I realize this post is a little late with it being after Thanksgiving and all but this recipe really needs to be shared. So, truth be told, I have posted this recipe before, but it was so delicious I had to revive it. I made two of these pies for Thanksgiving and then one more again this week just because I really wanted some more. There are so many good elements to this pie: perfect texture, just the right amount of spices, and the all important ease of assembly.
When I attempted to make my most recent pie I realized we were almost out of eggs so I decided to try using an egg replacer powder instead. It actually worked out pretty well. I think the texture might have been slightly less firm than the ones I made with real eggs, but it’s hard to know if that was from the egg replacer or just a normal variation in the baking. But it was by no means bad and I wouldn’t hesitate to use the egg replacer again.
Another reason I made my most recent pie was because I wanted to try making whipped cream out of coconut milk. It seems to be all the rage these days and I was curious as to whether it would work and if it would taste good. I’ve put a link to the recipe I used and I highly suggest you follow the instructions to a T. I would suggest one difference in the process, however. That is, when you put your coconut milk in the fridge to chill, put them in upside-down so when you flip them over to open them, the liquid part will already be at the top. I tried to cheat the system a little and I think it made my coconut milk mix together a little which made my whipped cream not quite so fluffy as it should have been. Good news is, after chilling in the fridge it firmed up quite a bit. As far as the taste goes, I thought it turned out really well. The texture was just like that of regular whipped cream. I could definitely taste a light coconut flavor, but didn’t think it clashed with the taste of the pie at all. It was a really good alternative to regular whipped cream and I like that I can keep a can of coconut milk on hand to have fresh whipped cream whenever I need it. A win I say!
Although I’ve made some delicious apple pies in the past, I’ve never been 100% satisfied with them. Probably because in my mind I always compared them to my grandma’s pies. Grandmas’ pies are always the best, are they not? So, recently when I went to visit her, I asked my grandma for her recipe. I think she makes hers by memory and some super grandma-pie-making-instinct these days, but lucky for me she had the base recipe she initially started from. I was thrilled to find the results were just what I was looking for.
Now I chose to make hand pies instead of a regular full pie. I used a box of Pillsbury Refrigerated Pie Crust (there’s 2 crusts) and it made 7 hand pies using half the following recipe. You’ll want to let the filling cool before filling (I put mine in the fridge for a few minutes) otherwise it makes them really weak. A couple of mine split before I caught on. I used about 1/3 cup of filling in each pie, brushed some beaten egg on one edge, then crimped. Then I brushed the top of each pie with more egg, sprinkled a bit of sugar over the tops, and cut 2 vent holes. Baked on a parchment lined baking sheet for about 25 minutes at 400 degrees.
Grandma’s Apple Pie
- 7 tart apples
- 1/2 cup water
- 1 cup sugar
- 3 rounded Tablespoons Instant Clear Jel*
- 1 dash salt
- 1/2 teaspoon cinnamon ( I doubled this)
- 1 Tablespoon lemon juice
- 1 recipe for double pie crust
Wash, peel, and slice or dice apples. Put into medium-size saucepan with water. Bring to a boil and simmer 5 minutes. In a dry bowl, mix sugar, instant clear jel, salt, and cinnamon. Mix dry ingredients with apples. Add lemon juice. Pour into unbaked crust. Dot with butter or margarine. Cover with crust. Bake 375 degrees for 45 minutes, or until crust is golden brown.
In case you’re wondering what “Instant Clear Jel” is, it’s an instant powdered thickener. I use a brand called “Ultra Gel.”
In honor of Pi Day, I thought it only fitting to re-post my gem of a collection of pie recipes!
This recipe is from America’s Test Kitchen. It’s actually fairly easy to make and turns out so pretty! I use the same crust as is shown on the apple pie recipe. This pie rocks my world.
I’ve made this pie several times and it always turns out really good. Although, I prefer to double the cinnamon amount. Isn’t it pretty?
I use the filling from this recipe and the banana graham crust from this
recipe. This banana cream pie is seriously the best. Oh, and if you sprinkle a little lemon juice on the banana slices it’ll keep them from going brown.
Easiest pie in the whole world. Takes about 20 minutes to make from start to finish. I use this graham cracker crust. Also, don’t bother using key limes, regular ones taste just as good. Actually the stuff in the bottle tastes good too, but I like to get the fresh limes so I can use the zest. Use 1 drop of green food coloring to make it look pretty, but not too fake and weird.
I used this whipped cream on both the banana cream and key lime pies. One batch (using 1 pint of whipping cream) made enough for 2 pies. Tastes way better than Cool Whip.
When I asked my grandma what I could bring for Thanksgiving dinner, she told me to bring the pumpkin pie. AHH! Ok, first of all, my mom has made the pumpkin pies for years. Also, I’ve never made one in my life. Plus, even though pumpkin pie might not be the favorite, it’s basically the dessert symbol of the day. Which means I better not screw it up!
I knew I could only do one thing: Go on Recipezaar and find the best recipe ever. I mean how can a pie be bad when its got hundreds of rave reviews? It can’t be! So that’s why I chose this recipe. And oh man, it did not disappoint! Also, I could not believe how easy it was to make! Throw everything in a mixer for 2 minutes and you’re pretty much done! (Well, besides the actual baking part…) One thing I liked about this pie is the mixture of spices and such was just perfect. Definitely not bland and not overpowering either. You cannot go wrong with this pie. Oh and before I forget, if you make 1 1/2 times this recipe, it’ll give you enough for two pies!
For me the hardest part of making a pie is the crust. It’s hard to get it to roll out right, and the texture has to be just so, and there’s a ton of variables involved. Because of this, I used a pie crust recipe from America’s Test Kitchen called “Foolproof Pie Dough.” The secret ingredient in this crust is vodka. Basically it makes the crust more moist and easier to roll out, but the vodka evaporates during cooking so the texture of the crust isn’t compromised. Definitely a great recipe. Bonus is, this recipe makes enough for a double crust! (You can wrap and freeze the extra crust if you don’t need it right away.)
Go to Pumpkin Pie Recipe
Go to Vodka Pie Crust Recipe