Dutch Apple Pie

 Preheat oven to 400 degrees

For the Crust~

1 cup flour

1/2 tsp salt

1/3 cup shortening

2 to 3 Tbsp really cold water

In a medium bowl mix flour and salt. With a pastry cutter, cut in shortening until you get small pea size crumbs, sprinkle with water 1 Tbsp at a time, tossing with a fork until flour is moistened adding more water as necessary. Gather into a ball and then shape into a flattened round on a lightly floured surface, then wrap in plastic wrap and place in fridge for 45 minutes. After your crust has been refrigerated for 45 minutes using a floured rolling pin roll out your crust into a circle larger than your 9 inch pie plate. Place crust into pie plate and flute edges if desired.

Filling~

8 cups sliced apples (I used four cups granny smith and 4 cups red envy)

1/2 cup sugar

1/4 cup flour

1/2 tsp cinnamon

1 Tbsp lemon juice

Peel, core and slice thin apples and place in a large bowl, add sugar, flour, cinnamon and lemon juice, toss to coat. Place apple mixture into your already prepared pie crust.

Topping~

1/2 cup butter, softened

1 cup flour

2/3 cups packed brown sugar

1 Tbsp sugar

1/4 tsp cinnamon

In medium bowl use your pastry cutter to cut butter, flour, brown sugar, sugar and cinnamon together until crumbs form. Place on top of your apples, pressing lighlty

Bake pie at 400 degrees for 45-55 minutes or until pie crust and topping are deep golden brown.

Serve warm and top with a scoop of French Vanilla Ice Cream. ENJOY!! 🙂

 

Individual Chicken Pot Pies

11923616_987613627957640_5767501877924345704_n

Preheat oven to 425 degrees.

2 sheets puff pastry thawed

4 (6inch) pie tins

3 chicken breasts, cooked and shredded or 1 rotisserie chicken

2 cans cream of chicken soup plus 1 can of water

1 bag frozen peas and carrots, thawed

1 can diced potatoes

1 egg

1 tsp water

In a sauce pot place cooked chicken meat, 2 cans of soup plus 1 can of water, and veggies. Heat over medium heat until warmed through. Once your filling mixture is warm fill your pie tins with your filling. Cut your puff pastry to cover each of your pot  pies  with about 1/2 inch hangover, crimp the puff pastry dough over the edge of the pie tin. Brush each pie with egg wash ( 1 egg beaten with 1 tsp water) and then make a few small slits on top of each pie. Place on a cookie sheet and bake at 425 degrees for 25 minutes or until tops are golden flaky brown. Remove from oven and ENJOY!! 🙂

Boysenberry Peach Streusel Pie

11700790_973138682738468_1640323755681487458_o

First start with either 1 pie crust of your favorite pie crust recipe or one store bought frozen deep dish pie crust. If you are using store bought set your crust on the counter while you get you filling ready. Preheat oven to 375 degrees.

In a medium bowl place

2 cups boysenberries (I used fresh but if you are using frozen thaw in fridge the night before)

1/2 tsp lemon juice

a pinch of Nutmeg

1-1/2 Tbsp Instant Tapioca

Toss everything together gently with a rubber spatula and set aside.

In a large bowl add….

2 cups peeled and sliced fresh peaches (If you use frozen once again let thaw in fridge the night before)

1/3 cup sugar

1/3 cup flour

1/4 tsp cinnamon

1/2 tsp lemon juice

Toss everything together gently with a rubber spatula. Add your berry mixture to your peach mixture and gently toss with a rubber spatula until mixed together well.

Pour your fruit into your deep dish pie crust.

STREUSEL TOP

3/4 cup flour

1/2 cup brown sugar

1/2 tsp cinnamon

1/3 cup cold butter, cut into squares

in a small bowl combine flour, brown sugar and cinnamon, with a pastry cutter, cut your butter into your  mixture until combined and is crumbly. Place mixture patting down gently on top of your fruit filling. Bake at 375 degrees for 45 minutes or until top is brown and bubbly.Let cool completely on a wire rack. Serve warm with aside of ice cream and ENJOY!! Store leftover pie in fridge

Chocolate Silk Cream Pie

11694896_957252904327046_81006321724426912_n

Chocolate Silk Filling:

2/3 cups sugar

1/4 cup cornstarch

1/2 tsp salt

4 egg yolks

3 cups whole milk

5 ounces bittersweet chocolate,chopped

2 ounces unsweetened chocolate, chopped

2 Tbsp butter

1 tsp vanilla

In a heavy bottom sauce pot place sugar, cornstarch and salt stir till combined. In a bowl add egg yolks and milk, whisk together. In a slow stream while whisking add egg yolks and milk to your pot with sugar mixture. Over Medium heat whisking constantly until your mixture begins to bubble and thicken(6-8 minutes), simmer for another 2 minutes. Remove from heat and whisk in chocolate, butter and vanilla until chocolate is melted and combined. Place your mixture into a bowl and place a piece of plastic wrap on top pushing the plastic wrap down on top of mixture till it touches. Place in fridge and let cool completely about 1-2 hours.

