Pumpkin Pie

 Pumpkin Pie

The aroma in our kitchen from this pumpkin pie baking in the oven is a favorite during the holiday season. This is the original famous Libby's Pumpkin Pie recipe found on the back of Libby's Pure Pumpkin. The creamy texture and the warm spices with the crisp bite of the crust is superb. Have a wonderful Thanksgiving and be grateful for the many blessings you have in your life.

Pumpkin Pie Ingredients

1 can (12 oz) NESTLE CARNATION Evaporated Milk

1 can (15 oz) LIBBY's 100% Pure Pumpkin

2 X-Large Eggs

3/4 cup Lightly packed Granulated Sugar

1/2 teaspoon Coarse Salt

1 teaspoon ground Cinnamon

1/2 teaspoon ground Nutmeg

1/2 teaspoon ground Ginger

1/4 teaspoon ground Cloves

Pie Crust homemade or store bought (I used Marie Callender's Deep Dish Pastry Pie Shell)

Pumpkin Pie Directions

Heat oven to 425°F.

In a medium sized bowl, add sugar, salt, cinnamon, nutmeg, ginger and cloves and combine with a spatula. Set aside for now.

In a large bowl, beat eggs with whisk. Add pumpkin and sugar-spice mixture and combine with spatula.

Gradually add evaporated milk stirring with spatula just until combined.

Let pie crust come to room temperature and place into glass or ceramic pie dish and press sides and bottom firmly.

Crimp crust or decorate as you wish.

Add in freezer for 15 minutes so pie crust holds its shape.

Remove from freezer and pour pumpkin pie mixture into pie shell.

Bake pumpkin pie at 425°F for 15 minutes.

After the first 15 minutes of baking, reduce oven temperature to 350°F, place pie shield (I use Mrs. Anderson's Pie Crust Shield) or cut strips of aluminum foil over crust.

Bake for another 40 to 55 minutes until cake tester or toothpick comes out clean.

Cool pumpkin pie on a wire rack for 2 hours before serving.

After first 20 minutes of cooling, place decorative cutouts gently on top of pie.

If not serving right away, carefully cover with foil and refrigerate until you are ready to serve it.

Crust Cutout Ingredients:

1 homemade or store-bought pie crust at room temperature

Cutout Directions:

Roll out 1 pie crust and make as many shape cutouts of your choice.

Place cutouts on a cookie sheet.

Place crust cutouts in 425°F oven for 7 to 9 minutes until crust is golden brown. 

Remove and place on wire rack to cool.

-Sophia/Two Frys

Lemon Meringue Pie

 Lemon Meringue Pie

I baked two Lemon Meringue Pies for my father-in-law when we visited this summer. He is a fan more of the lemon filling than the meringue, so I did not pile high the meringue in this recipe. The lemon is tangy and tart and silky smooth, and the meringue are like clouds of heaven in your mouth. The crispy crust with the yumminess of lemon and fluffiness of meringue makes this one of the best tasting pies ever. This is the reason I made two pies. I use a premade pie shell but if you have more time make the pie crust from scratch. Happy pie eating.

Pie Crust Ingredients

1 Marie Callender's Pastry Pie Shell

Directions

Heat oven to 400°F. 

Thaw the frozen pie shell for 10 minutes.

Using the tines of a fork, prick the bottom and sides of the pie shell.

Bake for 12-15 minutes; until browned.

Let cool completely before filling; about 30-40 minutes.

Lemon Pie Filling Ingredients

1 Jello Brand Cook & Serve Lemon Pudding Mix

3/4 cup Sugar

3 Egg Yolks, beaten (Reserve Egg Whites for Meringue)

3 cups Water

Directions

In a medium size saucepan on low heat, use a spatula and combine the Lemon Pudding Mix, sugar, 1/2 cup water and egg yolks.

Stir in the remaining 2 1/2 cups of water. Increase heat to medium.

Bring to a full boil stirring constantly. It will thicken quickly.

Cool for 5 minutes, then stir and wait 5 minutes and stir once more.

Pour the lemon filling into the pastry pie shell and set aside while you make the meringue.

Meringue Ingredients

3 Egg Whites

1/3 cup Sugar

1/4 teaspoon Cream of Tartar

Directions

Heat oven to 400°F.

Using a stand or handheld mixer, beat the egg whites on high speed until foamy.

Gradually beat in the sugar until stiff peaks form.

Add the cream of tartar and mix for 15-20 seconds.

Immediately spread the meringue over the filling in the amount you desire.

Bake for 10-15 minutes until the meringue has browned on top.

