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Archive for the ‘Pie’ Category

Apple Pie Bites

I needed to make dessert for our monthly book club meeting and wanted something that had a taste of fall, could be easily transported, and tasted yummy.

So I decided to make my own version of Apple Pie Bites.

These scrumptious little tidbits use the same crust I make for Pecan Tassies with an apple pie filling and crumb topping.

They do take a little time to make, but nothing in the process is difficult.

And the effort is definitely worth it!

The cast of characters

The cast of characters

Start by making the crust, because it needs to chill. Combine cream cheese, butter and flour until if forms into a ball then chill for an hour (or overnight - or if you're in a huge hurry 30 minutes in the freezer).

Start by making the crust, because it needs to chill. Combine cream cheese, butter and flour until it forms into a ball then chill for an hour (or overnight. If you’re in a huge hurry 30 minutes in the freezer).

Make the crumb topping next by mixing softened butter, cinnamon, brown sugar, flour and oatmeal until crumbly. Set aside.

Make the crumb topping next by mixing softened butter, cinnamon, brown sugar, flour and oatmeal until crumbly. Set aside.

While the dough is chillin' in the fridge, peel, core and slice your apples into small pieces.

While the dough is chillin’ in the fridge, peel, core and slice your apples into small pieces.

Add cinnamon, flour and sugar to the apples and cook over medium heat in a heavy saucepan.

Add cinnamon, flour and sugar to the apples and cook over medium heat in a heavy saucepan.

It took about ten minutes for the apples to soften and the mixture to get that caramel look.

It took about ten minutes for the apples to soften and the mixture to get that caramel look.

While the apples are cooking, you can start filling your mini-cupcake cups with the chilled dough. Shape dough into calls about the size of walnuts.

While the apples are cooking, you can start filling your mini-muffin cups with the chilled dough. Shape dough into balls about the size of walnuts.

Use a tart tamper to press the dough into the cups.

Use a tart tamper to press the dough into the cups.

So they look like this when your done.

So they look like this when your done.

Using a teaspoon, spoon apple filling into cups.

Using a teaspoon, spoon apple filling into cups.

It takes just about a teaspoon to fill one.

It takes just about a teaspoon to fill one.

Then sprinkle on crumb topping. I pressed it down just a little into the cups so it stayed where I wanted it.

Then sprinkle on crumb topping. I pressed it down just a little into the cups so it stayed where I wanted it.

Bake in 350 oven for about 12 minutes, until filling bubbles and crumbly topping looks brown.

Bake in 350 oven for about 12 minutes, until filling bubbles and crumbly topping looks brown.

Drizzle with caramel sauce and devour!

Drizzle with caramel sauce and devour!

Apple Pie Bites

Crust

1/2 cup butter

1 8 oz. pkg. cream cheese

1 cup flour

Filling

3 large Granny Smith apples

1 tbsp. cinnamon

1/3 cup flour

2/3 cup sugar

Topping

1/3 cup butter

1 tsp. cinnamon

1/2 cup flour

3/4 cup quick oats

dash of salt

Caramel Sauce (optional)

Preheat oven to 350 degrees.

Crust: Soften butter and cream cheese. Combine until smooth then add in flour. Continue mixing until it forms a ball. Cover with plastic wrap and set in fridge for an hour or overnight (you can also stick it in the freezer for about 30 minutes if you are pressed for time but it works better in the fridge).

Topping: Soften butter then mix with cinnamon, dash of salt, flour and oats. Stir until crumbly. Set aside.

Filling: Peel, core and slice apples into small pieces. In a heavy saucepan, stir apples with cinnamon, sugar and flour and well coated. Cook over medium heat until apples soften and the filling looks a little like caramel. As it thickens, you’ll need to stir it more frequently. The reason for precooking the apples is because the crust cooks really fast and if you put the apples into the cups uncooked, they’ll still be crunchy when the crust is long past done.

To assemble, coat mini muffin-cups with non-stick cooking spray. Remove crust from fridge and form into balls about the size of a small walnut. Use a tart tamper (coated in flour) to push the crust into the bottom and up the sides of each cup. Fill each cup with about a teaspoon of the apple filling then top with the crumb topping, pressing it down gently.

Bake for about 12 minutes until the tops are brown and juice is bubbling. Remove and serve immediately or refrigerate until ready to use. You can also freeze these.

I served mine warm with a little caramel sauce over the top. You could also add a dollop of whipping cream or a scoop of ice cream (like dulce de leche).

