Grand Cinnamon Pull Aparts

 Ingredients

1 can Grands

1/3 cup brown sugar

1 teaspoon cinnamon

3 tablespoons melted butter 

1 tablespoon butter to brush on bottom of pan

 Instructions

Preheat oven to 350 degrees.  Butter the bottom of a 9 x 11 pan. Mix sugar and cinnamon in a Ziplock bag. Cut Grands into four pieces each. Drop in bag of cinnamon and sugar. Shake. place piece in pan. Drizzle with three tablespoons melted butter. Bake for 20 minutes. Drizzle with glaze.

 

Glaze 

Ingredients

1 cup powdered sugar

2 Tablespoons softened butter

2 tablespoons milk

1 teaspoon vanilla

 Instructions

Mix softened butter and powder sugar. Slowly incorporate milk. Stir in vanilla. Stir til smooth. Drizzle over warm rolls and serve.

Optional variation:

Substitute orange juice for the milk

Mix the Grands with brown sugar, cinnamon and apple pie slices. Drizzle with butter and bake.

 

Donna's Morning Sundae

This is Donna's healthy Morning Sundae! 


Ingredients:

1/2 cup regular oatmeal
1 cup water
dash of sea salt
1/2 teaspoon cinnamon
10 raw almonds (soaked overnight), chopped
1/2 cup applesauce
Directions:

Boil water and salt
Stir in Oats
Cook one minute
Cover, remove from heat, and let stand until desired consistency.

For creamier oatmeal, add oats and salt to cold water, bring to a boil, cover, remove from heat, and let stand until desired consistency.

Stir applesauce and cinnamon
Top with chopped almonds.  Sliced or slivered almonds can be substituted, with a sacrifice of nutrition.

Potato Bread (Bread, Rolls, Pizza ,Scones...)

This versatile recipe can be used for bread, rolls, fried scones, cinnamon rolls, pizza, and more. this makes a tasty, soft, but dense loaf.  The dough freezes well for baking later. Makes 6 regular loaves.

Pear-Apple Cinnamon Leather

Ingredients:

2 cups pureed ripe Pears

1 cup Applesauce ( I use unsweetened home canned Jonathan applesauce)

1/4 teaspoon Cinnamon

Banana Nut Bread

Makes one loaf.

Ingredients:
1/2 cup butter (not margarine)
1 cup brown sugar (cane sugar, not beet sugar)
2 eggs
2 cups unbleached flour (can substitute 1/2 whole wheat)
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground all spice
1/4 teaspoon ground nutmeg
1 cup mashed bananas very ripe
1 tablespoon and 1 teaspoon milk.
1/2 cup of chopped walnuts or pecans
  
Directions:
Grease or line a loaf pan with wax paper. Preheat oven to 350 degrees. In a bowl or electric mixer cream butter and sugar together. Add eggs, beat well and set aside.In another bowl sift all the dry ingredients together and set aside. In a third bowl combine milk and smashed bananas. Alternately add banana mixture and flour mixture a little bit at a time to the butter mixture; beginning and ending with the banana mixture; mixing in between each. Alternating like this helps insure that the large amount of dry ingredients gets thoroughly mixed in with no dry pockets/ clumps. Pour into greased/ lined pan and bake 1 hour or until a toothpick inserted comes out clean. 

Eat warm or let cool on a rack. Enjoy!

One batch will make four Pint Jar Loaves.

Lloyd's Whole Wheat Bread

My friend Lloyd is always experimenting with bread to improve the nutrition and quality of loaf for his large family. By adding ascorbic acid and lecithin the loft and crumb of the bread is better.  The lecithin also provides the needed amino acids to make this a complete protein. This is his current recipe. Yum!!!  Makes 6 loaves, or 4 extra long loaves. (updated 22 May 2010)

Ingredients:
11-12 cups of Hard White Spring Wheat (Golden 86) ground fresh into flour.

