It seems as though those decorative crusts are all the rage now, and I wanted to give it a try on my classic Apple Pie. It is kind of fun, I just used my oak leaf cookie cutter and my apple cookie cutter. I used red colored sugar on the apples.
Whenever I make apple pies, I always think of my brother-in-law Tom. He loved apple pie. When I brought them to family gatherings, he always tried to take it all for himself. I got so that I brought 2 pies, one for everyone else and one for Tom. Apple Pie was always my Christmas gift to him. Isn't it funny how those little things come back to you as a warm memory after you lose someone? I am so grateful that he was in our lives.
I always make my apple pie filling from scratch. The consensus in our extended family is that scratch is what tastes best. Scratch =Delicious, Canned=Not so good. I already shared how I make my pie filling on this post, but it is pared down a little because there is less room for the filling in that pie. I will now give you the recipe for filling a full Apple Pie! You will want to bake it tomorrow to be ready for Thanksgiving.
If you want to see the making of the top crust, here is a little gallery. Don't forget the crust recipe is here.
You can also see how I decorated a blackberry pie,here.
We will have one more pie post tomorrow, take a break for Thanksgiving, and then we have some amazing Christmas ideas and tutorials in store for you! I am so excited about some of them that I can hardly keep myself from publishing them all at once!
Tomorrow's post is a different spin on pie and one you will want to use after Thanksgiving! So, check back tomorrow. I will wish you a Happy Thanksgiving then! Don't forget to start your Black Friday Shopping Early and from the comfort of your chair and pajamas! Amazon Deals are already going on. Plus, there are stocking stuffers to be ordered on Oriental trading. Madalynn and I found some great buys on supplies at the Dollar Tree as well! You can click to them right here through my links. I really appreciate it. But, however you do your Christmas Shopping, Have Fun and enjoy the season. (But, don't go overboard!)
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Alicia here to teach you how to make the easiest, yummiest, dream pie! It's award winning, so you know it's great.
When I was a freshmen in college at BYU I lived in "dorms" (they weren't really dorms, but apartments owned by BYU that they were housing freshman in while they were renovating the real dorms). And our dorms decided to do a pie contest activity for Thanksgiving. My roommate Jenessa and I decided to enter the competition. But we weren't going to make any regular pie, we decided to invent a pie so delicious it blow the competition away. And this is what we came up with! At the contest we won the grand prize, which wasn't an original category. The problem was that we won all the categories, so the judges decided to make the grand prize category so other pies could win. I'm not trying to brag, but just sell you on the idea that this pie is really good even though it is so simple. In fact when you look at the other pies, it's hard to believe that ours edged out the competition, because those other pies were super delicious!
So are you ready?
The Dream Pie only uses 4 ingredients, and you can whip it up in about 15 minutes so it's perfect if you forgot to make a pie. It's no bake, but does need to freeze for at least an hour. Click through the gallery below to get the instructions!
Some tips:
Well I hope you give the pie a try and enjoy it! But please don't feed the pie to your nut allergy friends and family. They probably would not like it. To get the printable recipe click the button below!
And here is a video my husband made about making the pie. We are huge Food Network fans so that's where his inspiration came from. And I'm a Gossip Girl fan so that's where the "XOXO" comes from.
As you can tell he is a huge jokester! But this is how I did the swirl of fudge on top so I thought I would show you. I put the bag in a cup so I don't make a huge mess, and then just snip off a tiny bit of the corner. You can also use a pastry bag. Just be warned if you're using warm hot fudge it's not very viscous and will just pour out of the bag, so be prepared!
**This post contains affiliate links and I will be compensated if you make a purchase after clicking on my links. But, all opinions expressed are my own.
Lindsey here, in the pie series my mom asked me to do, what else? A pumpkin pie!
