Two Pie Day

Caramel Apple Pie

This pie is delish! It is a mix between a pie and an apple crisp.

Crumb Topping:
1 c. packed brown sugar 1/2 c. oats
1/2 c. flour 1/2 c. butter
Stir together dry ingredients. Cut in butter until topping is like coarse crumbs. Set aside.

Pie:
1 pastry crust for a deep dish pie 9" (I always just buy one)
1/2 c. sugar
3 T. flour
1 t. cinnamon
pinch salt
6 c. thinly sliced, peeled apples (I usually use a couple different kinds)
1/2 c. chopped pecans, optional
1/4 c. caramel topping

Preheat oven to 375*. In a large bowl (seriously, use a BIG bowl), stir together sugar, flour, cinnamon and salt. Add apple sliced and gently toss until coated. Transfer apple mixture to the pie shell and sprinkle with crumb topping. Press the topping down just a little to make sure you get to use it all. Place pie on a baking sheet (if you are smart, you'll line it will foil or a silpat). Cover edges of pie with foil. Bake for 25 minutes. Remove foil and then bake for another 25-30 minutes. Sprinkle with pecans, if using, and drizzle with caramel. Enjoy warm or at room temp.

French Silk Pie (a la BH & G Cookbook)

Chocolatey deliciousness!

1 chocolate cookie crust, 9 inch
1 cup whipping cream
1 cup (6 oz) semi-sweet baking chocolate, in pieces
1/3 cup butter
1/3 cup sugar
2 beaten egg yolks
3 T. whipping cream
1 cup sweetened whip cream (so there is a little cream in this, so what?!?)

In heavy saucepan, combine 1 cup whipping cream, chocolate, butter and sugar. Cook over low heat, stirring constantly, until choc. is melted and sugar is dissolved. Gradually stir half the chocolate mixture into the egg yolks then add mixture back to pan. Cook over medium-low heat, stirring constantly, until mixture starts to thicken and starts to bubble. Remove from heat and place over and ice water bath. Stir in 3 T. whipping cream. Stir mixture occasionally while over ice bath until mixture is cool and very thick. (About 20 minutes) Trasnfer to mixer bowl and whip with whisk attachment on med-high speed for 2-3 minutes until light and fluffy. Spread filling into crust and refrigerate for 5-24 hours, Garnish with whipped cream.


posted by Kristin