Easy Apple Strudel (Apfelstrudel)

Fresh, crisp, and warmly spiced, this Easy Apple Strudel (Apfelstrudel) is fancy enough for the most elaborate menu, yet simple enough for any night of the year.

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What could be more perfect than Apple Strudel? (Or, as my high school German teacher Frau Müller would say, Apfelstrudel.) Fresh, crisp, and warmly spiced, this Easy Apple Strudel (Apfelstrudel) is fancy enough for the most elaborate Oktoberfest menu, yet simple enough for any night of the year.

Strudel is an Austrian-inspired layered pastry dessert that is enjoyed around the world. Making strudel pastry from scratch is talent I have yet to master: the delicate dough must be rolled so thin that you can read a newspaper through it. So while some traditionalists may cringe at the idea of using store-bought phyllo dough, I embrace it.

Not only do I love the flaky, paper-thin crunch that the phyllo lends to the finished pastry, but the substitution makes this Easy Apple Strudel recipe incredibly easy, and (nearly) foolproof.

What kind of apples work best for apple strudel?

Good strudel starts with choosing the right apples. My preference when making strudel (or pie, or applesauce) is to use at least two types of apples: this improves the texture and makes the flavors more interesting.

For apple strudel, I usually go with a tart baking apple and a sweet or sweet-tart apple. (The strudel pictured here was made with a mixture of two-thirds Granny Smith apples, and one-third Jonagolds.)

Post Updated December 9, 2020 (Originally published October 8, 2014)

Easy Apple Strudel (Apfelstrudel)

Made with phyllo dough and fresh apples, this Easy Apple Strudel {Apfelstrudel} is fancy enough for the most elaborate Oktoberfest menu, yet simple enough for any night of the year.

Prep Time25 mins

Cook Time25 mins

Total Time50 mins

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Course: Dessert

Cuisine: German

Keyword: apples

Servings: servings

Calories: 291kcal

Author: Renée | The Good Hearted Woman

Ingredients

1½ pounds thinly sliced baking apples about 5 cups | i.e.,Jonagold, Granny Smith, etc.
¾ cup golden raisins
1 tablespoon fresh lemon zest zest of one lemon
¾ cup sugar
2 teaspoons ground cinnamon
½ teaspoon ground ginger
¾ cup almonds ground
1 ½ cups fresh breadcrumbs
1¼ cups butter divided
12 leaves phyllo pastry thawed

US Customary - Metric

Instructions

Prepare Apple Strudel Filling

Heat a small skillet over medium heat.
Melt ¼ cup of the butter, and then add breadcrumbs.
Saute breadcrumbs in melted butter until toasty.
Set aside.
Mix together sliced apples, raisins, lemon zest, sugar, cinnamon, ginger, and ground almonds.
It is very important that you do this immediately before you assemble the strudels. Do not allow the mixture to set after mixing, or it will become too juicy for the delicate phyllo leaves before the strudel bakes.

Assemble Apple Strudel

Place one phyllo leaf on a kitchen towel and brush with melted butter.
Sprinkle with about a tablespoon of breadcrumbs.
Place a second leaf on top and brush with butter again.
Sprinkle with a tablespoon of breadcrumbs.
Repeat until 6 leaves have been used.
Spread filling in a 3-inch strip along the narrow end of the phyllo, leaving a 2-inch border on the sides.
Lift towel and use it to help you roll up the strudel.
Press the ends down to seal. (I don't worry too much about this - some filling may come out, but it always turns out fine.)
Brush top of the strudel with butter and sprinkle with toasted breadcrumbs.
Repeat to make the second strudel.
Bake the strudels at 400°F for 20 to 25 minutes, until browned.

Notes

This recipe makes two large strudels.

Nutrition

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Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Classic Homemade Chicken Pot Pie (from Scratch)

October 19 By Renée 6 Comments

Classic Homemade Chicken Pot Pie is the ultimate comfort food! Start with a rotisserie chicken for easy prep (or roast your own); then add savory roasted vegetables and our easy homemade chicken stock, then top it all off with a tender, flaky herbed pie crust. Perfection!

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Making Homemade Chicken Pot Pie (from scratch) is a labor of love. The ultimate of comfort foods, it is a meal made for cozy Sunday suppers and close family gatherings.

This classic Chicken Pot Pie is one of my all-time favorite recipes, developed over decades of trial and error.

Making chicken pot pie isn’t difficult work: it just takes time and attention. You must first make a pastry crust, oven roast the vegetables, and boil down the (homemade) chicken stock to reduce it. Then you assemble the pie and babysit it (just a little) while it bakes. And it is ALL totally worth it!

The Four Elements of a Perfect Homemade Chicken Pot Pie
(Including Substitutions & Faster Prep Tips)

Making an old-fashioned, homemade chicken pot pie is much easier than it looks. This recipe is made up of four basic elements; chicken, stock, vegetables, and crust; and each of these four pot pie components can be made ahead of time.

[1] Chicken

Recipe Suggests: Seasoned Rotisserie Chicken
Substitutions: Home-roasted chicken; the equivalent in leftover chicken

You will be using the entire chicken to make this pot pie: the meat goes into the pot pie filling; and the bones, skin, and other bits are used to make the chicken stock.

Start with a good chicken. The most important thing is that the chicken you use have lots of flavorful bits and juices. If you use a plain, unseasoned chicken, your resulting stock will require a ton of extra seasoning.

This pot pie recipe is also a great way to use Thanksgiving leftovers: simply substitute turkey for the chicken, and 1 to 2 cups of water plus 2 cups of turkey gravy for the chicken stock portion.

[2] Hearty Homemade Chicken Stock

Recipe Suggests: Homemade Hearty Homemade Chicken Stock is what sets this pot pie recipe apart: notice how much denser it is than store-bought chicken stocks. Don’t buy flavored water when you can easily make this rich, flavorful stock for just pennies.
Substitutions:There is no substitute for homemade chicken stock; however, if you need to speed things up, you can use 8 cups (2 quarts) of good quality store-bought stock and reduce it by half.

[3] Roasted Vegetables

Recipe Suggests: Potatoes, carrots, onions, and corn. Note that potatoes vary in texture, depending on type. I prefer to use Yukon Golds, but russet potatoes also work.
Substitutions: Use the vegetables of your choice. Root vegetables should always be roasted first. You can also use frozen vegetable: while not my first choice, they will definitely speed up the process.

Why are there No Peas in this Pot Pie Recipe?

You may notice that this chicken pot pie recipe doesn’t specify any “peas” on the ingredient list. While peas are traditionally included in most pot pie recipes, I make no secret about my disdain for cooked peas (with the exception of Split Pea Soup, which is delicious).

Instead, I’ve substituted pan-fried corn, which lends a sweet pop of flavor and some nice texture to the filling mix; however, if you want to sub in peas, that works, too!

NOTE: Pan-fried corn is one of my favorite add-ins for soups, casseroles, etc. (Check it out in this Sweet Skillet Cornbread {with Pan-fried Maple Corn}!

[4] Herbed Pie Crust

Recipe Suggests: Our savory Herb Pie Crust recipe works perfectly with this pot pie recipe.
Substitutions: You can use any standard pie crust for this pot pie; homemade, refrigerated, or frozen.

Post Updated October 19, 2020 (Originally published November 14, 2012)

baked chicken pot pie with herb pastry crust

5 from 5 votes

Classic Homemade Chicken Pot Pie (from Scratch)

Start with a rotisserie chicken for easy prep (or roast your own); then add savory roasted vegetables and our easy homemade chicken stock, then top it all off with a tender, flaky herbed pie crust. Perfection!

Prep Time1 hr

Cook Time45 mins

Total Time1 hr 45 mins

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Course: Main Dish

Cuisine: Comfort Food, Home Cooking

Keyword: chicken

Servings: servings

Calories: 388kcal

Author: Renée | The Good Hearted Woman

Equipment

Cast Iron Skillet (10-Inch)

Ingredients

1 whole rotisserie chicken or oven roasted
1 batch Herb Pastry Crust or your favorite pastry crust

Roasted Vegetables

1 pound carrots peeled and cut into 1-inch pieces
1 pound Baby Yukon Gold Potatoes quartered; or similar potatoes, cut into 1" cubes
1 medium yellow onion peeled and thickly sliced root to stem
1½ teaspoons kosher salt
2 tablespoons olive oil

Pan-fried Corn [Optional]

1 tablespoon butter
1 cup frozen corn

Sauce

5 tablespoons butter
5 tablespoons Wondra or all-purpose flour
4 cups Hearty Chicken Stock
1 cup half-and-half or milk
salt & pepper to taste
1 teaspoon Herbes de Provence * or ½ tsp. dried sage + ½ tsp. dried thyme; or 1 teaspoon dried herbs of your choice [See NOTE)

US Customary - Metric

Instructions

Ingredient Prep

Debone the Chicken.
For the purposes of this recipe, deboning means, "Get the meat off the bones." It doesn't need to be pretty: no one else is going to see it.
Put separated chicken meat into a medium bowl and set aside.
Put the the bones, skin, and any cooking juices into a large stock pot and set aside.
Prep the potatoes, carrots, and onions for oven roasting. (I don't peel the baby potatoes when I use them.)
Put all of the peeled, cut vegetables into a medium bowl.
Put all of the onion and and carrot trimmings, as well as 2 stalks of chopped celery, into the stock pot with the chicken bones, etc.
NOTE: There is no celery in the pot pie filling.
Follow the directions for making Hearty Homemade Chicken Stock, seasoning as directed.
[Alternately, reduce 8 cups of high-quality store-bought chicken stock down to 4 cups.]
Set aside.
*NOTE: The Herbs de Provence used in the chicken stock are critical to the flavor profile of this Chicken pot pie.
If you are using reduced store-bought (or other) stock, add 1 to 1½ teaspoons of Herbs de Provence to the stock before you reduce it. (OR ½ tsp. dried sage + ½ tsp. dried thyme; or 1 teaspoon dried herbs of your choice.)

