A pie just for Fruit Lovers!

Tink

*When I dream, I cook and bake like an artist!*

Peach Apple Banana Pie

INGREDIENTS
4 White peaches
3 Cortland apples
1 firm banana
12 gingers cookies
1/2c honey
1/8tsp ginger powder
1/4tsp burbon vanilla
1/4c Wondra flour
prepared graham crust pie shell

INSTRUCTIONS

Pre-heat oven 350F
STEP 1 – Peel and thin slice peaches.
STEP 2 – peel and cut apples into tiny pieces.
STEP 3 – peel and thin slice banana
STEP 4 – Place cut fruit into large bowl
STEP 5 – Mix into fruit; honey,ginger powder,
vanilla.
STEP 6 – Let sit for 10min
STEP 7 – Add wondera flour to fruit and spice mixture and mix well.
STEP 8 – Pour into pie shell.
STEP 9 – Place ginger cookies around on top.
STEP 10 – Bake 350F for 35min.
Let cool before cutting.

It took me a while to get used to the idea of a dessert pizza, but eventually I loosened up! Here is another good one to add to the list…

Tink

*When I dream, I cook and bake like an artist!*

Caramel Apple Crunch Pizza Pie

INGREDIENTS
1 box refrigerated pie crust, using both crusts
3-4 granny smith apples,peeled and sliced into 1/4 inch slices.
1 tablespoon lemon juice
1/2 cup white sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup brown sugar
1/2 cup quick cooking oats
1 teaspoon cinnamon
1 teaspoon vanilla
1/2 cup chopped walnuts or pecans
4 tablespoon butter, cut into cubes
1 bottle or jar caramel ice cream topping
Vanilla ice cream–optional

INSTRUCTIONS
Preheat oven to 375 F
STEP 1 – Open pie crusts and roll both gently together onto a pizza stone or pizza pan or cookie sheet. Use parchment paper if using pan or cookie sheet. Crimp edges.
STEP 2 – Peel and slice apples and place in large bowl. Coat with lemon juice.
STEP 3 – Mix white sugar, cinnamon and nutmeg together in small bowl and toss with apples until evenly covered.
STEP 4 – Lay apples slightly overlapping around the pie crust, starting on the outside edge working inward.
STEP 5 – Mix brown sugar, oats, cinnamon, vanilla and nuts together in small bowl until combined.
STEP 6 – Sprinkle over apples. Dot top with butter.
STEP 7 – Bake in preheated oven for 20-30 minutes until bubbly and pie crust edges are browned. (Cover edges with foil if they are browning too quickly).
STEP 8 – Remove from oven and top with caramel ice cream topping. Allow to cool slightly and serve with vanilla ice cream if desired.

A creamy apple filling and a crunchy topping distinguish this variation.

HINT: The pie is baked for 35 minutes before the topping is added. If the topping or crust brown too quickly, use foil to cover the darker areas.

Tink

*When I dream, I cook and bake like an artist!*

Sour Cream And Apple Crumble Pie

INGREDIENTS
Crust:
1 1/2 cups flour
3 teaspoons sugar
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 pound unsalted butter
3-4 teaspoons Calvados or apple cider

Filling:
6-8 tart apples
1 egg, slightly beaten
1 1/4 cups sour cream
3/4 cups sugar
1/2 teasppon salt
2 teaspoons vanilla
1/4 cup flour

Topping:
1/3 cup brown sugar
1/3 cup white suagr
1 teaspoon cinnamon
1/2 cup flour
1 cup coarsely chopped walnuts
5 tablesoons melted butter
pinch of salt

INSTRUCTIONS

Crust:
STEP 1 – Sift flour, sugar, salt and cinamon in bowl.
STEP 2 – Cut in butter.
STEP 3 – Add enough apple cider or Calvados to hold dough together.
STEP 4 – Form into a ball.
STEP 5 – Flatten slightly and roll on lightly floured surface.
STEP 6 – Put into a 9″ deep pie pan.

