Tuesday, January 19, 2016

Change is coming and I promise, you're going to love it!


My dear Land of Peapodriot adventurers!

Over the last five years, you've come along with me as I hugged cows, made soap, and tackled my fear of woks.

Now I'm moving on to taking all of these amazing experiences, my passion for SOLE of Buffalo, Inc, my whimsical attempts in My Ethical Garden and will be nipping and tucking them into one larger but much better organized location


As soon as I'm done transferring the best part of this blog over I'll be deleting this site. It's been a real pleasure growing with you and I hope you'll move on over to the new website and watch the next five years unfold along with me.

All my best,

Annie Levay-Krause

Tuesday, January 28, 2014

Caramel Apple Pie



I won two jars of this marvelous Coconut Ghee from fellow foodie and blogger, Livin' the Crunchy Life's Pure Indian Food Primalfat giveaway.


As Jacqueline say's, "Golden colored Ghee is prepared by melting and simmering unsalted butter until all the water evaporates and the milk solids settle at the bottom. 







The remaining butter oil is very stable, giving it a high smoke point which makes it an excellent choice to use for frying and sautéing and it can be stored without refrigeration for several months. Ghee is also known as Indian Clarified Butter, Seafood Butter, Drawn Butter, Butter Oil, Ghee Butter or Anhydrous Milk Fat (AMF). In India and other South Asian countries, it is also known as Desi Ghee, Pure Ghee, Asli Ghee or Ghritam. Ghee is a dairy product and as such it is gluten-free."




I used it in the crust and a bit was warmed up and drizzled over the apples.

Pie Crust Recipe:
2 1/2 cups all-purpose flour
2 Tablespoons sugar
1 teaspoon salt
1 1/4 cup room temp to cold coconut ghee
1/4 cup cold water
3 Tablespoons cold vodka or distilled vinegar




1) Whisk the dry ingredients together and cut in the coconut ghee with two table knives until the mixture resembles coarse sand. Take extra care that you don't over mix.

2) Carefully drizzle the water and vodka or vinegar blend into the mix, 1 tablespoon at a time, continuing to use the knives. Now use the open palm of your hand to press down the dough to compress it. Break up the dough with your fingers and compress it again. Cut the dough in half.

3) Wrap each piece of dough in plastic wrap, compress it to a 4 inch disc and chill in the refrigerator for at least one hour. This dough can be kept in the freezer for up to 6 months for later use. This cold rest allows the dough to absorb the water and also enables the gluten to relax. Both of these things will yeild a softer, more elastic dough that is less likely to break and crumble.

4) Cut two pieces of parchment or wax paper to 12 inch by 12 inch size. Unwrap one of the dough disks, place the dough on a sheet of parchment paper and cover it with the other sheet of parchment paper. Roll the dough out from the center until it goes out to the edges of the parchment paper. Remove the top layer of parchment paper and carefully flip the dough over into a pie plate. Now remove the other piece of parchment paper and form the dough to the pie plate. Gently lift the pie crust with one hand and push it into the plate with the other hand. Don't worry if you have to patch the pie crust; this is normal. It's easily patched and repaired by lightly wetting each part to be joined with water. Using scissors, cut off the dough so that 1/2 inch of it extends beyond the pie plate.

5) Flute or flutter the dough with your fingers or press the edges down with the end of a fork. Fill and bake. Covering or latticing is an option too.

For the pie filling, scrub 10 apples. Peel, core, and slice. Layer in the crust, then the slices, packing them in tight. Pour over the top 4 tablespoons melted butter or coconut ghee. Warm and pour caramel over this. Sprinkle raw sugar over this and layer crust as you please over the top of this. Set on a foil lined cookie sheet. Bake, lightly covered with a sheet of foil (shiny side down) in a pre-heated oven, set at 380*, for 45 minutes.

Set out to cool for 20 minutes before serving.