Country Farmhouse Crumb Cake

Farmhouse Crumb Cake
Farmhouse Crumb Cake

This old-fashioned country farmhouse crumb cake has been a recipe in my family for years. It quite resembles a coffee cake and is a hearty dessert that is tasty and not too sweet. Its crumb topping adds a lovely texture element to the cake.

Farmhouse Crumb Cake
Farmhouse Crumb Cake

Crumb cake is quite economical to make because it just takes basic pantry supplies and draws its flavour from the cinnamon and cloves.  It’s always good to have a recipe that, if need be, can be quickly made without a special trip to the supermarket for ingredients.

I think this used to be a very popular cake in the country because it was a hearty dessert, it was not costly or difficult to make, and it did not require frosting.  For many farm wives who often had large families to bring up while working alongside their husbands on the farm, this would have been a relatively easy-to-come-by dessert. This crumb cake is particularly tasty with a cup of tea or coffee.

Farmhouse Crumb Cake
Farmhouse Crumb Cake

The cake has a lovely tender crumb with an airy texture. To dress up this cake, sprinkle with a light dusting of confectioner’s sugar (aka icing or powdered sugar)

Farmhouse Crumb Cake
Farmhouse Crumb Cake

 

Farmhouse Crumb Cake
Farmhouse Crumb Cake

[Printable recipe follows at end of posting]

Country Farmhouse Crumb Cake

Ingredients:

1 tbsp vinegar
1 cup milk

2 cups all-purpose flour
2 cups brown sugar, lightly packed
½ cup cold shortening

½ tsp salt
1 tsp cloves
1 tsp cinnamon

1 tsp baking soda
1 egg, lightly beaten

1 cup raisins

Confectioner’s sugar for dusting (optional)

Method:

Preheat oven to 350°F.  Prepare 9”x9” square baking pan by greasing or lining with parchment paper.

In 1 cup measuring cup, place 1 tbsp vinegar.  Fill cup with milk. Let stand 5-7 minutes to sour.

Meanwhile, in large bowl of stand mixer, combine the flour and brown sugar.  Using a pastry cutter, cut in the shortening.  Remove 1 cup of crumb mixture and set aside.

Add the salt, cloves, and cinnamon to the remaining mixture in the bowl. Stir well.

Stir the milk-vinegar mixture and transfer to small bowl.  Add the baking soda and beaten egg.  Stir. Pour over dry ingredients in bowl. With mixer on low/stir setting, incorporate the ingredients for 15 seconds. Increase mixer speed to medium low and beat mixture for an additional minute. Stir in the raisins.

Transfer batter to prepared pan and spread evenly. Spread the reserved crumb mixture evenly over cake. Bake for approximately 45 minutes or until cake tester inserted into center of cake comes out clean. Remove cake from oven and place on wire rack to cool completely before cutting and serving.  Cut cooled cake into 16 pieces. Dust with confectioner’s sugar (powdered icing sugar), if desired.

Yield: 16 servings

Farmhouse Crumb Cake
Print

Country Farmhouse Crumb Cake

Old-fashioned easy-to-make crumb cake uses standard pantry supplies. Flavored with cinnamon and cloves and dotted with raisins, this cake has a lovely tender crumb.

Course Dessert
Cuisine American
Servings 16
Author My Island Bistro Kitchen

Ingredients

  • 1 tbsp vinegar
  • 1 cup milk
  • 2 cups all-purpose flour
  • 2 cups brown sugar, lightly packed
  • 1/2 cup cold shortening
  • 1/2 tsp salt
  • 1 tsp cloves
  • 1 tsp cinnamon
  • 1 tsp baking soda
  • 1 egg, lightly beaten
  • 1 cup raisins
  • Confectioner's sugar for dusting (optional)

Instructions

  1. Preheat oven to 350°F. Prepare 9”x9” square baking pan by greasing or lining with parchment paper.
  2. In 1-cup measuring cup, place 1 tbsp vinegar. Fill cup with milk. Let stand 5-7 minutes to sour.
  3. Meanwhile, in large bowl of stand mixer, combine the flour and brown sugar. Using a pastry cutter, cut in the shortening. Remove 1 cup of crumb mixture and set aside.
  4. Add the salt, cloves, and cinnamon to the remaining mixture in the bowl. Stir well.
  5. Stir the milk-vinegar mixture and transfer to small bowl. Add the baking soda and beaten egg. Stir. Pour over dry ingredients in bowl. With mixer on low/stir setting, incorporate the ingredients for 15 seconds. Increase mixer speed to medium low and beat mixture for an additional minute. Stir in the raisins.

  6. Transfer batter to prepared pan and spread evenly. Spread the reserved crumb mixture evenly over cake. Bake for approximately 45 minutes or until cake tester inserted into center of cake comes out clean. Remove cake from oven and place on wire rack to cool completely before cutting and serving. Cut cooled cake into 16 pieces. Dust with confectioner’s sugar (powdered icing sugar), if desired.

 

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Farmhouse Crumb Cake
Farmhouse Crumb Cake

 

Farmhouse Crumb Cake
Farmhouse Crumb Cake
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Meal Planning – Week 4

Here is my suggested meal plan for the upcoming week. If you want to check out previous weeks’ meal plans, click here for the meal plan for week 1, here for week 2’s plan, and here for the meal plan for week 3.  I’ve provided a list of the main ingredients that, for the most part, would probably involve a shopping trip to the supermarket for most. However, as always, read each recipe thoroughly and carefully to create your own list as I have not listed what I consider to be “staple” items like regular milk, butter, eggs, flour, sugar, butter/shortening, oil, spices, etc.

This week, we’ll start off with a roast chicken or turkey.  I watch and get chickens or turkeys when they are on sale and I usually have a stock of 2-3 in the freezer.  They are great week starters because, yay, there are leftovers!!!! This means the leftovers can be transformed into other dishes such as turkey chowder and chicken (turkey) chow mein casserole.  And, if you are cooking a turkey (or a large chicken), don’t throw out the carcass as it makes great poultry stock!

Click on the green links below to access the recipes for this week’s meal plan.

MONDAY

Bran Muffins – A healthy batch of muffins to start off the week.

Shopping List:  Applesauce, molasses, natural bran, all-purpose and whole wheat flours, and raisins

Bran Muffins
Bran Muffins

Dinner:  Roast Chicken or Turkey with Mashed Potatoes, Favorite Side Vegetables, Turnip Puff Casserole, Stuffing/Dressing, Cranberry Sauce

Who can pass up a roast chicken or turkey dinner with all the fixins’!

