Epic Apple Pie

Yield: two 9-inch pies

Apple Pie Filling
Prepare apples 2-4 hours in advance of baking pie.

  • ½-1 cup brown sugar, depending on how sweet your apples are
  • ½ cup white  sugar
  • 1 teaspoon salt
  • 2 tablespoons ground cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon ginger
  • 25 apples
  • 2 organic lemons, zest and juice
  • 3-4 tablespoons tapioca flour or starch

Crisco No Fail Pie Crust

  • 5 cups flour (635 gm)
  • 1½ tsp. Salt
  • 2½ cups shortening (320 gm)
  • 1 egg
  • ½ cup cold water
  • 1 tbsp. white vinegar

Step 1: Make Apple Pie Filling

Combine sugars, salt, and spices in a large bowl.

Wash apples well, especially if you plan to make Apple Scrap Jelly with the peels and cores.

Peel, core and slice apples as thin as possible, then toss the slices to coat with sugar as you throw them in the bowl.

Add lemon juice and zest, mix well, then set aside for 2-4  hours at room temperature.

Step 2: Prepare Pie Crust

Combine flour and salt in a mixing bowl. Add room-temperature shortening. Cut the shortening into the flour mixture until rough crumbs.

Beat egg, water and vinegar together, then pour over flour mixture.

Stir mixture together with a fork until moistened.

Divide dough into four equal size balls, roughly 300 gm each.

Step 3: Roll Out Dough

Roll out a circle of dough large enough to line a standard, 9-inch pie plate (not deep dish) with 1-2 inches of overhang .

(To determine the size of your pie tin, measure from one inside rim of your pie plate to the other inside edge).   

Trim overhanging dough to one inch all around. Cover pie crust with plastic wrap and refrigerate until needed.

For a regular pie, roll out the second circle of dough, place it a baking sheet lined with plastic wrap, cover with another layer of plastic wrap, then refrigerate until needed.

For a lattice top pie, roll dough into a rectangle at least 14″ in one direction, and then as long or wide you can get it in the other. Put on a baking sheet lined with plastic wrap, cover with another layer of plastic wrap, then refrigerate until needed.

I you are feeling ambitiousm you can make  Nun’s Farts (best name for a recipe EVER) with left over dough.

Step 4: Bake Pie

Heat oven to 500°F.

Stir tapioca starch into the apple pie filling, then spoon into prepared pie crusts, heaping the apples as high as possible.  Pour any extra juice over the apples if any remains.  

Put the top crust or lattice over the pie, fold the overhang under to make a thick rim, then crimp the edges with your thumb or fork to seal.

Brush top crust with egg, then sprinkle with sugar if desired. If your top crust is one piece (not lattice)  cut a few vents in the top with a sharp knife.

Reduce heat to 375, then and bake for 45 min-1 hour, turn in the oven half way through for even colour. 

If your pie browns too quickly, cover with aluminium foil. 

To serve:

Cool pie for at least 1-2 hours at room temperature before serving. Pie will not fully thicken until completely cool. 

Pickled Beets

  • 1 10 pound bag of beets

Rinse beets thoroughly.  Do not brush. Only use beets where the tap roots and skins are unbroken. Cut stems to within 1 inch of beets.

Place beets in a large pot. Pour water over to cover beets by 2 inches. Heat to a boil, reduce heat then cover and simmer 30 to 45 minutes or until tender.

Drain, allow beets are cool enough to handle, then slip off skins. If the skins won’t come off, a potato peeler works well to peel.

Slice big beets into rounds so that the pretty circles inside show, or leave beets whole if small.

Pickling Solution

  • 3 cups sugar
  • 3 cups vinegar
  • 1 cup water
  • 2 tbsp. pickling salt
  • 4 tablespoons celery seed ***
  • 4 tablespoons whole allspice ***
  • 1 small piece cinnamon stick (optional) ***

*** Tie in a spice bag

Heat pickling solution until little bubbles appear around edge of the pot. Pack beets into hot, sterilized jars, then pour the hot pickling solution over beets, leaving ¼” headspace.  Wipe jar rims with clean cloth dipped in boiling water, then seal with canning lids and  process for 20 minutes in a canning kettle.

