Hearties rejoice! When Calls the Heart is back with all new episodes, new storylines, new characters and your favorites! In anticipation of its return, we assembled a list of mouth watering recipes we think you will enjoy making, while settling in with the residents of Hope Valley. Watch all-new episodes of When Calls the Heart, Sundays at 9/8c.
- ¼ Cup table salt for brining
- 3 pounds bone-in chicken pieces (split breasts cut in half crosswise, drumsticks, and/or thighs), trimmed
- 1½ cups Wondra flour
- 1½ cups cornstarch
- 1 tablespoon pepper
- 2 teaspoons white pepper
- 1½ teaspoons baking powder
- 1 teaspoon dried thyme
- 1 teaspoon dried sage leaves
- 1 teaspoon garlic powder
- 1 teaspoon table salt
- ¼ teaspoon cayenne pepper
- 3 quarts peanut or vegetable oil
- Dissolve ¼ cup salt in 1 quart cold water in large container. Submerge chicken in brine, cover, and refrigerate for 1 hour.
- Whisk flour and cornstarch together in large bowl. Transfer 1 cup flour mixture to shallow dish; set aside. Whisk pepper, white pepper, baking powder, thyme, sage, garlic powder, salt, and cayenne into remaining flour mixture. Add ¼ cup water to seasoned flour mixture. Rub flour and water together with your fingers until water is evenly incorporated and mixture contains craggy bits of dough. Pour 2 cups cold water into medium bowl.
- Set wire rack in rimmed baking sheet. Working with 2 pieces of chicken at a time, remove chicken from brine and dip in unseasoned flour mixture, pressing to adhere; dunk quickly in water, letting excess drip off; and dredge in seasoned flour mixture, pressing to adhere. Place chicken on prepared wire rack and refrigerate for at least 30 minutes or up to 2 hours.
- Add oil to large dutch oven until it measures about 2 inches deep and heat over medium-high heat to 350 degrees. Fry half of chicken until slightly golden and just beginning to crisp, 5 to 7 minutes. Adjust burner, if necessary, to maintain oil temperature between 300 and 325 degrees. (chicken will not be cooked through at this point.) Return par-cooked chicken to wire rack. Return oil to 350 degrees and repeat with remaining raw chicken. Let each batch of chicken rest for 5 to 7 minutes.
- Return oil to 350 degrees. Return first batch of chicken to oil and fry until breasts register 160 degrees and thighs/drumsticks register 175 degrees, 5 to 7 minutes. Adjust burner, if necessary, to maintain oil temperature between 300 and 325 degrees. Transfer chicken to clean wire rack. Return oil to 350 degrees and repeat with remaining chicken. Let chicken cool to room temperature, transfer to paper towel–lined plate, and refrigerate uncovered until ready to eat, up to 24 hours in advance. Serve cold or let chicken come to room temperature.
- 2 1/2 cups of all-purpose flour
- 4 teaspoons of baking powder
- 4 teaspoons of sugar
- 1 teaspoon of salt
- 2 cups of buttermilk
- One stick of butter
- 1 cup of sharp cheddar with a little extra to sprinkle on top
- Sour cream
- Mix flour, baking powder, sugar, salt, buttermilk, cheese. Mix well.
- In an 8 inch or 9-inch baking pan, melt one stick of butter. Place all of the dough in the center and begin to spread it out until it’s an even layer.
- Take a knife and pre-slice nine pieces of the dough. You’re basically creating perforated squares. Sprinkle with extra cheese if desired. Once it’s done baking, it’s going to be super easy to cut and divide into serving portions.
- Bake at 450 degrees for 25 mins
- For loaded biscuits: add chives, bacon, and a drop of sour cream added on top
- 1 (3-rib) standing rib roast of beef (6 to 8 lb)
- 1 tbs olive oil
- 1 1/2 cups beef stock
- 2 sprigs fresh thyme
Whipped Horseradish Cream
- 3/4 cup heavy cream
- 1/4 cup finely grated peeled fresh horseradish
- 2 tablespoons coarse-grain mustard
Crisp and Custardy Popovers
- 1 1/2 tbs unsalted butter, softened
- 1 1/2 cups whole milk, room temperature
- 4 large eggs, room temperature
- 1 2/3 cups unbleached all-purpose flour, sifted
- 1 1/4 tsp kosher salt
- 1 1/2 tbs unsalted butter, melted
Make-ahead: The beef can be slow-cooked to 120°F and held in a warm place for up to 1 hour before searing in a hot oven.
