Best Pumpkin Pie

Greetings and sorry for my absences! Getting your groove back after a vacation can be so hard! But I’m here and it’s pie season so here we go!

Pumpkin pie is pretty easy and a good starting point if you aren’t a pie maker. Wow your friends and family with this simple but delicious pie made with your own two hands and all your love.

Remember I am not a homemade crust maker. I’ve never had much luck with it, although I try again from time to time. Pillsbury refrigerated pie crusts are quick, easy, and delicious, so why frustrate yourself? If you are good at homemade crusts, go for it! By the way, buy Pillsbury brand. The imitations just aren’t as good.

Get out one roll of Pillsbury refrigerated pie crust and let it soften on the counter.

Whip together til smooth: 1 15 oz can solid pack pumpkin, 1 14 oz can sweetened condensed milk, 2 eggs, 1t cinnamon, 1/2t nutmeg, 1/4t cloves, and 1t vanilla.

Unroll pie crust on lightly floured surface and roll gently to enlarge a bit. Fit into 9″ pie plate. Gently fold edges under and flute with your fingers or crimp with a fork. Pour in pie mixture.

Place pie in 425 F oven and bake for 15 minutes. Turn temp down to 350 and bake about 40 more minutes til done. It will be puffed and slightly jiggly in the very center. Cool on wire rack. Serve as is or with whipped cream.

Enjoy the first in the pie series! It is perfectly acceptable to make one and eat it now to be sure you have it right for Thanksgiving! In fact, I recommend it!

Love, Grammy ❤

I’m Back!

I’ve been away on vacation! We took a cruise to Nova Scotia. The whole trip was amazing, but since this is a food blog….. Oh my goodness, the FOOD!

I gained 3-1/2 pounds I didn’t need, but the food we ate! There was a 24 hr buffet, and at peak meal times it went on for four rooms! Every conceivable meat, fish, vegetables, fruit, eggs, baked goods…. We had breakfast and lunch there, and dinner in the formal dining room. Personally, I give the food on Princess Cruises 5 stars! Some things I’m going to work on making at home, then I will share them with you!

I am searching right now for various pie recipes. Now that we are chugging toward Thanksgiving, it’s time for pie! Be back tomorrow with the first pie!

Love, Grammy ❤

Perfect Apple Pie.

This recipe is not mine, but no collection of Fall Apple Recipes is complete without an apple pie recipe.

My mother made the best apple pies ever. She wasn’t that great a cook, but she had a way with apple pies and her crusts were legendary.

I’m a good cook, but I can’t make and roll a good crust no matter what I do. So I use Pillsbury refrigerated pie crusts, and the apple pie recipe on the box. I’ve blown my secret, because everyone loves my pies. But why stress over it? A good pie is well within your grasp, thanks to the geniuses at Pillsbury.

Take 1 box (2 crusts) Pillsbury refrigerated pie crusts out of the fridge to soften.

Peel and thinly slice about 6 medium apples, enough to get 6 cups. Sprinkle with 1T lemon juice and toss to coat.

In a lg mixing cup or small bowl, mix 3/4C sugar, 2T flour, 3/4t cinnamon, 1/4t salt, and1/8t nutmeg.

Heat oven to 425 F. Unroll one pie crust and press firmly to bottom and sides of ungreased 9 inch pie plate.

In a large bowl, gently mix all filling ingredients. Pour into crust. Top with second crust. Wrap excess top crust under bottom crust edge, pressing together to seal. Flute edges or press with fork. Cut slits in top crust to vent.

Bake 40 to 45 minutes until apples are tender and crust is golden brown. Cover edges of crust with 2 to 3 inch strips of foil after first 15 to 20 minutes to prevent excessive browning.

Let the pie cool on a cooling rack at least 2 hours before cutting. Filling will thicken a bit as it cools.

YAY PILLSBURY, right??

There is one trick of my Mother’s that I add to this recipe, your choice if you want to try it. Brush a small amount of milk or cream over the surface of the finished pie and sprinkle with a little sugar, before baking. This makes for a lovely golden crust.

