Happy Birthday Normy and Dutch Apple Pie

So for Normy’s actual birthday I had his mom and Jim over for dinner and made his favorite meat, PORK!

Happy Birthday to my Norman!
DSC_0029-1

Made this recipe
DSC_0064-1

DSC_0068-1

DSC_0069-1

Here’s the lady that gave him LIFE! His Mom.
DSC_0025-1

Thank you for giving Normy life, cause I kinda, sorta like him and stuff!

Everyone about to eat some Jamie food!
DSC_0071-1

And here is The Norman and his AWESOME cook of a wifey, ME!
DSC_0074-1

So Normy is pretty sick of cake as I am always making cupcakes and cakes. So I made him a pie for dessert instead Dutch Apple Pie

•2 cups all-purpose flour
•1 cup packed brown sugar
•1/2 cup quick-cooking oats
•3/4 cup butter, melted
•FILLING:
•2/3 cup sugar
•3 tablespoons cornstarch
•1-1/4 cups cold water
•3 cups diced peeled tart apples
•1 teaspoon vanilla extract

Directions
•In a large bowl, combine the flour,
DSC_0033-1

DSC_0036-1

brown sugar,
DSC_0037-1

DSC_0039-1

oats
DSC_0040-1

DSC_0041-1

and butter;
DSC_0042-1

DSC_0044-1

set aside 1 cup for topping.
DSC_0045-1

Press remaining crumb mixture into an ungreased 9-in. pie plate; set aside.
DSC_0046-1

• For filling, combine the sugar, cornstarch
DSC_0048-1

and water
DSC_0049-1

DSC_0051-1

in a large saucepan until smooth;
DSC_0053-1

bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in apples
DSC_0054-1

and vanilla.
DSC_0055-1

Pour into crust;
DSC_0056-1

top with reserved crumb mixture.
DSC_0057-1

DSC_0059-1

Bake at 350° for 40-45 minutes or until crust is golden brown.
DSC_0075-1

Cool on a wire rack. Yield: 6-8 servings.
DSC_0076-1

DSC_0081-1

Here is that recipe for you again:

•2 cups all-purpose flour
•1 cup packed brown sugar
•1/2 cup quick-cooking oats
•3/4 cup butter, melted
•FILLING:
•2/3 cup sugar
•3 tablespoons cornstarch
•1-1/4 cups cold water
•3 cups diced peeled tart apples
•1 teaspoon vanilla extract

•In a large bowl, combine the flour, brown sugar, oats and butter; set aside 1 cup for topping. Press remaining crumb mixture into an ungreased 9-in. pie plate; set aside.
• For filling, combine the sugar, cornstarch and water in a large saucepan until smooth; bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in apples and vanilla.
• Pour into crust; top with reserved crumb mixture. Bake at 350° for 40-45 minutes or until crust is golden brown. Cool on a wire rack. Yield: 6-8 servings.

MARIE CALLENDER’S PUMPKIN PIE

DSC_0541-1

Made this pie for Normy and his sister as they love Marie Callender’s Pumpkin Pie. It was a Thanksgiving tradition for them to get pumpkin pies and homemade whipped cream from Marie Callender’s restaurant. But Marie Callender’s has closed here in Denver so they can’t do that. So I decided to go online, being the thoughtful person that I am, to see if I could find a recipe for the pie and I found a recipe, so I made it for them.

I used this Recipe for the pie crust

DSC_0478-1

DSC_0488-1

Here is the recipe for the pie

FILLING:
3 eggs
1 15-ounce can pumpkin
1/2 Cup granulated sugar
1/4 Cup packed dark brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
3/4 Cup whole milk
1/4 Cup heavy cream
DSC_0491-1

Prepare filling by beating eggs.
DSC_0493-1

Add pumpkin
DSC_0495-1

and stir well to combine.
DSC_0496-1

Combine sugars,
DSC_0497-1

DSC_0498-1

DSC_0500-1

cinnamon,
DSC_0502-1

salt,
DSC_0503-1

ginger,
DSC_0504-1

DSC_0507-1

cloves and nutmeg in a small bowl.
DSC_0508-1

Stir spice mixture into the pumpkin.
DSC_0509-1

DSC_0511-1

DSC_0512-1

Mix in milk
DSC_0513-1

and cream.
DSC_0516-1

DSC_0517-1

Preheat oven to 425 degrees. While oven preheats let filling sit so that it can come closer to room temperature.