Oven Roasted Vegetables

Preheat oven to 450°F [230°C].
Toss the vegetables in the bowl generously with olive oil, and season with salt and pepper.
Pour seasoned vegetables onto a baking sheet and roast uncovered in oven for 20 minutes, or just until tender.

Pan-fried Corn (Optional Step)

Heat a small skillet over medium-high heat.
Melt one tablespoon of butter.
Add frozen corn to hot butter and pan-fry for 5-7 minutes, stirring constantly, until corn begin to turn golden brown.

Chicken Stock Pan Sauce

Melt 5 tablespoons of butter over medium-low heat in a large (10 or 12-inch) cast iron skillet.
Add 5 tablespoons of flour.
NOTE: You can use regular flour if that's what you have, but I always use "instant flour" for this. I use Wondra, but there are other brands. Instant flour is low-protein, finely ground wheat flour that has been pre-cooked and dried. Wondra instantly dissolves in liquids and won’t form lumps in your sauces.
Immediately whisk in the flour, and stirring constantly for even cooking.
In 3 to 5 minutes, you'll have a light roux that puffs slightly and smells a bit nutty.
Stir in 4 cups of hearty chicken stock all at once, continuing to whisk the sauce as it thickens.
When the sauce has thickened, add 1 cup of half-and-half (or milk).
The sauce should be thin, but thick enough to coat a spoon.
The sauce will thicken considerably while cooking as it absorbs into the other filling ingredients.
Season liberally with salt and pepper to taste.

Assembling the Pot Pie

Preheat oven temperature to 425°F | 220°C.
Add the chicken meat, roasted vegetables, and pan-fried corn to the pan sauce.
Gently mix to combine.
To use premade filling: Reheat filling on stovetop or in oven until until it reaches a consistent internal temperature of 95-100° [35-37°C] before adding crust.
Roll out pie crust about 2-3 inched larger than the top of the cast iron skillet you are using.
Top the chicken filling with pie crust, turn the edge under to fit skillet edge, press against the sides to seal, and flute the edges.
You can also brush the pastry dough with an egg wash if you would like.
I used 1 egg and 2 tablespoons of water for the egg wash on the pot pie pictured here.

Baking Chicken Pot Pie

Put cast iron skillet in center of oven and bake at 425°F | 220°C for 40-50 minutes.
Check Chicken Pot Pie after 30 minutes.
If the top seems to be browning too quickly, gently lay a piece of aluminum foil over the top of the entire pie. Do not form or crimp it - just lay it over the top.
Remove chicken pot pie from oven when it is golden brown on top and crust is fully cooked.
Allow pot pie to cool for at least 10 minutes before serving.

Notes

Chicken Pot Pie Filling can be made up to 3 days ahead of time.

Nutrition

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Check it out for more great recipes!

Looking for more pot pie ideas? Check out this delicious Pot Pie round-up!

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Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Savory Herb Pie Crust

October 13 By Renée 2 Comments

Our tender, flaky Herb Pie Crust is the perfect wrapping for all your savory pies and pastries, and the herbs can easily be customized to complement any dish.

Classic Homemade Chicken Pot Pie, topped with our tender, flaky Herbed Pie Crust.

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The foods we prepare for the people we love stays with them long after we are gone. My mother will always be remembered for her fruit pies and her spaghetti sauce and her chili mac. Simple, dependable, and delicious. When I remember Mr B’s Great-Granny (who I first met when we were 15), I always think of her homemade egg noodles; and the smell of fried bologna always reminds me of my Grandma Lucy.

So what will you be remembered for? For me, my classic Italian lasagna is for sure in the running, as is Mr B’s personal favorite; my Shepherd’s Pie. (I have a few fans.) But just as likely, I will be remembered for my Chicken Pot Pie, made with homemade chicken stock and oven roasted vegetables. (Recipe coming next week!)

The crowning touch on this most ultimate of comfort foods is a tender, flaky, golden crust infused with herbs specially chosen to complement the savory, creamy chicken filling.

A Tender, Flaky, Golden Crust Infused with Herbs

This tender, flaky Herb Pie Crust is the perfect wrapping for all your savory pies and pastries, and the herbs can easily be customized to complement any dish.

There are plenty of tips and tricks out there to help you achieve that perfect pie crust; however, in my experience, following these three basic rules will keep you on the road to tender, flaky, pie perfection every time!

Secrets to Perfect Pie Crust

Mom taught me three simple rules for making pie crust.

Keep everything COLD. – The colder you can keep things, the more successful your crust will be. Refrigerate or freeze everything you are using to make your pastry dough, including your mixing bowl! If your dough starts feeling melty or too soft to work with, immediately put everything back in the fridge or freezer for a few minutes. You will never ruin your crust by taking some extra chill time.
Incorporate fats by hand. – One of the leading causes of tough crust is that bits of fat in it are too small. (This is why I avoid using a food processor for making pastry crust.) I do, however, often coarsely grate my butter. (I usually chill it, along with the shortening, for at least an hour.) I find that this allows me to distribute it quicker, therein keeping everything colder.
Do not overmix. – Gluten formation in pastry dough results a tough, chewy crust, and is to be avoided whenever possible. Gluten strands are formed the more you mix the dough. This is why you want to avoid over-mixing or kneading pastry dough once the liquid has been added.

Use Two Pieces of Parchment Paper to Make Rolling Easier

This dough can be rolled out on a floured surface; however, I find that sandwiching dough between two parchment sheets allows me to roll it out smoothly without adding too much additional flour while dusting. It also allows me to turn it over easily to roll the opposite side.

To do this:

Place your refrigerated dough disk between two sheets of parchment, dusting both sides lightly with flour before placing the top sheet. (Wax paper also works.)
Beginning in the center of the disk, roll away from you, then spin the dough about a quarter turn.
Repeat this motion, rolling from the center and turning a quarter turn, applying pressure evenly as you go.
Flip the entire thing over and repeat on the opposite side, rolling until you achieve the desired thickness.
Chill the dough for a few minutes if it becomes too soft or sticky.

Post Updated October 13, 2020 (Originally published November 1, 2012)

Savory Herb Pie Crust

This easy pie crust recipe can be made plain, or seasoned with dry herbs to complement any savory filling. Makes enough for one standard double-crust pie, two standard single-crust pies, or ten 6-inch hand-pies.

Prep Time15 mins

Chilling Time1 hr

Total Time1 hr 15 mins

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Course: Basic

Cuisine: American, Comfort Food

Keyword: baking, pastry

Servings: standard double-crust pie

Calories: 3363kcal

Author: Renée | The Good Hearted Woman

Ingredients

1/2 cup shortening chilled for one hour
1/2 cup butter chilled for one hour; coarsely grated or cut into 1/4" pieces
3 cups all-purpose flour or more, as needed
1 teaspoon Herbes de Provence or ½ tsp. dried sage + ½ tsp. dried thyme; or 1 teaspoon dried herbs of your choice
¼ cup ice water
¼ cup vodka* [Optional: If omitted, use an additional ¼ cup ice water.]
½ teaspoon table salt

US Customary - Metric

Instructions

In a medium bowl, whisk flour, dried herbs, and salt together with a fork.
Using a pastry cutter, fork, or your fingers (my personal choice) work the cold shortening into the flour mixture until the texture resembles that of strudel crumble.
Add coarsely grated (or cut) ice-cold butter to flour mixture.
Work butter in using a pastry cutter, fork, or your fingers.
It's OK to leave large pieces of butter (balls up to the size of a lima bean): this is what makes your pie crust flakey!
[Optional] Cool flour mixture in freezer 5 minutes before proceeding.
[Optional] If you are using vodka, mix ice water and vodka together.
Sprinkle ½ cup ice cold liquid (ice water, or ice water+vodka) over the top of the flour mixture and stir with a wooden spoon until a ball begins to form.
IMPORTANT: Do not pour liquid onto flour mixture: sprinkle it.
Turn dough out onto counter.
Press together into a large ball or disk.
Divide dough in half. (This will make it easier to work with later.)
Press each half into a disk. (Do not overwork the dough. Just press it together.)
Wrap each disk tightly in plastic wrap.
Refrigerate prepared dough for at least one hour, and up to two days.
Roll out and bake according to directions for whatever you are making.
TIP: I like to roll pastry dough out between sheets of parchment. It allows me to flip the dough easily, and place it without concerns over tearing.

Notes

Standard Pastry Baking Times

Single Crust Pie [Filled] • 400 - 425 °F [205-218 °C] • 35-55 minutes
Pie Shell Only [Unfilled] • 450 °F [232 °C] • 12-15 minutes
Double-Crust [Uncooked Filling] • 400 - 425 °F [205-218 °C] • 45-55 minutes
Double-Crust [Cooked Filling] • 425 - 450 °F [205-232 °C] • 30-45 minutes

Nutrition

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This herb pie crust is super-tasty with our Tuna Hand Pies! (For Herbs, use 1/2 teaspoon dried dill and 1/2 teaspoon onion powder.)

Did You Know? Every Brand of Flour Hydrates Differently!

Different types and brands of flour have fundamental differences between them, hydration being one of the most critical. That’s why water measurements in a pie ingredient list are often listed as estimates (i.e., add more as needed.) If you’re unsure if you need to add a bit more flour, allow the dough to rest in the fridge for an hour to give the flour a chance to absorb some of the liquid. If the dough still too soft, dust it with some extra flour as you roll it out.

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Our Sweet & Easy Homemade Pie Crust is perfect for all your sweet baking. Try it with our Classic Blueberry Pie for the freshest, most delicious blueberry pie you’ve ever made!

Classic Blueberry Pie with easy pie dough roses.

Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Easy Pie Dough Roses {Pastry Roses}

August 18 By Renée 8 Comments

These lovely little pie dough roses are ridiculously easy to make, and will immediately up your pie-making game!

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These sweet little pie dough roses are so easy to make that, until an eleventh hour change of heart, this entire post was just another paragraph in my Sweet & Easy Pie Crust recipe.

