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Sunday Food; Corn Pudding

3:10 am in Food by Ruth Calvo


Corn pudding

(Picture courtesy of Joshua Bousel at

This is the time of year when Sweet Corn sales are popping up along all the roads, and signs for that delicacy are on display at all the farm markets and grocery stores.   State and county fairs are everywhere, and booths selling corn are hard to avoid.  A post from last year dealt with the subject of the sweet corn itself.   This year we’ll move on to other ways to use it besides chowing down on the ears, themselves.

Fortunately, a recipe for corn pudding was a subject of a blog I like to visit last night, eschatonblog, so I pass it on to you.   Thanks go to fellow blogger Hecate for the favor of passing it on there.


  • 2 pounds frozen corn kernels, thawed
  • Whole milk as needed (about 1 cup)
  • 6 eggs, separated
  • 1/2 cup sugar
  • 6 tablespoons butter, softened
  • 3/4 cup all-purpose flour
  • 1 teaspoon sea salt
  • 1 teaspoon baking powder
  • 1 cup (4 ounces) shredded Chihuahua,* Monterey Jack, or Cheddar cheese
  • 1 poblano chile, roasted, peeled, seeded, and cut into 1/4-inch strips
  • Half of a red bell pepper, cut into strips
  • *Chihuahua, a white cow’s-milk cheese, also known as asadero or Oaxaca cheese, becomes soft and stringy when heated and is therefore good for melting. An unaged Monterey Jack is a good substitute.


Preheat oven to 350 degrees. Lightly grease a 13-by-9-inch baking dish and set aside. In a food processor fitted with a steel blade, puree the corn with only enough milk to make a smooth puree, not to exceed 1 cup. With the machine running, add egg yolks, one at a time, and process 30 seconds after each addition. With the machine running, add the sugar a little at a time and continue processing until mixture is lighter in color and sugar is dissolved, about 3 minutes. Add butter and process until smooth. Transfer to a large bowl. In a separate bowl, combine flour, salt, and baking powder; fold into corn mixture. Beat egg whites until soft peaks form and fold into corn mixture, alternating with the shredded cheese. Pour into the prepared baking dish and garnish with strips of chile and red bell pepper. Bake in preheated oven for 45 minutes, or until golden brown. Serve warm or at room temperature.

When you are preparing the pudding, of course, the corn can be fresh just as easily as it can be frozen, at this time of year.   You may have a surplus of corn just begging to be used in any case.

(Picture courtesy of MBK at

Roadside booths sell corn

Sunday Food: August Planting

3:52 am in Food by Ruth Calvo


Vegetable garden

(Picture courtesy of Doug Beckers at

Fortunately this has been another kind of summer and the heat not building to a scorcher here in the center of the country, and I understand it’s downright chilly in parts of it.  This might be the year for you to tend the garden instead of forget it, as I usually did by late July.

For many northern gardeners, the focus will be on fast-maturing cool season crops for fall (as well as planning for winter gardening, if you have a low tunnel or greenhouse to grow in). Southern gardeners, though still dealing with high temperatures, can start looking forward to some relief as well.

Below are lists, by U.S. region, of which vegetables and herbs you can plant in August. Unless specifically listed as “transplants” the items in this list can be direct-sown in your garden this month.

Northern U.S. and Southern Canada

Central U.S./Midwest

  • Arugula
  • Beets
  • Broccoli (Transplants)
  • Brussels sprouts (Transplants)
  • Cabbage (Transplants)
  • Carrots
  • Cauliflower (Transplants)
  • Chinese cabbage
  • Collard greens
  • Kale
  • Mustard greens
  • Peas
  • Radishes
  • Spinach
  • Swiss Chard
  • Turnips

The thought of fall vegetables is a good one, and I am hopeful you can get another round out of your work to build up that soil that grew your spring salad delights.

Chard and spinach are particular favorites of mine.   As I’ve been traveling this has been a hands off year for me, and I do hope you’ve all had success with your planting.   This time of year, the stores are so full of reasonably priced fresh veggies that I have to remind myself that there’s fresh stuff right out there in the garden.

(Picture courtesy of Karen Elliott at

Imaginative use of space for garden

Sunday Food; Water at Work Sites (Archaeological, especially)

2:59 am in Art, Food by Ruth Calvo

Archaeology work site, IX’noha, Belize


Hot, dirty, work going on.

