Apple Cream Pie

March 31, 2009

Makes 8 Servings

1 unbaked pie shell
3 cups (750 mL) apples, peeled and sliced
1/2 tsp (2.5 mL) cinnamon
1/3 cup (80 mL) granulated sugar
2 eggs
3 Tbsp (45 mL) butter, divided
4 oz (125g) light cream cheese
1 tsp (5 mL) vanilla
3 Tbsp (45 mL) brown sugar
1/4 cup (60 mL) all-purpose flour
1/4 cup (60 mL) chopped, toasted nuts (optional)

1. Preheat oven to 350°F (180° C).
2. Place apples in pie shell and sprinkle with cinnamon.
3. In mixing bowl, combine granulated sugar, eggs and 2 Tbsp (30 mL) of the butter until creamy.
4. Add cream cheese and vanilla and blend until smooth. Pour over apples.
5. Combine brown sugar, flour, remaining 1 Tbsp (15 mL) butter and nuts, if using. Sprinkle over pie and bake for 1 hour.

Courtesy of BC Tree (http://www.bctree.com/recipes/index.php)

Per serving:
Calories: 312
Carbohydrate: 25 g (41%)
Protein: 4 g (8%)
Fat: 10.5 g (46%)
Fibre: 1.7 g
Sodium: 142 mg

Pickled Mushroom Salad
Ingredients

1.5 cup white wine vinegar

.25 cup sugar

1 TBS of sea salt

.25 cup mix of thyme, savory oregano and sage

1 cup of your favourite mushrooms

4 heads of endive
Coarsely grated Parmesan Cheese

Method:
In a sauce pan combine the vinegar, sugar and salt with 1.5 cup of water. Bring to a simmer until the salt and sugar has dissolved. Add the herbs and steep off the heat for few minutes. Add the mushrooms and return to a simmer for 25 minutes. Let cool and cover.
Mix together mushrooms and endives with olive oil and add the parmesan cheese on top and serve.