If there is too much liquid, remove with a soup spoon. Remember - it’s OK if the edges look “rustic.” It helps to roll the dough with a rolling pin between two sheets of parchment paper. Cover bottom of pan and up the sides ending a bit over the edge. Roll out the larger portion of crust for the bottom of the pie to about 1/4-inch thick.Cook over medium heat, stirring occasionally for 12-15 minutes till apples have softened but are not mushy. Whisk together apple cider vinegar and starch. Add apples, lemon juice, and vanilla and stir.Add brown sugar, cinnamon, nutmeg, salt to butter. In a large deep skillet over medium-high heat, melt 6 tbsp of butter. Drain and dry apples with paper towels if you’ve held them in water.Wrap in plastic and refrigerate at least 30 minutes. Divide dough into two disks - one about 2/3 of the dough and the other about 1/3. Don’t overwork the dough or you will lose flakiness. Add 4 tbsp and 2 tsp of ice water as needed and knead together to form the dough. Work chilled cubed butter in to flour mixture till just combined.With fingers, break up lard or shortening into small pieces, work thoroughly into flour till sandy.

In a large bowl, whisk together flour and salt.

Keep in bowl of water as you work on them to avoid browning.)

3 lbs Granny Smith apples peeled, cored, sliced in bite-sized chunks (5 to 8 apples depending on size.

10 tbsp chilled butter, cut in small cubes.

Topped with pie pastry, apple pandowdy gets it name from the act of “dowdying” (the act of breaking the crust with a knife and pressing it into the filling halfway through the cooking process.) The result is a top crust that soaks up the spiced apple juices as it bakes. This old-fashioned American dessert packs a sour punch thanks to the addition of apple cider vinegar and tart Granny Smith apples.

Theis is an honors graduate from the International Culinary Center in New York and be found on Instagram, Facebook, YouTube, and Pinterest at “The Infinite Feast.” His cooking style is a blend of his Texas upbringing intermingled with Creole cooking from the New Orleans side of his family. You can make this the night before and pop it in the oven for breakfast – it actually gets better if it sits overnight!īrian Theis is a recipe developer and teacher with a passion for 20th-century culinary history. Reduce heat to low, simmer until the sauce thickens, for about 5 minutes.In a heavy saucepan over medium-low heat, stir together the butter, heavy cream, and brown sugar bring to a boil. While the bread pudding is baking, make the caramel sauce.Bake 30-40 minutes until puffed and golden brown. In a small bowl, stir together 2 tbsp sugar and 1 tsp cinnamon.Stir in the apples and then gently fold in the bread cubes.In a large bowl, whisk together the yogurt, milk, eggs, 1 tsp cinnamon, nutmeg, and.Spray a 9×13-incch baking dish with cooking spray.Preheat oven to 350 degrees Fahrenheit.3 medium apples, peeled, cored and chopped.For this dessert recipe, the restaurant uses apples sourced from owner TJ Callahan’s Brown Dog Farms. The menu focuses on local, seasonal, and sustainable ingredients sourced from their exclusive Wisconsin farm - which produces items like apples and honey. Located in Chicago’s Lakeview neighborhood, Farm Bar is a farm-to-table restaurant that specializes in American Midwestern food. Farm Bar’s Redfield Apple Bread Pudding Farm Bar’s Redfield Apple Bread Pudding.

Light fall dessert