Salted Caramel Apple Mini-Pies

apple pie, apples, baking, caramel, cooking, dessert, food, hand pie, pie, pie week, pies, salted caramel apple

Much Love, Audrey

These things are little bits of heaven. I swear, they’re delicious. And so adorable! It takes some effort, but they’re worth it. This twist on the american classic is delightful. Take ’em to picnics and parties, hand ’em out on the street. They’re seriously great anytime and anywhere.

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Keeping the Aloha Spirit Alive with my Chocolate Mac-Nut Pie

aloha, chocolate cream pie, chocolate macadamia nut pie, Hawaii, Hawaii pie, macadamia nuts, mai tai, praline crust, tropical desserts, whipped cream

Sweet And Crumby

Yes, I have just gotten back from Hawaii, Maui to be exact, and am completely in the Aloha frame of mind. I am still mentally sipping on Mai Tais, humming “Tiny Bubbles”, and trying so very hard to keep that relaxed, casual vibe going.

IMG_6679

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Pozo de domingo

bread, carne picada, horno, minced meat, pan, patatas, pie, pizza, potatoes, tortilla

Cocinando para Carles

Pizza? Empanada de carne? Tortilla de patatas? Cual es vuestro plato preferido? Que os gustaría encontrar en la nevera después de una noche de fiesta?

Y que os parece una mezcla de todo? Durante la semana de frío que teníamos hace no mucho, nosotros hemos construido esta receta:

Inspirado por el rey de las “guarrindongadas” Robin Food, os presento el Pozo de Domingo!

2013-03-21 21.57.10

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BROWN SUGAR PIE

baking, brown sugar, brown sugar pie, brunch, cooking, dessert, easy recipes, Entertaining, food, pie, recipes, southern lady

The Southern Lady Cooks

Brown Sugar Pie This Brown Sugar Pie won’t last long.  I never does at my house and people usually love it.

1 1/2 cups brown sugar
2 tablespoons all-purpose flour
2 eggs
4 tablespoons butter or margarine, melted
1/2 cup milk
1/4 teaspoon lemon extract
1 (9 inch) pie crust, unbaked
 
Combine all ingredients and mix well with a wire whisk.  Pour into unbaked pie shell.  Bake in preheated 350 degree oven for 50 to 55 minutes.  Pie will rise up while cooking and later after it comes out of the oven will go back down. Add some whipped cream or ice cream and ENJOY! 
 
Click to follow The Southern Lady Cooks on Facebook.
 

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Apple Galette With Cheddar Crust

4th Of July, Apples Cheddar Dessert, Desserts, Galette, Independence Day Pie, Rustic Pie

Domesticated Academic

Apple Cheddar Pie {Domesticated Academic}

HAPPY BIRTHDAY AMERICA! Nothing is more American than apple pie right? But who wants to mess around w/ the precision work of making a pie? Me neither….You could make this with pre-made crust and sprinkle the cheese around but making a rough crust might be the way to say, “HAPPY BIRTHDAY AMERICA!!” this year! A flaky crust that is slightly sweet and savory, combined with sweet apples and baked to perfection. Sound like a dream or just dessert? You’ll love this rustic dessert because it’s very much a pie but without all of the proper crust etiquette involved. I had a ‘cheese themed’ dinner to attend and dessert was on my hit list. I had wanted to try an apple cheddar rustic pie but had not had an occasion to make one. This seemed like the perfect excuse. I grew up in a pie making house. My grandmothers are both…

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Lemon Meringue Pie

bakinglabbook

Actual quantities for this will vary with the size of the pie tin/dish you use. However, this recipe should fill a 8 inch pie tin pretty well. This is quite similar to a key lime pie of sorts.

Edit: This is a recipe i got from my Dad’s aunt that I’ve fiddled with a bit, but it is a slice of heaven.

