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Full Online Book HomeLearning KitchenPies - Apple - Topsy Turvey Apple Pie
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Pies - Apple -  Topsy Turvey Apple Pie Post by :noniman Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1213

Click below to download : Pies - Apple - Topsy Turvey Apple Pie (Format : PDF)

Pies - Apple - Topsy Turvey Apple Pie

1/4 c Firmly packed brown sugar
1 tb Melted butter
1 tb Corn syrup
1/4 c Pecan or walnut halves
Crust for 2 crust pie

Filling for pie:
2/3 c Sugar
2 tb Flour
1/2 ts Cinnamon
4 c Sliced apples
1/2 ts Nutmeg

In a 9" pie pan, combine brown sugar, corn syrup and melted butter and spread evenly over the bottom of the pan. Arrange pecan or walnut halves over the mixture. Set aside.

Make your favorite pie crust. Take the bottom crust and put it over the mixture in the pie pan. Heat oven to 425F.

In a small bowl, combine the sliced apples, sugar, nutmeg, flour and cinnamon; mix well. Arrange the apple/sugar mixture over the bottom crust of the pie. Top with the top crust. Seal and flute. Cut slits in several places.

Bake at 425F for 8 minutes, and then reduce heat and continue to bake at 375F for 25-35 minutes, or until golden brown. It would be wise to place pie on cookie sheet covered with foil, as it will run over.

While pie is baking, prepare a glaze of 1/2 c confectioners sugar, 1 tsp vanilla, and enough milk to make into a glaze. This will be used on the top of the pie when removed from the oven and still hot.

Remove pie from oven; loosen edge of pie. Cover top of pie with glaze. While still hot, carefully invert pie onto large serving plate. Serve warm or cold with whipped cream or ice cream.
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Pies - Apple -  Warm Apple Buttermilk Custard Pie
Warm Apple Buttermilk Custard Pie1 Refrigerated Pie Crust 1/4 c. Butter or Margarine (not spread) 2 C. Sliced Apples 1/2 C. Sugar 1/2 t. Cinnamon Custard Filling: 1/4 C. Butter or Margarine (not spread) 1 C. Sugar 4 Eggs 2 T. Flour 1 t. Vanilla 3/4 C. Buttermilk Streusel Topping: 3 T. Butter or Margarine (not spread) 1/4 C. Sugar 1/4 C. Brown Sugar, packed 1/2 C. Flour 1/4 t. Cinnamon Whipped Cream or whipped topping Preheat oven to 325º, or 300º if using a glass pie plate. Have pie crust at room temperature as directed on package. Unfold crust onto

Pies - Apple -  Tarte Tatin Pies - Apple - Tarte Tatin

Pies - Apple -  Tarte Tatin
For pastry: 1 cup all purpose flour 1 tablespoon sugar 1/4 teaspoon salt 6 tablespoons (3/4 stick) chilled unsalted butter, cut into pieces 3 tablespoons (about) ice water For apple filling: 2/3 cup sugar 3 tablespoons butter 6 large apples (about 3 1/4 pounds), peeled, cored, each cut into 8 wedges Pastry: Blend flour, sugar and salt in processor. Add butter; cut in using on/off turns until mixture resembles coarse meal. Add 2 1/2 tablespoons water and blend until moist clumps form, adding more water by 1/2 tablespoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap dough