We seem to be lacking in recipe postings lately, especially since it's coming up on Thanksgiving. So here is a call out for all of your Holiday Favorites.
We are very basic in our Thanksgiving meal. Pretty much the same thing every year. The only place that I get to experiment is with the dessert. I'm not a huge fan of making pies. I think they take a lot of work. In my opinion, you can have a great crisp or cobbler - it takes less time, and usually turns out better. My Mom would completely disagree with this statement, because she is a huge fan of Pie Crust. This recipe works for both of us.
Because this is a Pampered Chef recipe, it is made on a 13" stone, but I'm pretty sure you could make this on a cookie sheet just fine. I will try and make it soon so I can add a photo.
Crumb Topping:
2/3 c flour
1/2 C brown sugar
1/2 tsp cinnamon
1/3 C butter, softened
1/2 C pecans, chopped
Tart:
1 Pie Crust*
1 can (21 oz.) cherry pie filling, divided
2 lg. Granny Smith apples - pealed, cored and sliced thin
Preheat oven to 400.
Combine flour, brown sugar, cinnamon and butter. This can be done with a pastry blender or possibly a fork. You are looking for a nice crumbled mixture. Then mix in the pecans. Set aside.
(I've done this step using completely melted butter, so that I don't have to use a pastry blender, and it turned out a little different, but still great.)
Roll pie crust into a 13" circle and place on greased stone/sheet. Layer apples evenly over crust to within 1 inch of the edge of the crust. Spread at least 1/2 C of the pie filling over the apples. (I always use more.) Sprinkle crumb topping over cherries. Fold outer edge of pastry over the very edges of the filling to form a rim. Bake 30-35 minutes or until crust is golden brown.
I like this best served warm, with ice cream. You can top the ice cream with the left over cherries.
* I have always made this with a store bought pie dough - you have to roll it out a little to get it to make 13". I am sure that it is so much better with a homemade dough.
We are very basic in our Thanksgiving meal. Pretty much the same thing every year. The only place that I get to experiment is with the dessert. I'm not a huge fan of making pies. I think they take a lot of work. In my opinion, you can have a great crisp or cobbler - it takes less time, and usually turns out better. My Mom would completely disagree with this statement, because she is a huge fan of Pie Crust. This recipe works for both of us.
Because this is a Pampered Chef recipe, it is made on a 13" stone, but I'm pretty sure you could make this on a cookie sheet just fine. I will try and make it soon so I can add a photo.
Crumb Topping:
2/3 c flour
1/2 C brown sugar
1/2 tsp cinnamon
1/3 C butter, softened
1/2 C pecans, chopped
Tart:
1 Pie Crust*
1 can (21 oz.) cherry pie filling, divided
2 lg. Granny Smith apples - pealed, cored and sliced thin
Preheat oven to 400.
Combine flour, brown sugar, cinnamon and butter. This can be done with a pastry blender or possibly a fork. You are looking for a nice crumbled mixture. Then mix in the pecans. Set aside.
(I've done this step using completely melted butter, so that I don't have to use a pastry blender, and it turned out a little different, but still great.)
Roll pie crust into a 13" circle and place on greased stone/sheet. Layer apples evenly over crust to within 1 inch of the edge of the crust. Spread at least 1/2 C of the pie filling over the apples. (I always use more.) Sprinkle crumb topping over cherries. Fold outer edge of pastry over the very edges of the filling to form a rim. Bake 30-35 minutes or until crust is golden brown.
I like this best served warm, with ice cream. You can top the ice cream with the left over cherries.
* I have always made this with a store bought pie dough - you have to roll it out a little to get it to make 13". I am sure that it is so much better with a homemade dough.
I think it's funny that you don't like to make pie. Rocky tells EVERYONE that you make the best Lemon Meringue pie ever. He's trying to figure out a way for you to make him one and ship it to us. I've tried making it, and it never works out.
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