Recipes Included On This Page Kris's Perfect Apple Crisp Kahlua Pecan Pie Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Kahlua Pecan Pie Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 2-11, Nov. '99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Pastry Crust 1/4 cup butter 3/4 cup sugar 1 teaspoon vanilla 2 tablespoons flour 3 eggs 1/2 cup Kahlua 1/2 cup dark corn syrup 3/4 cup evaporated milk 1 cup whole or chopped pecans 1/2 cup heavy cream -- whipped pecan halves Line a 9 inch pie plate with your favorite pastry recipe. Chill. Set oven at 400 degrees. Cream together: butter, sugar, vanilla, flour. Mix well. Beat in eggs, one at a time. Stir in Kahlua, corn syrup, evaporated milk, pecans. Mix well, pour into pie pan. Bake for 10 minutes, then reduce heat to 325 degrees and bake until firm (about 40 minutes). Chill. When ready to serve, garnish with cream and pecan halves. Serves 8-10. Chefdujour**Kahlua Pecan Pie**Chefdujour@aol.com Posted to FareShare 11-99 Visit us at http://fareshare.tripod.com Edited and/or Formatted by Art Guyer at ThePoint.beachlink.comPRE> Year 2 Volume 11 Number 14 23 November, 1999 Tuesday - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Kris's Perfect Apple Crisp Recipe By : From the book: "Dessert Circus at Home" by Jacques Torres Serving Size : 8 Preparation Time :0:00 Categories : Desserts Apples Volume 2-11, Nov. '99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 McIntosh apples 3/4 cup Unbleached all-purpose flour [4 ounces/120 grams] 1/2 cup Granulated sugar [3.8 ounces/110 grams] 1/2 cup Light brown sugar [2.5 ounces/70 grams] -- Firmly packed 1/2 cup Cold unsalted butter [4 ounces/120 grams] -- cubed 1 Pinch ground cinnamon 1 Pinch salt 1 Pinch freshly grated nutmeg 1/2 cup Pecans or walnuts [2.3 ounces/65 grams] -- chopped 1/2 cup Apple cider [2 ounces/60 grams] -- optional Vanilla ice cream Preheat the oven to 350F (176C). Use a sharp paring knife or apple peeler to peel the apples. Slice them in half and remove the cores, then slice the apple halves into thick segments. Kris likes to use thinner slices and I prefer chunks. Set aside. Combine the flour, sugars, butter, cinnamon, salt, and nutmeg in a large mixing bowl. Use a pastry blender to cut the butter into the blended ingredients. The finished mixture should be crumbly, and you will be able to see small chunks of butter in it. Mix in the chopped nuts. Do this after you work in the butter so you won't have to crunch through the nuts. Lightly spray an 8-inch casserole or souffle dish with vegetable cooking spray. Fill the dish about half full with the apples. Add about half of the apple cider and cover with a generous portion of the flour mixture. Top with the remaining apples and cider. The apples should mound over the top of the dish because they will shrink as they bake. Cover with the remaining flour mixture. Place in the oven and bake, covered, for about 30 minutes. Then uncover and bake until the topping is a dark golden brown and appears dry, about an additional 30 minutes. Remove from the oven and spoon into small bowls. I always serve it warm with vanilla ice cream so the ice cream melts into the apple crisp. We usually make a double batch. You can freeze the baked apple crisp well-wrapped in plastic wrap. When you are ready for it again, allow it to thaw. If I am going to reheat the whole dish, I do it in the oven at 350F (176C) for 20 to 30 minutes. Otherwise, spoon it into small bowls and reheat each bowl in the microwave on high power for 60 to 90 seconds. From the book: "Dessert Circus at Home" by Jacques Torres Author's Note: This is a good dessert for any beginner to make. On our team, we decide the difficulty of a dessert based on whether we think Kris can do it. If she can, the rating is Easy. She doesn't cook or bake very often, but when she does, this is what she makes. I create fancy desserts all day at work, but when it is my turn to choose, this one is always on my list. Kris likes to use McIntosh apples for this recipe, but you can use any kind you like. If you like ice cream even a little bit, serve it with this dessert -- apple crisp without ice cream is like cookies without milk! Copyright 1999 by Jaques Torres. All rights reserved. From the TODAY.MSNBC.COM recipe site (11-10-99) Formatted in MasterCook and edited by Art Guyer at ThePoint.beachlink.com [Art Guyer] - - - - - - - - - - - - - - - - - - NOTES : Yield: One 8-inch casserole; about 8 servings Year 2 Volume 11 Number 4 11 November, 1999 Thursday