Filling:
STEP 1 – Pare and thinly slice aples.
STEP 2 – Mix eggs, sour cream, sugar, salt, flour and vanilla.
STEP 3 – Add to apples and toss to coat. Lightly spoon into crust.

Preheat oven 450 F
STEP 1 – Bake 10 minutes at 450 degrees.
STEP 2 – Reduce to 350 degrees and bake an additional 40-45 minutes.

Topping:
STEP 1 – Mix sugar, cinnamon, flour, salt, and nuts.
STEP 2 – Add melted butter and mix well.
STEP 3 – After pie has been in oven for 35 minutes, spread topping over pie and continue to bake until golden brown.

As if we needed another excuse to buy a big jug of cider!

Tink

*When I dream, I cook and bake like an artist!*

Double Crust Apple Cider Pie

INGREDIENTS
2 2/3 c apple cider
2 2/3 lb granny smith apples, peeled, cored, sliced
12 oz golden delicious apples, peeled, cored, sliced
1 c sugar
1/4 c flour
1/2 tsp cinnamon
1/4 tsp mace
1/4 tsp salt
4 tsp lemon juice
3 Tbsp unsalted butter, in small pieces

INSTRUCTIONS

STEP 1 – Boil cider til reduced to 2/3 cup.
STEP 2 – Cool.

Preheat oven 425 degrees.
STEP 1 – Mix apples, flour and flavorings.
STEP 2 – Add cider and lemon juice.
STEP 3 – Dump in crust, dot with butter, top with second crust, slash top
STEP 4 – Bake in bottom third of oven 25 minutes then lower to 350 degrees and cook until filling bubbles – about 50 more minutes.
STEP 5 – To prevent edges from browning too quickly, cover edges with foil but leave center open.

Pecans… one of my major weaknesses… Pears… another…

My fate is sealed!

Tink

*When I dream, I cook and bake like an artist!*

Pecan Crusted Pear-Apple Crisp With Italian Liquer

INGREDIENTS
For Filling:
2 tablespoons unsalted butter, cut into pieces
3 medium sized firm but ripe pears, peeled, cored, cut into 1/2-inch pieces
3 medium sized apples, peeled, cored, cut into 1/2-inch pieces
1/4 cup (packed) golden brown sugar
2 tablespoons sugar
1/2 vanilla bean, split lengthwise in half
6 tablespoons Tuaca liqueur (Tuaca is an italian liquer with a citrus-vanilla flavor)
1/4 c. dry white wine (ex: sauvignon blanc)

For Topping:
2 1/3 cups all-purpose flour
3/4 cup packed dark brown sugar
1/4 cup granulated sugar
1/4 teaspoon cinnamon
1/4 teaspoon salt
1 cup unsalted butter at room temperature, cut into pieces
1 1/3 cups pecans, chopped

INSTRUCTIONS

Preheat oven to 375 F

For filling:
STEP 1 – Mix pears, apples, and butter, and add to a lightly buttered 9X9 inch baking dish.
STEP 2 – Simmer wine, tuaca, vanilla bean, and sugars over small saucepan until it thickens(about five minutes.
STEP 3 – Pour over apple and pear mixture.

For Topping:
STEP 1  – Combine all dry ingredients in a food processor.
STEP 2 – Add butter 1/4 c. at a time while pulsing the food processor until mixture forms large clumps. STEP  – Tranfer to bowl mix in pecans using fingers.
STEP 3 – Spread topping evenly over fruit. Bake for approximately 1 hour, or until crust is golden brown.
STEP 4 – Remove from oven, and allow it to cool sligthly. Serve warm with vanilla ice cream.

This is a great autumn dessert. Serve it with a scoop of vanilla ice cream and a little carmel topping drizzled over the top of both.

