doughing it right has moved!!

After one year of blogging, I’ve moved to a new domain! You can find me now at doughing-it-right.com.

You can subscribe to the new blog by going to the homepage and entering your e-mail in the left sidebar.

Thank you SO much for all of your views, kind words, and support over this past year. It means so, so much to me and without you I wouldn’t have made this move. I LOVE YOU GUYS!!!

See you over at the new site!

almond milk hot cocoa

I recently concluded my first ever shrimp-sitting stint, during which I was entrusted with the care of my roommate’s beloved pet shrimps, Timmy and Tammy. Me and animals are generally not the bestest of buds, so admittedly there was a small dose of anxiety involved in this process. But let it be known that neither of those suckers died under my care, and to that I say BOOYAH. Pretty shrimp-pressive if I do say so myself.

Besides that (arguably the greatest feat of my winter break so far), I have been busy catching up with old friends, hiking with my dad, and running wild and reckless and free (in the kitchen). I wasn’t really planning on making anything today, but a voice whispered to me that it is hot chocolate season and I have yet to consume a single mug of the stuff. So homemade hot cocoa it was.

Though Swiss Miss instant hot cocoa packets hold sentimental value, I decided to make my own version from scratch using almond milk. The process is super easy! Just take milk, cocoa powder, pure maple syrup, cinnamon, and a dash of nutmeg and warm it over the stove for a few minutes. The result is creamy and chocolatey, slightly earthier and not as overwhelmingly sweet as your instant hot cocoa mix. I recommend making some to sip on while buried under piles and piles of blankets.

On a side note, I am looking at these photos and all I can do is lament that I did not turn this recipe into a hot chocolate ICE CREAM FLOAT. Swirly pools of vanilla bean ice cream melting into a steaming sea of bittersweet chocolate liquid…how did this not occur to me?? Whipped cream is a perfectly acceptable alternative, but please do yourself a favor and scoop in a dollop of ice cream if you can. I shall live vicariously.

-ck

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Almond Milk Hot Chocolate

Makes 2-3 servings

2 and 1/2 cups almond milk
1/4 cup cocoa powder
3 tablespoons pure maple syrup
1 teaspoon cinnamon
pinch of nutmeg

Warm the almond milk in a saucepan over medium heat for several minutes. Stir in cocoa powder, maple syrup, cinnamon, and nutmeg and heat until frothy and steamy, making sure to stir occasionally.

Pour into mugs and top with whipped cream and cinnamon.

banana crumb muffins

Revamping my old post for these muffins because quite honestly, the pictures were making my eyes bleed. So ta-da! New pictures, courtesy of a camera that I have nooo idea how to use. HELP.

While we’re on the topic of revisiting things of the past, I will mention that today I went back to visit my newly renovated high school for the first time since graduating. It was odd. Same faces, whole new building. It was hard to feel nostalgic about a place I barely recognized, but mostly I felt like a freshman all over again asking people for directions around the school (Although it hasn’t been that long since I was mistaken for a high school freshman…last year a fellow senior asked me if I was a freshman but we don’t have to talk about that).

Apart from the weirdness of it all, it was so so good to see people again. Smiles and hugs and warm feelings all around.

I made these muffins because the four forsaken bananas on our kitchen counter weren’t receiving any love. My family is pretty picky about bananas, so after a certain number of brown spots appear they sit around indefinitely. As self-appointed head of the banana rescue squad, I knew some banana muffins were in order.

These muffins are the perfect texture – not too airy, but not quite as dense as banana bread. They’re sweet, yet hearty enough to be considered breakfast food. As always, the crumb topping is optional but highly recommended. I sprinkled on some coconut and crushed pecans, but feel free to top with other nuts, chocolate chips, sunflower seeds, etc.

They can be made in less than an hour, so they make for a perfect breakfast when served warm! Besides, they have bananas so it’s basically a serving of fruit amirite??

-ck

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Adapted from My Baking Addiction

Makes 12 muffins

1 and 1/2 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
2 large overripe bananas (or 3 small ones), mashed
1/2 cup granulated sugar
1/4 cup packed light brown sugar
1 large egg
1/3 cup vegetable oil
1 and 1/2 teaspoons vanilla extract

For the crumb topping:

1/4 cup packed brown sugar
2 tablespoons all-purpose flour
1/4 teaspoon ground cinnamon
2 tablespoons butter

Optional:

shredded coconut (for topping)
chopped nuts (for topping)

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Preheat oven to 375 degrees F. Lightly grease one muffin pan or line with muffin papers.