Shopping List: Roasting Chicken or Turkey, Vegetables of Choice. For Turnip Puff Casserole – Rutabaga, applesauce, onion, parmesan and cheddar cheeses. For Stuffing – Potatoes, bread crumbs, onion, summer savory, celery, apple, and liquid chicken bouillon. For Cranberry Sauce – cranberries (fresh or frozen), apple, and orange juice.

Roast Turkey
Roast Turkey
Turnip Puff Casserole
Turnip Puff Casserole
Turkey and Dressing
Turkey and Dressing

Cranberry Sauce
Zesty Cranberry-Orange Sauce

 
Dessert:  Blueberry Buckle

A cake type dessert made even more tasty with blueberry sauce and vanilla ice cream.

Shopping List:  Blueberries (fresh or frozen), orange juice + general baking supplies

Blueberry Buckle
Blueberry Buckle with Vanilla Ice Cream Drizzled with Blueberry Sauce

TUESDAY

Make stock from the carcass of the turkey/chicken.

Homemade stock is so flavorful and versatile. You’ll find a multitude of uses for this stock.

Shopping List:  2 lbs fresh turkey pieces, onion, leek, carrots, celery, garlic, rutabaga, parsnips, mushrooms, cider vinegar, herbs and spices (rosemary, parsley, thyme, dill, sage, basil, coriander, summer savory, cardamom pods, cloves, allspice, star anise pod, peppercorns)

Homemade Turkey Stock
Homemade Turkey Stock

NOTE: Be sure to save 2 cups of cubed turkey/chicken for the turkey chowder for Wednesday’s dinner and 1 cup for the casserole for Thursday’s dinner.

Dinner:  Leftover Roast Chicken or Turkey with Potato Salad (add a green salad, if desired)

Don’t reserve potato salad just for summer picnics and barbeques.  It’s great any time of the year and is a fine accompaniment to cold chicken or turkey.

Shopping List: For the Potato Salad – potatoes (such as Yukon Gold or Reds), eggs, celery, onion, salad dressing (click here for my recipe), sour cream, sweet relish, and mustard).

Potato Salad
My Island Bistro Kitchen’s PEI Potato Salad

Dessert:  Leftover Blueberry Buckle

Blueberry Buckle

WEDNESDAY

Dinner:  Turkey Chowder

Leftover turkey gets transformed into this hearty and flavorful chowder.

Shopping List: Onion, celery, carrots, mushrooms, red pepper, summer savory, poultry stock, potatoes, milk, 1 – 10oz can creamed corn, and Parmesan cheese (Note: This recipe requires 2 cups of the cooked, cubed leftover turkey/chicken)

Homemade Chowder
Turkey Chowder

Dessert: Molasses Spice Cookies

A spicy and chewy cookie.  Great for the cookie jar!

Shopping List: Molasses and general baking supplies 

Spice Cookies
Molasses Spice Cookies

THURSDAY

 DinnerChicken Chow Mein Casserole served with a green salad and fresh biscuits

Leftover chicken (or turkey) gets re-purposed into this flavorful easy-to-prepare casserole.

Shopping list:  For the casserole: 1 – 10oz can Cream of Chicken Soup, Parmesan cheese, fresh mushrooms, red pepper, celery, onion, garlic, chicken broth, cashew pieces, sliced water chestnuts, and chow mein noodles. (Note: This recipe requires 1 cup of the cooked, cubed leftover turkey/chicken) For the salad: Lettuce and fresh vegetables of choice and dressing. For the biscuits: Whipping cream, milk, and standard baking supplies.

Chicken Chow Mein Casserole
Tea Biscuits
Tea Biscuits

Dessert: Old-fashioned Jam Squares

A real old favorite, these jam squares demand red jam like raspberry!

Shopping List: Raspberry Jam, Lemon, and general baking supplies

Jam Squares
Jam Squares

FRIDAY

 Dinner:  Seven Layer Dinner (aka Shipwreck Dinner)

By far, one of my most popular recipes and one of the most frequently searched for on my website. Dinner in one casserole! A simple meal but a mighty tasty one!

Shopping List: Ground beef, potatoes, onion, celery, parsnips, carrots, frozen peas, Minute Rice, and 1 – 10oz can tomato soup

Shipwreck Dinner
Seven Layer DInner

Dessert: Peanut Butter Cookies

This is an all-time favorite cookie.

Shopping List: Peanut butter + general baking supplies

Peanut Butter Cookies

NOTE:  Soak the yellow-eyed beans overnight tonight in preparation for making the Maple Syrup Baked Beans for tomorrow night’s dinner.

Soaking the Dried Beans

SATURDAY

 Dinner: Maple Syrup Baked Beans with Homemade White Bread

A Saturday night tradition in many Maritime homes.  These beans freeze great if there are any leftovers.

Shopping List: For the Baked Beans – 1 – 1lb bag yellow eye beans, garlic, dry mustard, liquid chicken bouillon, tomato paste, cider vinegar, pure maple syrup, molasses, BBQ sauce, and onion.  For White Bread: Yeast, milk, flour and general baking supplies.

Baked Beans

 
 
White Bread
Homemade White Bread

Dessert: Apple-Maple Bread Pudding with Maple Sauce

This bread pudding is such a treat, especially when flavored with maple liqueur that is made right here in PEI by Deep Roots Distillery in Warren Grove, just outside Charlottetown.

Shopping List:  For Pudding: 1 – 1lb loaf of soft French bread, whole milk, blend/cream, baking apples, maple liqueur, and raisins. For Sauce: Maple syrup and maple liqueur.

Apple-Maple Bread Pudding

SUNDAY

 Sunday Breakfast: Special Treat – Irish Cream French Toast, a great way to use some of the homemade bread from yesterday

Irish Cream jazzes up traditional French toast. A lovely weekend treat.

Shopping List: Irish Cream Liqueur (click here for my recipe), orange juice, eggs

Irish Cream French Toast
Irish Cream French Toast

DinnerPork Chops with Bread Stuffing and Creamy Mushroom Sauce; serve with baked potato and medley of favorite steamed vegetables

This is such a flavorful way to present pork chops. Yummy.

Shopping List: Pork Chops (bone-in), bread crumbs, onion, summer savory, celery, apple, liquid chicken bouillon, 1 – 10oz can mushroom soup

Pork Chops with Bread Stuffing and Creamy Mushroom Sauce
Pork Chops with Bread Stuffing and Creamy Mushroom Sauce

Dessert: Leftover Apple-Maple Bread Pudding with Maple Sauce

Maple Sauce on Apple-Maple Bread Pudding

Week 1 Menu Plan
Week 2 Menu Plan
Week 3 Menu Plan

So, there you have it! A weekly menu that makes full use of a roasted turkey or large roasted chicken.

