Janice’s Crust-Less Pie 

Slice and core apples, don’t peel…Saute in butter and sugar to taste…Place in bowl and drizzle with honey or maple syrup…top with whipped cream or ice cream. We love the simplicity of this recipe.

Our neighbor’s roast garlic recipe (Anne and Jack)

In the oven or on the grill...a metal or glass pie plate with one layer of pealed garlic cloves half covered with a good olive oil and sprinkled with thyme and a little salt. Cook covered until soft, remove cover and continue to cook until they begin to caramelize. Spread on a good quality bread and dunk bread in the garlic infused olive oil.

Jean's Traditional 9 in. Apple Pie 

-Ten medium to large mixed variety apples peeled, cored and sliced, place in bowl

- In a separate bowl mix dry ingredients - 1 cup sugar, 1/4 tsp nutmeg, 1/3 cup flour and 1 tbs cinnamon 

- Add dry mixture to apples and mix

- Place mixture in a 9' pie crust (own recipe, pre-made or mix) sprinkle 2 tbs of lemon juice and place four slabs of cold butter on top of mixture

- Place top crust on pie and seal edges.  Make three cuts on top of crust

- Bake at 375 degrees for one hour - Let rest for one hour on counter top

Aunt Marie's Apple Squares (reduced sugar)

- In one bowl mix 3/4 cup of Splendor, 1/2 cup of raisins, 1/2 cup of walnuts 1 tsp of cinnamon and 8-10 cored sut and peeled mixed variety apples.

- Crust- 2 cups flour, 1 cup Crisco 1/4 tsp. salt 3 tbs. milk and 1/4 cup hot water (as needed)

- Split crust mix in half and roll one half on cookie sheet that has been sprayed with a vegetable spray

- Spread filling on bottom crust leaving room on the edges

- Make top crust from the remaining crust mixture, place on mixture and use fork around edges to seal with bottom crust

- Poke holes in top crust with fork and wash with one beaten egg

- Bake at 350 degrees for 40 minutes - Let rest for one hour on counter top