Tag Archives: Apple pie

Candy Apple Pie

15 Mar

Happy Pi Day! I had a friend suggest that since this month is 3/14, it should really technically be Pi Month…I do not disagreed.

My husband’s work decided to celebrate Pi Day with, well, a pie party – naturally. Everyone was supposed to bring a pie to share. He sent me a text: “I want to win the ‘this is not a competition’ competition.” Challenge accepted!!! After the verdict was in,ย I asked how we fared compared to the other pies and he declared ours the unofficial winner, because it was the only one that people kept coming up for seconds of. I actually haven’t even tasted this pie because, even though I requested that he save me a piece, all that came home was an empty pie tin! But, there are three good reasons why I know it must taste pretty darn good. One: It smelled incredible while baking. Two: Mine was the only pie to be completely devoured. Three: My husband ate an entire slice (this is the crowning glory because he doesn’t really like pie in general, and I have never seen him voluntarily eat apple pie). Sounds like a winner to me. Hopefully I have an excuse to make it again soon because I would really like to test my theory. ๐Ÿ˜‰

**UPDATE**

I can now add one more reason to why I know this pie tastes good. Four: I got to taste it! ๐Ÿ™‚ I actually made two ย pies, one for Hubby’s work, and one for my sweet neighbor who’s family has had a rough week. I mentioned to her that I hoped it tasted good since it was a new recipe, so, when she returned my pie tin today, she included a slice for me to taste-test. Better late than never! And now I know for a fact that this pie is delicious. It is a caramel candied apple. Yum!!

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Ingredients:

Crust:
1 1/2 cups graham cracker crumbs
3 tablespoons sugar
1/2 teaspoon cinnamon
1/3 cup butter, melted
3/4 cup caramel ice cream topping
1 cup chopped pecans

Apple Filling:
5 Granny Smith apples (peeled, cored, sliced very thin) *Or any firm apple that holds up well during baking (I used Honeycrisp)
5 tablespoons butter
1/2 cup brown sugar
1/4 teaspoon salt
1 teaspoon cinnamon
Cream Cheese Topping:

8 oz. cream cheese
1 teaspoon vanilla
1 egg
1 tablespoon lemon juice
1/4 cup sugar
Topping:
3/4 cup heavy cream, whipped
2 tablespoons sugar
1/2 cup caramel ice cream topping
1/4 cup chopped pecans

1. Preheat oven to 375 degrees F.

2. In a medium bowl, combine the crumbs, sugar, cinnamon and melted butter. Mix well and press into a 10-inch pie plate and up the sides. Bake for 6 to 8 minutes until golden in color. Remove pie shell from oven and cool completely. Pour caramel into pie shell and sprinkle with 1 cup of chopped pecans. Refrigerate pie shell while making apple filling.

3. In a large (12-inch) skilet over medium heat, melt butter and add brown sugar, salt and cinnamon. Stir with a wooden spoon. Add apples and stir. Cook over medium to medium-high heat for 15 to 20 minutes until apples are softened and tender. Let cool for 10 minutes and pour into pie shell. Reduce oven to 350 degrees F.

4. In a medium bowl, using a hand-held mixer on low speed, combine cream cheese and sugar for about 1 minute until smooth. Add egg, lemon juice and vanilla and beat for 1 minute or until fully blended. Pour over apple filling in pie shell. Bake for 30 minutes until an inserted knife comes out clean. Remove pie from oven and let cool. Refrigerate for 4 hours. Let stand outside the refrigerator for 30 minutes.

5. Top with whipped cream, caramel and pecans, and swirl with a knife. Slice and serve.

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Original recipe:ย http://www.thekitchn.com/-best-pie-bakeoff-2008-entry-1-10-69632

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Pumpkin Pecan Pie

28 Nov

Happy Thanksgiving! I could spend hours listing all of the wonderful things in my life that I am grateful for, but I’d rather spend time with them than blog about them. ๐Ÿ˜‰ So, I’ll keep this short and sweet – you can’t have Thanksgiving dinner without a pumpkin pie, but there are no rules about dressing it up a bit! My second favorite pumpkin pie variation: Pumpkin Pecan Pie. Enjoy!

P.S. Ignore how horrid my crust looks! I made it gluten-free and gluten-free flour just doesn’t stick like the regular stuff. It was crumbly, but it still tasted good. ๐Ÿ™‚

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Ingredients:

9 in unbaked pie crust

3 eggs

1 can pumpkin (15 oz)

3/4 cup sugar

1/3 cup dark corn syrup

1 tsp vanilla

1 tsp cinnamon

1/2 tsp ground ginger

1/2 tsp nutmeg

1/4 tsp ground cloves

3/4 cup candied pecans

Combine all ingredients, except pecans, and mix well. Pour into pie crust. Bake 20 min at 350^F. Sprinkle with pecans and bake 25 min more. Serve with whipped cream.

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