Text 10294, 155 rader
Skriven 2014-02-26 05:17:00 av Dave Drum (73840.cooking)
     Kommentar till en text av Fred A Ball
Ärende: 3.1416 #2
=================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Mile-High Caramel Apple Pie
 Categories: Pies, Pastry, Desserts, Fruits
      Yield: 6 servings
 
    1/3 c  Butter; melted
      1 ts Ground cinnamon
      4 lb Tart cooking apples; cored,
           - in 1/4" slices
    1/2 c  Packed brown sugar
      2 tb All-purpose flour
    1/2 ts Salt
      1 lg Egg; lightly beaten
      1 tb Water
     12 oz Jar caramel ice cream
           - topping
     15 oz Pkg. rolled refrigerated
           - unbaked pie crust (2
           - crusts)
           +=OR=+

MMMMM-------------------------OAT PASTRY------------------------------
      2 c  Flour
    1/2 c  Quick-cooking oats
      1 ts Salt
           Water; as needed
 
  Preheat oven to 475øF/245øC. In very large bowl combine
  butter and cinnamon; add apples and toss gently to coat.
  Spread apples evenly in a parchment paper- or foil-lined,
  large roasting pan or two 15x10x1-inch baking pans. Roast
  (one pan at a time if using baking pans) 4 to 5 inches from
  heat for 7 to 10 minutes or until apples start to brown on
  edges, turning once halfway through. Cool apples in pan(s).
  Reduce heat to 375øF/190øC.
  
  Prepare Oat Pastry or let refrigerated pastry stand at room
  temperature according to package directions. Line 9-inch pie
  plate with half of pastry as directed.
  
  In very large bowl stir together brown sugar, flour, and
  salt. Add apple slices and any juices; stir to coat.
  Transfer to pastry-lined pie plate. Trim top crust to edge
  of pie plate. Fold top pastry edge under bottom pastry;
  crimp edge. Brush top with mixture of beaten egg and water.
  Cover edge of pie with foil to prevent overbrowning.
  
  Place on middle shelf in oven; place foil-lined baking sheet
  on lower rack beneath pie. Bake 30 minutes; remove foil from
  pie. Bake for 35 to 40 minutes more or until top is golden
  and filling is bubbly. Remove to a wire rack. While warm,
  drizzle with some of the caramel topping. Cool completely.
  Serve with remaining topping. Makes 8 servings.
  
  Oat Pastry: In medium bowl, stir together flour, quick
  cooking oats, and 1 teaspoon salt. Using pastry blender, cut
  in 2/3 cup shortening until pieces are pea-size. Sprinkle 1
  tablespoon water over part of mixture; gently toss with
  fork. Push moistened dough to side of bowl. Repeat, using 1
  tablespoon water at a time, until all dough is moistened.
  (You will need 8 to 10 Tbsp. total water.)
  
  Divide in half; form each half into a ball. On lightly
  floured surface, flatten 1 dough ball. Roll from center to
  edge into 12-inch circle. To transfer pastry, wrap around
  rolling pin; unroll into a 9-inch pie plate, being careful
  not to stretch pastry. Trim pastry even with rim of pie
  plate. Fill pie plate with filling. On lightly floured
  surface roll remaining dough into 14-inch circle; cut slits
  for stream to escape. Place on top of fruit filling; trim to
  1/2 inch beyond edge of pie plate. Fold top crust under
  bottom crust; crimp edge. Makes pastry for 2-crust pie.
  
  Better Homes & Gardens | September 2010
  
  MM Format by Dave Drum - 30 September 2010
  
  Uncle Dirty Dave's Archives
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cheesy Apple Pie
 Categories: Pies, Pastry, Desserts, Fruits, Cheese
      Yield: 6 servings
 
      1 c  All-purpose flour
    1/4 ts Salt
    1/3 c  Butter-flavored shortening
    1/2 c  Fine shredded Cheddar cheese
      4 tb Cold water; as needed
      5 c  Thin sliced, peeled, tart
           - cooking apples
    3/4 c  Sugar
      2 tb All-purpose flour
      1 ts Ground cinnamon
    1/4 ts Salt

MMMMM-------------------CHEDDAR CRUNCH TOPPING------------------------
    3/4 c  Sugar
    3/4 c  All-purpose flour
    1/4 ts Salt
    1/3 c  Butter
      1 c  Cheddar cheese; shredded
           - fine
 
  Preheat oven to 375øF/190øC. In a medium bowl, stir together
  the 1 cup flour and 1/4 teaspoon salt. Using a pastry
  blender, cut in shortening until pieces are pea-size.
  
  Stir in cheese. Sprinkle 1 tablespoon of the cold water over
  part of the cheese mixture; gently toss with a fork. Push
  moistened dough to side of bowl. Repeat moistening flour
  mixture, using 1 tablespoon of the cold water at a time,
  until all of the flour mixture is moistened. Form dough into
  a ball.
  
  On a lightly floured surface, use your hands to slightly
  flatten dough ball into a disk. Roll disk from center to
  edges into a circle about 12 inches in diameter. Line a
  9-inch pie plate with pastry circle. Trim to 1/2 inch beyond
  edge of pie plate. Fold under extra pastry and flute or
  crimp edge. Do not prick pastry. Set aside.
  
  In a large bowl, combine apples, sugar, the 2 tablespoons
  flour, cinnamon, and 1/4 teaspoon salt. Spoon into
  dough-lined pie plate.
  
  Cheddar Crunch Topping: In a medium bowl, stir together
  sugar, all-purpose flour, and salt. Using a pastry blender,
  cut in butter until mixture is crumbly. Gently stir in
  finely shredded cheddar cheese (4 ounces).
  
  Sprinkle Cheddar Crunch Topping over filling. To prevent
  overbrowning, cover pie edge with foil. Bake pie for 40
  minutes. Remove foil. Bake about 20 minutes more or until
  top is golden brown and fruit is tender. Cool on a wire
  rack.
  
  Makes 8 servings
  
  Better Homes & Gardens | September 2010
  
  MM Format by Dave Drum - 30 September 2010
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "Aside from that Mrs. Lincoln, how did you like the play?"
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