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Food And Nutrition

Sour Cream Apple Pie With Streusel Topping



A tasty spiced streusel tops this sour cream apple pie. With no top crust, it eliminates much of the pastry work. This recipe includes an easy food processor pastry recipe, but you can cut prep time significantly with a frozen crust or refrigerated pastry sheet.


For the Pie Crust:

  • 1 1/3 cups all-purpose flour
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 4 tablespoons (2 tablespoons) unsalted butter, or shortening, chilled, cut into small pieces
  • 3 to 6 tablespoons ice-cold water

For the Filling:

  • 2 cups finely chopped tart apples, such as Granny Smith
  • 3/4 cup sugar
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon pure vanilla extract
  • 1/8 teaspoon salt
  • 1 cup sour cream
  • 1 large egg

For the Topping:

  • 1/3 cup sugar
  • 1 teaspoon cinnamon
  • 1/3 cup all-purpose flour
  • 1/4 cup (4 tablespoons) unsalted butter

Steps to Make It

Crust :

  1. Use a frozen deep-dish pie crust or a sheet of refrigerated pastry. Put the 1 1/3 cups of flour, 1 tablespoon of sugar, and 1/2 teaspoon of salt in the bowl of a food processor; pulse several times to blend thoroughly.

  2. Sprinkle the butter pieces over the flour and then pulse about 5 or 6 times in 1-second bursts. The mixture should resemble coarse crumbs with some small pieces about the size of small peas.

  3. Sprinkle 3 to 4 tablespoons of ice water over the flour mixture and then put the lid back on and pulse about 8 to 10 times.

  4. The dough should clump with squeezed in your hand. If it crumbles and breaks up in your hand, sprinkle with more ice water, about 2 teaspoons at a time, and pulse a few more times. Repeat until the dough clumps together when squeezed.

  5. Dump the dough out onto a floured surface and knead a few times. Shape it into a flat disk, wrap in plastic wrap, and refrigerate for 20 to 30 minutes.

  6. Roll the dough into an 11- to 12-inch circle. Fit the dough into a 9-inch pie plate and flute the edges.


  1. Heat the oven to 425 F.

  2. In a large mixing bowl, combine 3/4 cup sugar and 2 tablespoons flour; add sour cream, egg, vanilla, and 1/8 teaspoon of salt. Add the apples and mix thoroughly; pour into the unbaked pie shell.

  3. Bake in the preheated oven for 20 minutes and remove. Reduce the oven temperature to 325 F.


  1. Combine 1/3 cup sugar with 1 teaspoon cinnamon and 1/3 cup flour; cut in butter. Sprinkle over the apples and return the pie to the oven.

  2. Bake for another 20 minutes at 325 F.

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Food And Nutrition

Baked Chicken With Peaches




This baked chicken with peaches makes a tasty family meal for any night of the week. The tangy orange and honey sauce combined with the peaches and lightly fried chicken is surprisingly tasty and a very easy preparation.


  • 2 1/2 to 3 1/2 pounds chicken pieces
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons vegetable oil
  • 1 cup orange juice
  • 2 tablespoons honey
  • 2 tablespoons vinegar
  • 1 tablespoon chopped fresh parsley
  • (15- to 16-ounce) can sliced peaches, drained


  1. Heat the oven to 350 F.

  2. In a wide, shallow bowl, combine the flour, salt, and pepper. Alternatively, put the flour mixture in a paper or plastic food storage bag. Coat the chicken with the flour mixture.

  3. Heat the oil in a Dutch oven or deep heavy skillet; brown chicken on all sides. Remove the chicken to a plate and discard the excess fat in the skillet. If the skillet is oven-safe, return the chicken to it. Otherwise, place the chicken in a baking dish. If you do remove it to the baking dish, pour about 1/4 cup of the orange juice into the pan and place it over medium-high heat for a few minutes to deglaze. Scrape up all of the browned bits. Pour the orange juice over the chicken.

  4. In a bowl, combine the orange juice, honey, vinegar, and chopped parsley. Pour the mixture over the chicken pieces. Cover the pan or baking dish and bake for 45 minutes.

  5. Add the drained sliced peaches to the pan and bake for 5 minutes longer.

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Food And Nutrition

Fennel Welsh cakes with a blueberry coulis




My version of Welsh cakes is spiced with fennel seeds, has tart dried blueberries, and is served with a fresh blueberry coulis.


For the Welsh cakes

  • 225g/8oz plain flour, plus extra for dusting
  • 285g/10oz golden caster sugar
  • ½ tsp baking powder
  • 1 tsp fennel seeds, crushed
  • 100g/3½oz unsalted butter, cubed, plus extra for greasing
  • 50g/1¾oz dried blueberries, roughly chopped
  • 1 medium free-range egg, lightly beaten
  • 2 tbsp whole milk

For the coulis

  • 250g/9oz fresh blueberries
  • 1 tbsp icing sugar
  • squeeze lemon juice


  1. To make the Welsh cakes, mix the flour, 85g/3oz of the caster sugar, the baking powder and crushed fennel seeds together in a bowl. Add the cubed butter and use your fingertips to rub it in until the mixture resembles breadcrumbs. Add the blueberries and mix to combine.

  2. Make a well in the centre and add the egg. Use a table knife to mix the egg in, then add the milk and bring the dough together with your hands.

  3. Dust a clean work surface with flour and roll out the dough to 1cm/½in thickness. Cut out rounds using a 4cm/1½in round cutter, then take all the scraps, bring them together and re-roll. Cut out more rounds, and keep doing this until you have used up all the dough. Put the remaining 200g of caster sugar into a bowl.

  4. Lightly brush a medium non-stick pan with a little melted butter or spray with oil. Place a batch of Welsh cakes in the pan well spaced out, and cook over a low heat for 3 minutes. Turn them over and cook for another 3 minutes, then take off the heat and immediately dip each Welsh cake into the bowl of sugar. Set aside. Do the same for the remaining Welsh cakes: cook, coat in sugar and set aside.

  5. To make the coulis, purée the blueberries in a food processor with the icing sugar and lemon juice until broken down. Then push through a sieve to remove the seeds. Serve the coulis in a small bowl alongside the Welsh cakes.

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Food And Nutrition

Croque madame




Welsh rarebit is relocated to Cornwall via the choice of cheese and then given the French treatment. There’s also a very British secret ingredient that makes all the difference!


For the Cornish rarebit

  • 675g/1lb 8oz good-quality cheddar, ideally 1-year-old Davidstow
  • 150ml/5fl oz full-fat milk
  • 30g/1oz plain flour
  • 55g/2oz fresh white breadcrumbs
  • 1 tbsp English mustard powder
  • 2 free-range eggs
  • 2 free-range egg yolks
  • 1 tbsp Worcestershire sauce
  • salt and white pepper

For the yeast extract butter

  • 1 tbsp yeast extract
  • 250g/9oz salted butter, at room temperature or softened
  • good squeeze fresh lemon juice

For the croque madame

  • 8 slices good-quality sourdough bread
  • 200g/7oz salted butter
  • 8 slices good-quality ham
  • 50g/1¾oz sundried tomatoes, chopped
  • dash vegetable oil
  • 4 good-quality free-range eggs
  • 4 baby pickled gherkins cut in half width way and cocktail stick through centre
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