I love holiday pies, regular pies, all American pies. I love pie. This year I tried 3 new flavors, each was quite delicious. I am also including a pie I made last year but never posted, and a delightful tart. The titles link to the original recipe.
I won my church pie baking contest with this recipe.
Pie crust of choice
Filling:
6 cups thinly sliced granny smith apples
1 Tbsp lemon juice
1/2 cup white sugar
1/4 cup flour
1/4 tsp salt
Topping:
3/4 cup butter (1 1/2 sticks)
1/2 cup flour
1 cup brown sugar
1/2 cup oats
1/4 tsp salt
1/2 cup toasted pecan pieces or chopped sugared pecan
1/2 jar caramel ice cream topping or 1/2 bag of caramels, unwrapped and melted
1. Toss together apples, lemon juice, white sugar, flour, and salt.
2. Roll pie crust into pie pan. (If using a deep pie pan, increase apples 1/2-1 cup).
3. In a separate bowl cut the butter into flour until crumbly, stir in brown sugar, oats, salt.
4. Add apples to pie crust then top with crumb topping.
5. Bake in a 375 degree oven for 1 hour. I cover pie loosely with aluminum foil for first 30 minutes.
6. If toasting regular pecans, sprinkle on top of pie and bake 5 more minutes. If using chopped sugared pecans sprinkle after removing from oven.
7. Pour caramel over the top of pie and allow to cool.
1 9in pie crust of choice
1 (8 oz) bag of Rolo minis or 40 unwrapped Rolos
1/4 cup butter
1/4 cup milk
1/2 cup brown sugar
3 eggs
1 1/2 tsp vanilla
1/2 tsp salt
1 cup pecan halves
1. In a saucepan over low heat, melt butter, rolos, and milk together until smooth.
2. In a large bowl mix together brown sugar, 3 eggs, vanilla, and salt until frothy.
3. Pour in melted rolo mixture and stir until combined. Add in pecans and stir together.
4. Prepare pie crust in pan and preheat oven to 350 degrees.
5. Pour chocolate pecan mixture into pie crust and bake for 45 minutes until top is golden but still able to wiggle when moved. Allow to cool completely.
recipe given to me by Cyrus
Crust:
1 1/2 sleeves saltine crackers (Only 1-1 1/4 sleeve for non-deep dish pie)
1 stick softened butter
3 Tbsp white sugar
Filling:
14 oz can of sweetened condensed milk
4 egg yolks
1/2 cup lime juice
Whipped cream
coarse sea salt
1. Crush saltine crackers in food processor or smash in ziplock with rolling pin.
2. stir in sugar to saltine mixture and cut butter into mixture until a crumbly consistency.
3. Press into pie pan. You don't need to reserve any of the mixture.
4. Chill pie crust for 15 minutes in refrigerator. Preheat oven to 350 degrees. Bake chilled crust for 15-20 minutes until crust is browned.
5. Beat the egg yolks with the sweetened condensed milk. Beat in juice until completely combined.
6. Pour mixture into pie crust. Return to oven and bake for 15-18 minutes until pie has set.
7. Cool to room temperature then place in refrigerator.
8. Add whipping cream and refrigerate until ready to serve. Sprinkle with coarse sea salt just prior to serving.
recipe given to me by Cyrus
3/4 cup white sugar
2 tsp cornstarch
1/4 cup cold water
2 tsp cornstarch
1/4 cup cold water
2 cups whole fresh cranberries
1 9inch graham cracker crust
1 cup powdered sugar
1 tsp vanilla
1 cup whipping cream, whipped or cool whip
8 oz. cream cheese, softened
1. In a saucepan combine white sugar, cornstarch, water until smooth then add in cranberries.
2. Bring to a boil for 2 minutes. Cranberries may begin to pop. Reduce heat and simmer, stirring occasionally for 5 minutes. Remove from heat.
3. In a mixing bowl blend together cream cheese, vanilla, and powdered sugar until creamy. Fold in whipping cream already whipped or cool whip.
4. Spread cream cheese mixture into graham cracker crust. Spoon cranberry mixture over top.
5. Chill for 4 hours then serve.
Options: Grate small amount of orange peel into cream cheese mixture and add in 1 Tbsp orange juice to cranberries with 3 Tbsp water rather than 1/4 cup.
Make sugared cranberries and decorate the top with whipped cream and cranberries.
Another recipe I made this holiday season was Cranberry Apple Upside-Down cake. The original recipe post has beautiful step by step pictures so I am going to just send you to Sally's Baking Addiction.
