Classic Apple Pie
When leaves begin to change colour in the fall, it's a reminder that freshly picked apples are in abundance. Serve a slice of this classic treat topped with a scoop of vanilla ice cream.
When leaves begin to change colour in the fall, it's a reminder that freshly picked apples are in abundance. Serve a slice of this classic treat topped with a scoop of vanilla ice cream.
Team this tart with a frisee salad to complete the meal. Baking an unfilled pastry shell (blind baking) ensures a crisp bottom to the tart.
These rustic individual pies can be made with a choice of berries, depending on what is available. Use the ripest local produce you can find for the best results. Cornmeal gives the crust its crispness, which is best the same day it's cooked.
This elegant quiche-like tart is great served with a green salad for brunch or a light dinner. A flaky cornmeal pastry enhances the sweet corn filling.
Savour this show-stopping dessert featured in the "Sensational Cranberries!" collection of recipes in the October 2006 issue of Canadian Living magazine.
This French adaptation of a Russian classic features and easy-to-handle cream cheese pastry.
I’m dreaming of a White Christmas...and this delectable glitzy cake will do the trick, even if it doesn’t snow on the 25th.
On Thanksgiving weekend The Village at Blue Mountain, Ont., fills with the fragrance of freshly baked apple pies. For this Quintessential Apple Pie Contest, bakers from this apple-growing region that rings Georgian Bay carry their pies – double crust, single crust, lattice top, streusel and more – to the judging tables. Baking enthusiast Brenda Hall of Collingwood, Ont., took first prize with this pie, which she called “Grandma Thompson's,” a classic double-crust pie that's not too sweet but full and juicy with freshly harvested local McIntosh apples. For a fall pie, re-roll the pastry scraps and cut out maple leaves to arrange over the top crust.
