Apple pie

If I have apples I make an apple pie!  I used gala apples this time around but have mixed apples too. Macintosh apples are my favorite along with Granny Smith for baking.

Wonderful anytime dessert. Hubby loves fruit pies. I like them too but adding a scoop of vanilla ice cream makes me happier. Enjoy!

Still a little warm so it's perfect!

I have no willpower and I admit it.

Apples 3 lb. (Gala )peeled cored.
(Using my hand chopper made this a breeze) photo below
3/4 cup sugar
1/2 cup dried oats or 2Tablespoons Minute tapioca
1/2 tsp. Cinnamon
1 box refrigerated pie crust
1  T butter
Sprinkle of cinnamon sugar on top

Bake 400 degrees 50 minutes. I covered edges so as not to burn.

Waiting for it to cool takes patience...

I used the larger section to dice the apples. I love this gadget. I do carrots, celery, onions, peppers and a whole lot of veggies and fruits to store in my freezer in bags for quick add ins.

Apple Cream Pie!!!! Oh so easy!

 I am trying to give a little variety and selection to some different and easy pies. Today I made a really good Apple cream pie.  I adapted it a bit to my liking. Easy to make and another pie to add to my favorites.. 

Happy Baking from my kitchen to yours!!!

Lovely to look at and delicious!!  I added some whipped cream to it..

I brushed my pie with heated strawberry jam but apricot preserves were recommended.

Easy to make using 1 refrigerated pie shell.  Baked ahead of time so it can cool
4 cups thinly sliced apples
2 tablespoons sugar
2 tablespoons lemon juice
1/4 cup butter

1- 8 oz. cream cheese softened
1 1/2 cups milk
1 pkg. instant vanilla pudding
1 tsp. vanilla
1/4 cup apricot preserves (I used strawberry jam, heated, because I didn't have any apricot)
Note:  I would suggest doubling the cream cheese and pudding for a fuller pie.

Place apples in a large bowl.. Toss with sugar and lemon..Melt butter in a saucepan and add apples..Saute until tender..Set aside to cool

Beat cream cheese until fluffy, gradually add 1 cup milk, pudding mix, and vanilla..Add remaining  1/2 cup milk and beat until smooth..Spread mixture into cooled pastry shell..Arrange apples over cream cheese mixture..

In a small saucepan, heat preserves /jam until runny. Using a pastry brush lightly coat apples.  Refrigerate until set.  At least 1 hour.  Enjoy!


11/8/11 
5/2/13

Impossible Coconut Custard Pie! Delish!!

I'll start this post by saying I have never been a lover of coconut custard pie and now more than ever I don't know why????This pie was amazing!  What took me so long?




 I love coconut cream pie and usually hubby and I share a piece when we are out to dinner and the restaurant we are at happens to be known for their delicious coconut cream pie.  Scouting through recipes today and knowing I had milk and coconut and that both hubby and I love coconut I decided to try my hand at  a coconut custard pie.

  My hubby has always loved coconut custard so adapting a few similar recipes this is what transpired. It is a really easy pie that the crust bakes right into it. Amazing!  I'm sure there are several recipes out there to try, so hopefully you'll try this one.

    After it had cooled I placed it in the refrigerator so it would be COLD and probably easier to slice all I have to say is:   Oh MY Delicious!! Of course I devoured a huge piece lol .  Yummy!

and I can't wait for hubby to come home from his golfing.  He is going to LOVE it!  I am now a coconut custard pie lover.  Enjoy!  All you need is a blender to make this pie. 

I made the impossible coconut pie today in a different pie dish.  Just as delicious.

2 cups milk( I used 1%)
4 eggs
1 tsp. vanilla
 3/4 cup sugar(cut sugar back to 1/2 cup if you prefer a pie not as sweet)
8 T butter softened
1 cup coconut (I used sweetened coconut)
1/2 cup all purpose flour
 dash of nutmeg
Place milk, eggs, vanilla, butter,sugar and coconut in blender and mix.  Add flour last and blend until flour is blended well.   Pour mixture into a greased and floured pie plate.  Sprinkle with a dash of nutmeg Bake 350 degrees approx. 45 to 50 minutes depending on oven temperature.. 

***NOTE

When pie is done baking a slight jiggle in center will assure your custard is perfect !

Cool on rack to room temperature and then refrigerate until ready to serve.

You can eat it when it’s baked and cooled but allowing it to set up in refrigerator makes it easier to slice.

 Enjoy!

It doesn't stay as high as it looks..Deflates a little after it cools..

Happy Baking from my kitchen to yours,

Impossible Pineapple Pie

I was anxious to try this recipe so I made it last night about 8 p.m.  It's going to be a keeper :). I know it!

