Recipes
Apple Pie
Ingredients (8 servings)
• 2 (9 inch) pie crusts
• 7 large granny smith apples
peeled, cored, and sliced into 1/2 inch slices
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar
• 1 large egg (lighlty beaten in a small bowl for egh wash)
• Optional: 2 tablespoons sanding sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1 tablespoon lemon juice
plus the zest of half of a lemon
Start by preparing this flaky pie crust recipe which makes 2 (9”) pie crusts, one for the bottom and one for the top of the pie. The pie dough will need to chill for at least 1 hour before rolling out. Or use a store-bought pie crust and follow package directions.
Place oven rack in the center position and preheat the oven to 400 degrees.
Remove the pie crust dough from the fridge and let rest at room temperature for 5 to 10 minutes. On a lightly floured surface, roll one disc into a 12” circle that is 1/8” thick. Carefully lay the crust into the bottom of a deep dish pie plate.
Spoon the apple filling over the bottom crust and discard juices at the bottom of the bowl. Roll out the second disc of pie crust until it is 1/8” thick and lay it over the apple filling.
Brush the surface of the pie crust with the egg wash and sprinkle with sanding sugar. Cover the edges with a pie shield or a strip of foil to keep them from over browning during the first 25 minutes.
Bake at 400 degrees for 25 minutes.
Carefully remove the pie shielf, turn the oven down to 375 and continue to bake for an additional 30 to 35 minutes or until the top is golden brown and the juices are bubbly. Cool at room
Sweet Potato Pie
Ingredients (8 servings)
• 1(1 lb.) sweet potato, with skin
• 1/2 cup butter, softened
• 1 (9 inch) unbaked pie crust
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 1 cup white sugar
• 1/2 cup milk
• 2 large eggs
Place the whole sweet potato in pot and cover with water; bring to a boil.
Boil until tender when pierced with a fork, 40 to 50 minutes.
Preheat the oven to 350 degrees. Remove sweet potato from the pot and run under cold water. Remove and discard skin.
Break sweet potato flesh apart and place in a bowl. Add butter and mix with an electric mixer until well combined.
Add sugar, milk, eggs, nutmeg, cinnamon, and vanilla; beat on medium speed until mixture is smooth. Pour the filling into unbaked pie crust. Remove from the oven and cool before serving.