She Who Loves Fall Desserts

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If you’re looking for a fast and easy dessert that fits the bill for something tasty… here you go!

raspberry pie plated

Individual Raspberry Cream Pies come together in a snap and taste like you’ve actually slaved away to make them!

(For those of you who do everything from scratch, cover your eyes and come back next week…)

Ingredients

Ingredients

Unfold pie dough then using a circle cutter/sealer to mark circles on the dough. Do not cut into the dough, just outline circles.

Unfold pie dough then using a circle cutter/sealer to mark circles on the dough. Do not cut into the dough, just outline circles.

Spread about a teaspoon of cream cheese inside each circle, trying not to get too close to the edges.

Spread about a teaspoon of cream cheese inside each circle, trying not to get too close to the edges.

Add a heaping tablespoon of raspberry pie filling. Keep it away from the edges as best you can.

Add a heaping tablespoon of raspberry pie filling. Keep it away from the edges as best you can.

Cover with the top crust and using the mounds below, cut using the cutter. If you don't have one of these handy little cutters that seal the edges, just use a drinking glass to cut out and then crimp the edges with a fork or your fingers.

Cover with the top crust and using the mounds below, cut using the cutter. If you don’t have one of these handy little cutters that seal the edges, just use a drinking glass to cut out and then crimp the edges with a fork or your fingers.

Aren't they fun?

Aren’t they fun?

Transfer to a baking sheet. I lined mine with foil because I'm lazy and don't want to scrub off any raspberry juice that may perhaps leak out.

Transfer to a baking sheet. I lined mine with foil because I’m lazy and don’t want to scrub off any raspberry juice that may perhaps leak out.

Top with a little sprinkle of Turbinado sugar.

Top with a little sprinkle of Turbinado sugar.

Bake about 15-20 minutes until crust begins to brown and, if you have a few unsealed edges (not that I ever have that problem), juice bubbles out.

Bake about 15-20 minutes until crust begins to brown and, if you have a few unsealed edges (not that I ever have that problem), juice bubbles out.

Serve with a scoop of ice cream. You might even think about sharing with others you really, really like.

Serve with a scoop of ice cream. You might even think about sharing with others you really, really like.

Raspberry Cream Pies

1 can raspberry pie filling

1 box pie dough

1 container spreadable cream cheese

Turbinado sugar (Sugar in The Raw)

Preheat oven to 350 degrees.

Line a baking sheet with foil or parchment.

Bring pie dough to room temp and then unroll. Set aside one layer.

On the first layer, carefully mark circles, fitting in as many as you can. I managed to get eight and then rerolled the dough to get two more. Do not cut through the dough, you are just marking circles by lighting pressing either a cutter or drinking glass into the dough.

Spread a teaspoon of whipped cream in each circle, staying away from the edges. You can use any type of spreadable cream cheese, I just happened to have whipped handy.

Spread a heaping tablespoon of pie filling on top of the circles, again keeping filling away from the very edge. (You will have leftover filling, which is easy to freeze to top pancakes, scoop into muffin mix, spread on fruit pizza, or pour over ice cream.)

Place top layer of  crust over the top. Using the mounds beneath as your guide, cut out the individual pies. If you don’t have a cutter that cuts and seals the edges, use a drinking glass and then crimp the edges with a fork or your fingers. The reason for keeping the filling away from the edge is that if it is too close it leaks out everywhere when you are trying to seal it. Make sure your dough is sealed or be sure to line your baking pan (hence the reason I line mine because I always have a sneaky leak!)

Place on your baking sheet then sprinkle the tops with Turbinado sugar. Just a pinch will do.

Bake approximately 15-20 minutes until lightly browned and juices are bubbling (which is easy to tell if one of them isn’t properly sealed).

Let cool then serve with a scoop of vanilla ice cream. The ice cream is essential. My Dad made it a rule long ago that all pie should be served with ice cream. Who am I to argue!

She Who Likes Little Pies (and Big Pies and In-Between Pies)

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peachy pocket plated

If you are looking for a simple, easy dessert that comes together in a hurry, this one is a great choice (and tasty, too).

Peachy Pockets use crescent dough and a few basic ingredients to make a delicious pastry that you could eat for breakfast or dessert.

Basic Ingredients

Basic Ingredients

 

Thoroughly drain peaches and slice into bite-sized pieces. Set aside.

