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Caramel Apple Pie with Streusel Topping

This is my go to apple pie recipe, the combination of the caramel sauce  and streusel topping is just fabulous and baking the pie in Convection  gives amazing texture to the apples. There are a few steps to making this  pie, however the results are definitely worth the effort.  If you are  short on time use a prepared crust.

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Ingredients

Pastry


1 ½ cups unbleached all-purpose flour

Pinch of Kosher salt

1 tbsp granulated sugar

1 stick unsalted butter, very chilled, cut into small pieces.

¼ cup ice water


Streusel Topping


½ cup unbleached all-purpose flour

4 tbsps dark brown sugar

2 tsp ground cinnamon

¼ tsp Kosher salt

4 tbsp chilled unsalted butter, cut into small pieces

Mix all the ingredients except the butter in a small  bowl and stir to combine.  Rub the butter in with your fingertips until  the mixture begins to form clumps.  The topping can be made in advance  and refrigerated.


Caramel Sauce


1 ¼ cups granulated sugar

¼ cup water

3 tbsp unsalted butter


Apples


6 Granny Smith or your favorite pie apple, peeled, and cored and cut into ½” thick wedges.

3 tbsp unbleached all-purpose flour

Preparation

Directions


Combine the flour,salt and sugar in the bowl of a food processor or in a deep mixing bowl if making by hand. Add the butter and pulse until the mixture resembles coarse meal or blend with a pastry cutter or two forks. With the motor running, add the cold water slowly until the mixture gathers into a mass. Turn the dough onto a lightly floured work surface and knead gently for a few minutes. Flatten the dough into a disc and wrap tightly with plastic wrap and chill for 30 minutes or overnight.


Before mixing the ingredients for the pie, roll the pastry out and line a 9” deep pie dish, crimp the edges and return the prepared pan to the refrigerator so the pastry remains chilled.


Streusel Topping


Mix all the ingredients except the butter in a small bowl and stir to combine.  Rub the butter in with your fingertips until the mixture begins to form clumps.  The topping can be made in advance and refrigerated.


Caramel Sauce


Combine the sugar and water in a heavy saucepan over medium heat to dissolve the sugar. Increase the heat to medium high and boil until the syrup turns a deep amber.  This can take 5 - 8 minutes depending on the pan and level of heat. Once the syrup has reached the desired color, remove it from the heat and stir in the butter, taking care as the mixture will bubble and foam. Place the pan back on the burner over low heat and stir until smooth.


Apples


Place the apples in a large, wide,shallow bowl so you can easily toss them when adding the caramel sauce. Add the warm caramel sauce and let sit for 10 minutes until the apples release their juices. The caramel sauce will seize up when added to the cold apples but will relax as it sits. Stir the mixture occasionally before adding to the pie crust.


Add the mixture to the prepared pie crust and sprinkle the prepared streusel over the top.

Arrange the oven racks so you can place the pie on rack position 2, one up from the bottom.

Heat the oven in the Convection Bake mode 350 .


Slide the pie into the oven and set the timer for 50 minutes, the crust should be golden and the apples tender when pierced with a sharp knife.  Transfer the pie to a rack to cool before serving.

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Almond Orange Olive Oil Cake

One of the great mysteries of the the appliance industry is that most ovens sold nowadays feature Convetion cooking modes; however, recipes rarely reference cooking with Convection.

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Larissa Taboryski

PDF Recipe

Ingredients

Preparation

1 - cup whole raw almonds lightly toasted and cooled

¾ - cup twice-sifted cake flour

1 ½ - teaspoons baking powder

Pinch of kosher or sea salt

4 - large eggs

1 - cup sugar

1 - teaspoon vanilla extract

Finely grated zest of one small orange or Meyer lemon

⅔ - cup extra virgin olive oil

Toast the almonds in the Convection Mode 325 degrees until golden brown inside, set aside to cool completely. 


Leave the oven set at 325 or change to 350 degrees if using standard Bake Mode.


Butter the bottom and sides of a 9” round cake pan and line the bottom with a circle of parchment paper.


Place the almonds in a food processor with one third of the cake flour and process until almost as fine as sand.  


In a medium sized bowl whisk together the remaining cake flour, baking powder and salt then whisk in the ground almond mixture.


In a stand mixer fitted with a whisk attachment, whip the eggs on high speed until well-blended. Add the sugar gradually then add the vanilla and orange zest. Continue whipping on high speed until the mixture triples in volume, about 3 minutes.


On low speed, add the flour mixture in three batches alternating with the olive oil and beating just until the batter is blended. 


Pour the batter into the prepared pan and bake until firm to the touch in the center.  Cook in the pan for 10 minutes before inverting onto a rack.


Recipe from “Wine Country Table ” author Janet Fletcher

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