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Tarte Tatin isn't as American as apple pie, but it's a whole lot easier With just four ingredients, it's all about the apples: the lovely taste and shape of the fruit are preserved by sugar and heat, with a buttery-salty crust underneath This recipe from Gotham Bar and Grill in New York has a couple of tricks that make it easier to pull off than others: dry the apples out before baking; start by coating the pan with butter instead of making a caramel; use tall chunks of apple and hug them together in the pan to prevent overcooking.
Tarte Tatin isn't as American as apple pie, but it's a whole lot easier With just four ingredients, it's all about the apples: the lovely taste and shape of the fruit are preserved by sugar and heat, with a buttery-salty crust underneath This recipe from Gotham Bar and Grill in New York has a couple of tricks that make it easier to pull off than others: dry the apples out before baking; start by coating the pan with butter instead of making a caramel; use tall chunks of apple and hug them together in the pan to prevent overcooking.
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Although you'll have to pit the cherries for this one, the fabulous results will make it worth your effort. Sugar, flour, butter and cherries are stirred together and poured into a pie shell. Then on goes the lattice top and in goes the pie into the oven.
Although you'll have to pit the cherries for this one, the fabulous results will make it worth your effort. Sugar, flour, butter and cherries are stirred together and poured into a pie shell. Then on goes the lattice top and in goes the pie into the oven.
www.allrecipes.com
Pie crust and jam topped with cake in a muffin tin.
Pie crust and jam topped with cake in a muffin tin.
www.allrecipes.com
I used to always make a traditional cherry pie and there would always be half a pie left over after serving. I love this mini version because I can make just two at a time. Perfect for me and my husband when we are eating dinner together.
I used to always make a traditional cherry pie and there would always be half a pie left over after serving. I love this mini version because I can make just two at a time. Perfect for me and my husband when we are eating dinner together.
www.allrecipes.com
Apple slices are cooked in unsweetened apple juice on the stove and thickened with cornstarch before filling this double crusted pie for the sugar sensitive dessert lover.
Apple slices are cooked in unsweetened apple juice on the stove and thickened with cornstarch before filling this double crusted pie for the sugar sensitive dessert lover.
www.allrecipes.com
A simple and delicious dessert my mom used to make.
A simple and delicious dessert my mom used to make.
www.allrecipes.com
Pumpkin puree is blended with white and brown sugars, milk, cream, and pinches of cinnamon, nutmeg, ginger, and cloves. Altogether, they make a rich and sensational pumpkin pie filling that bakes up perfectly for the holidays.
Pumpkin puree is blended with white and brown sugars, milk, cream, and pinches of cinnamon, nutmeg, ginger, and cloves. Altogether, they make a rich and sensational pumpkin pie filling that bakes up perfectly for the holidays.
Ingredients:
pastry, eggs, egg yolk, sugar, brown sugar, salt, cinnamon, nutmeg, ginger, cloves, milk, heavy whipping cream, pumpkin puree