Apple Pie

Apple pie is my favorite but I've always been too intimidated to make one myself. But it's really quite simple! And freaking delicious. Serve warm with vanilla or caramel ice cream. Mmmmmm....makes one 9-inch pie.

Apple Pie

1 9-inch double-pie crust
4 medium-large granny smith apples, peeled, cored and sliced (about 16 pieces/apple)
1/2 c butter
1/4 c floor
1/4 c hot water
1/2 c sugar
1/2 c brown sugar, packed
3/4 tsp ground cinnamon
1/4 tsp allspice

1. Place first half of rolled-out pie crust in 9" pie pan, letting and excess dough hang off the sides. Layer apples inside, mounding them slightly over the pan. Set aside.Preheat oven to 425 degrees.
2. Melt butter in a medium saucepan over medium heat. Whisk in flour until blended. Whisk in the water, sugars, cinnamon and allspice. Bring to a boil and let simmer 2 minutes.
3. Pour half of the butter mixture over the apples. Top with second half of crust, lattice style or with several holes (you can cut out make leaves or any cute design). Pinch edges together. Brush remaining butter mixture over top of crust. Pour remaining through the holes.
4. Bake 15 minutes in preheated oven. Reduce heat to 350 degrees and bake another 25 to 35 minutes, or until crust is golden brown and apples are tender.

Éclairs (Cream Puffs)

These are the best cream puffs I've ever eaten, and they're easy to make! Store-bought ones are always too greasy for my taste, though I still eat them of course. :)
Note: Make sure you use INSTANT pudding. Makes about 24 small cream puffs, depending on the size.

Éclairs (Cream Puffs)

1/2 c butter
1 c water
1 c flour
1/4 tsp salt
4 eggs
1 10-oz pckg instant vanilla pudding
1 c milk
2 c whipped topping

1. Filling: Mix vanilla pudding, milk and whipped topping in a medium bowl. Cover and refrigerate.
2. Preheat oven to 400 degrees. Line a cookie sheet and grease with cooking spray.
3. Bring butter and water to a boil in medium saucepan.
4. In a large bowl, mix flour and salt; dump into boiling butter and water. Cook, stirring vigorously until mixture forms into a ball of dough. Place dough back into large bowl. Add eggs, one at a time, beating until smooth after each one.
5. Place a scoop (melon baller or cookie scoop) of dough on greased cookie sheet about 2" apart. (They will triple in size while baking.) Wet your fingertips and gently smooth any lipping (peaks) on each ball of dough. Bake 15-20 minutes, or until golden brown.
6. Puncture small hole in top of each to allow steam to escape. Allow to cool for 5-10 minutes before inserting cream, as much as each puff can hold. Use a frosting bag or sandwich baggie and cake decorating tip to insert filling through steam holes. OR cut pastry in half and spoon filling inside. Top with powdered sugar or chocolate; see "Toppings" options below.
7. Refrigerate up to 3 days or freeze up to 3 weeks. Serve cold.

Toppings
Option 1 - Sprinkle with powdered sugar right before serving.
Option 2 - Remove lid and seal off a container of milk chocolate frosting; microwave for 30 seconds. Spoon over puffs.
Option 3 - Melt 1 c chocolate chips with 1 tsp olive oil and stir until smooth and creamy. Dip tops of cream puffs, or use spoon to drizzle it on, decorating as you wish. Set puffs in freezer or refrigerator to let chocolate set before placing any coverings over them.

Ham & Cheese Empanadas

When I lived in Bolivia, my favorite treat was the many different kinds of empanadas. This recipe is tasty, the kids LOVED them. My husband said it reminds him of a chicken pot pie...kind of. The dough is a dream to work with and tastes great! Note that the process takes a while because you have to refrigerate the dough 30 minutes, twice. Makes 12 medium-sized empanadas.

Ham & Cheese Empanadas

Empanada Wrappers
3 c flour
1/2 tsp salt
2 tsp sugar
3 tsp baking powder
1/2 c shortening
1 egg
3/4 c chicken broth
1. Mix dry ingredients; cut in shortening with 2 knives or pastry blender until crumbly.
2. Whisk egg, then whisk in chicken broth. Add to flour mixture and knead only until soft dough forms. Cover and refrigerate 30 minutes.
3. Roll dough 1/4" thick (very flat) on lightly floured surface. Cut out 6" circles (I used a bowl with a thin lip, worked great).

