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Fish Catcher Jim

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#21
Deep dish carmel apple pie

Ingredients

  • 1½ cups all purpose flour

  • 2 tablespoons sugar

  • ¼ teaspoon salt

  • ½ cup (1 stick) unsalted butter, cut into ½-inch pieces, frozen

  • 4 tablespoons (about) ice water

  • for streusel

  • ¾ cup all purpose flour

  • 6 tablespoons sugar

  • 1 teaspoon pumpkin pie spice

  • ¼ teaspoon salt

  • 6 tablespoons (¾ stick) chilled unsalted butter, cut into small pieces


  • for filling

  • 3 pounds Golden Delicious apples (about 8), peeled, cored, cut into ¾-inch-thick wedges

  • ¼ cup all purpose flour

  • 1¼ cups sugar

  • ¼ cup plus 2 tablespoons water

  • 3 tablespoons unsalted butter
Directions
Make crust: Mix 1 1/2 cups flour, 2 tablespoons sugar and 1/4 teaspoon salt in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. Blend in enough ice water by tablespoonfuls to form large moist clumps. Transfer dough to work surface. Gather dough into ball. Flatten into disk. Wrap in plastic. Chill dough 30 minutes.

Make streusel: Mix flour, sugar, pumpkin pie spice and salt in medium bowl to blend. Rub in butter with fingertips until mixture forms pea-size clumps. (Dough and streusel can be made 1 day ahead. Cover and refrigerate streusel. Keep dough chilled. Let dough soften slightly at room temperature before rolling out.)

Make filling: Combine apple wedges and 1/4 cup flour in large bowl and toss to coat. Let stand while preparing caramel. Stir sugar and 1/4 cup water in heavy large saucepan over medium heat until sugar dissolves. Increase heat and boil until syrup turns deep amber color, brushing pan sides with wet pastry brush and swirling pan occasionally, about 5 minutes. Remove from heat. Add butter and remaining 2 tablespoons water (mixture will bubble vigorously). Return to heat and stir until smooth. Pour caramel over apples; toss to coat. Let stand until apples release juices, tossing occasionally, about 10 minutes.

Position rack in bottom third of oven and preheat to 375°F. Roll out dough on floured work surface to 14-inch round. Transfer to 9 1/2-inch-diameter glass pie dish with 1 3/4-inch-high sides. Crimp edges decoratively. Spoon apple mixture into prepared crust. Sprinkle streusel over pie. Bake pie until apples are tender and streusel is golden, covering crust edge with foil if browning too quickly, about 1 hour 10 minutes. Transfer pie to rack and cool at least 1 hour. Serve pie warm or at room temperature.

Note to the guys.....
If you find your self out trying to find this springform pan on Christmas Eve....
Check your local grocery store.
Rotfl.....9.99 pluss tax.
Hint......every place else won't have it. Don't waste your time.
I yi yi......but I got one
Merry Christmas
 
Amens/Likes: Cturtle
#22
If you try these let me know how they turn out =)
Hey Cturtle,

I made the shortbread cookies. I followed Ina's recipe and I got the results I wanted by using granulated sugar than the confectioner's sugar I used before. Once I prepared them, I let them cool and dipped half of each cookie in some melted caramel and let it set. Then I coated the caramel by dipping in melted white chocolate. They are the most delicious cookie. I only had half of one because its not something I can eat without spiking my sugar up. But my husband loves white chocolate so that's how I made them. I would have dipped in the caramel, then milk chocolate and sprinkled some chopped pecans on them if I was preparing them for me lol. But yes, that is a very good shortbread cookie recipe. Definitely a keeper.
 

Cturtle

Senior Moderator / Secretary
Staff member
Senior Moderator
Secretary
#23
Hey Cturtle,

I made the shortbread cookies. I followed Ina's recipe and I got the results I wanted by using granulated sugar than the confectioner's sugar I used before. Once I prepared them, I let them cool and dipped half of each cookie in some melted caramel and let it set. Then I coated the caramel by dipping in melted white chocolate. They are the most delicious cookie. I only had half of one because its not something I can eat without spiking my sugar up. But my husband loves white chocolate so that's how I made them. I would have dipped in the caramel, then milk chocolate and sprinkled some chopped pecans on them if I was preparing them for me lol. But yes, that is a very good shortbread cookie recipe. Definitely a keeper.
Oh how awesome! Glad God led me to it :).
I will have to make them someday.
I made the deep dish Carmel apple pie...and it was pretty good.

Thanks for letting me know that they turned out. Your additions of Carmel and chocolate and pecans sound great!

Blessings
 

Cturtle

Senior Moderator / Secretary
Staff member
Senior Moderator
Secretary
#26
I think I may have to make that too...lol

Now, I like apple pie with a slice of cheese melted on top. Yum Yum
I know many who do. I think my dad did, or at least used to say it was a Wisconsin thing :) or something like that.

It tasts very sweet, but in all honesty there is only 1 1/4 cups + 6 Tbsp. of sugar in it (I left the sugar out of the crust) and I used only about 1/2 to 3/4 teaspoon of cinnamon instead of pumpkin pie spice. And I also used the organic evaporated cane sugar instead of white sugar.
 
#27
I know many who do. I think my dad did, or at least used to say it was a Wisconsin thing :) or something like that.

It tasts very sweet, but in all honesty there is only 1 1/4 cups + 6 Tbsp. of sugar in it (I left the sugar out of the crust) and I used only about 1/2 to 3/4 teaspoon of cinnamon instead of pumpkin pie spice. And I also used the organic evaporated cane sugar instead of white sugar.

Well, actually I got putting a slice of cheese on my apple pie from my grandmother. She would always put a slice of cheese on her apple pie. I use to think, "that just don't look appetizing at all" until she had me try it one time and I was hooked.

By me being diabetic, I would definitely cut back on some of the sugar in the recipe but I am definitely going to try it as it looks like a delicious recipe.
 
Amens/Likes: Cturtle