Welcome

Hello and Welcome. My intent is to show how to prepare “elegant” dishes at home and enjoy a little up-scale dining, that doesn’t always require buying the “Top of the line”.

You won’t find any Casseroles, Squash, South West or Mexican here; I tend to stick with New England, European and Chinese food groups as I enjoy them most.

As I have High blood pressure and high Cholesterol, I do not use any salt nor consume any beef or beef products.

My recipes are designed for two adults with an accompanying dish (I hate the word "side" it relegates an otherwise wonderful experience to nothingness). Typically my recipes take 1-1/2 hours or less from start to table (not counting marinating). So with that, let’s get to it.

Monday, January 7, 2013

Apple Pie from Scratch

Old-Fashioned Apple Pie made from scratch is a delight to the pallet. No canned filling, no pre-made crust unrolled from a tube, just the labor of love. When you bite into this pie I hope you remember the bygone days when Grandma had a fresh baked pie cooling on the window ledge that you could smell from most anywhere. Then came the cutting, then a bite -WOW is that wonderful.  Enjoy


Plain Pie Crust (Pastry)

INGREDIENTS:

1-1/3 cups all-purpose flour
¼ teaspoon salt
1/3 cup salad (cooking) oil
3 tablespoons cold milk

Stir flour and salt together; measure in the oil from measuring cup and add milk to oil. Do not mix. Gently pour into flour mixture mix until well moistened. (Do not over-work the dough as it will toughen). Then form it into a ball.

Spread a large sheet of wax paper on to counter, placing the ball in center. Cover with a second sheet of wax paper and roll out larger then pie plate.

Peel off the top paper and pick up the dough with the bottom sheet of wax paper and turn it into the pie plate. Peel off the wax paper as the crust falls into the pan. Work to release entrapped air. Prick the entire bottom of the crust with a fork releasing any air; and flute edge

INGREDIENTS:

Filling

1/2 heaping cup of sugar
1/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
8 cups thinly sliced peeled tart apples (6 large)*
2 tablespoons butter


Pre Heat oven to 400°F.

Filling:

In a small bowl, mix sugar, 1/4 cup flour, the cinnamon and nutmeg. In a large mixing bowl, peel and core the apples, cutting them into concistant size wedges. Cut in half if they are too long. Stir in sugar mixture and well mixed coating all the apples. Spoon into pastry-lined pie pan. Cut butter into small pieces and dot over filling.

Prepare a second batch of pastry as above. (Preparing them separate keeps them from drying out) Place it on top over filling; cut several slits to allow steam to escape. Press on rim to seal; flute as desired.

BAKING:

Place a large foil covered tray in the oven under the pie to catch any dripping.

Bake 50 to 60 minutes at 400°F or until crust is brown and the apples are soft.

 

* For this pie we used Jonathin apples as their flavor is mildly sweet with a tart tang and subtle hints of spice. They will cook down some and leave a space over the filling.
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