When oven is hot, pour filling into pie shell
DSC_0518-1

DSC_0520-1

DSC_0526-1

DSC_0535-1

and bake for 15 minutes.
DSC_0544-1

Reduce heat to 350 degrees and bake for another 50 to 60 minutes or until a knife stuck in the middle comes out clean.

Cool pie, then chill. Slice chilled pie into 6 pieces to serve restaurant-size portions. Whipped cream on top is optional, but highly recommended.

(I chilled my pie over night as that was suggested by my hubby)

DSC_0754-1

DSC_0748-1

Peach Pie

Recipe

 

HA! Had to do some Peach Boobies! (as you KNOW I love doing things like this with fruits or veggies or pretty much anything).

 

PEACHY!
DSC_0037-1

Crust
2 1/2 cups (315 grams) all-purpose flour, plus more for dusting surfaces
1 tablespoons (15 grams) granulated sugar
1 teaspoon table salt
2 sticks (225 grams, 8 ounces, or 1 cup) unsalted butter, very cold
1/2 cup water, very cold

Filling
About 3 1/2 pounds peaches (approximately 6 large, 7 medium or 8 small)
1 tablespoon fresh lemon juice, from about half a regular lemon
1/4 cup granulated sugar (see note up top; use 1/3 cup for a sweeter pie)
1/4 cup light brown sugar (ditto)
1/8 teaspoon ground cinnamon
Few gratings of fresh nutmeg
1/8 teaspoon table salt
3 tablespoons cornstarch
DSC_0043-1

To finish
1 tablespoon milk, cream or water
1 tablespoon coarse or granulated sugar

Make your pie dough: Whisk together flour,
DSC_0046-1

DSC_0048-1

DSC_0049-1

DSC_0050-1

sugar
DSC_0051-1

and salt
DSC_0052-1

in the bottom of a large, wide-ish bowl.
DSC_0054-1

Using a pastry blender, two forks or your fingertips, work the butter
DSC_0055-1

into the flour
DSC_0056-1

until the biggest pieces of butter are the size of small peas. (You’ll want to chop your butter into small bits first, unless you’re using a very strong pastry blender in which case you can throw the sticks in whole, as I do.) Gently stir in the ice water with a rubber spatula,
DSC_0059-1

mixing it until a craggy mass forms. Get your hands in the bowl and knead it just two or three times to form a ball.
DSC_0060-1

Divide dough in half.
DSC_0062-1

Wrap each half in plastic wrap and flatten a bit, like a disc.
DSC_0064-1

Chill in fridge for at least an hour or up to two days.
DSC_0066-1

Slip plastic-wrapped dough into a freezer bag and freeze for up to 1 to 2 months (longer if you trust your freezer more than I do). To defrost, leave in fridge for 1 day.

Meanwhile, prepare your filling: Bring a large saucepan of water to boil. Prepare an ice bath. Make a small x at the bottom of each peach. Once water is boiling, lower peaches, as many as you can fit at once, into saucepan and poach for two minutes.
DSC_0086-1

DSC_0088-1

Using a slotted spoon, transfer to ice bath for one minute to cool.
DSC_0087-1

DSC_0089-1

Transfer peaches to cutting board and peel the skins. In most cases, the boiling-then-cold water will loosen the skins and they’ll slip right off. In the case of some stubborn peaches, they will stay intact and you can peel them with a paring knife or vegetable peeler and curse the person who made you waste your time with poaching fruit.

Halve and pit the peaches,
DSC_0090-1

then into about 1/3-inch thick slices.
DSC_0091-1

DSC_0093-1

You’ll want 6 cups; it’s okay if you go a little over. Add to a large bowl
DSC_0095-1

and toss with lemon juice. In a small dish, stir together sugars,
DSC_0098-1

DSC_0101-1

cinnamon, nutmeg, salt and cornstarch
DSC_0105-1

until evenly mixed.
DSC_0106-1

Add to peaches and toss to evenly coat.

