For lunch my Mother served us a Pumpkin Curry soup and a Tortellini salad, and tomatoes with fresh mozzarella and a balsamic vinaigrette. My Grandma who is in a nursing home came to visit, and after we went back to the nursing home and saw a show and talked. We finished the evening with pizza from Fiore's in Old Saybrook. It was such a big day!
1 9" unbaked pastry shell (If frozen allow to thaw)
¾ teaspoon ground cinnamon
7-9 green cooking apples, peeled , cored and sliced (I used Granny Smith)
½ cup of butter plus 4 teaspoons
½ cup of Sugar (or ¼ cup for sweeter apples are used)
Melt butter in pan under a low heat. Each of the prepared apples should have been cut into about 8-9 pieces. Add apples to butter and simmer for about 10-15 minutes, covered. Stir apples and butter mixture every few minutes till they start to look a little cooked and there is some apple juice in the bottom of the pan.
Uncover and add sugar and cinnamon. Coat apples by stirring, and leave uncovered allowing a syrup to form as the juice evaporates. Keep stirring apples till the syrup forms. Place partially cooked apples and syrup into a unbaked pastry shell and set aside, then prepare topping.
Topping
6 tablespoons butter (butter should be cold not at
¾ cup flour
room temperature)
⅓ cup sugar
Cut butter into ½" pieces and drop on top of flour, using a pastry blender (or 2 forks). Blend flour and butter mixture until it is crumbly. Add the sugar and keep blending till crumbs are formed.
Place topping over partially cooked apples in 9" pie crust working to spread evenly. Bake at 375°F for 50-60 minutes depending on your oven, top should be a little brown and juices should be bubbling.
Place your pie on a baking sheet or a baking sheet on the lower rack to catch any juices if the pie may boil over.
Cool before cutting serve plain, with cheddar cheese or ice cream.
So that was lunch and dessert.
