Mom's Apple Pie

I don't know why I have never posted the recipe for my mom's apple pie. Perhaps because I seldom take the time to make my own pie crust which is the most important part of this recipe. This recipe was my mom's signature dish. People would always ask her to bring an apple pie to any gathering. It was our dessert at every Thanksgiving and Christmas celebration. She taught me to make this pie when I was in my teen years. As I make it now, I can hear her instructing me - "Make sure you fluff the shortening into the flour. Don't smash it"  And "Roll the dough lightly. Don't press the rolling pin down."  Each of these little hints contributes to an unbelievably flaky crust and sweet apple filling.
Sweet memories with every bite. This is my comfort food.

Ingredients

For the Pie Crust:
1 cup Crisco shortening
1 cup water with ice
2 1/2 cups all purpose flour
1 tsp. salt

For the Pie:
4-5 cups Granny Smith apples, peeled, cored and sliced
2 tsp. cinnamon
3 Tablespoons lemon juice
1 1/2 cups sugar
1/3 cup butter

Instructions:

Place large bowl and pastry blender in the freezer. Measure shortening into one cup measure. Place in freezer. Allow everything to chill for at least 15 minutes.

Remove bowl and pastry blender from freezer. Combine flour and salt in bowl.  Add about 3/4 cup of shortening. Place remainder back in freezer. Cut shortening into flour mixture until it resembles cornmeal. Add rest of shortening and cut in until it is the size of peas.

Add cold water, about 1 Tablespoon at a time, and mix with fork. Keep adding water slowly in small amounts until it clings to the back of the fork in clumps. Dough will look chunky.

Form dough into two balls with your hands. It should hold together but not form a tight ball. Wrap in waxed paper and place in freezer while you prepare the apples.

Peel and slice 4 - 5 cups apples. Place in medium-sized bowl. Add sugar, cinnamon and lemon juice.
Preheat oven to 450 degrees.

Remove one ball of dough from freeze. Line counter with waxed paper. Tape corners to hold in place.
Flour your hands, the waxed paper and the rolling pin. Gently roll the dough to about 1/4 inch thickness. Roll lightly. Don't press down with the rolling pin.
Place dough in pie tin.
All apple mixture. Slice 1/3 cup butter and dot over the apples.
Roll out second ball of dough and place on top of apples. Pinch edges. Poke several holes in the top with a fork. It the dough was uneven and does not cover the pie completely, you can add patches of dough to ensure the apples are all covered.

Bake at 450 for 15 minutes. Lower temperature to 350 and bake an additional 45 minutes.
Allow to cool on wire rack.
This pie is best served warm.
And as my great grandmother always said, "Apple pie without cheese is like a kiss without a squeeze."  If you believe her, serve with a slice of cheddar cheese  :)

Key Lime Pie Bars

Quick and easy! This is a perfect dessert for spring or summer days.

Ingredients

1 1/2 cups graham cracker crumbs (or 12 large graham cracker rectangles, crushed to crumbs)
1/2 cup sugar
1/2 tsp cinnamon
1/2 cup butter, melted
3 egg yolks at room temperature
1 can (14 ounces) sweetened condensed milk
1/2 cup key lime juice (or regular lime juice)
Optional: 2 tsp lime zest

Instructions

Preheat oven to 350 degrees. Spray an 8x8 inch square pan with cooking spray and line with parchment paper.
In small bowl, combine graham cracker crumbs, sugar and cinnamon. Add melted butter and stir to combine. Press the crumb mixture into the bottom of  the baking dish and bake for 10 minutes. Remove from oven, but leave oven on.

With electric mixer, whisk egg yolks for two minutes. Add condensed milk and continue to whisk for additional 2 minutes. Add zest and lime juice and mix for additional two minutes. Pour the filling on top of the crust. Bake for 15 minutes.

Cool completely on rack. Refrigerate at least two hours before serving.

This recipes is adapted from Little Spice Jar food blog.

Peach Galette

I love the rustic look of galettes. This is peach season and this year our peaches are exceptionally sweet and delicious, so I am looking for all things peach. You can make your favorite pie crust recipe for this dessert or save time and use a frozen pic crust.

