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
Tarte Tatin | French-Style Apples Tart | In the pan
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Dark and sticky caramel, sweet apples and crisp pastry combine to make this heavenly French dessert. 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. It originated in France but has spread to other countries over the years.
The Classic Tarte Tatin With Brandy Chantilly Cream
Tarte Tatin is one of the worlds most famous desserts. The classic upside down caramel apple tart owing its name to the Tatin sisters. But the popular dish on the menu at Hotel Tatin in France was called Tart Solognote. It wasn't until after the sisters died that the famous dish appeared as Tart Tatin on the menu at Maxims hotel in Paris... and the rest is history!
In this video I share the Tart Tatin recipe I prepared at Buckingham Palace for the Queen and her guests. Delicious caramelized apples atop a buttery melt in your mouth pastry base and laden with caramel sauce and brandy infused whipped cream. A real show stopper at the table. Enjoy!
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Tart Tatin
Serves 6
For the Caramel;
2 cups sugar
1 cup water
For the base;
1 ¼ cups flour
1 ½ sticks butter
¼ cup Lard
3 Tbs cold water
For the topping;
2 lb Granny Smith’s apples – peeled and sliced
½ stick butter
zest and juice of 1 lemon
¼ cup sugar
1 cup heavy cream
¼ cup sugar
2 TBS brandy
1)Pre heat the oven to 350 degrees and Prepare the base by rubbing the butter and lard into the flour and gradually adding the water. Chill the paste for at least 1 hour for the fat to set up.
2) Prepare the caramel by bringing the sugar and water to a boil in a small heavy based pan. Whisk once it comes to a boil and then boil without stirring until it is golden and caramel colored. Pour about a 1/3 into the bottom of a 9 inch cake tin. So that it covers the bottom and allow it to cool. Carefully add about ½ cup of water to the caramel remaining in the pan and leave to cool.
3) Prepare the apples by melting the butter in a skillet and adding the sugar, apples and lemon zest and juice. Cook for about 5 minutes until the apples start to soften. Remove from the heat and allow to cool, tilting the skillet so that the juices run off the apples.
4) Lay the apples in a pattern in the cake tin and top with the remaining apples. Roll out the paste to about ½ inch thick and place over the top of the apples – cutting around the edges of the cake tin.
5) Place in the oven for about 20 minutes or until the caramel starts to bubble around the edges of the paste. Remove from the oven and invert onto a warm plate. Pour the remaining caramel sauce over the top of the apples and serve with Chantilly cream.
6) Whip 1 cup of cream and ¼ cup sugar until almost stiff, whisk in 2 TBS brandy, or to taste.
theroyalchef.com
Upside Down Apple Pie | Pillsbury Recipe
How To Make A PECAN PIE MEGA CAKE! Topped With Double-Dipped Caramel Apples and Spiced Nuts!
How To Make A PECAN PIE MEGA CAKE! Topped With Double-Dipped Caramel Apples and Spiced Nuts!
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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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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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