Redwood Room Apple Pie Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 1 Pre-baked 9-inch pie shell
1 T. corn starch
½ c. sugar
¼ c. whipping cream
3 T. unsalted butter
1 T. fresh lemon juice
1 1lb. 4-oz. can pie sliced canned apple slices, well drained, or 8 Granny Smith apples, peeled, cored, sliced, and steamed until al dente, chilled and well drained.
Cheesecake Topping (recipe follows)
Cheesecake Topping:
1 8-oz. pkg. cream cheese
⅓ c. sugar
1 egg
½ c. grated coconut
½ c. chopped walnuts, pecans, or macadamia nuts
|
|
Directions: |
Directions:1. Pie filling: Combine corn starch and sugar in saucepan. Whisk in cream. Over medium heat, heat to boiling. Whisk in butter and lemon juice. Add drained apples and simmer 10 minutes, or until apples are consistency you like, stirring occasionally.
2. Cheesecake Topping: In bowl of stand mixer, beat cream cheese and sugar until fluffy. Whisk in egg.
3. Assemble: Spoon apple filling into pie shell. Top with cheesecake Topping. Sprinkle coconut and nuts on top. Bake at 350 degrees for 15-20 minutes, or until Topping is golden brown. Cool before serving. Can be frozen. |
|
Personal
Notes: |
Personal
Notes: Jack and I ate this pie at the Redwood Room of San Francisco's Clift Hotel, which NY Times Food Critic at the time, Craig Claiborne, said had one of the hotel "kitchens of relative eminence." We were in San Francisco for a National Pharmacy Convention and got the recipe from the hotel chef.
Uncle Jim Savageau used to make about 100 of these pies each year at Christmas to give to his sales customers as appreciation gifts.
|
|
This recipe for Redwood Room Apple Pie is from