Archive for the 'Pies and Cheesecakes' Category

Recipe: How pumpkin pies are made –

|October 29, 2011|read comments (0)
Author: Mama's Kitchen

How pumpkin pies are made –

 
(don't ask)
 
and while I'm at it – I hope you don't mind if I MOON you!
 
 
HAPPY HALLOWEEN!

Recipe: an incorrectly published pie recipe

|September 24, 2011|read comments (0)
Author: Mama's Kitchen

I am posting this once again – for those that may be recipe hoarders and never really take the time to read the recipe through until it is time to make it –

 

Okay – it's Sunday morning and we all look forward to enjoying the Sunday paper, reading ads, looking at sale papers and at this time of the year, we check out the recipes that are including in the coupon sections that they hand out with the paper.

Of course I am drawn to the recipes –

sure as shootin'

take a look at this recipe:

Pumpkin Apple Pie

Yield:
8 servings Prep Time:
10 minutes Bake Time:
50-55 minutes Chill Time:
2 hours

1/4 cup sugar
1/4 teaspoon salt
3/4 teaspoon pumpkin pie spice
1 egg
1/4 teaspoon Karo® Corn Syrup OR Karo® Lite Syrup
1 cup canned pumpkin
1 can (5 fluid ounces) evaporated milk

1 can (21 ounces) Comstock® or Wilderness® Apple Pie Filling

1 (9-inch) unbaked deep dish pie crust

MIX sugar, salt and pumpkin pie spice in a bowl. Add egg and beat slightly. Add syrup, pumpkin and evaporated milk; blend well.

SPREAD apple pie filling in pie crust. Gently pour pumpkin filling over the apples.

BAKE in a 425°F preheated oven for 15 minutes; reduce oven temperature to 350°F and continue baking for 35 to 40 minutes, or until knife inserted in pie center comes out clean.

CHILL a minimum of 2 hours before serving.

WHHHAAATTTTTT???

Am I THAT old that I don't understand this recipe?

Or do they need to find an editor that is not blind and knows something about baking pies?

Or is it me?

Did you read this recipe? Please take a look –

What am I looking at?

1/4 TEASPOON Karo syrup

????????????

If their Classic Pumpkin Pie has 1/2 cup sugar and 1/2 cup Karo syrup in the ingredient list, why is this 1/4 cup sugar and 1/4 TEASPOON Karo syrup – shouldn't it read 1/4 CUP???

To me – that cannot be right. So I called their customer service, which of course is closed today and I cannot call again until tomorrow – 9 to 4 Central time.

I honestly can't wait to hear their response on this one!

Do you realize – if this is incorrect – how many will follow that recipe because it is a Brand Name recipe and those that write them are supposed to put out correct recipes? Not only was it in the coupon section printed that way, but it is also on their site.

I know I am old(er), and I know I've been 'round the kitchen a few times (better than being 'round the block a few times!) but in all my years of baking – I have NEVER seen 1/4 TEASPOON of Karo in a pie recipe! Why use it to begin with at that measurement!!!!

Maybe it's me – but I will know tomorrow and I will edit this post and let you know what they say…………..

 

UPDATE –

I just got off the phone with customer service (they really appreciate me calling – NOT!) – the recipe was incorrectly printed in the paper and on their site. The customer service rep (what a way to start her day – with me – and thousands of other calls for the same reason) assured me that it WAS corrected on the site – as of our conversation – it wasn't – and I told her that it needed to be changed (she insisted it WAS corrected – until she checked and saw it for herself – but she was told they changed it). (Their proof-reader needs glasses!)

This is the correct recipe – and I was right – 1/4 cup not 1/4 teaspoon Karo syrup:

Pumpkin Apple Pie

Yield:
8 servings Prep Time:
10 minutes Bake Time:
50-55 minutes Chill Time:
2 hours

1/4 cup sugar
1/4 teaspoon salt
3/4 teaspoon pumpkin pie spice
1 egg
1/4 cup Karo® Corn Syrup OR Karo® Lite Syrup
1 cup canned pumpkin
1 can (5 fluid ounces) evaporated milk

1 can (21 ounces) Comstock® or Wilderness® Apple Pie Filling

1 (9-inch) unbaked deep dish pie crust

MIX sugar, salt and pumpkin pie spice in a bowl. Add egg and beat slightly. Add syrup, pumpkin and evaporated milk; blend well.

