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Peel, core, and spiral-slice apples in seconds — pie prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Apple wood — mild, sweet smoke for poultry and pork
Long twisted spoon for stirring and layering cocktails
Compact sous vide circulator with app — Bluetooth control, 1100W
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Peel, core, and spiral-slice apples in seconds — pie prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Apple wood — mild, sweet smoke for poultry and pork
Long twisted spoon for stirring and layering cocktails
Compact sous vide circulator with app — Bluetooth control, 1100W
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Preheat oven to 350°F. Sift flour and powdered sugar together. Add hazelnuts. Cut in butter until mixture resembles fine breadcrumbs. Add vanilla and 2 tbsp ice water. Mix until mixture just comes together then turn out onto a lightly floured surface and gently knead until smooth. Shape into a disc, wrap in plastic wrap and chill for 30 mins. Roll out pastry into a 12 inch disc. Transfer to a baking tray lined with parchment paper. Combine apple pie filling, rhubarb, sugar and ginger. Place in center of pastry, leaving a 2 inch border. Fold up edges of pastry to partially cover filling, pinching into folds and pleats. Bake for 35-40 mins, until golden brown. Transfer to a large serving platter and dust with powdered sugar. Serve with whipped cream.