roasted root vegetables

ROASTED ROOT VEGETABLES
Root vegetables are sensational when roasted. They go particularly well with roasted meats or
poultry. You can use any root vegetable, or combination of root vegetables that you like. You
can also add Brussels sprouts, fennel and even broccoli and also use other herbs like thyme if
you wish.
Makes 10 - 12 servings
Ingredients
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Parchment paper
1 pound red-skinned potatoes, unpeeled, scrubbed, cut into 1-inch pieces
1 pound sweet potatoes, peeled, cut into 1 inch pieces
1 pound celery root peeled, cut into 1-inch pieces
1 pound rutabagas, peeled, cut into 1-inch pieces
1 pound carrots, peeled, cut into 1-inch pieces
1 pound parsnips, peeled, cut into 1-inch pieces
2 onions, cut into 1-inch pieces
2 leeks (white and pale green parts only), cut into 1-inch-thick rounds
3 tablespoons chopped fresh rosemary or 3 teaspoons dry
Salt and pepper to taste
1/2 cup olive oil
10 garlic cloves, peeled
Preparation
1. Position 1 rack in bottom third of oven and 1 rack in center of oven and preheat oven to
400°F.
2. Cover 2 heavy large baking sheets/pans with parchment paper.
3. Place large pot filled with water on stove top and heat up while preparing vegetables.
4. Prepare all vegetables:
- To prepare vegetables for roasting, cut them into even sized pieces. Size and shape does not
matter as long as they are all similar. The smaller the veggies the quicker they will cook.
5. Short Boil and drain harder veggies such as Potatoes, turnips, parsnips and carrots before
roasting. Place in a pot of boiling salted water for 5 to 7 minutes (10 minutes for turnips).
Drain well, dry on stove top. No need to boil leeks, brussel sprouts, fennel, onions.
6. Combine all vegetables except garlic in very large bowl; toss to coat with olive oil and
rosemary.
7. Season generously with salt and pepper.
8. Divide vegetable mixture between prepared sheets/trays.
9. Place 1 sheet on each oven rack. Roast 20 minutes, stirring occasionally.
10. Reverse positions of baking sheets. Add 5 garlic cloves to each baking sheet.
11. Continue to roast until all vegetables are fork tender and brown in spots, stirring and turning
vegetables occasionally, about 25 to 45 minutes longer, depending on the size of pieces.
12. Can be prepared up to 4 hours ahead. Let stand on baking sheets at room temperature.
Rewarm in 450°F oven until heated through, about 15 minutes.
13. Transfer roasted vegetables to large serving dish and enjoy.
Crepes with cheese recipe
INGREDIENTS
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1 cup all-purpose flour
2 eggs
1/2 cup milk
1/2 cup water
1/4 teaspoon salt
1 tea spoon of vanilla
2 tablespoons butter, melted
DIRECTIONS
1. In a large mixing bowl, whisk together the flour and the eggs. Add vanilla
and gradually add in the milk and enough water, stirring to combine the
ingredients until the batter is “crepe” consistency. Add the salt and butter;
beat until smooth. For best results and to prevent batter to become lumpy
use a mixer.
2. When frying your crepes use a non-stick pan. Heat a lightly oiled griddle or
frying pan over medium high heat. Pour or scoop the batter onto the griddle,
using approximately 1/4 cup for each crepe. Tilt the pan with a circular
motion so that the batter coats the surface evenly. Shake the pan back and
forth with the handle now and then. When the crepe begins to slip back and
forth it is done on the primary side so you flip and really quickly do the other
side or it gets rubbery.
3. Cook the crepe for no more than 2 minutes.
Filling for crepe
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1 pkg of Cottage Cheese (500g) about 1lb
1 table spoon of sugar
1tea spoon of cinnamon
1 tea spoon of vanilla
Combine cheese, sugar, cinnamon and vanilla and blend all the
ingredients until quite smooth.
Place a spoonful of this mixture onto each crepe and fold it in a wedge.
Fry each wedge on both sides on a frying pan to make it crisp. Serve
warm with a touch of sprinkled sugar.
