bubbling.

Notes

  • CASHEWS : Soak the cashews overnight at room temperature OR gently simmer the cashews in water for 10 minutes to soften before blending.
  • BREAD CRUMBS: Tear up 3 slices of bread and put in a food processor, blender or magic bullet. Blend until they turn into fine breadcrumbs. You can also use store-bought. 
Tried this recipe?Let us know how it was!
Healthy-ish, Mains
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by kimcrossin
Creamed Spinach
November 12, 2024

Creamed Spinach

Creamed Spinach This creamed spinach is a variation of the creamed spinach my Aunt has kept on her Thanksgiving menu over the years.  Her creamed spinach has always been a fan favorite year after year. It’s indulgent yet you don’t feel too guilty because it …

Appetizer, Christmas, Sides, Spring, Vegetarian
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by kimcrossin
Brown Sugar Spiced Chicken Thighs with Moroccan Carrots & Chickpeas
November 12, 2024

Brown Sugar Spiced Chicken Thighs with Moroccan Carrots & Chickpeas

BROWN SUGAR SPICED CHICKEN THIGHS WITH MOROCCAN CARROTS & CHICKPEAS This meal was inspired from a recipe I tried in a cookbook called good clean food by Lily Kunin. You can find her cookbook linked HERE. It’s a plant based cookbook that is categorized by recipes …

Healthy-ish, Mains, Spring
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by kimcrossin
Chicken Parm Meatballs
November 12, 2024

Chicken Parm Meatballs

Chicken Parm Meatballs

These chicken parm meatballs are perfect for game day or just your average weeknight. Look no further if you need a fun, simple and delicious dinner or appetizer that even your very critical 3 year old will love (speaking from experience).  Ricotta is my secret ingredient that leaves them light, airy and so tender. They’re loaded with garlicky flavor and topped with lots of melty cheese. My favorite way to serve them is with sweet dinner rolls that are coated in a garlic herb butter and toasted in the oven.

Main Ingredients

Ground Chicken – You can use ground chicken or turkey for this recipe.

Ricotta Cheese – Ricotta is creamy, a little fluffy and slightly sweet in flavor. It makes these meatballs light and so tender.

Grated Onion and Garlic – Grating the onion and garlic allows the flavor to really permeate the meatballs. I also love the liquid from grating the onion, don’t leave that behind. 

Marinara Sauce – My favorite marinara sauce to use is ROA’S but use which ever you prefer! 

Mozzarella Cheese – Buy the block and grate it yourself for better flavor and more stretch. Pre grated cheese has a wax coating on it that makes it a little less lux. 

Parmesan Cheese – Parmigiana reggiano, parmesean or even pecorino romano cheese all work for these meatballs. 

To make the chicken meatballs

To the bowl with ground chicken, add the ricotta and parmesan cheese
Add the grated onion, garlic and garlic powder
Add the breadcrumbs and parsley
Last add the egg and mix to combine
  • Preheat the oven to 425°. and arrange the oven rack 6 inches from the broiler.  
  • Prep the ingredients – Grate the cheeses, the onion and garlic and chop the parsley.
  • Combine the ingredients – In a medium bowl mix together the ground chicken with the ricotta, half of the parmesan cheese, onion, garlic, garlic powder, parsley, egg and breadcrumbs. Mix until combined.
  • Form the meatballs – Using a 2 tablespoon cookie scoop, scoop little rounds onto a cookie sheet lined with parchment paper (for easy clean up). You should end up with 19 meatballs. Lightly roll the scooped mix into a ball. 
    • If you don’t have a cookie scoop the meatballs just use a spoon. They should be about 1 1/4 inches in diameter.
  • Brown the meatballs on one side – Heat up an oven safe pan on medium-medium high, drizzle in some olive oil and arrange the meatballs like a bullseye in the pan. Allow them to brown for 4 minutes.
  • Make them Chicken Parm – Turn each meatball over, pour in a jar of marinara and sprinkle with mozzarella and the rest of the parmesan cheese. Pop the pan into the oven for 7 min at 425°
  • Broil – Broil for 3 more minutes until browned and bubbly. 

