This one came about after our recent trip to a local apple picking farm and was a bit of an experiment as the apples were an unknown quantity.  They looked like a good cooking apple (firm and green), only to turn straight to mush after just a few minutes in the pot...
So Plan B was quickly enacted - make a pie without cooking these apples first, and add a bit of the 'apple mush' to the mix near the end- perfect!

Peach and Apple Pie

Pantry MUST Haves

For the Pastry:
1 cup flour
100gms (1 stick) butter (cold)
1/4 cup sugar
1 egg
Approx 1 TBspn water

For the Filling:
4 firm cooking apples eg Granny Smith 
2 ripe peaches
2 Tbspns honey
2 TBspn lemon juice
1 tspn cinnamon

For the Topping/Crumble Mix:
1/2 cup flour
1/2 cup oats 
2 Tbspns brown sugar
75gm (3/4 stick) butter
1 tspn cinnamon
zest of 1 lemon
2 Tbspns chopped walnuts/pecans

Sift flour and rub in butter in small pieces til it is like breadcrumbs.  Add sugar, egg yolk and water and mix to form a dough.  Chill in fridge for 30 mins...

Slice apples and precook very slightly in a small amount of water,lemon, cinnamon and honey.
Press chilled pastry into a greased pie tin.
Pour in apple filling  and then add sliced peaches.

Top pie with crumble mix (mix all topping ingredients together in a small bowl, rubbing in butter) and bake for approx 25 - 30 mins at 350F (180C).

Nikki xx


Pop in and say, "Hi" to Steve at Crane's:  175 Maplewood Ave Maplewood, NJ and pick up some bread pudding 

Check out what Steve kindly gave us;

Crane's Homemade Bourbon Bread Pudding (A secret little recipe)

[WARNING this will feed an army, you may need to adjust quantities depending on the number of your troops...]

1 large aluminum pan full of bread cubes (soft rolls and hero rolls)

Mix in bowl:
2 dozen eggs
2 quarts of milk and half&half
1/2 quart of sugar
Shake of dried cloves
Shake of dried coriander
2 Shakes of Cinnamon
Good squeeze of Vanilla

Add bread to liquid, soak thoroughly BAKE at 345F

Bourbon Glaze:
On the STOVE
1 stick of melted butter (1/4)
Bourbon (no measurements, depends on the day and the troops)

2 cups of confectionary sugar
Whisk together, off the stove...
Pour onto pudding.

 The recipe in Amanda's words… 
(read with your very best country accent)

Buttermilk Pie  

I got this recipe from Debbie Hatton.  I guess she puts her finger in it cause hers is always better than mine... but mine is perdy dern good.  ;)

3/4 c. flour
3 c. sugar
3/4 c. melted butter
1 c. buttermilk
2 tsp vanilla
5 beated eggs  (beat them suckers black and blue)
2 unbaked 9" pie shells

Mix first 5 ingredients together, beat well.  Add beaten eggs and stir well.  Pour into pie shells and bake @ 350 for 45 minutes. 

Homemade Pie Crust

2 c. flour & 1 tsp salt } combine

2/3 cup shortening, cut into flour and salt until it looks like corn meal.

1/2 c water... add to above mess all at once. 

Stir until a big ball forms.  Divide in 1/2.  On floured surface, roll one piece into a circle about 2" larger than the pan turned upside down.  Gently fold dough in 1/2, then into 1/4s.  Pick it up and dust off the extra flour.  Place the corner in the center of the right side up pan and unfold, fitting up sides.  Trim extra dough, flute edges, fill, and bake. 

*** with the extra trimmings: Place them on a cookie sheet and butter, sprinkle with sugar/cinnamon.  Back 8-10 minutes @ 350.  Break into smaller pieces and enjoy.    

Lemon Raspberry Meringue Pie

OK-- I have to admit to you that I do make my own crust-- and believe wholeheartedly that all crusts should be homemade.  But it does take some practice to get it right.  Helpful hints:  Keep your "meal cold".  Add ice water by the T & use just enough to make it come together.  Sift all dry ingredients a lot (like 6-8 times before adding the fat); Roll out on a cold surface ie natural stone & don't forget to heavily flour the surface.  You can only roll it twice before it gets tough.

