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!! 🙂

 

Apple Pie Cheesecake

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Preheat oven to 325 degrees. Line one spring form pan with parchment paper and little spray with nonstick spray. Cover one cookie sheet with tin foil.

 

Crust:

2 cups Cinnamon graham crackers, crushed

2 Tbsp sugar

1/2 cup butter, melted

In a small bowl combined graham cracker crumbs, sugar and melted butter. Press into bottom and 1/4 inch up sides of prepared spring form pan, set in the FREEZER will you prepare your filling.

Filling:

32 ounces cream cheese, softened to room temperature

1-1/3 cups sugar

2 Tbsp cornstarch

1 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp cardamom

1/4 tsp allspice

1 Tbsp vanilla

3 eggs, room temperature

1 cup sour cream

In bowl of mixer place cream cheese and beat on medium speed(4) until fluffy. Add sugar, cornstarch, cinnamon, nutmeg, cardamom, allspice and vanilla beat on medium speed(4) until combined and smooth. Turn mixer down to lowest speed(stir) and add eggs one at time stirring just until egg is combined before adding next egg.

By hand gently with a rubber spatula add sour cream just until combined you don’t want to over stir and add too much air to your filling.

Remove crust from freezer, pour filling into your crust and set spring form pan on prepared cookie sheet. Bake at 325 degrees for 75-80 minutes or until cheesecake is set but still slightly jiggly in center of cheesecake. Remove from oven set on cooling rack and let cool 15 minutes after 15 minutes run knife around edge of pan and then continue to cool for another 45 minutes. Next, place cheesecake in fridge for at least 6 hours but overnight is best, do NOT remove spring form outer ring until after your cheesecake has set in fridge.

Once your cheesecake has set in the fridge for at least 6 hours you are ready to make your apple topping.

Apple Topping:

1 red apple, cored peeled and sliced thin

1 granny smith apple, cored peeled and sliced thin

2 tsp lemon juice

pinch nutmeg

1 tsp cinnamon

1/4 cup brown sugar

1 Tbsp or so Spiced Rum

1 Tbsp butter

 

In a medium bowl combine apples, lemon juice, nutmeg, cinnamon, brown sugar, and rum toss to coat. Place apples in a skillet, add butter and cook on medium high about 15-20 minutes or until your apples get to desired softness. once cooked let cool to room temperature.

Remove cheesecake from spring form pan and place on serving plate, top with your apples and ENJOY. Store in fridge until you are ready to serve.

Boysenberry Peach Streusel Pie

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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

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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

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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

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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. 🙂

Chicken In A Biscuit

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Preheat oven to 400 degrees

2 cans (10-1/2 ounce) cream of chicken soup

1/4 cup milk

1/4 tsp black pepper

2 cups diced carrots (canned)

2 cups peas (canned)

1 cup diced potatoes (canned)

you can use a frozen veggie mixed thawed if you like

2 cups cooked chicken, cubed

1 package refrigerated biscuits (8-10)

1 deep dish pie pan

Stir the soup, milk, pepper, carrots, peas, potatoes and chicken in a small bowl. Pour mixture into deep dish pie pan and bake for 15 minutes at 400 degrees, or until the mixture is hot and bubbling. Stir the mixture and then arrange biscuits on top. Bake for another 15-20 minutes until biscuits are golden brown. ENJOY! 🙂

 

Chocolate Silk Bananer Cream Pie

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1 pie crust baked and cooled

2/ 3 cups sugar

1/4 cup cornstarch

1/2 tsp salt

3 cups whole milk

4 egg yolks

5 oz bitter sweet chocolate,chopped

2 oz unsweetened chocolate, chopped

2 Tbsp butter

1 tsp vanilla

3 bananas, sliced

1 cup heavy whipping cream

2 Tbsp cocoa powder

3 Tbsp powdered sugar

1 tsp vanilla

Bake and cool pie crust.

Place sugar, cornstarch and salt in a heavy bottom sauce pot stir until well combined, In a large measuring cup whisk milk and egg yolks together. In a slow steady stream while whisking add milk and egg yolk mixture to sauce pot. Turn heat to medium high and  begin to cook while stirring whisking constantly so that you do not scramble your egg yolks, Cook until mixture thickens and begins to boil. Once simmering continue to cook and stir 1-2 more minutes. Remove from heat add chocolate, butter and vanilla stir until completely melted and combined. Place in a medium bowl and cover with plastic wrap making sure that the plastic wraps is touching your chocolate silk cream. Place in the fridge for 1-2 hours and let cool completely.

Once chocolate silk is cooled, slice bananas. Place 1/2 of your bananas slice in bottom of baked and cooled pie crust, Cover with half on the chocolate silk. Place other half of bananas on top and then cover with remaining half of chocolate silk. Place in fridge and let set at least 1 hour.

Place bowl of mixer and whisk attachment in the freezer for at least 30 minutes.

In cold bowl place cocoa powder, powder sugar, vanilla and 2 Tbsp of the 1 cup of heavy whipping cream, stir to make a paste. Pour remaining heavy whipping cream in the bowl and beat until stiff peaks.

Decorate pie with chocolate whipping cream and place in fridge at least 4-6 hours to let set. Store in fridge until ready to serve. ENJOY!! 🙂

Bananer Cream Supreme

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1 pie crust, baked to golden brown and cooled

1 cup sugar

1/4 cup cornstarch

1/2 tsp salt

3 cups whole milk

2 eggs, lightly beaten

3 tbsp butter

2 tsp vanilla

3 large bananas sliced

1 cup 7up

1 cup heavy cream

3 Tbsp powdered sugar

2 tsp vanilla

In a heavy bottom sauce pot place, sugar, corn starch, salt and milk. Heat stirring on medium high until mixture thickens and begins to bubble. Turn heat to low continuing to stir and cook for 2 more minutes. Remove from heat and pour a little of thickened mixture into lightly beaten eggs, stirring the eggs as you pour it in. Pour the egg mixture back into the pot return to burner on medium high heat, stirring, return to slow boil and cook another 2 minutes. Remove from heat and add butter and vanilla continue to stir until butter is melted. Transfer to a bowl and press plastic wrap onto top of cream mixture. Place in fridge and let cool to room temperature.

Once filling is cooled….

Slice banana’s and place in bowl with 7up, this will help your banana’s not to brown as quickly. With a slotted spoon remove banana’s onto paper towel.

In the bottom of cooled crust arrange bananas, Pour half of your cream mixture over top. Arrange the rest of your banana’s and cover with the remaining half of cream. Place in fridge.

Place the bowl and whisk attachment to your stand mixer in the freezer for about 30 minutes.

In cold bowl of mixer add heavy whipping cream, powdered sugar and vanilla. Whisk until firm peaks form.

Place whipping cream into piping bag fitted with a 2D tip. Decorate top of your pie. I added some chocolate spaghetti for decoration. Place in fridge until ready to serve!! ENJOY!! )

Double Berry Pie

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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! 🙂