“If your skillet is not heatproof, precook the apples and stir in the cider mixture as instructed, then transfer the apples to a 13- by 9-inch baking dish. Roll out the dough to a 13- by 9-inch rectangle and bake it as instructed. If you do not have apple cider, reduced apple juice may be used as a substitute—simmer 1 cup apple juice in a small saucepan over medium heat until reduced to 1/2 cup (about 10 minutes). Serve the pie warm or at room temperature with vanilla ice cream or whipped cream. Use a combination of sweet, crisp apples such as Golden Delicious and firm, tart apples such as Cortland or Empire.” ( http://www.cooksillustrated.com/recipes/detail.asp?docid=16881&Extcode=L9MV1AB00 )

this is delicious! ~A

works with either blueberries, apple, or apple and raisins

From thepioneerwomancooks.com, where you can get instructions complete with pictures

for use with Apple Baker

Sicilians serve cauliflower sautéed with onions, raisins, and capers as a topping over warm pasta. Eating some cold leftovers of the topping, I discovered that it also makes a good salad. Adding tuna turns it into a satisfying main dish. Fast Fact: Mark Twain called cauliflower “cabbage with a college education.” Quick Tip: Adding some lemon juice or vinegar to the water keeps cauliflower white when you cook it.