Apple Pie

Happy 4th of July! Instead of sitting poolside in the sunshine I am huddled near a heater indoors because it is rainy and freezing in Melbourne. One of the classic desserts for any Independence Day celebration is apple pie, which I managed to bake last night. There are many recipes to choose from, but I have always used the one in the American cooking bible The Joy of Cooking.

First, prepare the pie dough for a double crust pie. I used the basic pie dough recipe from Williams Sonoma, which was easy to make and tastes good. Line a 9-inch pie pan with half the dough, and roll out the other half for the top crust.

Position a rack in the lower third of the oven and preheat the oven to 425 F/218 C.

Peel, core and slice 5-6 large apples 1/4 inch thick. I use Granny Smith apples, but you can choose whichever ones you prefer. Combine the apples in a bowl with:
- 3/4 cup sugar
- 2 to 3 tablespoons all-purpose flour
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
Let it stand for 15 minutes, stirring several times, so that the apples soften slightly.

Pour the filling into the bottom crust and gently level with the back of a spoon. Dot the top with 2 tablespoons unsalted butter, cut into small pieces.

Brush the overhanging edge of the bottom crust with cold water and cover the pie with the top crust. Pinch together the dough and crimp or flute the edge. Cut 3 to 4 2-inch vents into the top crust and sprinkle with:
- 2 teaspoons sugar
- 1/8 teaspoon ground cinnamon

Bake for 30 minutes and then slip a baking sheet under the pie and reduce the oven temperature to 350 F/176 C. Bake for another 30 to 45 minutes until the fruit feels just tender when a knife is poked through the vents. Cool completely before serving.

Jam Drop Cookies

Jam drop cookies are easy to make and are pretty popular in Australia.  This recipe is one I got out of Real Living Magazine a few years ago.

Ingredients
- 180g butter
- 1/2 cup caster sugar
- 1 tsp vanilla extract
- 2 cups plain flour
- 1 tsp baking powder
- 2 tbsp milk
- 1/2 cup jam of your choice
- raw sugar for coating

Directions
Preheat oven to 180C/356F and line a baking sheet with baking paper.

In a small bowl mix the flour and baking powder and set aside.  In a large bowl, beat the butter, sugar and vanilla extract until pale and fluffy.  Gradually add the flour mixture and milk to the butter mixture until a soft dough ball has formed.

In batches, roll the dough into small balls about 3cm/1 inch in diameter, roll the ball in raw sugar, and place on a baking sheet 5cm/2 inches apart.  Flatten each ball with the bottom of a flat-bottomed glass, then make an indent in the center of each with your finger.  Fill the indent with jam.  Bake for 12-15 minutes or until lightly golden.  Allow to cool for 5 minutes on the tray, then transfer to a wire rack to cool completely.  Cook the next batch of cookies.

Pumpkin Bread

I made some pumpkin bread last week and it was a big hit at work. Using pumpkin in baking is not a familiar thing for Australians, so after explaining that it's like a spice bread they give it a try and usually like it. Or love it in my case. I'm currently baking a second loaf to use up the rest of the canned pumpkin. Here's the recipe if you would like to make it for yourself:

Position a rack in the lower third of the oven and preheat to 350F/180C. Grease a 9 x 5 inch (8 cup) loaf pan.

In a medium size bowl whisk together thoroughly:
1 1/2 cups all-purpose flour
1 1/2 teaspoons ground Saigon cinnamon
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon baking powder

Combine in another bowl:
1/3 cup milk
1 teaspoon vanilla extract

In a large bowl beat until creamy:
6 tablespoons butter
Gradually add and beat until lightened in color and texture:
1 cup sugar
1/3 cup packed brown sugar
Beat in one at a time:
2 large eggs
Add and beat until just blended:
1 cup pumpkin puree

Add the flour mixture in three parts, alternating with the milk mixture in two parts, stirring until smooth. Fold in:
1/2 cup coarsely chopped walnuts
1/3 cup raisins

Scrape the batter into the pan and spread evenly. Bake until a toothpick inserted into the center comes out clean, about 1 hour. Let cool in the pan for 5-10 minutes before unmolding to cool completely on a rack.