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    Caramel Apple Pie


    Source of Recipe


    Marles Riessland on FoodTV


    Recipe Introduction


    This recipe won the 2003 1st place Apple pie in a contest on All American Festivals on FoodTV. Truly unusual and wonderful! I added (as I always do to apple dishes) a touch of clove and ginger.


    List of Ingredients


    • PIE CRUST:
    • 3 c. all purpose flour
    • 1 t. salt
    • 1 t. sugar
    • 1 c. plus 1 T. butter flavored shortening, chilled
    • 1/3 c. ice water
    • 1 T. vinegar
    • 1 egg, beaten
    • FILLING:
    • 6 c. apples
    • 1/2 c. packed light brown sugar
    • 1/4 c. all purpose flour
    • 1 t. cinnamon
    • 1/4 t. nutmeg
    • 1/4 t. salt
    • 1 T. lemon juice
    • 1 t. vanilla
    • 4 T. heavy cream
    • 4 T. butter
    • STREUSEL TOPPING:
    • 1/2 c. all purpose flour
    • 3 T. sugar
    • 1 T. butter
    • 2 toffee bars or 3 oz. chocolate covered peanut or pecan brittle


    Instructions


    1. PIE CRUST: Chill all ingredients, including the flour and vinegar. combine the flour, salt and sugar. Cut in shortening with a pastry blender until the mixture resembles cornmeal. In another bowl, mix water and vinegar with the beaten egg. Add the liquid mixture, 1 T. at a time, to the flour mixture, tossing with a fork to form a soft dough. Chill. Divide in half. Roll out into two rounds. Put one round in pie pan and save the other for the top.
    2. FILLING: Preheat oven to 450 degrees. Peel and slice apples. Combine dry ingredients in a large bowl and add apples. Toss to mix. Add vanilla and cream. Melt butter in heavy skillet. Add apple mixture and cook approximately 8 minutes, to soften apples. Turn into pie shell.
    3. STREUSEL TOPPING: Combine the flour and sugar. Mix in butter with fork until it resembles coarse crumbs. Add crushed toffee bars or brittle. Sprinkle on top of apples. Add top crust. Seal, flute edge and vent top. Brush w/ beaten egg white and sprinkle w/ cinnamon sugar. Bake for 15 minutes. Reduce heat to 350 degrees and bake about 45 minutes longer.


 

 

 


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