I hit the jackpot with my secret blog this month: Kristine’s Kitchen. Kristine has healthy food, naughty food, and everything in between. After sorting through her blog, I tweeted:
I got a bunch of replies telling me to let the husband choose and decided to pick the one I knew he would want: apple pie. Because if pie is an option, he’s going for it.
I was intrigued by this recipe because for one, it includes raisins. I have a very recent love for raisins so I knew I would love this. The recipe also calls for you to put the raw apples right into the pie crust instead of cooking them first, which is something I’ve never done when making a pie.
The pie turned out fantastic! And so easy since you literally just toss the ingredients together and throw them in the crust! My husband declared it the best apple pie ever to which I said, “Umm… you said that about the last apple pie I made”. He decided that they are equally good but this one is more of a seasonal apple pie because of the raisins. Men…
2 3/4poundsGranny Smith applesabout 6 medium, peeled, cored, cut into chunks
For the Crumb Topping:
1cupall purpose flour
1/2cuppacked golden brown sugar
1/2cup1 stick chilled unsalted butter, cut into 1/2-inch cubes
For the crust, roll out pie dough to a 14-inch circle. Transfer to a pie dish by gently wrapping the dough around a rolling pin and then carefully unrolling it. Gently press dough down into pie dish and trim excess dough around edges, leaving about a 1-inch overhang. Fold the edges under and crimp to make a decorative edge. Chill unbaked crust in freezer for 20 minutes.
To make the filling:
Position rack in center of oven and preheat to 375F. Mix brown sugar, flour, lemon peel, and cinnamon in large bowl. Add apple chunks, raisins, and vanilla; toss until well coated. Transfer filling to unbaked crust, mounding filling slightly in center. Bake pie until apples begin to soften, about 40 minutes.
Meanwhile, prepare crumb topping:
Whisk flour, sugar, cinnamon, and salt in small bowl. Add butter and rub in with fingertips until mixture begins to clump together.
Sprinkle topping evenly over hot pie. Continue to bake pie until apples are tender and topping is browned and crisp, tenting pie with sheet of foil if browning too quickly, about 50 minutes. Cool pie on rack at least 2 hours.
I haven’t used my ice cream maker in months. Seriously, months. In the past I’ve made ice cream once a week during the summer but for some reason I just never got inspired this year. Until I saw this pie. It’s not ice cream but it’s frozen and it’s awesome and it’s the easiest pie you will ever make.
I will make this pie every summer for the rest of my life, I’m sure of it. It’s that good and like I said, it couldn’t get any easier.
Hurry up and make this pie before the weather starts to cool off! (Speaking of, it’s in the 50s here today. What is this?!)
1store-bought graham cracker crustor you can make your own if youâ€™re fancy like that
1 14-ouncecan sweetened condensed milkchilled
1 12-ouncecontainer whipped toppingthawed
1 6-fluid-ounce can frozen lemonade concentrateunthawed
In a large bowl, add the sweetened condensed milk and whipped topping. Fold the two together gently until combined, being careful to keep the mixture light and fluffy. Add the lemonade concentrate and continue to gently fold. Be sure to avoid letting the mixture get too liquid-y. Pour the filling into the pie crust. Place in the freezer to chill overnight.
This week’s Project Pastry Queen recipe was chosen by Josie of Pink Parsley and she chose the amazingly delicious Peanut Butter-Banana Cream Pie with Hot Fudge Sauce. And great timing too since tomorrow is Pi Day!
I am late posting this because I’ve been procrastinating. See, it was quite the undertaking. Crust, custard, chocolate, peanut butter, hot fudge, whipped cream – it took me all day long! But it was so worth it! I think I inhaled that piece up there in less than 2 minutes.
A few notes:
I used White Chocolate Wonderful because why use plain peanut butter when you can use white chocolate peanut butter? Go buy it. Now. (You can find it at Walmart, Target, pretty much anywhere.)
The crust tasted slightly underbaked to me and I left it in for 5 extra minutes or so. Keep an eye on that one.
Do not put hot fudge sauce in a squeeze bottle. It will explode.
If you don’t do gelatin for whatever reason, I think the pie would be fine without it. It won’t cut perfectly but between cooking the eggs and the cornstarch, it should be a-okay. Just don’t forget to add the banana liqueur!
So happy early Pi Day and make sure you check out Josie’s post for the recipe!
I know, I know, more cranberries. I just can’t help myself though! The combination of pears and cranberries was too good to pass up.