Ingredients

1 uncooked pie crust
2 large or 3 small peaches, peeled, pitted and sliced into 1/4 - 1/2 inch slices
3 Tablespoons sugar
1 Tablespoon flour
1/2 tsp vanilla extract
1 teaspoon butter
1 egg
1 Tablespoon chopped pecans
Sprinkling sugar

Instructions

Preheat oven to 425 degrees.
Mix peaches with flour and sugar. Add vanilla extract and toss gently.
Whisk egg in bowl.
Roll out dough to a 12-inch round circle.
Line a rimmed baking sheet with parchment paper. Gently lift the rolled out pie dough and place it on the lined baking sheet.
Arrange peach slices in overlapping circular pattern in the center of the dough, leaving about a 2-inch border around the pie dough circle. Dot peaches with butter, cut into small pieces. Sprinkle chopped pecans over peaches.
Fold the edges of the pie dough over the peaches, folding as you go, and leaving a space in the center where the peaches can be seen.
Use a pastry brush to coat the dough with the whisked egg. Sprinkle with sprinkling sugar.
Place in oven and bake for 15 - 20 minutes or until golden brown.
Remove from oven and cool on baking sheet over a rack for about 15 minutes.
Remove and place on place.
Great served with vanilla ice cream!

Blueberry and Raspberry Galettes with Pistachios

Red, white and blue.... perfect for 4th of July or anytime. These galettes come together easily with refrigerated pie crust.

Ingredients

16 ounces berries. I used 10 ounces blueberries and 6 ounces raspberries, but you could replace with your favorite combination of berries. Strawberries or blackberries would work well with this recipe too.
1/3 cup granulated sugar
1 Tablespoon cornstarch
2 tsp. lemon juice
1/4 tsp. salt
1 (14.1 ounce) packaged frozen pie crust
1/4 cup chopped, toasted, salted pistachios
1 egg
Turbinado sugar for sprinkling
Vanilla ice cream
Fresh chopped mint - optional

Instructions

Preheat oven to 435 degrees.  Allow pie crust to stand at room temperature to thaw.
Place large baking sheet in oven.
In bowl, combine berries, granulated sugar, cornstarch, lemon juice and salt.
Cut out four 8-inch rounds from pie crust. It will be necessary to combine and re-roll scraps of dough to make four rounds
Divide berry mixture among the pie crust rounds. Sprinkle evenly with pistachios.
Fold dough over berries, pleating edges as you go.
Top preheated baking sheet with parchment paper. Using a large spatula, transfer galettes to covered baking sheet.
Mix egg with 1 tsp water. Using pasty brush, brush egg on edges of dough. Sprinkle with turbinado sugar.
Bake 15-20 minutes or until crust is golden brown and filling is bubbly.
Let stand 10 minutes before serving.
Sprinkle with fresh chopped  mint and serve with a scoop of vanilla ice cream.

Hint 1: Roll out any remaining small pieces of pie crust. Cut into 3-inch squares. Place a few berries and sprinkling of sugar on top. Brush edges with egg wash. Fold diagonally into triangles and make these mini-tarts along with the galettes.

Hint 2: Swap the berries for peaches as they come into season and trade the pistachios for pecans or walnuts.

This recipe was featured in the May 27, 2018 edition of The Denver Post.

Cherry Chocolate Pastry Wedges

When I was a little girl, my mom would often bake pie. Her pie crust was renowned for its  tender flakiness. After she rolled out the pie dough and placed it in the pie pan, there was always some left over pieces. She would take these and sprinkle them with cinnamon and sugar and bake them on a cookie sheet as a treat for me. So, when I saw this recipe for a dessert made with pie crust, it reminded me of those treats. This is a semi-homemade recipe with store bought refrigerated pie crust which would never compare to my mom's homemade crust - but it still makes a sweet, flaky delicious dessert.

Ingredients

1 package refrigerated pic crusts ( 2 crusts)
1/2 cup cherry jam
1/3 cup miniature semisweet chocolate chips
2 teaspoons sugar
1/4 teaspoon cinnamon

Instructions

Allow both crusts to stand at room temperature for 15 - 20 minutes.
Heat oven to 400 degrees.
Unfold one crust and place on ungreased cookie sheet. Press out to eliminate any fold lines in the crust.
Spread jam to within 1/4 inch of the edge. Sprinkle with chocolate chips.
Unfold remaining crust. Press out fold lines. Place on top of chocolate chips. Seal edges with a fork.
Generously prick the top with a fork.
In small bowl, combine sugar and cinnamon. Sprinkle over the c rust. Bake at 450 degrees for 11-17 minutes or until golden brown. Cool. Cut into eight wedges.

Grasshopper Pie

During the Christmas holiday season, my Great Aunt Lila would always serve vanilla ice cream with creme de mint liqueur poured over it. It was her version of a Grasshopper cocktail turned into dessert. It was a holiday treat we would always expect and enjoy.
This pie is a tribute to her. It incorporates all of the flavors of the traditional cocktail into a delicious pie.

