Special Apple Pie

This makes a big, rich pie, be sure and use a 10" pan or it overflows in the oven.

Crust: Combine 1 and 3/4 cup flour, 1/4 cup sugar, 1 tsp. cinnamon, 1/2 tsp. salt. Cut in 1/2 cup plus 2 T. butter (one and 1/4 sticks), 1/4 cup water or apple cider. (can be made in stand mixer. It's worth using the apple cider, makes the crust delicious). Roll out the crust, ease into a 10" pie pan and flute.

Filling: 8 McIntosh apples (if they're big you'll only need 6-7), peeled & sliced.
Combine 1 and 2/3 cup sour cream, 1 cup sugar, 1/3 cup flour, 1 egg, 2 tsp. vanilla, 1/2 tsp. salt, and mix well. Stir in the apples and spread in the crust.

Bake: Bake at 450 degrees for 10 minutes. Reduce heat to 350 and bake 'til slightly puffed and golden brown, 40 minutes.

Topping: Combine 1 cup chopped walnuts, 1/2 cup flour, 1/2 cup sugar, 1 T. cinnamon, pinch of salt, 1/2 c. butter. Mix until crumbly. Spoon over pie and bake 15 minutes longer.

The Best Lentil Soup

Cover 1 cup lentils with water. Boil 3 minutes and drain.

Add 6 cups of water (or 3 cups vegetable broth and 3 cups water), 1 large stalk celery finely sliced, 1 large carrot finely chopped, 3 cloves garlic, minced, 1 medium onion, chopped, 1/4 cup olive oil, 1 tsp salt, 1/4 tsp pepper, 3/4 c. tomato sauce, 1 bay leaf.

(I usually enlarge the recipe a bit by using one and a half cup of lentils, 4 cups water, 4 cups broth, 2 stalks celery, 2 carrots, a large onion, and a cup of tomato sauce).

Bring to a boil, cover and simmer one to one-and-a-half hours. Add more water if needed.

Add 2 - 3 T. red wine vinegar (helps to use a really good brand of vinegar), stir, and cook 10 minutes longer.

Macrina's Lemon Salad Dressing

LEMON VINAIGRETTE

• 1 tablespoon Dijon mustard
• 2 teaspoons red wine vinegar
• 1/3 cup fresh lemon juice
• 1 teaspoon honey
• 1 tablespoon lemon zest, freshly grated
• 1 garlic clove, finely chopped
• 1 teaspoon kosher salt
• 1/4 teaspoon white pepper
• 3/4 cup extra virgin olive oil

Buckwheat Noodles with Brown Butter and Cabbages

Katie recommends this quick recipe from Deborah Madison's The Savory Way:

6 T. brown butter
2 garlic cloves, minced
1/2 pound Brussels sprouts, the leaves separated
1/4 cup water
salt
1 pound nappa cabbage, thinly sliced
10-12 oz. buckwheat noodles
3T. chopped parsley
1 bunch of scallions, including some of the green part, sliced into rounds
1/4 cup Gruyere or Fontina cheese
1 T. roasted black or white sesame seeds
freshly ground pepper

Bring a large pot of water to a boil for the pasta and prepare the vegetables while it is heating.

Heat 2 T. of the butter in a wide skillet, add the garlic and Brussels sprouts leaves, and cook over medium heat, turning the leaves frequently until they begin to shine, after a minute or two. Add the water and a little salt and cook until the leaves are sweet and tender, about 3-4 minutes more. Add water, if needed, in small increments. Once the sprouts are cooked, add the cabbage and cook until it's wilted. Season with salt and set aside.

Salt the past water, then add the pasta. When done, drain and add it directly to the vegetables. Add the remaining butter, parlsey, scallions, cheese and sesame seeds, and combine gently. Season with pepper and serve.