Salted Caramel Apple Pie with Ice Cream

A different take on the regular apple pie.

CRUST
2 cups all purpose flour
1 tsp salt
3/4 cup shortening, cold, cut into 1/2" cubes
4 - 8 tbsp ice cold water

FILLING
2 tbsp butter
8 apples, peeled,cored, cut into 1/2" cubes
1 tbsp butter
2 tbsp all purpose flour
1 can Dulce de Leche Caramel flavoured sauce (300ml)
1 tsp cinnamon
1 1/2 tsp sea salt

TOPPING
1 egg, beaten
1/4 cup turbinado sugar
1/2 tsp sea salt

1. CRUST:  Blend flour and salt in a large bowl.  Work shortening into mixture using a pastry blender or two knives, until mixture resembles coarse crumbs with some pea sized pieces.  Sprinkle half the water over mixture, distributing moisture evenly into flour.  Add water by the tbsp until dough holds together when pressed.  Shape in two, one ball slightly larger than the other.  Flatten balls into 1/2" thick round disks.  Chill, 30 minutes or up to 2 days.
2. FILLING:  Cook butter and apples in a large deep skillet for 10 minutes.  Cool.
3. Melt butter in a saucepan.  Add flour and cook over low heat for 1 minute, stirring frequently.  Add caramel flavoured sauce, cinnamon and salt.  Cook for 3 minutes.  Combine appleas and sauce in a medium bowl.
4. Preheat oven to 375F.  Roll larger ball of dough on a lightly floured work surface into a circle 2" wider than pie plate.  Roll out remaining dough and set aside.
5. Fill with apple mixture and top with remaining pastry.  Brush edges with egg and press to seal.  Flute edge.  Cut slits on top of pastry.  Brush top of pie with egg, sprinkle with sugar and salt.  Bake in preheated oven, 55-60 minutes or until apples are tender and crust is golden brown.  Cool on wire cooling rack.  Serve with your favourite ice cream.

Dark Chocolate Pecan Squares

A simple and yummy dessert

Crust:

1 1/3 cups flour

1/2 tsp salt

1/2 cup shortening, cold

3-6 tbsp ice water

Filling

1/2 cup semi sweet chocolate chips, melted

2 cups toasted pecans

3 eggs

1/2 cup dark brown sugar, packed

1 tsp vanilla extract

3/4 cup golden corn syrup

1/2 cup semi sweet chocolate chips

1. Crust:  Blend flour and salt in a medium size mixing bowl.  Cut chilled shortening into 1/2” cubes.  Mix in chilled shortening cubes into flour mixture using a pastry blender or two knives until mixture resembles coarse crumbs with some small pea sized pieces remaining.  Sprinkle half of ice water over the flour mixture.  Using a fork, stir and draw flour from bottom of bowl to the top, distributing moisture evenly.  Add remaining water, 1 tbsp at a time until dough is moist enough to hold together.
2. Flatten dough into 1/2” thick round disk.  Wrap in plastic wrap.  Chill in refrigerator for 30 minutes or up to 2 days.
3. Preheat oven to 375F.
4. Roll chilled dough on a lightly floured surface into a 14” square.  Transfer dough into a 9”x9” square baking pan. Trim edges to height of baking dish.  Roll edge under so dough comes 3/4 of the way up the sides of the dish.
5. Filling:  Spread melted chocolate over the bottom of the dough.  Refrigerate to set.  Cover with pecans once cooled.  
6. Whisk together eggs, brown sugar and vanilla in a large bowl.  Whisk in corn syrup.  Stir in chocolate chips.  Pour over pecans.
7. Bake in preheated oven until filling is puffed, about 50 min

Apple Pie

One of my favourites!

2 ¼ cups flour

1 tsp salt

1 cup shortening

5-7 tbsp ice cold water

6 cups thinly sliced peeled tart apples (about 4 large apples)

¾ cup sugar

1 tbsp cornstarch

½ tsp ground cinnamon

¼ tsp ground nutmeg

1 tbsp lemon juice (optional)

1. Preheat oven to 400 F.  Mix flour and salt in large bowl.  Cut in shortening using a pastry blender or 2 knives until mixture resembles coarse crumbs.
2. Add water. 1 tbsp at a time, mixing lightly with fork until flour mixture is evenly moistened and clings together when pressed into a ball.  Divide dough in half; shape each half into a ½ inch thick round.  Wrap each dough round in plastic wrap; refrigerate 10 to 15 min.
3. Meanwhile toss apples with sugar, cornstarch, cinnamon, nutmeg and lemon juice in large bowl; set aside. Place 1 dough round between 2 large sheets of plastic wrap; roll out dough with rolling pin to flatten slightly, working from centre of dough to edge.  Turn over; continue rolling until dough round is about 2 in. larger in diameter of inverted 9 in pie plate.
4. Peel off top piece of plastic wrap; invert dough into pie plate.  Peel off remaining piece of plastic wrap; press dough evenly onto bottom and up side of pie plate, being careful not to stretch the dough.  Trim any excess dough hanging over edge of the pie plate with sharp knife; reserve trimmings.
5. Fill with apple mixture; set aside.  Roll out remaining dough as directed; place over filling.  Trim top crust about ½ inch beyond edge of pie plate.  Fold edge of top crust under edge of bottom crust; pinch edges together to form a ridge.  Flute edge.  Cut several slits near centre of pie to allow steam to escape.  Bake 45 to 50 min. or until juices form bubbles that burst slowly.  Cool.

Devils Food Cake

A classic favourite, known for its red tint.  Frost using your favourite recipe - or use one of the ones from the Feathery Fudge Cake recipe posted earlier.

2 1/4 cups all purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 tsp baking soda
1 tsp salt
1/2 cup shortening
1 cup sugar
1 tsp vanilla
3 egg yolks
1 1/3 cups cold water
3 egg whites
3/4 cup sugar

Grease and lightly flour two 9 x 1 1/2 inch round baking pans; set aside.  Stir together the flour, cocoa powder, baking soda and salt.  In a large mixer bowl beat the shortening on medium speed of electric mixer about 30 seconds.  Add the 1 cup sugar and vanilla and beat till fluffy.  Add the egg yolks, one at a time, beating well on medium speed.

Add the dry ingredients and cold water alternately to beaten mixture, beating on low speed after each addition just till combined.  Wash the beaters thoroughly.  In a small mixer bowl beat the egg whites on medium speed of electric mixer till soft peaks form (tips curl over); gradually add the 3/4 cup sugar, beating till stiff peaks form (tips stand straight).  Fold into cake batter.  Turn into prepared pans.  Bake in a 350 oven for 30 to 35 minutes or till the cake tests done.  Place the cake layers on wire racks; cool for 10 minutes.  Remove from pans; cool. Frost as desired.  Makes 12 servings.