🍎 🥧 Nov. 19th Dutch Apple Mennonite Pie & 🍚Nov. 29th Malaysian Nasi Goreng Kampung (Fried Rice)
Consider donating to our World Central Kitchen Fundraiser to provide food disaster relief during emergencies
This November and December, we’re returning with a few special classes. As a guest at these classes, we ask that you consider making a donation to our community fundraiser for World Central Kitchen, an organization that provides food to people during emergencies around the globe.
We’ve only had a few donations from generous folks to get us to $91. We’re aiming to reach $500 — that means, if 100 people attend (and that many have registered already!) and give $5 each, we’ll get there. We hope you’ll consider giving.
About The Dish
Hands down my favourite pie. It’s sweet and creamy. When I was a kid I worked at the St. Jacobs Farmers’ Market stall for the Stone Crock Bakery and we used to make giant trays of these and cut them into big squares. Every Saturday morning I would waffle between a tea ball sprinkled with cinnamon sugar, a warm veggie cheese bun, and one of these delicious squares. The Dutch apple square almost always won. Here is the original, but plant-based, pie version. Makes one 9-inch diameter pie.
You will receive a Zoom link to this virtual event closer to the event date.
About Our Teacher
Jo Snyder is a communications professional, editor, writer and loves to cook big meals for her family and friends. After inheriting her Grandmother’s well-loved and well-used copy of the Mennonite Community Cookbook, a staple in many Mennonite home, she was inspired to blend her cultural roots and plant-based values on a collection of her childhood favourites, honouring both the past and the present in her recent book The Vegan Mennonite Kitchen available now on pandorapress.com.
Join us on Nov. 19th at 1pm EST for our baking adventures!
Recipe and Ingredients
For the pie crust
2 ¼ cup cake and pastry flour
½ teaspoon salt
⅔ cups plant-based butter, room temperature
⅓ cup cold water
For the filling and the crumble top
3 tablespoons all-purpose flour
1 cup brown sugar
1 teaspoon cinnamon
4 tablespoons plant-based butter
4 cups apples cored, peeled and sliced (don’t go fancy with the apples, never use Red Delicious. Try a good old McIntosh.)
4 tablespoons of soy cream or soy milk for the top (Silk coffee creamer works best)
For the pie crust
In a mixing bowl, combine flour and salt.
Cut the plant-based butter into the flour with a pastry blender or two knives. You want the mixture to be the size of peas.
Add the water slowly, sprinkling 1 tablespoon at a time over the mixture.
Toss lightly with a fork. This shouldn’t be sticky or wet at all but everything should be dampened. Use only enough water so that the pastry holds together when pressed between your fingers.
Form the dough into a round ball with your hands. Some say you shouldn’t handle pie crust dough too much, but I find if I don’t really get in there with my hands and make a nice dough ball, then it won’t roll out as nicely. So, get in there and make sure it’s mixed well.
On a lightly floured surface, roll out into a circle about ⅛ inch thick and about 1 inch larger than the diameter of the top of your pie plate. You want it to hang over the sides when you place it gently on top so that when you press it into the pan you have full coverage.
Don’t bake the pie shell first if you’re making a Dutch Apple Pie, but if you want to make a pastry shell for a different dessert then bake it at 450°F for 12-15 minutes or until it’s a golden brown.
For the filling and the crumble top
Combine the flour, sugar and cinnamon together in a bowl and then cut in the butter with a pastry blender, two knives, a fork or just get in there with your hands and crumble it up. You don’t want it to be a paste though, so take it easy when you mix.
Put the peeled and sliced apples into the unbaked pie shell. Pinch a little salt and squeeze about a tablespoon of lemon on top.
Then pile on that crumb mixture on top, but don’t press it down too tight. Make sure there’s enough to generously cover everything.
Pour the cream cream evenly over the top of the crumble. You want it to seep down into the apple mixture.
Bake at 375°F for 35 minutes or until it looks and smells good. You want the apples to be soft and the top and inside to be gooey. It should have a creamy, rich taste and feel.
🍚 Nov. 29th Malaysian Nasi Goreng Kampung (Fried Rice) with Shera | 7pm EST
Shera Wan Othman is the founder of Tempo-yak Cooking where she has been teaching Malaysian cooking classes and plans to host small supper club-like experience based meals in her Stanford on Avon, England home. She grew up in Malaysia and attended university in UK where she graduated with a law degree. She worked and lived in Malaysia and the Middle East while raising a family and cooking delicious meals. Her mission is to give Malaysian cuisine the publicity and recognition that it deserves. Follow her on Facebook and Instagram. Visit her website to learn more about her UK nationwide food delivery.
4 cloves garlic
4 shallots or 1 big red onion
A bit of dried anchovies (optional)
4-5 bird eye chilli
2 tbsp cooking oil
1/2 small bowl of diced chicken breast
5-8 shrimps (optional)
1 tablespoon oyster sauce 2-3 eggs
1 anchovies stock cube (optional)
Green vegetable (either green beans or frozen green peas)
6-7 scoops of rice
Tradition Kitchens transforms kitchens into cultural, historical and inter-generational classrooms. Our classes are taught by locals with stories to share—from your neighbors to the occasional celebrity chef. It is a volunteer-led organization. Follow along on Facebook and Instagram.
We hope you’ll consider making a donation when you join our classes. Any amount can make an impact to feed people impacted by disasters around the world. Here’s our community fundraiser.
I love this series and am glad you’re back with more great teachers and classes, Julia! I’ll be donating and signing up when we return from our travels. I’m eager to give both recipes a try.