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Chicken Chow Mein Casserole Recipe

Chicken Chow Mein Casserole
Chicken Chow Mein Casserole

Casserole recipes are useful for the home cook’s meal planning. They are a convenient entrée for a dinner meal, can be prepared ahead of time, are often a great way to use leftovers and re-purpose them into a new entrée, and they can stretch the food dollar.  My Chicken Chow Mein Casserole is one that fits that bill nicely.

Chicken Chow Mein Casserole
Chicken Chow Mein Casserole

This casserole will easily feed four people and there might be some left over for someone’s lunch the next day! This recipe calls for cooked chicken but I often substitute turkey if I have some left over from a roasted turkey.  All it takes is one cup cubed chicken which is what one good-sized chicken breast will yield. So, when you think about it – if you were to serve chicken breasts for a family of four, you would need to buy four chicken breasts for a meal. However, you can make this casserole with one good-sized chicken breast and still feed four people (see what I mean about extending the food dollar).

Chicken Chow Mein Casserole
Chicken Chow Mein Casserole

This recipe does not take a lot of costly ingredients which makes it economical to make. Apart from the chicken breast, only celery, onion, mushrooms, a tin of cream of chicken soup, a bit of chicken broth, some garlic, red pepper, a few sliced water chestnuts (which are optional and I buy when they are on sale), some cashew pieces, and chow mein noodles are required as ingredients.

Chicken Chow Mein Casserole
Chicken Chow Mein Casserole

For the chicken, you can use leftover chicken (or turkey) from a roasted foul, poach a chicken breast, or even use some meat from a rotisserie chicken from the supermarket.  The casserole itself is not difficult to prepare. Sauté the vegetables, open a can of soup, combine all the ingredients into a casserole, and bake in the oven.

Chicken Chow Mein Casserole
Chicken Chow Mein Casserole

This Chicken Chow Mein Casserole can be made several hours ahead, or even the night before, so it’s ready to pop into the oven when you get home from work.

Chicken Chow Mein Casserole
Chicken Chow Mein Casserole

[Printable recipe follows at end of posting]

Chicken Chow Mein Casserole

Ingredients:

1 cup cooked chicken, cubed

3 tbsp butter
2 cloves garlic, minced
¼ cup chopped onion
1 cup chopped celery
¼ cup diced red pepper
2½ oz sliced mushrooms (about ¾ cup)

½ cup chicken broth
1 – 284ml tin Cream of Chicken Soup
1/8 tsp ground ginger
2 tbsp Parmesan cheese

½ cup cashew pieces, chopped
2½ oz (72 g) sliced water chestnuts, drained and rinsed

2½ oz chow mein noodles (reserve 1 oz for casserole topping)

Method:

Grease 1½ quart casserole and set aside. Preheat oven to 350°F.

Melt butter in skillet over medium heat.  Sauté garlic, onion, celery, red pepper, and mushrooms, stirring constantly, for 3-4 minutes, just until the onions are transparent.

Combine the chicken broth and soup together in bowl or large measuring cup.  Stir in the ground ginger and Parmesan cheese. Transfer the sautéed vegetables to large bowl and add the chicken, soup mixture, cashew pieces, and water chestnuts. Mix together.  Carefully fold in 1½ oz chow mein noodles.  Transfer mixture to prepared casserole and sprinkle with remaining 1 oz chow mein noodles. Bake for 30-35 minutes, or until casserole is hot and bubbly.

Yield:  Apx. 4 servings

Chicken Chow Mein Casserole
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Chicken Chow Mein Casserole

An easy-to-prepare flavorful casserole that makes great use of leftover chicken.
Course Main Course
Servings 4
Author My Island Bistro Kitchen

Ingredients

  • 1 cup cooked chicken, cubed
  • 3 tbsp butter
  • 2 cloves garlic, minced
  • 1/4 cup chopped onion
  • 1 cup chopped celery
  • 1/4 cup diced red pepper
  • 2.5 oz sliced mushrooms (about 3/4 cup)
  • 1/2 cup chicken broth
  • 1 284ml tin Cream of Chicken Soup
  • 1/8 tsp ground ginger
  • 2 tbsp Parmesan cheese
  • 1/2 cup cashew pieces, chopped
  • 2 1/2 oz sliced water chestnuts, drained and rinsed
  • 2.5 oz chow mein noodles (reserve 1 oz for casserole topping)

Instructions

  1. Grease 1½ quart casserole and set aside. Preheat oven to 350°F.
  2. Melt butter in skillet over medium heat. Sauté garlic, onion, celery, red pepper, and mushrooms, stirring constantly, for 3-4 minutes, just until the onions are transparent.

  3. Combine the chicken broth and soup together in bowl or large measuring cup. Stir in the ground ginger and Parmesan cheese. Transfer the sautéed vegetables to large bowl and add the chicken, soup mixture, cashew pieces, and water chestnuts. Mix together. Carefully fold in 1½ oz chow mein noodles. Transfer mixture to prepared casserole and sprinkle with remaining 1 oz chow mein noodles.
  4. Bake for 30-35 minutes, or until casserole is hot and bubbly.

 

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Chicken Chow Mein Casserole
Chicken Chow Mein Casserole
Chicken Chow Mein Casserole
Chicken Chow Mein Casserole
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Meal Planning – Week 3

A weekly meal plan is always useful to have. It helps with shopping, meal preparation, healthy eating, meal variety, and can save on the grocery bill. Here is my suggested meal plan for the upcoming week. This is the menu for Week 3.  Click Week 1 and Week 2 to access menus for those weeks. The Week 1 posting also includes information on meal planning in general.

I’ve provided a list of the main ingredients that, for the most part, would probably involve a shopping trip to the supermarket for most. However, as always, read each recipe thoroughly and carefully to create your own list as I have not listed what I consider to be “staple” items like regular milk, butter, eggs, flour, sugar, butter/shortening, oil, spices, etc.

Click on the green hotlinks to access the recipes.

MONDAY

Glazed Lemon Pecan Sweet Bread – This is a lovely treat to start off the week. Tuck it in to the lunch bags for a treat at break.

Shopping List: Lemon, pecans

Glazed Lemon Pecan Sweet Bread

Dinner:  Rich and Hearty Goulash Soup with Whole Wheat Biscuits

This soup is the full meal deal – very filling and flavorful.

Shopping List: For the Soup – Ground beef, onion, celery, carrots, rutabaga, parsnip, potatoes, zucchini, garlic, tomato paste, canned diced tomatoes, ketchup, beef stock (click here for my recipe), red wine vinegar. For the Biscuits – All purpose and whole wheat flours, buttermilk

Goulash Soup
Rich and Hearty Goulash Soup

There’s nothing like a wholesome homemade biscuit and these whole wheat biscuits go really well with the Goulash Soup.

