Text 15329, 84 rader
Skriven 2011-09-05 04:55:00 av DAVE DRUM (1:123/140)
Ärende: TVFN 274
================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: The Ultimate Caramel Apple Pie (Part 1)
 Categories: Pies, Desserts, Fruit, Wine, Citrus
      Yield: 6 servings
 
      3 c  All-purpose flour
        pn Salt
    3/4 c  Unsalted butter; cold, in
           - chunks
      2    Eggs separated, (yolks for
           The pastry, whites for the
           Glaze)
      3 tb Ice water, + more if needed

MMMMM-----------------------CARAMEL APPLES----------------------------
      1 c  Sugar, plus 1/4 cup for the
           - top
      3 tb Water
    1/4 c  Heavy cream
    1/2 c  Red wine
    1/2    Vanilla bean; split,
           - scraped
      1    Lemon; halved
      8    Apples
      1 tb Flour
      1    Cinnamon stick; fresh
           - grated
    1/4 c  Unsalted butter
 
  Recipe courtesy Tyler Florence
  
  Preheat oven to 350øF/175øC.
  
  To make the pastry, combine the flour and salt together in
  a large bowl. Cut in the chunks of cold butter with a pastry
  blender, a little at a time, until the dough resembles corn
  meal. Add the 2 egg yolks and the ice water, and blend for
  a second just to pull the dough together and moisten. Be
  careful not to overwork the dough. Form the dough into a
  ball, wrap it tightly in plastic wrap, and let it rest in
  the refrigerator for 1 hour.
  
  While the dough is resting, prepare the filling.
  
  To make the caramel sauce: place the sugar and water in a
  small pot and cook, stirring constantly, over medium-low
  heat until the sugar has melted and caramelized, about 10
  minutes. Remove the pot from the burner and add the cream
  and wine slowly. It may bubble and spit, so be careful.
  When the sauce has calmed down, return it to the flame,
  add the vanilla bean and heat it slowly, until the wine
  and caramel are smooth and continue to slowly cook until
  reduced by half. Remove from the heat and cool until
  thickened.
  
  Fill a large bowl with cold water and squeeze in the lemon
  juice. Peel the apples with a paring knife, cut them in half,
  and remove the core with a melon baller. Put the apple halves
  in the lemon-water (this will keep them from going brown).
  Toss the apples with the flour and cinnamon.
  
  Take the dough out of the refrigerator, unwrap the plastic,
  and cut the ball in half. Rewrap and return 1 of the balls
  to the refrigerator, until ready for the top crust. Let the
  dough rest on the counter for 15 minutes so it will be pliable
  enough to roll out. Using a rolling pin, roll out the dough
  on a lightly floured surface into a 12-inch circle. Carefully
  roll the dough up onto the pin and lay it inside a 10-inch
  glass pie pan. Press the dough into the pan so it fits tightly.
  
  CONTINUED IN PART 2
  
  Copyright Television Food Network, G.P., All Rights Reserved
  
  Meal Master Format by Dave Drum - 05 November 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

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