So Tracy gets ready for work…she has to be there by about 7:30, I am never out of bed before 9…I recall her asking something in my sleep this morning…I guess it was permission to take the caramel apple pie I made yesterday evening (yes from scratch)…I dont even get a peice!!!
This was my first test pie before Thanksgiving…got to perfect things you know…
If you lived in Canada, you could have already had your pie. I had mine on Sunday a day early up here.
She is just following orders.
This is all part of my plan to throw a monkey wrench into your finely tuned psyche before GFT. By next week, I will have you drooling whenever a bell rings, and convulsing whenever you say “on your left.”
She is just following orders.
Well…at least she listens to someone…you know how long it takes to peel apples properly? Then I brandied the apples with cinnemon and sugar, just a bit of all spice…flambe…home made crust…home made caramel…this is not a simple task…and she is now feeding it to the fatties at her clinic I bet…damnit.
Actually, I hope you did a fine job with the apples. I look forward to fedex delivery of my new pie tomorrow first thing.
i want the recipe-- Please!
OH MY GOD!!! that’s terrible! you won’t know to make adjustments or anything like that. man…she owes you!
your pie sounds very impressive!
and homemade carmel is the best. what brand of butter do you use? and do you use shortening in your crust, or butter?
Let me get this straight. You are talking about a pie you made. First off they sell those things at the store and secondly you can just make some mashed potatos with some cream cheese in them and everyone will love you
Crust with Shortening as it seems less greasy than butter for apple pie to me - if I was to use butter however it would be Land 'O Lakes unsalted.
And, for the caramel CANE sugar (not Beet sugar) and unsalted butter as above, a bit of heavy cream in it as well (tempered in) to keep it pliable on top the crust of the pie.
oh come on !! post the entire recipe-- you will be doing your part to better humanity==or at least my daddy on T-day
How many of those caramel squares did you use?
Bet we’d have great attendance at GFT meeting if you would bring a pie.
HH
(Jim) Guys, uh What exactly does third base feel like?
(Kevin) You wanna take this one?
(Oz) Like warm apple pie.
(Jim) Yeah)
(Oz) Yeah
(Jim) Apple pie, huh?
(Oz) Uh-huh.
(Jim) McDonald’s or homemade?
yes i agree with the shortening, and i have made carmel the same way on a banana carmel cake (a recipe from the outer banks)…and making carmel that way is freaking delicious.
now, what you did with the apples–that’s all new to me. sounds awesome.
land ’ lakes unsalted sweet cream is the way to go.
Me so Hungry.
Will we be hearing about an episode of “pie-rage” any tiime soon?
Not really, but it rhymed with “She STOLE my PIE!!!”.
Couldn’t resist.
Peel and core your apples…put them in a big bowl. Add cinnemon, all spice, a bit of unbleached flour and about 1/4 cup of brandy.
Heat up a heavy pan - put the pan on high…leave it empty and get it HOT…make sure the pan is very clean and has no soap residue on it as this will smoke and glaze the pan.
When the pan is good and hot pour in the apples quickly into the pan…NOTE - this WILL catch FIRE. Rapidly toss the apples in the pan and add about 1-1 1/4 cup of cane sugar. Stirring to coat…just as quickly take the apples off the heat and put them back in the bowl. The apples should NOT be hot all the way to their centers…just coated on the outside with carmelized sugar and cinnemon.
crust is a simple mixture of unbleached flour (2cups), shorthing (2/3 cup), and enough water to make a nice firm ball. I add cinnemon and allspice to the crust flour as well. Divide crust into 2 and roll out the one section.
The pan is VERY important. I use a heavy terracotta pie dish. This will allow the dish to heat slowly and evenly cook the shell…then retain its heat to crisp the outside of the shell with out buring it if any sugar syrup drips down the side and under the pie.
Make the crust kinda thick, put it in the pan overlapping the sides at least an inch all the way around. Pour in your apples (they should be warm to the touch, but not hot)…I like to again sprinkle on more allspice and cinnemon…I also make sure that there is a large variety of apple sizes in the pan from diced to large chunks…this enables you to get a nice meaty apple, but limit the air pockets in the pie due to the large chunks.
Roll out the top of the pie crust, lay it over the apples and roll the edges with your thumbs to really seal the edge…remove any huge excess chunks of shell on the side, but leave a good ammount there (this is so yummy).
Bake the pie covered with foil about 30 minutes…
While you are doing that pour about 1cup of sugar into a heavy pot (high sides)…medium high heat, melt the sugar stirring constantly untill the sugar browns to the color you want…temper about 1/4 cup of heavy cream with part of the sugar mixture and add to the pot stirring constantly, add about 1-1.5TBS and remove from heat. Note: DO NOT USE A WOODEN SPOON for melting sugar…it might catch fire. Let carmel mixture cool…
At 30 minutes remove foil from pie and bake another 25 minutes…then pour carmel mixture over the center of the pie…bake another 5 minutes…
Remove from oven and you are set…
Optional…add an extra 1/2 cup sugar to apples and a handfull of fresh cleaned cranberries…or no additional sugar and cranberries you already prepared in simple sugar (with some lemon zest)
Yup, I am a metrosexual
i printed that off…i will make it this weekend (i’m sure it won’t be nearly as good as yours) and appreciate the inspiration!!
can i return the favor with my personal celery seed dressing recipe, or stuffed french toast recipe? (both will blow you up they’re so good, BTW). or, if you want that banana carmel cake recipe…
Dan might appreciate if you added the following to the recipe:
WARNING: FOLLOWING THIS RECIPE MAY RESULT IN BODILY INJURY. THE PUBLISHER OF THIS FORUM ASSUMES NO LIABILTY FOR BODILY INJURY OR PROPERTY DAMAGE RESULTING FROM FOLLOWING THE RECIPE.
HH