Oak Glen, California  
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Oak Glen Recipe's 

Oak Glen Apple Pie with Cinnamon Sauce
(Published in SUNSET September 1997)

Notes: In the Southern California community of Oak Glen, Theresa Law of Law's Oak Glen Coffee Shop and Steve Gillespie of Los Rios Rancho make similar apple pies. This recipe incorporates the best of both. Adjust sugar and lemon juice according to the sweetness of the apples you use.

YIELD: Makes 6 to 8 servings 
COURSE: Desserts, Pies/Pastries 

9 cups peeled, cored, and thinly sliced apples such as Idared, Jonagold, Newtown Pippin, or Stayman Winesap (about 2 1/2 lb. total)
1/2 to 3/4 cup granulated sugar
4 1/2 tablespoons cornstarch
1 to 2 tablespoons lemon juice
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Pastry for a double-crust 9-inch pie
1 1/3 cups apple juice
1 cinnamon stick (3 in.)
1 strip orange peel (1/2 by 4 in., orange part only)
3/4 cup firmly packed brown sugar
Vanilla ice cream (optional)

1. Mix apple slices with 1/2 cup granulated sugar, 3 tablespoons cornstarch, 1 tablespoon lemon juice, and ground cinnamon and nutmeg. Taste and, if desired, add more granulated sugar and lemon juice

2. On a lightly floured board, roll half the pastry into a round 1/8 inch thick. Line a 9-inch pie pan with pastry. Fill with apple mixture.

3. On a lightly floured board, roll remaining pastry into a 1/8-inch-thick round and lay over apple mixture. Fold edges of top pastry over edges of the bottom one and crimp to seal together. Cut decorative slits in top pastry and sprinkle with about 1 tablespoon granulated sugar.

4. Bake on the lowest rack in a 375° oven until juices bubble in center of pie, 1 to 1 1/4 hours. If pastry edges brown before pie is done, drape affected areas with foil. Cool pie on a rack at least 2 hours.

5. Meanwhile, in a 1 1/2- to 2-quart pan, combine apple juice, cinnamon stick, and orange peel. Cover and simmer over low heat for 15 minutes. Stir in brown sugar until it dissolves. Mix remaining 1 1/2 tablespoons cornstarch smoothly with 3 tablespoons water; stir into juice mixture over high heat until sauce boils. Discard cinnamon stick and orange peel.

6. Cut warm or cool pie into wedges; top each portion with vanilla ice cream and warm or cool cinnamon sauce.

Nutritional Information
Amount per serving
Calories: 476 
Calories from fat: 28% 
Protein: 3.2g 
Fat: 15g 
Saturated fat: 3.8g 
Carbohydrate: 84g 
Fiber: 3.2g 
Sodium: 244mg 
Recipe of the Week:   

Fall Harvest Apple Pumpkin Bread Recipe


1 cupAll-Purpose Flour

½ cup Rolled Oats

1 tsp Baking Soda

½ cup Brown Sugar

1 cup Pumpkin Prepared

½ cup apples, peeled and chopped

½ cup Apple Sauce (unsweetened)

1 large Egg

1 Egg White

1 tsp Cinnamon

¼ tsp Allspice

¾ tsp Salt


   1. To prepare pumpkin: use a smaller variety.  The lighter the skin, the sweeter the taste. Cut the pumpkin in half and scoop out the seeds and pulp. Save the seeds for drying or roasting.    Put both halves cut side down on a foil lined baking sheet, loosely cover them with foil, and pop them in the oven for about an hour at 375. When they're done, scoop the flesh from the skin with a spoon and mush up the yummy pumpkin goodness.
   2. Preheat your oven to 350 degrees and ready a 9x5 inch loaf pan (cooking spray or oil work just fine.)
   3. In one bowl, combine the flour, oats, baking soda, salt, allspice, and cinnamon.
   4. In another bowl, combine the brown sugar, pumpkin, egg, egg white, and apple sauce until the mixture looks like bright orange mush.
   5. Stir the dry ingredients into the wet ingredients just until you don't see dry anymore.
   6. Fold in the chopped apples; also add any solid ingredients (nuts or berries) that you think would taste good inside of a loaf of pumpkin bread. Pour the batter into your loaf pan and sprinkle a few pumpkin seeds on top.
   7. Bake in the middle oven position at 350 degrees for about an hour, turning once or twice throughout the process. It will look and smell done - just check it with a toothpick.


