DUTCH APPLE TARTS

Don't you hate it when you make a BEAUTIFUL pie and then you have to cut it and it doesn't look so pretty anymore???  Me too!!  So for the last couple of years I've been making mini pies and tarts.  You can set up your dessert buffet and they only have to take one (or two) and you have no need for knives or forks for that matter.  They are mini finger pies!!  This week I find myself looking for a good dessert recipe that is finger food friendly.  I looked in my cupboard and found a can of apple pie filling, some oats, flour, spices, leftover pie dough and only one stick of butter.  Sooooo.....combining several of my favorite recipes I came up with this mini apple pie with a crumbly Dutch topping!!  It's so tasty and looks so cute!!  Perfect when you are at a potluck and everyone wants a taste of EVERYTHING....and because they are made in a mini muffin tin they don't fill you up!!!

DUTCH APPLE TARTS
makes 36 mini tarts

dough for 2 pie crusts (I use my Grandma Dodie's Never Fail Pie Crust Recipe)
1 can of apple pie filling

Topping: 
2/3 cup brown sugar
1/2 cup flour
1/2 cup oats
1/3 cup butter, softened
3/4 tsp cinnamon
3/4 tsp nutmeg or allspice

Preheat oven to 375 degrees F.
Pour pie filling into a bowl, use a knife to cut the apples into pieces.  Set aside.
Mix all ingredients for topping in a medium bowl.  Set aside. 
Roll pie crust into 1" balls and place in each cup of mini muffin tins (you will need two 24 cup tins). Using fingers, press pie crust into cup.  Fill each pie crust cup 2/3 full of chopped apple pie filling.  Sprinkle each with topping.   Bake at 375 degrees for 30 minutes.  Allow to cool slightly in pan.  Using a small sharp knife, loosen pies by slipping knife between crust and pan and lift out gently.  Place on rack to finish cooling.

CRANBERRY APPLE PIE

So today I was finally trying to organize my "hard copy" recipes into some sort of easy to locate system when I came across this recipe.  Stacy had made two of these pies last year and shared some with my family!!!  It was sooooo good....a perfect mix of sweet and tart!  If you happen to have some cranberries in your freezer now....THIS..... is what I would recommend making!! 





CRANBERRY APPLE PIE

Posted by Stacy Gleaton

6 cups peeled, sliced Granny Smith apples

1 cup fresh cranberries, washed and chopped, if desired

1 cup sugar + 2 TBSP

3 TBSP flour

1/2 tsp cinnamon

1/2 tsp nutmeg

dash salt

4 tsp butter

Heat oven to 425 F.  Roll pastry to thin and place one in bottom of 9" pie plate.

In a large bowl, combine apples, cranberries, sugar, flour, cinnamon, nutmeg and salt.  Turn into pastry-lined pan.  Add 4 dabs of butter on top of fruit filling.  Cover with top crust, trim excess.  Add decorative touch, if desired.  Cut slits, seal and flute the edges.  Bake for 40-45 mins.  Top with confectioner's sugar glaze while hot.  Serve with vanilla ice cream!!

GLAZE:  1/2 cup confectioner's sugar, 1-2 TBSP milk.  Mix to a drizzly consistency.  

LAZY FRUIT PASTRY

Lazy Fruit Pastry
by Ashley Reyes

Ingredients:
All-purpose flour, 2 cups

Superfine sugar, 1 tablespoon (we used regular sugar)
Ground allspice, 1 tablespoon
Butter or margarine, 2/3 cup (we used butter)
Egg, 1, separated (we used an egg substitute)
Cooking apples, 1 pound
Lemon juice, 2 tablespoons
Raisins, 2/3 cup
Raw sugar, ½ cup (we used regular sugar)
Hazelnuts, ¼ cup, toasted and chopped (optional, we omitted)

1. Preheat the oven to 4oo degrees. Put the flour, sugar, and spice in a bowl. Add the butter or margarine and rub it into the flour with your fingertips, until it resembles bread crumbs.
2. Add the egg yolk and use your hands to pull the mixture together, (You may need to add a little water). (we had to had about 3-4 tablespoons of water.)
3. Turn the dough onto a lightly floured counter and knead gently until smooth. Roll out the pastry with a rolling pin to make a rough circle about 12 inches across. Use the rolling pin to carefully lift the pastry onto a baking sheet. The pastry may hang over the edges slightly—this doesn’t matter.
4. Peel the apples. Using a small sharp knife, cut the apples into quarters, then carefully cut out the core. Discard the core and slice the apples on the cutting board. Toss them in the lemon juice to stop them from turning brown.
5. Scatter some of the apples over the middle of the pastry, leaving a 4-inch border all around. Scatter some of the raisins over the top. Keep making layers of apple, raisins, and sugar until you have used them up.
6. Fold up the pastry edges to cover the fruit, overlapping it where necessary. Brush the pastry with the egg white (we used milk) and sprinkle over the reserved sugar. Scatter over the nuts (if using). Cover the central hole with aluminum foil. Cook for 30-35 minutes, until the pastry is browned.

