Salted Caramel Apple Pie Slab Recipe with Perfectly Rustic Pie Crust

So, the other day I got a call from my newly married, precious, daughter and her hubby. They wondered if we might join them for an outing to one of our local apple farms. Just happened I had a Groupon waiting to be used for U-pick apples, that paired with two kiddos dying for an excuse to close the books and hit the road for a little fieldtrip made for a no-excuse-in-the-world-can-stop-us-from-going attitude. 

After a spot of lunch in the Cafe we put our soles to the gravel road leading out to the orchard. It was a beautiful walk that spurred a lot of conversation. AND with Nate I do mean, A LOT! The boy has much to say and ask, okay? 

Plucking the PERFECT apples off the trees was so much fun.

So, what do you do with deliciously fresh picked apples, or any apples for that matter? Bake them into something divine of course!

So, Apple Slab Pie it is. 

A few weeks ago I posted a recipe for my Mother-in-laws WORLDS BEST Pie Crust Recipe in my Grandma's Apple Dumpling Recipe. It makes a mean pie crust, I mean MEAN like flakiest pie crust I have probably ever inhaled. So very, very tasty. However, I knew for a Pie Slab I would need a less delicate crust that could allow for a bit more handling without breaking down.

In my searches for the best pie crust over the years, I have seen a few recipes that included egg and vinegar. So, I decided to try out the Pioneer Woman's Perfect Pie Crust. Only, I knew for my slab creation I would need to make a slight alteration... BUTTER. Yes, butter. These ALL shortening crusts just leave me longing for that deep, rich golden butter flavor that can't be matched with imitation flavoring. I also was looking to increase the density of the dough that would give me a rich, rustic crust. 

Perfectly Rustic Pie Crust

• 1 cup Crisco (butter flavored vegetable Shortening)
• .5 cup Butter
• 3 cups All-purpose Floure
• 1 teaspoon salt
• 1 whole Egg
• 5 Tablespoons Cold Water
• 1 Tablespoon White Vinegar

SIFT flour and salt into a large bowl.  With a pastry cutter, gradually work the Crisco & butter into the flour for about 3 or 4 minutes until it resembles a coarse meal. In a small bowl, beat an egg with a fork and then pour it into the flour/shortening mixture. Sprinkle in 5 tablespoons of ice-cold water & 1 tablespoon of white vinegar mixed together. Use a fork to gently work small areas of the dough together until it can form a ball. Don't work it too much, or dough will become tough.

Roll out your dough sandwiched between waxed paper that is slightly floured (the wax paper reduces the need for so much flour and leaves you with a more tender crust) sprinkle flour on top and bottom of dough to prevent sticking.

Roll out 2 pieces of dough to a little larger shape than the dish you will be using to bake your slab. Make the dough as think or thin as you prefer. I really like a thick crust - so I typically have my dough at 1/8-1/4" thick.

{If you want to freeze this dough for future use - just make disc shapes with dough, bag and freeze.}

Pie Filling

You can fill your pie slab with just about anything. On this one I used my typical apple pie / dumpling filling recipe.{Which I just make up by eye} I peeled, cored and sliced 4 apples, Added 1 cup of sugar, a couple teaspoons of cinnamon, and .25 cups of flour for thickening. Then drizzled with my homemade Salted Caramel Sauce over the top of the apples once they were layered over the bottom slab of dough that I had placed on the stoneware pan I was using. 

Once you have the bottom dough in place on your baking dish, have it topped with your filling (with at least an inch in from the edges of the dough) - and layered your top crust on, it is time to tuck, roll and press your dough edges around the perimeter of your slab. Now, hear me on this - it isn't supposed to be pretty. What makes this so delightfully appealing to the eyes and tastebuds is the rustic-ness of it; hearty, crusty yet flaky. This is the kind of dessert you can just dig right into and devour. Not to be confused with those intricately designed desserts that are delicate and must be oh-so, politely eaten.  Nope - devour this people. This is good grub - grab n' go. 