6.5 Cups Hot Water

1 Tablespoon Oil
3/4 Cup Honey
1/4 Teaspoon Ascorbic Acid or 1 Vitamin C, crushed (500 mg)-
4-6 Tablespoons Lecithin
1 Tablespoon Salt

3+ Tablespoons Yeast

Directions:
1. Grease pans.
2. Swish 1 tablespoon cooking oil in glass measuring cup and then pour into Bosch mixing bowl. As a side benefit this will make it easier to measure the honey and pour it out.
3. Measure 3/4 cup honey in the same glass measuring cup and then pour into mixing bowl.
4. Measure  in the same glass measuring cup- hot water from the tap as hot as you can get it and pour into mixing bowl. As a side benefit using the same measuring cup will result in rinsing all the oil and honey from the cup.
5. Measure 1/4 teaspoon Ascorbic Acid or crush 500mg of Vitamin C. This acid will bind the enzyme in the wheat that interferes with the yeast rising.  Adding this can make the loaf lighter.
6. Measure 4-6 tablespoons granulated Soy Lecithin and pour into mixing bowl. If you use powdered Lecithin, the powder can be added in with the wheat flour. Soy Lecithin provides Lysine to complete the amino acids to make this bread a complete protein.  This helps make the bread hold together better.
7. Measure 1 tablespoon salt and add in the mixing bowl.
8. Turn on the mixer.
9. Add 2/3s of the fresh ground wheat flour to the mixing bowl. This should make a lukewarm mixture that is like a thick pancake batter.  You want it warm, but not hot, so the yeast will rise.
10. While mixer is still on, add 3+ tablespoons SAF or Fermi-pan Instant Yeast. You may need to add more yeast if it is older yeast towards the end of its shelf life. (Fleischmann's does not perform well in this recipe).
Mix in until yeast is mixed in and cannot be seen.
11. While mixer is still on add wheat flour until dough pulls away from the sides and the center post. Add another 1/4-1/2 cup wheat flour.
12. Continue mixing on medium speed for 7-10 minutes.  If you are to err let it be longer rather than shorter mixing.  Gluten takes longer to develop and loses its elasticity slowly. If the dough gets sticky again it is over mixed.
13. Divide dough into six equal balls.
14. To form loaves, roll into rectangles, and then roll up the rectangle and fold ends under and place in pans.*
15. Cover with lightly floured dish towel. Let rise 30+ minutes (until more than double) in a warm oven (not more than 140 degrees). Place a cake pan of warm water in the bottom of the oven while rising, it keeps the dough from drying out while rising.
16. Remove dish towel and the pan of water from the oven. Turn oven to 325 degrees while bread is still in oven and bake for about 38-40+ minutes. Loaf should sound hollow when thumped.
17. Remove bread from pans while still hot. 
18. Butter loaf tops and cover with towel. Even if the first loaf cut is not as done as you would like, the towel covered loaves will continue to cook on the counter.  This will make six light crusted loaves of whole wheat bread.

If loaves cracked then heating oven with loaves in it was done too quickly.  Next time gently remove and preheat and then return bread to oven for approximately 40 minutes.  If you are not gentle in dealing with risen but uncooked bread, the rise of the bread will drop.So, be careful!

Dough can be used to make rolls or cinnamon rolls.

* Note on Freezing Uncooked Bread Dough: I am presently experimenting with freezing the dough at this point for baking in the future.  My family size has decreased and I no longer need such a large batch. I will post here when I have satisfactorily worked out the results. When freezing bread dough it is usually just after forming into loaves or rolls.  When forming loaves I would put it into the pan and freeze it a few hours then dump out of the pan and store frozen loaf in a plastic bag.  Rolls would be frozen on a cookie sheet and then poured into a plastic bag. When you want fresh bread, remove from freezer and place in prepared loaf pans or on a prepared cookie sheet. Continue with step 15 above.

Donna's Apricot Leather

Ingredients:

1 1/2 cups pureed Apricots
1/2 cup Applesauce ( I use unsweetened home canned Jonathan applesauce)
1/4 cup Honey
1 teaspoon Cinnamon

Directions:
Rinse but do not peel apricots. Cut apricots in half and remove pits. Drop apricots with skins on them, into the blender and puree them. Pour puree into stock pot and heat thoroughly, stirring constantly. This step destroys enzymes that otherwise could blacken the puree. Add the rest of the ingredients. Mix well. Ladle onto lightly oiled (with vegetable oil) dehydrator leather making trays. Dry until the surface is lightly tacky to the touch. Gently remove from dehydrator sheet while still warm, cut with oiled kitchen sheers, and roll up on a strip of saran wrap. Store in a ziplock bag, large lidded jar, or other kind of air tight kitchen container to store.

Do not own a dehydrator?

Oven method: Dry on lined cookie sheets in the oven on warm. Ovens warm around 180 degrees, and that is about 35 degrees hotter than a dehydrator. Check every few hours.


