Delicious Apple Pie

December 28, 2012

Author: Lois Brenner

Ingredients:

Filling:

12 large Granny Smith or Pippin apples, peeled, sliced 1/3″

3/4 cup brown sugar 1/2 cup white sugar

1/3 cup bisquick

1 heaping tsp cinnamon, 1 tsp nutmeg (fresh grated)

1/2 tsp salt

2 Tablespoons each lemon and orange juice

1/4 cup good cognac

3-4 Tablespoons unsalted butter

Crust:

2 cups flour or Bisquick

1/2 tsp salt

3/4 cup unsalted butter

1/3 cup vegetable shortening

Preparation:

Mix apples slices with filling ingredients. Add juices and cognac last, mixing well.

Stir flour and salt together. Cut in shortening and butter. Add just enough water to make soft dough. Can use food processor, do not over mix.

Roll out crust, flute edges to seal 10″X14″X2″ pan. Sprinkle with granulated sugar, make slits in pie to allow steam to escape. FIlling should be bubbling when the pie is done!

Bake at 425 degrees for 20 minutes, then at 350 degrees for 30 minutes, till crust is brown, apples juicy. Cover with foil tent if top becomes to brown.

Serves 10

Blueberry Crumble

March 11, 2013

Author: Aviva Kanoff

This recipe comes from No-Potato Passover, now available on Amazon.com

Ingredients:

Blueberry Filling:

4 cups fresh blueberries

¼ cup white sugar

(do not add sugar if blueberries are naturally very sweet)

juice of 1 lemon

Crust and Crumb Topping:

¾ cup white sugar

¼ cup brown sugar

1 tsp. baking powder

2 cups ground almonds

2 cups matzo cake meal

¼ tsp. salt

zest of 1 lemon

¼ cup (½ stick) unsalted butter or

margarine, cold and cut into cubes

1 egg

¼ cup toasted slivered almonds

Preparation:

1. Preheat oven to 375° and grease a 9×13-inch baking pan.

2. In a mixing bowl combine the blueberry filling ingredients. Stir until mixed well and set aside.

3. In a separate bowl, mix together the white sugar, brown sugar, baking powder, ground almonds, cake meal, salt, and lemon zest until well combined. Add the butter and egg, and use a pastry cutter to blend the ingredients until well combined and you still have pea-sized chunks of butter. Mix in the slivered almonds.

4. Place half of the crust mixture into the baking dish and press it firmly into the bottom. Spoon the blueberry mixture into crust, being careful not to add too much of the liquid.

5. Crumble the rest of the crust mixture over the blueberries so that it is evenly distributed. Bake for 50 minutes until the crumb topping is golden brown.

6. Let cool for at least an hour before cutting. Cut into 24 squares. This dish is best served just slightly above room temperature, but any leftovers can be stored in the refrigerator.