1/2 cup Sugar
1/2 teaspoon Cinnamon
1/8 teaspoon Nutmeg
4 cups Apples
1/4 teaspoon Cornstarch
1/2 cup Water
1/2 teaspoon Lemon Juice
1/2 teaspoon Lemon Juice
Place water in a pot.
Add sugar, cinnamon, nutmeg, lemon juice and cornstarch.
Bring to boil. Let boil for 2 minutes, stirring constantly.
Add apples and return to boil.
Reduce heat and simmer for 6-8 minutes.
Pie Crust
(adapted from Perfect Party Food)
(I apologize for no pictures. My camera died while I was
making this recipe, but I didn't know it. It kept taking pictures,
but even though I was using a card, and I checked to make sure the
pictures were there, it didn't keep them. As soon as I am done here,
I am off to get a new camera)
2 1/2 cups Flour
1 teaspoon Sugar
1/2 cup Vegetable Shortening
1/2 cup unsalted Butter~Cold
3-5 tablespoons Ice Water
Put the flour and sugar in the food processor and pulse a few times.
Add the Vegetable Shortening and pulse again to mix it up.
Add the butter cut into cubes, and pulse until the mix
starts to pin itself against the sides of the bowl. Scrape the sides.
Sprinkle with 3 tablespoons of water and pulse 4-5 times again
until the mix comes together. The mix should still be a little crumbly.
Wrap the dough in plastic and set in the fridge for at least 1 hour.
Flour your work surface and using a rolling pin, roll out the dough.
I used a 6" round plate to cut my discs. I cut around the plate
with a pizza wheel.
Then I set the discs on a piece of parchment paper on a baking sheet.
I piled apple pieces in the middle of the dough.
Then I pulled the dough up to the middle of the circle, and cinched
it together to form a bundle. If any of the crust broke open,
just squeeze it back together.
Bake at 350 degrees for 20-25 minutes.
Let bundles completely cool before moving them
off the baking sheet.
Caramel Sauce
1 1/2 cup Sugar
1/2 cup Water
1 cup Heavy Whipping Cream
In a heavy bottomed saucepan, combine the sugar and water
over low heat. Stir the sugar until dissolved. Turn the heat to high,
and let the mix cook until the mix becomes carmelized and amber in color.
Take the pan from the heat and add whipping cream, 2 tablespoons at a time.
Be careful, as mixture will bubble up. Continue adding the cream and mix
together thoroughly. Let cool, then refrigerate.
Bring to boil. Let boil for 2 minutes, stirring constantly.
Add apples and return to boil.
Reduce heat and simmer for 6-8 minutes.
Pie Crust
(adapted from Perfect Party Food)
(I apologize for no pictures. My camera died while I was
making this recipe, but I didn't know it. It kept taking pictures,
but even though I was using a card, and I checked to make sure the
pictures were there, it didn't keep them. As soon as I am done here,
I am off to get a new camera)
2 1/2 cups Flour
1 teaspoon Sugar
1/2 cup Vegetable Shortening
1/2 cup unsalted Butter~Cold
3-5 tablespoons Ice Water
Put the flour and sugar in the food processor and pulse a few times.
Add the Vegetable Shortening and pulse again to mix it up.
Add the butter cut into cubes, and pulse until the mix
starts to pin itself against the sides of the bowl. Scrape the sides.
Sprinkle with 3 tablespoons of water and pulse 4-5 times again
until the mix comes together. The mix should still be a little crumbly.
Wrap the dough in plastic and set in the fridge for at least 1 hour.
Flour your work surface and using a rolling pin, roll out the dough.
I used a 6" round plate to cut my discs. I cut around the plate
with a pizza wheel.
Then I set the discs on a piece of parchment paper on a baking sheet.
I piled apple pieces in the middle of the dough.
Then I pulled the dough up to the middle of the circle, and cinched
it together to form a bundle. If any of the crust broke open,
just squeeze it back together.
Bake at 350 degrees for 20-25 minutes.
Let bundles completely cool before moving them
off the baking sheet.
Caramel Sauce
1 1/2 cup Sugar
1/2 cup Water
1 cup Heavy Whipping Cream
In a heavy bottomed saucepan, combine the sugar and water
over low heat. Stir the sugar until dissolved. Turn the heat to high,
and let the mix cook until the mix becomes carmelized and amber in color.
Take the pan from the heat and add whipping cream, 2 tablespoons at a time.
Be careful, as mixture will bubble up. Continue adding the cream and mix
together thoroughly. Let cool, then refrigerate.
To Serve: Place the bundle on a plate.
Drizzle with the caramel sauce.
Enjoy!
Thank for joining me today!
This looks yummy! Thanks for linking up with me!
ReplyDeleteThat looks delicious and beautiful. Thanks for sharing it.
ReplyDelete