Impossible Coconut Cream Pie

 

Coconut Cream Pie

Coconut Cream Pie

Tomorrow is Pi Day, folks!

In case you are not aware of it, the first three digits of the mathematical constant pi are 3.14; so March 14th has earned the title Pi Day.  Since the date this year is March 14th, 2015, we have the first five digits of pi, 3.1415, an extra special day for celebrating.   And it’s so nice to have another food holiday (besides Thanksgiving) to celebrate each year.

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Of course, we love our pies for Thanksgiving, but most of us stick to the traditional ones–pumpkin, apple, pecan, etc.   I like Pi day because it gives me a reason to make a pie (#1), and because it gives me a chance to bake a new pie I haven’t tried yet (#2).  As I do each year I browse through many pie recipes, mulling over the choices in my mind, considering both sweet and savory options.   This coconut cream pie just got stuck in my head and wouldn’t let me rest until I made it.  I don’t remember trying coconut cream pie before this.  Newsflash—-it’s fabulous.  Don’t be thrown by the name.  This pie is not impossible to make, just impossibly good!

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Naturally since this is my first attempt at coconut cream pie, I have no basis for comparison, but we do love this pie.  The coconut custard filling is silky smooth and luscious without being too rich.  A cap of freshly whipped cream on top makes almost any pie better, and this is no exception.  I decided to go the extra mile and toasted some coconut chips for a garnish—so fun and so pretty.  I just love the way it looks.

Will you be celebrating Pi Day with pie?  I’d like to know what flavors you all are making!

IMPOSSIBLE COCONUT CREAM PIE

Yield:   Makes 8 servings

Ingredients:

  • 1 9-inch pie crust, unbaked ( your favorite recipe or a refrigerated pie crust)
  • 2 eggsIMG_9361
  • 3/4 cup sugar
  • 1/4 cup flour
  • 1/2 tsp. baking powder
  • 1/8 tsp. salt
  • 1 cup non-sweet coconut milk
  • 1 tsp. vanilla extract
  • 2 Tbsp. butter, melted
  • 1 cup sweetened flaked coconut

Directions:

1.  Preheat oven to 350*F.  Grease and flour a 9-inch pie plate.  Set aside.

2.  Flour a work surface and roll the pie crust out to fit your pie plate.  Carefully place the crust in the pie plate, flute the edges and refrigerate until ready to fill.

3.  In a large bowl, beat the eggs well.  Add the sugar, flour, baking powder, salt , milk, vanilla and melted butter.  Mix well.  Fold in the coconut.  IMG_9362

Fold in the coconut.

Fold in the coconut.

4. Pour into the pie crust.

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Bake  at 350*F. for 45 minutes or until lightly browned and edges are set.  The center may still be a bit jiggly.  It will become firm as it cools.  Allow to cool at room temperature about 2 hours, then refrigerate.

Baked, and lightly browned at the edges.

Baked, and lightly browned at the edges.

5.  Serve with a dollop of whipped cream on top and garnish with some coconut flakes that have been lightly toasted.  You can easily do this when the pie is cooked and out of the oven. Leave the oven on and toast the coconut flakes for 2-3 minutes. Watch carefully that they do not become too brown.

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Looking for more Pi day inspiration?  Be sure to check the Pie category—there are many more options to choose from.

 

SOURCE:   adapted from a recipe by Penzey’s Spices

 

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The Tale of a Cheesecake

Pumpkin Cheesecake, freshly baked.

Pumpkin Cheesecake, freshly baked.

This story begins with a cheesecake and ends with a “dog story”.  It may not make sense at the start, but it will by the end, so hang in here with me.

One of my contributions to our Thanksgiving Dinner was a pumpkin cheesecake.  I brought it plus my Sweet Potato Casserole and Whole Berry Cranberry Sauce to my sister-in-law’s house for our family dinner.  Having made these last two items in advance, last Wednesday I made the Pumpkin Cheesecake.

The project began in the morning when I took two blocks of cream cheese out of the fridge to soften up while I did some other things.  By afternoon I was ready to begin putting the cheesecake together.   It is very easy to make and I chose this recipe because it has garnered so many “stars” by recipe testers on Allrecipe.com.  Think of it as an all-star recipe, even award-winning, you might say.

Folks who made it said it tasted just like the cheesecake at a very popular restaurant.  It cut cleanly and looked attractive on the plate because the cheesecake goes into the crust in two layers, and when it’s cut the layers are very apparent.  It was described as perfectly seasoned with the spiciness of pumpkin pie, but so much more creamy, because of the contrast of the crumb crust.

