I told you I would come up with some ideas to bake with my beloved Honeycrisp Apples. This little treat turned out quite well (after 2 tries), I got the inspiration from pecan squares, Houston’s apple cobbler and my dear friend’s pizza pie.
I took Dorothy’s (Dodo as I call her) pizza pie crust recipe and topped it with my interpretation of Houston’s cobbler–best in town. The result was a buttery crust topped with caramely apples and toasty nuts. And if you really want to indulge, serve it a la mode with some Blue Bell Homemade Vanilla ice cream. Oh yeah!
Preheat oven to 325°
1-1/2 sticks butter, softened
1-1/2 cp flour
1/3 c. powdered sugar
You can mix the above ingredients by hands, believe me, I love my Kitchen Aid, but this is just way easier than washing the bowl and beater later. Incorporate the butter, sugar and flour; this dough will be very soft and pliable. Then spread onto a 11×17 inch cookie sheet. Don’t attempt to roll it, just pat it out on the cookie sheet. You want the depth of the dough to be about 1/2-inch thick. Bake at 325° for 10 minutes, you don’t need to get it completely browned as it will be going back in the oven.
Raise oven’s temperature to 350°
2 cps apples, peeled & diced
1/2 cp water
1 tsp lemon juice
1/2 cp firmly packed brown sugar
1/4 cp honey
1/4 cp corn syrup
2/3 cp butter
1 tsp vanilla
1/4 tsp cinnamon
1/8 tsp nutmeg
3 tbsp whipping cream
3/4 cp each pecans and walnuts, coarsely chopped
In a saucepan, combine the apples, water and lemon juice over medium heat. Cook the apples until slightly soft and the water is absorbed. In the same pan, add the sugar, honey, syrup, vanilla, and spices, then stir in the butter over medium-high heat until melted and it all begins to bubble. At this point, turn off the heat, stir in the cream then the nuts.
Pour this hot filling into prepared crust and bake at 350° for 20 to 25 minutes or until golden and bubbly. Cool completely before cutting into 2-inch squares. This recipe yields about 24 squares.