Easy as Pumpkin Pie

November 15, 2021 by

Have you ever went to make a pumpkin pie only to realize you didn’t have canned milk? A few years ago I found myself buried in Thanksgiving preparations only to realize I didn’t have canned milk. And my desire to go the grocery store during the holiday crowds was nonexistent. I’m so glad I had to experiment because in the end I made a pumpkin pie we love so much more.
So what’s easier than pie? This pumpkin pie, that’s what!
I use my homemade pie crust but I won’t tell if you buy yours. I usually use cream but have tried milk and couldn’t really tell much difference. Likewise, I usually use flour but have used cornstarch and couldn’t tell much difference.

Filed Under: Halloween / Fall, Holiday Recipes, Pie Tagged With: ,

Caramel Apple Pie with Crunchy Crumble Topping

November 12, 2021 by

Crunchy crumble topping. In my opinion, a pie is always better with one! This crumble recipe is super crunchy too, which is the only way to go when it comes to crumbles!
This is basically the same recipe for Salted Caramel Apple Pie except instead of a top crust it gets the crunchy crumble on top instead. So if pie crust making isn’t your thing you can buy the crust and no one will know. Well, you will. But I’m not sure pie crust deception is too big of a deal anyways. If you do want to make your own crust you can find my recipe here.

Since you’re the cook you totally get to steal one of those apple slices with caramel. You know, to test it.

Before and after, can you see the crunch!?

I like to serve it with whipped cream or ice cream and caramel sauce for those who want some extra caramel. Okay, it’s me. I want the extra caramel.

Filed Under: Pie Tagged With: , ,

Salted Caramel Apple Pie

November 9, 2021 by

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Pies and November go together like Prehistoric trivia and my youngest daughter. I am not a huge pie fan. It has to be one amazing pie for me to like it. And this my friends, I like a lot. So if classic apple pie is your thing give this one a try. Adding a caramel sauce only makes it better. I mean, when has caramel sauce not made anything better?
I like making my own pie crusts, you just can’t beat the flavor of a flaky all butter crust in my opinion. This is my recipe here, but if you want to buy your crust I won’t tell the pie patrol.

Filed Under: Holiday Recipes, Pie Tagged With: , ,

Lemon Velvet Pie

November 19, 2018 by

This is my go-to pie recipe.  After a big Thanksgiving dinner I love a citrus dessert.  Plus, it’s easy and my absolute favorite! My family always requests it when I’m making the holiday menu.  I always use my homemade piecrust, but whatever works for you is fine. You can find my recipe here, along with easy directions.  I usually make this a day or 2 ahead with no issues.
And since we’re in the Thanksgiving week a little reminder to make a cooking schedule! It takes so much of the stress out of holiday cooking.

LEMON VELVET PIE

1 prebaked Pie Crust*
3/4 teaspoons unflavored gelatin
4 teaspoons water
4 egg yolks
1 14 oz can sweetened condensed milk
3 Tablespoons heavy cream
1/8 teaspoon salt
1/2 cup lemon juice
whipped cream for serving

Sprinkle the gelatin over the water.  Let soften for 5 minutes.  Microwave for 14 seconds.
Mix together the egg yolks and sweetened condensed milk in a medium bowl.
Beat on high for 2-3 minutes.  Add in the gelatin, heavy cream, and salt.
Mix until thoroughly combined.  Add in the lemon juice and beat on low for 30 seconds.
Pour into prebaked crust and at 375 degrees for 22-25 minutes.
Cool and serve at room temperature or chilled with whipped cream.

*To blind bake (prebake) a piecrust place piecrust in freezer for 10 min (Or even a few days ahead! Use a metal pan though!), line with parchment paper and pie weights or black beans.  Bake at 375 degrees for 30-45 minutes (depending how thick your crust is) until light golden.  Proceed with filling recipe.

Recipe adapted from Better Homes and Gardens

Filed Under: Halloween / Fall, Pie

Aunt Lela’s Blueberry Pie

November 20, 2015 by

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One of my Mom’s favorite foods from her childhood was her aunt Lela’s blueberry pie.  But sadly, nobody had the recipe.  Before my Grandmother passed away she gave me her recipe collection.  A hodgepodge of index cards and a notebook of recipes my Mom had typed up for her many, many years ago.  Imagine my excitement when I found a scribbled recipe for Lela’s pie!  It seems that splash of vinegar is what I needed to get mine to taste more like Lela’s.  It just takes it to another level.  I’ve tried it with lemon juice as well, but I think the vinegar makes the blueberries taste more… well, blueberry!
I want to share the recipe with you for Thanksgiving.  Make it, you won’t be sorry!
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Some pie tips: My favorite pie pan is the USA pan.  It gets the bottom crust the most crispy and perfect!  Amazon sells them, or Bed Bath and Beyond.
I LOVE this silicone pie pan shield.  Works so much better than foil.  Sold at the same places.
If you want pictures of piecrust in the making, look at this post here.  If you have a food processor, I show how to make a crust in it here.  This is my favorite way to make them because it’s so fast and easy.  The most important thing to remember when making pie crust is to keep everything cold.  You want some chunks of butter so the crust gets flaky and if you are warming the dough with your hands that won’t happen.
Oh, and you’ll have some pie dough scraps.  Just brush them with a bit of butter, sprinkle with cinnamon and sugar, and bake.  Your littles will thank you! 🙂

