Cauliflower Topped Turkey Shepherd’s Pie

Cauliflower Topped Turkey Shepherd’s Pie

A modern twist on a comfort food classic. The incredibly delicious pureed cauliflower mash is rich, creamy, pairs perfectly with the flavorful sauce and ground turkey. Another winning recipe from America’s Test Kitchen’s Super Foods magazine

Download Cauliflower Topped Turkey Shepherd’s Pie recipe

3 tablespoons olive oil

1 large head of cauliflower (3 pounds) cored and cut into ½-inch pieces

½ cup plus 2 tablespoons water

Salt and pepper, as needed

1 large egg, lightly beaten

3 tablespoons minced fresh chives

1 pound 93% lean ground turkey (don’t use 99%)

¼ teaspoon baking soda

8 ounces cremini mushrooms, trimmed and chopped

1 onion, chopped

1 tablespoon tomato paste

2 cloves garlic, minced

¾ cup low sodium chicken broth

2 carrots, peeled and chopped

2 sprigs fresh thyme

1 tablespoon Worcestershire sauce

1 tablespoon cornstarch

1 large zipper lock bag (for piping cauliflower mash)

  1. Heat 2 tablespoons oil in Dutch oven over medium low heat until shimmering. Add cauliflower and cook, stirring occasionally until softened and beginning to brown, 10-12 minutes. Stir in ½ cup of water and ¾ teaspoon salt, cover and cook until cauliflower falls apart easily when poked with a fork, about 10 minutes.
  2. Transfer cauliflower and any remaining liquid to food processor bowl and let cool for 5 minutes. Process until smooth, about 45 seconds. Transfer to large bowl and stir in beaten egg and chives; set aside. Meanwhile toss turkey with baking soda, 1 tablespoon water, ¼ teaspoon salt and ¼ teaspoon pepper in bowl until thoroughly combined. Set aside for 20 minutes.
  3. Heat remaining 1 tablespoon of oil in broiler-safe 10-inch skillet over medium heat until shimmering. Add mushrooms and onion and cook, stirring occasionally until liquid has evaporated and fond begins to form on bottom of skillet, about 10-12 minutes. Stir in tomato paste and garlic and cook until skillet is dark brown, about 2 minutes. Add broth, carrots, thyme sprigs, and Worcestershire and bring to a simmer scraping up any brown bits on pan. Reduce heat to medium-low. Pinch off ½-inch piece of turkey mixture, add to skillet, and bring to a gentle simmer. Cover and cook until turkey is cooked through, about 8-10 minutes, stirring and breaking up meat halfway through cooking.
  4. Whisk cornstarch and 1 tablespoon of water together in a small bowl, then stir mixture into filling and simmer until thickened, about 1 minute. Discard thyme sprigs and season with salt and pepper to taste.
  5. Adjust oven rack 5 inches from broiler element and heat broiler. Transfer cauliflower mixture to large zipper lock bag. Using scissors, cut 1-inch off bottom of bag corner. Squeezing bag, pipe mixture in even layer over filling, covering entire surface. Smooth with the back of a spoon, then use fork to make ridges over surface. Place skillet over rimmed baking sheet and broil until topping is golden brown and filling is bubbly, 10-15 minutes. Let cool for 10 minutes before serving.





Green Chicken Chili with Cornmeal Dumplings

Green Chicken Chili Cornmeal Dumplings

I found this recipe in the October / November 2018 issue of Cooks Country Magazine (loaded with great fall recipes) and it is a perfect winter comfort dish, that will satisfy any craving for Mexican food. The flavors will remind you of Enchiladas Verdes and Corn Tamales, all brought together in flavorful one-pot stew that’s quick and easy to make.  

Download Green Chicken Chili with Cornmeal Dumplings


1 tablespoon vegetable oil

1 onion, chopped

1 poblano (or pasilla) chile, stemmed, seeded, and chopped

¾ teaspoon pepper

½ teaspoon salt

3 garlic cloves, minced

2 teaspoons ground cumin

5 cups chicken broth

1 (15-ounce) can cannellini beans, rinsed

1 (15-ounce) can white or yellow hominy, drained, but do not rinse

1 cup jarred Frontera green salsa 

1 (2½-pound) rotisserie chicken, skin and bones discarded, meat shredded into bite-size pieces (3 cups)

