Pie Tips from Farmers Almanac

• For a flaky, tender piecrust, make sure that all the ingredients and utensils are cold.
• For the best tasting crust, use butter, preferably unsalted.
• Try to use fresh fruit whenever possible, but especially when baking with apples. Apples can be mushy and bland after storage. Crisp, fresh apples hold up better, especially if you want to double-bake them.
• Add ½ teaspoon of lemon juice to your fruit filling to bring out the taste of the fruit and help it keep its color.
• Fill a sugar shaker with flour to shake out when you’re rolling pastry.
• Make the top piecrust slightly thinner than the bottom crust to help maintain the structure of the pie.
• To keep an empty pie shell from buckling, place a straight-sided cake pan, just a bit smaller than your pie dish, right down on top of the crust. Bake for about ten minutes, and remove the cake pan. Use a fork to prick any places that still puff up, and bake for 5 minutes longer, or until the crust is a light golden color.
• To avoid a soggy bottom crust in your fruit pie, get the filling into the piecrust and into the oven quickly. If there is extra juice in the bowl, don’t pour it into the piecrust.
• Get creative when carving ventilation holes. Try a heart, leaves, stars, or apple-shape.
• Bake on a cookie sheet covered in aluminum foil to catch any juices that may run over the edge.
• Rotate the pie 180 degrees midway through baking. This helps the pie to cook evenly and balances the surface browning.
• Pay attention to the pie while it’s baking. Efficiency in the kitchen is great. However, try not to do too many things at once when you are baking pies.
• When cutting a cream or custard pie, wet the knife with hot water to make a clean cut that won’t tear the filling.
• Tips for freezing (fruit and meat pies): Prepare completely and freeze completely. Do not attempt to thaw before baking, bake in the frozen state, adjusting baking time accordingly.

Fireball Pumpkin Pie

Fireball Whiskey Pumpkin Pie

Last Sunday was lazy in the best way. The day ended in pie, which made it even better. My boyfriend found a recipe by the BBQ Pit Boys for Fireball Whiskey Pumpkin Pie, and we decided to try it out! It was pretty delicious. I had never made a pumpkin pie before, and adding fireball made it a little more interesting. 

The original recipe from the BBQ Pit Boys requires that you cook the pie on a grill (link below). Apartment living doesn’t leave much room for a grill, so I used standard pumpkin pie cooking instructions instead and put it in the oven.

Also, after combining all the ingredients, there was enough filling for 3 whole pies and there were only two pie crusts! I would recommend cutting this recipe by 1/3 or 2/3s, though that’s a little complicated as it requires 4 eggs. Better yet, you could just find some friends to pawn it off on if you don’t want it all to yourself!

The cinnamon and whiskey taste I was expecting from the Fireball wasn’t very strong, so I have modified the recipe below to include cinnamon as well. 

Fireball Whiskey Pumpkin Pie

• 2 Frozen Pie Crusts – 2 (9” each or make your own )
• Pure Pumpkin - 1 Can, 30 oz. 
• Evaporated Milk - 1 ½ cans, 18 oz. 
• 4 eggs
• 1 ½ cups sugar
• 1 teaspoon salt
• 1 teaspoon ground ginger
• 1 teaspoon ground cloves
• ½ teaspoon ground cinnamon
• 6 oz. Fireball Whiskey

For the crusts, follow the directions on the pie crust package. Preheat your oven to 400 F. Remove crust from freezer and allow to thaw at room temperature for about 10 minutes. Use a fork to pierce the bottom and sides of the crust which helps the crust to bake evenly. Place the crusts on the center oven rack and bake for 10-15 minutes until it’s light golden brown. Remove and allow the crust to cool completely prior to filling. 

While the crusts are baking, prepare the filling. Crack eggs and whisk until the whites and yolks are combined but not frothy. Combine sugar, salt, evaporated milk, canned pumpkin, cloves, cinnamon, ginger, and whiskey. Stir until it is thoroughly mixed. Pour the filling into the cooled pie crusts. 

