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1. 6 tablespoons unsalted butter
2. 1/2 cup white sugar
3. 1/2 cup brown sugar
4. 1/4 cup water
5. 1/4 teaspoon cinnamon
6. 1 pinch salt
7. 5 apples - peeled, cored and sliced
8. 1 pastry for double-crust pie
Directions:
1. Preheat oven to 425°F.
2. Combine butter, both sugars, water, cinnamon, and salt in a saucepan over medium heat. Bring to a boil, remove from heat and set aside.
3. Roll out half the pastry to fit a 9-inch plate. Place bottom crust in pie plate; pour in apple slices.
4. Roll out top crust into a 10-inch circle. Cut into 8 (1-inch) wide strips. Weave the pastry strips, one at a time, into a lattice pattern. Fold the ends of the strips under the edge of the bottom crust and crimp to seal.
5. Pour butter-sugar mixture over top, coating the lattice, and allowing sauce to drizzle through the crust.
6. Bake in the preheated oven for 15 minutes. Reduce heat to 350°F, bake for 40~ min until golden brown, and the filling is bubbling.
Ingredients:
1 c. water
6 tbsp. butter
2 tbsp. granulated sugar
1 tsp. pure vanilla extract
1 c. all-purpose flour
1 tsp. kosher salt
2 large eggs
Vegetable oil, for frying
Cinnamon sugar
Preparation:
1. In a saucepan at medium heat, add water, butter, and sugar. Boil, then add vanilla. Turn off heat and add flour and salt. Stir until thickened for 30 seconds. Let mixture cool for 10 minutes.
2. using a hand mixer, beat in eggs one at a time until combined. Transfer mixture to a piping bag fitted with a large open star tip.
3. In a large pot over medium heat, add enough oil to come halfway and heat to 375°. Holding the piping bag a few inches above the oil, carefully pipe churros into 6" long ropes. Use kitchen scissors to cut off dough.
4. Fry until golden, 4 to 5 minutes. after removing, immediately roll churros in cinnamon sugar, then place on a cooling rack.
bone apple teeth
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