Everybody Has One!

Everybody has a favorite apple pie recipe. I have one and everyone that has ever had a slice has said that it's the best apple pie they've ever put in their mouths. However, from time to time, you just want to try something new.

I tried a new apple pie recipe today that I must say may be my new favorite. It's very easy to make and is absolutely to die for. HELLO......it has apples and caramel!!!!!!!

If you get into a, "I want to bake something today" kind of moods, try this! You'll love it and your family will love you for making it :)



CARAMEL APPLE PIE

Ingredients

1 Single Crust Pie Shell

Crumb Topping
1-1/3 cups all-purpose flour
2/3 cup sugar
1/3 cup cold butter, cut into small pieces

Pie Filling
1 cup sugar
1 tsp. ground cinnamon
2-1/4 pounds apples, peeled, cored and cut into 1/4-inch slices (6 cups)
1/2 to 3/4 cup dulce de leche or caramel ice cream topping, slightly warmed
1/2 cup coarsely chopped walnuts or pecans, toasted
Whipped cream or vanilla ice cream (optional)

Directions

1. Prepare and roll out Single Crust Pie Shell pastry. Line a 9-inch pie plate with pastry. Trim overhang to an even 1 inch all the way around. Tuck the crust under and flute the edges. Do not prick pastry. Line pastry with a double thickness of foil; add pie weights, if you like. Bake in a 400 degrees F oven for 15 minutes to partially bake pastry shell. Remove foil and pie weights. Reduce oven temperature to 375 degrees F.

2. For crumb topping: In a medium bowl, stir together flour and the 2/3 cup sugar. Using a pastry blender, cut in cold butter until mixture resembles coarse crumbs.

3. In a large bowl, stir together 1 cup sugar and cinnamon. Add apple slices. Gently toss until coated. Transfer apple mixture to the pastry-lined pie plate. Press fruit gently with your hands to provide a relatively flat, mounded surface on which to add the crumb topping. Sprinkle crumb topping over apple mixture. To prevent overbrowning, loosely cover pie with foil.

4. Place pie plate on middle shelf in oven; place foil-lined baking sheet on lower rack beneath pie. Bake in a 375 degree F oven for 30 minutes. Remove foil. Bake for 40 to 50 minutes more or until fruit is tender, filling is bubbly and crumb topping is golden brown. Cool on a wire rack at least 2 hours before serving.

5. To serve, drizzle with warm dulce de leche and sprinkle with nuts. Serve with whipped cream or vanilla ice cream, if you like.

Makes 8 servings.

Enjoy!


-Posted using BlogPress from my iPhone

Time To Make The Pumpkin Bread!

It has finally cooled down just enough for me to break out the ol' electric mixer (not that I ever really put it away) and make my daughter's most favorite fall treat..... PUMPKIN BREAD!

Yes, Pumpkin Bread! My daughter begs me to make this for her every fall. When it comes to comfort food, this makes her most happy and warm all over.

So, as I was whipping up the batter this afternoon, I thought of my blog friends and figured I would share this recipe with you.

This recipe makes two loaves. This is so good on a cool crisp morning with a nice hot cup of coffee, hot chocolate, or my personal favorite.....warm apple cider.

PUMPKIN BREAD

3 1/3 cups sifted all purpose flour
2 tsp. Baking soda
3 tsp. Pumpkin pie spice
1 tsp. Cinnamon
3 cups sugar

4 eggs
2/3 cup water
2 cups canned pumpkin
1 cup Vegetable oil

Pre-heat oven to 350 degrees

-Combine all dry ingredients.
-Add all wet ingredients to dry mixture and mix well.
-Pour batter into 2 greased and floured bread pans.

Bake for 1 hour 15 minutes to 1 hour 30 minutes.
*At the 1 hour 15 minute mark, test bread with a toothpick to check for readiness. If the toothpick doesn't come out clean, continue baking until toothpick does come out clean.

Enjoy!