Red Cabbage with Apples and Onions is a sweet/savoury variation of red cabbage. Continue reading “Red Cabbage with Apples and Onions”
This Apple Onion Sauerkraut and Sausage is my new favourite sauerkraut recipe! I used to only make a savoury sauerkraut – without apples because I found it too sweet. This recipe changed all that! Continue reading “Apple Onion Sauerkraut and Sausage”
This Apple Irish Cream cake is dense, moist, chock full of apples and slathered in Irish Cream! It’s a hit anytime of the year not just St. Patrick’s Day. Continue reading “Apple Irish Cream Cake”
You can prep this Caramel Cinnamon Bread Pudding in about 15 minutes if you buy the Cinnamon Raisin bread and Caramel sauce. This is a great recipe to get your kids involved in the kitchen! Continue reading “The Best Caramel Bread Pudding in No Time!”
This is another of my favourite recipes. I just got fresh, fresh, Ontario apples at our market and they were outstanding in this pie. I heard on a radio program once that most of the apples we can buy in our supermarkets are at least four months old by the time they hit the shelf. I know apples keep if properly stored but it sure makes a difference if you can source some fresh apples in season from an orchard or market near you.
This pie uses my Easy Pie Crust recipe and the filling is generous. I was afraid that my top crust was going to be too thin by the time I got it big enough to cover the mound of filling but it forced me to roll it out thinly and it was wonderful.
I like this recipe because it cooks long and at a bit lower heat. Often pie recipes start the first 15 minutes at 425 degrees and then reduce to 350 or 375 degrees. I find my crust is always too brown when I do this. With the even temperature on this bake time my crust was a light golden brown.
You will want to bake this with a pan underneath to catch any juices. There is so much filling in this pie you will definitely need it.
I served it with Apple Cider Ice Cream for a double apple hit!