 Impossible Pineapple Pie! 

I don't have a particular system for baking.  I do it when the impulse hits me and time is never a factor.

I think that most would have the ingredients for the exception of the pineapple.  Fortunately I had it too so this pie was done in a flash.

A very easy and as you'll see a pie that was still slightly warm that my hubby just had to taste test at 10 p.m.  I  managed to get a small taste of his before he literately gobbled it down  and it was delicious.

Canned whipped cream added to it as it started to melt as I was serving him. He told me it had the perfect taste and texture and he couldn't wait for tomorrow to have more. LOL

I am positive it will slice much better once cooled...Hubby was very impatient LOL...

I used 2% milk so I'd suggest you use as least that percentage. I wanted it to make some yummy custard so I wouldn't suggest skim milk for this recipe.

**Note:  Adding a little coconut might give it an extra yum if you would like. Maybe 1/2 cup??

Enjoy! Positive thoughts coming your way! 





1 1/2 cups milk
1/2 cup sugar
3/4 Biquick type baking mix
1/4 cup butter melted
2 eggs
1 tsp. vanilla extract
1 - 20 oz. crushed pineapple drained

Heat oven to 350 degrees.  Spray a deep dish pie pan with cooking spray.

Using an electric mixer place eggs, melted butter, sugar, milk and vanilla. Beat slowly to combine and Add Bisquick mix and beat until thoroughly blended.  With a large spoon add drained pineapple, stir a few times and pour into deep dish pie pan.

Bake 45 minutes at the 350 degrees.  Cover pie if it starts to brown too quickly and after 45 minutes increase heat to 400 degrees and bake another 10 minutes or until center of pie is set.

Remove from oven and allow to cool completely.

Refrigerate until ready to serve.  Top with whipped cream

Blueberry Impossible pie

At one time or another I really enjoy making a pie that requires no effort where the end result is a delicious dessert.

This is definitely a wonderful pie and an easy recipe to follow.

I made the batter in my blender as I have done other impossible type pies. It worked out perfectly blended and easy to pour into pie dish.

1 C. flour
1/4 C. sugar
1 tsp. baking powder
1/2 tsp. salt
1/2 C. butter or margarine, softened
3/4 C. milk
1 egg
1- 21 oz. can fruit pie filling (apple, cherry, peach, blueberry, blackberry, etc.)
Sugar (or cinnamon-sugar)


Combine flour, sugar, baking powder, salt, shortening, milk and egg in your mixer or blender. Beat well. Pour batter into a well greased 9″ pie plate. (I used coconut oil spray)

 Pour pie filling into center of batter (to 1″ of edge). Sprinkle with sugar (if apple or peach is used, sprinkle with cinnamon sugar). Do not stir. Bake at 375 degrees for 35 to 45 minutes, or until brown and appears set. Makes 6 to 8 servings depending on size of slice.

No bake lemon Mascarpone pie! Easy Peaszy

A definite holiday or anytime dessert.

A very beautiful day to you.

                                    11/27/17
Just in time for the holidays when you have little time to prepare let alone make dessert this recipe is wonderful. There is no baking involved and when you're at the store grabbing the ingredients make sure you buy extra whipping cream.  It's great to top this dessert with some fresh whipped cream. Enjoy!

• 1/4 cup butter melted
• 1 cup graham cracker crumbs or crushed vanilla wafers
• 8 oz container mascarpone cheese (deli/cheese dept of grocery store)
• 1-14.5 oz. sweetened condensed milk
• 3/4 cup heavy whipping cream 
• 1/2 cup freshly squeezed lemon juice 

*Optional extra small handful crushed graham crackers for garnish.

1. Line the bottom and the sides of a 7-inch springform pan with parchment paper.(mine was larger so pie was not as deep as you might like it). We thought it was fine though.
2. For the crust, melt the butter in the microwave. Remove,  Add the crumbs and stir to coat them.
3. Press crust into the bottom of the pan. Use a measuring cup to pat down the crumbs. Refrigerate until the filling is ready.(I lined my pan with parchment paper for easy removal)
4. In the bowl of a stand mixer beat mascarpone cheese at low-medium speed until smooth, about 1 minute.
5. Add the sweetened condensed milk slowly and beat into mascarpone until smooth and well mixed.
6. Add the heavy cream and mix until combined.
7. Slowly add the lemon juice to the mixture while beating at low-medium speed. The mixture will start to thicken and gets creamy.
8. Pour into prepared pan and refrigerate for about 4 hours or overnight until firm.