An unavoidable fact of increasing complexity is our need for water, a resource that is becoming more rare and more precious as population increases and spreads into areas where it is scarce.   Working in the tropics I had daily reminders, written and oral, to stay hydrated, and we took large containers of water with us every day into the fields.

A lecture given in the field instruction was to notice if we showed signs of dehydration, that include slurred speech, crabbiness, loss of balance, and general disorientation.   We were told to watch for those signs in other workers, and the injunction was occasionally given, and taken, that we needed to go have a drink of water.  Sometimes it was a joke, and a comment on silly judgment or behavior that was taken easily.   Occasionally it was serious.

  • The signs and symptoms of dehydration range from minor to severe and include:
    • Increased thirst
    • Dry mouth and swollen tongue
    • Weakness
    • Dizziness
    • Palpitations (feeling that the heart is jumping or pounding)
    • Confusion
    • Sluggishness fainting
    • Fainting
    • Inability to sweat
    • Decreased urine output

Fussiness was a symptom that had been experienced in the field work we did, so was included in our course of instruction.

Of course, the people out there doing this work were engaged in an avocation that makes it worthwhile, and we found things that made us proud of the work.   Taking safety precautions like making sure we took along large, heavy bottles of water and constantly refilled them, and ourselves, wasn’t onerous if it kept us going.   The few who had to drop out of field work would much have preferred to go on sweating and straining.   There was a lot to do cleaning, sorting, labeling and cataloguing the objects and artifacts that came in from the field and they were producing as much as workers outside in the dirt were, also.

So many people have asked for a bit of information about archaeological digs, that I hope this answers some more questions.   The day in the field is not a full eight hours, because that would be a killer.   Also, full hour at noon for lunch was enforced.   Even our professor contingent didn’t have the lack of supervision that they might keep going.   It’s not worth dying, to take that one last shovelful.

The artifacts that come back from the field are available for display at the museums of the country they are found in, and when I visited Belize City, I did go to the archaeological museum and find a few things about out digs.   There is not a lot of money for the displays, and there is a lot in storage that you only will see if you look for it.  If you want a link to our specific work, here you are.  Incidentally, the fourth largest cache of jade artifacts found in the Americas was discovered at Blue Creek.   The dig we worked on this year is IX’noha, and is conducted by the Blue Creek project as part of its ongoing exploration of the historically rich area.    The Blue Creek jade cache was found on the last day of a dig, something that has become a modus operandi with the Maya Research Program, for reasons unknown and not appreciated.


Jade ear ornaments displayed in Belize City archaeology museum from Blue Creek.



Sunday Food: Travel Central America and Have Some Special Treats

3:53 am in Food by Ruth Calvo


Papaya smoothie

(Picture courtesy of Tee La Rosa at

Mango cut up

(Picture courtesy of Joy at

Central America produces a lot of the fruit we eat, and some we would enjoy if we knew more.  Walking through the towns of Belize City, and Copán Ruinas, I noticed that many little side of the road shops offer a variety of fruit drinks and have tried several. Yesterday I got a large cup of watermelon juice, and recently have had mango slurpee and papaya milk shake,

Bananas are a major product here and we pass trucks loaded with them often, yesterday drove by a Chiquita facility with the loaded trucks all turning down their driveway.  Pineapples also turn up everywhere, and are grown locally all around.

Each morning at the amazing hotel - Casa de Cafe – I visited at Copán Ruinas, I got a big plate every morning with breakfast, full of locally grown, freshly cut, fruit of all those kinds I just mentioned, and had to turn down the juice as it got to be more luscious fruit than I could eat.

I was introduced to Soursop while having the fresh local food at Blue Creek, Belize, and it’s fleshy and nice, but I’ll take papaya if given the choice.

If you are from the tropics you may be wondering why the hell I chose the soursop over the mango. Well I’ve always loved the soursop fruit because like most of our fruits its fleshy and juicy but the “fleshiness” of the soursop is in a whole different league. However this is not what gave it the winning edge for me. I only recently discovered that this fruit has the ability to fight cancer cells. Research as shown that it effectively targets the damaged cancer cells in the body to kill them and leaves normal cells completely unharmed. These other fruits are great, but soursop kills cancer.