½ cup chopped fresh cilantro


1 ½ cups (7½ ounces) all-purpose flour

½ cup (2½ ounces) cornmeal

3 tablespoons sugar

2 teaspoons baking powder

½ teaspoon baking soda

¾ teaspoon salt

½ cup buttermilk, chilled

8 tablespoons unsalted butter, melted and cooled

For the chili:

  1. Adjust oven rack to middle position and heat oven to 450 degrees. Heat oil in Dutch oven over medium heat until shimmering. Add onion, poblano, pepper, and salt and cook until vegetables have softened, 5 to 7 minutes. Stir in garlic and cumin and cook until fragrant, about 1 minute.
  2. Increase heat to medium-high. Stir in broth, beans, hominy, and salsa and bring to boil. Reduce heat to medium-low and simmer, uncovered, until flavors have blended, about 10 minutes.

For the dumplings:

  1. Meanwhile, whisk flour, cornmeal, sugar, baking powder, baking soda, and salt together in large bowl. Stir buttermilk and melted butter together in second bowl until butter forms clumps. Add buttermilk mixture to flour mixture and stir with rubber spatula until incorporated.
  2. Add chicken and cilantro to chili and stir until incorporated. Using greased ¼-cup dry measuring cup (and using spoon as needed to free dough from cup), drop 8 level scoops of dough around perimeter of pot and 1 level scoop of dough in center, spacing scoops about ½ inch apart.
  3. Bake, uncovered, until tops of dumplings are golden brown, about 25 minutes. Let cool for 15 minutes before serving.

Fluffy Fiber Rich Blueberry-Oat Pancakes

Fluffy Blueberry Oat Pancakes

Pancakes are traditionally an indulgent weekend option, but often are made with simple carbs that leave you feeling hungry in no time. I’ve tried a few multi-grain “healthy” recipes, but the pancakes were typically heavy and dense. I found this recipe in an America’s Test Kitchen magazine called “Super Food” recipes, and as usual with their recipes – perfection! Fluffy, tender, flavorful pancakes packed with fiber that tasted great. I’ve used buttermilk and clabbered milk and both work just fine. I find that the pancakes cook more evenly without the blueberries in the batter, so I generally serve the blueberries on the side.

Download Fluffy Blueberry-Oat Pancakes

2 cups buttermilk, or clabbered milk (Mix 2 cups of whole milk mixed with 2 tablespoons lemon juice and let rest at room temperature for 5 to 10 minutes to thicken slightly)

1 cup (3 ounces) old fashioned rolled oats

1 ½ cups (4 ½ ounces) oat flour

½ cup unbleached all-purpose flour

2 ½ teaspoons baking powder

1 teaspoon cinnamon

¼ teaspoon salt

¼ teaspoon nutmeg

2 large eggs

3 tablespoons oil

3 tablespoons sugar

2 teaspoons vanilla

7 ½ ounces blueberries ( about 1 ½ cups)


  1. Combine 1 cup of buttermilk and oats in a bowl and let sit at room temperature to soften, about 15 minutes.


  1. Whisk oat flour, all purpose flour, baking powder, cinnamon, salt and nutmeg in a large bowl. In separate bowl whisk eggs, 3 tablespoons oil, sugar, vanilla and remaining 1 cup of buttermilk until frothy, about 1 minute. Whisk buttermilk-egg mixture into flour mixture, just until smooth. Using rubber spatula, fold in oat-buttermilk mixture.


  1. Heat 1 teaspoon oil in 12 inch nonstick skillet (or griddle pan) over medium heat until shimmering, 4-5 minutes. Using papertowels, wipe out oil, leaving thin film in skillet. Using ¼-cup dry measuring cup (or large cookie scoop) portion batter into skillet; spread each portion into 4-inch round using back of spoon. Sprinkle each with 1 tablespoon blueberries. Cook until edges are set and first side is golden, 2-3 minutes.


  1. Flip pancakes and cook until second side is golden, 2-3 minutes. Repeat with remaining batter. Serve immediately with maple syrup and butter. Makes about 18 pancakes. (To serve all at once, keep finished pancakes warm in a 200 degree oven on a wire rack set over rimmed baking sheet)


Roasted Idaho Rainbow Trout with White Bean Parsley Salad

Idaho Rainbow Trout White Bean Salad

I saw this recipe pop up on Cook’s Country Instagram feed and knew I had to try it. I love recipes that require little advance prep, use just a handful of ingredients and yet manage to deliver impressive and delicious results. As with all of CC’s recipes, they are virtually foolproof. This is an easy weeknight night dinner, and pairs well with a crisp white wine and some warm crusty French bread.

