Today is a sleepy, rainy day in East Tennessee. KaTom is quiet, and the KaTom family is longing for the way too short past weekend to come back (or just for Monday to be over).
What helps me get through a day like this? A hot cup of coffee made from my Hamilton Beach brewstation.
Facts are facts, and coffee is delicious. Whether it’s served straight up, in a cup with a little whipping cream, or with some sugar, America has jumped on the coffee nation bandwagon. During a time when seasonal fruit is begging to be compiled in cake, tart, compote, or pie, I feel that my cup of coffee is asking with sugar on top to be included. So today we will not leave our favorite brew behind. Use your favorite residential coffee pot to brew your way to culinary bliss today.
Crust
- 6 tbsp butter
- 1/4 cup firmly packed dark brown sugar
- 1 1/2 cups all-purpose flour
- 1/3 cup very finely ground, fresh medium roasted coffee beans
- 1/2 cup chopped, freshly roasted macadamia nuts
- 1 tsp vanilla extract
- 2 tbsp coffee, chilled
Filling
- 3 large apples, peeled and sliced
- 1 cup firmly packed dark brown sugar
- 1 tbsp flour
- 1/4 tsp freshly grated nutmeg
- 1/2 tsp cinnamon
- 1/4 tsp cloves
- 1 tsp fresh ground coffee
- 3 tbsp butter cut into small pieces
Pren-heat oven to 400 degrees Fahrenheit. In your KitchenAid stand mixer cream the butter, brown sugar, flour, and ground coffee together. Add the nuts. In a separate mixing bowl combine the vanilla and coffee products together and add to the nut mixture. Blend until mixed.
Turn mixture into a 9-inch pie plate, spread, and press evenly and lightly over the bottom and sides.
For the filling, arrange the apple slices around the edge of the crust covered pan. Chop some pieces into cubes for the center. In a small bowl, combine the brown sugar, flour, nutmeg, cinnamon, cloves, and coffee, and pour over the apples. Dot the butter over the top.
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