And one more cooking post...
I wanted to make an Upside Down Caramel Apple Pie. I've made it a dozen times and never had any problems, but something about crossing the ocean changed that whole story.
From the beginning:
- I don't have a pie plate so I borrowed two pie pans (thinking the two would equal the volume of my large Pampered Chef pie plate)
- I bought two boxes of pie crust - after using my dictionary to translate both Spanish and french to be sure I had pie crust and not phyllo dough or pizza crust (got at two different stores after deciding I would make two instead of one - one was a french brand and the directions were in french instead of Spanish)
- I went to the outdoor market and bought apples.
- I pulled out the recipe ready to attack it -
- Problem #1 - the recipe calls for white Karo syrup - there is no syrup in Spain, much less a specific type.
- Google to the rescue - searched for how to make homemade Karo syrup and did so
- Made the caramel sauce that calls for brown sugar - brown sugar is not the same over here - it is dry and granular like white sugar in the states - doesn't cook the same because of the lack of moisture
- Open the pie crusts - and discover one box has two in it and the other has one - I need four - this recipe has a top and bottom crust.
- No problem - my pans are small and I can cut off some crust and make a fourth crust
- Make flavoring for inside of pie - calls again for brown sugar and cinnamon and nutmeg - no nutmeg in Spain either, so just used all cinnamon
- Go to put the 2 pies in the oven that took 30 minutes to preheat and discover only one pan fits.
- Cook first pie and right after putting the 2nd pie in to cook the oven turns off - if it stays hot for longer than it thinks is acceptable it turns off (I am sure I am doing something wrong with it, but the knobs and directions are not in English) - I didn't notice it had turned off so had to take pie out of oven and reheat the oven and then finish cooking the 2nd pie
- Dump pies out on plate and enjoy as well as deliver one to friends
Never a boring moment in the Hunter's kitchen!
UPSIDE DOWN CARAMEL APPLE PIE
This is a Pampered Chef recipe.
Glaze and pastry
1/4 cup packed brown sugar
1 Tbl butter, melted
1Tbl corn syrup
1/3 cups pecan halves, coarsely chopped
1 package refrigerated pie crusts (2 crusts)
Filling
1/2 cup packed brown sugar
3Tbl all purpose flour
3/4 tsp ground cinnamon
Dash of ground nutmeg
4 large Granny Smith apples
1 Tbl lemon juice
Preheat oven to 425°F. For glaze, combine brown sugar, butter and corn syrup in Stoneware 9" Pie Plate; spread evenly onto bottom. Chop pecans using Food Chopper; sprinkle over sugar mixture. Top with 1 pastry crust; set aside.
For filling, combine brown sugar, flour, cinnamon and nutmeg in 1-Qt Batter Bowl; mix well. Peel, core and slice apples using Apple/Peeler/Corer/Slicer; cut slices crosswise in half. Place apple slices in Classic 2-Qt Batter Bowl; sprinkle with lemon juice.
Layer half of the apples in pastry-lined Pie Plate; sprinkle with half the brown sugar mixture. Repeat layers. Place remaining crust over filling. Fold edge of top crust under edge of bottom crust; flute edge. Cut several slits in top crust.
Bake 50-60 minutes or until golden brown. Let stand 5 minutes. Loosen edge of pie from Pie Plate; carefully invert pie onto heat resistant serving plate. Scrape any remaining caramel topping from pie plate onto pie.
Cool at least 1 hour before serving.