Crunchy Peach Pie

Doesn't that look pretty!!  My husband has been wanting a peach pie for the last couple of weeks.  I found this recipe in The Better Homes and Garden New Cookbook the 1989 edition.  (I just love the older versions of these cookbooks - particularly the books that are binders - so much easier to use!!). 

Anyway, back to the recipe . . . I was looking for a unique peach pie recipe, not just your "run of the mill" peach pie recipe.  This recipe fit the bill!!  And . . . it is so easy to make!!  Of course, it does involve a run to the store to buy 3 cans of sliced peaches (I chose the peaches in "light" syrup, though I don't think that really matters), almonds and the vanilla wafers.

Crunchy Peach Pie by Better Homes and Gardens

Ingredients

Your favorite pie crust recipe for a single pie crust

Topping
3/4 cup finely crushed vanilla wafers (about 20 wafers)
1/2 cup chopped almonds
3 T melted butter or margarine

Pie Filling
2 eggs
1T lemon juice
1/4 cup sugar
3 16 oz cans peach slices, drained and coarsely chopped** (you can substitute apricots or pears)

Directions

Mix the crushed wafers, almonds and butter/margarine in a separate bowl and set aside.

Line the bottom of a 9 inch pie pan with pie crust.  Cover with 2 sheets of aluminium foil.  Bake in an oven at 450 for 5 minutes. 

Remove the foil and bake another 5 minutes.  Remove from the oven.

Beat the eggs with the lemon juice.  Add the sugar. 

I chopped the peaches in my food processor.  (I think next time I will do it my hand with knives - I think the processor chopped the peaches too fine!).  Add the peaches to the egg mixture.

Pour the fruit filling into the partially baked pie shell.

Sprinkle the topping with the vanilla wafer mixture.

Cover the pie crust edges with aluminium foil. 

Reduce the oven temperature to 375.  Bake for 20 minutes.  Remove the foil and bake for an additional 15 to 20 minutes.

Cool on a rack.

Entire Recipe:

Crunchy Peach Pie by Better Homes and Gardens

Ingredients

Your favorite pie crust recipe for a single pie crust

Topping
3/4 cup finely crushed vanilla wafers (about 20 wafers)
1/2 cup chopped almonds
3 T melted butter or margarine

Pie Filling
2 eggs
1T lemon juice
1/4 cup sugar
3 16 oz cans peach slices, drained and coarsely chopped** (you can substitute apricots or pears)

Directions

Mix the crushed wafers, almonds and butter/margarine in a separate bowl and set aside.

Line the bottom of a 9 inch pie pan with pie crust.  Cover with 2 sheets of aluminium foil.  Bake in an oven at 450 for 5 minutes.  Remove the foil and bake another 5 minutes.  Remove from the oven.

Beat the eggs with the lemon juice.  Add the sugar. 

I chopped the peaches in my food processor.  (I think next time I will do it my hand with knives - I think the processor chopped the peaches too fine!).  Add the peaches to the egg mixture.

Pour the fruit filling into the partially baked pie shell.

Sprinkle the topping with the vanilla wafer mixture.

Cover the pie crust edges with aluminium foil. 

Reduce the oven temperature to 375.  Bake for 20 minutes.  Remove the foil and bake for an additional 15 to 20 minutes.

Cool on a rack.

ENJOY!

VERDICT:

Both my husband and son loved it.  I am not a big fan of peach pie, I thought it was good.  It is so easy to make and you can make a completely different pie by substituting either apricots or pears.  Will I make this again - yes, because my husband loves peach pie.  We have a winner with this one!

Brown Sugar Apple Pie

I have been wanting to make this recipe for quite some time.  I found this recipe in the cookbook, Apple Pie Perfect by Ken Haedrich.  He states this was the way his parents always made apple pie, so I was very curious to see how this would turn out.  The recipe calls for using McIntosh apples which I didn't have.  So I just substituted Granny Smith instead. 

First, I would like to say to whomever invented this wonderful little tool, I owe you my life.  This has simplified apple pie making!!  Peeling and coring apples is no longer a dreaded chore!!  I can whip those suckers out in matters of minutes!!  I digress . . . on to the recipe

Brown Sugar Apple Pie by Ken Haedrich

Ingredients

Your favorite recipe for a double crust pie recipe (I used the pie crust in this recipe)
Perfect Apple Pie Recipe - Pie Crust

8 cups peeled, cored and sliced McIntosh Apples (I used Granny Smith)
1/2 cup firmly packed brown sugar
1 T lemon juice
1/2 tsp cinnamon
1/4 tsp nutmeg
2 T cold, unsalted butter, cut into small pieces

Directions:

Preheat the oven to 400 degrees.