Since so many of us northern climate people come here and enjoy the fruit especially, I’ve decided we were meant to be a migratory species and not always stay in one placed.

Eating local is always good, and I’ve found out from being where a lot of tourists are having a meal that you’ll get a full plate of goodies if you ask for the enchilada instead of hamburgers when ingredients natural to the scene work in enchiladas, and the burgers are not normally home folks’ choice.

Tree beside pupuseria I stopped in probably is mango


Bananas growing in garden where breakfast was served, Copán

Sunday Food: Tea

2:00 am in Food by Ruth Calvo

Wishing you all a peaceful and joyous Ramadan.

Makings of a cup of tea

(Picture courtesy of Caroline at

After doing a lot of discussing last Sunday of coffee, it’s only fair that this week I put up a chance to talk about tea. There are times when tea is perfect, and I particularly like the herbal teas.

Some of us have our tea with milk, others with lemon, and many sweeten it. Iced tea is a southern institution, as well. In some countries, the making and serving of tea are associated with elaborate ceremonies, and High Tea is a lovely practice that demands special finger foods to accompany the late day drink.

Tea has much to recommend it, and has a lot of good health benefits.

Tea originated in China as a medicinal drink.[6] It was first introduced to Portuguese priests and merchants in China during the 16th century.[7]Drinking tea became popular in Britain during the 17th century. The British introduced it to India, in order to compete with the Chinese monopoly on the product.[8]

Tea has long been promoted for having a variety of positive health benefits. Recent studies suggest that green tea may help reduce the risk ofcardiovascular disease and some forms of cancer, promote oral health, reduce blood pressure, help with weight control, improve antibacterial and antivirasic activity, provide protection from solar ultraviolet light,[9] and increase bone mineral density. Green tea is also said to have “anti-fibrotic properties, and neuroprotective power.”[10] Additional research is needed to “fully understand its contributions to human health, and advise its regular consumption in Western diets.”[10]

Tea catechins have known anti-inflammatory and neuroprotective properties, help regulate food intake, and have an affinity for cannabinoid receptors, which may suppress pain and nausea and provide calming effects.[11]

Consumption of green tea is associated with a lower risk of diseases that cause functional disability, such as “stroke, cognitive impairment, and osteoporosis” in the elderly.[12][13]

Tea contains L-theanine, an amino acid whose consumption is mildly associated with a calm but alert and focused, relatively productive (alpha wave-dominant) mental state in humans. This mental state is also common to meditative practice.[14]


Tea contains a large number of possibly bioactive chemicals, including flavonoidsamino acidsvitamins, caffeine and several polysaccharides, and a variety of health effects have been proposed and investigated.[22] It has been suggested that green and black tea may protect against cancer,[45]though the catechins found in green tea are thought to be more effective in preventing certain obesity-related cancers such as liver and colorectal cancer,[46] while both green and black teas may protect against cardiovascular disease.[45]

Negative effects of tea drinking are centered around the consumption of sugar used to sweeten the tea. Those who consume very large quantities ofbrick tea may experience fluorosis.[47]

Numerous recent epidemiological studies have been conducted to investigate the effects of green tea consumption on the incidence of human cancers. These studies suggest significant protective effects of green tea against oral, pharyngeal, oesophageal, prostate, digestive, urinary tract, pancreatic, bladder, skin, lung, colon, breast, and liver cancers, and lower risk for cancer metastasis and recurrence.[45]

A chamomile tea will soothe you through troubled times, and mint tea can be good enough for a dessert.

Sunday Food: Coffee

2:23 am in Food by Ruth Calvo



(Picture courtesy of PetjaTouru at wikipedia commons.)

Most of us start off our day with a cup, usually more, of coffee. The health aspects of it aren’t foremost on our minds when we fill the grounds basket and start the pot brewing. It’s a ritual, and the smell of brewing coffee is wonderful, plus without a cuppa there’s an emptiness about the morning.

For me, as part Cajun, it’s been part of morning since I was a toddler, the cafe au lait was a special treat, and there was never any thought of doing without. For you who are tea drinkers, all the best, but to us coffee drinkers, I can’t help thinking that you’re missing the stuff of life. 

