9-inch pie plate with pastry and trim overhang to
Sift the flour and 1 tbsp of the sugar
Combine the apple and pear in a small saucepan with the lemon juice. Cook, covered, on low heat, for about 10 mins or until the fruit softens.
Meanwhile, combine the dates, and orange peel and juice in a small saucepan. Cook, uncovered, on low heat, stirring occasionally, for about 5 mins or until the liquid is absorbed.
Serve the fruit compote, warm or cold, topped with the date mixture and finely shredded orange peel, if desired.
o 325. Butter the sides and bottom of a 9-inch
rge bowl. Stir in sugar and almonds. Rub in butter
Mix the beet strips with 2 tbsp of lemon juice and 2 tsp of sugar in a pan. Simmer in a little water for 10 minutes. In a bowl, drizzle the apples and pear with 2 tbsp lemon juice.
To make the dressing, mix the remaining lemon juice with the crushed mustard seeds, sour cream, stock, 2 tbsp chopped thyme and 1 tsp sugar in a bowl and season to taste.
Mix the beets with the fennel, smoked trout, apple and pear wedges and cheese on a plate. Serve drizzled with salad dressing and garnished with thyme.
an. Add carrot, celery and bacon and cook, stirring, for about
a large saucepan. Cover and bring to a boil.
mbine the thyme, bay leaves, and juniper in a small bowl
Mix cream cheese and Amaretto liquor.
Spread on plate, sprinkle on almonds.
Serve with grapes, apple and pear wedges.
In a small saucepan combine sugar, flour, salt, cinnamon, allspice, and water.
Cook over medium heat, stirring constantly, until boiling and thickened.
Remove from heat and stir in apple slices and blackberries.
Combine topping ingredients in a small bowl until crumbly.
Sprinkle 1 tbsp.
flour over bottom of pie shell.
Pour apple and blackberry filling into shell.
Sprinkle topping over filling.
Bake in preheated oven at 400F for about 50 minutes.
Heat oven to 450\u00b0F
Fit pie crust into a 9 inch pie plate.
Prick with a fork and crimp edges.
Bake about 11 minutes or until golden brown.
Cool completely.
In a large bowl, beat 1 cup of the brown sugar and the flour, butter and walnuts together until crumbly, set aside.
Arrange half of the apple slices in crust.
Sprinkle remaining 1/4 cup of sugar on top.
Add remaining apple slices and top with crumb mixture.
Reduce oven heat to 350F and bake pie 1 hour or until browned.
Make the apple and herb stuffing: Melt the butter
00b0F.
Peel, core and dice up the apple and pear. Place in a
e pastry, sift the flour and powdered sugar into a bowl
00b0F. Place a large, deep pie plate on a baking pan
Chop the apple and pear into bite-sized chunks and transfer them into a medium
Combine the fruit, apple juice and lemon juice in a medium saucepan. Bring to a boil. Reduce the heat to low; simmer, covered, stirring occasionally, for about 15 mins or until the fruit softens and the liquid is absorbed.
Serve over oatmeal.
tir apple, pear, brown sugar, vanilla extract, cornstarch, cinnamon, nutmeg, cloves, and salt
ith parchment paper.
Combine apple, pear, sugar and 2 tbsp water in