TWD #3: An apple a day keeps the doctor away.

March 11, 2008 at 6:19 am 44 comments

But what about 10 apples…?

This week the TWD-ers are baking up some good ol fashion apple pie. Who doesn’t love apple pie? I’ll take mine a la mode please!

I knew that I wanted to try one of Dorie’s “playing around” variations and make the turnover vs the pie-cake. Ten apples is a heck of alot of apples and since its just me and T I decided to half the recipe and use only 5 apples. But in my absentmindedness I forgot to half the dough recipe! Oopsies! No matter… Its all good b/c I had so much apple mixture left over anyways that I was able to do the turnovers *and* a smaller version pie-cake.

Hosted by Natalie @ Burned Bits
Check out the Tuesdays w/ Dorie blogroll on the side menu bar.

Russian Grandmothers’ Apple Pie-Cake
(Recipe from Baking: From my home to yours page 310-311 | photos from me!)

Click image to enlarge


For dough
2 sticks (8 oz) unsalted butter, room temp
1 cup sugar
2 large eggs
1 tbsp baking powder
1/2 tsp salt
Juice of 1 lemon
2-1/4 – 3-1/2 cups AP flour

For apples
10 medium apples, all one kind or a mix (I used all fuji apples)
Squirt of fresh lemon juice
1 cup moist, plump raisins (I used craisins instead)
1/4 cup sugar
1-1/4 tsp ground cinnamon

Sugar for dusting, preferably decorating (coarse)


To make the dough—
Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter and sugar together on medium speed until smooth, about 2 minutes. Add the eggs and continue to beat until the mixture is light and fluffy, about 3 minutes more. Reduce the mixer speed to low, add the baking powder and salt and mix just to combine. Add the lemon juice – the dough will probably curdle, but don’t worry about it. Still working on low speed, slowly but steadily add 3 1/4 cups of the flour, mixing to incorporate it and scraping down the bowl as needed. The dough is meant to be soft, but if you think it looks more like a batter than a dough at this point, add the extra 1/4 cup flour. (The dough usually needs the extra flour.) When properly combined, the dough should almost clean the sides of the bowl.

Click image to enlarge

Turn the dough out onto a work surface, gather it into a ball and divide it in half. Shape each half into a rectangle. Wrap the dough in plastic wrap and refrigerate for at least 2 hours, or for up to 3 days. (The dough can be wrapped airtight and frozen for up to 2 months; defrost overnight in the refrigerator.)

[NOTES: Some of the TWD-ers had some issues with the sticky dough but it worked perfectly for me. Maybe its b/c I left mine in the frig overnight rather than just the minimum 2 hours? *shrugs]

To make apple filling—
Peel and core the apples and cut into slices about 1/4 inch thick; cut the slices in half crosswise if you want. Toss the slices in a bowl with a little lemon juice – even with the juice, the apples may turn brown, but that’s fine – and add the raisins. Mix the sugar and cinnamon together, sprinkle over the apples and stir to coat evenly. Taste an apple and add more sugar, cinnamon, and/or lemon juice if you like.

[NOTES: Apparently I have issues with rushing through a recipe. I skipped over the “peel the apples” part! LOL]

To assemble apple pie—
Center a rack in the oven and preheat the oven to 375 degrees F. Generously butter a 9×12-inch baking pan (Pyrex is good) and place it on a baking sheetlined with parchment or a silicone mat.

Remove the dough from the fridge. If it is too hard to roll and it cracks, either let it sit at room temperature for about 15 minutes or give it a few bashes with your rolling pin to get it moving. Once it’s a little more malleable, you’ve got a few choices. You can roll it on a well-floured work surface or roll it between sheets of plastic wrap or wax paper. You can even press or roll out pieces of the dough and patch them together in the pan – because of the baking powder in the dough, it will puff and self-heal under the oven’s heat. Roll the dough out until it is just a little larger all around than your pan and about 1/4 inch thick – you don’t want the dough to be too thin, because you really want to taste it. Transfer the dough to the pan. If the dough comes up the sides of the pan, that’s fine; if it doesn’t that’s fine too.

Give the apples another toss in the bowl, then turn them into the pan and, using your hands, spread them evenly across the bottom.

Roll out the second piece of dough and position it over the apples. Cut the dough so you’ve got a 1/4 to 1/2 inch overhang and tuck the excess into the sides of the pan, as though you were making a bed. (If you don’t have that much overhang, just press what you’ve got against the sides of the pan.)

Brush the top of the dough lightly with water and sprinkle sugar over the dough. Using a small sharp knife, cut 6 to 8 evenly spaced slits in the dough.

[NOTES: Apparently I also have issues with the skipping water+sugar step but it still tasted good anyways. whew!]

Bake for 65 to 80 minutes (Mine was a mini version so I baked for 45 minutes), or until the dough is a nice golden brown and the juices from the apples are bubbling up through the slits. Transfer the baking pan to a cooling rack and cool to just warm or to room temperature. You’ll be tempted to taste it sooner, but I think the dough needs a little time to rest.

