Morton's Restaurant Group, Inc. owns and operates Morton's of Chicago, a high-end steakhouse restaurant chain aimed at a business clientele, and Bertolini's Authentic Trattorias, a smaller chain offering Italian specialties in a casual dining atmosphere. At the end of 1998 Morton's Restaurant Group owned and operated 43 Morton's of Chicago and 12 Bertolini's units. All Morton's of Chicago restaurants were similar in style, concept, and decor, and were located in retail, hotel, commercial, and office building complexes in major metropolitan areas and urban centers. Catering primarily to business-oriented clients, Morton's of Chicago had an average per person check of about $65 in 1998. The Bertolini's restaurants offered white tablecloth service, with an average per person check of about $20. Morton's Restaurant Group also held a minority of stock in two other restaurant chains, Mick's and Peasant.

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Upside Down Apple Pie


UPSIDE DOWN APPLE PIE
Morton's Steakhouse Recipe

Serves 4

Apple Pie Filling
2 pounds Granny Smith apples, peeled, cored and sliced 1/4"
2 lemons, juiced
1 cup golden raisins
1/2 cup Grand Marnier liqueur
1/4 cup unsalted butter
1/2 cup granulated sugar
1 teaspoon cinnamon
1/4 teaspoon fresh ground nutmeg
1 tablespoon corn starch
1 tablespoon water

Apple Pie Batter
1/3 cup unsalted butter
7 ounces granulated sugar
3 1/2 tablespoons whole eggs pasteurized
1 1/4 teaspoon vanilla extract
1 2/3 cup all purpose flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
3/4 cup buttermilk


For Filling: Keep apples in water with juice of lemons while steeping raisins. Steep raisins in orange liqueur over a low flame. There should be no liquid left.  Melt butter with sugar, cinnamon and nutmeg in a small saucepan. Drain apples well and add to butter mixture. Toss over high heat until apples are limp.  Combine cornstarch and water, then add to apples. Remove from heat when sauce thickens. Cover and place filling in refrigerator.

For Batter: Combine sugar and butter in a mixer for 2-3 minutes. Add eggs and vanilla and beat well. Combine flour, baking powder, baking soda and salt. Add 1/3 of dry ingredients and mix well. Add half of the buttermilk, mix 2 minutes. Add half of the remaining dry ingredients, then the rest of the buttermilk.  Add rest of dry ingredients and mix well. Scrape sides and mix again. Cover and store in refrigerator.

To make apple pies: You need 8 oz. porcelain souffle dishes, unsalted butter and brown sugar. Brush the inside of the bowl with butter. Spread 1 T of brown sugar evenly on the bottom of the bowl. Fill the bowl 3/4 of the way with the apple pie filling. Cover evenly with 2 tablespoons of apple pie batter. Wipe the edges clear with your finger. Bake in a 350 degrees F oven for 30 minutes. Place a sheet tray under the shelf to catch the drippings. Let the pie sit for 10-20 minutes.

To Serve:  Invert pie onto a small serving plate. Place a mint leaf on top and serve with one scoop of vanilla ice cream.

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