French Apple Pie – Award Winning

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This recipe recently won the Class Champion prize at our county fair
This recipe recently won the Class Champion prize at our county fair French Apple Pie - Award winningMany years ago, a missionary who was living in our area asked me to get this recipe from his mom. This is probably one of the very first pies I really learned how to make on my own.

7-8 granny smith apples (peeled, cored, & thinly sliced)
1 c. sugar
1 T. cinnamon + some
1 T. flour + some

Topping
1/2 c. sugar
1/2 c. flour
1/4 c. butter (1/2 a cube)

Place apples in pan over medium heat. While stirring, continue to heat until almost translucent – stirring & turning regularly. Add sugar, cinnamon & flour & continue for a couple more minutes until the apples are coated & the sugar mixture has combined with the juices from the apples, making almost a syrup.

Place in unbaked pie crust & sprinkle topping over the apple mixture.

To make topping:
Crumble or ‘cut in’ all ingredients together.

Bake at 350* for 1 hour.

You know it turned out right if the pie raises up while it is cooking & then sinks back down. Source Recipe: http://triedandtruefavoriterecipes.blogspot.com

Best Restaurants in America If you eat out in the U.S.A. & want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room & a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers &/or cocktails where appropriate. & then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, & where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths & our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, & cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food & lifestyle writers, & bloggers) from across America to help order restaurants via an anonymous survey & tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel & apple, or an exploding dumpling of ox cheek & lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, & local lamb is paired with turnip & mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters & copper bateau baths. Wake to the sound of cows mooing in the next field & head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote & house granola or toasted brioche heaped with mushrooms & a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

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