There's something about Monday

I got the official letter with tickets to my swearing in today! On November 5, 2009, I will officially be Katie, Esquire. I have to admit it is a VERY strange feeling that is almost impossible to describe -- it is something I've worked so hard for over the last 7 years and it is one of those mileposts that has finally made me realize that I'm a grown up. Weird.


On another note, I'm really excited about all of your comments about $5 Friday. Remember, I'd love to create $5 dinners based on your suggestions so up until Friday, please post your suggestions about what I should make or where I should shop. Also, remember that if you're going to make a suggestion, please become a follower if your are not one already!

That said, the bf's aunt and uncle came over for dinner on Saturday night and I created the best recipe for a raspberry and apple crostata (we also had Julia Child's beef bourguignon which is amazing). Anyway, the crostata actually started out as an apple pie, BUT I couldn't find my pie plate so my pie turned into a crostata at the last minute. I'm really excited about how well it turned out.

Raspberry and Apple Crostata

1 premade pie crust (not the kind that comes in the pie plate, the kind that comes in a box)

2 medium size apples chopped (or 3 small apples)

1 cup frozen raspberries (thawed)

juice and zest of 1 lime

2-4 tablespoons sugar

1 teaspoon cinnamon

1 tablespoon butter

2 tablespoons butter melted

1 tablespoon sugar

Preheat oven according to pie package directions. In a mixing bowl, mix the apples, raspberries, lime juice and zest, cinnamon, sugar and 1 tablespoon butter together. Set aside, unwrap the pie crust. Sprinkle with flour and roll out with a rolling pin until the crust looks like a med. pizza. Place the crust on a cookie sheet or pizza pan that has been greased with nonstick cooking spray.

Place the apple/raspberry mixture in the middle of the crust. Fold the edges of the crust on top of the apple/raspberry mixture. Pinch together the crust so that none of the fruit oozes out. Brush the crust with the melted butter. Sprinkle with 1 tablespoon of the sugar.

Bake until the crust is golden brown and the apple/raspberry mixture is bubbly.

Enjoy!