Apple Pear Pull-Up Pie
MELT butter in a large skillet over medium-high
heat; add apple mixture, and cook, stirring often, 15 to 20 minutes
or until tender. Remove apple and pear with a slotted spoon,
reserving juices in skillet. Cook juices over medium-high heat,
stirring occasionally, 10 to 15 minutes or until slightly thickened
and caramel colored. Remove caramel sauce from heat, and set aside.
PLACE the lightly greased sides of a 9-inch springform pan with clasp open around pie; close clasp.
BAKE on lowest oven rack at 425ºF for 30 to 35
minutes or until golden brown. Run a knife around edges of pie to
loosen. Cool on baking sheet on a wire rack 10 minutes. Remove pan
BEAT whipping cream at medium speed with an electric mixer until foamy; gradually add remaining 3 tablespoons sugar and, if desired, liqueur, beating until soft peaks form. Serve sauce and whipped cream with pie. Yield: 1 (9-inch) pie.
NOTE: Do not substitute wax paper or aluminum foil in this recipe. Parchment paper is packaged similarly to wax paper.
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