AUNT LELA’S BLUEBERRY PIE

For piecrust:
2 1/4 cups flour
1 tsp salt
1 cup unsalted butter, cold & cut into cubes
8-10 T ice water

Pie filling:
3 cups blueberries (don’t thaw if using frozen)
1 cup sugar
2 T cornstarch
pinch salt
1 T white vinegar

Egg wash:
1 egg yolk
1 T heavy cream
1 T vanilla sanding sugar

Make the piecrust:
Mix the flour and salt together in a bowl with a fork.
Add butter and use a pastry blender to cut into the size of peas.
Add water and mix until just starts to come together.
Divide into 2 and wrap in plastic wrap.  Chill while you make filling.

Make filling:
Stir all pie filling ingredients together in a bowl.
Roll out one piece of dough on a lightly floured surface to about 1/4 inch thick.  Make sure it is bigger than your pie pan.
Fold into quarters and place in pie pan, unfold.  Pour filling in.
Roll out remaining dough and cut circle our of center if desired.  Top pie.
Use a sharp knife or kitchen shears to cut off extra dough.  Crimp edges with fingers.
Cut slits in top.

Mix the egg yolk and cream together and brush on top of pie.
Sprinkle with sanding sugar.
Bake at 425 degrees for 30 minutes, then lower to 375 degrees and bake for 30 minutes longer.  If your crust is getting too dark, cover the edges with foil or silicone shield.
Swat away hot pie thieves.

Filed Under: Holiday Recipes, Pie

Peanut Butter Smore’s Pie

October 16, 2015 by

Peanut Butter Smores Pie

I taught my 4-H kids how to make this for our last meeting.  It was pretty entertaining.   7 kids, 7 batches of chocolate ganache, graham cracker crumbs everywhere,  and sticky marshmallows.   I think they enjoyed it.  It seems how much kids enjoy making something is a direct link to how messy it is! 🙂  They were trying to think of a twist they could put on the name for it to be Halloween themed, any ideas?
This is a rich, decadent pie so it will feed quite a few since you will only want a small piece… unless you’re a kid.  And then you might want a big piece.
Of course, you might be full from licking the ganache off  your fingers and spatula.  Maybe.
Peanut Butter Smores Pie

Make sure you use a deep dish pie pan, or a tart pan.  Otherwise you’ll have leftover ganache that won’t fit.  That wasn’t a problem for any of the kids though…

PB SMORE’S PIE

For crust:
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
1/4 cup sugar
pinch salt

For filling:
1 cup heavy cream
11.5 oz bag milk chocolate chips (approx 1 1/2 cups)
1/2 cup smooth peanut butter
1 tsp vanilla extract

For topping:
marshmallows, large or small

Prepare the crust: Combine the crust ingredients and stir until well combined.
Press firmly into a 9 or 10 inch tart pan or deep dish pie pan.
Bake at 350 degrees for 8 to 10 minutes.

Prepare the filling: Bring the cream just barely to a boil over medium heat then pour over the chocolate chips.
Stir until smooth.  Add the peanut butter and vanilla and combine well.  Pour into crust and refrigerate for 1-2 hours until firm.

Top with marshmallows and toast.  Either put under the broiler for just a couple minutes (Watch closely!) or toast with a kitchen torch.

Filed Under: Pie

Lime Mousse

April 30, 2013 by

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I heart citrus.  Especially lime.  My friend made this for her daughter’s wedding reception and served it in tiny tasting cups with little tasting spoons.  It was super cute, and tasted even better.  Luckily she shared her recipe. 🙂
I had some lime juice powder in my pantry so I decided to throw some in, and I liked the extra “limey” boost it gave, but it is definitely still delicious without it.   I made them parfait style for a get together, but next time I’m trying it in a springform pan for a holiday or family dinner.  I bet it would even be good frozen.

LIME MOUSSE
2 cups gingersnap crumbs
2 T sugar
5 T melted butter

1 envelope (.25 oz) unflavored gelatin
2/3 cup lime juice
2 1/2 cups whipping cream, divided
9 oz white chocolate, chopped (or about 1 1/4 cups white chocolate chips)
3 (8 oz) pkgs cream cheese, softened
1 cup sugar
2 T grated lime zest, plus more for serving
2 tsp lime juice powder, optional
green food coloring, optional

Mix the cookie crumbs, 2 T sugar, and butter together in a bowl. Mix well.
Set aside.
Sprinkle the gelatin over the lime juice and set aside.
Bring 1/2 cup of the cream to a simmer in a small saucepan.  Remove from the heat and add white chocolate.  Stir until melted.
Add the gelatin to the chocolate mixture and mix until well combined.  Set aside to cool.
Beat the remaining 2 cups heavy cream to stiff peaks in a large bowl, set aside.
Beat the cream cheese with 1 cup sugar until well blended (add lime juice powder and food coloring now if using as well).   Add white chocolate mixture and lime zest and mix well.  Fold in the whipped cream.
Layer lime mousse with cookie crumbs in individual cups, or press crumbs into a 10 inch spring form pan and fill with mousse.
Cover and refrigerate overnight.  Keeps well for several days.
When ready to serve, top with some extra lime zest.