Radish Greens Soup

  • 2 tablespoons butter
  • 1 large onion, diced
  • 2 bunches radishes, greens removed
  • 8 medium potatoes, peeled and diced
  • 6 cups chicken stock
  • 1 cup milk or cream (one small, 237 ml container)
  • Salt and pepper to taste
  • 5 radishes, thinly sliced


Melt butter over high heat in a large soup pot. Stir in onions, reduce heat to medium, then saute 4-5 minutes. Add radish greens, and cook until wilted, about 3-4 minutes.

Add potatoes and chicken stock, and cook, stirring occasionally, until potatoes are tender, about half an hour.

Puree the soup in a food processor, then stir in cream and season with salt and pepper to taste.

Serve garnished with radish slices.

NOTE: beet or turnip greens can replace radish leaves.

Maple Cream


  • 3 cups pure maple syrup
  • ¼ teaspoon oil
  • Pinch of salt

How To

Boil maple syrup over medium heat until it reaches 235 degrees F, about 15-20 minutes.

Stir the syrup as little as possible while cooking but watch the pot constantly in case it boils over, in which case you should stir the syrup down. Don’t worry if it smells slightly of burn sugar while cooking – it won’t affect the taste.

A few minutes before the syrup reaches the desired temperature, fill a large pot with ice, then nestle a smaller pot (or stainless steel bowl) down into the ice. The smaller pot needs to be large enough to hold your 3 cups of hot maple syrup.

Once the syrup reaches 235 degrees F, pour it into the smaller pot sitting in the ice cubes, then let cool to 100 degrees F, about 5-8 minutes.

Remove the syrup from the ice and start stirring the hot maple syrup with a wooden spoon. You don’t have to stir fast, but you do have to stir constantly. Think tortoise, not hare – slow and steady wins the race.

It takes about 15 minutes of constant stirring to make maple cream. It’s fun at first, then less fun, then not fun at all when your arm starts to ache. Best thing to do is make maple cream with another person so you can take turns stirring.

And resist the temptation to use your stand mixer. The maple cream gets quite stiff and you risk burning out the motor on the machine.

When the syrup starts to lighten and resembles thick peanut butter, the maple cream is done.

Immediately pour it into a jar and cover. You have about 30 seconds to get the maple cream into the jar before it hardens up, so don’t delay.

Makes one 500 ml Mason jar.

Maple Syrup Poached Eggs


  • 4 eggs
  • 1 cup maple syrup
  • 1/2 cup water



Add maple syrup and water to a medium saucepan, or enough liquid to make 1/2 ” in the bottom of the pan. Bring the water and syrup to a boil, then reduce heat to medium so the liquid is at a gentle boil.

Gently crack the eggs into the syrup, one by one, leaving plenty of space between the eggs. Don’t worry if the top of the eggs are not covered by the syrup. Cook eggs, without touching them, until the whites firm up and turn white about 3 minutes. Flip over and cook 1-2 minutes more.

Serve immediately with fresh bread or pancakes. Also delicious cold.


Cabane à Sucre Maple Omelette

Preheat oven to 375 F


  • 12 large eggs
  • 1 cup milk
  • 1 1/2 tsp. all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon onion salt
  • Salt and pepper to taste

Butter a large rectangular baking dish no larger than 9x12x2.

Whisk the eggs and the milk together in a large mixing bowl.

Combine the dry ingredients together (flour, baking powder, onion salt, salt & pepper), then add the dry mixture to the egg and milk mixture.

Beat everything together for 30-60 seconds until blended, then pour the mixture into the prepared pan and cook uncovered for about 30 minutes, or until the omelette is lightly browned. It should puff up nicely and nearly double in size during the cooking time.

When serving, slide the omelette onto a warm serving dish and drizzle maple syrup over top.