hawaij apple pie with cardamom whipped cream

it's a video!! 👇🏼👇🏼👇🏼👇🏼 (and turn the sound on, it's my pops playin!) 

I have some personal news… I make pie now. 

Which is awkward since my whole life is basically a display of loyalty to #teamcake. I even wrote a whole thing in my book about kondo-punting homemade pie dough out of my life and didn’t even feel bad. 

But now here I am in 5778 and I not only make pies but I also post near daily pictures of Sven, a cat. Which is weird because I come from a long line of dog people and so genetically I am a dog person. I just can’t help it with the fluffy ball of glee that is Sven and with the pies, well, I suddenly just can’t get enough of them. (What’s next? You think I’ll eat a banana?) I think this pie thing actually started when Erin posted a few pie videos last year. That is when the crimping thing suddenly made sense and seemed like something that would actually be fun and not miserable to do. I had just gotten home from my book/#teamcake pride tour where a bunch of you urged me to just give pie making another chance, one of you even brought me a jar of lard about it, and from there I slowly started ruling out the idea of never making a homemade pie crust again. 

I also couldn’t really stop thinking about a few bites of peach and apple pie that Sarah fed me like two years ago while she was testing recipes for her book and grew this desire to not have to drive all the way down to the cities anytime I wanted a Sarah-quality pie. 

So I took a seat in back, reached across the aisle to #teampie, and began my research. I sat with a stack of all of my favorite baking books and flipped to the very shiny, untouched pages with the pies. It felt like going down an unexplored aisle of the grocery store but I was ready to just rip the band-aid off. Here were some takeaways:

1. At first I resented the fact that when the pie comes out of the oven you can’t level off the top and have a few scrap snacks, as you would a cake. But then! I learned the satisfaction of egg washing the pie dough scraps, salting the bejeezus out of them, and then baking them into little crackers. I even made some cat shapes. 

2. I have become such a rabid pie maker that I won’t even turn the heat on in our house for fear that the crust will get too warm. Have you any long underwear recommendations?

3. You can really pile those apples into the crust since they bake down quite a bit. But, as I learned in Stella’s book, it’s important not to over-bake them, lest they get mushy and prevent you from getting a clean slice. Baking until the apples are 195ºf is what Stella recommends and that ensures that the apples are fully cooked but still retain their structure. 

4. All-butter pie crust (Pâte Brisée) recipes are all pretty much the same and consist of 1 1/4 c flour, a bit of salt and sugar, 1/2 c butter, and 3-4 tb water. There are a lot of small variations out there, like adding an egg or some dairy. I found that I prefer subbing a tablespoon of the water for a tablespoon of vinegar, as vinegar helps prevent the development of gluten, which will result in an even flakier crust. I also like using Land O Lakes® European Style Unsalted Butter here which has a fat content that is 3% higher than American butter and more fat = more flavor. 

5. A good pie has a thick golden crisp crust and innards that sing with flavor. It’s important that when you’re rolling out the dough you don’t make it too big and that when you’re trimming the edges you don’t trim off too much because you want that crust to be as thick as possible. Sarah suggests baking on a pizza stone to help the bottom crust get crispy, which is great because I like letting my pizza stone live in my oven. And as for the innards, I like amping up the apple flavor with a bottle of boiled cider that’s been in my cabinet for forever and Hawaij, which as we discussed a few falls ago, is what happens when pumpkin spice goes swimming in cardamom. It is so very good. (You can order boiled cider here but if you just can’t wait, omitting it will not be the end of the world. And you can make Hawaij with this quick lil recipe.) This baby is topped with cardamom whipped cream which only makes the Hawaij more… Hawaij-y and the whole situation more celebratory. 

6. I’m sorry, I am not sure what kind of apples are growing on our trees out back (they might be McIntosh??) but they are not too sweet, pretty crisp, and great for baking since they hold up and taste good. Here’s some literature on apple pie apples in case you don’t have a tree in your yard

Ok I can’t actually get over how satisfying pie making is and I have a feeling that I’m about to start making up for lost time as a cake snob. Molding pie crust is just so soothing. Let the crispy fall air roll in, put on the Sufjan, and omg, let me crimp the edges. That’s my favorite part. And can we just take a moment to enjoy giving it that little hug at the end to make sure his crust stays on the pie pan rims?? I don’t plan on getting into all of those fancy pie crust art productions that I see around the internet but I do plan on latticing through the winter and beyond. 

