Mabon Recipes

Baked Apples Indiana Style | Texas-Style Pecan Pie

Baked Apples Indiana Style

• 12 to 14 large apples
• 1 cup granulated sugar
• 1/4 cup flour
• 1/4 cup tapioca
• 3/4 cup warm water

Peel, core, and quarter enough apples to fit comfortably in a 9x13 baking pan. Corningware or Pyrex pans are better than metal ones for baking. Preheat oven to 375 degrees F. Place the apples in the baking pan. Mix the remaining ingredients and pour over the apples. Sprinkle with cinnamon or nutmeg. Bake for 45 to 50 minutes. Serve with a scoop of ice cream.

Makes 16 oz.

Texas-Style Pecan Pie

• 2 deep-dish unbaked pie shells
• 6 beaten eggs
• 1/2 cup butter (real butter is best), melted
• 2 cups brown sugar, packed
• 1 3/4 cups corn syrup
• 2 1/4 teaspoons vanilla
• 2 1/2 cups chopped pecans

Preheat oven to 350 degrees F. Slowly and thoroughly mix together the eggs, butter, brown sugar, corn syrup, and vanilla. Pour the mixture into the 2 pie shells. As the mixture will not "rise" like some pies, you can fill the shells higher than usual, but not so high that they boil over and leave a sticky, burned mess in your oven. Cover the pie with pecans. Bake for about an hour.

Makes two 9-inch pies

SOURCE: The Wiccan Garden, as taken from The Sabbats: A New Approach to Living the Old Ways by Edain McCoy and Wicca: A Guide for the Solitary Practitioner by Scott Cunningham