Category: Recipe

Yuca & Pumpkin Tacos

Boy, am I glad to be back! Yes it was wonderful to see my sister get married, but man, what a week.  Lot’s, and lots of running around.  The weather was just beautiful.  Crisp fresh air, nice afternoons and chilly nights. It was great to take a break from the usual and visit our local food spots .

I sure do miss that food, got a few dishes I wanna try to recreate here. Maybe I’ll have my sister bring me some yummy treats if she comes for Thanksgiving. So now that I’m back, let me share with you what I have been saving.  I made these tacos on a whim two Saturdays ago. And, I’ve been thinking about these tacos since I made them.  They were so delicious, filling, and refreshing. I can become a vegetarian with meals like this.

Now, what’s Yuca (you-ca) ??? It’s a white starchy root vegetable, native to South America and the Caribbean.  It’s fibrous, yet tender, kind of like a potato. Although when you peel them it’s a tough root, sort of like peeling a pumpkin.  Now once you boil them, they become soft.  If you mash and add some butter it’s like fibrous mashed potatoes.  I promise you that you may be able to pass them off for potatoes, my friend used to do that with her daughter when she was small.  She would only eat mashed potatoes and chicken.

One time, she was at my house and all I had was yuca.  We boiled it, added butter and served it to her daughter.  Convinced her it was potatoes, she was 5 at the time.  Although, she kept asking if she was eating potatoes, but after a few minutes of convincing she bought it .

Since I’m hispanic, I’ve been eating yuca since I was small.  As much as I love it just boiled in some salt water, and served next to a fried egg.  Combining yuca with pumpkin and mexican spices was just divine. Seriously,  I you get two textures that work well together. Darn good tacos .

Yuca & Pumpkin Tacos

  • 1 large yuca root (or a packet of frozen yuca)
  • 1 packet of small tortillas
  • 1/2 lb fresh uncooked pumpkin
  • (12 0z) queso fresco
  • 1 can corn
  • 1 can black beans
  • 1 jar pickled jalapeños sliced
  • 2 tomatoes
  • 1 bunch cilantro
  • 1/2 tsp ground cayenne pepper
  • 1/2 tsp ground paprika
  • olive oil

*serves about 2 or 3 depending how hungry you are
Let me show you how to peel that yuca.  You need a sharp small knife, you can use a large chopping knife but you have to be very careful.  You will be peeling the yuca towards you, so any mishap will slice off a finger.  You first need to chop off the ends of the yuca, usually just an inch or two. Once that’s chopped, grab the yuca firmly at the end with one hand as it rests on the chopping board. Using the knife, hold the yuca as you place one swift chop on the center of the yuca.  This should chop the yuca root in half. If it’s still slightly together, to avoid using the knife, just hold the yuca with both hands and hit it against your knee.

Now, that it’s in half, using your knife you will peel it. Hold the yuca with one hand and slowly slide the knife against the meat of the yuca and the skin.

remove a few strips of the skin, until you can place the knife against the meat and just push the skin off.  The easy thing about yuca is that you once you remove a few strips of the skin, it is removed easily as you push against it.

As you see in the photo above, I’ve pushed back some of the skin.  The skin is 3 layers: Rough brown waxed bark like skin, then comes pink skin (small piece on the yuca seen here), and then a layer of white skin.

You have peeled it correctly when you see the white layer of skin on the peel.  If you see any pink after it’s peeled, run the knife across it to remove. Now some parts of the yuca maybe “bad”. These parts will usually look gray in color and you would see a lot “veins” (see 2 veins in the picture) grouped together. Only when it’s a bunch of “veins” and the meat is gray then it’s best to cut that piece off the yuca. If you cook it, it will be bitter.

Once it’s all peeled, half the yuca once more with the knife down the stem. And cut into small pieces.  Set a pot to boil, and boil the yuca until tender to the pierce of a fork.  Remove the water when the yuca is cooked (or it will make the yuca mushy) and set aside.  Once it’s cool, you need to search for the “stems” in the cubes of yuca.  The stem will be a “yellow” color and stick like. See picture below, you can easily remove with your hand.

I know it’s a lot of work, but this is what you are chopping for. Trust me it’s worth the fresh ingredients.

Now cut & peel the pumpkin. See instructions here. Once it’s peeled, boil it until tender when pierced with a fork. Strain the water.

