How To make Apple Pie Topsy Turvy
Glaze and crust 1/4 c Firmly packed brown sugar
1 tb Marg. or butter; melted
1 tb Corn syrup
1/4 c Pecan halves
15 oz Pkg refrigerated pie crusts
1 ts Flour
Filling 2/3 c Sugar
2 tb Flour
1/2 ts Cinnamon
4 c Sliced peeled apples
In 9 in. pie pan, combine brown sugar, marg. and corn syrup; spread evenly over bottom of pan. Arrange pecans over mixture in pan. Prepare pie crust according to package directions for two crust pie; place bottom crust over mixture in pan. Heat oven to 425F. In small bowl, combine sugar, 2 T. flour and cinnamon; mix well. Arrange half of apple slices in pie crust-lined pan; sprinkle with half of sugar mixture. Repeat with remaining apple slices and sugar mixture. Top with second crust; seal and flute. Cut slits in several places. Bake at 425 F. for 8 min. or until apples are tender and crust is golden brown.(Place pan on foil or cookie sheet during baking to catch ay spillage.) Loosen edge of pie; carefully invert onto serving place. Serve warm or cold with whipped cream. PILLSBURY -----
How To make Apple Pie Topsy Turvy's Videos
Caramel Pecan Cinnamon Rolls!! Homemade Sticky Buns Recipe
Learn how to make these amazing homemade caramel pecan sticky buns!! Soft and light cinnamon rolls covered in a sticky and gooey caramel sauce and loaded with pecans. It doesn't get any better than this!!
What you'll need:
for the dough:
1/2 cup granulated sugar (110g*)
1 cup milk (240ml*)
2 tsp active dry yeast
5 Tbsp butter, softened (150g*)
2 large eggs
1 tsp salt
4 cups all-purpose flour (600g*)
for the filling:
1 cup packed light brown sugar (175g*)
2 Tbsp ground cinnamon
for the caramel sauce:
6 Tbsp butter (85g*)
1 1/4 cups packed light brown sugar (220g*)
3 Tbsp heavy cream
1 tsp vanilla extract
1 cup pecans (110g*)
*Please note that these are guesstimated amounts based on online converters. I do not use weight measurements so I cannot guarantee the accuracy of these amounts. As always, I recommend anyone that uses weights to buy a set of American measuring tools to use for American recipes since there are so many variables in converting a recipe. They will pay for themselves in just one mis-converted and ruined recipe in wasted ingredients.
Enjoy!
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Survival Kitchen Tarte Tatin
Tarte Tatin
Prepare the apples: Slice off the bottom of each apple so it has a flat base. Peel and quarter the apples. Use a small sharp knife to trim the hard cores and seeds from the center of each quarter; don’t worry about being too neat.
When ready to cook, heat oven to 375 degrees Fahrenheit/180 Celsius.
Put butter in a frying pan and caramelize the sugar (not to dark)
Arrange the apple pieces, each one standing on its flat end, in concentric circles around the button. Keep the pieces close together so that they support one another.
On a floured surface, roll out the puff pastry about 1/8-inch thick. Lift out the circle and drape gently over the apples. Use your hands to tuck the pastry around the apple pieces, hugging them together firmly.
Transfer pan to the oven and bake 25 to 50 minutes, until puff pastry is browned and firm.
Let cool 3 minutes, then carefully turn out onto a round serving plate
Cut in wedges and serve warm with heavy cream, crème fraîche or vanilla ice cream.
Here is the topsy-turvy history of a legendary tart of caramelized apples that is cooked upside down but served with the right side up!
Tarte Tatin is named after the Tatin sisters, Caroline and Stéphanie, who ran a hotel-restaurant at the end of the 19th century in Lamotte-Beuvron in Sologne. Conflicting versions state that this irresistible dessert was created by accident (they dropped the tart on the floor and baked it upside down), by a simple oversight (they left baked apples in the oven for too long) or was simply an old local speciality made famous by the sisters. Tarte Tatin was first served in Paris in 1926 at Maxim's restaurant and remains to this day a world-renowned, all-time French classic dessert.
Originally made with Wiener pastry/shortbread
Remember this is the survival version
With culinary regards,
Marc Rewinkel
Apple Crumble - The Student Kitchen
This week in The Student Kitchen Dale cooks a Apple Crumble!
You can find the recipe at:
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Upside Down Apple Pie | Pillsbury Recipe
How to make an apple,peach,or fruit pie using fondant / gumpaste Part 1
Step by step tutorial on how to make a lattice covered pie with the tin. I will show you from begining to end how to construct and color it. Helpful tip on using the extruder. Music by Centox and used with permission.
Selati: Upside down pecan nut pie (06.09.2012)
Upside down butterscotch pecan pie
(serves 6-8)
180g butter
½ cup honey or golden syrup
1 cup Selati Demarera sugar
¼ cup Selati white sugar
3 cups pecan nuts
¾ cup cream
Sasko cake flour, for dusting
1 x quantity cream cheese pastry
Cream cheese pastry
200g plain flour
100g butter
100g cream cheese
1t lemon juice
Preheat the oven to 220°C. In a 25 cm cast iron pan or ovenproof pan, combine butter, honey and sugars. Bring to a boil and simmer for 4 minutes. Add pecans and cream and boil for 3 minutes more. Remove from the heat and set aside to cool.
Dust the surface with flour and roll out the pastry thinly. Cut out a 25cm circle and place on top of the pecans, tucking in the edges.
Place the skillet on a baking sheet to catch any drips and bake in the preheated oven for about 10 minutes, reduce the heat to 180°C and bake for another 30 minutes at or until golden and the caramel is bubbling up around the edges. Remove from the oven, allow it to cool before inverting on to a baking sheet. Serve warm with vanilla ice cream or whipped cream.
For the cream cheese pastry: process flour, a large pinch of salt and butter until breadcrumbs form. Add cheese and lemon juice and blend until a dough forms. Chill for 1 hour.