Tag Archives: 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,Ā 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. šŸ˜‰

**UPDATE**

I can now add one more reason to why I know this pie tastes good. Four: I got to taste it! šŸ™‚ I actually made two Ā 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:Ā http://www.thekitchn.com/-best-pie-bakeoff-2008-entry-1-10-69632

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Double Lemon Raspberry Swirl Pie

4 Jan

If you can’t tell by how many pictures I took of this pieā€¦it is one of my new favorites. I have had a tab open on my laptop for months with the recipe, taunting me, begging me to make it. But, I am the only pie eater at my house (the kids tap in here and there, but they never eat an entire slice – I of course step in and make sure nothing goes to waste ;)). This means that I need a very good reason to make pie. “What are you doing for Christmas Eve?” asked my parents. “Want to come over for dinner?”

“YES! Can I make pie?”

Raspberries and Lemonā€¦just screams ‘Christmas,’ don’t they? I know, I know – slightly wrong season. But it turned out so very festive looking anyways! I love when food is pretty on top of tasting good. And oh, does this pie taste good!

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Ingredients

Raspberry Filling

1Ā package (10 oz) frozen raspberries in syrup, thawed
1 TbspĀ sugar
1 TbspĀ cornstarch
1Ā cup fresh raspberries

Lemon Filling

1Ā package (8 oz) cream cheese, softened
4Ā oz white chocolate baking bars, melted, cooled
1Ā can (14 oz) sweetened condensed milk
1/2Ā cup lemon juice
1Ā cup whipping cream, whipped

Lemon Curd

4Ā egg yolks
2/3Ā cup sugar
3 TbspĀ lemon juice
1/4Ā cup butter, softened
1Ā tsp grated lemon peel
Have ready, prepared pie crust.
In blender, place thawed raspberries and syrup. Cover; blend on medium speed 1 minute. Reserve 1 tablespoon. In 1 1/2-quart saucepan, mix remaining blended raspberries, 1 tablespoon sugar and the cornstarch over medium heat until boiling and thickened. Pour into baked shell; top with fresh raspberries.
In large bowl, beat cream cheese and white chocolate with electric mixer on medium speed until smooth. Mix in condensed milk until smooth. Stir in 1/2 cup lemon juice. Gently stir in whipped cream. Spread over raspberry filling. Refrigerate.
Meanwhile, in 2-quart saucepan, mix egg yolks and 2/3 cup sugar. Mix in 3 tablespoons lemon juice, the butter and lemon peel. Heat over medium-low heat, stirring constantly, until mixture thickens. Refrigerate 30 minutes. Spread over lemon filling to within 1 inch of edge. Drizzle reserved blended raspberries over lemon curd, and swirl using toothpick. Refrigerate 1 hour before serving. Garnish as desired. Cover and refrigerate any remaining pie.

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Original recipe:Ā http://www.pillsbury.com/recipes/double-lemon-raspberry-swirl-pie/7d929ada-ef52-4c66-a557-217df9ab72c7/?nicam4=SocialMedia&nichn4=Pinterest&niseg4=Pillsbury&nicreatID4=Post

Perfect Pie Crust

3 Dec

Since I’m posting all these pie recipes, I guess I should post the crust too!

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Ingredients

  • 1-1/2 cupĀ Crisco (vegetable Shortening)
  • 3 cupsĀ All-purpose Flour
  • 1 wholeĀ Egg
  • 5 TablespoonsĀ Cold Water
  • 1 TablespoonĀ White Vinegar
  • 1 teaspoonĀ Salt

Preparation Instructions

In a large bowl, with a pastry cutter, gradually work the Crisco into the flour for about 3 or 4 minutes until it resembles a coarse meal. In a small bowl, beat an egg with a fork and then pour it into the flour/shortening mixture. Add 5 tablespoons of cold water, 1 tablespoon of white vinegar and 1 teaspoon of salt. Stir together gently until all of the ingredients are incorporated.

