Slab Apple Pie

Pre-Baked Apple Slab Pie

This is a recipe that I got from Jody, one of her favorites.  I have tasted it a few times at her house and it is delicious.  Today is the first time that I have made it myself!

Crust:
1 cup margarine/butter
1 cup shortening
5 cups white flour
2 tsp. salt
2 egg yolks plus enough milk to measure 1 cup

Filling:
8-10 granny smith apples, peeled, thinly sliced
1 1/2 cups white sugar
1 tsp. cinnamon
2 T. flour
4 T. tapioca pearls

Directions:  For crust, cut in shortening and margarine into dry ingredients.  (I used 2 cups of butter flavored shortening instead of 1 cup of each.  I also mix these together with my hands, it works just as well.  In fact, it is faster than when I use my pastry cutter).  Then add eggs and milk.  When the dough is mixed, divide the dough in half.  Roll out dough for bottom crust to cover a 17x2 jelly roll pan (aka cinnamon roll pan for me) and then roll out a top crust.

For filling, mix all ingredients together except the tapioca   Sprinkle tapioca over the bottom crust and then cover with apple filling.  Then carefully place the top crust over the apples and crimp down the edges of the pie (I just used my fingers).

Brush top of pie with 2 egg whites mixed with 2 T. of water.  (I like to sprinkle the of the crust with sugar after the egg white mixture).  Do NOT slit top of pie.  Bake at 350 for about one hour or until crust is golden brown.  Drizzle with glazed made with power sugar and water over the warm pie.  Enjoy!
 

Canned Salsa

This recipe is adapted from a recipe that I got from Tammy Price, friend and author of "All Things Provident".  I cut down the recipe into a more manageable size and then added a few spices which made it even more delicious!  It's the best salsa ever, my family devours it!

16 cups paste tomatoes, chopped finely (I put mine through the food strainer with the salsa attachment - click here to watch a 57 second youtube video about this attachment)
10 Anaheim peppers, chopped finely
9 jalapeno peppers, chopped finely (I remove most of the seeds so it's not too hot)
3 green peppers, chopped finely
3 yellow onions, chopped finely
3/4 - 1 bunch cilantro, chopped finely
1 T. and 1 tsp. garlic powder
1 1/3 cups white vinegar
2 1/2 T. salt
1 cup ultra jel
1 T. cumin
2 T. oregano

Combine all ingredients in a large stock pot.  (I used a food processor to chop all the peppers and onions.) I like to add my ultra gel with everything in the beginning.  Then bring pot to a boil.  Ladle hot salsa into clean jars and process for 20 minutes - timing might need to be adjusted for your altitude.  This will make about 6 quarts.

Processing Time:
20 minutes 1,001 - 6,000 feet

25 minutes above 6,000 feet