Text 14131, 83 rader
Skriven 2011-07-31 18:16:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Pies
============
-=> Quoting Dave Drum to Jim Weller <=-

 JW> raisin pie.

 DD> That's because, even as big a bunch of food geeks as we tend to be
 DD> here we are still relatively conventional in our traditions ... like
 DD> apple and cherry pie. Me? I like to experiment around sometimes.

It was a country standard when I was growing up, when canning was
big, before frozen foods and year long tropical fresh fruit imports,
especially in late winter if you ran out of canned fruit, before the
first rhubarb.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Apple-Huckleberry Crisp
 Categories: Fruit, Pies
      Yield: 6 Servings
 
           TOPPING:
      9 tb Chilled unsalted butter
    2/3 c  Firmly packed brown sugar
      6 tb Granulated sugar
      1 c  Old-fashioned oatmeal,
           Uncooked
    1/2 c  All-purpose flour
    1/4 ts Salt
      2 ts Ground cinnamon
           FILLING:
      4 md tart baking apples
    1/2 c  Granulated sugar
      1 tb All-purpose flour
      1 c  Huckleberries or blueberries
           Fresh or frozen
           TOPPING:
           Vanilla ice cream or
           Sweetened whipped cream
 
  Pastry chef Lauren Fortgang makes a variety of crisps each fall at
  Paley's Place, and the dessert often sells out before the
  evening's end. Any other berry can be substituted for the
  huckleberries, such as blackberries, cranberries and currants.
  When substituting currants, make sure to add more sugar.

  To make topping: Cut the butter into small cubes and keep it cold
  until ready to use.
  
  In the bowl of a stand mixer place brown sugar, granulated sugar,
  oatmeal, flour, salt and cinnamon. Mix with the paddle attachment.
  Add the butter and continue to mix on low speed until the mixture
  is crumbly and there aren't any visible butter chunks. Keep
  refrigerated until ready to use.
  
  To make filling: Preheat oven to 375 degrees.
  
  Peel and core the apples. Dice them into approximately  1/2-inch
  pieces. Toss them in a bowl with the sugar and flour. Add the
  berries and toss lightly. Spoon the fruit mixture into a
  9-inch-square baking dish. Squeeze the topping a bit to form a
  clumpy texture; scatter topping over the apples.
  
  Place the crisp in the middle of the oven and bake for about 45
  minutes, or until it is golden brown and bubbling on top. Serve
  warm with ice cream or whipped cream.
  
  Adapted from Lauren Fortgang, Paley's Place
  
  Source: The Oregonian

  From: Slashfood.Com
 
MMMMM

Cheers

YK Jim


... The food here is terrible there. And such small portions too!

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Since 1991 And Were Still Here! DOCSPLACE.TZO.COM (1:123/140)