How To make Apple Pie Topsy Turvy
Glaze and crust 1/4 c Firmly packed brown sugar
1 tb Marg. or butter; melted
1 tb Corn syrup
1/4 c Pecan halves
15 oz Pkg refrigerated pie crusts
1 ts Flour
Filling 2/3 c Sugar
2 tb Flour
1/2 ts Cinnamon
4 c Sliced peeled apples
In 9 in. pie pan, combine brown sugar, marg. and corn syrup; spread evenly over bottom of pan. Arrange pecans over mixture in pan. Prepare pie crust according to package directions for two crust pie; place bottom crust over mixture in pan. Heat oven to 425F. In small bowl, combine sugar, 2 T. flour and cinnamon; mix well. Arrange half of apple slices in pie crust-lined pan; sprinkle with half of sugar mixture. Repeat with remaining apple slices and sugar mixture. Top with second crust; seal and flute. Cut slits in several places. Bake at 425 F. for 8 min. or until apples are tender and crust is golden brown.(Place pan on foil or cookie sheet during baking to catch ay spillage.) Loosen edge of pie; carefully invert onto serving place. Serve warm or cold with whipped cream. PILLSBURY -----
How To make Apple Pie Topsy Turvy's Videos
How To Make A PECAN PIE MEGA CAKE! Topped With Double-Dipped Caramel Apples and Spiced Nuts!
How To Make A PECAN PIE MEGA CAKE! Topped With Double-Dipped Caramel Apples and Spiced Nuts!
Welcome to How To Cake It with Yolanda Gampp. If you love baking and want to learn how to turn eggs, sugar and butter into CRAZY novelty cakes like Yo's famous Watermelon Cake then join us. Each episode includes the A-Z process and recipe of making one of a kind edible creations, gorgeous buttercream cakes, and more! You learn how to make recipes like Italian meringue buttercream, the perfect chocolate cake and vanilla frosting - PLUS tips and tricks on using Simple Syrup, carving, icing, applying and painting fondant, and simple ways to make any cake look amazing. Leave a comment with your cake idea and you may just see it on the channel! New Video Every Tuesday at 8am EST.
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How to make an apple,peach,or fruit pie using fondant / gumpaste Part 1
Step by step tutorial on how to make a lattice covered pie with the tin. I will show you from begining to end how to construct and color it. Helpful tip on using the extruder. Music by Centox and used with permission.
The Classic Tarte Tatin With Brandy Chantilly Cream
Tarte Tatin is one of the worlds most famous desserts. The classic upside down caramel apple tart owing its name to the Tatin sisters. But the popular dish on the menu at Hotel Tatin in France was called Tart Solognote. It wasn't until after the sisters died that the famous dish appeared as Tart Tatin on the menu at Maxims hotel in Paris... and the rest is history!
In this video I share the Tart Tatin recipe I prepared at Buckingham Palace for the Queen and her guests. Delicious caramelized apples atop a buttery melt in your mouth pastry base and laden with caramel sauce and brandy infused whipped cream. A real show stopper at the table. Enjoy!
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Tart Tatin
Serves 6
For the Caramel;
2 cups sugar
1 cup water
For the base;
1 ¼ cups flour
1 ½ sticks butter
¼ cup Lard
3 Tbs cold water
For the topping;
2 lb Granny Smith’s apples – peeled and sliced
½ stick butter
zest and juice of 1 lemon
¼ cup sugar
1 cup heavy cream
¼ cup sugar
2 TBS brandy
1)Pre heat the oven to 350 degrees and Prepare the base by rubbing the butter and lard into the flour and gradually adding the water. Chill the paste for at least 1 hour for the fat to set up.
2) Prepare the caramel by bringing the sugar and water to a boil in a small heavy based pan. Whisk once it comes to a boil and then boil without stirring until it is golden and caramel colored. Pour about a 1/3 into the bottom of a 9 inch cake tin. So that it covers the bottom and allow it to cool. Carefully add about ½ cup of water to the caramel remaining in the pan and leave to cool.
3) Prepare the apples by melting the butter in a skillet and adding the sugar, apples and lemon zest and juice. Cook for about 5 minutes until the apples start to soften. Remove from the heat and allow to cool, tilting the skillet so that the juices run off the apples.
4) Lay the apples in a pattern in the cake tin and top with the remaining apples. Roll out the paste to about ½ inch thick and place over the top of the apples – cutting around the edges of the cake tin.
5) Place in the oven for about 20 minutes or until the caramel starts to bubble around the edges of the paste. Remove from the oven and invert onto a warm plate. Pour the remaining caramel sauce over the top of the apples and serve with Chantilly cream.
6) Whip 1 cup of cream and ¼ cup sugar until almost stiff, whisk in 2 TBS brandy, or to taste.
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Upside Down Shepard's Pie
A topsy turvy take on this home style classic.
Selati: Upside down pecan nut pie (06.09.2012)
Upside down butterscotch pecan pie
(serves 6-8)
180g butter
½ cup honey or golden syrup
1 cup Selati Demarera sugar
¼ cup Selati white sugar
3 cups pecan nuts
¾ cup cream
Sasko cake flour, for dusting
1 x quantity cream cheese pastry
Cream cheese pastry
200g plain flour
100g butter
100g cream cheese
1t lemon juice
Preheat the oven to 220°C. In a 25 cm cast iron pan or ovenproof pan, combine butter, honey and sugars. Bring to a boil and simmer for 4 minutes. Add pecans and cream and boil for 3 minutes more. Remove from the heat and set aside to cool.
Dust the surface with flour and roll out the pastry thinly. Cut out a 25cm circle and place on top of the pecans, tucking in the edges.
Place the skillet on a baking sheet to catch any drips and bake in the preheated oven for about 10 minutes, reduce the heat to 180°C and bake for another 30 minutes at or until golden and the caramel is bubbling up around the edges. Remove from the oven, allow it to cool before inverting on to a baking sheet. Serve warm with vanilla ice cream or whipped cream.
For the cream cheese pastry: process flour, a large pinch of salt and butter until breadcrumbs form. Add cheese and lemon juice and blend until a dough forms. Chill for 1 hour.