Apple Pie for Mom

 Apple Pie for Mom

1/2 C granulated sugar (3 1/2 ounces), plus 1 teaspoon 
1/4 C packed light brown sugar (1 3/4 ounces) 
1/4 t salt 
1 T lemon juice 
1/2 t grated lemon zest 
1/8 t ground cinnamon 
2 1/2 lbs tart apples (firm), about 5 medium, peeled and cut into 1/4-inch-thick slices 
2 1/2 lbs sweet apples (firm), about 5 medium, peeled and cut into 1/4-inch-thick slices
1 recipe Monette's Pie Crust, form into 2 discs, wrap in plastic and refrigerate minimum 1 hour
1 egg white, beaten lightly

 Mix 1/2 cup granulated sugar, brown sugar, salt, zest, and cinnamon in large bowl; add apples and toss to combine. Transfer apples to a large pot (do not wash bowl) and cook, covered, over medium heat, stirring frequently, until apples are tender when poked with fork but still hold their shape, 15 to 20 minutes. (Apples and juices should gently simmer during cooking.) Transfer apples and juices to rimmed baking sheet and cool to room temperature, about 30 minutes. While apples cool, adjust oven rack to lowest position, place empty rimmed baking sheet on rack, and heat oven to 425.

Remove 1 disk of dough from refrigerator and roll out between 2 large sheets of parchment paper or plastic wrap to 12-inch circle, about 1/8 inch thick. (If dough becomes soft and/or sticky, return to refrigerator until firm.) Remove parchment from one side of dough and flip onto 9-inch pie plate; peel off second layer of parchment. Working around circumference, ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand. Leave dough that overhangs plate in place; refrigerate until dough is firm, about 30 minutes.

Meanwhile, roll second disk of dough between 2 large sheets of parchment paper or plastic wrap to 12-inch circle, about 1/8 inch thick. Refrigerate, leaving dough between parchment sheets, until firm, about 30 minutes.

 Set large colander over now-empty bowl; transfer cooled apples to colander. Shake colander to drain off as much juice as possible (cooked apples should measure about 8 cups); discard juice. Transfer apples to dough-lined pie plate; sprinkle with lemon juice.

Remove parchment from one side of remaining dough and flip dough onto apples; peel off second piece of parchment. Pinch edges of top and bottom dough rounds firmly together. Cut four 2-inch slits in top of dough (or make a design). Brush surface with beaten egg white and sprinkle evenly with remaining teaspoon sugar.

Set pie on preheated baking sheet; bake until crust is golden brown, 45 to 55 minutes. Transfer pie to wire rack and cool at least 1 1/2 hours. Cut into wedges and serve.

** A few years ago, I asked my Mom, "If your Mom was alive and she offered to make you anything for your birthday, what would you say?"  She answered apple pie.  So I ventured to make my first apple pie.  It wasn't anything special, but it tasted good.  Last year she requested Pecan Wedges.  So this year, I wanted to give the apple pie another try.  This is it, the deep dish apple pie of all apple pies! So fresh, tart, sweet, salty and HUGE!  Amazing with Breyers natural vanilla ice cream!
**I made it a day ahead and warmed up individual slices upon request.  It actually felt a bit healthy because of how many apples were in there.  One note: I think I'll add a touch more sugar to the apples next time.
**I used my mandolin for slicing the apples and it was super fast!
**Recipe adapted from America's Test Kitchen

Peaches and Cream Pie

 Peaches and Cream Pie

Crust
1/2 C unsalted butter, softened
3 T sugar
1 lg egg yolk (room temp)
3 T heavy cream
1 1/2 C flour
1/4 t salt

Filling
1 pound (2 - 8oz pkg) cream cheese, softened
1 1/2 C powdered sugar
1/2 C heavy cream
2 t vanilla

