Coming off her Grand Ole Opry debut and deep into an opening slot on a major tour, Krystal Keith is earning the support of country music fans and media outlets across the country … and still finding time for some sweet diversions.
Currently on tour opening for her dad, Toby Keith, Krystal doesn’t just grace the Shut Up And Hold On Tour’s main stage, she’s also getting out with the fans. Impromptu acoustic tailgate performances have sprung up in parking lots in Washington, D.C. (6/28), Cleveland, OH (6/29) and Holmdel, NJ (7/25).
Krystal’s constant-motion summer recently slowed long enough for her home on wheels to get the full treatment on an episode of Bus
Krystal Keith – Daddy Dance With Me
More traditional media are showing deeper interest, hailing her debut album Whiskey & Lace and celebrating her live performances.
She was recently featured on FOX affiliates in Cleveland (click here) and St. Louis (click here) and cited for her strong voice by the St. Louis Post Dispatch. She’s also been the subject of profiles in the Pittsburgh Tribune Review, Inland Valley (CA) Daily Bulletin, The Beaver County Times (Pittsburgh), Bristol (CT) Observer and more. A recent show review (Youngstown Vindicator) noted “a diversity and maturity rare for such a young artist.”
What many don’t see when captivated by the big voice and fresh artistic vision is that when she’s not winning fans and influencing media, Krystal exercises her culinary talents on her well-received food blog TheBarnyardBistro.com. Her latest creation is Apple Pie Ravioli. Recipe follows:
2 sheets of pie dough (in your grocer’s
refrigerator or freezer section), thawed
and at room temperature
½ 21-ounce can apple pie filling (or you can
make your own pie filling)
1 teaspoon apple pie spice
3 tablespoons butter, melted
For the icing:
¾ cup powdered sugar
2 tablespoon half-and-half
¼ teaspoon vanilla
Preheat oven to 425 degrees. Place the pie filling in a bowl and use a knife to roughly cut the apple slices into small pieces. You want them cut to approximately ½ inch cubes. I did it in the bowl because doing this on a cutting board would just make a mess. If you are making your own pie filling, just cut your apples small to begin with before you cook them. Add in the apple pie spice and mix well.
Unroll 1 sheet of the pie dough. You can lightly draw a line with a pastry wheel in the pie dough in squares to guide your placement of the filling – DO NOT cut through yet. Place approximately 1 to 2 teaspoons of filling for each square. Make sure there is enough room on the edges that the edge will seal. Brush all of the edges and in between each drop of filling lightly with the melted butter. Place the top sheet of pie dough.
Starting at the center of the dough, begin to press down lightly working the large air pockets out. Press in between each drop filling and use light pressure to form the dough around the drop of filling while working the air out to the edges until you have worked around each drop. Use a fluted pastry wheel to cut the ravioli out. This is
just a free-hand process, they do not all need to be uniform and the same. The pie dough is round so you will have a couple odd angles. Make sure to cut all edges of the dough with the fluted pastry wheel. Discard excess dough.
Use your thumb and index-finger to pinch all the way around each ravioli (as shown in photos). This will give the edge, a pretty edge similar to that of a ravioli. Brush each ravioli with melted butter and lay them butter-side down on a baking sheet covered with parchment paper. Butter the side facing up and sprinkle with the cinnamon-sugar blend. Place in the oven for 15 minutes. Let cool slightly for 5-10 minutes. Mix the icing ingredients together and drizzle over the ravioli. Serve warm or room temperature (or with a scoop of vanilla ice cream).