The crust I use is a closely guarded family secret-- so I can't share more than those tips & the fact that its lard/butter
If you're not experienced with crust, just buy a pillsbury readymade & put into a greased pie plate.  Line with foil & fill with rice.  Bake for 20 minutes at 400 degrees.  Remove rice & foil.  Return to oven for 5 minutes.

While crust is cooking, make a lemon curd:
Zest & juice 2 medium lemons; set aside.  Separate two eggs & set aside.

Put 1 1/2 T of crisco, 1 c sgr, 8 heaping T of flour into a heavy saucepan with 2 c cold water.  Over moderate heat, whisk until thickened and grey.  Add egg yolks; whisk vigorously.  Add reserved lemon zest & juice.  Whisk.

Take hot crust from oven dump one or two pints of raspberries in hot crust (one if you like the pie tarter from lemons, two if you'd like it sweeter from berries)

Pour hot curd over & let pie cool; 10 minutes or overnight whatever works for your schedule!

Make a meringue with the reserved egg whites & confectioner's sugar-- 2-4 T

Spoon onto pie, put under broiler for seconds to set. 

Remember golden meringue is pretty; burnt meringue is a crying shame!! So don't let that pie out of your sight for a minute.  Stay with it-- it will only be a few seconds!!


FYI once lemon curd is totally cooled, you can serve; otherwise it will be a mess.

For more of my recipes, visit my page: Little Red

Ingredients for the filling:

8 apples (I prefer Granny Smith or a nice hard tart apple)
1 teaspoon lemon juice
1/2 teaspoon grated lemon rind
1/2 cup sugar
1/4 cup flour

Peel, core and slice the apples very thin.  toss with lemon juice and rind.  sprinkle sugar and flour on top and coat evenly.
Pour into a heaping pile in a 9" pie shell. (I'm going to admit lately I've been buying pre-made pastry dough.)  This is going to look like way too many apples...but I promise it cooks down, so let it be a big heap!

For the topping:

1/2 C sugar
1/2 C flour
1 Tablespoon Cinnamon
1/4 teaspoon mace
1/4 teaspoon ginger
1/4 cup (1/2 a stick) of softened butter

Combine all the dry ingredients and cut in the butter until crumbly.  The tricky part is sprinkling this topping on the apples without it rolling down the sides of mount apple. I cover the crust of the pie with tin foil for oct of the baking and find it helps to put it on before sprinkling the kind of helps hold it in.

Bake 375 degree oven for 1 hour.  Remove the tin foil the last ten minutes so the crust can brown up.  

Tips: -Bake the pie on a cookie sheet, because there will most likely be spillage that you won't want on the bottom of your oven.  
       -Put the pie in the oven when you take the turkey out or right before you sit down to dinner.  By the time you're ready for dessert, you'll have a hot apple pie fresh from the oven!
      -Try serving it with coffee ice cream and make my Grampy, Stubby Starrett, smile down from heaven!

Vanilla-Scented Quinoa Pudding

2 ½ cups cooked quinoa
(about 1 cup pre cooked)
1 cup milk or milk substitute
(such as almond, hemp or rice)
½ cup coconut milk
½ cup agave nectar, maple syrup or brown rice syrup
½ cup currants
pinch of ground cloves
½ tsp. cinnamon
1 tsp. vanilla

For best results, quinoa should be soaked overnight or thoroughly rinsed before cooking to remove its bitter-tasting saporin coating.

Combine all ingredients except vanilla together in a saucepan and bring to a boil over medium high heat.  Lower heat, cover and simmer for 15-20 minutes.  Add a little extra milk if needed to achieve a creamy consistency.

Remove from heat and stir in vanilla.  Cool and transfer to serving glasses.  Sprinkle with extra cinnamon and serve slightly warm or chilled.
(serves 4-5)

1 1/2 cups fresh blackberries from the Common (or substitute frozen berries eg raspberries, blueberries etc)
2 pears chopped into chunks (skin on)
Half a lemon - juiced
2 - 3 Tbpns slivered almonds
3 Tbpsns flour
1  1/2 Tbspn brown sugar
1 Tbspn butter
1/2 cup rolled oats

Place blackberries, pears and lemon juice in 4 small oven proof dishes or medium sized oven dish.
In a separate bowl combine flour, sugar, butter and oats and mix with fingers to form rough  'crumbs'.  Cover blackberries with this crumble and sprinkle almonds over.
Bake in oven for about 25 - 30 mins or until crumble is golden.
Serve with vanilla ice cream, cream or Greek yogurt - tiara and candlelight optional.

