For more food drink and travel videos visit www.potluckvideo.com
The idea of baking can sometimes make even the most experienced cooks skeptical. Memories of fallen soufflés, burnt cookies or dry cake can stop you from even attempting.
But we have a recipe that is as easy as, well, pie! Dorie Greenspan, the renowned cookbook author, has shared her "back pocket recipe" from her new book Baking Chez Moi. Her Custardy Apple Squares are as simple as they are delicious and they are guaranteed to be an impressive crowd pleaser without a lot of work.
Watch the video above for the recipe with all of Dorie's tips, or follow the recipe below!
3 medium juicy,sweetapples, such as Gala orFuji,peeled
1⁄2 cup (68grams)all-purpose flour
1 teaspoon baking powder
2 large eggs, at room temperature
1⁄3 cup (67grams)sugar
Pinch of fine sea salt
2 teaspoons pure vanilla extract
6 tablespoons whole milk at room temperature
2 tablespoons(1ounce; 28 grams) unsalted butter, melted and cooled
Confectioners' sugar, for dusting (optional)
Center a rack in the oven and preheat the oven to 400 degrees F. Butter an 8-inch square baking pan.
Slice the apples from top to bottom using a mandoline, Benriner or a sharp knife, turning the fruit as you reach the core. The slices should be about 1/16th inch thick -- elegantly thin, but not so thin that they're transparent and fragile. Discard the cores.
Whisk the flour and baking powder together in a small bowl.
Working in a large bowl with a whisk, beat the eggs, sugar and salt together for about 2 minutes, until the sugar just about dissolves and, more important, the eggs are pale. Whisk in the vanilla, followed by the milk and melted butter. Turn the flour into the bowl and stir with the whisk until the batter is smooth. Add the apples to the bowl, switch to a flexible spatula gently fold the apples into the batter, turning everything around until each thin slice is coated in batter. Scrape the batter into the pan and smooth the top as evenly as you can--it will be bumpy; that's its nature.
Bake for 40 to 50 minutes, or until golden brown, uniformly puffed-- make sure the middle of the cake has risen -- and a knife inserted into the center comes out clean. Transfer the cake to a rack and allow to cool for at least 15 minutes.
Using a long chefs knife, cut the cake into 8 squares in the pan (being careful not to damage the pan), or unmold the cake onto a rack, flip it onto a plate and cut into squares. Either way, give the squares a dusting of confectioners' sugar before serving, if you'd like.
Recipe Courtesy Dorie Greenspan