Cool at room temperature and place in the fridge to set for 4-5 hours to set.

Serve and enjoy!

-Sophia/Two Frys

French Silk Pie

French Silk Pie with Toasted Coconut

I wanted to make French Silk Pie for my mother-in-law before we left California. The whole family enjoyed it and it was so worth the effort, and not hard at all. I used Marie Callender's Pie Shell to save time. My sister-in-law suggested I top the pie with toasted coconut and so I did. The crunch of the toasted coconut paired perfectly with the homemade whipped cream, and the silky-smooth chocolate filling.

French silk pie

Pie Crust
Ingredients
1 Marie Callender's Pastry Pie Shell

Pie Crust Directions
Heat oven to 400°F.

Thaw the frozen pie shell for 10 minutes.

Using the tines of a fork, prick the bottom and sides of the pie shell.

Bake for 12-15 minutes; until browned.

Let the pie shell cool completely before filling; about 30-40 minutes.

Folding the cream into the chocolate mixture

Silky-smooth chocolate filling

Chocolate Filling Ingredients
2/3 cup Granulated Sugar

2 teaspoons Powdered Sugar

2 Eggs

2 ounces Unsweetened Chocolate, melted

1 teaspoon Pure Vanilla Extract

1/3 cup Unsalted Butter, softened

2/3 cup Heavy Whipping Cream

Mom's slice of French silk pie

Chocolate Filling Directions
In a small saucepan, combine the granulated sugar and eggs until combined.

Cook on low heat, stirring often and until the mixture reaches 160°.

Remove from heat.

Stir in the melted chocolate and vanilla extract and combine until smooth.

Continue to stir until it is cool to lukewarm (90°).

In a large bowl, and using a mixer on medium speed, cream the butter until light and fluffy.

So good!

Turn the mixer to high speed, and add the cooled chocolate mixture and mix for 3 to 5 minutes or until light and fluffy.

In another large bowl, beat the cream until it begins to thicken.

Add the powdered sugar and on high speed, beat until stiff peaks form.

With a spatula fold the cream into the chocolate mixture.

Pour into crust.

Homemade Whipped Cream

Homemade Whipped Cream Ingredients
1 1/4 cups Heavy Cream

1/2 cup Powdered Sugar

3/4 teaspoon Pure Vanilla Extract

Homemade Whipped Cream Directions
Turn the mixer to high speed and with the whisk attachment, add the heavy whipping cream, powdered sugar, and vanilla extract, and whip until stiff peaks form.

Generously spread the whipped cream over the filling.

Chill in in the fridge while you toast the coconut.

Toasted Coconut Ingredients (Optional)
1 bag Unsweetened Shredded Coconut

Toasted Coconut Directions
Heat oven to 350°F.

Spread coconut on baking sheet.

Adding the whipped cream over the chocolate filling

The coconut will toast quickly in about 3-5 minutes.

Oven temps vary so start checking the coconut at the three minute mark.

Cool completely before topping it over the pie.

Take pie out of the fridge and generously add the toasted coconut over the whipped cream layer.

Chill the pie in the fridge for at least 4-6 hours before serving.

Whipped cream spread on top

Recipe adapted from French Silk Pie, Taste of Home:
https://www.tasteofhome.com/recipes/french-silk-pie/

For the Homemade Whipped Cream recipe, visit Life, Love and Sugar: https://www.lifeloveandsugar.com/how-to-make-homemade-whipped-cream/

Enjoy!

-Sophia/Two Frys

Lemon Meringue Pie

Lemon Meringue Pie

On New Year's Day, I baked a Lemon Meringue Pie for my father-in-law. Every time we visit our family in California, I make this for him. This is the recipe his Mom made him and it is his favorite dessert. I used Marie Callender's Pastry Pie Shell as it bakes up really well and is a time saver. I do not use a lot of the meringue on top of the lemon filling as my father-in-law just likes a little bit. The lemon filling is the real star in this recipe. If you want more meringue just double the recipe.

Lemon Meringue Pie

Pie Crust
Ingredients
1 Marie Callender's Pastry Pie Shell

Directions
Heat oven to 400°F.

Thaw the frozen pie shell for 10 minutes.

Using the tines of a fork, prick the bottom and sides of the pie shell.

Bake for 12-15 minutes; until browned.

Let the pie shell cool completely before filling; about 30-40 minutes.

Lemon Meringue Pie

Lemon Meringue Pie

Lemon Pie Filling
Ingredients
1 Jello Brand Cook & Serve Lemon Pudding Mix

3/4 cup Sugar

3 Egg Yolks, beaten (Reserve the Egg Whites for the Meringue)

3 cups Water

Dad's slice

It is so yummy. This pie was gone quick.