To assemble apple turnovers–
Roll out the dough until it is a little thinner than 1/4 inch and cut it into circles 4-1/2 to 5 inches in diameter (My cookie cutter was 4″ diameter). Fill each one with 1-2 tbsp of the apple filling (I chop the apples when I am using them in a small turnover) or substitute another fruit filling, apple butter and apple chunks or some great preserves. Brush the edges of each dough circle with a little water, fold over the dough to make a half-circle and use the tines of the fork to seal the edges.

Transfer to a baking sheet lined with parchment or silicone mat and cut a steam slit in the top of each turnover. Bake in a 375 F oven for about 20 minutes or until dough is golden brown and you can sell the sweet filling. Cool to room temp before serving.


Husband rating: A+
He really liked how light but delicious this apple pie version was and had more than 1 serving.

Wifey rating: A
This version of apple pie was very good. I am sure you could use this base recipe for many different variations of fruit. I like that its so versatile and not that complicated.

** Remember I only used 5 apples but even after making 10 turnovers and a 8-1/2 x 6-1/2 rectangular glass dish mini pie-cake I still had alot of apple filling leftover. The filling is very yummy by itself though so I decided to save it and use it in my oatmeal tomorrow morning!

Next week’s recipe: Brioche Raisin Snails pages 56-57

PS. Contractual Nikki linkage.

Entry filed under: cake, fruit, Tuesdays With Dorie.

Foodie Question of the Day Foodie Question of the Day

44 Comments Add your own

  • 1. Michelle  |  March 11, 2008 at 6:32 am

    Looks wonderful! I would love to try turnovers the next time I make this recipe!

  • 2. NinaBeth  |  March 11, 2008 at 6:43 am

    It’s about time you posted this :) I loooove your new blog design! So stinkin’ cute. Also, the pie looks delicious….. I may have to join TWD afterall….

  • 3. lemontartlet  |  March 11, 2008 at 6:51 am

    Your turn overs are so disgustingly perfect! They could be in a magazine, I love them!

  • 4. Annemarie  |  March 11, 2008 at 7:03 am

    It all looks wonderful…perfect little turnovers! Did you like the craisins in it? Good idea…I LOVE craisins!

  • 5. CB  |  March 11, 2008 at 7:48 am

    MICHELLE, I thought I’d be a rockstar and try the turnovers. I think they turned out pretty cute but it probably would have been easier with a bigger cookie cutter like Dorie suggested.

    NINA, I am telling you… TWD was made for you!

    LT, perfect? NOT! but thanks for the sweet compliments!

    ANNEMARIE, I LOVED the craisins! I think it was perfect with the apples and cinnamon.

  • 6. nikki57  |  March 11, 2008 at 7:53 am

    You forgot to put a little red note next to where it says to PEEL and core you apples :P

    Looks great, but I told you that yesterday.

  • 7. CB  |  March 11, 2008 at 8:03 am

    NIKKI, yeah yeah… apparently have recipe speed reading issues. SO SUE ME! haha.

  • 8. Marie  |  March 11, 2008 at 8:03 am

    LOoks great. I Love the idea of little turnovers!

  • 9. April  |  March 11, 2008 at 8:07 am

    It looks great! I love the turnovers too!

  • 10. CB  |  March 11, 2008 at 8:08 am

    MARIE, thanks! I think they turned out pretty good. I froze them so hopefully they will be just as yummy after a good defrosting! hehe.

  • 11. CB  |  March 11, 2008 at 8:09 am

    APRIL, thanky! As you know I am crazy for mini confections so the idea of turnovers appealed to me more than a big cake. Ironically I made both though. haha.

  • 12. mari  |  March 11, 2008 at 8:09 am

    You went all out, pie-cake, turnovers, and fruity cereal mixings…go girl!

  • 13. CB  |  March 11, 2008 at 8:29 am

    MARI, yeah… guess i went a little nuts was inspired with this recipe! haha.

  • 14. Racheypoo  |  March 11, 2008 at 8:46 am

    Your turnovers are terrific! You always have such cutie-pie ideas. Great job!

  • 15. CB  |  March 11, 2008 at 8:48 am

    RACHEYPOO, thanky love! I wish I could take credit for the turnovers but it was a variation in Dorie’s book! I love reading the variations!

  • 16. slush  |  March 11, 2008 at 8:54 am

    WOW! You are full of apple pie treats. It all looks wicked good Clara. Fab job!

  • 17. Ulrike aka ostwestwind  |  March 11, 2008 at 8:56 am

    Your turnovers looks perfect!

  • 18. CB  |  March 11, 2008 at 9:11 am

    SLUSH, haha. I know! But I had a fab time with this recipe and I was feeling like a rockstar so I decided to have fun. :)

    ULRIKE, thanky! I am definitely gonna read the variations on each recipe more now. They are so fun!

  • 19. Erin  |  March 11, 2008 at 9:56 am

    Looks great! I love the turnovers and I bet the craisins are delicious!

  • 20. CB  |  March 11, 2008 at 9:58 am

    ERIN, thanky! I really liked the turnovers b/c it was no fuss clean up. Just a napkin and you’re good to go! I lurve craisins!