SPREAD apple pie filling in pie crust. Gently pour pumpkin filling over the apples.

BAKE in a 425°F preheated oven for 15 minutes; reduce oven temperature to 350°F and continue baking for 35 to 40 minutes, or until knife inserted in pie center comes out clean.

CHILL a minimum of 2 hours before serving.

So the recipe is supposed to be corrected on their site – and for those that are going to follow the recipe from the newspaper – oh well – Karo is not reprinting it for them.

Recipe: Baked Fish, Tater Wedges, Slaw, My Bistro Tart

|September 21, 2011|read comments (0)
Author: Mama's Kitchen

Of course, it's Friday. A no meat day in our home. We still carry out this tradition.

It's also damp and cold – a perfect day to put the oven on – and – it's healthier to bake fish than to always have it deep-fried.

I've made my coleslaw early today –

Creamy Coleslaw

2 pounds of cabbage
2 large carrots
Minced red and green bell pepper for color and presentation (not quite half of each)
1 small onion
1/3 cup sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1/3 teaspoon celery seeds
1/4 cup milk – I use whole milk in all my cooking and baking
1/2 cup mayonnaise
1/4 cup buttermilk
1 1/2 tablespoons white vinegar
2 1/2 tablespoons lemon juice (fresh or bottled is fine)

Shred cabbage and carrots with a grater or food processor.
Finely chop onion, or process in food processor. Combine cabbage, carrots, belln pepper and onion in a LARGE bowl.

Thoroughly mix remaining ingredients and pour over cabbage mixture and stir well. Refrigerate 2 hours, over night is even better, stir before serving.

My "fish butter" is made and in the refrigerator ready to go:

4 teaspoons butter (not margarine)
1/2 tablespoon finely chopped parsley
2 teaspoons lemon juice
A grind of black pepper from the pepper grinder

And the lemon is cut into slices; covered and in the refrigerator.

I've also made my coating for my fish and it's in a shallow dish covered with plastic wrap until I'm ready to bake the fish which is basically homemade bread crumbs combined with My Homemade Lemon Pepper Seasoning:

1/2 cup fresh ground black pepper
1 cup Kosher salt
1/3 cup dried lemon peel (you know I make my own)
1/4 cup dried minced onion (I make my own)
1/4 cup dried minced garlic (I make my own)
1/4 cup dried parsley leaves (I make my own)

Stir all the ingredients together and store in an airtight jar.

All I need to do for the fish is to rinse it off (I wash everything!) and pat dry, dredge in a flour mixture of flour, some Kosher salt and fresh ground black pepper then press into coating and place on lightly oiled baking sheet – 350* F. 10 to 15 minutes (depending ont he thickenss of the fish).

I'll scrub my taters and leave the peels on and cut into wedges. I'll toss them in a bowl with melted butter, Kosher salt, fresh ground black pepper, fresh minced parsley, a bit of dried basil. Place skin-side down on lightly oiled baking sheet – and since these take longer I'll have them on at least 45 minutes or more before the fish goes in the oven.

My "bistro apple tart" sounds good as well –

I just roll my crust out and place on a large baking sheet; place my cut apples (using My Apple Spice Mix – posted in my blog here) in the center and pull the edges up, folding over about 2 inches coming up the apples. Center apples are not covered. Bake at 350* F. until a beautiful light golden brown and the apples are tender.

I use a double crust recipe (I don't like thin crusts) and if you want you can place the tart on parchment paper to make it easy to remove from the baking sheet to wire rack to cool. Try serving with warmed caramel sauce and a scoop of vanilla ice cream; top with chopped walnuts, if desired.

And don't be afraid to add craisins, raisins, or nuts to your apple filling.