Recipe Source: My friend Janine G.

Filed Under: Desserts, Pie

Chocolate Pecan Pie

December 16, 2011 by
On Thanksgiving my hubby looked at me with a longing in his eyes and asked…
“Are we having your chocolate pecan pie tonight?”
I felt a little bad saying no, but in my defense he did wait until that day to ask : )
I made this pie for the first time as a newlywed, using a baking book my Mom had given me for a gift.  It’s still a favorite 10 years later! (Which says a lot considering how much I love to bake).
This is such an easy pie to make, whips together fast, and is even better the second day.
While I prefer my homemade piecrust over the frozen variety, I won’t be the pie police, so do as you please. : )
CHOCOLATE PECAN PIE
One unbaked piecrust
1 cup corn syrup
1/2 cup sugar
4 T unsalted butter, melted
1 tsp vanilla
3 eggs
1 cup semi-sweet chocolate chips
1 1/2 cups pecan halves
Combine corn syrup, sugar, butter, vanilla, and eggs in a large bowl and beat until well combined.
Stir in chocolate chips and pecans.
Spread in unbaked piecrust.
Bake at 325 degrees for 55 to 65 minutes or until set.  Cool completely.
Store in the refrigerator until ready to serve.  Serve with whipped cream.
Recipe source: slightly adapted from The Complete Book of Baking by Pillsbury 
Filed Under: Holiday Recipes, Pie

Marionberry Pie (and how to make a lattice crust)

October 4, 2011 by
It’s official.  Summer is gone.  But luckily my freezer has been replenished with a plethera of berries to last through the winter, and then some.
My hubby’s favorite pie is marionberry, and I can’t say I blame him. : )
So I always make sure we have some stashed in the freezer for a winter berry fix.
If you don’t have access to them in your area, all I can say is I’m sorry.  They are soooo delicious.  They are similar to blackberries, (only better!) so I would substitute those if you don’t have any.
MARIONBERRY PIE
1/4 cup clearjel* (or flour)
3/4 cup sugar
pinch salt
zest of 1 lemon (or orange)
6 cups marionberries, fresh or frozen
1 T lemon juice
pie crust, a double batch of my recipe, or enough for a double crust
Egg wash (egg mixed with 1 tsp water)
sanding or coarse sugar, for sprinkling
Fill bottom of pie pan with crust, leaving an overhang.
Mix in a large bowl the clearjel, sugar, salt, and lemon zest.
Toss in the berries and lemon juice.  Pour in pan.
Roll out remaining pie dough on lightly floured surface and cut using either a knife or crinkle edge pastry wheel. (I like my strips about 1 to 1 1/2 inches wide).
Lay half the strips out on top of pie, leaving space equal to the the width of strips in between each strip.
Starting at one end, fold back every other strip and lay a strip going to opposite way. Like so:
Fold strips back down:
Now do the same, alternating which strips to fold back:
When you get about halfway I find it’s easier to start working from the other side, from the middle out.
Brush with egg wash and sprinkle liberally with sugar.
Bake at 375 degrees for about 1 hour and 15 minutes, until bubbly and golden. (Check occasionally and cover with foil if top crust is getting too dark.)  Cool before slicing.
Recipe Source: My Stained Apron
*Clearjel is a modified cornstarch that works well for pie making, but feel free to substitute an equal amount of flour if you don’t have it.
Filed Under: Holiday Recipes, Pie

Hamburger Pie

March 28, 2011 by
I know what you’re thinking.  Really, I do.  Hamburger pie?!
Are you crazy?!  Well, that’s besides the point.  You really have to try this to understand.
My mom made this many a night for dinner in our house and it remains a comfort food for me and I suspect most of my 4 siblings as well.  It’s also something she made to take dinner to someone in need.  I don’t know of anyone who’s ever tried it and not loved it, but we’re not cookin’ for celebrity chefs round these parts either ; )  So try something different, you just might be surprised.  And another bonus, you probably have everything to make it on hand!
Oh, and my kitchen re-do is entering the 3rd week, but I have hope! Wish us luck!
HAMBURGER PIE
Recipe source: my mom
1 pound hamburger
1/2 cup chopped onion
1 can (16 oz) green beans, drained
1 T sugar
1/4 tsp pepper
1/4 tsp oregano
1 can (10 oz) condensed Tomato soup
2  Piecrusts, uncooked
Cook hamburger and onion in a skillet.  When meat is well browned, add green beans, sugar, pepper, oregano, and soup.  Line a pie pan with one of the crusts and fill with hamburger filling.
Top with other crust and crimp edges shut.
Cut a few slits in the top of crust.
Chill until ready to bake or bake immediately.
Bake at 400 degrees for 25 minutes.



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Filed Under: Beef, Pie