Thoroughly drain peaches and slice into bite-sized pieces. Set aside. (If you have fresh peaches, even better. Just peel and slice.)

peachy pocket melted butter mix

Mix together melted butter, cinnamon and brown sugar. Set aside.

Roll out crescent dough, pressing two triangles together to form a rectangle. Make sure you seal those perforated edges.

Roll out crescent dough, pressing two triangles together to form a rectangle. Make sure you seal those perforated edges. Spread with cream cheese.

Spread with cream cheese then top with a sprinkling of the cinnamon-sugar mixture.

Top with a sprinkling of the cinnamon-sugar mixture.

 

Add a pile of peaches to the center of the rectangle.

Add a pile of peaches to the center of the rectangle.

 

Then fold the ends up and over, sealing the edges.

Then fold the ends up and over, sealing the edges.

 

Bake at 350 degrees for about 10 minutes, until crescent dough is golden bread and juice is bubbling from the cracks you didn't quite get sealed (should you leave any cracks.)

Bake at 350 degrees for about 10 minutes, until crescent dough is golden bread and juice is bubbling from the cracks you didn’t quite get sealed (should you leave any cracks.)

Melt cream cheese frosting in the microwave (about 10 seconds) and pour over tops of pockets.

Melt cream cheese frosting in the microwave (about 10 seconds) and pour over tops of pockets.

Just drizzle the frosting over the tops while your mouth begins to water.

Just drizzle the frosting over the tops while your mouth begins to water.

Before plating, add a swirl of caramel sauce to the plate. Your taste buds will thank you.

Before plating, add a swirl of caramel sauce to the plate. Your taste buds will thank you.

 

Peachy Pockets

1 small can of peaches

1 tube of crescent rolls

1 tsp. cinnamon

1 tbsp. butter (melted)

1/4 cup brown sugar

1/4 cup whipped cream cheese

2 tbsp. cream cheese frosting

Preheat oven to 350 degrees.Drain the peaches, slice into bite-sized pieces and set aside. (If you have fresh peaches, you’ll need about a cup and a half. Just rinse, peel and slice.)

Melt butter and mix with cinnamon and sugar. Set aside.

Roll out crescent dough, pressing two triangles together to form a rectangle. Make sure to seal the perforated lines. Spread a layer of cream cheese over each piece then sprinkle with  cinnamon mixture. Add peaches to the center of each pocket then fold the two ends up and over the pile of fruit. Carefully seal the edges by crimping them together then place on a baking sheet. (I lined mine with foil in case juice ran out because I didn’t want to have to clean up a mess. Give the foil a quick spray with non-stick spray to make moving the pockets easy after baking.)

Bake for about 10 minutes, or until crescents are light brown. If, like me, you failed to seal all those perforated lines, you’ll see juice bubbling by this time, too.

Remove from the oven. Microwave frosting for about 10 seconds and drizzle over tops of pockets.

Let cool about 15 minutes before serving.

Drizzle caramel sauce on a place then top with Peachy Pocket.

You could add a scoop of whipped cream or ice cream, or devour as is while the warm, delicious flavors melt in your mouth!

She Who Is Addicted to Recipes with Crescent Dough

 

 

 

 

 

 

 

 

 

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With a craving for pumpkin pie the other day, I decided to make some pumpkin pie bites.

The madness behind this plan was that I could freeze them and take out a bite whenever I need a pumpkin fix.

Great plan!

These are easy to make, quick to bake and just as yummy as traditional pumpkin pie. Especially piled high with whipped cream and a dusting of cinnamon!

Enjoy!

Ingredients

Cream together butter, cream cheese and flour.

Work into a soft dough then chill for an hour.

Shape dough into a ball about the size of a walnut.

Drop into greased muffin cup.

Tamp down dough (use a tart tamper that is generously floured, a spoon or a shot glass).

You want the dough to cover the bottom and sides of the cup.

Dough-lined cups… uniformity is not my forte.

Mix the pumpkin filling.

Pour into cups, filling almost to full.

Bake, cool, enjoy! Num, num, yum.

Pumpkin Pie Bites

Crust:

1./2 cup butter

3-4 ounce of cream cheese (3 oz. if you have a small pack or cut a large pack in half)

1 cup flour

Soften butter and cream cheese, blend together with flour until a soft dough forms. It will be sticky. Cover and chill for one hour or overnight.

Preheat oven to 350 degrees.