Prepare the pie crust and refrigerate at least an hour until firm.  Cut into half.  Return one half to the refrigerator.

Roll out so the crust is large enough for a 9 inch deep dish pie pan.  Center the dough over the pie pan and gently tuck the dough into the pan.  Trim any excess dough.  Refrigate.

While the pie crust chills, prepare the filling.  Peel, core and slice 8 cups of apples and cut into bite size pieces.

(don't those look pretty!!)Add the brown sugar, lemon juice and spices to the apples.  Toss to completely cover all the apples.

(do you sneak a bite to see how it tastes!!)   Remove the pie crust from the refrigerator and spoon the apple filling into the pie crust.  Dot the apple pie filling with the pieces of butter.

Roll out the second half for the top crust.  I decided to make a lattice top because I like the way they look.  Your choice.

 

Brush the top with milk and sprinkle lightly with granulated sugar.

Bake for 30 minutes at 400 degrees.  Reduce the temperature to 375 degrees and bake for an additional 30 minutes.

Remove from oven and let cool on a rack for an hour (if you can!!)

Entire Recipe

Brown Sugar Apple Pie by Ken Haedrich

Ingredients

Your favorite recipe for a double crust pie recipe (I used the pie crust in this recipe)
Perfect Apple Pie Recipe - Pie Crust

8 cups peeled, cored and sliced McIntosh Apples (I used Granny Smith)
1/2 cup firmly packed brown sugar
1 T lemon juice
1/2 tsp cinnamon
1/4 tsp nutmeg
2 T cold, unsalted butter, cut into small pieces

Directions:

Preheat the oven to 400 degrees.

Prepare the pie crust and refrigerate at least an hour until firm.  Cut into half.  Return one half to the refrigerator.

Roll out so the crust is large enough for a 9 inch deep dish pie pan.  Center the dough over the pie pan and gently tuck the dough into the pan.  Trim any excess dough.  Refrigate.

While the pie crust chills, prepare the filling.  Peel, core and slice 8 cups of apples and cut into bite size pieces.

Add the brown sugar, lemon juice and spices to the apples.  Toss to completely cover all the apples.

Remove the pie crust from the refrigerator and spoon the apple filling into the pie crust.  Dot the apple filling with the pieces of butter.

Roll out the second half for the top crust.  I decided to make a lattice top because I like the way they look.  Your choice.

Bake for 30 minutes at 400 degrees.  Reduce the temperature to 375 degrees and bake for an additional 30 minutes. 

Remove from oven and let cool on a rack for an hour (if you can!!)

VERDICT:

It was good, not the best apple pie I have ever baked nor the worst.  My resident expert thought it was OK.  He thought my other two apple pie recipes were better.  I thought it was good.  Will I make it again - probably not since I already have two really great apple pie recipes. 

Foiled Baked Cod

I found this recipe in my new Fannie Farmer Cookbook.  We haven't had fish in such a long time and Cod was on sale at Krogers.  Sounded like the Cooking Gods were whispering in my ears!!  This was obviously meant to be. 

It is a very simple recipe that you can whip up in a matter of minutes.  Takes absolute very little effort and it is so versatile!!

Foiled Baked (or Steamed) Cod

Ingredients:

butter
1 lb cod loins (about 4)
salt and pepper (to taste)
a dash of lemon juice (on each piece of cod)
a dash of chopped parsley (on each piece of cod)
your choice of herb (chives, basil, tarragon, or dill) - I used basil
your choice of vegetable or combination (mushrooms, onions, celery or carrots) - I chose mushrooms and onions

Directions:

Preheat the oven to 425

Spread butter over four pieces of aluminum foil large enough to enclose the fish.

Sprinkle the fish with salt, pepper, lemon juice and the herbs.

Top with vegetables.  Dot with butter.

Wrap the foil around the fish, folding the edges to seal it well.

Place on a baking sheet and bake for 20 minutes.

Open the foil packets carefully, it will steam and it is hot!!

Entire Recipe:

Foiled Baked (or Steamed) Cod

Ingredients:

butter
1 lb cod loins (about 4)
salt and pepper (to taste)
a dash of lemon juice (on each piece of cod)
a dash of chopped parsley (on each piece of cod)
your choice of herb (chives, basil, tarragon, or dill) - I chose basil
your choice of vegetable or combination (mushrooms, onions, celery or carrots). - I used mushrooms and onions

Directions:

Preheat the oven to 425

Spread butter over four pieces of aluminum foil large enough to enclose the fish.

Sprinkle the fish with salt, pepper, lemon juice and the herbs.

Top with vegetables.  Dot with butter.

Wrap the foil around the fish, folding the edges to seal it well.

