From recipes to roller derby, this section dives into Michele’s non-professional, fun side. It’s a good place to explore new interests, share time with friends and sharpen traditional hobbies outside the sphere of work, including photos, podcasts, video and more off-the-cuff, casual posts.
Weldon’s Favorite Apple Pie
I am not the kind of working mom who has time to make my own pastry dough. I have done it, but why when Pillsbury has so much more experience? For the purists here, sorry to admit it’s from the red box, but this delicious apple pie will not disappoint.Weldon loves this pie and even asked me to send him one when he was studying abroad in Spain. I adapted this recipe to be more like cookie bars so they could make the trip overseas; that recipe will follow later.
Deep dish pie pan (ceramic preferred); 1 box of Pillsbury Pie Crusts (unroll and fill); 10-12 apples of at least 3 varieties; 1/2 stick butter; 1 tbsp. cinnamon; 1 cup granola, 1/2 cup dried fruit (cherries, cranberries, raisins or apricots); 2 tbsp. brandy; 1/2 cup brown sugar; 1/4 cup white sugar; 1 tbsp. flour (white or whole wheat).
Sautee the sliced apples in the butter with sugar, cinnamon until carmelized. Add flour, brandy and sautee 1-2 minutes more. Transfer apples to bowl. Mix in granola, fruit. In the summer, I add fresh raspberrries or blackberries instead of dried fruit. After rolling out one sheet of pie crust and placing inside a pie pan sprayed with cooking oil spray, fill the crust with the apples. It will be heaping taller than the sides in the center. Place the second sheet of pie crust on top and crimp the edges, and make several pokes in the top crust with a fork.
Place the pie pan on a cookie sheet in a 400 degree oven for 50 minutes or until golden brown. At 25 minutes, rotate the pie pan around to brown evenly. Serve warm.