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Caramel Apple Pie Recipe from Liberty Tree Tavern


6oz. Apple Filling
3oz. Shortbread crust (below)
4oz. Vanilla Ice Cream
1/4t. Powdered sugar
1oz. Caramel sauce (below)


Portion shortbread crust into 3oz. balls, then roll out to 1/8-inch thickness and put in small tins. Fill crust with 6oz. Apple filling, fold crust edges over apples in random a manner. Bake at 350 for 15 minutes. Keep pie warm in warmer. At time of service plate on star plate, dust with powdered sugar, then top with caramel sauce and serve with ice cream.

Yield: 1 portion

Shortbread Crust

1# Butter
6oz. Sugar
1/4t salt
4oz. Eggs
1.5# Flour

Cream butter, sugar, and salt together in mixer. Add eggs gradually until incorporated. Finally add flour to mixture and make dough. Remove dough and refrigerate.

Yield: 3 pounds

Caramel Sauce

1# Sugar
1/4qt. Heavy cream
0.5oz. water

Add water and sugar it a pot and carmelize sugar to a golden brown. Add cream into carmelized sugar at lowered heat (gradually) until smooth. Cool.

Yield: 1.5 pounds



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