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Caramel Pecan Dutch Apple Pie

September 6, 2017

 

 

There's something magic about pulling a warm apple pie from the oven and inviting the people you love to sit with you and enjoy the bounty. This is a delicious recipe with delicate hints of citrus and spice that's both unique and classic. We suggest drizzling some caramel sauce over the pie after it's baked. If you don't want to use homemade apple pie filling, you can use a large can of filling. You can also replace the apples with 4 cups of frozen peaches or cherries if you prefer those amazing fruit pie flavors. 

 

Caramel Pecan Dutch Apple Pie

 

Pie Crust:

2 cup Texas Pure Milling all-purpose flour

¼ tsp salt

2/3 cup shortening

1/3 cup cold water

 

To form the crust: Combine the flour and the salt in a large bowl. Keep the fat cold. Cut shortening into the flour mixture with a pastry blender. Combine lightly until the mix resembles coarse meal or tiny peas: its texture will not be uniform, but will contain small crumbs and small bits and pieces. If you don't have a pastry blender, you can certainly use the wire whisk from your mixer. Make a well in the dry stuff and add cold water. You may need more or less water, so go with a few Tablespoons of water at first.  Lightly combine, just until mixed. Over mixing the dough will always result in hard non-flake-like crust. Knead it only a few times and make it into a ball.  Refrigerate about 30 minutes. It will be easier to work with, and it gives the gluten (protein in the wheat) time to rest so the dough will roll out easier.

With your hands form it into a patty. Put the dough between two pieces of wax paper (about a 12 inch by 12 inches each).  Roll the crust into a 12-inch round to the edges of the wax paper. Once to the edges of the wax paper, remove the top piece of paper. Place crust, uncovered side down in the pan, with an inch or so of crust hanging over the edge of the pan. Remove the second piece of wax paper from the crust. Trim the edge so it hangs over about 3/4 inch, then fold it under so it leaves a little rim on the pan.

 

Spiced Apple Filling:

5 Jonathan Smith Apples, peeled, cored and sliced into wedges

1 tsp cinnamon

½ tsp ginger

1 tsp orange zest

¼ tsp nutmeg

3 Tbsp. fresh lemon juice

2 Tbsp.  Texas Pure Milling All Purpose Flour

2 tsp vanilla

 1/4 cup honey

Directions:  Place all ingredients in a medium microwave safe bowl.  Combine until well coated. Put the bowl in the microwave for 5 minutes on high and stir well. This helps the apples to partially cook and reduces the baking time. Pour the filling into the prepared crust.
 

Dutch Pecan Crumble Topping:

1 cup Texas Pure Milling All Purpose Baking Mix

¼ cup melted butter

½ cup sugar

¼ tsp nutmeg

½ tsp lemon zest
½ cup chopped candied pecans

Directions:  Combine all the crumble topping ingredients into a medium bowl until a crumble like topping and put on top of the luscious apple filling. Top with additional candied pecans if desired. Bake at 375° 25-30 minutes until golden. Drizzle with caramel sauce if desired. 

 

 

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