Hello, #teampie!!!! 

it's another vid!! 👆🏼👆🏼👆🏼👆🏼👆🏼

hawaij apple pie with cardamom whipped cream

makes one 9-inch pie



8 apples (1000g), washed and dried
Juice of 1 lemon
1 c (200g) dark brown sugar
2 tsp Hawaij
1/4 tsp cinnamon
3 tb cornstarch
3/4 tsp kosher salt
1 tsp vanilla extract
2 tb boiled cider 


1 tb apple cider vinegar
6 tb water
2 1/2 c (318g) all-purpose flour, plus more for dusting
1 tb sugar
1 tsp kosher salt
1 c Land O Lakes® European Style Super Premium Unsalted Butter, cold and cubed


2 tb Land O Lakes® European Style Super Premium Unsalted Butter
1 egg, lightly beaten
1 1/2 tb turbinado sugar
Flaky salt, optional

Cardamom Whip

1 c Land O Lakes® Heavy Whipping Cream
1/4 c powdered sugar
1/4 tsp ground cardamom


Chop the apples into 1/4” slices, place them in a large bowl, and toss with the lemon juice. Add the brown sugar, hawaij, cinnamon, cornstarch, and salt and mix to combine. Mix in the vanilla and boiled cider. Cover the mixture and let it sit at room temperature for an hour or so (while you make the pie dough). 

To make the dough, combine the cider vinegar and water in a measuring cup and stick it in the fridge (or the freezer even) to get really cold. In a large bowl or food processor, combine the flour, sugar, and salt. Add the butter and either use your hands to toss it with the flour and pinch the butter into flat sheets or pulse in the food processor, incorporating the butter so that about 75% of the mixture is mealy. The rest of the mixture should have some slightly larger, pea-sized bits of butter. Drizzle in the vinegar and water and mix with your hands or continue to pulse in the food processor just until the mixture comes together to form a dough. If it seems dry or is having a hard time coming together, add a bit more water a few drops at a time until it comes together. Turn it out onto a clean surface, using your hands to press on any stray crumbs, and divide the dough in half. Pat the halves into discs, wrap with plastic wrap, and refrigerate for 30 minutes. 

Adjust a rack to the lower third of the oven (with a pizza stone if you have one) and preheat the oven to 400ºf. On a floured surface roll out one of the discs to a circle just larger than 12 inches. Place it in a 9” pie plate and refrigerate it for 15 minutes. Meanwhile you can roll out your top crust. For a basic top crust roll out the remaining dough disc on a floured surface until it’s a little larger than 10”. For a lattice crust, divide the remaining dough disc into two and roll out two 10” circles. Cut the circles into 2” strips. 

Fill the pie crust with the apples (it will seem like a lot but they bake down!) and pour the juices over it. Chop the 2 tablespoons of butter into small pats and distribute it all over the top. For a basic crust, place the top crust over the pie, pinch the edges to seal, trim any stray bits with kitchen sheers and then fold the edges over and crimp. Cut 4 slits in the top. For a lattice crust, refer to the video above for how to assemble. Pinch the edges to seal, trim, fold the edges over, and crimp. Give the edges a little hug to make sure they are sitting snuggly on the rim of the pie pan otherwise they could fall off in the oven. 

Freeze the pie for 15 minutes. Brush it with egg wash, sprinkle with turbinado sugar and flaky salt, if desired, and then place it on a baking sheet and bake until the internal temperature reaches 195ºf. Begin checking for doneness at 45 minutes. Let it cool slightly.

To make the cardamom whip, combine the heavy cream, powdered sugar, and cardamom in a large bowl or stand mixer fitted with a whisk attachment. Beat on medium high to stiff peaks. 

Serve pie with a large dollop of cardamom whip and enjoy! 

Thank you so much to Land O’Lakes for providing me with the butter and heavy cream for all of my pie baking adventures and for sponsoring this post. Their European style butter is so gosh darn good and rich and perfect for pie crust.