Place on a baking sheet and bake for 20 minutes.

Open the foil packets carefully, it will steam and it is hot!!

VERDICT:

OH this was good!!  The fish was nice and tender!  You could slice it with a fork.  The recipe is so versatile that you could make this so many different ways.  This would be great on grill during the summer.  My husband loved it!! (and so did I!).  Yep, I see this in our future again.

The "Perfect" Apple Pie

I don't remember what link sent me this on Facebook - I get so many of these everyday.  Most of them I ignore but this one caught my attention.  It was titled "How to make THE PERFECT APPLE PIE."  Sounded like a challenge to me!!  OK, let's see if this is actually the "PERFECT" apple pie.

Quickly scanning the ingredients - WHEW!  I have all of them - no mad dash to the grocery store.  And since Saturday is Valentine's Day, I can use my heart shaped pie pan!!  AND my husband loves apple pie - sounds like a win-win situation, doesn't it!!

On to the recipe . . .

The Perfect Apple Pie

Ingredients

Crust:

2 1/2 cups all purpose flour
1 1/2 cups (3 sticks) cold, unsalted butter, cubed
1/2 cup ice water (you won't need all of it)
3 tsp sugar
1/4 tsp salt

Filling:

8 cups cored, peeled and sliced apples (around 8 medium sized - I used Granny Smith)
2 T lemon juice
2/3 cup sugar, plus 1 T for top of the crust
1/4 cup brown sugar
1/4 cup all purpose flour
1 egg yolk
2 T butter
1 tsp cinnamon
1 tsp nutmeg

Directions:

Preheat oven to 375.

In a food processor, combine the flour, sugar and salt.

Add in the cold, cubed butter and pulse to combine.

Slowly dizzle in ice cold water, one tablespoon at a time (I only need about 2 tablespoons).
(if you don't have a food processor, either use a pastry blender or a fork to combine all the ingredients.)

Before the dough forms a ball, remove from the food processor.  Using your hands, form the dough into a flat disc and wrap in saran wrap.  Refrigerate for about 1 or 2 hours.  It is very important to work with the dough being cold.

In a large bowl, toss the apples with the lemon, flour, sugars, cinnamon and nutmeg.

Once the dough has properly chilled, divide the dough in half.  Return one half to the refrigerator. 

Roll out the first dough and place in pie pan.  Trim any overhanging dough and fold under edges.

Pour apple mixture into pie pan and top with pats of butter.

Roll out the second piece of dough.  You can cover the entire pie with the second piece of dough or make a lattice (as I did).

In a smaller bowl, beat the egg with a splash of water.  Brush the edges of the dough with the egg mixture and sprinkle with the remaining sugar.

Bake for 50 minutes.

Your kitchen will smell heavenly!!!!

The Entire Recipe:

The Perfect Apple Pie

Ingredients

Crust:

2 1/2 cups all purpose flour
1 1/2 cups (3 sticks) cold, unsalted butter, cubed
1/2 cup ice water (you won't need all of it)
3 tsp sugar
1/4 tsp salt

Filling:

8 cups cored, peeled and sliced apples (around 8 medium sized - I used Granny Smith)
2 T lemon juice
2/3 cup sugar, plus 1 T for top of the crust
1/4 cup brown sugar
1/4 cup all purpose flour
1 egg yolk
2 T butter
1 tsp cinnamon
1 tsp nutmeg

Directions:

Preheat oven to 375.

In a food processor, combine the flour, sugar and salt.

Add in the cold, cubed butter and pulse to combine.

Slowly dizzle in ice cold water, one tablespoon at a time (I only need about 2 tablespoons).
(if you don't have a food processor, either use a pastry blender or a fork to combine all the ingredients.)

Before the dough forms a ball, remove from the food processor.  Using your hands, form the dough into a flat disc and wrap in saran wrap.  Refrigerate for about 1 or 2 hours.  It is very important to work with the dough being cold.

In a large bowl, toss the apples with the lemon, flour, sugars, cinnamon and nutmeg.

Once the dough has properly chilled, divide the dough in half.  Return one half to the refrigerator. 

Roll out the first dough and place in pie pan.  Trim any overhanging dough and fold under edges.

Pour apple mixture into pie pan and top with pats of butter.

Roll out the second piece of dough.  You can cover the entire pie with the second piece of dough or make a lattice (as I did).

In a smaller bowl, beat the egg with a splash of water.  Brush the edges of the dough with the egg mixture and sprinkle with the remaining sugar.

Bake for 50 minutes.

VERDICT:

OK - this is pretty darn close to being the PERFECT apple pie!!  It was good!!  And the crust . . . well, this will be my go-to crust from now on - it was flaky and flavorful!!  This pie is so easy to make and it is GOOD!!!  I caught my husband last night eating out of the pie plate!!  Yep, we definitely have a winner with this one!!!

