Once upon a time there was... Caramel Apple Cheesecake Pie

Phew. Just writing that long title is exhausting. And that's nothing compared to the effort involved in making this pie. Of course, that has a lot to do with our two culinary disasters associated with it (see story below*). To give you an idea, from bottom up, this pie is 1) graham cracker crust, 2) caramel and pecans 3) slow cooked apple slices 4) thin layer of cheesecake 5) fresh whipped cream with caramel swirls.

*We tried to make our own caramel. Our first attempt used Annie's recipe, and we thought it went well until it started to cool. Then it started to separate and basically got worse looking the longer it sat. So, we decided to scrap it and try again. We found a different recipe that starts out by melting dry sugar. Well, our sugar started to melt, slowly and nicely. Just when we thought all the crystals had melted, within a matter of seconds it turned into black liquid billowing smoke. Billowing and billowing. We ran around opening windows and turning on fans. We melted our trash can. (In case you were wondering, dumping burnt sugar outside is probably a better idea than into a rubber trash can. But if you have already done this, all you have to do is fill the can with water and it will dissolve!) So you see even when we are failing, we learn things. But the most important lesson we learned was to never make caramel without a candy thermometer.

But even culinary disasters couldnt stop us from trying this amazing recipe. We found it at Annie's Eats and knew immediately that this was something we were going to have to make. So we bought a jar of caramel and made the recipe later in the week.

We think that we will try some modifications next time we make this (we'll tell you our thoughts as we go). And there will definitely be a next time, because the resulting pie is pretty fantastic.

supplies

9" springform pan

good knife to cut it (crust is hard and sticky)

parchment paper

crust ingredients

1.5 c graham cracker crumbs

3 Tbsp sugar

1/2 tsp cinnamon

5 Tbsp butter, melted

1/2 c caramel (from a jar, trust us)

1 c chopped pecans

apple filling ingredients

6 granny smith apples, peeled, cored, thinly sliced

5 Tbsp unsalted butter

1/2 c packed light brown sugar

1/4 tsp salt

1 tsp cinnamon

cheesecake layer

8 oz philadelphia cream cheese, room temperature

1/4 c sugar

1 tsp vanilla extract

1 egg

1 Tbsp lemon juice

Cal's note: the cheesecake layer is very thin, if you are looking for more cheesecake, double this part, but note that you will have to bake it for longer. Check out our pick at the bottom of what a slice looks like before you decide. This is a very rich pie without doubling it.

topping layer

3/4 c heavy whipping cream

4 Tbsp confectioners sugar

extra caramel and pecans for garnish

Cal's tip: instead you could choose to double this layer. a little extra whipped cream makes for a more dramatic topping!

instructions

1. prepare the crust.

a. preheat the oven to 375.

b. line your springform pan with parchment.

c. chop up your graham crackers and melt your butter

d. combine crumbs, cinnamon, sugar and butter in a bowl and mix with a fork

e. press into the springform, so the crust reaches up about halfway around the pan

f. bake for 6-8 minutes until golden brown

Cal's tip: you can turn off the oven. it'll be a little while before we need it again.

g. let cool for 10 minutes.

h. pour caramel into crust. top with pecans. refrigerate while you move on.

Cal's tip: While caramel is delicious, the amount of caramel you add will affect how easy it is to cut your pie later.

2. prepare the apple filling

a. peel, core, and thinly slice your apples (we recommend a food processor, or this could take a while)

Cal's tip: you can also use this opportunity to creative festive portraits with the apples.

b. melt butter in a really big skillet (we had to do 2 batches) over medium-high heat.

c. Add sugar, salt and cinnamon and heat until just bubbling, 1 minute

d. Add apples and cook, stirring occasionally, 15-20 min until tender and most the liquid is gone.

e. let cool slightly and then pour into your prepared pan.

it smells delicious...

3. prepare the cheesecake layer

a. preheat the oven to 350.

b. use an electric mixer to combine cream cheese and sugar until smooth .

Cal's tip: use a hand mixer. the kitchenaid stand can't reach the small volume very well.

c. mix in egg, lemon juice, and vanilla for 1-2 min until well blended and smooth.

d. pour/spread the cheesecake layer over the pie.

4. bake for 30 min or until a toothpick will come out clean. Allow to cool completely before refrigerating.

5. Refrigerate at least 4 hours, preferably overnight.

6. prepare the topping.

a. Whip cream until soft peaks form. Add sugar and beat until peaks are stuff and sugar is incorporated.

b. spread on top of pie

c. swirl caramel on top, and sprinkle pecans.

7. To serve, remove from springform and cut with very sharp knife!

This pie was really delicious. Thanks again to Annie's Eats for the amazing recipe.

moo!

Happy Thanksgiving! Penelope's Favorite Pumpkin Pie

Happy Thanksgiving Castle Farm Cookbook blog readers!  We have made a delicious pumpkin pie for you.  Well, technically you can't eat this one, but you could make one of your own and eat it, but if we could make this pie for you, we would - and that should count for something.  This is called Penelope's favorite pumpkin pie because it is not Cornelius' favorite pumpkin pie (that is a different recipe, which everyone other than Cornelius thought was inferior to this pie). Cornelius does think it was a close call though, and that this pie is very good too.  This recipe is originally from Martha Stewart, and can be found here.  Our version is better though because we have more pictures and expert notes! For planning purposes, you should know this pie is like a 3 hours process and it also tastes best if you allow it to refrigerate over night to let the flavors sink in.