Let’s make the corn & bean salsa:

  1. Drain the can of beans and rinse the beans a few times. Until the thick juice of the bean is removed. Place in a large bowl.
  2. Drain the corn, place in the bowl with the beans.
  3. Add 2 tbs of the vinegar from the pickled jalapeños.
  4.  Chop tomatoes and add to the bowl.
  5. Add some salt to taste.

You may add some sliced jalapeños if you want more spice. 

Cook them tacos!

  1. Grab a large skillet and add coat with olive oil. Heat the skillet on medium-high heat. Add equal parts of yuca and pumpkin, add a few dashes of the paprika and cayenne. Toss till coated.
  2. Warm the tortillas in the microwave. Place them in a microwavable plate covered with paper towels.
  3. Place a spoon of the pumpkin & yuca mixture in the center of each tortilla.
  4. Add some of the corn & bean salsa.
  5. Freshly chopped cilantro and crumble some of the queso fresco.
  6. Some Cholula hot sauce would be nice

Pumpkin Pie Buttered Toast! Yes, Please

Oh Happy, Happy, Happy Fall! Autumn, I’m in love with you.  The last 3 months of the year are my ultimate favorites. Each leading up to the creme de la creme, the honey to my life, the kick in my step… CHRISTMAS! Just the thought brings a twinkle to my eye. Okay, so first we get to savor all the sweetness of fall.

With this recipe you can have fall as fast as you can toast bread. Plus, you most likely have all the ingredients sitting in your fridge and pantry. Did you just realize that you can now have fall all year long? For breakfast, a quick dinner, afternoon snack! Yes, Please! 

  • 1/2 stick of softened butter
  • 1 tsp pumpkin pie spice
  • 1 tsp sugar
  • dash of ground nutmeg


Puerco Asado Melt

You know what I love, when that little voice in my head that says “hey, girl why don’t you make this with that”. Okay so the voice doesn’t really sound like Ryan Gosling, more like a crazy lady running a mile a minute “omg, let’s put cherries and tomatoes in a jam, yes!!” and then “oh and let’s make puerco asado” then “slap it together w/ the jam, like a sandwich” then…

Yup, that sounds more like it. And that crazy lady was OH A ROLL, last weekend. Homegirl knew what she was doing. I made 3 great recipes, visited my first craft show, and we also made it to the Botanical Gardens “Chinese Lantern” Festival. Right before we left we chowed down to the sandwiches of sandwiches. I was able to marry the Cherry & Tomato Jam, and Puerco Asado! It was EPIC. You will not share this sandwich, and it will be difficult not to each more than one. This Puerco Asado Melt is a party in your mouth! You’ve got the acidity from the Mojo of the Pork, the sweet and spiciness from the jam, and the manchego cheese gives it a bit of a sweetness.

Now that I’ve enticed you with this sandwich, let me show you the rest of the weekend.

The craft show was held at an old Police station!! How cool is that.

I met the talented Beth from Parsimonia visit her blog . Loved meeting her and seeing her new mobile vintage shop. She has great style and was so sweet!! OH, and she also has an Etsy shop, check it out! I wanted to walk out with a bunch of stuff. And to my luck, darling Beth had an owl sugar bowl that I spotted the second I walked in. These owls I tell ya, they love me. He was missing the spoon but it didn’t matter, he was too cute to leave behind. I’m not sure what I’m going to use him for, probably just sit him up pretty on a shelve.

I also walked out with cute little bows for my niece. It took me 10 minutes to decide, there were so many adorable ones. It’s a little shop called Just Live, she’s on Etsy too. Visit her shop here . I kept admiring the headbands she had. I almost walked away with one but just don’t feel like I can pull them off. I gotta build that confidence, be hip! Oh!! And inside I saw this cute booth with handmade little creatures of clay. SO FREAKING CUTE!!! Look at the gnomes, I need a gnome in my life.

makes 6 sandwiches

4 lbs cooked Puerco Asado
8 oz manchego cheese- sliced thin, wax removed
Spicy Cherry & Tomato Jam
Fresh Loaf of Bread
Ready for a slice of heaven.

Butter a large grilling pan or sauce pan. Place some of the Spicy Cherry & Tomato Jam on a slice of bread. Place the slice on the pan to “grill” as if you were going to make a grilled cheese sandwich. Top the jammed sliced with some of the shredded Puerco Asado. Then add a few thin slices of Manchego cheese. Top with another slice of bread, and begin to press down with your spatula. If needed add more butter to the pan. You want a nice toast on the bread. Carefully flip the sandwich over. Toast the other side. If pieces of pork fall out just pop them back in. Once toasted (should be about 2 minutes on each side) remove, slice in half and enjoy.