As I happily went about making what sounded so delectable, my mouth was watering.  I had described it in such detail to my sister-in-law that her mouth was watering just hearing about it, and she really loves cheesecake, so we two couldn’t wait for dessert.  I don’t want my wonderful readers to miss out on enjoying  this terrific cheesecake so the recipe, and steps I followed in making it are listed below…..

DOUBLE-LAYER PUMPKIN CHEESECAKE

Yield:   Makes one 9-inch cheesecake, or 8 servings

Ingredients:IMG_8627

  • 2  (8-ounce) packages cream cheese, softened (low-fat is OK)
  • 1/2 cup granulated sugar
  • 1/2 tsp. vanilla extract
  • 2 eggs
  • 1  (9-inch) prepared graham cracker crust
  • 1/2 cup pumpkin puree
  • 1/2 tsp. cinnamon
  • 1 pinch nutmeg
  • 1 pinch cloves
  • frozen whipped topping, thawed, or whipped cream to dollop on top.

Directions:

1.  Preheat oven to 325*F.

2.  In a large beater bowl, beat the cream cheese, sugar, and vanilla with an electric mixer until smooth.  Blend in eggs, one at a time.

3.  Spread 1 cup of cream cheese mixture in the bottom of the crumb crust.

Plain cheesecake batter goes in the bottom of the crust.

Plain cheesecake batter goes in the bottom of the crust.

To the remaining batter, add the pumpkin, cinnamon, nutmeg and cloves.   Stir gently until well blended.  Carefully spread over batter in the crust.

The remainder of the batter containing pumpkin and spices goes on top.

The remainder of the batter containing pumpkin and spices goes on top.

4.  Bake at 325*F. for 35 – 40 minutes, until center is almost set.  Cool at room temperature, then refrigerate at least 3 hours and best if overnight.  (Make this a day ahead if you can, because it really needs that much time to set up properly.  It will slice beautifully after a night in the fridge.)

Pumpkin Cheesecake, freshly baked.

Pumpkin Cheesecake, freshly baked.

 

At the completion of our main meal we eagerly went outside to get the pies where they had been stored in the cold, as there was no room in the refrigerator.  We had a total of 4 pies and my cheesecake.  When we went out to the get the pies we found only 3 pies and 2 empty pie plates,  plus 1 very guilty-looking dog.   Who let the dog out, that’s what we’d like to know?    The dog devoured what we ourselves couldn’t wait to try:  the cheesecake and an apple-walnut-caramel pie.  The whole scenario was so funny with poor Sandy sitting next to the empty pie plates, hanging her head in shame, but with a secret smile on her face, and a few crumbs on her whiskers.  She would  give them 5 stars if she could 🙂

Sandy, after her pie-eating escapade.

Sandy, after her pie-eating escapade.

I  promised to make the cheesecake again for Christmas, so we will try again to see for ourselves how good it is.

 

SOURCE:    Allrecipes Magazine

 

 

Perfect Rhubarb Pie

 

 Perfect Rhubarb Pie

Perfect Rhubarb Pie

 

 

This is a recipe that was back in the archives, but is so darn good that I think it’s worth bring it back again.  I made the pie last weekend and took some new photos.  This is the best rhubarb pie I have ever had, for two reasons;  it’s not runny when you cut it, and the flavor is unique.  You must see for yourself.

Rosy, tart, beautiful rhubarb.

Rosy, tart, beautiful rhubarb.

Ah, rhubarb, sweet rhubarb!  (just kidding, of course)  I’ve never tasted anything so tart in my life, and yet I LOVE it.  I can’t let a spring  season go by without baking something with it.  The most  popular item I make is rhubarb pie–Mr. D’s favorite kind of pie; but I’ve also been known to make cobbler, rhubarb muffins and sweet bread.    Last weekend I made the can’t-wait-to taste-it rhubarb pie.  Try it served with a little vanilla ice-cream along side and you will hear angels singing.

I call this “perfect” rhubarb pie, because it just melts in your mouth.  I’ve discovered that adding some orange zest and nutmeg brings out the flavor of rhubarb, without going overboard in the sugar department. In my opinion, too much sugar just makes it taste sweet, and obscures the flavor of the rhubarb, which is what this pie is all about.

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We like it a little tart, so when I make it just for us, I use only 1 cup of sugar.  The recipe given here is for 1 1/2 cups which I feel is quite sweet,  but you can surely adjust the  sugar to suit your taste.   I use quick-cooking tapioca and flour as thickeners; and I also add an egg which helps bind the ingredients and  keep the pie from becoming overly juicy.  When baking, I place the pie on a small baking sheet such as a pizza pan in case it runs over, but really, with this recipe that never seems to happen.