Preheat: Oven to 425 degrees.

Assemble your pie: Flour the heck out of your counter, unwrap your first dough
DSC_0094-1

(if the two pieces look uneven, go for the smaller one) and put it in the middle and flour that too. Be generous, you’ll thank me later. Start rolling your dough by pressing down lightly with the pin and moving it from the center out. You’re not going to get it all flat in one roll or even twenty; be patient and it will crack less. Roll it a few times in one direction, lift it up and rotate it a quarter-turn. And that’s what you’re going to continue to do, roll a couple of times, lift the dough and rotate it. Re-flour the counter and the top of the dough as needed–don’t skimp! You should be leaving no bits of dough on the counter and none should be stuck to your pin. If at any point, the dough starts to get sticky or soft, it’s warming up and will only become more difficult to work with. Transfer it back to the fridge for a few minutes (or even the freezer, but for just a minute) to let it cool, then resume your rolling process.

Once your dough is a 12- to 13-inch circle, transfer pie dough to a standard pie dish
DSC_0096-1

by folding it gently into quarters (making no creases), arranging the folded corner into one quadrant of the bottom of your tin and gently unfolding it to fit over the base. Trim the overhang to one inch.

Scoop filling into bottom pie dough,
DSC_0107-1

DSC_0110-1

including any accumulated juices (they contain the thickener too, also: tastiness). Roll out your top pie dough using the same procedure, until it is 12 to 13 inches in diameter. If you’d like to make a regular lidded pie, use it as is, cutting some decorative vents in the pie lid before baking. To make a lattice-top pie, cut the pie dough into strips anywhere from 1/2 to 1-inch wide with a pastry wheel, pizza wheel or knife. Arrange every other strip across your pie filling in one direction, spacing the strips evenly. Fold back every other strip gently on itself and add the longest remaining strip in the other direction. Fold the strips back down, repeat with the other strips until a full lattice-top is formed. Trim the lattice’s overhang to the diameter of the pie dish’s rim (i.e. no overhang; only the bottom crust will have that and this is a case of do as I say, not as I do, because I totally forgot this detail when I was making the above pie). Gently fold the rim of the bottom crust over the lattice strips and crimp decoratively.
DSC_0112-1

DSC_0113-1

To finish:Brush pie with milk, cream or water and sprinkle with sugar.
DSC_0115-1

Bake pie: For about 20 minutes in the preheated oven, until the crust is set and beginning to brown. Reduce oven temperature to 375 and bake pie for another 30 to 40 minutes, until filling is bubbling all over and the crust is a nice golden brown. If the pie lid browns too quickly at any point in the baking process, you can cover it with foil for the remaining baking time to prevent further browning.

DSC_0119-1

DSC_0126-1

DSC_0131-1

DSC_0136-1

DSC_0140-1

Cool pie: For three hours at room temperature before serving. I know you won’t listen to me — there’s hot delicious pie to be eaten, after all — but if you’re concerned about the runniness of the pie filling, keep in mind that the pie filling does not fully thicken until it is fully cool. Pie can be stored at room temperature or in the fridge; from the fridge, it will be even thicker.

Perfect Pie Crust

Recipe

1-1/2 cup Crisco (vegetable Shortening)
3 cups All-purpose Flour
1 whole Egg
5 Tablespoons Cold Water
1 Tablespoon White Vinegar
1 teaspoon Salt
DSC_0002-1

In a large bowl, with a pastry cutter, gradually work the Crisco into the flour for about 3 or 4 minutes until it resembles a coarse meal.
DSC_0005-1

DSC_0007-1

In a small bowl, beat an egg with a fork and then pour it into the flour/shortening mixture.
DSC_0009-1

DSC_0010-1

Add 5 tablespoons of cold water,
DSC_0011-1

1 tablespoon of white vinegar
DSC_0012-1

and 1 teaspoon of salt.
DSC_0013-1

Stir together gently until all of the ingredients are incorporated.

Separate the dough into thirds. Form 3 evenly sized balls of dough
DSC_0014-1

and place each dough into a large Ziploc bag. Using a rolling pin, slightly flatten each ball of dough
DSC_0017-1

(about ½ inch thick) to make rolling easier later.