To make the garlic herb sweet rolls

What you need: 

  • 1 pack of Hawaiian Dinner Rolls or Sweet Dinner Rolls 
  • 1/2 stick of butter, melted 
  • 2 garlic cloves, minced
  • 1 tablespoon parsley, chopped

To make them: 

  • Make a cut down the center – On the top of the buns, slice them down the center 2/3 of the way across. 
  • Make the garlic herb butter – Mix the melted butter, garlic and parsley together in a small bowl.
  • Brush the buns with the butter – Using a pastry brush or a spoon, slather the buns with the garlicky butter. 
  • Place in the oven – along with the meatballs until slightly golden and toasted.

Chicken Parm Meatballs

These chicken parm meatballs are perfect for game day. Look no further if you need a fun, simple and delicious dinner or appetizer.
Print Recipe
Prep Time: 20 minutes
Cook Time: 15 minutes
Course: Appetizer, Dinner, Hand held, Sandwich
Cuisine: American, Italian
Keyword: Appetizer, Chicken, Chicken Parm, Game Day Food, Meatballs
Servings: 0

Equipment

  • Medium mixing bowl
  • Oven safe pan

Ingredients

Chicken Parm Meatballs

  • 1 lb Ground Chicken
  • 1/2 cup Ricotta
  • 2/3 cup Parmesan Cheese grated, divided 1/3 + 1/3
  • 1 Tbsp Onion grated
  • 1 Garlic Clove grated
  • 1/2 tsp Garlic Powder
  • 1/4 cup Bread Crumbs
  • 1 Tbsp Parsley chopped
  • 1 Large Egg lightly beaten
  • 1 cup Mozzarella Cheese grated

Garlic Herb Butter Sweet Dinner Rolls

  • 1 pack Hawaiian Dinner Rolls or sweet dinner rolls
  • 1/2 stick Butter melted
  • 2 Garlic Cloved minced
  • 1 tbsp Parsley chopped

Instructions

Chicken Parm Meatballs

  • Preheat oven to 425 and place the oven rack 6 inches from the broiler
  • Combine ground chicken with ricotta cheese, 1/3 cup of parm cheese, and remaining 6 ingredients. Mix gently until combined. Refrigerate mixture for 30 minutes. 
  • Using a 2 tablespoon cookie scoop, measure out meatballs and roll into balls. 
  • Heat an oven proof pan over medium high. Add 2 Tbsp oil and place meatballs in the pan arranging them in a bullseye. Allow the  meatballs to brown for 4 min. Turn them over. Pour marinara over meatballs and sprinkle with mozzarella and parmigiana cheese. Put pan in oven and cook for 7 min. Turn the broiler on and broil for another 3ish min until browned on the top. 

Garlic Herb Butter Sweet Dinner Rolls

  • On the top of the buns, slice them down the center 2/3 of the way across. 
  • Mix the melted butter, garlic and parsley together in a small bowl.  Using a pastry brush or a spoon, slather the buns with the garlicky butter. 
  • Place in the oven at 425° (along with the meatballs) until slightly golden and toasted.

To Serve

  • Spoon a meatball inside of a toasted garlic herb dinner roll and enjoy!
  • Serve with pasta, spaghetti squash or a larger hoagie roll for more options!
Tried this recipe?Let us know how it was!
Appetizer, Fall, Mains, Winter
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by kimcrossin
One-Pot Sausage and Peppers Orzo
November 12, 2024

One-Pot Sausage and Peppers Orzo

One Pot Sausage and Peppers Orzo This sausage and peppers has a sophisticated spin on it while keeping the comfort level high. For and easy weeknight meal it’s honestly a showstopper.  I love making it in my Staub Braiser and serving it family style.  The …

Fall, Fall/Winter Feature, Mains, Pasta, Spring/Summer Feature, Winter
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by kimcrossin
Crispy Brussel Sprouts with a Maple Vinaigrette, Pomegranates & Pistachios
November 12, 2024