COCONUT CREAM PIE w/ SWEETENED WHIPPED CREAM TOPPING

COCONUT CREAM PIE W/ SWEETENED WHIPPED CREAM TOPPING

Baked pie crust (I use Grandma Dodie’s Never Fail Pie Crust recipe posted here)
4 large egg yolks, slightly beaten
2/3 cup sugar
¼ cup cornstarch
½ tsp salt
3 cups milk
2 TBSP stick margarine or butter, softened
2 tsp vanilla
1 cup flaked coconut, divided
1 cup Sweetened Whipped Cream (recipe to follow or use cool whip)

1. Prepare baked pie crust.

2. Beat egg yolks with fork in small bowl. Mix sugar, cornstarch and salt in 2-quart saucepan. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.

3. Immediately stir at least half of the hot mixture gradually into egg yolks; stir back into hot mixture in saucepan. Boil and stir 1 minute; remove from heat. Stir in margarine, vanilla and ¾ cup of the coconut. Pour into pie shell. Press plastic wrap onto filling. Refrigerate about 2 hours or until set.

4. Remove plastic wrap. Top pie with Sweetened Whipped Cream and remaining coconut. Immediately refrigerate any remaining pie after serving.

SWEETENED WHIPPED CREAM
For 1 cup whipped cream: beat ½ cup whipping (heavy) cream and 1 TBSP granulated or powdered sugar in chilled small bowl with electric mixer on high speed until stiff

FRESH PEACH COBBLER

FRESH PEACH COBBLER
Prep: 25 mins
Cook: 10 mins
Bake:30 mins
Serves 6

1/2 cup sugar
1 TBSP cornstarch
1/4 tsp ground cinnamon
4 cups sliced peaches (about 6 medium)
1 tsp lemon juice
3 TBSP shortening
1 cup all-purpose flour
1 TBSP sugar
1 1/2 tsp baking powder
1/2 tsp salt
1/2 cup milk

Heat oven to 400 degrees.
Mix 1/2 cup sugar, cornstarch and cinnamon in 2-quart saucepan. Stir peaches and lemon juice. Cook, stirring constantly, until mixture thickens and boils. Boil and stir one minute. Pour into ungreased 2 quart casserole; keep peach mixture hot in oven.

Cut shortening into flour, 1 TBSP sugar, baking powder and salt in medium bowl, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in milk. Drop dough by 6 spoonfuls onto hot peach mixture.

Bake 25-30 mins or until topping is golden brown. Serve warm.

***sprinkle sugar/cinnamon mixture over top of dough before baking for extra sweetness***

FRENCH SILK PIE

FRENCH SILK PIE
prep: 25 mins
cook: 10 mins
fridge or freeze: 4 hours

Baked Pie Crust
¼ cup stick margarine or butter
3 ounces unsweetened baking chocolate
1 cup sugar
3 TBSP cornstarch
3 large eggs
1 tsp vanilla
1 cup whipping (heavy) cream
Whipped cream for topping

1. Prepare baked pie crust.
2. Melt margarine and chocolate in 2-quart saucepan over low heat, stirring occasionally; remove from heat. Mix sugar and cornstarch; stir into chocolate mixture.
3. Beat eggs in small bowl with electric mixer on medium speed until thick and lemon colored; stir into chocolate mixture. Cook chocolate mixture over medium heat 5 minutes, stirring constantly, until thick and glossy. Stir in vanilla. Cool 10 minutes, stirring occasionally.
4. Beat whipping cream in chilled bowl with electric mixer on high speed, until stiff. Fold chocolate mixture into whipped cream. Spread in pie shell. Cover and refrigerate about 4 hours or until set. Garnish with whipped cream. Immediately refrigerate any remaining pie.

APPLE PIE

APPLE PIE

Pastry for two-crust pie (Grandma Dodie’s never fail pie crust is posted just below)
1/3 to 2/3 cup sugar
¼ cup all-purpose flour
½ tsp ground cinnamon
½ tsp ground nutmeg
Dash of salt
8 cups thinly sliced peeled tart apples (about 8 medium)
2 Tbsp stick butter or margarine

Heat oven to 425°. Prepare pastry.

