Glazed Apple Cream Pie

I was in the mood to bake a pie the other nite. I asked him what kind of pie he liked best and he said he liked them all. I researched and found a Glazed Apple Cream Pie on Allrecipes. one I wanted to make. When we went to the store I headed to the apples. He then asked me why I was getting apples and that he didn't like them! Well, he missed out. I ate half the pie cuz it was so frickin good! I gave the rest of the pie away after I realized ate I had eaten so much. :(

Glazed Apple Cream Pie

• 1/2 cup white sugar
• 1/2 cup milk
• 1/2 cup heavy cream
• 1/4 cup butter
• 2 tablespoons cornstarch
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• 2 tart apples - peeled, cored and sliced
• 1 tablespoon all-purpose flour
• 1/4 teaspoon ground cinnamon
• 1 (15 ounce) package pastry for double-crust pie
• 1/2 cup confectioners' sugar
• 1 tablespoon milk
• 1/4 teaspoon vanilla extract
• 1 tablespoon butter, softened

Directions

1. In a medium saucepan over medium heat, combine 1/2 cup sugar, 1/2 cup milk, 1/2 cup cream, and 1/4 cup butter. Heat until butter is melted, stirring occasionally. In a small bowl, whisk together the cornstarch, 2 tablespoons milk, and vanilla; stir into saucepan. Cook until thickened, stirring constantly. Remove from heat, and set aside to cool slightly.
2. Preheat oven to 400 degrees F (200 degrees C). In a medium bowl, combine the apples, flour, and cinnamon. Mix well.
3. Line a 9 inch pie pan with pie dough. Pour thickened filling mixture into pastry-lined pie pan. Arrange apple mixture evenly over filling. Top with second crust, seal and flute the edges. Cut slits in top crust.
4. Bake for 30 to 40 minutes, or until crust is golden brown and apples are tender. Cool for at least 30 minutes.
5. In small bowl, combine confectioners' sugar, 1 tablespoon milk, 1/4 teaspoon vanilla, and 1 tablespoon softened butter. Blend until smooth; pour evenly over warm pie.

The recipe said to refrigerate for at least 1 1/2 hours before serving (longer is better). I didn't. I even reheated it for about 30 seconds in the microwave.

Thanksgiving Pie

I am such a slacker! I didn't realize it had been 10 months since I last updated this blog. I have been so busy with my wedding planning business that my food blog has suffered. So I am going to try and catch up by blogging about my first Thanksgiving feast. It was pretty good, if I do say so myself!

I made my signature chocolate bourbon pecan pie. It is sooooo good!

My newest addition was a pumpkin cheesecake. I found the recipe on Allrecipes.com.

Please excuse the styrofoam plate. I was so over everything by the time it came to dessert that I just wanted to eat it and not fuss over the nice china.

Chocolate Bourbon Pecan Pie:

1 (9 inch) deep dish pie shell
1 cup white sugar
1 cup light corn syrup
1/2 cup butter
4 eggs, beaten
1/4 cup bourbon
1 teaspoon vanilla extract
1/4 teaspoon salt
6 ounces semisweet chocolate chips
1 cup chopped pecans

Preheat oven to 325. In a small saucepan combine sugar, corn syrup, and butter or margarine. Cook over medium heat, stirring constantly, until butter or margarine melts and sugar dissolves. Cool slightly. In a large bowl combine eggs, bourbon, vanilla, and salt. Mix well. Slowly pour sugar mixture into egg mixture, whisking constantly. Stir in chocolate chips and pecans. Pour mixture into pie shell. Bake in preheated oven for 50 to 55 minutes, or until set and golden. May be served warm or chilled.


Pumpkin Cheesecake:

2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1/2 teaspoon vanilla extract
2 eggs
1 (9 inch) prepared graham cracker crust
1/2 cup pumpkin puree
1/2 teaspoon ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
1/2 cup frozen whipped topping, thawed

Preheat oven to 325. In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside. Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust. Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.

Blueberry Crumb Pie

My 15 year old son LOVES blueberry pie, go figure. I am not a baker but decided to give it a try. My mother-in-law- gave me some blueberries over the holidays and they were taking up freezer space so I scoured the net for a recipe using things I had on hand. I found several great looking recipes but they called for a crust top and I only had a bottom. I found this recipe from Allrecipes and it sounded good to me. I did NOT follow the advice of others and add 2 tablespoons of cornstarch so my pie was a bit soupy (I added it to the recipe below). I will make this again and add it next time as it was super yummy and my son hugged me for it. :)

Blueberry Crumb Pie:

Filling:

• 1 (9 inch) deep dish unbaked pie crust
• 3/4 cup white sugar
• 1/3 cup all-purpose flour
• 2 tbsp corn starch
  
• 2 teaspoons grated lemon zest
• 1 tablespoon lemon juice
• 5 cups fresh or frozen blueberries

Crumb Topping:

• 2/3 cup packed brown sugar
• 3/4 cup rolled oats
• 1/2 cup all-purpose flour
• 1/2 teaspoon ground cinnamon
• 6 tablespoons butter

Instructions:

1. Preheat the oven to 375 degrees F (190 degrees C).
2. In a large bowl, stir together the sugar, corn starch, and flour. Mix in the lemon zest and lemon juice. Gently stir in the blueberries. Pour into the pie crust.
3. In a medium bowl, stir together the brown sugar, oats, flour and cinnamon. Mix in butter using a fork until crumbly. Spread the crumb topping evenly over the pie filling.
4. Bake for 40 minutes in the preheated oven, or until browned on top. Cool over a wire rack.