Basic Pie Crust

My Grandma is the "Pie Queen". I have never seen anyone try to compete with her in the area of pies...her mad pie making skillz are really just that good. Coconut Cream, Lemon, Cherry...you name it, she has mastered it. She makes an awesome pie crust, but it is kind of like her famous rolls...they're almost impossible to make as good as hers. She must just have a special touch.

When I came across this pie crust recipe that is made in my food processor I was all excited. It makes pie crust making a breeze...it is a no fail recipe. I know that because I failed at many recipes before.

I was on cloud nine whipping up pies for everyone and everything...that is, until my beloved food processor bit the dust, taking with it my skillz. I loved that food processor and used it ALL.THE.TIME.

I was depressed the whole month after it died. I would get the notion to whip something up only to remember that she was no longer by my side helping me look good in the kitchen. I have a little food processor on my blender, but I broke it the first time I tried to use the dumb thing. It wasn't sturdy enough. It didn't quite have the steam to crush nuts to a fine powder. It was too small and paled in comparison to my 14 cup baby.

Until I get a new one I am making pies crusts the old fashioned way...and I guess it hasn't been too bad! So if you don't have a food processor, don't worry...you can make this by hand!

Ingredients (double crust):
2 1/4 cups all purpose flour
1/2 teaspoon salt
13 1/2 tablespoons unsalted butter, chilled, and cut into 14 pieces
4 1/2 tablespoons ice water

Process the flour and salt in a food processor for 20 seconds. (Or whisk them together by hand in a large mixing bowl.)

Distribute the butter evenly over the flour and process until the mixture resembles course meal, 15-20 seconds. (Or rub the butter into the flour with your fingertips or cut it in the with a pastry blender.)

With the food processor running, pour the ice water in a steady stream through the feed tube and process just until the dough comes together. (Or sprinkle the water over the mixture while tossing with a fork.)

Shape the dough into 2 thick disks, wrap in plastic, and refrigerate for at least 1 hour.

Roll the dough out on a floured surface. Roll into a circle 2 inches bigger than the size of the pie pan.

Fit the dough into a 9 inch pie plate and trim edges. Keep the crust in the refrigerator until ready to fill. If prebaking the crust, refrigerate the crust for at least 30 minutes before baking.

Do you have some mad pie making skillz...or do you prefer just to buy them at the grocery store?

The Best Apple Pie

Apple Pie, who doesn't love it?

Surprisingly, I was in the small group of people who don't like apple pie until a few years ago. I know it is so un-American, but in my mind apple pie was too sugary sweet and mushy. Once I have an idea in my head it is kind of hard to change it...

I decided to make a homemade apple pie for a Christmas dinner. I wasn't intending on trying it, but I decided after all that hard work I should at least sample it. It was amazing! I discovered that it wasn't mushy after all and it had a nice tartness.

After making it just once it became quite popular. I shared my Topsy Turvy Apple Pie back in the fall, but this...well, this is my favorite apple pie recipe! If you are in search of a dessert for your Christmas dinner, look no further. This is not only pretty simple and frugal to make, but it will impress your guests.

I serve mine with homemade cinnamon whipped cream and have been told by several that this is the best apple pie ever. Don't take my word for it though, try it for yourself!


The first part takes the longest...slicing and peeling all of your apples. Once they are ready you just toss them in a large bowl to combine with all of the good filling stuff!

Then you pile it all in your pie crust! Be careful...there are a lot of apples!

Roll out your top crust and fit on top of the apples. I always like to cut a cute shape out of the extra crust! It just makes it a little cuter...and takes your eye away from how horribly I crimped my crust.

Here it is...the final product!

Ingredients:
2 pie crusts
8 Granny Smith apples, peeled, cored, and cut into 3/8 inch thick slices (8 cups)
3/4 cup sugar
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 cup orange juice, apple juice, or apple cider
2 tablespoons fresh lemon juice
1 1/2 tablespoons cornstarch
1 tablespoons unsalted butter
1 large egg mixed with 2 tablespoons water or milk for glazing


Directions:
Place 1 crust in the pie plate. Refrigerate both the top and bottom crusts.

Preheat oven to 450 degrees.

Place apple slices in a large bowl with all of the remaining ingredients besides the butter and egg glaze. Toss them together with your hands to coat the apples evenly.

Scoop the apples into the bottom crust and dot the mixture with small pieces of butter. Cover the apples with the top crust. Seal and trim the edge.

Make a pretty edge; cut 3-4 slits in the top crust; and using a pastry brush, brush the top with the egg glaze.

Bake the pie on the center oven rack for 15 minutes. Reduce the temperature to 350 degrees and continue baking until the top of the pie is golden and the filling is bubbling, about 1 hour 10 minutes longer. If the top crust is getting too dark, cover it with a piece of foil and continue to bake.

Remove the pie from the oven and cool it on a rack.

Recipe Credit: Rosie's All Butter, Fresh Cream, No Holds Barred Baking Book

What is your favorite dessert to make for Christmas?