Cuatro Leeches Cake

No not leeches, just had to put it in the name because now every time I think of leche (milk) I think of leech. Don’t ask why, I really don’t know, could be because of halloween. Anywho, I can never resist this dessert when it’s available at restaurants.  Well, I usually never resist any dessert when they are available at restaurants.  But tres leche, cuatro leches, flans, those are my top three.  I always want to try them because they always taste different as each cook has another way of making those famous desserts.

What is Cuatro Leches? Have you heard of Tres Leches? Well, they are hispanic desserts.  Very popular across all of Latin America. The cake is similar to a sponge cake, which is then soaked in a mixture of 3 milks.  This gives the name, Tres (3) Leches (milk).  For a Cuatro (4) Leches, you include Dulce De Leche (caramel) in the cake. 

I’ve NEVER made this cake before. Yes, I eat it any chance I get no matter who makes it.  I love a Tres Leches any day.  I’ve always been intimidated by this cake.  It’s all about the batter, cake itself.  If it’s not sponge like, it will not absorb the milks properly. And if that doesn’t happen then it’s no bueno.

I was taking a risk with my Cuatro Leches, I added hazelnut creamer as one of my milks.  Yes, I was nervous.  I’ve never tasted a Tres Leches with this milk. It was well worth the risk, as I’m happy to report that my first Cuatro Leches was a  success! AMEN. ENJOY.

  • 2 cups all purpose flour
  • 1 stick unsalted butter
  • 2 tsp baking powder
  • 2 cups sugar
  • 4 eggs (room temperature)
  • 2 tbs vanilla

Preheat the oven 350.

In your mixer, mix the sugar and butter together. Mix until creamy in texture, then add the eggs and vanilla.  In a separate bowl, sift the flour and baking powder.  Add one tablespoon at a time to the butter mixture until combined.  Do not over mix.  The batter will be thick and sticky.Spread the batter evenly on 2 greased 8 x 2″ baking pans.  Bake for 30 minutes, or until golden brown and a toothpick comes out clean when entered in the center.  Cool completely before soaking in the milks.

Milks Mixture

1 (12 oz) can of evaporated milk

1 (14 oz) can of condensed milk

1 cup hazelnut flavored coffee creamer (I used Coffee Mate)

In a large bowl whisk all the milks together. Once the cakes are completely cooled, poke them vigorously with a fork.  Place the cakes in a deep dish and soak in the milk mixture.  Make sure the dish is deep but not too wide, you want the cakes to absorb the mixture. I just soaked them in the cake pans

Keep the cakes in the fridge while they soak.  Soak for 1 hour.

Now to turn this baby into a Cuatro Leches!

  • 1 (12 oz) can of Dulce De Leche*
  • 1 cup heavy cream
  • 2/3 cup of sugar

* (I used La Lechera brand, this will be in the same aisle as condensed milk) Can’t find it? Here is how to turn condensed milk into Dulce De Leche.

Remove one of the cakes from it’s soaking pan and place it in your serving dish. Now, spread some of the dulce de leche for the filling. If it’s not spreadable, heat it up a bit so it’s smooth and then try spreading.  Once you have a thin layer of dulce de leche add the second cake.

In your mixer, whisk the heavy cream and sugar until peaks form.  Grab a pastry bag and insert a star decorating tip (I used Wilton 8B), scoop in the heavy cream.  Make small stars along the rim of the top cake. Decorate about three rims.  Now, grab another pastry bag and star tip, scoop in the remaining dulce de leche.  Add a small rim of the dulce de leche in the center.  Complete with more heavy cream stars.

Serve immediately or Chill until ready to eat.  Cake is best if eaten the same day, but will be good for the next day.

Cookie Dough Creme Brûlée

Oh yes, you read that right! Creme Brûlée with Cookie Dough, Sacrebleu it cannot be! But let me tell you my friends it is now one of our favorites.  It’s the perfect blend of fancy and down home feeling.  I can’t take the credit for this one, it’s all Ms. Landis.  Lindsay Landis that is, she’s the author, blogger, cookie dough addict lover behind The Cookie Dough Lover’s Cookbook.  I was lucky enough get my hands on this gem, and to be included in the current Dough-lympics  It’s a month of all we can create with Lindsay’s eggless cookie dough.   *Click this link to see where the torch began and see who else is participating*

I get to surprise you all with my creation later this month, which I’m still thinking about by the way.  I gotta say that this book is so darn cute to go through.  The minute I received it I quickly opened it and smiled with glee.  It’s got great cheat sheets, tips, pictures for every recipe, and other little things that makes it a perfect cookbook.  So after spending about 2 days just going back and forth through the book trying to figure out what shall we sink our teeth in, the Creme Brûlée was victor.   It was a tough decision.  I mean Lindsay didn’t stop giving us options! That girl sure can sell cookie dough.   There’s candy, brownies, and custards, oh my! Then there’s pies, frozen treats, and crepes, Oh là là! 

