Text 10619, 133 rader
Skriven 2014-03-06 05:53:00 av Dave Drum (74107.cooking)
     Kommentar till en text av Fred A Ball
Ärende: Apple Pie Order #3
==========================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Inside-Out Apple Pie ā La Mode
 Categories: Pies, Fruits, Grains, I scream, Nuts
      Yield: 6 servings
 
MMMMM-------------------------OAT CRUST------------------------------
      1 c  Old-fashioned rolled oats
    1/2 c  Chopped raw pecans
    1/2 c  Muscovado sugar
    1/2 ts Sea salt
      1 ts Ground cinnamon
    1/4 c  Unsalted butter; melted

MMMMM--------------------------FILLING-------------------------------
      1 qt Premium vanilla bean ice
           - cream

MMMMM--------------------------TOPPING-------------------------------
      3 tb Unsalted butter
      4 lg Tart apples; peeled, cored,
           - sliced
    1/4 c  Muscovado sugar
    1/4 ts Ground cinnamon
      1 ts Pure vanilla extract
           Chopped toasted pecans or
           - granola; garnish
 
  Preheat the oven to 375øF/190øC.
  
  To make the crust, stir together the oats, pecans,
  muscovado sugar, salt, and cinnamon in a large bowl. Add
  the melted butter and stir to combine. Press the mixture
  into the bottom and up the sides of a 9" pie pan and
  bake until toasted, 10 to 12 minutes. Remove from the oven
  and use the back of a spoon to push the crust back up the
  sides, as it will have fallen a bit, and set on a wire
  rack to cool completely.
  
  Remove the ice cream from the freezer and allow it to
  soften for about 10 minutes. Scoop the ice cream into the
  pie shell and spread it in an even layer. I find this
  works best by using a large spoon and dipping it in warm
  water every so often to help spread the ice cream out
  flat. Put the pie back in the freezer to firm up for at
  least 1 hour, or up to 3 days, placing a piece of plastic
  wrap on top if you'll be freezing it for more than a few
  hours.
  
  To make the topping, melt the butter in a large sauté pan.
  Add the apple slices and sauté until tender, 8 to 10
  minutes. Add the muscovado sugar, cinnamon, and vanilla
  and continue cooking until a sauce forms, another 2
  minutes.
  
  Remove the ice cream pie from the freezer, cut into six
  pieces, wiping off your knife between each slice, and
  spoon the warm apples on top of each slice. Alternatively,
  let the apples cool to room temperature and then pile them
  onto the ice cream pie before cutting into serving pieces.
  
  Garnish with the pecans or granola and serve immediately.
  
  by Sara Forte; The Sprouted Kitchen
  
  Epicurious | October 2012
  
  Yield: Serves 6
  
  MM Format by Dave Drum - 08 November 2012
  
  Uncle Dirty Dave's Archives
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Apple-Walnut-Ginger Galette
 Categories: Pastry, Pies, Desserts, Fruits, Nuts
      Yield: 6 servings
 
      3 lg Apples; peeled, cored, thin
           - sliced
    1/4 c  Chopped walnuts
    1/4 c  Chopped crystallized ginger
      2 tb + 2 ts brown sugar; divided
      1 tb All-purpose flour
    3/4 ts Cinnamon
      1    Piecrust for a 9" pie
           Cooking spray
 
  Heat oven to 400øF/205øC. In a bowl, toss apples with
  walnuts, ginger, 2 tablespoons sugar, flour and cinnamon.
  
  Roll pie crust into a 12-inch circle, about 1/8-inch
  thick. Coat a baking sheet with cooking spray; place pie
  crust on sheet. (It's OK if the pie crust hangs over the
  sides.) Arrange apple slices in one layer to form a circle
  about 3 inches from edge of pie crust; fill in circle with
  more slices.
  
  Scrape any remaining walnuts and ginger from bowl onto
  apples. Gently fold edges of pie crust over outer edge of
  apple filling to form a thick crust. Spray outer rim of
  crust with cooking spray; sprinkle crust with remaining 2
  teaspoons sugar. Bake until crust is golden brown and
  apples are soft, 35 minutes.
  
  Cut into 8 slices and serve.
  
  by Stephanie Clark and Willow Jarosh
  
  SELF | November 2011
  
  Yield: Makes 8 servings
  
  MM Format by Dave Drum - 27 November 2011
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAAAAHHHHOOOOAAAAHHHH Hot Sauce & Hardin Cider 

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