You all know that I am all about picking my own fruit. Early this summer, we picked tart cherries and blueberries. In July, we picked peaches and blackberries. We pick enough to freeze so we have it to last through the winter. Sometime during the next couple of weeks, Vivian and I will go to pick apples. I haven't ever tried it, but I don't think apples freeze well. They do, however, can fantastically. Last year, we were lazy and just made quarts upon quarts of apple pie filling and some applesauce. In previous years, we have made apple butter. This year, we are going to make apple butter out the ass!
I just got finished making an apple pie. It's not just any 'ol apple pie, though. It's a caramel nut apple pie. I just concocted the recipe in my head. Lucky for you, I typed the recipe as I was creating it. Do you want it? Huh? Should I copy and paste it here for you? Hmmmmmmmm....... I don't know. You all know how much I hate doing that. Welllllll, OK. Here it is:
Filling: (measurements are approximate)
6 apples, peeled and sliced
½ cup butter, cut into cubes
Dash salt
1 tsp cinnamon
1 tsp nutmeg
½ cup flour
¾ cup brown sugar
1/3 cup chopped walnuts
1/3 cup caramel bits
Combine filling ingredients until well mixed. Set aside. If you're as awesome as me, these ingredients will get all slimy and caramelly and delicious as you get the crust ready. If it doesn't do this, don't despair. You just aren't as fabulous as me. Don't worry. I still like you.
Crust:
Double pie crust
¼ cup caramel bits
¼ cup chopped walnuts
Roll out half of pie crust. Put caramel and nuts in bottom of pie crust. Top with apple mixture, then other half of pie crust. Cut slits in top of crust. Bake in a 425 degree oven for one hour or until crust is brown and apples are tender. Cool for at least 3 hours. Serve warm with vanilla ice cream and more walnuts.
My pie is still in the oven. It's been in there for about 30 minutes so far, and smells good. It's getting a little brown on top, so I am going to cover it in about 10 more minutes. You might want to reduce the heat if you are using a glass pan.
This pie is going to be my treat for going to hot yoga tonight. I love myself!
6 comments:
Funny, I was just thinking about your apple butter today. It's really good on a sandwich with turkey and bacon.
(Huh. My word verification is eyeporn. For real.)
Oh, also? How do you know it's good if it's still in the oven? I mean, it could be gross. My aunt made a caramel apple pie once, and this nasty liquid oozed out the bottom. Of course, she's not as awesome as you, so...
It's good. The end.
That looks fabulous. Mike loves apple pie and I pretty much love any kind of fruit pie so Ima gonna have to write this one down. How did it turn out? My mouth is watering ...
Sounds fabulous. I'll have to give it a try.
The pie turned out great. It was a little runny, but that was fine because I ate it with ice cream.
The bottom crust was the best. I cooked it in a stoneware pie pan at a relatively high heat on the bottom rack. The crust was sweet and nutty and crunchy, but not overcooked. I wouldn't recommend doing that unless you have a stone.
I'm up early this morning, so I think I'm going to have a piece of pie and a cup of coffee for my first breakfast!
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