Additional thanks to Eggboy for his videography and to pops, Jim Stephenson, Patrick Godon, and Cedille Records for the soundtrack on that first vid!

tahini caramel apples

...and my rosh hashanah menu!

wednesday (eggfamily is coming over!)

apples from our tree // our trees are bursting, the apples are snappy and tart, oh and i make pies now… (more on this later)

marzipan honey // when i passed through new york last week on the way to stephanie and ben’s wedding i stopped at breads for car snacks and they were selling marzipan honey!!! i didn’t dare buy it because can you imagine the expletives that would come out of your mouth if a jar of honey spilled in your suitcase? so i plan to simply put honey from eggbro's bees and marzipan in my cuisinart and blend it up. 

potato challah!! // ohmygosh so many of you have made this already and every time you post a photo of it i scream and smile. your braids all look fantastic!! this is why i know 5778 is going to be great. 

matbucha // this will be my first time making it but i figured it’d be a nice accompaniment to the challah and a great way to use up the tomatoes from our garden! 

brisket // it’s been a while since i just did a classic, red wine braised, oniony and carroty brisket that makes the house smell exactly like rosh hashanah, so that is what i shall do. (hi yankee candle, can you make a brisket and challah scented candle??) i’ve blocked off like five hours of my day today to track down a brisket though because finding a brisket in this town is as hard as getting through the newest season of bojack. it can be done but it’s definitely not easy. 

something with zucchini // i have not figured this out yet but i need to bc we are now in possession of three zucchini that are twice the size of sven cat!!!! and sven cat is a very large northern cat!! i am leaning toward this zucchini kugel topped with walnuts and capers and tons of herbs, a la marian zucchini.

apple pie, with the marzipan crumble from alanna’s book // i know, i know, who is this pie maker cat lady that i have suddenly become??? we are going to talk about this soon, it’s gonna be fine. but there's this recipe i’m working on that has hawaij in it and omg it’s so good. ok bye.

thursday (low-key, eggboy and me, and probably what women want on hbo)

shakshuka challah! // i’m going to reserve some of the challah dough from wednesday, make lil rounds, spoon some shakshuka sauce and eggs into them, and then cover them with herbs and feta.

matzo ball soup // i’ll probably go the very classic route with this too, or i may use my fave roasted vegetable stock with it so i can use more of our garden vegetables. 


tahini caramel apples!!!

i love a caramel apple. i love unwrapping all of the little pieces of caramel*, eating things on sticks, and brushing my teeth for an extra long portion of time. and picking apples from our tree makes me so happy, it’s like living on rock candy mountain. we are no strangers to tahini going with caramel (see: hawaij carrot cake), so it felt right that tahini caramel should go on apples. 

*this is an outdated hobby, as they don't even sell the individually wrapped caramel squares at my grocery anymore, it's all the unwrapped little balls

i went through a few variations of homemade caramel for these apples, which tasted fine, but getting the consistency just right took so much time and energy that i kind of started dreading making them. it wasn’t, like, fun dough-kneading energy, it was sweating-over-a-hot-pot-of-caramel-for-way-too-long-wondering-if-i’m-going-to-burn-it energy. so i dug out this brick of caramel that’s been sitting in the back of my pantry for two years, melted it down, mixed in tahini, and it worked like a charm and came together in like five minutes! it also tasted great, better than the homemade caramel even, since it wasn’t seasoned with stress and sweat. so conclusion: we're going with easy peasy store-bought caramel here. the tahini does a great job of cutting the sweetness from the caramel and kind of bridges the gap from tart to sweet. and the tiny bit of cinnamon adds a nice autumnal warmth!

you know what else is so good?? pouring any leftover tahini caramel onto a sheet of waxed paper and covering it with chopped pretzels. let it harden and cut it into squares. wrap in cute candy wrappers and eat as desired.

shana tova, friends!!!! 


tahini caramel apples

makes 6-8 apples


6-8 tart apples
1 ounce (28g) toasted sesame seeds
11 ounces (312g) caramels
2 tb water
1/4 t cinnamon
1/3 c (75g) tahini


Wash and dry the apples. Insert sticks into the top, place them on a waxed paper lined baking sheet, and refrigerate them for at least 20 minutes. Place the sesame seeds on a plate and set aside. In a small or medium saucepan, combine the caramels, water, and cinnamon, and heat on medium heat, stirring with a heat-safe rubber spatula, until the caramel is melted. Stir in the tahini until smooth and reduce heat to low. Dip the cold apples in the caramel, letting any excess drip off, dip them in the sesame seeds, and then place on the waxed paper (or on parchment cupcake liners). Firm up in the fridge for about 20 minutes and enjoy! These should keep in the fridge, covered, for up to a couple of weeks. 


