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.

Easy Grasshopper Pie

I've always loved this but didn't venture to make it until recently for a friend's birthday. It's delicious and refreshing. I could eat it every day and not tire of it. Serves 8 or more, depending how you slice it (and how many pieces you eat). Enjoy!

Easy Grasshopper Pie

1 Oreo--or any chocolate--cookie crust
4 c mint chocolate chip ice cream
6 Oreo cookies
1/2 c Andie's mints, or other chocolate-covered mint candies
chocolate ice cream topping, the hard shell kind

1. Unwrap cookie crust and set aside. Set ice cream out to soften (not completely melt).
2. Meanwhile, chop Oreo cookies into small chunks; set aside. Chop Andie's mints into smaller pieces; set aside.
3. Once ice cream is softened yet not too melty (if it melts too much and refreezes the texture isn't as good), spread into bottom of cookie pie crust. Sprinkle Oreo pieces and chocolate pieces evenly over top of ice cream. Top with hard shell topping, being as artistic as you'd like. Make swirls or crisscrossing lines or whatever you want! The hardened shell helps add to the texture.
4. Place in freezer before serving, at least one to two hours.

Irish Shepherd's Pie

It is often really convenient to open a can of soup and have a fast, easy meal. But nothing is better than making your own sauce. Mmmmmmmm...this recipe is tasty and filling. I was short on mashed potatoes and didn't have the peas. You can adjust as necessary, but it is best to use all ingredients. My husband raved over it and my 5-year old loved it. Careful with the salt when seasoning the sauce, especially if you use salt in your mashed potatoes. Serves 6 to 8.

Irish Shepherd's Pie


1 Tbsp olive oil
1 tsp black pepper
1 lb ground beef or lamb
3-4 large carrots, diced
1 large onion, diced
3 sprigs fresh thyme, diced, or 1 1/2 tsp dried thyme, diced
1/2 tsp ground black pepper
1 c frozen peas
2 Tbsp flour
1 Tbsp butter
1 c red wine or beef broth
2 Tbsp tomato paste
2 Tbsp Worcestershire sauce
1 c chicken broth
salt and pepper, to taste

about 6 c mashed potatoes, fresh or leftovers
 
1 egg, beaten
1/4 c shredded cheddar cheese
1/2 c grated Parmesan cheese, optional

1. Preheat oven to 400 degrees. Lightly grease 9x13 baking dish; set aside.
2. Heat oil in large skillet over medium heat. Add carrots and saute until start to get tender. Add onions and cook for one minute then add meat. Season with black pepper and thyme and cook until meat is browned and no longer pink. Drain fat.
3. Add butter and peas. Sprinkle with flour and stir until flour is dissolved. Add tomato paste, wine or beef broth, and Worcestershire sauce. Cook three minutes and add chicken stock. Stir until a thick gravy forms. Season to taste, keeping salt content to a minimum, especially if your mashed potatoes have salt in them. Add to prepared baking dish. Sprinkle cheddar cheese evenly over top of meat mixture.
4. Spoon mashes potatoes in baking dish, smoothing evenly over cheese and meat mixture. Brush beaten egg evenly over top of potatoes and sprinkle with Parmesan cheese if using.
5. Bake for abut 20 minutes, uncovered, or until the potato is nice and browned on top.

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.

Cheesecake Factory Pumpkin Cheesecake

I'm not a huge pumpkin fan...but the pumpkin bread recipe and this delicious cheese cake are super tasty. My picky four year old even loved it. He tried it and said, "Yum, yum!" His only complaint was the whipped cream. :) And this delicousness isn't only for the holidays...

Cheesecake Factory Pumpkin Cheesecake

Crust:

1 1/2 cups graham crumbs
5 Tbsp. butter, melted
1 Tbsp. sugar

Mix crust ingredients together, just till coated and crumbly. Press onto the bottom and 2/3 up the sides of an 8" springform pan. Bake for 5 min. at 350. Set aside.

3 - 8 oz cream cheese, softened
1 c. sugar
1 tsp vanilla
1 can pumpkin puree (I used 15 oz of my own fresh puree, YUM)
3 eggs
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 allspice

Combine cream cheese, sugar, and vanilla and beat with electric mixer until smooth. Add pumpkin, eggs, cinnamon, nutmeg, and allspice and beat with electric mixer until smooth and creamy. Pour into crust and bake 60-70 minutes at 350 or until top has browned slightly and toothpick inserted in center comes our relatively clean.
Remove from oven and allow to cool to room temperature. Refrigerate for 2 hours or until thoroughly chilled. Remove pan sides and cut. Serve with whipped cream.