PENNIES FROM HEAVEN RECIPES

Steps:

• Prepare the pie crust as directed in the Buttermilk Crusted Apple Pie recipe.
• Preheat the oven to 375° F (190° C).
• In a large bowl, combine the sugars, cornstarch or arrowroot, along with the spices and salt, stirring to break up the sugar lumps.
• Peel, core, and slice the apples into slightly larger than 1/4" pieces and add them to the bowl, stirring to mix the apples with the sugars and spices.
• Roll one half of the buttermilk pie crust to approximately 18" x 13" and place the rolled piece in a 10" x 15" x 1" rimmed baking sheet, lightly pressing the dough into the corners.
• Pour the contents of the apple filling bowl into the bottom crust piece and spread the apples out evenly.
• Roll the second half of the crust into a rectangle about 16" x 11" and if desired, cut out vents in a decorative way.
• Place the second rolled out piece over the filling, folding the dough halves together and pinching to seal. Cut venting holes with a sharp paring knife if vents were not previously cut.
• Brush the entire top with the heavy cream or egg combined with water wash evenly and sprinkle with sugar if desired.
• Bake for 40-45 minutes, until the crust has turned golden brown and the apple filling is bubbling.
• Remove the pie from the oven and cool on a rack for about 45 minutes then serve. Store covered on the counter for about 3 days, then move to the refrigerator.

Steps:

• Soak the beans covered in water—either overnight or the quick soak method in which you place the beans in a pot, cover with water, bring to a boil, cover and remove from heat and let sit for 1 hour.
• Drain the soaked beans.
• In a cast-iron skillet heated up to medium high, cook the anchos on each side for a couple of minutes (or until they start to bubble and pop), turn off the heat and fill the skillet with warm water. Let them sit until soft and rehydrated, about half an hour.
• In the pot you’ll be cooking your beans, heat up a teaspoon of canola oil and cook the onions for 5 minutes on medium. Add the garlic and cook for another minute. Throw the cooked onions and garlic in a blender and add the tomatoes, brown sugar, apple cider vinegar, paprika, cumin, oregano, water, hydrated ancho chiles, and salt. Puree until smooth. Set aside. 
• Add the pinto beans and beef broth to the pot. On high, bring the pot to a boil and then cover; turn the heat down to low and simmer for 1 hour, stirring occasionally. 
• At this time, stir in the reserved chile puree and then continue to cook the beans uncovered for another hour or until tender and the sauce has reduced. Taste and adjust seasonings. Serve warm.