Apple Pie That is....TO DIE FOR!

CRUST: (adapted from Ina Garten)
12 tablespoons (1 1/2 sticks) very cold butter
3 cups flour
1 teaspoon kosher salt
1 tablespoon sugar
1/3 cup very cold crisco
6 to 8 tablespoons (about 1/2 cup) ice water

Directions:
Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, And sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.

Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust after filling.

Filling Recipe:
5 CUPS SLICED & PEELED APPLES (I used Honeycrisp & Gingergold)
1 C. LIGHT BROWN SUGAR
6 TABLESPOONS CORNSTARCH
1 TSP. CINNAMON
1/4 TSP. SALT
1 TABLESPOON DICED BUTTER

PRESS FIRST CRUST INTO PAN.  MIX ALL FILLING INGREDIENTS WELL AND POUR INTO CRUST.  DOT WITH BUTTER. TOP WITH SECOND CRUST.  FLUTE SIDES-CUT SOME SLITS.  BRUSH WITH 1 BEATEN EGG AND SPRINKLE WITH COARSE SUGAR.  BAKE AT 425 FOR 25 MINUTES AND THEN AT 350 FOR 40 MORE MINUTES!  SERVE WITH VANILLA or DULCE DE LECHE ICE CREAM AND WHIPPED CREAM!

MINI APPLE PIES

I need to work on a better pre-cooked filling recipe for these but the crust was OUTRAGEOUS so I had to share it with you!!!! To make my pies gluten free, I used CUP 4 CUP flour!

MINI CHICKEN POT PIES......OUTRAGEOUS!

The beauty of this pie machine is that it keeps the bottom of your pies crispy-what a concept! You can't get that in the oven with a huge pie! lol

I started with a store bought rotisserie chicken and chopped the white meat. 

1.  Roast 5 ears of fresh corn-click here for recipe  Once finished, cut kernels off the cobs.
2. Make your pie crust-can be made ahead of time and frozen.  I made my dough, cut my rounds and froze them individually wrapped.  To make this dough gluten free, use CUP4CUP flour-it's the best and is what you see pictured above for our pot pies!
3.  Peel and chop 1 pound fresh carrots.  Toss with olive oil and roast at 375 for 25 minutes or until soft.

4.  Make Filling:
     In a pot, melt 4 Tablespoons butter and sprinkle in 1/4 cup flour, stirring to combine very well.  Cook 1 minute.  Add 2 cups chicken broth and 2 Tablespoons heavy cream.  Stir to combine and simmer on low to thicken a bit.  Stir in the corn kernels, chicken, 1/2 can peas (optional), carrots and salt/pepper.  

5.  Use the directions on your pie maker machine and bake each mini pie until golden! (No pie maker? use mini tins and bake in the oven at 400 until golden-remember to cut slits to vent pies)

BROCCOLI & SPINACH MEATBALL PIE!!!!

 

 

Step 1.  Crust

2 cups "Cup 4 Cup" gluten free flour (or use all purpose flour if not gluten free)
1 tablespoon rapid rise instant yeast
1 teaspoon sugar
3/4 teaspoon kosher salt
3/4 cup warm water (about 105 degrees F)
3 tablespoons extra-virgin olive oil

1. In a mixer, beat flour, yeast, sugar, and salt.

2. Add the 3 tablespoons of olive oil and the water in a stream until a ball begins to form.

3. Place the ball of dough in a bowl that has been drizzled with olive oil. Turn the dough to coat it. Cover the bowl with plastic wrap and let rise 1 hour in a warm place.

4. After the dough has risen, press into a disk and park in the fridge until ready to use-at least 45-minutes.

5. Press dough into a springform pan and build up the sides, too.  I had some left over scraps because you want to keep it on the thinner side.

Step 2.  Broccoli/Spinach
2 heads broccoli
5 ounces baby spinach
olive oil
sea salt
Chop 2 heads of broccoli and sautee in a pan with some olive oil and salt.  When almost tender add in 5 ounces spinach and cook just till beginning to wilt.  Place veggies in a colander and let any liquid drain out.  Set aside.

