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Full Online Book HomeLearning KitchenPies - Combination - Caramelized Apple And Pear Pie
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Pies - Combination -  Caramelized Apple And Pear Pie Post by :Kingly5 Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1327

Click below to download : Pies - Combination - Caramelized Apple And Pear Pie (Format : PDF)

Pies - Combination - Caramelized Apple And Pear Pie

1/2 Cup applejack brandy or brandy
1/2 Cup dried currants
2 Tbl. fresh lemon juice
2 tsp. vanilla extract
5 Tbl. unsalted butter
1 1/4 pounds Granny Smith apples, peeled, quartered, cored, cut into 1/3 inch thick wedges
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1 pound firm but ripe Bartlett pears, peeled, cored, cut into 1/3 inch thick wedges
2 Tbl. cornstarch
3/4 Cup (packed) golden brown sugar
1/2 Cup light corn syrup
1/4 Cup whipping cream
3/4 Cup coarsely chopped lightly toasted walnuts
1 Cinnamon Pastry Crust (to follow) chilled
Vanilla ice cream

Position rack in center of oven and preheat to 350F. Mix applejack brandy, dried currants, fresh lemon juice and vanilla extract in large bowl. Let mixture stand 15 minutes.

Cook 3 Tbl. unsalted butter in heavy large skillet over medium heat until pale golden, about 3 minutes. Add apple wedges, ground cinnamon and ground nutmeg. Saute until apple wedges are crisp-tender, about 12 minutes. Add apple mixture, pear wedges and 2 Tbl. cornstarch to currant mixture; toss to coat.

Mix golden brown sugar, corn syrup, whipping cream and remaining 2 T unsalted butter in heavy small saucepan. Boil over medium-high heat until slightly thickened, stirring until sugar dissolves, about 5 minutes. Stir in chopped walnuts. Add to fruit mixture. Toss to coat.

Transfer warm filling to prepared crust. Bake 30 minutes. Tent pie with foil. Bake pie until apples and pears are tender and liquid bubbles thickly, about 45 minutes longer.

Cool pie on rack. Serve warm or at room temperature with ice cream.

Cinnamon Pastry Crust:
1 1/2 Cups all purpose flour
1/3 Cup walnuts, toasted
2 Tbl. sugar
1 tsp. ground cinnamon
1/2 tsp. salt
1/2 Cup (1 stick) chilled unsalted butter, cut into 1/2 inch pieces
2 Tbl. chilled solid vegetable shortening, cut into 1/2 inch pieces
2 Tbl. (or more) ice water

Blend flour, nuts, sugar, cinnamon and salt in processor until nuts are coarsely ground. Add chilled butter and vegetable shortening. Using on/off turns, process until coarse crumbs form. Add 2 Tbl. ice water. Process dough until small moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap dough disk in plastic. Refrigerate until cold enough to roll out, about 30 minutes.

Roll out dough on floured work surface to 12" round. Transfer dough to 9" diameter glass pie dish. Press dough into dish. Fold overhang under. Crimp edges decoratively. Cover and chill until cold, about 30 minutes. (Can be prepared 2 days ahead. Keep refrigerated.)

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1 1/2 cups Creamed cottage cheese 1/2 cup Sugar 1 tablespoon Flour 2 Eggs, separated1/2 cup Chopped nuts 4 tablespoons Melted butter 1/4 teaspoon Salt Rind of 1 lemon, grated1/2 cup Raisins, chopped1/4 cup Milk Preheat oven to 400° F.Press cheese through a sieve 2 times. Add butter, sugar, salt, flour, lemon rind, unbeaten egg yolks, chopped raisins, nuts and milk; stir well.Beat egg whites until stiff. Fold into cheese mixture.Bake for 30 minutes or until browned and firm.

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1 1/2 cups shortbread cookie crumbs (about 20 cookies) 1 2/3 cups Baker's Angelflake coconut -- divided 1/3 cup butter or margarine -- melted 1 large banana -- sliced 1 1/2 cups cold milk 1 package vanilla instant pudding (4-oz.) 1 can crushed pineapple (8-oz.) -- well drained 2 cups thawed Cool Whip topping Toasted coconut -- optional Mix cookie crumbs, 2/3 of the coconut and butter in a medium bowl until well blended. Press mixture evenly onto bottom and up sides of 9-inch pie plate. Bake at 325 F. for 10 minutes or until golden. Cool. Arrange banana slices in