Bill Yossess Candied Apples Recipes

BILL YOSSE'S WHITE HOUSE APPLE PIE

Steps:

• To make the crust, in a food processor pulse together the flour, sugar and salt. Add the butter and lard, then pulse briefly until the mixture forms small crumbs. Add the ice water and pulse just until a dough forms.
• Divide the dough into 2 pieces and shape into discs. Wrap each disc in plastic wrap and refrigerate at least 1 hour or overnight.
• To prepare the pie shell, on a floured surface roll out one disc to a 14-inch circle. Transfer the dough to a lightly greased, deep 9-inch pie pan, leaving a 1 inch overhang. Refrigerate the crust in the pan for at least 30 minutes or overnight.
• When ready to bake the bottom crust, heat the oven to 375°F Line the cold crust with foil and fill with baking weights, rice or dry beans to hold it in place. Bake the pie shell for 30 minutes. Leave the oven on once the crust is done.
• Meanwhile, prepare the filling. In a large saucepan, toss together the apples, sugar, honey, cornstarch, vanilla, cinnamon and lemon zest and juice. Let sit for 20 minutes.
• Bring the fruit mixture to a boil over medium heat. Cook, stirring occasionally to prevent sticking, until the fruit thickens. Let cool.
• When the bottom crust is baked and the filling has cooled, pour the fruit into the crust.
• Roll out the second disc of dough to about 12 inches.
• In a small bowl, beat the egg with the salt. Use a pastry brush to brush the egg on the edges of the cooked crust. Place the top crust over the filling. Gently crimp the top crust, sealing the pie around the edges.
• Puncture the top of the crust with a paring knife in several places to create steam vents. Brush egg wash over the crust, then sprinkle with sugar. Bake for another 30 to 40 minutes, or until the filling is bubbling and the top crust is golden brown.
• Let cool for 1 to 2 hours before serving.

BILL YOSSES'S CANDIED APPLES

Steps:

• Prepare apples by washing and drying each apple and sticking Popsicle stick or dowel vertically into the top of the apple, at the stem. Grease a piece of wax paper and set aside.
• Boil water, SPLENDA® Sugar Blend, lemon juice, honey and corn syrup to 295-300 degrees F using a candy thermometer. When syrup reaches peak temperature, add food coloring and set aside for 20 seconds. Mix by gently swirling the saucepan contents together. Remove from heat and avoid stirring the liquid.
• Wear rubber gloves when dipping the apples to avoid sugar burns. Hold onto the Popsicle stick, dip the apple into cooked SPLENDA® Sugar Blend syrup tilting pot if necessary to coat the sides of the apple. Do not touch the hot syrup.
• Hold apple by the stick above sugar mixture until it stops dripping and then place on greased waxed paper to cool until hardened. They should be served within several hours. They may become sticky in humid weather.