"Lemon Square Apple Pie" - a David creation

I was asked to bring a dessert to an event.  I asked two of my friends who were going what their favorite desserts were (to help me know what my Mom should buy).  They said "Lemon Squares" and "Apple Pie" and that is when I got the idea to make a dessert myself - combining both desserts into one.  I was surprised how good it came out.  I was expecting it to be a total flop, but it was really good and my friends loved it.

5 eggs
2.5 cups white sugar
2.5 cups all purpose white flour
2 juiced lemons
4 green apples, sliced thinly, but not too thin
1 lemon zested (or any citrus except lime)
1 tsp salt
1 cup butter
1 Tbl cinnamon
2 pre-made pie crust


Prepare the lemon square part of the pie...

1.  Preheat oven to 350 degrees
2.  Blend together all the butter with 2 cups of flour and half a cup of sugar
3.  Press all of that into the bottom of your ungreased 9x13 glass baking dish
4.  Bake for 18 minutes or until they are hard and gold looking
5.  Whisk together 1.5 cups of sugar and 0.25 cups of flour and then add 4 eggs and the juice from 2 lemons
6.  Pull the dough part out of the oven and pour the liquid ingredients over it and bake for an additional 15 minutes at 350 degrees

While #6 is oven, start preparing the apple part of the pie...

7.  In a small bowl whisk together the last egg and 1 Tbl water until it is consistent throughout
8.  Then use pastry brush to spread enough of the mixture in #7 over the pie crust to cover it all, but do not use it all
9.  In another bowl have your sliced apples and you want to make sure they are a little moist with "apple-ness"
10.  Mix the half cup of sugar and the 1/4 cup of all purpose flour and the one teaspoon of salt and the one teaspoon of cinnamon and the lemon zest and then coat all over the apples until evenly coated
11.  Place the coated apples (#10) into the prepared pie crust
12.  Remove the lemon squares from the oven and slice them into good size portions
13.  Smash the lemon squares into the pie (on top of the apples) using a large spoon.
14.  Get the second pie crust, remove it from its tin, lay out on a cutting board, and slice into strips around 0.5 inches wide
15.  Then coat the strips individually in the egg wash from #7
16.  Weave the strips on top of the lemons (the pie)
17.  Bake it all in the oven for one hour
18.  When it is done refrigerate for one hour
19.  Serve with vanilla bean ice cream at room temperature! 


So here we go my first recipe post...

For the crumble
• 300g plain flour, pinch of salt
• 175g unrefined brown sugar 
• 200g unsalted butter, cubed at room temperature
• Knob of butter for greasing the container (i use a ceramic oval dish)
For the filling
• 450g (or as many as you have!) apples peeled, cored and cut into pieces
• 50g unrefined brown sugar 
• 1 tbsp plain flour 
• ½ tsp of ground cinnamon 

1. Preheat the oven to 180C/350F/Gas 4.
2. Place the flour and sugar in a large bowl and mix well. Taking a few cubes of butter at a time rub into the flour mixture. Keep rubbing until the mixture resembles breadcrumbs. I personally like mine quite lumpy..
3. Butter a 24cm/9in ovenproof dish. 
4. Place the fruit sugar, flour and cinnamon in the bottom of your oval dish and mix it all nicely together until all the apples are covered
5. Sprinkle the crumble mixture on top so all the apple mix is covered 
6. Bake in the oven for 40-45 minutes until the crumble is browned and the fruit mixture bubbling up the side
7. Serve with thick cream or custard. – i buy the ready made custard as its way too much work to make custard!!!

Click HERE to link to Aunty B's page and read more about her high flying life in London!
                                 “The Green Stuff”
                  Or Watergate Salad/Pistachio Pudding
                                         from Sarah

          2 – 3 ounce pistachio pudding mix

          1 – 20 ounce can of crushed pineapple, un-drained

          1 – 10.5 ounce bag of mini-marshmallows

                                                                             2 – 12 ounce container of Cool Whip

         Mix together.  Chill.  (Guard from 13 year old boys. Or in our house, 3 year old girls!)

Click HERE to link to Sarah's page and read more!