Home Cooking What You’ll Need
Directions
6 cups thinly sliced apples • Prepare your pastry for a two 3/4 cups white sugar crust pie. Wipe, quarter, core, 1 tbsp of butter peel, and slice apples; measure 1 tsp ground cinnamon into 6 cups 1 pastry recipe for a 9 inch double • Combine sugar and cinnamon. crusted pie • Place apples in layers in pastry This recipe has been one of my favourlined pie plate. ites ever since I was a little girl. Every • Sprinkle each layer with sugar and cinnamon. time I taste it brings me back to the sim• Dot top layer with small pieces of pler times. I hope you enjoy it as much Rhettas Weekly Recipe as I do. butter or margarine. Cover with It’s that time of year again, the leaves top crust. • Place on lowest rack in oven are falling, the air is crisp and pies are preheated to 450 F (230C). Bake everywhere! With Fall comes Thanksfor 10 minutes, then reduce oven giving, and wouldn’t it be fantastic temperature to 350F (175 C). if you got your mother-in-law off • Bake for 30 to 35 minutes longer. your back by bringing the worlds best Serve warm or cold! apple pie. This recipe is straight from my mothers own cook book, so if you Follow Home tried the Easter Cooking on angel cake, Readers reviewFacebook and you know my Fettuccine Alfredo ask Rhetta on mother knows I just loved, loved Rhetta’s take of Twitter how to bake! Fettuccine Alfredo, her addition of @askRhetta the Romano cheese was spectacular!
Culture Cusine Of the WeekDublin Coodle
Dublin Coodle is a traditioinal Irish dish, that combines potatoes, sausage, bacon and onions all mixed into a hot pot. This dish it perfect for those nights when you want to try something new!
I made it for my daughter and her firends and it was a huge success. My husband even took it upon himself to add a little protein to your vegitarian alternative. Overall I give this dish 5 out of 5 stars. You really knock this one out of the park. Can’t wait to try next weeks ~~Jamie C.
Chef’s Corner “Adding carmel to your apple pie crust creates the purest most intense flavour. You know how with a traditional apple pie some of the apple juices will caramelize as it bakes and bubble out of the pie and bake into and onto the flaky crust? That’s how this whole pie is.” ~~Chef John
rhettacancook@homecooking.ca