Pumpkin Pie

It's not made from fresh pumpkins (hanging our heads in shame) - we use canned 100% pure pumpin, and buy it when it is on sale to use in breads, custards, pies, cakes, cookies and dips. Pumpkin is a fantastic source of Vitamin A (beta-carotene), low in calories and fat, and contains Vitamins C and E, Calcium, and Iron.


Ingredients:


1 can (15 oz) pure pumpkin
1 can (12 oz) evaporated milk
1 unbaked 9-inch deep dish pie shell
2 large eggs
3/4 cup sugar or spenda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves


Method:


Mix dry ingredients in bowl. 


In separate bowl, beat eggs. Stir in pumpkin and dry mixture. 


Slowly stir in the evaporated milk until blended well.


Pour into shell.


Bake at 425F for 15 minutes, then reduce the temperature, and baked an additional 40-50 minutes at 350F, until inserted toothpick emerges clean.


Cool for about 2 hours. May be served at room temperature or chilled.


NOTE: it is not recommended that custard pies be frozen because the filling may separate itself from the crust.

Fast and Easy Peanut Butter Pie

A fast and easy recipe for the whole family.

To make it even healthier, try using all natural peanut butter for extra flavor!

Just click on the picture for it to become bigger!

Old Fashioned Apple Pie

Old Fashioned Apple Pie

(photos from Jack's kitchen)

To qualify as a great apple pie, the mixture of apples should create a combined sweet-tart flavor balance. Serve slightly warm with vanilla ice cream or with a wedge of cheddar cheese.

Quote is from the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

To view a video with tips for creating delicious apple pies and crusts click here:

Old-Fashioned Apple Pie - Martha Stewart Recipes

http://www.marthastewart.com/recipe/apple-pie-mad-hungry

This recipe is adapted from Martha Stewart’s “Old-Fashioned Apple Pie”.

 

2 tbsp all-purpose flour, plus more for dusting

2 pie crusts

12 apples sliced, peeled, cored (we prefer mixing tart with sweet apples)

3/4 cup sugar, pllus additional for pie top

Zest and juice of 1 lemon

1.5 tsp cinnamon (we used 1 tbsp + 1tsp cinnamon)

1/2 tsp nutmeg

pinch ground cloves

2 tbsp unsalted butter

1 large egg, beaten

Directions:

Heat oven to 375F. Create two 1/8-inch thick, 11-inch pie crusts. Press one crust into pie plate. Place the other on waxed paper and cover with plastic wrap. Chill all pastry until firm, about 30 minutes.

In a large bowl, combine apples, sugar, lemon zest and juice, spices, and flour. Toss well. Spoon apples into pie pan. Dot with butter, and cover with remaining crust. Cut several steam vents across the top crust. Seal by crimping edges as desired. Brush with beaten egg, and sprinkle with additional cinnamon sugar (or just plain sugar).

Bake until crust is brown and juices are bubbling, about 1 hour. Let cool on wire rack before serving.

Pie Crust also from MarthaStewart.com:

2 single 10 inch pie crusts:

2.5 cups all-purpose flour

1 tsp salt

1 tsp sugar

1 cup unsalted butter, chilled and cut into mall pieces

1/4 to 1/2 cup ice water.

Directions:

1. In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.
2. With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or stick; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tbsp at a time. 
3. Divide dough into two equal balls. Flatten each ball into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.