MC
Meyer CanadaServings:
8 servings
Prep time:
00:20
Cook time:
00:55
By Ingrid Gangestad
Ingredients
- APPLES
2 tablespoons butter
2 cups baking apples (2 large apples) peeled and sliced
2 tablespoons brown sugar packed
1/4 teaspoon cinnamon ground - BUTTERSCOTCH CREAM
2 eggs
3/4 cup dark brown sugar packed
2 tablespoons all-purpose flour
1 cup half-and-half
1 teaspoon vanilla
1 pastry shell unbaked
whipped cream
candied Bacon below
Instructions
- APPLES
Melt butter in 10-inch skillet over medium heat; stir in apples. Cook and stir 5 minutes until apples begin to soften; stir in brown sugar and cinnamon; cook and stir 1 minute longer or until sugar has melted and clings to apples. Let cool at least 5 minutes.
Heat oven to 425°F. In medium bowl, beat eggs with wire whisk or electric mixer 1 to 2 minutes or until light yellow. Beat in brown sugar and flour until combined. Gradually whisk in half-and-half.
Place apple mixture in pastry shell; pour custard mixture over apples. Bake 10 minutes; reduce heat to 325°F and bake until custard is set, about 40 to 50 minutes. Cool before serving. Serve with Whipped Cream and Candied Bacon. Refrigerate leftovers. - CANDIED BACON
In medium skillet, heat 1/3 cup sugar over low heat without stirring until sugar begins to melt, 3 or 4 minutes. Swirl pan and stir until sugar begins to turn golden brown. Stir in 8 strips crisply cooked and crumbled bacon until coated in caramel. Remove from heat and spread on baking pan to cool; separate pieces by pulling apart with 2 forks. When cool, break apart large pieces that have stuck together.
Tips
First test used lemon juice with the apples but too this out (and salt in the custard) to reduce the ingredient list. Apples floated up from custard layer; may look a bit curdled but is actually smooth in texture. Candied bacon method worked great! I microwaved the bacon until crisp and then cut into pieces. Caramelizing the sugar and stirring in the bacon worked great. I put the caramelized bacon on an ungreased nonstick baking pan and part of it on parchment. It did not stick to the nonstick pan, so no need for the parchment. This seemed to refrigerate okay for several days too. Tastes like peanut brittle
