Just in time for the holidays…here are three great pie & bar recipes that will delight your friends and family. These are 100% delicious.
Apple Crumb Pie
“Sliced apples, raisins and walnuts are sugared, dusted with cinnamon and nutmeg, and piled into a pastry shell. A sweet crumbly topping is sprinkled over the top. The whole pie is then loosely covered with aluminum foil, and baked until golden and brown.”*
1 (9 inch) pie shell 6 cups thinly sliced apples
1 tablespoon lemon juice (optional) 3/4 cup white sugar
2 tablespoons all-purpose flour 1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg 1/2 cup raisins (optional)
1/2 cup chopped walnuts (optional) 1/2 cup all-purpose flour
1/2 cup packed brown sugar 3 tablespoons butter
- Preheat oven to 375 degrees F (190 degrees C).
- Place sliced apples in a large bowl. Sprinkle with lemon juice if desired. In a small bowl, mix together white sugar, 2 tablespoons flour, cinnamon, and nutmeg. Sprinkle mixture over apples. Toss until apples are evenly coated. Stir in raisins and walnuts if desired. Spoon mixture into pastry shell.
- In a small bowl mix together 1/2 cup flour and brown sugar. Cut in butter or margarine until mixture is crumbly. Sprinkle mixture over apple filling. Cover top loosely with aluminum foil.
- Bake in preheated oven for 25 minutes. Remove foil and bake an additional 25 to 30 minutes, until top is golden brown. Cool on a wire rack.
1 (8-ounce) package cream cheese, softened 2 cups canned pumpkin, mashed
1 cup sugar 1/4 teaspoon salt
1 egg plus 2 egg yolks, slightly beaten 1 cup half-and-half
1/4 cup (1/2 stick) melted butter 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.
- 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, and beat until combined. Add the eggs mixed with the yolks, half-and-half, and melted butter, and beat until combined. Finally, add the vanilla, cinnamon, and ginger, if using, and beat until incorporated.
- Pour the filling into the warm prepared pie crust 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.**
1 1/2 sticks (3/4 cup) cold unsalted butter, cubed, plus more for dish
1 1/2 cups unbleached all-purpose flour
2/3 cup light brown sugar 1 teaspoon kosher salt
1 stick (1/2 cup) unsalted butter, softened 1 cup light brown sugar
Pinch salt 1/3 cup light corn syrup
1/4 cup unbleached all-purpose flour 3 cups coarsely chopped pecans
- Preheat oven to 350 degrees F.
- Line a 13 by 9-inch baking dish with foil allowing an overhang about 2 inches off the sides. Butter the foil.
- In a food processor, blend together flour, sugar, butter and salt until the mixture resembles coarse sand. Add 2 tablespoons cold water and mix until the dough just holds together. Press dough into bottom of buttered baking dish and bake in oven until golden in color, about 20 to 25 minutes.
- Meanwhile, make the filling. In a stand mixer fitted with paddle attachment, add the butter, brown sugar and a pinch of salt and mix on medium speed until light and fluffy, about 3 minutes. Add the corn syrup, flour and pecans and mix until just combined. Spread the filling over the baked crust and bake until golden brown, about 30 to 35 minutes. Remove the dish from the oven and allow it to cool completely in the pan.
- Remove from pan by pulling up the foil sides and putting it on a cutting board. Cut bars in desired size with a sharp knife and arrange them on a serving tray. Can be stored in an airtight container up to 2 days.***
*Recipe Reprinted from: www.allrecipes.com
**Recipe Reprinted from: www.foodnetwork.com
*** Recipe Reprinted from: www.foodnetwork.com