Crispy Brussel Sprouts with a Maple Vinaigrette, Pomegranates & Pistachios

Crispy Brussel Sprouts with a Maple Vinaigrette This roasted Brussels sprouts dish is all about vibrant flavors and textures that elevate any meal. The Brussels sprouts roast to a crispy, golden perfection, while a maple vinaigrette adds a touch of sweetness that balances the natural …

Christmas, Fall, Healthy-ish
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by kimcrossin
Pie Dough
November 11, 2024

Pie Dough

Pie Dough

Ahhh pie dough. It used to be my arch nemesis but now I consistently make tender, flaky pies every single time and I am going to dive into all the details so you can be set up for success. 

What is Pie Dough?

All pie dough is essentially just a combination of flour, fat, and water. Some recipes use only shortening, some use only butter, and others use a mix of both. The pie dough recipe I’ve come to love and use is from Sally’s Baking Addiction. It uses both butter for flavor and shortening to keep it tender and help maintain its structure.

I incorporated a folding technique I learned from pie-making queens Erin McDowell and Erin Clarkson. This technique not only adds extra flakiness but also makes the dough a dream to work with when rolling it out cue sigh of relief. This recipe and technique result in a dough that rolls out as easily as store-bought but tastes 100 times better!

Tips for Success

Use a Kitchen Scale

  • A kitchen scale (linked here) is the only way to make sure you are using the proper ratio of flour:fat.
  • When you scoop flour into a measuring cup the amount can vary and that can throw everything off.
    • If you don’t have a kitchen scale this is how you want to properly measure flour:
      • Fluff the flour that you are going to use.
      • Scoop it into your measuring cup making sure you don’t pack it down
      • Level it off with the back of a butter knife.

Keep Everything Cold

I know you have heard it before and I am here to tell you again.  Keep everything in the fridge or freezer when you aren’t using it or handling it. If there is ever a point when you are handling the dough and it starts to feel warm, just put it in the refrigerator!

  • Different points in the pie dough making process when you want to refrigerate or even freeze the ingredients/dough:
    • After  you measure and cube the butter and shortening.
      • Break up the cubes as you place them in a bowl. Then, place the bowls in the fridge or even freezer while you measure out your flour and prep the ice water.
    • After you make your pie dough, wrap it in plastic wrap refrigerate it for at least 30 min before rolling it out and doing a fold.
      • This helps the gluten to relax and ensures that everything stays cold.
    • After you do your fold you want to refrigerate it again before rolling it out to bake the pie. Refrigerate the dough at least 30 min but preferably overnight. 
      • Again, this helps the gluten to relax and makes sure everything stays cold!
    • After you roll out the bottom crust, place it in the pie dish, cover and refrigerate while you roll out the top dough. 
    • OPTIONAL: After you crimp let it sit in the fridge for 30 minutes, then you can re-crimp to really secure the design. 
    • Before you bake the pie, place the whole pie in the freezer, covered, for about 30 min, as you wait for the oven to heat up.

Less is More

The less we handle the dough when mixing it the better. We have also all heard this one before, however this caused me to have a fear of mixing the dough in general.  I ended up not handling it enough in order for me to thoroughly incorporate the fat and water. Do not be afraid of gluten! Here are some tips for this.

  • Toss the flour with butter and shortening so that all of the pieces are coated in flour.
    • Begin to squish or flatten some of the pieces of butter between your fingers and throw them back into the flour. Keep tossing and flattening.
  • Use your pastry cutter to cut the fat into the flour until there are pea-walnut size pieces.
    • Press down with your pastry cutter and turn. Repeat.
      • When there is a build up on the pastry cutter, scrape it off and gently toss everything with your hands to redistribute the ingredients in the bowl.
      • Continue with the pastry cutter cutting it and scraping it until you see that the flour has mixed with the fat and formed small pea-walnut sized pieces.  
  • Toss with the water. Create a well into the center of the bowl and add a 1/2 cup of cold water.
    • Using your hands toss with the water.
    • Break up the large clumps and redistribute the ingredients in the bowl again.
      • Water hangs out in those clumps so it helps to make sure everything is evenly mixed. 
  • Do not knead it. Dump everything onto your countertop or work surface and bring it together to form a ball. 

