Do you love apple pie and ice-cream? This recipe is easy and delicious – we used to have apple pie only once in awhile – now we can have it more often because it doesn’t take the time it did before and yet still out of this world delicious.   Sweet Tart flavor – American as Apple Pie

Crust:  2 cups flour, 3/4 tsp. salt, 2 Tbsp. brown sugar, 1/2 cup real butter softened, 1/2 cup lard, 4 Tbsp. ice cold water

Directions: With a pastry blender mix flour, salt, butter, and lard till crumbly, mix the brn. sugar with the water and blend into flour mixture with fork, do not over knead, set aside, Makes 2 pies with one top crust.

Filling:  Fill a 9×13 glass baking dish with 10 cups sliced apples, granny smith, Macintosh, Jonathon’s, or a mixture.   Set aside.  In a medium sauce pan combine 3/4 cup brown sugar, 3/4 cup white sugar, 4 Tbsp. flour, 1 tsp. cinnamon, 1 tsp. nutmeg, mix completely with a whisk, stir in 1 c. water, and 1/4 c. butter, heat to boiling and thickened.    Pour over apples and mix.

Take chunks of dough pieces and pat into your hand – round 1/4 inch thick crumbly cookies, place on top of apple mixture till the top is covered using all the dough,  sprinkle with 2 Tbsp. mixed cinnamon and sugar, bake at 350 for 1 hour.   While baking make caramel sauce, Remove from oven and serve with ice cream and caramel sauce.

Homemade Gourmet Caramel Sauce:  1 cup sugar, 1/4 cup butter, 1/2 c. Karo syrup, 6 oz. canned milk, mix and cook to just under a soft ball, color will be golden brown, or test in ice cold water, it can be molded with your finders to a soft ball.   For an added crunch – stir in 1/2 cup toasted pecan pieces – Remove from heat and add 1/2 tsp. vanilla, serve hot over pie and ice cream

Fall is the air – time for Harvest, nothing tastes better than  homemade pie

Double Layer Cream Pumpkin Pie
4 oz. Cream cheese softened, 1 Tbsp. half and half, 1 Tbsp. sugar – Beat till smooth – set aside.

1 cup heavy whipping cream whipped stiff – then fold in 1 tsp. vanilla and 1/2 c. powdered sugar – save one half for top of pie – fold the other 1/2 into cream cheese mixture.

1 – 6 oz. Graham cracker crust – spread whipped cream cheese mixture in shell – build up the sides to form a shallow well on top of pie

1 cup half and half (minus 1 Tbsp above),  16 oz. Canned Pumpkin (delicious with fresh cooked, cooled, pureed, thick pumpkin), 2 small pkg. Vanilla instant pudding, 1 tsp. cinnamon, 1/2 tsp. ginger, ¼ tsp. ground cloves – whisk till very thick and mixed well – spread over top of pie

Cover and Refrigerate for 4 hours or overnight.  Top with whipped cream and serve.

Career Choice – Work online at home