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Apple Pecan Cobbler

  • Wire Whisk

    Filling (for one pie): 2-1/2 pounds of baking apples (about 6 medium), peeled, cored and sliced ¼ inch thick 1 Tablespoon freshly squeezed lemon juice ¼ cup of firmly packed dark brown sugar ¼ cup of granulated sugar 1-1/2 teaspoons ground cinnamon ¼ teaspoon nutmeg, preferably freshly grated ¼ teaspoon salt 2 Tablespoons butter 1 Tablespoon plus 1 teaspoon cornstarch In a large bowl, combine the apples, lemon juice, sugar, cinnamon, nutmeg and salt and toss to mix. Allow the apples to macerate at room temperature for a minimum of 30 minutes and a maximum of 3 hours. (Make the topping while it is resting) Drain the apples in a colander over a bowl to catch the juices. The mixture will release at least ½ cup of liquid.

  • Wire Whisk

    In a small saucepan (nonstick works best) over medium-high heat, boil down the liquid with the butter to about 1/3 cup or a little more until syrupy and slightly caramelized; about 10 or so minutes. Swirl the liquid, but do not stir it. You can also do this in the microwave by spraying a 4-cup heatproof measuring cup with Pam, add the juices and butter and boil it in the microwave for 5 or so minutes. Sprinkle the cornstarch over the apples and toss them gently until cornstarch is blended. Pour syrup over apples, tossing gently and don’t be concerned if the liquid hardens on contact as it will dissolve during baking.

  • Wire Whisk

    Use the batter in the pinned recipe but use the filling commented above instead of the one in the recipe. To caramelize the juice from the marinated apples, add some cornstarch and heat in low fire until syrupy. then, mixed with the apples that has been coated with 2 tbsps cornstarch. Lay evenly in a buttered pan and then pour the prepared batter as in the pinned recipe.