Tink

*When I dream, I cook and bake like an artist!*

Easy Apple Cheesecake

INGREDIENTS
Crust:
2 cups graham cracker crumbs
4 Tlbs. butter
1 Tbs. cinnamon

Filling:
4 (8oz) pkgs cream cheese
1 cup sugar
4 eggs
1 tsp. vanilla
1 can apple pie filling

Topping:
3Tbs. flour
3Tbs brown sugar
1/4 tsp. cinnamon
2T butter

INSTRUCTIONS
Preheat oven to 350 F.

Crust:
STEP 1 – Melt butter in microwave.
STEP 2 – Combine graham cracker crumbs, butter and cinnamon.
STEP 3 – Press into the bottom of a 9″ springform pan. Bake for about 8 min.

Filling:
STEP 1 – In lage mixing bowl combine eggs and sugar; mix till creamy.
STEP 2 – Add cream cheese 1 at a time.
STEP 3 – Add vanilla.
Assemble:
STEP 1 – spread apple pie filling over the bottom of the crust.
STEP 2 – Pour cream cheese mixture over pie filling.
STEP 3 – Bake 50 min.
Topping:
STEP 1 – To mix topping: combine flour brown sugar, and cinnamon.
STEP 2 – Cut in butter.
STEP 3 – Spread topping over baking cheese cake.
STEP 4 – bake 10 min.
STEP 5 – Turn off oven and allow cheese cake to cool at least 1 hr.

Serve with vanilla ice cream and a fruity sauce, such as, blueberry, rasberry, or blackberry.

Tink

*When I dream, I cook and bake like an artist!*

Carmalized Apples In Phyllo Pastry

INGREDIENTS
3 Apples(diced)
2 Tbs Brown sugar
1/2 tsp cinnamon
1/8 tsp ground cloves
1 Tbs maple syrup
3-4 Tbs butter
4 sheets phyllo pastry

INSTRUCTIONS
Heat oven to 375F.
STEP 1 – Melt butter over medium-high heat in a medium skillet.
STEP 2 – Add apples, cinnamon, sugar, and cloves.
STEP 3 – Cook until apples are tender and carmalized. Take off heat and set aside.

Assembly
STEP 1 – Quarter Phyllo pastry(keep under a damp cloth when not in use).
STEP 2 – Brush 4 small ramekins with butter.
STEP 3 – Place one sheet of Phyllo in each ramekin.
STEP 4 – Butter the phyllo and place another sheet in, add more butter, add phyllo, repeat.
STEP 5 – Fold Phyllo over the filling and butter the tops.
STEP 6 – Place in oven and bake for 8 minutes.
STEP 7 – Remove from oven and brush with syrup, cover with foil and bake for 4 more minutes.
STEP 8 – Remove from oven and let cool for at least 5 minutes. Top with vanilla ice cream and enjoy.

This is a variation on Bananas Foster for apple pie lovers. It’s quick and easy to make.

Tink

*When I dream, I cook and bake like an artist!*

Apple Pie Foster

INGREDIENTS
1 Large Apple, peeled, cored, cut into slices
Vanilla Ice Cream
2 tablespoons unsalted butter
1/2 cup brown sugar
1/4 cup sugar
Pinch of fresh ground nutmeg
Dash of cinnamon
1 tablespoon raisins
2 oz caramel liquor
1 teaspoon cornstarch mixed with 2 tablespoons water

INSTRUCTIONS
STEP 1 – Melt butter and sugars in heavy nonstick skillet over medium-low heat, stirring constantly. STEP 2 – Add apples, spices, raisins, liquor and sauté, until apples begin to soften.
STEP 3 – Slowly add cornstarch mixture, stirring constantly, until very thick and syrupy.
STEP 4 – Serve over ice cream.

This is going on my *Try over the Weekend* To Do List!

HINT – I use the low carb bread. To give it more body for french toast, I toast it in the toaster that morning, rather than let it get slightly stale.