PERFECT RHUBARB PIE

Yield:   Serves 8

Ingredients:

Perfect Rhubarb Pie

Perfect Rhubarb Pie

 

  • 4 cups fresh or frozen rhubarb, cut into 1/2 – 1 inch pieces
  • 1 1/2 cups sugar
  • 3 tablespoons flour
  • 1 teaspoon quick-cooking tapioca
  • 1 teaspoon grated orange zest
  • 1/4 teaspoon grated nutmeg
  • 1 egg
  • 1 teaspoon water
  • 1 tablespoon butter

Pie pastry for a 2-crust  9 inch pie.   You may want to use a refrigerated  pie crust from the grocery store, or prepare your favorite pastry recipe.

This is a pie pastry recipe that I have success with:

  • 3 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup vegetable shortening
  • 7-8 tablespoons ice water

Directions

  1. In a large mixing bowl, combine sugar, flour, tapioca, orange zest and nutmeg.  Stir in rhubarb; let mixture stand while you make the crust.

Prepare pastry:  In a mixing bowl, stir together the flour and salt.  Using a pastry blender, cut shortening  into flour until pieces are the size of small peas.Sprinkle 2 tablespoons water  over part of the flour mixture and stir gently with a fork.  Push moistened dough to the side of the bowl.  Repeat using 1 tablespoon ice water at a time using the 7-8 tablespoons total, until all the dough is moistened.Gather dough up into a ball and divide in half.  Roll each half into a 11-12 inch circle, for bottom and top crusts.  Place one crust in a 9-inch pie dish.  Cut decorative slits in the top crust to allow steam to escape while baking.

         2.  Combine egg and water, mixing lightly with a fork.  Add to rhubarb mixture, and stir to combine.  Spoon into pastry-lined pie dish.  Dot with butter.

Add egg mixed with a little water to the sugared rhubarb.

Add egg mixed with a little water to the sugared rhubarb.

3.  Cover with top crust.  Trim crust and crimp edges.  Lightly brush top crust with a little milk or light cream, then sprinkle with coarse sugar for a nice browned top.

Brush top crust with a little milk and sprinkle with coarse sugar..

Brush top crust with a little milk and sprinkle with coarse sugar..

 

4.  Cover edges with foil to prevent over browning.  Bake in a 375 degree oven for 30 minutes.  Remove foil from edges, and bake another 30 minutes, until browned and filling is bubbly.

No runny pie here!

No runny pie here!

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SOURCE:   Originally from a vintage cook book in my collection,  with modifications by yours truly .

Berry Smoothie Pie

Berry Smoothie Pie

Berry Smoothie Pie

Looking for a quick-to-make dessert for the weekend?  This one is it!

Smoothies are the “in” drink now-a-days.  They can contain just about any combination of ingredients that are compatible and taste good together.  All vegetables, all fruits, some yogurt, grains or seeds;  the possibilities are endless.   Most of us enjoy a smoothie because it’s cool and refreshing and if made with some thought to ingredients, can be quite nutritious.

One of my favorite kinds of smoothie is made with strawberries, yogurt and almond milk with an occasional banana added for thickness.  Today’s recipe for Berry Smoothie Pie grew out of my love of strawberry smoothies.  Wanting to capture all the luscious flavor of fresh strawberries, but without the added sugar, I started with strawberry sugar-free gelatin.  I dissolved it in cranberry juice, then added a small cup of strawberry blended Greek yogurt, and lots of sliced strawberries.  I blended this all in the blender and poured it into a cookie crumb pie crust;  let it chill until set, then served it with a dollop of low-fat whipped topping. I must say  this pie is “berry, berry good”.  It’s quick and easy to make, cuts cleanly, it’s cool and refreshing and tastes great.  What more can you ask of a summertime desert?

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BERRY SMOOTHIE PIEIMG_7603

Yield:  8 servings

Ingredients:

  • 1 package sugar-free strawberry gelatin ( raspberry would be good, too)
  • 1/3 cup low-cal, low-sugar, cranberry juice
  • 3/4 cup ( 6-oz.) low-fat Greek yogurt ( strawberry or raspberry)
  • 3 cups chopped berries ( strawberries or raspberries)
  • 1  (9-inch) graham cracker or sugar cookie crust
  • Fat-free whipped topping

Directions:

1.  In a small microwave-safe bowl, sprinkle gelatin over juice, let stand 1 minute.  Microwave on high 40 seconds.  Stir, and let stand 1 minute for gelatin to completely dissolve.

