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Caramelized Apple and Pecan Pie

Caramelized Apple and Pecan Pie



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Ingredients

Crust

  • 10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into 1/2-inch cubes
  • 5 tablespoons (about) chilled orange juice, divided
  • 1 large egg white, beaten to blend

Apples

  • 3/4 cup (1 1/2 sticks) unsalted butter, diced
  • 3 Albemarle Pippin apples or Fuji apples (1 1/2 to 1 3/4 pounds), peeled, quartered, cored

Filling

  • 2 tablespoons all purpose flour
  • 2 teaspoons vanilla extract
  • 1 1/2 cups coarsely chopped pecans, toasted

Recipe Preparation

Crust

  • Blend flour, sugar, and salt in processor 5 seconds. Add butter. Using on/off turns, blend until butter is reduced to small pea-size pieces. Add 4 tablespoons orange juice. Blend, using on/off turns, until moist clumps form, adding more juice by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 1 hour. DO AHEAD: Can be made 1 day ahead. Keep chilled.

  • Roll out dough on floured surface to 14-inch round. Transfer to 10-inch-diameter glass pie dish. Cut off all but 1/2 inch of dough overhang. Fold dough edge under and crimp decoratively, forming high-standing rim. Freeze 10 minutes. Cover and refrigerate crust.

  • Brush inside of crust with enough beaten egg white to coat.

Apples

  • Preheat oven to 350°F. Whisk brown sugar and butter in large ovenproof skillet over medium heat until butter melts, sugar dissolves, and mixture comes to boil. Boil 1 minute, whisking constantly. Remove from heat. Arrange apples, rounded side down, in syrup. Bake 15 minutes; turn over. Bake until just tender, about 20 minutes longer. Transfer apples to paper towels to cool slightly. Whisk syrup in skillet until smooth. Cool slightly and reserve. Maintain oven temperature.t

Filling

  • Mix sugar, flour, and salt in small bowl. Place eggs in medium bowl. Gradually whisk in reserved syrup from apples. Add corn syrup, vanilla, and sugar mixture; whisk until smooth. Stir in pecans. Pour filling into crust. Arrange apples, rounded side up, atop filling.

  • Bake pie until filling is set in center, covering edges with foil if browning too quickly, about 1 hour 20 minutes. Transfer to rack and cool completely. DO AHEAD Can be made 1 day ahead. Cover loosely with foil and let stand at room temperature.

Recipe by Nancy Oakes, Pamela Mazzola,Reviews Section

Ingredients:

2 or 3 short crust pastry/pâte brisée dough depending on size, store bought

2 apples (Pink Lady, Granny Smith), peeled, cored and diced in small cubes

About 10 pecans, coarsely chopped

Icing sugar to sprinkle on top

1 cookie cutter diameter about 2.7 inches (7 cm)

1 cookie cutter diameter about 3.1 inches (8 cm)

Make the caramelized apples and pecans:

In a large pan, melt the sugar, when the sugar is liquid, add butter, add the apple cubes, pecans, cinnamon and lemon juice, and simmer stirring constantly for about 10 minutes or until the apples are softened but still have a bit of crunch and all the juice is evaporated

Set aside to cool completely

Make the hand pies:

Preheat your oven to 400°F (200°C)

Into a very cold short crust pastry dough, cut 15 (or as many you can) circles of 2.7 inches (7 cm) for the bottoms of hand pies and 15 (or as many you can) circles of 3.1 inches (8 cm) for the tops and lay them on a baking sheet layered with parchment paper

Chill for about 15 minutes

Briefly whisk the egg white with a fork to break it and brush all the bottom circle edges

Lay about 1 tbsp. of caramelized apples in the center of each bottom circle, cover with the top circles and lightly press the sides to glue them

Add a tsp of water to the egg yolk, stir it and brush the top circles, I like to brush them twice

Poke three small holes into the tops

Bake the hand pies:

Bake for about 15-20 minutes or until they become golden

Let cool for about 20 minutes on a cooling rack

Dust with icing or powdered sugar

To keep the shape of your hand pies, always work with very cold dough, keep it in the fridge until you need it,

How to dice apples: peel an apple, slice it (about 1/2-inch-thick slices), remove the core, cut each slice in sticks, dice the sticks

About the excess dough, cut as many decor shapes as you can (hearts, leaves, etc.) to decorate your next pie, freeze them on a tray and then store them in plastic bags. When you will want to use these decors, do not thaw them, decorate your pies with the frozen shapes, they will hold better while baking


Directions

PreparationFor crust:
Blend flour, sugar, and salt in processor 5 seconds. Add butter. Using on/off turns, blend until butter is reduced to small pea-size pieces. Add 4 tablespoons orange juice. Blend, using on/off turns, until moist clumps form, adding more juice by teaspoonfuls if dough is dry. Gather dough into ball flatten into disk. Wrap in plastic and chill at least 1 hour. DO AHEAD: Can be made 1 day ahead. Keep chilled.

