When making the filling, add the egg yolks to the chocolate mixture, and cook until it registers 160 degrees on an instant-read thermometer. Here is what to do instead of using raw eggs. The recipe follows as it was originally made when I was a child and egg safety was not an issue. PER SERVING: 410 calories, 3 g protein, 62 g carbohydrate, 18 g fat (8 g saturated), 27 mg cholesterol, 129 mg sodium, 3 g fiber. Serve lukewarm or at room temperature with vanilla ice cream or frozen yogurt. Total baking time is 40 minutes to 1 hour, depending on type of pie pan and apples used. Reduce oven temperature to 350 degrees and bake until the crust is golden and the apples are juicy and tender. Apply the streusel to the pie, patting it to form a thin topping on the fruit slices.īake for 10 minutes. Spoon the filling into the pastry-lined pan, spreading the fruit slices evenly. Sprinkle with the lemon juice and melted butter, tossing again just to combine. Place apple slices in a large bowl, sprinkle with the dry mixture and toss gently and briefly with a rubber spatula. Set aside half of the streusel freeze or refrigerate the other half for another time.Īdjust rack in lower third of oven preheat oven to 450 degrees.įilling: Mix together the sugars, flour and spices in a small bowl. You should have 2 1/2 to 3 cups of streusel. Streusel: Combine ingredients in a large bowl and, using your fingertips, mix until the mixture resembles coarse crumbs. INGREDIENTSĤ ounces ( 1/2 cup) unsalted butter, at room temperatureģ pounds (6 or 7) firm, tart apples, peeled, cored and cut into 1/8-inch slices (about 8 cups)ģ tablespoons unsalted butter, melted INSTRUCTIONS If you wish, place a toothpick, with a paper American flag attached, on top of the pie before serving. I hope you find that making and sharing them bring you the same pleasure - and comfort - that it did me.Ĭhoose apples that will not fall apart or become mushy after baking, and slice them thinly so they will cook through. I spent a few days in the kitchen, and came up with my own versions of these well-loved favorites. Overall, we found the most "votes" were for fruit pies and cobblers chocolate desserts, like icebox cake and brownies rich, creamy cheesecakes in many guises and recipes enhanced with spices and molasses, such as gingerbread and applesauce cake - all of which hit home with me. She also bakes for happy times like birthdays and parties." Dee-Dee Epp of San Raphael writes about the brownies that her mother, Bernie Judell of San Francisco, bakes "for people all of the time for a variety of different reasons - for a friend who was undergoing chemotherapy and a friend who had a party at her house after a race run in the memory of the friend's son. Readers also pointed out the warm feelings that baking desserts brings, both for the bakers and for the recipients. than sneaking spoonfuls of treats from the fridge." Sophia Markoulakis of Burlingame also writes about a passion - not about an ingredient but about how it's eaten.
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