IMG_7604               2.  In a blender container, combine gelatin mixture, yogurt and berries. Process until blended and smooth.

 

Pour into crust and chill 4 hours.  Serve with whipped topping.IMG_7605

 

 

 

 

 

 

 

 

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SOURCE:   This is a major revision of an old recipe from Taste of Home.

 

Chocolate Cherry Mousse Pie

Chocolate Cherry Mousse Pie

Chocolate Cherry Mousse Pie

This is a very special and “showy” pie that is great for special occasions or holidays.     Today is a special occasion and I made it to celebrate.  This post is my 500th since starting this blog just about 2 years ago.  In that time I have published five posts/week and gained a following of over 300 readers worldwide.  My goal from the beginning, (and still is) is to share with you recipes that are nutritious, mindful of dietary restrictions and special diets, reasonably economical to make with readily available ingredients, and taste fabulous. Whether you are a new-comer in the kitchen, or an experienced cook, there’s always something to learn.  I pass along my trials and errors, my successes and failures, and encourage you to be adventurous with your cooking.   These are recipes that I am proud to serve and hopefully you will be proud to serve also.  By your responses to me, I think I must be succeeding.  So I am very happy to have all of you as my “community” of readers.  Thanks so much for finding this little blog and sticking with me.  Love Ya!!

With Easter just ahead, this pie would make a nice addition to the dessert table.  Besides being so pretty, its also a very luscious pie with two kinds of chocolate and cherries in a creamy white chocolate mousse.  It’s sweet, yet very light.  This is one dessert that will definitely disappear into the crowd…in a good way.

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The surprise, once the pie has been cut, is the layer of dark chocolate that lies between the crust and the light airy filling.   This really makes the pie interesting and the dark chocolate is a nice foil for the white, light filling.  I liked putting some grated dark chocolate on top with the cherry garnish to give a hint of what’s waiting inside.

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Ways to reduce the caloric impact of this pie would be to use low-fat condensed milk, low-fat cream cheese, and sugar-free instant pudding.  I’m not sure if white chocolate pudding mix is available sugar-free, but vanilla flavor certainly is, and makes a good substitute.  In place of whipped cream you could also use “light” whipped topping. Be sure to include the almond flavoring… it somehow adds to the whole taste experience.

WHITE CHOCOLATE CHERRY MOUSSE PIE

Yield:    8 – 10 servings

Ingredients:

  • 1 (9-inch) pie shell, blind baked.  You may use a frozen pie shell or your own favorite pie dough recipe.  Bake the shell until lightly browned and cooked through.  It will not be cooked again.IMG_6892
  • 1 can (14-ounce) sweetened condensed milk, divided
  • 1 square (1 ounce) or 1 packet pre melted unsweetened chocolate
  • 1/2 teaspoon almond extract, divided
  • 1 jar (10-ounces) maraschino cherries, drained
  • 1 package (8-ounces) cream cheese, softened.   Low-fat is OK, but not fat-free.
  • 1 cup cold water
  • 1 package ( 3.4 ounces) instant white chocolate pudding mix (I used Hershey’s brand).  If unable to find, substitute vanilla instant pudding mix.
  • 1 cup whipping cream, whipped
  • chopped chocolate or chocolate curls, optional

Directions:

1.  In a medium saucepan, over low heat, cook and stir 1/2 cup condensed milk and chocolate until the chocolate is melted and mixture is thickened, about 4-5 minutes.

Mix chocolate and condensed milk and cook till thick.

Mix chocolate and condensed milk and cook till thick.

Mixture gets quite thick, like fudge.  Stir in 1/4 teaspoon almond extract.  Pour into pie shell and set aside.

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2.  Reserve 8 whole cherries for garnish.  Chop the remaining cherries and set aside.

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3.  In a mixing bowl, beat the cream cheese until light.  Gradually beat in water and remaining milk.  Add pudding mix and remaining extract; mix well.

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4.  Fold in the whipped cream.  Stir in chopped cherries.

Fold in whipped cream and chopped cherries.

Fold in whipped cream and chopped cherries.

Pour over chocolate layer in the pie crust.  Chill 4 hours or until set.  Garnish with whole cherries and chocolate curls before serving.

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It's like eating a cloud!!

It’s like eating a cloud!!

