Apple Pie

Apple Pie 

Ingredients: 

6 C chopped apples
3/4 C sugar
1/4 C flour
1 tsp cinnamon
1/4 tsp salt
1/4 tsp nutmeg
1 tablespoon lemon juice
1 tablespoon fireball cinnamon whiskey
1 box refrigerated pie crust

Directions:

1. Preheat oven to 350

2. Line a 9 inch pie pan with one of the refrigerated pie crusts

3. Toss the apples with the lemon juice. Then add in the sugar, flour, cinnamon, salt, nutmeg, and whiskey. 

4. Pour this mixture into the prepared pan. 

5. With the other pie crust, cut it into strips. then lay some strips horizontally and intertwine some vertically. Fold the ends into the pie crust that is lining the pan. 

6. Bake for 40-45 minutes or until the crust is golden brown.

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Chocolate Nut Pie

Chocolate Nut Pie 

A few days ago, it was my friends birthday. Instead of making her a cake, I decided to make her a chocolate pie. The filling is similar to that of a chocolate pecan pie however instead of pecans we used almonds and walnuts in the batter.

Once I handed this pie off, it didn't last long. And as in long I mean longer then 15 minutes. We used a oreo crust, so this thing is loaded with chocolate flavor.

The inside is like a dense pudding and is super addicting.

Ingredients: 

1/2 cup brown sugar
1/3 cup cocoa powder
1/4 teaspoon salt
1 cup light corn syrup
3 eggs
3 tablespoons butter
1.5 teaspoons vanilla extract
1 1/4 cup chopped Carmel Turtles
(or any other nuts desired such as walnuts, slivered almonds, peanuts)
1 Oreo pie crust
(or any unbaked pie crust)

Directions: 

1) Preheat oven to 350
2) Mix brown sugar, cocoa and salt.
3) Add in light corn syrup, eggs, butter and vanilla extract.
4) When well mixed, add in mix-ins.
5) Pour into pie crust.
6) Bake about 60 minutes. Remove when puffed across top. 

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Apple Crumble Pie

Apple Crumble Pie 

I wanted to make a apple pie, but I already had a pre-made graham cracker crust that I wanted to use. So I combined the two ideas. It has the filling of a apple pie and the topping of a apple crumble. My neighbors invited me over for dinner, since I'm known for always bringing them cookies when I am home, obviously I had to bring a dessert. They thought I had bought the pie and brought it over. I think that means it was a job well done. 

The filling is fairly simple to make with no pre-baking of the apples required. You mix the few ingredients together then pour it into a hot pre-baked pie shell. 

Next the crumble goes on top. After distributing the crumble, I added extra cinnamon to the top.

After a quick trip to the oven it will come our golden brown and smelling delicious. This pie stays together really well. It is easy to cut and holds its shape when you cut into it, unlike some apple pie recipes. We served it warm with a scoop of ice cream. 

Ingredients:

3 chopped apples

1 tablespoon lemon juice

1/2 C granulated sugar

1/4 C brown sugar

3 tablespoons flour

1/4 tsp salt

1/2 tsp cinnamon

1/2 tsp nutmeg

1 9 inch Graham cracker crust (prebaked)

Toppings: 

3/4 C flour

1/4 C granulated sugar

1/4 C brown sugar

1/4 C butter
1 tsp cinnamon 

Directions

1. Preheat oven to 350. Bake graham cracker crust for 15 minutes. 

2. Combine the chopped apples, lemon juice, sugars, flour, salt, cinnamon, and nutmeg. This will form a sauce around the apples. 

3. Pour the apple mixture into the pie crust. 

4. Make the crumble. Take the 1/4 C butter and cut it into cubes. Add in the flour and the sugars. Stir the ingredients together (using your hands if necessary) until the mixture resembles crumbs that will stick together. 

5. Spoon the crumble over the apples until all of the apple mixture is covered. Next sprinkle the cinnamon on the crumble. 

6. Bake for 30 minutes or until the crumble is golden brown. 

7. Let cool, cut, and enjoy! 

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Blackberry Frangipane

Blackberry Frangipane

If there was ever a dessert where pictures didn't do it justice. I had honestly never heard of a frangipane when my sister mentioned it one day. I even had to google what it was. According to google it is almond paste. Its a hard taste to describe. One word to sum it all up would be amazing. If you have never had/tried/tasted a frangipane before I suggest you go buy some almond paste and make one.

You don't even have to like blackberries. You can substitute any other berry or fruit in this recipe including plums and apples. I arranged the berries in a circle, but you could be cute and use them to write something. 

You bake it until it is golden brown. The middle will be gooey but set. I think it tasted amazing warm. As one The almond paste adds to the overall flavor. If you don't want to buy almond paste, you can buy almonds boil them until the skins fall off and then grind them in a food processor. I didn't have the energy for that. 

