Apple Pie by MARIA BETAR

Enjoy this scrumptious apple pie from Maria Betar, Rachael’s big sister – and the baker in the family!

Apple Pie



For the crust:

  • 2 cups unbleached all-purpose flour
  • 2/3 cup salted butter, softened
  • 1 teaspoon cinnamon, plus more for sprinkling over the crust
  • 1 tablespoon sugar, plus more for sprinkling over the crust
  • 1/2 teaspoon salt
  • 3 tablespoons cold water
  • Whole milk, for brushing the crust

For the filling:

  • 14 small to medium McIntosh apples
  • 1/4 cup unbleached all-purpose flour
  • 2 tablespoons salted butter, melted
  • 2 tablespoons apple cider
  • Juice of 1 lemon
  • 1/4 cup sugar
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg


Pre-heat the oven to 375°F and place the rack in the center.

To prepare the crust, add the flour and butter to a large mixing bowl. Use your fingers to combine until the mixture is crumbly. Add the cinnamon, sugar and salt, using your fingers to toss into the crumbly flour and butter mixture. Add the water and pull the crumbs together into a dough ball with your hands. Set the dough aside while you prepare the apple filling mixture.

To make the filling, peel and core the apples, then dice them into medium size chunks and place them in a large mixing bowl. Add all the remaining ingredients (flour, butter, cider, lemon juice, sugar, cinnamon and nutmeg) and toss together with your fingers until the apples are completely coated. Place in the pie shell.

After the apples are prepared, begin to roll out the crusts as follows: Lay a piece of parchment paper on your counter the size of a large cookie sheet (this dough is buttery and hard to handle!). Lightly flour the parchment paper, then place two-thirds of the dough on the floured parchment paper.

Roll the dough into a circle about a quarter-inch thick. To place the rolled dough in a pie dish, pick up the parchment paper and move it next to the pie dish. Quickly flip over the dough into the dish, peeling the dough from the paper. Make sure the dough covers the bottom and sides of the dish; let any excess hang over the top edges.

Prick the bottom and sides of the dough with a fork.

Add the apple mixture, scraping the bowl clean, into the pie crust. Roll out the remaining dough again on the (lightly floured) parchment paper into a circle that will cover the top of the pie. Seal the pie crusts together, top to bottom at the edges, by squeezing the dough together with your fingers. Lightly brush the seams and top of crust with whole milk (this will keep the crust from raising off the apples).

Sprinkle the top of the pie with cinnamon and sugar. With a knife, make 4-5 slits in the top of pie. Place on a cookie sheet before baking to catch any drips. Bake for 70 minutes; when the time is up, turn off the oven, leaving the pie in the oven with the door closed for 15 minutes while the oven cools. Then take the pie from the oven and cool it on the counter.


My Success Story: It’s your goal! – Weight Watchers

My Success Story: It’s your goal!

Why (and how) to set your own weight-loss target.

You’ve got the power! How much weight do you want to lose this month? This year? Ultimately? Name your weight goal and we’ll help you get there. Setting your own weight goal can be more motivating than having one set for you. And breaking a goal down into smaller, short-term milestones makes it feel even more doable.

If you have an overall weight goal in mind, great! Write it down in your success story. But even if you don’t, think about smaller goals you can reach along the way. At the end of 16 weeks, you can look back and see how they added up. Short-term goals also allow flexibility (lots of upcoming social events, for instance, might mean you choose to maintain for the month),

What is my goal?

Not sure where to start? These prompts can help you choose the right goal for right now. Take a few minutes to answer the questions with your thoughts.

  • Do you eat out or socialize often?
  • Is your schedule regular or unpredictable?
  • Are you able to balance work, family, and other obligations with free time?
  • What part does exercise play in your life?
  • Do you plan to follow your plan scrupulously, or are you happier relaxing in now and again?
  • Have you lived at a “happy weight” where you felt comfortable, balanced, and well, happy?

Your responses can guide you to a realistic goal

If you’re feeling super-motivated and you don’t eat out often, for example, you might set a more ambitious goal. If your schedule’s erratic and you want more flexibility as you follow the Plan, aim a bit lower. Remember, whatever your goal, you can always change it!

Slow Cooker Turkey Chili from Weight Watchers

Slow Cooker Turkey Chili

8 Points per serving – Prep: 8 min – Slow Cook time: 5-6 hours – Serves 4

Seasoned canned tomatoes and Italian turkey sausage add instant life to chili. Try tomatoes with different seasonings to vary the flavor of your chili.


  • 1 lb hot Italian turkey sausages (about 4 large links)
  • 15 oz canned pinto beans, undrained
  • 14.5 oz canned diced tomatoes with chilies, undrained
  • 14.5 oz canned diced tomatoes with garlic and onions, undrained
  • 1 medium onion, chopped
  • 1/4 tsp table salt, or more to taste
  • 1/4 tsp black pepper, or more to taste

Remove sausage from casing and place in a 4 – quart or large slow cooker; break up meat with a spoon. Add beans, both cans of diced tomatoes with their liquid, and onion; stir. Cover slow cooker; cook on low for 5 to 6 hours. Stir in salt and pepper; garnish with additional chopped onion if desired; serve. Yields 1 1/2 cups chili per serving.