This book is a must if you like to add cookie dough to things you didn’t think you could.  Really it is for cookie dough addicts.  I myself (get ready to gasp) had never tasted raw cookie dough, or any cookie dough for that matter, afraid of the raw egg thing ya know, until now (thanks Lindsay).  Now, my other half is a cookie dough addict.  So he was my jury.  The minute I finished whipping up the cookie dough (which takes seconds I might add), I ran over to him for the first taste.  He likes it, Mikey likes it!! Okay so his name is Alex, but you get it right, right?? He had a spoonful and then it was my turn.  I tried to refrain from eating the mixing bowl because I still had to make the creme brûlée.  So off to the custards I went.

Wanna gasp again? This was my first time making creme brûlée as well.  I’ve always been a little afraid of that recipe.  Seems all fancy smancy, thought it was gonna be hell on wheels.  Oh I was wrong.  It was so easy to make, which now makes creme brûlée dangerous.  Lindsay’s instructions are just perfect, and the final product… let’s just say my mouth is watering now as I think about it.  I’m definelty making those beauties for a dinner party.  Who’s bringing wine?

Cookie Dough Creme Brûlée

The Cookie Dough Lovers Cookbook

*serves 4* (or 2 like us) who’s counting right

4 (3oz) creme brûlée ramekins

For Cookie Dough

  • 1/2 stick unsalted butter- room temperature
  • 2 tablespoons sugar
  • 1/4 cup light brown sugar, packed
  • 2 tablespoons cream
  • 1/2 cup all purpose flour
  • 1/8 teaspoon salt
  • 2 tablespoons mini semi-sweet chocolate chips
For Custard
  • 3/4 cup of heavy cream
  • 2 egg yolks
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 cup of turbinado or granulated sugar (I used granulated)— this is for the topping

Preheat the oven to 300. Grab a pot and bring about 2 cups of water to boil, this will be used as a water bath for the brûlée later.

Ready for dough? Using your beater attachment, beat the butter & sugars together on medium until light and fluffy.  About 2-3 minutes.  Then add in the milk and vanilla.  Turn it down to low speed, and add the flour and salt.  Take a spoon and enjoy a taste.  Now spread thin layer of 1 heaping tablespoon of the dough on the bottom of each ramekin.  Press 1/2 tablespoon of chocolate chips on to the dough of each ramekin.  Set aside.

Custard Time! Grab a sauce pan and heat the heavy cream until it starts to steam, do not let it boil.  In the meantime whisk the egg yolks and granulated sugar until light in color. About 1-2 minutes.  Now, carefully pour the warmed cream, 1/4 cup at a time, whisking vigorously until incorporated. Stir in the vanilla, and skim off  any foam from the mixture.  Pour the foam free custard into the ramekins.

In a deep baking pan arrange the ramekins, they should be spread apart with room for the water bath.  Carefully pour enough boiling water unto the side of the baking pan so it fills up about halfway up the sides of the ramekins.  Bake for about 20-30 minutes, until the custard is almost set.  The centers should be a little jiggly.  Remove them from the water bath and let them cool at room temperature.  After they cool completely, cover each in plastic wrap and refrigerate at least 3 hrs or overnight.

That crunchy topping  Remove from the fridge, unwrap, and sprinkle 1 generous tablespoon turbinado or granulated sugar evenly over the custard.  Using a kitchen torch caramelize the sugar by moving it evenly over the sugar.   Torch until the sugar is melted.  Serve immediately.

Caramel Flan {Flan de Caramelo}

Caramel Flan is the only Flan allowed to grace our lips. It is one of three desserts that when it’s on the menu, no matter how full we are, we must order it. There is nothing better than taking that first bite and the caramel custard just melts on your tongue. And nothing is worse than having a flan that just doesn’t knock your socks off. So last weekend when we hosted Ali of Gimme Some Oven, & Cassie of Bake Your Day, Caramel Flan was a must. I wanted to give them a full Cuban/Dominican meal, and from their response I succeeded.