1. Notes:
2.   I used a springform pan.
3. Cut parchment paper to the size of the springform pan if using one for easy removal.
4. You can use a ready made graham cracker or cookie shell for this recipe.
5. Try using freshly squeezed lemon juice for this recipe. Make sure to use 1/2 cup lemon juice. The lemon juice thickens the filling.
6. You can prepare this pie in advance and refrigerate covered overnight. Store leftovers in the fridge. 
7. 
   
8. There is no actual baking involved in this recipe.

adapted from Recipeplatedcravings

Apple Crumb Pie from my kitchen to yours :)

Tonight one, two, three I put together an easy apple pie. It's hard not to bake when you have apples and you know your family loves apple anything! especially apple pie.  I decided to make a CRUMB topping for this and it actually turned out delicious and very pleasing to the eye. It was my first time making a crumb topping and I fudged it so to speak.  I think you too can fudge ( guess amount of ingredients)when making! and one is apple pie especially when you are using a prepared crust.  Enjoy!

1 refrigerated pie crust

4 to 6 large apples, remove skin and slice (2 Granny Smith and 4 Gala)
1 tsp. cinnamon
2/3 cup sugar
2 T. minute tapioca or flour

Topping:
1/4 stick butter melted
1/2 cup brown sugar
3/4 cup flour (approx.)

Place pie crust in pie dish making sure to pinch around edges and prick edges with fork.

Toss apple mixture and place in unbaked pie shell.

Combine ingredients for crumb topping.  Crumble topping with hands all over sliced apples.

Bake 400 degrees for approximately 40 minutes covering edges if they start to brown too quickly.
Crumb mixture should be lightly browned.

Happy Baking from my kitchen to yours,

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10/26/12
10/16/14
11/21/12

Summer Fruit Torte:

Hi!  Last evening I decided that the Bing cherries I had in my refrigerator I was either going to make a cherry pie or a cherry torte.  I chose the torte because it is so super easy and quite honestly I didn't want to full around making a two crust pie.

If you like fruit this easy torte is something you will want to make.  This has to be one of the easiest recipes I have ever made.  If you are hesitant about making a crust this crust recipe is not only easy to do it turns out perfect every time and no worry about rolling. You can press it into shape with your hands. 
Note:  I use some wax paper and spread it around with my fingers.
  It's so easy you will be super proud of yourself.  The crust in this torte is so tender and buttery..Yum!! and make note you can use peaches too! ** Pat fruit gently before adding to cream cheese mixture.  Original 7/9/13

You don't have to add whipped cream but it adds a creamy restaurant like touch to most pie desserts.  Of course that's just me talking :)

Baked to perfection.  Cool completely before slicing

Cherry Pitter

I have made this torte before with peaches and peaches and Bing cherries with success both times.  Today I am making them with pitted Bing cherries all by themself.   Note:  Don't forget to pit the cherries.  This is where a cherry pitter comes in handy.  I love mine.  I may not use it a lot but when it calls for pitted cherries I am thrilled I bought this years ago.  

Happy Baking!

M.J. Vitelli 



Crust:

½ cup butter

1/3 cup sugar

1 cup all purpose flour

2/3 cup chopped pecans optional (I eliminated the pecans)

½ tsp vanilla extract

Filling:

1 (8 oz.) Package cream cheese softened

1 egg

¼ tsp. Almond extract

¼ cup sugar

½ tsp. Vanilla extract

 2 cups fresh pitted Bing cherries (if using a combination of fruit make sure it's total fruit is 2 cups)

Preheat oven to 450 degrees

To make crust,  mix 1/2 cup softened butter, 1/3 cup sugar, flour, pecans and ½ tsp. vanilla extract in  a bowl..I used my electric mixer. After mixed well, press into the bottom of a 10 inch pie plate.( I used a Quiche pan) I liked it because it was deeper and less chance of crust browning to much.

Bake the crust in  preheated 450 degree oven for 5 minutes..Remove and allow to cool.

Meanwhile, beat the cream cheese, egg, almond extract, ¼ cup sugar, and ½ tsp. vanilla extract in a bowl until smooth.. Gently fold in cherries into cream cheese mixture. Spread the filling over the cooled crust.. Return to oven,  bake at 450 degrees for  10 minutes.. Reduce heat to 325 degrees and continue to bake for 20 to 25 minutes.

If you like peaches!  Here's what the peach torte looks like.  It is so simple to make.  It is a must try!

Lemon Meringue Pie

Lemon Meringue Pie   

Ingredients
1-1/4 cups sugar
1/3 cup cornstarch
1 cup cold water
3 egg yolks
1 cup lemon juice
3 tablespoons butter
1 pastry shell (I use Pillsbury Refrigerated Pie shell and bake according to directions).
**Note: You can use cook and serve lemon pie filling with great results.

