frenchfood

DARK CHOCOLATE TART WITH TOASTED SESAME CARAMEL

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Chocolate is one of my favourite ingredients to bake with and this deliciously easy tart is no exception.  I used dark chocolate as it pairs amazingly well with the Toasted Sesame Caramel Dessert Sauce from #PresidentsChoice.

When I received this month’s box I was delighted to see 2 ingredients that I really love, which are Passion fruit and Caramel.  The PC Black Label Passion Fruit Condiment is quite heavenly in the sense that it works well as a vinaigrette poured onto salad or glazed on your BBQ shrimp.

 

The Toasted Sesame Caramel Dessert Sauce is the perfect consistency of a runny caramel speckled with flecks of toasted sesame seeds (genius!) and pairs well with so many desserts including pouring it on your favorite ice cream, spread on crepes and my personal favourite used as a filling for a dark chocolate tart.

When I opened  jar of toasted sesame caramel, I was amazed how smooth the texture was and the right amount of sesame. Instantaneously, a thought of a traditional chocolate tart with caramel center emerged and I became challenged to make a tart that would compliment the sesame flavor. The idea of using dark chocolate was my first option as it is not overly sweet and would complement the sweet caramel. The toasted sesame hardly gets the attention it deserves as it flavor is not overbearing. The caramel sauce inspired me to decorate the tart with a hard set caramel, but can be served on its own or dusted with cocoa powder.

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Another suggestion if your willing to take a chance is to add espresso and cinnamon to the tart mixture.  I have fond memories of travelling through Italy and being served a dark chocolate square with my shot of espresso. The espresso’s bitterness is followed by a sweet but not having the fatty texture of milk chocolate to remove the after taste of the espresso. In this recipe, I have added both ingredients.

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As we roll into the second month of #PlayWithYourFood #PCBlackLabel campaign with #PresidentsChoice, I want to share some exciting news!  President’s Choice has offered to giveaway a #PCBLACKLABEL BLACK BOX for you to win on my Instagram account! You can win 2 delicious #PCBlackLabel products in addition to a $50 gift card! How exciting is that?  In order to enter the contest, you will need to go to my Instagram page

    The contest will run until June 28th at which time a winner will be selected randomly. Good luck!  *This contest is open to Canadian residents only.

    Whether you’re a home chef or an aspiring foodie, the PC Black Label Collection makes it easy to unleash your culinary curiosity and get creative. Discover the entire collection and be inspired to #PlayWithYourFood at pc.ca/blacklabel.

     

    DARK CHOCOLATE TART WITH TOASTED SESAME CARAMEL RECIPE

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    *  This recipe makes enough for a standard 8 to 9 inch round tart pan.

    It’s important to use a spring form pan (or tart ring) with a removal base for easy baking and removal of the tart and source out high quality ingredients as it produces the best flavours and will quickly get noticed by your guests.

    The steps are very straightforward and relatively easy to put together.  Just be sure to chill the tart dough until its firm enough for you to roll out. Once it’s baked, be sure it is completely cooled before adding the caramel sauce.  Finally, another important note is to ensure that the caramel is hardened (slightly) or really cold before adding the layer of chocolate ganache otherwise the chocolate will mix into the caramel.

    Ingredients:

    Tart Shell:

    1 cup cold unsalted butter, cut into cubes

    1 1/3 cups all purpose flour

    1/2 cup cocoa powder
    1/2 cup sugar
    1/4 tsp fleur de sel or kosher salt
    1/2 tsp vanilla extract
    Pinch of baking powder
    Pinch of ground cinnamon
    Pinch of ground espresso

    Chocolate Ganache (Recipe below)

    1 jar of  PC BLACK LABEL Toasted Sesame Caramel Dessert Sauce

    Instructions:

    1. Whisk all the ingredients in a large bowl and set aside.
    2. Chop the butter and add it to the flour bowl mixture, crumbling it into the flour making pea sized crumbs.
    3. Work the ingredients quickly until they come together creating a pliable dough.  Do not over mix, you should still see little pats of butter throughout.
    4. Shape the dough into a disk and flatten
    5. Wrap with plastic wrap and chill until ready to use.

    Chocolate Ganache:

    1 cup cold whipping cream
    2 cups dark chocolate, chopped

    1. In a microwave safe bowl, warm the cream until just boiling – about 1-2 minutes, depending on your microwave.
    2. Carefully remove and add the chopped chocolate.
    3. Let it sit for 1 minute.
    4. Whisk gently until incorporated and set aside.

