Warm Apple Pie Pots

http://roostblog.com/roost/warm-apple-pie-pots.html

Butter Pecan Crust

• 2 cups raw pecans ( ideally soaked before)
• 1 TBS ghee/butter
• 1/2 tsp salt

Preheat oven to 375F (180C ). Line a cookie sheet with foil.
In a medium pot or dutch oven melt the butter. Turn off heat and add the pecans. Toss to coat.
Pour buttered pecans onto the foil and sprinkle with salt. Bake for 15-18 minutes. **Keep an eye on them so they do not turn too dark. Oven temps can vary so it is best to watch them closely** Remove from oven and allow to cool completely.
Place cooled pecans into a food processor and process until a course, crumbly meal forms. Pour into a bowl and set aside.
Apple Pie Filling

• 8 cups chopped apples, peeled and cored  ( I also mixed with pumpkin on several occasions)
• 2 TBS ghee/butter
• 1/4 cup honey ( I used coconut sugar)
• 1/4 cup almond flour ( blanched best)
• 1 TBS ground cinnamon ( use Ceylon real cinnamon- not cassia)
• 1 tsp ground nutmeg

Melt the ghee/butter in the same pot you used for the pecans over medium heat. Add apples, sugar and spices.
Cook on medium/low for about 20-30 minutes or until the apples are very tender.
Turn off heat and add the almond flour. Stir well to incorporate. (this helps thicken up the filling)
To Serve (serves 6)
You will need 6 jars. I used the Weck 9.8oz Mold Jars. You can use any jar you like but keep in mind you may need to eyeball how much of each layer you use depending on the size of your jars.
Place several spoonfuls of the pecan crust in the bottom of each jar. Follow with a generous amount of the apple filling. Top with your favourite lightly sweetened whipped topping. (I used a mixture of homemade cream fraiche, coconut cream and honey. Traditional whipped cream will work as well.
Garnish with freshly grated nutmeg and/or cinnamon and an apple chip. Enjoy!
 

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Polish_pls

 spod- maslano-pekanowy

• 2 szkl orzechow pekanowych ( idealnie namoczyc na noc)
• 1 lyzka masla/ghee
• 1/2 lyzeczki soli

Nagrzac piekarnik do temp 180C
 Wylozyc blache papierem do pieczenia/ew folia.
Roztopic maslo( w malym rondlu).
 Zdjac z ognia I dodac orzechy ( Uwaga : jesli byly moczone, odlac wode I wczesniej wysypac na blache, wstawic do piekarnika na ok 15 min w temp ok 150 )
Wymieszac dokladnie z roztopionym maslem I wylac/wysypac na przygotowana blache. Posypac sola.
Piec ok 15-20 min our buttered pecans onto the foil and sprinkle with salt sprawdzajac w miedzyczasie zeby nie dopuscic do przypalenia
Wyjac z piekarnika i schlodzic.
Wsypac do malaksera/blendera I zmielic grubo
Przesypac do miski I odstawic


Masa jablkowa

• 8 szklanek jablek- obranych, pokrojonych ( czesc mozna tez zastapic dynia np Hokkaido)
• 2 lyzki masla/ghee
• 3 lyzki cukru kokosowego
• 1/4 szkl maki migdalowej
• 1 lyzka cynamonu( prawdziwy, ceylonski, nie cassia
• 1 lyzeczka galki

Stopic maslo ( w tym samym rondlu w ktorym wczesniej mieszalismy orzechy z maslem
Dodac jablka, cukier, przyprawy.
Smazyc na wolnym ogniu mieszajac ok 20-30 min do momentu az jablka stana sie miekkie
Zdjac z ognia I dodac make migdalowa
Wymieszac laczac dokladnie


Do przygotowanych sloiczkow czy ceramicznych foremek wsypac po kilka lyzek pekanowej masy.
Nastepnie warstwe jablkowa( jablkowo-dyniowa) I udekorowac np gesta smietana, jogurtem naturalnym, bita smietana
Posypac mielonym pekanem, cynamonem, galka I udekorowac np chipsem jablkowym ( suszonym jablkiem)