For me, getting the roasted beans fresh ground makes it altogether a wonderful brew. If you’re okay with a can of pre-ground, more power to you, but I’m spoiled and really want the fresh taste. I’m not so pampered as to get the beans, roast and grind them myself and really fill the house with the best of scents, but my Costa Rican Father in Law did that every morning.

Coffee also, of course, is a big business and you can pick up freshest brewed on the way in to work from a variety of coffee shops and breakfast servers.

However you find it, if you’re not already on at least the second cup, you’re unusual, and if reading this didn’t make you brew a fresh pot, you don’t have the usual love of the bean, as I do.

Coffee is a brewed beverage prepared from the roasted or baked seeds of several species of an evergreen shrub of the genus Coffea. The two most common sources of coffee beans are the highly regarded Coffea arabica, and the “robusta” form of the hardier Coffea canephora. The latter is resistant to the coffee leaf rust (Hemileia vastatrix), but has a more bitter taste. Coffee plants are cultivated in more than 70 countries, primarily in equatorial Latin AmericaSoutheast Asia, and Africa. Once ripe, coffee “berries” are picked, processed and dried to yield the seeds inside. The seeds are then roasted to varying degrees, depending on the desired flavor, before being ground and brewed to create coffee.

Coffee is slightly acidic (pH 5.0–5.1[1]) and can have a stimulating effect on humans because of its caffeine content. It is one of the most popular drinks in the world.[2] It can be prepared and presented in a variety of ways. The effect of coffee on human health has been a subject of many studies; however, results have varied in terms of coffee’s relative benefit.[3] The majority of recent research suggests that moderate coffee consumption is benign or mildly beneficial in healthy adults. However, the diterpenes in coffee may increase the risk of heart disease.[4]


According to Cancer Research UK, the results of a large-scale study published in 2012[122] provided insight into the effect of coffee drinking on cancer, highlighting that there was indeed no association between the two. Study results showed that drinking coffee “had no effect on the risk of dying from cancer.”[124]

Other studies suggest coffee consumption reduces the risk of Alzheimer’s disease,[125] dementia,[125] Parkinson’s diseaseheart diseasediabetes mellitus type 2non-alcoholic fatty liver disease,[126] cirrhosis,[127] and gout.

The fact that decaffeinated coffee also exhibits preventative effects against diseases such as prostate cancer and type 2 diabetes suggests that coffee’s health benefits are not solely a product of its caffeine content.[128] Specifically, the antidiabetic effect of caffeine has been attributed to caffeic acid and chlorogenic acid.[129]

The presence of antioxidants in coffee have been shown to prevent free radicals from causing cell damage, which could lead to cancer.[130] Antioxidant levels vary depending on how the beans are roasted as well as for how long. Evidence suggests that roasted coffee has a stronger antioxidant effect than green coffee.[131]

Coffee is no longer thought to be a risk factor for coronary heart disease.[132] A 2012 meta-analysis concluded that people who drank moderate amounts of coffee had a lower rate of heart failure, with the biggest effect found for those who drank more than four cups a day. [133] Moreover, habitual coffee consumption is associated with improved vascular function.[134][135] In a ten year study among 50,739 US women (mean age, 63 years) free of depressive symptoms at baseline (in 1996), coffee consumption was negatively correlated with risk of developing clinical depression.[136] A review published in 2004 indicated a negative correlation between suicide rates and coffee consumption.[137] It was suggested that the action of caffeine in blocking the inhibitory effects of adenosine on dopamine nerves in the brain reduced feelings of depression.[137] Coffee consumption is also associated with improved endothelial function.[138] Coffee extracts have been shown to inhibit 11β-Hydroxysteroid dehydrogenase type 1, an enzyme which converts cortisone to cortisol and is a current pharmaceutical target for the treatment of diabetes type 2 and metabolic syndrome.[139]

Hope your morning includes a good, bracing and aromatic cuppa. The caffeine can be too much, and I always have cream in mine, also usually breakfast comes along with the second cup. Or the third, depending on how gradually my day is going.

Wishing you the best cup you can find, a truly wonderful start for your day. I raise my cup to you.

(Picture courtesy of FCRebelo at wikipedia commons.)

Coffee beans under cultivation in Brazil

Sunday Food: Peanut Butter

1:50 am in Food by Ruth Calvo



Peanut butter on raisin toast

(Picture courtesy of jeffreyw at wiki commons.)

