Baked Brie with Caramelized Apples and Onions

Our family loves brie.  Our family also loves caramelized onions.  Put these two together with a pie crust, and we're in heaven!
I happened to have leftover pie crust from the last time I made pie, so I used that instead of the puff pastry.  Probably would have been better to use the puff pastry... it ended up being REALLY buttery.  I also used the leftover butter from caramelizing instead of melting new butter, since there was a lot left.  I also didn't roast garlic... as awesome as it may be, I'm too lazy.


1 head garlic
1/4 cup butter
1 yellow onion, sliced
1 Granny Smith apple - peeled, cored and sliced
1 (8 ounce) wedge Brie cheese
1 sheet frozen puff pastry, thawed
1 tablespoon melted butter


 Preheat oven to 400 degrees F (205 degrees C). Place garlic on a baking sheet, and drizzle with olive oil. Roast for 15 to 20 minutes, or until soft. Set aside.
Meanwhile, melt 1/4 cup butter in a skillet over medium heat. Cook and stir onion and apple in butter until tender and browned. Set aside.
Arrange brie on top of thawed puff pastry. Top the cheese with the apple and onion mixture. Fold puff pastry over the cheese, and pinch closed. Brush with melted butter.
Bake about 20 to 25 minutes, or until golden brown. Serve warm. Garnish with whole cloves of roasted garlic.

Dutch Apple Pie

This is what I did with my pie crust:

Pie filling:
5 1/2 cups peeled cored sliced cooking apples
1 tablespoon lemon juice
1/2 cup granulated sugar
1/4 cup brown sugar, packed
3 tablespoons flour
1/2 teaspoon ground cinnamon
1/4 teaspoon nutmeg


Topping:
3/4 cup flour
1/4 cup granulated sugar
1/4 cup brown sugar, packed
1/3 cup butter (or margarine), room temperature


Directions:
Preheat oven to 375 degrees.  Fit pie crust into pie plate.
In a large bowl, mix sliced apples, lemon juice, both sugars, flour, cinnamon and nutmeg.  Pile into crust.
In a medium bowl, with a pastry blender or a fork, mix flour, both sugars, and butter until coarsely crumbled.  Sprinkle evenly over apples.  Bake for 50 minutes.

I've made this twice for Susie's family, and both times it's gone over well.  The second time I used up leftover strawberries, which I definitely preferred.  There was maybe a cup of strawberries, but you could add more.  Just keep the amount of fruit the same.  I've also been making this in a cake pan (couldn't find Susie's pie plate), so I'm not sure how this would turn out in a more shallow dish.  Always bake a pie on a cookie sheet in case it runs over!!