Apple Pie

There is nothing as simple and great as apple pie.
I am kicking off the new year on a great note with a yummy classic.
It has a flaky moist crust, flavorful and not runny filling and a sweet crumbly top!

This apple pie is the prefect combination of 3 different recipes.
It uses my Mom's pie crust recipe,
pie filling from Our Best Bites,
and topping from my Sister in Law.

My sweet Husband thinks we should have a tradition on apple pie every Sunday night,
I don't think that will happen, but we have been eating it a lot more since we found a recipe that we absolutely love!
Pie Crust-
3 cups flour
3/4 teaspoon salt
1/2 teaspoon baking powder1 1/2 cups Crisco
1 egg, beaten
1/2 cup water
1 teaspoon vinegar

Mix flour, salt and baking powder together. Cut in Crisco, with a pastry blender or 2 forks. Mix together egg, water and vinegar; add to flour and Crisco mixture. Blend together until fully mixed. Chill for at least 30 minutes. Makes 2 pie crusts.

Roll out enough dough for one pie crust. Gently place into pie plate, pinch edges.

Apple Filling-
6 cups peeled, sliced Granny Smith apples (about 1 1/2 pounds)
1 Tbsp. lemon juice
1/2 c. sugar
1/2 c. brown sugar
2 Tbsp. all-purpose flour(I use 2 1/2 - 3 Tbsp.)
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
2 Tbsp. butter, chopped

Combine lemon juice and apples in a large bowl.. Combine 1/2 c. sugar and next four ingredients, mixing well. Spoon over apple mixture, tossing gently. Spoon filling evenly into pastry shell and dot with chopped butter.

Crumble Struesel Topping-
1 cup flour
1/2 cup sugar
1/4 teaspoon salt
6 Tablespoons butter, chilled
cinnamon and sugar

Mix flour, sugar and salt together, cut in chilled butter.

Pour over pie filling, sprinkle with cinnamon and sugar.

Bake at 450 for 15 minutes. Reduce heat to 350 and bake 50 minutes more. Definitely keep an eye on the pie; you may need to make a shield if it starts getting too brown. If you get worried, go ahead and make a square of foil, cut a center out of the foil, and place it on the pie so the foil covers the edge of the pie.

Enjoy with a BIG scoop of vanilla ice cream!

Pecan Pie

My family loves pie, especially my Mom's pie. My memories of birthdays growing up are filled with more birthday pie than birthday cake.

My Mom makes an amazing pie, the base of which is her amazing pie crust. The crust makes the pie, it really does. If the crust of your pie is dry or tasteless, it makes the whole pie disappointing. I have actually eaten the inside of a pie and left a bad yucky crust. Really, why waste calories on something that tastes bad.

When I finally started making the pie crust on my own I was shocked at how easy it was. I wondered to myself why someone would ever buy a pre-made crust, when the delicious crust was so easy. I promise that the super easy yummy crust recipe is to come, but for now, you get a great pie recipe.... Pecan Pie!

Pecan Pie is near the top of my list of favorite desserts. It is so rich and delicious, and it has nuts so it is kind of healthy right?

I could have eaten the whole thing by myself, I am pregnant I can get away with that right?


Pecan Pie

1 cup corn syrup
1/3 teaspoon salt
1 teaspoon vanilla
1 cup brown sugar
1/3 cup melted butter
3 whole eggs
1 heaping cup of pecans


1. Mix together corn syrup, salt, vanilla, brown sugar and melted butter.

2. Beat eggs, as if you were making scrambled eggs, add to the mixture above.

3. Pour mixture into un-baked pie crust.

4. Top with pecans

5. Bake @ 350 for 45-55 minutes.

6. Cool to room temperature.