Ali & Cassie were here to join me and other bloggers at the Food Media Conference. It was my first food blog conference, and it was great. As we spent Saturday learning about writing from the wonderful Dianne Jacob, there was Puerco Asado slowly roasting away at home. I could not wait for the moment when we opened the door and the smell of the roasting pork shoulder would take us away. As soon as we pulled up to the house and went to enter the house key, we could smell it. We had about 1 hour left until the pork was ready, giving me plenty of time to make the rice and beans for our feast. Dessert was already made, I had cooked the individual flans the night before.

As the finishing touches were being placed on each dish, I said a little prayer. Actually I said a little prayer all day long. Wanted everything to be just right for our dinner. After all, it was the first time, I cooked for fellow bloggers. Okay, I pray every time I cook…you got me. Mostly it’s begging the stove and cooking Gods not to jinx my cooking. And that day, they were good to me. The pork was, as it always is, perfectly seasoned and falling apart. Fluffy jasmine rice, sat under the sauce of the black beans, which were dancing in the sazon recipe my mother has used for years. Once everyone took a bite and I saw their face gleam, my heart filled with joy.

We were all stuffed after dinner and sat our tushes on the couch. The Olympics provided us with entertainment, and the flan was to be our night cap. This is a night cap I wish we could have every night. The caramel sauce glistened over the cooked custard. With my first bite, the hint of condensed milk made my taste buds happy. I can eat condensed milk out of the can, pump it through an IV….it’s sinfully good.

Saturday was perfect, and so was the rest of the conference. We all meet wonderful people, some who blog, others who are hoping to start, and those who just wanted to learn. Not only did I learn things at the conference, but also from Ali & Cassie. It was a bit overwhelming, at some points at the conference, I felt like my blog needed to be shut down. But I know this is a work in progress, and I’m more than happy to see it develop and to grow with it.




  • Custard
  • 5 egg yolks- room temperature
  • 1 tablespoon vanilla
  • 18 ounces condensed milk (1 1/2 cup)
  • 12 ounces evaporated milk
  • Caramel
  • 1 cup of sugar
  • 1/2 cup of water


  1. Heat your oven at 350.
  2. Prepare your ramekins, by placing them in the baking pan that will hold them and fit about 1 inch of water around each ramekin (flans are cooked in a hot water bath). Heat about 2 cups of water in a pot until it comes to a boil. Set aside (this is for the hot water bath).
  3. For the Caramel
  4. Place the sugar, and water in a heavy sauce pan. Stir to ensure the sugar is mixed with the water. Heat on low until the sugar turns medium amber in color. It should take about 10 minutes. You do not need to stir it while it heats, and there is no need to brush the sides of the pan with water. Just let the sugar and water melt into a caramel.
  5. Once it turns into the medium amber color remove from the heat and pour into the ramekins.
  6. Let it cool until it hardens.
  7. For the Custard
  8. In a large bowl, whisk the yolks, vanilla, evaporated milk, and condensed milk until well combined.
  9. You may sieve the custard to remove undissolved egg particles.
  10. Gently fill the caramel coated ramekins, about 1/2 way with the custard. Try not to get drippings on the side of the ramekins as they will burn.
  11. Now fill the baking pan the ramekins are in with the hot water (should be about a 1 inch bath).
  12. You want the ramekins to sit in the bath, do not over fill. The water should not come up to the rim of the ramekins, just 1/2 way.
  13. Gently place the baking pan into your oven.
  14. Cook for about 1 hour.
  15. Check your flans at the 40 minute mark, insert a toothpick into the center of the flans, if it comes out clean they are done.
  16. Remove from the baking pan and let them cool to room temperature before placing in the fridge.
  17. Refrigerate at least 20 minutes before serving.
  18. To Serve
  19. Place the chilled flans on your kitchen counter and let the chill out of them. (let them sit on the counter for about 5 minutes.
  20. Using a butter knife, gently glide it along the side of the custard. To loosen the flan.
  21. Top the ramekin with your serving plate, and flip over.
  22. If the flan does not come out easily, hold the ramekin upside down (not too far from the serving plate) and use your butter knife to gently pull the flan out of the ramekin.

Apple Pie with Homemade ALL Butter Crust


I promise you, promise you, the homemade crust is the easiest thing EVER.


I’m ALL Butter, Baby

I made my first apple pie semi from scratch (store bought crust) back in 2007.  Back then I followed a recipe to the tee, now I eye ball it. I literally grab the sugar and just throw it over the apples, add as much cinnamon as I think is good, and a dash of nutmeg.  When I decided to make apple pie, I searched for a crumble topping, I was hoping to imitate the Dutch Apple Pie from Mrs. Smith.  She’s one good baker.   I’m sure some foodie just fell of their chair.