Topping
2 1/2 C sliced ripe peaches

Crust: In mixer, cream butter and sugar until smooth.  Add the egg yolk and cream, and mix well.  Add the flour and salt, beat until just combined.  Gather the dough into a ball and roll it out on a lightly floured surface to fit a 9 inch pie plate. Fold the edges under all around the rim and crimp.  Prick the bottom and sides all over with the tines of a fork (to prevent crust from puffing up). Cover the edge of the pie crust with aluminum foil. place on a baking sheet and bake for 10 minutes at 375.  Carefully remove foil and continue baking 10-15 more minutes, or until crust is crisp and golden.  Remove from the oven and allow to cool.
Filling: In mixer, beat together the cream cheese and sugar until smooth and creamy.  Add the heavy cream and vanilla.  Beat on low until well combined. Refrigerate the filling until crust is completely cool. When crust is cool, spread the filling evenly in the crust with a rubber spatula.  Arrange the sliced peaches on top of the filling.  Refrigerate pie for at least 8 hours for filling to set.

**From Magnolia Bakery
**I refrigerated the filling after putting it in the pie shell, but just added the peaches before I served to prevent browning.  The peaches slid all over when I served the slices, but they were fresh and yummy!

Chocolate Cream Pie

Chocolate Cream Pie

baked pie crust (see below)
1 C sugar               
1/4 C cornstarch
1 1/2 C whole milk           
1 1/2 C half and half
3 squares (ounces) unsweetened chocolate, chopped
4 eggs yolks
1 T butter               
 2 t vanilla

In a medium saucepan combine sugar and cornstarch.  Gradually stir in milk and half and half.  Add chocolate.  Cook and stir over medium-high heat until mixture is thickened and bubbly.  Reduce heat; cook and stir for 2 minutes more.  Remove from heat.  Beat egg yolks lightly with a fork.  Gradually stir about 1 C of the hot filling into yolks.  Return all to saucepan; bring to a gentel boil.  Cook and stir for 2 minutes more.  Remove from heat.  Stir in butter and vanilla.  Pour the hot filling into pie crust.  Cover filling with plastic wrap (to prevent film from setting on top) and place in fridge for a minimum of 5 hours.  Serve with Stabilized Whipped Cream or top with Cream Cheese Whipped Cream (below), which is our preference.


Cream Cheese Whipped Cream
1 C sugar
1 8oz cream cheese
2 C whip cream
Cream sugar and cream cheese together beating well so sugar dissolves.  Whip cream and at very end, add cream cheese and sugar mixture.  Put on top of pie.  It is a lot of topping, I usually don’t use all of it, but it is fun to have a really tall pie. (Hans likes a higher chocolate ratio to cream.)


Monette’s Pie Crust - Baked Crust
2 1/4 C flour
1 C butter flavored Crisco
½ t salt
cut in
1/3 C cold water (refrigerated -   super cold)
Cut Crisco into flour and salt until  resembles coarse meal.  (I usually use my hands) Sprinkle a tablespoon of cold water at a time over flour mixture and let sit for 5 minutes once all of the water has been added.  Mix with fork and work as little as possible. Dived in half and roll out.  (Best if you use a pastry cloth for rolling out.) Place in a pie plate, finishing edges as desired. Poke dough with fork several times around pie to prevent crust from bubbling up.  Bake at 450 for 10-12 minutes.

** I had a chocolate cream pie when I was pregnant with Truman in Vermont.  It is so memorable as one of the best things I've ever eaten.  This pie is it. My favorite over banana cream any day!

Banana Cream Pie

 Banana Cream Pie

3/4 C sugar
1/4 C cornstarch
1 1/2 C whole milk
1 1/2 C half and half
4 egg yolks
1 T butter
1 1/2 t vanilla
baked pie crust
2 1/2 C sliced bananas (about 3 medium bananas)

In a medium saucepan combine sugar and cornstarch. Gradually stir in milk and half and half.  Cook and stir over medium heat until mixture is thickened and bubbly. Reduce heat, cook and stir for 2 more minutes.  Remove from heat.  Beat egg yolk lightly with a fork.  Gradually stir about 1 C of the hot filling into the yolks. Return all to saucepan, bring to a gentle boil, cooking a stirring for 2 minutes. Remove from heat and stir in butter and vanilla.  Pour 1 C of hot filling into baked pie crust. Layer sliced bananas on top of filling.  Pour the rest of the filling on top of bananas.  Gently shake to help custard move down in between banana slices. Place plastic wrap right on top of custard to prevent film from forming.  Refrigerate at least 5 hours.  Top with Stabilized Whipped Cream up to several hours before serving.