- Preheat oven to 225°F. Place beef on rack in roasting pan. Coat beef with oil and season generously with salt and pepper.
- Roast beef until instant-read thermometer inserted into center of meat (do not touch bone) registers 120°f for rare doneness, 3 to 3 1/2 hours, depending on size of roast. Set beef aside on plate and pour off accumulated fat in pan. Reserve fat and use for Yorkshire puddings or discard.
- Increase oven temperature to 450°f. Return beef to pan and place in oven. Roast 10 minutes, or until deeply browned. Transfer beef to carving board to rest 15 minutes before carving and serving.
- Meanwhile, in small saucepan, bring beef stock and thyme to boil. Add hot stock to hot roasting pan and, using wooden spatula, scrape up browned bits on bottom of pan. Strain into serving bowl and season beef jus with salt and pepper.
- Meanwhile, to prepare whipped horseradish cream: In a medium bowl, whisk the cream until thick but not stiff. Fold the horseradish and mustard into the cream. Season to taste with salt and pepper.
- To serve: Cut the beef into slices and transfer to plates. Spoon some of the warm jus over the beef and serve the horseradish sauce alongside.
Crisp and Custardy Popovers
Make-ahead: these must be eaten hot from the oven.
- Position rack in center of oven, allowing enough room above rack for popovers to rise, and preheat oven to 425°F. Brush softened butter thickly over 6 cups of popover pan or 12 cups of muffin pan and preheat pan in oven for 3 minutes, or until very hot.
- Meanwhile, in blender, blend milk, eggs, flour, salt, and melted butter to form smooth thin batter.
- Divide batter among cups of hot pan and immediately return to oven. Bake 35 minutes, or until popovers are puffed and deep golden brown. Serve immediately.
TIP: Don’t forget the crunchy roasted potatoes. A classic accompaniment to prime rib.
- 2 ½ lbs pork shoulder (cut into 1-inch cubes)
- 1 white onion (thinly sliced)
- 3 cloves garlic (minced)
- 2 large carrots (diced)
- 2 sticks celery (diced)
- 1 x 12oz can chopped tomatoes
- 1 tablespoon tomato paste
- ½ cup hard cider (optional – if you don’t use it, increase the stock amount accordingly)
- 1 ½ cups beef stock
- 1 teaspoon Worcestershire sauce
- 1 tablespoon dried oregano
- ¼ cup Italian parsley (chopped)
- Olive oil for sautéing
- Kosher salt
- Ground black pepper
- 2 cups ap flour
- 1 stick unsalted butter (cold & cubed)
- ½ stick unsalted butter (melted for glaze)
- 1 teaspoon baking powder
- 1 cup grated cheese (I used cheddar)
- 1 teaspoon rosemary (finely chopped)
- 1 teaspoon sage (finely chopped)
- 1 teaspoon Italian parsley (finely chopped)
- 1 teaspoon thyme (finely chopped)
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- Add two tablespoons olive oil to a large oven proof baking dish (I used a cast iron skillet) and bring to a medium heat.
- Sear off the cubed pork shoulder until each side has a even brown color.
- Remove the pork and keep to one side
- Add two more tablespoons of oil to the pan and bring to a medium heat.
- Add the onions.
- Season with salt and pepper and cook gently until the onions are soft and golden.
- Add the garlic and cook gently for two minutes
- Add the carrots and celery and sauté two to three minutes.
- Add the tomato paste and combine
- Cook for two minutes.
- Add the oregano and combine.
- Add the chopped tomatoes and cook for two minutes.
- Add the pork cubes.
- Add the cider, the beef stock and the Worcestershire sauce.
- Combine well and place a lid on the pot.
- Simmer on a low heat for sixty minutes.
- Remove the lid and simmer for another thirty minutes.
- By this time, the pork cubes should be tender and the sauce should have reduced by half. If you want a thicker stew, you can mix a little cornstarch and water and whisk in to thicken the sauce more.
- Check for seasoning and add more salt and/or pepper to taste
- Add the chopped parsley.
- While the stew is simmering after the lid has been removed you can make the dumplings.
- Place the flour in a mixing bowl.
- Add in the salt, pepper, baking powder and chopped herbs.
- Combine well.
- Add in the grated cheese and combine well.
- Add in the cold cubed butter.
- With your hands, rub the flour mixture and butter together until the end result resembles breadcrumbs.
- Slowly add the water, a bit at a time, and combine until the mixture is a very sticky dough.