Sun method: Get a 12 inch wide wood plank.  Place board on two saw horses and place the saw horse feet in cans of water so ants do not crawl up the legs. Place in an area that will get sun all day.  Wrap a wire around the wood so it only touches the edges. of the wood, only.   Make a bug shield. Cut a length of mosquito netting four feet longer than the board. The length should be wide enough to sew a seam and make a long tube that will slip over the board when the wire encircling the board. Tie one end of the tube closed. Cover plank with a long strip of saran wrap. Make leather mixture and pour along the saran wrap covered plank.  If drying fruit or veggies, place on saran wrap or wax paper covered plank. Start at one end and slowly slip the netting tube around the end of the plank and over the top of the wire. The wire should keep the netting off the leather, and the netting should keep the bugs off. the food. Pull tube so netting is not touching food and tie off other end. In the afternoon, untie one end and check the food for doneness. When done, either roll up one long piece, saran wrap/wax paper and all, or cut into desired lengths and wrap and store.

Donna's Black-Eyed- Susan Button Pies

These little button pies were created and designed by Donna for Julia's wedding. They look like a Black-eyed-Susan that had its petals fall off. They are little bites of bliss.

Ingredients:

1 teaspoon of cinnamon to the dry ingredients of my standard pie crust recipe.

2 small boxes instant white chocolate pudding
2 3/4 cup milk
1 -- 8 ounce package of cream cheese (softened)
12-18 ounces of fresh Blackberries (rinsed and well drained)

Optional:

Almond slices
Coconut
Mini Chocolate chips
Other Raspberries, Blueberries, or whole Strawberries
Other pudding flavors can be substituted.

Directions:

Roll pie crust into 1 inch small balls, drop each ball into mini muffin pans. Or, roll dough out about 1/8th inch thick. Cut in one inch squares.  Drop a square in each mini muffin cup. Use the Pampered Chef wooden tart shaper to press down the pie centers and round the sides, or use your thumbs to shape. Dip shaper or thumbs into flour between making each tart. Prick bottoms of the button pies with a fork. Bake at 400 degrees 11 minutes or until golden. Cool pies completely.

Prepare pudding according to pie directions. Whip 2 3/4 cup milk with two small boxes of white chocolate instant pudding. Blend in softened cream cheese. Rinse and thoroughly drain berries. Drop pudding by the rounded teaspoon full into the cooled tart shells. Top with one blackberry. Chill and serve.

Optional:
Are blackberries out of season or too expensive?  These pies can be topped with any berry, kiwi, chunk of pineapple, mandarin orange section, pieces of a candy bar/ sandwich mint, coconut, almond slices, mini chocolate chip morsels, Reeces Pieces, M&Ms, a chocolate curl, or glazed fruit piece mixture.  Once topped with fruit or topping these little pies can have a drop or zigzag of melted chocolate over the top. These are really versatile little pies.

Cinnamon a Spice for Life

I have been reading about humble cinnamon and it really is a spice for life! I decided to check it out since I use it in my morning breakfast bowl.

Cinnamon is mentioned in the Bible and is one of the oldest spices known.

Cinnamon benefits:

* is anti inflammatory by inhibit the release of the fatty acid called arachidonic acid, and thereby preventing the clumping of blood platelets.
* is anti microbial and in most cases can help stop the growth of candida!
* is anti bacterial and can inhibited the growth of the food borne pathogenic Bacillus cereus.
* can cause the stomach to empty slower and therefore reduces the rise of blood sugar, thus helping regulate blood sugar levels.
* can increase the cell's ability to absorb and store glycogen.
* enhances insulin signaling.
* "not only stimulates insulin receptors, but also inhibit an enzyme that inactivates them, thus significantly increasing cells' ability to use glucose."
* can prevent insulin resistance in animals on a high fructose diet.
* Cinnamon's scent can enhance brain function.
* can bring Arthritis relief.
* can reduce the proliferation of Lymphoma and Leukemia cells.
* can fight E.coli in un-pasteurized juices.
* can be used as an effective food preservative
* can in small amounts of less than 1/2 teaspoon, help maintain a pregnancy by normalizing hormones and regulating insulin levels.
* can help with nausea

Caution:
* Cinnamon in large doses (three tablespoons a day) can cause miscarriage in early pregnancy and is a uterine stimulant.
that can promote contractions in late pregnancy and labor.
* Cinnamon can cause contact dermatitis, so use gloves when grinding it.


