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INGREDIENTS

SHORTCRUST PASTRY
• 2 1/2 cups sifted all-purpose flour
• 1/2 teaspoon salt
• 6 tablespoons butter, cut into small pieces
• 6 tablespoons margarine
• 6 tablespoons cold water

FILLING

• 1/2 cupapricot preserves
• 1/4 cup ground almonds
• 6 medium cooking apples, peeled,cored and chopped
• 1/3 cup sugar
• 1 lemon, juice and zest of, grated
• 1 egg yolk , beaten
• 2 tablespoons powdered sugar

DIRECTIONS

1. Sift the flour into a bowl.
2. Add the salt; butter and margarine.
3. Blend the butter and margarine into the flour using a pastry blender or fingertips.
4. When thoroughly mixed, add the water.
5. Stir with a fork until the mixture forms a smooth dough.
6. Chill 20 minutes.
7. Cut the pastry in half and roll out to fit an 8 inch pie plate.
8. Spread with apricot preserves and sprinkle on the almonds.
9. Combine the apples, sugar and lemon juice and transfer to the pie shell.
10. Top with the remaining pastry and pinch the edges together.
11. Prick the surface with a fork.
12. Brush with beaten egg yolk and bake in a preheated 375°F oven for 45 minutes.
13. Sprinkle with powdered sugar and serve hot or cold.

INGREDIENTS

• 4 granny smith apples(chopped)
• 1 cup rhubarb(chopped)
• 2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1/2 cup brown sugar
• 3 tablespoons flour
• lemon juice
• 2 cups white flour
• 1/4 cup wheat flour
• 1 teaspoon salt
• 1 tablespoon sugar
• 3/4 cup shortening
• 1 egg
• 2 teaspoonsalmond extract
• 1/4 cup cold water

DIRECTIONS

1. Preheat oven to 425 degrees Fahrenheit.
2. Mix apples, rhubarb, cinnamon, nutmeg, sugar, flour, and lemon juice in a large bowl.
3. Combine flour, salt, and sugar.
4. Cut in shortening.
5. Beat egg and almond extract together with a fork in a measuring cup.
6. Sprinkle over flour mixture.
7. Toss dough together, and roll into two balls.
8. With a rolling pin, roll one to ¼ inch thickness.
9. Repeat process with other ball.
10. Put one dough sheet on a pie pan.
11. Place apple mixture on it.
12. Place other dough sheet on pie.
13. Crimp edges of dough.
14. With a fork, poke small holes in the top pie crust.
15. Cook pie for 15 minutes.
16. Turn oven temperature down to 350 Fahrenheit, and cook for 35 more minutes.
17. Let cool, then cut.

INGREDIENTS

• 1 cup rolled oats
• 4 tablespoons brown sugar
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla
• 1/3 cup melted butter
• 2/3 cup finely minced walnuts

DIRECTIONS

1. Preheat oven to 350F.
2. Toast oatmeal in a shallow pan for 10 minutes to brown, watch carefully.
3. Remove from oven and in small mixing bowl combine oatmeal with remaining ingredients.
4. Press into 9-inch pie plate.
5. Fill with desired filling and bake or bake crust empty for later use.

INGREDIENTS

• 1 9 in. unbaked pastry shell , preferrably deep dish
• 1 1/2 cups mashed cooked sweet potatoes(boil in skin til fork tender, cool, peel, and mash)
• 1 cup evaporated milk
• 1/2 cup sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon allspice
• 1 teaspoon vanilla
• 3 eggs, slightly beaten

DIRECTIONS

1. Combine mashed sweet potato, milk, sugar, spices, and vanilla in bowl; stir til blended.
2. Stir in eggs.
3. Turn into pie shell.
4. Bake at 450 degrees for 10 minutes; reduce heat to 350 and continue baking for 30 minutes.
5. Cool on rack; refrigerate.

INGREDIENTS

• 114 inch pie crust (I use Means’ Classic Pie Crust or frozen store-bought shortcrust pastry)
• 23 ounces butternut squash, peeled and cubed,about 3/4 to 1 inch pieces
• 4 cloves garlic, unpeeled
• 4 tablespoons olive oil
• 2 medium red onions, sliced
• 4 teaspoonsbalsamic vinegar
• 3 teaspoons soft brown sugar
• 3 1/2 ounces feta cheese, broken into small pieces
• 1 tablespoon chopped fresh rosemaryor fresh sageor fresh thyme, your choice

DIRECTIONS

1. Preheat oven to 400F (200C), with rack positioned in the middle.
2. Place the squash and unpeeled garlic in a bowl, drizzle over 2 tablespoons olive oil, and mix well.
3. Transfer the squash and garlic to a baking tray lined with baking paper, and place in the oven.
4. Bake for 20 minutes, or until squash is just tender and starting to brown.
5. Place the squash in a large bowl, leave to cool, and reserve the garlic to one side.
6. While the squash is roasting, heat the remaining 2 tablespoons of olive oil in a skillet over medium heat, add the onions and cook stirring occasionally for 10 minutes.
7. Add the vinegar and sugar and continue to cook for a further 10 minutes, or until the onion caramelizes.
8. Remove from heat, add onions to the squash in the bowl, and allow to cool thoroughly.
9. Squeeze out the flesh from the reserved garlic, and add to the squash with the feta cheese and the herb of your choice.
10. Mix the squash, onion and feta mixture together gently, and season with salt and pepper to taste.
11. Place the pastry circle on a baking tray lined with baking paper.
12. Pile the filling on top of the pastry, leaving a 2 1/2 inch (6cm) border.
13. Fold the pastry edge up (overlapping as necessary) to partially cover the filling.
14. Bake in the oven for 25 minutes or until pastry is crisp and golden.
15. Cover the vegetables loosely with foil if they look to be over-browning.