[Kitchen Witch]

PAPER BAG APPLE PIE

One unbaked 9-inch pie shell
4 or 5 tart apples
1/2 cup sugar
2 tablespoons flour
1/4 teaspoon nutmeg
2 tablespoons lemon juice

Toss peeled, sliced apples in large bowl with sugar, flour nutmeg and juice. Spoon into pie shell.

TOPPING: 1/2 cup sugar;1/2 cup flour; 1/2 cup butter or margarine.
Cut butter into dry mixture, sprinkle evenly over apples. Place pie in large heavy brown paper bag. Fold twice to seal. Bake at 425 degrees F. for one hour. Remove from paper bag and cool on rack.




APPLE CUSTARD PIE

CRUST:

1 1/2 cup of flour
1/2 teaspoon of salt
1 stick of butter

FILLING:
3 apples, peeled and sliced
2/3 cup of sugar
1 teaspoon of cinnamon

For crust, mix flour, salt and butter with a fork (or in food processor) until mixture resembles coarse meal. Press firmly on the bottom and sides of buttered pie plate. Place sliced apples on crust, sprinkle with 2/3 cup of sugar and 1 teaspoon cinnamon.

Bake at 375 degrees F. for 20 minutes.

CUSTARD:
1 egg
1/2 cup sugar
1 cup of evaporated milk

Beat egg, sugar and milk. Pour over apples and return to oven for 30 minutes.




PORK CHOPS WITH CARAMELIZED APPLES


4 pork chops, 1 1/2-inch thick
4 large New York Empire or Cortland apples,
cored, peeled and cut into wedges
2 teaspoons crushed dried thyme
1 1/2 teaspoons ground black pepper
1/2 teaspoon salt
6 tablespoons butter
3/4 cup sugar


Pat chops dry. In small bowl mix together thyme, pepper and salt; season both sides of chops; set aside. In large heavy skillet melt the butter with the sugar over moderately high heat; add the apples and sauté for 30-40 minutes, until apples begin to brown. Turn apples, cook for 5 minutes more, until they are golden brown and the sauce is thickened. Remove from heat and keep warm.

Heat another heavy skillet over medium-high heat, brush with a little vegetable oil. Add chops and brown on onside, about 4 minutes; turn and brown other side, 4 minutes more. Keep turning chops every couple of minutes until just done (internal temperature will reach 155 degrees F).

Total cooking time for chops will be around 14-18 minutes. Serve chops with apples.

Makes 4 servings



PORK CHOPS WITH CARAMELIZED APPLES

4 pork chops, 1 1/2-inch thick
4 large New York Empire or Cortland apples,
cored, peeled and cut into wedges
2 teaspoons crushed dried thyme
1 1/2 teaspoons ground black pepper
1/2 teaspoon salt
6 tablespoons butter
3/4 cup sugar

Pat chops dry. In small bowl mix together thyme, pepper and salt; season both sides of chops; set aside. In large heavy skillet melt the butter with the sugar over moderately high heat; add the apples and sauté for 30-40 minutes, until apples begin to brown. Turn apples, cook for 5 minutes more, until they are golden brown and the sauce is thickened. Remove from heat and keep warm.
Heat another heavy skillet over medium-high heat, brush with a little vegetable oil. Add chops and brown on onside, about 4 minutes; turn and brown other side, 4 minutes more. Keep turning chops every couple of minutes until just done (internal temperature will reach 155 degrees F).
Total cooking time for chops will be around 14-18 minutes. Serve chops with apples.
Makes 4 servings