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Karen’s Apple Pie

November 20th, 2014

 

 

 

 

It’s holiday time – the time of the year where you try to show your loved ones that they are special and mean the world to you.  Thanksgiving, Christmas, holiday parties, family, friends.  SANTA!!! This time of year is amazing, and adds a hop to all of our steps.  But it can also be particularly hard for me as it brings back memories of my mom passing just before the holidays last year.  Those memories get amplified by olfactory senses … that part of your brain hooked up directly to your nose that smells something and jolts back memories.  We all have them … for me it brings back memories of playing Legos on the floor in St. Louis, running around the neighborhood playing kick-the-can or Laser Tag, and most of all cramming my face with every dish my mom put on the table.  Holiday dinner was never about moderation – a mantra my mom always followed the rest of the year.  I’m pretty sure my mom felt holiday dinners were about adding a layer of fat for the brutal midwestern winters 😉

My mom, Karen, was the person that inspired me to cook.  She loved it, and watching her always amazed me.   I guess that happens after raising three hungry boys!  Here is her famous Apple Pie recipe.  As long as I can remember, mom’s friends would ask her to make it for their holiday parties.  It will blow you away.  Don’t substitute any ingredients – keep it genuine.

 

Karen's Apple Pie

 

Preheat oven to 425.

Ingredients

Crust

  • 1 1/2 cups flour (scant)
  • 1/2 cup Cristo (generous)
  • 1 tsp salt
  • 3 Tbls water

Mix the ingredients in a bowl with your hands, roll out on a wooden board using a rolling pin to the size of your pie dish.  Don’t fret it being perfect, and it should be maybe 1/8″ thick.  Place in the pie dish and press into the corners, fold over and ruffle the edges a bit.  Remove any serious excess.

Filling

  • 6 cups apples – halved and then thinly slides
  • 3/4 cups sugar
  • 1/3 cup flour
  • 3/4 teaspoon cinnamon

Prep the apples, add the ingredients in a large bowl and mix until well absorbed.  Spread evenly into your pie dish.

Topping

  • 1 cup flour
  • 1/2 cup butter, softened
  • 1/2 cup brown sugar (packed)
  • 3/4 cup chopped walnuts

Mix in a bowl, and spread topping evenly over the pie up to the edges of the crust.

Bake in the preheated 425 degree oven for 15 minutes.  Turn down oven to 325 and continue baking for 30 minutes.  

 

Ingredients

Karen’s original recipe card – this one got some love didn’t it?

Instructions

Mom was never big on the details.

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Pumpkin Pie

November 22nd, 2009

Crust

  • 1 1/2 c flour (scant)
  • 1/2 c crisco (generous) and it must be crisco
  • 1 tsp salt
  • 3 Tablespoons water

Mix flour and salt. Cut the crisco into the flour mixture until the crisco is small pebbles. If you don’t have a tool to do it, use your hands.  Sprinkle in 3 T cold water, mixing into the flour with your hand to form a ball. Work the mixture as little as possible. It might take a little more or less water

Let it set, covered until you mix the pie ingredients. Then roll it out.

It is enough dough for a bottom and criss-cross stripes for the top (you don’t use the top strips for Pumpkin pie)

Pumpkin pie filling

Preheat oven at 425

  • 1 1/2c pumpkin (12oz can) I used to always use fresh but once I switched to canned, you guys could never tell the difference
  • 1 c milk
  • 1c dark brown sugar (packed)
  • 1 t cinnamon
  • 1t ginger
  • 1/8 t allspice
  • 3 eggs, beaten
  • 1/2 t salt

Mix all the ingredients, but the milk. Once they are well mixed, add the milk slowly

Pour into pie shell. add 3-4 pieces of butter on top (each about 1/4 to 1/2 tsp)

Bake at 425 for 15 minutes reduce oven to 350 and bake 30 minutes. The middle should be set,  if not, bake longer – you should be able to put a knife in it and it will come out clean

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