For the Crust:

1 large packet Nice/other coconut biscuits (may need more)

Melted Butter

For the filling:

1 tin nestle milkmaid/ condensed milk (approx 400 gms)

2 eggs, separated

3/4th cup lemon juice

zest of about 5 lemons

4 tbsp sugar

Preheat oven t0 325F/160 C

For the Crust:

In a blender/grinder, grind the biscuits till smooth and no chunks remain.

Mix with just enough melted butter so that the mixture holds its shape in the tin.

Line the mold with an even layer of the crumb mixtire…

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Apricot and Lemon Frangipane Tart

Victoria Sponge, Pease Pudding

Apricot and Lemon Fragipane Tart

Oh spring, where have you gone?

Just this week, after a particularly miserable Wednesday in more ways than one, a magnificent Thursday followed all at once. Bright blue skies were matched by a soft breeze and Aberdeen’s granite cast pools of cold shadows on the pavement. I was dashing around this wonderful city in the morning, my little phone serving as my dictaphone as I chatted and laughed with some wonderful people with intriguing stories to tell. I sipped a beautiful Lavender Citrus iced tea, squinted my eyes in the sunshine as I sucked on a Caramel Frappuccino (first of the year!) and talked and talked. It’s funny to think in this little old job of mine, talking is at the very centre of what I do.

So when this glorious day disappeared as the wind whipped against the side of the flat, creating cows’ licks at the sides of…

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cherrysandwich

March is chocolate and ice-cream free for cherrysandwich.  This hopefully means an expansion of the culinary repertoire, rather than a month of deprivation. First on the list – good old apple pie. I’ve taken bits and pieces from lots of other recipes to come up with a decent creation, and much more successful than my previous pastry effort (Choc-orange tarts). I followed all the advice I’d read about keeping the pastry cold and made my first lattice!

ApplePie

Pastry:
2 cups plain flour, plus extra for rolling
1/2 cup almond meal
270g butter (keep cold)
1 teaspoon salt
1 teaspoon brown sugar
6 to 8 Tbsp ice water, very cold

1. Rub the butter into the flour, salt and sugar (or if you’re lucky enough to have a food processor, use it!). Add ice water 1 Tbsp at a time, mixing until mixture just begins to clump together. If…

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Chard and Ricotta Tart Recipe

Source: http://www.thedailymeal.com – by David Tanis, Special Contributor

Credit: Christopher Hirsheimer

Credit: Christopher Hirsheimer

The notion of a dessert made with Swiss chard may sound bizarre, but it’s traditional in the South of France and Italy. Because of the baking powder, the pastry will puff as it bakes — the resulting texture is more like a cake than a pie. Serve a small slice of tart with a glass of mint tea to end a meal.

INGREDIENTS

For the dough:
2 cups all-purpose flour
1 tablespoon baking powder
½ cup sugar
Pinch of salt
8 tablespoons (1 stick) cold butter, cut into small pieces

1 egg, beaten with 1 tablespoon milk
Grated zest of ½ lemon

For the filling:
1 large bunch Swiss chard, trimmed, ribs discarded, and cut into ½-inch-wide strips (about 4 cups)
1 cup whole-milk ricotta

1 egg
1/3 cup sugar
Grated zest of ½ lemon

¼ teaspoon powdered ginger
¼ teaspoon ground allspice
½ cup golden raisins, soaked in warm water until plumped
¼ cup pine nuts

DIRECTIONS

For the dough:

In the bowl of an electric mixer, using the flat beater, mix the dry ingredients on low speed. Add the butter and mix for about 2 minutes more, until crumbly. Add the egg mixture and the lemon zest and mix another minute, or until you can pinch the dough together.

Turn the dough out and form 2 balls, one twice as big as the other. Chill for at least an hour.

For the filling:

Bring a large pot of salted water to a boil. Blanch the chard for 1 minute; drain well. Let cool, and squeeze out any liquid.

Preheat the oven to 350 degrees. In a small bowl, whisk together the ricotta, egg, sugar, lemon zest, and spices.