Some sites for more cinnamon information:
This site has the list of studies done on cinnamon: The World's Healthiest Foods
BrainReady sites other studies.
10 Health Benefits of Cinnamon
Cinnamon Health

Ginger Snaps

This is the same recipe as another one on this site referred to as Molasses Sugar Cookies. The difference is that this one is made with butter instead of shortening. Jennifer Robertson made these cookies and brought them to Princess Academy December 2007. I must say I prefer the flavor of the butter over shortening. Butter is better for you too.

Ginger Snaps

3/4 cup butter
1 cup sugar
1 egg
1/4 cup molasses
2 cups sifted flour
1/4 tsp salt
2 tsp soda
1 tsp cinnamon
1 tsp cloves
1 tsp ginger

Cream butter and sugar together. In a separate bowl, combine dry ingredients. Add egg and molasses to creamed butter and beat well. Mix in dry ingredients. Chill one hour. Roll into 1" balls; roll balls in granulated sugar. Place balls 2" apart on un-greased baking sheets. Bake at 375 degrees for 8-10 minutes. Be careful not to overcook.

Gingerbread House

I never had gingerbread houses as a child. However, when I married I gained a sweet sister-in-law, Beatrice Jackson, that taught me how to make them. I lost her recipe and I requested it from her this morning. She sent it and I am posting it here so I can find it easily.

Ingredients:

2-3/4 cups sifted flour
3 teaspoons baking powder
½ teaspoon salt
1 teaspoon cinnamon
1 teaspoon ginger
1/8 teaspoon cloves
2/3 cup molasses
1/3 cup packed brown sugar
1 egg
½ cup oil

Directions:

Mix thoroughly and chill several hours (overnight or longer). Roll dough on an oiled piece of foil. (It helps to place the foil on cookie sheet with sides, and then roll the dough while in pan.) Bake on foil-covered cookie sheet with sides at 300° for 20-30 minutes. Place pattern on hot bread and cut IMMEDIATELY. Lift out pieces carefully and cool on cake racks. The gingerbread should be very hard when cool. (If necessary, the pieces may be laid back on the cookie sheet and placed in the oven for 5-10 minutes longer.) The roof sections will break off if the dough is not thoroughly baked.

Make Royal Icing to use in the assembly and decorating of the gingerbread house. Royal Icing is can be located under the label of "Frosting," in this blog.

If decorator tips and parchment bags are used in applying icing to gingerbread, use a #4 writing tip to draw windows, and a #30 tip to cover cut edges along sides and seams and roof.

CANDIES may be a multitude of various colors and shapes: gumdrops, candy canes, mints, hard candies, chocolate chips, silver balls, colored sugar and sprinkles, etc. Be sure to place candies in icing right away before it hardens.

ASSEMBLY:

Draw windows and roof lines with icing. Add candies.
Use icing to fasten one side of house to foil-covered slab.
Put icing on seam of this piece, then add other sides of house, fastening in place with icing.
Very carefully, put icing along roof edges on ends of house pieces. Attach one roof piece at a time, holding until hardened. Repeat with other roof piece. Hold, and PRAY that it doesn’t fall in!
Attach door with icing and decorate its seams with icing.
Decorate outer seams of house sides with icing. Candy canes look nice in the corner edges.
Put icing along rooftop edge. Fasten chimney pieces together with icing. Attach chimney to roof. Decorate with candies.
May add icicles with writing tip. Decorate yard with icing and candies.

Pumpkin Cream Trifle

Ingredients

1 package spice cake
1 small package vanilla instant pudding
1 cup canned pumpkin
1/2 cup water
1/2 cup vegetable oil
3 eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger

2 cups milk
2 small packages instant cheesecake pudding mix
4 cups whipped topping
1 cup chopped toasted pecans
3/4 cup English toffee bits or almond brickle chips

Directions:

In a large mixing bowl combine first eight ingredients.

Transfer to a 9 x13 baking pan. Bake at 350 degrees for 45-50 minutes, until toothpick inserted into the center come out clean. Cool on wire rack.

In a large bowl mix milk and pudding mixes for two minutes. Let stand until soft set. Fold in whipped topping.

Cut cake into one inch cubes.

In a 3 quart glass Trifle dish layer a third of the cake pieces, 1/3 of the pudding mixture, and 1/4 cup toffee pieces. Repeat these layers , in the same order, twice. Refrigerate until serving time. Serves 15-20.