In a large bowl, whisk together flour, baking soda, baking powder, salt, and ground cinnamon.

In a separate bowl, use an electric mixer to combine bananas, granulated sugar, brown sugar, egg, vegetable oil, and vanilla extract. Mix well, until smooth and only small chunks remain.

Slowly add the banana mixture to the flour, mixing with a fork or whisk until just combined. Spoon into muffin tins, about 2/3 of the way full.

Now make the crumb topping. In a small bowl, whisk together brown sugar, flour, and cinnamon. Cut in the butter until the mixture is crumbly. Sprinkle on top of the muffin batter. Add any other toppings such as nuts, coconut, or chocolate chips.

Bake at 375 degrees for about 5 minutes, and then lower temperature to 350 degrees and bake for another 12-18 minutes until a toothpick inserted into the center of a muffin comes out clean and the centers are set. Don’t overbake! You don’t want them to turn out dry.

Remove from oven and let them cool in the pans for 5-7 minutes before carefully removing to cool on a wire rack.

These can be stored in an airtight container for two days. I made mine the night before and they were still just as good the next day.

 

white chocolate macadamia peppermint cookies

YIPPEEE!!! After an eventful first semester, freedom beckons in the form of homemade Korean food, endless naptime opportunities, and the final season of HIMYM. I am fully embracing all of the above. Best of all, I can sing along to Alicia Keys as loud as my lungs will allow and not have to worry about waking up my hallmates. Home sweet home indeed :’)

Here are some cookies to celebrate the end of the semester. I made them for my lovely friend, Jane, who is a fan of white chocolate + macadamia. I’m not too big on macadamia nuts, but I will admit these cookies are changing my stubborn mind. They’re festive and comforting, with just the right amount of peppermint to hint at the holidays without being overbearing. In other words, perfect for eating warm out of the oven while dancing in your Christmas onesie.

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Recipe slightly adapted from Not Without Salt

Makes 18 to 24 cookies

1/2 cup unsalted butter, room temperature
2 tablespoons granulated sugar
2 tablespoons raw sugar
3/4 cup plus 2 tablespoons brown sugar
1 egg
1 teaspoon vanilla extract
1 and 3/4 all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup white chocolate chips
1/2 cup chopped macadamia nuts
2 candy canes, crushed (or about 2 tablespoons crushed peppermint candy)

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Cream together butter and sugars with an electric mixer until light and fluffy, around five minutes. Mix in egg and vanilla extract.

In a separate bowl, whisk together flour, baking soda, and salt. Slowly add into the sugar mixture, mixing and scraping the sides of the bowl as you go along. When there are still some streaks of flour remaining, add white chocolate chips, macadamia nuts, and peppermint candy. Mix well until just combined.

Wrap dough in plastic wrap or place in a zip-loc bag and refrigerate for several hours, preferably overnight. It’s hard to be patient! But this gives the cookies a deeper flavor and prevents them from spreading too much in the oven.

When it’s time to bake the cookies, preheat oven to 350 degrees F and line two baking sheets with parchment paper. Remove refrigerated dough and scoop into 1 and 1/2 inch balls. Place on baking sheet 1-2 inches apart.

Bake for 10-12 minutes, until edges are slightly brown and the centers are set. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack.

apple pie {belated thanksgiving post}

Finals week looms overhead in all its ominous splendor, and all I want to do is shop for dorm-sized Christmas trees and eat entire boxes of s’mores pop tarts. If you’re with me on this please stop by my room later and we can commiserate, byopt style (bring-your-own-pop-tarts).

In the meantime, here’s an apple pie to get you through this next week. This is currently my favorite dessert, and here’s why: The thing about pies is that they’re meant to be eaten with others. A batch of cookies can be consumed all alone while you bawl your eyes out watching The Notebook. Ice cream is not willingly shared, as demonstrated by the invention of pint-sized cartons. And cupcakes are actually better eaten in solitude, as to hide all of the awkward facial expressions you make in order to avoid getting frosting up your noise.

Not so with pies.