- Using a spoon, place drops of dough a little bigger than a golf ball around the top of the pan of stew.
- Pre-heat an oven to 350of
- Cook the dumplings for around 20 minutes.
- At the 10 minutes stage, brush the dumplings with the melted butter and sprinkle with a little salt.
- Top with more chopped parsley before serving.
- Serve with mashed potatoes, crunchy bread or plain steamed rice.
- 2 tablespoons extra-virgin olive oil
- ½ pound boneless, skinless chicken thighs, cut into 1-inch pieces
- Celtic sea salt
- Freshly ground black pepper
- ½ yellow onion, diced
- 1 stalk celery, diced
- 1 small carrot, diced
- 2 cloves garlic, minced
- 2 teaspoons fresh thyme
- 4 cups chicken stock
- 2 tablespoons chopped fresh parsley
- ⅓ cup heavy cream
- 1 cup shredded low-moisture whole-milk mozzarella cheese
- 2 tablespoons full-fat cream cheese
- ¾ cup almond flour
- ½ teaspoon baking powder
- Celtic sea salt
- Freshly ground black pepper
- 1 large egg, beaten
- Make the chicken soup: in a large pot or dutch oven, heat the olive oil over high heat until shimmering. Season the chicken with salt and pepper, add to the pot, and cook until golden brown on all sides and almost cooked through, about 8 minutes total. Remove the chicken to a plate.
- Add the onion, celery, and carrot to the pot and cook until tender, about 5 minutes. Add the garlic during the last minute of cooking. Add the thyme and season with salt and pepper. Return the chicken to the pot, then add the chicken stock, bring to a boil, and reduce to a simmer. Cook for 25 minutes to meld the flavors and season again with salt and pepper to taste. Stir in the parsley and cream and reduce the heat to the lowest simmer setting.
- Meanwhile, make the dumplings: place the mozzarella and cream cheese in a microwave-safe bowl. Microwave at 30-second intervals, stirring after each, until melted and smooth. Add the almond flour and baking powder and season with salt and pepper. Once cooled slightly, add the beaten egg and stir until a dough forms. Remove the dough to a piece of parchment paper and roll into 12 small balls.
- Drop the dumplings into the simmering soup and cook until lightly puffed, 30 seconds to 1 minute. Do not simmer on a high setting or for too long or the dumplings will fall apart.
- 2 teaspoons olive oil
- 1/2 medium yellow onion, diced (about 1 cup)
- 1 teaspoon dried oregano
- 1/4 teaspoon kosher salt + more to taste
- 1/8 teaspoon freshly ground black pepper + more to taste
- 3 medium cloves garlic, peeled and minced
- 2 teaspoons ground cumin
- 2 cups low-sodium vegetable broth*
- 1 (15-ounce) can cannellini beans, rinsed
- 1 (15-ounce) can navy beans, rinsed
- 1 (15-ounce) can chickpeas, rinsed
- 1 (4-ounce) can diced green chiles
- 1/4 teaspoon ground cloves
- 1/8-1/4 teaspoon ground (cayenne) red pepper (use less for less heat)
- Juice of 1 medium lime
Topping Ideas (Optional)
- Fresh cilantro
- Lime wedges to squeeze over the top
- Sliced scallions
- Diced onions
- Grated cheese (if not vegan)
- Diced avocado
- Sour cream (organic) or cashew sour cream
- A dash or two of green tabasco
- Set a medium-to-large pot over low heat. Add the olive oil, onion, oregano, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Cook the onion, stirring occasionally, until soft and translucent, about 8 minutes.
- Add the garlic and cumin. Cook, stirring frequently, for another minute.
- Add the broth, beans, chiles, cloves, and cayenne. Stir to combine. Increase heat to medium-high and bring to a boil. Reduce to a simmer and cook for 3-5 more minutes until thickened a tiny bit.
- Remove from heat. Run a potato masher or fork through 5-6 times just to smash a few of the beans and help thicken it all up. Squeeze the lime over the top and stir. Taste and add additional salt and pepper if desired.
- Serve with assorted toppings if desired.
- 2 tablespoons extra-virgin olive oil, plus more to serve
- 1 pound green cabbage (1 small head), cored and cut into 1-inch ribbons
- ¼ cup tomato paste
- 2 pounds boneless pork shoulder, trimmed and cut into 1-inch chunks
- 1 small yellow onion, grated on the large holes of a box grater
- 1 red bell pepper or orange bell pepper, stemmed, seeded and thinly sliced
- 1 tablespoon honey, plus more to serve
- Kosher salt and ground black pepper
- In a large dutch oven, heat the oil until shimmering.
