Home Cooked Books

Author & Narrator

We tell stories
with humor and heart

Also, preferably, baked goods


Karen White

has been narrating audio books of all genres since 1999, with more than 350 to her credit.

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Karen Grey

is the author alter ego of Karen White. The first books in her Boston Classic series released in 2020. Novels WHAT I’M LOOKING FOR, FORGET ABOUT ME and YOU SPIN ME are available in all formats, including paperback, ebook and audiobook. Novella LIKE IT’S 1999 is available in audio and ebook formats. The fourth book in the series will release in late 2021.

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From the Blog


This is a bit of a loosey-goosey recipe, so if that worries you, I’d try a different one. I based it on two recipes that had very different instructions. I’ve made this one twice, following the instructions I came up with below, but because I’m not working from my home kitchen, the ingredient amounts aren’t exact. INGREDIENTS Enough pie dough to make one crust. (I recommend Trader Joe’s or make your own. If you have two crusts, double the apple filling amounts.) 2 or 3 crisp, tart apples 1/8-1/4 cup white or brown sugar (or a combination of the two) plus more for sprinkling ½ teaspoon cinnamon 1/8 teaspoon nutmeg Pinch salt 1 tablespoon butter 1 egg or a few tablespoons milk or cream Make the Filling: Mix sugar(s), cinnamon and spices in a medium glass or metal bowl. Peel, core and dice apples. Toss apples with sugar mixture and taste. Add more sugar as needed. Brown butter in a large skillet. Cook apples in butter about 5 minutes, until soft and sticky but not mushy. Transfer back to the bowl to cool. Prepare crust: Preheat oven to 400°. Line a baking sheet with parchment paper. Roll out dough on a floured surface or between sheets of waxed paper until about 1/8” thick. Cut into 4-5” circles or squares, as desired. Don’t re-roll more than twice. Chill cut pieces on the baking sheet for 10 – 15 minutes. Beat egg (if using) in a small bowl with a dash of water or milk. Brush a small amount of the egg mixture (or cream) along the edges of each piece of chilled dough. Spoon ¼ – 1/3 cup of apple mixture into the center of each piece of dough, leaving any liquid behind. Don’t overfill. Fold dough over (into a half-moon or triangle) and crimp edges to close. Brush each pie with egg mixture and sprinkle with sugar. Poke a few vent holes in the top of each pie. Bake for 20-25 minutes until crust is golden brown. Let cool slightly before filling.

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