Separate the dough into thirds. ***Note: Separating it into thirds will result in three thin crusts. If you prefer a more substantial crust, separate it in half.*** Form 3 evenly sized balls of dough and place each dough into a large Ziploc bag. Using a rolling pin, slightly flatten each ball of dough (about Ā½ inch thick) to make rolling easier later. Seal the bags and place them in the freezer until you need them. (If you will be using it immediately itā€™s still a good idea to put in the freezer for about 15 to 20 minutes to chill.)

When you are ready to use the dough to make a crust, remove from the freezer and allow to thaw for 15 minutes. On a floured surface roll the dough, starting at the center and working your way out. (Sprinkle some flour over top of the dough if itā€™s a bit too moist.) If the dough is sticking to the countertop use a metal spatula and carefully scrape it up and flip it over and continue rolling until itā€™s about Ā½ inch larger in diameter than your pie pan.

With a spatula, lift the dough carefully from the surface of the counter into the pie pan. Gently press the dough against the corner of the pan. Go around the pie pan pinching and tucking the dough to make a clean edge.

For pre-cooked crusts, prick unbaked crust with fork and bake at 400^F for 8-10 min.

Original recipe:Ā http://thepioneerwoman.com/cooking/2007/12/p-p-p-pie_crust_and_its_p-p-p-perfect/

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Strawberry Coconut Cream Pie

1 Dec

Pie. I love pie. I loveĀ this pie. I found an awesome Pinterest Pie Party page (I haven’t jumped on the Pinterest wagon as of yet, but I do appreciate all the pinning others have done!) – so many pies, so little time. I saw a picture of this Strawberry Coconut Cream pie and my mouth fell open; maybe hoping that a digital slice would become real, Willy Wonka style, and jump right off the screen and into my mouth. Unfortunately, I had to waitā€¦but, oh! Was it ever worth the wait.

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Coconut Cream Filling Ingredients:
1 can (14 fluid ounces) unsweetened coconut milk
3/4 cup sugar
2 teaspoons vanilla extract
pinch kosher salt
3 large egg yolks
2 tablespoons corn starch
2 tablespoons unsalted butter
1 cup sweetened coconut flakes
1/2 cup whipping cream

Topping Ingredients:
1 1/2 cups fresh strawberries
1/2 cup water
1/4 cup sugar
2 teaspoons cornstarch
red food coloring (optional; I skipped this)
mint leaves or whole strawberries for garnish (optional)

Directions:
Heat the coconut milk, sugar, salt and vanilla in a medium saucepan over medium heat. In a bowl, whisk together the egg yolks and corn starch. Add 1/2 cup of the hot cream slowly to the yolks, whisking as you add. Then pour the yolk mixture into the pot of hot cream and whisk. Continue to whisk with heat on medium-high for 3 more minutes. The mixture will turn thick and bubble. You need to continue to whisk for the full 3 minutes or the pastry cream will separate once it is cool. After the 3 minutes, whisk in the butter. Add the coconut flakes. Pour into a shallow dish to cool.

Cover with plastic wrap pressed right against the pastry cream. This will prevent a thick skin from forming on the surface. Refrigerate for at least an hour or freeze for 30 minutes. Once it is cold, stir the pastry cream to loosen. Whip the 1/2 cup cream to medium peaks. Stir in 1/3 to the pastry cream to lighten. Fold in the remaining cream until the pastry cream is nice and light. Fill baked, cooled pie crust with your coconut filling.

Slice 1 cup of strawberries in thin slices and set aside.

Make the glaze: Crush remaining 1/2 cup of strawberries and boil with water in a saucepan over medium-high heat for two minutes. Add the juice back to the saucepan over medium-high heat and gradually whisk in sugar and cornstarch. Cook until thickened. Add 6 drops of red food coloring for brighter color.

*Tip: Mix cornstarch and sugar together first, then add wet ingredients. Stir until all ingredients are incorporated before turning on the heat. This will prevent the cornstarch from clumping – if you add it to hot liquid it is next to impossible to avoid clumps!