    Bake the Tart:

    Preheat oven to 375°F

    Butter an 8″ or 9″ spring form pan or tart ring and set aside.

    1. On a floured work surface, roll out the dough to 1″ thickness and line the tart ring or pan. Ensure you bring up the dough on the sides that’s deep enough to hold the caramel filling and the chocolate ganache, approximately 2-3 inches in height.
    2. Use a fork and gently indent the dough all over to create tiny little holes.
    3. Bake for 25 – 30 minutes until cooked through.
    4. With the back of a spoon, push down the base of the tart to ensure it is flat and no holes remain (they should be baked through).
    5. Let the tart shell cool completely.

    Assembly:

    1. Pour the caramel in an even layer in the tart base and refrigerate or freeze until set and it’s no longer runny.
    2. Once chilled completely, remove and pour the chocolate ganache over top the caramel and smooth out with a spatula quickly as it will start immediately.
    3. Return to the refrigerator until completely set.
    4. Remove 20 minutes before serving and use a hot knife to slice through the tart.  Rinse the knife and repeat.  This ensures you get clean slices each time you cut into it.

    Enjoy!

    If you make this recipe please share and use my hashtag, #hautesucre on the social media channels, as I would love to see them!

     

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     (This post is sponsored by President’s Choice.  I used their PC Black Label Toasted Sesame Caramel Dessert Sauce to make this easy Dark Chocolate Tart.)

    Brioche French Toast Recipe 


    Brioche French Toast Recipe

    Ingredients:

    1 large egg, whisked

    1/3 cup heavy cream

    1/4 cup sugar

    1/2 tsp ground cinnamon

    Pinch of sea salt

    3-4 sliced brioche (or reg bread)

    Directions:

    1. In a shallow bowl, whisk all the ingredients
    2. let bread soak up mixture and place in a hot, buttered pan.
    3. Cook until crunchy + golden.
    4. Serve with maple syrup, whipped cream and fresh berries

    Enjoy!!🍓


    Spinach and Goat Cheese Tart with a Quinoa Crust *gluten-free 

    I love this tart! It’s easy, simple and delicious.  And did I mention it’s vegetarian?

    I’ll be honest, I was skeptical of my 6 year old son liking this tart due to the ‘green spinach’ layer under all that goat cheese but he devoured it for dinner alongside a vegetable soup. Yay!

    It’s relatively easy if you follow my steps below and the pastry is quick and you can press it into the tart pan without having to fuss about rolling it out.  Easy peasy weeknight dinner sorted, great for meatless Mondays!

    It’s the perfect main course served with a nice side salad or sliced into small squares or wedges and served as appetizers.
    I hope you’ll enjoy it!

    *And don’t forget, if you make this tart using my recipe below, please tag it #hautesucre on your social media accounts as I would love to see it!😊

    Spinach and Goat Cheese Tart with a Quinoa Crust Recipe

    Ingredients:

    Crust:

    1 cup quinoa flour

    3/4 cup all purpose flour (or gluten-free flour)

    3/4 cup cold butter, chopped

    3-4 tablespoons cold water

    1 tsp salt

    1 tsp sugar

    1 4×14 tart pan with a removable bottom 

    Method:

    1. Combine all the ingredients into a small food processor and pulse into a dough has formed.

    2. Roll onto a flour surface or press the dough into a tart pan with a removable bottom. Set aside.

    3. Preheat oven to 425°F

    Filling:

    Ingredients:

    2 cups baby spinach

    3 garlic cloves

    1 large egg

    1/4 cup cream

    Salt

    Pepper

    Fresh thyme

    200 grams fresh goat’s cheese

    *Dried shallots (optional garnish or add to filling)

    Method:

    1. In a small food processor, add the spinach, garlic, egg and cream.  Pulse until the spinach breaks down and the egg is combined. Add the salt, pepper and fresh thyme.

    2. Pour the filling into the prepared crust and smooth evenly.

    3. Crumble the goat cheese over top the filling covering completely.

    4. Bake for 30 minutes.

    5. Remove and let cool 15 minute before cutting.

    Enjoy!😊

    Havarti Cheese Puff Pastry Sticks

    The lovely folks at Arla Dofino contacted me to create a delicious holiday recipe and how could I refuse given its for one of my favorite cheeses, Havarti!