Using a greased mini-muffin tin, roll dough into walnut-sized balls and drop one in the tin. Use a tart tamper (or the back of spoon – or a shot glass if you have one) to smoosh the dough into the bottum and up the sides of the muffin cup.

Fill with pumpkin filling and bake for about 15-20 minutes until pumpkin is set and dough is starting to brown. Remove from oven, let cool, devour.

Pumpkin Filling:

1/2 cup sugar

1/2 tsp. salt

1/2 tsp. pumpkin pie spice

1/2 tsp. cinnamon

1 egg

3/4 cup pumpkin

1/2 cup evaporated milk

Beat egg, blend in pumpkin and milk then stir in dry ingredients. Mix well. Pour into crust-lined muffin cups and bake.

Garnish with whipped cream and a dusting of cinnamon.

She Who Could Not Eat Just One

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With Father’s Day this coming Sunday, I thought I’d share a few recipes my good ol’ dad enjoys!

He always said he only likes two kinds of pie – hot or cold! So here are a few pie recipes. Make one for your dad or hubby and see if it doesn’t make them smile!

Chocolate Raspberry Ritz Pie

Cream Pie

Orange Dream Pie

Apple Pie

Lemon Meringue Pie

and you need a good recipe for pie crust…

Vodka Pie Crust

Happy Father’s Day!

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If you want a fast, yummy dessert that will make your family smile. Here it is!

This peach crisp comes together in a jiffy but tastes like bright bites of summer in your mouth.

Ingredients for Peach Crisp

Sprinkle peaches with corn starch and sugar. I added in cinnamon, just because it sounded like a good idea. It was.

Mix remaining ingredients until crumbly.

Sprinkle topping over peaches.

Completely cover the crisp with the crumb topping.

Bake until bubbly and the crumb topping is a golden brown.

Peach Crisp

3 cups of peaches (fresh preferred, canned works, too)

2/3 cup granulated sugar

1 tablespoon corn starch

1/2 cup flour

1/2 cup oatmeal

1/2 tsp cinnamon

1/3 cup butter – softened

3/4 cup packed brown sugar

Pre-heat oven to 350 degrees.

Mix corn starch and granulated sugar with peaches. (If using canned peaches, drain completely.) Let rest for about 10 minutes.  I mix this right in the baking dish – using a square 8-inch pan. While the peaches are hanging out with the sugar and cornstarch, mix the remaining ingredients together. You want the mixture to have a crumbly texture. Sprinkle on the peaches  and bake until fruit bubbles and topping is a golden brown.

Serve warm with ice cream or whipped topping.

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The other day I ran across a jar of Chocolate-Raspberry Sauce that had been languishing in my cupboard for way too long.

Deciding something must be done with it, I came up with the following recipe.

Warning: it is rich, and chocolate-y and pretty tasty, if I do say so myself.

Ingredients

Chocolate covered Ritz crackers - hello yumminess!

Smash them into tiny little pieces. I used a Ziploc bag and a the flat side of a measure cup as my preferred method of whacking them to bits.

 

Mix Mousse according to package directions. Try not to lick the beaters.

 

Sprinkle crushed Ritz crackers on the bottom of a pie pan.

 

Spread half of the Mousse onto the cracker crust.

 

Mix remaining Mousse with 1 1/2 cups of whipped cream of whipped topping. If you use fresh whipped cream, make sure it is stiff. Spread over top of Mousse in pan.

 

Pour Chocolate-Raspberry Sauce over the top of the pie. I nuked mine for just a few seconds so it would actually pour.

 

By the time the sauce was on, it was this beautiful swirl of chocolatey goodness.

 

Top with berries then line crackers around edge of pan.

 

Ta Da!

Chocolate Raspberry Ritzy Pie

1 box Fudge Covered Ritz Crackers

1 package Mousse Mix

1 1/2 cups whipping cream or whipped topping

1 jar chocolate-raspberry sauce

Raspberries

Smash 12 of the crackers then line bottom of pie pan with crumbs.

Make Mousse mix according to package directions. Pour half into pie pan. Mix remaining half with whipped cream. Layer on top of Mousse mix in pan.

Top with chocolate-raspberry sauce. (If you can’t find chocolate raspberry sauce, mix raspberry syrup with chocolate sauce. You’ll need about 1 cup).

Garnish with raspberries and remaining crackers.

Refrigerate for at least two hours or until Mousse is completely set .

Serve and enjoy!

She Who Loves Chocolate and Raspberries

 

 

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