First up is a home economic tip:
Kids- read your shelf prices!
The package says “$2.79”, but the shelf says “$2.89”. And my local supermarket offers a price scanning guarantee. So I grabbed my cheese with giggle and skipped to the register:
Sure enough, the cheese rang in at $2.89. But look what they did:
I got the 10 cents difference back, plus they deducted $3.79, which is either a 130% back or the $2.79 plus a dollar. Regardless, they ended up paying ME to buy the cheese! Yay me! I’ve gotten lots of items free, plus the bonus money back, numerous times, just by paying attention at the register.
……….END OF LESSON……… on to the recipe………….
Rustic Apple Pie
makes 2 small pies
- 4 large Granny Smith apples, peeled and cut into chunks
- 1/3 cup Splenda sugar substitute (or use real sugar)
- 2 TBSP flour
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 2 TBSP butter, cut into bits
- 1 package refrigerated pie crusts (Pillsbury or store brand)
- Preheat oven to 400 degrees.
- Peel & chunk apples into a large mixing bowl.
- In a small bowl, combine Splenda (for diabetic boys) or sugar, flour, cinnamon & nutmeg with a whisk, then sprinkle over apples in large bowl and toss to combine.
- On 2 separate pieces of parchment, open up the 2 pie crusts. Divide apple filling between each crust, mounding in the center.
- Top each apple pile with a tablespoon of butter bits. Gather up sides of crust around apples, pinching folds together, and pressing into apples.
- Lift each pie by the parchment onto a large baking sheet. The 2 pies should fit side by side on a large commercial cookie sheet.
- Bake for 30 minutes in 400 degree oven. Test for doneness by inserting the tip of a sharp knife into the apples- if they’re soft, it’s done.
- Cool for 20 minutes. Serve warm with a scoop of vanilla ice cream.
I use one of these apple slicer/corer things:
It makes it really easy to peel. Just be sure to remove the bits of the seed pockets that may remain- those are tough little buggers to get in your nice slice of pie!