Fresh Apple Pie

INGREDIENTS:

9-inch pie crust
3/4 c. sugar
1/4 c. all-purpose flour
1/2 tsp. ground nutmeg
1/2 tsp. ground cinnamon
Dash of salt
6 c. thinly sliced pared apple
2 tbsp. butter

DIRECTIONS:

Heat oven to 425 degrees. Prepare pastry. Mix sugar, flour, nutmeg, cinnamon, and salt. Stir in apples. Turn into pastry lined pie plate; dot with butter.
Cover with top crust that has slits cut in it; seal and flute. Cover edge with 3-inch strip of aluminum foil. Bake until crust is brown and juice begins to bubble through slits of crust 40-50 minutes.
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Gumbo Pot Pies

INGREDIENTS:

1 (2.5 pound) whole chicken
2 quarts water
1 onion, quartered
2 bay leaves
1/2 cup all-purpose flour
1/2 cup vegetable oil
1 large green bell pepper, chopped
1 large onion, chopped
2 pounds fresh or frozen okra, cut into 3/4-inch slices
2 (10 ounce) cans whole tomatoes and green chiles
1 pound andouille sausage, sliced
1 tablespoon dried thyme
1 pound unpeeled, large fresh shrimp
2 (17.25 ounce) packages frozen puff pastry, thawed
1 egg, lightly beaten

DIRECTIONS:

BRING chicken, 2 quarts water, quartered onion, and bay leaves to a boil in a Dutch oven. Cover, reduce heat, and simmer 1 hour or until chicken is tender.
REMOVE chicken; reserve 1 1/2 cups broth, and discard onion and bay leaves. Let chicken cool. Skin, bone, and coarsely chop chicken.
COOK flour and oil in Dutch oven over medium heat, stirring constantly, 15 to 20 minutes or until roux is chocolate colored. Add bell pepper, chopped onion, and garlic; saute 2 minutes. Add okra, tomatoes and green chiles, sausage, thyme, and reserved 1 1/2 cups broth. Cover and simmer 30 minutes.
PEEL and devein shrimp; stir shrimp and chicken into gumbo. Cook just until shrimp turn pink. Remove from heat, and set aside to cool slightly.
ROLL each pastry sheet out on a floured surface. Cut 4 circles out of each sheet of pastry, 1/2 inch larger than rims of individual 2-cup soup crocks. Return pastry to freezer for at least 15 minutes. Cut out decorative leaf shapes from excess pastry strips.
LADLE gumbo into crocks, filling three-fourths full. Brush top edges of pastry circles with beaten egg. Invert and place 1 pastry circle over each bowl, pressing firmly to sides of bowl to seal edges. Arrange decorative leaves on top of pastry. Brush top of each pastry circle and leaves with beaten egg.
BAKE pot pies at 400 degrees for 20 minutes or until pastry is puffed and golden.
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Gumbo Pot Pies

INGREDIENTS:

1 (9 inch) refrigerated pie crust
1 (4 pound) whole chicken, deboned and cut into bite size pieces
4 slices cooked ham
4 leeks, chopped
1 medium onion, chopped
1 pinch salt and pepper to taste
1 pinch ground mace or ground nutmeg
1 1/4 cups chicken stock
1 tablespoon milk
1/2 cup heavy cream

DIRECTIONS:

Preheat the oven to 350 degrees F (175 degrees C).
In a 1 1/2 quart casserole dish, layer the chicken, ham, leeks and onion a couple of times each until the dish is full. Season each layer with a little salt, pepper and mace. Pour the chicken stock over the layers, and dampen the edges of the dish.
Roll the pie pastry out large enough to cover the top of the dish, and place over the top. Crimp the sides down with a fork, and trim the excess from the edges. Cut a round hole in the center of the pastry. Roll dough scraps out and cut into strips. Use the strips to form a design, and place lightly over the hole. Brush the entire top with milk.
Bake for 35 to 45 minutes in the preheated oven, until chicken is cooked through. If the top crust is getting too brown, cover it with parchment or aluminum foil. While the pie is baking, heat the cream over low heat. When the pie is cooked, remove from the oven, and carefully remove the design from the hole. Pour the cream into the hole, and replace the design. Let stand for a few minutes before serving.
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