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This apple pie recipe originally is from my mother-in-law…with some of my tweaks over the years. It seriously is so easy to make and so delicious!
  1. 1 pie crust
  2. 7-8 apples (about 6-1/2 cups of mixed variety is best)
  3. ¾ teaspoon apple pie spice (or cinnamon if you don’t have apple pie spice)
  4. ¾ cup granulated sugar
  5. Butter, to dot the pie with
For the crumbs
  1. ¾ cup flour
  2. ½ cup sugar
  3. ½ cup butter, softened to room temperature
  1. Preheat your oven to 425 degrees.
  2. Prepare your pie crust and place in 9” pie dish.
  3. Peel and slice your apples into small slices, about ¼” thick
  4. Place the apples into the pie crust.
  5. Sprinkle the sugar over the apples.
  6. Sprinkle the apple pie spice (or cinnamon) over the sugar.
  7. Dot with butter (4-5 small pieces of butter).
  8. To make the crumb topping, place the softened butter, flour and sugar into a medium sized bowl. Use the back of the fork or pastry blender to mix the ingredients to form crumbs.
  9. Sprinkle the crumbs over the pie.
  10. Place the pie dish on a baking sheet.
  11. Place the pie in the middle rack of the oven and bake for 50-60 minutes.
  12. * Tip: Make a tent with foil and place that over the pie after baking for 20 minutes. This keeps the pie from browning too much.
  13. Pie is done when it is golden brown.
  14. Remove from the oven and place on a cooling rack.
  15. Serve warm or at room temperature.
  1. Use a variety of apples. Mix a few different red apples with a couple of green apples for the best flavor.
  2. Make sure butter is softened to room temperature for the crumbs.
  3. Place foil tent over the pie after 20 minutes of baking so that it does not brown too much.
  4. This apple pie recipe originally is from my mother APPLE PIE
Source>>Homemade Apple Pie@jeanniestriedandtruerecipes

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

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