Mia’s Famous Apple Pie
Pie Dough:
15 oz. pastry flour
1 T. sugar
1 t. salt
1/2 cup shortening, cold
1/2 cup butter, cold
1 t. white vinegar
6 T. water, ice cold
Sift pastry flour and sugar together in medium bowl. Add salt and whisk together.
Cut in uniform pieces of shortening and cold butter.
Drizzle in white vinegar and then water to achieve soft dough. Note, if the dough is too dry, it will not roll out without excessive cracking. Make sure to use full amount of water.
Divide dough into two equal portions. Wrap tightly in plastic. Refrigerate until ready to roll out.
Apple Filling:
6 large Granny Smith apples
1/2 lemon
1/4 cup white sugar
1/2 t. cinnamon
Peel and cut apples into 1/4-inch-thick slices.
Toss apples with juice of 1/2 lemon, white sugar, and cinnamon.
Let sit for 15–30 minutes. Drain and pat dry, making sure to remove all excess moisture.
Syrup for Apples:
1/2 cup butter
3 T. all-purpose flour
2 t. water
1/2 cup white sugar
1/2 cup brown sugar
1/2 t. cinnamon
1/8 t. nutmeg
Pinch of clove
Melt butter in medium pan on stovetop, add flour, and stir, making sure that all flour has dissolved.
Add water, sugars, and spices and bring to a boil.
Cook for 2–3 minutes over medium heat until syrup has slightly thickened and bubbles are visible over the top of the syrup.
Pour over drained and dried apples, mix, and let cool to room temperature.
Crumble Topping:
1 cup flour
1/3 cup brown sugar
11/2 t. cinnamon
1 t. salt
1/2 cup (1 stick) butter, cold
Add flour, brown sugar, cinnamon, and salt to a bowl. Cut in cold butter until mixture is cohesive but still crumbly. Set aside.
To assemble and bake pie:
Roll out one half of the saved pie dough and place into an 8-inch pie tin. Cut off excess dough.
Layer cooled apple slices in the pan so that there is little space between the apples and then pour leftover syrup into the pie over the tops of the apples.
Roll out second half of the pie dough. Using an egg wash, coat the edges of the pie dough (glue) and then place rolled-out dough on top of the pie, pressing lightly on the edges to adhere the two pieces. Cut off excess dough. Using the tines of a fork, make an impression to tightly seal the edges around the circumference of the pie.
Using a very sharp paring knife, cut a 4–5-inch-diameter circle on top of the crust, remove circle, and discard. Place the crumble on top of the pie, making sure to cover the exposed apples.
Brush egg wash on top of the pie crust only. Bake on the bottom rack of the oven at 375°F for 30 minutes. Turn down the oven to 350°F and bake for an additional 20–30 minutes until the crust and crumble are golden brown.
Camden’s Award-Winning Cheesecake
Crust:
11/2 cups graham cracker crumbs
1/3 cup white sugar
2/3 cup melted butter
Place graham cracker crumbs and white sugar in a bowl and mix together. Add melted butter and mix until all butter has been incorporated.
Press into bottom of 9-inch springform pan. Bake at 350°F for 10 minutes until golden brown. Set aside to cool while making filling.
Cheesecake Filling:
2 lbs. cream cheese, room temperature
13/4 cup white sugar
21/2 T. cornstarch
6 eggs
11/2 t. vanilla extract
8 oz. plain or vanilla yogurt
In a mixer with a paddle attachment, mix cream cheese, sugar, and cornstarch until smooth, about 2–3 minutes on medium speed. Scrape down bowl.
On slow speed, add eggs one at a time, making sure each is fully incorporated before adding the next egg. Continue until all eggs are incorporated. Add vanilla extract. Scrape down bowl.
Add yogurt in two parts on medium speed until fully combined. Your batter should be creamy and smooth and free of lumps. Scrape down bowl. If there are a few lumps, mix on medium speed for 30 seconds—do not overmix at this stage.
Pour cream cheese batter into pan over crust. Do not overfill. Bake at 325°F for 45–60 minutes. Check cheesecake by inserting a sharp knife in the center. If it comes out clean and there is no jiggle to the cake, it is done. If the cake is not done, bake in 5-minute increments until knife inserted in center comes out clean.
Remove from oven and let cool to room temperature. Refrigerate up to 4 hours or overnight before serving. Top with fresh strawberries or raspberry sauce or chocolate sauce.
Song
Jake’s song for Addie, “If I Had Never Met You,” specially written and recorded for Listen to Me, is available for purchase from music retailers!
Kristenprobyauthor.com/listentomesong
Announcement
Up next from New York Times bestselling author Kristen Proby, the Romancing Manhattan series follows three brothers who get more than they bargain for as they navigate love in New York City! The first romance in this new series,
ALL THE WAY
On Sale Summer 2018!
About the Author
New York Times and USA Today bestselling author KRISTEN PROBY is the author of the With Me In Seattle, The Boudreaux, and Love Under the Big Sky series. Kristen lives in Montana, where she enjoys coffee, chocolate, and sunshine. And naps.
Discover great authors, exclusive offers, and more at hc.com.
Also by Kristen Proby
Coming Soon
The Romancing Manhattan Series
All the Way
The Fusion Series
Listen to Me
Close to You
Blush for Me
The Beauty of Us
Savor You
The Boudreaux Series
Easy Love
Easy with You
Easy Charm
Easy Melody
Easy for Keeps
Easy Kisses
Easy Magic
Easy Nights
With Me in Seattle Series
Come Away with Me
Under the Mistletoe with Me
Fight with Me
Play with Me
Rock with Me
Safe with Me
Tied with Me
Breathe with Me
Forever with Me
Love Under the Big Sky Series
Loving Cara
Seducing Lauren
Falling for Jillian
Saving Grace
Copyright
This is a work of fiction. Names, characters, places, and incidents are products of the author’s imagination or are used fictitiously and are not to be construed as real. Any resemblance to actual events, locales, organizations, or persons, living or dead, is entirely coincidental.
savor you. Copyright © 2018 by Kristen Proby. All rights reserved under International and Pan-American Copyright Conventions. By payment of the required fees, you have been granted the nonexclusive, nontransferable right to access and read the text of this e-book on-screen. No part of this text may be reproduced, transmitted, downloaded, decompiled, reverse-engineered, or stored in or introduced into any information storage and retrieval system, in any form or by any means, whether electronic or mechanical, now known or hereafter invented, without the express written permission of HarperCollins e-books.
first edition
Cover photographs: © Michael Frost Photography (couple); © bloodstone / Getty Images (background); © stockvisual / Getty Images (table); © LovePHY / Shutterstock (floor)
Library of Congress Cataloging-in-Publication Data has been applied for.
Digital Edition AP
RIL 2018 ISBN: 978-0-06-267490-6
Print ISBN: 978-0-06-267489-0
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Kristen Proby, Savor You
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