MORTON’S HOT UPSIDE DOWN APPLE PIE

Apple pie filling:

2 lbs Granny Smith apples, peeled, cored and sliced

¼” 1 c golden raisins

½ c orange liqueur (Grand Marnier)

¼ c unsalted butter

½ c granulated sugar

1 t cinnamon

¼ t fresh ground nutmeg

1 T corn starch

1 T water

Directions: Keep apples in water with juice of two lemons while steeping raisins. Steep raisins in orange liqueur over a low flame. There should be no liquid left. Melt butter with sugar, cinnamon and nutmeg in a small saucepan. Drain apples well and add to butter mixture. Toss over high heat until apples are limp. Combine cornstarch and water, then add to apples. Remove from heat when sauce thickens. Cover and place filling in refrigerator.

Apple pie batter:

1/3 c unsalted butter

7 oz granulated sugar

3 ½ T whole eggs pasteurized

1 ¼ t vanilla extract

1 2/3 c all purpose flour

¾ t baking powder

¾ t baking soda

¾ t salt

¾ c buttermilk

Directions: Combine sugar and butter in a mixer for 2-3 minutes. Add eggs and vanilla and beat well. Combine flour, baking powder, baking soda and salt. Add 1/3 of dry ingredients and mix well. Add half of the buttermilk, mix 2 minutes. Add half of the remaining dry ingredients, then the rest of the buttermilk. Add rest of dry ingredients and mix well. Scrape sides and mix again. Cover and store in refrigerator.

Instructions to make apple pies: To make apple pies, you need 4 – 8oz. Porcelain soufflé dishes, unsalted butter and brown sugar. Brush the inside of the bowl with butter. Spread 1 T of brown sugar evenly on the bottom of the bowl. Fill the bowl ¾ of the way with the apple pie filling. Cover evenly with 2 T of apple pie batter. Wipe the edges clear with your finger. Bake in a 350-degree F oven for 30 minutes. Place a sheet tray under the shelf to catch the drippings. Let the pie sit for 10-20 minutes. Invert pie onto a small serving plate. Place a mint leaf on top and serve with one scoop of vanilla ice cream.

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