Whole Wheat Biscuits
Whole Wheat Biscuits

Dessert: Apple Crisp

No matter the season, this old faithful dessert will always meet with satisfaction. Pure comfort food at its best!

Shopping List: Apples (e.g., any combo of Cortland, Honeycrisp, Humes, Gingergold), rolled oats, pecans, lemon juice

Apple Crisp
Apple Crisp with Vanilla Ice Cream

TUESDAY

Dinner:  Pork Loin Roast with Pomegranate, Red Wine, and Black Garlic; serve with Potato Patties and medley of roasted vegetables of choice

Black garlic is not all that common yet, here on PEI, the garlic grower at Eureka Garlic just outside Kensington produces black garlic. Click here to read the story I wrote on Eureka Garlic’s black garlic.  Not at all the taste you might think – in fact, no garlic flavor at all. Its transformation is more of a cross between a fig and a prune. Goes particularly well with pork.

Shopping List: For Pork Loin Roast – Pork rib roast, garlic, soya sauce, white wine vinegar, shallots, pomegranate molasses, chicken stock, black garlic, balsamic vinegar, red wine, orange juice. For Potato Patties – Potatoes, sour cream chicken bouillon, breadcrumbs.

Pork Loin
Pork Loin Roast with Pomegranate, Red Wine, and Black Garlic Sauce served with Potato Croquettes and Roasted Root Vegetables

These potato patties are such an incredibly tasty way to serve potatoes and they freeze well, too!

PEI Potato Patties
PEI Potato Patties

Dessert:  Date Squares

Date Squares, the perennial favorite with many! These are a yummy treat and they freeze well, too.

Shopping List: Dates, rolled oats, orange juice

Date Squares
Date Squares (aka Matrimonial Squares)

WEDNESDAY

Dinner:  Savory Cottage Pie

Lovely winter time treat, these little pies are packed full of flavor!

Shopping List: Ground beef, onion, carrots, parsnip, celery, green pepper, garlic, mushrooms, tomato paste, tomato sauce, ketchup, canned diced tomatoes, Worcestershire sauce, Dijon mustard, beef broth, molasses, frozen peas and corn, potatoes, grated cheddar cheese

cottage pie
My Island Bistro Kitchen’s Cottage Pie

Dessert: Butter Tarts

When it comes to food, it doesn’t get any more Canadian than these sweet butter tarts! A treat for sure, eh!

Butter Tarts
Butter Tarts

Shopping List: Pie Pastry, general baking supplies + maple syrup, milk/blend/cream 
Butter Tarts

THURSDAY

DinnerMussel Chowder served with Pan Rolls

This chowder is incredibly flavorful. They’ll ask for seconds on this one!

Shopping list: For Chowder:  2 lbs PEI mussels, onion, garlic, white wine, celery, carrots, potatoes, chicken broth, whole milk (or evaporated milk); For Pan Rolls: Yeast + standard baking supplies

PEI Mussel Chowder Paired with Upstreet Brewing Company's Commons Czech Style Pilsner
PEI Mussel Chowder Paired with Upstreet Brewing Company’s Commons Czech Style Pilsner

Nothing better with chowder than fresh homemade rolls, still warm from the oven! Bring on the butter!

Pan Rolls
Pan Rolls

Dessert: Squash Pie

Pick up a butternut squash and make this delectable pie – it’s even better than pumpkin pie and has a deeper flavor. Don’t reserve this recipe just for the autumn – it’s good any time of the year!

Shopping List:  1½ – 1¾ lb butternut squash, pastry for 10” single crust pie, evaporated milk, whipping cream

Squash Pie
Squash Pies

FRIDAY

 Dinner:  Chicken and Mushroom Crepes with Cheese Sauce; serve with favorite green salad

A real special Friday night dinner. These crepes are so tasty with their cheesy sauce!

Shopping List: For crepes – 2 cups cubed cooked chicken, chicken stock, cheese mix (e.g., mozzarella, provolone and parmesan), celery, mushrooms; For salad – lettuce and favorite salad fixings and dressing.

Chicken and Mushroom Crepes with Cheese Sauce
Chicken and Mushroom Crepes with Cheese Sauce

Dessert: Leftover Squash Pie

Squash Pie
Squash Pie

SATURDAY

Dinner: Asparagus Stuffed Chicken Breasts with Rice

Fresh asparagus works best in this chicken dish.  Super yummy and looks great when it is sliced with the rings of the asparagus being very showy!

Shopping List: Boneless skinless chicken breasts, Boursin cheese, fresh asparagus spears, prosciutto, parmesan cheese, rice.

Asparagus
Asparagus-Stuffed Chicken Breasts

Dessert: Blueberry Bread Pudding with Grand Marnier Sauce

Oh là-là, how many different ways can you say “yummy”? This moist and flavorful bread pudding will have them calling for seconds!

Shopping List:  For Pudding: 1 – 1lb loaf of soft French bread, whole milk, maple syrup, 2 cups high-bush blueberries (fresh or frozen). For Sauce: Grand Marnier, corn syrup

Blueberry Bread Pudding
Blueberry Bread Pudding

SUNDAY

 Sunday Breakfast: Special Treat – Cinnamon Rolls

Cinnamon Rolls
Cinnamon Buns

DinnerCranberry and Ginger Sauced Pork Chops; serve with baked potato and medley of favorite steamed vegetables

Jazz up pork chops with a tasty and colorful cranberry and ginger sauce.

Shopping List: Pork Chops, chicken broth, orange juice, balsamic vinegar, cranberry preserve/jam, mustard, onion

Pork Chops
Cranberry and Ginger Sauced Pork Chops

Dessert: Leftover Blueberry Bread Pudding

Bread Pudding
My Island Bistro Kitchen’s Blueberry Bread Pudding

I hope you have found some interesting recipes from my food blog to try this week!

For other weekly meal plans from My Island Bistro Kitchen, click on the links below:

Week 1 Meal Plan

Week 2 Meal Plan

 

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My Island Bistro Kitchen Celebrates 6th Blogiversary!

My Island Bistro Kitchen's 6th Blogiversary Mini Cakes
My Island Bistro Kitchen’s 6th Blogiversary Mini Cakes

Six years ago today, I began my food blog called My Island Bistro Kitchen.  Six years later and I have created and published many recipes and written many stories about local food producers here on PEI.

Every anniversary deserves some kind of celebratory cake or cupcakes. For this 6th blogiversary, I have opted to go with mini cakes.  Positioned on tiny individual pedestal stands, they each have their own prominence.

