Posts Tagged pie/tart

Sugar Apple Pie

I found this recipe in the French language newspaper, Metro.

Crust:

  • 50g flour
  • 50g butter
  • 25g sugar
  • 25g ground almond

Filling

  • 2 apples, peeled and thinly sliced (we used 3 pretty large apples, because we wanted a lot of apple filling)
  • 75g butter, melted
  • 1/2 lemon
  • 2 eggs
  • 200g brown sugar
  • 2/5 cups whipped cream
  1. Butter and flour the pie plate.
  2. Mix together the ingredients for the crust. The mixture will be crumbly. Press into the bottom of the pie plate.
  3. Preheat oven to 350F.
  4. Braise the apples in a bit of butter and the juice from the half lemon. Spread the cooked apples across the crust.
  5. Mix together the melted butter, eggs and brown sugar. Fold in the whipped cream. Pour over the apple mixture.
  6. Bake for 40min.

Sugar Apple Pie (2)

Verdict: Just from looking at the recipe I was a little annoyed by it. I measure my ingredients in cups and teaspoons, so I needed to use a scale to get the quantities the recipe called for, which seemed ridiculous.

I’ve always found it odd that while I love almonds (whole almonds, almonds in chocolate) I do not like the taste of almond extract (the cookies I made with almond essence were one of my least favourite). I assumed that I would be okay with ground almonds, but I think they ended being the main reason I disliked the crust of this pie so much.

The filling itself was very good. I’m glad we added the extra apple, because I think there wouldn’t have been enough apple without it.

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Brownie Pie

I thought this recipe was a Kraft recipe, but I can’t seem to find it anymore. It may be I found a modified version of this Kraft recipe, which was the closest thing on the Kraft site.

  • 1 brownie mix (and anything you need to make it)
  • 1 1/2 cup milk
  • 1 package of instant vanilla pudding powder
  • 1/3 cup caramel sauce
  • 1 cup Cool Whip
  1. Preheat oven to 350F.
  2. Prepare brownie mix as per package instructions. Pour batter into 9 inch round greased pie plate. Bake 30 min (we baked ours the 38 minutes as per package instructions because it wasn’t done at 30 minutes). Cool completely. Scoop out center, leaving 1/2 inch rim around edge and thin layer on bottom. Reserve pieces.
  3. Beat the milk and the pudding with a whisk for 2 minutes. Add the caramel sauce and stir well. Stir in Cool Whip. Spoon into crust and top with reserved brownie pieces.
  4. Refrigerate 2 hours.
  5. Serve with more caramel sauce drizzled over.

Brownie Pie

Verdict: While someone in my family found it too sweet, I really enjoyed the recipe. Then again, we used a brownie mix we knew we liked, so the taste was pretty guaranteed in that sense. I did find that there was a bit too much filling, like the brownie to filling ratio was off.

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Apple Pie

I found this recipe in the French language Metro newspaper.

  • 2 pie crusts
  • 1/3 cup sugar
  • 1 teaspoon vanilla
  • 1/3 cup 35% cream
  • 1/3 cup brown sugar
  • 6 apples, peeled and sliced
  • 4 tablespoons butter
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 tablespoon flour
  • 2 tablespoons cornstarch
  • 1 egg, beaten
  1. Preheat oven to 375F.
  2. Prepare base pie crust as per package instructions.
  3. In a saucepan over medium heat, mix together sugar, vanilla, cream and brown sugar. Cook for 7 to 8 minutes, then set aside.
  4. In a large saucepan, melt the butter of medium high heat. Add the cinnamon, nutmeg, flour and cornstarch. Add apples. Mix until apples are covered, but not too soft.
  5. Pour the apple mixture over the base pie crust. Add reserved sugar mixture.
  6. Cover with second pie crust and seal edges. Use the beaten egg to egg wash the pie crust.
  7. Bake 40-55 min or until golden (ours needed just under 40 minutes).
Fudge Apple Pie

Before top pie crust

Fudge Apple Pie 2

Half eaten

 

Verdict: This was a tasty pie, but not the best apple pie I’ve ever had. It didn’t really have a distinctive taste that would set it apart from other pies.

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Caramel Apple Pie

This is a Pillsbury recipe.

  • 2 pie crusts
  • 1/4 cup chopped pecans (we used walnuts)
  • 3/4 cup sugar
  • 2 tablespoons flour
  • 1 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1 tablespoon lemon juice
  • 6 cups apples (peeled and thinly sliced)
  • 1/3 cup caramel sauce

1. Cook bottom pie crust as per the package instructions. Spread nuts over the bottom crust.

2. Preheat oven to 425F.

3. In a big bowl, mix together sugar, flour, cinnamon and nutmeg. Toss the apple slices with the lemon juice, then add to sugar mixture. Pour into crust and cover with second crust. Bake 35 to 45 min. Let cool. Serve with caramel sauce.