Made from leftover dough, you can make two of these easy pastry roses in less than a minute. (Really!)

I’ve always been a little intimidated by people who can make fancy, ornate pies; the kind most of us see only in the front windows of fine European-style bakeries.

One pie artist whom I particularly admire, Helen Nugent, elevates pie decorating to fine art; festooning her pastries with delicate, carefully braided strands of pastry dough, interwoven and laced with intricate, winding organic details. If you’re looking for some next-level pie-decorating inspiration, you definitely need to check out her amazing work @batterednbaked. (I can hardly wait for the September release of her new book, Pie Style!)

While I don’t think I’ll ever even walk in the same pie-decorating neighborhood as Helen, I did recently pick up one simple trick that has measurably upped my pastry embellishment game.

How to Make a 4-Circle Pastry Rose

Four-circle pie dough roses are so easy to make; it’s almost embarrassing. They each take just seconds to form, and immediately raise your pastry aesthetic to a whole new level!

I did not invent this wheel: the “4-circle rose” technique one employed by bakers around the world. Fast and easy, bakers use this method to shape and adorn all types of doughs; from beautiful rose-shaped soft rolls (like these drool-worthy Cinnamon Roses!) to the simple pastry decorations shared here.

Every successful pie starts with great pie dough: be sure to check out my Sweet & Easy Pie Crust recipe!

Easy Pie Dough Roses

Prep Time 1 minute

Total Time 1 minute

Materials

Fresh pie dough

Tools

Biscuit cutter or other round cutting tool

Instructions

For each pair of pastry roses, roll pastry to about 1/8-inch thick, and cut four pie dough circles of the same size.
Line four pie dough circles up, overlapping each one about 1/3. Gently press the overlap together with your fingertip as shown. You can add a drop of water between the layers to help them adhere better if you want to, but it isn't necessary.
Beginning with the circle on the bottom, begin carefully rolling up the line of dough circles.
Pinch the center together slightly as you roll the circles together.
This will result in a barbell-shape that is slightly fanned on the ends.
Using a sharp knife, cut the barbell in half. Now you have two roses!
To complete, gently fan out the rose petals.

Notes

You can cut out the pastry circles with just about anything. Bottle caps or a melon baller work particularly well.

Recommended Products

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See – I told you they were super easy!

LEAVES: To decorate the pastries shown here, I used a one of the cutters from my Mini Autumn Leaf Cookie Cutter Set. (I’ve had this little set of pastry cutters for over 15 years, and find that it comes in handy for all kinds of projects.) Pastry leaves can also easily be cut freehand, using a sharp paring knife.

SIZE: Sizing pastry roses is as easy as changing the size of the dough circles you use: which is to say, smaller circles will yield smaller roses. (I used a biscuit cutter to make the larger circles below, and a melon baller for the smaller ones.)

If you’re looking for more ideas, here are a few more easy ways to decorate pies [BBC Good Food].

Recipe for Blueberry Handpies (with precooked blueberry filling) coming soon!

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Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Classic Fresh Blueberry Pie

August 6 By Renée 8 Comments

Our simple, classic fresh blueberry pie recipe lets the blueberry flavors shine! Made with our homemade sweet pie crust (or store-bought crust) and fresh (or frozen) berries, this delicious pie pairs perfectly with a scoop of vanilla ice cream and a hot summer night.

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There really isn’t anything quite like a slice of fresh blueberry pie with a scoop of cold vanilla ice cream on a hot summer evening.

Our blueberry bushes yielded a bumper crop this year, and I’ve been freezing and baking up berries – including blueberry pies of all shapes and sizes – for a few weeks now. I’d forgotten how much I love baking with fresh blueberries!

As I was developing this blueberry pie recipe, I compared the results against my memories of the best blueberry pie I’ve ever eaten; decades ago at a little boat-in family restaurant called Harmony Falls on the shore of Spirit Lake, at the foot of Mount St. Helens. (Needless to say, it’s been awhile.)

We couldn’t be more pleased with the outcome of this pie recipe! The filling is sweet, tart, juicy blueberry bliss; and the flaky, tender, slightly sweetened crust adds the perfect finishing touch.

Whether it’s been decades or days since you last ate a slice, this fresh blueberry pie will bring back memories of pies-gone-by like they happened yesterday. You are going to love it!

How many blueberries do I need for this pie?

Reality: This is how I measure berries for a pie.

For the purposes of this post, I weighed the berries I used so I could give an exact measurement in the recipe. (About 42 ounces for a deep dish, and 21 ounces for a standard single pie.)

However, if you fill you pie pan(s) so that the top rounds up just a bit, you will have the exact right amount for your pie. The rest of the ingredient amounts are based making filling for one deep dish blueberry pie (as pictured here) or two standard 9-inch pies.

IMPORTANT: Blueberries used for filling must be room temperature. DO NOT use chilled berries, or your filling will take too long to cook and your pie shell will burn before the filling is done.

Why is it so important to rinse blueberries before baking with them?

As you may know, you should never rinse blueberries until you are ready to use them. Rinsing removes the “bloom,” which is the waxy, silvery-white coating that appears on blueberries, grapes, and some plums. Bloom acts as a barrier against insects and bacteria, and helps to seal in the fruits’ moisture. Rinsing breaks down this protection, ultimately allowing the berries to cook more efficiently.

For the purposes of this recipe, rinsing also adds just enough liquid to the mixture to allow the tapioca to begin working its magic before the berries begin to burst during baking. Do not skip this step, or your filling may not cook correctly.

What about the pie crust?

You can use any pie crust you want for this pie. However, if you want to make your own dough (and I strongly encourage you to do so), my favorite, go-to sweet pie dough recipe is tender, flaky, and easy to make. (And if you follow the directions, it’s next to foolproof!)

Follow these three easy rules for successful pie crust:

Keep everything crust-related ICE COLD! That means; if you aren’t using it, it should be chilling. This includes your pie dish. (DO NOT chill filling ingredients.)
Mix in the fats by hand, and leave pea to peanut-size pieces in the dough.
Do not overmix your dough. Overworking encourages the formation of gluten, which makes pastry dough tough. Pastry dough should never be a uniform color: don’t try to make it so.

One more important Pie-Making Tip:

I have one more tip for successful pie making, blueberry or otherwise: invest in a good 9½-inch rimmed glass pie dish. Get a deep dish or standard pie dish depending on your preference, or both!

I prefer a glass pie dish over metal or ceramic for a couple of reasons; most notably, I can see through glass to check the color of my bottom crust, which is a primary determinate for whether the pie is done or not.

Do I have to make the pie crust all fancy like this pie?

Nope. You can top it with a well-vented solid crust; or better yet, make a simple lattice crust.

Want to fancy it up? Vary the size of your lattice strips, and add a few super simple pie dough roses like I did! [How-to post coming next week.]

If you decide to go with a solid top crust, be sure to cut some large vents, or better yet, use a small cookie cutter to open up the top to allow all that steam to escape while the berries are cooking.

For the top crust, you can go as simple as you want; but if you like this design, it’s super-easy to put together. To make it, I sliced a few random strips of pie dough, cut some simple leaves, and made five simple “4-circle” pie-dough roses.

Pie Crust PRO TIP: Cut the bottom crust larger enough so that, after you add the top crust, the bottom edge can be folded up over it and sealed, as shown in the image above. In my experience, this significantly cuts down on pie shell leakage around the edges.

5 from 4 votes

Classic Fresh Blueberry Pie

Our simple, classic fresh blueberry pie recipe lets the blueberry flavors shine! Recipe makes enough filling for one 9-inch deep-dish blueberry Pie, or two standard 9-inch pies.

Prep Time30 mins

Cook Time55 mins

Cooling Time1 hr

Total Time2 hrs 25 mins

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Course: Dessert

Cuisine: American, Comfort Food, Seasonal

Keyword: blueberries, pie

Servings: servings

Calories: 405kcal

Author: Renée | The Good Hearted Woman

Equipment

9½-inch Pie Dish [1 deep dish or 2 standard]

Ingredients

42 ounces fresh blueberries room temperature (Defrost to room temp if using frozen berries)
4 tablespoons instant tapioca
2/3 cup white sugar See Notes below.
1 tablespoon all-purpose flour
1½ teaspoons fresh lemon zest
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon lemon juice
1 tablespoon butter cut into small pieces
1 batch Sweet Pie Dough per pie (or your favorite double-crust pie dough)

US Customary - Metric

Instructions

Preheat oven to 400°F [200°C].
Pour fresh berries into your pie dish to measure out proper amount.
PRO TIP: Chill pie plate in refrigerator for 30 minutes before beginning.
Gather and prep all ingredients.
Rinse blueberries in colander. This step is NOT OPTIONAL.
In a large bowl, combine berries, tapioca, sugar, flour, zest, cinnamon and nutmeg.
Gently toss to mix. Sprinkle with lemon juice, toss one more time, and allow to sit for 15 minutes.
While the pie filling is setting out, take the pie plate and one half of your pie dough out of the refrigerator.
Roll out bottom crust and line pie dish. (Continue to chill other half of crust.)
Put rolled bottom crust in freezer for 5 minutes before proceeding.
Fill chilled pie crust with prepared filling.
Sprinkle lemon juice over top of pie. Dot with butter pieces.
Remove dough for top crust from refrigerator. Roll out on lightly floured board. Add top crust to pie as desired. You can simply top it with a solid crust, or make it as fancy as you like.
If you use a solid top crust, be sure to cut a few vents.
If you pie dough seems saggy or too warm when you get done adding the top crust, put the whole thing back in the freezer for 5 minutes.
Baking times will vary somewhat, depending upon your pie dish, oven, and depth of filling. Keep an eye on your pie after the first 30 minutes of baking to avoid burning.
• 9½" Deep Dish Pie: Bake at 400° [200°C] for 45-55 minutes, or until lightly browned.
• Standard 9" Pie: Bake at 400° [200°C] for 40-50 minutes, or until lightly browned.
After the first 30 minutes of baking, gently lay a sheet of plain, flat aluminum foil over the top of the entire pie to avoid over-browning the top. Do not press down or otherwise form the foil: just lay it gently, like a feather.
Pie is done when crust is light golden brown and filling is bubbly.
Allow pie to cool completely before serving.