Autumn Apple-Squash Crisp

4 1/2 cups butternut squash - peeled, seeded, and cut into 3/4-inch chunks
2/3 cup packed brown sugar
1/2 cup all-purpose flour
2 eggs
2 teaspoons milk
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
1/2 teaspoon ground cloves|
4 large apples - peeled, cored and chopped
2 large carrots, peeled and shredded
1 cup raisins

2 cups rolled oats
1 cup wheat bran
1 cup packed brown sugar
1/2 cup whole wheat flour
1 tablespoon ground cinnamon
1/2 cup melted butter

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.

Pour about 1 inch of water into the bottom of a pan. Place the squash into a steamer basket fitted into the pan. Bring to a boil, then reduce heat to medium, cover, and steam the squash until tender and easily pierced with a fork, about 15 minutes. Cool.

Place the squash, 2/3 cup brown sugar, 1/2 cup all-purpose flour, eggs, milk, vanilla, 2 teaspoons cinnamon, nutmeg, and cloves in the bowl of a food processor. Pulse until the mixture is smooth. Pour into a large mixing bowl. Stir in the apples, carrots, and raisins until evenly blended. Spread the mixture over the bottom of the prepared baking dish.

Mix together the rolled oats, wheat bran, 1 cup brown sugar, 1/2 cup whole wheat flour, and 1 tablespoon cinnamon with the melted butter in a bowl until crumbly. Spoon the topping over the apple-squash mixture.

Bake in preheated oven until top is golden brown and the apples are tender, 30 to 45 minutes.
Dilly Snap Peas

2 pounds of raw sugar snap peas
Remove strings, if necessary, and pack snap peas as tightly as you can in hot, sterilized pint jars, leaving 1/2-inch of headroom.

To each jar add:
A pinch of cayenne pepper or dried chili peppers
1 clove garlic, diced
1 head fresh dill

Bring to a boil:
2-1/2 cups water
2-1/2 cups white vinegar
1/4 cup salt

Pour the mixture over the beans, leaving 1/4-inch headroom. Seal the jars and process for 15 minutes in a boiling water bath. For a sweet and sour pickle, preserve snap peas in a "bread and butter" pickle recipe, tossing a few onion slices in each jar. Add pickled peas to salads, soups and stews (add a few minutes before serving), diced in quiches and rice dishes, potato salads (marinate the warm, diced potatoes in the pickling brine for a few hours).

Cholesterol: 0.0mg 

Almond-Berry Coffee Cake Provided By:
This recipe calls for raspberries, but you can use any other berry (or mix of berries) that you like to create your own, one-of-a-kind version of this almond streusel-topped cake. 

Recipe: Almond-Berry Coffee Cake

Yields: 10 to 12 servings

Oven Temp: 350
1 cup(s) all-purpose flour
2/3 cup(s) packed light-brown sugar
1/4 teaspoon(s) ground cinnamon
1/2 teaspoon(s) salt
3/4 cup(s) sliced almonds, toasted
1/2 cup(s) (1 stick) unsalted butter, softened
1/4 teaspoon(s) pure almond extract

Vegetable oil cooking spray
2 1/2 cup(s) all-purpose flour
1 teaspoon(s) baking powder
1/2 teaspoon(s) baking soda
1/2 teaspoon(s) salt
6 ounce(s) (1 1/2 cups) raspberries
2/3 cup(s) blackberry jam
3/4 cup(s) (1 1/2 sticks) unsalted butter, softened
1 1/4 cup(s) granulated sugar
1 1/4 teaspoon(s) finely grated lemon zest
3 large eggs
2 teaspoon(s) pure vanilla extract
1 1/4 cup(s) sour cream


