Met at the launch of the Sainte-Agathe Seniors’ Fair, Sister Angèle offered us a rare and precious revelation: the ingredients of her famous velvety apple pie and her market garden vegetable soup. These dishes, which celebrate the freshness and generosity of fall produce, are perfect for warming the heart. A great opportunity to recreate these comforting recipes at home, shared with passion by an icon of Quebec cuisine.
Velvety Apple Pie
Enjoy Sister Angèle's velvety apple pie, where the sweetness of apples meets the warmth of cinnamon and a hint of salt. Served with cheddar cheese, it provides a perfect balance of sweet and savory, making it ideal for autumn evenings!
| Quantité | Ingrédients |
|---|---|
| 1 | pie crust |
| 6 | apples, peeled and thinly sliced |
| 125 ml (1/2 cup) | sugar |
| 2.5 ml (1/2 tsp) | cinnamon |
| 1 pinch | salt |
| 45 ml (3 tsp) | all-purpose flour |
| 45 ml (3 tsp) | butter |
Method
- Peel and slice the apples. Place them on the pie crust.
- In a bowl, mix together the sugar, cinnamon, salt, and flour. Sprinkle this mixture over the apples.
- Optionally, dot with small pieces of butter.
- Cover with another layer of crust and seal the edges well.
- Bake in the lower part of the oven at 180°C (375°F) for about 1 hour and 30 minutes.
- If desired, sprinkle with sugar before baking and add a few drops of lemon juice and zest.
- It is highly enjoyed with cheddar cheese.
Vegetable Garden Soup
Try Sister Angèle's vegetable garden soup, a delicious blend of shredded cabbage, red peppers, onions, and leeks. Perfect for cool days, this comforting soup pairs wonderfully with garlic bread for a complete and flavorful meal. A must-have autumn dish to share with family!
| Quantity | Ingredients |
|---|---|
| 60 ml (1/4 cup) | butter |
| 2 | onions |
| 1 | leek |
| 2 | medium carrots |
| 2 spigs | celery |
| 1 | medium potato |
| 1 | red bell pepper |
| 250 ml (1 cup) | shredded cabbage |
| 2 liters (8 cups) | chicken broth |
| 1 sprig | of thyme |
| To taste | salt and pepper |
Method
- Chop all the vegetables using a food processor or by hand.
- In a pot, sauté the vegetables over medium heat.
- Cook for 10 minutes.
- Add the broth and continue cooking for 15 to 20 minutes.
- Serve very hot with garlic bread and garnish with parsley.
- Preparation time: 15 minutesCooking time: 25 to 30 minutes.
- Yield: 4 servings
We hope you enjoy Sister Angèle's recipes as much as we enjoyed our meeting with her. Bon appétit, and savor these homemade delights that bring warmth and comfort to your autumn meals!