Mix sugar, flour, cinnamon, nutmeg and salt in large bowl. Stir in apples. Turn into pastry-lined pie plate. Dot with margarine. Cover with top pastry that has slits cut in it. Seal and flute. Cover with 3” strip of aluminum foil to prevent excessive browning. Remove foil during last 15 minutes of baking.
Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust. Cool in pie plate on wire rack. Serve warm if desired.

GRANDMA DODIE'S NEVER FAIL PIE CRUST

GRANDMA DODIE’S NEVER FAIL PIE CRUST

4 cups unsifted flour
1 TBSP sugar
2 tsp salt
1 ¾ cups shortening

Add dry ingredients to large bowl, cut shortening into dry ingredients.

1 Tbsp white vinegar or lemon juice
1 large egg
½ cup water

Mix wet ingredients in a small bowl with a fork.
Add wet ingredients to large bowl and mix well.
Makes 4 single crusts (or 2 double crusts). Store in an airtight bowl or freezer bag.
Will keep up to 2 weeks in the refrigerator or 6 months in the freezer.

STRAWBERRY CREAM PIE

Strawberry Cream Pie
posted by Sandee

1 6-oz. graham cracker pie crust
1 8-oz. pkg. cream cheese
1/4 c. granulated sugar
1/2 tsp. vanilla
dash of nutmeg
1 c. strawberry slices
1 c. whipping cream
1/4 c. sifted confectioner's sugar (I didn't sift mine)

1. Combine softened cream cheese, granulated sugar, vanilla and nutmeg,
mixing until well blended.

2. Crush 3/4 cup strawberry slices; stir into cream cheese mixture. (I
didn't crush mine, I just sliced them into small pieces)

3. Whip cream with confectioner's sugar until stiff peaks form; fold into
cream cheese mixture.

4. Fold remaining strawberries into cream cheese mixture; spoon into
crust. Chill several hours or overnight.

~Garnish with additional strawberries, if desired.

FROZEN LEMONADE DELIGHT

FROZEN LEMONADE DELIGHT
Posted by Sandee

2 1/2 cups crushed Ritz crackers (two stacks)
1/2 cup melted margarine
3 tbs. sugar

Mix the above and press into a 9x13 pan.

2 cans Eagle Brand Mild
12 oz can frozen lemonade concentrate - thawed
12 oz Cool Whip

Mix Eagle Brand Milk and lemonade with a spoon until smooth and thick.
Stir in Cool Whip. Pour this over crust. Cover and refrigerate for 3-4
hours.

Make flowers to decroate the top of pie with 6 Maraschino cherries and 1
can Mandarin oranges.

Orange juice concentrate can be used in place of lemonade, but I like the
lemonade better.

FRUIT COBBLER

Fruit Cobbler
Posted by Sandee

4 cups berries, apples, peaches—or just about any fruit
½ cup sugar
3 Tbsp. butter or margarine
1 cup flour
1 tsp. baking powder
¼ tsp. salt
½ cup milk
½ cup sugar
1 Tbsp. cornstarch
1 cup water or fruit juice

Put fruit in 9x9-inch pan. Mix the first amount of sugar, butter, flour,
baking powder, salt, and milk, cutting in the butter to make a dough.
Spread over fruit. No need to distribute evenly.
Mix the second amount of sugar, cornstarch and water or juice. Pour over
the entire dish. Bake at 375º for 40 minutes. Serve warm with vanilla ice
cream, if desired.
(Such a versatile recipe. This is a cakelike cobbler. My favorite and easy
to do in a pinch.)

EASY BLACKBERRY COBBLER

Easy Blackberry Cobbler
Posted by Sandee

Ingredients
4 cups fresh blackberries
1 tablespoon lemon juice
1 large egg
1 cup sugar
1 cup all-purpose flour
6 tablespoons butter, melted
Whipped cream (optional)
Garnish: fresh mint sprig


Preparation
Preheat oven to 375°. Place blackberries in a lightly greased 8-inch square baking dish; sprinkle with lemon juice. Stir together egg, sugar, and flour in a medium bowl until mixture resembles coarse meal. Sprinkle over fruit. Drizzle melted butter over topping. Bake at 375° for 35 minutes or until lightly browned and bubbly. Let stand 10 minutes. Serve warm with whipped cream, if desired. Garnish with fresh mint sprig, if desired.
For a neat presentation, bake for the same amount of time in 6 (8-oz.) ramekins on an aluminum foil-lined baking sheet.

Yield
Makes 6 servings

FLUFF PIE

FLUFF PIE

my little sister Keisha makes something like this when we have visited in the past....so from memory I just made up my own. Hope you enjoy it!!!

