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Thursday, September 24

Shoo Fly Pie & Apple Pan Dowdy (June Christie)

Crock Pot Apple Crisp 

  • 1 cup all-purpose flour 
  • 1/ 2 cup light brown sugar 
  • 1 cup white sugar, divided 
  • 1 tsp. ground cinnamon 
  • 1/ 4 tsp. ground nutmeg 
  • a pinch of salt 
  • 1/ 2 cup butter, cubed  
  • 1 tbsp. corn starch 
  • 1/ 2 tsp. ground ginger 
  • 6 cups apple cored, chopped 
  • 2 tbsp. lemon juice 
  1. Into a bowl, combine flour with brown sugar, halves of white sugar and cinnamon, nutmeg and salt. Mix well. 
  2. Press butter, mix until crumbly mixture is formed. Set aside. 
  3. Into another bowl, mix remaining sugar and cinnamon, corn starch and ginger. Set aside. 
  4. Place apples into a 6-quart slow cooker, mix in corn starch mixture, drizzle lemon juice and toss to coat. 
  5. Scatter crumbly flour mixture over the top, cover and cook on High for about 2 hours or until tender.
  6. Remove cover and set aside for an hour to harden the topping. 
  7. Serve with vanilla ice cream.

Apple Butter 

  • 16 cups unpeeled apples, cored and chopped 
  • 2 cups apple cider 
  • 1 tsp. cinnamon 
  • 2 cups sugar 
  • 1/ 4 tsp. cloves 
  • 1/ 4 tsp. ginger, minced 
  1. Into a slow-cooker, combine apples and apple cider vinegar. 
  2. Put cover and cook on Low for about 12 hours. 
  3. Cool just enough to handle. 
  4. Using an immersion blender, process the apples until smoothly pureed. 
  5. Mix in sugar, cinnamon, cloves and ginger. 
  6. Replace cover and cook for another hour on low.
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