 |
"For a family-style restaurant downtown Monterey, Rosine's is tried and true."
- The New York Times |
|
|
|
|
Rosine's Cuisine
Cookbook
Join the over 10,000 people who have one! Enjoy the delicious dishes from Rosine's Restaurant past and present in your own kitchen!
OUR COOKBOOKS ARE NOW IN STOCK! ORDER YOURS NOW! THE PERFECT GIFT OR BUY ONE JUST FOR YOU!
Price : $24.00/ea
|
Sample Recipe:
ROSINE'S TRADITIONAL APPLE PIE
Makes 1 9- inch Pie
8-9 medium cooking apples
1-1 1/2 cups sugar (depending on tartness of apples)
1/2 tsp. salt
1 1/2 tsp. cinnamon
dash nutmeg (optional)
2 tsp. lemon juice
1 tsp. cornstarch
1 Tbsp. butter
1 tsp. sugar
1 pie crust (either Rosine's pie crust recipe, own homemade our storebought doublecrust)
Preheat oven to 350 degrees F.
Peel, core and slice apples into 1/3 inch slices. Combine apples with sugar, salt, cinnamon, nutmeg, lemon juice and cornstarch, stirring well.
If using store bought pie crust following directions on label.
If using Rosine's basic pie crust recipe, take one half of pie dough from basic pie crust recipe and press into a ball. Place dough on lightly floured aluminum foil and roll out slightly larger than pie tin. Carefully invert pie dough and foil into tin. Peel back foil. Pierce dough with fork several times, then fill with prepared filling. Dot with butter. Roll out remaining dough using same procedure. Invert dought and foil over apples then peel back foil. Using a sharp knife, trim both top and bottom dough with short easy strokes leaving 1/4 inch rim of dough. Tuck top flap of dough under bottom flap and flute edges. Pierce top of pie with fork, then sprinkle with 1 tsp. of sugar. Bake in preheated oven for 1 hour. Crust should be golden and apples appear to be bubbly.
Let set for 15 minutes before slicing. Serve warm with vanilla ice cream or serve cold.
|
|