Step 3.  Meatballs
3/4 lbs meatloaf mix (beef/pork/veal)
1 egg
1/2c-3/4c. bread crumbs (I used gluten free aleia's)
salt/pepper to taste

Heat Avocado oil in pan (or olive oil) and roll small mini meatballs. I made approx 15.  Pan fry until golden and basically cooked through. (will continue to cook in oven)

Step 4-The filling
16 ounces mozzarella cheese, shredded
10 ounces ricotta cheese
6 eggs
Combine all of the above.   Add sea salt or kosher salt to taste.  Stir in the broccoli and spinach.  Gently toss in the meatballs.  Pour into the crust and bake at 375 for 45-55 minutes until golden and set.  Let sit 30 mins before cutting.  Serve wit marinara sauce, if desired. 

featured on.....

CHERRY CHEESECAKE PIE SUPREME XO

I can't think of a better rainy day activity....My boys baked a long lost family recipe that was just found!  The original recipe comes from their Grandma Sandi and it is her Famous Cherry Cheesecake Pie!  I have a feeling their Grandma is smiling down on them, very proud! xo

1. Lay a Pillsbury crust in your pie pan.  Pour in half a can (1 lb 5 oz) of cherry pie filling and bake at 425 for 15 minutes.

2.  Electric Mix:
12 ounces softened cream cheese
1/2 cup sugar
2 eggs
1/2 tsp. vanilla

3.  Pour the cheesecake mix on top of the hot cherry filling and REDUCE OVEN TEMP TO 350!  Bake for an additional 25 minutes until set.

4.  Cool completely.  Pour the rest of the cherries from the can in the center of the pie.  Pipe 1 cup sour cream around the edges and chill completely before cutting! Or pipe whipped cream instead!

GRANDMA SANDI'S LONG LOST RECIPE HAS BEEN FOUND! CHERRY CHEESECAKE PIE IS IN THE WORKS!

I can't think of a better rainy day activity....My boys are baking a newly found recipe from their Grandma Sandi for her Famous Cherry Cheesecake Pie! Recipe coming to my blog soon! 

S'MORES STUFFED HAND-HELD PIE!

 A PILLSBURY S'MORES STUFFED HAND PIE?  OMG! YES, YES, YES!

INGREDIENTS:
1 BOX PILLSBURY PIE CRSUST
MARSHMALLOW FLUFF
MINI MARSHMALLOWS
SNACK SIZE HERSHEY BARS
GRAHAM CRACKERS CUT INTO QUARTERS AND THEN SMALL PIECES
1 EGG BEATEN, TO BRUSH ON TOP BEFORE BAKING
CHOCOLATE CHIPS, MELTED FOR DRIZZLE

ROLL OUT ONE PIE CRUST FOR EACH HAND PIE.
USE A MOLD TO CUT THE 2 CIRCLES OR A COOKIE CUTTER. ON ONE HALF ADD HEAPING HUGE SCOOPS OF FLUFF AND A FEW MINI MARSHMALLOWS.  TOP IT WITH 2 HERSHEY BARS CUT UP AND A FEW GRAHAM CRACKER PIECES.  SEAL WITH THE OTHER PIE CRUST AND CRIMP SIDES WITH A FORK OR USING YOUR MOLD.  BRUSH TOP WITH THE BEATEN EGG. BAKE ON PARCHMENT PAPER AT 425 FOR 11-15 MINUTES UNTIL GOLDEN.  REMOVE FROM OVEN. ADD CHOCOLATE DRIZZLE AND EAT UP!!!  CAREFUL: INSIDE WILL BE VERY HOT, OOEY AND GOOEY. IN OTHER WORDS, PERFECTION!

MINI NUTELLA HEART PIES

WHAT'S BETTER THAN A HAND HELD PIE? A HAND HELD PIE STUFFED WITH NUTELLA!!!!!  ROLL OUT PILLSBURY DOUGH AND IF U DON'T HAVE A PIE MAKER, YOU CAN USE COOKIE CUTTERS!!!!   PLACE A COUPLE OF TABLESPOONS OF NUTELLA ON THE CENTER OF ONE.  BRUSH EDGES WITH A BEATEN EGG AND LAY THE OTHER HALF ON TOP. USE A FORK TO CRIMP EDGES.  BRUSH TOP WITH THE BEATEN EGG AND SPRINKLE ON COARSE SUGAR.  BAKE AT 400 FOR 10-15 MINS.  REMOVE AND IMMEDIATELY ADD SPRINKLES. THE HEAT WILL MAKE THEM STICK.