- Add the cabbage and cook, stirring, until charred in spots. Add the tomato paste and cook, stirring, until it clings to the pot and browns.
- Add the pork, onion, bell pepper, honey, 2 cups water, and a generous pinch each of salt and pepper. Simmer, cover and cook, stirring occasionally, until the pork is tender, 30 to 40 minutes. Season with salt and pepper.
- Serve drizzled with additional oil and honey.
Optional garnish: chopped fresh oregano/ serve with garlicky braised greens and crusty bread.
- Cooking spray
- 1 (13.5-oz.) Can unsweetened coconut milk
- 2 teaspoons grated orange zest
- 1/2 cup fresh orange juice
- 6 large eggs
- 2 tablespoons sugar
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1 loaf French bread, cut into 1/2-inch cubes (about 12 cups)
- 1 cup blueberries
- Maple syrup, for serving (optional)
- Preheat the oven to 350°F Grease a 12-cup muffin pan with cooking spray.
- In a large bowl, whisk together the coconut milk, orange zest, orange juice, eggs, sugar, vanilla, and cinnamon. Add the cubed bread and blueberries and toss to combine. Divide the bread mixture among the muffin cups.
- Bake the muffins for 25 to 30 minutes, until cooked through and slightly crisped on top.
- Remove the muffins from the oven, then let them cool in the pan for 5 minutes. Using a sharp knife, cut around the inside edges of each cup to release the muffins. Top with maple syrup if you like and serve.
- 1 cup unsalted butter, chilled and cut into pieces
- 1/2 tightly cup packed light brown sugar (be sure it’s fresh)
- 1 1/2 cups all-purpose flour, plus extra for dusting
- 1/2 cup pecans, toasted and finely chopped, plus extra for topping
- Powdered sugar for dusting
- In a stand mixer, mix butter and brown sugar until light and fluffy using the paddle attachment. This will take 4-5 minutes. Scrape down the bowl as necessary. Add the flour and mix until well combined.
- Dust some flour on a work surface and knead dough by hand for 2 minutes. It will become soft. Add more flour if necessary 1 teaspoon at a time.
- Flatten out the dough and sprinkle with the pecans. Fold over a couple of time to incorporate the nuts into the dough. Split the dough and roll into two logs about 1 ½ - 2 inches in diameter. Wrap in some parchment paper and then wrap in some foil. Refrigerate for 30 minutes or until you are ready to bake.
- Preheat oven to 325of. Unwrap the dough and cut into ½ inch slices. Press extra pecans lightly into the tops. Place on a rimmed baking sheet lined with parchment paper. Place cookies on tray about 1-2 inches apart and bake for 12-13 minutes. Let cookies cool completely. Dust with powdered sugar and enjoy!
- 3 tbsp whole milk
- 3 large eggs
- 1 vanilla bean, scraped
- 1-3 drops lavender oil, food grade
- ¾ cups white granulated sugar
- 13 tbsp soften unsalted butter, cubed (plus extra for greasing the pan)
- 1½ cups flour
- ¾ tsp baking powder
- ¼ tsp salt
- 1 tbsp lemon zest, packed
- 1 cup powdered sugar
- 2 tbsp freshly squeezed lemon juice
- 1 tbsp lavender buds, organic
- 1 tbsp lemon zest
- 1 drop lavender oil, food-grade
- 5 - 6 lavender sprigs, organic
- 1 egg white
- 3 tbsp fine white sugar
- Preheat the oven to 350F. Grease a loaf tin with butter and line it with baking paper. Butter the paper too.
- First make the loaf: in a small bowl, beat together the milk, eggs, scraped vanilla bean, and lavender oil.
- In a standing mixer or large bowl, tip in the granulated white sugar, then add the butter and beat well using the paddle attachment, until the butter is light and fluffy. Add the egg mixture, and on medium speed, beat to incorporate. Add the flour, baking powder, salt, and lemon zest. Mix well until incorporated, and there are no lumps.
- Gently pour the batter into the prepared pan and place into the oven and bake for 50-60 minutes until risen and a skewer when inserted the center comes out clean.
- To make the glaze: mix together the powdered sugar, lemon juice, buds, zest, and lavender oil. Mix well until sugar is dissolved. Set aside.
