foodsandflavors~™ cookbook collector
with Caroline Donalson
In every magazine I feature one or two cookbooks. It may be one just released by a church or civic group. Possibly an old ragged page book Barbara bought at an estate sale. Occasionally a really neat book released on a national level. This issue we wanted to continue to celebrate our magazine’s 20-year collection of incredible Southern cooks. Local Yadkin Valley people who have shared with us and you some of their most treasured recipes. Here are two of our most popular recipes from the cookbook, featuring Brenda Hauser and Gilda Lynch.
Brenda Hauser’s Easy Apple Pie Brenda Hauser’s family says this is the best apple pie ever. Brenda says it is the easiest apple pie ever! She chose the Granny Smith apple, an apple she prefers. Because her husband Steve is diabetic, she uses all Splenda brown sugar and a 50/50 ratio of Splenda and granulated sugar. Brenda makes this pie regularly for the family and even when it is only she and Steve. PS — Serve it with Butter Pecan ice cream! says Brenda. 4 pounds Granny Smith apples 1 teaspoon ground cinnamon 3/4 cup granulated sugar 1 cup brown sugar, firmly packed 1/2 cup butter 1 (14.1-ounce) package refrigerated pie crusts 1 egg white 2 Tablespoons granulated sugar
Brenda Hauser 30
Ya d k i n V a l l ey Magazine
Peel apples. Cut apples into 1/2-inch thick chunks. Toss apples in cinnamon and granulated sugar. Melt butter in a 10-inch cast-iron pan, medium heat. Add brown sugar. Cook, stirring constantly 1 to 2 minutes until sugar is fully dissolved. Remove from heat. Place 1 pie crust in skillet over brown sugar mixture. Spoon apple mixture over piecrust. Top with remaining piecrust. Whisk egg until foamy. Brush top of pie crust with whisked egg white. Sprinkle on 2 Tablespoons granulated sugar. Cut 4 or 5 slits in the top crust to release steam. Bake at 350°F. 1 hour to 1 hour and 10 minutes. (shield pie with aluminum foil the last 10 minutes if needed) Crust will be golden brown. Pie will be bubbly. Cool on a wire rack 30 minutes before serving. ya d kinva lleyma gazine.com