Apple Cream Pie

I wanted a new and different apple pie to give to someone as a gift. I did a little searching and found this recipe. I had to make two so that my husband and I could try it too! We both enjoyed it very much. I also passed the recipe on to a friend. She made it for Thanksgiving and everyone loved it so much that she made another one on Thanksgiving day for everyone to enjoy that evening!

Apple Cream Pie

1/2 cup white sugar
1/2 cup milk
1/2 cup heavy cream
1/4 cup butter
2 tablespoons cornstarch
2 tablespoons milk
1 teaspoon vanilla extract

2-3 tart apples - peeled, cored and sliced
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg

2 recipes Flaky Pastry Crust

1/2 cup confectioners' sugar
1 tablespoon milk
1/4 teaspoon vanilla extract
1 tablespoon butter, softened

In a medium saucepan over medium heat, combine 1/2 cup sugar, 1/2 cup milk, 1/2 cup cream, and 1/4 cup butter. Heat until butter is melted, stirring occasionally. In a small bowl, whisk together the cornstarch, 2 tablespoons milk, and vanilla; stir into saucepan. Cook until thickened, stirring constantly. Remove from heat, and set aside to cool slightly.

Preheat oven to 400 degrees F (200 degrees C). In a medium bowl, combine the apples, flour, cinnamon and nutmeg. Mix well.

Line a 9 inch pie pan with pie dough. Pour thickened filling mixture into pastry-lined pie pan. Arrange apple mixture evenly over filling. Top with second crust, seal and flute the edges. Cut slits in top crust.

Bake for 30 to 40 minutes, or until crust is golden brown and apples are tender. Cool for at least 30 minutes.

In small bowl, combine confectioners' sugar, 1 tablespoon milk, 1/4 teaspoon vanilla, and 1 tablespoon softened butter. Blend until smooth; pour evenly over warm pie. Refrigerate for AT LEAST 1 1/2 hours before serving (longer is better).

Flaky Pie Crust

I have used my mom’s pie crust recipe since I first learned how to make crusts and I don’t think I’ll ever find a better one. It’s always produced a delicious result! I’ve made one little change to the recipe recently that has made it even more flaky. I use lard instead of shortening. I also like to chill the dough before I roll it out, but if you don’t have time to do that, you’ll still have a good crust. Try it and you’ll love it!

Flaky Pie Crust

1 cup white flour
1/2 teaspoon salt
1/3 cup + 1 tablespoon lard or shortening
2-3 tablespoons very cold water

Mix flour and salt in large bowl. Cut in lard with pastry cutter until crumbly. Add water and stir with a fork until a ball forms. Using your fingers, shape dough into a small disk. Place on lightly floured area and roll out with a rolling pin into desired size. Gently place in pie plate, trim edges if needed, turn edges under and crimp. (For a pre-baked pie crust, prick all over with a fork. Bake for 8-10 minutes at 475°.)

Pumpkin Cheesecake Pie

This is a recipe that even those that don’t like cheesecake or pumpkin pie may enjoy. A flaky crust with a layer of cheesecake, topped with a layer of pumpkin pie filling and finished off with pecan streusel! It’s one of my favorite fall desserts. I’ve just started using lard in my pie crusts. I love the results! And supposedly lard is better for you than shortening. (Note: I ran out of pecans and so I made the streusel without them. You can see in the picture that it created a sugary crust on the top of the pie.) Enjoy!

Pumpkin Cheesecake Pie

1 (9 inch) pie shell (see Flaky Pie Crust recipe)
1 (8 ounce) package cream cheese, softened
1/4 cup white sugar
1/2 teaspoon vanilla extract
1 egg, beaten

1 1/4 cups pumpkin puree
1 cup evaporated milk
2 eggs, beaten
1/4 cup packed brown sugar
1/4 cup white sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt

1/4 cup all-purpose flour
1/4 cup brown sugar
1/4 cup butter, softened
1 cup chopped pecans

Preheat oven to 350 degrees F (175 degrees C).

To make Cheesecake Layer: In a medium mixing bowl, beat cream cheese until smooth. Beat in 1/4 cup sugar, then add vanilla extract and 1 egg. Beat mixture until light and smooth. Spread into pastry shell and chill for 20 minutes.

To make Pumpkin Layer: In a large bowl, combine pumpkin puree, evaporated milk, 2 eggs, 1/4 cup brown sugar, 1/4 cup white sugar, cinnamon, nutmeg, and salt. Mix until all ingredients are thoroughly combined.

Spoon pumpkin mixture over cream cheese layer. Cover edges of crust with aluminum foil or pie crust ring.

Bake in preheated oven for 25 minutes. Remove foil or pie crust ring from edges and bake an additional 25 minutes.

To make Pecan Streusel Layer: While pie is in oven, combine flour and 1/4 cup brown sugar in a small bowl. Mix well, then add softened butter or margarine and stir until ingredients are combined. Mix in pecans.

After pie has been in oven for 50 minutes, remove and sprinkle pecan streusel evenly over top. Bake for an additional 10 to 15 minutes, until a toothpick inserted in center comes out clean.

Tapioca Pudding

Growing up, I always loved it when my mom would make tapioca pudding. It was a rare treat only enjoyed by a few of us. The rest of the family turned up their nose at what they called “fish egg”  pudding. :-) They also used dramatics to express their dislike, such as gagging,  choking and puking noises as I savored every spoonful in front of their disapproving eyes! :-P Such antics did not dampen my spirit.

My mom used quick cooking tapioca and followed the Fluffy Tapioca Pudding recipe off the box. It was always very good. Now I buy tapioca pearls and make the recipe below. I enjoy eating it both warm and cold. You can add coconut, top it with a bit of whipped cream or sprinkle with nutmeg! Try it soon. :-)

Tapioca Pudding

1/3 cup tapioca pearls
3/4 cup water
2 1/4 cups milk (I use whole)
1/4 teaspoon salt
2 eggs, separated
1/2 cup granulated sugar
1/2 teaspoon vanilla extract

In a medium saucepan, soak tapioca in water for 30 minutes. Stir in milk, salt and egg yolks. Cook over medium heat until boiling. Turn heat down and simmer for 10 minutes. Remove from heat. Stir in vanilla.

Beat egg whites, in large bowl, with electric beaters until foamy. Slowly add sugar. Continue beating until stiff peaks form. Add the pudding a cup at a time into the egg whites, folding gently with a spatula until combined. Serve warm. Store remaining pudding in refrigerator.