Apple – Raspberry Pie

1 refrigerated pie crust

5 cups (3 large) sliced apples

3/4 cup sugar

1/4 cup corn starch

1 teaspoon grated orange peel (no white)

1 cup (6oz container) raspberries

1 tablespoon of cold butter cut into small pieces

1 teaspoon sugar

This recipe was in my local grocery store flier.

Preheat over to 400 degrees.  Using a 9 inch glass pie pan prepare pie crust as directed on box.

- In a large bowl place sliced apples, sugar, corn starch and orange peel, toss to coat apples.  Put 1/2 apple mixture in pie crust top with raspberries and remaining apples.  Top with second crust , seal edges and flute.

- Lightly brush with water and sprinkle with 1 teaspoon of sugar. Cut several slits into pie crust to release steam. I like to cover the edges with foil to prevent burning.  (remove foil the last 10 minutes if edges are not brown)

- Bake in center of over for 45 to 50 minutes, let pie cool at least one hour before digging in great with vanilla ice cream.

Not sure if any one is cutting back on their carbs during the holidays but I found this recipe for a low carb mashed potatoes on Hungry-Girl.com. A great site for anyone trying to cut back on calories and still be able to EAT their favorite foods.

Click on my picture and it will take to the recipe on Hungry Girl’s website.

I did a few changes omitting the bacon and cheese making it even less calories, everyone loved them and did not notice the difference.  Now that I saved a few calories….where is the pie?? 

Really, so simple and simply delicious.

Sweet Marsala and mushroom sauce topped over a herbed chicken breast.

1/4 cup of all  purpose flour for coating chicken breast

1/2 teaspoon salt

1/4 teaspoon pepper

1 teaspoon dried Italian Seasoning

4 skinless boneless chicken breast pounded to about 1/4 inch thick

6 Tablespoons of light Olive Oil

1 cup of sliced mushrooms (I like to use baby Portabello mushrooms)

1/2 chopped onion

1 teaspoon finely chopped garlic

1 cup of Marsala Wine

1/2 cup of chicken stock

1 Tablespoon of chopped Italian flat parsley

Combine flour, salt, pepper, Italian seasoning and coat chicken breast.

In a large skillet (you will need a lid) medium heat, add olive oil and brown coated chicken breast. Turn over chicken breast and add mushrooms, onions, garlic, wine and chicken stock. Cover skillet and simmer chicken 10 – 12 minutes, turning once, cook until no longer pink and juices are clear. Garnish with fresh chopped parsley.

I know sometimes I complain about having to do our morning dog walks….all I want is a little quite time and have my coffee.  It’s hard to have quite time with 3 pups anxious for their walk.  Have to say this morning was an exceptional morning with the steam coming off the lake.  And now I can have that enjoyable cup of coffee….everyone is sleeping.

New listing at my Esty Shop IslandTop Glass Art