Enjoy.
APPLE CRANBERRY CRISP
Pre heat oven to 350 degrees
Prepare fruit, combining it with sugar and flavouring:
4 cups peeled, sliced, cored apples
½ cup packed brown sugar
¼ tsp cinnamon
3 tbsp flour
½ cup cranberries (fresh, frozen or dried)
1/2cup apple juice reduced to ¼ cup
Place in baking dish; add the ¼ cup apple juice
Make topping using the following ingredients:
2/3 cup flour
½ cup brown sugar
1/3 cup firm butter
2/3 cup rolled oats
Combine flour and sugar in a bowl; cut in butter until texture is like coarse crumbs
Bake until topping is brown and crisp (40 minutes)
OATMEAL COOKIES
Pre heat oven to 375 degrees
2/3 cup packed brown sugar
2/3 cup butter
2 eggs
1 ½ cups rolled oats
1 ½ cups all purpose flour
1 tsp baking soda
½ tsp salt
1 cup dried cranberries OR raisins
Beat sugar and butter until light and fluffy using electric mixer
Add eggs, mix well
Combine oats, flour, baking soda and salt in separate mixing bowl
Add to butter mixture in several additions, mixing well after each addition
Stir in dried cranberries or raisins
Drop by rounded tablespoons onto greased cookie sheets
Bake 10 minutes or until golden brown
Makes 2 dozen cookies
A Taste of India
Lentils
Ingredients
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Green moong daal
Yellow split daal
Onions
Tomatoes
Ginger
Fresh coriander
Paprika
Cumin seeds
Turmeric
Salt
Oil
Green chilies (if desired)
Directions
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Rinse Lentils.
In pressure cooker, add lentils, onions, tomatoes, ginger, paprika, salt, turmeric, and green chilies.
Pressure cook for about 10 minutes at medium heat.
Set aside and let the pressure off for 15-20 minutes.
For garnishing, take 2 spoons of oil and heat in frying pan.
Add cumin seeds & coriander and fry for 2 minutes
Add garnish to lentil pot
Serve with Rice Pulao
Rice Pulao
Ingredients
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Pulao masala mix
Cumin seeds
Rice
Various vegetables (up to you)
Oil
onion
Directions
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soak 2-3 cups rice for 30 minutes in water
In 2 table spoons cooking oil mix in pulao masala mix
Add rice and stir for 2 minutes
Add water (double the volume of soaked rice) to a pot
Add ½ teaspoon of salt and 2 cups of vegetables (potatoes, carrots, beans, peas,…)
Cook without covering until water evaporates from pot
Cauliflower & Potatoes
Ingredients
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Cauliflower
Potatoes
Oil
Onions
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Tomatoes, tumeric
Ginger, coriander leaves
Paprika, salt, pepper
Directions
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Cut cauliflower and potatoes into chunks and wash with water
In a large skillet, add 2 tablespoons of cooking oil, onions, tomatoes, ginger
Fry until tilted
Add cauliflower and potatoes to skillet with salt, pepper, paprika, turmeric
Cover and cook on low heat for 10-15 minutes
Make sure veggies are tender, add fresh coriander leaves
Ready to serve
8.
Borek
Ingredients:
1 packet of phyllo dough
1 lb fresh or frozen spinach
1or 1/2 cup white cheese or feta
2 eggs
1 cup milk
1/3 cup vegetable oil
1/4 cup water
1 tsp baking powder
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp crushed red pepper (optional)
black seeds (nigella seeds) (optional)
Directions:
-Put fresh spinach in a bowl. Sprinkle a little bit of salt. Rub spinach leaves with your fingers
until wilted. Drain excessive water. (If you're using frozen spinach, let it thaw first. Squeeze to
drain excessive water. Sprinkle salt and rub spinach leaves with your fingers. Drain excessive
water once again)
-Add feta, black pepper, and crushed red pepper to spinach and mix well.
-In another bowl beat the eggs and add milk, water, baking powder and oil. Mix well.
