Recipes
For slipperieslope and anyone else who might be interested, here's the recipe for the sugar-free apple pie. And the recipe for the plain old strawberry pie, one of the harbingers of spring at our house.
From Karen Barkie's "Sweet and Sugarfree" cook book, New England Apple Pie
The book gives a crust recipe, but I use the frozen pie crusts you can buy. It's just one less thing for me to mess up. This pie calls for two crusts.
For the filling, combine 3/4 c. raisins and 3/4 c. water in a small saucepan and bring to a boil. Remove from heat and allow to stand, covered, for 10 minutes to soften the raisins. Then drain the excess water and combine the raisins with 6 cups peeled, cored, sliced apples (about 8 cooking apples); 1 T. lemon juice, 2 T. flour, 1 t. cinnamon, 1/2 t. nutmeg, and a dash each of ginger and ground cloves. (You can skip the raisins, but their sweetness makes it closer to a traditional pie.)
Pour this into your crust, top with the second crust and crimp the edges, then cut vents in the top. Bake at 350 degrees for 40 minutes, or until crust is browned. Serve warm or chilled.
Baked Strawberry Pie
Once again you'll need two unbaked pie shells. Preheat oven to 450 degrees.
Combine 2 pints strawberries, sliced, with 1/2 c. sugar (this is reduced from the original recipe, which calls for 3/4 c.), 6 T. flour (I actually use corn starch), and 1/4 t. salt. Turn this into the crust and then dot the top with 1-1/2 T. butter.
Top with the second crust, crimpt the edges and cut vents. Bake at 450 for 15 minutes, then reduce heat to 350 degrees and bake 25-30 minutes longer. Let stand at least 15 minutes before serving.
Finally, I'm posting the photo of me in my spiffy hat from yesterday's Farmer's Market trip. Good night, all.
From Karen Barkie's "Sweet and Sugarfree" cook book, New England Apple Pie
The book gives a crust recipe, but I use the frozen pie crusts you can buy. It's just one less thing for me to mess up. This pie calls for two crusts.
For the filling, combine 3/4 c. raisins and 3/4 c. water in a small saucepan and bring to a boil. Remove from heat and allow to stand, covered, for 10 minutes to soften the raisins. Then drain the excess water and combine the raisins with 6 cups peeled, cored, sliced apples (about 8 cooking apples); 1 T. lemon juice, 2 T. flour, 1 t. cinnamon, 1/2 t. nutmeg, and a dash each of ginger and ground cloves. (You can skip the raisins, but their sweetness makes it closer to a traditional pie.)
Pour this into your crust, top with the second crust and crimp the edges, then cut vents in the top. Bake at 350 degrees for 40 minutes, or until crust is browned. Serve warm or chilled.
Baked Strawberry Pie
Once again you'll need two unbaked pie shells. Preheat oven to 450 degrees.
Combine 2 pints strawberries, sliced, with 1/2 c. sugar (this is reduced from the original recipe, which calls for 3/4 c.), 6 T. flour (I actually use corn starch), and 1/4 t. salt. Turn this into the crust and then dot the top with 1-1/2 T. butter.
Top with the second crust, crimpt the edges and cut vents. Bake at 450 for 15 minutes, then reduce heat to 350 degrees and bake 25-30 minutes longer. Let stand at least 15 minutes before serving.
Finally, I'm posting the photo of me in my spiffy hat from yesterday's Farmer's Market trip. Good night, all.