Semi Homemade Apple Pie

I made this pie for Thanksgiving last year and it was the perfect amount of sweet.  I used a store bought pie dough, and then used about 5 medium red apples and 1 green apple.  I peeled the apples and then thinly sliced them.  I squeezed a little lemon juice over the apples, and then added 3/4 c. sugar.  I added 3 T cornstarch, 1 heaping teaspoon of cinnamon, 1/4 t. nutmeg, 1/4 t. allspice, and 1/8 t. salt.  You mix it all together, place it in the bottom dough.  Top and crimp with dough two.  Cut slits, and then brush it with an egg wash.  I cooked it at 375 for about 50 minutes (until the crust was golden).  And...serve with ice cream because...obviously.

Chocolate Peanut Butter Pie

If you have a sweet tooth, this is the pie for you. It also doesn't hurt that it's super simple to throw together.  I took it this week for Easter and nobody complained.  It will for sure stay on the rotation.  

Peanut Butter Pie

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Ingredients:  Premade Oreo Pie Crust 1 c. creamy peanut butter, 1 pkg (8 oz) cream cheese (softened), 1/1 4 c. powdered sugar, 1 8 oz container cool whip (thawed), 1/2 c. mini chocolate chips.  

Instructions:  Use a beater to combine the peanut butter and cream cheese.  Once it's well combined, add the powdered sugar.  Last, add the cool whip.  Pour into your pie shell.  Top with mini chocolate chips and chill for at least an hour before serving.  

Pioneer Woman Pecan Pie

     My Thanksgiving break is winding down, and I did absolutely nothing productive on my to do list.  My cousin and his kids were in town, which I love b/c holidays are more fun with kiddos.  The leaves are absolutely perfect right now, and on Thanksgiving I looked out and it literally looked like it was raining leaves all afternoon.  In fact, catch that action shot in this pie picture.
     I also started a new thing, I decided I was going to bake my way through an entire cookbook.  I picked the Holiday Cookbook by the Pioneer Woman.  I also am NOT setting a crazy time line.  If it takes me ten years, that's fine, but anytime I have an event, or holiday, I'm going to look there first.  I made a copy of the index and I'm crossing off the dishes as I try them.  The ONLY exception is I just don't eat seafood, so I'm not going to make myself try those (few) dishes, but I might try to adapt them to chicken.  I'll cross that cookbook bridge when I come to it.
    The first dish, this pie, and oh my, oh my, it was a good pick.  I have tried a LOT of pecan pies because A)  Pecan Pies are delicious and B)  Pecans are kind of a big deal in Texas.  I've tried a lot from various food network stars, but I can say I have truly found 'the' pecan pie I'll be making from here on out forever and ever amen.  Here is the recipe I used.  And now....I'm off to cram a weeks worth of a to do list into the next hour....

Pecan Pie Part 2,345

This is the second year in a row the leadership team has brought pie around to the teachers.  We each made two pies and brought them up and rolled them around to the teachers.  

 I tried out a new recipe from all recipes for a pecan pie that didn't require corn syrup.  It used brown sugar, which made the tops candy crunchy (I don't have a better word).  It was less soupy than the usual pie, and I really liked it.

We had quite a collect this year.  More recipes to come, but in the meantime, here is the pecan I used. 

Pecan Pie Recipe

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Ingredients:  1 c. brown sugar, 1/4 c. white sugar, 1/2 c (melted butter), 2 eggs, 1 T flour, 1 T. milk, 1 t. vanilla, 1 c. chopped pecans

Instructions:  

1.  Preheat oven to 400 degrees.  

2.  In a bowl, beat eggs until foamy, and stir and melted butter.  Stir in the brown sugar, white sugar and the flour; mix well.  Add milk, vanilla, and nuts.  

3.  Pour into unbaked 9 inch pie shell.  Bake in preheated oven for 10 minutes at 400 degrees, then reduce heat 350 degree and bake 30-40 minutes, or until done.  

(Vegan) Peach Pecan Crispy Cobbler

Last summer I was armed with some Texas pecans and peaches when I was invited to my brother's place for dinner.  He's vegan and I told him I'd bring the dessert, so I had to combine all of that together.  I found this recipe at Sally'sBakingAddiction and by substituting the butter for nondairy I was able to make this vegan.  The original recipe says it serves 8-12, but in reality-maybe 6 could eat unless your guest are all on a major diet.
It really was a delicious cobblerish dessert, and I loved the pecan and oat topping.  I used a combination of 'regular' and white peaches b/c I ran low on the regular and it tasted great.  I also had frozen some of my peaches in advance, and it baked up just fine, so fresh or frozen-I think you'll be pleased with the outcome.

