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Streusel Apple Pie

Reviewed: Nov. 24, 2005
I used this recipe for the topping, and Mom’s Apple Pie I recipe for the filling. The pie was absolutely wonderful. That’s saying a lot since I grew up on an orchard in a town known for it’s fantastic apple pies. If using a firm tart apple such as Granny Smith, slice apples thinly (approx 1/4”). This will facilitate a good texture without overcooking the pie. I used a regular 9” pie plate (Corning is my favorite), and used 6 medium to large Granny Smiths. Apples cook down; I was taught to pile them into the pie plate and pack ‘em in (before baking, my packed mound of apples rose above the edge of the plate approx. 3 – 4 inches). After heaping the apple mixture into the crust and dotting it with butter, I covered the pie with aluminum foil and placed it into a preheated 450-degree oven. After baking for 10 minutes I reduced the heat to 350 and baked for another 30 minutes while making the streusel topping. I then removed and uncovered the pie, patted the topping over my mound of apples, covered the edge of the pie with a strip of foil to prevent overcooking the crust, and returned it to the oven for another 30 minutes at 350. I had excellent results by following both the filling and topping recipes; I didn’t have whiskey so I used good scotch. I’ll never use vanilla in an apple pie again! As the pie cools the height will go down further and it will solidify.
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Mom's Apple Pie I

Reviewed: Nov. 24, 2005
I used this recipe for the filling, and the Streusel Apple Pie recipe for the topping. The pie was absolutely wonderful. That’s saying a lot since I grew up on an orchard in a town known for it’s fantastic apple pies. If using a firm tart apple such as Granny Smith, slice apples thinly (approx 1/4”). This will facilitate a good texture without overcooking the pie. I used a regular 9” pie plate (Corning is my favorite), and used 6 medium to large Granny Smiths. Apples cook down; I was taught to pile them into the pie plate and pack ‘em in (before baking, my packed mound of apples rose above the edge of the plate approx. 3 – 4 inches). After heaping the apple mixture into the crust and dotting it with butter, I covered the pie with aluminum foil and placed it into a preheated 450-degree oven. After baking for 10 minutes I reduced the heat to 350 and baked for another 30 minutes while making the streusel topping. I then removed and uncovered the pie, patted the topping on my mound of apples, covered the edge of the pie with a strip of foil to prevent overcooking the crust, and returned it to the oven for another 30 minutes at 350. I had excellent results by following both the filling and topping recipes; I didn’t have whiskey so I used good scotch. I’ll never use vanilla in an apple pie again!
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76 users found this review helpful

Soft Chocolate Chip Cookies I

Reviewed: Sep. 11, 2005
Excellent soft cookies! I took a double batch to work and they were gone within the hour. Line your cookie sheet with parchment paper - the cookies slide right off when they're done and there's no clean-up. 11 minutes cooking time was perfect for my oven.
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1 user found this review helpful

Easy Mexican Casserole

Reviewed: Sep. 3, 2005
We found this recipe to be quick, easy and tasty. Due to the picky (adult) eaters in my household, I left out the tomatoes, green onions and olives - and the darn thing was still good! I sautéed regular onion chopped small with the ground beef, added Cholula to the salsa, and added diced roasted green chilies to the sour cream. I spread the sour cream quickly & easily by squeezing it out of a heavy quart size zip bag (fill the bag, then cut off one of the bottom corners to squeeze out the sour cream). The tortilla chips on the bottom softened (not soggy) and created almost a corn tamale-like base. My picky eaters loved it, but asked that I use smooth rather than chunky salsa next time.
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2 users found this review helpful

 
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