Notes

You can adjust the amount of sugar based on the tartness of your berries and your personal tastes. Add up to an additional 1/3 cup sugar if your berries are very tart, or if you prefer your pies very sweet.

Nutrition

Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

The pastry roses on this pie are ridiculously easy to make, and will immediately up your pie-making game!

Why does this blueberry pie recipe include both flour and tapioca as thickeners?

Thickening the natural fruit juices from any berry is tricky, especially when the filling is cooked in the pie. (As opposed to pre-cooking the filling.) Blueberries are particularly pesky, natural pectin-wise, and it seems that some varieties gel better than others.

You want your pie-fruit to be thick enough to sit on a fork, but you don’t want a gummy, gelatinous mess that feels weird on your tongue and totally overwhelms the fresh, natural flavors of the berries. You also need that crust to bake up nice and flaky. It’s a balancing act.

That said, I am not a fan of cornstarch for thickening pies, and I avoid it whenever possible. Sure, thickening with cornstarch is easy, but it often results in what I can only describe as a gloppy, bouncy filling.

For this pie, I use my pie thickener of choice – instant tapioca, plus just a little flour and butter to seal the deal. This combination gives me the most consistent results with my blueberry pie filling, yielding a thick, juicy filling that highlights (instead of hides) all those delicious fresh berry flavors.

Blueberry pies, in particular, thicken a lot when they cool. Don’t be concerned if your filling seems thin when you first take it out of the oven. For best results, allow pies to set up completely before cutting in.

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Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Cranberry Crumb Sourdough Coffee Cake

April 30 By Renée 3 Comments

In this moist, buttery Cranberry Crumb Sourdough Coffee Cake, fresh cranberries provide a tart contrast to the sweet vanilla pound cake and double layer of rich, walnut-crumb topping. Perfect for a relaxing weekend morning or afternoon snack.

This post may contain affiliate links, but don’t worry – they won’t bite.

If you’ve not yet jumped on the Sourdough Train, this Cranberry Crumb Sourdough Coffee Cake might just be the thing that punches your ticket!

My mom use to mix up a coffee cake on Sunday mornings once or twice a month. It took nearly an hour to bake, and in that time, our house would fill with the scents of roasting walnuts, caramelizing brown sugar, and warm vanilla cake.

There were only two things wrong with Mama’s coffee cake: it took way too long to bake, and there was never enough of that sweet, nutty, crumb topping!

I can’t change the baking time problem – it’s still going to take almost an hour to bake. But I’ve definitely resolved the crumb dilemma! This recipe makes double the amount of crumb traditionally used. (If you prefer your coffee cake with less crumb topping, it’s an easy fix: just make less of the topping.)

This sourdough coffee cake is an excellent way to use up extra sourdough starter, too! It’s easy to make, tastes amazing, and is perfect for any occasion when you want a little something sweet.

You can use a hand mixer if you want, but I prefer mixing this cake entirely by hand. Either way, it will take you about 15 minutes to get it in the oven.

No cranberries? No problem! You can use any berry you want (blueberries work especially well!) or leave the berries out altogether. Any way you make it, it’s going to be delicious!

5 from 2 votes

Cranberry Crumb Sourdough Coffee Cake

In this moist, buttery Cranberry Crumb Sourdough Coffee Cake, fresh cranberries provide a tart contrast to the sweet vanilla pound cake and double-layer of rich, walnut-crumb topping.

Prep Time15 mins

Cook Time45 mins

Total Time1 hr

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Course: Breakfast, Brunch, Dessert, Snack

Cuisine: American

Keyword: cake, cranberries, sourdough

Servings: servings

Calories: 339kcal

Author: Renée | The Good Hearted Woman

Equipment

9" Square Baking Pan
Wooden Spoon or Hand Mixer
Mixing Bowls

Ingredients

Crumble Topping

2 cups finely chopped walnuts or pecans, or filberts, or almonds
2/3 cup light brown sugar firmly packed
2 tablespoons all-purpose flour
1½ teaspoons ground cinnamon
¼ teaspoons salt
1 teaspoon vanilla
3 tablespoons butter melted

Cake Batter

1/2 cup butter room temperature
1 cup sugar
2 cups all-purpose flour
2 large eggs
1 teaspoon vanilla
1 cup sourdough starter UNFED
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¼ cup milk room temperature
Zest of 1 orange
1 cup fresh or frozen cranberries room temperature

US Customary - Metric

Instructions

Preheat oven to 350°F | 176°C.
Grease a 9" square pan, or spray with cooking spray.

Crumb Topping

Chop walnuts.
I usually chop nuts for recipes by hand, but for this recipe, you want them a little finer. I use a small food processor for this step, processing the nuts a handful at a time, pulsing quickly a few times with each batch. You want most of the walnuts to be finely chopped, but you don't want to make nut butter. It's good to have a few bigger pieces here and there. It gives the Crumb Topping a more interesting texture, too.
Whisk together nuts, brown sugar, 2 tablespoons of flour, cinnamon, and salt in a medium bowl.
Add vanilla and melted butter and mix until thoroughly combined. Set aside.

Cake Batter

In a large mixing bowl, use a wooden spoon to break down butter.
It is critical that the butter be at least 65°F [18.3°C] or it will be too hard to mix the cake. Optimally, butter should be about 70°-72°F.
In a large mixing bowl, use a spatula to combine sugar and butter. It doesn't need to be pretty; just mix it in thoroughly.
Add eggs to butter and sugar mixture one at a time, stirring thoroughly to combine after each addition.
Stir in vanilla and sourdough starter. Set aside.
In a medium bowl, whisk or sift together 2 cups of flour, baking powder, baking soda, and salt.
Add dry ingredients to Starter mixture and stir to combine. Add milk and mix until smooth.
Stir in orange zest and cranberries.
[A] Spread one-half cake batter in the bottom of a prepared pan.
[B] Sprinkle one-half crumble mixture over the top. Press the crumble down very lightly with your hands.
[C] CAREFULLY distribute the rest of the batter on top of the first crumb layer. The idea is to mix in as little of the crumb mixture into the cake batter as possible.
I do this by dropping dollops of batter over the top of the crumb layer, and then carefully spreading it to the edges using a frosting spatula or the back of a spoon.
[D] Sprinkle the second half of the crumble mixture over the top. Press the crumble down very lightly with your hands.
Bake in preheated oven for 35 minutes. Open the oven door and gently cover the cake top with a piece of foil. Basically, just lay the foil over the top.
This will keep the topping from over browning during the final minutes of baking.
Close the oven and continue baking for an additional 10-20 minutes (for a total of 45-55 minutes cooking time), or until a skewer comes out clean.
Remove from oven and cool on rack.

Notes

This coffee cake can be stored at room temperature for several days. It also freezes well.

Nutrition

Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Making this Coffee Coffee Cake Recipe: A Closer Look

I usually chop nuts for recipes by hand, but for this recipe, you want them a little finer. I use a small food processor for this step, processing the nuts a handful at a time, pulsing quickly a few times with each batch. You want most of the walnuts to be finely chopped, but you don’t want to make nut butter, and it’s good to have a few bigger pieces here and there. It gives the Crumb Topping a more interesting texture, too.

Assembling the coffee cake is easy, but Step C does takes just a bit of patience.

[A] Spread one-half cake batter in the bottom of a prepared pan.

[B] Sprinkle one-half crumble mixture over the top. Press the crumble down very lightly with your hands.

[C] CAREFULLY distribute the rest of the batter on top of the first crumb layer. The idea is to mix in as little of the crumb mixture into the cake batter as possible.

I do this by dropping dollops of batter over the top of the crumb layer, and then carefully spreading it to the edges using a frosting spatula or the back of a spoon.

[D] Sprinkle the second half of the crumble mixture over the top. Press the crumble down very lightly with your hands.

Stages of a Healthy Sourdough Starter

Use Unfed Starter or Discard for this recipe.

Fed Starter – Fed Starter is active, healthy starter that has been fed within about 2 hours. By hour 2, it will be producing little bubbles on the surface.
Active Starter – Starter is Active about 5 hours after feeding. By hour 5, you should be able to watch large bubbles actively rising through the Starter and making their way to surface.
Ripe Starter – Starter is considered Ripe about 8 hours after feeding. The volume has doubled, and the top is just beginning to show signs of sagging under its own weight.
Unfed Starter – Unfed Starter is healthy, vigorous Starter that has not been fed for 12 hours or more. By hour 12, it collapsed after Ripening, and is ready to be fed again or put in the fridge until next time. (Note that this is NOT neglected Starter that hasn’t been fed in days.)
Discard – Sourdough discard is the portion of your sourdough starter that you get rid of when you do a feeding. It should be healthy and vigorous, with some small bubbling activity.

I’m sharing this recipe on the Weekend Potluck Recipe Linkup.
Check it out for more great recipes!

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of The Good Hearted Woman. ? Be sure to PIN this post!

Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Kaylen’s Bread (Easy Sourdough Bread Recipe)

March 30 By Renée 128 Comments

This Easy Sourdough Bread recipe is perfect for beginning bakers and old sourdoughs alike! (Recipe makes a long-rise dough, and requires only sourdough starter: no added yeast.)

This post may contain affiliate links, but don’t worry – they won’t bite.

My First Loaf of Sourdough Bread

Some years ago, when I first embarked my own sourdough baking journey, I took a deep-dive into the science of sourdough. I studied as much as I could, and got a feel for the process by testing out all the best beginner bread recipes I could find.

From that experience, plus advice from experts and lots of trial and error, I created this easy, beginner sourdough bread recipe – one that can be easily repeated over and over again with consistent, delicious results.