I've got rye bread which I'll slice thick and heat in the oven while the fish is baking. It's much better than toasting the bread – takes longer – but it's really good with a good bread – try it!

Recipe: Sunday in the kitchen

|June 10, 2011|read comments (0)
Author: Mama's Kitchen

It's Sunday – it's an Italian household – what can I say?

The weather has also been surprisingly chilly and we're a bit under the weather here. Not sick enough to be sick – but just feeling lousy. So I guess I should try to ward off the evil spirits before we feel worse.

Being Sunday – the pot of meat sauce is on the stove. I cut up a chuck roast in small pieces to fry and I also added my ground meat to it. I'm not up to making meatballs today so I'll cheat by adding the chunks of chuck. Besides – it is so good that way. Well seasoned, and cooked until it melts in your mouth with a thick rich pasta sauce.

The market had chickens on sale – perfect for a pot of chicken soup for whatever ails you. And I have the breasts and thighs that I fried in a separate pan and I've got some sauce over them. I love chicken in sauce, but it gets stringy made that way and I don't want the bones ending up in someone's throat, so I keep the chicken in sauce separate for serving – never toss your pasta with the chicken pieces if there are bones in them!

I'll cook up some rigatoni to go with it. Such a thick, rich sauce deserves a chewy pasta. And I've grated my Pecorino Romano to serve with it – saves time later.

I've got my salad mix done and in the refrigerator – I just need to add the tomatoes and make my dressing.

Homemade bread is on it's second rise. Can't go without that today.

And of course, chicken is in the pot for a big pot of soup. Once I get that strained, I'll add carrots, celery, peas, corn, potatoes – and then we can sop some up with homemade bread as well. Any extra soup broth will get bottled and frozen. Ladle into quart bottles and place in the refrigerator for 24 hour to cool completely. Cap them tomorrow before placing in the freezer.

Just an easy meal for today and I know I'll have soup leftover for tomorrow.

Dessert?? I made a no-roll crust for a pie – that baked in no time (I love making no roll crusts – they are done in no time and with no mess!) I filled that with sliced bananas (better to use them or lose them) topped with cooked banana flavored pudding. There's a can of whipped cream and chopped walnuts to top it off.

Not bad for feeling lousy today.

Recipe: Now we’re talkin’………………

|June 2, 2011|read comments (0)
Author: Mama's Kitchen

I want to thank those that have e-mailed me with questions –

don't be afraid to ask a question; there is no such thing as a stupid question –

Q: "how can I stop chocolate chips, raisins, etc. from ending up in the bottom of my cakes when I bake them?"

A: Certain ingredients, such as chocolate chips, dried fruits, and even nuts will "sink" to the bottom of your batter. If you were to coat these ingredients with a bit of flour, tossing well, (please remember to leave excess flour behind – you don't need to add it!) before stirring into your batter you will have better results. The flour will absorb some of the surface oils/water that these ingredients emit during the baking process and will help to prevent them from sinking to the bottom.

Q: "I tried to melt chocolate in the microwave and it was lumpy – what did I do wrong?"

A: First of all – you all know that I do not believe in microwaves. I don't trust them for anything at all and I have no desire to use one in my kitchen. Next, I am a chocolate melter from way back – always in a double boiler. Which of course I don't even own one. I use a stainless steel bowl over a pan of simmering water. Stale chocolate will seize right up and has to be tossed. But for a small amount of chocolate with a bit of lumps, you can add a spoon of vegetable shortening or a tad of oil and that should do it for you – unless your chocolate is old. Then there isn't much you can do except buy fresh chocolate.

Q: "berries are so good fresh, but it's always too hot to bake in the summer months – how can I have fresh berries for baking during the off-season?"

A. Why not use frozen berries to bake? As long as they are whole berries that are not in syrup there is no problem. You do not need to thaw; but you may have to add an additional minute or two to your baking – depending on what it is you are making.

Q: "you have posted on your blog how to tell if your baking soda and baking powder are fresh – but what about yeast?"

