A selection of interior spaces that illustrate composition in design.
Hi loves. I hope Thanksgiving was wonderful for those of you who celebrated. Ours was cozy and joyful. Luke was home, which always makes the household feel even more festive. There certainly is a lot for which to be grateful.
I tested a few new versions of the usual favorites with positive reviews. Instead of the tried and true apple pie with a top crust, I made a deep dish version with a crumb/streusel topping. The pie is baked in a spring form pan, so the crust-to-apples ratio is perfect. The recipe (below) I used is from The Smitten Kitchen Cookbook (so great!). Her blog with many more apple dessert recipes is here.
My second twist on the traditional was with the pumpkin pie – daring – I know! I used Martha Stewart’s recipe for pumpkin cream pie with a gingersnap crust which I found in a old edition of her magazine. Essentially, the pumpkin part is creamy delicious pumpkin pudding with a mound of whipped cream on top. The smooth light flavor in contrast to the spicy crunchy cookie crust was sooo good!
Deep Dish Apple Pie
Recipe from The Smitten Kitchen Cookbook
2 1/2 cups all purpose flour
1 tablespoon sugar
1 teaspoon table salt
16 tablespoons unsalted butter, cold and diced
1/2 cup ice cold water
1. In the bowl of a food processor, add the flour, sugar and salt and pulse to combine. Add the diced butter and pulse just until you have pea-sized pieces of dough. Transfer to a large bowl.
2. Drizzle the water over the dry mixture and work it together with your hands. Knead briefly then form into a large disk, wrap in plastic wrap and chill for two hours.
1 recipe of above pie crust
4 lbs apples, 1/2 green apples and 1/2 Fuji apples
1 tablespoon freshly squeezed lemon juice
1 cup sugar
1/4 cup flour
1/2 teaspoon table salt
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
3/4 cups sugar
1/4 teaspoon cinnamon
1/4 teaspoon table salt
1 cup all purpose flour
3/4 cups rolled oats
1 teaspoon baking powder
6 tablespoon butter, melted
Vanilla ice cream
1. Prepare crust: coat a 9-inch springform pan with oil. On a floured surface, roll out chilled pie crust into a 16-inch round – 1/4 inch thick. Place the dish into the fridge while you prepare the apples.
2. Preheat oven to 375 degrees. Peel, core and chop apples into 1/4″ slices. Place them all into a large bowl and drizzle with the lemon juice. In a separate small bowl, whisk the sugar, flour, salt, cinnamon and nutmeg and then mix into apples.
3. Spoon apples into prepared crust and spread them as flat and evenly as possible. Bake pie for 30 minutes (if the tips of the apples begin to brown and burn, cover the top with foil).
4. While pie is baking, make the streusel topping. In a medium bowl, stir together sugar, cinnamon, salt, flour, oats and baking powder. Pour in the melted butter and mix to combine. Stick in freezer until pie has baked for 30 minutes.
5. After 30 minutes, remove the pie from the oven, decrease the oven temperature to 325 and then spoon the streusel onto the top of the pie – pressing gently into apples. Return to the oven and bake for an additional hour. Cover with foil if the streusel begins to brown too quickly.
6. When the pie has finished baking, remove it from the oven and let cool to lukewarm. Run a knife around the crust to loosen the edges from the pan. Carefully loosen the clamp on the springform and slide it over the top and off the pie.
Lately I have been paying attention to what makes a space ‘just work’ and what doesn’t. Have you ever been drawn to a room or vignette and even if it is not your personal aesthetic, it feels like it has a certain satisfying affect? Me too! I think this is what is meant by composition – when texture, color, pattern and materials are in perfect equilibrium. Here are a few examples that I think are perfectly executed:
Happy weekend to you!