If you fall in love with sourdough baking, this may not always be your forever-sourdough recipe: you’ll probably find bigger, better, crustier loaves to bake. Artisan loaves. Breads with Attitude. But this recipe is a wonderful, forgiving beginner recipe with a high rate of success – Everything you want in your first loaf!

You Always Remember Your First Loaf

Since this post was first published in 2013, I’ve received hundreds of pictures and messages from excited new sourdough bakers who have made my bread recipe. I am so proud of and honored by everyone who has shared pictures of their “first loaf” with me over the years!

Happy baking, and I hope you love this bread as much as we do!

P.S. If you make a loaf of Kaylen’s Bread, be sure to tag it with #thegoodheartedwoman #GHWfirstloaf #KaylensBread

POST UPDATE: March 30, 2020
[Originally published September 17, 2013]

This post has been so popular over the years that, with the recently renewed interest in sourdough baking (in particular sour dough that does not require any additional yeast), I decided it was long overdue for a complete overhaul.

For longtime readers: The recipe is basically still the same, but I’m constantly fine-tuning the process. I’ve added some new information, as well as images for each step.

Your Go-To Basic Sourdough Bread Recipe

Compared with many sourdough bakers, my skill level barely scratches the surface. That’s probably one of the reasons I keep going back to this recipe over and over again.

This Basic Sourdough Bread recipe is easy and straightforward, and it consistently bears excellent results (even when I forget it for an extra hour or five). Moreover, the bite is amazing: chewy and tender, with a mild, pleasant sourdough tanginess. In a nutshell, it’s one of the best all-round breads I’ve ever made.

What is True Sourdough, and Why Do I Care?

This bread is a true sourdough bread, which means that it does not rely on the addition of any extra yeast. It depends solely upon the natural yeast in the Starter for leavening.

True sourdough bread is significantly slower to rise than dough that relies on added traditional yeast to do the heavy lifting. For example, from the time you stir first the ingredients through the final post-baking rest time, this Easy Sourdough Bread takes a minimum of nine hours to make.

Don’t stress about the time element, though. Sourdough is both easy to work with and very forgiving. Once you get the rhythm and flow of the sourdough baking process, you’ll be able to throw a loaf of this bread together with only about 20 minutes of actual hands-on time. The rest of the time, you’ll just be waiting around for it to do its thing.

About the Rising Times in this Recipe

When you stir up a batch of sourdough bread dough, your dough goes through a number of phases on its way to becoming bread; most notably, the bulk fermentation (first) and proofing (second) rise times.

BULK FERMENTATION: This bread recipe requires a minimum 6-hour bulk fermentation (1st rise); however, I personally recommend allowing it to rise at least 8 hours before moving on to proofing (2nd rise), when you form your loaf or boule. A longer rise will yield a chewier crust, and intensify the sourdough flavor in your bread.

PROOFING: Proofing (2nd rise) can take anywhere from 2-3 hours on the countertop to 12 hours overnight in the refrigerator.

My personal preference is to proof overnight in the fridge and bake my bread first thing in the morning. This gives me a house that smells like fresh bread all day, and I don’t have to heat the kitchen up during the day.

How (and Why) to Fold Sourdough Bread Dough (Instead of Punching It)

This Sourdough Bread recipe calls for you to “fold the dough” a couple of times during the bulk fermentation (first rise), and I thought it might be helpful to some people if I explained what that means. (If you are a seasoned dough-folder, you can skip this section.) The folding helps to encourage those long gluten strands, and create those lovely sourdough bubbles.

Many, if not most, bread recipes call for you to punch down the dough after rising. Punching down the dough does a number of things. Most importantly, it removes some of the gas bubbles from the dough and redistributes the yeast cells, sugars, and moisture so that they can ferment and rise again during the proofing stage.

Folding yields similar results: it too expels the carbon dioxide produced during fermentation, strengthens the dough by stretching the gluten strands, and redistributes cells, sugars, moisture and heat spots in the dough to even out the rising.

Punching dough down will result in a fine crumb, which is desirable when making sandwich breads or pastries. Folding, on the other hand, will give you a loftier rise and a looser crumb – resulting in all those lovely little air pockets in our sourdough and artisan breads that we love so much.

Folding dough is a relatively easy process:

Sometimes, because this dough is so sticky, it works easier “fold-and-stretch” your dough right in the bowl, instead of folding it on the countertop. If that works better for you, go for it.

Below you will find my recipe for Basic Sourdough Bread. The links I used for guidance can be found at the bottom of the post. You may find them helpful as well.

4.94 from 16 votes

Basic Sourdough Bread

Super-basic. No bells, no whistles - just bread.

Prep Time8 hrs

Cook Time30 mins

Rest Time30 mins

Total Time9 hrs

Print Recipe Pin Recipe

Course: Bread

Keyword: baking, bread, sourdough, sourdough bread

Servings: Slices

Calories: 130kcal

Author: Renée | The Good Hearted Woman

Equipment

Ingredients

Sourdough Bread Dough

¾ cup Sourdough Starter [100% Hydration] [6 ounces] Unfed & Room Temperature (See Notes)
1⅛ cup lukewarm water [9 ounces] 105-110°F / 40-44°C**
3 cups unbleached all-purpose flour [about 400 grams]
1 tablespoon maple syrup or honey
1½ teaspoons kosher salt

Additional Ingredients

6 tablespoons extra-light olive oil or other neutral cooking oil, for oiling bowl

US Customary - Metric

Instructions

Feed your starter 12-24 hours before beginning.

AUTOLYSE (Mix Dough)

In a large stand-mixer bowl, mix together water, flour, syrup or honey, starter, and salt thoroughly with wooden spoon.
Allow to rest for at least 15 minutes, and up to an hour.
Measuring the Starter: The vigor of your Starter will affect its density. Stir Starter down before measuring, especially if use a measuring cup. (I highly recommend using a kitchen scale to get more consistent results.)
While dough is resting, lightly coat a medium-sized bowl with olive oil. The bowl needs to be a big enough to allow the dough to double in size.
I use about two tablespoons of oil to coat the bowl the first time.

KNEAD

Put the mixer bowl on the stand-mixer. Knead dough with bread hook for 10 minutes.
NOTE: This normally is a very sticky, soft dough. However, depending on the actual hydration of your starter, you may find that you need to add a little more flour to get things started.
I often end up adding an extra 1/2 cup during the kneading step. Try not to add more than 1/2 cup of flour, though. You can work in a little more flour during the folding process if you need to.

BULK FERMENTATION (1st Rise)

Remove dough from mixer, place on a well floured board, knead by hand a couple of times, and shape into ball.
After you form the ball, it should kind of slowly settle onto the board, like an old man into a lounge chair. It won’t hold its shape for a long time, but it also shouldn’t just melt into a puddle. You need to find a happy medium.
Put dough ball into the oiled bowl, smooth-side down first. Then flip it smooth-side up so that all sides of the dough are covered with oil.
Cover bowl with plastic wrap and set in a warm place.
Allow dough rise at least 6 hours, folding every 30 minutes for the first 2 to 2½ hours.
To fold, turn dough out onto a floured surface and pat down to remove most of the air bubbles. Fold as illustrated and return to bowl, smooth side up.
Cover and proceed with the rising process.
Re-oil the bowl with a tablespoon or two of oil the first two times you fold the dough.
The folding at the beginning of this step helps to align those long gluten strands, and create those lovely sourdough bubbles.
You should notice a discernible change in the texture of your dough after folding the first couple of hours. By the end of this step, your dough should feel more "stretchy" and less "sticky" than when you started.
Sometimes, because this dough is so sticky, it works easier to "fold-and-stretch" your dough right in the bowl, instead of folding it on the countertop. If that works better for you, go for it.

PROOF (2nd Rise)

After the dough has risen for at least 6 hours (folding every 30 minutes for the first 2-2½ hours), form bread dough into a boule* and place it on a square of parchment paper.
Place the dough, parchment and all, back into the bowl.
*A boule is a round bread loaf.
Cover loosely with a damp towel and allow to rise for 1½- 3 hours, or until it has approximately doubled.
If it is late in the day and your bread needs more time to rise, you can slow the process by allowing it to rise in the refrigerator overnight, and then baking it first thing in the morning.
In the last 30 or 40 minutes of the last rise, move your oven rack to the bottom third of oven.
Put an empty cast iron Dutch oven with lid in the cold oven.
Preheat to 500°F [260°C] for 40 minutes.

SLASH

Remove the hot Dutch oven from the oven. Remove the lid from the Dutch oven and put the boule in by picking up the corners of the parchment and gently setting it in.
Be very careful - the Dutch oven and lid are very hot!
With a wet, serrated knife, cut a couple of slashes on the top of the boule. (I often forget to do this step, and everything still turns out just fine.)

BAKE

Put the lid back on the Dutch oven. Put the Dutch oven back into the oven.
Immediately reduce oven temperature to 450° [232°C], and bake for 13-14 minutes with the lid ON.
[Image: After first 13-minute baking time]
If you don't have a cast iron Dutch oven, you can use a baking stone. If you use a baking stone, cover the boule with a big roaster lid or something like that. The idea is to create some steam for the first part of the baking process- this is what gives it that awesome chewy crust.
Remove the lid and bake for another 13-14 minutes with the lid OFF.
Using the parchment corners, carefully remove bread from the Dutch oven and place on a wire rack to cool for 30 minutes.
DO NOT slice the bread until it has set for 30 minutes - this resting time is part of the baking process.

Notes

Weigh your ingredients: doing so will yield more uniform results.

UNFED Starter [as called for in this recipe] is Starter that is due to be fed right before you begin making the bread. It should have been fed in the last 12-24 hours. Unfed Starter is mature, active, and hungry for food.

For comparison, FED Starter is Sourdough Starter that has been fed very recently compared to when you begin making the bread recipe. It isn't as hungry.

For more information, see Stages of Sourdough in post.