Roll out dough on floured surface to 14-inch round. Transfer to 10-inch-diameter glass pie dish. Cut off all but 1/2 inch of dough overhang. Fold dough edge under and crimp decoratively, forming high-standing rim. Freeze 10 minutes. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate crust. Brush inside of crust with enough beaten egg white to coat.

For apples:
Preheat oven to 350°F. Whisk brown sugar and butter in large ovenproof skillet over medium heat until butter melts, sugar dissolves, and mixture comes to boil. Boil 1 minute, whisking constantly. Remove from heat. Arrange apples, rounded side down, in syrup. Bake 15 minutes turn over. Bake until just tender, about 20 minutes longer. Transfer apples to paper towels to cool slightly. Whisk syrup in skillet until smooth. Cool slightly and reserve. Maintain oven temperature

Mix sugar, flour, and salt in small bowl. Place eggs in medium bowl. Gradually whisk in reserved syrup from apples. Add corn syrup, vanilla, and sugar mixture whisk until smooth. Stir in pecans. Pour filling into crust. Arrange apples, rounded side up, atop filling.

Bake pie until filling is set in center, covering edges with foil if browning too quickly, about 1 hour 20 minutes. Transfer to rack and cool completely. DO AHEAD: Can be made 1 day ahead. Cover loosely with foil and let stand at room temperature.


Caramelized Apple & Pecan Cornbread

I’ve gone down a similar road before. Twice. You may have read about my first attempt last year in my 2014 Recipe Fails. I thought that Honey Apple Cornbread sounded incredible. I love sweet cornbread. Correction: I love sweet ANYTHING, let’s be real.

The idea of that cornbread was great, but the execution was epically disgusting. NOT a good result, at all. Scrapped the Honey Apple Cornbread altogether, and instead for Round 2 I decided on caramelized apple & sage cornbread.

Cornbread can go sweet or savory, and of course I like it sweet, but I was feeling the savory vibe because I was pretty hooked on sage last fall. Especially if it was fried…. crispy fried sage leaves are incredible, and I was wanting to stash them in everything. The caramelized apple was a winner (much improved over regular apples), and so was the sage, but I just used waaaaaaaay too much of it. You’ll see that recipe appear in this year’s fails, unfortunately.

No matter though – I will make it again at some point and will nail it, but by the time I wanted to keep after it, the holidays were over, and nobody was interested in cornbread anymore. Hmph.

This year I have two uber-successful cornbread recipes to share. I love them both, but in different ways.

This Caramelized Apple & Pecan Cornbread makes me happy because I finally incorporated apples into cornbread in a way that worked deliciously. Apples just have to be caramelized first to function well in baked goods. If they aren’t, they get soggy and mushy, and are flavorless. If caramelized first in butter and brown sugar, they taste better at the outset (because, hello, butter and brown sugar…), but they also bake much better, holding their texture and flavors.

And pecans, well, they’re just my favorite nut of life, and they are the first nut I think of when I think of fall baking and cornbread. I dunno. That’s all I got for rationalization. It’s where I went with this, and the decision was good.

It’s everything I love in cornbread and I hope you love it too. It’s sweet, moist (veeeery), flavorful, and ‘fall-like’!


First Time Making French Macarons?

If this is your first time making macarons, prep, read, and watch before you start: Macarons are finicky to make, but if you set aside enough time so that you won&rsquot be rushed, you can do it. I have a variety of resources available for you: a lengthy step-by-step recipe with photos to guide you through the process a detailed troubleshooting post that&rsquoll help you understand mishaps, should they happen and a full video class&mdashwhich I highly recommend watching before you make macarons for the first time. There&rsquos nothing like watching someone making macarons to learn how to make them properly&mdashthat&rsquos how I learned over 10 years ago, and that&rsquos how thousands of my students did too!

My class is hosted on Skillshare and if you sign up using this link, you&rsquoll get free access to the whole site for 14 days&mdashwhich is just perfect to get you started on your macaron-making journey.


Caramel Apple Pecan Scone Recipe

When perfecting my original scone recipe, I learned a couple of tricks that will make each scone you bake turn out! The key is to use COLD butter and freeze the scone dough for about an hour before you bake it. Here are the ingredients you need to get started.