A: Sometimes you cannot trust the dates on the packages of anything. And like I have said before – I don't care what the expiration date or use-by date is – once it is opened it is not going to last that long – regardless of what it is! I like to use bulk yeast in a bag. And it needs to be tested to make sure it is still active. The best way to do this is to test it by placing the yeast in the water as called for in the recipe, add no more than 1/8 teaspoon of sugar (the sugar is food for the yeast) and it should begin to bubble within 5 to 10 minutes. No bubbles – no good – don't use it.

Q: "what is the easiest way to prevent a cheesecake from cracking?"

A: I don't believe in wrapping the bottom of the springform pan with foil and placing in another pan of water to bake. Most cheesecakes have a topping and the cracks do not even show or matter. If you want to prevent cracks – place a small pan of water next to you cheesecake in the oven; less mess; no danger when removing from the oven.

I hope this helps – and don't be afraid to ask if you want to know something!

Recipe: APPLE GINGERBREAD PIE

|June 1, 2011|read comments (0)
Author: Mama's Kitchen

This is a wonderful pie for the fall of the year that can be enjoyed right through the holiday season!

Makes One 9-inch Pie
8 Servings

Crust
1/2 cup shortening or 1/2 stick
1/4 cup sugar
1 -1/4 cups all-purpose flour
1/2 cup ground pecans
1/2 teaspoon ginger

Filling
4 -1/2 cups thinly sliced, peeled McIntosh or Granny Smith apples (about 1-1/2 pounds or 4 to 5 medium)
3 tablespoons honey
2 tablespoons water
1/3 cup golden raisins
1/3 cup currants
1/2 to 1 teaspoon apple pie spice, to taste

Topping
1 cup whipping cream, whipped
2 tablespoons finely chopped pecans

For crust, heat oven to 375ºF. Cream shortening and sugar until light, using spoon. Stir in flour, ground pecans and ginger. Blend until mixture is uniform. Press into 9-inch pie plate. Bake at 375ºF for 10 to 12 minutes or until lightly browned. Cool.
For filling, combine apples, honey and water in large saucepan. Simmer, covered, 20 minutes or until apples are tender. Stir in raisins, currants and apple pie spice. Cool. Spoon into cooled baked pie crust.
For topping, spread whipped cream over filling. Sprinkle with chopped pecans. Refrigerate until ready to serve.

Recipe: One big chicken!

|March 14, 2011|read comments (0)
Author: Mama's Kitchen

Step into my kitchen today and see what we are enjoying!

 


It’s such a beautiful day today. The sun is brightly shining and there is a bit of a chill in the air – you can tell that fall is coming. The trees are beginning to turn colors and there is no artist in the world that can capture the true beauty of God’s fall colors.


It’s a perfect day for oven cooking.


So here is today’s “dinner” – I say “dinner” because we will be enjoying this early in the day – which is something I do from time to time. And I have a reason for it today.

 


Roasted Chicken


I have a 6 – 7 lb. roasting chicken (removed the innards and tossed – didn’t look worth saving this time) in the oven (also known as the bird on steroids), seasoned with fresh garlic, fresh parsley, Kosher salt and fresh ground pepper. Before seasoning him all around and inside as well, I oiled him up with just a bit of olive oil; placed garlic cloves in the baking dish; covered and he was placed in a preheated 350* F. oven by 9:15 this morning.


He should be done and we will be enjoying him by 1:00 this afternoon.


I’ll make a gravy from the drippings – water, flour, chicken bouillon and fresh ground black pepper. Strain into gravy boat.


Mashed potatoes with milk, butter, sour cream, Kosher salt and fresh ground black pepper.


Steamed fresh carrots and whole kernel corn with butter pats; seasoned with Kosher salt and fresh ground black pepper. (For some reason – we love steamed carrots with nothing on them.)


I’ve got fresh crusty Italian bread.


My salad mix is done and in the refrigerator: Romaine lettuce, iceberg lettuce, carrot strips, cucumber chunks, thin slices of red pepper rings (bell peppers). I’ll add the tomatoes before serving. For a dressing – olive oil, red wine vinegar, and a sprinkle of my Dipping Sauce dry mix (recipe posted on site).


