Corrine Tilton's French Apple Pie

We found ourselves stuck home today with a sick James, forced into our first official Jeremy Tilton family Thanksgiving. Our consolation is Jeremy's mom's apple pie. Everything will be ok as long as we have the apple pie. Since I've written the recipe down at least a half dozen times and still couldn't find it this morning, I thought I'd post it here for the next time we're in need of some perfect pie.

Corrine's French Apple Pie

1 unbaked pie shell

1. For deep 9 in pie dish: 5 large or 6 med/small Granny Smith apples, cored, peeled, and soaked in large bowl of cold water + 1 T salt. For glass pie dish, 5 small Grannies

2. Crumb topping: cut in 1/3 c butter to 2/3 c flour and ½ c sugar to fine crumbs

3. Squeeze excess water out of apples (or drain in strainer), then cut in halves. Combine with ½ c sugar + 1 t cinnamon and immediately stack densely, piece by piece, in pie shell. Do not add excess juices to pie.

4. Cover liberally with crumb topping. For heavy ceramic pie dish, bake at 350 for 20 min, then 325 for 30 + min, or until apples are tender when pricked, filling is bubbling, and crumb topping is lightly browned. For glass pie dish, bake at 400 for 40 min, rotating pie 1/2 way through.

Martha Stewart's Snickerdoodles

This is our afternoon project today: cream-of-tartar-less snickerdoodles. Katie says they're fabuloso, and since I wanted to type up the recipe to have on my computer anyway, I figured I might as well post it:

Snickerdoodles

2 3/4 c flour
2 t baking powder
1/2 t coarse salt
1 c butter, room temperature
1 1/2 c sugar
2 lg eggs

2 T sugar + 2 t cinnamon

Preheat oven to 350. Cream butter and sugar, approx 3 min. Add eggs. Gradually add dry ingredients. Divide dough into 20 1 and 3/4 inch balls (measure them--they're big!). Roll in cinnamon sugar mixture and place 3 inches apart on parchment lined baking sheet. Bake 12-15 minutes, and allow to cool on baking sheet on wire racks.

Enjoy!

(Katie, can you check this over to make sure I got everything? Thanks!)

Pumpkin Chiffon Pie

Hi family -- for those of you who are pumpkin chiffon pie fans: Katie passed along a version of mom's recipe Janet has revamped, and I've posted it here. The ingredients are the same, but the directions are quite different, and it goes together easier this way. I just made my rough draft version for RS recipe night (I always have to remind myself how to make a crust come fall, and the first attempt is usually not so hot) with great success.

Pumpkin Chiffon Pie

2 1/2 lb can pumpkin, refrigerated

Three pre-baked 9” pie shells

Soften 2 packages of unflavored gelatin in ½ cup cold water. Set aside.

Mix together and stir to remove all lumps:
1 ½ cups brown sugar
1 teaspoon salt
1 teaspoon ginger
1 teaspoon cinnamon
1 teaspoon nutmeg
dash cloves

Mix together:
6 egg yolks slightly beaten
1 cup diluted canned milk (1/2 water)

Add milk and egg yolk to brown sugar and spices in a large saucepan or double boiler. Cook till thick stirring constantly. Add softened gelatin and stir until completely melted. Cool to room temperature and then add a 2 ½ lb. can (approximately 3-3 ½ cups) pumpkin. Add 1 tablespoon vanilla and 1 tablespoon maple flavoring. Cool until mixture starts to set up. While it is cooling, beat 6 egg whites till stiff, gradually adding 2/3 cup sugar. Fold beaten egg whites into the cooled pumpkin mixture and then pour into cooled shells. Refrigerate for at least 2 hours. Serve with slightly sweetened whipped cream.