Pie # 17: Roommate Pie (Grandma Ople's Apple Pie)

I received this recipe from my roommate and best friend who has been raving about it for years. Since my goal was to gain 10 pounds make awesome desserts for Thanksgiving, I whipped up this pie last weekend. It's an easy recipe with phenomenal results. If you like apple pie, you need to make this tomorrow (or tonight if you're up for it). Keep in mind: this isn't a "basic" apple pie; the recipe is different than any other I've ever seen. (Printable Version)

Crust:
All-Shortening Crust

Filling: (from All Recipes.com)
8 Granny Smith Apples (I used 9)
1/2 cup butter
3 tablespoons flour
1/2 cup sugar
1/2 cup brown sugar
1/4 cup water

Melt butter in saucepan. Stir in butter to form paste Add white sugar, brown sugar and water; bring to boil. Reduce temperature and simmer for 5 minutes.

Fill bottom pie crust with sliced apples. Cover with lattice top.

Slowly, pour the sugar and butter mixture over the lattice top. Bake for 15 minutes at 425 degrees; reduce heat to 350 and bake for 35-45 minutes.

...And at this point I would normally post pictures of the finished product but they are on my mom's camera (maybe you could email those to me, Mom?) so you're out of luck.

Pie # 16: Pumpkin Pie Toffee Cheesecake

I hope everyone had a wonderful Thanksgiving! If yours was anything like mine, it was spent with family and great food. Anyone who actually knows me, probably knows it's difficult for me to gain weight; trust me when I say I put on a substantial amount of fat from all the desserts (specifically pie!) I ate during the holiday. You'll believe me once I post the next two pies. (Two pies this week since I didn't blog over Thanksgiving!)

First, this isn't "technically" a pie. It's a cheesecake. However, the word "pie" is in the title so I think it counts! This recipe is so easy and wonderful. You need to make it immediately - I promise it will impress you! I found it on Our Best Bites, so you know it's great. (Printable Version)

Crust:
Two cups graham cracker crumbs
1/2 cup butter (melted)
*Spray 9-inch springform pan with cooking spray. Combine crumbs and melted butter in pan and press evenly. Bake at 300 degrees for 15 minutes.

Filling:
2 8 oz packages cream cheese (go all-out and buy the original - none of that fat-free stuff)
1/2 cup sugar
1 tea vanilla
5 eggs
1 bag toffee bits
1 15 oz can pumpkin (We all know I'm never making homemade again)
3/4 cup whipping cream
2/3 cup sugar
1/2 tea ground cinnamon
1/4 tea pumpkin pie seasoning
1/8 tea salt

In large bowl, beat together cream cheese, 1/2 sugar and vanilla until smooth. Keep beating and add 2 eggs. stir in toffee bits and pour over baked crust. Use a spatula to spread evenly.

Mix together pumpkin, whipping cream, remaining eggs (3), 2/3 cup sugar, spices, and salt.

Very, very carefully, pour this over your yummy cream cheese concoction.

Bake at 300 degrees for 2 hours or until edges are firm but center is still jiggly when you shake the pan. Turn oven off and open door so that the cheesecake/pie cools slowly. Remove from oven after 30 minutes.

Let stand on the counter until completely cool and chill in the refrigerator for 6 hours (preferably overnight).

Top with whipped cream and leftover toffee bits. Take a bite into the best cheesecake/pie you'll ever eat.

Pie # 15: Chicken Pot Pie

As I write this post, the pie is actually baking in the oven. Please be impressed - usually I don't blog about a pie until 2 weeks after I actually ate it! A lack of procrastination is new for me :)

Yesterday, I asked my roommate/soulmate what kind of pie she wanted me to make and she requested Chicken Pot Pie. I'll be honest: this pie barely made my list because I love dessert. If it were up to me, I'd eat fruit pie for every meal of the day. However, I've had several people ask me about Chicken Pot Pie so it made the cut. I found this recipe on Our Best Bites (seriously, check them out! Everything I've made from this website is awesome). (Printable Version)

Crust:
All-Shortening Crust (Also from Our Best Bites!)

Filling:
5 medium potatoes (I used 8 small spuds)
2 cans cream of chicken soup
1 onion
1 lb leftover rotisserie chicken
1 tbsp butter
1 12 oz (frozen) bag peas and carrots (always makes me think of Forrest Gump)
salt and pepper to taste

Bring large pot of water to boil on stove. Dunk potatoes in there until they are soft when pierced with a fork. (This took longer than anticipated.) Chop up potatoes once they're done.

Heat butter in skillet. When bubbling, add diced onion until it's transparent and smells awesome. (If you're a weirdo about onions - like I am - feel free to zap them in the food processor a few times so they don't have that terrible texture. That's why my photo looks like I'm sauteing white mush.)

In large bowl, mix together soup, cut-up chicken, peas, carrots, onion and potatoes. Pour into unbaked pie shell.

It's important to enjoy yourself while you bake/cook :)

Top with pie crust, crimp edges together and cut vents in top. Bake at 400 degrees for 40-45 minutes. Enjoy some warm comfort food.

Pie # 14: Classic Apple Pie

Everyone loves apple pie. In fact, I believe that if we were to survey all people capable of eating, the vast majority would agree that apple pie is their favorite. A classic recipe is a must in any household. I received this recipe from my new friends Luke and Cassie; they gave me this adorable pie plate with the recipe engraved in the bottom. (Note to self: make sure you know the ingredients prior to placing the bottom crust in the plate. I found that out the hard way.) Thanks, Luke and Cassie for the great recipe! This pie was demolished during the Halloween party I hosted last weekend. (Printable version)

Crust:
All-Shortening Crust

Ingredients:
1/3 cup sugar (I used slightly more)
1/4 cup flour
1/2 tea nutmeg
1/2 tea cinnamon
pinch of salt
8 medium apples (peeled and sliced evenly)
2 tablespoons butter

Combine apples with sugar, flour, nutmeg, cinnamon, and salt.

Pour into bottom crust. Dot with butter before placing top crust over filling. Seal edges.

Brush with melted butter and sprinkle with raw sugar. Bake at 400 degrees for 15 minutes; reduce heat to 350 and bake for 45-60 minutes.

The pumpkin and apple pies are ready for Halloween!