-Grease an 8 X 11.5 pan (or in a pan that's approximately the same size with phyllo sheets)
-Layer half of phyllo dough sheets in the pan by brushing every single layer generously with the
egg+milk+oil mixture.
-sprinkle spinach-cheese mix.
-Keep layering the second half of phyllos by brushing each layer with the mixture.
-After putting down the last phyllo, pour whatever is left from the egg+milk+oil mixture on top.
-Sprinkle the pie with black (nigella) seeds or sessame seeds or neither.
-Bake in a preheated oven at 390F for 30-35 minutes or until golden brown.
-Wait for 10-15 minutes and then cut into square pieces.
Jamaican Cuisine
Jerk Paste
3 green onions
2 teaspoons allspice
1 teaspoon salt
1 teaspoon ginger, fresh
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon black pepper
2 garlic cloves
4 bay leaves
2 jalapeno peppers, diced
1 habanero chile
2 tablespoons oil
Put everything except oil in food processor and chop fine. Add oil slowly until smooth.
Coat meat and let sit for several hours or overnight
Jamaican Jerk Chicken
1/4 teaspoon ground allspice
1 tablespoon salt
4 teaspoons chili powder
1 tablespoon black pepper
1 1/2 tablespoons dried thyme
2 tablespoons minced garlic
4 teaspoons red pepper flakes, or to taste
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1 teaspoon curry powder
1 teaspoon ground ginger
1 teaspoon ground coriander
1 tablespoon dried oregano
2 cups orange juice
2 cups pineapple juice
6 to 8 boneless chicken breasts
In a bowl large enough to hold marinade and chicken pieces, combine allspice, salt, chili powder, black
pepper, thyme, garlic, pepper flakes, garlic powder, cayenne pepper, curry powder, ginger, coriander,
oregano, orange and pineapple juices. Mix well. Add chicken breasts, turning to coat with marinade. Cover
and marinate in refrigerator 24 hours.
Methods of cooking:
1)
2)
Remove chicken from marinade and place on grease foil and place in the oven at 425 F for 25
minutes, flip the chicken on the other side for another 20 minutes. Remove and place on serving
tray.
Remove chicken from marinade and grill over medium heat until cooked, about 10 minutes a side.
Remove. Let cool a few minutes, then cut each breast lengthwise into two pieces. Use brush to
apply more marinade to each piece, then cook over low heat until chicken is done, 4 to 5 minutes,
brushing frequently with marinade to keep moist.
Yields 6 servings.
Serve with Rice and Peas or Festivals.
Rice and Peas
1 cup red peas
1 lb. rice
2 stalks escallion
2 onion slices
1/2 sprig fresh thyme
1 tsp. salt
1 oz. butter
1/2 tin coconut milk
1.
Wash and soak peas in water for at least 2 hours (overnight is better).
2.
Place peas in pot with water to boil, do not put much water because coconut milk is to be added.
3.
When peas are cooked, add coconut milk and all ingredients. Let it simmer for 15 minutes
Wash rice and add to peas, reduce heat and cook slow until water dry down and rice cooked.
Ghraybeh
(Lebanese Sugar Cookies)
Ingredients
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2 cups cake flour
1 cup clarified butter
1 cup castor sugar (powder sugar)
30 blanched almonds or pistachios
¾ teaspoon flower water
Preparation
1. Preheat oven to 275 degrees f. Beat the butter for at least 10 minutes until it’s fluffy. Beat for
2 more minutes while sprinkling in the flower water & castor sugar. Fold in the flour mixture
gradually. Refrigerate the soft dough in covered bowl for about 10 minutes.
2. Roll or pat the dough out to ¼ inch thickness and cut into 1 inch sided diamonds and place ½
inch apart on ungreased baking sheet. Place an almond in the centre of each cookie.
3. Bake cookies in oven for 35-40 minutes. Do not over bake. Let the cookies cool for at least an
hour. They are best served after cooling for several hours.
Enjoy!
