|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?
I love the addition of Grand Marnier in your apple pie Marina! :DReplyDelete
Thanks! Grand Marnier add such a great flavor to the apples! It is good served on the side too.. :)Delete
Delicious, Marina and one extra glass for the Baker, lol. Ciao CarinaReplyDelete
Sure, I did just that! :)Delete
I think your pie looks lovely and when we next get a cook day I think I'm going to make it. Now you've got me craving apple pie....ReplyDelete
Thank you Liz. I think next time I'll make a few, and save one for the photo. :)Delete
Beautiful apple pie, Marina. I like the idea to add Grand Marnier (I never add it to apple desserts). Apples are such humble fruits but they make excellent desserts, don't they?ReplyDelete
Apples are staples in our winter kitchen, sweet and savory.Delete
I too find the addition of The Grand Marnier genius.ReplyDelete
It's a Lovely pie:-)
Thanks! I love the citrus flavor in sweets... :)Delete
Like the other commenters, I too like the addition of grand marnier, brilliant!ReplyDelete
Thank you Norma! First I thought to add brandy, and then I saw Grand Marnier, which I know works much better for baking... :)Delete
Your apple pie is amazing and I bet it's so tasty!!ReplyDelete
My favorite pie filling is pumpkin, but also apple or cheese.
Oh yes, cheese, especially cottage cheese is so-so good! Thanks for stopping by! :)Delete
I use Grand Marnier all the time in my baking. Your tart-pie looks so scrumptious. Very well decorated. Absolutely amazing!ReplyDelete
Thanks my friend! You always make me feel very good about what I do! :)Delete
Dear Marina your 'everyday' pie looks good and sounds delicious! I love blogs that post about what they eat for dinner. I like Grand Marnier, I should try to combine it with apples too!!ReplyDelete
Hi Rita, yes, 'everyday' is a right word for all my cooking actually, as I don't cook for the blog, I cook for my family. :)Delete
We're also pie (and tart) lovers, and am glad you included savory ones! When I was vegetarian, my favorite thing to make was cabbage, egg and mushroom pie, with a thin layer of cream cheese on the bottom...ReplyDelete
How fun you should mentioned it because we had for dinner cabbage, egg and mushrooms! :)Delete
Heck, any pie is worth looking at! Your pie looks fine; and the top photo is nice. I really like the idea of cabbage and egg pie! Sounds wonderful. And the Grand Mariner in this pie is such a nice addition - great idea. Good stuff (as always) - thanks.ReplyDelete
John, thanks! I am still deciding if I want to take my photos into the "staged" level for the blog. I worked in media for so many years, that I am a little tiered of dressed up photos, etc. And I think it is not fair to the readers to have half way cooked chicken just for the look, or a scoop of lard instead of the good ice cream... Then photography is done for the art, that's another story. How many times I've read on other blogs comments of disappointment that their version of prepared food doesn't look the same way! Anyway, I have some ethical issues with that.Delete
As photography skills I do really need to take a few good lessons, and I am waiting for my husband to graduate so I can do just that. :) Do you want to here something funny? My new place has too much light! Never thought I'd say it. In my old place I knew when and where the best light would be (I prefer natural light, I know, stubborn!) :) Now, I think I need curtains...
You can never have too much light! Just put some tracing paper up over the windows - it'll cut down on the light, and soften it. Most commercial food photographers are using real food these days (they have to if they're being hired by a company that makes it). The big exception is ice cream (and again, if they're shooting for an ice cream company, they have to use the real stuff) because it melts so fast. I pay a lot of attention to the photos in my blog, but it's all real food (it's dinner!). The only exception is I sometimes use acrylic ice cubes in drink photos simply because they're so pretty - but the drink is the actual drink.Delete
HI Marina! I agree with you about real photos. I photograph what we eat and sometimes it looks homemade, especially some of my baked goods, but that is what people want to see. They want their dish to look similar to what your dish looks like. I may throw a bit of green on a dish for presentation purposes, but that's about it. I know my friends and some of my readers actually cook from my blog, so I want them to see in reality how the recipe will end up looking. If you make something look fake, then people will catch on and they will loose faith in you. I took a semi-private photography class and the gal was great. She basically taught us about lighting, props and different camera settings. I actually did two re-cap posts on my blog, that you can check out hereDelete
Anyway, your photos are great and real!
Thank you John and Jackie, for your tips on photography. I appreciate every advise I can get. Your comments also help me with dilemma what to post and what to skip. :)Delete
Have a lovely week!
