Sunday, September 24, 2006
I found this recipe in a bed & breakfast cookbook that we stayed at in Duluth. I had the best time just sitting in that lovely room copying down recipes while my husband read Butchering Deer on the bed. It was such a Mars/Venus moment.
This recipe makes two dozen.
3 C. flour
2 C. sugar
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. ground ginger
1/2 tsp. ground cloves
1/2 tsp. salt
1 can pumpkin puree
6 T. butter, melted
1/2 C. semi-sweet chocolate chips
1/2 C. white chocolate chips
1. Preheat oven to 350 degrees. Spray muffin tins.
2. Combine dry ingredients. Set aside.
3. Beat eggs slightly. Stir in pumpkin puree, butter & chips. Blend well.
4. Stir in dry ingredients just until moistened.
5. Bake 20-25 minutes.
This recipe was the winner of the "Apple Pie of Emeril's Eye" contest on Good Morning America in 2001. This pie is such a keeper. I make it every year, including last year when it was my birthday "cake" and I forget to let it cool before adding the colorful wax candles (which of course melted all over the place). "Look!" my kids were delighted. "It's an M&M pie!"
1 pastry crust for a deep-dish pie (store-bought is fine)
1/2 C. sugar
3 T. all-purpose flour
1 tsp. ground cinnamon
salt to taste
6 C. thinly-sliced peeled apples
1 recipe crumb topping
1/2 C. chopped pecans (toasted for extra flavor)
1/4 C. caramel topping
Ingredients for Crumb Topping
1 C. packed brown sugar
1/2 C. all-purpose flower
1/2 C. quick cooking oats
1/2 C. butter
Directions for Crumb Topping
1. Stir together brown sugar, flour & and oats.
2.Cut in butter until topping is like coarse crumbs. Set aside.
Directions for pie
1. In a large mixing bowl, stir together the flour, sugar, cinnamon and salt
2. Add apple slices and gently toss until coated.
3. Transfer apple mixture to the pie shell.
4. Sprinkle crumb topping over apple mixture.
5. Place pie on a cookie sheet so that it doesn't bubble over into your oven.
6. Cover edges of pie with aluminum foil.
7. Bake in a pre-heated 375-degree oven for 25 minutes. Remove foil and put back for another 25 to 30 minutes (until crust is golden but not too dark).
8. Remove from oven. Sprinkle pie with chopped pecans and drizzle with caramel.
9. Cool on a wire rack and enjoy warm or at room temperature, a la mode or no! (Although apple pie & vanilla bean ice cream is a must around here!)