Peach Pecan Crispy Cobbler

Ingredients:
FILLING:  5 c. thinly peeled and sliced peaches (about 5-6 medium peaches), 1/4 c. flour, 3/4 c. sugar, 1/4 t. salt, 1/2 t. vanilla
TOPPING:  3/4 c. brown sugar, 2/3 c. flour, 2/3 c. oats, 1 t. cinnamon, 1/4 t. salt, 3/4 c. pecans (chopped), 1/2 c. dairy free butter (you can also use regular butter if you aren't trying to make it vegan).
Instructions:
1.  Heat oven to 350 degrees.  Grease an 8 or 9 inch square (or circle) baking dish.
2.  Make the filling by gently tossing all the ingredients.  Spoon into the prepared dish.
3.  Make the topping.  Stir together all the dry ingredients, make sure to get out all the brown sugar lumps.  Add the butter and work it through the dry ingredients with a fork until it's crumbly.  Evenly sprinkle over peaches.
4.  Bake 40-45 inutes until the top is golden brown and peach juice is bubbling on the edges.  Cool slightly before serving.
*This is also great with (vegan) vanilla ice cream.

Chocolate Chip Pie

Speaking of pie....oh wait....we weren't, but we should be!  The truth is, I made this pie last Thanksgiving, but by that time I had already posted a lot in advance, so....I decide it to push it towards the end of the summer as we are gearing up for a new season of fall holidays and everything pie.
Traditionally we have apple pie and pumpkin pie for Thanksgiving, but the third (or fourth) dessert is sometimes a toss up.  I was trying to think of something new and ran across this recipe from Toll House.  It's a sweet dessert, but it really was delicious with ice cream.  It's a cross between a cookie, but with a denser texture.  Fall's version of a Pazookie if you will.

Chocolate Chip Pie

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Ingredients:  1 unbaked 9 inch deep dish pie shell, 2 eggs, 1 c. flour, 1 c. sugar, 1 cup brown sugar, 1 stick of butter (softened to room temp), 1 c. semi sweet chocolate chips, 1 c. chopped walnuts, vanilla ice cream
Instructions:
1.  Head oven to 325.
2.  Beat the eggs on high until light and foamy.  Add the flour and both sugars.  Mix until combined.  Add the softened butter and mix one more time until completely combined.
3.  Stir in chocolate chips and walnuts until evenly throughout batter.  Spoon into prepared pie crust.
4.  Bake for 50-60 minutes (until a toothpick in the center comes out clean).  Cool for 30 minutes.  Serve with ice cream.

Pumpkin Pie Cookies

 I made these pumpkin pie cookies last year.  I gave them out for Thanksgiving treats.  If you aren't a piping master, this is your cookie.

 I used this sugar cookie recipe and added karo syrup so the icing would harden.  It's so much tastier than royal icing.  I used the lid of one of my kitchen jars to press out the circles (I just held it up to the box to maximize my cookie size, but ensure it would fit).    I just squiggled on the 'crust' by cutting the tip off a ziplock.  I took a spoon and 'plopped' it on top of the cookie.

I found these little Wilton boxes that look like a pie container to put them inside (at Michael's).  I added a tag and ribbon.  So simple.

Easy and Delicious Pecan Pie

Last year I wanted to try out a different version of pecan pie. I found this one on allrecipes and I have fallen in love.  It's so delicious, the brown sugar makes it, and you don't have to add all that Karo syrup-I pretend this somehow makes it healthier, but it definitely makes it more affordable, and much easier to throw together.  This little fellow will definitely be making an appearance again on my tables this holiday.

Pecan Pie Recipe

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Ingredients:   1 c brown sugar, 1/4 c white sugar, 1/2c butter (melted and slightly cooled), 2 eggs (at room temp), 1 T flour, 1 T milk, 1 t. vanilla, 1 c.chopped pecans, 9 inch deep dish pie shell.
Instructions:
1.  Preheat over 400 degrees.
2.  Beat the eggs until foamy.  Stir in the melted butter.  Stir in the white sugar, brown sugar, and flour.  Add the milk, vanilla, and nuts.
3.  Pour mix into pie shell.  Bake for 10 minutes at 400.  Reduce heat to 350 and bake for 50 more minutes (center should not wiggle too much when it is done).

