Crust
1/2 stick melted butter
1.5 cup almonds
In a food processor grind almonds until they form a flour. While the machine is running drizzle melted butter into almonds.* Remove and press into a small (9-10 inch) piepan to form a crust. Blind bake at 350 degrees for about 10 minutes. Remove from oven and set aside.
Filling
3 apples slice or chopped
1/2 stick butter
2-3 tablespoons honey
2 teaspoons cinnamon
1/2 cup unsweetened applesauce
Topping
1/2 cup chopped walnuts, pecans or both.
In a skillet, melt butter then add apples, cinnamon and applesauce. Simmer until apples are tender, and filling is gooey and bubbly.* Pour into crust and top with chopped walnuts. Bake at 350 for about 30-35 minutes.
* A small amount of hot water can sometimes be helpful.
August 31, 2009 at 3:52 pm |
How do you ‘blind bake’ something?
August 31, 2009 at 9:41 pm |
Well, in my case I could just remove my reading glasses . . . but, seriously, in cooking terms blind baking means to bake a crust without the filling. It’s also sometimes called “prebaking.” Basically you want to firm up the crust so it doesn’t go soggy when you pour in the filling.
November 15, 2009 at 10:44 pm |
[…] a berrie twist By Hal Walter Just in time for Thanksgiving, I’ve added a new twist to the no-wheat, no sugar apple pie — berries. It’s the same recipe, just add most of a package of Stahlbush Farms Health Berrie […]