Preheat oven to 425 degrees with your oven rack in the lowest position.
Pie crust for top and bottom and bottom of your choice
4-5 Granny smith apples, peeled, cored and sliced thin
4-5 Fuji apples, peeled, cored and sliced thin
1/3 cup sugar
2 Tbsp brown sugar
1-1/2 tsp lemon juice
1/2 tsp cinnamon
1/2 tsp salt
1-1/2 Tbsp cornstarch
Milk for brushing the top of the pie
Sugar to sprinkle on top of the pie
Place apples, sugar, brown sugar, lemon juice, cinnamon and salt in a deep pan and cook on medium heat about 10 minutes until apples soften.
Remove from heat and stir in cornstarch.
On a parchment paper lined cookie sheet lay out softened apples and their juices. Places pan in freezer 12-15 minutes until they become room temperature.
Spoon apple filling into bottom crust. Place top crust on top and brush with milk and sprinkle with a little bit of sugar. Place pie on a foil lined baking sheet bake.
Bake at 425 degrees for 10 minutes and then turn down oven to 350 degrees and continue to bake for 40-50 minutes.
Let cool completely on a rack. Serve with vanilla ice cream and ENJOY!! 🙂
Preheat oven to 400 degrees. Make sure you oven rack is placed in the middle of your oven.
1 pie dough recipe for top and bottom crust
18 ounces Blackberries
18 ounces Raspberries
1/2 cup sugar plus some for sprinkling on top
1 tsp lemon juice
Pinch of nutmeg
3 Tbsp quick cook instant tapioca
Milk to brush on top crust
In a large bowl place berries, sugar, lemon juice, nutmeg and tapioca. Gently fold together until berries are covered with sugar and let set on counter for 30 minutes.
Place berries into bottom crust. Cover with top crust pinching together. Brush top of crust with milk and sprinkle with sugar. Cut slits in top crust.
Place pie on a foil lined baking sheet and place in preheated 400 degree oven for 30 minutes. Turn down oven to 350 degrees and continue to bake for 30 minutes.
Remove from oven and let cool completely before serving or else the filling will be runny! Serve with a scoop of ice cream and ENJOY! 🙂
Preheat oven to 325 degrees. Line the bottom of your 9 inch springform pan with parchment paper and lightly spray with nonstick spray. Set aside.
2 cups lemon shortbread cookie crumbs
2 Tbsp sugar
1/2 cup butter melted
4-8 ounce blocks of cream cheese softened to room temperature
1-1/3 cups sugar
2 Tbsp cornstarch
2 tsp vanilla
1 tsp lemon extract
2 Tbsp fresh lemon zest diced fine
1 cup heavy whipping cream
In a small bowl place cookie crumbs and sugar add melted butter and stir to all crumbs are coated. Place in the bottom and 1/2 inch up sides of spring form pan and place in the freezer while you make your filling.
In bowl of mixer place cream cheese and beat until cream cheese is fluffy. Add sugar,cornstarch,vanilla,lemon extract and zest beat until combined well. Turn mixer down to lowest speed and add eggs one at a time just until each egg is combined. Turn off mixer and by hand stir in whipping cream. Pour into prepared crust and bake at 325 degrees for 75-80 minutes. Remove pan from oven and set on a rack. Let cool for 15 minutes and then run a knife around edge of pan. Continue to cool for another 45 minutes on rack and then place in fridge to set at least 4 hours.
3 ounces butter, room temperature
1 cup sugar
2 eggs plus 2 egg yolks
2/3 cup fresh lemon juice
1 tsp lemon zest diced fine
In bowl of mixer place butter and sugar, beat for about 2 minutes. Slowly add eggs and egg yolks beat for about 1 minute. Slowly stir in the lemon juice. Your mixture will look curdled but don’t worry it will be come smooth. Transfer in a medium sauce pan and cook on low heat until becomes smooth. Turn heat up to medium and stirring constantly cook until curd thickens about 15 minutes. Remove from heat and stir in zest. Place into a bowl and cover with plastic wrap making sure your plastic wrap touches the top of the curd so you don’t get a skin. Place in fridge and let cool completely.
12 ounces fresh raspberries rinsed and patted dry.
Once your cheesecake as firmed up (about 4 hours in the fridge) Place completely cooled lemon curd on top of cheesecake. On top of lemon curd arrange your raspberries. Place in fridge until ready to serve.