Comfort Food Week ~ Third Day

We’ve sure been enjoying our comfort food dinners and leftovers this week. For this recipe that we had the last couple days, Southern Macaroni and Cheese, I’m going to send you back to Sweet Tea and Cornbread. This version has some unusual things I wouldn’t have thought to put in my mac and cheese, but they mesh together and create such a perfect taste that it takes this American staple to a whole new level.

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For dessert, nothing says comfort food like good old-fashioned apple pie. I don’t measure anything, but basically what you do is, mix up a bunch, and I mean a bunch, of peeled, cored, sliced apples with real generous amounts of white sugar, brown sugar, a couple heaping tablespoons of flour, about a teaspoon of cinnamon, dashes of nutmeg and salt, and a good splash of lemon juice. Feel intimidated? Just taste the apple mixture and adjust the flavors how you want it. Put it in a pie plate lined with pie crust. The reason you want a bunch of apples is that you want to mound it up pretty high. It’ll shrink some during baking. Dot with butter, cover with the a top crust in which you cut some steam vents, and then paint the top with cream or half and half and sprinkle white sugar on it. Bake at 375 for 45 minutes to an hour. Let cool for at least an hour to give it time to gel. Good fall eating!

 

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