Monday, November 30, 2009
Carmelized Pecan-Apple Pie
This is from my Demarle at Home rep table talk issue! November 23, 2009 Congratulations Melissa Cunnington! Winner of the December "A Dish to Pass" Melissa LOVES this recipe. When she baked the pie, it brought out many smiles and "Ooh's" and "Ahhs"! Recipe: 10-12 med. tart apples peeled and sliced thin 1/2 c. sugar Lemon juice 2 tsp. cinnamon 1 tsp. nutmeg 1 tsp. ground cloves 3/4 c. chopped pecans 1/2 c. brown sugar 1/2 c. butter 2 T. corn starch Pie crust (any will be fine): one for the bottom, one for the top 1 egg (whisked) The following Demarle at Home product was used: Fluted Pie Mold Pastry Brush Magnetic Measuring Trio Large Stock Pot Medium Baking Sheet Directions: Take the apples, sugar, lemon juice, cinnamon, cloves, and nutmeg and place into a large stock pot. Add about 1/4 cup of water. Simmer the apple mixture until apples are soft. Once they are soft take a small amount (about 2 T.) of cornstarch and mix with water. Add it to the apple mixture while it's simmering to make the juice a little thicker. Melt the butter and pour onto the bottom of the mold; add the sugar and the pecans and spread evenly on the bottom. Place one of the pie crusts over the top of the pecan mixture. Add the apple mixture and top the pie with the 2nd pie crust. Use the pastry brush to glaze the top of the pie with the egg mixture. Bake in the oven at 375° until the crust is golden (30-45 minutes). Take out of the oven and allow to cool for at least an hour. When pie is cooled flip it upside down onto a large serving platter and peal off the mold. Voila! A beautiful presentation and dessert everyone will remember! Happy Stamping & Knitting!