Orchard Apple Pie

Orchard apple pie is pilled high with fresh apples from the tree and warm cinnamon.  My family had the opportunity to go pick fresh apples from my in-laws apple tree this fall.  The kids had so much fun climbing the 50 year old apple tree and finding the perfect apple to eat on the spot.  We picked about 2 bushels of apples and came home to make buckets of home made applesauce and apple pie.  Serve this apple pie warm with a cool scoop of vanilla ice cream.

Orchard Apple Pie:
Pre-heat Oven:  400 degrees
Serves:  8


3 pounds apples (Granny Smith, Jonagold, Empire, or Pink Landy),
peeled, cored and cut into 1/4" thick slices.
3 tables King Arthur's White Whole Wheat flour or all purpose flour
2 tablespoons fresh lemon juice
1/4 cup organic cane sugar or white sugar
1 teaspoon ground cinnamon
1/8 teaspoon salt
1 tablespoon butter, pieces
1 egg yolk
1 tablespoon heavy cream or whole milk
2 9" deep dish pie crust (like: Marie Callender's)
















1.  Blind bake one of the 9" pie crusts (blind baking:  cover the bottom crust with parchment paper and fill it with dry beans or you can fork the bottom of the crust with a fork several times).  Bake the crust at 400 degree for 10 minutes then remove the parchment liner and dry beans and bake the crust for another 8 minutes or until lightly browned.  Allow the crust to cool on a wire rack for 10 minutes.
















2.  In a large bowl, place the sliced apples, flour, lemon juice, cinnamon and sugar and mix together. Slide the apple mixture into a cooled pie crust.  Dot the top of the apples with the butter pieces.  Place the second pie crust evenly over the top of the apples and seal the sides of the crust together using your finger tips and squeezing the sides together.


















3.  Mix the egg yolk and cream together in a small bowl.  Brush the pie crust with the egg wash.  Cut 4 air wholes about 1 inch long into the top of the pie so the steam can escape.  Bake at 350 degrees for 40-50 minutes or until golden brown and bubbling.  Allow to cool on a wire rack for 10 minutes.

Veal Chops with Fresh Rosemary

Veal chops with fresh rosemary are a special treat to serve your family and friends.  Veal chops are welcomed at special occasions because they are uniquely tender and absorb most flavors that accompany them.  These chops I infused with fresh rosemary, garlic and salt and pepper. Since these chops are so tender don't over cook them on the grill or in the pan.

Veal Chops With Fresh Rosemary:
Pre-Heat Grill:  400 degrees and up
Makes:  4 Veal chops

4 veal chops (Costco)
2 cloves garlic, peeled and crushed
2 Tablespoons fresh rosemary, cleaned, trimmed and chopped
Kosher salt
Fresh black pepper
2 tablespoons olive oil

1.  Pre-Heat the grill so it is hot (400-500 degrees).

2.  In a small bowl place the chopped garlic, chopped rosemary and olive oil and mix together to form a paste.

3.  Salt and pepper both sides of the veal chop.  Add the chopped garlic paste all over the veal chops.

4.  Grill the veal chops for a total of 10 minutes, turning them after 5 minutes.    Veal is cooked when it reaches an internal temperature of:  120 degrees is rare, 130 degrees medium and 140 degrees well done.

Parker House Rolls

Parker house rolls are a delicious yeast roll.  My daughter Meg Anne and I made the rolls together for Sunday supper.  Try making these rolls for your next Sunday supper with your kids and see how much fun it is to punch down the dough and then roll the dough into small round balls.  Serve these parker house rolls with warm butter for your next dinner and watch the kids come running to the dinner table.  This recipe comes from Martha Stewart's book, Martha Stewart Living 2002 Annual Recipes.  The only changes I made was using King Arthur bread flour instead of all purpose flour.  Using bread flour instead of all purpose flour allows your rolls to become lighter and fluffier.

Parker House Rolls:
Pre-Heat Oven:  350 degrees
Makes:  2 dozen rolls

1 package (2 1/2 teaspoons) active dry yeast
1/4 cup warm water (100-110 degrees)
3 tablespoons plus a pinch of sugar
13 tablespoons unsalted butter, melted and cooled to room temperature, divided
1 cup milk, room temperature
1 tablespoon kosher salt
3 large eggs, lightly beaten
4 1/2 to 5 cups King Arthur bread flour

1.  In a small bowl, place the yeast, pinch of sugar, and warm water (100-110 degrees).  Mix together and allow to rest for 5 minutes.  The yeast mixture should grow and become foamy (if your yeast mixture does not grow throw it out and start over).

2.  In a mixer with a dough hook attachment, add 7 tablespoons melted butter, salt, sugar, milk, eggs, yeast mixture and 4 cups of flour and mix together.  Slowly add that last 1/2 -1 cup of flour to the mixture  and allow the dough to mix for 6 minutes (if the dough is too wet and sticks to the sides of the mixer add more flour one tablespoon at a time.  If the dough is to dry add 1 tablespoon of water at a time until the dough comes together and forms a nice ball). Place the dough into a greased buttered bowl and cover it with plastic wrap . Allow the dough to rise in a warm draft free place for 2 1/2 hours or until it has doubled in size.

3. Punch the dough down, then divide the dough into 24 small round balls on a floured surface.  Place the rolls into a buttered greased pan and allow to rise again for 30 minutes or until doubled in size. Cover the pans with buttered plastic wrap.

4.  Remove the plastic wrap from the rolls and bake the rolls at 350 degrees for 20- 30 minutes or until golden brown on top. Remove the rolls from the oven and allow to rest on a wire rack for 5 minutes.  Serve rolls hot with butter.