Pies

Apple Pie

This makes quarantine a little better! Recipe #15 on kingarthurflour.com‘s Best Basic Recipes Collection. This is a really good apple pie, not too sweet not too tart. In our family we usually have Cherry Apple Pie, it is a heavenly combination. It is always a nice treat to have pie!

Apple Pie 1

Apple Pie 2 Apple Pie 3

Apple Pie 4 Apple Pie 5

Crust
2½ cups flour
3/4 tsp salt
1/3 cup shortening
1/2 cup cold butter
7-10 Tbl ice water

Filling
8 cups peeled, sliced apple (from about 3 1/4 pounds whole apples)
2 Tbl lemon juice
3/4 cup sugar
2 Tbl flour
2 Tbl cornstarch
1/4 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp allspice
1/4 cup boiled cider or undiluted apple juice concentrate
2 tsp vanilla, optional
2 Tbl butter, diced in small pieces

To make the crust: In a medium bowl, whisk together flour and salt. Work in the shortening until mixture is evenly crumbly. Dice the butter into 1/2″ pieces, and cut into mixture until you have flakes of butter the size of a dime.

Add water 2 Tbl at a time, mixing with a fork as you sprinkle water into the dough. When the dough is moist enough to hold together when you squeeze it, transfer it to a piece of wax or parchment paper. It’s OK if there are some dry spots in the pile. Use a spray bottle of water to lightly spritz these places; that way you’ll add just enough water to bring the dough together without creating a wet spot.

Fold dough over on itself three or four times to bring it together, then divide it into two pieces, one about twice as large as the other. The larger piece will be the bottom crust; the smaller piece, the top crust. Pat each piece of dough into a disk about 3/4″ thick.

Roll each disk on its edge, like a wheel, to smooth out the edges. This step will ensure your dough will roll out evenly, without a lot of cracks and splits at the edges later. Wrap in plastic and refrigerate for 30 minutes before rolling.

Preheat the oven to 425°F. Lightly grease a 9″ pie pan that’s at least 2″ deep. This will make serving the pie easier after it’s baked.

To make the filling: Combine the sliced apples and lemon juice in a large mixing bowl. In a small bowl, whisk together the sugar, flour, cornstarch, salt, and spices. Sprinkle the mixture over the apples, and stir to coat them. Stir in the boiled cider (or apple juice concentrate) and the vanilla, if you choose to use it.

To assemble the pie: Roll the larger piece of pastry into a 13″ circle. Transfer it to the prepared pan, and trim the edges so they overlap the rim of the pan by an inch all the way around. Spoon the apple filling into the pan. Dot the top with the diced butter.

Roll out the remaining pastry to an 11″ circle. Carefully place the pastry over the apples. Bring the overhanging bottom crust up and over the top crust, pinching to seal the two and making a decorative crimp. Prick the crust all over with a fork, to allow steam to escape. Or cut decorative vent holes, if desired. Alternatively, you can weave a lattice.

For extra crunch and shine, brush the top crust with milk (or an egg white beaten with 1 tablespoon of water), and sprinkle with coarse sugar. Place the pie in the refrigerator for 10 minutes to firm up the crust while the oven finishes heating.

Place the pie on a parchment-lined baking sheet. Bake the pie for 20 minutes, then reduce the oven temperature to 375°F and bake for 40 minutes more, until you see the filling bubbling inside the pie (and perhaps dripping onto the parchment). Check the pie after half an hour of baking time, and cover the edges with foil or a pie shield to keep them from browning too quickly, if necessary. When the pie is done — you should see the filling bubbling vigorously, either around the edges, or via any decorative vents — remove it from the oven.

Cool the pie completely before slicing — really. Cutting any fruit pie that’s still warm is a messy business. The filling continues to thicken as the pie cools, and if you cut it too soon it will run out all over the place. It’s better to bake the pie in advance, cool it completely, then warm each slice as needed after it’s been cut. Store any leftover pie, lightly covered, at room temperature for several days. Freeze for longer storage.

My Favorite Pies!

Lemon Truffle Pie

Dessert, Pies

Pumpkin Pie

Pumpkin pie isn’t just for Thanksgiving, it’s for quarantine too! This is recipe #4 of kingarthurflour.com Best Basic Recipe Collection. I’m enjoying baking my way through this collection, it’s delicious!

Pumpkin Pie 1

Pumpkin Pie 2 Pumpkin Pie3 Pumpkin Pie4

1/2 cup sugar
1/2 cup brown sugar
1 Tbl flour
1/2 tsp salt
1 tsp ginger
1 tsp cinnamon
1/2 tsp nutmeg
1/8 tsp cloves
1/8 tsp pepper, optional
3 large eggs, beaten
2 cups (15oz can) pumpkin
1¼ cups light cream or evaporated milk
1 single pie crust, your favorite or King Arthur single pie crust

In a large mixing bowl, whisk together the sugars, flour, salt, and spices. In a large measuring cup, beat together the eggs, pumpkin, and cream or evaporated milk. Whisk into the dry ingredients. For best flavor, cover and refrigerate the filling overnight before baking. Roll the pie dough out to a 13″ circle, and transfer to the pan. Crimp the edges above the rim; this will give you a little extra headroom to hold the filling when it expands in the oven. Refrigerate the crust while the oven preheats to 400°F.