DSC_0016-1

Seal the bags and place them in the freezer until you need them. (If you will be using it immediately it’s still a good idea to put in the freezer for about 15 to 20 minutes to chill.)

When you are ready to use the dough to make a crust, remove from the freezer and allow to thaw for 15 minutes. On a floured surface roll the dough, starting at the center and working your way out. (Sprinkle some flour over top of the dough if it’s a bit too moist.) If the dough is sticking to the countertop use a metal spatula and carefully scrape it up and flip it over and continue rolling until it’s about ½ inch larger in diameter than your pie pan.

With a spatula, lift the dough carefully from the surface of the counter into the pie pan. Gently press the dough against the corner of the pan. Go around the pie pan pinching and tucking the dough to make a clean edge.
DSC_0023-1

Key Lime Pie

Wanted to use the rest of the key lime juice that my mother in law got me last year in Key West. It expires this month so I didn’t want it to go bad…so I made a Key lime pie…

recipe

1 Graham Cracker Crust (recipe below), pre-baked
4 egg yolks
Grated zest of 1 or 2 key limes
1 (14-ounce) can sweetened condensed milk
1/2 to 2/3 cup key lime juice (depending on how tart you like your pie), fresh or bottled
1 cup cold heavy cream
2 tablespoons confectioners’ sugar
DSC_0238-1

1.Preheat the oven to 350 degrees F.
2.Using a stand mixer fitted with a whisk attachment
DSC_0241-1

beat the egg yolks
DSC_0243-1

and lime zest for about 2 minutes.
DSC_0245-1

3.Add the condensed milk,
DSC_0247-1
and combine well.
DSC_0249-1

4.Slowly add the lime juice.
DSC_0251-1

When the lime juice is thoroughly incorporated, turn off the mixer. Let the mixture set at room temperature for about 5 minutes, until the filling thickens.
5.Pour the filling into the crust.
DSC_0257-1

DSC_0261-1
6.Bake for about 15 minutes, until the filling appears set but still wobbly. Cool to room temperature on a wire rack. Cover with loosely tented foil (or slip the pie into a pie keeper), and refrigerate for at least 3 hours before slicing. (If you accidentally touch something to the surface of the pie and mess up the finish, don’t sweat it. That’s why God made whipped cream.)
7.For the Whipped Cream: Pour the heavy cream into the bowl of a stand mixer, and add the confectioners’ sugar. Whip on low-speed to combine, and then increase the speed to medium-high. Whip until medium-stiff peaks form, about 1 1/2 minutes.
8.Serve pie topped with whipped cream, and garnish with a little grated lime zest.

DSC_0401-1

DSC_0404-1

Graham Cracker Crust

Makes one 9-inch crust
1 3/4 cups graham cracker crumbs (ground fine from 12 large graham crackers)
1/4 cup light brown sugar
Pinch of salt
6 tablespoons unsalted butter, melted

1.Preheat the oven to 350 degrees F. Lightly butter your pie plate, and set aside.
2.In a small bowl, stir together the graham cracker crumbs, brown sugar and salt.
3.Add the melted butter and mix thoroughly, first with a fork and then with your fingers. (If the mixture seems too sandy, wet your fingertips under running water, and keep mixing.)
4.Press the mixture evenly into the bottom and up the sides of your pie plate.
5.Bake for 8 minutes.
6.Cool the crust on a wire rack for at least 30 minutes before filling.
DSC_0254-1

Pumpkin Pie – Normando’s Favorite!

This past weekend Normy and I went and saw us some christmas lights! We decided to go downtown Denver and see the City and County building. It’s a tradition for us to go and see it and take pictures every year and every year it is COLD!

DSC_0565-1

DSC_0559-1

DSC_0591-1

DSC_0620-1

DSC_0572-1

DSC_0622-1

SO for Normy’s Birthday last week I made him a pumpkin pie as that is his favorite!

recipe

1 (8-ounce) package cream cheese, softened
2 cups canned pumpkin, mashed
DSC_0003-1
1 cup sugar
1/4 teaspoon salt
1 egg plus 2 egg yolks, slightly beaten
DSC_0010-1
1 cup half-and-half
DSC_0015-1
1/4 cup (1/2 stick) melted butter
DSC_0008-1
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger, optional
1 piece pre-made pie dough
Whipped cream, for topping

Preheat the oven to 350 degrees F.

