Ruth's Chris Steak House is an international chain of upscale restaurants. Various listings have placed Ruth's Chris among the best restaurants in the United States. The company runs Ruth's Chris Steak Houses in close to 70 locations, including four in Mexico and two in Taiwan. About half of the restaurants are run as franchises, and the company directly operates the others. Each restaurant has a unique decor, but all are similar in their menus, which feature corn fed Midwestern beef steaks. Though other dishes are on the menu, steaks account for almost 90 percent of sales. Ruth's Chris beef is dry aged in Chicago and then shipped twice weekly in large cuts to the restaurants. The steaks are cut into smaller portions at each restaurant, and cooked by a special process using a broiler heated to about 1,800 degrees Fahrenheit. This cooking method is consistent throughout the chain. The company is privately held by founder Ruth Fertel and her two sons.

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Dutch Apple Pie



DUTCH APPLE PIE
Ruth Chris Steakhouse Copycat Recipe

Serves 8

Pie:
1 3/4 cups water, divided
6 tablespoons granulated sugar
2 tablespoons brown sugar, packed
dash of nutmeg
1/4 teaspoon ground cinnamon
1/4 ounce orange liqueur
4 medium apples
3 tablespoons raisins
2 1/2 tablespoons cornstarch
1 (9 to 10-inch) partially baked pie shell

Crumb Topping:
1/2 cup brown sugar, packed
1/2 cup granulated sugar
1 3/4 cups self-rising flour
3/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/4 teaspoon vanilla extract
1/2 cup plus 2 tablespoons butter, softened

Pie:  Peel, core, and slice the apples into wheels. Combine 1 1/2 cups of the water, sugars, nutmeg, cinnamon and liqueur in large saucepan. Bring almost to a boil; add apple and cook 4 minutes. Add raisins. Cook 2 minutes more or until apples are no longer crisp, but not mushy. Mix cornstarch into remaining 1/4 cup water, and add to apple mixture. Continue cooking, stirring until slightly thickened and clear. Pour into pie shell making a slight mound.

Crumb Topping: Combine sugars, flour, nutmeg and cinnamon, mixing thoroughly. In another bowl, combine vanilla extract and butter, then add to first mixture. Consistency should be moist but not wet, and dry but not powdery. Crumble on top of pie. Bake at 350 degrees for 45 to 50 minutes or until browned.


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