Apple Pie

Apple Pie

4 lbs Granny Smith Apples, washed, cored, cut into quartered pieces and peeled
1/4 cup flour
1/3 cup raw sugar (Sugar in the Raw), and 1 tbsp for topping crust
1 tspn salt
2 tbsp fresh lemon juice
2 tbsp fresh orange juice
Zest of 1 orange
Zest of 1 lemon
1/2 tspn ground nutmeg
1/8 tspn ground allspice
1 tbsp ground cinnamon

1 pre-made pie crust (follow directions on package)
1 egg beaten with a tbsp water for egg wash.

Some of your ingredients
Some of your ingredients

Pre-heat oven to 400 degrees F.

Combine in a bowl: cut apples with the zests, juices, 1/2 cup sugar, flour, salt, cinnamon, nutmeg, and allspice.

Core and slice the apples.
Core, slice and peel the apples.
Grate an entire orange for the zest.
Grate an entire orange for the zest. Use the juice from this fresh orange.
Same with the lemon
Same with the lemon
Add in a 1/3 cup Sugar in the Raw (raw sugar)
Add in all the dry ingredients (already aded allspice, cinnamon, and nutmeg.) then add a 1/3 cup Sugar in the Raw (raw sugar)
Add in 1/2 cup flour
Add in 1/2 cup flour
Mix well.
Mix well.

Roll out half the pie dough and drape it over a 9-inch pie pan, bring it about 1/2-inch over the rim.

Place rolled out dough over bottom of pie pan.
Place rolled out dough over bottom of pie pan.

Fill the pie with the apple mixture.

Fill empty pan with apple mixture.
Fill empty pan with apple mixture.

Brush the edge of the bottom pie crust with the egg wash. This will keep the crusts together.

Top with the second crust, bringing the edge 1 inch over the rim.
Crimp the 2 crusts together with your fingers.

Pinch the dough to seal the bottom with the top.
Pinch the dough to seal the bottom with the top.

Brush the entire top crust with the egg wash, sprinkle with 1 teaspoon sugar, and cut 4 or 5 slits.

Egg wash the whole top, then sprinkle on 1 tbsp of raw sugar and cut vent slices on top of the dough.
Egg wash the whole top, then sprinkle on 1 tbsp of raw sugar and cut vent slices on top of the dough.

Place the pie on a baking sheet and bake for 1 -1 1/4 hours.

Let pie cook till browned* and the juices boil and bubble out.

*If your crust edges are browning too quickly, cover with tin foil so they don’t burn. (nothing worse than making this delicious pie and the crust burns!)

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Done!

Not only does your house smell insanely good after baking this, but you now have a delicious fool proof apple pie! Enjoy!

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Pasta with Zucchini and Cannelini Beans

Pasta with Zucchini and Cannelini Beans
1 medium-sized zucchini, washed and cubed
1 large clove garlic, minced
1 medium-sized yellow onion, chopped
1 can of cannelini beans, drained and rinsed
1 tbsp extra virgin olive oil
Salt and fresh ground pepper to taste
1/4 cup grated cheese, Romano Pecorino works best.
1lb cooked pasta

Your ingredients- zucchini, onion, garlic and cannelini beans (shown not drained/rinsed).
Your ingredients- zucchini, onion, garlic and cannelini beans (shown not drained/rinsed).

Heat olive oil in a large non-stick skillet over medium-high heat.

Add in garlic and onions, cook till translucent.

Add in zucchini , stir, then sprinkle in the salt and pepper. Caramelize the zucchini (cook until the zucchini begins to brown slightly, but do not burn!!).

Zucchini combined with onion and garlic in skillet.
Zucchini combined with onion and garlic in skillet.

Push the zucchini to one side of skillet, and add in the beans to the empty side. Let beans heat through, then mix the zucchini with the beans till incorporated.

Turn the heat down to medium. Cook for 5-10 minutes, till the beans are soft and cooked through.

After incorporating the cannelini beans
After incorporating the cannelini beans

Take skillet off heat. Toss in pasta.

Top with your favorite grated cheese and done!

DONE!
DONE!

Eggplant Rollatini

Eggplant Rollatini
2 large-sized eggplants, washed and sliced thin lengthwise
16 ounces ricotta cheese
1 large egg
1/2 tsp ground nutmeg
1/2 cup shredded mozzarella
1/4 cup grated Romano/pecorino, and three tbsp for sprinkling on top
1/3 lb fresh spinach, washed, drained completely and minced
Extra-virgin olive oil, for drizzling pans
Salt and freshly ground black pepper to taste

Need: 3 cups marinara/tomato sauce, a couple parchment paper covered baking sheets, and a 9×13 baking pan.

Pre-heat oven to 400 degrees.

Slice the eggplants lengthwise into thin slices.

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Drizzle olive oil on pans, then place eggplant slices on top. Sprinkle with salt. Roast till lightly browned on both sides, and fork tender, about 4 minutes per side. Remove slices and allow to cool.

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Fresh, washed spinach minced in a food processor. After washing spinach, it is important to make sure the water is drained completely.

In a food processor, or you can cut by hand, take fresh, washed spinach and mince.

In a large bowl, beat egg then mix the ricotta, spinach, Romano cheese, nutmeg, and salt/pepper .

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* In the 9×13 pan-add a cup of sauce. Set aside for the eggplant’s next step.

Place a heaping tablespoon of the cheese mixture on the fatter end of the eggplant and roll up tightly.

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Place the eggplant rollatini into baking pan, atop sauce, seam side down. Continue with remaining eggplant lining them up tightly in the pan.

Evenly distribute the sauce on top of the eggplant rollatini.

Season with grated cheese and mozzarella.

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Bake for 30 minutes, until the cheese is bubbly and slightly browned.

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DONE! Eggplant Rollatini!