Friday, November 20, 2009

Caramel Apple Pie (from Brandi via Veg News)

As you can see part of this is already eaten - it was far too tempting after smelling it baking for nearly an hour.
Thanks to Colleen Patrick Goudreau's pastry tips the crust is like "buttah"...always chill the ingredients - yes, all the ingredients even the flour - and don't overwork the dough!
Brandi's Famous Caramel Apple Pie!
Ingredients (use vegan versions):
your favorite Vegan pie crust recipe (I used one from "The Joy of Vegan Baking)
3-4 large Granny Smith apples, peeled, cored, and sliced very thinly
(I tossed these with a teaspoon or more to taste of cinnamon or even nutmet if you like...cardamom?)
"Caramel" topping:
1/2 cup vegan butter
3 tablespoons flour
1/2 cup sugar
1/2 cup brown sugar
1/3 cup water
(My addition - 1 teaspoon vanilla)
Directions:Heat oven to 425 degrees F.
Pile apple slices in pie crust, and lattice crust over top of pie.
In a saucepan, bring "Caramel" topping ingredients to a boil, then reduce heat and simmer for five minutes.
Pour "Caramel" over top of pie so that it seeps into the apples and covers the lattice.
Bake for 15 minutes uncovered, then cover with foil and continue to back at 350 degrees F. for another 35-45 minutes.
Serves: 12
Preparation time: 1 hr
I also made some delectable Mushroom Pate yesterday from Sara Kramer's recipe in "La Dolce Vegan"...why would anyone want to eat regular pate - especially knowing how it's derived when something can taste this amazing?
After a tense week, TVA elections are over for another year..onward and upward.
Tomorrow night I'm going to check out the Gladstone from 7 - 10 p.m. as our "postie" , (as she called herself) Vera is doing some fun, kickass country swing and rockabilly. "Whoa, Nellie" - that's what they're called. I have heard her at our local Farmer's market so this should be a great time. I do love the Gladstone...good atmosphere, food and drink.
Let me know if you want the recipe (s)....
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