Dust a pastry cloth with flour and roll out the larger dough ball into a circle 2 inches larger than the diameter of your 9- or 10-inch springform pan. Roll the dough onto the rolling pin, then carefully unroll it over the pan and gently press it into place, so that it comes about 2 inches up the sides of the pan. Expect the dough to be pretty soft; if it tears, just press on a scrap to cover any holes.

Drain the raisins, mix them with the greens, and spread over the dough in the pan. Pour the ricotta mixture over the greens and smooth out. Sprinkle the pine nuts over the ricotta.

To make the lattice top, roll out the second piece of dough into a 1/8-inch-thick rectangle. Cut the dough into ¾-inch-wide strips. Fashion a lattice top by alternating crosswise and lengthwise strips. Leave a gap of ¾ inch between strips running in the same direction.

Fold the edges of the bottom crust over the ends of the lattice strips. Bake for 40-50 minutes, until the crust is golden.

Cool on a rack before serving.

Makes one 9-10-inch tart Adapted from “Heart of the Artichoke” by David Tanis (Artisan, 2010).

Servings: 8

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Pie Town, New Mexico & Pie Festival

Source:

Source: culinarytravel.about.com – By , About.com Guide

Pie Town, New Mexico Photo by Alison J. Stein
Yes, there really is such a place as Pie Town, although you won’t just stumble upon it by accident.Located on US Highway 60, about three hours south and west of Albuquerque, New Mexico, this unincorporated village can fairly be described as the middle of nowhere. But it’s the middle of nowhere with some very fine pie.

Pie Town History

The town got its name during the Dust Bowl era, when mining claims were available in the area. A man by the name of Clyde Norman opened a general store here to serve the fortune seekers, and eventually started to peddle pies filled with dried apples.

These were a hit, apparently, but it probably wasn’t popular demand that led to the town’s name. It was more likely the fact that one of the co-owners of the general store, and no slouch in the marketing department, was also the fellow to apply to the U.S. government for a post office. He suggested the name “Pie Town,” and legend has it that the good ol’ P.O. thought the name ridiculous at first. But as the huge number of places with ridiculous names1 in the United States indicates, the Post Office wasn’t much of a stickler for dignity.

Hence, Pie Town, New Mexico, a place that every lover of desserts should visit at least once. And if you love pie and history, this place is a double winner as a destination. During the Great Depression, photographer Russell Lee chronicled homesteading life here on assignment for the Farm Security Administration. You can read a Smithsonian Magazine2 story about Lee, his photographs and, yes, pie. You can also scroll through Lee’s evocative silver gelatin photos here3.

Pie Town Today: the Pie-O-Neer Cafe

The original trading post is no more — the highway itself has been moved — and several businesses have come and gone that have sold pie. Visitors today can find their pie fix at the Pie-O-Neer Cafe4, under its current ownership since 1994.

It’s a cheerfully friendly restaurant, serving a simple but satisfying lunch, so you can pretend that you didn’t just come all this distance just to eat pie. These are arrayed on a rack towards the back of the restaurant. Available flavors vary — on the day of my visit, there was a chocolate chess, a cherry, an Almond Joy, a sweet potato and pecan oat.  A slice will run you $4.95, a la mode is an additional $1.50. And it should be said that after such a long trip, it’s not uncommon to pick up a whole pie to take home for $24.95.

Now let’s be honest, in places that are named for a foodstuff, the highlighted food in question is often not very good — something about the tourist trade acts as a drag on quality. But in this case, I’m happy to report, the pie in Pie Town is actually really, really good. The crust is perfectly light and flaky and the filling is not cloyingly sweet, which is handy since you’ll have quite a drive ahead of you to get back to virtually anywhere. Be sure to have a cup of coffee with that pie.

Speaking of the distance, you will absolutely want to call to verify that the cafe is open before you start the trip. Regular hours are Thursday through Sunday, 11 a.m. to 4 p.m., but there are exceptions. The phone number is (575)772-2711.

Pie Festival

True pie aficionados will want to time their visit to coincide with the annual Pie Town Annual Pie Festival5. It’s held on the second Saturday of September, and includes a pie baking contest, a pie auction, a raffle and a barbecue.

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