Fold the Dough

It sounds counterintuitive because I just told you not to handle the dough too much but trust me do a fold! It is a short version of laminated pie dough which is essentially what they do when making puff pastry. Doing a fold creates layers to make it extra flaky and helps to really distribute the fat which makes the dough nice and malleable. It only takes a little more time but is well worth the effort. Here is how you will do it:

  • Lightly flour your work surface
    • Place the dough down on a lightly floured work surface and lightly dust the top, brushing off any excess flour.
  • Roll out the dough
    • Starting with the rolling pin in the center roll upwards, re-center and roll downwards. Pick up the dough and do a quarter or half turn. Repeat the process.
    • When the dough feels like it is sticking to the work surface add a dusting of flour to that area.
  • Fold the dough like a letter, in thirds.
    • Starting at a short end fold it 2/3rds of the way across. Dust off any excess flour from the bottom.
    • Take the other short end and fold it on top. Again dusting off any excess flour from the bottom. 
    • Fold that letter in half. You just made 6 layers!
      • If you have enough dough, fold it in half and half again, making 9 layers!
      • If you have enough time, you can even place it in the refrigerator for 30 minutes and repeat the folding process for even more layers!
The dough on the left has been folded and is noticeably smoother compared to the dough on the right, which hasn’t been folded. You can already see the benefits of folding the dough, making it easier to roll out!

Tips for ProperHydration

Hydration is a very important part of affecting the outcome of the pie.

Too much water can cause it to become too crisp and have a tough texture.

Too little water will cause a dry dough, make it difficult to roll out and tougher overall.

When in doubt opt for less water, as it is easier to fix. 

  • Start with 1/2 cup of cold water (if making a double pie crust and using this recipe)
    • Toss with the water. Create a well in the center of the bowl with the flour, butter and shortening. Add a 1/2 cup of cold water.
      • Using your fingers, lightly toss everything with the water.
  • Break up the large clumps and redistribute the ingredients in the bowl again.
    • Water hangs out in those clumps so it helps to make sure everything is evenly hydrated. 
  • Inspect the dough. Look to see if there are any areas that look dry or like coarse sand.
    • Usually you’ll find them at the bottom. Add a tablespoon of water at a time to those areas. I usually end up adding one – two extra tablespoons of water. 
  • Take some in between your fingers and pinch it together. When it easily comes together it is ready. 
  • It shouldn’t feel too sticky
    • When you touch your palm to it it should not stick to it. 
  • It shouldn’t be too dry
    • If it is too dry, it won’t come together easily. Some pieces might fall off and it will be very cracked on the surface.

How to fix dough that is too wet

So, you made pie dough and now it feels too sticky…

Add a little extra flour to try to soak up some of that extra moisture. 

  • Dust the surface of the disk of dough with flour.
  • As you are rolling out our dough you can dust with more flour as you go. 

How to fix dough that is too dry

When you are trying to form the dough into a disk or when you are rolling it out and it keeps cracking…

Don’t worry!

Add a sprinkle of water to add a little extra hydration. 

  • Flatten the dough disk to about a 1/2 inch.
  • Sprinkle the dough with water. Wet your hands in cold water and flick your fingers to disperse a small amount of water onto the surface. 
  • Fold the dough onto itself a few times to try to work it into the dough.
    • Try not to knead the dough to overwork it as it will become tough. 
  • If it is too dry as you are rolling it out and keeps cracking sprinkle a few drops of cold water onto the dough as you are doing your folds. 

