Tag Archives: pie

Cinnamon Crumble Apple Pie


Crumb Topping

1 cup all-purpose flour
1 cup packed brown sugar
1/2 cup butter, softened


1 can (12.4 oz) Pillsbury refrigerated cinnamon rolls with icing


6 medium Granny Smith apples, thinly sliced
3/4 cup granulated sugar
2 tablespoons all-purpose flour
1 1/4 teaspoons apple pie spice
2 tablespoons lemon juice


Heat oven to 375°F. In medium bowl, mix Crumb Topping ingredients with fork until large clumps form. Refrigerate. Spoon icing from can of rolls into small microwavable bowl; cover and refrigerate.

Lightly flour rolling pin and work surface or cutting board. Separate dough into 8 rolls. With rolling pin, roll each cinnamon roll, cinnamon side up, into 4- to 5-inch round.

In ungreased 9-inch glass pie plate, place 1 dough round in center. Arrange remaining 7 dough rounds around center round and up side of plate, overlapping slightly as necessary. With fingers, press dough to seal together in bottom and up side of pie plate to form crust. Flute edge.

In large bowl, gently mix Filling ingredients. Spoon filling into cinnamon roll-lined pie plate. Sprinkle crumb topping over top to completely cover filling.

Bake about 1 hour or until top is golden brown and apples are tender. Cool on cooling rack at least 1 hour.

Before serving, microwave icing on High 10 to 15 seconds or until runny enough to drizzle. Drizzle back and forth over top of pie.

Peanut Butter-Chocolate Freeze

24 Servings

45 vanilla wafers, finely crushed (about 1-1/2 cups)
1/2 cup Peanuts, finely chopped
1/4 cup butter, melted
3/4 cup Crunchy Peanut Butter, divided
1 pkg. (8 oz.) Cream Cheese, softened
1 can (14 oz.) sweetened condensed milk
1 tub (8 oz.) Cool Whip Whipped Topping, thawed
1/4 cup chocolate syrup

Mis wafer crumbs, nuts, butter and 1/4 cup peanut butter. Reserve 1/4 cup; press remaining onto bottom of 13×9-inch pan.

Beat cream cheese and remaining peanut butter in large bowl with mixer until well blended. Gradually beat in condensed milk. Stir in Cool Whip; pour over crust.

Drizzle with chocolate syrup; swirl gently with knife. Sprinkle with reserved crumb mixture.

Freeze 2 hours or until firm. Remove dessert from freezer 15 min. before serving; let stand at room temperature to soften slightly.

Make Ahead: Dessert can be stored in freezer up to 24 hours before serving

Crunchy Pecan Apple Pies


Makes (2) 9″ Crusts

1 1.2 cups all purpose flour
3/4 teaspoon salt
3/4 cup butter
4-5 tablespoons cold water


6 or 8 large Honey Crisp or Granny Smith apples,
peeled, cored and thinly sliced
1/2 cup brown sugar
2 Tablespoons all purpose flour
1 teaspoon ground cinnamon


1/2 cup crushed pecans
1/2 cup ground almonds
1/4 cup butter
1/4 cup brown sugar


Vanilla ice cream

Make your crust:

Measure the flour into a mixing bowl and mix in the salt, add in the butter.

With a pastry blender or two knives, cut in until you have it the consistency of coarse meal.

One spoonful at a time, sprinkle with the cold water.

Mix lightly with a fork until the dough clings together and cleans easily from the bowl.

Separate into two evenly sized flattened balls and chill until you are ready to use.

To Roll Pastry

Use a lightly floured surface or a pastry cloth and lightly floured rolling pin.

Roll each of the flattened balls.

If you only require one for the recipe, then just do one and you can freeze ( in freezer bag or plastic wrap) the other until you need it.

If doing a pie that requires a top, roll one crust slightly larger and use it for the bottom crust.

Roll out the crust so it is about 1″ larger than the plate you are putting it in.

