Kerri's Award Winning Crunchy Caramel Apple Pie

OK, so I didn't actually win an award for this recipe.  The woman who created the recipe won an award on Good Morning America AND a person I shared the recipe with won a pie baking contest.  So, enjoy!

Ingredients:


· 1 pastry crust for a deep-dish pie 9-inch (homemade or store-bought)

· 1/2 cup sugar

· 3 Tbsp. all-purpose flour

· 1 tsp. ground cinnamon

· 1/8 tsp salt

· 6 cups thinly sliced peeled apples (I used a mix of fuji, macintosh and golden delicious)

· 1 recipe crumb topping (see below)

· 1/2 cup chopped pecans

· 1/4 cup caramel topping

Ingredients for Crumb Topping:

· 1 cup packed brown sugar

· 1/2cup all-purpose flour

· 1/2cup quick cooking rolled oats

· 1/2 cup butter

Directions for Crumb Topping:

1. Stir together brown sugar,flour, rolled oats.

2. Cut in 1/2 cup butter until topping is like course crumbs. Set aside.

Directions:

1. In a large mixing bowl, stir together the sugar, flour, cinnamon and salt.

2. Add apple slices and gently toss until coated.

3. Transfer apple mixture to the pie shell.

4. Sprinkle crumb topping over apple mixture.


5. Place pie on a cookie sheet so the drippings don't drop into your oven.

6. Cover edges of pie with aluminum foil.

7. Bake in a preheated 375 oven for 25 minutes. Then remove foil and put back in for another 25 to 30 minutes without foil.

8. Remove from oven. Sprinkle pie with chopped pecans then drizzle with caramel on top.

9. Cool on a wire rack and enjoy warm or at room temperature.

Soy-Garlic Dipping Sauce/Marinade

Ingredients:

soy sauce
sesame oil
minced garlic
brown sugar

Mix all ingredients together, to taste.

I marinated Delmonicos and onions in this sauce and grilled them.  Wow...

Pappardelle with Peas and Parmesan

This pasta is a regular on the menu at Po in Manhattan.  It is really good!  Can be served as a meal or a first course - yum!


Ingredients:

1 pound fresh pappardelle (I had to use dry, but it was still good)

1/3 cup and 1 Tbsp. extra-virgin olive oil (don't skimp here - use the good kind)

1 cup coarsely chopped red onion

2 Tbsp. sugar

1 Tbsp. salt

1/4 tsp. black pepper

2 cups fresh or frozen peas , thawed (I used frozen)

1/2 cup chicken broth or water (I used broth)

1 Tbsp. butter

12 whole mint leaves , optional (I didn't use these)

Freshly grated Parmigiano-Reggiano cheese to taste (no substitutions)

Whole cooked peas for garnish

Directions

Boil a large pot of salted water and cook pasta until al dente.

Meanwhile, in a wide skillet, heat 1 tablespoon olive oil over medium heat until hot. Add the onion, sugar, salt, pepper, and fresh peas, reserving some whole peas for garnish. Cook 10 to 12 minutes or until vegetables are tender, stirring occasionally. (If using frozen peas, add them when onion is tender, and cook 2 minutes more, stirring.) Transfer mixture to a blender and puree with broth or water and remaining olive oil, scraping sides of blender with a rubber spatula.

When pasta is done, drain it. Mix pea puree and butter in a saucepan; add pasta and stir until it's evenly coated. Cook the remaining peas for garnish.  Add mint leaves and toss well (optional). Serve with Parmigiano-Reggiano cheese and garnish with whole cooked peas.

Couresy of:  http://www.oprah.com/food/Pappardelle-with-Peas-and-Parmesan
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