Caramel Apple Pie

Two years ago, I won two jars of this marvelous Coconut Ghee from fellow foodie and blogger, Livin’ the Crunchy Life‘s Pure Indian Food Primalfat giveaway.1467307_10202808343273591_872540652_n
As Jacqueline say’s, “Golden colored Ghee is prepared by melting and simmering unsalted butter until all the water evaporates and the milk solids settle at the bottom. The remaining butter oil is very stable, giving it a high smoke point which makes it an excellent choice to use for frying and sautéing and it can be stored without refrigeration for several months. Ghee is also known as Indian Clarified Butter, Seafood Butter, Drawn Butter, Butter Oil, Ghee Butter or Anhydrous Milk Fat (AMF). In India and other South Asian countries, it is also known as Desi Ghee, Pure Ghee, Asli Ghee or Ghritam. Ghee is a dairy product and as such it is gluten-free.”

DSCN0032I used it in the crust and a bit was warmed up and drizzled over the apples.
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For the pie filling, scrub 10 apples. Peel, core, and slice. Layer in the crust, then the slices, packing them in tight. Pour over the top 4 tablespoons melted butter or coconut ghee. Warm and pour caramel over this. Sprinkle raw sugar over this and layer crust as you please over the top of this. Set on a foil lined cookie sheet. Bake, lightly covered with a sheet of foil (shiny side down) in a pre-heated oven, set at 380*, for 45 minutes. Set out to cool for 20 minutes before serving.
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