Saturday, November 28, 2009

Apple Pear Cranberry Pie

Pie Crust:
2 sticks cold butter diced
1 1/2 cups flour
1 teaspoon salt
1 teaspoon sugar
Put all ingredients in bowl of food processor and turn on
Slowly add up to 1/2 cup ice water until ball forms
divide into two discs and immediately put in refrigerator for at least 30 minutes

Peel 4 granny smith apples and cut in 8ths
Peel 4 bosc pears and cut in 8ths
add 1 cup cranberries
1/2 cup sugar
1/4 cup flour
combine and let rest for at least 15 minutes

Preheat oven to 400
Pour filling into pie crust and cover with top crust and cut vents
Bake for 35-45 minutes until filling is bubbling


Twenty years ago our friend died when he was 16. Nothing shapes teenage angst quite like dealing with the confusion and finality of suicide. That cold November night my mom made this goulash for the gaggle of sad teenagers gathered in our living room.

1 or 2 Yellow Onions
2 Tbsp Olive Oil
1 lb. Ground Beef
1 28 oz. Can Diced Tomatoes
1 Tbsp Chopped Fresh Basil
1 tsp. Oregano
½ tsp Salt
Fresh Ground Pepper
1 lb. Package of Elbow Macaroni
1 cup Grated Parmesan Cheese
Additional chopped Basil

- Chop the onion (chop two if you need a longer excuse to cry)
- Saute onions in Olive Oil until translucent (8 minutes)
- Add ground beef to onions and brown. Add salt and pepper to taste.
- Add tomatoes and seasonings to beef mixture. Let simmer for 15-20 minutes.
- Meanwhile, cook pasta according to package directions (yes add salt to water)
- Drain pasta and reserve ½ cup of pasta water
- Add pasta to meat mixture and pour in pasta water if needed.
- Add salt and pepper and top with Parmesan Cheese and Basil.