Mini Cake
Mini Cake

A touch of whimsy, these little cakes are great for desserts, afternoon teas, weddings, showers, or just about any event imaginable.

A trio of Mini Cakes
A trio of Mini Cakes

Displays of clusters of mini cakes always signify a celebration of some kind!

Thanks for following along on my culinary pursuits!

 

 

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MEAL PLANNING – WEEK 2

Here is my suggested meal plan for the upcoming week. This is the Week 2 menu.  You can access the meal plans for Week 1 by clicking here and for Week 3 here.

I am a big fan of meal planning – it takes some coordination and effort upfront but the payoff is great. Find tested and reliable recipes with ingredients you know your family will like, read through the recipes to see what’s involved in their preparation and how long it will take to prepare them, make the shopping list, shop for the ingredients, and set aside the time to make the recipes. If you have helpers in the household, assign them tasks to help with the preparation.

Rather than spend time aimlessly perusing recipes in books or magazines or searching through the internet for a recipe that might pique your interest, I recommend first thinking about what main ingredient might appeal to you – is it ham, beef, poultry, fish, pasta, vegetables, etc. Are you looking for a casserole, a pot pie, or a main entrée, a one-time meal recipe or one that leftovers could be frozen for another meal or transformed into another dish altogether? Once you narrow down what you are aiming for, your search for the recipe will be more focused and concentrated and you will spend less time on the recipe search and more time productively spent actually making the dish.

To help you with that search, I hope you find some, or all, of the following recipes of interest and ones you will add to your weekly meal plan.

I’ve provided a list of the main ingredients that, for the most part, would probably involve a shopping trip to the supermarket for most. However, as always, read each recipe thoroughly and carefully to create your own personalized list as I have not listed what I consider to be “staple” items like regular milk, butter, eggs, flour, sugar, butter/shortening, oil, spices, etc.

Make sure you read through the menu suggestions for the entire week as some require some leftover meat or gravy, etc., from a previous day’s dinner so you will need to know what amounts of ingredients need to be set aside for a subsequent day’s meal.

Click on the green hotlinks to access the recipes.

MONDAY

GranolaMy recipe for granola is nut free.  So tasty, it’s actually yummy eaten as a trail mix treat, too! 

Granola
The Bistro’s Great Nut-Free Granola

Best Zucchini Granola Muffins – These are great breakfast or coffee break muffins and they freeze very well.  Great treat to start off the week!

Shopping List: Granola (click here for my recipe), zucchini, applesauce

Zucchini Granola Muffins
Zucchini Granola Muffins

Dinner:  Roast Beef, Potato Patties, Turnip Puff Casserole

A roast beef dinner is so tasty (and the house smells so great when the beef is roasting).  Be sure to save some of the beef and make some gravy for the beef pot pies for Tuesday night’s dinner!

The potato patties are a change from traditional mashed or boiled potatoes and these are super tasty.  Turnip goes particularly well with beef and is transformed into a lovely flavorful casserole to serve as a side dish. Jazzes up a roast beef dinner for sure!

Shopping List: Roast of beef, cut of choice. For Potato Patties – Potatoes, sour cream chicken bouillon, breadcrumbs. For Turnip Puff Casserole – Rutabaga, applesauce, onion, parmesan and cheddar cheeses.

PEI Bistro-style Potato Patties
PEI Bistro-style Potato Patties

 Turnip Puff Casserole

Turnip Puff Casserole

Dessert: Rustic Apple Pie

Who can say no to a homemade apple pie!  Add a scoop of your favorite vanilla ice cream to make this an even more special treat!

Shopping List: Apples, pie pastry for double-crust pie + enough for a single crust pie (needed for tomorrow’s Beef Pot Pie)

Apple Pie
Rustic Apple Pie

TUESDAY

Dinner:  Beef Pot Pie – This is a great way to use up leftover roast beef and gravy from Monday night’s dinner.

Sometimes, depending on the size of roast, after a couple of days of leftover sliced cold roast beef, it can be a little boring, shall we say.  That’s why it’s important to find other uses for the leftover roast beef, like this Beef Pot Pie, so it seems like a brand new idea for dinner!

Shopping List: Rutabaga, carrots, potatoes, onion, mushrooms, tomato paste, Worcestershire sauce, red wine summer savory, frozen peas and corn, fresh parsley, pastry for single crust pie

Beef Pot Pie
Beef Pot Pie

Dessert:  Leftover Apple Pie

Apple Pie
Apple Pie

WEDNESDAY

Dinner:  Potato Leek Soup with Whole Wheat Biscuits

Sometimes you just need a plain old-fashioned silky smooth cream soup and this Potato Leek Soup fits that bill nicely.  Serve it with some warm homemade whole wheat biscuits, with a slather of butter, of course!

Shopping List: For Soup – Potatoes, leek, celery, onion, garlic, chicken/turkey stock, milk, white cheese blend (e.g., mozzarella, provolone, parmesan) For Biscuits – All purpose and whole wheat flours, buttermilk

Potato Leek Soup
Potato Leek Soup

 

Whole Wheat Biscuits
Whole Wheat Biscuits

Dessert: Chocolate Drop Cookies

These are a great chocolate cookie and sure to find their way into the heart of any chocolate lover.

Shopping List: General baking supplies + cocoa

 Chocolate Drop Cookies

Chocolate Drop Cookies

THURSDAY

Dinner:  Chili Con Carne served with Pan Rolls

This chili is packed full of flavorful ingredients.  While I think it’s perfect any time of the year, it’s especially inviting on cold winter days!  Make a batch of homemade pan rolls to accompany this chili.

Shopping List: For Chili – Ground beef, onion, green pepper, celery, garlic, 1 – 28oz can diced tomatoes, 2 – 14oz cans red kidney beans, 1 – 10oz can tomato soup, 1 – 5.5oz can tomato paste, chili powder, balsamic vinegar, liquid beef bouillon, mushrooms. For Pan Rolls – Yeast + standard baking supplies

Chili
Homemade Chili

 

Pan Rolls
Pan Rolls

Dessert: Creamy Coconut Rice Pudding

Baked rice pudding is a comfort food and many will remember their mothers and grandmothers making this treat. I’ve jazzed up my recipe with coconut milk and raisins that have had a little “nip” of amaretto!

Shopping List: Arborio rice, amaretto, raisins, coconut milk, maple syrup, shredded coconut

Rice Pudding
Creamy Coconut Rice Pudding

FRIDAY

 Dinner:  Honey Garlic Spare Ribs, Twice-baked Potatoes, favorite side vegetable

Nothing beats honey and garlic to add some life to spare ribs!  These ribs can be served with rice or choice of potato but my favorite is to add a twice-baked potato to the plate. Super yummy.