Filling
3 Tbsp olive oil or butter
1 medium onion, finely chopped
2 Tbsp fresh parsley, minced
12 oz cooked ham, chopped
2 Tbsp bread crumbs
1/3 c Parmesan cheese
8 oz shredded Cheddar cheese
3 Tbsp sour cream
1 large egg, lightly beaten
1/2 tsp black pepper
Egg wash: 1 egg lightly beaten with 1 Tbsp water

1. Prepare empanada wrappers. Cover a large cookie sheet with parchment paper.
2. Filling: In a medium skillet, heat the oil or melt butter over medium heat. Add the onion and parsley; cook, stirring occasionally, until the onion is transparent, about 3 minutes. Add to medium mixing bowl (oil or butter included, helps it not be so dry) and allow to cool. Add the ham, bread crumbs, Parmesan cheese, sour cream, egg, and black pepper to bowl; mix well.
3. Assembly: Place 2 heaping Tbsp of filling in center of each empanada wrapper and place on cookie sheet. Lightly moisten the edge of circle with egg wash mixture. Fold the pastry in half and press edges firmly to seal. Dip a fork in flour; crimp edges and pierce top of each empanada. Repeat until all 12 wrappers are filled. Refrigerate for 30 minutes*.
4. Heat oven to 375 degrees.
5. Brush each empanada with egg wash and bake until golden brown, 20-25 minutes. Let sit a few minutes before serving.

* Or freeze until ready to use. Add 15 minutes to baking time.

Bacon/Ham Potato Torte

This was my first attempt at pie crust. It always intimidated me! But really, it was easy...as pie! :) For the pie crust recipe, click on this link. ;) This is tasty and filling and feeds lots of people. It takes a while to prepare, so be aware and start early enough...I made the crust in the morning to save time. Eat for breakfast or dinner. If you want to be creative, sprinkle some scrambled egg in with it! Serve with a salad or steamed veggie or fresh fruit...and let me know what you think!
 
Bacon/Ham Potato Torte

1 double pie crust
6 to 7 strips bacon, or 2/3 cup diced ham
4 sprigs thyme
1 c heavy cream
4 medium russet or red potatoes, peeled
 Salt and freshly ground pepper
1/2 c grated Gruyere cheese
1 egg yolk, whisked with a 1 Tbsp of cold water

1. Prepare pie crust (<---I used the first one on that page), placing bottom portion in pie pan. Keep top crust in bag. Refrigerate both until ready to use.
2. Preheat oven to 375 degrees F.
3. Cook bacon or diced ham over medium heat. Cook bacon just until crispy, the ham until it smokes. Let cool on paper towel-lined plate. Crumble bacon when cool to the touch.
4. Heat cream and thyme sprigs in small sauce pan over medium-low to medium heat until starts to simmer. Turn off heat and let sit for 5 minutes. Remove thyme sprigs.
5. Remove pie crust from refrigerator. Slice potatoes in half lengthwise then slice thinly. Layer potatoes on bottom of pie crust, sprinkling salt and pepper and bacon or ham on each layer. There should be 3-4 layers, depending if you use bacon or ham. Layer until pie tin is almost full. Spread grated Gruyere cheese evenly on top. Slowly pour the cream over the cheese as evenly as possible.
6. Roll out pie crust top. Place it over the pie, gently pulling off any remaining crust, and crimp edges closed. Brush top and edges with egg wash and make a few slits on top. Put pie pan on baking sheet and bake until the top is crispy golden brown and the potatoes are cooked (you can tell if you cut through some of it....if the knife goes easily through the potatoes, it's done. It takes 45-60 minutes, depending on your oven. If the crust edges get too brown, you can cover them with pieces of aluminum foil.
7. Remove pie from oven and let sit 15 minutes before serving.

Pie Crust

 Most people are intimidated at the thought of making pie. But the saying, "Easy as pie," comes from somewhere. 'Cause guess what? It really is easy! And delicious. These are recipes for double pie crusts, so if you want a single, half it. ;) Give it a try! And let me know what you think.


