Apple Pie (with crumb top)

Ingredients:

1 frozen pie crust

Filling:

3 Granny Smith apples

2 Gala Apples

2 Tbsp Flour

3/4 c Sugar

1/4 c Brown Sugar

1/2 tsp Nutmeg

1 1/2 Tbsp Cinnamon

pinch of Salt

1 1/2 tsp lemon juice

Topping:

1 cup Unbleached Flour

1/2 cup Brown Sugar

1/2 cup Unsalted Butter (softened)

Filling: Peel and core the apples and cut them into somewhat thin slices. Then pour the lemon juice over them. In a bowl mix flour, sugars, nutmeg, cinnamon, and salt. Then pour over apples and mix with hands until all apples are thoroughly coated. Pour the apple filling into the pie crust.

Topping: In a medium bowl, mix together the sugar and flour. Mix in butter with a fork or stand mixer just until the topping is crumbly. Place topping on filling, cover the edges of the pie crust with aluminum foil (shiny side out) and bake at 400 for 40-45 minutes.

Amish White (or wheat) Bread

This is an adaptation of a recipe from allrecipes.com. I don't like kneading dough, so I use my Bosch and have included the instructions for using a mixer (Kitchen-aid works too). You can find the original recipe here.

Ingredients:

2 cups warm water (110 degrees F/45 degrees C)

1/4 cup white sugar (or honey)

1 1/2 tablespoons active dry yeast

1 1/2 teaspoons salt

1/4 cup vegetable oil

6 cups bread flour (or whole wheat flour)

1/2 tablespoon butter (optional)

Directions:

1. In a large bowl, dissolve the sugar (or honey) in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam. If using honey, the yeast will not foam up as much as it does with sugar.

2. Mix salt and oil into the yeast. Add 4 cups of flour to the mixer (using a dough hook) and mix for 2 minutes on speed 2. Then continue adding remaining 2 cups of flour, 1/2 cup at a time until mixture forms a ball on the hook and cleans the side of bowl (about 2 more minutes.) Then, beat continue beating on speed 2 for another 2 minutes.

3. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.

4. Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9x5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.

5. Bake at 350 degrees F (175 degrees C) for 30 minutes.

6. For an extra delicious top, spread butter over the crust while it is still hot.

7. Once the bread is cooled, I highly recommend using an electric knife to slice the bread. I just invested in one ($10 at Ross) and it has made all the difference! No more mangled bread slices.

Yield: 2 loaves (24 slices)

Dough immediately after being place in pans (above). Dough after 30 minutes of rising (below).

I wish I had a picture of the baked bread, but I'm always too anxious to eat it and slice away before I can take a picture. Last night I made the Honey Whole Wheat version of this recipe and it was amazing!

Amish White bread:

Calories: 142 per slice

Fat: 2.6 g

Sodium 186.52mg

Total Carbohydrate 24.29 g

Dietary Fiber 0.21g

Sugars 2g

Protein: 4.29g

Amish Honey-Wheat Bread:

Amount per Serving

Calories 134

Total Fat 3.1g

Sodium 187.4mg

Total Carbohydrate 26.95g

Dietary Fiber 3.21g

Sugars 5.33g

Protein 4.29g