Shopping List: For Spare Ribs – Ribs, apple juice, honey, soya sauce, garlic, onion. For Twice-baked Potatoes – Baking potatoes such as Russet variety, sour cream, whole milk or cream, liquid chicken bouillon, garlic, cheddar and parmesan cheeses

Garlic Spareribs
Garlic Spareribs served with Turnip Casserole and Baked Potato

 

Stuffed Baked Potato
Twice-baked Potato

Dessert: Jelly Roll

Lovely sponge cake rolled with red jam or jelly. Yes, this is indeed an old favorite with many.

Shopping List:  Cake and pastry flour, favorite red jam or jelly

Jelly Roll

SATURDAY

 Dinner: Moussaka with green salad

While I have made Moussaka for years, recent visits to Greek islands reignited my love for this dish.  As a nod to my Prince Edward Island heritage, my version uses potatoes instead of the traditional eggplant. A little time-consuming to make but the end result is so worth it!

Shopping List: For Moussaka – Ground beef, onion, celery, garlic, 14-oz can crushed tomatoes, tomato paste, red wine, beef broth, russet potatoes, milk, Gouda cheese, breadcrumbs. For green salad – favorite lettuce and salad fixings of choice, dressing.

Moussaka
Moussaka

Dessert: Vintage Tomato Soup Cake

I grew up with this cake being frequently made.  Bet you can’t tell there is a can of tomato soup in it!

Shopping List:  Tomato soup, molasses

Tomato Soup Cake
Tomato Soup Cake

SUNDAY

 Sunday Breakfast: Special Treat – Blueberry Buttermilk Pancakes

Sunday mornings call for something just a little more special than you might make on busy weekday mornings.  Try these Blueberry Buttermilk Pancakes with maple syrup or a rich blueberry sauce for double the blueberry flavor.

Shopping List:  Buttermilk, blueberries (fresh or frozen)

Blueberry Pancakes

DinnerLeftover Moussaka

Moussaka
Moussaka

Dessert: Leftover Vintage Tomato Soup Cake

Tomato Soup Cake
Tomato Soup Cake

So, there you have it – the Week 2 Meal Planning Menu from My Island Bistro Kitchen.

For other meal plans from My Island Bistro Kitchen, click on the links below:

Week 1 Meal Plan

Week 3 Meal Plan

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Gluten-free Apple Pie

I earlier posted my recipe for Rustic Apple Pie.  This apple pie recipe differs from that one in two ways. First, this one is gluten free. Yes, even the lovely tender, flaky crust is gluten free.  Second, the filling is pre-cooked before being added to the pie.

Gluten-free Apple Pie
Gluten-free Apple Pie

For those following a gluten-free diet, they know how difficult it can sometimes be to find a pie pastry that closely resembles a wheat flour version.  I love making pastry and enjoy a lot of quiches and pies.  It pains me that those on a gluten-free diet cannot enjoy the same foods simply because they don’t have a good gluten-free pastry recipe.  So, I have developed this pie pastry recipe that, in my opinion, rivals any gluten version (and, in fact, is better than many I have been served).  When I first started developing gluten-free pastry, I figured it would not roll out, would crumble into bits, be hard as a rock, and/or would not transfer, in one piece, to the pie plate. However, I have adapted the basic pastry recipe I have been using for years and I could not be more pleased with it.  Serve this pastry to someone not on a gluten-free diet and I think they would be hard-pressed to know it’s gluten free!

Gluten-free Apple Pie
Gluten-free Apple Pie

So, let’s start with some hints and tips on making the pastry, many of which apply to any pastry, gluten or gluten free.

The Pastry

First, all ingredients must be cold – super cold.  Yes, even the flour should be chilled for 30-40 minutes in the refrigerator. I use a one-to-one gluten-free flour in this recipe.  I have been having great success with Bob’s Red Mills 1-to-1 gluten-free flour in my baking and find it has better flavor than gluten-free all-purpose flour and has the texture in baked goods more closely resembling a wheat-based flour.

There are various schools of thought on the type of fat to use in pastry — butter, lard, or shortening. Using all butter in pastry will give a wonderful flavor and a lovely tanned crust. It can, however, be a bit finnicky to work with because it softens very easy and can quickly be over-blended with the flour. If overworked, a tough crust is likely. While lard is easy to work with and will give layers of flakiness in the pastry, it lacks the flavour that butter gives.  Using shortening will yield a nice tender crust but, like lard, has little flavor.  As with butter, shortening softens extremely easy as it is being worked with so, if the dough is overworked, it will yield a tough crust.

I find the best combination of fats to provide flakiness, tenderness, flavour, and structure to pastry is to use one part lard and one part butter.  I coarsely chop/cube the butter and lard into the flour then take my pastry cutter and blend the fats to the consistency of large peas.  There is no need to mash it or blend it finely.

For liquid, I combine vinegar, egg, and water to equal 2/3 cup – all ingredients to be super cold.  Not all of this liquid may be required. It’s important to use only enough of the liquid that the dry ingredients are incorporated and will cling together and the dough forms a ball.  Don’t add too much liquid or you will end up with a gummy mess that will yield a tough pastry. I don’t use a food processor to make the pastry as I find it is too easy to overprocess the dough. Mixing the pastry by hand gives more control and, I find, a flakier crust.

Gluten-free pastry has a different texture and consistency than wheat-based pastry. The most noticeable difference is the lack of elasticity that wheat-based pastry has from the gluten in it. To ensure the safe transferal of pastry from counter to pie plate in one piece, I recommend rolling out the pastry between two sheets of parchment paper.  Once the pastry has been rolled to the desired thickness, generally somewhere between 1/16” about 1/8” thickness, simply remove the top sheet of parchment, slide your hand under the bottom sheet and carefully lift the pastry, flip it over into the pie plate, and peel off the parchment paper. A tip is to lightly flour the bottom piece of parchment and the top of the pastry.  This will make the task of peeling off the parchment paper easier. Fit the dough snugly into the plate and trim pastry flush with pie plate edge. I don’t like thick pie crusts so you’ll notice, from the photos, that I roll my pastry quite thin.  That’s a matter of personal preference so, if you like a thicker crust, by all means, go ahead and roll the pastry a little bit thicker.

Gluten-free Apple Pie
Gluten-free Apple Pie

Roll the pastry for the top crust the same as for the bottom crust but make sure there is no wrinkle in the parchment paper as this will form a wrinkle imprint in the pastry as the pastry is being rolled out.  This is less of a concern for the bottom pastry crust but, for presentation purposes, is an issue for the top crust.  For this reason, I recommend starting with a new piece of parchment when rolling out the top crust pastry.