Place 1 piece of pre-made pie dough down into a (9-inch) pie pan and press down along the bottom and all sides. Pinch and crimp the edges together to make a pretty pattern. Put the pie shell back into the freezer for 1 hour to firm up. Fit a piece of aluminum foil to cover the inside of the shell completely. Fill the shell up to the edges with pie weights or dried beans (about 2 pounds) and place it in the oven. Bake for 10 minutes, remove the foil and pie weights and bake for another 10 minutes or until the crust is dried out and beginning to color.
DSC_0012-1

For the filling, in a large mixing bowl, beat the cream cheese with a hand mixer. Add the pumpkin and beat until combined. Add the sugar and salt,
DSC_0004-1
and beat until combined. Add the eggs mixed with the yolks, half-and-half, and melted butter,
DSC_0016-1
and beat until combined.
DSC_0017-1
Finally, add the vanilla, cinnamon, and ginger, if using,
DSC_0020-1
and beat until incorporated.
DSC_0022-1

DSC_0023-1
Pour the filling into the warm prepared pie crust
DSC_0025-1
and bake for 50 minutes, or until the center is set. Place the pie on a wire rack and cool to room temperature. Cut into slices and top each piece with a generous amount of whipped cream.
DSC_0063-1

Normy didn’t want whipped cream, so I didn’t add any.
DSC_0064-1

Scrumptious Apple Pie

I made a feast for Thanksgiving! I have been posting recipes all week!

So this is the last post from my Thanksgiving Feast!

And while one is cooking Thanksgiving dinner, one must sip wine…
Cheers!

So I wanted to tell you all what I am Thankful for:

I am Thankful for my Hubby Norman:

DSC_0531-1

he is my world, my family, he’s there everyday, my assistant, taste tester, my everything…

For Friends:
DSC_0511-1
Friends like James. Great friends, who love you for you, and come and visit you on Thanksgiving and bring you gravy since you didn’t have time to make any.

For Family:
DSC_0518-1

DSC_0516-1

DSC_0536-1

DSC_0537-1

For food, THE PIONEER WOMAN! and my camera, My Blog, Life, Health, for having a job, WINE, Alcohol in general…

Butter

BACON, Paper Towels…I could be here all day! You get the Point! I am Thankful that Normy and my inlaws and James let me cook for them. They know how much I LOVE to cook and how much I LOVE to cook for people I love. So I am glad I got to share this meal with them…

So I saved the best recipe for last from my Thanksgiving meal DESSERT! Scrumptious Apple Pie

So I started with homemade pie crust. I used this recipe

DSC_0503-1

Then get your apples and do this, before you cut them up
DSC_0453-1

and this
DSC_0454-1

Recipe

■1 whole Pie Crust
■6 cups (to 7 Cups) Peeled And Sliced Granny Smith Apples
DSC_0460-1
■1/2 whole (juice Of) Lemon
■1/2 cup Sugar
■4 Tablespoons Flour
■1/4 teaspoon Salt
■1/2 cup Flour
■1-1/2 stick Butter
■1 cup Brown Sugar
■1/2 cup Quick Oats
■1/4 teaspoon Salt
■1/2 cup Pecans, Chopped
■1/2 jar (or More) Caramel Topping

In a bowl mix peeled apples, lemon juice, sugar,
DSC_0461-1
flour
DSC_0465-1
and ¼ teaspoon salt. Set aside. For crumb topping, cut the butter
DSC_0469-1
into the flour
DSC_0470-1
with a pastry cutter, then add in brown sugar,
DSC_0472-1
oats,
DSC_0474-1
and ¼ teaspoon salt.