Pumpkin Cookies

Ingredients:

1 teaspoon lemon extract
1 cup chopped nuts

Cream:
1/4 lb of butter
1 cup brown sugar
1/4 cup white sugar
2 eggs
1 cup mashed cooked pumpkin


Sift:
2 cups flour
2 teaspoons cinnamon
1/2 teaspoon cloves
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/2 teaspoon salt
1 teaspoon baking soda

Directions:

Pre heat oven to 400 degrees. Add dry ingredients and creamed ingredients and blend. Blend in lemon extract and nuts. Drop rounded spoonfuls of dough onto a greased cookie sheet and bake 10-12 minutes.

Pat's Molasses Sugar Cookies

Makes 2 1/2 -3 dozen cookies. We have enjoyed this recipe for 30 years!

Ingredients:

3/4 cup shortening
1 cup sugar
1/4 cup molasses (not black strap)
1 egg
2 cups flour
1/4 teaspoon salt
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon cloves
1 teaspoon ginger

Extra sugar to roll cookies in.

Directions:

Preheat oven to 375 degrees. Cream shortening and sugar. Add molasses and egg. Beat well. Roll into walnut size balls. Roll balls in sugar. Place two inches apart on foil lined cookie sheet. Bake 13-15 minutes.

Snickerdoodles

Ingredients:

Cream together:
1 1/2 cup sugar
1/2 cup butter (softened)
1/2 cup shortening
2 eggs

Stir together:
2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking powder
1/4 teaspoon salt

To Roll Cookies in:
2 tablespoons sugar
2 teaspoons cinnamon

Directions:

Combine creamed ingredients and dry ingredients, until well blended. Shape dough into balls, a rounded teaspoon per ball. Roll balls in sugar/cinnamon mixture. Place 2 inches apart on a cookie sheet. Bake 8-10 minutes. Remove and cool immediately.

Roger's Pumpkin Bread

This is a recipe my husband brought back from his mission in Minnesota-Manitoba Mission 1970-72. We had this for refreshments at the Princess Academies Open House this week.

Ingredients:

Single batch Triple Batch

1 cup pumpkin 3 cups pumpkin (1 large size can)
2 eggs 6 eggs
1 1/2 cups sugar 4 1/2 cups sugar
1/2 cup vegetable oil 1 1/2 cups vegetable oil
1 1/2 flour 4 1/2 cups flour
1 teaspoon baking soda 1 Tablespoon baking soda
1/4 teaspoon baking powder 3/4 teaspoon baking powder
1/2 teaspoon nutmeg 1 1/2 teaspoon nutmeg
1/2 teaspoon cinnamon 1 1/2 teaspoon cinnamon
1/2 teaspoon cloves 1 1/2 teaspoon cloves
3/4 teaspoon salt 2 1/4 teaspoon salt
1/4 cup chopped walnuts 3/4 cup chopped walnuts

Directions:

Mix all spices in a small bowl, then blend well with flour. Add the rest of the ingredients and mix thoroughly. Pour into greased loaf pans. Bake in preheated 325 degree oven for 90 minutes. If baked in a glass pan, 75 minutes. Cool 10 minutes. Remove from the pan. Slice and serve, good hot or cold. Stores well in the freezer. To store in freezer, cool completely, and store in ziplock bag.

Fresh Apple Bars

Ingredients:

1 1/2 cups crushed granola
1 cup flour
1/2 cup granulated sugar
1/2 cup butter
1 egg
1 teaspoon vanilla
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 large apple pared and chopped
Glaze (below)

Glaze Ingredients:

1/2 cup powdered sugar
1/2 teaspoon grated lemon peel
2-3 teaspoons of fresh squeezed lemon juice.

Directions:

Heat oven to 375 degrees.
Grease a square 8x8x2 inch pan.
Mix all ingredients except apple and glaze; reserve 1 cup of dough.
Arrange apple over dough in pan.
Drop remaining dough by rounded teaspoons on the apple; spread slightly.
Bake until golden brown and wooden toothpick stuck in center comes out clean, about 25-30 minutes.
Cool.
Drizzle with glaze.
Cut into 2x1 1/4 inches.
Makes 2 dozen.

Glaze Directions:
Beat sugar and lemon peel with lemon juice, adding juice until desired consistency.

