'Upside down' apple pie
MAKES 6 SERVINGS
¼ cup golden raisins
2/3 cup Grand Marnier or other orange-flavored liqueur
1 lemon
7 to 8 Granny Smith apples
5 tablespoons unsalted butter
2/3 cup granulated sugar, divided
¾ teaspoon ground cinnamon, divided
1/8 teaspoon freshly grated nutmeg, divided
1 tablespoon cornstarch
1 tablespoon water
1 cup granulated sugar
6½ tablespoons unsalted butter, softened
2 large eggs
1 teaspoon pure vanilla extract
2 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup buttermilk
Granulated brown sugar or raw sugar (such as Sugar in the Raw) for dusting the 6 souffle dishes
6 scoops vanilla ice cream
6 mint sprigs
To make the filling: In small saucepan, combine raisins and orange liqueur; bring to simmer over medium-low heat. Simmer gently for 5 to 7 minutes or until liquid has evaporated. Set aside.
Fill large non-reactive bowl with water and squeeze lemon juice into the water. Peel, core and halve the apples. Cut the halves into ¼-inch thick slices. You will have about 12 cups of sliced apples. Submerge the apple slices in water (this will prevent browning).
In large skillet, melt half butter over medium heat. As soon as the butter melts, stir in half of granulated sugar, half the cinnamon, and half the nutmeg. When sugar is moistened, add about half the raisins, toss to coat, and cook 2 to 3 minutes or until raisins are heated through.
Drain half the apples, add to raisin mixture, and increase heat to medium-high. Cook, stirring often, for about 8 minutes or until apples are limp and release their juices and liquid is syrupy. Transfer to a bowl and cover to keep warm.
Repeat with remaining butter, sugar, cinnamon, nutmeg, raisins and apples. When second batch is done, return first batch of apples to pan. You will have about 6½ cups of cooked apples.
In a small dish, mix cornstarch with 1 tablespoon water. Add to skillet and cook, tossing apples, for about 1 minute or until sauce thickens and looks glossy. Remove from heat and set aside to cool to room temperature. (Filling may be made to this point and refrigerated for up to 3 days. Bring to a room temperature before continuing with batter.)
To prepare batter: In bowl of an electric mixer fitted with paddle attachment set on medium-high speed, beat granulated sugar and butter for about 2 minutes or until well blended. Add eggs and vanilla; beat until well mixed.
In a mixing bowl, whisk together flour, baking powder, baking soda and salt until well mixed. With electric mixer on medium-low, add 1/3 of flour mixture to batter and mix for about 2 minutes or until well combined. Add half the buttermilk and mix for about 1 minute or until well combined. Add 1/3 of flour and mix until thoroughly incorporated.
Finally, mix in rest of buttermilk, followed by final 1/3 of the flour. Mix 2 minutes, scraping down the sides of bowl with a rubber spatula or until incorporated. You will have about 3½ cups of batter.
Preheat oven to 350 degrees. Position oven rack in center of oven.
To assemble: Brush inside of each of 6 (8-ounce ramekins) or souffle dishes. Coat inside of dishes with brown or raw sugar. Fill each dish with a cup of filling until a little more than ?226-130? full. Top with batter, dividing it evenly among the dishes. Depending on amount of apples in each ramekin, you may have 1/3 cup to ½ cup of batter left over.
Use rubber spatula to smooth top of batter so it is level with lip of each dish. Run a finger around edge of each dish to level each. Let filling settle for a few minutes and, if necessary, add more batter to fill each ramekin.
Put dishes on a baking sheet and bake for about 30 minutes or until top crust is golden brown. Let pies rest on wire cooling racks for at least 10 minutes and not longer than 20 minutes. Put a dessert plate on top of each of souffle dishes and, holding dish and plate securely, invert. Gradually lift dish off pie.
To serve: Place scoop of ice cream next to each pie and garnish each plate with mint sprig.
Morton's the Steakhouse
Nutrition facts per serving: 888 calories, 26 g fat, 15 g saturated fat, 133 mg cholesterol, 146 g carbohydrates, 9 g protein, 369 mg sodium, 8 g fiber
