Apple Pie

apple pie

Apple Pie and Baseball. These are two things dear to American’s hearts. There’s nothing like a piece of hot apple pie with a scoop of homemade ice cream on top for dessert, or a slice accompanied by a cup of coffee.

Don’t tear your hair out trying to follow a gourmet recipe with dozens of steps and ingredients. Here’s an easy recipe with delicious results.

FILLING

1/2 cup sugar (I use organic cane sugar)
1/4 cup firmly packed brown sugar
1/4 cup all-purpose flour
ground cinnamon-to taste
ground nutmeg-to taste
ground ginger-to taste
6 medium cooking apples (whatever your preference is), peeled, sliced 1/4-inch
dot with 4-5 slices of butter before adding top crust.
Mix together in bowl.

CRUST

Ingredients (for 2-crust pie, double recipe)

  • 1 1/2 cups all-purpose flour
  • 1/4 teaspoon fine salt (I use sea salt)
  • 1 teaspoon granulated sugar (I use organic cane sugar)
  • (1 stick) cold butter, cut into small pieces
  • 4 to 5 tablespoons ice water

Instructions

  1. Combine the flour, salt, and sugar in a large bowl and stir briefly until completely mixed. Using a pastry blender or your fingers (I use my fingers), cut the butter into the dry ingredients until it’s in pea-size pieces that are slightly yellow in color, about 4 to 5 minutes.
  2. Drizzle in 4 tablespoons of the ice water and mix just until the dough comes together. (Add the last tablespoon of ice water if necessary, but don’t overwork the dough or it’ll become tough.)
  3. Shape the dough into a flat disk, cover it in plastic wrap, and refrigerate for at least 30 minutes, then use it in the pie or tart recipe of your choice.

Roll it out into a circle and put it into your pie pan. If you are making a 2-crust pie, top with second crust and crimp the edges together. Add filling. Make 4-5 slits in top for air to escape. Brush with egg white and sprinkle course sugar on top. You can also slice second crust and make a lattice pattern. Bake in 350 degree oven until golden brown.

Collard Greens

greens

Collard greens are like gumbo, no two people fixes them alike. I look for younger, tenderer greens and I substitute chicken stock for water. Whatever I’m going to season them with (salt pork, smoked ham hocks, bacon, ham bone, etc.) I boil it in the chicken stock for two to three hours first.  In the mean time, I wash the greens thoroughly (although they are a lot cleaner now than back-in-the-day).

Now, according to how you were raised, you can either cut the greens up with a knife, or you can tear them. Add them to the pot and cover. You may have to add gradually as they cook down. Boil over low heat until done. Taste the broth (pot likker) during cooking to determine if you need added salt, pepper, etc.

Note: For our family of five, I prepare four bunches. That guarantees us leftovers. Everyone knows greens are always better the net day!