• Apple Season - 01

    From Dave Drum@1:3634/12 to All on Sun Sep 25 10:42:00 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Salted Caramel Apple Pie
    Categories: Pies, Pastry, Fruits, Desserts
    Yield: 6 servings

    Flour; for dusting
    1 Recipe Flaky Butter Pie
    - Dough
    3 tb Flour; more for dusting
    7 Baking apples; peeled, cored
    - thin sliced
    3 tb + 1 c granulated sugar
    Juice of 2 lemons
    8 tb Unsalted butter; diced
    1/2 c Heavy cream
    1/2 c Demerara sugar
    1/2 ts Angostura bitters
    1/4 ts Fresh grated nutmeg
    1/4 ts Ground allspice
    1/4 ts Ground cinnamon
    1/4 ts Kosher salt
    1/8 ts Fresh ground black pepper
    1/2 ts Flake sea salt
    1 lg Egg; lightly beaten
    +=WITH=+
    1 ts Water

    On a lightly floured surface, roll 1 disk of dough into
    a 12" round. Fit into a 9" deep-dish pie plate. Trim
    edges with a knife, leaving 1" dough overhanging edge of
    plate; chill 30 minutes. On a lightly floured piece of
    parchment paper, roll remaining disk of dough into a 12"
    round; trim, discarding edges, into a 9" square. Slice
    into six 1 1/2"-thick strips; chill 30 minutes.

    Toss apples with 2 tbsp. granulated sugar and lemon
    juice; cover with plastic wrap and set aside 1 hour.
    Whisk 1 cup sugar and 1/4 cup water in a 2-qt. saucepan
    over medium heat; cook, without stirring, until the
    sugar dissolves, 2-3 minutes. Add butter; bring to a
    boil. Continue cooking until the mixture turns a deep
    red-brown, about 25 minutes or until a candy thermometer
    inserted in sauce reads 325ºF/165ºC. Remove from heat.
    Carefully add cream, stirring until sauce is smooth.

    Set oven @ 375ºF/190ºC.

    Stir 1/3 cup Demerara sugar with 2 tbsp. flour, plus
    bitters, nutmeg, allspice, cinnamon, kosher salt, and
    pepper in a large bowl. Drain apples, discarding juices,
    and add to bowl; toss to coat in spice mixture. Sprinkle
    remaining flour and sugar over crust; tightly arrange
    apples over dough, mounding them slightly higher in the
    center. Pour caramel sauce evenly over apples. Sprinkle
    with half the sea salt. Lay three strips of dough
    vertically across the top of pie, about 1 1/2" apart.
    Fold first and third strips in half upward. Lay one
    horizontal strip at pie’s center. Unfold first and third
    vertical strips over it. Fold second vertical strip
    upward. Lay another horizontal strip below the first.
    Unfold second vertical strip over the bottom horizontal
    strip, then fold it again downward. Lay a third
    horizontal strip just above the pie’s center and unfold
    second vertical strip. Pinch bottom crust and lattice
    edges together; roll toward center of pie to hide
    lattice edges; crimp edges. Brush egg over crust, then
    sprinkle lattice with remaining Demerara sugar and sea
    salt. Bake until crust is golden and filling is bubbly,
    about 1 hour. Let cool completely before serving.

    RECIPE FROM: https://www.saveur.com

    Uncle Dirty Dave's Archives

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    ... Haggis is tasty and nutritious and only makes you fart a wee bit.
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  • From Dave Drum@1:3634/12 to All on Tue Sep 27 16:11:00 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Salted Caramel Apple Pie
    Categories: Pies, Pastry, Fruits, Desserts
    Yield: 6 servings

    Flour; for dusting
    1 Recipe Flaky Butter Pie
    - Dough
    3 tb Flour; more for dusting
    7 Baking apples; peeled, cored
    - thin sliced
    3 tb + 1 c granulated sugar
    Juice of 2 lemons
    8 tb Unsalted butter; diced
    1/2 c Heavy cream
    1/2 c Demerara sugar
    1/2 ts Angostura bitters
    1/4 ts Fresh grated nutmeg
    1/4 ts Ground allspice
    1/4 ts Ground cinnamon
    1/4 ts Kosher salt
    1/8 ts Fresh ground black pepper
    1/2 ts Flake sea salt
    1 lg Egg; lightly beaten
    +=WITH=+
    1 ts Water

    On a lightly floured surface, roll 1 disk of dough into
    a 12" round. Fit into a 9" deep-dish pie plate. Trim
    edges with a knife, leaving 1" dough overhanging edge of
    plate; chill 30 minutes. On a lightly floured piece of
    parchment paper, roll remaining disk of dough into a 12"
    round; trim, discarding edges, into a 9" square. Slice
    into six 1 1/2"-thick strips; chill 30 minutes.

    Toss apples with 2 tbsp. granulated sugar and lemon
    juice; cover with plastic wrap and set aside 1 hour.
    Whisk 1 cup sugar and 1/4 cup water in a 2-qt. saucepan
    over medium heat; cook, without stirring, until the
    sugar dissolves, 2-3 minutes. Add butter; bring to a
    boil. Continue cooking until the mixture turns a deep
    red-brown, about 25 minutes or until a candy thermometer
    inserted in sauce reads 325ºF/165ºC. Remove from heat.
    Carefully add cream, stirring until sauce is smooth.

    Set oven @ 375ºF/190ºC.

    Stir 1/3 cup Demerara sugar with 2 tbsp. flour, plus
    bitters, nutmeg, allspice, cinnamon, kosher salt, and
    pepper in a large bowl. Drain apples, discarding juices,
    and add to bowl; toss to coat in spice mixture. Sprinkle
    remaining flour and sugar over crust; tightly arrange
    apples over dough, mounding them slightly higher in the
    center. Pour caramel sauce evenly over apples. Sprinkle
    with half the sea salt. Lay three strips of dough
    vertically across the top of pie, about 1 1/2" apart.
    Fold first and third strips in half upward. Lay one
    horizontal strip at pie’s center. Unfold first and third
    vertical strips over it. Fold second vertical strip
    upward. Lay another horizontal strip below the first.
    Unfold second vertical strip over the bottom horizontal
    strip, then fold it again downward. Lay a third
    horizontal strip just above the pie’s center and unfold
    second vertical strip. Pinch bottom crust and lattice
    edges together; roll toward center of pie to hide
    lattice edges; crimp edges. Brush egg over crust, then
    sprinkle lattice with remaining Demerara sugar and sea
    salt. Bake until crust is golden and filling is bubbly,
    about 1 hour. Let cool completely before serving.

    RECIPE FROM: https://www.saveur.com

    Uncle Dirty Dave's Archives

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    ... These days coughing is worse than speaking Arabic at airports.
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    * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)