www.saltcreekgrille.com

Crust

• 2 cups all purpose Flour
• 1/4 pound Butter
• Ice Water as needed
• pinch salt

Pastry crust:  Mix dry ingredients together.  Cut in bits of cold butter into the dry ingredients, working in iced water into dough. Form into the shape of a disc, wrap with plastic and refrigerate for one hour.  Flour board and pin and roll out dough to fit 10 inch springform pan bottom and sides. Preheat oven to 400 degrees.  Prick dough with tines of fork and “blind bake” by covering with foil or parchment and weighting down with rice or beans. Bake 10 minutes, remove foil and beans, and bake until crust is golden, about 15 minutes longer.  Cool slightly.  Reduce oven temperature to 350.

Filling

• 8  medium Granny Smith Apples
• 3 tablespoons butter
• 4 tablespoons Sugar
• 1 Tablespoon Brown Sugar
• 1 teaspoon Nutmeg
• 1 Tablespoon Cinnamon
• 1/4 cup Caramel Sauce
• 2 teaspoons Lemon Juice
• 4 teaspoons cornstarch

Core and slice apples, mix apples with sugar and seasonings. Place apples on a baking sheet and bake for 30 minutes. Cool apples add lemon juice, corn starch and caramel sauce; mix gently. Fill up pastry shell with apple mixture, cover with topping (below) and bake at 350 until topping is golden brown, and apples are warmed through; about 20 to 25 minutes. Cool slight, but best served warm.  Drizzle with caramel sauce and serve with vanilla ice cream. Serves approximately 10.                               


Topping

• 3 1/2 cups roasted, unsalted Macadamia nuts, chopped
• 1 cup almond paste
• 1/4 cup apple juice
• 1/4 cup sugar
• 1/4 cup brown sugar
• 1/4 cup flour

Mix ingredients gently together.