 

Caramel Apple Pie (2)

Verdict: This wasn’t a bad recipe it just wasn’t an amazing recipe (even if we ignore the fact that we lightly burnt the edge of the crust of our pie). I’ve had better apple pies so I was left a little let down by what I had been hoping was an amazing caramel apple pie.

 

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S’more Pie

While my sister and I liked he S’more Squares I made a little while ago, we both agreed that it could do with some minor tweaking. After talking about the changes we wanted to make, we gave our new version a try.

  • 1 1/2 cup Graham cracker crumbs
  • 1/3 cup sugar
  • 6 tablespoons butter, melted
  • 2 packages of instant chocolate pudding
  • 4 cups milk, divided
  • 3-4 Graham crackers, broken into pieces
  • 2 packages of instant vanilla pudding
  • 2 1/2 cups Cool whip, divided
  • Large marshmallows
  • Chocolate chips

1. Preheat oven to 375F.

2. Mix together the Graham cracker crumbs, sugar and melted butter. Press into the bottom of a 9 inch pie plate. Bake for 8 minutes.

3. In a medium bowl, mix together 2 cups of the milk and the chocolate pudding mix. Beat for 2 minutes. Fold in 1 1/2 cup of the whipped cream. Spread over crust.

4. Place broken Graham cracker pieces over the chocolate layer.

5. In another bowl, mix together 2 cups of milk and the vanilla pudding mix. Beat for 2 minutes. Fold in 1 cup of the whipped cream and spread over the Graham cracker pieces.

6. Refrigerate for a couple of hours.

7. Set oven to broil. Place marshmallows on top of the vanilla layer. Broil for 1 minute or until marshmallows are golden brown. Remove from oven and sprinkle with chocolate chips. Leftovers must be refrigerated.

Smore Pie

Verdict: This is definitely a sweet dessert. Between the two, I preferred this version maybe because I like Graham crackers more than the Nilla wafers. I also like that we added whipped cream to the chocolate pudding layer, so that there was more of a chocolate taste.

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Dutch Apple Pie

This is another Kraft recipe.

  • 1 ready to use pie crust
  • 1 250g package of cream cheese, softened
  • 1/2 cup sugar, divided
  • 1 egg
  • 1/2 teaspoon vanilla
  • 1/2 cup plus 2 tablespoons flour, divided
  • 1 teaspoon cinnamon
  • 4 apples, peeled, thinly sliced
  • 1/2 cup brown sugar
  • 1/2 cup flaked rolled oats
  • 1/2 cup cold butter, cut into pieces

1. Preheat oven to 375F.

2. Line a 9 inch pie plate with the pie crust. Beat the cream cheese with 1/4 cup of sugar. Add egg and vanilla; mix well. Spread over crust.

3. Mix remaining 1/4 cup sugar, 2 tablespoons of flour and the cinnamon. Add apples and toss to coat. Spoon over cream cheese layer.

4. Mix remaining flour, brown sugar and oats. Cut in the butter until mixture resembles coarse crumbs. Sprinkle over apple mixture.

5. Cover with foil. Bake for 30 min, uncover and bake for another 20.

Dutch Apple Pie

Verdict: This was a delicious pie. The cream cheese added a nice texture that I haven’t had in any other apple pie and a different flavor to it. I’m not really a fan of cream cheese, but it worked well in this recipe that I didn’t mind the taste.

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Blueberry Almond Tart

This was another recipe I found in an Inspire magazine that is available free in a grocery store where I live.

  • 1/2 package of puff pastry, thawed
  • 1/2 cup of almonds, chopped
  • 1/4 cup of sugar + 1 tablespoon of sugar
  • 1 tablespoon flour
  • 3 cups blueberries, divided

1. Preheat oven to 425F. Roll out pastry into a 12×12 inch square. Fold in edges to make 1/2 inch border. Transfer to a baking sheet.

2. Mix chopped almonds, 1/4 cup sugar and the flour in a small bowl. Sprinkle over puff pastry. Spread 2 cups of blueberries on top and sprinkle with remaining 1 tablespoon sugar.

3. Bake 20 min or until edges brown. Sprinkle with remaining blueberries.

Blueberry Almond Tart

Verdict: I thought there was something missing from this recipe. While the blueberries and almonds were good together, I wish that the recipe overall had a deeper flavour. Thinking about flavours that go well with blueberries, I am not sure what I would add (white chocolate? Nutmeg? Lemon?) but I think something should be.

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