- For the lavender sprigs, dip the sprigs in the egg whites and then roll them in the fine white sugar. Then place the sprigs on a tray lined with parchment paper to dry and crystalize.
- When the loaf is done, place on a rack and let cool in the tin for 10 minutes. Then unmold and let cool on a rack slightly. Drizzle the glaze over the top of the loaf. Slice with a serrated knife to serve.
- Garnish with candied lavender sprigs, if you like.
- Store in an airtight container.
- 3 3⁄4 cups (469 grams) bob’s red mill organic all-purpose flour, divided
- 2 tablespoons (24 grams) granulated sugar
- 1 tablespoon (9 grams) kosher salt
- 1 (0.25-ounce) package (7 grams) active dry yeast
- 1⁄2 cup (120 grams) whole milk
- 1⁄2 cup (120 grams) water
- 1⁄3 cup (76 grams) unsalted butter
- 1 large egg (50 grams), room temperature
Classic Cinnamon Rolls
- Cinnamon roll dough (recipe below)
- 3⁄4 cup (165 grams) firmly packed light brown sugar
- 1⁄2 cup plus 3 1/2 tablespoons (162 grams) unsalted butter, softened and divided
- 1 tablespoon plus 1 teaspoon (8 grams) ground cinnamon
- 1⁄2 cup (120 grams) warm heavy whipping cream (105°f/41°c to 110°f/43°c)
- 1⁄2 cup (112 grams) cream cheese, softened
- 1 1⁄2 cups (180 grams) confectioners’ sugar
- 1 tablespoon (15 grams) whole milk, room temperature
- In the bowl of a stand mixer fitted with the paddle attachment, combine 11⁄2 cups (188 grams) flour, sugar, salt, and yeast.
- In a medium saucepan, heat milk, 1⁄2 cup (120 grams) water, and butter over medium heat until an instant- read thermometer registers 120°f (49°c) to 130°f (54°c). Add warm milk mixture to flour mixture and beat at medium speed until combined. Add egg, beating until combined. With mixer on low speed, gradually add 2 cups (250 grams) flour, beating just until a shaggy dough comes together and stopping to scrape sides of bowl.
- Switch to the dough hook attachment. Beat at low speed until a soft, somewhat sticky dough forms, 6 to 7 minutes, stopping to scrape dough hook and sides of bowl. Add up to remaining 1⁄4 cup (31 grams) flour, 1 tablespoon (8 grams) at a time, if dough is too sticky. Turn out dough onto a lightly floured surface, and shape into a smooth round.
- Lightly oil a large bowl. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft- free place (75°f/24°c) until doubled in size, 40 minutes to 1 hour.
Classic Cinnamon Rolls
- Spray a 13x9-inch baking pan with cooking spray.
- Lightly punch down cinnamon roll dough. Cover and let stand for 5 minutes. Turn out dough onto a lightly floured surface and roll into an 18x12-inch rectangle.
- In a small bowl, stir together brown sugar, 1/2 cup plus 2 tablespoons (141 grams) butter, and cinnamon. Spread mixture onto dough, leaving a 3/4-inch border on one long side. Starting with long side opposite border, roll dough into a log. Trim ends. Using unscented dental floss, score dough into 12 slices (about 1 1⁄2 inches each); place floss under log, lining up with scores, and bring floss together quickly to create an even cut. (alternatively, using a serrated knife, slice log into 12 rolls [about 11/2 inches each].) Tuck ends under rolls, and place rolls, tucked end down, in prepared pan. Let rise in a warm, draft-free place (75°f/24°c) until puffed and rolls are touching, 30 to 45 minutes.
- Place a sheet of foil on bottom rack of oven. Preheat oven to 350°f (180°c).
- Pour warm cream over rolls in pan.
- Bake until golden brown and an instant-read thermometer inserted in center registers 190°f (88°c), about 25 minutes. Let cool in pan for 10 minutes.
- In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and remaining 11/2 tablespoons (21 grams) butter at medium speed until creamy, 4 to 5 minutes. With mixer on low speed, gradually add confectioners’ sugar, beating until fluffy. Stir in milk until combined. Spread icing onto warm rolls.
- 1 large apple, peeled, cored & diced (about 1/2 cup)
- ½ blueberries
- 1 teaspoon ground cinnamon
- 3 tablespoons brown sugar
- 1 box pie crust or your own homemade recipe pie crust
- 1 egg yolk for wash
- Preheat oven to 425° F.
- Toss the first 4 ingredients in a bowl and set aside.
