Caramel Apple Pie

CARAMEL APPLE PIE

2 LARGE RED APPLES (CORED AND SLICED)

2 LARGE GREEN APPLES (CORED AND SLICED)

½ CUP: GRANULATED SUGAR

½ CUP: BROWN SUGAR

6 TABLESPOONS: UNSALTED BUTTER

1 PINCH: SALT

¼ TEASPOON: CINNAMON

¼ CUP: WATER

1 (15 OUNCE DEEP DISH) REFRIGERATED PIE CRUST

IF YOU PREFER A THICKER, STARCHIER FILLING YOU CAN ADD A COUPLE TABLESPOONS OF FLOUR TO THE SLICED APPLES

1)     PREHEAT OVEN TO 425F. IN MEDIUM SAUCEPAN MEASURE SUGAR, BROWN SUGAR, BUTTER, SALT, CINNAMON, AND WATER. PLACE OVER MEDIUM HEAT AND BRING TO A BOIL, WHISKING OCCASIONALLY. ONCE CARAMEL SAUCE IS BOILING TURN OFF HEAT AND SET ASIDE.

2)     PLACE BOTTOM CRUST INTO 9 INCH PIE PAN AND PRESS INTO SHAPE.

3)     CORE APPLES AND CUT EACH APPLE INTO APPROXIMATELY 12 WEDGES. PLACE THE WEDGES INTO THE BOTTOM OF CRUST.

4)     ROLL OUT TOP CRUST AND CUT INTO 8 STRIPS. PLACE 4 STRIPS ON ONE WAY, TURN AND PLACE 4 STRIPS ACROSS THE OTHER. THEN WEAVE THE 8 PIECES TOGETHER. ONCE THE LATTICE TOP IS IN PLACE GO AROUND THE PIE AND SEAL TOGETHER THE TOP AND BOTTOM CRUSTS. USING FINGERTIPS GO AROUNG AND CRIMP THE EDGE OF THE CRUST.

5)     USING A LARGE SPOON POUR THE CARAMEL SAUCE OVER THE TOP OF THE APPLE PIE. BE SURE TO COVER ALL THE STRIPS OF DOUGH THAT FORM THE LATTICE. TRY NOT TO GET ANY OF THE SYRUP ON THE OUTSIDE EDGE OF THE PIE CRUST IF POSSIBLE.

6)     BAKE THE PIE IN THE OVEN FOR 15 MINUTES, AND THEN REDUCE THE HEAT TO 350F AND BAKE FOR 30 TO 40 MINUTES UNTIL THE PIE IS BROWNED AND BUBBLING. REMOVE AND LET COOL COMPLETELY ON A WIRE RACK. PIE NEEDS TO COOL COMPLETELY FOR THE FILLING TO THICKEN. IF YOU CUT IT WARM THE CARAMEL SAUCE WILL BE TO THIN.

Low carb cooking

Banana cake with coconut cream frosting

1cup: whole wheat pastry flour
1cup: all purpose flour
1 1/2 tsp: baking powder
1 1/2 tsp: baking soda
2 tsp: ground cinnamon
½ tsp: ground nutmeg
½ tsp: salt
2tbsp: butter
1 large egg white
1 large egg separated
¼ tsp: cream of tartar
1 ½ cups: granulated sugar (separated)
1 ½ cups: mashed very ripe bananas
3 tbsp: canola oil
1 tsp: vanilla extract
½ cup: buttermilk
1/3 cup: unsweetened coconut chips of flaked
12 ounces: reduced fat cream cheese
½ cup: confectioner’s sugar
½ tsp: coconut extract

1) Preheat oven to 350 F. coat two 9” round cake pans with cooking spray. Dust lightly with flour, shaking out the excess flour.

2) Whisk whole flour, all purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a large bowl.

3) Melt butter in a small saucepan over low heat. Cook, swirling, until it turns a nutty brown, 1 to 3 minutes. Transfer to a bowl to cool.

4) Beat egg whites in a large bowl with an electric mixer on low speed until foamy. Add cream of tartar, increase speed to medium high and beat until soft peaks form. Gradually add ½ cup sugar, beating until stiff but not dry (this can take up to 5 minutes).

5) Combine the melted butter, egg yolk, remaining 1 cup sugar, bananas, oil, and vanilla in a large bowl, with mixer in low speed, alternately add the dry ingredients and buttermilk; beat until just blended. Beat in a heaping spoonful of the whites, using a whisk, fold in the remaining whites. Pour the batter into the prepared pans.

6) Bake the cake until a skewer inserted in the center comes out clean, 30 to 40 minutes. Let cool in the pans on a wire rack for 10 minutes. Invert onto the racks and let cool completely.

Prepare the frosting and assemble cake

1)      Toast coconut in a pie pan at 350 F until lightly browned and fragrant, 2 to 4 minutes.

2)      Combine cream cheese, confectioner’s sugar and coconut extract in a large bowl; beat with an electric mixer on medium speed until smooth and creamy.

3)      Frost the cake, using a little less than half the frosting between layers and the rest on the top. Garnish with the toasted coconut. Enjoy.