Pat's Applesauce Cupcakes

I got this recipe from my sister-in-law, Pat Goff. This has been the traditional "first Birthday Cake" in our family, ever since. Cupcakes are mild and tasty, and a just right portion for children to play with.

Ingredients:

1 1/2 cup sifted cake flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon nutmeg
7 level tablespoons butter
2/3 cup granulated sugar
1 egg
3/4 cup applesauce
1/2 teaspoon vanilla

Directions:

Mix baking powder, baking soda, salt, and nutmeg in a small bowl.
Sift the above ingredients with the flour. Set aside.
Cream butter and sugar until light.
Beat in eggs.
Add vanilla.
Fold applesauce into butter mixture, alternating the butter and flour mixture, beginning and ending with applesauce, until batter is smooth.
Fill cupcake cups 3/4 full .
Bake at 375 Degrees for 18 minutes. Cool.

Frost with Butter cream Frosting with 3 dashes of cinnamon added.

Optional Additional Topping: For older people, this is great with frosting topped with chopped nuts.

Apple Pudding Cake

Cake Ingredients:

1 cup granulated sugar
1/2cup butter
2 eggs
1 teaspoon baking soda
1/2 teaspoon cinnamon
1 1/2 cup flour
1/2 cup chopped nuts
1 cup sliced cooked apples (I use home canned Jonathan apples in light syrup-drained)

Frosting/Sauce Ingredients:

1/2 cup butter
1/2 cup granulated sugar
1/2 cup brown sugar
1 cup evaporated milk
2 tablespoons flour
1/2 teaspoon vanilla

Cake Directions:

Mix sugar, butter, and eggs.
Sift dry ingredients into sugar mixture.
Stir in nuts and apples.
Pour into greased 9x9 pan. Bake at 350 degrees for 45 minutes.

Frosting/ Sauce Directions:
Mix four and sugars.
Melt butter and stir in sugars.
Add milk and vanilla.
Cook until thickened.
Pour over cake and serve.

Grandma Flaugh's Apple Pie

My maternal grandmother, Mary "Effie" Flaugh got this delicious recipe from the Reverend Swan’s wife, her next door neighbor.

Apple Pie Filling

Ingredients:
6 peeled, cored, and sliced Jonathan apples ( you can use other pie apples but Jonathans are the best)
3/4 - 1 cup granulated sugar (I use the smaller amount when using pie slices that were canned in light syrup)
2 Tablespoon flour
2 teaspoons cinnamon
1 dash salt
1 dash nutmeg
1 squeeze of freshly squeezed lemon juice ( I do not use the bottled kind because it is bitter and changes the flavor of recipes)
2 pats butter (I slice a tablespoon of butter into small pieces)

Directions:

Make pie crust and place in pie plate. Put apples in a large bowl. Mix dry ingredients. Toss dry ingredients, lemon juice, butter, and apples together. Also, If you make a deep dish pie, I double to triple the pie filling recipe to fill the pie crust depending on the depth of the dish, usually it takes about 4 quarts of canned apples which I triple the other ingredients for. I like to fill the dish high, as the apples cook down. Pour into pie crust. Cover with second crust. Pinch edges together with a decorative slanted pinch, for a fluted look. . Cut slits in top crust. Place any crust cutout decorations on top of the pie, sealing to the crust with a few drops of water. Sprinkle the top with granulated sugar to which cinnamon has been added. Bake 50-60 minutes at 400 degrees. The shorter time is for canned apples. I place a foil edge around the crust and only remove it the last 10 minutes, so the pie will not over brown. The pie thickens as it cools.

Pie Crust

Ingredients:

10 inch Two crust pie
2 2/3 cup flour
1 teaspoon salt
1 cup Butter
7 - 8 Tablespoons water.

Directions:
Mix flour and salt in a bowl. Add butter and cut through the flour mixture until it looks like meal. Add water one tablespoon at a time, sprinkling over dry mixture, and stirring until flour mixture cleans the side of the bowl. Put in a ziploc or airtight container and refrigerate for three hours. Divide in half and roll into two balls. Roll out pie crust on a floured pie cloth, flour sack cloth, or 2 sheets floured wax paper. When between two sheets of wax paper, make sure to flour under the dough and over the dough so it does not stick to the paper. Fold into quarters, flouring surfaces that will touch when folded. Unfold crust in the pie dish.

Note for Oblong Deep Dish Pie:

I make two recipes of this for a deep dish oblong pie.