Prep time: 20 minutes
Cook time: 20 minutes
Yield: Makes about 18 muffinsINGREDIENTS
½ c butter softened
½ c sugar
¼ c brown sugar
1 tsp vanilla
1 ½ c flour
½ tsp salt
1 tsp cinnamon
¼ tsp baking powder
4 ½ c mixed berries, such as Raspberries or Blackberries
or Apples such as Mutsu or Gravenstein or Jonagold or Pink Pearl
(Apples bake between two crusts in jellyroll pan. Top is glazed)
2 ½ cups sifted flour
½ tsp salt
1 cup shortening
2 eggs, separated
1-½ cups crushed corn flakes
5 cups sliced peeled Mutsu apples
1 ½ tsp ground cinnamon
1-¼ cups sifted confectioner’s sugar
3 TB water
½ tsp Vanilla
Combine flour and salt in bowl. Cut in shortening. In measuring cup, beat egg yolks with enough milk to make 2/3 cup. Add to flour mixture, toss lightly.
Divide dough almost in half. Roll larger portion to fit a 15 ½ x 10 ½ x 1 jellyroll pan. Sprinkle with corn flakes. Spread apples over flakes
Combine white sugar and cinnamon; sprinkle over apples
Roll out remaining dough. Place on top: seal edges. Beat egg whites until foamy, spread on crust. Bake in moderate over 350 degrees 1 hour.
Meanwhile, make glaze by combining confectioners sugar, water and vanilla
When dessert is done, remove from oven and cool slightly then spread with glaze. To serve, cut into squares.
Prep and Cook Time: About 1 Hour
Notes: serve with Ice Cream
Makes 6-8 servings
1 ¼ cup sugar
2-tablespoon quick-cooking tapioca
6 cups blackberries rinsed and drained
1-teaspoon grated lemon peel
1-tablespoon lemon juice
2 cups all-purpose flour
1-tablespoon baking powder
½ cup cold butter
1 cup whipping cream
In a large bowl, combine 1-cup sugar, cornstarch, tapioca, blackberries, and lemon peel and lemon juice. Mix gently to coat. Pour into a shallow 3-4 quart baking dish.
In another bowl, mix flour, baking powder, salt, whipping cream and remaining ¼ cup sugar. With your fingers or a pastry blender, rub or cut butter into flour mixture until mixture forms soft, crumbly dough
Pat ¼ cup portions into flat disks ½ inch think and arrange evenly over fruit.
Bake in a 350-degree oven until topping is golden brown and fruit is bubbling 45-to 55 minutes. Serve warm or at room temperature
3 cups all-purpose flour
1 1/4 cups butter flavored shortening
1 tsp salt
4 Tbsp cold water
1 tsp vinegar
8-10 large Prevedelli apples--half Jona-gold & half Mutsu apples combined peeled and sliced
3/4 cups white sugar
1/3 cup all purpose flour
1 tsp cinnamon
3/4 cups brown sugar
Preheat oven to 450 degrees.
To make crust, mix flour, shortening, and salt together. Mix water, egg, and vinegar together; add to dry ingredients. Gather into a ball, wrap in plastic and chill for one hour.
Mix together sugar, cinnamon and 1/3-cup flour. Combine apples with sugar mixture in bowl, (a bowl that fits over pie crust pan). Make sure that apples fill the bowl to allow for heaping pie. Roll out half of dough and place in piecrust pan. Take crust/pie pan and place upside down over bowl making sure that crust mixture is next to apple mixture. Taking bowl of apples with crust turn right side over. Take upside down bowl off leaving a mound of apples in the piecrust pan. Sprinkle additional sugar mixture over top. Roll out remaining dough for top mixture and place over mound of apples. Brush with milk and sprinkle with white sugar over top. Crimp edges Bake at 450 degrees for 15 minutes then turn down to 350 degrees and bake additional 60-70 minutes.
By Samuel Lathrop