pictured: pot / spurtle / small plate / big plate

butternut, bacon, and apple hotdish

tomorrow i go home to eggboy, the autumn, and probably a bunch of leftover containers that are still in the fridge from before i left two weeks ago. i am so gosh darn excited for two of those things! and to eggboy's credit, there are a zillion experiments in our fridges, some of them intentional and some of them unintentional, which i sometimes actually need for recipe development purposes so he's become trained not to throw anything away without explicit instructions. (like, have i told you that the clown cone, sprinkle cake, and cookie salad from molly on the range are still in my freezer because i was paranoid i'd lose all of my photos and would have to reshoot everything?)

so what's currently in our fridge is likely a bunch of butternut squash dishes. we got so much squash from our garden this year that i went wild with my cookbooks and cooked up a squash storm every day before i left. two of my favorite dishes were anna's butternut and cannellini gratin and claire ptak's squash cobbler. anna's dish is less creamy than a typical gratin, it's more like a hearty vegetable soup, and claire's dish opened up a world of savory cobblers to me. i couldn't get them out of my brain so eventually i combined them, added apples from our apple trees, and called it a hotdish like the lady of the north that i am. it pretty much follows the hotdish equation:

meat* + vegetables** + creamed soup*** + a starch****


**squash and onions

***okay, even though there's soup in here it isn't creamy but there's cheese on top so that's some good heavy dairy that counts for something?

****flakey buttery biscuits! 

the base has the lightness of anna's dish, but the biscuits add some oomph that make it a good special occasion meal or sunday supper.  i had chantell and brett over from fargo to enjoy it on a crisp fall morning the other day. we wandered around the farm, collecting squash from the garden, apples from our trees, and eggs from macaroni for the biscuit egg wash, and i wore my new fall fashions from old navy. you guys i'm so excited to be partnering with old navy again because you know how i won't shut up about how my current favorite aesthetic is naptime-chic? (as in garments that double as blankets so that no matter where you are, you are always as cozy as you'd want to be for a nap? think huge scarves and piles of soft layers.) old navy has all of that right now. blankety scarves, shirts that are comfy enough to be pajamas but nice enough to wear when guests are over, and that red and black lumbersexual number pictured above that's soft like a robe. and of course i like layering on all of my tops over their jeggings, aka yoga-pants-disguised-as-jeans, aka good apple tree shimmying pants.

the whole situation is as cozy as a nice hot bowl of this butternut hotdish so i'm hoping this post is encouraging you to be cozy both inside and out. 

butternut, bacon, and apple hotdish

serves 8


1 lb thick cut bacon

2 large purple onions, thinly sliced

kosher salt

2 lb squash, seeded, peeled, and chopped into 1/2” cubes

leaves from 6 sprigs fresh thyme

black pepper

crushed red pepper

2 large apples, chopped into 1/2” cubes

1/4 c white wine

1 c vegetable broth

for the biscuits:

2 c flour

2 tsp baking powder

3/4 tsp kosher salt

14 tb unsalted butter, cold and cubed

1/4 c heavy cream

1 large egg

cheese, optional


preheat oven to 425ºf.

in a large skillet or pot, crisp the bacon. Transfer it to a paper towel. drain off most of the fat from the pan, you’ll want a thin coating to remain, add the onions and cook over medium high for 10 minutes, until soft. add the squash, thyme, a few turns of pepper and a few pinches of crushed red pepper and cook for 10 more minutes, stirring occasionally, and then add the wine and broth. give the bacon a rough chop and add it to the pan along with the apples. bring the mixture to a simmer and then reduce the heat to low and simmer for 15-20 minutes, while you make the biscuits. 

to make the biscuits, whisk together the flour, baking powder, and salt. add the butter and, using a food processor or pastry cutter or your hands, incorporate the butter until the mixture is the consistency of oatmeal. mix in the cream until the mixture comes together to form a dough. turn it out onto a floured work surface, pat it out to 3/4” thick and then cut out round biscuits, re-rolling scraps as needed.