Don’t forget to dampen the outside rim of the bottom pie pastry before placing the top pastry over the filling.  The pastry edge needs to be dampened lightly with water which will seal the two crusts together.

Gluten-free Apple Pie
Gluten-free Apple Pie

The Filling

My traditional apple pie recipe calls for uncooked apples mixed with spices and sugar.  That version will yield a pie where the layers of apples stay intact and totally visible once the pie is baked and sliced.  For this apple pie recipe, however, I am pre-cooking the apples by sautéing them in butter, then mixing in the sugar, spices, and cornstarch while they sauté. The result is a filling that resembles the consistency of a can of apple pie filling (only this homemade version is, in my opinion, much better!).

Gluten-free Apple Pie
Gluten-free Apple Pie

There are advantages to this method of making the filling. First, juices from the apples are released during the sautéing process and are thickened before going in to the pie. I find there is less chance of the pie boiling out significantly because the juices have already been released and thickened before going into the pie. Second, it is easier to arrange the filling in the pie because the apples have softened a bit.  Whereas for raw apples there can be gaps in the filling, there are generally none with a pre-cooked filling.

The trick to this method is to not overcook the apples because, remember, they will continue to cook as the pie bakes.  You still want to be able to see the apples (not applesauce) in the filling.  For this reason, it’s important to use apples that have a crisp, firm texture so they can stand up to the sautéing and baking and still hold shape when the pie is sliced.  My favorites are Spartans, Cortland, Pippins, Honeycrisp, and Lobo. I usually use a combination of at least three (and sometimes more) different varieties. Using a mix of apple varieties will give better flavor, especially if a blend of tart and sweet apples is used.  Slice the apples at least ¼” thick for this filling.

I use mostly brown sugar combined with a small amount of granulated sugar for this recipe.  Brown sugar will give a richer flavor and deeper color to the filling.  Choosing spices for an apple pie filling is always subjective.  Some use just cinnamon while others will add nutmeg.  I like a blend of spices in my apple pies so have chosen cinnamon, nutmeg, and allspice for this recipe.  A splash of brandy (optional) will also enhance the flavor of the pie but, note, just a small splash! Either flour or cornstarch can be used to thicken the filling. Cornstarch, however, will tend to yield a more clear filling than will flour.

Gluten-free Apple Pie
Gluten-free Apple Pie

Preparing the Pie for the Oven

After the top pie pastry has been placed over the filling, the edges of the top and bottom pastries need to be pressed together to seal in the filling. There are various ways the pie edges can be joined. I tend to go with the simple pressing of the bottom and top pastry with the tines of a fork. I think this is also the easiest method to ensure the pie cuts out with the edges intact. Other methods, such as crimping, are raised up and can burn more quickly during baking and are also at risk of breaking off as the pie is cut.

Gluten-free Apple Pie
Gluten-free Apple Pie

It’s important that the top pie pastry be vented for baking. Otherwise, the crusts may be soggy from too much steam trapped in the pie.  It may also cause the top crust to leave the filling and puff up, leaving a hollow space between crust and filling.  This will cause the crust to break when the pie is sliced and, for presentation purposes, the pie slice will not be visually pleasing when plated.

Use a sharp-tipped paring knife to cut criss-crosses in the pie pastry starting in the center with a slightly large “X” and then adding smaller ones all around the circumference of the pie.  I also use the tines of a fork to prick the pie pastry in various places in the top crust pastry for added venting.

Brushing a very light coating of an egg-milk wash on the top crust will yield a crust with more “tan”.  A sprinkle of granulated sugar may also be added but note this may cause the top crust to brown fast and before the pie is baked.  If this happens, tent the pie loosely with tin foil.

I recommend placing the pie in the refrigerator for approximately 30 minutes or so before baking.  This will chill the pastry and reduce chance of it shrinking significantly while baking.

Fruit pies have a tendency to boil out during baking, even if they are well vented and the filling pre-cooked, so I recommend placing the pie on a tinfoil-lined rimmed baking sheet.  If the pie does boil out, you won’t be faced with an oven cleaning job.

Baking the Pie

Preheat the oven to 425°F and bake the pie at this temperature for 10 minutes then reduce the heat to 375°F and bake for approximately 40 minutes or until the crust is lightly tanned and juice from the pie is bubbling slightly through vented holes.

Transfer the pie to a cooling rack and allow it cool completely before cutting.  This allows the filling to settle so it stays intact (instead of running) when the pie is cut.

Serving the Pie

This pie benefits from a few hours of refrigeration after it has cooled completely at room temperature.  The chilled pie is easier to cut and the filling stays in place.

Gluten-free Apple Pie
Gluten-free Apple Pie

The most common ways to serve apple pie are plain, with cheddar cheese, or with vanilla ice cream.

Gluten-free Apple Pie
Gluten-free Apple Pie

This gluten-free apple pie is a tasty treat indeed!

Gluten-free Apple Pie

Gluten-free Apple Pie

[Printable recipe follows at end of posting]

Gluten-free Apple Pie

Filling

Ingredients:
2/3 cup brown sugar, lightly packed
¼ cup granulated sugar
1 tsp cinnamon
½ tsp nutmeg
1/8 tsp allspice
1/8 tsp salt
3 tbsp cornstarch

2-3 tbsp butter

2½ lbs apples, peeled, cored, and sliced into ¼” thick slices (about 8 medium-large sized apples)
1 tbsp lemon juice
1 tbsp brandy (optional)

Method:
In small bowl, whisk together the brown and white sugars, spices, salt, and cornstarch.  Set aside.

Prepare apples and sprinkle with lemon juice and brandy (optional).  With large wooden spoon, gently toss apples to coat with the lemon juice and brandy.

In large saucepan, melt butter over medium-high heat.  Reduce heat to medium low and add the apples.  Sauté for 5 minutes, stirring gently and frequently.

Stir in the sugar-spice-cornstarch mixture.  Cook for 4 minutes, stirring gently and frequently.  Remove from heat and cool filling completely.

While filling is cooling, prepare the pastry.

Pastry for 1 double-crusted 9” pie

2 cups (276g) gluten-free 1-to-1 flour
½ tsp salt
1½ tsp sugar

¼ cup cold butter (76g)
¼ cup cold lard (76g)

1 large egg (reserve apx 1 tsp of the yolk for the egg wash)
1 tsp white vinegar
Enough water to make 2/3 cup liquid

1-2 tsp milk
Method:

In medium-sized bowl, whisk the flour, salt, and sugar together.  Cut the butter and lard into chunks and add to the flour.  With a pastry cutter, cut the butter and lard into the flour until the fats resemble the size of large peas.

