The Apex High Bakeress

A Brazilian's Adventures in High Altitude Baking


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Blackberry Apple pie

This was a really fun and deliciously easy way to go about my first ever time baking a pie of this nature! Myself and my partner in crime were needless to say , quite pleased!

ingredients

filling

4 large honey crisp apples
2 cups of blackberries
1 1/2 cups sugar
1/2 cup brown sugar
2 tsps cinnamon
2 tbsp flour
1/2 tsp nutmeg
1 tbsp butter

crust

2 1/2 cups flour
2 sticks of butter (cut up into pieces and frozen)
1/2 tsp salt
2 Tbsp sugar
7 tbsp cold water

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Peel, core and slice your apples, I cut one cup of my blackberries in half and left the other cup in tact

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Mix together your flour sugars butter and spices, then in a large bowl mix it in with the berries and apples.

crust

Preheat the oven to 375
In a food processor add the flour and pieces of butter together and pulse until it becomes crumbly like, tbsp by tbsp add in the water, we don’t want it to be too sticky, but we want the crumbles to stick together when pressed.

Divide into two discs

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Roll out and fit to a tart/pie pan that’s been lightly floured

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Trim off excess and fill with our mixture, you can completely cover the pie with our other disc after rolled out (about 1/8 ” in thickness) and make slits on top with a knife to vent or you can be adventurous and try to make a traditional basket weave.

Glaze the top of the pie crust with egg yolk and sprinkle turbinato sugar for a special touch.

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Bake for an hour and 10 minutes or so, till the crust is nice and golden brown and the apples are tender, if the crust begins to brown too fast lower the temp to 345 or so.

I had some left over crust and filling so I made little cupcake pies too!

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They didn’t last an hour!

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3 Comments

Orange Cranberry Yogurt Muffins

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more experimenting with muffins this week!

these were almost identical with the blueberry muffin recipe with a few small tweaks!

1 egg

3 cups minus 2 tablespoons of flour

1 tsp. baking soda

2 tsp. baking powder

1 tsp. sea salt

1/2 cup canola oil

1 cup mango greek yogurt (plain if you MUST)

1 1/2 cups cranberries (i used the dried kind and soaked them in water for 30 minutes)

3/4 cup orange juice

raw sugar

 1 cup sugar

coconut oil or butter for greasing pans

vanilla extract

Preheat the oven to 385 F

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lets combine our dry ingredients like salt baking soda, powder, flour and sift all of these together

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next well combine the egg, yogurt, sugar, juice and oil vanilla extract and mix.

after that well combine our dry and wet ingredients together and mix only for a little as to not over mix, our mixture should be “fluffy”

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well fold in the cranberries and mix while counting to ten.

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well grease our pans and scoop the mixture in, this time i filled each pan to the top to have bigger muffins, this yielded about 12

cover them in raw sugar

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bake for about 22 minutes or so

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enjoy warm with a piece of butter!

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2 Comments

Blueberry Greek Yogurt Muffins

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This recipe was one of my more successful trial-and-errors for things I’ve never ever baked before in my life, like muffins! (which i have just recently discovered is completely different from a cupcake!)

They came out so beautifully fluffy- no SPONGY it was incredible! if you are gonna try this recipe and you are in the low-lands or anywhere higher then 5,600 FT  make sure to alter the recipe (two table spoons more of flour if you are lower, a few more if you are higher, always add a little bit at a time instead of it all to make sure you get the right consistency!

lets gather our things;

1 egg
3 cups minus 3 tablespoons of flour (add more or less tbsp accordingly)
2 tsp. baking powder
1 tsp. baking soda
1 tsp. sea salt
dash of cinnamon
1/2 a cup of canola oil (or vegetable if you prefer)
1 1/2 cups of plain greek yogurt
2 cups of fresh blueberries
two tbsp. raw sugar
vanilla extract
coconut oil or butter (for greasing the pans)

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First lets preheat the oven to 385 and Lets combine our dry ingredients, flour, salt, baking soda, powder, nutmeg and sift it all!

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then we take our sugar, greek yogurt, vanilla, egg and whisk it for a few minutes (by hand works much better so you don’t over mix)

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meow we mix our dry ingredients with our wet mixture and mix only for a minute or so as to not over mix, when you add the blueberries only fold for about 15 seconds and leave about half a cup of berries out.

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i like to grease my pans with coconut oil, and then grease my hands as i roll the dough into a circular shape (this won’t be easy as the dough should not be hard enough to manipulate so if you prefer to use a spoon to scoop it would be less messy!)

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add remaining blueberries and press to the tops of the muffins and generously cover the mixtures with raw sugar for a delicious crunch!

bake for about 15-17 minutes or until a toothpick comes out clean!

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