Dreamy Apple Pie

I know I say this a lot, but this recipe was nothing short of amazing.  I just want to keep making this pie again and again.  It was absolutely incredible and it was devoured by my small family in less than 24 hours.  The texture was perfect and it was soooo creamy.  I was desperately trying to savor every mouthful, I couldn't believe how great it tasted.  This was very similar to Dutch Apple Pie, another recipe that I love.  All I have to say now is....MAKE THIS PIE!!!!

Source:  The Pioneer Woman

Ingredients:

1 whole Unbaked Pie Crust (I used a refrigerated crust)

Filling:
3 whole Large (4 Or 5 Small) Granny Smith Apples, Peeled, Cored, And Sliced Thin
½ cups Brown Sugar
½ cups Sugar
1 Tablespoon All-purpose Flour
1 cup Heavy Cream
2 teaspoons Vanilla Extract
⅛ teaspoons Cinnamon

Topping:
7 Tablespoons Butter
¾ cups All-purpose Flour
½ cups Brown Sugar
¼ cups Pecans (more To Taste)
Dash Of Salt

Directions:
 
Preheat oven to 375 degrees.

Roll out pie dough and place it in a pie pan. Decorate the edges as desired.

Add apple slices to a large bowl. In a separate bowl, mix together cream, 1/2 cup brown sugar, 1/2 cup sugar, 1 tablespoon flour, vanilla, and cinnamon. Pour over apples. Pour apples into pie shell.

In the bowl of a food processor (or you can mix by hand) combine butter, flour, sugar, pecans (chop if you’re not using a food processor), and salt. Mix until everything comes together in clumps. Pour topping over apples.

Attach foil to the edges and lay a piece of flat foil loosely over the top of the pie. Place pie pan on top of a rimmed cookie sheet and bake for one hour. At the end, remove foil and allow to finish baking and browning. Can bake for up to 15 or 20 minutes more if necessary.

Remove from oven when pie is bubbly and golden brown.

Serve warm with hard sauce, whipped cream, or ice cream.

Pumpkin Pie

This was a really simple pie to make, and perfect for a Thanksgiving dessert.  I must admit, I really don't care for pumpkin pie so I didn't try it, but my Dad and husband said they both liked it and would eat it again.  Therefore, if you're looking for a simple pumpkin pie recipe, this is definitely a good one to try.

Source:  Betty Crocker

Ingredients:

Pat-in-the-Pan Pastry:
1 1/3 cups Gold Medal® all-purpose flour
1/2 teaspoon salt
1/3 cup vegetable oil
2 tablespoons cold water

Filling:
2 eggs
1/2 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1 can (15 oz) pumpkin (not pumpkin pie mix)
1 can (12 oz) evaporated milk

Sweetened Whipped Cream
3/4 cup whipping cream
2 tablespoons sugar

Directions:

Heat oven to 425°F. In medium bowl, mix flour, 1/2 teaspoon salt and the oil with fork until all flour is moistened. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all water is absorbed. Shape pastry into a ball. Press in bottom and up side of 9-inch glass pie plate.

In large bowl, beat eggs slightly with wire whisk or hand beater. Beat in 1/2 cup sugar, the cinnamon, 1/2 teaspoon salt, ginger, cloves, pumpkin and milk.

To prevent spilling, place pastry-lined pie plate on oven rack before adding filling. Carefully pour pumpkin filling into pie plate. Bake 15 minutes.

Reduce oven temperature to 350°F. Bake about 45 minutes longer or until knife inserted in center comes out clean. Place pie on cooling rack. Cool completely, about 2 hours.

In chilled medium bowl, beat whipping cream and 2 tablespoons sugar with electric mixer on high speed until stiff peaks form. Serve pie with whipped cream. Store in refrigerator.

Raspberry Cream Pie

I have to admit, if I had to choose between a chocolate or fruit dessert, I would most likely choose a fruit one.  Most of my friends would have to disagree with me on that one, but I'm still a sucker for fruit.  When Pioneer Woman posted this recipe, I knew I had to try it.  It was so easy!  From start to finish, the recipe took a total of 20 minutes and the results were incredible.  I brought the pie to work and people were cutting pieces before I could even take a picture!

Source:  Pioneer Woman

Ingredients:

25 whole Oreo Chocolate Sandwich Cookies
4 Tablespoons Butter, Melted
1 cup (generous) Raspberries
3 Tablespoons Sugar
2 containers (6 Ounce Each) Raspberry Yogurt
1 package (3.4 Ounch) Instant Vanilla Pudding Mix
1 cup Heavy Whipping Cream
Extra Raspberries For Garnish

Directions:

To make the crust, preheat oven to 350 degrees. Crust cookies in a food processor (or smash in a Ziploc bag with a rolling pin). Stir in melted butter until all combined. Pour into a regular pie pan and press crumbs all over the pan and up the sides. Bake for 3 to 4 minutes—just long enough for it to set. Cool crust completely.

Place raspberries on a plate or in an empty pan. Smash them with a fork, then sprinkle on 3 tablespoons of sugar. Stir together and allow to sit for 15 minutes.

In the bowl of an electric mixer, combine raspberry yogurt with the instant vanilla pudding mix (just the powder itself.) Beat on low until combined, about 1 minute. Pour in heavy cream and whip on low for 30 seconds. Stop the mixer and scrape down the bowl with a rubber spatula. Turn mixer on medium-high speed and beat for two minutes, or until mixture is thick.

Turn off mixer, then fold in raspberries until just combined. Pour into cooled pie pan and spread evenly. Freeze for two hours, or until very firm. Cut into slices and top each slice with cookie crumbs, dollops of whipped cream, and extra raspberries. Keep in freezer, allowing time to thaw before serving.

Banana Cream Pie

My blog updates have been a little MIA lately and I apologize. My job at year end has me working 70-80 hours a week. I'll work from 7 AM to 10 PM, go straight to bed, and repeat the day all over again. I promise my posts will start being more frequent again. I did have the chance a couple days ago to try a new recipe for my favorite kind of pie. The pudding turned out great, but when I try this recipe again, I won't layer the bottom of the crust with the bananas and will just mix the bananas into the pudding before pouring it in the crust.

Source: Allrecipes.com

Ingredients:

3/4 c. white sugar

1/3 c. all-purpose flour

1/4 tsp. salt

2 c. milk

3 egg yolks, beaten

2 tbsp. butter

1 1/4 tsp vanilla extract

1 (9 inch) pie crust, baked

4 bananas, sliced

Directions:

In a saucepan, combine the sugar, flour, and salt. Add milk in gradually while stirring gently. Cook over medium heat, stirring constantly until the mixture is bubbly. Keep stirring and cook for about 2 more minutes, and then remove from the burner.

Stir a small quantity of the hot mixture into the beaten egg yolks, and immediately add egg yolk mixture to the rest of the hot mixture. Cook for 2 more minutes; remember to keep stirring. Remove the mixture from the stove and add butter and vanilla. Stir until the whole thing has a smooth consistency.

Slice bananas into the cooled baked pastry shell. Top with pudding mixture. Bake at 350 degrees for 12 to 15 minutes. Chill for an hour.