In The Fall Of The Year

As you will see I like to do a lot of seasonal recipes when different food items are at there peak along with some traditional recipe with a little spin on them to spice them up. I like using items when they are at there time of year for example now that it is turning fall it is a great time to use apples as they are being harvested and at there best in flavor. It is tougher to find good apples at the end of spring first of summer, Because you are getting to the end of last year crop. You may say" Sean aren't there some place that can grow apples through out the year," and yes but they just don't have the flavor of the apples you get in the fall.
So now I give you my favorite apple pie recipe that I found in the fall of 2003. It is provided by Land O Lakes,Inc. Like all apple pie it is great warm with a little vanilla ice cream on the side. I do find the fresher the apples like in the fall I have to use 1/3 of a cup flour plus 1 or 2 Tbsp. in the filling ingredients to help thicken the filling while it bakes so that you don't get a runny pie. So you may need to play with it to perfect it to your area of where you live. Also I have found that Granny Smith apples are the best to make it with. Try some Boca java for a great cup of coffee to go long with your apple pie.





CARAMEL APPLE PIE


Preparation time: 40 min Baking time: 55 min Cooling time: 30 min


Yield: 8 servings

Crust Ingredients:

2 cups all-purpose flour
1/4 teaspoon salt
2/3 cup cold LAND O LAKES® Butter, cut into chunks

4 to 5 tablespoons cold water
1 tablespoon LAND O LAKES® Butter, melted

1 teaspoon sugar

Filling Ingredients:

1/4 cup thick caramel ice cream topping
6 medium (6 cups) tart cooking apples, peeled, sliced 1/4-inch
1 tablespoon lemon juice
1/2 cup sugar
1/4 cup firmly packed brown sugar
1/3 cup all-purpose flour
1 teaspoon ground cinnamon


Heat oven to 400°F. Combine 2 cups flour and salt in large bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough water with fork just until flour is moistened. Divide dough in half; shape each half into ball. Flatten slightly. Wrap 1 ball of dough in plastic food wrap; refrigerate.

Roll out remaining ball of dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into 9-inch pie pan; unfold, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan; set aside.

Lightly toss together ice cream topping, apples and lemon juice in large bowl. Add 1/2 cup sugar, brown sugar, flour and cinnamon; toss lightly. Spoon apple mixture into prepared crust.

Roll out remaining ball of dough into 11-inch circle. Cut out 10 (1/2-inch) strips with sharp knife or pastry wheel. Place 5 strips, 1 inch apart, across filling in pie pan. Weave remaining 5 strips at right angles to strips already in place. Trim ends. Fold trimmed edge of bottom crust over strips; build up an edge. Crimp or flute edge. Brush strips with 1 tablespoon melted butter; sprinkle with 1 teaspoon sugar. Cover edge of crust with 2-inch strip aluminum foil.

Bake for 35 minutes. Remove aluminum foil. Continue baking for 20 to 30 minutes or until crust is lightly browned and juice begins to bubble through slits in crust. Cool pie 30 to 45 minutes. Serve warm.



Nutrition Facts (1 serving): Calories: 440, Fat: 17g, Cholesterol: 45mg, Sodium: 250mg, Carbohydrates: 68g, Dietary Fiber: 3g, Protein: 4g

If you have any questions please email here at www.chefdelight@blogspot.com .

9854 © 2001 Land O'Lakes, Inc.

Just Getting Started

As you can see I am getting started with intriguing stage of my life.I am a graduate of Johnson & Wales University and have been in the restaurant industry for over 25 years.Recently in May of 2006 I was in a work related accident where I had a piece of equipment fall on me and causing major damage to my back. Now that I am disabled and not able to go back to work I am looking for something to occupy my time while I continue to get better and stay involved in the restaurant industry.I thought that I would share some of my recipe that I acquired though my journey, along with answering any questions that people may have about the restaurant,cooking and baking fields on any kind of topic.