Tuesday, June 16, 2020

News From Deer Creek

On March fifteenth I had a successful launch for my most recent book, One Hundred Valleys. Though I must admit Covid-19 did complicate things a bit. Still, I was able to get the word out and heard back from many of you. It's loyal readers and followers who keep us writers going. Thank you.

The fun's not over yet. I will be posting a newsletter in a few days with news and updates. Make sure to sign up for my Table Talk newsletter so you won't miss out on what's up. You can find the button on my home page of this website at https://www.bonnieleon.com.

I'm celebrating summer with a GIVEAWAY! So, check it out. News is coming your way soon.

If you read the book One Hundred Valleys, you'll know this character. She is the beloved Margaret Clark. She really is a lovely person and a good cook. 

Margret owns the Deer Creek Cafe and there's always something delicious cooking in the kitchen. She makes especially good pies. I thought you might like to try her apple pie, it's a favorite at the cafe. I've included it below so you can give it a try. If you do, I'd love to hear from you and know how it turned out.

Margaret's tasty Apple Pie

Crust:    2 cups Flour
              1 teaspoon salt
              2 tablespoons powdered sugar
Cut in:  2/3 cups Lard (shortening)
             2/3 cup water – sprinkle it over the dry ingredients and work into the dough.

Do not overwork the dough or you will end up with a tough crust.

Divide the dough in half. Gently work both halves into a round shape. Sprinkle flour on a kitchen counter and, using a rolling pin, roll out to approximately a 10 inch circle. Drape dough crust in a 9” pie pan and let it set while you prepare the apple filling.

Filling:   6 – 7 crisp, flavorful apples, peeled, halved and sliced thinly.
      3/4 cup sugar
      1 tsp. cinnamon
      ¼ tsp. nutmeg (optional)
      ¼ cup flour or 3 Tablespoons corn starch.

Mix the filling in a large bowl. If desired for more tender apples, let it set overnight on the counter (the night before you prepare your crust). Pour filling into the bottom crust.

Place the 2nd portion of pie dough over the top of the filling and press down gently until it touches the apple mixture. Fold the dough around the edges (the top crust over the bottom crust), so it is well sealed, then crimp between your fingers all the way around. Use a fork to poke several vent holes. You can whip egg white and use a pastry brush to wash it over the crust if desired.

Preheat oven to 350 degrees. Place pie on a lower rack in the oven and bake for 45 minutes. To ensure the bottom crust is well done you may want to add an additional 15 minutes baking time, but do not overcook the top crust.


There's still a lot going on in Deer Creek. I'm working on a sequel to One Hundred Valleys. There are lots of adventures to come. 

I pray you are doing well. 

A Word from the Lord.

"I am the Lord your God, who takes hold of your right hand and says to you, Do not fear; I will help you." 

Isaiah 41:13

Grace and peace to you from God,



  1. keep them coming. love them

    1. I love to write and will continue as long as I am able. So glad to hear you "love" my books. God bless you.