  • 1. Preheat oven to 350 degrees. Make the topping: Whisk flour, brown sugar, cinnamon, salt, and almonds in a medium bowl. Using your fingers, work in butter until mixture forms coarse crumbs ranging in size from small peas to marbles. Sprinkle with almond extract; toss to combine.
  • 2. Make the cake: Use cooking spray to coat a 10-inch tube pan with a removable bottom. Place pan on a baking sheet. Sift together flour, baking powder, baking soda, and salt into a medium bowl. Fold raspberries into jam in a small bowl.
  • 3. Put butter, sugar, and zest into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, 3 to 4 minutes. Reduce speed to medium. Add eggs, 1 at a time, beating well after each addition and scraping down sides of bowl as needed. Mix in vanilla. Reduce speed to low. Mix in half the reserved flour mixture, followed by the sour cream. Add remaining flour mixture; beat until just combined.
  • 4. Spoon half the batter into prepared pan. Mound berry mixture in a ring in center of batter. Top with remaining batter. Using a small offset spatula, smooth top. Sprinkle with the topping.
  • 5. Bake until golden brown and a toothpick inserted into center comes out clean, 65 to 70 minutes. Let cool slightly on a wire rack, 10 to 15 minutes. Run a knife around edges of pan to loosen. Pull up on tube to lift cake from pan. Let cool on rack 15 minutes. Invert cake onto a baking sheet, removing tube portion, then reinvert onto rack to cool completely.


  • So, you do not want 40 gallons of apple butter and you do not have 25 friends willing to spend two days peeling, snitting, stirring and canning with you.  Does that mean your only hope for apple butter is the Apple Butter Festival or buying a commercial product that has no similarity to the authentic stuff?  The answer should be “yes,” at least to attending the festival, but honestly, it is not.  You can make apple butter in small quantities for home use in everything from a four-quart stainless steel pot to a microwave.  When you make a small quantity, you do not need to peel the apples, instead you can remove the peels by putting the softened apples (the puree) through a sieve or food mill. 

  • Stovetop Apple Butter
  • 15 medium sized apples (4-5 lbs.)
  • 1.5 quarts sweet cider
  • 1.5 lbs sugar (3 cups)
  • 1 tsp each: cinnamon, allspice & cloves
  • 1/4 tsp. nutmeg.
  • If you want sugarless apple butter, just leave out the sugar.  It will still work.
  • Select firm, tart cooking apples. (For sugarless, choose sweet apples.) Wash and slice; do not remove core, seed or peel.  Add cider and boil 15 minutes or until apples are soft.  Press through sieve.  (You should have about 3 quarts pulp.)  Gently boil the pulp 1 hour or until it begins to thicken, stirring occasionally.  To save time, you can use commercial applesauce instead of making your own apple puree.  Stir in sugar and spices and continue cooking slowly 3 hours or until thickened, stirring frequently.  Pour into hot sterilized jars, leaving 1/4 inch head space.  Seal.  No need to water bath since lids will seal themselves.  Makes 3-5 pints.

  • Oven-baked Apple Butter
  • 15 medium sized apples (4-5 lbs.)
  • 1.5 quarts sweet cider
  • 1.5 lbs sugar (3 cups)
  • 1 tsp each: cinnamon, allspice & cloves
  • 1/4 tsp. nutmeg.
  • Select firm, tart cooking apples. Wash and slice; do not remove core, seed or peel.  Add cider and boil 15 minutes or until apples are soft.  Press through sieve.  (You should have about 3 quarts pulp.) Put puree in two roasters that will fit in oven.  Stir in half the sugar.  Bake at 325 degrees F, stirring every half hour with a wooden spoon.  After one hour of cooking, add the remaining  sugar and the spices.  Cook until the apple butter is thick and deep brownish red.  3-4 hours.  Makes 3-5 pints

  • Crockpot Apple Butter
  • 12 apples
  • 2 cups apple cider
  • sugar
  • cinnamon
  • allspice
  • cloves
  • Wash, core and quarter apples but do not peel.  Combine apples and cider in lightly oiled crockpot, cover and cook on high for about 3 hours.  Sieve apples.  For each pint of sieved fruit add 1 cup sugar, 1 tsp cinnamon, 1/2 tsp allspice and 1/2 tsp cloves.  Stir well. Cover and cook on high, 6 to 8 hours stirring every 2 hours.  Remove cover after 3 hours to allow fruit and juice to cook down.

  • Microwave Apple Butter
  • Create apple puree by simmering 12-15 apples, sliced and cored along with 1 cup cider 4-6 hours in a pot on the stove. Leave on skins for color but sieve out when finished cooking down the puree. Or you can start with prepared unsweetened applesauce.
  • Add 1/2 cup sugar per quart of puree
  • 2-4 tbl. cinnamon
  • 1-2 tsp. nutmeg
  • 1 tbl. molasses
  • Put in a microwave dish and cover with plastic.  Cook 3-5 minutes at a time separated by 5-7 minute gaps.  Stir every time you restart the microwave.  Do this for about an hour. 

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