Nutrition

Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Like each baker, every loaf has a personality all its own. The loaf of bread pictured here below was made using the exact same techniques and recipe as the one above the recipe, with just one small variation. Instead of proofing on parchment and going directly from there to the Dutch oven, it was proofed in a bowl lined with a floured tea towel, and the turned out onto parchment just before baking.

Who is Kaylen, and Why is this Her Bread?

The original spark that set off my interest in sourdough baking was ignited by my BFF, Jenny. Jenny has an amazing daughter, Kaylen, who has some medically serious digestive issues. Gluten is not at all Kaylen’s friend, but she missed real bread “that does not taste like sand” [Kaylen’s words]. Jenny asked me about sourdough bread after reading that it might be able to help those who are gluten-intolerant.

One study using sourdough bread made with specific strains of bacteria found that it could reduce gluten intolerance in people sensitive to wheat gluten. While that doesn’t mean that people diagnosed with gluten intolerance can eat sourdough bread with impunity, it does suggest that the bread is more easily digested than other breads made with wheat flour. (Reader’s Digest)

Remember that long rise I mentioned earlier, when I explained what true sourdough is? Well, it is during that long rise that the wild yeast and bacteria in a sourdough starter break down some of the carbohydrates and proteins in the flour, which (in theory) makes true sourdough bread more tolerable for folks with gluten sensitivity than bread leavened with traditional yeast.

When Jenny asked me to bake some sourdough bread for Kaylen, I was all in. (I’ve known Kaylen since she was six and love her like my own daughter: of course I’m going to bake her bread.) After developing a new Sourdough Starter and working out the kinks in my recipe, I carefully made Kaylen a loaf, using a minimum 14-hour rise and not adding any additional flour (during folding) after Hour 4.

After I dropped off her first loaf of bread, here’s what I found on Facebook when I got home:

EASY SOURDOUGH BREAD - Want to make someone feel really special? Want to feel great yourself? Give a loaf of homemade sourdough bread!!

Want to feel really happy? Give someone you love a loaf of fresh bread!!

Made me cry. You just don’t get a better feeling than that, you know?

Stages of a Healthy Sourdough Starter

Use Unfed Starter for this recipe.

Fed Starter – Fed Starter is active, healthy starter that has been fed within about 2 hours. By hour 2, it will be producing little bubbles on the surface.
Active Starter – Starter is Active about 5 hours after feeding. By hour 5, you should be able to watch large bubbles actively rising through the Starter and making their way to surface.
Ripe Starter – Starter is considered Ripe about 8 hours after feeding. The volume has doubled, and the top is just beginning to show signs of sagging under its own weight.
Unfed Starter – Unfed Starter is healthy, vigorous Starter that has not been fed for 12 hours or more. By hour 12, it collapsed after Ripening, and is ready to be fed again or put in the fridge until next time. (Note that this is NOT neglected Starter that hasn’t been fed in days.)
Discard – Sourdough discard is the portion of your sourdough starter that you get rid of when you do a feeding. It should be healthy and vigorous, with some small bubbling activity.

If you are curious about why this recipe uses UNFED Starter instead of FED Starter, you might find this conversation on The Fresh Loaf helpful.

References for this recipe include:

How to Make Sourdough Bread
Easy Sourdough Artisan Bread
How to Make Rye Sourdough Starter
The Art of Baking with Natural Yeast: Breads, Pancakes, Waffles, Cinnamon Rolls and Muffins, by Caleb Warnock & Melissa Richardson

If you have additional questions about the recipe, just leave a comment and I’ll reply asap. Be sure to check out the comments below, too. We’ve had so many people share their sourdough knowledge here, and there is a lot to be learned from their experience. Like most of us, I’m here to learn, too.

Want to make this adorable Redwork chicken tea towel? Check out our easy DIY tutorial! [Free Pattern]

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of The Good Hearted Woman. ? Be sure to PIN this post!

blank blank Easy Sourdough Bread | The Good Hearted Woman

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Photo Credit: www.farmhouseonboone.com

Pumpkin Spice Sourdough Scones

Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

How to Make Rye Sourdough Starter [100% Hydration]

March 14 By Renée 31 Comments

Rye Sourdough Starter is – by far – the easiest sourdough to start. All you need is rye flour and water.

This post may contain affiliate links, but don’t worry – they won’t bite.

My mother kept a sourdough starter when I was young, and the pancakes and bread she made are now a treasured food memory. It’s time to continue the tradition.

IMPORTANT NOTE: It takes about 5 days to establish a new Rye Sourdough Starter. Once established, Starter can easily be converted to a white or whole wheat flour starter: it all depends on what kind of flour you choose to use going forward.

How to Make Rye Sourdough Starter

Rye Sourdough Starter is – by far – the easiest sourdough to start. All you need is rye flour and water.

The Flour: I use Bob’s Red Mill Organic Dark Rye Flour.
The Water: Best Practices – use distilled water.

What does 100% hydration mean?

This Rye Sourdough Starter is a what is referred to in the sourdough world as a “100% hydration starter.” A 100% hydration sourdough starter is a sourdough culture which is kept and fed with equal weights of water and flour. (For example, 2.25 ounces water to 2.25 ounces of flour.)

By contrast, a 166% hydration starter is fed with equal volumes of flour and water. For example, 1/2 cup of water (4 ounces) to 1/2 cup flour (2.25 ounces).

A Note about Water: When I made this starter the first time, I used plain old tap water, and everything bubbled up just fine.

Nevertheless, many sourdough professionals discourage the use of tap water in favor of distilled water, as the chlorine and other chemicals found in treated water can kill the microorganisms that need to flourish to create sourdough.

I now use distilled water for all my sourdough, but I wanted to share my experience with tap water because unless your city uses an excessive amount of chlorine in your water supply, it’s not a deal-breaker. (If you would rather use tap water, but want to remove at least some of the chlorine, there are a couple of ways you can dechlorinate water at home.)

Keep your Starter Cozy, Not Sweltering

According to those aforementioned sourdough pros, 70°-80° F [21° – 27° C] is the ideal temperature range at which to keep your sourdough starter.

If I am actively using my starter on a regular basis, I keep it on my kitchen counter near my stove. (I’ve also had good luck in the past keeping it on top of the fridge.) If I am taking a break from sourdough baking, I let my starter chill in the fridge.

If kept below 70°F [21°C], the natural yeast in the starter incubates very slowly; above 80°F [27°C], the starter will tend to ferment alcoholically, which is not desirable. NEVER leave the starter in direct sun.

Troubleshooting: If you ever forget your starter in the back of the fridge and it looks scary when you take it out, be sure to check out The Lazy Caretaker’s Guide to Sourdough.

Get a kitchen scale!

If you don’t already own a kitchen scale, now might be the time to get one – and this is coming from someone who usually measures everything by pinch and palm!

I honestly don’t know how I ever lived without a good kitchen scale. Weighing the water and flour for your sourdough starter keeps the hydration consistent, which in turn gives you more consistent results in your cooking and baking. (I don’t even use measuring cups anymore when I make bread – I weigh everything!)

Yield: 1 Rye Sourdough Starter

How to Make Rye Sourdough Starter

Rye Sourdough Starter is – by far – the easiest sourdough to start. All you need is rye flour and water.

[100% Hydration Starter]

Prep Time 25 minutes

Additional Time 5 days

Total Time 5 days 25 minutes

Difficulty Easy

Materials

Tools

Wooden Spoon
Kitchen Scale

Instructions

Day 1 - - 2 ¼ ounces rye flour + 2 ¼ ounces water

Using a wooden spoon, mix the rye flour and water in a mason jar or non-reactive bowl. Cover loosely and place in a dark place at 70°F for 24 hours. (I put mine up against the counter right next to my stove.) Rye Sourdough Starter - Day 1 Your unfermented Starter will be the consistency of thick cook dough. It will loosen up over time.

Day 2 - - 2 ¼ ounces rye flour + 2 ¼ ounces water

Add the rye flour and water to the starter. Mix with a clean wooden spoon for 30 seconds until the flour has been incorporated. Cover loosely and place in a dark place at 70°F for 24 hours. Rye Sourdough Starter - Day 2

Day 3 - - 1 ⅛ ounces rye flour + 1 ⅛ ounces water

Day 4 - - 1 ⅛ ounces rye flour + 1 ⅛ ounces water

If bubbles have started to form and the flour has begun to ferment, discard ⅔ of the mixture in the jar. Add the flour and water to the remaining ⅓ and mix for 30 seconds until the flour is well incorporated. (If the mixture has not started to ferment repeat step 3.) Rye SOurdough Starter - Day 4

Day 5

The starter should be mature by this point and is ready to use. Use the starter as needed. After use, see feeding instructions. blank If you want to convert your starter to a white flour or whole wheat Starter, you may begin feeding it with all-purpose flour from this point on.

Notes

Weekly feeding (or every time starter gets used):

Healthy Starter can be refrigerated for up to a week between feedings. (Honestly, I often leave it FAR longer with no problems.) However, most sourdough experts recommend feeding Sourdough Starter at least twice a week for best results.

This is a 100% Hydration starter. A 100% hydration sourdough starter is a sourdough culture which is kept and fed with equal weights of water and flour. (If you don’t have a kitchen scale, that equates to about 2/3 to 3/4 cup of water for every cup of flour.)

The amount you feed your sourdough starter depends on how much of it you have to start with. You want to approximately double your starter each time you feed it. So, for example, if you have 8 ounces of Starter, you will feed it 4 ounces of water and 4 ounces of flour.

If, however, you have more starter on hand than you anticipate using for baking, you can toss (or share!) a cup or more of Starter and then double what remains.You always want to have at least 8 ounces of Starter after baking to keep the process going.

Always use a wooden spoon to stir when you feed your Starter. (Never allow metal to come in contact with your sourdough starter.)
Always leave enough room in your Sourdough Jar for the Starter to triple in size! (It usually only doubles, but you want to leave some wiggle room!)
Allow the starter rest in a dark 70°F place for 12 hours and then place in the refrigerator if you will not be using it in the next 24 hours.

