Posts Tagged ‘Pie’

Cheesecake of the Month – February 2017!

February 15, 2017

I was perusing Pinterest the other day and ran across a recipe that sounded positively wonderful.  It is technically a pie, but a pie that incorporates a bit of cheesecake into the recipe.  I can’t wait to try it.

Upside Down Cheesecake Apple Pie

Ingredients
2 pie crusts
2 packages (8-ounce each) of cream cheese, room temperature
1/2 cup of sugar
1 teaspoon of vanilla
2 eggs
6 large apples, peeled and thinly sliced
2 teaspoons of lemon juice
1/2 cup of sugar
2 Tablespoons of flour
2 teaspoons of ground cinnamon
Caramel sauce (garnish)

Directions
1. Preheat oven to 400 degrees.  Line a pie pan with a pie crust.

2.  Beat the cream cheese, sugar, and vanilla on high speed until fluffy.  Add in the eggs and the milk and mix until combined.  Pour the mixture into the pie crust.

3.  In a large bowl, combine the apples, lemon juice, sugar, flour, and cinnamon.  Place the apples on top of the cream cheese mixture.

4. Top the apples with your second pie crust, turning the crust inward.  Cut a few small slits into the top of the pie.

5.  Place the pie on a cookie sheet, cover loosely with foil, and bake for 30 minutes.  Remove the foil and bake for an additional 30 minutes or until the apples are soft.  Remove from the oven and cool for 10 minutes.

6.  Place a large plate over the top of the pie and flip it upside down onto the plate.  Cool for one hour  then refrigerate at least four hours.  Serve cold with caramel sauce.

Source: Recipe by Spend with Pennies at http://www.spendwithpennies.com/upside-down-cheesecake-apple-pie/

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My Kind of Pie!

March 10, 2016

This “pie” looks positively amazing.   I’m sure it is a totally unhealthy option, but hey, you only live once — carpe diem!    So, all you bacon lovers out there, enjoy!

Persimmon?

December 30, 2014

If you are looking for something a little different, here is a recipe that will dress up that plain old pumpkin pie.  Pumpkin Persimmon Pie! I had to admit that when I was first presented with this idea, I was a bit skeptical (believe it or not I had never previously eaten a persimmon, so I had no idea what it would taste like), but the end result was just deliciously delightful!  And it is such an easy recipe!  I am now sold on persimmon and may never make another plain pumpkin pie again.  Try it, you’ll like it!

Pumpkin Persimmon Pie

3 eggs, lightly beaten
1 cup of canned pumpkin
2/3 cup of persimmon pulp (about three persimmons)
1 can (14 ounce) sweetened condensed milk
2/3 cup of sugar
1/4 teaspoon of ground cloves
1/2 teaspoon of ground ginger
1 teaspoon of ground cinnamon
1/2 teaspoon of salt
1 unbaked 9-inch pie shell
Whipped cream (optional)

Combine eggs, pumpkin, persimmon pulp, condensed milk, sugar, cloves, ginger, cinnamon, and salt.  Mix well.  Pour the filling into your unbaked pie shell and bake at 350 degrees for 45 minutes (or until the center is firm).  Serve with whipped cream.

Yum!

Let’s Start the Year Right!

January 1, 2013

Happy New Year one and all!  Now that 2013 has arrived, why not begin the new year with a recipe?  This recipe (courtesy of Southern Living magazine) for roasted fruit hand pies sounds marvelous and I can’t wait to try it out.  The original recipe calls for cherries, but I can see substituting other fruits quite easily (blueberries, peaches, raspberries, strawberries, or blackberries).  Enjoy!

Roasted Cherry Hand Pies

1/2 cup butter
4 Tablespoons almond paste
2-1/2 cups all-purpose flour
3/4 teaspoon salt
1/4 cup ice-cold vodka
4-5 Tablespoons ice-cold water
1 (12-ounce) package of frozen sweet cherries
6 Tablespoons raw sugar
1/2 cup dried cherries
1/3 cup seedless raspberry preserves
1 Tablespoon butter
1 teaspoon vanilla bean paste
Parchment paper
1 large egg

1. Cut 1/2 cup butter into small cubes; chill butter and almond paste 15 minutes. Stir together the flour and the salt. Cut the butter and almond paste into the flour mixture with a pastry blender until it resembles small peas. Gradually stir in the vodka and 1/4 cup of ice-cold water with a fork, stirring just until the dough begins to form a ball and leaves teh sides of the bowl, adding up to 1 Tablespoon more of water if necessary. Place the dough on plastic wrap and shape into a flat disk.

2. Divide the dough into 12 portions. Shape each into a ball. Flatten each into a 3-inch circle on a lightly floured surface; roll into a 5-inch circle. Stack the circles between layers of plastic wrap or waxed paper. Cover stack with plastic wrap and chill for 2 to 24 hours.

3. Preheat oven to 425 degrees. Spread the frozen cherries in a lightly greased 13″x9″ baking dish and sprinkle with 4 Tablespoons of raw sugar. Bake for 25 (or until the juice begins to thicken) stirring every 10 minutes. Remove from the oven and immediately scrape the cherries and juice into a bowl. Stir in the dried cherries and the next 3 ingredients. Cover with plastic wrap and cool completely (about 45 minutes).

4. Working with one circle at a time, spoon 1 heaping Tablespoon of the cherry mixture into the center of each dough circle. Fold the dough over the filling. Press the edges together with a fork to seal the edges and place on a parchment paper-lined baking sheet.

5. Whisk together the egg and the 1 Tablespoon of water. Brush the pies with this egg mixture. Cut 1 to 2 slits in the top of each pie and sprinkle with the remaining raw sugar.

6. Bake at 425 degrees for 15 to 20 minutes or until golden brown. Remove from oven and transfer to a wire rack. Cool for 15 minutes.