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    I decided to go with a classic appetizer that’s easy to eat and fun to serve! I tried the Havarti Inferno Cheese with Chipotle and Habanero.  If you follow my posts on Instagram, then you know my love of spice.  This cheese is the perfect balance of creamy and delicious with a kick of heat! Yum!

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    Puff pastry is easy entertaining and you can have these Havarti Cheese twists ready in no time. In addition to the cheese, I also added my favourite fresh herb, thyme and my current favourite spice, nigella seeds.  Nigella seeds are a mysterious spice with a crunchy texture and with a flavour of toasted onions.  They’re often used in Indian cooking and adorn the tops of flatbreads such as naan. If you cannot find them, you can leave them out and replace with black sesame seeds, but they’re well worth getting and really highlight the flavour profile of these cheeses.

    Havarti Cheese Puff Pastry Sticks Recipe
    Makes approximately 24 sticks

    Ingredients:
    2 sheets puff pastry, thawed
    300 grams Havarti Cheese (any variety) I used a blend of Creamy and Inferno
    6 sprigs fresh thyme
    Sea salt
    Fresh cracked pepper
    Nigella seeds or black sesame seeds
    Egg wash (1 beaten egg + 2 tblsp water)

    Instructions:

    Preheat the oven at 425°F and line 2 baking sheets with parchment or silpat mats.

    1. On a dusted surface, roll out 1 sheet of puff pastry at a time and brush with egg wash.

    2. Sprinkle the cheese over top evenly and gently

    3. Sprinkle the fresh thyme, salt and pepper on top of the cheese.

    4. With a sharp knife or kitchen scissors, cut 12 puff pastry strips.

    5. Roll each strip gently starting from the top and overlapping to create a spiraled strip. Place on baking sheet and repeat with remaining strips.

    6. Once you have all of your twists ready, brush them gently with egg wash and sprinkle the nigella seeds over top. You can add more salt and pepper if you’d like.

    7. Bake at 425°F for 15- 20 minutes until golden.

    Let cool before serving. Enjoy!

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    Apple & Castello® Blue Cheese Fritters

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    Friends! My recipe for these delicious Apple and Castello Blue Cheese Fritters is apart of the Melt Recipe Blogger Challenge!  Please help me WIN by clicking the link below and please share this link with your friends and family! Thank You!!!

    http://meltrecipechallenge.com/vote.php?rcp=1

    http://meltrecipechallenge.com/recipe.php?rcp=1#.VcNYU8tZTqA

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    Apple & Castello® Blue Cheese Fritters

    1/3 cup 75 mL all-purpose flour
    1 tsp 5 mL baking powder
    1 large russet potato, peeled and shredded
    1 granny smith apple, shredded
    1 shallot, finely diced
    1 green onion, thinly sliced
    2 tbsp 15 mL fresh parsley, chopped
    2 tbsp 15 mL fresh dill, chopped
    2 egg whites, lightly whipped
    1/3 cup 75 g Castello® Blue Cheese, crumbled
    1 tsp 5 mL sea salt, or to taste
    1 tsp 5 mL fresh cracked black pepper, or to taste
    Vegetable oil for frying

    Recipe:

    In a large bowl combine all the ingredients and gently fold in the Castello® Blue Cheese.

    Add 2 inches of vegetable oil to a large skillet. Heat until just smoking, and then reduce to medium low.

    Using a tablespoon, scoop the mixture into the hot oil and slightly flatten with the back of a spoon.  Cook until golden and flip the fritters to cook the other side. Work in small batches and do not overcrowd the pan.

    Drain on paper towels to soak up excess oil.

    Pairs well with a cool dip of Greek yogurt and fresh dill.

    Makes approximately 20 fritters.

    Please Vote! 🙂

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    Tips for Hosting a Successful Dinner Party

    I recently held a backyard bbq dinner party to celebrate the changing of the seasons in partnership with Cascade Platinum #sparklingclean.

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    I had the opportunity to put the product to the test and I must say, I’m impressed! Not only did it remove the hard, cooked on food residue, it left all of my dishes sparking clean!

    In order to host a successful dinner party, there are a few rules that are important to follow in my repertoire.  I’ve hosted numerous parties, whether they’re fancy affairs or simple gatherings, it all boils down to a few essential steps and making sure you’re always prepared.  I share my views with fellow Chef, Michael Smith who offers a few essential entertaining tips below:

    1. Spend Time To Save Time:
    Prep as much as you can in advance, from setting the table to prepping food. This allows you      to spend more time with your guests entertaining, instead of being in the kitchen.

