Apple-Almond Pithivier


Recently, I was lucky enough to be 1 of 100 winners in a recipe contest. It’s nice when a sponsor spreads out the winnings in such a generous way. I entered this recipe inspired by a fancy pastry I had seen prepared on the Great British Baking Show. A “pithivier” is a warm and flaky French pastry made from a laminated dough better known as puff pastry. Usually 2 rounds of dough enclose a filling like frangipane and fruit. The hallmark of the pastry is the fancy design cut into the top of the dough before baking. I tried to do a sunburst.


Sadly, I did not take a bunch of photos while I was working, but I think you will get the gist of rolling out the oh so convenient store bought dough, cutting into circles and then topping with the almond cream and apple pie filling.


Seal the dough. Brush with egg wash and then score the surface with a very sharp knife. Do not cut all the way through the dough. Bake and brew the cafe au lait.

Apple-Almond Pithivier

2 tablespoons unsalted butter

¼ cup sugar

2 eggs

½ cup almond flour

1 tablespoon all purpose flour

¼ teaspoon cinnamon

1/8 teaspoon fine salt

1 package (17.65 oz) frozen puff pastry, thawed

1 can (21 oz) Lucky Leaf Premium Apple Fruit Filling, chopped

Heat oven 350F. Line baking sheet with parchment. Beat butter, sugar and egg until blended. Add almond flour, flour, cinnamon and salt; beat until creamy. Roll out each puff pastry sheet to 16×8-inch rectangle. Cut out eight 4-inch circles from each. Transfer 8 circles to baking sheet. Spread 1 tablespoon almond cream over center of 8 circles leaving a ½-inch rim. Spoon 2 tablespoons apple filling on almond cream. Beat remaining egg; brush over edge of filled pastry circles. Top with remaining pastry circles; crimp edges to seal. Brush pastry with egg wash. With tip of a sharp knife poke hole in center of each pastry. Lightly score surface in sunburst pattern. Bake 40 minutes.


Good Grief & How do You Like Them SuperBowl Stuffed Apples

a variety of local farm apples

a variety of local farm apples

This week’s blog post is brought to you by a chance meeting with “a genius” at the Apple store. If you own an Apple anything you probably are familiar with all the friendly folks who provide such fabulous customer service and classes at your local store. I especially enjoy the “one-to-one” tutoring and yesterday I was learning about iphoto and photo organization. As I was working with Charlie I mentioned a small glitch I was having with the computer. He immediately signed me in to have a session with a repair associate and while I was at it he recommended I also meet with a business associate in case I ever wanted to turn this blog into a business. As a side note, GoodGriefCook will never be a business, but I was flattered.

pick your own heirloom apples getting a bath

pick your own heirloom apples getting a bath

Off to the “Genius” bar I go where Chris is now analyzing my computer. He is reading and talking in code and I fully understand how he’s earned the title of “Genius”. I have no clue what he is saying or doing, but I nod politely and go along with it. Meanwhile, the business associate joins us and asks me to tell him about my food blog. We chat for a few minutes and then I turn my attention back to Chris who has completed the diagnostics. It comes as no shock that he has figured out the computer glitch, but what he says next completely surprises me. He looks me straight in the eyes and says, “I am going to read your blog. You see I have been going through some things with grief that I don’t understand. It isn’t getting better “.

cranberries are the perfect bittersweet fruit

cranberries are the perfect bittersweet fruit

Gosh darn it if I didn’t feel like “the Genius” now. It’s not a job I trained for, but I sure could relate to what he was trying to figure out. I could not fix it like a computer, but maybe I could help in some small way. I hope I listened well and I hope that I did the best teaching of my life in that moment with Chris who was feeling so alone in the middle of that crowded Apple store.

that's Italian

that’s Italian

Are you anticipating a big crowd around your TV for the Superbowl? This recipe landed me a finalist spot in the Ocean Spray Tailgate recipe contest a few years ago and a trip to Gillette stadium where the New England Patriots play. I remember the judge, Chef Ming Tsai saying my recipe would be fit for a tailgate with Martha Stewart. I was flattered.

Big Game Cranberry Sausage Stuffed Apples

8 large Granny Smith apples

8 ounces sweet or hot Italian sausage, casings removed

1 cup chopped onion

1/4 cup Ocean Spray® Cran•Apple™ Cranberry Apple Juice Drink

2 cups Ocean Spray® Fresh or Frozen Cranberries, coarsely chopped plus 16 whole berries

1 large egg, slightly beaten

2 tablespoons packed brown sugar

2 tablespoons chopped fresh flat-leaf parsley

1/2 teaspoon dried thyme

1 1/2 cups shredded Cheddar cheese

1/4 cup walnuts

Preheat oven to 375ºF.

Slice off 1 inch from top of each apple. Core apples, but do not go through bottom. Scoop out remaining apple flesh, leaving 1/4-inch shell. Chop scooped apple flesh.

Cook sausage in large skillet over medium heat, stirring to crumble, until no longer pink. Add onion and chopped apples; cook, stirring, for 3 to 4 minutes or until onion is softened. Add juice drink, scraping up any browned bits from bottom of skillet. Transfer mixture to large bowl. Add chopped cranberries, egg, brown sugar, parsley, thyme and 1 cup cheese; mix well. Fill apple shells with stuffing. Sprinkle tops with remaining cheese and the walnuts. Top each with 2 whole cranberries. Place apples in large baking dish. Bake for 30 minutes. Let stand for 10 minutes.

Ocean Spray Tailgating Recipe Contest Finalist 
Lisa Keys.