Well, we are 17 days into 2012 and so far, we've had very little snow!! In fact it is 48 degrees outside and it is raining. Although I just saw the weather forecast for the next few days and they are calling for the rain turning to snow with possibly an inch or two of snow over the next couple days, but by the weekend the temperatures may be back in the forty's. Who knows what we will actually have, the weather forecasts change so much. I hope everyone had a wonderful Christmas and New Year's!! I know we did.
I was trying to think of a recipe to put on here and finally decided on the German Apple Pie. It is a one crust pie, but doesn't have a crumb topping like a Dutch Apple Pie. Instead the apples are layered with a cinnamon/sugar/flour mixture and then heavy whipping cream is poured over it before baking. I prefer to eat it warm with a dollop of whipped cream on top. Either plain or with whipped cream it is so yummy. I hope you will try it. I'd love to hear some comments back on any recipes that you try from my blog.
German Apple Pie
1 9 inch pie shell, preferably deep dish, unbaked
1 1/4 cups sugar
1/2 cup all-purpose flour
2 teaspoons ground cinnamon
6 cups sliced peeled baking apples
3/4 to 1 cup heavy cream
Whipped cream, optional
Combine sugar, flour and cinnamon; sprinkle 1/4 cup into crust. Top with half of the apples. Sprinkle with half of the remaining sugar mixture. Top with remaining apples and sugar mixture. Pour cream over all. It is best to set the pie on a baking sheet, lined with parchment or foil as sometime the cream will bubble over. Bake at 450° for 10 minutes. Reduce heat to 350°; bake for 45 minutes or until apples are tender. Cover the crust with foil if it starts browning too much Cool. Store pie in refrigerator. Serve with whipped cream if desired.
Note: Pie can be frozen BEFORE adding the heavy cream. Wrap securely in plastic wrap or foil and place in a plastic bag.
