Friday, November 26

Chappel Pie and Bobby Flay (Chappel Pie)

After the turkey was carved and the plates were mostly washed, it was time for my favorite part of Thanksgiving dinner - serving dessert!  I made two desserts for our Thankful Thursday:  Cherry Apple Pie and Bobby Flay's Pumpkin Bread Pudding

So much happiness on one little plate...

(I'm not going to post the recipe for Bobby Flay's, because my pictures don't do it justice and the recipe is pretty easy to follow.  The Pumpkin Bread Pudding was featured on Throwdown with Bobby Flay:  The Pioneer Woman, and Husband decided he must have it.  So we did.)

Going to the Chappel and we're gonna eat piiiiiiieeeeee...

My dad coined the "Chappel Pie" name:
Me:  Do you want pumpkin bread pudding or cherry-apple pie?
Dad:  Do you mean cherry pie OR apple pie?  Or cherry-slash-apple pie?  
Me:  Cherry-slash-apple pie.
Dad:  So that makes it....chappel pie?

With Bobby Flay's Creme Anglaise...yum!
I thought it was cute, and so it stayed.  This pie is a variation of the cherry tarts that I made a few months ago, only using Smitten Kitchen's pie crust and a tart pan.  And lemme tell's worth making it through the turkey for a piece of this.  

Chappel Pie
(Lovingly made from Smitten Kitchen)
2-1/2 cups flour
1 teaspoon salt
1 tablespoon sugar
1 cup cold unsalted butter
1 cup cold water 

Whisk together the flour, salt and sugar.  Add the butter, incorporating with a pastry blender or slotted spoon (which works not even close to as well as a pastry blender), until you have pea-sized pieces of butter.  Add 1/2 of the water, bringing the dough together with a spatula.  Continue adding the water, 1-2 tablespoons at a time, until the dough stays together.  Form the dough into a ball and wrap it in plastic wrap.  Chill in the refrigerator for at least 1 hour.

3 Granny Smith apples, sliced
1/2 cup flour
1/3 cup brown sugar
1/2 teaspoon cinnamon
1/4 cup cold butter
1 can cherry pie filling (my dirty little secret)

Mix the flour, brown sugar and cinnamon together.  Cut in the butter to form a streusel like texture (wet sand, with pieces of butter the size of half a pea).  Roll out the pie crust and drape over a pie plate, or roll out the crust slightly and place it inside a tart pan.  Gently push the crust outward from the center to fill the pan, then upwards to reach the top of the sides.  Lay the apple slices over the crust.  Cover the apples with the cherry pie filling.  Sprinkle the streusel topping over the cherries.  Bake at 400 for 35-40 minutes, until the crust is brown and flaky.  Also, remember to put foil under the pie or it will bubble over and cause your new oven to smoke!

Remove from the oven and let stand 15-20 minutes before serving. This would be delicious a la mode...or with a fork straight from the pan.  :o)

Gobble gobble gobble place markers!

1 comment:

  1. That's cute with your Dad trying to give this delicious pie a name :D

    I would use cherry pie filling as well because the cooking of the fresh cherries in the pie will wet the pastry and I'm too lazy to pit the cherries :p


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