Ingredients

20 Oreo cookies
4 Tablespoons butter
20 large marshmallows
1/2 cup milk
4 Tablespoons creme de mint liqueur
2 teaspoons creme de cocoa liqueur
1 cup whipping cream
Chocolate bar

Instructions

Crush Oreo cookies in food processor.
Melt butter and mix with crushed cookies.
Press into pie pan. Chill in refrigerator.

Melt marshmallows with milk over low heat. Remove from heat, cool slightly and add liqueurs.
Beat whipping cream until peaks form.
Fold marshmallow mixture into whipped cream. Pour into crust.
Using a vegetable peeler, shave strips of chocolate and garnish pie with them.
Store in refrigerator.

Blueberry Cream Pie

Ingredients

2/3 cup sugar
4 Tablespoons flour
1 cup whipping cream
1/2 teaspoon salt
1/4 teaspoon cinnamon
4 cups fresh blueberries
1 unbaked pie crust

Instructions

Mix together sugar, flour, whipping cream, salt and cinnamon. Fold in blueberries.
Pour into unbaked pie crust.
Bake at 400 degrees for 45 minutes.

Key Lime Pie

Ingredients for crust:

1 cup toasted coconut
6 Tablespoons melted butter
1 1/2 cups crushed vanilla sandwich cookies

Ingredients for filling:

1 (14 ounce can) sweetened condensed milk
1/2 cup key lime juice
1 (8-ounce) package cream cheese
1/2 teaspoon rum flavoring
1 - 2 drops green food coloring

Instructions

To toast the coconut, spread coconut on cookie sheet and bake at 350 degrees for 6-8 minutes, stirring every couple of minutes. Watch it carefully, so it doesn't burn. When it is lightly toasted, remove from oven and place in bowl immediately so it doesn't continue to toast more on the hot pan.

Reserve 1 Tablespoon of the toasted coconut for topping. In a 9-inch pie pan, combine the coconut, butter and crushed cookies. Mix well. Please into bottom and sides of the pie pan. Refrigerate the crust while making the topping.

In large bowl, combine sweetened condensed milk and cream cheese with mixer until soft and fluffy.
Add lime juice, rum flavoring and food coloring (just enough to tint the mixture a light green). Mix well. Pour into crust and sprinkle reserved coconut on top.
Refrigerate for 3 - 4 hours before serving.

Deep Dish Peach Custard Pie

Pie Ingredients

1 (9-inch) unbaked deep dish pie shell (should hold about 4 cups volume)
1 (14 ounce) can sweetened condensed milk
2 large eggs
1/2 cup melted butter
1 teaspoon lemon juice
1/2 teaspoon cinnamon
1 pinch nutmeg
3 1/2 cups peeled, pitted and sliced peaches (about 7 medium peaches)

Topping Ingredients

1/3 cup packed brown sugar
1/3 cup flour
1/3 cup chopped walnuts
2 Tablespoons butter, chilled

Instructions

Preheat oven to 425 degrees.
Arrange peach slices in unbaked pie shell.
Combined sweetened condensed milk, eggs, butter, lemon juice, cinnamon and nutmeg in large mixer bowl. Beat until smooth.
Combine brown sugar, flour and walnuts in small bowl for topping. Cut in butter with pastry blender until mixture resembles coarse crumbs.
Pour sweetened condensed milk mixture over peaches in pie.
Bake for 10 minutes.
Sprinkle topping mixture on top. Reduce heat to 350 degrees. Return pie to oven and bake an additional 55-60 minutes or until a knife inserted in the center comes out clean.
Cool on wire rack.



After baking pie

Semi-homemade Peanut Butter Pie

If you like peanut butter, you will certainly like this pie!

Ingredients
1 prepared chocolate cookie pie crust
1 cup creamy peanut butter
8 ounces cream cheese (at room temperature)
1/2 cup sugar
12 ounce container of  whipped topping, such as Cool Whip
1 (11.75 ounce) jar hot fudge ice cream topping
Drizzle: 2 Tablespoons hot fudge topping and 2 Tablespoons peanut butter

Instructions

In  medium bowl, beat together peanut butter, cream cheese and sugar. Gently fold in 3 cups whipped topping. Spoon mixture into pie shell. Using a spatula, smooth mixture to the edges of the pie crust.