Dough Ingredients

  • Flour–For gluten-free scones, simply substitute gluten-free flour for all-purpose flour. I have also used Bread Flour in this recipe and quite frankly, I prefer it. However, bread flour is not a common ingredient in most kitchens and also changes the texture of the scones, making them a bit lighter. This might confuse someone who is used to the traditional version of scones, so I only recommend trying it after you have mastered this recipe!
  • Sugar
  • Cinnamon
  • Salt
  • Baking powder
  • COLD Grated butter–This no-fail approach to baking scones is easy to do and a MUST! Use the fine side of the grater and grate over a plate. Be sure to spray the grater with non-stick spray before grating. Then pop in the freezer. Grated butter only needs a few minutes in the freezer to firm up, so it really makes prep time much easier. You can also take a big block of butter and freeze portions so you always have some cold, grated butter for your next recipe! The frozen butter stays cold until baking time, which will keep the scones from spreading out, which makes them lose that flaky and moist texture.
  • Granny smith apple–Make sure it is peeled and chopped.
  • Pecans–You can always leave out the nuts for a nut-free scone!
  • Heavy cream–cold!
  • Eggs–This is one of the only baking recipes that I do NOT stress using room temperature eggs. Using them right out of the refrigerator works just fine! Out of eggs? No problem! Try one of my Egg Substitutes for this and your other recipes that call for eggs.
  • Vanilla–good quality!

Topping Ingredients

  • Caramel Drizzle–If you want to make your own caramel drizzle, here are a couple of options!

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Directions

For Crust: Combine flour and salt in 1 quart sized bowl. Combine in a 2-cup measuring cup the milk and baking powder. Add oil to milk mixture. Pour liquids into flour mixture. With fork, stir until just blended and form a ball.

Divide into 2 balls to make crusts. For best results, roll out between 2 large pieces of plastic wrap. When crust circle is large enough to fit into a 9 inch Pyrex pie plate. Fold in half, remove bottom piece of plastic wrap and position in half of the pie plate and unfold to fit evenly into a pie plate. Press in and remove top layer of plastic wrap. Fold crust edges under and flute edges. Set aside.

For Filling: Peel, core and slice apples and place in a large bowl. In a medium saucepan, combine butter, brown sugar and flour. Place on stove over medium heat, stir until mixture bubbles. Add heavy cream. Stir constantly until mixture returns to a boil. Remove from heat. Pour over sliced apples until coated and set aside.

For Caramelized Pecan and Crumb Topping: Put nuts, sugar and butter in small saute pan over medium heat and stir until caramelized. Remove from heat and pour out on parchment paper to cool.

For Crumb Topping: Cut in all three ingredients with pie blender to make a coarse crumb consistency. Pour coated apples into prepared crust. Sprinkle caramelized pecans over apples. Sprinkle crumb topping over apples and caramelized pecans.

Place in a 325 degrees F oven and place a tinfoil tent over pie to prevent crust from becoming too brown before apples are tender in the middle. Bake for 1 hour. Remove tin foil tent last 10 minutes of baking. Cool on wire rack completely.


Reasor’s Signature Pie

Containing all of the luscious flavors of an amazing apple pie and so much more, our Reasor’s Original Signature Caramelized Pecan Dutch Apple Pie is the perfect pie for savoring cinnamon spice and everything nice. It is deliciously divine, has five times more apples than a normal pie, pecans in every single bite and it’s topped with crumbly, caramel covered topping. And in our opinion, the crust is just as important as what goes in it. This crust is the best you can find that Grandma didn’t make, made with real butter and wholesome ingredients, it is perfectly flakey and flavorful. If you’re looking for THE dessert for a family get together, a holiday meal, or just warmed and topped with ice cream for after dinner dessert this pie is IT. Order in store or online today!

We want to provide you with good wholesome food for your family, with our promise to Bring Your Table to Life.


  • 2 tablespoons butter
  • 2 tablespoons brown sugar
  • 1 teaspoon cinnamon
  • 1/2 cup chopped pecans
  • 2 medium apples

Preheat oven to 375 degrees. In a saute pan, heat butter and brown sugar until slightly caramelized. Add nuts and cinnamon and toss to coat. Remove from heat and let cool.

Remove stem from the apple and using a paring knife, scoop the core of the apple but leave some at the bottom to hold the filling. Stuff apples evenly with pecan mixture and place in a shallow baking dish. Bake for 30 minutes, or until soft.


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