    2. Make Your Guests Feel Special:
    It’s important to go the extra mile in making your guests feel special.  I love to decorate the house with fresh flowers, music, lovely table setting and sparkling dishes.

    3. Clean As You Go:
    While cooking, load the dishwasher so that you don’t have to do all the clean up after. This saves time and with Cascade Platinum, you don’t need to worry about pre-rinsing.

    4. Share The Work:
    Lighten the load and enlist the help of your guests if possible, this will help ensure the party runs smoothly between courses.

    5. Grand Finale:
    End the evening with a bang! Perhaps with a spectacular dessert, sparkling Champagne or a little gift for your guests, making the night memorable.

    Here are a few highlights from our delicious backyard bbq dinner party. I’m so happy that my cleanup was made easy with the help of Cascade!

    Rhubarb Lemonade:
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    Marinated Garlic and Rosemary Lamb:
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    Roasted Potatoes:
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    Papaya Chicken with Roasted Cashews:
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    Roasted Vegetables:
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    Mexican Corn:
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    Fire Grilled Jumbo Shrimps with Cilantro and Chipotle:
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    Fresh Feta Salad:
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    Mint and Cilantro Gremolata:
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    *This post was sponsored by Cascade. All opinions are my own.

    Financiers (Almond Tea Cakes with Fig Jam)

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    Recently, I was asked to create a recipe on behalf of Bonne Maman using their Fig Jam.  Many of you may know them by their familiar jam jars with the checkered lids.  The first thing that popped into my mind was Financiers. These delicious golden gems pair filled with this delectable jam served with tea. For as long as I can remember, I have enjoyed eating Bonne Maman jams with my morning baguette and salted butter.  It’s such a treat!  Just one bite transports me back to France.
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    For decades, Bonne Maman has created special preserves following traditional and cherished recipes. Today, Bonne Maman continues shaping the sweetest moments by producing their preserves in France using all natural ingredients with no artificial colorings, no additives or preservatives.
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    The recipe for Financiers is straightforward and requires little fuss or expertise.  As these are petit fours, you can be creative with your choice of moulds or filings.  I have used rectangular financier mounds,  savarin ring mounds as well as mini cupcake liners.  You can also use a greased mini or standard muffin tin for ease. For best results, the batter must be prepared hours in advance or best if left rested overnight in the refrigerator.

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    Recipe: Financiers (Almond Tea Cakes with Fig Jam)

    Makes approx 12-15 mini cakes

    Ingredients:

    3/4 cup unsalted butter

    1 cup granulated sugar

    1 cup ground almonds

    3/4 cup egg whites (from 6 large eggs)

    2/3 cup all purpose flour

    1/2 vanilla bean scraped or 1 tsp pure vanilla extract

    2 drops of almond extract

    1 cup Bonne Maman Fig Jam

    Mini baking moulds

    Method:

    Brown Butter:

    In a medium sized saucepan, bring the butter to a gentle boil until it turns a light golden brown. Take it off the heat and set aside to cool. Strain the browned butter into a small bowl.

    Preparing the Financier Batter:

    1.  In a large saucepan mix together the sugar, ground almonds and egg whites. Place the pan over low heat and stir for approximately 2 minutes until it’s heated through and the colour has changed slightly to white without overcooking the egg whites.
    2.  Remove the pan from the heat and stir in the vanilla, almond extract and the flour. Mix thoroughly and slowly incorporate the brown butter into the batter with a whisk.
    3.  Transfer the batter to a bowl and tightly seal with cling wrap.
    4.  Refrigerate for approximately 2 hours or overnight to allow the batter to rest and the flavors to infuse.

    Baking:

    1.  Preheat oven to 410°F and if you are using silicone bake ware, you do not need to butter them. If you are using metal molds or a cupcake tin, butter the insides and dust the interior with flour, tapping out the excess.
    2.  Remove the batter from the fridge and place the contents into a large piping bag or a cookie scoop for even results and ease of preparation.
    3.  Measure 1 cup of the Bonne Maman Fig Jam and set aside until you’re ready to use.
    4. Fill the bottom of each cavity with an equal portion of the Financier batter.
    5. Pipe or scoop a thin even layer of the fig jam followed by a layer of the Financier batter.
    6. Set the molds on a large baking sheet and bake for approximately 15 minutes or until the Financiers are golden brown and cooked through.
    7. On a large sheet of parchment invert the molds and transfer them to a cooling rack.