Although I am going to share with you the pumpkin pie recipe I use, this is really more a how to make your own pumpkin filling for all of your pumpkin needs. My pumpkin obsession began and became "out of control" many moons ago. This recipe book was a birthday gift to me from my dear friend, and then roommate, Chelsea. I received this as a gift for my twenty first birthday, and second pumpkin party. Full disclosure, that was ten years ago. I have used many of the recipes out of it over and over again over the last ten years. It is starting to fall apart, but that means the book and the recipes inside are well loved!
I like using my own pumpkins, and it is really so easy!
First, buy yourself some small pumpkins at the grocery store. Cut them out and clean out the insides of all seeds and stringy bits.. Cut the stems off and cut them into halves. I also cut mine into quarters. Then, place them rind side up on a pan that you've covered in foil. Bake them in the oven for an hour. If you worry about the pumpkins drying out make the oven a proofing oven first by placing a small oven save dish with a few inches of water in it on the bottom rack while you preheat the oven. You can leave it in there while the pumpkins bake if you want, but it isn't necessary. After the pumpkins bake for an hour, take them out and let them cool completely. Then you can easily scoop out the innards (I like to use an ice cream scoop.) Scoop it into a large bowl. Then take a hand mixer (I prefer an immersion blender) whip the pumpkin filling until smooth. If the pumpkin seems a little to moist after you've blended it, scoop it into a strainer placed over a large bowl and let the liquid drain.
This filling will keep in the refrigerator in a container for about a week. Starting in the new year I am going to get more into canning, and then I'll show you how to can it so it'll last longer! (Just as a heads up, when you can pumpkin, you have to do it in chunks because the puree is too dense to can safely.)
Homemade pumpkin filling will give your pumpkin dishes a different taste, because most store bought can fillings do not contain pumpkin! Instead it is a squash variant that is similar to pumpkin, but not quite the same thing! Now that you have your own pumpkin filling, you're ready to make pumpkin pie. The link below contains the recipe I use from my little recipe book in the first picture. It just says to use a 9 inch pie crust. I use the pie crust my mom taught me how to make. You can read about that here. Now your Thanksgiving will be complete with the most delicious pumpkin pie!
**This post contains affiliate links and I will be compensated if you make a purchase after clicking on my links. But, all opinions expressed are my own.
I debated whether I should count yesterday's printable as #4 in the pie series. I decided that I should, so this is #5. My husband loves Pecan Pie. I had never made it until he requested it one year, many moons ago. I was worried that it would be difficult, but it is actually one of the easier pies to make. Really! After the crust is ready, you can whip this thing up and have it in the oven in about 5 minutes.
I am not a big lover of nuts. If I have to have them, pecans are one of the ones I do like a bit. In pie, after it is baked, the pecans are tender rather than super crunchy. What I love about this pie is the custard filling that holds all of those pecans in place. I call it custard for want of a better word. It has eggs in it, like a custard, but no milk. It sets as it bakes, so it reminds me of custard. If it is called something else, please let me know in the comments. Over the years I have developed this recipe that really fills the pie. Some recipes that I have tried only seem to fill it half way. I like a big layer of that "custard". Since it is so full of the filling, it takes a little longer to bake and set, but it is worth the wait. Besides, the prep time is so short that once it is in the oven, you are free to do other things while it bakes. So, here is the recipe!
Just one warning, pecan is one of the most, if not the most fattening pies you can eat. Perfect for Thanksgiving!
Probably one of the best gifts to give is an Amazon gift card. Do you know anyone who wouldn't love one? I am a grandma and I love them! They are especially great when you consider that Cyber Monday is coming! (Nov. 28th) They are super easy to send as an eGift. Click on the link below!
These photo ornament cards from Minted are adorable gifts and cards at the same time! They have many designs to choose from.
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Creators of Hot Cocoa Bombs! (copyrighted)
Author
Helen Reynolds: Mother of six children , grandmother to eleven! I love to cook, craft and create things and I especially love doing that with my family, So, when my lawyer daughter, Lindsey, my artist daughter, Madalynn, and I came up with the idea of Hot Cocoa Bombs, this blog was born. Then, one more daughter, with her technical and science skills, plus creativity has joined in to round us out! Read more about us here! Archives
June 2024
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