Brandy Apple Pie

I adapted this recipe I found on Martha Stewarts web site.  It was an award winner from a Pie Contest she was a judge at created by Ron Dube who later appeared on her show to demonstrate it.  I opted for my own regular pie crust, and could not make an apple pie without the usual crumb topping, so the filling is the only part of the recipe I ended up using.


Brandy Apple Pie

3/4 c sugar
1/2 c packed brown sugar
1/4 c flour
1 1/2 T cornstarch
1 t cinnamon
1/2 t nutmeg
1/4 t cloves
1/4 t allspice
pinch of mace
10 Granny Smith apples, peeled, cored, sliced
1/4 c brandy (if you don't have brandy you can buy a small bottle usually by the checkout                    counter of your liquor store)
1 T vanilla

Crumb topping:

1/4 lb butter, cut into small pieces
1/2 c flour
3/4 c brown sugar
1 c oats


Line pie plate with your favorite pie crust recipe or store bought crust.  Preheat oven to 400°.

Combine sugars, flour, cornstarch, and all spices in a bowl and set aside.

Mix brandy and vanilla together, set aside.

Peel and slice apples into large bowl, then drizzle with brandy vanilla mixture tossing to coat.  Sprinkle 3/4 of the sugar mixture over the apples and toss to coat again.  Sprinkle rest of sugar mixture over the bottom of the pie crust.  Place apples on top of this mounding up in the center.

Pulse crumb topping first 3 ingredients in food processor till just combined then add oatmeal and pulse a few times.  Top pie with crumbs.

Bake at 400° covered with a layer of parchment and a layer of foil over that for 1 hour.
Reduce temp to 375° and cook another 40 minutes remove parchment and foil bake another 10 minutes to brown crust.  Adjust your cooking time according to your ovens cooking times.

Grandma Gibson's Lemon Meringue Pie

There isn't a memory of Grandma's house that doesn't include Lemon Pie.  We have the recipe but have yet to have it match hers.  I recently found the recipe in her hand writing on a piece of scrap paper, she must have written it from memory while visiting me.  I wish I had gotten a photo of her with one of her famous pies.  She baked pies for her church, the fire company picnics, friends celebrating or mourning, for all of us every time we asked.  She lived to be 95 and was still baking pies.  My grandfather passed away when she was only 49, she went to work and  put in enough years to retire from the Post Office.  She quilted almost everyday until both wrists required surgery at 89, she always had an amazing flower garden, she painted, mowed her 7 acres on her John Deere, truly an example for all of us.  The pie didn't come out as good as hers, but I also think some of the memory lies in having it with her at the lake.

Lemon Meringue Pie

1 baked pie shell

2 lemons (zest of one and juice of both)

1 1/4 c sugar

pinch of salt

3 egg yolks

2 C cold water

1 T butter

mix in top of double boiler

add:

2 Large Tablespoons Flour

2 Large Tablespoons cornstarch (dissolved in cold water)

cook until thick, pour into pie shell.

Meringue:

3 egg whites

1/2 tsp vanilla

pinch of cream of tarter

5 T sugar

with mixer beat adding one Tablespoon of sugar at a time till stiff peaks form.

That is all that is written on the slip of paper she wrote while visiting me, so I have googled different recipes to compare directions.  I used her measurements with the following instructions:

In top of double boiler bring to boil the lemon juice, zest, sugar, salt, water, & butter stirring with a whisk.  When it appears well blended dip about 1/2 cup out to mix with the blended egg yolks to temper them,  adding it gradually then mixing it all back into pot.  Stirring constantly until mixture thickens.  Then pour into hot pie crust.

Beat all meringue ingredients until stiff peaks form, then spoon onto warm lemon mixture.  Bake at 350° for 10-12 min till meringue is golden.  Let cool completely so lemon sets or it will run.

Not bad for my first attempt!

With an ice tea today--that was lunch. 

Lewis Lake, Union Dale, PA 

Jello Cream Pie with pretzel crust

This is low sugar/low carb/low calorie for when you want a dessert but you are trying to loosen your clothes.  Actually it is pretty yummy anyway.  The salt in the pretzels and the tart of the berries are great together.  This is a take on an old 70's dessert with a pretzel crust,  strawberry jello with strawberries and there was a layer with a cream cheese mixture, it was light and refreshing.  The recipe is here at Taste of Home magazine if you want the original Strawberry Pretzel Dessert Recipe  Great for summer picnics.


Pretzels (you can get the multigrain, Flax or Spelt to make it a little healthier)
1 stick butter softened
l large sugar free jello (strawberry & raspberry are good with the pretzels)
1 container sugar free cool whip thawed
berries chopped

Put pretzels into food processor (I have never measured this but about 2 cups pretzel crumbs after processed)  add the butter and process till it resembles a graham cracker crust mixture.  Empty into pie plate, press with bottom of measuring cup into pie plate and up sides.  Bake at 350 for 10 min.


Mix jello as package directs with boiling water, then do the quick method of adding ice water stir till ice is melted, add chopped berries.  Let set in refrigerator for a few minutes till it starts to thicken, then mix in half of cool whip pour into cooled crust and return to fridge.  Top with remainder of cool whip.

bake about 10min

It will get just a little more golden in color

mix jello with ice to speed thickening

top with more cool whip

Jello Cream Pie with pretzel crust

This is low sugar/low carb/low calorie for when you want a dessert but you are trying to loosen your clothes.  Actually it is pretty yummy anyway.  The salt in the pretzels and the tart of the berries are great together.  This is a take on an old 70's dessert with a pretzel crust,  strawberry jello with strawberries and there was a layer with a cream cheese mixture, it was light and refreshing.  The recipe is here at Taste of Home magazine if you want the original Strawberry Pretzel Dessert Recipe  Great for summer picnics.


Pretzels (you can get the multigrain to make it a little healthier)
1 stick butter softened
l large sugar free jello (strawberry & raspberry are good with the pretzels)
1 container sugar free cool whip thawed
berries chopped

Put pretzels into food processor (I have never measured this but about 2 cups pretzel crumbs after processed)  add the butter and process till it resembles a graham cracker crust mixture.  Empty into pie plate, press with bottom of measuring cup into pie plate and up sides.  Bake at 350 for 10 min.


Mix jello as package directs with boiling water, then do the quick method of adding ice water stir till ice is melted, add chopped berries.  Let set in refrigerator for a few minutes till it starts to thicken, then mix in half of cool whip pour into cooled crust and return to fridge.  Top with remainder of cool whip.

bake about 10min

It will get just a little more golden in color

mix jello with ice to speed thickening

top with more cool whip