What should I do with my Starter if I want to bake with it?

First, you need a mature Starter. Then you need to determine if your recipe calls for Fed, Active, Ripe, Unfed Starter or Discard. (For example, my Easy Sourdough Bread recipe calls for Unfed Starter).

Stages of a Healthy Sourdough Starter

Fed Starter – Fed Starter is active, healthy starter that has been fed within about 2 hours. By hour 2, it will be producing little bubbles on the surface.
Active Starter – Starter is Active about 5 hours after feeding. By hour 5, you should be able to watch large bubbles actively rising through the Starter and making their way to surface.
Ripe Starter – Starter is considered Ripe about 8 hours after feeding. The volume has doubled, and the top is just beginning to show signs of sagging under its own weight.
Unfed Starter – Unfed Starter is healthy, vigorous Starter that has not been fed for 12 hours or more. By hour 12, it collapsed after Ripening, and is ready to be fed again or put in the fridge until next time. (Note that this is NOT neglected Starter that hasn’t been fed in days.)
Discard – Sourdough discard is the portion of your sourdough starter that you get rid of when you do a feeding. It should be healthy and vigorous, with some small bubbling activity.

NOTE: Many recipes, including most bread recipes, call for feeding your starter the night before and using it in the morning. When you do this, you are technically using Ripe or Unfed Starter, depending upon the vigor of your starter and how much time elapses between last feeding and usage.

DID YOU KNOW? You don’t need a special recipe to sourdough starter. Nearly all of your favorite yeast bread recipes can be adapted to use sourdough starter, as can many quick breads.

Covering your Starter

I thought I’d close this post with an important piece of advice: NEVER use a solid lid to cover your Sourdough Starter!

The natural fermentation process creates gas, and that gas need to have a place to go, so you need to cover your container with something that will allow some of that gas to escape.

I have successfully used all of the following methods:

Rubber Band and a clean cloth. Not pretty, but it works.
Mason jar ring and a piece of clean cloth. I usually use muslin in this case.
Pickle Pipes (or other lid designed for fermentation)

I discovered Pickle Pipes about a year ago, and I LOVE LOVE LOVE them! For the money, they are (IMHO) the best solution for the job. (Just to clarify, this is NOT a Sponsored post.)

- Pickle Pipes feature one-way airlocks that vent gas automatically so they require no burping or babysitting.
- Prevent spoilage by releasing the gas that builds up during the fermentation process.
- Some people like to call them Pickle Nipples, which is fun to say. (Try it 3 times fast… and GO!)
- They prevent oxygen and airborne contaminants from getting inside.
- They are food-safe. (e.g., BPA-free, no phthalates)
- They are Dishwasher-safe.

Easy Sourdough Recipes & Advice for Beginners

Kaylen's Bread [Easy Sourdough]

Rye Sourdough Starter

Lazy Sourdough Caretaker's Guide

Mom's Sourdough Hotcakes

Buttery & Flaky Sourdough Biscuits

Photo Credit: www.baking-sense.com

Sourdough Hot Cross Buns

Photo Credit: www.recipesmadeeasy.co.uk

Reactivating Dry Sourdough Starter

Rye Sourdough Spaetzle

Cinnamon Sugar Sourdough Donuts

Photo Credit: www.baking-sense.com

Sourdough Rye Hearth Bread

Photo Credit: adamantkitchen.com

Date Molasses Sourdough Pancakes

Photo Credit: www.theschizochef.com

Sourdough Cinnamon Rolls

Photo Credit: www.farmhouseonboone.com

Pumpkin Spice Sourdough Scones

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Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

UPDATED: Originally published September 14, 2015

Almond-Raspberry Brie in Puff Pastry (Easy Baked Brie with Jam)

October 29 By Renée 26 Comments

Dress it up or dress it down, Puff Pastry Baked Brie with Jam always brings just the right amount of “fancy” to the party!

This post may contain affiliate links, but don’t worry – they won’t bite.

Almond-Raspberry Brie in Puff Pastry {Easy Baked Brie with Jam} is a no-stress, easy-to-make appetizer and a total crowd-pleaser at any celebration.

Baked brie holds up well if it needs to be transported, and brings just the right amount of fancy to practically any occasion.

The “recipe” for this Baked Brie in Puff Pastry is nearly bulletproof. Here I’m sharing one of my favorite variations, Raspberry-Almond Bake Brie, but you can swap out the raspberry jam for any thick jam or preserve: orange marmalade, apricot preserves, and Marionberry jam are all great choices. Or how about fig spread or cranberry sauce to create a new holiday tradition?

Whatever jam you choose to enhance your baked brie, the process is the same.

How to Make Puff Pastry Baked Brie with Jam

1. Preheat oven to 350°. Defrost puff pastry according to direction.

2. Slice the brie wheel in half horizontally across the middle, so that you have two thin brie wheels.

3. Roll the almond paste into a circle slightly larger than the brie wheel and about 1/8-inch thick. Use the brie container to cut a round of almond paste the same size as the brie wheel. (If you don’t have a container, just cut a circle around the brie itself.)

4. Layer the almond paste circle in between the two brie circles.

5. With your palms, form a small ball with the leftover almond paste you cut away in Step 2. Roll it out so that it is 1/8-inch thick, and cut enough 1/4 strips to encircle the top of the brie wheel. Press them down to form a rim around the top of the brie wheel. (It doesn’t have to be pretty – this all gets covered up.)

This rim helps to contain and keep the jam in place during prep and cooking. Fill the recess with jam.

6. Place the prepared brie wheel in the center of one sheet of room temperature puff pastry. Gently pull the edges together at the top as if you were wrapping a package, and twist slightly to seal. Place the pastry covered brie on an ungreased glass pie dish, cookie sheet, or brie baker.

(My brie baker, as you may note from the images below, looks suspiciously like an oversized ashtray.)

7. Optional Step: Cut straight across the top-knot to flatten the top, and then add decorative shapes, as shown below. If you would prefer to just leave the top-knot as is, that works fine too. (For reference, I skipped this step on the brie shown on all the fruit and cheese tray pics in this post. It was just twisted and baked, as in Step 5.)

8. Whisk together egg white and one tablespoon water. Using a pastry brush, apply an egg white wash to the entire pastry.

9. Bake at 350° for 40-45 minutes, or until pastry is golden brown. Allow to cool 5-10 minutes before serving.

We like to serve puff pastry baked brie with apple slices and hearty, whole grain crackers.

Recipe Updated October 29, 2019 (Originally published December 18, 2014)

5 from 5 votes

Almond-Raspberry Brie in Puff Pastry {Easy Baked Brie with Jam}

This classic, four-ingredient Raspberry-Almond Baked Brie in Puff Pastry {i.e., Baked Brie with Jam } is super easy to make - and always a crowd-pleaser!

Prep Time10 mins

Cook Time40 mins

Total Time50 mins

Print Recipe Pin Recipe

Course: Appetizer

Cuisine: American

Keyword: appetizer, cheese, Holidays

Servings:

Calories: 164kcal

Author: Renée | The Good Hearted Woman

Ingredients

7-8 ounce Brie Wheel
1 sheet Puff Pastry I use Pepperidge Farm
3 - 4 ounces almond paste See Note
1/4 - 1/3 cup thick raspberry jam
1 egg white gently whisked

US Customary - Metric

Instructions

Preheat oven to 350°F [177°C]. Defrost puff pastry according to direction.
Slice the brie wheel in half horizontally across the middle, so that you have two thin brie wheels.
Roll the almond paste into a circle slightly larger than the brie wheel and about 1/8-inch thick.
Use the brie container to cut a round of almond paste the same size as the brie wheel.
If you don’t have a container, just cut a circle around the brie itself.
Layer the almond paste circle in between the two brie circles.
Form a small ball with the leftover almond paste you cut away in Step 2.
Roll it out so that it is 1/8-inch thick, and cut enough 1/4 strips to encircle the top of the brie wheel.
Press the strips down to form a rim around the top of the brie wheel. (It doesn’t have to be pretty – this all gets covered up.) This rim helps to contain and keep the jam in place during prep and cooking. Fill the recess with jam.
Place the prepared brie wheel in the center of one sheet of room temperature puff pastry.
Gently pull the edges together at the top as if you were wrapping a package, and twist slightly to seal.
Place the pastry covered brie on an ungreased glass pie dish, cookie sheet, or brie baker.
Optional Step: Cut straight across the top-knot to flatten the top, and then add decorative shapes, as shown below.
If you would prefer to just leave the top-knot as is, that works fine too.
For reference, I skipped this step on the brie shown on all the fruit and cheese tray pics in this post. It was just twisted and baked, as in Step 5.
Whisk together egg white and one tablespoon water.
Using a pastry brush, apply an egg white wash to the entire pastry.
Bake in preheated oven for 40-50 minutes, or until pastry is golden brown.
Allow to cool for 5-10 minutes before serving.
Serve with whole grain crackers and sliced apples.

Nutrition

Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

More delicious GHW recipes to feed your pastry cravings:

Almond-Raspberry Brie in Puff Pastry {Easy Baked Brie with Jam} | The Good Hearted Woman

Baked Brie with Jam is perfect for any occasion, from uptown parties to outdoor gatherings.

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Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Sweet Skillet Cornbread {with Pan-fried Maple Corn}

June 25 By Renée 18 Comments

Sweet Skillet Cornbread perfectly straddles the border between Southern savory and Northern honey-sweet, and gets an extra pop from pan-fried maple corn.

This post may contain affiliate links, but don’t worry – they won’t bite.

My mother was raised in Missouri (which she adamantly pronounces “Missour-rah,” in case you’re wondering), and most of the food she cooked for us when I was a child reflected her Show Me State roots. Her cornbread was no exception, with a texture and flavor that perfectly straddled the border between savory Southern cornbread and honey-sweet Northern cornbread.

This Sweet Skillet Cornbread recipe isn’t my mother’s, although I wish it was. (I’m still looking for that one.) However, it does come close, especially with regard to texture: neither too cakey nor too gritty, this cornbread resides in a happy middle ground.