Nobody ever bakes a pie with the intention of eating it all alone. In fact, it feels almost immoral to think of singlehandedly cleaning out the dish with a fork. No, pies are made to be baked and shared, brought to social gatherings and congregated around at the end of a good meal. A pie is meant to be surrounded by all of your favorite faces, and that is why this apple pie – warm and cinnamony, crust latticed with love and sprinkled with sugar – was the most fitting choice to bring to our very first Friendsgiving.

Seeing high school friends after our first semester apart made my heart explode with happiness. We sat on Anna’s bed with pie and apple cider and caught each other up on life. Even with all the new stories to share, as the saying goes, it was as if nothing had changed. I don’t know how I ever got so lucky with these friends but I am so so so grateful!

This recipe, slightly adapted from A Cozy Kitchen, is hands-down the best apple pie recipe I have ever tried. Thanksgiving or not, make this pie and gather up some of your favorite people to share it with.

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Classic Apple Pie

For the pie crust:

2 and 1/2 cups all-purpose flour
1 tablespoon white granulated sugar
2 teaspoons salt
2 sticks unsalted butter, frozen for 30-60 minutes beforehand
3/4 cups ice water

For the filling:
Juice from 1 lemon
3-4 apples of your favorite kind, peeled and cored
3 tablespoons all-purpose flour
1/2 cup light brown sugar
2 teaspoons ground cinnamon
1/2 teaspoon salt

Additional:
1 large egg, beaten
1 tablespoon heavy cream
Raw sugar (for topping)

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Make the pie crust:

Use a box grater to grate the frozen butter into small pieces. If the butter starts getting too soft, place back in the freezer for a few minutes. In a large bowl, combine flour, sugar, and salt. Dump the grated butter into the mixture and work quickly to combine it with your hands. The mixture should be somewhat dry and have pea-sized chunks.

Slowly, add around half of the ice water. Combine with your hands. The mixture should be shaggy. Now keep adding water little by little, just until the dough comes together. Take care not to add too much water. Without handling the dough too much, knead a few more times until the dough is cohesive and dump onto a lightly floured countertop. Form a ball and divide in half to form two discs. They should be roughly 1 and 1/2 inch thick. Wrap in plastic wrap and store in the refrigerator for at least 1 hour, preferably overnight.

Make the filling:

In a large bowl, add the lemon juice. Cut the peeled apples in half and slice thinly, tossing them in the lemon juice immediately. Add flour, brown sugar, cinnamon, and salt, making sure to coat the apple slices evenly.

Putting it all together:

Lay out a sheet of parchment paper on the countertop and sprinkle lightly with flour. Remove one disc from the refrigerator and roll out evenly into a 13-inch circle, making sure to lift it periodically to avoid sticking. Wrap the dough over a rolling pin to transfer it to a pie dish. Fit the dough around the bottom and edges of the dish. Trim the edges so there is about 1/2 inch overhang. Save those scraps! Transfer the dish to the refrigerator and remove the second disc.

Repeat the process to roll out second disc. Use a knife or pastry scraper to slice the circle into 1-2 inch strips for the lattice. Re-roll scraps and cut more strips until you have enough to cover the surface of the pie. If the butter starts melting and dough becomes too soft, just let it chill in the freezer for a few minutes and continue.

Remove pie dish from the refrigerator and pour in the apple filling. You can layer the apples neatly or just pour it in however you like. Create a lattice pattern with the strips of dough. This is much easier than it seems! If you need guidance, here’s a helpful picture. I start by laying two strips perpendicular across the center of the pie and adding pieces from there, folding back strips when necessary. Leave about half an inch between pieces. Seal the edges.

Trim the edges and crimp your crust as desired. If you have enough dough left over, try braiding the crust or making a fancy-pants design.

Whisk together egg and heavy cream, and brush liberally over the entire pie. Sprinkle generously with raw sugar. Stick the pie in the freezer while the oven preheats to 400 degrees F.

Bake for 20-25 minutes, until the top crust appears slightly brown. Lower oven temperature to 325 degrees F and bake for another 30-40 minutes, until the pie is golden and the house smells so good you think you will die if you leave the pie in there any longer. (If any parts of the crust start getting too dark, cover those parts with foil and continue baking.)

Allow the pie to cool for an hour, or as long as you can stand, before slicing and serving warm with a scoop of ice cream.

nutella babka

Honestly I’ve been dying to post a new recipe just so I could show off the newest addition to my kitchen wardrobe:

I almost melted into a happy puddle of tears and snot when my friend gave me this apron for my birthday. When I finally had the opportunity to bake this weekend, I knew that a gift such as this required the ultimate recipe for its inauguration – and as my friend cautioned, “you can only break your apron’s baking-ginity once.”