Directions
In a medium size saucepan on low heat, combine with a spatula the Lemon Pudding Mix, sugar, 1/2 cup water and egg yolks.

Stir in remaining 2 1/2 cups water.

Increase heat to medium.

Bring to a full boil stirring constantly. It will thicken quickly so keep an eye on it.

Cool for 5 minutes, then stir and after 5 minutes, stir once more.

Pour the lemon filling into the pastry pie shell.

Marie Callender's Pie Shell ready to bake

Lemon Jello Cook and Serve

Meringue
Ingredients
3 Egg Whites

1/3 cup Sugar

1/4 teaspoon Cream of Tartar

Directions
Heat oven to 350°F.

Using a stand or handheld mixer, beat the egg whites on high speed until foamy.

Gradually beat in sugar until stiff peaks form.

Making the lemon filling

Lemon filling cooking

Lemon filling is cooked

Add the cream of tartar and mix for 15-20 seconds.

Immediately spread the meringue over filling.

Bake for 10-15 minutes until meringue has browned on top.

Cool at room temperature and place in the fridge to set for 4-5 hours.

To make Pie Crust from scratch, I recommend Ina Garten's recipe:
http://www.foodnetwork.com/recipes/ina-garten/perfect-pie-crust-recipe2.html

Enjoy!

-Sophia/Two Frys

Apple Crumb Pie

Apple Crumb Pie

Happy Holidays everyone! I love apple pie but I think apple crumb pie is even better as I prefer less pie crust. I use Granny Smith and Gala apples and love the sweet and tart combination. The aroma of cinnamon and apples while this baked was dreamy. With each bite you get a scrumptious cinnamon spiced crumb with sweet-tart tender apples, and a yummy pie crust on the bottom layer. This is another great recipe to share with family and/or friends this holiday season. Recipe below and directions.

For the Pie Crust:
Pie Crust Homemade (see link below) or Store Bought

Crumb Topping Ingredients:
1 cup All Purpose Flour

1/3 cup Light Brown Sugar, packed

2 1/2 teaspoons Ground Cinnamon

1/4 teaspoon Coarse Salt

1/2 cup (1 stick) Unsalted Butter, cut into 1/2 inch size pieces, room temperature

Filling Ingredients:
7-8 Granny Smith and Gala Apples or any variety you prefer

2 tablespoons All Purpose Flour

1/3 cup Granulated Sugar

1/4 cup Light Brown Sugar, packed

2 teaspoons Ground Cinnamon

1/4 teaspoon Coarse Salt

4 tablespoons Unsalted Butter, melted and cooled

1 tablespoon Freshly Squeezed Lemon Juice

Yummy oeey gooey Apple Crumb Pie

Directions
Make the crust or use store bought.

Roll out dough and place into 9-inch pie plate.

Trim the edges if necessary and crimp or style the edge of the dough as you wish.

Place uncovered in fridge for at least 1 hour or overnight.

Make the crumb topping:
In a large bowl mix together the flour, light brown sugar, cinnamon, and salt.

Using a pastry cutter, cut in the butter until you see small piece of crumbs; set aside. (You may also use a spatula or your hands.)

Apple Crumb Pie taken right out of the  oven

Make the filling:
Heat oven to 400°F.

Place an aluminum foil lined baking sheet on the lowest oven rack.

Peel the apples and then use corer.

Take each sectioned apple and thinly slice and put in a large bowl. (This step takes the longest.)

Once the apples are sliced squeeze out any liquid (I forgot this step which is why mine oozed over the crust) then add the melted butter, flour, ground cinnamon, salt, granulated sugar, light brown sugar, and lemon juice and toss together.

Place the apple mixture over the cooled pie crust.

Add the crumb mixture all around the top and sides covering completely.

Delish slice of Apple Crumb Pie

Place over the hot baking sheet in the oven.

Bake for 30 minutes.

Reduce the oven temperature to 350°F, place a pie shield or aluminum foil over the pie crust edges so they do not burn.

Bake for 60-80 minutes.

Check pie after 60 minutes and use a pairing knife to check if apples are soft. If not, adjust time accordingly.

Place pan on a wire rack to cool.

If not serving right away, cover gently with aluminum foil and place in fridge until ready to serve.

This recipe was adapted from Food Network Magazine, November 2019, Classic Apple Crumb Pie, pg. 134.