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SOURCE:    Adapted from a Taste of Home recipe

Chocolate Chip Cookie Dough Pie

Chocolate Chip Cookie Dough Pie

Chocolate Chip Cookie Dough Pie

I’m taking a break from bacon and eggs because the date today is 3-14, people, and you know what that means—-it’s Pi day!  A food holiday that it’s a pleasure to celebrate.  Of course, it’s not the only day that most of us make pie,  think of Thanksgiving.  But those pies tend to be the traditional classics like pumpkin, apple, pecan, etc.   I like Pi day because it gives me the chance to bake a new pie I haven’t tried yet.  What could be more fun?  The date on the calendar gives me the prefect excuse to play around and make a pie.

Oh, you are going to love this pie!

Oh, you are going to love this pie!

I mulled over the wide choice of possibilities, considering both sweet and savory options.  Sweet won out this time so here is Chocolate Chip Cookie Dough Pie, and believe it or not, it’s fabulous.

Never having made it before I had no point of comparison, but we loved this pie.  Basically I made a chocolate chip cookie dough, scooped it into a pie shell and baked the whole thing.  At serving time, a dollop of cream on top will take it the extra mile.  I just love the way this came out.  Are you celebrating Pi day with pie?  I’d love to know what flavors you all are making!

This is a fabulous pie!

This is a fabulous pie!

CHOCOLATE CHIP COOKIE DOUGH PIE

Yield:    serves 8

Ingredients:

I preferred using mini chocolate chips in this pie.

I preferred using mini chocolate chips in this pie.

  • 1   9-inch regular or deep-dish pie shell, unbaked.  Use your favorite recipe or a frozen pie shell.
  • 1/2  cup flour
  • 1 cup  sugar
  • 2 eggs, slightly beaten
  • 1/2 cup butter (1-stick), melted and cooled to warm
  • 1 cup regular or quick oats ( or 1/2 cup oats and 1/2 cup chopped nuts)
  • 1 cup mini chocolate chips
  • 1 teaspoon vanilla extract

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Directions:

1.   Preheat oven to 350*F  In a mixing bowl, combine the flour and sugar.  Add the eggs and mix.

Add eggs to flour and sugar and mix well.

Add eggs to flour and sugar and mix well.

Add the butter and mix again.

2.  Fold in the oatmeal and nuts, if using, chocolate chips, and vanilla.

Fold in the oatmeal, and chocolate chips.

Fold in the oatmeal, and chocolate chips.

Pour into the pie crust.

Ready for the oven.

Ready for the oven.

3.  Bake at 350*F.  for about 30 – 35 minutes, until golden.

Smells like a chocolate chip cookie. I wonder why!

Smells like a chocolate chip cookie. I wonder why!

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Oooey, gooey, and chewy.  :D

Oooey, gooey, and chewy. 😀

SOURCE:   Carolyn’s Originals

Cherry Pie, Billy Boy

Cherry Pie, Billy Boy

Cherry Pie, Billy Boy

“Can she bake a cherry pie, Billy Boy, Billy Boy?  Can she bake a cherry pie, charming Billy? ”   The answer to the question asked by that old song is…..definitely yes, if she makes this recipe.

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In honor of George Washington, and all folks who love cherry pie, this one’s for you!!   So let’s get started. You won’t want to wait to dig in to this tart-sweet pie with a flaky crust that just breaks apart as you cut into it.  But who cares what it looks like when the flavor is so fabulous.  When I serve it I like to add a scoop of cherry vanilla ice cream, just because— :-).

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CHERRY PIE, BILLY BOY

YIELD:   SERVES 8

Ingredients:

  • 2 cans sour pitted cherries (16 0z. each)  Even better are fresh pitted sour cherries, if you have access to them.
  • 1  1/2 cups cherry juice, drained from the cherries
  • 1  1/2 cups sugar
  • 1/4 tsp. salt
  • 3  1/2 Tbsp. cornstarch
  • 2 Tbsp. butter
  • 1/2 tsp. almond extract
  • your favorite recipe for a double crust pie, or a package of refrigerated pie crust.
  • sugar and a little cream for the top of the pie

Directions:

Preheat oven to 400*F.   Have ready a 9-inch pie dish.

1.  Drain juice from the cherries and measure out 1  1/2 cups.  Sift sugar, salt and cornstarch and mix with the juice.  Place mixture in a medium sauce pan and cook for about 5 minutes to thicken, stirring often to prevent sticking.  Add butter and almond extract.  Remove from the heat.

2.  Add the cherries to the thickened juice mixture, then pour into the pie shell.  Cut decorative slits in the top crust and place on top of filling.  Trim crusts, so top crust extends about 1/2-inch beyond the bottom crust.  Fold top crust over edge of bottom crust and press together to seal.  Flute edges with your fingers.