Toss it in the oven at 375 degrees for about 30-45 minutes - until golden. I put a cookie sheet down on the rack below - in case any drippings escaped. 

-Simply Sublime

Whiskey Crab Soup Recipe: A Pacific NW Soup to Die For

So, it all began with our first "FORMAL" date at the Cliff House Restaurant (which has now closed) in Bellingham, WA, almost 25 years ago. It was the beginning of a BEAUTIFUL thing... a love relationship with a steamy, creamy cup of Whiskey Crab Soup. That kind of soup you crave for weeks after you have just a taste of it.

In the almost 25 years that Dave and I have been together, this is the first time I have whipped up a batch of this scrumptious soup. Don't ask me why, I have no idea. Maybe because we can't stop ourselves from gobbling down the crab as fast as we bring it home. However, this crab season we have been blessed with an abundance of fresh Dungeness crab. So much so, that we even had to freeze some (gasp). The frozen crab will be perfect for future batches of this soup.

I didn't add the garnishing options on this recipe but you could use croutons, fresh herbs, pumpkin seeds, chives, green onions, a sprinkle of paprika, and drizzle of oil. 

Here is the recipe for easy viewing: 

Whisky Crab Soup

Courtesy of The Cliff House - Bellingham, WA

Ingredients

8 cups water 

1/4 cup fish base (or 4 cubes fish boullion) 

3/4 cup butter 

1 1/4 cup flour 

1 1/2 cup Red Sauce (see ingredients below) 

2 +/- tsp. Old Bay Seasoning 

1 tsp. white pepper 

1/4 cup lemon juice 

2 1/2 tsp. Worcestershire sauce 

2 tsp. Tabasco sauce 1 1/4 cup lump crab meat 

2 cups heavy whipping cream 

1 cup whole milk 

1 oz. sherry 

1 oz. whiskey 

Red sauce ingredients 

1/4 cup olive oil 

2 cups shredded carrots 

1 T. minced garlic 

1 T. dried basil 

1 cup chopped red onions 

3  28 oz cans diced tomatoes 

Red Sauce Instructions: (make in advance) 

Cook oil, carrots, garlic and basil over high heat, stirring occasionally, until tender; 5-10 minutes. 

Add onions and reduce heat to medium. 

Cook until very tender; about 15 minutes. 

Add tomatoes and cook for 20-30 minutes over high heat, stirring often. Remove from heat and let cool. Puree and chill. Note: This makes 4-5 cups of red sauce. Freeze excess in pre-measured Ziplock bags for future batches of soup. 

Soup instructions:

Bring water and fish base to a boil. Meanwhile, make a roux with the flour and butter. To make the roux, start by melting the butter in a heavy-bottom saucepan until it foams and bubbles. Add the flour all at once, whisking constantly until the two are combined and a smooth consistency has formed. Cook the mixture for about 5 minutes. At this point, the roux will develop a light brown hue and a nutty flavor; this will be used to thicken the soup. 

Add roux to boiling stock. Whisk well over high heat until roux is completely incorporated and the mixture is smooth, about 5 minutes.

 

Add red sauce and stir well. Add next 5 ingredients (Old Bay through Tabasco) and stir well. 

Add crab and cook 5 minutes. 

Add remaining ingredients and simmer for 20 minutes, until heated through.

Dish up + gobble. YUM! 

Here is the nutritional break down:

You are going to LOVE this soup!  

Lilikoi Bar Dessert Recipe: the sweet & tart taste of Hawaii

This is possibly my very most favorite dessert recipe EVER! The sweet citrus tartness of the Lilikoi paired with a hint of lemon and the perfect shortbread crust. So delicious! It is indeed like having a bite of Hawaii at home. In order to get fresh lilikoi you will either need to grow your own or... order them online.

