29 ounce can of fruit (any flavor can be used)
3 tablespoons cornstarch (or 4 tablespoons flour)
1 teaspoon vanilla
½ – ¾ cup sugar
pre-made pie crust
Combine cornstarch and liquid off the fruit and cook with 2 tablespoons butter until thick. Remove from burner and add vanilla and sugar. Stir well then add canned fruit and dump into baking dish. (For this recipe I doubled it and used a 9×13″ pan)
Put a few pieces of butter on top of fruit.
Put pre-made pie crust on top and brush with butter and sprinkle with cinnamon sugar.
Bake at 400 degrees for 45 minutes. Allow to cool slightly before serving.
Onto the relaxing and meat….
spare ribs, baby back ribs
seasoning of choice
unsweetened apple cider from the juice aisle
My husband rubbed down the meat with a mix of seasonings. (See some of my older post for all the seasonings he uses.) Then he put them in tupperware and covered the meat with apple cider and let them set overnight. He smoked them on the pit for 3 hours, basting it with the apple cider and seasoning that was left in the container. Then wrapped them in foil and put them in the oven at 250 degrees for 3 more hours. He also put a pan of water at the bottom rack to keep the moisture level up. The only problem we had is when he went to cut them they were so tender the bone pulled right out!
The family dinner went over great and it was great to see everyone so we’re looking forward to the next gathering!