
Recipe from [The Food Charlatan](https://thefoodcharlatan.com/apple-pie/). I don't know why you would name your website that - it does not bode well for the recipe. We are making it anyway.

I am writing this the morning before going apple picking, so I don't really have enough time to transcribe the directions. Sorry


### Staple Ingredients
- 3/4 cup brown sugar, packed
- 3/4 cup granulated sugar
- 5 tbsp flour
- 1/4 tsp salt
- 1 1/2 tsp cinnamon
- 3/4 tsp nutmeg
- 1/2 tsp cardamom
- 1 tsp vanilla
- 1 tbsp milk for brushing
- 1 tbsp beaten egg for brushing
- 1 tbsp raw sugar for topping pie


### Special Ingredients
- 1 double pie crust
- 1/4 tsp lemon zest
- juice from half a lemon
- 5 lbs apples

### Instructions
Sorry I didn't have time to rewrite these! It's a lot of steps.

#### Filling
1. zest 1/4 tsp lemon into a high-sided skillet, add lemon juice
2. peel the apples. Slice the apples into 1/8 inch pieces. Stir the apples in the pan occasionally to coat everything with lemon juice.
3. medium heat on stove
4. Add 3/4 cup packed brown sugar, 3/4 cup granulated sugar, 5 tablespoons flour, 1/4 teaspoon salt, 1 and 1/2 teaspoons cinnamon, 3/4 teaspoon nutmeg, and 1/2 teaspoon cardamom. stir gently
5. Once the mixture is all moistened and you don't see patches of flour or cinnamon, set a timer for 20 minutes. Cover the mixture with a lid but don't walk away. Stick around and stir the mixture every 3 minutes or so, Replacing the lid each time. Cook for 20 minutes, until the apples are fork tender but still hold their shape. The apples will not soften more while baking in the oven. So have a taste and see if you want to cook a longer or shorter time. Only you can know your apple al dente perfection level. If your apples start to stick to the pan, add 1 tablespoon water as needed; use sparingly.
6. Remove the pan from heat and stir in 1 teaspoon vanilla
7. Transfer the apple pie filling (including the brown caramel gooeyness) to a half sheet pan, or any pan with a lip. Spread the apples all the way to the edges. Cool the apple pie filling completely by placing it in the fridge or the freezer, it only takes 30 minutes or so. (If you have plenty of time, you can just leave the apples in the pan to cool down; it will take a couple hours.)

#### Dough
8. Roll out your pie dough and place in a deep 9 inch pie dish, with the excess hanging over the edges
9. Use a rubber spatula to scrape all the chilled apple pie filling into the pie dish. Don’t forget to scrape in every last bit of the gooey filling.
10. Top your pie with the other pie crust.
11. Fold the edges in and crimp however you like. If you didn't do a lattice, make sure to vent your pie by poking the top a few times with a sharp knife.
12. Place the whole pie in the fridge or freezer for about 20-30 minutes, for a really flaky crust.
13. Place a baking sheet in the center rack of your oven and preheat to 425 degrees F. Let it heat up for at least 20-25 minutes to make sure it’s really hot.

#### Cook
14. Right before putting it in the oven, brush the crust of your pie all over with milk or egg, or both. I like to use 1 tablespoon milk beat together with 1 tablespoon beaten egg that I have leftover from making my homemade pie crust. You can just use milk if you don't have beaten egg lying around. Milk will help your pie crust brown but will stay matte; egg will add gloss and shine to your pie crust. 
15. Sprinkle the whole pie with raw sugar, or regular sugar is fine too.
16. Place the chilled pie onto the baking sheet in the oven and let bake for 15 minutes. The crust on the edge should be turning light brown.
17. Meanwhile, get a square of tin foil that is the same size as your pie. Fold it in half, then in half again. Cut out the center. Open it up again. You should have a square of foil with a circle cut out of the center. See pie crust post for photos. 
18. Reduce the heat to 350 degrees F. Remove the pie from the oven and place the foil on top. Loosely crimp it around the crust on the edge. This will protect it from burning.
19. Don’t forget to lower the oven temperature to 350. Place the pie back on the baking sheet in the oven and bake at 350 for 40-45 more minutes.
20. You will know the pie is done when the edges are brown and the center is light golden brown. If you did a lattice crust, you should see the filling bubbling away nicely.
21. Let the pie cool on a wire rack for about 4 hours. I know, this is killer. But if you cut into it now, the juices will be lava hot and way too liquid-y. You have to wait for it to cool to room temperature to get the right texture for the filling. Pie! A lesson in patience indeed.
22. Once the pie is completely cool, slice and serve! Serve with vanilla ice cream
23. Store the pie on the counter for up to 2 days, covered with plastic wrap. After that transfer it to the fridge.





Recipe originally from [Everyday Shortcuts](https://everydayshortcuts.com/dilly-beans/). On the list to make with Skylar. I plan to use this recipe to find out if I like Dill.

### Staple Ingredients
- 1/2 cup white vinegar
- 1 tsp dried dill
- 1 tsp sugar
- 1/2 tsp celery seed
- sea salt

### Special Ingredients
- 1/2 lb fresh green beans
- 1 clove garlic, crushed or maybe minced? recipe is unclear

### Instructions
- wash and trim green beans. Cut so that they fit in the jar
- boil 1 quart water and 1/2 tsp salt. Blanche beans for 30 seconds
- ice the beans 🔫
- add beans to mason jar with garlic
- simmer 1/2 cup vinegar, 1/2 cup water, 1/2 tsp salt, 1 tsp sugar, 1 tsp dill, and 1/2 tsp celery seed
- add to beans until covered. Seal mason jar
- refrigerate 24 hours before serving



Recipe originally from [The Little Epicurean](https://www.thelittleepicurean.com/blueberry-refrigerator-jam/). Sunday swap????

### Staple Ingredients
- 3/4 cups sugar

### Special Ingredients
- 3 cups blueberries
- 2 tbsp fresh lime juice or lemon juice
- 1 tsp lime zest or lemon zest

### Instructions
- over medium heat, cook blueberries, sugar, lime juice, and lime zest for 15-25 min until the blueberries have broken down and the mixture has thickened
- recipe says: the jam is done when it falls off a frozen spoon slowly in one thickened mass
- transfer jam to a jar, then let it cool with the lid off. Cover & store in the fridge for up to 2 weeks


Recipes from [Stroller Envy](https://stroller-envy.com/15-old-fashioned-fruit-cobblers-that-smell-amazing).

These seem good, idk.


Test Kitchen