Love it or leave it, almost everyone at some time or another has had a peanut butter snack, most of us will occasionally scarf some down on crackers or on a sandwich, and if you never took a whole spoonful and munched it down, you’re more fastidious than I am.

When my kids were little, this was always something they would eat happily, and that is a trait all mothers really like to find.   Of course, usually there was more jelly on the sandwich than I’d have chosen, but, whatever.   This food staple also is featured for Father’s Day, because when all else fails Dad can always whip up the PB&J, and provide a meal for whoever’s around and hungry.

Crunchy/chunky vs. smooth

Both crunchy/chunky and smooth peanut butter are good sources of unsaturated fats. However, crunchy/chunky peanut butter has slightly more unsaturated and less saturated fat than smooth. Smooth peanut butter doesn’t have as much fiber in it as crunchy/chunky.[8]

Health benefits

Peanuts, being about half oil, are half fat. Peanut oil is about one-half monounsaturated fats and one-third polyunsaturated fats, with the remaining 15 percent saturated fats. Peanut butter also contains saturated fat and some sodium.[9] Peanut butter provides protein, vitamins B3and Emagnesiumfolatedietary fiberresveratrol[10] arginine,[11] and high levels of the antioxidant p-coumaric acid.

Health concerns

For people with a peanut allergy, peanut butter can cause severe reactions, including anaphylactic shock, which can lead to death if not treated immediately. This has led to its being banned in some schools.[12]

The peanut plant is susceptible to the mold Aspergillus flavus which produces a carcinogenic substance called aflatoxin.[13] Since it is impossible to completely remove all aflatoxin, contamination of peanuts and peanut butter is monitored in many countries to ensure safe levels of thiscarcinogen. In 1990, a study showed that average American peanut butter contained an average of 5.7 parts per billion of aflatoxins, well below the U.S. Food and Drug Administration limit of 20 parts per billion.[14][15]

Hydrogenated peanut butter contains a small amount of hydrogenated vegetable oils, which are high in saturated fats, thought to be a cause ofatherosclerosiscoronary heart disease and stroke; these oils are added to prevent the peanut oil from separating from the ground peanuts. Peanuts and natural peanut butter, i.e., ground, dry roasted peanuts without added oils, do not contain hydrogenated oils or trans fats. A U.S. Agricultural Research Service (ARS) survey of commercial peanut butters in the U.S. showed that trans fats were undetectable, i.e., below the detection limit of 0.01% of the sample weight.[16]

Some commercial peanut butters advertised as “natural” are actually stabilized with palm oil, which provides the same benefit of emulsion.[17][18] But to call this “natural” is a stretch: as former Skippy plant manager Frank Delfino has observed, “That may be natural someplace, but it’s not natural in nature.”[19]

Surprised that there are all those warnings connected with what seems healthy and pretty reliable?   I blame it on my own hopes, that something, almost anything, would just work the way it ought to.

Sunday Food: Fried Rice

2:20 am in Food by Ruth Calvo


Fried Rice

(Picture courtesy of Poor Yorick at wikimedia commons.)

One of the simple dishes that I like to make, that many people have never tried because it sounds like foreign cuisine, is fried rice. In the picture above, there’s a lot of ingredients, and that’s how I make it. Restaurant varieties usually have a lot more rice in them than I like.

There is of course a variety of opinion, and I’ll give you a foodie recipe, but the essentials are these when I do it;

1.  Use brown rice, do not salt, make in advance and let cool down. Heat a spicy oil, not standard cooking oil if you have anything more interesting available.

2.  Use a variety of fresh, crisp vegetables. Chop small. This should include garlic and onions, and you should first start them cooking, then add others.

3.  Add a reasonable amount of fresh cooked meat. Shrimp and fish are my preference, but some folks even like spam (not me).

4.  Add in rice, a bit of salt, and soy sauce as you finish. A well whipped egg can go in near the end, but if the pan is too full, not needed.

Now a recipe for those who want to feel more secure than adventurous;


Servings:  4 Units: US | Metric
3/4 cup finely chopped onion
2 1/2 tablespoons oil
1 egg, lightly beaten (or more eggs if you like)
3 drops soy sauce
3 drops sesame oil
8 ounces cooked lean boneless pork or 8 ounces chicken, chopped
1/2 cup finely chopped carrot (very small)
1/2 cup frozen peas, thawed
4 cups cold cooked rice, grains separated (preferably medium grain)
4 green onions, chopped
2 cups bean sprouts
2 tablespoons light soy sauce (add more if you like)


Heat 1 tbsp oil in wok; add chopped onions and stir-fry until onions turn a nice brown color, about 8-10 minutes; remove from wok.