Once we are done eating I’ll pull out the soup pot, I’ve already cut my celery, carrots, onion and it’s covered and in the refrigerator waiting. The skin and the carcass will go into the soup pot with the veggies and I will make a large pot of soup stock.


Leftover chicken will be diced – some for salad topping tomorrow and some for the soup and some for making chicken salad for sandwiches later today. Once the soup stock is done I’ll strain it. Some will be bottled in quart and/or pint jars and placed in the refrigerator to cool completely (uncapped) until tomorrow. Tomorrow I will cap the jars and place in the freezer for future use.


Never waste any stock – always try to freeze some for using at any time.


The quart jars can be used for making a pot of soup – just add veggies, noodles, rice, barley – however you want to make it. The pint jars are nice for gravies, cooking rice, etc.


The remaining stock today will be placed back in the pot, add sliced celery, onion, carrot and I’ll make some egg noodles for a nice chicken veggie/noodle soup.

 


To make the egg noodles – flour and eggs with a pinch of salt; roll thin and slice as wide as I want. They cook right in the broth – one pot soup making.


I’ll make chicken salad while pulling the chicken apart for the pot so that it will have a chance to chill in the refrigerator before enjoying tonight. Chopped chicken, celery, chipped carrot, mayo and I will have pineapple chunks to add, if desired.


So tonight’s normal dinner (at dinnertime) will be Homemade Chicken Vegetable Egg Noodle Soup and Chicken Salad Sandwiches. And of course, crusty Italian bread for soppin’!

 


There is a Banana Cream Pie in the refrigerator as well.


I made a No-Roll Crust


1 1/2 cups flour
3 tablespoons flour
1 1/2 teaspoons sugar
1/2 teaspoon Kosher salt
1/2 cup vegetable oil
3 tablespoons cold milk – I use whole milk


Place the flour, sugar, and salt in the pie pan and mix with your fingers until blended. In a measuring cup, combine the oil and milk and beat with a fork until creamy. Pour all at once over the flour mixture. Mix with a fork until the flour mixture is completely moistened. Pat the dough with your fingers, first up the sides of the pie plate, the across the bottom.


Flute the edges. Makes one single crust 8 or 9-inch pie.


Baked in preheated 350* F. oven until done; cool and fill with:

 


PIE FILLING:


2/3 cup granulated sugar
3 1/2 tablespoons corn starch
1 pinch Kosher salt
2 1/2 cups whole milk
4 egg yolks, slightly beaten
2 teaspoons pure vanilla extract**
2 tablespoons butter
1 to 2 bananas, large, peeled, and sliced


In a medium sauce pan, combine sugar, corn starch, and salt. Over medium heat, gradually whisk in milk. Stir constantly until filling becomes thick and reaches a boil. Boil filling for 1 minute.


Gradually add egg yolks. Continue to whisk filling mixture constantly while bringing to a boil again. Boil for 1 minute.


Remove filling mixture from heat, blend in butter and vanilla.


Place 1 layer of sliced bananas in the bottom and around the sides of cooled pie crust. Then, pour filling into pie crust. Sprinkle with cooled topping.

 


Topping:


1 cup all-purpose flour
1/4 cup brown sugar, firmly packed**
1/2 cup butter (firm)
1/2 cup chopped walnuts


Mix flour and brown sugar in large bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture is crumbly. Stir in peanuts. Bake about 15 minutes or until light brown. Stir to break up. Cool.


It may seem like I am cooking all day – but actually this is very easy to do.
First I baked the pie shell and the topping for the pie. While that was baking I was making the filling and assembled the pie. Placed in the refrigerator to cool and pulled out the bird. Gave him a thorough scrubbing. Once he was in the oven I sterilized the sink, cutting board, etc. and then I prepared my salad mix – washing my lettuces and allowing to drain in a large colander. Prepared my cucumbers, carrots, and cut my pepper rings. Assembled the salad in a large bowl, covered and placed in refrigerator. Then I prepared the carrot, onions, and celery for the soup – making two covered bowls. The first bowl was chunks for making my soup stock. The second was the veggies cut the way I wanted them in the soup. More carrots were cleaned and ready for steaming when it’s time.