Cherry Pie Bars

I saw this last summer via the recipecritic and I finally got around to trying them out.  Uh...hello, YUM!  The problem with pies?  The crust to pie ratio.  This fixes that lifelong problem by providing a really sweet, flaky 'crust' to go along with your filling.  I imagine you could use this same basic 'crust' recipe with any flavor of pie, but...cherry pie bars are a great place to start....and I should know.  I've 'worn' a lot of pie on my thighs through the years.

Cherry Pie Bars

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Ingredient  
Bars:1 c. butter (softened), 2 c. sugar, 4 eggs, 1 t. vanilla, 1/4 t. almond extract, 3 c. flour, 1 t. salt, 21 oz can of cherry pie filling
Glaze: 1 c. powdered sugar, 1/2 t. vanilla, 1/2 t. almond extract, 2 T milk

Instructions
1.  Cream together butter and sugar.  Add the egg, 1 t. vanilla, and 1/4 t. almond extract to the mix.
2.  Add in flour and salt and cream until mixed well.
3.  Grease a 9x13 inch pan and spread 3 c. of the batter into the bottom.
4.  Pour pie filling on batter.  Use a spoon to 'plop' the remaining batter over the pie filling (it'll spread out as it bakes, but there will be gaps where you can see the pie...which I like).
5.  Bake at 350 for 35+ min (until golden brown, and a toothpick comes out clean.
6.  Let it cool, and then mix the glaze ingredients and drizzle over the bars before serving.

Coconut Cream Pie Dip

 I tried out this dip last fall as one of many at a family get together.  It taste great, and it was nice to be able to get a small scoop as opposed to committing to a whole slice....it left room for me to pile another piece of pie on my plate with a scoop of this dip on the side.  This can be used as the filling to a coconut cream pie, or you can make it in a bowl and serve it with graham crackers or a shortbread cookies.  I found this via southyourmouth.

Coconut Cream Pie Dip

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Ingredients:  15 oz can cream of coconut (if you can't find this near your baking section, look by the drinks-it's apparently used a lot for mixed drinks), 1/4 c. milk, 5.1 oz box of instant vanilla pudding, 14 oz can sweetened condensed milk, 2 c. sweetened coconut flakes (toasted), 8 oz tub of cool whip, graham crackers or shortbread cookies.
Instructions:  
1.  Stir cream of coconut and milk together.  Add pudding mix and sweetened milk.
2.  Fold in a heaping cup of the toasted coconut and cool whip.  Mix until just combined.
3.  Chill for at least 4 hours.  Garnish with the remaining toasted coconut just before serving.
4.  Serve with graham crackers or shortbread.

Easier than Pie Peach Cobbler

 I had some fresh peaches that needed to be used (notice eating them plain apparently wasn't an option).  I tried out a recipe I use a lot with canned fruit, and it turn out it's even more delicious.  I halved the recipe, but....I'll write it as a full recipe.  All you need is a stick of butter, a box of yellow cake mix (white would work too) and 8 peaches (more if you like your cobbler fruity, stick to 8 if you like a lot of crust).

 I washed and peeled my peaches, and then sliced them into small pieces.  I sprayed the pan with some cooking spray, and the covered the bottom with peaches (used a rectangle cake pan).

 Cover the top of the peaches with the cake mix (yes, just the dry mix), then cut up the stick of butter into small little pads and just set these ontop of the cake mix, spread it around.

 Place it in the oven at 350 for about 45 minutes (until browned).  The butter melts and cooks the cake, so it will be golden brown.

Add ice cream, or just dig in with a spoon.  I have it on good authority (my own) this makes a great breakfast as well, I pretend it's OK b/c it used fresh fruit.  Your really can add any fruit to the bottom (apples etc) or add two cans of pie filling, but fresh peaches just about might be my favorite version yet!

Individual Whole Peach Pie

 The thing about Texas is there is rarely a lack of great peaches in the summer months.  We have a peach farm not far from the house, and they never disappoint.  I've eaten and baked these little jewels up every which way, and when I ran across this super simple, yet delicious recipe at yummymummy, I had to try it out. 
Basically, cut a peach in half and pull out the pit, and then fill the innards with honey. 

 Put the two pieces back together and wrap 1/4 of a pie crust around the peach.  You can bake these in muffin tins, or ramkins.  Cut a little slit in the top. 

 Brush the top with an egg wash and sprinkle with cinnamon sugar and bake at 400 degrees for about 15 minutes (until pie crust is golden and flaky). 
Serve with ice cream.  You can follow this same method with apples, fill the center with brown sugar or something equally as fun, peel the skin from the apple before baking. 

