Thursday, 18 September 2008

• Recipe For the Week

  Our McIntosh apples are ripening, and to me this is always a sign of fall. ( And I love fall.) They are the first apples to get ripe. So now I'll be using lots of apples in the kitchen. I tried this recipe tonight, and we thought it was yummy.

  Upsidedown Caramel Apple Pie

  You will need a pastry for a two crust pie

  Combine 1/4 cup brown sugar, 1 T. butter (I half melted this) and 1 T. corn syrup in pie plate. (After I mixed it up I didn't think it looked like very much, so I doubled it.) Sprinkle with chopped pecans.
  

  

  Lay 1 pie crust over the caramel.
  Peel and slice 4-5 apples into a large bowl. Toss with 1 T. lemon juice. In a small bowl mix 1/2 cup brown sugar, 3 T. flour and 3/4 t. cinnamon. Toss with apples. Pour into pie crust. Top with second crust, and cut slits in the top.
  

  
   
  Bake at 425 for 40-50 minutes. Let sit 5 minutes then loosen edges and invert onto a plate.
  
  

  

  

  Now, when I made this I wasn't sure what size the first crust should be, so I took a lid and cut a circle the size of the inside of the pie plate, and laid it on top of the caramel. So my top crust had no seal, it was just on top of the rim of the pieplate. The caramel and I think maybe some of the filling too really cooked up and out, but fortunately I foresaw that might happen so had put a cookie sheet under it and that saved my oven from a terrible mess.  So next time I think I'll make the bottom crust like a regular pie crust and see if it makes a difference. But I'll definately be making this again.

  Well, I must hike off to bed. I need to get up early to get some laundry done before I go to work, so to all a goodnight!! 

   

  • 10:57 PM
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