Apple Pie

Ingredients

• 1 pie crust in 9-inch pie tin
• 1/4 cup unsalted butter (that's half a stick of butter)
• 1 1/2 tablespoons all-purpose flour
• 1/8 cup of water
• 1/4 cup white sugar
• 1/4 cup brown sugar
• 2 large, ripe Fuji Apples

Preparation
Preheat over to 425 degrees F. Now we're going to begin making molten sugary goodness for the filling and the order of operations is important: Melt the butter over a low fire in a saucepan. Stir in the flour to form a paste. Stir in water, then white sugar, then brown sugar. Simmer over a low fire to keep it warm and melted but watch for burning. If it burns, start all over. Slice the apples thinly and layer them inside the pie crust. Sprinkle cinnamon on top of the apples then gently pour the molten sugary goodness over the apples. Place the pie top lattice on top. Bake 15 minutes at 425 degrees F. Reduce temperature to 350 degrees F and continue baking for 35 minutes.

Candied Sweet Potatoes

Ingredients

• Hella Sweet Potatoes (because people will destroy this dish)
• Brown sugar
• Cinnamon
• Pumpkin spice

Preparation

Shave and slice potatoes to desired thickness. Place potatoes slices in pot and add just enough water so the top layer of slices aren't completely submerged. Place pot with lid on stove top above medium fire until potatoes are soft, for 10-15 minutes. DO NOT STIR. In a bowl, mix brown sugar, cinnamon, and pumpkin spice to taste. The amount of brown sugar used determines how sweet the dish is. After potatoes are soft and water level in the pot is half as low than before, add sugar and spice mixture, cut fire to low, then cover pot with lid and let sit until the sugar has completely dissolved. Allow to cool before serving.

Pie Crust

Ingredients

• 2 1/2 cups all-purpose flour, plus extra for rolling
• 1 cup (2 sticks or 8 ounces) unsalted butter, very-cold, cut into 1/2 inch cubes
• 1 teaspoon salt
• 1 teaspoon sugar
• 4 to 8 Tbsp ice water

Preparation
Part 1

Cut the sticks of butter into 1/2-inch cubes and place in the freezer for an hour

Part 2

Combine flour, salt, and sugar in a bowl. Add the butter and mix, mush and smash it in using your hands until mixture resembles coarse meal, with pea size pieces of butter. Add ice water 1 Tbsp at a time, until mixture just begins to clump together. If you pinch some of the crumbly dough and it holds together, it's ready. Place in a mound on a clean surface. Gently shape into 2 discs. You should be able to see little bits of butter in the dough. These small chunks of butter are what will allow the resulting crust to be flaky. Sprinkle a little flour around the discs. Wrap each disc in plastic wrap and refrigerate for 1 hour.

Part 3

Remove one crust disk from the refrigerator. Let sit at room temperature for 5-10 minutes in order to soften just enough to make rolling out a bit easier. Roll out with a rolling pin on a lightly floured surface to a 12-inch circle; about 1/8 of an inch thick. As you roll out the dough, check if the dough is sticking to the surface below. If necessary, add a few sprinkles of flour under the dough to keep the dough from sticking. Carefully place onto a 9-inch pie plate. Gently press the pie dough down so that it lines the bottom and sides of the pie plate. Use a pair of kitchen scissors to trim the dough to within 1/2 inch of the edge of the pie dish.

Part 4

Add filling to the pie.

Part 5

Roll out second disk of dough, as before. Only this time, cut the dough in strips and lay them out across the dough in a lattice.