Press the seam to seal the packet, then refrigerate uncovered. Repeat once more until you reach the top of the strip. Layer a few more apple slices just above the seam, then fold the dough over those slices, creating a roll. Use your bench scraper to help you fold the bottom 4 inches of dough up over the apples. Lay four apple slices on the pastry about 4 inches from the bottom of the first strip. You're basically making a jelly roll, only with apples as the filling. Cut the dough from top to bottom into four strips, each about 4 inches wide. On a floured surface, roll out into a rectangle about 16 inches wide, 12 inches long, and 1/8 inch thick (if the dough becomes soft or sticky at any point during this process, put it in the freezer for 10 minutes). Remove the first disk of dough from the refrigerator. Preheat the oven to 400 degrees F and set a rack to the middle position. Stir well, then let sit at room temperature until the dough is chilled. Meanwhile, in a medium bowl, combine apple slices, sugar, lemon juice and zest, and cinnamon. Wrap in plastic wrap and refrigerate for at least 30 minutes.
Gather the dough into a ball, then divide in half and press each piece into a disk. Turn the dough out onto a lightly floured surface and knead just until smooth-three times should do it. If needed, add more ice water, one tablespoon at a time. Sprinkle 1/4 cup ice water on top and stir with a fork until the dough just begins to come together. Stop when the mixture looks like wet sand with some pea-sized bits of butter remaining (try to work quickly so the butter doesn't melt). Sprinkle the butter cubes on top and use your fingers to work them in by rubbing your thumb against your fingertips, smearing the butter as you do. Let cool on a rack for 30 minutes, then cut into bars and transfer to a serving platter.First, make the crust: In a medium bowl, whisk together the flour, salt, and sugar until well combined. Spread batter into the prepared pan and bake until golden brown and lightly firm to the touch, 40 to 50 minutes (or about 60 minutes if using an 8-by-8-inch pan). Add flour mixture and stir until combined, another 30 seconds. Add walnuts and apples and stir by hand until evenly combined. In the bowl of a standing mixer at high speed or using a hand-held mixer, beat together the butter, sugar, and egg until pale, about 2 minutes. In a medium bowl, whisk together flour, cinnamon, baking powder, salt, and baking soda. Generously butter an 11-by-7-inch, 8-by-11-inch or 8-by-8-inch baking pan. Preheat oven to 350 degrees and set a rack in the center position.
#Amy traverso pork pie full#
If you use that size pan, too, just be aware that you may have to bake the brownies longer for about 55 to 60 minutes.Īs it bakes, the house will fill with the aromas of apples and spice - so appropriate for the holidays.Īs you crunch down into the crackly top and hit the tender cake-like center full of apples, you can take salvation in knowing these brownies are a little more virtuous than most.Ĩ tablespoons (1 stick) butter, melted and cooled, plus more for greasing the panĢ large firm-sweet apples (about 1 pound total), peeled, cored and cut into 1/2-inch cubes (2 3/4 cups) Having neither of those pans, I used an 8-by-8-inch one instead. In the Martha Stewart Living reprinting of the recipe, it calls for an 8-by-11-inch pan. In the cookbook, the recipe calls for an 11-by-7-inch pan. They’re available now as long as supplies last at Safeway stores for about $1.99 a pound. They have a nicely balanced taste - not too tart, not too sweet - plus a lovely floral quality. They are super crisp and practically squirt juice when you bite into them.
They are red apples, originally from Switzerland that are now grown in Washington. The book, of which I received a review copy, includes 100 recipes for all things apple, plus an insightful guide to different apple varieties.įor this recipe, I used Junami apples that I received as samples. Norton & Co.) by Amy Traverso, senior food and home editor of Yankee magazine. “Apple Brownies” is a simple, one-pan recipe from “The Apple Lover’s Cookbook” (W.W. So much so, that just like brownies, you will be grabbing for the corner pieces first just to get as much of the sugary, crisp edges as you can. Plus, just like the best brownies, these bake up with an irresistible crackly texture on top. OK, technically, “Apple Brownies” are not brownies at all.įor one thing, there’s no chocolate in them.īut there are plenty of apples in a tender crumb that is suffused with cinnamon.
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