A special Halloween pie, and it’s not pumpkin!

jackolanternapplepiebybrucestambaugh
A Jack-O-Lantern apple pie that my wife baked was absolutely delicious.

My wife, Neva, loves to cook, plain and simple. However, she likes to spice things up a little from time to time, and that doesn’t necessarily mean adding a lot of zing to the food she creates.

Neva baked up a special treat for the grandchildren while we were visiting them recently at their home in Harrisonburg, VA. Using her usual recipe, Neva made a wonderful apple pie especially for the Halloween holiday. She added a Halloween theme to it by cutting a Jack-O-Lantern face into the top crust. The revealed slices of apples added a spooky look to the delicious pie.

I thought you might like to have the recipe. The pie is too good not to share. Once you taste it, you’ll discover that this Halloween will be all treat and no trick.

Bruce Stambaugh

Neva’s Apple Pie

Ingredients:
4 large cooking apples, about 2 lbs., which equals 6 cups of sliced apples
1 tablespoon of lemon juice
2/3 cup of granulated sugar
1/2 cup of light brown sugar, firmly packed
3 tablespoons of flour
1 teaspoon of ground cinnamon
A dash of nutmeg
A dash of allspice or ground cloves
Pastry for a 2-crust, 9 inch pie
2 tablespoons of butter

Preparation:
Peel, quarter, and core apples. Cut into 1/4 inch slices to equal 6 cups. Toss with the lemon juice in a bowl.

In a separate bowl, combine granulated sugar, brown sugar, flour, cinnamon, nutmeg, and ground cloves. Pour over the apples and toss to coat the apples.

Place one pie pastry into a 9 inch tin or pan. Pour in the mixed ingredients, and place the second pie pastry over the top. Crimp the two crusts together, and cut out the Jack-O-Lantern face to suit.

Preheat oven to 425 degrees. Place the pie in the oven and bake for 40 minutes.

Enjoy!

© Bruce Stambaugh 2013

Morel mushroom recipe

By Bruce Stambaugh

Morel recipe

morel mushrooms
Morel mushrooms

Preparation
1. Find a mess of morels.
2. Rinse with water.
3. Slice the larger mushroom in half.
4. Place the mushrooms in a container of well-salted water.
5. Soak for 10 minutes.
6. Dump the water and rinse the mushrooms again.
7. Wrap the mushrooms in paper towels until ready to cook.

Cooking
1. Heat a well-seasoned cast-iron frying pan on medium heat until it’s hot.
2. Pour the mushrooms into the heated pan.
3. The remaining water in the mushrooms should immediately begin to sizzle.
4. Keep turning the mushrooms into their own moisture in the pan.
5. Once the moisture begins to dissipate, add either a dab of clarified or real butter or some extra virgin olive oil.
6. Add a pinch of sea salt.
7. Stir the mushrooms into the melting butter or olive oil.
8. Keep stirring until the mushrooms just begin to look wilted.
9. Turn off the heat.
10. Remove the mushrooms from the pan.
11. Enjoy.