Showy and delicious, those are apt words to describe fall in Rochester, New York and also perfect words to describe Dorie Greenspan's Apple Kuchen. This is the first apple dessert I have made this fall and it is a winner!
I have been baking along with the Tuesday with Dorie bakers as we work through Dorie's book,
Baking Chez Moi. When I saw the beautiful picture accompanying this recipe, I was very anxious to make it but held off till now--a perfect time with many varieties of apples hitting the farm stands. And if I do say so myself, my kuchen looks as lovely as the one in the book! Thanks, Dorie, for such great recipes and easy-to-follow directions!
To see how the other bakers did this week, check out
Tuesdays with Dorie.
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| Dropping the butter into the food processor |
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| Whirring till there are small pieces of butter |
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| Adding the egg yolks and whirring until the machine makes a different sound. |
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| The apples and rum-soaked raisins in the crust. |
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| Into the oven--add the custard in 15 minutes. |
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| Out of the oven |
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| With the sugar and buttery glaze. |
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| Cutting the first piece |
That last picture is perfect. Yours turned out quite nicely.
ReplyDeleteIt is really the perfect time for apple recipes and this was a great way to showcase them. Yours looks absolutely gorgeous!
ReplyDeleteGreat recipe to bake apple of different varieties. Your pictures remind me all the fun I had baking the kuchen, minus the crust!
ReplyDeleteit does look as lovely as the one in the book--nice job! :)
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