To Line The Plate:

Roll the pastry over your rolling pin and transfer it to the pie plate.

Unroll it and ease into place, being careful not to stretch the pastry. Trim off any extra pastry.

Preheat oven to 375F

Prepare the Crumble

Prepare your top crumble by crushing the nuts with a food processor.

Leave some bigger chunks too.

Mix in the brown sugar and butter, and blend well.

Apple Filling

In a large bowl, toss the apple slices with the brown sugar, flour and cinnamon.

Add the apple mixture to the unbaked crust.

Place on the middle rack of oven.

Bake for 20 minutes, and then open the oven, take out your pie and evenly sprinkle on the crumble.

Bake for another 25 minutes, until the crust is golden and the juices are bubbling.

Serve warm with vanilla ice cream.

Pecan Cobbler


8 eggs
2 cups light corn syrup
1/3 to 1/2 cup flour
1/4 cup ( 1/2 stick) butter
1/2 teaspoon salt
1 pound brown sugar
1 (9-inch) unbaked pie crust
1 pound pecan pieces


Preheat oven to 350 degrees.

In a large bowl, beat eggs well. Add corn syrup; mix. In a separate bowl, combine flour and melted butter. Add flour mixture to eggs. Stir in salt and sugar and beat by hand until well-mixed.

Place crust in the bottom of a large, deep casserole or pie plate . Sprinkle the pecans evenly over the crust. Pour the filling mixture on top, being careful that the pecans stay evenly distributed.

Bake for about 1 hour and 10 minutes (check after 50 minutes) or until a knife inserted in the center comes out clean. Serve warm or cold; top with vanilla ice cream if desired.

The Old Fashioned Custard Pie


1 unbaked pie shell (deep dish)
3 large eggs
1/2 cup of sugar
1/2 teaspoon of salt
1/2 teaspoon of nutmeg
2-2/3 cups of milk
1 teaspoon pure vanilla extract


Pre-heat the oven to 350 degrees.

Beat your eggs slightly, then add sugar, salt, nutmeg, and milk.

Beat well and poor into the unbaked pie shell.

Bake for 35 to 40 minutes.

Remove from oven and cool.

Sprinkle the top of pie with fresh ground nutmeg and serve.

Monterey Sausage Pie


1 pound Bulk Pork Sausage
3 teaspoons Minced Garlic
2-1/2 cups Shredded Monterey Jack Cheese, Divided
1-1/3 cup Milk
3 whole Eggs
3/4 cups Biscuit/baking Mix
3/4 teaspoons Rubbed Sage
1/4 teaspoons Pepper


In a large skillet, cook the sausage over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in 2 cups cheese. Transfer to a greased 9-inch deep-dish pie plate.

In a small bowl, combine the milk, eggs, biscuit mix, sage and pepper. Pour over sausage mixture.

Bake at 400F for 20-25 minutes or until a knife inserted near the center comes out clean. Sprinkle with remaining cheese; bake 1-2 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting

Amish Fry Pies


9 c. cake flour
2 tbsp. sugar
1 tbsp. salt
3 c. shortening
2 c. water
Thick fruit filling
Shortening for deep fat frying


8 lbs. powdered sugar
1/2 c. cornstarch
1/3 c. powdered milk
1 tsp. vanilla extract
2 1/2 c. warm water

To make pies, combine in large mixing bowl the flour, sugar and salt.

Cut in shortening until pieces are the size of small peas.

Add water a little at a time until the four mixture is moistened.

Form into 4 balls.

Divide each ball into 10 pieces and roll each piece into a circle.

Top one side of circle with filling and fold circle in half. Crimp edges to seal.

Heat shortening; fry a few pieces at a time in deep fat until golden brown.

Cool on wire rack.

Meanwhile, in large mixing bowl, combine all glaze ingredients until smooth.

While pies are still warm, dip them into glaze.

Allow pies to drip on wire racks until cool.

Makes about 40 pies.