Roger's See Canyon Apple Pie
"made with love... for my own apple pie lovers!"

Tarte aux Pommes




We may have only one See
Canyon Apple Tree... but it produces
 like an entire orchard!
Laura makes a wonderful Cinnamon Apple
 Sauce from this wonderful tree... and
it is fantastic!

Here's her recipe!

Step 1
Preparing the apples is the real key to success in any apple pie...
 People will only comment on the crust, if the pie is poor.
Make a good filling and all is forgiven!


The key to a great filling is preparing the apples BEFORE you assemble your filling.
Here is what I do to the apples first!

First, slice thin, soften and slightly caramelize the apples...
( if for some reason you like your apples crunchy, you can skip this step)


Chef Laura did a wonderful job preparing
the apples! She cored , pealed and
 sliced them wonderfully, but......


ssshhhh!... I like them a bit thinner

thinner = cooks completely

Oh, I am a bit more generous that this
with the butter... but you get the
idea... you want to soften the apples


here is a vanilla pod that I am
scrapping the seeds ( spoon) to place
 into the mixture! Well, we can't have
 too much Vanilla can we?
ahhh... it smells wonderful!


adding a healthy amount of brown
 sugar to mix in

Now we have the sautéed and slightly caramelized apples back into their package!





3 lbs of See Canyon apples
1/2 cup confectioner's sugar
1/2 cup brown sugar
1/4 cup bread flour

1/4 teaspoon Mace
1/2 teaspoon Nutmeg
1/2 teaspoon ginger
1/4 teaspoon cloves
1/4 teaspoon allspice
1 1/2 teaspoon Cinnamon

1 tablespoon lemon
1/2 teaspoon lemon peel

Step 2

Make the Pie crust

Refrigerating the dough for a hour or two


filling out the pan

The "Epicurean" suggests assembling
 a pie crust in two parts: a crust that
we typically associate with a pie crust for
the bottom of the pie (number 135) and
a puff pastry crust for the sides and the
 top of the pie (number 146).

However, I like a little 'spice' in my apple
 pie crust

the Dough!

1 1/4 cups bread flour
1/2 tablespoon sugar
1/4 teaspoon Mace*
1/2 teaspoon salt
1/4 cup chilled and sliced butter
1/2 cup chilled and sliced Crisco Brand Shortening
3 tablespoons Ice water
2 tablespoon iced whiskey

*if you want a stronger flavor use another part of the same plant, Nutmeg

Making the Dough:
This is one of the great uses for a food processor.

A) Add your dry ingredients to the processor ( flour, mace, sugar and salt).
B) Cut in the shortening and butter using the pulse button on the food processor
until the mixture looks like coarse meal
C) slowly work in the liquids to form clumps
D) make a ball
E) flatten, wrap in plastic and refrigerate for at least an hour
F) soften dough before rolling

Crumb Topping!

1/2- 3/4 cup bread flour
1/3 cup Baker's Sugar
1/2 - 3/4 cup Brown Sugar
1 teaspoon Cinnamon
1/2 tsp mace
1/4 cup sunflower seeds
1/2 cup walnuts*, pecans or almonds
1/2 cup butter or more as preferred

* buy, but preferably make, glazed walnuts... glaze first, chop second

combine ingredients and crumble over filling


Step 3

Assemble, add Crumb Topping and Bake


A) Roll Out the Dough and fill Pie Plate trimming off excess dough

B) Fill Pie plate with apple filling mixture
Filling had been gently mixed a a large bowl first

C) Cover Pie with Crumb Topping!

D) preheat oven to 350 degrees and bake for about 50 - 75  minutes

E) Cool and Serve with home-made vanilla ice cream!


Pour the filling mixture into the pie crust
Patting it down
Putting on the crumb topping!
Crimping the crust
Ready to bake

If you plan not to cook the pie right away,
 you can get everything ready to go by covering
the edges of the crust with foil and the entire pie
 with wrap.

Then, remove the wrap, allow to come to room
 temperature and bake! Remove the foil around
the crust in the last 15 minutes of baking.


(I made this one for Kristin's future visit)


Here's another Apple Pie I made for a dinner with
 a friend of my late mother-in-law June Sievers...
 particularly delicious in this deep dish!

Very nutty with slivered almonds, sunflower seeds

and glazed walnuts!

Now, where did I put that vanilla bean ice cream?

Here's  Big Rog's
"Over-the Top"
French Vanilla Custard
with Vanilla Bean Ice Cream

EXTREME CAUTION: this is a high butter fat dessert that causes extreme enjoyment!


5 egg yolks ( the more the merrier!)
1/2 cup whole milk
1 pint Heavy Manufacturer's Cream
seeds from 2 vanilla pods
2/3 cup Confectioner's sugar


the night before

put your whole milk in a sauce pan, low heat, mix in vanilla bean,
 sugar and egg yolks... simmer and do not froth or boil,
 place in a bowl, cover and refrigerate

the next day

add your heavy cream and process the ice cream
in your favorite Ice cream maker