Dutch Apple Pomegranate Pie

Embrace apple and pomegranate season and bake up this tart spin on a classic crumble-topped apple pie today.

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Dutch Apple Pomegranate Pie
Prep Time 60 Minutes
Cook Time 45-55 Minutes
Servings
Servings
Ingredients
Crust
Filling
Topping
Prep Time 60 Minutes
Cook Time 45-55 Minutes
Servings
Servings
Ingredients
Crust
Filling
Topping
Instructions
Crust
  1. In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.
  2. Take the ball and wrap in plastic and refrigerate for 4 hours or overnight.
  3. Roll dough out to fit a 9 inch pie plate. Place crust in pie plate.
  4. Press the dough evenly into the bottom and sides of the pie plate.
Filling
  1. Heat oven to 400°F.
  2. In large bowl, gently mix the Filling ingredients.
  3. Pour into pie plate, mounding apples toward center.
Topping
  1. In medium bowl use your fingers to mix butter, flour, oats and the brown sugar until a crumb forms.
  2. Sprinkle evenly over top of pie.
  3. Sprinkle 1 tablespoon granulated sugar on top.
  4. Bake 45 to 55 minutes or until pie crust and crumb topping are deep golden brown and filling begins to bubble.
  5. Transfer to cooling rack to cool.
  6. Serve warm or at room temperature with warm vanilla bean ice cream!
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Warm Corn, Bacon, Tomato & Avocado Summer Salad

You can take a corn and bacon salad in a number of directions however, at the end of the day this mid- to late summer dish is a win win and showcases its simple ingredients. It is just plain good.

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Warm Corn, Bacon, Tomato & Avocado Summer Salad
Prep Time 35 Minutes
Cook Time 25 Minutes
Servings
Servings
Ingredients
Prep Time 35 Minutes
Cook Time 25 Minutes
Servings
Servings
Ingredients
Instructions
  1. Cook bacon in a large skillet over medium-high heat until it begins to render fat; add onion and cook until just crispy, about 10 minutes, then add corn.
  2. Continue cooking, stirring or shaking pan occasionally, until corn begins to brown a bit, about 5 more minutes; remove from heat and let cool for a few minutes. Drain fat if you wish.
  3. Put lime juice in a large bowl and add bacon-corn mixture; then toss with remaining ingredients. Taste, adjust the seasoning and serve warm or at room temperature.
  4. Garnish with fresh basil, cherry tomatoes, and avocado!
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Homemade Apricot, Plum & Pear Fruit Leather

Homemade fruit leather is relatively simple to make and a great way to use up an abundance of over ripe fruit. I will make various combinations of homemade fruit leather depending on what I have that is going to be too ripe to eat. My one kiddo that does not like fruit will walk around with a bag of this homemade fruit leather and eat it like its candy. A win, win in my books.

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Farm Fresh Stone Fruit Turnovers

Farm Fresh Stone Fruit Turnovers

I love this idea for using up summer stone fruit! Peaches, nectarines, apricots, or berries are delicious when prepared this way. Even over ripe, under ripe, and bruised fruit can be salvaged as they can get a second chance when baked up in these puff pastry turnovers.

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Farm Fresh Stone Fruit Turnovers
Farm Fresh Stone Fruit Turnovers
Prep Time 20 minutes
Cook Time 20 minutes
Servings
Turnovers
Ingredients
Prep Time 20 minutes
Cook Time 20 minutes
Servings
Turnovers
Ingredients
Farm Fresh Stone Fruit Turnovers
Instructions
  1. Set the oven to 400F
  2. Toss the apricot slices with the cornstarch, sugar, almond extract and lemon juice until everything is well combined and there are no lumps of cornstarch left. Set aside for about 15 minutes.
  3. Put the puff pastry sheet on a floured surface and gently roll out to a square.
  4. Cut the pastry into four equally sized squares.
  5. Spoon a little of the stone fruit onto the center of each square. Gently pull one side over into a triangle while gently stretching it over the fruit and then use a fork to press along the edges to seal.
  6. Brush each turnover lightly with the egg wash, and then cut a couple of small slits in the top with a sharp paring knife or poke small holes with a fork.
  7. Bake on a parchment lined baking sheet for about 20 minutes, or until the turnovers are risen and golden brown.
  8. Cool slightly, dust with powdered sugar if you want to, and then enjoy right away.
Recipe Notes

Hint: Serve with vanilla bean ice cream for an extra treat!

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