For the Ina Garten Pie Crust recipe, visit:
http://www.foodnetwork.com/recipes/ina-garten/perfect-pie-crust-recipe.html

-Enjoy!

Sophia/Two Frys

Pumpkin Pie

Pumpkin Pie

Happy Thanksgiving! I baked this pumpkin pie on Sunday for Allen and me to enjoy together. When I bought Libby's Pure Pumpkin, I noticed next to the famous recipe was a new fashioned pumpkin pie recipe so I had to try it. See the picture below for the recipe. I find it creamier than the original and it has a richer taste. I used more Pumpkin Pie Spice than this recipe states. You can use the spices in the Libby's recipe or go to my Pumpkin Pie Spice recipe to make your own. For the pie crust, I use Ina Garten's pie crust recipe (see link below). I use the pumpkin shape from Paula Deen Pie Press Cutter Set, and the leaf cutout is from Wilton Pie Crust Cutter & Stamp Set. I hope you all have a wonderful day with family and/or friends. Whether you will be sharing this day with others or alone, I think we all need to take a few moments and reflect on what we are thankful for. I am thankful for being alive, spending every day with my hubby, my family near and far, and still having my Mom here with me.

Pumpkin Pie

Pie Crust Ingredients
Pie Crust Homemade (see link below) or Store Bought

1 Egg White, beaten (egg wash); (use also on cutouts)

1 tablespoon Granulated Sugar, divided

1 tablespoon Ground Cinnamon, divided

Pumpkin Pie

Pie Crust Directions
In a small bowl beat egg white; set aside.

Place pie crust into glass (aluminum, metal, ceramic) and press sides and bottom firmly.

Crimp crust or decorate as you wish.

Dock the crust using a fork by poking holes about 10-15 times.

Chill in fridge for 1 hour so pie crust holds its shape.

Remove from fridge and gently brush egg wash around the crust, and top with cinnamon-sugar. (Save the rest to sprinkle over the pie crust cutouts.)

A slice of pumpkin pie

You will blind bake the pie crust so it cooks evenly and you do not end up with a raw soggy bottom crust.

Heat oven to 425°F.

Add baking sheet in the oven so it is hot.

Cut parchment paper in a circle shape and line it over the crust.

Add pie weights (or beans) and place on hot baking sheet.

Bake for 15 minutes.

The crust should be pale.

Remove from oven and wait 5 minutes, and then carefully lift the parchment with the pie weights (or beans).

Cool completely before adding the pumpkin pie filling/mixture; about 1 hour.

Libby's New Fashioned Pumpkin Pie is so good!

Crust Cutout Ingredients:
1 homemade or store bought pie crust at room temperature

1 tablespoon Granulated Sugar

1 tablespoon Ground Cinnamon

Pie crust cutouts

Cutout Directions:
Roll out 1 pie crust and make as many pumpkin and leaf cutouts as you wish.

Place cutouts on a cookie sheet lined with parchment paper.

Brush cutouts lightly with egg wash.

Lightly sprinkle cinnamon-sugar on top.

Place crust cutouts in 425°F oven for 7 to 9 minutes until crust is golden brown.

Remove and place on wire rack to cool; set aside.

Baked cutouts

Pumpkin Pie Ingredients:
1 can (15 oz) LIBBY's 100% Pure Pumpkin

1 cup NESTLE CARNATION Evaporated Milk

1 can (14 oz) NESTLE CARNATION Condensed Milk

2 Large Eggs

1/2 teaspoon Coarse Salt

3 1/2 tablespoons Pumpkin Pie Spice

Pumpkin pie ingredients

Pumpkin Pie Directions:
Heat oven to 425°F.

In a medium sized bowl, use a spatula to combine the pumpkin pie spice, and salt; set aside.

In a large bowl, beat eggs with whisk.

Stir in pumpkin and pumpkin pie spice and combine with spatula.

Combining ingredients

Gradually add evaporated milk and condensed milk stirring with spatula just until combined.

Pour pumpkin mixture into pie shell that you blind baked for 15 minutes (make sure crust has cooled completely).

After the first 15 minutes of baking, reduce the oven temperature to 350°F, and place pie shield (I use Mrs. Anderson's Pie Crust Shield) or cut strips of aluminum foil over crust.

Coming together

Bake for another 40 to 55 minutes until a cake tester or toothpick comes out clean. My pumpkin pie baked in 55 minutes.

Cool pumpkin pie on a wire rack for 2 hours before serving.

After first 20 minutes of cooling, place decorative cutouts ever so gently on top of the pie.

Ready to add to pie shell

If you are not serving the pumpkin pie right away, carefully cover it with foil and refrigerate.

