Apple Butter

I grew up with apple butter, which is really applesauce cooked for a very long time and spiced with cinnamon, cloves and nutmeg!  It is delicious when smeared on toast, biscuits or scones.  I also enjoy using it as a flavoring agent for pork loin or pork tenderloin as it bakes in the oven.  I pour a bit of apple cider or apple juice in the roasting pan.   I cut slits in the pork  and press apple slices into the slits.  Then I spoon apple butter over the entire top surface of the meat and bake, covered at first and then uncovered for the last 30 minutes to let the apple butter carmelize on top.  Another exciting thing about apple butter is that it freezes beautifully---just waiting for your next apple butter celebration!   I hope you enjoy this recipe that was adapted from my friend who lives in Germany.  The original recipe came from Motherearthnews.com  Enjoy!

Ingredients:

6-7 lbs of apples  (I use a variety:  Granny Smith, Gala, Ambrosia, etc.)

2 cups brown sugar ( use less if you wish)

3 rounded teaspoons cinnamon (more or less if you wish)

1 teaspoon nutmeg (more or less if you wish)

2 rounded teaspoons cloves (more or less if you wish)

¾ cup apple cider or apple juice (if you add more it will be too runny)

Dash of salt

Instructions:

*Add apple cider to the base of your crock pot.

*Place peeled, and chopped apple pieces on top of liquid.

*Add desired amount of sugar.

*Add spices and salt.

*Stir to coat apples.

*Cook for 8 to 10 hours on low.   This makes your house smell exquisite!

*Stir periodically

*Remove the lid for the last hour to allow excess moisture to cook out

*Use as is for a chunkier consistency or place in a high powered blender (I use  a Ninja) and pulse until desired smoothness.

*Ladle into freezer safe containers and freeze or into jars to give as gifts or to keep in refrigerator for up to 2 weeks.

Tomato Pie-Repost

              

I am on a quest for the most delicious tomato pie!   I think you will agree that I’ve found it in my adaptation of a Southern Living recipe (July 2012).  I will include the recipe  for the homemade pie crust although you can use a ready-made crust if you prefer.   Summer is a perfect time to experiment with using the abundance of wonderful tomatoes in many different forms.  Make homemade ketchup and salsa, add fresh tomatoes to pasta and sauces, casseroles and simply sliced on a sandwich or  serve alongside whatever you’ve made for supper.   I am very thankful for all the varieties I am able to find in the grocery store this time of year and of course at the local nurseries and farmer’s  markets.  Use red (of all types), yellow, orange and heirloom---as well as the beautiful green tomato (which also makes a scrumptious pie).

Ingredients: 

1 and ¼ cups flour

¼ cup Crisco, cut into pieces

4 T. cold butter,  cut into pieces

1 t. kosher salt

4 T. ice water

Tomatoes (of your choice), thinly sliced and drained on paper towels.  I usually use 6 to 8 medium sized tomatoes but if you are using a variety of types they could be different sizes.  Just experiment with what fits in your pie plate and suits your taste.

Kosher salt and Black pepper

1 small sweet onion, chopped

2 T. olive oil

Fresh herbs (of your choice),  chopped.  I use basil and sometimes a bit of parsley but use anything you like (dill, oregano and chives are also great).

1 cup swiss cheese (or gruyere)

½ cup sharp cheese

1/3 cup Parmigiano-Reggiano cheese

1/3 cup mayonnaise (I use olive oil variety)

Instructions:

For the crust

*Mix together the flour, Crisco, butter, salt and ice water in an electric mixer with a dough hook attachment, or a food processor, with your hands or with a pastry cutter.  Mixture should form a dough ball.  Add more water if too sticky.  Flatten the dough ball a bit, cover with plastic wrap.  Chill for 30 minutes.

*After 30 minutes, place on a lightly floured surface and roll out dough in a circle to about a 1/8 inch thickness.

*Carefully place crust into a pie plate.  Finish off edges of dough as desired.

*Place an aluminum foil lining over entire surface of crust, fill with pie weights or dried beans (to prevent bubbling up of crust).  Place on a baking sheet.

*Bake crust at 425 degrees for 20 minutes then remove weights and aluminum foil and bake for 5-10 more minutes or until lightly browned.    Cool.

*Reduce oven temperature to 350 degrees.

For the filling

*Saute onion with olive oil

*Pat sliced and drained tomatoes dry with paper towels.

*Layer tomatoes, onion and herbs into cooled crust.  Sprinkle each layer with desired amount to salt and pepper.

*Stir together cheeses and mayonnaise.  Spread over pie.

*Bake at 350 degrees for 40 minutes or until lightly browned.  You may need to shield the edges of the pie with strips of aluminum foil.  Then remove the foil shield for last of cooking time.