So, check out the Pillsbury pie crusts. If you are terrible at making pie crust, or even if you aren’t, these are light, flaky, delicious, and so easy to handle. A definite must have for the holidays!

Enjoy!

Love, Grammy ❤

Apple & Pecan Stuffed Acorn Squash!

Nothing says Fall more than apples and squashes, and here the two come together in a sweet, nutty, totally awesome way. I love acorn squash cooked this way and hope you do too.

Cut 2 acorn squash lengthwise and scoop out the fibers and seeds. Into each half put 1t butter and 1t maple syrup. Fit into a baking dish and bake uncovered for 30 minutes. While it bakes, peel and dice a large apple. Add 2T melted butter, 2T packed brown sugar, 1/2t cinnamon, and 2T finely chopped pecans. Mix well. Spoon this mixture evenly into squash halves. Bake 30 more minutes until tender.

Oh happy day! All the delightful flavors of Fall rolled into one happy recipe! These are a really delightful side to any meat you choose. A-mazing!

Hope you love this one!

Love, Grammy ❤

Oven Apple Pancake!

Ahhh, another fabulous apple recipe. I made this for my sons when they were little, so it brings back happy delicious memories. It’s really easy, and really good. I definitely recommend trying this one out!

Peel, core and slice 3 apples, any variety. Melt 3T butter in an oven proof skillet. I use cast iron. Mix 1/4C brown sugar and 1t cinnamon. Add apples to skillet and sprinkle with 1T sugar mixture. Stir to coat. Cook, stirring occasionally, til tender, about 7 minutes.

In a small bowl mix 2T flour with 1/2t baking powder. In another bowl beat 3 eggs with 1/2C whole milk. Beat in flour mixture. Pour over apples and sprinkle remaining brown sugar mixture over surface.

Bake at 375 F for 20 minutes, til puffy and golden. Let stand 5 minutes. Cut into wedges.

Great cold morning breakfast, or a great breakfast for dinner recipe.

Eat your apples!

Love, Grammy ❤

Caramel Apple Slices!

I love the flavor of caramel apples but they are messy to make and messy to eat. I prefer these sweet, delicious cooked apple slices in a rich caramel sauce to the traditional caramel apples of the season. They make a great dessert, especially spooned over vanilla ice cream.

Wash and dry 4 golden delicious apples, cored and cut in 1/2″ slices. In a nice big skillet, melt 1/2 stick of butter over medium heat. Whisk in 2/3C brown sugar. Add the apples, stirring to coat. Cook, stirring occasionally, about 10 minutes or so til tender.

They can be eaten as is, with a nice dollop of whipped cream, or over that nice scoop or two of vanilla ice cream.

Tired of apples yet? Looking for pumpkin spice recipes? Too bad. More apples next time! 😁

Love, Grammy ❤

Southern Fried Apple Pies!

There is nothing more delicious than a hand-held fried apple pie. I first had these at a Community Center Fall Festival and fell in love. There are many different ways to make them, including with biscuit dough, but I prefer pie crust. You can make your own crust, but Pillsbury refrigerated pie crusts are delicious and make the job easier.

Set out 1 box (2 crusts) Pillsbury refrigerated pie crusts to soften. Peel, core, and dice 2 large firm apples. Put them in a saucepan and toss with 1/4C sugar and 1/2t cinnamon. Set on the stove covered on low heat. Cook, stirring occasionally, til soft. Mash with a fork, leaving it a little chunky.

Roll out one crust on a lightly floured surface to 1/8 inch. Cut 4 inch circles. Reroll scraps. Repeat with second crust.

Put 1 heaping T filling in each circle. Moisten edges with water and fold in half. Press edges and crimp with a fork.

Heat cooking oil in a deep fryer or heavy saucepan to 375 F. Fry the pies, 2 at a time, for 3 minutes on each side. Drain on paper towels.

Caution: Do not eat them all in one sitting, even though you will be tempted. They are that amazing and delicious. This recipe is easy to double or triple if you need a lot of pies. Wrap cooled pies individually in waxed paper.

Enjoy!

Love, Grammy ❤