Chimichangas over Rice
Ingredients
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4 cups chicken broth
5 cups uncooked long-grain rice
2 cups red enchilada sauce
3 onions, diced, divided
14 (12 inch) flour tortillas
1 pound beef
3 pounds chicken
1 package Monterey Jack cheese,
shredded, divided
8 cups refried beans, divided
1/4 cup vegetable oil
3 packages taco seasoning
TOPPING
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4 tablespoons lemon juice
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5 green onions, diced
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1 cup finely chopped jalapeno chile peppers
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2 tomato, diced
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5 cups shredded lettuce
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2 cup sour cream
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4 cups shredded Cheddar cheese
Preheat oven to 450 degrees
Directions
1. Brown chicken or beef over medium heat in skillet with taco seasoning.
2. In a medium saucepan combine the broth, rice, sauce, and 1 diced onion. Mix and bring to a boil;
reduce heat to low and let simmer for about 20 minutes, or until rice is tender.
3. Melt margarine in a small skillet over low heat. When melted, dip each tortilla into the margarine for
about 30 seconds, or until soft. Place the softened tortilla onto a baking sheet, and spoon equal
amounts of the following onto each tortilla: Chicken or beef, shredded Jack cheese, diced onion, rice
mixture and beans. Roll tortillas, tucking in sides to prevent filling from spilling over. Flip the tortilla
seam side down on the baking sheet. Repeat with remaining tortillas and filling.
4. Bake in the preheated oven until the tortilla is crisp, about 15 minutes.
5. To Serve: In a medium bowl combine the lemon juice, green onions, chile peppers and tomatoes.
Mash together. Place shredded lettuce on a platter, topped with chimichangas and rice, sour cream and
shredded Cheddar cheese. (14 servings)
Baked Kibbe with Meat
Ingredients for Kibbe:
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2 ½ cups fine burghul (fine cracked wheat)
500 gm. Lean finely ground lamb or beef
2 large onions finely grated
1 tbsp. salt
1 tsp. black pepper
½ tsp. cinnamon
½ cup vegetable oil
Ingredients for Filling:
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3 medium onions
500 gm. Ground beef
2 tbsp. vegetable oil
1 tsp. black pepper
½ tsp. cinnamon
¼ cup fried or toasted pine nuts
½ tsp. salt or to taste
Directions:
1. Prepare the cracked wheat. Rinse wheat in bowl several times. Soak for 30 minutes. Drain well
through a fine strainer. Return to a bowl one handful at a time squeezing forcefully so excess
water is removed.
2. Place the ingredients in a large mixing bowl and mix well, folding over frequently and gently
squeezing through fingers. While doing so, keep hands wet and cool.
3. Put a pan on high heat and add 2 tablespoons of vegetable oil and then add the onions. After 5
minutes add the meat and spices, mixing the pan together.
4. Cook for 5 minutes or until meat is brown and allow to cool.
Lebanese Tabouli
Ingredients:
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¼ cup fine burghul (cracked wheat)
4 bunches parsley, stemmed and chopped into small
pieces
1 bunch of fresh mint leaves chopped into small pieces
4 bunches of green onions chopped
7 ripe firm tomatoes chopped into small pieces
5 lemons for juice to taste
1 zest lemon
1 cup extra virgin olive oil
Salt & fresh ground pepper
Directions:
1. Chop the parsley, mint, and tomatoes into small pieces
2. Wash bulgur thoroughly, drain for 10 minutes and squeeze as dry as possible and combine with
vegetables.
3. Drizzle with lemon juice and olive oil
4. Add salt and pepper to taste and toss thoroughly
5. Refrigerate for 10 minutes, taste and adjust salt and pepper
6. Serving as a salad with lettuce and gabage
Jamaican Curried Chicken
Ingredients:
1 whole chicken (about 2.5lb - 3lb)
6 tablespoons of Jamaican curry powder
2 potatoes
1.5 tablespoons of vegetable oil
2 cups water
1 onion
3 stalks scallion
5 sprigs fresh thyme
4 cloves garlic
2 hot peppers (ideally scotch bonnet)
2 teaspoons salt
2 teaspoons pepper
Directions:
1.
