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Something for the Holidays
Topic Started: Dec 8 2006, 01:11 PM (82 Views)
David Burton
Senior Carp
Classic Apple Brown Betty
With Hard Sauce

Description: A baked dessert, a deep dish apple pie with or without crust, served warm, topped with a traditional sugar topping.

Crust: Made from equal parts flour and brown sugar mixed with one part butter or Smart Balance. All purpose white flour will do just as well as whole wheat flour, it just makes a more biscuit like crust. Some real health nuts might add ground almonds or sunflower seeds here. Add a pinch of salt and maybe five pinches of baking powder. Alternative, use the white of one egg. (save the yolk for the hard sauce) It should be dough a consistency capable of being molded into crust. If too moist, add more equal parts flour and brown sugar.

Filling: The night before get some raisins and set them out in a cup of water overnight. You want enough to make a cup full of these "restored" grapes. Then you're going to want maybe 7 to 9 small cooking apples, core them and cut them into cubes, leave the skins on as people deprive themselves of one of the few places they an get manganese chloride, required or proper liver function. You're going to par boil the apples and grapes, and after boiling, turn down, remove about half the liquid, add a quarter cup of sugar, a tablespoon of ground cinnamon, and a quarter teaspoon of ground mace, ginger and allspice. Let this simmer down for a few minutes. Some add a few drops of lemon juice here, but no matter.

Now you have presumably somewhere one of those oven glass or stoneware deep dishes. Mine is oval. I also make mine crust-less, so I just pour in the filling and lattice strips of dough across it on top allowing space for the filling to be seen underneath. It goes into a 350F degree oven for about an hour.

The hard sauce is basically one part butter or Smart Balance to one part sugar - at least a cup of each, stirred together in a small saucepan over a careful fire. You're going to add the yolk (if you use one) either very slowly or better, mix it in with the sugar and butter and then raise the heat slowly as you stir constantly. You can further add a few drops of Scotch whiskey and this adds an extra point to any caramelized sugar and allows you to raise the heat a little as well. But keep stirring it slowly.

Serving: A piece or two of the hot Betty is placed on a dessert plate and drizzled with hard sauce.
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