APPLE PIE WITH WHIPPED CREAM & ICE CREAM

 

YOU CAN IMAGINE HOW EXCITED I WAS WHEN I RECEIVED A GLUTEN FREE PIE CRUST MIX FROM THE REALLY GREAT FOOD COMPANY!  I HAD ALREADY TRIED THEIR PANCAKES HERE, AND THEIR BROWNIES HERE.  I JUST KNEW WE WERE IN A FOR A TREAT!  THIS PIE CRUST BAKED UP BEAUTIFULLY AND IT WAS QUICK AND EASY TO WORK WITH!!! A MUST TRY IF YOU ARE LIVING GLUTEN FREE!  HERE IS THE FILLING RECIPE I USED... 

5 CUPS SLICED & PEELED APPLES
1 C. LIGHT BROWN SUGAR
6 TABLESPOONS CORNSTARCH
1 TSP. CINNNAMON
1/4 TSP. SALT
1 TABLESPOON DICED BUTTER

PRESS FIRST CRUST INTO PAN.  MIX ALL FILLING INGREDIENTS WELL AND POUR INTO CRUST.  DOT WITH BUTTER. TOP WITH SECOND CRUST.  FLUTE SIDES-CUT SOME SLITS.  BRUSH WITH 1 BEATEN EGG AND SPRINKLE WITH COARSE SUGAR.  BAKE AT 425 FOR 25 MINUTES AND THEN AT 350 FOR 40 MORE MINUTES!  SERVE WITH VANILLA ICE CREAM AND WHIPPED CREAM!

LOOKING FOR MY HOMEMADE GF CRUST INSTEAD? CLICK HERE 

NOT GLUTEN FREE? HERE IS MY FAVORITE REGULAR PIE CRUST RECIPE:

CRUST:

• 12 tablespoons (1 1/2 sticks) very cold butter
  
• 3 cups flour
• 1 teaspoon kosher salt
• 1 tablespoon sugar
• 1/3 cup very cold crisco
• 6 to 8 tablespoons (about 1/2 cup) ice water
• 
  

Directions

Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, And sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.

Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust after filling.

HAPPY BIRTHDAY JULIA CHILD!!!!! XOXO

AN OLD PICTURE ....AND A TRIBUTE TO JULIA!!! XOXO

GLUTEN FREE APPLE PIE

CRUST:

• 12 tablespoons (1 1/2 sticks) very cold unsalted butter
• 3 cups Cup 4 Cup or Better Batter flour
• 1 teaspoon kosher salt
• 1 tablespoon sugar
• 1/3 cup very cold crisco
• 6 to 8 tablespoons (about 1/2 cup) ice water
• 
  
• FILLING:
• 6 large Granny Smith apples, peeled and thinly sliced (about 4 cups)
  1 cup white sugar
  1 tsp. ground cinnamon
  1/4 cup cornstarch
  1/4 cup salted butter, chilled and cut into small pieces

Directions

Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.

Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust after filling.

Filling: Combine first 4 ingredients in a bowl and toss to coat evenly. PLace into pie. Top with the pieces of butter. Place second crust on top. Flute. Cut 3 slits. Brush top with egg wash and sprinkle on sugar. Place pie pan on cookie sheet and bake at 400 for 60-75 mins. serve with ice cream and/or whipped cream!

EARTHQUAKE PIE

OK MY CLEVER WORK FRIENDS WANTED SOMETHING IN HONOR OF THE EARTHQUAKE..... I BRING YOU Momofuku Milk Bar's "CRACK PIE" Recipe!!!! HOW'S THAT?? ♥ ♥ ♥ (PERFECT FOR WONKA WEDNESDAY....VERY SWEEEET!!!)

CLICK HERE FOR THE RECIPE

PUMPKIN PIE WITH MELTED CARAMEL & CHOPPED HEATH BARS
APPLE CRUMB PIE TOPPED WITH CARAMEL & A GARNISH OF PECANS

JADEN HAS DISCOVERED A NEW KITCHEN TOOL!