Blue-Ribbon Apple Pie

It's apple pie season! Normally I make them with Granny Smith apples, lots of butter and lemon juice-- the traditional apple pie. This recipe intrigued me because of the cinnamon/sugar crust! It was really good-- and still very tart! ( I still used lemon juice). The apples for this pie came straight from Fishkill Orchards in NY!

Golden bubbly crust...

2/3 C. Sugar
1 Tsp. Cinnamon
2 Tbsp. Flour
1/2 Tsp. Sea Salt
1 Package Refrigerated Pie Dough
6 C. Apple Slices (I used Rome, Red Delicious and Macintosh)
1/2 Lemon
1 Egg, Beaten
1 Tbsp. Water

Preheat oven to 425. In a bowl, mix sugar and cinnamon. Set aside 1 Tbsp. for crust dusting. Add flour and salt to the bowl of sugar/cinnamon and mix thoroughly. In a separate bowl, squeeze lemon over the apple slices.

Don't skimp on the sugar, shuga!

In a lightly greased pie pan, press down first pie crust and trim edges. Sprinkle about 2 tbsps. of the flour mixture on the bottom. Add 1/3 of the apples and cover with 1/3 of the flour mixture; repeat twice. Place the other pie crust over the apples, press into the lower crust and flute the edges. Cut slits into the top crust.

Mix the egg and water and brush over the crust. Sprinkle with the original sugar/cinnamon that was set aside.

Bake for 30 minutes and golden brown.

This was a really yummy pie and paired perfectly with vanilla ice cream...blue ribbon for sure!
enjoy,
e

Chunky Chicken Pot Pie

Chicken Pot Pie... the epitome of comfort food. This old time favorite is especially delicious when cooked in an iron skillet (something I am just getting used to using!). This recipe has a little twist on the typical with a dash of cream and some sherry!


 Crispy, golden and delicious!



Filling
4 Tbsp. Unsalted Butter
1/2 C. Chopped Celery
1/2 C. Chopped Onion
1/2 C. Chopped Carrots
3 C. Chopped Cooked Chicken (Ours was smoked the day before--you can use Rotisserie!)
1/4 C. Flour
3 C. Beef Broth (or Chicken)-- I used what I had
1/2 C. Frozen Peas
1/4 C. Half and Half
Splash or two of Sherry
1 Tbsp. Herbs de Provence ( mixture of thyme, rosemary, savory, and marjoram)
Ground Pepper
Salt

Topping
1.5 C. Bisquick
3/4 C. Milk
1 Egg

Preheat oven to 400. In a cast iron skillet, melt butter. Add the celery, carrots and onions. Cook for about 5 minutes until they soften. Add the chicken and sprinkle with flour. Stir around and cook for about a minute. Pour on the broth and bring to a simmer. Add the peas and stir. As the mixture thickens, add the cream and sherry. Season with the herbs, salt, and pepper. Turn off heat.



Right before you add the bisquick topping

In a mixing bowl, stir bisquick, eggs and milk. Pour over the mixture in the skillet and place in oven. Cook for 30 minutes.



When you add the topping it's ok be messy! I doubled the bisquick cause I got scared...don't-- you will have plenty!

 

My Guilty Pleasure: Eating a bowl of this pie, watching Homeland and cuddling on the couch with my husband.

enjoy,
e