Let it come to room temperature for 30 minutes before serving.

If desired serve with whipped cream or your favorite ice cream.

For the Ina Garten Pie Crust recipe, visit:
http://www.foodnetwork.com/recipes/ina-garten/perfect-pie-crust-recipe.html

For Libby's New Fashioned Pumpkin Pie recipe, visit:
https://www.verybestbaking.com/recipes/147629/new-fashioned-pumpkin-pie/

For Libby's Famous Pumpkin Pie recipe, visit:
https://www.verybestbaking.com/recipes/18470/libbys-famous-pumpkin-pie/

Enjoy!

-Sophia/Two Frys

Apple Pie Cake

Apple Pie Cake

I saved an Apple Pie Cake recipe from Martha Stewart (link below) last year and never got around to making it. Last weekend, I bought some lovely Granny Smith Apples and made this recipe and boy am I glad I did. I wanted a more amped up spice profile so I increased the amount of cinnamon, and added clove and allspice. I opted for dark brown sugar but you can use light brown if you prefer. Instead of using 12 apples as listed in the recipe ingredients, I used 10. I think 12 apples as the recipe says is too much and in many of the reviews I read, a lot of people used less apples. 10 apples cover the springform pan to the top. If you do not have a springform pan you can use a 9-inch cake pan but it needs to be 3 inches high to fit all the apples. The aroma while this baked in the oven was heavenly, just like an apple pie! This dessert is a cross between an apple pie and crisp and the combination of the two is divine. With each bite you get a scrumptious crumb with yummy apple pie spices, tart tender apples, and a crunchy bottom layer. I bought pumpkin ice cream and it was the perfect compliment. This is a wonderful fall recipe and one to share with family and/or friends on Thanksgiving. Recipe and directions below.

Apple pie cake

My Nordic Ware Springform Pan is great for keeping the sides looking lovely

Apple pie cake

Ingredients
2 cups All Purpose Flour (I use King Arthur)

1 cup Light or Dark Brown Sugar, packed (I use Dark Brown)

3 1/2 tablespoons Ground Cinnamon, divided

1/2 teaspoon Ground Allspice

1/4 teaspoon Ground Clove

1 cup (2 sticks) Unsalted Butter, cold and cut into cubes

9-10 Granny Smith Apples or any tart apple you prefer (I used 10)

2 tablespoons Freshly Squeezed Lemon Juice (plus more for sprinkling over the apples as you slice them; it keeps the apples from browning)

Side view of Apple pie cake slice

Apple pie cake served with pumpkin ice cream

Apple pie cake and pumpkin ice cream - the perfect combo!

Directions
In a large bowl whisk together the flour, sugar, and 2 1/2 teaspoons of ground cinnamon, allspice and clove.

Using a pastry cutter, cut into the butter until you see small pieces. Takes about 2-3 minutes. I prefer using the pastry cutter but you may use a stand or hand held mixer.

Press 2/3 of the flour mixture in the bottom of the springform pan and 1-inch up the sides of the springform pan or cake pan.

Peel the apples and then use corer.

Apple pie cake right out of the oven

Granny Smith Apple

I use my Norpro Corer; easy peasy

Ta da!

Take each sectioned apple and thinly slice. Add in a large bowl, sprinkle with a little lemon juice after you slice every 2-3 apples and toss together.

Once the apples are sliced, add the remaining 1 teaspoon of ground cinnamon, and 2 tablespoons of lemon juice and toss together.

Heat oven to 350°F.

Place apples in pan pressing down and making sure the sides are filled.

Add the remaining crumb mixture all around the top and sides covering completely.

With a pastry cutter cut into butter until they are small pieces

Press 2/3 of  mixture into bottom of pan and I inch around the sides

Top with the apples while pressing down into the pan

Place over a baking sheet lined with aluminum foil.

Bake for 1 hour and 15 minutes, or until golden brown on top. I added an extra 5 minutes so check it after 1 hour and 5 minutes and adjust the time accordingly.

Place pan on cooling rack.

Wait 10 minutes and run a knife around the edges.

Add remaining mixture on top

Ready to bake!

Friendly's Limited Edition Pumpkin Ice Cream I bought to serve with this recipe

Let cake cool in the springform or cake pan so it sets up completely.

Remove from springform pan once cooled.

Serve at room temperature with ice cream if desired.

For the Martha Stewart Apple-Pie Cake recipe, visit:
https://www.marthastewart.com/341316/apple-pie-cake

-Enjoy!

Sophia/Two Frys