Directions for pie:

In a saucepan, combine sugar and cornstarch. Stir in water until smooth. Cook and stir over medium heat until

 bubbly. Reduce heat; cook and stir 2 minutes longer or until thickened. Remove from the heat. Stir in a small amount of hot filling into egg yolks. Return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer.

Remove from the heat. Add lemon juice and butter; stir until butter is melted and mixture is blended. Pour hot filling into baked pastry shell.

 MERINGUE:
1 tablespoon cornstarch
1/3 cup cold water
3 egg whites
 1 teaspoon vanilla extract
Dash salt
6 tablespoons sugar

 Note: I bought a container of real egg whites and used them. I  doubled the amount) I like lots of meringue.
If you are using the recipe on the back of the lemon cook n serve pudding recipe for meringue, it only calls for meringue and sugar so we'll see how fluffy it is.




In a bowl, beat egg whites, vanilla and salt until foamy. Gradually beat in sugar, 1 tablespoon at a time, on medium speed until soft peaks form and sugar is dissolved. Gradually beat in cornstarch mixture, 1 tablespoon at a time, on high until stiff peaks form.

Spread beaten meringue evenly over hot filling, sealing edges to crust. Bake at 325° for 18-20 minutes or until meringue is golden. Cool on a wire rack for 1 hour. Refrigerate pie for at least 3 hours before serving.

 Refrigerate leftovers.

**Note:  Using cook and serve lemon pie filling works well to save you time.  I use two boxes for a fuller pie.

3/29/14

Easter Ham and Cheese Pie; A Family Tradition from long ago!

Back by popular request. An Easter favorite!


Traditionally Easter was the time of the year Grandma and Mom made their Easter Pie.   Mom and Grandma made their own pie crust but I found this recipe to be pretty close to their recipe using refrigerated pie crust.   I have Mom's original but I am still looking through her recipes to find it.  Seriously she has lots of recipes!!!! When I do find it I'll post her original, until then try this recipe.   I think you may like it and if you do let me know.  I'd love to hear from you!

Happy Cooking from my kitchen to your

M. J.

1 double pie crust dough
2 lbs. ricotta
1 cup grated Romano cheese
2 tablespoons dried or fresh parsley
4 beaten eggs
1 cup mozzarella cheese
1/2 lb. chopped ham, cooked sausage or genoa salami
1/2 tsp. salt
black pepper
1 egg beaten, to brush on top

Line a a 9 or 10 in pie pan with half of the crust.  Mix remaining ingredients and pour into pie shell. 
Top with remaining crust.  Brush crust with beaten egg,  Bake 350 degrees for on hour.

4/6/12

Lemon Meringue Mini pies! It's National Pie Day!!

Sharing one easy and so yummy pie selection for National  Pie Day.  Check out the label section ON THE RIGHT SIDEBAR OF THE BLOG under Pies for lots more.

Have a great day and MAKE A PIE!


I came across this recipe that was sent to me from Pillsbury.  I love Pillsbury products especially their pie crust so this recipe intrigued me to say the least.  My daughter and I love Lemon Meringue Pie so this is my treat to her and me too!  So Cute!!

1 Pillsbury refrigerated pie crust, softened as directed on box

3/4 cup lemon curd (from 10 oz. jar)

12 large fresh raspberries

1/4 cup egg whites from carton or 2 large egg whites

1/4 cup cream of tartar

1/4 tsp. vanilla

2 T sugar

Heat oven to 400 degrees.  Unroll pie crust on work surface and flatten slightly with rolling pin

Using a 3" round cutter (I used a 3" tea cup), cut 12 rounds.

Invert mini muffin cup pan.  Place each crust round over bottom of 12 cups.  Press and pinch dough to form cup.  Prick bottom and sides with for and bake 8 to 10 minutes until lightly golden brown.

Place shells inside mini muffin cups(they will not fit but sit fine on top.  Place 1 raspberry in bottomof each shell.

In small microwaveable bowl, microwave lemon curd uncovered on high 45 to 60 seconds or until hot.

Stir until smooth and  place 1 T lemon curd over raspberry.

Reduce temperature to 35 degrees.  In a small deep bowl, beat egg whites, cream of tartar an vanilla with electric mixer about 1 minute or until soft peaks.  Add sugar and beat until sugar is dissolved.  Spoon meringue onto hot lemon filling; spread to edge of crust to seal well and prevent shrinkage.

Bake 350 degrees 8 to 10 minutes or until meringue is light golden brown.  Cool completely, about 1 hr.  Refrigerate until filling is set, about 1 hour. Store in refrigerator.

Happy Baking from my kitchen to yours,

1/23/16
2/26/18