Tools needed: 9-10 in pie pan, pie weights, parchment paper, cookie cutters, food processor, rolling pin, pigs and cows to help with the tricky parts and with the eating

pie ingredient list
3 eggs + 1 egg yolk
3/4 c + 1 Tbsp heavy cream
1/2 c packed dark brown sugar
1 1/2 Tbsp flour
1 tsp coarse salt
1 tsp ground ginger
1 tsp cinnamon
1/2 tsp nutmeg
1 15 oz can pumpkin puree
1/2 c pure maple syrup
2 tsp vanilla

crust ingredients 

2 3/4 c regular flour

1 1/2 tsp coarse salt

1 Tbsp sugar

2 1/4 sticks (18 Tbsp) cold unsalted butter, cut into peices

7-10 Tbsp cold water

instructions
1. Make the pie crust dough.


a. Pulse flour, salt, and sugar in a food processor.

b. Add butter peices and pulse into coarse crumbs form, about 10 seconds.

b. Put your 10 Tbsp water in a small cup.  With the machine running, add water slowly until dough just holds together and is not wet or sticky, no longer than 30 seconds.
Cornelius' tip: it took closer to the 7 Tbsp for us.  Once we put that much in we let it run another couple seconds and the dough was then formed so that it would go around and around the machine as one chunk.  That means its done.

c. Divide dough into 2 equal parts, shape into a disk, wrap in plastic, and refrigerate 1 hour.   (You can also refrigerate overnight, or even freeze it for a month!)

2. Take measurements.  In this recipe, you will be fitting a beautiful top crust to your pie.  You do not want this crust to be too big or small.  So before you have filled your pan with anything, invert it and trace the circle onto parchment.  Cut it out, pretend it is a lattice pie crust top you have spent lots of time on and adjust to how you would like it to fit.  If you have a lid that fits your pie pan, keep that in mind and make sure it will fit.  Save this parchment piece for later.

3. Prepare pie shell. On a lightly floured surface, roll 1 disk of dough to 1/8 inch thick.  Fit it into your pie pan.  Trim or shape edges to be flush with the rim.  Refrigerate 1 hour.

4. Preheat oven to 375.  Cut a 13-15 inch round of parchment and place on top of the chilled crust.  Fill the crust with pie weights (or dried beans).  Freeze for 10 min.
Cornelius' tip: It is very important that the parchment round be significantly bigger than the bottom of your pie pan.  We found out why:  if you cut it to be the same size it makes removing the pie weights and the parchment very difficult, especially because the pie weights become very hot.  So trust us on this one and cut a big circle.


5. Bake piecrust for 10 min.

Remove weights and parchment and bake another 5 min, until the crust is light brown.  Then, cool on a wire rack.
Cornelius' tip: the pie crust will not be fully cooked at this point.  it is going to get another 45 min + to bake.  It's going to look something like this when it comes out:

6. Meanwhile, start to prepare the lattice top.

a.  Roll out the other disk of dough to 1/8 inch on a lightly floured piece of parchment.  Now remember that carefully measured disk from step 2?  Use that to cut out a circle on the dough with a paring knife.

b. Transfer the parchment and dough circle to an inverted cookie sheet.

c. Use your cookie cutters to cut out desired shapes.  Transfer the cut-outs to another piece of parchment.
Cornelius' tip: We used pie cutters like these ones from Williams-Sonoma.  That way we didnt have to etch the shapes, it does it all at once.


Cornelius' Tip: make sure to space your cut-outs 1 inch apart, and also stay 1/2 inch away from the edge of the circle.  Otherwise the crust will be too fragile and might break.

d. make an eggwash by whisking together 1 egg yolk and 1 Tbsp cream.  Brush the lattice top with the wash.

e.  arrange your cut-out shapes around the edge of the lattice top, but do not let them hang over the edge or they will burn.  Brush these with egg wash as well.

f. refrigerate lattice top for 20 minutes.

7. Bake lattice top until golden, 20-25 minutes.  Tent with foil if the thin parts start to brown too quickly. Cool on wire rack.

8. Reduce heat to 350.

9. Make pie filling.  Combine sugar, flour, salt, and spices in a bowl.  In a different and bigger bowl, whisk together pumpkin, maple syrup, vanilla, eggs, and 3/4 c cream.  Whisk in flour mixture.

us with our maple syrup penguin friend

Cornelius' tip: It looks best to mix pumpkin pie in an orange bowl.


10.  Put the pie crust on a cookie sheet.  Fill with pumpkin mixture.  Bake 40 min (it will be jiggly still) and then remove from oven.

11.  Carefully place lattice top on the pie.  You won't be able to adjust this, so get it right the first time and hope that you measured well!  Bake until all but the center of the pie is set, about 10 minutes.

12.  Cool completely.  Refrigerate.  Wait a day.

13.  Eat with family and friends!

Once again, this is a delicious pie.  We hope you enjoy it and hope that you had a happy thanksgiving!


pig, out.