Kate's Crash Hot Potatoes

The recipe was modified from The Pioneer Woman's Crash Potatoes.

1. Boil Yukon gold potatoes in salty water until fork tender.
2. Drizzly olive oil and salt in a glass oven proof dish.
3. Pre-heat oven to 450.
5. Gently place the cooked potatoes on in the dish.
6. SMACK with a big spoon! Open them up to look like the picture above. Note: mine never look as pretty and neat as the potatoes pictured above. Remember these are called Crash Potatoes and I take that literally - it will still taste oh so yummy!.
6. Season with salt, pepper, paprika, garlic powder, freshly chopped rosemary, and jalapeno chunks.
7. Drizzle tops of the potatoes with more olive oil.
8. Place in oven for 20-25 minutes.

Still good the next day for breakfast with a side of scrambled eggs.

Kate's Apple Pie

Local apples from an Arrington tree.  Give the apple cores to your dog friends or horses.
Pile them high!
Oh the horror!

Filling Ingredients


1/2 cup natural sugar
3 tablespoons whole wheat flour

1/4 teaspoon ground allspice

1/8 teaspoon nutmeg

1/2 teaspoon cinnamon

3 pounds of 1/4-1/2 inch thick slices (chip style) of peeled and cored fresh apples
2 tablespoons brandy

1 teaspoon vanilla extract

Paint the top of the Pie


1 large egg white

light brown sugar

 . . .  mix it up

Pillsbury Pie Crust

Let’s Bake!

1. Combine sugar, flour and spices in large bowl. Use your hands and mix in the apples so they are well coated, then add brandy and vanilla extract.

2. Place one pie crust in the bottom of the pie dish.

3. Mound apples in the dish.

4. Cover with second pie crust and slit the top.

5. Paint the top of the pie.

6. Pre-heat oven to 375. Bake for 20 minutes.

7. Reduce heat to 350. Cover edges of pie with aluminum foil if it looks too crispy. Bake an additional 30-40 minutes depending on your apples.

8. Let stand on cooling rack for 1 hour.

Serve with French Vanilla Ice Cream