Monthly Archives: November 2012

  • Lemon White Balsamic Flat Apple Pie

    November 19, 2012




    • 5 Granny Smith apples, peeled and sliced
    • 1/2 cup firmly packed brown sugar
    • 1/2 cup granulated sugar
    • 2 Tbsp. all-purpose flour
    • 1/4 tsp. salt
    • 1 Tbsp. of Lucero Lemon White Balsamic Vinegar
    • Juice of 1/2 lemon
    • 4 Tbsp. butter
    • 1 box of rolled refrigerated pie crust




    Preheat the oven to 375 degrees F.


    1-  In large bowl, stir together the apples, brown sugar, granulated

    sugar, flour, salt, lemon juice and Lucero Lemon White Balsamic



    2-   On parchment paper over a baking sheet spread both pie crusts.

    Place half the apple mixture on one crust and the other half on

    the other crust.


    3-   Fold over the edges of each crust to covers 2 to 3 inches of the

    apple mixture. No need to be artistic - the more rustic the better.

    Dot the tops of the pies with chunks of the butter.


    4-  Bake until the filling is golden and bubbly, 30 to 40 minutes. If

    the crust appears to brown too quickly, cover the edges with

    aluminum foil for the remaining baking time.



    Allow to cool slightly, then slice into wedges with a pizza cutter. Enjoy!


    photo from

  • Lucero Olive Feta Spread

    November 19, 2012






    To serve with toasted baguete slices:


    Cut baguette in to ¼ inch slices, brush with Koroneiki Olive Oil,

    sprinkle with garlic salt and toast until golden brown.

    Bring feta cheese to room temperature.




    Mix in the Green Olive Tapenade and Koroneiki Olive Oil.

    Serve on a platter, garnish with rosemary and Kalamata Style



    Alternative: Serve  wholegrain pita bread on the side 


    Taste Notes: Koroneiki is
    Lucero Yellow Green Label-Med




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