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Apple Pie Recipe Ingredients Homemade Pie Crust or All Butter Pie Crust (both recipes make 2 crusts, 1 for bottom and 1 for top) 10 cups (1250g) 1/4-inch-thick apple slices (about 8 large peeled and cored apples)* 1/2 cup (100g) granulated sugar (or packed brown sugar) 1/4 cup (31g) all-purpose flour (spooned & leveled) 1 Tablespoon (15ml) lemon juice 1 and 1/2 teaspoons ground cinnamon 1/4 teaspoon each: ground allspice & ground nutmeg egg wash: 1 large egg beaten with 1 Tablespoon (15ml) milk optional: coarse sugar for sprinkling on crust Instructions The crust: Prepare either pie crust recipe through step 5. Make the filling: In a large bowl, stir the apple slices, sugar, flour, lemon juice, cinnamon, allspice, and nutmeg together until thoroughly combined. Optional pre-cook: Pour the apple filling into a greased very large skillet, or dutch oven, and place over medium-low heat. Stir and cook for 5 minutes until the apples begin to soften. Remove from heat and set aside. This step is optional, but I’ve found it makes for a juicier, more flavorful filling because it helps begin to soften the apples. If you can, take the few extra minutes to do this, because the flavor is worth it! Preheat oven to 400°F (204°C). Roll out the chilled pie dough: On a floured work surface, roll out one of the discs of chilled dough (keep the other one in the refrigerator). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish that’s 1.5 to 2 inches deep. Tuck the dough in with your fingers, making sure it is smooth. Spoon the filling into the crust. It’s ok if it is still warm from the precooking step. It will seem like a lot of apples; that’s ok. Pile them high, and tightly together. Finish assembling: Remove the other disc of chilled pie dough from the refrigerator. Roll the dough into a circle that is 12 inches diameter. Using a pastry wheel, sharp knife, or pizza cutter, cut strips of dough; in the pictured pie, I cut 12 1-inch-wide strips. Carefully thread the strips over and under one another, pulling back strips as necessary to weave. (Here’s a lattice pie crust tutorial if you need visuals.) Use a small paring knife or kitchen shears to trim off excess dough. Fold the overhang back towards the center of the pie, and pinch the edges to adhere the top and bottom crusts together. Crimp or flute the pie crust edges to seal. Lightly brush the top of the pie crust with the egg wash. Sprinkle the top with coarse sugar, if using. Place the pie onto a large baking sheet and bake for 25 minutes. Then, keeping the pie in the oven, reduce the oven temperature down to 375°F (190°C). Place a pie crust shield (see Note for homemade shield) on the edges to prevent them from over-browning. Continue baking the pie until the filling is bubbling around the edges, 35–40 more minutes. This sounds like a long time, but under-baking the pie means an unfinished filling with firm apples with paste-like flour. If you want to be precise, the internal temperature of the filling taken with an instant read thermometer should be around 200°F (93°C) when done. Tip: If needed towards the end of bake time, remove the pie crust shield and tent an entire piece of foil on top of the pie if the top looks like it’s getting too brown. Remove pie from the oven, place on a cooling rack, and cool for at least 3 hours before slicing and serving. Filling will be too juicy if the pie is warm when you slice it. ​​Cover and store leftover pie at room temperature for up to 1 day or in the refrigerator for up to 5 days.

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Baked sweet and sour chicken recipe !!!! Ingredients Chicken: 3-4 boneless, skinless chicken breasts (about 2 pounds) Salt and pepper 1 cup cornstarch 2 large eggs, beaten ¼ cup canola, vegetable or coconut oil Sauce: ½ to ¾ cup granulated sugar, depending on how sweet you want the sauce 4 tablespoons ketchup ½ cup apple cider vinegar (see note) 1 tablespoon soy sauce 1 teaspoon garlic salt Instructions Preheat the oven to 325 degrees F. Cut the chicken breasts into 1-inch or slightly larger pieces. Season lightly with salt and pepper. Place the cornstarch in a gallon-sized ziploc bag. Put the chicken into the bag with the cornstarch and seal, tossing to coat the chicken. Whisk the eggs together in a shallow pie plate. Heat the oil in a large skillet over medium heat until very hot and rippling. Dip the cornstarch-coated chicken pieces in the egg and place them carefully in a single layer in the hot skillet. Cook for 20-30 seconds on each side until the crust is golden but the chicken is not all the way cooked through (this is where it’s really important to have a hot skillet/oil). Place the chicken pieces in a single layer in a 9X13-inch baking dish and repeat with the remaining chicken pieces. Mix the sauce ingredients together in a medium bowl and pour over the chicken. Bake for one hour, turning the chicken once or twice while cooking to coat evenly with sauce. Serve over hot, steamed rice.