3.  With a small amount of milk or cream, lightly brush the top crust, then sprinkle with about 1 Tablespoon of sugar.  This will give the crust a nice glaze and make it very tender and flaky.

4.  Bake at 400 *F for 45 minutes until filling starts to bubble up through the top slits, and top is nicely browned.  You may need to cover crust edges with foil if they are browning too quickly.

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As you can see I have a hard time waiting until it’s cooled to cut into, therefore it breaks.  When the pie cooled completely, it cut cleanly and didn’t break apart.  Patience, patience, I must learn that some day.  😀

SOURCE:   A clipping for this recipe has been in my recipe box for a long time.  It came from an old magazine,  done’t know the source.

Apple Sour Cream Pie with Gjetost Cheese

Sour Cream Apple Pie with Norwegian Gjetost Cheese.

Sour Cream Apple Pie with Norwegian Gjetost Cheese.

Making apple pie this way was a first for me.  The first time I made the crust this way, the first time I put sour cream in the filling with the apples and definitely a first time using Norwegian Gjetost (pronounced “yay-toast”) cheese.  It was a wonderful addition to apple pie.

Gjetost is made from a combination of both cow and goat’s milk and has a fudge-like consistency and nutty, caramel flavor. It develops its distinctive color and flavor because the milk sugars are caramelized during the cheese-making process.  The cheese is slightly sweet and nutty and has a smooth texture.  I used a brand called Ski Queen gjetost, that I found at my local Whole Foods, but there are other brands available, often found at Scandinavian markets.  Gjetost generally comes in an 8-ounce block.  It is delicious when brought to room temperature, sliced and served with flatbreads or other crackers and fruit.

Gjetost cheese, packaged in an 8-ounce block.

Gjetost cheese, packaged in an 8-ounce block.

The filling also calls for a little sour cream, which adds a creamy balance to the gjetost.  This is a very easy pie to make; the crust is a no-roll variety and the quick streusel topping is made with crunchy flake cereal.  The crust is an adaptation of a recipe called Pat-A-Pan Piecrust from the Amish Cook’s Baking Book by Lovinia Eicher with Kevin Williams.

This pie was one of my offerings at the Thanksgiving dinner at my sister-in-law’s house. It was the only homemade pie there, and it disappeared so fast I didn’t get a picture of it sliced, nor did I even get a piece to eat.  My husband and the others who had some all declared it “delicious, creamy, different, but good. and other such phrases.  I guess I’ll have to take their word for it.  I know that it looked great and smelled fantastic while it was baking.  Since I still have about half the cheese left, I will most likely make it again–this time just for us!

SOUR CREAM APPLE PIE WITH NORWEGIAN GJETOST

Yield:   Makes 1  9-inch pie,  8  servings

Ingredients:

For the Crust:

  • 1  1/2 cups all-purpose flour
  • 1/2 tsp. salt
  • 1 tsp. sugar
  • 1/2 tsp. cinnamon
  • 1/2 cup vegetable oil
  • 3 Tbsp. cold milk

For the filling:

Apples and other filling ingredients.

Apples and other filling ingredients.

  • 6 cups sliced apples
  • 2 Tbsp. sour cream
  • 1 Tbsp. lemon juice
  • 1/2 cup granulated sugar
  • 1/2 tsp. cinnamon
  • 1/2 tsp. cardamom*
  • 1/8 tsp. salt
  • 2 Tbsp. flour
  • 2 ounces gjetost cheese, grated**

*  If you don’t keep cardamom on hand you can replace it with pumpkin pie spice or just extra cinnamon.

**  If you can’t find the gjetost, omit it and replace half of the sugar in the filling ( 1/4 cup) with light brown sugar and add an extra 1/2 tablespoon flour.

For the streusel topping:

Crumble topping ingredients.

Crumble topping ingredients.

  • 1/2 cup crushed cornflakes ( or other unsweetened flake cereal)
  • 1/4 cu flour
  • 1/4 cup sugar
  • 1/4 tsp. cinnamon
  • 1/4 tsp. cardamom
  • 4 Tbsp. butter, melted

Preparation:

Crust:   Combine the flour, salt, sugar and cinnamon in a mixing bowl.  In a separate bowl, whisk the oil and milk until creamy and well blended.  Pour over the dry ingredients and mix with a fork to form a moist dough.  Place in the bottom of a 9-inch pie plate and flatten with you hand.  Using your fingers, gently push the crust to the edge and up the sides of the pie plate, taking care to make it as even as possible.  Prick the bottom and sides with the times of a fork, cover loosely with plastic wrap and refrigerate for at least 1 hour before filling and baking.