In a measuring cup, whisk the egg and vinegar together.  Add enough cold water to measure 2/3 cup.  Add the egg-vinegar-water mixture to the flour, small amounts at a time, and mix with a fork.  Add only enough water that the dough clings together and can be formed into a ball.

Divide the dough in half.  Form disk shapes with each piece. Place disks in the refrigerator for about 10-12 minutes to chill. Remove one disk from the refrigerator and place between two sheets of parchment paper. Roll pastry to desired thickness, generally between 1/16”and 1/8” thickness. Peel the top piece of parchment from the rolled out pastry. Slide hand under parchment that has the rolled pastry and carefully flip it into a 9” pie plate that has been lightly sprayed with cooking spray or greased.  Cut off excess dough so pastry is flush with the pie plate edge.  Place pie shell in refrigerator for 15-20 minutes to chill. Remove second disk of pastry from refrigerator.

Prepare pastry for the top crust in the same manner as for the bottom crust.  Remove pie shell from refrigerator and arrange cooled pie filling in prepared cold shell. Brush edges of bottom crust along pie plate edge with a bit of water to moisten. Transfer pastry to the top of pie filling. Trim excess pastry from the pie plate edge.  Press the edge of the pastry all around the pie plate rim with tines of fork to adhere top crust to bottom crust.  Cut slits in top of pie pastry to allow steam to escape as pie bakes. For additional venting, prick the pie in several places with tines of a fork.

In small bowl, lightly beat the reserved egg yolk with 1-2 tsp milk.  With a pastry brush, lightly brush the pie with the egg-milk mixture.  Sprinkle with granulated sugar.

Place pie in refrigerator for 30 minutes to allow filling to settle and to chill pastry to reduce shrinkage while it bakes.

Preheat oven to 425°F.

Transfer pie to oven. Bake at 425°F for 10 minutes then reduce heat to 375°F. Bake for another 40 minutes then test with fork inserted into slit in center of pie to determine if apples are cooked. Apples should be fork-tender when pie is done. If not done, return pie to oven and check every 5 minutes until apples are fork tender.  If pie browns too quickly before it is cooked, loosely tent pie with tin foil.  Remove pie from oven and transfer to cooling rack.

Yield:  1 – 9” pie (apx. 6 servings)

Gluten-free Apple Pie
Print

Gluten-free Apple Pie

A lightly spiced cooked apple pie filling sandwiched between a tender, flaky, and flavorful gluten-free pie crust.

Course Dessert
Cuisine American
Servings 6
Author My Island Bistro Kitchen

Ingredients

  • 2/3 cup brown sugar, lightly packed
  • 1/4 cup granulated sugar
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/8 tsp allspice
  • 1/8 tsp salt
  • 3 tbsp cornstarch
  • 2-3 tbsp butter
  • 2 1/2 lbs apples, peeled, cored, and sliced into 1/4" thick slices (about 8 medium-large sized apples)
  • 1 tbsp lemon juice
  • 1 tbsp brandy (optional)

Gluten-Free Pastry for 1 double-crusted 9" pie

  • 2 cups (276g) gluten-free 1-to-1 flour
  • 1/2 tsp salt
  • 1 1/2 tsp granulated sugar
  • 1/4 cup (76g) cold butter
  • 1/4 cup (76g) cold lard
  • 1 large egg (reserve apx 1 tsp of the yolk for the egg wash)
  • 1 tsp white vinegar
  • Enough cold water to make 2/3 cup liquid
  • 1-2 tsp milk

Instructions

  1. Filling:  In small bowl, whisk together the brown and white sugars, spices, salt, and cornstarch. Set aside.

  2. Prepare apples and sprinkle with lemon juice and brandy (optional). With large wooden spoon, gently toss apples to coat with the lemon juice and brandy.
  3. In large saucepan, melt butter over medium-high heat. Reduce heat to medium low and add the apples. Sauté for 5 minutes, stirring gently and frequently.
  4. Stir in the sugar-spice-cornstarch mixture. Cook for 4 minutes, stirring gently and frequently. Remove from heat and cool filling completely.

  5. While filling is cooling, prepare the pastry.

Gluten-free Pastry for 1 Double-crusted Pie

  1. In medium-sized bowl, whisk the flour, salt, and sugar together. Cut the butter and lard into chunks and add to the flour. With a pastry cutter, cut the butter and lard into the flour until the fats resemble the size of large peas.
  2. In a measuring cup, whisk the egg and vinegar together. Add enough cold water to measure 2/3 cup. Add the egg-vinegar-water mixture to the flour, small amounts at a time, and mix with a fork. Add only enough water that the dough clings together and can be formed into a ball.
  3. Divide the dough in half. Form disk shapes with each piece. Place disks in the refrigerator for about 10-12 minutes to chill. Remove one disk from the refrigerator and place between two sheets of parchment paper. Roll pastry to desired thickness, generally between 1/16”and 1/8” thickness. Peel the top piece of parchment from the rolled out pastry. Slide hand under parchment that has the rolled pastry and carefully flip it into a 9” pie plate that has been lightly sprayed with cooking spray or greased. Cut off excess dough so pastry is flush with the pie plate edge. Place pie shell in refrigerator for 15-20 minutes to chill. Remove second disk of pastry from refrigerator.
  4. Prepare pastry for the top crust in the same manner as for the bottom crust. Remove pie shell from refrigerator and arrange cooled pie filling in prepared cold shell. Brush edges of bottom crust along pie plate edge with a bit of water to moisten. Transfer pastry to the top of pie filling. Trim excess pastry from the pie plate edge. Press the edge of the pastry all around the pie plate rim with tines of fork to adhere top crust to bottom crust. Cut slits in top of pie pastry to allow steam to escape as pie bakes. For additional venting, prick the pie in several places with tines of a fork.
  5. In small bowl, lightly beat the reserved egg yolk with 1-2 tsp milk. With a pastry brush, lightly brush the pie with the egg-milk mixture. Sprinkle with granulated sugar.
  6. Place pie in refrigerator for 30 minutes to allow filling to settle and to chill pastry to reduce shrinkage while it bakes.
  7. Preheat oven to 425°F.
  8. Transfer pie to oven. Bake at 425°F for 10 minutes then reduce heat to 375°F. Bake for another 40 minutes then test with fork inserted into slit in center of pie to determine if apples are cooked. Apples should be fork-tender when pie is done. If not done, return pie to oven and check every 5 minutes until apples are fork tender. If pie browns too quickly before it is cooked, loosely tent pie with tin foil. Remove pie from oven and transfer to cooling rack.

 

For my Rustic Apple Pie recipe, click here.

Gluten-free Apple Pie
Gluten-free Apple Pie

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(Mostly) PEI and Maritime Food – Good Food for a Good Life!