Salted Caramel Rhubapple Pie: Difference between revisions
m moved Salted Caramel RhubBapple Pie to Salted Caramel Rhubapple Pie: typo |
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|Source=[http://www.startribune.com/lifestyle/taste/recipes/146141635.html StarTribune.com] | |Source=[http://www.startribune.com/lifestyle/taste/recipes/146141635.html StarTribune.com] | ||
|Yield=8 servings (or Daryl) | |Yield=8 servings (or Daryl) | ||
|Rating={{unrated}} (but looks like a winner) | |Rating={{unrated}}(but looks like a winner) | ||
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=== Ingredients === | === Ingredients === | ||
Latest revision as of 01:34, 6 April 2012
| Summary | |
|---|---|
| Prep time | 30+ min |
| Cook time | 30 min @ 375°, plus 30 min cooling |
| Source | StarTribune.com |
| Yield / serves | 8 servings (or Daryl) |
| Rating | (unrated)
(but looks like a winner) |
Ingredients
- Pastry for single-crust pie
- 1/3 c walnut pieces
- 6 Granny Smith apples (about 21/4 lb.), peeled, cored and thickly sliced
- 1 tbsp lemon juice
- 1 tsp cinnamon
- 1 tbsp unsalted butter
- 1/2 c honey
- 1 c packed brown sugar, divided
- 2 c rhubarb, cut in 1-in. pieces
- 1/4 c instant tapioca
- 1/2 tsp kosher or sea salt
- 1/2 c flour
- 4 tbsp cold butter, cut in small cubes
Preparation
Line a pie plate with crust and place in refrigerator while you prepare the filling. Preheat oven to 375 degrees. Spread walnuts on a baking sheet and toast in oven about 5 minutes, until there's a warm, nutty aroma. Cool, then chop coarsely and set aside.
Toss apple slices with lemon juice and cinnamon. Set aside.
Melt 1 tablespoon butter with honey and 1/2 cup brown sugar in a large heavy saucepan and heat, stirring constantly, until mixture comes to a rolling boil. Add apples, stirring to coat them with caramel. Reduce heat and cook uncovered no more than 5 minutes. Do not overcook them to mushiness.
Place rhubarb in a bowl. Using a slotted spoon, transfer the hot apples into the bowl with the rhubarb. Add tapioca and stir to combine. Let sit for 15 minutes. In the meantime, add salt to the caramel remaining in the pan and cook, stirring often, a few minutes more to reduce it to a thick syrup. Do not let it scorch. Remove from heat and set aside.
Combine streusel ingredients (flour, remaining 1/2 cup brown sugar and 4 tablespoons cold butter), pinching the butter with your fingers until it's evenly distributed. Stir in the toasted walnuts.
Scrape the apple-rhubarb mixture into the chilled pie shell and drizzle with 3 tablespoons caramel. Spread streusel mixture over pie and bake for 30 minutes. Let cool on wire rack at least 30 minutes.
Just before serving, drizzle the remaining caramel (reheating if necessary) over the pie.
