Apple Pie

November 23, 2014

Filling

• 6 Granny Smith apples peeled, cored and sliced or cubed
• 1 cup sugar
• ¼  cup flour
• 2 tbls cinnamon
• ½  teas ginger
• ¼  teas nutmeg
• 4-6 tbls butter

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Apple Flowers

August 12, 2016

Using a mandolin, slice red or green apples (peels on) as thinly as possible. Remove core/seeds and cut into half moons/crescent shapes.  Saute in butter and apple pie spices (cinnamon, sugar, nutmeg, ginger, cloves) until tender.

Roll out a sheet of pie crust and cut into 1 inch strips. Lay apple slices (overlapping) along the length of 1 strip. Roll up to form a flower. Place in tiny muffin tins and bake @ 400° for 20-30 minutes.

These may be added to the top of an apple pie or served individually as mini apples pies.

Key Lime Chiffon Pie

August 12, 2016

Crust

• 8 oz. crushed chocolate wafers or graham crackers or Oreos
• ½ cup melted butter

Filling

• 1 can sweetened condensed milk 14 oz.
• ⅓ cup fresh lime juice – 8 key limes or 3-4 medium limes
• 1 tbls grated lime zest
• 3 eggs, separated

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Pie Crust

July 31, 2021

• 14 Tbls (196 grams) cold butter
• ½ teas (3 grams) salt
• 2 ½ cups (363 grams) flour
• 1 Tbls corn starch
• ½ cup (118 grams) ice cold water
• 1 Tbls vinegar or vodka – optional

Chill butter.

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Fresh Blueberry Tart

November 26, 2013

• One prepared 9-inch Almond Crust, recipe below
• Vanilla Pastry Cream, recipe below
• ½ cup heavy cream
• 1 tablespoon sugar
• ¼ teaspoon pure vanilla extract
• ¼ cup red currant or apricot jam
• 2 tablespoons brandy or kirsch water
• 3 cups fresh blueberries, rinsed and patted dry

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