Ooh this looks tasty! I am usually a traditionalist when it comes to apple pie, but this one just might turn me :)ReplyDelete
Isn't it funny what's traditional to one part of the world is a new in another?! :)Delete
I do love a nip of booze with apples, and this pie looks delicious! Apple pie is my favorite.ReplyDelete
next time I'll make a tall apple pie, with more apples. Thanks for stopping by, Jess. :)Delete
I adore apple pie, too...probably one of my top 3 pie fillings! And yours looks darned good!!! I love a lattice crust :)ReplyDelete
Thank you Lizzy! Lattice crust is my favorite too, but it's a bit more work (when done properly) :)Delete
I think it's perfect! It's a lot of work doing the lattice on top but it sure gives it some nice texture. I love a Southern pecan pie best...made with just a few simple ingredients. I can't eat sugar any more though so I better not think about it! lol Sweet hugs!ReplyDelete
Thanks Diane. This pie can be baked without sugar at all, just use sweeter apples. A don't like to cover apples in too many spices, I prefer to taste apples in my pie. :) I don't remember if I tried pecan pie. Everything is so-so sweet, I need to find someone who bakes it and get a recipe from them.Delete
Wow, Grand Marnier and apples, that sounds like a real delicious pie! And the attice crust looks great!ReplyDelete
Thanks! That lattice crust is just a use of leftover dough... :)Delete
Your pie loooks really amazing Marina. Beautiful my friend. I'm, on the other hand, not so much of a pie lover, but I would really, really love to try this beautiful pie you baked.....and the pumpkin one as well :-)ReplyDelete
Thanks Joanna! Yes, what is the most popular dessert in Poland? I haven't tried a pie until I came to US. THere are some masterpieces, I have to tell you. :)Delete
Wow, I want a piece of pie that big - it looks fantastic!ReplyDelete
Hi Maureen! Because apple cook down a lot during baking (and I always use only fresh apples), that slice is not too big,or I shell say not too tall :)Delete
What a lovely looking pie. It's only recently come to my attention that pies are eaten at Thanksgiving. I'm really enjoying seeing all these pie recipes xxReplyDelete
I think pies are eaten all year round here, it's just a tradition to have a pumpkin pie on Thanksgiving table. Pies are very popular during the summer, when people bring all kinds of it to a picnic. And some small towns have pie contests (I'd love to go to one!) :) Thanks, Charlie, for stopping by...Delete
And I forgot to say that I love the sound of the Grand Marnier in this. I like to cook with Grand Marnier too - it gives such a great flavour xxDelete
That Alexandre Marnier-Lapostolle sure was a genius! 150 years later, and it still wins many medals and awards. Gooood stuff! :)Delete
I've never seen apple pie with anything in it but apples. This is a neat twist!ReplyDelete
Thanks Ilan. That's how we like it though, nothing but apples (and a few flavor enhancers) :)Delete
Hi Marina. I have to say that any sort of chocolate pie is my first choice, followed by peach pie and then apple pie. My husband actually makes a mean apple pie. Your apple pie looks divine and I love the lattice crust you did on top. I use Grand Mariner in my tangerine bundt cake and you can't even taste it. I actually buy the mini bottle of Grand Mariner, (airplane size) whenever I bake with it. I love your last photo!ReplyDelete
Thanks Jackie! I want to try some of that peach pie! After I read your comment I went to the store and wanted to buy frozen peaches, but they sold out. Will try again this week. Apparently many people are making peach pies this days! :)Delete
Thanks again on your kind comment on photography tips. Have a wonderful week! :)
Your apple pie is simply stunning in look and flavour my friend :DReplyDelete
Thanks Uru! I hope all your exams are going well... :)Delete
There is no such thing as too much pie;) Love the flavours and use of Grand Marnier in your recipe.ReplyDelete
Thank you. I am with you on no such thing as too much pie. Another day, well, actually another night it would be, I had a dream about making pie with some not very usual filling. Guess what? I got all the ingredients already... :)Delete
Marina, that's a gorgeous pie! And I think it's wonderful that you took the time to decorate it so beautifully for your family. Apple pie is one of our favorites at this time of year. Like you, I like my pies to follow the seasons.ReplyDelete
Thanks Jean, for your compliment on decoration. I was left with a small piece of the dough and made that lattice (not a big expert on that, need more practice!) :)Delete
Marina You have got some beautiful photos.I especially like the keys to happiness and its true that there is no such thing as pie. I do not make them at home from scratch but its always a delightful thing to eat.ReplyDelete
Thanks Balvinder! This pie is not completely from scratch, I used store bought puff pastry. It's a quick recipe... :)Delete
Apple pie is pretty perfect but grand marnier would make it even more perfect!ReplyDelete