As far as sweetness, this skillet cornbread leans a little more north than my mom’s cornbread ever did (I may have a a bit of a sweet-tooth), but it definitely isn’t as sweet as those squares of yellow cake they serve on the side at your local rib chain.

When you make cornbread, consider sugar a variable: if you prefer your cornbread less sweet, just reduce the sugars accordingly. On the other hand, if you like your cornbread honey-sweet, increase the sugar or maple syrup a bit.

**What Makes This Cornbread Recipe Unique?**

Cornmeal Presoak – I imagine that people have been presoaking their cornmeal ever since the first person made the first corn-cake and everyone complained about how much it hurt their teeth. Presoaking the cornmeal in warm milk significantly reduces the cornmeal’s gritty texture, but does not completely destroy it as regrinding the cornmeal can. You can skip this step if you prefer that super-crunchy cornmeal grittiness, but it really does make a difference.
Hot Skillet Start – When you transfer the cornbread batter into the preheated skillet [Cornbread, Step 5], you are essentially starting to fry a giant cornbread pancake. This results in a nice toasty brown on the bottom and gets the baking process going quickly.
Pan-fried Maple Corn – Gotta say, I’m giving myself a pat on the back for coming up with this idea. ??. Not only does the pan-fried maple corn gives the cornbread a little extra texture, but it delivers a nice little pop of flavor, too.

BAKING TIP: Reduce the grittiness in homemade #cornbread by presoaking the cornmeal in warm milk before making the batter. More tips, plus Sweet Skillet Cornbread {with Pan-fried Maple Corn}

Tips for making the best cornbread

Do not use a mixer for this recipe, as it will result in over-beating. This cornbread batter can and should be made entirely by hand.
Be sure to use medium grind cornmeal, not course grind.
Add an extra egg if you like your cornbread to be more cake-like.
I use a cast iron skillet to pan-fry the corn and a cast iron pie dish for baking the cornbread, but you can use one or the other for the entire recipe.

5 from 6 votes

Sweet Skillet Cornbread {with Pan-fried Maple Corn}

Sweet Skillet Cornbread perfectly straddles the border between savory Southern cornbread and its honey-sweet Northern cousin – not too sweet, not too savory – and gets an added pop in the form of delicious pan-fried maple-glazed corn.

Prep Time30 mins

Cook Time40 mins

Total Time1 hr 10 mins

Print Recipe Pin Recipe

Course: Bread, Comfort Food, Side Dish

Cuisine: American

Keyword: cornbread

Servings: servings

Calories: 255kcal

Author: Renée | The Good Hearted Woman

Equipment

Ingredients

1 3/4 cups cornmeal medium grind
1 1/4 cup milk
1 1/2 cups flour
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1/4 cup sugar
1/4 cup brown sugar
2 eggs
1/3 cup vegetable oil
2 tablespoons maple syrup (or honey)
1/2 teaspoon vanilla
4 tablespoons butter divided

Pan-fried Maple Corn

1 cups frozen corn
2 tablespoons butter
2 tablespoons maple syrup

US Customary - Metric

Instructions

Preheat the oven to 425° F [220°C].
Heat milk in medium microwave-safe bowl for 30-45 seconds, until very warm (about 105°F | 40°C). Stir cornmeal into warm milk and set aside to soak for at least 15 minutes.

Pan-fried Maple Corn

Heat 9- or 10-inch cast iron pie dish or skillet over medium heat. Add 2 tablespoons butter to skillet and allow it to partially melt. Add frozen corn and increase heat to medium-high.
Stir corn and butter in skillet until water released by corn has completely reduce and corn begins to brown slightly, about 8 minutes.
Reduce heat to low, and drizzle 2 tablespoons maple syrup over corn. Stir for 2 minutes and remove from heat. Remove corn from skillet and set aside.
Place the pie dish or skillet in the oven to preheat while you make the cornbread mixture.

Cornbread

In a medium bowl, combine flour, baking powder, salt, and baking soda. Set aside.
Whisk brown sugar and white sugar into the milk and cornmeal mixture that has been soaking. Whisk in eggs. Stir in 3 tablespoons of melted butter, plus vegetable oil, vanilla, and remaining maple syrup. Reserve the last tablespoon of butter for buttering the pie dish/skillet.
Add dry ingredients to wet ingredients. Stir in 1/2 of the maple-glazed corn.
Carefully remove the hot skillet from the oven. Reduce oven temperature to 375°F [190°C]. Using a pastry brush or paper towel, brush the baking surfaces of the hot skillet with the reserved 1 tablespoon of melted butter.
Pour the batter into the hot skillet. Sprinkle the remaining maple-glazed corn evenly over the top, and place on the center rack of the oven.
Bake until the center is firm and a cake tester or toothpick inserted into the center comes out clean, about 30-35 minutes for 10-inch skillet or cast iron pie dish. Allow to cool for 10 minutes before serving.

Notes

IMPORTANT: This cornbread batter can and should be made entirely by hand. Do not use a mixer, as it will result in over-beating.

You can add an extra egg if you'd like the texture of your cornbread to be a little more cake-like.

If you are using a 12-inch skillet, reduce baking time by 5-7 minutes.

Nutrition

Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

This Sweet Skillet Cornbread pairs perfectly with Old-Fashioned Ham Bone Split Pea Soup {Slow Cooker} or Old-fashioned Navy Bean Soup with Ham {Slow Cooker}.

What can I do with leftover cornbread?

Cornbread does not keep well, and is best if eaten immediately, or used in some other way.

One of our favorite ways to use leftover cornbread is in the Cornbread Breakfast Bake below. This “leftover makeover” breakfast casserole is easy and fun to make, and you can use almost any leftovers to fill it out.

Leftover cornbread also freezes well for use later in recipes or as cornbread crumbs.

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Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Fresh, crisp, and warmly spiced, this Easy Apple Strudel (Apfelstrudel) is fancy enough for the most elaborate menu, yet simple enough for any night of the year.

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What kind of apples work best for apple strudel?

Post Updated December 9, 2020 (Originally published October 8, 2014)

Easy Apple Strudel (Apfelstrudel)

Ingredients

Instructions

Prepare Apple Strudel Filling

Assemble Apple Strudel

Notes

Nutrition

Oom-PahPah! More German Recipes!

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Classic Homemade Chicken Pot Pie is the ultimate comfort food! Start with a rotisserie chicken for easy prep (or roast your own); then add savory roasted vegetables and our easy homemade chicken stock, then top it all off with a tender, flaky herbed pie crust. Perfection!

This post may contain affiliate links, but don’t worry – they won’t bite.

The Four Elements of a Perfect Homemade Chicken Pot Pie (Including Substitutions & Faster Prep Tips)

[3] Roasted Vegetables

[4] Herbed Pie Crust

Post Updated October 19, 2020 (Originally published November 14, 2012)

Classic Homemade Chicken Pot Pie (from Scratch)

Equipment

Ingredients

Roasted Vegetables

Pan-fried Corn [Optional]

Sauce

Instructions

Ingredient Prep

Oven Roasted Vegetables

Pan-fried Corn (Optional Step)

Chicken Stock Pan Sauce

Assembling the Pot Pie

Baking Chicken Pot Pie

Notes

Nutrition

I’m sharing this recipe on the Weekend Potluck Recipe Linkup. Check it out for more great recipes!

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Our tender, flaky Herb Pie Crust is the perfect wrapping for all your savory pies and pastries, and the herbs can easily be customized to complement any dish.

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A Tender, Flaky, Golden Crust Infused with Herbs

Secrets to Perfect Pie Crust

Use Two Pieces of Parchment Paper to Make Rolling Easier

Post Updated October 13, 2020 (Originally published November 1, 2012)

Savory Herb Pie Crust

Ingredients

Instructions

Notes

Standard Pastry Baking Times

Nutrition

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These lovely little pie dough roses are ridiculously easy to make, and will immediately up your pie-making game!

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How to Make a 4-Circle Pastry Rose

Materials

Tools

Instructions

Notes

Recommended Products

Did you make this project?

See – I told you they were super easy!

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Our simple, classic fresh blueberry pie recipe lets the blueberry flavors shine! Made with our homemade sweet pie crust (or store-bought crust) and fresh (or frozen) berries, this delicious pie pairs perfectly with a scoop of vanilla ice cream and a hot summer night.

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How many blueberries do I need for this pie?

Why is it so important to rinse blueberries before baking with them?

What about the pie crust?

Do I have to make the pie crust all fancy like this pie?

Classic Fresh Blueberry Pie

Equipment

Ingredients

Instructions

Notes

Nutrition

Why does this blueberry pie recipe include both flour and tapioca as thickeners?

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In this moist, buttery Cranberry Crumb Sourdough Coffee Cake, fresh cranberries provide a tart contrast to the sweet vanilla pound cake and double layer of rich, walnut-crumb topping. Perfect for a relaxing weekend morning or afternoon snack.

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Cranberry Crumb Sourdough Coffee Cake

Equipment

Ingredients

Crumble Topping

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The Four Elements of a Perfect Homemade Chicken Pot Pie
(Including Substitutions & Faster Prep Tips)

I’m sharing this recipe on the Weekend Potluck Recipe Linkup.
Check it out for more great recipes!

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THANK YOU so much for being a faithful reader and supporter
of The Good Hearted Woman. 🌻 Be sure to PIN this post!

THANK YOU so much for being a faithful reader and supporter
of The Good Hearted Woman. 🌻 Be sure to PIN this post!

THANK YOU so much for being a faithful reader and supporter
of The Good Hearted Woman. 🌻 Be sure to PIN this post!

I’m sharing this recipe on the Weekend Potluck Recipe Linkup.
Check it out for more great recipes!

THANK YOU so much for being a faithful reader and supporter
of The Good Hearted Woman. ? Be sure to PIN this post!

POST UPDATE: March 30, 2020
[Originally published September 17, 2013]

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