donderdag 21 november 2013

Warm Apple Pie Pots (Kopie)

When you have that desperate longing for pie but not the energy to make one fear not because the trusty warm apple pie pot can be whipped up in no time at all. Toasted buttered pecans provide a salty crunch. Warm honey crisp apples laced in spices boasts of sweet autumn. And your favorite whipped topping is there to remind you that these cooler days are meant for more decadent treats.

This is a simple yet satisfying dessert to have on hand while the fall winds knock at our doors. Good day to you all!

Butter Pecan Crust

?2 cups raw pecans
?1 TBS ghee/butter
?1/2 tsp salt
Preheat oven to 375F. Line a cookie sheet with foil.

In a medium pot or dutch oven melt the butter. Turn off heat and add the pecans. Toss to coat.

Pour buttered pecans onto the foil and sprinkle with salt. Bake for 15-18 minutes. **Keep an eye on them so they do not turn too dark. Oven temps can vary so it is best to watch them closely** Remove from oven and allow to cool completely.

Place cooled pecans into a food processor and process until a course, crumbly meal forms. Pour into a bowl and set aside.

Apple Pie Filling

?8 cups chopped apples, peeled and cored (I used 8 Honey Crisp apples)
?2 TBS ghee/butter
?1/4 cup honey
?1/4 cup almond flour (I used Honeyville)
?1 TBS ground cinnamon
?1 tsp ground nutmeg
Melt the ghee/butter in the same pot you used for the pecans over medium heat. Add apples, honey and spices.

Cook on medium/low for about 20-30 minutes or until the apples are very tender.

Turn off heat and add the almond flour. Stir well to incorporate. (this helps thicken up the filling)

To Serve (serves 6)

You will need 6 jars. I used the Weck 9.8o z Mold Jars. You can use any jar you like but keep in mind you may need to eyeball how much of each layer you use depending on the size of your jars.

Place several spoonfuls of the pecan crust in the bottom of each jar. Follow with a generous amount of the apple filling. Top with your favorite lightly sweetened whipped topping. (I used a mixture of homemade cream fraiche, coconut cream and honey. Traditional whipped cream will work as well.

Garnish with freshly grated nutmeg and/or cinnamon and an apple chip. Enjoy!

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