When the oven is hot, place the pie pan on a baking sheet to catch any drips. Pour the filling into the unbaked pie shell. Bake for 45 to 50 minutes, until the filling is set 2″ in from the edge. The center should still be wobbly. Remove the pie from the oven and cool on a rack; the center will finish cooking through as the pie sits.

My other favorite pies: Pie Pie Pie!

Dessert, Pies

Favorite Pies!

Here is what I am making to take for our family’s Thanksgiving dinner. I hope you all have a wonderful Thanksgiving Day with delicious PIES!

Lemon Truffle Pie

Lemon Truffle Pie is a tart, sweet, creamy addition for any occasion. This has become a favorite to make whenever we get together as a family.

Cherry Apple Pie

Cherry Apple Pie is a three-generation family favorite. In fact, when it is my oldest son’s birthday, this is his request instead of cake.

Triple Chocolate Hazelnut Pie

Triple Chocolate Hazelnut Pie is a chocolate lover’s delight! Totally worth the work and the calories.

Pumpkin Eggnog Pie

My Pumpkin Eggnog Pie has one simple change to the old favorite, substitute eggnog for the milk in the good ol’ pumpkin pie recipe. For another flavorful twist, this year I think I will put the filling in a ginger snap crumb crust.

Old Fashioned Raisin Pie

This recipe for Old Fashioned Raisin Pie is my dad’s favorite, it is also one of the most viewed recipes on my website.

Peanut Butter Pie

Peanut Butter & Chocolate Fudge Cream Pie is a recipe I made up back in 2012. If you love peanut butter, chocolate and pie, your tastebuds will be very happy!

Brownies & Bars

Raspberries & Cream Bars

This recipe uses pie filling and cream cheese to make a fabulous dessert bar.

Raspberries & Cream Bars

Batter:
1 cup butter, softened
2 cups sugar
4 eggs
1 tsp vanilla
3 cups flour
1 tsp salt

Cream Cheese Layer:
1 (8 oz) cream cheese, softened
1/2 cup sugar
1 egg
1 tsp vanilla

1 (21 oz) can raspberry (peach, blueberry, apple) pie filling

Glaze:
1 cup powdered sugar
2 Tbl milk
1 tsp vanilla

Preheat oven to 350°. Cream butter and sugar. Add eggs and vanilla; beat well. Mix in flour and salt. Spread half the batter into the bottom of sprayed 13″x9″ baking pan.

Prepare Cream Cheese Layer: Beat cream cheese and sugar. Mix in vanilla and egg. Spread evenly over batter layer in pan. Spread raspberry pie filling gently over cheesecake layer. Drop remaining batter over the pie filling. (It will spread as it bakes, don’t worry if it doesn’t cover all the pie filling). Bake 30 to 35 minutes, or until top is light golden-brown. Cool completely. Once cooled, whisk together glaze ingredients and drizzle over top. Cut into bars when glaze is set.

One Year Ago: Orange Creamsicle Rice Krispie Treats Orange Creamsicle Rice Krispies Treats

Two Years Ago: Cinnamon Raisin Oatmeal Bread Cinnamon Raisin Oatmeal Bread

Three Years Ago: Coconut Cupcakes Coconut Cupcakes

Four Years Ago: Frosted Cinnamon Milk Chocolate Cookies Frosted Cinnamon Milk Chocolate Chip Cookies

Cupcakes

Key Lime Cupcakes

Oh Yum! A little tart and a whole lot of sweet!

Key Lime Cupcakes

Key Lime Cupcakes 2

Key Lime Cupcakes:
1 (16.25 oz) white cake mix
1 can (22 oz) key lime pie filling (Duncan Hines Comstock), divided
3 eggs
1/2 cup oil

Preheat oven to 350°. Put cupcake liners in cupcake pans. In large bowl with electric mixer, mix cake mix, key lime pie filling (same 2 Tbl pie filling for frosting), eggs, and oil. Scoop batter evenly into prepared cupcake pans. Bake for 18-20 minutes or until set in center. Cool in pan 5 minutes, remove to wire rack and cool completely. Makes 18-24 depending on how full you fill the cups.

Key Lime Buttercream:
1 cup butter, softened
2 Tbl key lime pie filling
5 cups powdered sugar
3-4 Tbl key lime or lime juice
2 drops green food coloring, optional

With electric mixer, whip butter until light and fluffy. Add the 2 Tbl key lime pie filling and whip. Add powdered sugar one cup at a time and lime juice one Tbl at a time, whipping until desired consistency.  You can add a couple drops of green food coloring if desired. Frost completely cooled cupcakes. Sprinkle with green sprinkles if desired.