Wash the chicken in lemon or lime Juice
pieces
2. Chop the chicken up in to small
3. Chop the onion, scallion, pepper and garlic
into small pieces
5. Chop the potato into small pieces
7. Add the potatoes and water to the pan,
cover and fry until the sauce has a thick
consistency (about 1 - 2 hrs)
4. Rub all of the ingredients (apart from the
potatoes and water) in to the chicken and
allow marinate in the fridge for 2 hours
6. Fry the chicken until the chicken is
sealed(5-10 minutes)
Serve with rice & fried plantains & ENJOY!
Shrimp Fettuccini Alfredo and garlic bread
Ingredients
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1 pound fettuccini pasta
1 tablespoon butter
1 pound cooked shrimp - peeled and deveined
1 cup half-and-half cream
6 tablespoons grated Parmesan cheese
1 tablespoon chopped fresh parsley
Salt to taste
Broccoli
Minced Garlic
Directions
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until
al dente; drain.
2. Boil water then cook the broccoli for 2 min
3. in a large skillet, sauté shrimp and garlic in the butter for about one minute. Pour in half and half;
stir. Sprinkle Parmesan cheese in one tablespoon at a time, stirring constantly. After all Parmesan is
added, mix in parsley and salt. Stir frequently making sure it does not boil. Sauce will take a while to
thicken.
4. When sauce has thickened, combine with cooked pasta noodles and add the cooked broccoli;
serve hot.
Garlic Bread
Ingredients
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1/2 cup butter or margarine, melted
3 cloves garlic, minced
1 (1 pound) loaf French bread, halved lengthwise
2 tablespoons minced fresh parsley
Directions
In a small bowl, combine butter and garlic. Brush over cut sides of bread; sprinkle with parsley.
Place, cut side up, on a baking sheet. Bake at 350 degrees F for 8 minutes. Broil 4-6 in. from the heat
for 2 minutes or until golden brown. Cut into 2-in. slices. Serve warm.
INGREDIENTS:
2 lbs. fish cleaned and gutted (preferably red snapper...can also use porgies or mullets)
3 onions, thinly sliced
2 tbsp. salt
1 cup cooking oil
1/4 lb. Scotch bonnet pepper, sliced (no seeds please very hot!)
1 tbsp. ground black pepper
1 cup. white vinegar
DIRECTIONS:
1. Wash and dry fish.
2. Mix salt and pepper in a small container and use it to Season the inner part of the fish.
3. Heat frying pan (preferably a heavy one) then pour oil into pan and heat very well.
4. Place fish in oil when very hot.
5. Turn on the other side is done when first side is done (will be nice, brown, and easy to turn).
6. Place fried fish in flat casserole dish.
7. Add a small amount of water to the oil left from frying the fish.
8. Pour in the onions and pepper, let it boil for about a minute, then pour in vinegar and continue boiling
until onions and pepper are nice and saute (in about a minute or two).
9. Pour this gravy mixture over all fishes and serve either hot or cold.
10. Optional: To add a little zing to the flavor, I like to add a little tomato ketchup to the gravy while it's
being cooked and then pour it on the fish. (Try it, you may like it!)
11. enjoy!
* Bammies are very similar to casabe. They are a type of cassava flat bread. The differences are that
bammies are thicker. You finish them off with soaking in coconut milk and then frying, steaming or
baking them. The recipe below gives directions on frying and baking them.
INGEDIENTS:
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2 pounds of fresh cassava (yuca)
salt to taste
1 to 2 cups coconut milk
oil for frying
PREPARATION:
Make the Bammies
1. Wash and peel the yuca.
2. Using a grater, grate the yuca using the finest section.
3. Using cheesecloth or a clean cotton towel, squeeze the grated cassava to remove as much
moisture as possible and discard the liquid.
4. Add salt to the yuca mixture and stir it in well. Break up any lumps.
5. Divide grated yuca into 2 equal parts and set aside.
6. Heat a frying pan. (A cast iron skillet works well). Do Not add any oil.
7. When the pan is hot, place one half of the grated yuca in the middle of the pan. Spread it out
with a spatula, or back of a spoon, into a circular cake that is approximately two inches around
and 1/2 inch thick.
