Sed sit amet urna ultrices, euismod urna vitae, sollicitudin orci. In sit amet tempor ante, eget lacinia ipsum. Ut venenatis ultricies magna, porta hendrerit dolor posuere ut. In tempor placerat risus, ut tempus eros congue vel. Nullam pulvinar purus porttitor dolor gravida lobortis. Curabitur tellus felis, porttitor et odio nec, elementum aliquam sem. Aliquam gravida ornare erat, sit amet lobortis massa sagittis pellentesque. Vestibulum a ligula vitae dui rutrum consectetur non nec quam. Maecenas euismod ullamcorper libero, quis sollicitudin metus ullamcorper et. Class aptent taciti sociosqu ad litora torquent per conubia nostra, per inceptos himenaeos. Praesent tincidunt nibh sit amet sagittis porttitor. Lorem ipsum dolor sit amet, consectetur adipiscing elit. Bake an additional 7 minutes or until crust looks set. Fill with dried beans and blind baking beans. Line bottom of dough with a 12-inch-square piece of parchment paper. Remove plastic wrap, allowing ends of dough to extend over sides of pie plate. Place dough, plastic side up, in a 9-inch glass or ceramic pie plate (not deep dish) coated with cooking spray. Refrigerate 15 minutes or until plastic can be removed. Place dough between 2 sheets of plastic wrap and roll dough into a 12-inch circle. Combine flour and next 4 ingredients (through 1/8 teaspoon salt) in a medium bowl, rubbing them together with your fingers until they form coarse crumbs. While filling cooks, prepare the topping. Cook 3-5 minutes or until liquid is thickened. Add remaining 1/2 cup granulated sugar, five spice, lemon juice and 1/8 teaspoon salt. Assemble and Bake pour the apple filling over the bottom crust, smooth out the top and cover with crumb topping. Reduce heat to medium, and cook 7 minutes or until apples are tender but not mushy, stirring occasionally.Ĭombine water and cornstarch, stirring to form a smooth slurry. Make Crumb Topping using your hands, form pea-sized crumbles from flour, brown and granulated sugar, cinnamon, salt, and butter then add pecans. Add butter to pan, and cook 2 minutes or until browned (keep an eye on it so it doesn’t burn). Sprinkle the top with the flour mixture, covering as much of the apples as possible. To prepare filling, heat a large saute pan over medium-high heat. In a small bowl add the remaining 1/2 cup sugar and flour and mix well.
A sprinkling of crumb topping adds extra texture and sweetness.Ģ-1/2 pounds sweet, firm apples, peeled and cut into 1/2-inch slicesġ/3 cup coarsely chopped hazelnuts OR almondsġ/4 cup cold butter, cut into 1/4-inch piecesġ/2 recipe Toasted Nut Pastry Dough, chilled You can use blind baking beans or dried beans (which you can cool after baking and reuse for future blind-baking). Because the filling is cooked, this recipe calls for blind-baking the crust. You can substitute 1/2 teaspoon ground cinnamon and 1/4 teaspoon each of ground ginger and cloves. Chinese five spice powder is a blend of cinnamon, cloves, fennel, star anise and Szechuan peppercorns, and it lends the filling a bright note. Sauteing the apples in browned butter, then letting them cook down with sugar, a touch of lemon juice and Chinese five spice results in a filling reminiscent of caramel apples.
0 kommentar(er)