One Year Ago: Sweet Bread Rolls Sweet Bread Dinner Rolls

Two Years Ago: Oreo Truffles Oreo Truffles

If you are interested in Demarle bakeware such as the Muffin Tray and Perforated Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Cupcakes

Lemon Cupcakes with Raspberry Buttercream

Whenever I can, I like a shortcut…as long as the end product is presentable and delicious. These lemon cupcakes are light and tender with creamy raspberry buttercream, definitely presentable and delicious!

Lemon Cupcakes with Raspberry Buttercream 1

Lemon Cupcakes with Raspberry Buttercream 2

Lemon Cupcakes with Raspberry Buttercream 3

Lemon Cupcakes:
1 (15.25 oz) yellow cake mix
1 can (15.75 oz) lemon pie filling
3 eggs
1/4 cup oil
1/4 cup milk

Preheat oven to 350°. Put cupcake liners (makes 24) in cupcake pan. In large bowl with electric mixer, mix cake mix, lemon pie filling, eggs, oil, and milk. Scoop batter evenly into prepared cupcake pans. Bake for 18 minutes or until set in center. Cool in pan 5 minutes, remove to wire rack and cool completely.

Raspberry Buttercream:
1 cup butter, softened
4 Tbl seedless raspberry jam
5 cups powdered sugar
4 Tbl milk

With electric mixer, whip butter until light and fluffy. Add jam and whip. Add powdered sugar one cup at a time and milk one Tbl at a time, whipping until desired consistency.  You can add a couple drops of red food coloring if desired. Frost completely cooled cupcakes.

One Year Ago: Coconut Vanilla Oatmeal Cookies Coconut Vanilla Oatmeal Cookies

Two Years Ago: Humming Bird Bread Humming Bird Bread

If you are interested in Demarle bakeware such as the Muffin Tray and Perforated Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Cupcakes

Apple Pie Cupcakes with Cinnamon Buttercream Frosting

Cinnamon, apple, and cake all in one with buttercream on the top! Happiness!

Apple Pies Cupcakes

Apple Pie Batter:
1 (15.25 oz) box vanilla cake mix
1 (21 oz) can apple pie filling
3 eggs
1/2 tsp cinnamon
1/4 tsp nutmeg

Preheat oven to 350°. Line cupcake pans with paper liners (24). Pour cake mix in large bowl. In food processor or blender, process apple pie filling, add to cake mix. Add eggs, cinnamon, and nutmeg; mix with electric mixer until well combined. Scoop batter into prepared cupcake pans (each cup about 2/3 full). Bake 15-18 minutes. Cool completely before frosting.

Cinnamon Buttercream Frosting:
1 cup butter, softened
6 cups powdered sugar
1 tsp cinnamon
5-6 Tbl milk

Whip butter with electric mixer until light and fluffy. Add powdered sugar, cinnamon, and enough milk to make desired frosting consistency. Frost cooled cupcakes. Sprinkle with cinnamon sugar and garnish with lattice pastry if desired.

One Year Ago Today: Lemon Truffle Pie Lemon Truffle Pie

Two Years Ago Today: Peanut Buster Brownies Peanut Buster Brownies

If you are interested in Demarle bakeware such as the Muffin Tray and Perforated Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Breads, Breakfast, Yeast Breads

Blackberry Sweet Rolls

I can never get enough sweet rolls. This recipe is regular homemade sweet rolls with blackberry pie filling over the top. Try raspberry or lemon, whatever you are craving.

Blackberry Sweet Rolls

Blackberry Sweet Rolls 1  Blackberry Sweet Rolls 2
1¼ cups warm water (110°)
2½ tsp (1 pkt) dry yeast
1/2 cup sugar
2 Tbl oil
3½ cups flour
1½ tsp salt
1/4 butter, softened
1/4 cup sugar
1/4 cup brown sugar
1 Tbl cinnamon
1 can (21 oz) blackberry pie filling

In bowl of electric mixer, sprinkle yeast over warm water.  Add the 1/2 cup sugar, oil, and 1 cup flour.  Mix until well combined.  Add remaining flour and salt.  Knead.  Let rise until doubled.  Mix the 1/4 cup sugar, the 1/4 cup brown sugar, and cinnamon together in small bowl.  Roll out dough to 18″×8″ rectangle.  Spread butter over dough then sprinkle cinnamon sugar mixture over butter.  Roll from long end to long end, pinch seam.  Cut into 12 1 1/2-inch rounds (I use thread, place under dough, cross ends over and pull quickly through dough), put in sprayed 13×9 pan.  Cover and let rise until doubled.  Spoon blackberry filling evenly over the top of the 12 rolls.  Bake in preheated 350° oven for 25-30 minutes.  Cool slightly and drizzle with sweet roll glaze.

Sweet Roll Glaze:
2 Tbl butter, melted
3/4 cup powdered sugar
milk

Stir powdered sugar into melted butter, add milk to make drizzle consistency.  I put in plastic bag, snip corner to make small hole and drizzle.

One Year Ago: Peanut Butter Banana Cupcakes  Salami & Roasted Red Pepper Stromboli

If you are interested in Demarle bakeware and kitchen tools such as the Roul’Pat & Beechwood Rolling Pin or Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.