Friday, January 13, 2006

apple puff pie

2 large Ambrosia apples
½ cup brown sugar, packed
1 tsp cinnamon
¼ tsp nutmeg
¼ tsp ginger
pinch allspice
1 tbs butter
1 square puff pastry

Core and slice apples. Toss together with sugar and spices. In a medium saucepan over medium-high heat, melt butter. Add apples and sauté, stirring, for about five minutes, until apples are hot and partially cooked.

Preheat a large pizza stone in oven at 400-degrees. Roll out puff pastry into a 12-inch square. Cut in half. Roll edges to hold filling and divide apple mixture between the two crusts, reserving liquid from the apples. Using a large spatula, transfer pies to a stone and bake until crust is golden.

Continue simmering the sugary liquid from cooking the apples, stirring constantly over medium heat, until it has reduced and thickened to the consistency of caramel. Drizzle over servings of hot apple pie.

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