8. Cook until bottom is golden and set, then flip and cook the other side until golden and set.
9. Remove from the frying pan and scrape off any scorched areas.
10. Pour the coconut milk into a shallow bowl or casserole dish big enough to hold the two bammy
patties.
11. Soak the bammies in the coconut milk for 10 minutes.
Fry the Bammies
1. While the bammies are soaking, heat a frying pan and 1/2 inch of vegetable oil to about 350
degrees Fahrenheit.
2. Fry the bammies whole, cut in half, or cut in quarters until they are lightly brown on all sides
(You may have to flip them over).
Bake the Bammies
1. Preheat an oven to 350 degrees Fahrenheit.
2. Lightly butter the bammies on each side and bake in the preheated oven for 15 minutes.
* Serve bammies with ackee, callaloo (callalu) or a vegetable run down.
VIVA CHILE
FELIZ 18!
Menu: Empanadas de Pino, Chilean Salad, Pebre and
Calzones rotos
Empanadas de Pino
Ingredients
Meat
¾ kilo ground meat or jalal
8 onions
3 table spoons shortening
½ tea spoon of cumin
1 ½ tea spoon salt
½ tea spoon oregano
½ tea spoon pepper
3 clove of garlic
1 table spoon paprika
1 table spoon of flour
5 eggs
1/3 cup of raisins
1 can of black olives
Dough
1 ¼ kilo flour
¾ cup shortening
2 ½ cups hot water
2 tea spoon of salt
Preparation
Meat
Fry ground meat in 1 table spoon of shortening and fry the onion and the garlic with 2 table
spoons of shortening in another pot add all the spices . Then mix the ground meat and onions
into one pot. Desolve the flour in some water and add to the meat. Let that cook for 5 minutes.
Let it cool before filling the dough. At the same time prepare 5 hardboiled eggs.
Dough
Put all the flour, the shortening, water and salt. Mix it together until it is smooth. Divide into 15
parts. Use a rolling pin to flatten the dough into a circle. Then put a spoon full of meat in the
center of the flattened dough with a piece of hardboiled egg, olives, and raisins. Then fold over to
close.
Preheat the oven and cook the empandas at 325 ºC until the top is golden brown (approximately
30-40 minutes)
Chilean salad
Ingredients
Tomatoes
Onions
Salt
Oil
Preparation
Slice tomatoes and the onions. Mix with salt and oil.
Pebre
Ingredients
Tomatoes
Onions
Coriander
Lemon
Garlic
Salt
Oil
Hot sauce or hot peppers
Preparation
Dice the tomatoes, onions, coriander, and garlic into bowl (make sure to add the juice the
tomatoes leaves). Add in salt, oil and hot sauce or hot pepper to your likings.
Calzones Rotos
Ingredients
2 ½ cups of flour
1 tablespoon of butter
2 yokes of eggs
1 pinch of salt
½ cup milk to soften the dough
Oil to fry them in
Icing sugar (optional once fried)
Preparation
Mix all the ingredients together in a bowl or on the table. Once complete flatten the dough to ½ a
centimeter. Cut into strips 3cm wide and 10cm long. Then cut a slit in the center of the piece. Put
one end of the strip into the slit. Continue until all the dough is used up. This will make
approximately 35 calzones rotos.
Heat the oil and then carefully put the strips in the oil. Once the bottom half is golden brown flip
it over so that the other side may also be golden brown. Once they are out sprinkle icing sugar
over them (optional).
Ukrainian Deruny with Mushroom Sauce
Ingredients for Deruny:
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15 large Yellow Yukon potatoes
3 onions
3 eggs (slightly beaten)
8-9 tbsp of all-purpose flour
3 tbsp of sour cream
3 tsp of salt and pepper to taste
Vegetable oil
1 clove of garlic
How to Make Deruny:
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Peel potatoes and onion.