Easy Chicken Taco Pie

 This is an easy dish....and when you are speaking food "easy" is actually a nice description.  If it requires thought, or time....I throw that idea out the window after a long day at work, but this one is a keeper because it didn't require either, AND it reheats well.  As a single gal....this is also a good thing....eating a pie in one sitting is generally frowned upon, so a left over worthy meal....yay! 
I found this recipe via BettyCrocker. 
Easy Chicken Taco Pie
Ingredients:  2 c. cut up cooked chicken (I did this the night before so I could just pop it out of the fridge the next day when I was ready to put this together), 1/2 c. chopped onion, 2 T taco seasoning mix, 1 c. bisquick mix, 1 c. milk, 2 eggs, 1 c. shredded cheddar cheese
Instructions: 
1.  Heat oven to 400.  Grease a pie dish.  Mix chicken, onion and seasoning mix.  Place in bottom of the dish. 
2.  Stir together bisquick, milk, and eggs with fork until blended.  Pour into pie dish. 
3.  Bake for 35 minutes.  Sprinkle with cheese.  Bake 2+ more minutes until cheese is melted.  Garnish with lettuce, tomatoes, and sour cream.  Serves 8. 

Chili Cheese Frito Pot Pie

I assure you, this is not a calorie friendly recipe.  I am going to pretend I invented it b/c I've never seen anything like it, but....in a world this big, I have no doubt it's been done before!  Basically, I decided to solve my bread to chili ratio.  When I eat chili of any sort-I have to do a lot of running, but it's worth it to consume those delicious calories.  I also realize that frito pie is a staple in the south and a little more foreign in other parts of the country....world, but man, if you only knew!  So....I had all the makings for chili, but I also had some pie dough that was about to go bad.  I used a hodge podge of stuff from my kitchen and....yum. 

I took a ramekin and just put some crushed fritoes (just enough to cover the bottom) to help the bottom of the pie from being too 'wet.'  Not necessary, but I had a mini bag of chips so....who doesn't want fritoes with their chili? 

 I topped my fritoes with some chili I made in my crockpot the day before-just pick your fav.  I topped the chili with some onions and some shredded cheese. 

 I added a little top and cut some slits so it could 'breath.'  I'm not really sure this was necessary, but.....let's pretend.  If a white crust disturbs you...and it disturbes me, add an egg wash (the white of the egg mixed with a little water). 

 I baked my pie about 30 minutes (until the crust was brown....everything else was already cooked, the cheese just needed to melt, and it had plenty of time to do that...

And there you have it-carbo loading, crap-o loading, winterizing your menu, just a weird thing I put together with weird stuff in my fridge that was pretty tasty.....whatever-it worked! 

Texas State Fair Pecan Pie

Every year I get a cookbook from the State Fair.  I began this tradition many moons ago, and I've never been disappointed in the recipes I've tried.  Pecan pie is one of my favorites, and this recipe was DELICIOUS, AND it had a lot fewer ingredients than some of the other yummy pies I've posted about in the past. 

With Thanksgiving quickly approaching it's time to pull out this recipe and prep the oven....

Best Texas Pecan Pie by Janis

Ingredients:  1 stick butter, 1 c. light karo syrup, 1 c. white sugar, 3 large eggs, slightly beaten, 1 t. vanilla, 1/8 t. salt, 1 C. pecans (chopped)

Instructions:  Brown butter in a skillet until golden brown, don't let it burn.  Cool butter. 

Combine Karo, sugar, eggs, vanilla, and salt; mix until blended. Stir in cooled butter. Place choped pecans in bottom of 9' unbacked pie crust.

Pour mix over pecans.

Bake at 425 for 10 minutes, lower temp to 325 and bake for another 50 minutes. Cool; serve with whipped cream.

A Plethora of Pies

Apparently I'm a fan of pie.  I have over 20 post from cookies, minis, meals, jars, sticks, fried, caked, and classics I love.  Click on any of the links below to go directly to recipes and tuturials.  Then head to the gym from now until Thanksgiving to make up for any damage done. 

• Fried Pie
• Whoopie Pies
• Apple Pie Cupcakes
• Apple Pie In-A-Can
• Pecan Toffee Pie (there are lots of pecan pie recipes you can check out if you click on the pie label below)
• Cherry Pie Cookies
• Fried Apple Pie Bites
• Spaghetti Pie
• Chicken Pot Pie
• Pie in a Jar
• Oatmeal Pie
• Pumpkin Pie Bites
• Pecan Pie Cookies
• Pecan Pie Muffins
• Pecan Pie Tassies
• Key Lime Pie
• Pie on a Stick
• Cinnamon Bun Pie Pockets
• Coconut Cream Pie
• Pumpkin Pie Cake
• Banana Pie