Download Roasted Idaho Rainbow Trout White Bean Parsley Salad recipe


Serves 4

4 (6- to 8-ounce) boneless, butterflied whole trout

Salt and pepper

½ cup olive oil, plus extra for drizzling

2 (15-ounce) cans cannellini beans, rinsed

2 shallots minced

¼ cup chopped fresh parsley

¼ cup lemon juice (2 lemons)

2 tablespoons capers rinsed and chopped

4 teaspoons minced fresh rosemary

2 garlic cloves minced

  1. Adjust oven rack to middle position, place rimmed baking sheet on rack, and heat oven to 450 degrees.
  2. Combine rinsed beans, shallots, parsley, lemon juice, capers, rosemary, garlic, and ¼ cup olive oil in bowl. Season with salt and pepper to taste. Set aside while preparing fish
  3. Pat trout dry with paper towels and season with salt and pepper. Add remaining ¼ cup olive oil to hot sheet, tilting to coat evenly, and return to oven for 4 minutes. Carefully place trout skin side down on sheet and cook until opaque and cooked through, 7 to 9 minutes. Transfer trout to platter. Garnish with parsley and rosemary sprigs. Serve bean salad with trout, drizzled with extra oil.

100 Percent Whole-Wheat Pancakes

100 percent whole wheat pancakes 2018 

As with most recipes from Cook’s Illustrated, these are fool proof pancakes that are super easy to prepare. I sometimes cut the recipe in half for just two people, or you can refrigerate leftover better in a sealed container, and make a few more the next day. An electric griddle - set at 350 degrees -  can be used in place of a skillet. If substituting buttermilk powder and water for fresh buttermilk, use only 2 cups of water to prevent the pancakes from being too wet. To ensure the best flavor, use either recently purchased whole-wheat flour or flour that has been stored in the freezer for less than 12 months. Great with fresh berries or bananas, and pure maple syrup.

Download 100 Percent Whole-Wheat Pancakes recipe



2 cups (11 ounces) 100% whole-wheat flour (preferably King Arthur)

2 tablespoons sugar

1 ½ teaspoons baking powder

½ teaspoon baking soda

¾ teaspoon salt

2 ¼ cups buttermilk

5 tablespoons plus 2 teaspoons vegetable oil

2 large eggs


  1. Adjust oven rack to middle position and heat oven to 200 degrees. Spray wire rack set in rimmed baking sheet with vegetable oil spray; place in oven.
  2. Whisk flour, sugar, baking powder, baking soda, and salt together in medium bowl. Whisk buttermilk, 5 tablespoons oil, and eggs together in second medium bowl. Make well in center of flour mixture and pour in buttermilk mixture; whisk until smooth. (Mixture will be thick; do not add more buttermilk.)
  3. Heat 1 teaspoon oil in 12-inch nonstick skillet over medium heat until shimmering. Using paper towels, carefully wipe out oil, leaving thin film on bottom and sides of pan. Using 1/4-cup dry measuring cup or 2-ounce ladle, portion batter into pan in 3 places. Gently spread each portion into 4 1/2-inch round. Cook until edges are set, first side is golden brown, and bubbles on surface are just beginning to break, 2 to 3 minutes. Using thin, wide spatula, flip pancakes and continue to cook until second side is golden brown, 1 to 2 minutes longer.
  4. Serve pancakes immediately or transfer to wire rack in oven. Repeat with remaining batter, using remaining 1 teaspoon oil as necessary.

100 whole wheat pancakes griddle

Gingerbread Muffins with Crystallized Ginger Topping

Gingerbread Muffins with Crystallized Ginger Topping

Delicious muffin recipe from Cook’s Country magazine that is perfect to make around the holidays. Ground ginger and crystallized ginger pack these moist and tender muffins with great flavor. I substituted Saco Buttermilk powder and water for the buttermilk and they turned out fine. The topping Is optional, but adds a nice crunch to the muffin tops.



2 cups unbleached all-purpose flour (10 ounces)

½ teaspoon baking soda

½ teaspoon table salt

1 tablespoon ground ginger

2 teaspoons ground cinnamon

½ teaspoon ground allspice

2 large eggs

1 ½ cups packed dark brown sugar (10 1/2 ounces)

1 cup buttermilk (or 4 tablespoons buttermilk powder & 1 cup water)

8 tablespoons unsalted butter (1 stick), melted and cooled slightly

For Topping

2 tablespoons chopped crystalized ginger

¼ cup sugar

Be careful not to overmix the batter in step 2; otherwise the muffins will be tough.

  1. Adjust oven rack to middle position and heat oven to 375 degrees. Spray standard muffin tin with nonstick cooking spray.
  1. Whisk together flour, baking soda, salt, ginger, cinnamon, and allspice (and buttermilk powder if using) in medium bowl until combined. Whisk together eggs, brown sugar, and buttermilk (or water if using buttermilk powder) in large bowl until combined. Add melted butter and whisk vigorously until thick and homogeneous. Whisk half of dry ingredients into wet ingredients until two begin to come together and then add remaining dry ingredients and stir with rubber spatula or wooden spoon until just combined (do not overmix).
  1. For Topping: Process crystallized ginger with sugar in food processor until finely ground.
  1. Use ice cream scoop or large spoon to drop batter into greased muffin tin, will almost fill cup. Sprinkle even portion of ginger sugar over each muffin. Bake until golden and toothpick inserted into center of muffin comes out clean, 18 to 22 minutes, rotating pan from front to back halfway through baking time. Cool muffins in tin for 5 minutes and then transfer to wire rack and cool for 10 more minutes. Serve warm.

Butternut Squash Risotto Balsamic Drizzle

Butternut Squash Risotto Balsamic Drizzle 

The natural sweet flavor of butternut squash combines perfectly with the rich creamy risotto. This recipe from Cook’s Illustrated uses the squash's seeds and fibers to help deepen the earthy squash flavor. Makes a great fall dish, and the balsamic drizzle is optional, but delivers great finishing touch.

Download Butternut Squash Risotto Balsamic Drizzle recipe

Serves 4 as a main course or 6 as a first course


2 tablespoons olive oil

1 butternut squash (medium, about 2 pounds), peeled, seeded (fibers and seeds reserved), and cut into ½ inch cubes (about 3 1/2 cups)

¾ teaspoon table salt

¾ teaspoon ground black pepper

4 cups low-sodium chicken or vegetable broth

1 cup water

4 tablespoons unsalted butter

2 small onions, chopped very fine (about 1 ½ cups)

2 medium cloves garlic, minced (about 2 teaspoons)

2 cups Arborio rice

1 ½ cups dry white wine

1 ½ ounces grated Parmesan cheese (about 3/4 cup)

2 tablespoons minced fresh sage leaves

¼ teaspoon fresh grated nutmeg

Balsamic Drizzle

1 cup balsamic vinegar

2 tablespoons brown sugar

For the Drizzle:

  1. Combine vinegar and sugar in a small pot over medium-high heat and bring up to a bubble. Reduce the heat to medium and cook the liquids until they've reduced by about half and are thick and syrupy, about 10 minutes. Set aside until ready to use

For the Risotto:

  1. Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering but not smoking. Add about 3 1/2 cups squash in even layer and cook without stirring until golden brown, 4 to 5 minutes; stir in 1/4 teaspoon salt and 1/4 teaspoon pepper. Continue to cook, stirring occasionally, until squash is tender and browned, about 5 minutes longer. Transfer squash to bowl and set aside.
  2. Return skillet to medium heat; add reserved squash fibers and seeds and any leftover diced squash. Cook, stirring frequently to break up fibers, until lightly browned, about 4 minutes. Transfer to large saucepan and add chicken broth and water; cover saucepan and bring mixture to simmer over high heat, then reduce heat to medium-low to maintain bare simmer.
  3. Melt 3 tablespoons butter in now-empty skillet over medium heat; when foaming subsides, add onions, garlic, remaining ½ teaspoon salt, and remaining ½ teaspoon pepper. Cook, stirring occasionally, until onions are softened, 4 to 5 minutes. Add rice to skillet and cook, stirring frequently, until grains are translucent around edges, about 3 minutes. Add wine and cook, stirring frequently, until fully absorbed, 4 to 5 minutes.
  4. Meanwhile, strain hot broth through a fine mesh strainer into medium bowl, pressing on solids to extract as much liquid as possible. Return strained broth to saucepan and discard solids in strainer; cover saucepan and set over low heat to keep broth hot.
  5. When wine is fully absorbed, add 3 cups hot broth and half of reserved squash to rice. Simmer, stirring every 3 to 4 minutes, until liquid is absorbed and bottom of pan is almost dry, about 12 minutes.
  6. Stir in about 1/2 cup hot broth and cook, stirring constantly, until absorbed, about 3 minutes; repeat with additional broth 2 or 3 more times, until rice is al dente. Off heat, stir in remaining 1 tablespoon butter, Parmesan, sage, and nutmeg; gently fold in remaining cooked squash. If desired, add up to 1/4 cup additional hot broth to loosen texture of risotto.
  7. Serve immediately on warm flat plates, drizzled with Balsamic glaze and extra parmesan.Butternut Squash Risotto cubes  Butternut Squash Risotto saute
    Butternut Squash Risotto saute

Old Fashioned Coffee Cake Thick Crumb Topping

Crumb cake piece 

This recipe for "New York-Style Crumb Cake" from Cook's Illustrated reminded me of my years in NYC where you could find big squares of thick crumb coffee cake in nearly every corner deli. It's also reminiscent of Drake's Coffee Cakes - a primarily east coast product made even more famous by a Seinfeld episode. Cook's Illustrated makes it clear not to be tempted to use all-purpose flour in this recipe, the cake flour is essential to producing a fine tender crumb. If you don't have buttermilk, you can substitute an equal amount of plain, low-fat yogurt. When topping the cake, take care to not push the crumbs into the batter. This recipe can be easily doubled and baked in a 13 by 9-inch baking dish. If doubling, increase the baking time to about 45-50 minutes. Cooled leftovers can be wrapped in plastic wrap and stored at room temperature for up to 2 days.


Crumb Topping


1/3 cup granulated sugar

1/3 cup dark brown sugar

3/4 teaspoon ground cinnamon  

1/8 teaspoon table salt  

8 tablespoons unsalted butter (1 stick), melted and still warm 

1 3/4 cups cake flour (7 ounces) 




1 1/4 cups cake flour (5 ounces) 

1/2 cup granulated sugar (3.5 ounces) 

1/4 teaspoon baking soda  

1/4 teaspoon table salt  

6 tablespoons unsalted butter (3/4 stick), cut into 6 pieces, softened but still cool 

1 large egg  

1 large egg yolk  

1 teaspoon vanilla extract  

1/3 cup buttermilk  

 Confectioners' sugar for dusting 



1. FOR THE TOPPING: Whisk sugars, cinnamon, salt, and butter in medium bowl to combine. Add flour and stir with rubber spatula or wooden spoon until mixture resembles thick, cohesive dough; set aside to cool to room temperature, 10 to 15 minutes.


2. FOR THE CAKE: Adjust oven rack to upper-middle position and heat oven to 325 degrees. Cut 16-inch length parchment paper or aluminum foil and fold lengthwise to 7-inch width. Spray 8-inch square baking dish with nonstick cooking spray and fit parchment into dish, pushing it into corners and up sides; allow excess to overhang edges of dish.


3. In bowl of standing mixer fitted with paddle attachment, mix flour, sugar, baking soda, and salt on low speed to combine. With mixer running at low speed, add butter one piece at a time; continue beating until mixture resembles moist crumbs, with no visible butter chunks remaining, 1 to 2 minutes. Add egg, yolk, vanilla, and buttermilk; beat on medium-high speed until light and fluffy, about 1 minute, scraping once if necessary.


4. Transfer batter to baking pan; using rubber spatula, spread batter into even layer. Using both hands, break apart the crumb dough, rolling the broken dough between your thumb and forefinger to form crumbs about the size of large peas. Continue until all the dough has been broken down into crumbs. Sprinkle crumbs evenly over the cake batter, breaking apart any larger chunks, beginning with edges and then working toward center. Bake until crumbs are golden and wooden toothpick inserted into center of cake comes out clean, 35 to 40 minutes. Cool on wire rack at least 30 minutes. Remove cake from pan by lifting parchment overhang. Dust with confectioners' sugar just before serving.


Crumb cake prebake


Crumb cake baked  

Fresh Peach Upside-Down Cornmeal Cake

Peach Upside-Down Cornmeal Cake 

This is a great alternative to the traditional pineapple version, and a perfect recipe to try during peak peach season. I found this recipe in Cook’s Country magazine(Aug/Sep 2016) and they developed the cake recipe using a little toasted cornmeal which adds both flavor and texture to the dessert, and compliments the peaches perfectly. Serve warm with a little ice cream of a dollop or cream.

Download Fresh Peach Upside Down Cornmeal Cake recipe

Serves 8

½ cup (2 1/2 ounces) cornmeal

2 tablespoons unsalted butter, plus 6 tablespoons melted and cooled

⅓ cup (2 1/3 ounces) sugar, plus 3/4 cup (5 1/4 ounces)

½ teaspoon salt, plus a pinch

1-pound fresh peaches, peeled, halved, pitted, and cut into 3/4-inch wedges

1 cup (5 ounces) all-purpose flour

1 teaspoon baking powder

⅛ teaspoon baking soda

½ cup whole milk

2 teaspoons grated orange zest plus 1/4 cup juice

1 large egg plus 1 large yolk 


  1. Adjust oven rack to middle position and heat oven to 350 degrees.
  2. Toast cornmeal in oven safe 10-inch nonstick skillet over medium heat until fragrant, 2 to 3 minutes, stirring frequently. Transfer to large bowl and let cool slightly. Wipe skillet clean with paper towels.
  3. Melt 2 tablespoons butter in now-empty skillet over medium heat. Add 1/3 cup sugar and pinch of salt and cook, whisking constantly, until sugar is melted, smooth, and deep golden brown, 3 to 5 minutes. (Mixture may look broken but will come together.)
  4. Off heat, carefully arrange peaches cut side down in tight pinwheel around edge of skillet. Arrange remaining peaches in center of skillet. 
  5. Whisk flour, baking powder, baking soda, and 1/2 teaspoon salt into cornmeal.
  6. In separate bowl, whisk milk, orange zest and juice, egg and yolk, melted butter, and remaining 3/4 cup sugar until smooth. Stir milk mixture into flour mixture until just combined. Pour batter over peaches and spread into even layer.
  7. Bake until cake is golden brown and toothpick inserted in center comes out clean, 28 to 33 minutes, rotating skillet halfway through baking. Let cake cool in skillet on wire rack for 15 minutes. Run knife around edge of skillet to loosen cake. Place large, flat serving platter over skillet. Using potholders and holding platter tightly, invert skillet and platter together; lift off skillet (if any peaches stick to skillet, remove and position on top of cake). Let cake cool completely, about 1 hour. Serve.


Giant Apple Slab Pie

Apple Slab Pie collage

This is a great option when you need a dessert for a large group. Using store bought pie crust is a nice shortcut, and though I usually prefer homemade, this Cook’s Country version “doctors up” the dough with crushed animal crackers and melted butter, which greatly improves the flavor of the pastry.

Download Giant Apple Slab Pie recipe

8 Granny Smith apples (about 3 1/2 pounds), peeled, cored, and sliced thin

8 Golden Delicious apples (about 3 1/2 pounds), peeled, cored, and sliced thin

1 ½ cups granulated sugar

½ teaspoon salt

1 ½ cups animal crackers, about 4 ounces

2 (15-ounce) boxes Pillsbury Ready to Roll Pie Crust (or Wholly Wholesome brand)

4 tablespoons unsalted butter, melted and cooled

6 tablespoons Minute Tapioca

1 ½ teaspoons ground cinnamon

3 tablespoons lemon juice


¾ cup reserved apple juice (from filling)

2 tablespoons lemon juice

1 tablespoon unsalted butter, softened

1 ¼ cups confectioners' sugar

  1. For the pie: Combine apples, 1 cup sugar, and salt in colander set over large bowl. Let sit, tossing occasionally, until apples release their juices, about 30 minutes. Press gently on apples to extract liquid and reserve 3/4 cup juice.
  2. Adjust oven rack to lower-middle position and heat oven to 350 degrees. Pulse crackers and remaining sugar in food processor until finely ground. Dust work surface with about ½ cup of cracker mixture, brush half of one pie round with water, overlap with second pie round, and dust top with another ½ cup of cracker mixture. Roll out dough to 19 by 14 inches and transfer to rimmed baking sheet. Brush dough with butter and refrigerate; roll out top crust with remaining cracker mixture in the same way.
  3. Toss drained apples with tapioca, cinnamon, and lemon juice and arrange evenly over bottom crust, pressing lightly to flatten. Brush the edges of bottom crust with water, and arrange top crust on pie. Press crusts together and use a paring knife to trim any excess dough. Use fork to crimp and seal outside edge of pie, then to pierce top of pie at 2-inch intervals. Bake until pie is golden brown and juices are bubbling, about 45 minutes to 1 hour. Transfer to wire rack and let cool 1 hour.
  4. For the glaze: While pie is cooling, simmer reserved apple juice in saucepan over medium heat until syrupy and reduced to 1/4 cup, about 6 minutes. Stir in lemon juice and butter and let cool to room temperature. Whisk in confectioners' sugar and brush glaze evenly over warm pie. Let pie cool completely, at least 1 hour longer. Serve.