Monette’s Pie Crust - Baked Crust

2 1/4 C flour
1 C butter flavored Crisco
½ t salt
cut in
1/3 C cold water (refrigerated -   super cold)
Cut Crisco into flour and salt until  resembles coarse meal.  (I usually use my hands) Sprinkle a tablespoon of cold water at a time over flour mixture and let sit for 5 minutes once all of the water has been added.  Mix with fork and work as little as possible. Dived in half and roll out.  (Best if you use a pastry cloth for rolling out.) Place in a pie plate, finishing edges as desired. Poke dough with fork several times around pie to prevent crust from bubbling up.  Bake at 450 for 10-12 minutes.

 

**The MOST requested dessert in our house. Have yet to get a good picture of a single slice.

Pea Pot Pie

Pea Pot Pie

Monette's Pie Crust
            and
1 C diced, sauteed onions
1 C diced, cooked carrots
1 C frozen peas, thawed
1 C frozen corn (petite, white), thawed
2 C diced, cooked potatoes
3 C cooked, diced chicken
2 T butter
2 T flour
2 t chicken bouillon granules
2 C milk

Prepare vegetables and place in a large bowl or pot.  Melt butter in saucepan and whisk in flour.  Cook for 1 minutes.  Add bouillon granules and milk (or half and half if you like it really creamy), cook over medium heat until thickened and bubbly.  Pour over vegetables and stir to mix sauce in.  Place in a 9 x 13 pan or other casserole dish that can fit all the vegetables.  Roll out pie crust recipe and top pan. Cutting vents for steam.  Bake at 350 for 20 minutes or until crust is golden.

**My kids love this, and it's called Pea Pot Pie because that is what Grayson called it when he was 2 and it stuck.  They always wish there was more crust, but I'm trying to keep it a bit healthy and the crust is the unhealthy part.  You can take out or add any vegetables you like, keeping the quantity around 8-9 C before the sauce goes in.
**I have only made it when the filling is warm, so there isn't much cooking or warming up of the inside, just the crust.  So if you prepare it before hand, take that into consideration when calculating your bake time.
**When I cook the vegetables, I use one pot.  I saute the onions and take them out.  Fill it with hot water and add the potatoes and carrots (that are cut to similar size), when they are close to done, I throw in the peas and corn.  After a minute I pour the whole pot into a strainer, then return the vegetables to the pot and add the chicken.
**I've never decorate it the same, I used a heart cookie cutter around valentines and layered the hearts, I've cut out an "M" for Magleby and a lot of other fun things.  Be creative for your family!

Pecan Pie

Perfect Pecan Pie

1 9” Pie crust                   
6 T butter cut into 1 “ pieces                  
1 C packed dark brown sugar
1/2 t salt                                               
3 eggs
3/4 C light corn syrup                         
1 T vanilla
3 C pecans toasted (chopped if you like...much easier to cut and serve with chopped pecans)

Heat oven to 375, place pie shell in oven, if not already warm.  Melt butter, mix in sugar. salt.  Beat in eggs, then corn syrup and vanilla.  Heat to 130 or until mixture is shiny and warm to the touch.  Remove from heat and stir in pecans.  Pour into warm pie crust.  Bake until center feels set yet soft, like gelatin, when gently pressed, 50-60 mins. ( I personally like it cooked until it's a little firmer than jello.) Transfer to pie rack, let cool completely, at least 4 hours.  Serve room temp with whipped cream or ice cream.


Monette’s Pie Crust

2 1/4 C flour
1 C butter flavored Crisco
½ t salt
Cut Crisco into flour and salt with a fork or pastry cutter.

1/3 C cold water (refrigerated -   super cold)

Sprinkle a tablespoon at a time over flour mixture and let sit for 5 minutes.  Mix with fork and work as little as possible. Roll out.  Makes one double crust pie.  Bake as directed.  For single pie crust make sure you use a fork to poke holes all over crust to allow air to escape so bubbles don’t form.

Note: I've only ever used a pastry cloth for my pie crusts...they work great, but if you don't have one, I've heard people using wax paper or parchment....whatever works.