California Pizza Kitchen, known within the food industry as CPK, is a casual dining restaurant chain that specializes in California-style pizza. The restaurant was started in 1985 by attorneys Rick Rosenfield and Larry Flax in Beverly Hills, California. The chain is widely known for its innovative and non traditional pizzas, such as the "Original BBQ Chicken Pizza", BLT, Thai Chicken, and Jamaican Jerk Chicken pizzas. They also serve various kinds of pasta, salads, soups, sandwiches and desserts. They have an extensive children's menu for children ages 10 and under which includes a variety of different pizzas, pastas, salad, and chicken.


The chain has over 230 locations in 32 US states and eleven other countries, including 26 California Pizza Kitchen ASAP kiosks designed to serve passengers at airports and shopping malls. The company licensed its name to Kraft Foods to distribute a line of premium frozen pizzas, in 2000.; Nestlé purchased Kraft's pizza lines in 2010.

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Apple Crisp



APPLE CRISP
California Pizza Kitchen Restaurant Recipe

Topping:
1 stick unsalted butter, chilled
1 1/2 cups firmly packed light brown sugar
1 teaspoon salt
1 1/3 cups all purpose flour plus extra for dusting

Apple Mixture:
3 1/2 pounds Granny Smith apples
2/3 cup sugar
2 teaspoons freshly squeezed lemon juice
1/4 teaspoon ground cinnamon
1/4 teaspoon vanilla extract

To make the Topping: Generously dust a work surface with flour. Put the butter on a flour dusted surface, using a knife, cut into 1/8 inch dice, turning the pieces in the flour to coat them. In a mixing bowl, gently toss together the butter dice, brown sugar, salt, and 1 1/3 cups flour. Do not over blend. Cover with plastic wrap and refrigerate.

To make the Apple Crisp: Preheat the oven to 325 degrees. Peel and core the apples and cut them into 1/8 inch thick crescent shaped slices. In a mixing bowl, gently toss together the apple slices, sugar, lemon juice, cinnamon, and vanilla extract. Set aside at room temperature until the apples begin to give off their juices, about 10 minutes.

Transfer the Apple Mixture to a 2 quart glass baking dish. Spread it out well, making sure to fill in the corners and spaces, and leave a slight depression in the center of the dish. Remove the topping mixture from the refrigerator. Grab a handful and squeeze tightly to compress it into a solid piece. Then hold the compressed topping over the baking dish and crumble it by hand into small 1/2 inch pieces, strewing over the apples. Repeat with the remaining topping.

Place the baking dish directly on the oven rack and bake until the apples begin to turn a rosy color and the juices thicken, about 2 hours. (Rotate the dish occasionally so the topping browns evenly and does not burn. If it appears to be browning too quickly, loosely drape it with aluminum foil.) When the crisp is done, leave it at room temperature until it cools enough to cut into individual servings, about 20 minutes. Cut the crisp into 6 pieces and serve with your favorite ice cream.

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