When it’s time I’ll scrub my taters, peel and boil. While I have chunks of fresh carrots steaming. Whole kernel corn heats in a jiffy!


I’m hoping for leftover gravy to bottle and freeze as well! Comes in handy for just about anything!
Couldn’t be simpler and it’s all homemade and good for ya! And I got a great meal to enjoy, soup to last 2 days, chicken salad to last 2 days, chicken pieces to top a salad of greens for tomorrow, and bottled broth for future meals, and bottled gravy for future use as well. I can also use the diced chicken, gravy and any leftover veggies and make a pot pie tomorrow if I want. Not bad from Big Bird!


**Make it yourself to save money or when in a pinch.

Recipe: Replenishing the Pantry once again!

|March 13, 2011|read comments (0)
Author: Mama's Kitchen

As the days roll by (and they are passing very fast!) items start to “disappear” from the pantry. I can never say my pantry is perfect and well-stocked because with using ingredients every day they just plum run low or run out.


I purchased several bunches of parsley – some for drying and some for freezing.
After continuous washing in cold water (wash, rinse, wash, rinse, wash, rinse – then run cold water over the cuttings for a FINAL rinse) I place in a large colapasta (colander) and shake out as much of the water as possible.


I cut off the stems and reserve – spreading out on paper towels to dry completely. The remaining parsley was also placed on paper towels to dry as much as possible.


As it dried some was placed in resealable plastic bags and placed in the freezer; the remaining was placed in a single layer on baking sheets and dried in a low (190 – 200* F.) oven until dried. Removed to paper towels to cool completely; store in large jar in pantry.


And it seems the more I make parsley flakes, the more I need. Gee – I wonder what that could mean???


Once the stems are thoroughly dried, I place them in a resealable plastic bag to freeze. When making soups, stocks, etc., I take a few out and finely cut with my kitchen shears for added flavor.


I saved a lot of money doing it myself and I know that I have ALL parsley in my jar and freezer and not a lame mixture with something else that may have been put in it.

 


Then it was time to make MY ORIGINAL APPLE PIE MIX


Combine in bowl, and whisk well:
2 cups light brown sugar, firmly packed**
2 cups granulated sugar
3/8 cup all-purpose flour
2 tablespoons grated lemon rind**
2 tablespoons ground cinnamon
2 teaspoons ground nutmeg – optional


Store airtight in pantry. When ready to use – peel, core, slice apples’ sprinkle with a bit of lemon juice and (depending on the size of the pie, tart or strudel – or even apple filling for cakes and breads), sprinkle with this mixture and it’s done and easy.


For those of you that use refrigerated pie crusts you have a pie in no time.


When I make apple pies I load my crust with apples and I use about 2/3 cup of mixture.


Cinnamon lovers can add more cinnamon, you can also add 1 tablespoon ground ginger, and for you mace lovers – 1 teaspoon mace – which mace is the outside of the nutmeg shell so if you use nutmeg you don’t need mace. (Personally – I hate mace – never bother with it.)


NOTE: If you don’t want to use brown sugar – use all granulated in the recipe.

 

And since I also bake for someone who has a low-cinnamon tolerance – here is MY ORIGINAL APPLE PIE FILLING MIX II


Combine in bowl, and whisk well:
4 cups vanilla sugar (see – there is a method to my madness – I made this earlier – posted in a previous post – check Make It Homemade label)
3/8 cup all-purpose flour
2 tablespoons grated lemon rind**


Store airtight in pantry. When ready to use – peel, core, slice apples’ sprinkle with a bit of lemon juice and (depending on the size of the pie, tart or strudel – or even apple filling for cakes and breads), sprinkle with this mixture and it’s done and easy.


**Save money and make this yourself!

Recipe: My own Dutch Apple Pie –

|March 12, 2011|read comments (0)
Author: Mama's Kitchen

I make several different types of Dutch Apple/Apple Crumb Pies.