Place the pies on the center rack of the oven at 425F. Bake at 425F for 15 minutes. Reduce the oven temp to 350F and bake for another 40-50 minutes until a toothpick inserted into the comes out clean. Allow to cool for 1-2 hours prior to serving. 

Enjoy!

Original BBQ Pit Boys Pumpkin Pie Recipe: http://bbqpitboys.com/recipes/fireball-cinnamon-whiskey-pumpkin-pie#.VGKd9PnF-So

Lemon Sugar Cream Pie

Sugar-Free Lemon Cream Pie

 

Author: Brenda Bennett | Sugar-Free Mom

Ingredients

• 1 pre-baked coconut flour pie crust

Filling

• 4 eggs
• 1/2 cup Swerve sweetener (or 1 cup sugar substitute)
• 1/2 cup Horizon sour cream
• 1/4 tsp salt
• 3/4 cup fresh lemon juice
• 1 tsp lemon liquid stevia(eliminate if not using Swerve)
• Topping
• 1 tsp unflavored gelatin
• 2 tbsp water
• 1 1/2 cups Horizon heavy whipping cream
• 1 tsp vanilla liquid stevia
• Optional: lemon zest over the to

Instructions

1. Preheat oven to 350 degrees F.
2. In bowl whisk together eggs, Swerve, sour cream and salt.
3. Slowly whisk in lemon juice and lemon stevia.
4. Pour filling into pre-baked pie crust.
5. Place pie onto a baking sheet and cover around the crust with aluminum foil.
6. Bake until barely set, about 30-35 minutes. Center of pie will still jiggle slightly.
7. Cool pie completely before adding topping.
8. To make topping, place the water into a small saucepan and sprinkle over the gelatin.
9. Heat on low stirring constantly until gelatin is dissolved. Set aside.
10. Pour heavy cream into a stand mixer with vanilla stevia.
11. Whip until peaks form.
12. Slowly pour in the gelatin mixture.
13. Spread this over the cooled lemon pie.
14. Refrigerate 1 hour and up to a day, loosely covered.
15. Top with lemon zest if desired when serving.

Notes

Net Carbs: 4.8g

Sugar Cream Pie

This Sugar Cream Pie is so amazing! It has a custard filling that's to die for.

Ingredients

• 1 DEEP DISH pie crust, at room temperature (I used a frozen one, but you can use refrigerated pie crusts too)
• 4 Tbsp cornstarch
• ¾ cup white sugar
• 4 Tbsp butter, melted
• 2 & ¼ cups heavy cream
• 1 Tbsp vanilla
• FOR TOPPING:
• 4 Tbsp butter, melted
• ¼ - ½ cup cinnamon sugar (1/4 or ½ cup sugar with 2-3 teaspoons ground cinnamon mixed in. Start with ¼ cup, but add up to ½ cup if you prefer things spicy).

Instructions

1. Preheat oven to 325 degrees F. Place the pie crust onto a baking sheet. Or, if using a refrigerated crust, lightly grease a 9" pie pan, put the crust in, and set the pan on a baking sheet. Bake for approximately 10-12 minutes or until partially baked. Set aside.
2. In a small bowl, mix together the cornstarch and sugar until blended. In a medium saucepan, bring the cornstarch-sugar mixture, melted butter and heavy cream together over medium heat, stirring constantly. The mixture is done when it's thick and creamy. Stir in the vanilla.
3. Pour the mixture into the prepared pie crust and smooth out the top. Drizzle on the melted butter and evenly sprinkle on the cinnamon sugar. Bake for approx. 25 minutes, then turn on the broiler and broil for about 1 minute, watching carefully. Remove from oven and allow to come to room temperature before refrigerating for at least one hour to set. Store in fridge.