For The Crust:

preheat oven to 375 degrees

2 cups chocolate graham cracker crumbs

1/4 sugar

1/2 cup butter, melted

Start by placing your graham crackers in a food processor or a ziplock bag and making them into crumbs. Once you have crumbs, stir in sugar and then add melted butter. Place your crumbs into a pie plate and with the back of a spoon press the crumbs up the sides and into the bottom of your pie plate. Bake at 375 degrees for 10 minutes and then let cool completely.

Once your chocolate silk and crust have cooled place your chocolate silk into your cookie crust and let sit in fridge for at least 4 hours to set.

Whipping cream:

1 cup heavy whipping cream

1 Tbsp powdered sugar

Whisk heavy cream and sugar together until stiff peaks form

Top your pie with whipping cream and decorate with chocolate shavings and mini chocolate chips.

ENJOY:)

Bottoms Up Brownie Peanut Butter Pie

IMG_1609

Preheat oven to 350 degrees. Spray one tart pan with nonstick spray and set aside.

FUDGY BROWNIE CRUST

1/2 cup butter melted

1 cup sugar

2 cold eggs

1 tsp vanilla

1/3 cup cocoa powder

1/2 cup flour

1/4 tsp salt

1/2 tsp baking powder

1/4 cup semi sweet chocolate chips

1/4 cup peanut butter chips

Melt butter and stir sugar into butter. In a medium bowl add eggs and then add a little bit of your sugar mixture to eggs and beat with a wooden spoon so not to temper your eggs. Add rest of your butter and sugar mixture and stir till combined. Pour in vanilla and then add cocoa powder, flour, salt, baking powder and chips. Stir till combined and then place into your already prepared Tart pan and bake at 350 degrees for 33-38 minutes. Once toothpick removes from center of brownie tart clean let cool in pan on rack for 10 minutes. Remove from pan and cool completely.

PEANUT BUTTER FLUFF

1 package cream cheese softened

1/2 cup creamy peanut butter

1 cup powdered sugar

1 (8 ounce) tub cool whip

In bowl of stand mixer beat cream cheese, peanut butter and powdered sugar  on medium speed until smooth. Fold in cool whip. Spread on top of your brownie tart crust and place in fridge while you make you whipped cream

WHIPPED CREAM

 

In a cold bowl with cold whisk attachment add

1/2 cup heavy whipping cream

1 Tbsp powdered sugar

1 tsp vanilla

beat until stiff peaks form

DECORATIONS

2 reeses peanut butter cup candy bars

1/4 semi sweet tiny chocolate chips

1/4 peanut butter chips

Decorate your tart and then place in fridge for at least 4 hours before serving. ENJOY 🙂

Strawberry Pie with a Sugar Cookie Crust

11045377_897167970335540_5858709636191822095_n

Preheat oven to 375 degrees. Spray one deep dish 9inch pie pan with nonstick spray and set aside

 

Sugar Cookie Crust

1/2 cup butter, softened

1/3 cup sugar

2 Tbsp heavy cream

1 tsp vanilla

1/4 tsp almond extract

1-1/4 cup flour

1/4 tsp salt

In a stand mixer cream butter and sugar together. Add heavy cream, vanilla and almond extract mix until combined. Add flour and salt and beat until your sugar cookie dough comes together.  Press into the bottom and up the sides of your already prepared pie pan. Bake at 375 degrees for 10-14 minutes or until lightly browned and middle becomes puffy. Let cool completely.

Fresh Strawberry Filling

2 cups water

2 cups sugar

1/4 cup plus 2 Tbsp cornstarch

1 (6oz) package strawberry jello

48 ounces fresh strawberries, cleaned and sliced

In a pot place water, sugar and cornstarch. Bring to a boil while stirring. Continue stirring until mixture becomes thick. Add strawberry jello and continue to stir until dissolved and combined while, remove from heat and place into a bowl, let cool to room temperature. Fold in sliced strawberries with a rubber spatula and then pour into prepared and cooled pie crust. Place in fridge and let set for at least 4 hours before serving. Enjoy with a dallop of whipped cream. 🙂

Homemade Pizza

10990012_913545862009637_7598347762406653769_n

 

Makes two 12 inch Pizzas

Dough

2-1/4 tsp active dry yeast (or 1 package)

1 cup warm water

1-1/2 Tbsp olive oil

2-1/2 cups flour plus more for dusting

1-1/2 tsp salt

In bowl of stand mixer with dough hook attachment Place yeast, water and olive oil. Let sit for 5 minutes.

In a small bowl place flour and salt.

Once your yeast mixture has sat for 5 minutes add 1/2 of your flour salt mixture and mix on speed 2 until combined. Add second half of flour and continue to mix on speed 2 until dough is smooth and all flour in combined. Spray a bowl with nonstick spray place dough into bowl and flip over dough once to cover in nonstick spray. Cover with a damp warm tea towel and let set for at least an hour, dough should double in size.

Spray 2 pizza pans lightly with nonstick spray and sprinkle with a little corn meal. Cut dough in half and set one piece on each pizza pan let set 15 minutes.

Preheat oven to 475 degrees

Roll dough out on a floured surface and then place in pizza pans.

Top with sauce and cheese and whatever pizza toppings you are craving. We used pepperoni, Canadian Bacon, white onion, green pepper and olives.

Bake at 475 for 12-18 minutes to your desired crispiness. ENJOY!! 🙂