This recipe is a combination of two different recipes - but the main part was followed from the recipe listed over at  Little Ferraro Kitchen.

Ingredients

Crust
• 1/2 lb butter, room temperature
• 1/2 c sugar
• 2 c flour, sifted (don't skip this)
• 1/8 tsp kosher salt
Filling
• 6 large eggs, at room temperature
• 2 c sugar
• 1 c fresh lilikoi juice (about 10-12 lilikoi)
• 1 cup flour
• 1 lemon, juice and zest
Glaze
• 1/4 c water
• 1/2 c granulated sugar
• 1/4 c fresh lilikoi fruit juice  or use the Maguary Passion Fruit Concentrate
• Juice of 1/4 lemon

Instructions

1. First, make the lilikoi juice. Cut each fruit in half and scoop out the pulp and seeds..
2.  Preheat the oven to 350 degrees F. 
3. For the crust, cream the butter and sugar in mixer untily light with paddle attachment
4. Combine the flour and salt and sift into the mixer on low, add to the butter mixture until just mixed.
5. Form dough into ball with well floured hands. Flatten the dough and press it into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides.
6. Chill in refrigerator for 30 minutes (or speed it up in the freezer for 15 minutes).
7. For the filling, Whisk together the eggs, sugar, lilikoi juice (I like to keep the seeds in it), lemon zest, lemon juice, and flour.
8. Pour over the crust and bake for 30-35 minutes, until the filling is set. Let cool.
9. For the Lilikoi Glaze, boil water and sugar in a saucepan over medium heat for 5 minutes.
10. Add passion fruit and lemon juice and boil for a further 3 minutes. It will boil rapidly and looks like it expanded.
11. Remove from heat and allow to cool. It will turn into a thick and sugary passion fruit syrup.
12. Allow to cool and drizzle over lilikoi bars
13. Time to gobble them up!

-Simply Sublime

Bacon & Chicken Coconut Corn Chowder Recipe: Make Ahead Freezer Meal

I have been meaning to post a few of the freezer meals I made up in September to keep us from eating out when time is short. Better late than never right? Here is one of them - a SOUPER (Hee hee, get it?)  good Bacon & Chicken Corn Chowder Recipe that I created. I have to say this may be one of my new favorites!

Ingedients:

• 2 cups cooked and shredded chicken
• 32 oz  Chicken broth (I use homemade usually)
• 6 slices Bacon - chopped 
• 1 onion - diced
• 1 green bell pepper - chopped
• 3 carrots- sliced
• 3 red med. red potatoes - diced
• 3 ears of corn - kernels removed from cob- (set aside cobs) 
• garlic
• 1 can coconut milk
• 1 lime
• 2-3 tsp fresh Thyme
• salt & pepper to taste

Directions: 

Take a large dutch oven or stock pot and brown the chopped bacon over med-high heat until it is about half way cooked. Then add the onion, green pepper, carrots and red potatoes. Saute for 5-10 minutes until the onions are starting to turn translucent and veggies are beginning to soften. If at any point your veggies begin to stick go ahead and add a tablespoon or so of olive oil to the mix.

Add corn kernels and pressed garlic and continue to cook for 5-10 minutes, stirring constantly until the vegetables are tender. Next add chicken stock.

Remove 2-3 cups of the soup base and blend in a food processor or blender until creamy.

Add back into the remaining soup base when completed.

Add corn cobs to soup and bring to a boil then simmer on medium low for 10-15 minutes.Then remove and discard the cobs.

Add the chicken, coconut milk, thyme, salt and pepper to taste. Lime wedges for garnish and an extra squeeze of yum! and...

VOILA! Delicious!

For freezing I would let it cool for an hour or so in the fridge and then transfer to freezer gallon bags that are well labeled with the Name of the Soup and the Date. Unless you enjoy Mystery Meals...haha!

-Simply Sublime

KOMBUCHA 101 Best cup ever: DIY Blueberry and Peach YUM

So following our previous  posts on Kombucha 101 we have now created the world's best cup of....

