Yield: 8 servings
|2 tablespoons||Light corn syrup|
|1 tablespoon||Lemon juice|
|6||Granny Smith apples, peeled, cored and sliced|
|1 cup||Cold butter|
|¼ cup||Ice water|
|½ cup||Whipping cream|
|2 ounces||Cold butter, diced|
|1 cup||Pecan halves|
|Formatted by Manny Rothstein|
Apple of Babalu's Eye DEAR SOS: Babalu Restaurant in Santa Monica serves a fabulous caramel pecan apple pie, and I would love to have the recipe. The double-crust deep-dish pie uses either Granny Smith or Golden Delicious apples. The top crust has a thick layer of caramel topping with pecan halves covering the entire top.--MARCIA DEAR MARCIA: With a description like that, I'm salivating already.
Combine flour, sugar and salt. Cut in cold butter. Work dough with fingers or cutter to form coarse crumbs. Add ice water and mix lightly until stiff dough is formed. Refrigerate to chill dough.
Divide dough in half. Roll out bottom crust and place over greased 9-inch pie pan, allowing edges to hang over slightly from rim. Roll out top crust and refrigerate until ready to use.
Combine sugar and corn syrup in saucepan. Stir constantly over high heat until mixture dissolves and turns rich caramel color. Remove from heat and slowly stir in whipping cream and butter until smooth.
Combine lemon juice, apples, flour, sugar and cinnamon in bowl. Mound filling over prepared bottom crust. Dot with butter. Top with rolled top crust. Trim edges and fold under and crimp. Cut few slashes in top crust for ventilation. Bake at 325 degrees until crust is golden brown, 1½ hours. Pour Caramel Topping over crust and cover with pecans. Place pie on foil-lined tray. Return to oven to toast nuts 10 minutes.
Makes 8 servings.
Each serving contain about: 908 calories; 657 mg sodium; 114 mg cholesterol; 49 grams fat; 116 grams carbohydrates; 7 grams protein; 0.86 gram fiber.
CULINARY SOS By Rose Dosti, from Babalu Restaurant, in Santa Monica.
Copyright Los Angeles Times, November 16, 1995 Submitted By MANNY ROTHSTEIN On 11-25-95