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Pot Roast with Beans

2 lb. Pot Roast
2 Cups dry raw pinto beans
1 can of rotel or diced tomatoes
1 onion diced
cumin (a dash or two)
1 tsp garlic powder
1 tsp chili powder
1 cup water

Burritos :
large tortillas
shredded cheese
salsa
sour cream

How to make it :

In a crock-pot put 2 cups of raw pinto beans on bottom, mix in a can of rotel, then season beans with cumin, garlic powder, a little chili powder, and minced onion. Place roast on top and season the roast again same way. Add water to cover beans and about have of roast. (May need to add water as cooking) turn crock to high and cook until roast falls apart and beans are done. About 4 hours on high. I then switch to warm/low so all spices can simmer!! Shred roast apart and fill in tortilla with some beans. Add fillings as desired and serve warm. Great with rice on the side. Great the next day even for breakfast with a fried egg on top and a little salsa with a tortilla to soak up the juices. Enjoy.

Easy Apple Cake

Borrowed and Shareing

Easy Harvest Apple Spice Cake

 

Cook time

30 mins

Total time

30 mins

 

Author: Cozycakes Cottage

Recipe type: Dessert

Ingredients

• 1 box spice cake mix (I use Duncan Hines)
• A dash or two of allspice
• freshly ground nutmeg (a few grates on a microplane grater; I don't measure, but less than ⅛ of a tsp.)
• ⅓ cup homemade apple butter (I do a heaping ⅓ cup :) )
• 1 (20 to 21 oz.) can apple pie filling
• 3 large eggs
• ¼ cup cinnamon chips ( I use Prepared Pantry which are very small chips)

Instructions

1. Preheat oven to 350°. Spray a 9 x 13-in. pan with Baker's Joy (or grease and flour pan).
2. In the bowl of a stand mixer, add cake mix, allspice, nutmeg, apple butter, apple pie filling, and eggs. Mix on medium-low speed until combined thoroughly. The mixer will chop up the apples a bit for you. Add the cinnamon chips and mix just until combined. Pour into prepared pan and bake for about 30-35 minutes (I follow bake time on the box for this size pan. Adjust accordingly depending on your pan size and oven) or until a toothpick inserted in center comes out clean.
3. Cool completely then frost. Enjoy! 
4. Cream Cheese Frosting: With a hand mixer, mix 1 (8 ounce) package softened cream cheese, ½ cup softened & unsalted butter, 1.5 to 2 cups powdered sugar (adjust to your desired taste & texture), 1 tsp. vanilla, and 1 Tbsp. heavy cream (start with 1 and adjust to your desired taste & texture) until smooth. Spread over cooled cake.

Best Ever Carrot Cake

Borrowed and Shareing

4.7 FROM 3 REVIEWS

Best Ever Carrot Cake

 

This Carrot Cake is absolutely DELICIOUS! It has a secret ingredient that helps to enhance its flavor and make it exceptionally moist! This will quickly become a new favorite and will be your go-to carrot cake recipe!

Ingredients

• 3 cups sugar
• 3 eggs
• 2 cups grated carrots
• 1 (13 ounce) can crushed pineapple, mostly drained
• 1¼ cups vegetable oil
• 3 cups flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2 teaspoons cinnamon

FROSTING

• 12 ounces cream cheese, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla
• ½ cup chopped pecans

Instructions

1. Preheat oven to 350 degrees F.
2. Spray a 9x13 inch baking pan with vegetable spray.
3. In a large mixing bowl, combine sugar, eggs, carrots, pineapple and oil. Mix well. Add flour, salt, baking soda and cinnamon. Mix again and pour into a baking pan.
4. Bake at 350 degrees F for 50 to 60 minutes until cake is done. Cool completely.

FROSTING

1. In a large mixing bowl, beat cream cheese until smooth. Add powdered sugar and beat until well mixed. Add vanilla and beat again.
2. Frost cooled cake and sprinkle with chopped pecans.