Cool the glaze slightly and then pour over top of strawberry slices. Pour glaze on top of coconut cream. Chill entire pie for at least a few hours for best results.

Original recipe:Ā http://willowbirdbaking.com/2013/06/12/strawberry-coconut-cream-pie/

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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. šŸ˜‰ 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. šŸ™‚

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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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Fresh Strawberry Pie

6 Jul

Two days late…but, Happy 4th! We spent the holiday out of range of cell phones or internet, so my post is a bit tardy. My parents bought my great-grandmother’s house in a little mining town called Eureka about ten years ago – and when I say ‘little mining town’ I mean ‘little.’ The first time I went there I was about thirteen or fourteen. We went with my grandpa, who was raised there. We were going to go on a bus tour of the old mines (they ran out of silver quite awhile ago) and were all sitting outside the town museum waiting to get going. We saw the same three cars drive by about twenty-five times…and I’m not exaggerating. When there are new people in Eureka everyone knows, and apparently they wanted to get a good look. šŸ™‚

Great-grandma’s house was a bit of a mess when it came back to the family. It was filled with crickets – Mormon crickets to be exact. If you know anything about Mormon history, you know that these crickets are super human! If you don’t know anything about Mormon history, the term doesn’t hold reference to Mormon’s themselves being like huge, nasty, invasive crickets :)…way back when the Pioneers were settling the valley, their crops were being eaten by said crickets. After much prayer, the miracle of the seagulls occurred – a huge flock of the birds came down and ate all the crickets, saving the much needed crops. Hence, Mormon crickets, and why Utah’s state bird is the seagull. Didn’t know I was a history buff, did you? šŸ˜‰ So anyways!! Lots of crickets in the house, lots of really bad decorating and ugly paint. Nasty carpet, smelly cellar…you get the idea.I personally suffered from an entire day’s worth of what I’m pretty sure was black lung after cleaning out old insulation from the cellar. But after a lot of TLC, Grandma’s house is one of our favorite places to go. They’ve got a couple 4-wheelers stashed up there, a little play set for the kids, and with the addition of a new hammock and big-kid swing this year, I think there’s little else we can do to improve the place. I had someone ask me once what we do up there, and I had to pause and think before truthfully answering, “Nothing, really.” It is nice to have a place, a little remote but not so far that you can’t justify running up for the weekend, that is quiet and away from the real world. My kids call it “My-reka.” My oldest started that – she hears Eureka as “Your-reka,” so whenever someone asked if she wanted to go to “Your-reka” she assumed that meant the Reka was hers. We get variations depending on the context: “Her-reka,” “Our-reka,” etc. She can read now, so I’m just waiting for that dreaded day when she figures it out.

Nothing says 4th of July to me more so than fresh strawberry pie! My mom put this Ā one together, and I cheated and took pictures. Hers are always prettier than mine. Of course, she cheated a little and bought a frozen pie crust ;); but, even though love me a good, homemade crust, they are a pain to make! And mine always shrink! They look so nice before I bake them, but something happens in that oven…guess I need to work on my technique. I digress… This pie is the best you will ever taste, and when we got up to Eureka, it was the first thing I scoured the fridge for – only to find it wasn’t there!!! Apparently, feeding three families requires brining more food than a little Eureka fridge can hold. Something had to give and it ended up being the pie. šŸ˜¦ I’m still waiting for a piece.

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Ingredients:

1 cup water

3/4 cup sugar

2 Tbsp cornstarch

2 Tbsp Karo syrup

4 Tbsp strawberry Jello

4 drops foor coloring

Mix sugar and cornstarch (this will help to avoid clumping) in medium saucepan. Add water and Karo. Simmer over medium heat until thick and clear. Add Jello and food coloring. Allow mixture to cool to room temperature. Cut up fresh strawberries and stir into cooled mixture. Pour into prepared pie crust and refrigerate until set. Top with whipped cream and enjoy!

*Another yummy substitute for this recipe is fresh peaches in place of strawberries. Also replace the strawberry Jello with peach flavor.

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