Posts tagged #Apple

Apple Pie

Recipe: Apple Pie

Summary: Lots of steps, but what apple pie isn't??



  • 2 cups flour
  • 2 tablespoons sugar
  • ¼ teaspoon salt
  • ¼ teaspoon baking powder
  • ¾ cup shortening
  • 1 egg
  • 1 teaspoon vinegar
  • Ice water


  • 3/4 cup sugar (white or brown depends on personal preference)
  • 1-3 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • Dash salt
  • Fresh nutmeg
  • 6-7 peeled, cored, and chopped or sliced apples
  • 1 (16-ounce) jar quality applesauce
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • 2 tablespoons butter, chopped into small pieces
  • 3 tablespoons all-purpose flour
  • 1 tablespoon sugar
  • Dash salt
  • 1 tablespoon butter, at room temperature


  1. Preheat oven to 425°.
  2. Crust:  Combine dry ingredients. Cut in shortening.
  3. Beat egg in a liquid measure. Add vinegar and enough water to equal ⅓ c.
  4. Add to dry ingredients and form dough into a ball.
  5. NOTE: I usually make this in the food processor and roll either on a silicone baking sheet or between sheets of plastic wrap. This allows you to roll it thin and still pick it up without having to add extra flour to handle.
  6. Line a 9-inch pie pan with half of dough.
  7. Filling:  Combine the sugar, flour, cinnamon, salt and lemon zest in a bowl. Stir in the apples, applesauce, and lemon juice.
  8. Spoon the apple mixture into pie pan and dot with butter.
  9. Cut remaining crust into strips; arrange in a lattice design over top of pie.
  10. Crunch topping: Combine the flour, sugar and salt in a bowl. Using a fork, cut in butter until mixture is crumbly. Sprinkle over top of crust.
  11. Bake for 10 minutes, then reduce heat to 350° and continue to bake for about 45 minutes, or until crust and topping are golden brown.

Quick Notes

NOTES: I use an 8 oz bottle of applesauce and cook it down so it's thick before adding it to the apples. This is really the secret to this recipe. It makes a nice binder and gives it a really "appley" flavor.

I use a mixture of tart and sweet apples. All need to be ones that hold up well to baking (Cortland, Granny Smith, Macintosh, Gala, Braburn or Honey Crisp) The apples will affect the flavor and texture more than anything else.

Bother to buy whole nutmeg and use a plane grater to grate it.

Don't skip the salt.

Butter, not margerine, goes without saying... I double the crunch topping and paint the lattice with heavy cream or a beaten egg first so it will stick to the crust better.

Microformatting by hRecipe.
Posted on October 18, 2010 and filed under Desserts.

Pork Roast with Apples

Recipe: Pork Roast with Apples

Summary: This recipe comes from the kitchen of Helen Butler. She is an awesome cook, a quilter and a sweet mom. One time she and I went on a "road trip" to a really cool quilt shop. On the way, she kept asking me questions like, "Do you let your kids pull all the cushions off the couch and jump on them?", "No." "Do you let your kids build forts with sheets and furniture?", "No." "Karma, aren't you concerned about stifling their creativity?", *snort* "NO." Poor, sweet Helen. I've lost track of her. Does anyone know where she is or how she's doing?


  • 4-5 pound pork roast
  • 2 tablespoons flour
  • 1 teaspoon dry mustard
  • 1½ teaspoon salt
  • ½ teaspoon sugar
  • ¼ teaspoon pepper
  • ¼ teaspoon sage


  • 1½ cups apples, cored and sliced
  • ½ cup brown sugar
  • ¼ cup apple juice
  • ¼ teaspoon cinnamon
  • ¼ teaspoon mace
  • ¼ teaspoon salt


  1. Combine flour & spices. Rub on roast.
  2. Place fat side up in pan. Add 1½ - 2 cups water.
  3. Bake, uncovered at 325°, 1½ hours.
  4. Combine Glaze ingredients. Pour over roast and bake 1 hour uncovered.
  5. Option: Place roast in crock pot, fat side down, and cook on low 4 - 6 hours.
  6. Remove from crock pot. Pour glaze over roast and bake at 325° for 1 hour, uncovered.

Microformatting by hRecipe.

Posted on October 12, 2010 and filed under Entrées.