Pie Dough

This pie dough is my go to for fruit pies, pot pies, homemade toaster strudels and more! It's versatile and always is a show stopper!
Print Recipe
Prep Time: 2 hours 30 minutes
Course: Appetizer, brunch, Dessert, Hand held, Main Course
Cuisine: American, French
Keyword: Butter, Crust, Dough, Flaky, Pie
Servings: 0

Equipment

  • Kitchen Scale
  • Pastry Cutter
  • Large Mixing Bowl
  • Measuring Cups

Ingredients

  • 2 1/2 Cups All Purpose Flour 315g
  • 1 Tsp Salt
  • 6 Tbsp Unsalted Butter (85g) Cubed, Cold
  • 2/3 Cup Vegetable Shortening (130g) Cubed, Cold
  • 1/2 Cup Cold Water 120 ml

Instructions

PIE DOUGH

  • Mix the flour and salt in a large mixing bowl.
  • Add the cold butter and shortening to the flour, and begin to toss the fat with the flour, making sure each piece is coated in flour. As you're tossing the fat into the flour, begin to flatten some of the piece of butter between your index finger and thumb. Continue until everything is coated in flour and broken up.
  • Use a pastry cutter to break up the fat even more. Press the pastry cutter down and turn. Repeat. When there is a build up, clean it off and toss the ingredients together to redistribute everything in the bowl. Continue until you start to see small pea - walnut sized pieces forming.
  • Create a well in the center of the bowl and add in 1/2 cup of cold water. Using your fingers toss the flour and fat mixture with the water. As you notice some larger clumps forming, break them up and keep tossing until it seems like everything is evenly hydrated.
  • Inspect the dough, if you notice some areas that look dry or like coarse sand add 1 tablespoon of cold water at a time.
  • Once the dough will easily come together by pinching it between your fingers, dump it out on a clean work surface. Do not knead. Using both hand bring it together to form it into a ball.
  • Cut it in half then form each half into a disk. Wrap in plastic wrap and place in the refrigerator for 30 minutes.

FOLD THE DOUGH - FOR EXTRA FLAKY PIE DOUGH

  • Prepare your work surface: Place a dough disk on a lightly floured work surface and dust the top with flour.
  • Roll out the dough: Starting with the rolling pin in the center of the dough, roll up. Re-center and then roll down. Pick up the dough and do a quarter turn. If the dough sticks at all, dust lightly with flour. Continue until it forms a long oval/rectangle with two short sides and two longer sides.
  • Fold the dough: Starting at a short end fold it 2/3rds of the way across. Dust off any excess flour. Take the other short end and fold it on top. Again, dust off any excess. Fold that letter in half. You just made 6 layers!
  • Re-wrap in plastic wrap and place in the fridge for 30 minutes or preferable over night. If you are making a pie, tuck the edges under themselves to form a disk. This will help it to roll into a circle.
  • Repeat with the other dough disk.

MAKE THE PIE

  • Prepare your work surface to roll out the dough. Place the dough disk on a lightly floured work surface and dust the top with flour.
  • Roll out the dough until it is 1/4 inch thick using the instructions listed above. Transfer it to a pie dish and coax it into the pan. Cover with plastic wrap and refrigerate while you roll out the top crust.
  • Roll out the top crust and repeat the instructions above.
  • Put the room temperature filling into the pie dish and place the top crust over it. Crimp the edges, cover with plastic wrap and refrigerate for 30 minutes.
  • Optional: Re-crimp the crust to secure the design.

BAKE THE PIE

  • Pre-Heat the oven to 425°
  • Freeze the whole pie for 30 minutes while you wait for the oven to heat up.
  • Bake for 30 min at 425°, lower the temperature to 375° and bake for an additional 30 min. If the crust is begins to brown too much during the baking process cover the crust loosely with tin foil.  
Tried this recipe?Let us know how it was!
How To
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by kimcrossin
Cardamom Apple Pie
November 11, 2024

Cardamom Apple Pie

Cardamom Apple Pie This apple pie recipe comes from Erin McDowell who is the pie QUEEN. You can find the original recipe here.  The filling is incredible because you draw out the natural juices and create the most luscious caramelly sauce surrounding them. No more …

Dessert, Fall
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by kimcrossin