  • 21. smellslikehome  |  March 11, 2008 at 10:19 am

    love the way your turnovers turned out! :) i might have to give them a shot the next time i make this recipe. wasn’t it just great!?!

  • 22. noskos  |  March 11, 2008 at 10:25 am

    Both your pie-cake and turnovers look fabulous!!

  • 23. Gretchen Noelle  |  March 11, 2008 at 10:28 am

    Wonderful job. Your crust looks more pie like, I would have enjoyed that a bit more I suspect! Turnovers – great job!

  • 24. CB  |  March 11, 2008 at 10:29 am

    SMELLSLIKEHOME, thanks so much! They were great little delicate apple pie-cake morsels for me. I tend to love the desserts that you can travel with. haha.

    NOSKOS, thanks! i am glad I make both so i can see what I prefer. My pie-cake version wasn’t as big so its still a smaller version but I think the pie-cake keeps it less dry than the turnover. Also might be b/c I didn’t fill the turnover as much as I could have too.

    GRETCHEN, Hmmm… not sure why? I left my dough overnight… maybe that helped? I really liked how my crust turned out! I wanna make cookies out of them! :)

  • 25. Ulrike aka ostwestwind  |  March 11, 2008 at 10:39 am

    Thanks for visiting my site, I just fixed the link!

  • 26. Dianne  |  March 11, 2008 at 11:00 am

    Your turnovers look fabulous!

  • 27. CB  |  March 11, 2008 at 11:13 am

    DIANNE, thanky! I tried to get all creative and use a heart cut out instead of slash vents but let’s just say they didn’t look like hearts after they baked. Those weren’t in the picture! haha.

  • 28. Claudia  |  March 11, 2008 at 2:57 pm

    Great job! And a fantastic idea to prepare apple turnovers!

  • 29. CB  |  March 11, 2008 at 3:31 pm

    CLAUDIA, thanky! I really enjoyed the turnovers. Portable desserts are always a plus! :)

  • 30. Melissa  |  March 11, 2008 at 5:36 pm

    The turnovers are so cute!

  • 31. Lori  |  March 11, 2008 at 6:25 pm

    I guess I’m bad with directions too because I also missed the water/sugar part. I guess I didn’t read far enough because I did the turnovers as well. Your turnovers an pie cake turned out great though! I bet the craisins were very yummy!

  • 32. CB  |  March 11, 2008 at 6:38 pm

    MELISSA, thank so much!

    LORI, thanky! I need to slow down more with baking longer recipes. I tend to miss key steps. oops! Glad its not just me!

  • 33. Di  |  March 11, 2008 at 6:53 pm

    I like your new blog design! And it looks like both your turnovers and your small pie-cake turned out great. I love raisins, but I may have to try dried cranberries in the future–that sounds very tasty.

  • 34. CB  |  March 11, 2008 at 7:00 pm

    DI, thanky! I am digging the fresh simple clean lines. Definitely give the craisins a try! It was so yummy.

  • 35. Natalie  |  March 11, 2008 at 8:14 pm

    Lovely blog design!

    After seeing your turnovers, I think I’m definitely going to have to try them next. I’ll give fridging (I don’t think that’s a word) the dough overnight a try though – thanks for the tip!

  • 36. CB  |  March 11, 2008 at 8:49 pm

    NATALIE, I am a believer in made up words so I think “fridge-ing” is a word! hehe. Thanks for hosting! :)

  • 37. Dolores  |  March 11, 2008 at 9:27 pm

    That’s where my dough is now… ‘fridging’ overnight. Hope mine turn out HALF as good as yours!

  • 38. CB  |  March 12, 2008 at 8:05 am

    DOLORES, haha awesome! can’t wait to see it! :)

  • 39. Jaime  |  March 12, 2008 at 7:58 pm

    great job! your turnovers turned out so much better than mine!

  • 40. CB  |  March 12, 2008 at 8:13 pm

    JAIME, what are you talking about? Your turnover was uber cute :)

  • 41. Ashley  |  March 12, 2008 at 9:18 pm

    Great that you got the chance to make both the cake and the turnovers! Your turnovers look so perfect.

  • 42. CB  |  March 12, 2008 at 9:28 pm

    ASHLEY, thank you! I am usually not one to be so adventurous but I was inspired this time. Gotta love when food inspires you…

  • 43. peabody  |  March 13, 2008 at 12:14 am

    Loving the turnover version.

  • 44. CB  |  March 13, 2008 at 8:55 am

    PEABODY, coming from you… thats definitely a huge compliment! You’re one of my foodie idols! :)


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Trackback this post  |  Subscribe to the comments via RSS Feed

Thank You Sponsors!

Copyright Registered & Protected

Creative Commons License
Photos, Original Recipes & Text ©iheartfood4thought 2007-2009 unless otherwise indicated. All rights reserved. If you repost any material from this blog, please give credit by including a link back to me. Thank you!

Hits since Dec 2007

  • 239,930 dirty dishes

Tweet Tweet

Badge designed by SiahDesigns

Click the banners

Current reading

The Best Casserole Cookbook Ever by Beatrice Ojakangas

website counter

%d bloggers like this: