Hannah’s Strawberry Muffins by CK
3/4 cup salted butter
1 cup white sugar
2 eggs
2 teaspoon baking powder
1/2 tsp salt
1/2 tsp cinnamon
1 cup frozen sliced strawberries
2 cups plus one tbsp flour
1/2 cup milk
1/2 cup strawberry jam
Crumb Topping
1/2 cup sugar
1/3 cup flour
1/4 cup salted butter
Preheat oven to 375 degrees F.Grease the bottoms of a 12 extra large muffin pan or line the cups with cupcake papers.Melt the butter. Mix in the sugar. Add the (beaten) eggs, baking powder, salt and cinnamon. Mix it all up thoroughly.
Put one tablespoon of flour in a baggie with your cup of frozen strawberries. Shake it gently to coat the strawberries and leave them in the bag for now.
Add the remaining two cups of flour to your bowl and mix it in with the milk. Mix thoroughly. Now add the jam. Fold in the strawberries.
Fill the muffin cups 3/4 full.  Don’t overfill!!!!  Set aside.
For the crumb topping mix the sugar and the flour in a bowl, cut the butter into little pieces and put everything in a food processor and process it till crumbly.
Fill the remaining space in the muffin cups with the crumb topping. Bake 375 degrees F for 25-30 minutes.
Set the muffin pan on a wire rack to cool for at least 30 minutes. Then just tip them out of the cups and enjoy.

Note: you could also make this as 2 tea loaves, but extend the baking time by at least 10 minutes.

CARAMEL PECAN APPLE PIE by GKT
Crust:
2 1/2 c. flour
1/2 tsp. salt
1 c. cold shortening
6 Tbsp. ice water, or as needed

Filling:
1/2 c. butter
3 Tbsp. flour
1/2 c. white sugar
1/2 c. packed brown sugar
1/4 c. water
2 tsp. vanilla
1 tsp. cinnamon
1 pinch nutmeg

Caramel:
1/3 c. butter
1/2 c. packed brown sugar
1 c. chopped pecans
8 Granny Smith apples – peeled, cored, thinly sliced
Whisk 2 1/2 c. flour and salt together in a bowl. Cut in shortening until mixture resembles coarse crumbs. Add ice water, 1 tablespoon at a time, tossing with a fork,until flour mixture is moistened and dough comes together. Do not add more water than you need. Divide the dough in half and shape into 2 balls. Wrap in plastic wrap and refrigerate, at least 30 minutes. Preheat oven to 350. Line a 9-inch pie pan with wax paper. FILLING: Melt 1/2 cup butter in a saucepan. Stir in 3 tablespoons flour to form a paste. Stir in 1/4 cup white sugar, 1/2 cup brown sugar, 1/4 c up water, vanilla, cinnamon and nutmeg; bring to a boil. Reduce heat and simmer until filling mixture is thickened slightly, about 3 minutes. CARAMEL: Melt 1/3 cup butter in a separate saucepan over low heat. Add 1/2 cup brown sugar and whisk until smooth. Stir in pecans. Spread pecan mixture evenly onto lined pie pan. Roll out one ball of dough; lay over pecan mixture. Toss apples with filling mixture; pour into pie plate. Roll out second ball of dough and place over apple filling. Crimp edges together. Cut several small slits into top crust to vent. Place pie on foil-lined baking sheet. Bake about 1 hour or until crust is golden brown. Remove from oven; allow to cool 5-10 minutes. Place a serving plate gently over pie and carefully flip to invert. Peel off waxed paper; cool for 1 hour.