I’ve stated before that I bake for someone who is cinnamon sensitive at times and I need to leave cinnamon out of many things.This is a recipe I came up with and it’s become a favorite around here.

 


First I make my Butter Crumbs (for this recipe – I make several different types of Butter Crumbs):


By the way – these can be made a day or two ahead and stored in the refrigerator in a tightly closed glass jar.

 


In bowl, combine:


1 cup flour
2/3 cup sugar
½ cup (1 stick) cold butter (not margarine) cut into pieces


Combine until mixture resembles crumbs; transfer to covered jar and store in refrigerator. Easily doubles, etc.


NOTE: Chopped walnuts or pecans can be added, if desired – depending on what you are using them for.

 


Preheat oven to 375* F.


Now on to the crust I sometimes use for this pie:

 


Butter Crust


In large bowl, combine (approximately):


1 ¼ cups flour
¼ teaspoon Kosher salt


Cut in until mixture resembles coarse crumbs:


½ cup (1 stick) cold butter, cut into small dice


Stir in ice cold water – a tablespoon at a time (no more than 4 tablespoons), until mixture forms a ball. You can wrap in plastic and refrigerate anywhere from 4 hours to overnight – but I very rarely do that – I just roll for the pie tin, pressing evenly into the bottom and up the sides of the pan; flute edges.

 

Sprinkle bottom of pie shell with plain, dry breadcrumbs**; set aside.

 


Prepare filling:


Peel, core and slice anywhere from 6 to 8 apples – all depending on size – enough to fill pie plate as high as you want. Sprinkle with lemon juice.


Toss apple slices with ½ cup sugar (depending on the type of apples used and the sweetness of the apples), and if desired, add a splash of vanilla extract**. Dot with a bit of butter.


Fill crust and top with Butter Crumbs.


Place pie on baking sheet (to collect juices that would spill in the oven and if desired, line baking sheet with foil for easy clean up.

Bake 50 to 70 minutes until done – depending on amount of filling used. If edges of crust begin to get too dark, cover edges with a strip of foil.


Cool completely on wire rack. Store pie in refrigerator.

 


**You can easily make your own when in a pinch or to save money!

Recipe: Apple Blueberry Pie

|March 1, 2011|read comments (0)
Author: Mama's Kitchen

There are times I like to make something just a tad different but yet still good. One day I had about a cup of blueberries left over from another recipe and decided to add them to my apple pie – just to see how it would be.

 


Preheat oven to 375* F.


Prepare a 2-crust pie crust recipe of choice for a 9-inch pie.


Or if you want – you can try this one:


In large bowl, combine and whisk well:
2 cups flour
¼ teaspoon Kosher salt
1 teaspoon sugar


Cut in until mixture resembles coarse cornmeal:
¼ cup (½ stick) cold butter, cut into small pieces
3 tablespoons vegetable shortening


Add:
2 tablespoons ice water


Mixing quickly with fork. If the dough is still crumbly add more ice water – 1 teaspoon at a time – just until the dough holds together.

From into a ball, wrap in plastic and refrigerate for 30 minutes. Once again – I rarely do that – I just roll the dough into 2 rounds, fitting one in the pie pan, pressing into the bottom and along the sides.

Sprinkle a bit of plain, dry breadcrumbs** in the bottom; set aside.


In large bowl, combine:
¾ cup sugar
½ teaspoon Kosher salt
3 tablespoons cornstarch


Add:
4 – 5 cups apple, peeled, cored, sliced
1 cup fresh blueberries
1 tablespoon lemon juice
Toss to coat.

 


Transfer apples to pie shell; dot with butter; add top crust; seal and flute edges. If desired, brush top with milk.


Place on foil-lined baking sheet to prevent any overflow from ending up in the bottom of your oven.


Bake in preheated oven until done 50 – 85 minutes depending on the size of the pie and filling.


Cool on wire rack. Store in refrigerator.

 


**You can easily make your own when in a pinch or to save money!