Thus, with a convicted heart and an electric mixer in hand, I decided to tackle my most formidable challenger: yeast, in the form of nutella babka.

Yeast is not a fan of me. You might remember my yeast-phobia, which is not without good reason – soft pretzels that were more school-cafeteria than Auntie-Anne’s, Hawaiian bread that never actually rose, cinnamon rolls that kind of tasted like bacteria (if that’s possible??) – no matter how hard I tried to make it work between us, my efforts were for naught.

But that nutella babka recipe had been taunting me ever since I first heard nutella babka was even a thing, and besides, I couldn’t pass up a challenge.

So I gave it a try. And it turns out that yeast is not as frightening of a creature as I thought! It still makes me a little jittery and I can’t help feeling like I’m doing something wrong, but by some miracle things worked out okay this time. I want to say it was all due to my kitchen prowess and baker’s intuition, or that yeast has turned around and changed its feelings about me, but who am I kidding…it was the apron. Nevermore will I bake without this sacred garment.

This amazing recipe is from one of my favorite food bloggers, Molly Yeh. You can find the recipe right here!

Oh, and I hope everyone had a fantastic Thanksgiving! I’m a bit late, but there will be an apple pie post sometime this week :)

Lots and lots of love,

-ck

emergency cookies

College is awesome. I think I am a fan.

However….I’ve found that first-year college life doesn’t really lend itself to impromptu baking, which isn’t quite tragic but still kind of sad. I can’t help getting excited about having a kitchen next year and being able to cook whenever, try new recipes on a whim, and bake cookies for everyone again!! (note to self: must look back on this post next year whenever I get sick of dishwashing, grocery bills, and cereal dinners)

So you can probably guess what I did over fall break, and you can probably guess it involved embracing each of my kitchen utensils, dancing with my granny apron on, and throwing fistfuls of sprinkles in the air confetti-style. Can I say TURN DOWN FOR WHAT.

Kidding…but I did bask in the opportunity to finally bake again! Before break started, I went into overdrive and prepared myself to try as many fancy shmancy recipes as possible in those four short days. Kind of pointless, because the best thing that came out of my kitchen that weekend ended up being a batch of humble chocolate chip cookies. Nothing like a chocolate chip cookie to say “congrats on surviving your first month of college and actually making a plural number of friends and not yet skipping class to take advantage of your Netflix free trial,” which of course are all completely true statements.

I put a bunch of these in a ziploc bag labeled “Emergency Cookies” and brought them to stash in the mini-freezer in our dorm. All it takes is a thirty-second spin in the microwave and Melissa and I will be thoroughly prepared for any emotional crisis that comes our way!

As for the cookies themselves, the award-winning recipe comes from The Crepes of Wrath and it’s pretty darn good. Dark chocolate chunks and a generous sprinkling of sea salt come together to create a delicious cookie with all the class of a suit-and-tie and all the comfort of your favorite onesie. Make a double batch and freeze some for all your cookie emergencies.

-ck

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Chocolate Chunk Cookies

Recipe slightly adapted from The Crepes of Wrath

1 cup brown sugar
1/2 cup granulated sugar
3/4 cup unsalted butter, melted
1 egg
1 egg yolk
1 tablespoon vanilla extract
2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
2 cups dark chocolate, roughly chopped (I used one with chopped hazelnuts!)
coarse sea salt, for sprinkling

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Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.

Whisk together flour, baking soda, and salt in a bowl. In a separate bowl, beat together sugars and melted butter. Add in the egg and mix, and then add the egg yolk and vanilla extract and mix until thoroughly combined.

Slowly add the dry ingredients to the sugar mixture until just combined. Fold in the chocolate. Scoop dough into roughly 1.5-inch size balls and place on baking sheet, two inches apart. Sprinkle with sea salt.

Bake for 12-15 minutes, until edges are slightly brown and the cookies are set. Remove from oven and let cool on baking sheet for 5 minutes before transferring to a cooling rack.

fancy-pants peanut butter cookies

I have spent so much of my teenage life as a hermit that this recent frenzy of “let’s-meet-up-before-we-leave-for-college” outings has led my parents to believe I have entered a new stage of adolescent rebellion.