Add apples to prepared pie shell
DSC_0505-1
and top with crumb topping.
DSC_0509-1
Cover crust edges with aluminum foil and bake in a 375 degree oven for 25 minutes. Remove foil from crust and place back into the oven for another 30 minutes. Chop pecans, and when five minutes remain, sprinkle them over the pie. Finish baking. Quiver with anticipation.
DSC_0544-1

Remove the pie from the oven and pour ½ jar (or more, if you’re feeling dangerous and naughty) of caramel topping over the top. Allow to cool slightly before serving, or don’t if you can’t wait. Eat. Enjoy.
DSC_0548-1

DSC_0551-1

DSC_0554-1

This is what happens after you have eaten dinner…
DSC_0541-1
Take over the couch!

and show off the food baby!
DSC_0549-1
Oh yeah stick it out!

and the next day you can use the turkey to make a salad with bits of turkey in it

and/or a Turkey Sandwich

Pumpkin Cream Pie

recipe

FOR THE CRUST:
■1-1/2 package Graham Crackers (about 15 Cookie Sheets)
■1/2 cup Powdered Sugar
■1 stick Butter, Melted
■ FOR THE FILLING:
■1 box (3 Oz. Box) Vanilla Pudding (Cook And Serve Variety)
■1 cup Half-and-half
■1/2 cup Heavy Cream
■ Pinch Of Cinnamon
■ Pinch Of Nutmeg
■ Pinch Of Ground Cloves
■2 Tablespoons Whiskey (optional)
■1/2 cup (plus 3 Tablespoons) Pumpkin Puree
■1/2 cup (additional) Heavy Cream
■2 Tablespoons Brown Sugar
■ Extra Graham Cracker Crumbs, For Garnish
DSC_0079-1

Preheat oven to 300 degrees.

Grind graham crackers in a food processor
DSC_0091-1
(or, if you don’t have a food processor, place them in a large Ziploc and pound ‘em with a rolling-pin.) Add powdered sugar
DSC_0094-1
and melted butter
DSC_0096-1

DSC_0101-1

and process until totally combined. Press into the bottom and sides of a pie pan until nice and firm.
DSC_0104-1
Bake for 8 to 10 minutes, or until warm and “set.” Remove from oven and allow crust to cool completely.

In a medium saucepan, mix dry pudding mix with
DSC_0106-1
half-and-half
DSC_0110-1
and cream.
DSC_0118-1
Add spices.
DSC_0120-1
Bring to a boil over medium heat, stirring constantly, until mixture is bubbly and thick. Remove from heat and stir in whiskey,
DSC_0126-1
if using. Add pumpkin
DSC_0128-1
and stir to combine. Place lid on pot and set aside to cool. When cool enough, place pot in the fridge to cool completely.

When mixture is cool, remove from the fridge. In a mixing bowl, add 1/2 cup heavy cream and brown sugar. Beat until very light and fluffy. Fold in pumpkin cream mixture
DSC_0130-1
until combined. Pour into cooled crust.

Cover and refrigerate for a couple of hours or overnight. Serve with graham crackers crumbled on top.

DSC_0134-1

DSC_0137-1

DSC_0206-1

Old-Fashioned Lattice-Top Apple Pie

Recipe

Crust
2 1/2 cups all-purpose flour
DSC_0415-1
1 tablespoon sugar
DSC_0424-1

DSC_0426-1
3/4 teaspoon salt
10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into 1/2-inch pieces
DSC_0431-1
1/3 cup chilled solid vegetable shortening, diced
DSC_0434-1
6 tablespoons (or more) ice water

Filling
1/2 cup sugar
DSC_0537-1

DSC_0539-1

1/4 cup (packed) golden brown sugar
DSC_0541-1
2 tablespoons all-purpose flour
DSC_0544-1
1 tablespoon lemon juice
DSC_0547-1
2 teaspoons grated lemon peel
DSC_0549-1
1/8 teaspoon ground nutmeg
3 pounds Golden Delicious apples, peeled, cored, thinly sliced
DSC_0553-1

Milk
Additional sugar

For crust:
Blend flour, sugar and salt in processor.
DSC_0437-1
Add butter
DSC_0444-1

and shortening and cut in using on/off turns until mixture resembles a coarse meal.
DSC_0448-1

DSC_0452-1
Add 6 tablespoons ice water and process until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather into ball; divide into 2 pieces.
DSC_0454-1
Flatten each into disk. Wrap each in plastic; chill 2 hours. (Can be made 2 days ahead. Keep chilled. Let dough soften slightly before rolling out.)
DSC_0456-1

For filling:
Position rack in lowest third of oven and preheat to 400°F. Mix first 6 ingredients in large bowl. Add apples and toss to blend.