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Chocolate CHip Cookies Ingredients 2 and 1/4 cups (280g) all-purpose flour (spooned & leveled) 1 teaspoon baking soda 1 and 1/2 teaspoons cornstarch* 1/2 teaspoon salt 3/4 cup (170g / 12 Tbsp) unsalted butter, melted & cooled 5 minutes* 3/4 cup (150g) packed light or dark brown sugar 1/2 cup (100g) granulated sugar 1 large egg + 1 egg yolk, at room temperature 2 teaspoons pure vanilla extract 1 and 1/4 cups (225g) semi-sweet chocolate chips or chocolate chunks Cook Mode Prevent your screen from going dark Instructions Whisk the flour, baking soda, cornstarch, and salt together in a large bowl. Set aside. In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar together until no brown sugar lumps remain. Whisk in the egg and egg yolk. Finally, whisk in the vanilla extract. The mixture will be thin. Pour into dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft, thick, and appear greasy. Fold in the chocolate chips. The chocolate chips may not stick to the dough because of the melted butter, but do your best to combine them. Cover the dough tightly and chill in the refrigerator for at least 2–3 hours or up to 3 days. I highly recommend chilling the cookie dough overnight for less spreading. Take the dough out of the refrigerator and allow it to slightly soften at room temperature for 10 minutes. Preheat oven to 325°F (163°C). Line large baking sheets with parchment paper or silicone baking mats. Set aside. Using a cookie scoop or Tablespoon measuring spoon, measure 3 scant Tablespoons (about 2 ounces, or 60g) of dough for XL cookies or 2 heaping Tablespoons (about 1.75 ounces, or 50g) of dough for medium/large cookies. Roll into a ball, making sure the shape is taller rather than wide—almost like a cylinder. This helps the cookies bake up thicker. Repeat with remaining dough. Place 8–9 balls of dough onto each cookie sheet. Bake the cookies for 12–13 minutes or until the edges are very lightly browned. (XL cookies can take closer to 14 minutes.) The centers will look very soft, but the cookies will continue to set as they cool. Cool on the baking sheet for 10 minutes. Meanwhile, press a few extra chocolate chips into the tops of the warm cookies. This is optional and only for looks. After 10 minutes of cooling on the baking sheets, transfer cookies to a wire rack to cool completely. Cookies stay fresh covered at room temperature for up to 1 week.

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Ingredients For the pizza dough 1 1/2 cups (355 ml) warm water (105°F-115°F) 1 package (2 1/4 teaspoons) active dry yeast 3 3/4 cups (490g) bread flour 2 tablespoons extra virgin olive oil (omit if cooking pizza in a wood-fired pizza oven) 2 teaspoons kosher salt 1 teaspoon sugar For making the pizza and toppings Extra virgin olive oil Cornmeal (to help slide the pizza onto the pizza stone) Tomato sauce (smooth or pureed) Firm mozzarella cheese, grated Fresh soft mozzarella cheese, separated into small clumps Fontina cheese, grated Parmesan cheese, grated Feta cheese, crumbled Mushrooms, very thinly sliced if raw, otherwise first sautéed Bell peppers, stems and seeds removed, very thinly sliced Italian pepperoncini, thinly sliced Italian sausage, cooked ahead and crumbled Sliced black olives Chopped fresh basil Baby arugula, tossed in a little olive oil, added as pizza comes out of the oven Pesto Pepperoni, thinly sliced Onions, thinly sliced raw or caramelized Ham, thinly sliced

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