But it’s okay, because I have recently stumbled upon some useful information: A month ago, I found out that my dad’s favorite type of cookie is peanut butter.

I was horrified.

Not by his choice of cookie (it’s a fantastic choice), but horrified that I hadn’t known this earlier. Think of all the punishments I could have escaped, curfews I could have fudged, and wild and youthful activities I could have gotten away with if only I had baked a peace offering of crisp, peanut butter perfection!

Oh yes, that’s how the cookies fit in. Here is the strategy:

Want to extend your curfew? —-> Chocolate chip cookies will do the trick.

Neglected to pick up your little sister from daycare? —-> Funfetti cupcakes for her and your mom.

Forgot to turn off the stove while boiling water for your instant noodles and accidentally burned the house down? —-> There is a pie for that.

Only kidding, of course. Or mostly kidding, because I just so happened to bake those cookies the night before I wanted to meet up with some friends again. I’d say it was 80% daughterly love, 20% strategic planning. Not terribly shameful (and it worked heh heh).

I added in some speckles of chocolate and rolled the dough in shredded coconut before baking to add some *pizzazz*. The chocolate chips were pulsed through the food processor until they became tiiiny, just to avoid the mouthful-of-chocolate phenomenon (although that isn’t really ever a bad thing). The shredded coconut took a turn in the food processor too, which made it easier to roll all over the dough.

And there’s some whole wheat flour in there to appease any guilt you might have over eating these! I know…nice try.

So there you have it. Peanut butter cookies to appease all members of the family, spread love around the home, and give you the supernatural assistance you may need. Run wild, run free.

-ck

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Peanut Butter Cookies with Chocolate and Coconut

Adapted from Leite’s Culinaria

1 cup all-purpose flour
2/3 cup whole wheat flour
1 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, room temperature
1/2 cup granulated sugar, plus more for sprinkling
1/3 cup packed brown sugar
1/2 tsp vanilla extract
1 large egg
3/4 cup peanut butter
approx. 1/2 cup semisweet chocolate chips
approx. 3/4 cup shredded coconut

———————————————-

Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.

Pulse chocolate chips in a food processor for around 10 seconds. Set aside. Repeat with shredded coconut.

In a medium bowl, whisk together flour, baking soda, salt, granulated sugar, and brown sugar.

In a large bowl, cream butter and sugar together for around 3 minutes. Add in vanilla extract and egg, and beat for another 2 minutes. Add the peanut butter and mix until smooth and creamy. Now add the dry ingredients and mix just until fully incorporated. Fold in the chocolate.

Form tablespoon-sized balls of dough. Roll in the shredded coconut until fully coated, then roll in granulated sugar for extra crunch. Place on baking sheets about 1-inch apart and use a fork to flatten down a little and create a criss-cross pattern.

Bake for 10-12 minutes, until lightly browned. Let cookies cool completely on a wire rack. Can be stored in an airtight container for up to 2 weeks.

 

 

blueberry scones

Slowly, very slowly, I am realizing that going to college is indeed a real life event. Suddenly there are only eleven days left until move-in and way too many goodbyes to be said, dorm things to buy, people to see, and parental concerns to be dismissed…”Are you going to get fat your freshman year?” (hopefully not) “Do you know how to make friends?” (debatable) “Should we buy a farm in Charlottesville and come visit you every weekend?” (please refrain).

I’m having such a hard time coming to grips with it. It’s happening!! College is happening and I am terrified and exhilarated and completely unsure of what to expect, but I wouldn’t have it any other way.

So that has been a brief update on the college front. There is really no appropriate transition I can think of, but…here are some scones I made. They were fabulous.

Gauging from some people’s reactions, scones have gotten a bad rap for being too dry and crumbly for most peoples’ tastes. This recipe is nothing of the sort! The texture is more reminiscent of a buttery Popeye’s biscuit, with the perfect amount of sweet and tart from the berries. Crunchy outside, soft and steamy inside, so easy, SO GOOD. I would make them again in a heartbeat.

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Adapted from The Flourishing Foodie

2 cups all purpose flour
1/4 cup granulated sugar
1 Tbsp baking powder
1/2 tsp salt
5 Tbsp unsalted butter, cold
1/2 cup + 2 Tbsp heavy cream (and some more for brushing on top)
1 cup fresh blueberries
raw sugar for sprinkling

——————————————————————

Preheat the oven to 425ºF.