Roll out 1 dough disk on floured surface to 12-inch round. Transfer to 9-inch-diameter glass pie dish. Fold edge under, forming high-standing rim; crimp. Add filling.
DSC_0558-1

DSC_0559-1
Roll out second dough disk on floured surface to 13-inch round. Cut into twelve 1-inch-wide strips. Arrange 6 strips across pie. Form lattice by arranging 6 strips diagonally across first strips. Gently press ends into crust edges.
DSC_0562-1

DSC_0566-1

DSC_0568-1
Brush lattice with milk. Sprinkle lightly with additional sugar. Bake pie 10 minutes. Reduce oven temperature to 375°F. Continue baking until juices bubble thickly and crust is deep golden, covering edges with foil if browning too quickly, about 1 hour 20 minutes. Cool on rack 1 hour. (Can be made 8 hours ahead. Let stand on rack.)

DSC_0005-1

DSC_0007-1

DSC_0011-1

DSC_0013-1

Key Lime Pie

DSC_0505-1

So I am always talking about the people in my life. I have a lot of great people in my life, and sometimes I forget.

My Mother in law knows my passion for food and baking and she travels a LOT! So when she travels she usually brings me something related to food. Recently she went to Key West and got me some Key Lime Juice! So I HAD to make a key Lime Pie…She is very thoughtful and generous and always loves hearing what I am cooking or creating, and drooling over my pictures! She’s helped me in a lot of ways and has been there for me. You have her all to thank for the Name: Crazy Nena, as she has called me that since the day she met me, and I think it is very fitting! So Wanted to share this with you cause I KNOW you care!
Evelyn and Me
See I even got her to do the boobies with me…once….
Me and Evelyn

Oh and there is Evelyn with her favorite son! She gave him life you know! She did raise a pretty awesome son, I must say! I kinda like him!
DSC_0158-1

OK Now on to the PIE! (Thanks for the Key Lime Juice Evelynia!)

recipe

Crust
■18 whole Graham Crackers (the 4-section Large Pieces)
■1/3 cup Sugar
■1/3 cup Butter, Melted
DSC_0274-1
■ Filling
■1 Tablespoon (heaping) Lime Zest
DSC_0278-1
■1/2 cup Key Lime Juice
DSC_0295-1
DSC_0301-1
■2 whole Egg Yolks
■1 can (14 Oz) Sweetened Condensed Milk

Preheat oven to 350 degrees

For the crust:
Crush crackers in a food processor.
DSC_0262-1

DSC_0267-1
Pour them into a bowl and stir in sugar
DSC_0271-1

DSC_0276-1
and melted butter.
DSC_0283-1

DSC_0286-1

DSC_0288-1
Press into a pie pan
DSC_0290-1

DSC_0302-1
and bake for 5 minutes or until golden and set.
DSC_0306-1
Remove from oven and set aside to cool slightly.

For the filling:
Mix lime zest,
DSC_0311-1
lime juice (I used Key Lime Juice)
DSC_0314-1
and egg yolks
DSC_0310-1
in a mixing bowl.
DSC_0318-1

DSC_0320-1
Add in condensed milk
DSC_0323-1
and mix on high until
DSC_0324-1
smooth and thick. Pour mixture into crust and bake for 15 minutes.
DSC_0326-1

Remove from oven, allow to cool, then refrigerate for at least 1 hour—more if possible.

Serve with sweetened whipped cream and more grated lime zest.
(I have NEVER in my life bought Cool Whip)
DSC_0485-1

I Cover my mixer when whipping heavy cream, as it goes EVERYWHERE when you turn it on high
DSC_0488-1

I say, whip it
Whip it good
I say, whip it
Whip it good

DSC_0491-1

DSC_0499-1

Open WIDE!

DSC_0507-1

This Pie makes me VERY happy!

DSC_0509-1

Don’t bother me, I’m eating some Kicka$$ pie here!
DSC_0510-1

DSC_0514-1

DSC_0530-1

DSC_0532-1

DSC_0535-1