Reserve 2 Tablespoons of hot fudge topping. Place remaining into a microwave safe bowl or glass measuring cup. Microwave for one minute. Stir. Spread hot fudge over pie to cover peanut butter layer, being careful not to mix the layers. Refrigerate.

Just before serving, spread remaining whipped topping over the hot fudge layer, being careful not to mix the layers.
Place 2 Tablespoons hot fudge topping in a small plastic bag. Knead it for several seconds to soften. Cut a tiny hole in the corner of the bag and drizzle over the pie. Do the same with 2 Tablespoons peanut butter, going in the opposite direction.

Frozen Strawberry Margarita Pie

The perfect finish to a summer dinner.

Ingredients

For the Crust

1 1/4 cup crushed pretzels
1/4 cup sugar
1/2 cup melted butter

For the Filling

1 (14 oz) can sweetened condensed milk
1/2 cup frozen concentrated margarita mix, thawed
1 (10 ounce) package frozen strawberries with syrup, thawed
1 cup Cool Whip

Instructions

In a small bowl, combine all the crust ingredients.  Mix well. Press mixture firmly into the bottom of an ungreased 8 or 9 inch springform pan. Refrigerate crust while preparing filling.

In medium bowl, combine sweetened condensed milk and margarita mix. Beat until smooth. Add strawberries. Beat at low speed until well blended. Fold in Cool Whip. Pour mixture over crust.
 Freeze for 4 - 6 hours or until firm.
Let stand at room temperature about 15 minutes before serving.

Pink Lemonade Pie

You can make this pie in 5 minutes. Perfect ending to a summer dinner.

Ingredients

1 ready-made graham cracker pie crust
1 can Eagle Brand Sweetened Condensed milk
1/2 can frozen pink lemonade concentrate, thawed
1 small container Cool Whip

Instructions

Add lemonade to sweetened condensed milk.
Stir thoroughly.
Fold in Cool Whip.
You can add 1 or 2 drops of red food coloring if you want the filling to look more pink.
Pour into crust.
Refrigerate for several hours before serving.

Freezer Peach Pie

When peaches are in season, I like to make a bunch of these frozen pies. Then, in the winter, nothing is better than the fresh taste of peaches!

Ingredient for one pie

2 1/2 cups fresh sliced peaches
3/4 cup sugar
1 Tablespoon cornstarch
1 Tablespoon Minute Tapioca
Dash of nutmeg
9 inch aluminum pie pan

Prepared pie crust - when you are ready to bake the pie.

Instructions

Remove the peach skins easily by placing peaches in pan of boiling water for 30 seconds.
Rinse in cool water and the skin will come off easily. Slice peaches.

Place sliced peaches in bowl with sugar, cornstarch, tapioca and nutmeg. Toss until evenly coated and sugar is mostly dissolved.
Transfer peaches to 9-inch aluminum pie pan. Cover with foil and freeze immediately.

When ready to bake the pie, preheat oven to 450 degrees  Line a pie pan with prepared pie crust. Place frozen peaches on top ( don't thaw before baking ). Bake on bottom rack of oven for 20 minutes. Lower heat to 350 degrees and continue to bake for another 30-35 minutes. Allow to cool.

Frozen Apple Pie FIlling

When apples are overflowing, the thing to do is make frozen apple pies. This is a quick and easy way to freeze the apple filling and use it in pies at a later date.

Ingredients

8 cups peeled and sliced apples (Granny Smith are best)
2 Tablespoons fresh lemon juice
1 cup sugar
1/4 cup flour
1 teaspoon cinnamon
1/4 teaspoon salt
1/8 teaspoon nutmeg
2 Tablespoons butter, cut into chunks

Instructions

Peel and core apples. Cut into thin slices.
In a food-storage ziplock bag, add sugar, flour, cinnamon, salt and nutmeg.
Shake to mix well.
Add apples to the bag. Add chopped butter to the bag.
Zip the bag shut. Flip and shake it until the apples are evenly coated.
Open the bag and add the lemon juice. Shut the bag and mix it up again.
Zip the bag shut except for a small opening. Insert a straw and suck all the air out of the bag. Remove straw and shut the bag.
Squish it flat and place in freezer.
When you are ready to make pies, take out a bag and lay it on the counter at room temperature for about 30 minutes or in the refrigerator overnight. Covering the bag with a warm wet towel will help the thawing process.
Dump the apple mixture into a 9-inch pie uncooked pie shell. Cover with an additional crust or a dutch crumb topping. Set the pie on a drip pan. Bake 20 minutes at 400F and an additional 45 minutes at 325F