The soft interior is held together by a home made pie crust. Normally you bake this in a tart pan, however I went with a pie pan, simply because I do not have a tart pan with a removable bottom. The only think it affects is the overall shape. 

         

The filling with be thick. After pouring it into the baked pie crust you simply press your desired fruit into the filling. The above pictures are what it looks like unbaked and below is after just a quick trip to the oven. 

                           

If you have never had one before, it is a necessity that you try one. As in either bake one tonight or go to your nearest bakery right away. 

Ingredients:

Pie crust:

1 C unsalted butter (softened)

1/2 C sugar

1 egg

1 tablespoon vanilla extract

3 C four

1/4 tsp salt

For the filling:

1 tube or can (7-8 ounces) almond paste (crumbled)

4 tablespoons butter

1/2 C sugar

1/4 tsp salt

2 eggs 2 tsp vanilla extract

1/4 C flour 

1 1/4 C frozen blackberries ( or you can substitute any other fruit, fresh or frozen) 

Directions:

1. Make the pie crust. Beat together the butter and sugar until blended, then beat on high until light and creamy. Beat in egg and vanilla. With a wooden spoon, stir in flour and salt.  With hands, knead the dough a few times in a bowl. Then wrap the dough in plastic wrap and refrigerate for 30 minutes. 

2. Preheat oven to 425. Take the dough out of the fridge. Line a pie pan with aluminum foil. Or you can use a tart pan with a removable bottom. Whatever is easier. Use the dough to then line the pan. Place back in the fridge until firm (about 10minutes)

3. Take the pie crust out and bake it for 10-15 minutes. If it begins to puff up, pop the air bubbles. 

4. Make the filling. Mix together the almond paste, butter, sugar, and salt until mixture is well blended. Add in the eggs and the vanilla. Stir in the flour. 

5. Pour the almond paste mixture into the baked pie crust. Arrange the blackberries in a circular pattern. Bake until golden (about 45-50 minutes)

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Chocolate Raspberry tart

Chocolate Raspberry Tart

I was handed raspberries and told to make a dessert. Obviously there needed to be chocolate mixed in there two. Mix them together, and what do you get? Chocolate ganache raspberry pie! Well technically its a tart but its made in a pie shell so its a little of both. 

I used dark dove chocolate to make the ganache. This made the filling super smooth. There also may have been some kahlua added in.. just for flavor. 

I also added a raspberry glaze over the fresh raspberries. The better quality raspberry jam used, the better tasting the tart.

Ingredients:

1 Graham cracker pie crust 

1 C heavy cream 

1 tbsp kahlua 

2 tsp vanilla extract

1 C dark chocolate chips 

1 C fresh raspberries

1/3 C raspberry jam separated

1 tbsp water

Directions:

1. Bake pie crust for 10 minutes 

2. In a pot on the stove heat the cream until it simmers

3. Take the cream of the heat and stir in the chocoalte until smooth 

4. Next add in the kalua and the vanilla

5. Spread 1/4 of the raspberry jam on the pie crust 

6. Next pour the chocolate into the pie crust and refrigerate until firm

7. Once set, spread the raspberries over the top of the tart

8. Microwave the water and rest of the jam together, brush this mixture over the raspberries 

9. Allow this to set then cut and serve 

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Delicious Brownie Pie

Brownie Pie

Oh this thing is good. So good, we made it twice. Once in a pie crust and again without. Its rich, its chocolatey, its fudgy, and its covered in a thick layer of ganache. If you're going to make and eat a brownie pie, it might as well be this one. 

Recipe: 

For the pie:

2/3 C butter

1 1/3 C sugar

1/2 C light corn syrup

2 eggs

1 1/4 C all-purpose flour

1/2 C cocoa powder

1/2 teaspoon salt 

3 tablespoon milk

1 1/2 C chopped nuts (optional)

For the Ganache: 

1 C heavy cream

8 ounces semisweet chocolate 

Directions:

Preheat oven to 325

1. In a large bowl combine flour cocoa and salt

2. In a bowl cream the butter and sugar until light and fluffy

3. Beat in the eggs and corn syrup

4.Slowly add in the dry ingredients to the wet, then incorporate the milk

5. Fold in nuts (if adding)

6. Spread batter into a 10inch springform pan. Or you can use a (inch chocolate pie crust, or a 9x13 glass pan

7. Bake for 35-45 min or until set

While the pie is cooking, in a small pan bring the heavy cream to a boil then remove from heat and stir in the chocolate until it is melted. Set the pan aside to cool. Once the brownie is removed from the pan that you baked it in, slowly pour the ganache over the brownie and let it drip down the sides. It should be like a waterfall of chocolatey goodness. Refrigerate until the ganache is set... if you can wait that long. 

If the easiness of this pie isn't reason enough to go and make it, just look at how excited this girl was to eat it....

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