"Recipes are meant to be shared"...Ann Thibeault

Monday, March 30, 2009

Easy Dinner

Very easy for me since someone else cooked it.

We had dinner at our neighbours last night. Clif made his honey garlic baby back ribs and he also did a dry version with garlic and rosemary for me. He knows that I don't like sweet sauces on my ribs. How good a neighbour is that!!! And he never cooks carrots either.

I did make dessert though. I got an apple pie baked before leaving for work. It was in the oven by 7:00 am.

Served Warm with Ice Cream

I don't usually measure anything when I make an apple pie

But here is the basic idea.

Home Cookin Chapter: Recipes From Thibeault's Table

Basic Apple Pie
5 or 6 apples
juice of half a lemon
1/2 cup of white sugar
1/2 cup of brown sugar
cinnamon to taste
2 tablespoons flour (more if the apples are very juicy,less if not)
1 tablespoon butter
double pie crust

Heat oven to 425°F.

Peel and slice the apples. Squeeze half a lemon over slices and toss to coat. Add the sugars, flour and cinnamon and toss again.

Roll out bottom crust and line pie plate. Add apples, dot with 1 tablespoon of butter and cover with second crust. Decorate with leftover pastry. Make sure to cut a couple of vent holes.

Place pie on bottom rack. Bake for 15 minutes. This helps to cook the bottom crust.

Reduce heat to 375°F, and raise the pie to the middle rack. Bake for 40 to 50 minutes. If the crust is browning too quickly, you can cover loosely with a piece of foil.

Butter-Lard Pastry
2 cups all purpose flour
3/4 teaspoon salt
1/3 cup butter
1/3 cup lard (or shortening- Crisco)
5 to 6 tablespoons of ice water, or more as needed

(note: if using for a sweet pie, add 1 or 2 teaspoons of sugar.)

Mix flour with salt, and cut in butter and lard.

You can cut the butter/lard in using the food processor or with a
pastry blender.

Or you can use a box grater for the butter.

Put flour mixture in bowl and add water mixing with a fork until pastry
comes together. Form in to a ball and cut in two pieces. Form each
into a round flat disc and refrigerate for 1 hour.

The secret to a good crust is to not over-handle the dough.


  1. Ann....I have been visiting your blog lately and think its awesome. Your Photos are wonderful along with your cooking which is mouthwatering! Wish I could take a great pic like you. I have noticed that some of your entries refer to "Home Cooking from Thibeault's Table" Do you have a cookbook? I would love to obtain one. Wish you lived close by to give me a bread making lesson. Thanks for sharing.

  2. Mamasue, thank you. I appreciate your kind words. I'm trying to figure out how to place a link on my blog to my Recipe Collection. Haven't quite got there yet. But if you email me I will be happy to send you the links.


  3. As gracious as always:)~

    I am so glad Clif cooked for you:)

    Your blog IS great.
    I am so glad you jumped in..this is the perfect venue for your talents.

  4. apple pie is one of the best things in the world. i'm convinced. it also tastes better when someone else bakes it for you. perfect!

  5. you have not been sharing darling, i am so far behind, i am getting full eating my way thru your blog!


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