Easy Double Pie Crust 1

1 c butter, cubed and chilled
2 1/4 c flour
1 tsp salt
8-10 Tbsp ice water

1. Put the butter, flour, and salt in a food processor. Pulse lightly until the mixture resembles wet sand. Add the water, 1 Tbsp at a time, pulsing briefly after each one. Keep adding water just until the dough begins to clump together.
2. Divide dough in half and place in gallon zip-lock bags. Flatten into disks and refrigerate at least 30 minutes.
3. When ready to use, roll flat--the flatter the better--and place in pie pan. Remove excess dough. Once filling is placed inside, flatten second disk--once again, the flatter the better--on slightly floured surface and cover pie, pinching edges closed. Bake according to recipe directions.

Easy Double Pie Crust 2 (for those without food processors)

2 1/2 c flour
1 tsp salt
3/4 c shortening
1/4 c chilled butter, cut into small pieces
4 to 6 Tbsp ice water

1. Stir flour and salt in large bowl. Cut in the shortening and butter with pastry blender or two knives until mixture resembles course sand. Sprinkle with ice water, a Tbsp at a time, and stir with fork to moisten the dough.
2. Form the dough into a ball with your hands. Divide dough in half. Roll out one half on a lightly floured surface and place in pie pan. Once filling is placed inside, flatten second disk--once again, the flatter the better--on slightly floured surface and cover pie, pinching edges closed. Bake according to recipe directions.

Easy Double Pie Crust 3 (makes 3 double crusts, more tasty)*

5 c flour
1 egg
1/2 tsp baking soda
3 Tbsp lemon juice
2 tsp sugar
2 tsp salt
small glass ice water
1 c shortening
1 c soft butter

1. Place dry ingredients in large bowl and mix with spoon. Add shortening and butter and mix with pastry blender or two knives until crumbly. Break the egg into 1 c measuring cup and add lemon juice and water to tota1 c. Pour over flour mixture then mix well until ball forms. Separate into six equal balls.
2. Roll out on slightly floured surface and place in pie pans. Once filling is placed inside, flatten second disk--once again, the flatter the better--on slightly floured surface and cover pie, pinching edges closed. Bake according to recipe directions.

* Remember this makes 3 double pie crusts. If you don't want to make 3 pies, you could fit the extra dough inside aluminum pie pans (the disposable ones you find at the grocery store), cover with aluminum foil, and freeze any extra for future use.

Crescent Chicken

This is all around yumminess. This is Pillsbury's recipe I changed up a bit. You probably won't want to eat just one. My boys LOVED them (they love crescent rolls, so having chicken inside was bonus). Serves 4.

Crescent Chicken

1 package (3 oz) cream cheese, softened*

1 Tbsp butter, softened

2 large boneless, skinless chicken breasts, cubed

3 pieces of bacon or 1/2 c diced ham

1 Tbsp chopped onion

1/4 tsp salt

1/4 Tbsp pepper

2 Tbsp milk

1 (8 oz) can refrigerated crescent dinner rolls

1 Tbsp butter, melted

1/2 cup seasoned croutons, crushed

1. Cook bacon if using, just until cooked and not crispy. If using ham, cook it until just browning on the outside. Set aside on plate (covered with paper towel if using bacon). In same pan, cook cubed chicken pieces until no longer pink.

2. Beat cream cheese and softened butter in medium bowl until smooth. Add chicken, bacon, onion, salt, pepper, and milk; mix well.
3. Separate dough into 4 rectangles. Firmly press triangular perforations to seal. Spoon 1/2 cup chicken mixture onto center of each rectangle. Pull 4 corners of dough to center of chicken mixture; twist firmly and pinch edges to seal. Place on ungreased cookie sheet. Brush tops of sandwiches with melted butter and sprinkle with crushed croutons.
3. Bake at 350°F for 25 to 30 minutes or until golden brown.
 

*I could not find a 3 oz package of cream cheese, so I bought a 8 oz cube and used a butter knife to mark off 8 sections (half it, then half those, then half them again and you have 8 equal pieces). Then I cut off three of those and called it 3 ounces.