Ok.There's actually no baking going on over here today...even if it is Tuesday. Usually Tuesday's host my evenings with Rozz and Mom...but, mom had to work, so it's just Me and The Rozz instead. Which means lots of good fun (and a bit of the Disney Chanel seeing as they don't have that where Rozz hails from)
But, I thought I'd let you in on a few baking secrets...
Or a couple of baking pans anyway.
The first is a fantastic heart shaped copper pan from my father, and was tucked away in a Valentine's Day package...it was sent early (and sat here all wrapped up for more than a month, because I hate to ruin surprises for myself) seeing as my father and his wife are in Italy trying to get their residency for this particular holiday...Hi guys!
Thanks for the heart pan...it's awesome!
Yes, that's the original coloring on the inside of the pan...the outside is all coppery goodness and I'm going to hang it up in the kitchen asap...
And the next one is a very fun vintage pie pan from Sunkist pies, with totally cool holes in the bottom of it. I checked with a lot of reliable bakers in my life (ok, just my mom...but still) and the holes are there to promote more even baking and browner crusts on the bottom of one's pies. Which is just a bonus really, as I totally love vintage baking tins anyway...I'll let you know how the browning works out...
Although, I'm kind of wondering how I'm going to prove that the bottom of my pie crusts are now brown...unless I serve my pies upside-down?
Doe's anyone have a recipe for an upside-down pie?
5 comments:
I have no recipe but I'd be willing to volunteer to try turning my piece of pie over to check the underside. I think I can do it with my tongue.
I can see so many possibilities (i.e Displays...) with this awesomely cute pan! go dad!
What great pans! My fav is the red heart one. It has such a lovely colour and it's romantic :)
Upside Down Caramel Apple Pie
Posted by Jerseygirl
Glaze and pastry
1/4 cup packed brown sugar
1 Tbsp butter, melted
1Tbsp corn syrup
1/3 cups pecan halves, coarsely chopped
1 package refrigerated pie crusts (2 crusts)*
Filling
1/2 cup packed brown sugar
3Tbl all purpose flour
3/4 tsp ground cinnamon
Dash of ground nutmeg
4 large Granny Smith apples
1 Tbl lemon juice
Preheat oven to 425°F.
For glaze, combine brown sugar, butter and corn syrup in stoneware pie plate; spread evenly onto bottom. Chop pecans; sprinkle over sugar mixture. Top with 1 pastry crust; set aside. For filling, combine brown sugar, flour, cinnamon and nutmeg in 1-Qt bowl; mix well. Peel, core and slice apples; cut slices crosswise in half.
Place apple slices in 2-Qt bowl; sprinkle with lemon juice. Layer half of the apples in pastry-lined pie plate; sprinkle with half the brown sugar mixture. Repeat layers. Place remaining crust over filling. Fold edge of top crust under edge of bottom crust; flute edge. Cut several slits in top crust.
Bake 50-60 minutes or until golden brown. Let stand 5 minutes. Loosen edge of pie from pie plate; carefully invert pie onto heat resistant serving plate. Scrape any remaining caramel topping from pie plate onto pie.
Cool at least 1 hour before serving.
Wow, oh, Wow. That heart pan is simply wonderful. :D
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