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CARRIE'S PROM CRISP




Source of Recipe


RecipeGoldMine


Recipe Introduction


The following recipe was featured during the presentation of Carrie during TBS's Dinner & a Movie.


List of Ingredients




For the Fruit Filling
5-6 Fuji or Granny Smith apples, peeled and
thinly sliced (this should yield about 6 cups)
1 1/2 pints strawberries, hulled and quartered
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
2-3 tablespoons granulated sugar, depending on
the sweetness of the fruit
1 tablespoon all-purpose flour

For the Crisp Topping
1 cup walnuts
1 cup flour
1/2 cup light brown sugar
2 tablespoons granulated sugar
1/3 cup oatmeal
1 1/2 cups cold butter, cut into 1/4-inch pieces
15 gallons pig blood, well aged



Recipe



Sit perfectly still in a comfortable chair. Using only the as-yet-until-now untapped power of your impassioned epicurean mind, will the razor-sharp paring knife to peel, core and thinly slice the fleshy fruit of the apples in a macabre dance of flashing steel and flying peel.

Grease 10-12 inch cast iron skillet with butter. Preheat oven to 350 degrees F.

Mix the Filling: In a large mixing bowl, combine the apples, strawberries, lemon juice, vanilla, sugar and flour. Toss together to mix, being careful not to break apart the apple slices.

Make the Crisp Topping: Lay walnut pieces on a cookie sheet and toast for 10 minutes in the 350 degree F oven. Cool and chop into small pieces. Measure the flour, sugars, oatmeal, cinnamon and walnuts into a medium mixing bowl and stir together. Work the butter pieces into the topping mixture a little at a time with your fingers or a pastry blender. Continue blending until the topping holds together and crumbles to the size of small peas.

Assembly: Pour the apple-strawberry mixture evenly into the buttered cast iron skillet and smooth down the top. Distribute the topping over the fruit, pressing down lightly.

Fire Drill: Put the skillet in the preheated oven; slam and lock the oven door and slowly walk out into the night. (Make sure to return in 40-45 minutes, when the topping is brown, crunchy and the glistening crimson juices begin to bubble up and ooze into the sweet crumble atop.)