Crust is shaped to the pan with your fingers.

Crust is shaped to the pan with your fingers.

Preheat the oven to 425*F.

Filling:  Blend the sour cream, lemon juice, sugar, cinnamon, cardamom, salt and flour together in a large bowl.  Add the apples and toss to coat well.  Sprinkle the bottom of the pie crust with about 1/3 of the grated gjetost.

Sprinkle 1/3 of cheese in the bottom of crust.

Sprinkle 1/3 of cheese in the bottom of crust.

Add about 1/2 of the apple mixture and spread evenly.  Top with another 1/3 of the cheese, leaving the remaining 1/3 for the last 2 minutes of baking.

Add 1/2 the apple filling and another 1/3 of cheese.

Add 1/2 the apple filling and another 1/3 of cheese.

Top with the remaining apples.  Place in the oven and bake for 25 minutes, shielding the edges of the crust with foil as soon as they turn golden brown.

Add remaining apple filling.

Add remaining apple filling.

Streusel topping:  While the pie is baking, combine the crushed cornflakes, flour, sugar, cinnamon, cardamom and melted butter in a small bowl.  Remove the pie after the first 25 minutes and spread the topping over the top as evenly as possible.

After baking for 25 minutes,.

After baking for 25 minutes,.

Sprinkle on topping and continue baking.

Sprinkle on topping and continue baking.

Return to the oven and bake for an additional 15 minutes, or until the topping is bubbling and golden brown and the apples are tender.  Immediately sprinkle on the remaining cheese and place the pie back in the oven for a minute or two until it melts.  remove and cool on a rack to room temperature.

Looks and smells fantastic.

Looks and smells fantastic.

I baked the pie on a baking sheet to catch any drips and  I’m glad I did as it did run over.  It firmed up as it cooled and kept its shape when cut into wedges.   I have got to make this again.   😀

SOURCE:   My Gourmet Connection

Swedish Apple Pie

Swedish Apple Pie

Swedish Apple Pie

This past weekend I made some time for a fall activity I particularly enjoy–apple picking.  Many of the nearby orchards offer “pick-your-own” and it’s become somewhat of a tradition.  There’s something so satisfying about going into the orchard, and plucking those rosy, beautiful apples right off the tree and into your basket.  My problem is that I don’t seem to know when to stop.  I plan to pick a few, primarily for eating, ( lunches, ect.), and to bake a pie, or other dessert,  but somehow when I get home I have way more than I planned on.  Fortunately my unheated sunroom turns into “cold storage” room during cold weather, so apples keep quite well out there.

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Apple Pie is always on the agenda of what to make with the apples.  But this recipe, though called Apple Pie,  is out of the ordinary in that there is no bottom crust, and what looks like a crust on top is more like a big sugar cookie.  This recipe is one that I tend to forget about until something reminds me of it.  It originally came to my attention when it was included in a cookbook put together by the ladies of my church several years ago.  I really don’t know its history, or why its called “Swedish Apple Pie”, but being half Swedish myself I decided to claim it, make it and share it with you. If anyone out there knows its history please let me know.IMG_5547

Any firm, tart apple can be used, so that the acidity stands up to the rich batter.  The orchard I visited had Macouns and Cortlands available for picking, and I got some of each.  I used three Cortlands for this pie, but I really don’t think it matters what kind of apple you use.  You really can’t go wrong with apple pie.IMG_5548

Swedish Apple Pie is very easy to make.  Basically you slice the apples into a pie dish, sprinkle them with a sugar-cinnamon mixture, mix up the batter and spread it over the apples.  Bake till nice and brown.  The crust is very much like a sweet, chewy cookie,  somewhat like an apple crisp, but not quite.  Start to finish it takes about an hour to make, and soon after that you’ll be spooning up a warm apple dessert that is particularly good served with a wedge of sharp cheddar cheese, another New England tradition not to miss.  It is also very nice with a scoop of vanilla ice cream.

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SWEDISH APPLE PIE

Servings:   6 – 8

Ingredients:

  • 3 large, or 4 medium firm-tart apples, peeled, cored and cut into 1/4-inch thick slices
  • 1 tsp. ground cinnamon
  • 1 Tablespoon plus 1 cup flour
  • 2 Tablespoons plus  2/3 cup sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 10 Tablespoons butter, melted
  • 1 large egg, slightly beaten

Directions:

1.  Preheat the oven to 350*F.  Grease a 9 – inch pie plate.

2.  Place the sliced apples into the pie plate, arranging them to fit.  The pie plate will be nearly full.

3.  In a small bowl, mix together the 1 Tbsp. flour, 2 Tbsp. sugar, and 1 tsp. cinnamon.  Sprinkle over the apples.

Sprinkle cinnamon-sugar over the apples in a pie dish.