(note: you can also use torn crusty bread as the topping for your hotdish. i like this as a lower maintenance weekday option.)

pour the squash mixture into an oven-safe vessel such as a casserole dish or cast iron pan or dutch oven and then top it with the biscuits. brush the biscuits with the beaten egg and top with black pepper and grated cheese, if desired. bake until the biscuits are golden brown, begin checking for doneness at 25 minutes. enjoy!


pictured: jacket // shirt // sweater // jeggings // scarf

thank you, old navy (@oldnavy), for sponsoring this post! post your own style tips with the #oldnavystyle hashtags! disclaimer: per my sponsor agreement, the product links in this post are affiliate links. 

apple, onion, and aged cheddar mini pies

hi from minneapolis where i have just arrived with the smallest suitcase i've used all year. it is a carry-on and in it i have squeezed three pairs of shoes, my buttercream sweater, and a small stack of sugar beet tattoos which i have to conserve because they are almost gone!

i am packing light for this two-day trip and considering it a test for my theory that packing light is wildly overrated. i decided this back in may when i went to ireland and hemmed and hawed so hard about bringing both my green clogs (since everyone told me i'd be miserable in them due to the rain in the forecast) and my rain wellies (since that would have required a second checked suitcase). in the 11th hour i brought a second suitcase of shoes to ireland and ended up being extremely happy with my footwear options because in the end it barely rained at all and when it did i was covered. as i rolled down the irish hills in my favorite clogs in the world on my sunny birthday, and then sloshed through the rain the next day with a bowl of carrots and labneh, i decided that it's much more important to be over prepared than it is to prove whatever you're trying to prove when you pack light. (WHY ARE PEOPLE SO PROUD OF THEMSELVES WHEN THEY PACK LIGHT???) i had to explain this all to the customs lady when she questioned my decision to bring two suitcases for a five-day trip. 

but now i'm testing my theory for no real reason other than i was running late this morning and wouldn't have made it to the airport by the time cutoff to check a bag. 

oh, maybe that's a reason to pack light. 

more importantly, i am so freaking excited for my minneapolis events! i'm spending the day tomorrow at cooks of crocus hill (12pm signing that is free and open to the public!) and then having brunch with my minneapolis homeslices and of a kind, in celebration of the new line artisanal kitchen supply from bed bath & beyond! in between i'm going to go to spoon and stable, marvel bar, and the bachelor farmer. yay!

and speaking of ireland, i have a recipe for you today that uses some irish cheese!!! if you have been to ireland you are aware that it is the land of cheese and butter. and if you have not been to ireland, you can experience this all by coming over and opening up what has essentially turned into my cheese refrigerator. i got to meet some kerrygold cows when i was in ireland, and they are so beautiful and happy in their green rolling fields, it was pretty clear how they're able to make such tasty stuff. kerrygold's aged cheddar is one of my favorites, it's a rich cheese, the kind you want with an apple pie. so here is my version of an apple pie (it's savory!), which combines apples and onions in a grownup mac and cheese-type sauce. it's perfect for a fall picnic or road trip! 

apple, onion, and aged cheddar mini pies

makes 9


2 tb butter

1 large onion, thinly sliced

1 large apple, thinly sliced

1/4 tsp salt, plus more to taste


1/4 tsp paprika

1/8 tsp cayenne

2 tb flour

1/2 c veggie broth 

1/4 c dry white wine

2 oz kerrygold aged cheddar, shredded


14-15 oz pie dough

1 egg, lightly beaten with 1 tb water


Preheat the oven to 400ºF. Coat a 12 cavity muffin tin with cooking spray and set aside.

In a large skillet, melt the butter over medium heat. Add the onions, apples, and 1/4 teaspoon salt and cook, stirring, until very soft, about 20 minutes. Add a few turns of pepper, the paprika, and cayenne and cook 1 more minute, until fragrant, and then stir in the flour. Add the broth and white wine and cook until thickened and then add the cheese, stirring until melted. Taste and add salt as needed. Remove from heat and let cool while you shape the dough.

Roll out the dough to 1/4” thickness. Cut out nine 4” circles and nine 2 1/2” circles, re-rolling scraps when needed. Press the 4” circles into the muffin tins. Spoon the onion mixture into the tins and top with the 2 1/2” circles. Fold the edges over and pinch to seal them. Use a fork to poke holes in the tops. Brush with a thin even layer of egg wash and bake until golden brown. Begin checking for doneness at 25 minutes. Let cool in the pans on a rack for 10 minutes. Remove to the rack and serve.


thank you for kerrygold for sponsoring this post!