- Roll your pie crust to 1/4 inch thick, or if you are using pre-made pie crust, just unroll it on a parchment-lined or floured surface.
- Take one 4-inch round cookie cutter (or the top of a drinking glass) and cut out circles out of the pie crust.
- Place 2 teaspoons of the apple/blueberry mixture in the center of the circle.
- Brush some egg yolk on the edge of one side of half the circle.
- Bring both sides of the circle up to the center, similar to a taco, and seal both edges together.
- Lay the turnover on to its side and use the tines of a fork to seal the edges.
- Continue to make the remaining turnovers.
- Use a toothpick to poke 3-4 holes in the top of each turnover and brush with the yolk wash.*
- Bake for 18 minutes.
- Cool and serve.
*Fruit Pie Turnovers can be placed on baking sheets in the freezer for one hour and then placed in labeled containers for freezing up to 3 months. When ready to bake, bake for 20 minutes in oven at 425° F.
- 1/2 cup packed light brown sugar
- 2 teaspoons baking powder
- 1 tablespoon pumpkin pie spice
- 1/2 teaspoon salt
- 2 cup all-purpose flour, plus more for dusting
- 6 tablespoons cold unsalted butter, cut into 1/2-inch cubes
- 1/2 cup canned pumpkin puree
- 1 large egg
- 1/2 cup whole milk
- 1 cup powdered sugar
- 1 1/2 – 2 tbsp orange juice
- 1 tsp orange zest
- 2 tablespoons raw sugar
- Heat oven to 400˚F.
For the Scones:
- In a medium bowl, combine the sugar, baking powder, pumpkin pie spice and salt. Add the flour. Cut in the butter using a bowl scraper until the mixture resembles a coarse meal. In a separate bowl, combine the pumpkin, egg, and milk. Make a well in the dry ingredients and pour in the wet mixture. Fold until just combined.
- Turn the dough out onto a floured surface and knead until smooth, 5 to 7 times. Form into a flat disc, about 8 inches wide. Cut the disc like a pie into six pieces and place on a parchment-lined sheet. Bake until golden brown, 12 to 15 minutes. Let cool on the baking sheet.
For the Glaze:
- In a medium bowl, stir together the confectioners' sugar, orange juice and zest. Cover with a damp towel until you are ready to use. Dip the top of each scone in the glaze, letting any excess glaze drip back into the bowl. Place on a cooling rack. Sprinkle with the raw sugar and let set.
- 2 crust pie dough, one par baked in tin- second reserved for top
- 6ea apples, honeycrisp
- 1/2c cornstarch
- 1/2c sugar, granulated
- 3t fresh ginger, peeled & grated
- 5 ea bay leaves
- 1t lemon juice
- 1c sugar
- 4t butter
PIE DOUGH RECIPE:
- 2.5c Flour, All Purpose
- 1t Salt, Kosher
- 16t (2 Sticks) Butter, Unsalted, Cubed, Cold
- .5c Water, Ice Cold
- Egg Wash
- 1ea Egg
- 1/8c Sugar in the raw
- Peel, core and slice apples- place in a large bowl
- Mix cornstarch with first sugar to remove clumps- toss with apples
- Add ginger, bay leaf and lemon juice to apples
- Place second sugar in a large heavy bottomed pot over high heat
- Using a rubber spatula gently move the sugar around as it starts to melt. Caution: sugar will be very hot, work carefully
- Once sugar has turned an amber color and starts to caramelize, immediately, and carefully, add your apples to the hot sugar with the heat still on
- Swirl the whole pot without stirring to evenly distribute the apples
- Allow the caramel to fully dissolve before stirring
- Cook until corn starch flavor has cooked off
- Remove from pot into a clean bowl and add butter
- Allow it to cool before removing bay leaves
- Filling can be stored in the fridge for later use our immediately put into a par baked crust, topped with more dough and baked until golden brown
- Using your hands cut the butter into the flour and salt by rubbing/flattening the butter between hands. Work quickly as to not heat up the butter
- Mix until butter chunks are the size of dimes
- Add cold water and mix to combine
- Wrap and rest in the cooler for 2hours allowing dough to relax and flour to fully hydrate
- Roll out dough on floured work surface
- Blind bake for 20mins and an additional 10mins fully exposed at 350f
- Add filling and seal top crust with egg wash
- Cut ventilation holes, brush with egg wash and sprinkle with sugar
- Bake 350F 20mins or until top crust is golden brown