Sprinkle cinnamon-sugar over the apples in a pie dish.

4.  In a large bowl,  whisk together the 1 cup flour, 2/3 cup sugar, baking powder, and salt.  Add the beaten egg, and melted butter. Stir just to mix well.  Spoon over the apples and spread to cover as well as possible.  I just “plop” it all over the top, and then with a spatula spread it out as much as possible.  It may not cover completely.

"Plop" spoonfuls of dough over the apples.

“Plop” spoonfuls of dough over the apples.

Spread dough out to cover apples as much as you can.

Spread dough out to cover apples as much as you can.

5.  Bake until the crust is golden brown, about 40 to 45 minutes.  Let cool on a wire rack for 30 minutes.  Serve warm.

Bake till brown on top.

Bake till golden brown on top.

Serve with a wedge of cheddar cheese or a scoop of ice cream.

Serve with a wedge of cheddar cheese or a scoop of ice cream.

SOURCE:   First Church cookbook:  “Home Cooking”

Apple Slab Pie

Apple Slab Pie

Apple Slab Pie

This recipe is about as American is mother’s apple pie.  Because it IS apple pie, only in a non-traditional form.  You don’t need a pie dish to make this pie, just a baking sheet.

You can make this with Perfect Pastry Blend, for pastry that will be tender and flaky, or use regular all-purpose flour and your own favorite pie crust recipe.  The slab shape offers each serving some extra crust for those who are especially fond of the crust, and the apple filling is thick and nicely cinnamon flavored.  I used local Paula Red apples, but I don’t know how wide-spread their availability is, so use whatever  kind of good pie-apple is coming on the market where you live.

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I made this pie for a special dinner when we were entertaining friends, and since I don’t have a tray or platter large enough to hold it I placed it on a hugh cutting board, and brought it to the table that way.  It was kind of fun for my guests to see the whole pie, and watch me slice and serve it up with a scoop of vanilla ice cream with caramel syrup drizzled over all.  There were only a few crumbs left on the plates so I know everyone enjoyed it.

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APPLE SLAB PIE

Yield:  8 – 10 servings

Ingredients—

Pastry:

  • 2 cups King Arthur Perfect Pastry Blend, or all-purpose flour
  • 1/2 tsp. salt
  • 1/2 cup ( 1 stick, 8 Tbsp.) cold unsalted butter
  • 6 – 8 Tbsp. ice waterIMG_5055

Filling:

  • 1 1/2 pounds (about 6 ) baking apples, peeled, cored and sliced
  • 1/3 cup sugar
  • 3/4 tsp. Apple Pie spice, or 1/2 tsp. cinnamon and 1/4 tsp. nutmeg
  • 3 Tbsp. Pie Filling Enhancer or cornstarch ( I use Instant Clear-Gel from King Arthur Flour.)
  • pinch salt
  • 1 Tbsp. lemon juice
  • 1 egg, beaten with 1 Tbsp. water (egg wash)

1.  To make pastry:  Combine the flour and salt.  Work in the butter, with fingers or a pastry cutter,

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then sprinkle in the water, mixing until cohesive.  Form pastry into two rectangles, wrap in plastic, and refrigerate for 1 hour.

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Form two rectangles, wrap and chill.

Form two rectangles, wrap and chill.

2.  Preheat the oven to425*F.  Lightly grease a baking sheet, or line with parchment paper.

3.  To make the filling:  Mix together all the ingredients except the egg.

4.  Roll one piece of pastry into a 17″ x 7″ rectangle, trimming the edges.  Roll the second piece into a 16″ x 6″ rectangle, also trimming the edges.

5.  Place the smaller rectangle on the pan and brush with egg wash.

Bottom layer of pastry, brushed with egg wash.

Bottom layer of pastry, brushed with egg wash.

Spread the apple filling over the pastry, leaving 3/4 “- wide bare edges.  Center the other piece of pastry over the apples and press down, crimping the edges to seal.  Brush with egg wash and cut several vents.

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6.  Bake for 15 minutes, then reduce the heat to 375*F and bake for 12 to 14 minutes longer, until golden.

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SOURCE:  King Arthur Flour