Category Archives: Valentine’s Day

Cran-Apple Crumb Pie

Before baking
Before baking

 

It has become a joke among some of my friends that they can always find a huge bag of cranberries in my freezer. It’s true! I find all sorts of uses for them throughout the year. Because it’s such a beautiful red, I’m making one this week for my significant friend for Valentine’s Day. I posted this over a year ago for Christmas, but I have new readers who might be interested, too. The picture above is just before it goes into the oven.

My crust recipe is one I found in a magazine back in the 50s (early marriage) and I have not rolled out a pie crust since then. Everyone wants to know how it’s made because it is so tender and flaky. I’ve shared it before online, and I hate for it to get lost.

No-roll Pie Crust

Place 1 ½ cup flour, 1 ½ teaspoon sugar and ¼ teaspoon salt directly into an ungreased 9” pie pan. Pour out ½ cup canola oil, then add 2 tablespoons cold milk and mix with a fork until milky. Pour into flour mix in the pan and stir it all together. Press the mix into the pan until it resembles a regular pie crust. Leave enough up on the sides to squeeze into a rim.

It’s light and flaky – doesn’t leave a mess and never requires rolling out!

Lucy’s Cran-Apple Crumb Pie

 

1 cup sugar
¼ cup flour
4 cups peeled, sliced and chopped apples ( I use Fuji, but any apple will do)
2 cups fresh or frozen cranberries
Preheat oven to 425 F. Gently mix berries, apples, sugar, and flour until fruit is coated. Dump into pie crust and top with crumb topping.

Crumb Topping

 

1 cup packed brown sugar
1 cup flour
½ cup (1 stick) chilled unsalted butter (I use half butter and half yogurt spread).
Mix together until crumbly, and put over top of pie.
Bake about 40 minutes. You’ll know it’s done when it starts to bubble and brown.

Here it is right out of the oven. Needless to say, wherever I take this, I have only an empty dish to bring back home! Imagine this with a scoop of vanilla-caramel swirl ice cream on top. Oh my!

Fresh from the oven
Fresh from the oven

Makes me hungry just to write about it!
A hui hou!

HAPPY VALENTINE’S DAY!

WAIMEA STRAWBERRIES
WAIMEA STRAWBERRIES

 

Today’s post is devoted to RED, the color for Valentine’s Day. Wear RED – and make a statement for women’s heart health.

Don’t forget to give your sweetie a gift card from Amazon! There are all sorts of garden tools, books, and chocolates available – whatever s/he might want. Check out the link in the right-hand column. It’s a great “last minute” gift for those of you who forgot (or are wondering what in the world to buy)!

Probably in the top five of my favorite fruits you will find strawberries. The ones shown above are grown here on the Big Island and are the sweetest I have ever tasted. This is just about the time of year when we expect to get the very best.

If you read my post in December on poinsettias, you’ll remember how huge they become here in Hawai`i. They are still in full bloom along the roads, by the way. It will be another month before they begin to fade.

POINSETTIAS
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POINSETTIAS

 

The color of red provides such a lift to gardens! This bromeliad donates her spot of red to the gray-black lava where she grows.

BROMELIAD
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BROMELIAD

 

On the shelf under one of my kitchen windows, I grow a row of potted red geraniums.

RED GERANIUM
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RED GERANIUM

 

And I can’t forget the flower that many people associate with Hawai`i, the red hibiscus.

RED SINGLE HIBISCUS
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RED SINGLE HIBISCUS

 

You can expect my regular weekend post tomorrow when I bring you Bob Elhard’s yard sculpture.

A hui ho!
Lucy – wishing everyone a very happy Valentine’s Day!