In a large bowl, combine the flour, sugar, baking powder, and salt.

Grate the butter with a cheese grater. Stir into the flour.

Stir in 1/2 cup of heavy cream. At this point the dough should be only slightly moist, while remaining still pretty dry and crumbly.

Add the blueberries and combine. Continue to add heavy cream until the dough becomes more cohesive and less crumbly.

Dump the dough onto the counter and knead into a ball. Shape into a round 7 inch circle, a little over 1 inch high. Cut the dough into 6 wedges like a pizza. Brush the scones with more heavy cream, and then sprinkle generously with raw sugar.

Places the scones onto a baking sheet lined with parchment paper. Bake for 12 – 14 minutes, or until golden brown. Remove from the oven and let cool for ten minutes. Serve warm. They can be stored in the fridge for a couple of days, but they taste best when warm so be sure to heat them up in the microwave before eating!

strawberry cherry pie and a return from the dead

OH MY LORD it has been two months since my last post…

Nobody’s really been banging on my door demanding new recipes and an explanation for my absence, but I’ll give you both anyways. First –

Where Have I Been??

• pretending not to be an Asian tourist in Europe
• reuniting with my Mexican family in the Yucatan peninsula
• enduring a marathon of icebreakers at freshman orientation
• back home, where I have spent my days attempting calligraphy, figuring out college things, and making mediocre art

The view from a boat ride in Amsterdam.

Where you’ll find me next year…

I can cross Venice off my bucket list!

Venice from St. Mark’s Campanile

Can’t believe I just summarized my trips to Europe and Mexico in two bullet points, but there is just too much to say so I’ll let the stories and photos leak out slowly in the coming weeks. This is completely cliché but I feel like I’ve been learning so much about myself, as often happens during these months away from school/constant company, and I love it.

In terms of baking, sadly I am feeling pretty rusty. But! I absorbed plenty of pastry inspiration from the patisseries in France, snagged a recipe for Black Forest cake from Germany, as well as discovered some insanely good Mexican pan recipe I have yet to track down, so I’ll be back at full speed for the rest of the summer!

Using straws as strawberry hullers!

I thought I’d warm up with a classic summer recipe, some sort of flaky pie with a sweet berry filling. I settled on a strawberry cherry pie.

This might prompt you to question my credentials as a baker, but due to an unrelenting pie-crust-phobia this has been my first-ever pie from scratch. Also, on an unrelated note, my first-ever cherry recipe! Hooray for firsts.

My sister and I stained our fingers bright red while pitting dozens of cherries by hand and it was worth it. Sweet and tart, this pie tastes like summer and feels like a warm welcome after weeks away from home. Enjoy with whipped cream, or a la mode if you’re feeling fancy.

Strawberry Cherry Pie

Adapted from The Smitten Kitchen

1 recipe pie crust (recipe found here)
3 and 1/2 cups chopped strawberries
3 cups halved and pitted cherries
1 Tbsp lemon juice
1/2 cup white sugar
1/4 cup brown sugar
1/4 cup sweet rice flour (or tapioca flour, or cornstarch, though cornstarch will create a thinner filling)
pinch of salt
2 Tbsp unsalted butter cut into small pieces
heavy cream for brushing
raw sugar for sprinkling

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Preheat oven to 400 degrees F. In a large bowl, combine strawberries, cherries, lemon juice, both sugars, sweet rice flour, and salt. Stir together well.

On a well-floured surface, roll out one half of the pie crust into a 10-12 inch circle (keep the other half refrigerated). The crust should be about 1/4 inch thick. Using a rolling pin, transfer the dough to a 9-inch pie dish. Pour filling on top, and dot with butter pieces.

Take out the other half of the pie crust and roll out into a second 10-12 inch circle. Cut into strips for a lattice top, or keep it simple. Place top crust over the filling, seal the edges, and make some fancy decorative edges (the fork technique has never failed me). Cut out designs from the top using a small knife, or just poke holes with a fork to let the steam escape.

Brush over the entire top of the pie with heavy cream and sprinkle with coarse sugar. Bake at 400 degrees for 20 minutes, then lower temperature to 350 and bake for another 25 minutes, or until golden brown.

Let the pie cool for several hours before cutting. You can also bake this the night before and eat the next day.