PIE CRUST for 2 shells (3 cups PIE CRUST MIX)
4 large baking apples, like Granny smith or Jonathan), peeled, cored, and sliced
3 1/2 c. sugar
1/2 c. flour + 2 tsp.
1 1/2 tsp. vanilla
2 c. milk
1 c. cream
Roll out bottom crusts for two pies. Place in pie plates and crimp edges. Set aside (do not bake).
Beat sugar and eggs until creamy. Add four, vanilla, nutmeg, milk, and cream. Beat until frothy.
Use 2 apples per pie, arranging slices around pie over crust.
Pour custard mixture gently and evenly over apples in both pie plates.
Bake at 400, 15 mins. Then 325, 40-50 mins., until they jiggle a bit in the center, but are no longer liquid.
Allow to cool and serve with whipped cream.
2 c. flour
3/4 c. sugar
1 1/2 tsp. baking powder
3/4 tsp. salt
1/2 tsp. baking soda
1/4 c. butter, softened
1 T. orange zest (grated orange peel)
3/4 c. orange juice
1 cup fresh or frozen cranberries, chopped
1/4 c. pecans, chopped
Heat oven to 350. Grease bottom only of loaf pan. Mix flour, sugar, baking powder, salt, and baking soda. Cut in butter until crumbly. Stir in orange zest, juice, and egg until just moistened. Fold in cranberries and nuts.
Spread mixture gently in pan. Sprinkle liberally with sugar.
Bake until toothpick inserted in center comes out clean, 55-65 minutes. Cool and loosen from sides of pan. Remove and cool completely before slicing.