Northeast Gardening: Edibles '08 -Part 4, 0 by WNYwillieB

WNYwillieB wrote:
Mmmm grape fixin's ..... They look perfect, Louise!

I will have to wait for spring to start my leeks. :-( Yours look like a fine future crop, Laurel.

In the mean time, I'll have a slice of:

Caramel Almond Apple Pie

Oven: 425ºF
Time: 25-30 Minutes

Although I don't use the crust below, this one was part of the original recipe.

Crust:
1 c flour
1 Tbsp sugar
1/2 tsp salt
1/2 cup salad oil
1 Tbsp milk

In small bowl, stir together flour, sugar and salt. With fork, beat together salad oil and milk. Stir oil-milk mixture into flour mixture to make a soft dough.

Press dough into 9-inch pie pan or 10-inch shallow oval gratin dish. Press edges to make sides about 1-inch high in gratin dish; make sides come to top of pie pan.

Bake at 425ºF for 10 to 12 minutes or until golden.

Filling:
5 medium-sized tart apples (I used Cortland this time)
4 Tbsp sugar (brown or white)
1 Tbsp cornstarch
1 Tbsp lemon juice

While crust bakes, peel, core and slice apples. Mix with white or brown sugar, cornstarch and lemon juice. Turn into baked pie shell.

Caramel-Almond Topping:
1/4 cup butter
1/2 cup sugar (white or brown)
2 Tbsp flour
2 Tbsp milk (or heavy cream)
1 tsp cinnamon
1 pkg. (3 oz.) sliced Almonds

Melt butter in skillet. Add sugar, flour, milk, cinnamon and almonds. Boil 1 min., stirring. Pour over apples in pie pan to coat evenly.

Bake at 425ºF for 25-30 minutes, or until the topping is golden and bubbly.

Cool before serving with French Vanilla Ice Cream (cheese optional).

I think I forgot and doubled the topping for this pie .... oops!