Grate the potatoes on a fine grater and pour off some of the potato water.
Grate onions, press garlic.
Add flour, egg, sour cream and mix it well, than add 3tsp of salt and some black pepper, batter
should be still liquid enough so you can easily ladle it.
Warm up a skillet with 2-3 tbsp of vegetable oil over medium/high heat. Add 1 heaping
tablespoon of mixture at a time to the skillet fry on one side until golden brown in color, then
flip to other side and fry for the same amount of time. Repeat the same procedure for the rest
of the batter.
Place deruny on a plate with paper towel to drain.
Ingredients for Mushroom Sauce:
*When about half of the deruny are cooked, start preparing the sauce…
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2 onions
2 carrots
3tbsp vegetable oil
1 container of sour cream
15-20 mushrooms
salt, pepper, and Vegeta to taste
dill
How to Make Mushroom Sauce:
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Dice up onions finely, peel and grate carrots.
Warm up oil on a skillet, add onions and carrots. Cook on medium heat until ALMOST cooked.
Add mushrooms, cut up in small pieces. Cook for another 10 mins, mixing regularly.
When mushrooms are ready, add salt, pepper, Vegeta, sour cream and dill (cut finely).
Bring it to a broil and let it cook 1-2 mins while stirring constantly.
Top deruny with sauce.
Apple Caramel Crumble Pie
Ingredients:
1 Tenderflake® Frozen Deep Dish Pie Shell, thawed
¾ cup (175 mL) Packed brown sugar
½ cup (125 mL) All-purpose flour
½ cup (125 mL) Old fashioned oats
½ cup (125 mL) Butter,melted
¾ tsp (2 mL) Cinnamon
Pinch of salt
3 cups (750 mL) Peeled, cored and sliced apples
½ cup (125 mL) Ready prepared caramel sauce, divided
Method:
Prep Time 20 min
Total Time 1 hr
Serves 8
PREPARE pie shell according to package directions for a baked pie shell. Remove
from oven and set aside to cool slightly. Reduce oven temperature to 375°F
(190°C).
MIX together brown sugar, flour, oats, butter, cinnamon, nutmeg and salt. Set
aside.
SPREAD sliced apples in baked pie shell. Drizzle ¼ cup (50 mL) caramel sauce over
apples and top with crumble mix.
BAKE for 30 to 40 minutes or until topping is golden brown and apples are tender
when pierced with a fork. Remove from oven and drizzle with remaining caramel
sauce before serving.
How to make your own pie crust:
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2 1/2 cups all-purpose flour, plus extra for rolling
1 cup (2 sticks or 8 ounces) unsalted butter, very-cold, cut into 1/2 inch cubes
1 teaspoon salt
1 teaspoon sugar
6 to 8 Tbsp ice water
1 Combine flour, salt, and sugar in a food processor; pulse to mix. Add butter and pulse 6 to 8 times,
until mixture resembles coarse meal, with pea size pieces of butter. Add ice water 1 Tbsp at a time,
pulsing until mixture just begins to clump together. If you pinch some of the crumbly dough and it
holds together, it's ready. If the dough doesn't hold together, add a little more water and pulse again.
Note that too much water will make the crust tough.
2 Remove dough from machine and place in a mound on a clean surface. Gently shape the dough
mixture into two disks. Work the dough just enough to form the disks, do not over-knead. You should
be able to see little bits of butter in the dough. Sprinkle a little flour around the disks. Wrap each disk
in plastic wrap and refrigerate at least 1 hour, and up to 2 days.
3 Remove one crust disk from the refrigerator. Let sit at room temperature for 5-10 minutes in order
to soften just enough to make rolling out a bit easier. Roll out with a rolling pin on a lightly floured
surface to a 12-inch circle; about 1/8 of an inch thick. Carefully place onto a 9-inch pie plate. Gently
press the pie dough down so that it lines the bottom and sides of the pie plate. Use a pair of kitchen
scissors to trim the dough to within 1/2 inch of the edge of the pie dish.
4 Add filling to the pie and carefully place second disk on top to cover pie.