Apple Pie

Apple Pie

For this pie, I used my Simple Pie Crust recipe.

3/4 cup light brown sugar
1/4 cup all-purpose flour
3/4 teaspoon ground cinnamon
1/4-1/2 teaspoon ground nutmeg
5 medium-large apples (peeled, cored, and sliced into chunks)
juice of one lemon (or 2-3 tablespoons of lemon juice)

OPTIONAL *3 tablespoons butter

Preheat oven to 350 degrees.
In small bowl, mix together brown sugar, flour, cinnamon, and nutmeg. Meanwhile, in large bowl, sprinkle apples with lemon juice. Toss so they are evenly coated. Stir sugar mixture in with apples. Set aside.
Roll out dough and place in pie pan. Pour apple mixture into prepared pan. If you’d like, dot apples with cubes of butter (up to 3 tablespoons).
Use remainder of dough to form top crust of the pie, or lattice. (My lattice isn’t the prettiest, but I’m still new to pies). To make lattice, roll dough and cut strips with a pizza cutter. Weave the strips or just cross them, as I did, to form a checker pattern.
Brush the top of the pie with egg wash or melted butter. You can sprinkle cinnamon and sugar along the top as well. Wrap edges gently with aluminum foil.
Bake pie in preheated oven for 45 minutes. Remove aluminum foil with 15 minutes left for cooking time.
Let pie rest 20 minutes before slicing.

NOTE: You may notice that some of my crust appears to be missing. I wrapped my aluminum foil a little too tightly around the crust before baking…

NOTE 2: The center of my crust is slightly more brown then the edges. Be sure to place the pie on the bottom rack of the oven so that the top coils don’t burn your center crust!


Simple Pie Crust

Simple Pie Crust

This is a great crust recipe for a double-crust pie. Not making a two-cruster? Just cut the recipe in half!

2 1/2 cups all-purpose flour
2-3 tablespoons granulated sugar (I only used 2)
1/2 teaspoon salt
1 cup (2 sticks) cold unsalted butter
6 tablespoons ice-cold water

In large bowl, mix together flour, sugar, and salt. Cut butter into small cubes, and add into flour mixture.
Blend at medium-low speed until the dough resembles cornmeal. Butter chunks should be no larger than a pea.
Add water and mix on low speed until dough is formed. Do not over mix!
Roll half of the dough onto lightly floured surface, then place in pie pan. Reserve remainder of the dough for the top crust, or roll between parchment paper sheets and store in a Ziploc bag. Place dough in the freezer until ready to use.

Vegan Pie Crust

Vegan Pie Crust

This recipe makes enough for one double-crust pie.

3 cups all-purpose flour
1 teaspoon salt
4 tablespoons sugar
1 cup oil (I used vegetable)
4 tablespoons orange juice

In a large bowl, mix together flour, salt, and sugar. Add oil and orange juice, mixing with a fork.
Pat half the dough into 9-inch pie pan. Reserve remainder for the top crust.
*For pre-baked pie crust, bake at 425 degrees for 10-12 minutes.

Chocolate “Spiders”


Here you are, friends! My first Christmas goodie…These “spiders” are the only ones I’m not the teensiest bit scared of! This is also possibly the simplest dessert I have made, and it has several variations.

One 12-oz package of chocolate chips (I use semisweet)
One 5-oz can of crispy chow mein noodles (about 2 1/2 cups)

Line two baking sheets with parchment paper. Set aside. Pour chocolate chips in microwave safe bowl. Melt in microwave, stirring occasionally. (Microwave times will vary. Mine takes about 5 minutes with stirs every 30 seconds or so). Melt completely and stir until smooth.
Empty can of noodles into melted chocolate. Stir the noodles gently, until just coated with chocolate. Drop by spoonful onto prepared baking sheets. The “spiders” can be as big or as small as you want, and don’t have to look pretty!
Place trays in the freezer for 5-10 minutes or until set. Store in Ziploc Freezer Bag in freezer for up to 1 month. Thaw slightly before serving.

try other morsels or types of chocolate chips
sprinkle with colored sugar or crushed nuts before freezing