Publication Date August 2013
No. Pages 125
No. Recipes 116
ISBN 978-1937023317
 
Make check payable to: Kathleen Rutherford

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Kathleen Rutherford
6485 Snowview Drive
Park City, UT 84098-6122
Phone 435-649-2100
Email kathiscookbook@aol.com

Featured Recipe:

Ma's Can I Have Another Slice? Apple Pie

By Kathleen Rutherford

Ingredients:
9 baking apples washed, peeled, cored and sliced (Use 3 different kinds)
1 c. chunky cinnamon apple sauce
1 c. sugar
1/8 tsp. salt
1 tsp.cinnamon
1 tsp. apple pie spice
2 tsp. Madagascar vanilla extract
1 T. lemon juice
1/2 c. King Arthur Flour pie filling thickener
1/2 c. butter, cubed

1 pkg. refrigerated pre-made pie crusts (pkg. of 2)
1/4 c. milk
1 tsp. coarse sugar
Directions:
Preheat oven 425º F. Roll one pie crust out on floured surface to a 12-inch circle. Place a rolling pin in center of pie crust. Fold dough over rolling pin. Center over pie plate. Release. Press dough in bottom and around inside edges. At least an inch of dough should hang over top edges. In a large bowl, mix apples with applesauce. Stir in vanilla, lemon juice, sugar, salt, cinnamon and apple pie spice. Add thickener. Mix. Pour apple mixture into pie plate. Dot with butter. Roll out next pie crust. Fold in half. Cut three diagonal venting slits in middle of fold an inch apart. Using a rolling pin, place pie crust over apples so slits are in the middle. Fold top crust under the bottom crust all around. Using your fingers, crimp edge all around. Brush top crust with milk. Sprinkle with coarse sugar. Place pie plate on a cookie sheet in case it boils over. Bake 15-minutes at 425º F. Lower temperature to 375º F. Bake additional 45 minutes to 1 hour, or until apples are tender. Serve with a wedge of cheddar cheese or a scoop of vanilla ice cream.

Price $35.00
Shipping $5.95

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