Grand Marnier Apple Pie

Grand Marnier Apple Pie...

Have you had enough pies over this holiday weekend? We didn't. We never have enough pies. If I decide to feed my family only pies for a whole year, which is 365 days, then on 366th day they would ask for more. Filling is the key, and each member of my family has their favorite: our kids love pumpkin pie; husband and I melt from an apple pie (I think we fell in love over an apple pie), my dad has his tooth set for a cabbage and egg pie, and mother can't have enough of potato-mushroom pie. But we don't eat pumpkin pie year round. Although pumpkin filling is readily available canned at any given time, cravings for it becomes obvious only in the fall and early winter. The filling for the pie changes with the season and by the time we had enough of cherry and blueberry pie, we all are ready for pumpkin again. 

Over the weekend I made this simple pie with a gourmet touch of Grand Marnier. Don't worry about the alcohol: it evaporates during baking, leaving only it's gentle flavor.

Keys to happiness... :)

***

Grand Marnier Apple Pie

• 1 sheet puff pastry (store bought)
• 4-5 apples (I used red and green), cored and pilled (optional), and sliced
• 2 Tablespoons Grand Marnier
• 1 lemon (juice and zest)
• 1 Tablespoon good honey
• 1 teaspoon sugar (optional)

In a large bowl combine sliced apples, lemon juice and zest, and honey. Mix all ingredients well and refrigerate for 30 minutes, shaking the bowl a few times for even flavor distribution.

Preheat oven to 355 F (180 C).

Roll puff pastry and  cover the 9 inch pie dish, then cut the excess of the dough.

Add the filling and decorate with the remaining dough.

Sprinkle a little pinch of sugar over the top (optional) and bake 30 minutes or until the crust turns brown, rotating dish 180 degrees half way through baking.

Serve warm or let it cool (if you can wait that long). 
I love apples in this pie: baked to the bite, not mushy.

***

I didn't have a chance to play with props, lights, etc.
By the time I had it all ready this slice was all that left... :)

Note: I was thinking if I should post this pie and photos as it is not one of those state of the art pies with fancy rims and beautiful tops. It is just a simple pie made for the family dinner, and I decorated it with love. But then I thought: how many of us have time and patience on a regular weekday night to play with the pie crust? I decided to share. 

What do you think about this pie's appearance?

What is your favorite pie filling?

See you

Marina

Dessert: Grand Marnier Grilled Plums, and Family Reunion

Fresh from the garden. Photo courtesy of my sister L.K.

After all grilled food I shared yesterday it was only natural to post some dessert.  Although my plan was to share with you my biscotti recipe, my morning conversation with my parents and my sister made some changes to my posting schedule. 
They were having an unexpected family reunion at my parent's house (unexpected meaning it wasn't planned, but many relatives showed up: often happens in our house!), and she sent me a picture of the table, nothing fancy, just an usual late summer meal: stuffed peppers, some meat, garden vegetables, feta cheese, mushrooms (oh, my mother's mushrooms: she makes it amazingly delicious, and she picks them too), some antipasti in the very low right corner, and roasted plums in the middle. 

Nothing fancy... Photo courtesy of my sister L.K.

Roasted plums? That sounds interesting, and what about grilled plums? Yes, I can do that now! 
As soon as my Skype conversation was over, I went back to the kitchen to create. I didn't have all the ingredients for those beautiful roasted plums my sister made, so I made my own.

Ingredients:
1 lb (500 gram) any plums, halved and pit removed
2 tablespoons Agave nectar, or sugar
2 tablespoons Grand Marnier 

*Note: alcohol evaporates during cooking process, but you can skip it if it's not appropriate for you)

In a bowl combine all ingredients and place on a grill for 4-7 minutes. 
Here is another advantage of panini grill with adjustable plates: I was able to place plums cut side up to prevent juices from leaking, and I also set the top plate just to touch the plums, without squishing it. 

I decorated grilled plums with whipped cream and some sprinkles. 

To some degree I felt as I participated in the family reunion, thanks to Skype. 

***

Does your family has spontaneous evens, or it is always planned?


See you,
Marina