Crockpot Bean Soup

The one thing I love about the cold weather is all the wonderful and delicious soups!  Homemade soups are a whole meal in a bowl!!  And they are usually so easy to make!!  PLUS they make your house smell WONDERFUL!!

I found this recipe on the "Just A Pinch" website and made a few changes - don't I always!!  I will note the changes with (**).

Crockpot Bean Soup

Ingredients

1 pkg diced ham (**the recipe calls for sliced polish kielbasa - we didn't like the soup with the sausage - the ham tastes better - your choice)
1 medium sliced and chopped onion
3 cans beans - I used 2 cans Great Northern Beans and 1 can Red Kidney beans - this worked out really well in the soup - you can use any 3 type of beans that you like
1 T brown or spicy mustard
1 T apple cider vinegar
salt, pepper and a dash of garlic powder

Directions:

Add the 3 cans of beans with their liquids to the crockpot.
Mix in the chopped onion and stir to combine.
Add the tablespoon of mustard, apple cider vinegar and spices - stir to combine.
Add enough water to make a "stew" but not enough to cover all the ingredients.
Cook on low for 8 hours or on high for 4.

This is great with homemade biscuits or a grilled cheese sandwich.  Perfect for those cold, wintry nights!!

Verdict:

This is a winner in our household.  I have made this several times and my husband keeps eating it (and doesn't complain when I mention that I am making it for dinner) - so I know he likes it.  And it is super easy to make!!

Enjoy!!

Fannie Farmer's Rich Winter Squash Pie

I should never go to the grocery store when I have a lot of time on my hands as I always come out with more in my shopping cart than what was on my grocery list!! 

I was in the Produce Section and there was the nicest looking butternut squash.  How could I resist!!  I saw either a pie or soup in my future!  Searching through my library of cookbooks, I found what I was looking for - thanks to Fannie Farmer!! - a Rich Winter Squash Pie.  Now doesn't that sound yummy!  Of course, that involved running up to get some brandy (I don't drink and my husband is 100% beer man!).  Fortunately, our local 'liquor' store sells really small bottles of liquor and I found a $4.00 bottle of brandy - so a new adventure was born!!  Please note, you do not need a large squash for this recipe.

First step was to bake the squash - very easy!!  Simply cut the squash in half, scope out the seeds and place in a baking dish skin side up (the hard outer shell of the squash) with about 1/2 inch of water.  Bake at 350 for about 45 minutes.

Remove from the oven and let cool until the squash is easy to handle.

Scoop out the pulp and puree in a blender or a food processor.

 

Doesn't that look pretty!!

 

Using your favorite pie crust recipe or a store bought pie crust - your choice.  Line a 9 inch pie plate.

 

This is such an easy recipe - once you have the squash baked and pureed, you can whip this up in a matter of minutes.

 

Rich Winter Squash Pie

 

Ingredients:

 

1 cup pureed cooked winter squash (see above)

1 cup heavy cream

1 cup white granulated sugar

3 eggs, slightly beaten

3 T Brandy

1 tsp cinnamon

1 tsp nutmeg

1/2 tsp ground ginger

1/4 tsp mace

 

Directions:

 

Preheat oven to 425 degrees.

 

Combine all the ingredients in a large bowl and mix until smooth and well blended.

 

 

 

Pour into pie pan.

 

 

Bake at 425 for 10 minutes.  Reduce oven temperature to 300 and bake for an additional 45 to 60 minutes or until the filling is firm.

 

 

(the whole in the middle is where I inserted a toothpick to check for doneness)

Entire Recipe:

 

Rich Winter Squash Pie

 

Ingredients

 

1 cup pureed cooked winter squash (see above)

1 cup heavy cream

1 cup white granulated sugar

3 eggs, slightly beaten

3 T Brandy

1 tsp cinnamon

1 tsp nutmeg

1/2 tsp ground ginger

1/4 tsp mace

 

Directions:

 

Preheat oven to 425.

 

Combine all the ingredients in a large bowl and mix until smooth and well blended.

 

Pour into pie pan.

 

Bake at 425 for 10 minutes.  Reduce oven temperature to 300 and bake for an additional 45 to 60 minutes or until the filling is firm.

 

Let cool on a rack (if you can!!)

 

Enjoy!!

 

Verdict:

 

I thought this would taste like a pumpkin pie.  I was pleasantly surprised - it doesn't.  This is very good.  You get a slight hint of the brandy - it is not overpowering.  This is such an easy pie to make!!  What did my resident pie expert think??  He loved it!!  I definitely will be making this one again.