    Serve with your favorite cup of tea and enjoy!
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    *Disclosure: This post is sponsored by Bonne Maman. I received a free sample of the product for the purpose of this review. All opinions are my own.

    Gougères with Gruyère Cheese

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    Gougères Recipe

    Choux:

    125 ml milk
    125 ml water
    100g room temp butter, diced
    5g salt
    15g sugar
    150g flour
    4 eggs
    2 tsp fresh thyme or very finely minced fresh rosemary

    1 tsp fresh ground black pepper

    1/2 tsp red chili powder (you may omit)

    Good sea salt (to sprinkle on top)

    1 cup grated Gruyère cheese (or any other hard cheese you like – but, it should have a pronounced flavour)

    Preheat oven 425°F and line 2 sheets with parchment or silpats

    1. In a saucepan, combine milk, water and cubed butter.  Combine and stir in salt and sugar – bring to a rolling boil.

    2. Sift flour into a separate bowl

    3. Crack eggs into a small bowl

    4. Once mixture has boiled, add flour and stir vigorously to form a paste. (Do this in intervals on/off the heat). When the paste dries out (no longer sticks to spatula), it’s ready. Do not brown

    5. Add paste to stand mixer bowl and add eggs one by one, on med speed – approx 3 min (when it’s all combined)
    6. Add in black and red pepper, thyme or rosemary and cheese.

    7. Add to piping bag and pipe 1″mounds, 1/2 ” high onto sheets
    Brush with eggwash and slightly flatten tops with a fork – sprinkle tops with rosemary and sea salt.

    8. Bake for approx 25 – 30 min ~ until they have doubled and are golden brown.
    Makes approx 30 Gougéres.

    *can be filled or served warm as is.  They also freeze well.

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    Ferrero Rocher Chocolate Bûche de Noël

    Are you looking for the perfect holiday dessert?  Look no more!  I created this exquisite Chocolate Bûche de Noël just in time for the Holiday season!
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    A very simple and elegant cake to put together and you can make some of the components ahead of time.  From start to finish, if you have all the ingredients on hand; it shouldn’t take more than a few hours to prepare and decorate.
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    A few notes about this cake: I make many cakes for the holiday season and there is no limit to the variations possible.  I like to add rum and/or a shot of espresso to my simple syrup as it goes very nicely with chocolate.  If you don’t like alcohol, leave it out as I have in the recipe below. Also, try to use the best cocoa and chocolate couveture possible as the flavours are very pronounced in this type of cake.
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    I hope you enjoy the recipe and please leave a note in the comments if you try it as I would love to hear from you.
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    Wishing you a safe and happy Holiday Season, Enjoy!

    Asima 🙂

    Ferrero Rocher Chocolate Bûche de Noël 

    Serves 8

    Bakers half sheet (13 x 18) lined with parchment paper or silpat

    Preheat oven to 400F

    Ingredients:

    Chocolate Sponge Cake:

    3 large eggs at room temperature

    1/2 cup sugar

    1 tsp vanilla extract

    80 grams of all purpose flour

    1/2 tsp baking powder

    pinch of salt

    30 grams of cocoa

    Method:

    In a small bowl sift the flour, cocoa powder, salt, baking powder and set aside.

    In a stand mixer or large bowl, whisk the eggs and sugar on high speed for 8 minutes until tripled in volume and you have a thick ribbon-like texture.  Whisk in the vanilla and then slowly incorporate the flour mixture by folding it into the batter with a spatula with quick movments and becareful not to deflate the batter.

    Spread the batter evenly on the lined baking sheet and bake on 400F  for approx 6 minutes.  Allow it to cool while you prepare the buttercream.

    Flip the sponge over onto a clean parchment sheet, set aside until you’re ready to assemble.

    Chocolate Buttercream Filling:

    120 grams or 3/4 cup chocolate couveture melted

    115 grams of softened butter

    125 grams icing sugar

    1/2 tsp vanilla extract

    Method:

    In a stand mixer or a large bowl, whisk the softened butter and icing sugar for a few minutes until no lumps remain.  Add the vanilla and cooled melted chocolate and whisk until combined. Set aside until you’re ready to assemble the cake.

    Simple Syrup:

    1/2 cup sugar

    1/2 cup boiling water

    coffee extract or one shot espresso

    Method:

    In a small pot bring the water and sugar to a boil.  Take it off the heat and allow it to cool slightly.  Add the espresso or coffee extract and set aside.

