Recipe of the week: Cookie Baked Apple Pie for Rosh Hashanah


Shortly before the Jewish New Year some years ago, I visited local food blogger Betsy Cohen in her Palm Beach Gardens kitchen for a baking tutorial. The aromas rising from her oven were insane – butter, apples, spices, all warm and tempting.

There, turning golden in a large springform pan, was her adaptation of one of her favorite desserts: a “cookie-baked” apple pie. Think huge, double-crusted butter cookie filled with chunks of fresh Golden Delicious apples. 

The dessert takes the honey-dipped apple tradition of Rosh Hashanah to new, delicious levels. It also makes for a beautifully rustic addition to the table for the holidays. I found it a perfect recipe to repost, as the Jewish New Year arrives Wednesday, Sept. 20. 

Cohen, a talented baker as well as writer, simplifies the process for us in this tutorial

Enjoy! 


RECIPE 

Cookie Baked Apple Pie 

Recipe adapted from “Nick Malgieri’s Perfect Pastry: Create Fantastic Desserts by Mastering the Basic Techniques” (MacMillan, 1998). 

Prep time: 35 minutes 

Cook time: 1 hour 10 minutes 

Serves: 10 to 12 

Filling: 

3 tablespoons unsalted butter 

5 golden delicious apples 

1/2 cup sugar 

Juice of ¼ of a lemon 

1 teaspoon ground cinnamon 

Crust: 

16 tablespoons (2 sticks) unsalted butter 

3/4 cup sugar 

4 egg yolks 

1 teaspoon vanilla extract 

2½ cups plus 2 tablespoons all purpose flour 

Glaze: 

1 egg yolk, beaten 

Preparation:

For the filling: 

For the crust: 

To serve:

Once you have unlatched the springform pan, take a small metal spatula and put it between the cake and the side of the pan to make sure that none of the cake sticks. Release the side completely. To remove the bottom of the springform, cover a 10” cardboard round with plastic wrap. Place this over the top of the cake and gently turn it over. Take off the bottom of the pan and remove the piece of parchment paper. Turn back onto a cakeboard round or serving plate. 


Betsy Cohen’s kitchen notes: 

  • “This pie is incredible warmed with or without ice cream, which is why I prefer to place the Cookie Baked Apple Pie on a cakeboard round vs. serving plate. When I make this early in the day and want to serve it warm for dessert, I place the cardboard round in the oven I have used to cook dinner once the oven is turned off. Five to ten minutes later, I have a warm, delicious cake for my family and friends. As many serving plates are not meant for the oven, the cardboard round is the best option. Once the Cookie Baked Apple Pie comes out of the warmed oven, I place the cardboard round onto a serving plate. 
  • “The apple filling may be made a day ahead and refrigerated overnight. Cool before transferring the filling to a bowl and then place plastic wrap directly on top of the filling to prevent moisture from setting in. 
  • “The pie freezes beautifully.”

Visit Cohen’s “Desserts Required” blog for more holiday recipes. 


Reader Comments ...


Next Up in Food

‘Froyo’ and ‘Siracha’ are now in the dictionary. What took so long?
‘Froyo’ and ‘Siracha’ are now in the dictionary. What took so long?

This is the life cycle of a food trend: First, it starts bubbling up in cool boutique shops in New York or Los Angeles or San Francisco, and then every city in America has it. It goes mass-market, then there's a backlash, and then a backlash to the backlash, and eventually, if it's something truly enduring, it ends up where froyo finds itself today...
Review: Buccan specializes in complex tapas-size offerings to share
Review: Buccan specializes in complex tapas-size offerings to share

There's a current of cool that sweeps throughout Bûccan, the delightful bistro that has been the buzz of Palm Beach since opening earlier this year.   The aromas of an open kitchen stream out into the bustling dining room and bar, where most seats are filled well before 8 p.m. Getting a table here in season is a feat, which is...
Goodbye Grub: This restaurant has closed in Jupiter Farms
Goodbye Grub: This restaurant has closed in Jupiter Farms

Tabica Grill, a north county institution for two decades, closed its doors earlier this week. The restaurant, popular for its beer and wine dinners, had relocated to Jupiter Farms last spring from its 20-year location some five miles east on Indiantown Road.   The move proved difficult. The recent storm delivered the final blow, according...
Micheladas: What they are and why you need one right now
Micheladas: What they are and why you need one right now

So I walk into a bar a few weeks ago in downtown West Palm Beach. I order a Michelada (mee-che-LAH-dah). I wait. I hadn’t indulged in the Mexican Bloody Mary in more than a year. The waiter comes with a tray in hand, only to deliver an enchilada to my table instead. He had no idea what I was talking about.   With Hispanic Heritage...
The Thing to Have: BBQ brisket at Stuart’s Fish & Pig in Stuart
The Thing to Have: BBQ brisket at Stuart’s Fish & Pig in Stuart

The place: Stuart's Fish & Pig, across the street from Martin County Courthouse Why you're there: You’ve decided to experience Martin County’s annual main attraction: The Stuart Airshow. And what’s an air show without some of the best barbecue in South Florida? The thing to have is: A barbecue plate. Opt for the Texas Style...
More Stories