 |
Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 18 |
|
This recipe was born when I accidentally grabbed the curry instead of the cinnamon, what a pleasant surprise! The curry, if you use just a small amount, gives the pie a subtle nutty, spice flavor. The precooking of the apples, I discovered, guarantees the pie always comes out fully cooked. I never liked partially cooked apples in my pie, this was my fix. Ingredients:
6 apples, cored and skinned |
1/4 cup dark raisins |
1 tablespoon flour |
1/2 cup sugar |
1/2 teaspoon salt |
1/2 teaspoon vanilla powder or 1 tablespoon vanilla, liquid |
1/2 tablespoon cinnamon |
1/2 teaspoon yellow curry |
1 pie crust, rolled out to 14-inch |
bakers paper |
Directions:
1. Preheat oven to 400 degrees.
2. - Cut apples into small pieces (for faster cooking time, cut into matchstick-size pieces).
3. - Combine sugar, cut apples, raisins, cinnamon, salt, flour, vanilla, and curry until completely incorporated. (You want to mix until some juice starts to form at the bottom of bowl).
4. - Move mixture to a sauce pan and heat on medium fire, stir constantly as sugar will melt quickly and can burn. (You want to cook until apples are tender and you get a thick brown bubbly mixture on bottom of pan - this is the good stuff!).
5. - Line an oven-proof bowl or casserole pan with bakers paper, and lay crust inside with edges of crust hanging over the edges.
6. - Pour apple mixture into the pie crust, and carefully (it's hot!) gather the edges of the pie crust to the middle by pinching the ends together. If you did this right, it should look like a little white sack with the opening pinched closed in the middle.
7. - Prick top with fork.
8. - Optional: Glaze top with mixture of one egg white to 1 tbsp milk.
9. - Bake in oven until crust has a golden color.
|
|