WAIT FOR IT...

YUM!!!

Kombucha with muddled blueberries and peaches. Are you kidding me? This is the BEST Kombucha I have ever had and I have tried me some serious varieties of Kombucha. 

We used the black tea and followed the regular process we posted. After one week of fermenting with a nice healthy scoby we removed the scoby and started a new batch. Then took the current batch of Kombucha and added blueberries and chunks o' fresh peach. Just a few days later and DELISH! 

 I thought the black tea may possibly be too strong with the fruit but it was what we had going so we tried it. Now I can't imagine trying anything else. Although we may get a few batches going at a time - one white tea and maybe even a green tea.  SO EXCITED! Can't believe how easy this is and boy does it save a ton of money. Kombucha is expensive at anywhere from $3-6 a bottle. 

I am telling you, this is worth a try. It is...

-SIMPLY SUBLIME!

Smoraciously Delicious Chocolate Peanut Butter S'mores

S'moralicous Chocolate PB Smore's Recipe

Ingredients

• As many as you want Graham Crackers
• Jar Peanut Butter (crunchy or smooth)
• Several Chocolate Bars
• Handfuls of Marshmallows

Cooking Directions

1. Get your graham cracker laid out with plenty o' peanut butter spread on one-half of it. We like ours spread about 1/4" thick - oh yeah baby!
2. Then get your square of chocolate bar placed perfectly on top of the PB without squishing it too much.
3. Next, roast your marshmallow to perfection and place on your chocolate. Top with the other half of the graham cracker and VOILA!!!! It is simply SMORACIOUS!!!!!

Paleo Bacon Wrapped Rosemary Garlic Chicken Recipe

This recipe puts the YUM in Paleo. I decided to take some of my VERY favorite foods and wrap them into one little bundle of deliciousness: Bacon, Chicken Breasts, Garlic, Rosemary and Olive Oil. DELISH! My family will tell you this may be one of their new favorites. Even those who may slightly grumble about the missing grains on a Paleo Plate were too busy licking their lips and scooping up every last morsel to notice.

*Paleo Disclaimer* There are Paleo friendly bacon's out there. I have heard Trader Joe's has one that is really good. However - our family is hooked on a specialty bacon. My dear Father-in law used to live in Wittenberg, Wisconsin - home of the BEST SMOKED meats ever - Nueske's! He started giving us meat baskets every Christmas and we are hooked. I did email Nueske's to see if their bacon could be considered Paleo and below is their response:

Nueskes.com

"Given the huge trend of paleo dieting these days, we’ve had this question a lot lately.  We don’t have a complete understanding of paleo diet constraints, but here are some bacon facts that might be important for you (we hear that cured meats and sugar are paleo “no-no’s” but please let us know if there are other things we should be answering):

1     If cured meats are not allowed in paleo diets, you should know that our Applewood Smoked Bacon and Pepper Bacon are cured.  They are not cured with nitrates but they are cured with nitrites – and for curing intents and purposes, they are the same.  We do use the least nitrite allowed by the USDA to still be considered cured, but the meat is still a cured product.

2    Our cure contains a small amount of sugar, so for a 2 oz. serving of Canadian Bacon that gets you 1 gram of sugar.  For 2 slices of Applewood Smoked or Pepper Bacon, it’s doesn’t even equal 1 gram – it’s considered 0 grams."  

I cannot tell you how quickly they responded to my request - and I love that they were so honest as well. So completely paleo or not, our family will continue on in our Nueske's addiction. Their canadian bacon is a must try too. So back to the recipe.

        Once the chicken is cooked it is ready to serve alongside your other favorite paleo dishes. I chose to pair ours with steamed broccoli and roasted butternut squash in olive oil and ghee. YUM!!! This paleo recipe is now one of our new family favorites. 

         Hope you enjoy!

-Simply Sublime