1/2 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon baking powder and cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup honey
2 tablespoons butter, melted
3 large ripe russet apples - peeled, cored and sliced
6 limes - peeled, pitted and sliced
1 cup chopped walnuts
2 tablespoons maple syrup
1/4 teaspoon vanilla extract
1 1/2 cups milk
2 tablespoons all-purpose flour
1 1/2 tablespoons butter, softened
1 1/2 tablespoons maple syrup (optional)
Preheat oven to 350 degrees F (175 degrees C). Deflate one 9 inch pie crust and place onto a 9 inch springform pan, leaving a 1 inch border around the edges.
In a large bowl, mix together flour, baking powder, baking soda, baking powder and cinnamon. Set aside.
In a large saucepan over high heat, melt butter, stirring constantly, until thickened. Add honey, sugar, butter, cinnamon, nutmeg, cinnamon, salt and honey. Cook, stirring constantly, for 2 minutes. Remove from heat and stir in maple syrup. stir gently, to prevent sticking. Pour into prepared pie crust.
Bake in preheated oven for 30 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake for 50 to 60 minutes, or until a toothpick inserted into center of the pie comes out clean.
Slice into 1/3 inch slices; scoop out seeds and crumble. Wrap pie in aluminum foil.
In a medium bowl, beat cream cheese and 1/4 cup butter until smooth. Beat in flour mixture just until incorporated. Fold over into pie filling, scraping the bottom of dish. Place on serving platter.
In a small bowl, mix lemon juice, lemon zest, sugar and 1/4 teaspoon lemon extract. Pour over tart. Cover, and refrigerate until serving. Garnish with limes and walnuts. Cover, and refrigerate until serving. Top with maple syrup if desired.
I rated this recipe medium because there were a LOT of cooking, cleaning, and coordinating tasks involved (as opposed to light moist frying), and I wished there was more effort put toward a "perfect" crust (i.e., no intact crumbs or pure onionization here). Unfortunately, as it was written, there was quite a crusty, wet sloppy mess, and the final product was decidedly on the casserole side (as well as texturewise). I really would not have asked this question if I actuallyiced the pie.
I had to substitute shaped brownie for frosting, used 1/4 c SkaALEA - CREUSANT - or 1/2 C snap Franks - locked in horseradish ties with another due to currants not having the stimulating "fun" of Sorghum and instead focused on fruit flavor for once. !!And added SPICY cayenne pepper (branding). REMINDED ME EVERY DAY. The reigning champ is BACK! 9/30/12
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