1 small package flavored jello gelatin (cherry tastes like cough syrup..yuck)
1 tub cool whip
1 graham cracker crust

1 small yogurt (flavor to complement the gelatin)

mix jello powder into cool whip. spread into graham cracker crust. Freeze and serve!!!

I've made this many times using sugar free cool whip and sugar free jello....it makes a smaller pie...unless you use another partial tub of cool whip...but if you're watching your calories it's great!!!

LEMON-BLUEBERRY STREUSEL PIE

Posted by Missy Wilson

LEMON- BLUEBERRY STREUSEL PIE
I found this pie in a King Arthur Flour Magazine-- IS wonderful!
Crust
1 9" by 1 1/2 " baked at 425* for 10 minutes

Lemon Filling
1/2 cup (1 stick) butter
1/2 cup fresh lemon juice
1/4 teaspoon salt
1 1/2 cup sugar
1 tablespoon cornmeal
3 tablespoons Signature Secrets Culinary Thinkener or
1 1/2 tablespoons cornstarch or potato starch
4 large eggs, lightly beaten

Streusel Topping
1 cup King Arthur Unbleached All-purpose Flour
1/3 cup sugar
1/4 teaspoon salt
3/4 teaspoon cinnamon
5 tablespoons butter
1 teaspoon vanilla

Blueberries
3 cups fresh or frozen blueberries
1/3 cup sugar
1/4 teaspoon salt
3 tablespoons Signature Secrets Culinary Thickener or
1 1/2 tablespoons cornstarch or potato starch

Filling: Melt butter & stir in the lemon juice, salt, sugar, cornmeal, & thickener. Add the eggs & stir until the mixture is well-combined. Pour into the pie shell. Bake the pie on the bottom rack of a preheated 375* F oven for 20 to 25 min, until the lemon filling is almost set (it will still wobble when moved).

Streusel topping: In a small bowl, whisk together the flour, sugar, salt, & cinnamon. Melt the butter & add the vanilla. Pour the butter mixture over the flour & toss together to form irregular crumbs. Set aside.

Blueberries: Combine just-washed fresh berries (they need to be wet) with the sugar, salt, & thickener. If you're using frozen berries, toss them with the sugar, salt, & thickener & allow to thaw, tossing once in a while to coat well. When lemon filling is almost done, heat the berries (in a microwave or over med heat) until bubbly.

Finishing: Gently spoon the blueberry filling onto the lemon evenly. Sprinkle with the crumbs. Return to the center rack of the oven & bake for 15 to 20 min, until the crumbs are lightly browned on top. Remove from the oven,
cool, then chill to allow the pie to set. Serves 8 to 10.

MELISSA'S CHERRY CRISP

My sister Melissa made this cherry crisp for Thanksgiving one year when my boys were little.  My older son, Colton, fell in LOVE with this dessert!!  Always a favorite to request.....THANKS AUNT MELISSA!!!

MELISSA'S CHERRY CRISP

1 can of cherry pie filling

topping:
2/3 - 3/4 cup brown sugar
1/2 cup flour
1/2 cup oats
1/3 cup butter, softened
3/4 tsp cinnamon
3/4 tsp nutmeg or allspice

Spread can of cherry pie filling in the bottom of 9" pie plate. Sprinkle topping over filling. Bake at 375 degrees for 30 minutes.

PEANUT BUTTER PIE

PEANUT BUTTER PIE

cream together:
2/3 cup sugar
2 TBSP butter
8 ounces cream cheese, softened
1 tsp vanilla
2/3 cup peanut butter

Fold in 2 cups cool whip. Pour into graham cracker crust. Chill before serving.

CHICKEN POT PIE (easy)

Posted by Kristi

Chicken Pot Pie (easy)

Refrigerated pie crust (kind in box in refrigerated section of grocery)
2 cups cooked chicken
1 can mixed vegetables, drained (if using frozen, heat before adding)
1 can cream of chicken soup
1 can cream of celery soup
½ cup milk
½ tsp poultry seasoning
½ tsp thyme
1/8 tsp cayenne pepper

Line deep dish pie pan with one crust.
Partially bake crust for 5-7 minutes at 425°.
Take crust out of oven.
Mix all ingredients in large bowl, then pour in bottom crust.
Cover with 2nd crust – pinch edges together to seal.
Cut 3 slits in top crust to vent steam.
Place pie pan on cookie sheet to catch any overflow.
Bake at 425° 30-40 minutes until golden brown.

I really prefer making this in Pampered Chef Stoneware (Pie Plate, or deep dish square baker)---the bottom crust is just as crispy and golden as the top.