Sour Cream Apple Pie - NuWave Pro Plus Manual And Cookbok

Sour Cream Apple Pie

Serves: 8
Pie Ingredients:
1 unbaked 9-inch pie crust
¾ cup sugar
2 tablespoons all-purpose flour
⅛ teaspoon salt
1 cup sour cream
1 egg
½ teaspoon vanilla extract
2 cups apples, peeled and diced
Topping Ingredients:
⅓ cup all-purpose flour
⅓ cup sugar
1 teaspoon ground cinnamon
¼ cup chilled butter, diced
Directions:
1. Poke several holes in pie crust
along bottom and up the sides.
2. Bake crust on 2-inch rack at
350°F for 12 minutes. Transfer to
cooling rack to cool before filling.
3. In medium bowl, stir together
sugar, flour and salt.
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4. Mix in sour cream, egg and vanilla
until smooth.
5. Fold in apples.
6. Fill prepared pie crust with filling.
7. Place pie on 2-inch rack and add
Extender Ring to base tray.
8. Bake at 300°F for 25 minutes.
9. While pie is baking, combine flour,
sugar and cinnamon in medium
bowl for topping.
10. Cut in butter until mixture
resembles fine crumbs.
11. Once pie is done baking, sprinkle
topping evenly atop pie.
12. Bake for additional 8-10 minutes
at 300°F.
13. Transfer pie to cooling rack and
cool for 15 minutes.
14. Refrigerate for 2 hours and served
chilled.
Tip: You can substitute the pie shell
with a graham cracker crust, if
desired.
Tip: Drizzle sliced apples with lemon
juice to prevent browning.
Bread Pudding with
Whiskey Sauce
Serves: 6
10 slices day old white bread
4 tablespoons white sugar
3½ cups milk
4 eggs, separated
1 tablespoon vanilla
½ teaspoon salt
2 sticks butter
1 cup raisins
Whiskey Sauce Ingredients:
½ cup sugar
¼ cup water
¼ cup butter
1 shot glass Whiskey
Directions:
1. Break bread into oven-safe
casserole dish, no bigger than
1½ quarts.
2. Soften bread with small amount
of milk.
3. Beat sugar and egg yolks.
4. Add milk and stir well.
5. Add vanilla and salt.
6. Pour milk mixture over bread.
Fold in raisins.
7. Cut butter into chunks and
fold in.
8. Place pan on 1-inch rack and
bake at 350˚F for 30 minutes.
9. Check by sticking knife in center;
if it comes out clean, it's done.
Whiskey Sauce Directions:
1. Mix all ingredients and heat
until dissolved.
2. Remove from heat and add a
spoonful of Whiskey Sauce to
each pudding serving.
Almond Tart
Serves: 8
10-12 ounces ginger snaps,
broken into pieces
1 stick unsalted butter, cut into
cubes
12 ounces chopped almonds
4 eggs
¾ cup light corn syrup
¼ cup honey
½ cup sugar
1 tablespoon rum
1 teaspoon pure vanilla extract
dash of salt
Directions:
1. Process cookie pieces and
butter pieces together in food
processor, fitted with steel blade,
until crumbs begin to soften
together.
2. Press into 9-inch tart pan, along
sides and bottom.
3. Sprinkle almonds evenly over
bottom of crust.
4. In medium bowl, beat together eggs,
corn syrup and honey until pale in
color.
5. Mix in sugar, rum, vanilla and salt.
6. Pour mixture over almonds and
place pan on 1-inch rack.
7. Bake at 350˚F for 5 minutes.
8. Tent tart with foil, continue baking
for 30 minutes.
9. Remove foil tent, continue to
bake at 350˚F for additional
15 minutes.
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