This state fair pie contest entry adds a surprise toffee crunch to a pie filled with fresh apples and pears!
George Yates, Texas State fair Pie Competition
Prep time: 30 MinTotal time: 3 HrMakes: 8 servings
Dallas, Texas
State Fair Pie Competition – 2008
INGREDIENTS
6 cups thinly sliced peeled Granny Smith apples3 cups thinly sliced peeled pears¾ cup granulated sugar¼ cup all-purpose flour2 to 3 teaspoons ground cinnamon¼ teaspoon salt1 box Pillsbury® refrigerated pie crusts, softened as directed on box1 tablespoon all-purpose flour2 tablespoons butter or margarine1 ½ cups (1 bag – 8 oz) almond brickle or toffee bits½ cup butter or margarine1 cup packed brown sugar¼ cup half-and-half1 cup chopped pecans
DIRECTIONS
- Heat oven to 350°F.
- In large bowl, gently toss apples, pears, granulated sugar, 1/4 cup flour, the cinnamon and salt. Let stand 15 minutes. Place 1 pie crust in ungreased 9-inch deep-dish glass pie plate; sprinkle lightly with 1 tablespoon flour. Spoon apple mixture into pastry-lined pie plate; dot with 2 tablespoons butter. Sprinkle with 1/2 cup of the almond brickle. Top with second pie crust. Flute edges as desired. Cut slits in several places in top crust to allow steam to escape.
- Bake 50 to 55 minutes or until golden brown; remove pie from oven. Meanwhile, in 1-quart saucepan, melt 1/2 cup butter over low heat. Stir in brown sugar and half-and-half. Heat to boiling, stirring constantly. Remove from heat; stir in pecans. Spread sauce over top of hot pie; sprinkle with remaining almond brickle. Cool 2 hours before serving.
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