Allow wok to cool slightly.

Mix egg with 3 drops of soy and 3 drops of sesame oil; set aside.

Add 1/2 tbsp oil to wok, swirling to coat surfaces; add egg mixture; working quickly, swirl egg until egg sets against wok; when egg puffs, flip egg and cook other side briefly; remove from wok, and chop into small pieces.

Heat 1 tbsp oil in wok; add selected meat to wok, along with carrots, peas, and cooked onion; stir-fry for 2 minutes.

Add rice, green onions, and bean sprouts, tossing to mix well; stir-fry for 3 minutes.

Add 2 tbsp of light soy sauce and chopped egg to rice mixture and fold in; stir-fry for 1 minute more; serve.

Set out additional soy sauce on the table, if desired.

If you put out hot mustard of the restaurant variety you’ll get in asian restaurants, you will please a lot of palates like mine, but warn guests that it is very hot. We’ve used seaweed and spinach, also other varieties of greens, and that’s something I like a lot but might turn off others.

Some fried noodles that are in your Asian section of the market, pre-cooked and packaged, make a very good accompaniment for bread-loving western diners as well.

Sunday Food: Canned Cake and Bread

1:00 am in Food by Ruth Calvo

Rabbit, rabbit.

(Picture courtesy of Kim Love at

While there are warnings about possible botulism developing in a ‘put up’ bread product, some have had success and find storing sweets is easier if they’re put through a canning process, and they can be shipped much more easily this way.

This is just one recipe.

Canned Carrot/Raisin Bread;

2- 2/3 cups White Sugar
2/3 cup Vegetable Shortening
4 Eggs
2/3 cup Water
2 cups shredded Carrots
3 1/2 cups all-purpose Flour
1/4 tsp. Cloves
1 tsp. Cinnamon
1 tsp. Baking Powder
2 tsp. Baking Soda
1 tsp. Salt
1 cup Raisins

You will need 6 wide-mouth pint-size canning jars, metal rings and lids. Don’t use any other size jars. Sterilize jars, lids and rings according to manufacturer’s directions. Grease inside, but not the rim of jars. Cream sugar and shortening, beat in eggs and water, add carrots. Sift together flour, cloves, cinnamon, baking powder, baking soda and salt; add to batter. Add raisins and mix. Pour one cup of batter into prepared jars. Do not use more than one cup or batter will overflow and jar will not seal. Place jars evenly spaced on a cookie sheet. Place in a pre-heated 325-degree oven for 45 minutes. While cakes are baking, bring a saucepan of water to a boil and carefully add jar lids.   Remove pan from heat and keep hot until ready to use.  Remove jars from oven one at a time keeping remaining jars in oven.  Make sure jar rims are clean.   (If they’re not, jars will not seal correctly)  Place lids on jars and screw rings on tightly.  Jars will seal as they cool. Cakes will slide right out when ready to serve.  Unsealed jars should be stored in the refrigerator and eaten within 2 weeks.  Sealed jars may be stored with other canned food or placed in a freezer.   A properly sealed quick bread will stay fresh for up to one year.  The cake is safe to eat as long as the jar remains vacuum-sealed and free from mold.   If you are concerned about the safety of storing your cakes, an alternative is to store them in the freezer.

If you are keeping anything canned or in a jar for over a year, there will be little nutritional value left, of course.

Sunday Food; Apple Pie

5:44 am in Food by Ruth Calvo

It’s a basic, but how often do you actually have it?   Today we have an apple crumb pie, and I like to put cheddar cheese on a piece and heat it up.


  • 1 recipe pastry for a 9 inch double crust pie
  • 1/2 cup unsalted butter
  • 3 tablespoons all-purpose flour
  • 1/4 cup water
  • 1/2 cup white sugar
  • 1/2 cup packed brown sugar
  • Directions
    1. Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.
    2. Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
    3. Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.

If you make the crust from scratch, more power to you, but I  don’t.

What did we do before the microwave?