Thanks Marina! My friend (also Marina) called me yesterday to thank me for this pie. She had a few guests over and made this pie for them. She called me to tell that everyone love it and they asked her to make one more. :)Delete
Oh I love apple pie too! And pumpkin. When I was a kid my favourite was apricot pie, but I haven't tried it in years. This post has definitely got me craving pie!!!ReplyDelete
I love apricot pie, that would be my very favorite. But there are no apricots to be used in pie, even during the season they are very expensive. Imagine apricot pie with Grand Marnier? Heavenly delicious! Thanks for your comment, Jess! :)Delete
I think I'm going to call you "the pie queen" Marina, I'm very impressed as pie is not my forte. Love this one with the Grand Marnier!ReplyDelete
Lol, Thanks Chris! Don't tell it to my husband, he is going to ask me for a pie every day then... :)Delete
Oh my! Marina, your apple pie looks fabulous! With Grand Marnier in the pie, I bet this pie disappeared instantly! ;) I miss out Thanksgiving this year and zero pie consumed. Now I wish I can have a piece of this gorgeous pie!ReplyDelete
Nami, you are absolutely right, that pie disappeared very quick, I was left with that one not very perfect slice. It was late and dark, and I wanted to save the slice to take photo in the morning. Guess what? I think you know what happened in the morning... :) Thanks for your comment, Nami! :)Delete
Marina, first thing; I would like to thank you for your caring and kind words re: my upcoming eye surgery.ReplyDelete
I adore your beautiful apple pie...so delicious, and the Grand Marnier is so amazing to add such an exquisite flavor. The puff pastry is a genius idea, I couldn't tell at first by looking at the pretty photo! As far as lights and props...your photos are amazing, and I especially love, the last photo of the piece of pie; looks so rustic, that's exactly the look they feature in food magazines...less props of fancy-schmancy stuff, and as for the food, they make it so realistic, just like you serve it for 'real'...love your photos, immensely:) xo
Dear Elisabeth, I hope everything is going well with your eyes and surgery, and everything around it.Delete
Thanks on your comment on photos (and pie). Sometimes I get stuck with making decision which photo(s) to publish, and which to skip. I personally didn't like that last photo, but needed it for closing section. It ended up being the most popular one! I guess I need to look more into the current trend, meaning in food magazines. Time is always an issue... :) One thing I can tell for sure, I don't like too much stuff on the photo, I want to see, and show what the food looks like, the real food, everyday food...:)
Oh wow, this apple pie sounds heavenly. I love your addition of Grand Marnier.ReplyDelete
Thanks Jennifer! I want another slice as well... :)Delete
You can never have enough Apple Pie! :) Looks very delicious!ReplyDelete
Thank you Kristi! Any pie is good for me... :)Delete
This pie is amazing. I love your decorations and you did all this puff pastry, you are amazing. I like the addition of grand mariner and also the simple ingredient list make this one a key to happiness.ReplyDelete
Thanks BAM! I didn't do the pastry myself for this pie (I did it before, and decided to stick to a store bought puff pastry, saves time), I just threw some simple ingredients together, and baked. It's been quite popular among my friends, who made it recently. Simple is the best way to go sometimes... :)Delete
I made one today as well!!! What a coincidence. I love the look of yours :)ReplyDelete
Thanks Marta! I think if we walk around any neighbourhood we'd smell an apple pie here and there... :)Delete
Ha! As if a bottle of Grand Marnier would ever last long enough around here for me to bake with it! It's one of my secret addictions... that and Cointreau (actually I think I prefer Cointreau... do you know it?) - but it's definitely one of the reasons I don't buy it much. Great looking pie Marina - a real beaut', and the delicate orange flavour must be wonderful. I think I read somewhere that if you baked with alcohol that not only did the alcoholic content remain, but actually ended up being stronger after you'd finished cooking, but maybe that's only certain cooking methods, or maybe I mis-read it entirely. I remember being very surprised though because it seemed to be the complete opposite of what I would have thought would happen based on my (limited) scientific knowledge.ReplyDelete
Hi Charles, you are so funny, you make me giggle each comment! :) Yes, I do like Cointreau, I can't tell you though which one I like better... No, still Grand Marnier, but I'll have with you some Cointreau!Delete
The only "cooking" method that makes alcohol stronger is actually making alcohol, that's all I know. There is so much information out there, it's not hard to be miss-led, or even miss-read. I'll have to experiment with that. Oh, I wish my dad was here (he is a biologist with specialty in grapes, wine, etc), he would definitely help us here... I shell ask him next time I call him, you got me curious now... And I'll let you know too :)