Hello from the Hunt Kitchen!

I was told I have lots of good recipes and that I should start a recipe blog, so here ya go! My fondest memories of home were sitting around to the table each evening with my family to eat a good home-cooked meal and I desire to keep that tradition going in my own home. I work hard to make sure my family has a good and balanced meal each day. I have tried each of these recipes and give them my approval.

I'm going to post my weekly menus as well, so feel free to mooch if you like. I do all my grocery shopping on Saturdays, so I plan my menus from Saturday to Friday. Friday is always Pizza Day; Saturday is usually open to either leftovers or some sort of burger. Wednesdays are usually leftovers as well - most of the recipes make more than enough for dinner for our family of 5, so we always have food to eat on Wednesdays without having to fix something new.

Please leave your comments on any recipe you try - even if it didn't work out! Bon Appetit!!

Monday, April 7, 2008

Crunchy Caramel Apple Pie

Pie
Pastry for one 9-inch piecrust
1/4 cup sugar
3 Tbs. all-purpose flour
1 tsp cinnamon
1/8 tsp salt
5 1/2 cups peeled and thinly sliced apples (I recommend using Golden Delicious apples)

Crumb Topping
1/2 cup brown sugar
1/2 cup all-purpose flour
1/2 cup quick oats
1/2 cup butter

Crunchy Caramel Topping
1/2 cup chopped pecans
1/3 cup butterscotch caramel ice cream sauce (recommend Mrs. Richardson's brand)

Heat oven to 375 degrees. Place the pastry in a 9-inch deep-dish pie pan and crimp the edges. In a large mixing bowl, combine the sugar, flour, cinnamon, and salt. Next, toss the apples with the sugar mixture and pour them into the prepared piecrust.

With a pastry blender, thoroughly combine the crumb topping ingredients. Sprinkle the topping over the apple mixture. Bake the pie for 20 to 30 minutes, then cover with foil and bake for another 20 minutes, until the apples are tender. Remove the pie from the oven and sprinkle on the pecans, then drizzle with the butterscotch caramel sauce. Cool on a wire rack and serve with ice cream. Makes one 9-inch pie.

Note: I make this without the topping and it's just as delicious!

1 comment:

Amanda said...

Steph I'm so happy you did this! I didn't realize you had done it until today. Do you have your moms Wonton recipe? I was wanting to make those this week. Thanks again, I can't wait to try your recipes!