Text 17542, 106 rader
Skriven 2014-10-01 05:26:02 av Dave Drum (1:18/200.0)
     Kommentar till en text av Jim Weller
Ärende: Pie Crust
=================
-=> JIM WELLER wrote to DAVE DRUM <=-

 DD> bacon dripping ...
 DD> I posted the recipe here before - like in the previous
 DD> century. The actual copy of that recipe is locked on a "dead"
 DD> hard drive

 JW> Here you go ...

 JW> MMMMM----- Recipe via Meal-Master (tm) v8.06

 JW>       Title: Unique Apple Pie (An Uncle Dirty Dave Special)
 JW>  Categories: Bacon, Pies, Fruit, Pastry
 JW>       Yield: 6 Servings

Thankee kindly, good Sir. I shall whip that thing into my current format and
practices and save it to the current database(s).

Meanwhile here is one I shall be trying soon - from my favourite food blog:

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Simply Apple Cobbler
 Categories: Pies, Pastry, Fruits, Dairy, Citrus
      Yield: 6 servings

MMMMM-------------------------FILLING-------------------------------
      3 lb Good cooking apples such as
           - Granny Smith, Pippin, Fuji
           - Golden Delicious, and/or
           - Gravenstein
      2 tb Lemon juice
      4 tb Unsalted butter
    1/2 c  Granulated sugar
      1 tb Flour
    1/2 ts Ground cinnamon
    1/4 ts Ground nutmeg
      1 ts Vanilla extract

MMMMM---------------------------CRUST-------------------------------
      2 c  All purpose flour
    1/4 c  Granulated sugar
      2 ts Baking powder
    1/2 ts Baking soda
    1/2 ts Salt
    1/2 c  Unsalted butter; in small
           - cubes
      1 c  Buttermilk
      1 tb Fine chopped crystallized
           - ginger
      1 ts Lemon or orange zest

  Peel, quarter, and core the apples. Cut them into 1/4" to
  1/2" chunks. As you prep the apples, add them to a bowl
  and toss with lemon juice to keep them from oxidizing
  (turning brown).

  Melt the butter in a large pan over medium heat. Add the
  chopped apples (and the lemon juice from the bowl), sugar,
  cinnamon, and nutmeg. Toss to coat with everything so that
  the spices and sugar are well distributed throughout the
  apples. Partially cover the pot and cook until the apples
  are just tender, about 10 minutes. Stir in the vanilla,
  and toss to coat with a tablespoon of flour. Transfer the
  apple cobbler filling (including any juices from the
  apples) to a 10" pie dish, a 9" deep-dish pie dish, or a
  9" X 9" baking dish.

  Preheat the oven to 425oF/218oC. 

  In a medium bowl whisk together the flour, sugar, baking
  powder, baking soda, and salt. Add the cubed butter and
  toss to coat with the flour mixture. Use your fingertips
  or a pastry blender to cut the butter into the flour
  mixture until the largest piece of butter is no bigger
  than a pea. Stir in the candied ginger and zest. Make a
  well in the middle of the flour mixture and pour in the
  buttermilk. Use a fork to stir the flour and buttermilk
  together until the flour is all moistened. Do not overwork
  the dough!

  Crumble the cobbler dough over the top of the apples in
  the baking dish. (If you want extra pizzaz you can
  sprinkle the top with a little brown sugar.)

  Place a rimmed baking sheet on the lowest rack in the oven
  (to catch any drippings), and place the cobbler on the
  next lowest rack. Bake for 10 minutes at 425oF/218oC until
  the top is beginning to brown, about 10 to 15 minutes.
  Then lower the temperature to 350oF/175oC and bake for 30
  more minutes until the topping is cooked through and the
  filling is bubbly.

  Serve warm with whipped cream or vanilla ice cream.

  From: http://www.simplyrecipes.com 

  Uncle Dirty Dave's Archives

MMMMM

... Pie are round. Cobbler are square!
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