    Chocolate Ganache/Glaze:

    1.5 cups of dark chocolate couvture melted

    3/4 cup heavy cream (35%)

    8 Ferrero Rocher Chocolates or more (to decorate the top)

    Method:

    In a large heatproof glass bowl boil the heavy cream (microwave on high for 2 minutes) or bring to a gentle boil in a small pot.  Add the chopped chocolate and let it stand for 1 minute.  Whisk until the chocolate has completely melted and the mixture is smooth and silky.

    Assembly:

    Working with the sponge cake first leaving it on the parchment. With a pastry brush, gentlely brush the syrup all over the cake until it is absorbed.  Spread the prepared buttercream evenly across the entire sponge.

    Starting lenthwise with wet hands, start rolling the cake towards the opposite end keeping it fairly tight, but not so tight that the filling comes out.  Roll it over and ensure that the end seam is underneath.

    If you have any syrup left, you can brush the remaining on the top of the cake.

    You have two options here.  You can either simply glaze or ganache style frosting and decorate the cake into a log.  Glaze the cake while the chocolate is warm by pouring the warm ganache over the cake using a cake rack with a ladle and allowing it to cool and then frosted it again with an offset spatula as the ganache firms up.

    Just before the ganache hardens, adorn the top with whole pieces of Ferrero Rocher Chocolates so that each cake slice will have a piece on top. You can further design the cake however you like with crushed Ferrero Rocher Chocolates on the top or around the bottom.  Dust the set cake with icing sugar (optional).  Enjoy!

    Apple Pie

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    For some, Autumn is a sad reminder that summer is over, but for me it is the pleasant and sweet smell of caramelized apples oozing out of the pie crust. Just as the leaves are starting to turn colour and start to fall to the ground; the orchards are filled with ripe apples to be picked and the air becomes cool and crisp.

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    Autumn also reminds me of when I arrived in Paris at the beginning of a new adventure as I was about to start the fall semester at the Le Cordon Bleu. One of the first things I learnt to make at Le CordonBleu was an apple tart baked in a bottomless ring.

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    Some of the simple techniques I learned  included how to properly peel and slice an apple; the perfect thickness of the slice and the most presentable size. So many miniscule details to make the perfect dessert.

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    All of these things stay with you and sometimes when you bake familiar things, it evokes these wonderful memories and take your dessert to a whole new level.

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    Last week I baked an apple pie with my 4 year old son,  Xander.  He loves to help in the kitchen and he has a soft spot for pies, especially in his tummy.  I’m so impressed that he’s almost mastered crimping the pie shell.  I hope he will remember and cherish these memories that we are creating together and I hope you enjoy this recipe as much as we do. :)🍏🍎

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    Apple Pie Recipe:

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    Pie Crust:

    Makes 2 single crusts or 1 double crust

    2 1/2 cups flour
    1/4 tsp kosher salt
    1 tblsp sugar
    1 cup butter
    1/4 cup or less cold water

    Pulse the flour, salt, sugar and butter. Slowly add just enough water until the dough is combined.

    Flatten and chill until ready to use.

    Blind bake at 400F for 20 min or until brown 
    *Do not pre-bake for Apple tart or Apple Pie

    Apple Pie Filling:

    4-5 apples, peeled, cored, and thinly sliced (any variety but I generally use a mix of red + green)
    1/2 cup sugar
    3 tblsp maple syrup
    1 tsp ground cinnamon
    1/2 tsp kosher salt
    1 tsp vanilla bean paste or extract
    2 tblsp flour
    1 tblsp fresh squeezed lemon juice
    1/4 cup butter, chopped

    For the top:

    1/4 cup cream (or egg wash)
    Raw sugar for sprinkling

    Preheat oven to 425°F

    In a large bowl, combine the apples, sugar, lemon juice, cinnamon,  salt, vanilla and flour.  Toss to evenly combine and layer into the pie dish.  Dot with the chopped butter.

    Roll out your second pie shell and crimp the edges with the base layer overhang to create a sealed crust.  If you have any pastry leftover, you can make cutouts and decorate the top.

    If you want to keep your pie eggless,  brush cream all over the pie crust (and edges) with a pastry brush and generously sprinkle the raw sugar over top.

    With a sharp knife, make slits in a decorative pattern and bake in your preheated oven for approximately 40 minutes or until the crust is golden.

    Let cool before slicing.  Enjoy! 

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