Topsy-Turvy Apple Pie

Last week there was an occasion that called for a celebration.

My parents celebrated their 30th wedding anniversary!!

We stopped over bearing this wonderful apple pie.

(Am I a wonderful daughter, or what?)

I reluctantly strayed away from my old faithful recipe, but this new recipe did not disappoint.

This was a really fun pie to make. It was easy, different, and I love that it is served upside down. I was really nervous when it came time for the big flip, but it came out of the dish so easily...I was amazed.

Apple pie season is on us...and this is a must try!

Glaze and Crust:
1/4cup packed brown sugar
1tablespoon butter, melted
1tablespoon corn syrup
1/2cup pecan halves
1 box refrigerated pie crusts

Filling:
2/3cup granulated sugar
2tablespoons all-purpose flour
1/2teaspoon ground cinnamon
4cups thinly sliced, peeled apples (4 medium)

Directions:
1. Heat oven to 425°F. In 9-inch glass pie plate, mix brown sugar, butter and corn syrup. Spread evenly in bottom of pie plate. Arrange pecans over mixture. Make pie crusts as directed on box for Two-Crust Pie, placing bottom crust over mixture in pan.

2. In small bowl, mix granulated sugar, flour and cinnamon. Arrange half of apple slices in crust-lined pie plate. Sprinkle with half of sugar mixture. Repeat with remaining apple slices and sugar mixture. Top with second crust; seal edge and flute. Cut slits in several places in top crust.

3. Place pie on sheet of foil on middle oven rack in oven; bake 8 minutes. Reduce oven temperature to 350°F; bake 35 to 45 minutes longer or until apples are tender and crust is golden brown. Immediately run knife around edge of pie to loosen. Place serving plate upside down over pie; turn serving plate and pie plate over. Remove pie plate. Serve warm or cool with whipped cream.

Recipe Credit: Pillsbury

Chess Pie

Let me just say that I love me some chess pie! In the schools where I work, they used to sell great pies in the cafeteria. Weird, I know, but they had THE best brownie cheesecake pie and chess pie. I had never heard of chess pie and reluctantly tried it; it was love immediately. It is probably a good thing they don't sell pie anymore, because we all bought pie EVERY day (maybe that is why I gained weight)!

Nobody I talked to had ever heard of chess pie, so I went on a mission to re-create this yummy goodness at home. I really don't even know how to describe it, it is like no other pie I have ever had (and believe me, I have probably eaten/made every pie imaginable!). It is sweet, but not too sugary...that is the best I can do for an explanation. It would be a great pie to make if you are trying to get one last good dessert in before the diet season!


1 1/2 cups sugar
1 1/2 tablespoons cornmeal
1 stick of margarine, melted
3 eggs
1 teaspoon vanilla
1/4 cup milk
1 teaspoons vinegar
1 pie crust

Preheat oven to 350 degrees F.
In a large bowl, mix sugar and cornmeal. Add melted margarine and mix thoroughly.
Add eggs, 1 at a time, mixing after each addition. Add all liquids, taking care to add vinegar last. Mix well and pour into pie shell. Bake for 45-55 minutes (until it is set).

Countdown to Christmas - Chocolate Pecan Pie

It was hard to decide which pie to share with you all. I settled on this one because it holds a special place in my heart. Can a pie hold a special place in your heart? I don't know, but it does for me, maybe I am strange.

This was the first pie I ever made, from one of the first cookbooks I ever owned. I made it for my work Christmas party, about one month after we got married, when I was 20 years old! Looking back, I think this pie was what started my whole "love" with baking. I probably made it 3 or 4 times that Christmas, I took it everywhere, just shoving it in people's faces. I was so proud that I made something, and people loved it! That is a great feeling, isn't it?

I remember one of my friends was so impressed that I MADE a PIE!!!! (obviously she couldn't cook either) She had me teach her how to make it right away! A pecan pie is really foolproof! So if you aren't exactly a baker, it is a fantastic one to start out with.

The recipe comes from a beloved cookbook of mine, "Cooking with Vestal and Friends". I absolutely LOVE Vestal Goodman, who went on to be with the Lord several years ago. I love her music, story, and recipes!!! In high school, a friend went to her concert and bought this for me. I wanted so badly to meet her, but it unfortunately it never happened. My Mom and Dad did get me tickets to go to her last concert in the area though.

Chocolate Pecan Pie

3 eggs, slightly beaten
1 cup light corn syrup
1/2 cup sugar
1/2 cup semisweet chocolate chips
2 tablespoons butter or margarine
1 teaspoon vanilla
1 1/2 cups pecan halves
1 unbaked 9 inch pie shell

In a large bowl, stir eggs, corn syrup, sugar, chocolate chips, butter, and vanilla until well blended. Stir in pecans. Pour into pie shell. Bake for 50-60 minutes in 350 degree oven until knife inserted halfway between center and edge comes out clean. Cool on wire rack.