The pie was very simple and would be perfect on any holiday dessert buffet. The oatmeal streusel topping is a nice change from a double crust fruit pie. The brown sugar and ginger (I know, I hate ginger but a little powdered ginger doesn’t bother me too much) in the topping was a perfect match with the pears and cranberries.
One thing though, if I was to make this again, I’d cook the pears with the cranberries. They were a little too crunchy for me but it could’ve been that my pears just weren’t ripe enough. Also, I used fresh cranberries in the pie but I’m sure dried would be fine. I would just use more water and less sugar.
6peeled Anjou pearscored and cut into 1/4-inch-thick slices (about 3 pounds)
1/3cuppacked brown sugar
your favorite single pie crust recipeor a refrigerated one!
For the streusel:
1/3cuppacked brown sugar
Position oven rack to lowest third of oven. Preheat oven to 400Â°.
To prepare pie, combine 1/2 cup water and granulated sugar in a small saucepan over medium-high heat; bring to a boil. Add cranberries; return to a boil, stirring until sugar dissolves. Reduce heat to low, and simmer 10 minutes or until liquid is reduced to 2 tablespoons. Remove from heat; cool.
Combine lemon juice and pears in a large bowl; toss. Weigh or lightly spoon 1/4 cup flour into a dry measuring cup; level with a knife. Combine 1/4 cup flour and 1/3 cup brown sugar. Add flour mixture to pear mixture; toss to coat. Stir in cranberry mixture.
Fit pie crust into a 9-inch pie plate coated with cooking spray. Fold edges under; flute. Spoon pear mixture into prepared crust.
To prepare streusel, weigh or lightly spoon 1/3 cup flour into a dry measuring cup; level with a knife. Combine butter and apple juice in a bowl, stirring well. Add flour, oats, and remaining ingredients; toss. Sprinkle oat mixture over pear mixture. Cover pie loosely with foil; place pie plate on a baking sheet. Bake, covered, in the lower third of oven at 400Â° for 1 hour. Uncover; bake 15 minutes or until browned. Cool on a wire rack 1 hour.
My parents recently brought back some food goodies from their Tennessee vacation, including some big, beautiful apples. I’m usually not a huge fan of fruity desserts, but I really wanted to try these apples in a pie. I didn’t want a typical double-crust pie though and after a lot of searching, I settled on an apple custard pie. My husband’s favorite dessert is flan so anything custard-y is usually a winner around here.
This pie was easy, easy, easy. I had a storebought crust in the fridge that needed to be used and I have to say I’m super impressed with Pillsbury. I love a good crunchy crust and it was perfect. The only element that took any real time was cooking the apples but that just involved stirring them every few minutes.
The pie just tastes like fall. I tend to think of custard pies as warm weather food (probably because we usually have one on my dad’s birthday in April) but the cinnamon in this recipe totally changed that. Well that and the streusel, streusel makes everything feel like fall! It was delicious right out of the oven AND cold.
1/215-ounce package refrigerated pie dough (such as Pillsbury)
1/3cupall purpose flour
1/3cuppacked brown sugar
2 1/2tablespoonschilled buttercut into small pieces
2cupssliced peeled Granny Smith appleabout 1 large
Preheat oven to 325F.
To prepare crust, roll dough into a 14-inch circle; fit into a 9-inch pie plate coated with cooking spray. Fold edges under; flute. Place pie plate in refrigerator until ready to use.
To prepare streusel, lightly spoon 1/3 cup flour into a dry measuring cup; level with a knife. Combine 1/3 cup flour, brown sugar, and 1/2 teaspoon cinnamon in a medium bowl; cut in butter with a pastry blender or 2 knives until the mixture resembles coarse meal. Place streusel in refrigerator.
To prepare the filling, heat a large nonstrick skillet coated with cooking spray over medium heat. Add sliced apple, 1/4 cup granulated sugar, and 1/2 teaspoon cinnamon; cook 10 minutes or until the apple is tender, stirring mixture occasionally. Spoon the apple mixture into prepared crust.
Combine remaining 3/4 cup granulated sugar, 2 tablespoons flour, salt, and eggs, stirring with a whisk. Stir in buttermilk and vanilla. Pour over apple mixture. Bake at 325F for 30 minutes. Reduce oven temperature to 300F (do not remove pie from oven); sprinkle streusel over pie. Bake at 300F for 40 minutes or until set. Let stand 1 hour before serving.