Tink

*When I dream, I cook and bake like an artist!*

Apple Pie French Toast

INGREDIENTS
1 loaf of white bread
6 eggs
1c milk
2T butter
3/4c apple sauce
1/3c sugar
1/3c brown sugar
2t vanilla extract
1t cinnamon
1/2t ginger
1/2t nutmeg

INSTRUCTIONS
STEP 1 – Melt the butter in a non-stick pan over medium heat.
STEP 2 – Meanwhile mix all ingredients except the bread in a large bowl.
STEP 3 – Once the butter has melted, take one piece of bread at a time and dip it into the milk, completely coating the bread (do not let it soak, it will get mushy.)
STEP 4 – Put bread into pan and let cook until underside is golden brown.
STEP 5 – Flip and cook the other side.
This should yield about 12 slices of toast. If you have extra egg mixture, pour it in the pan with your last piece of toast.

Dried fruits provide the natural sweetness in this rich pie. The chocolate can easily be omitted and it is still wonderful. This pie also keeps for up to a week; the crust does not get soggy like shortening based crusts. Serve warm or chilled topped with orange tofu cream or yogurt.

Tink

*When I dream, I cook and bake like an artist!*

Rich Fruit And Chocolate Pie With Orange Cream

INGREDIENTS
For Bottom and Top Crust
2 cups whole-wheat pastry flour, preferably organic
1 cup brown rice flour
1/2 cup rolled oats
1/2 cup grated, unsweetened coconut
2 tablespoons sesame seeds
2 tablespoons coconut oil
1/4 cup rice syrup or 1/3 cup honey
reserved tea from soaking, 2-3 tablespoons

For Fruit Filling
1/2 cup pitted California apricots, soaked in warm tea for 1/2 hour, strained (reserve tea) chopped
1/2 cup pitted dates, soaked in warm water for 1/2 hour chopped
1/2 cup pitted, soft prunes, (if not soft, soak in tea as per apricots and raisings) chopped
1/3 cup raisins, soaked in warm tea for 1/2 an hour in warm water, and chopped
2/3 cup grated, unsweetened coconut
2 large tart apples, such as Granny Smith, grated
1 cup premium quality dark chocolate chips
1 tablespoon grated orange rind
2-3 tablespoons freshly squeezed orange juice
1/2 teaspoon each: cinnamon, ground cloves, freshly grated nutmeg,
1/4 teaspoon freshly ground coriander seed

For Orange cream
1/2 block (6-8 oz.) firm tofu
1/4 cup tahini
2 tablespoons freshly squeezed orange juice
2 teaspoons grated orange peel
1 teaspoon ground coriander, optional

INSTRUCTIONS
Crust:
STEP 1 – Mix crust ingredients together to form crumbly, yet moist mixture, use the minimum amount of tea.
STEP 2 – Press all but 1 cup of mixture into 10 inch pie plate.
STEP 3 – Chill while preparing filling.

Preheat oven to 400 degrees.
STEP 1 – Reserve remaining one cup of crust mixture.
STEP 2 – Mix all filling ingredients together in large bowl, being sure that all ingredients are evenly distributed.
STEP 3 – Fill crust-lined pie pan with fruit and chocolate mixture, and make the surface even. Top with remaining mixture loosely strewn over the filling.
STEP 4 – Bake at 400 degrees for 15 minutes, lower temperature to 350 and bake for approximately 30 more minutes until top appears toasty brown.
STEP 5 – Remove, and let cool on rack to warm room temperature.

Orange Cream
STEP 1 – While pie is baking, bring one medium saucepan of water to a boil.
STEP 2 – Add tofu and simmer for 10 minutes.
STEP 3 – Remove and drain on paper towel.
STEP 4 – In food processor or blender place tofu, tahini, orange juice and blend on high for at least 3 minutes until very smooth. Add orange peel and coriander if using.
STEP 5 – Serve a dollop of topping on small wedge of pie.