Yes, I bought and put in the oven Mrs. Smith’s pies.  Not that there is anything wrong with that. But that was, well, before I got bit by the suzy homemaker bug.  Once that happened, I wanted to make things from scratch.  I took baby steps,  I started with the filling, then the crumble topping (I don’t recall where I found the crumble topping), but I’d always buy the pre-made pie crust.  I was afraid of what it entailed to make pie crust fresh at home.  I just thought it was so complicated.  Something that tastes that good can’t be easy. Boy was I wrong, and BOY AM I GLAD!



I will never, ever-ever, purchase another pre-made pie crust.


Homemade ALL Butter Pie Crust

*Recipe from Food for My Family

  • 2 1/2 cups all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 cup (2 sticks) very cold unsalted butter, cut into small pieces
  • 4-6 tablespoons ice cold water

Using a large cold bowl (I used glass bowl), make sure the bowl is cool or room temperature.   Mix the flour, sugar, and salt.  Add the cold butter pieces, and using a pastry cutter cut the butter into the flour.  Until the flour looks like sand with small pea size balls.


Place the water in a measuring cup.  Using your hand, sprinkle a little bit of the water unto the flour mixture.  Fold it into the dough, until combined.  Continue adding a little bit of water at a time until you can form the flour mixture into a ball of dough.  I used all the water to achieve a dough.  Make two discs shaped doughs and wrap them in plastic wrap. Let them “rest” in the refrigerator for at least 1 hour.


I prepared the dough the morning of my pie baking   The recipe provides you with enough dough for two 9″ pie crusts.  But it gave me enough to cover a standard ceramic pie baking dish I have, plus a little extra for decoration.



When ready to use, dust a little bit of flour on your counter or wood cutting board. Remove the dough from the plastic wrap and using a lightly floured roller, roll the dough out to about 1/2 inch thick circle. Flipping the dough over once or twice as you roll, to make sure it doesn’t get stuck to the counter or cutting board. Dust with additional flour if needed to prevent sticking.



I placed the rolled out dough, in an unbuttered baking dish.  Cut off any excess dough, or just tuck it over. Using your fingers, make a peace sign and pinch the dough around the rim to form a design

Apple Pie Filling & Crumb Topping

  •  5 granny smith apples
  • 1 cup of granulated sugar
  • 1 tbs vanilla
  • 2 tbs butter
  • 2 tbs ground cinnamon
  • 1 tsp ground nutmeg
  • 1 lemon
  • 1 cup flour
  • 1 1/2 cup of granulated sugar
  • 1/2 stick of butter- cold


Preheat the oven to 350.


Peel, core, and slice the apples into 1/2 wedges. Grab a large bowl, add the apples wedges, sugar, vanilla, cinnamon, juice of the lemon, and nutmeg.  Stir to mix, set aside. Let the apples rest in the sugar mixture for at least 15 minutes.  At this time, place the pie crust in your dish and “blind” bake it for 10 minutes until lightly tan.  Covering the rim with aluminum foil while baking.  Remove from the oven and let it rest a few minutes.


Grab your prepared pie dish with the homemade butter crust.  Stir your apples one more time, then using your hands, grab each wedge and place it in the pie dish. Placing the round side facing the back of the dish edge.  Arrange them around the pie dish to form a “ring”.  Continue placing apples around the pie dish, filling in where you can.  You should be able to use all the apples. Do not add the sugary juice left in your apple bowl.  That will water down the pie.  Add small dabs of butter on top of the apples.



Bake the pie for 20 minutes, with aluminum rim still on. While you prepare your crumb topping.


Crumb Topping: In a separate large bowl, add the flour, and sugar, mix until combine.  Now grab the butter, using your knife cut it into pieces. Add to the flour mixture, and using your hands rub the flour and butter together.  Keep “rubbing” until a crumbs begin to form and all the flour is coated with some butter.


Remove the apple pie from the oven and coat with the crumb topping.  Place it back in the oven, removing the aluminum rim on the edge of the pie.  Bake for an additional 10-15 minutes until the topping and pie edges are lightly brown.   If the pie rim is baked, but the crumb topping still is not as brown as you’d like.  Place the oven in broil and watch the pie like a hawk.  It will brown the topping quickly.


Now grab vanilla ice cream and serve it up!