Let me start by making your stomach ache for a slice of this heavenly apple pie recipe.  Are your cheeks filling up with saliva? Do you wish you could pick off that bit of crumble that has fallen to the side?  Look at those chunks of tender apple suspended in the brown sugary glaze, reclining on the thin and tender buttery pie crust.  The crumble topping with fresh heavy cream baked right in, will make you think you're eating an apple crumble with melted ice cream.  I'll let you in on something right now before you run off to the store.

• Buy enough ingredients to MAKE TWO PIES!

The first pie will be history after one meal.  If you're family can manage to restrain themselves to save half of the pie for the next dinner, they will no doubt race through that dinner just so they can be first to get the next slice.  I've seen it happen.  You should have see me go.  I've never eaten so fast in my life. ;D

Okay, now one note on my use of the word 'organic' in this recipe.  The apples, the fresh heavy cream, and butter used in the crust were as close to organic as I had on hand.  I have no idea where someone finds organic cinnamon, nutmeg and brown sugar.  As for organic flour,  I haven't come around to buying it.  It's not easily available to me and I honestly forget that it exists. I used the term 'organic' in the recipe because my apples were organic.  So I didn't lie, but I want to be clear that I couldn't make the entire recipe strictly an organic one.  If you have all the organic ingredients on hand, then you know what to do.  Enough said.

FIRST THINGS FIRST, PIE CRUST MADE FROM SCRATCH

I've already written to you about making pie crust that won't let you down.  Go ahead and measure out enough ingredients for two 10-inch crusts.  Even if you don't plan to make two apple pies, you'll have an extra crust ready for the next time.  Go here to print off the pie crust recipe...

• Simple Homemade Pie Crust That Won't Let You Down

HERE'S ALL YOU NEED TO FILL
ONE 9-inch PIE

• 3/4 cup light brown sugar
• 1/4 cup all purpose flour
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• pinch of salt
• 6 cups thinly sliced pared organic apples
• 2 tablespoons butter

Crumble Topping Ingredients

• 1 cup all purpose flour
• 1/2 cup firm butter
• 1/2 cup packed brown sugar

Cream Topper for the Topping

• 1/2 cup heavy cream

HEAT OVEN TO 425ºF.

Mix sugar, flour, nutmeg, cinnamon and salt.  Stir in apples.

Turn into pastry-lined pie plate.

MAKE THE CRUMBLE TOPPING
Mix and press together, using just your fingers, until all the flour and sugar are absorbed into the butter and there are large flat flakes.

Use the crumble to cover the entire pie.

Tuck the over lapping pie crust under to make a nice ridge.  Later on, right before the pie is finished baking, you're going to pour heavy cream over the top.  It's a good idea right now to make the crust sit up high on so it can keep the cream from spilling out.

Make a foil pie ring to keep the pie crust from burning during baking.  You can remove it 15 minutes before the pie is finished baking.  Baking the crust until it is golden brown.

BAKE the pie 40 to 50 minutes, until the juice begins to bubble through.

Five minutes before all the baking is complete, slowly pour 1/2 cup fresh heavy cream over the top of the pie.  Return to oven for 5 minutes.

Allow the pie to cool down to a warm eatable temperature before serving.

You're ready to take your first bite.

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Making pie crust on your own should not be stressful; it should fun, easy, less expensive than buying it, and taste incredibly better.  If you've never tried it, don't be afraid.  It's no biggy.  All you need is a few tips before you get started, because there's not much to the ingredients.

1. Relax and don't expect perfection.  Life is not perfect.  We are not perfect.  So don't expect the pie crust to act or look perfect.  Relax and approach the process with fun in your heart.  It takes 5 minutes to make enough dough for two pies.  It's over before you really get started.
2. Using a food processor with the serrated blade is the best tool for making pie dough.  Does every body have one these days?
3. Use very cold butter.  That's VERY important.
4. Use iced water. That's VERY important.
5. If using salted butter, then omit the salt called for in the recipes below.  Do not try to substitute butter for margarine.  If you don't have butter, you could use shortening, but I don't care for the lack of flavor.  I'm a buttery flavor-lovin' gal.

HERE'S ALL IT TAKES

ONE 10-INCH PIE CRUST:

• 1/2 cup very cold butter, cut in tablespoon-size pieces
• 1 1/3 cups all-purpose flour
• 1/2 teaspoon salt
• 3 to 4 tablespoon iced water

TWO 10-INCH PIE CRUSTS:

• 1 cup very cold butter, cut in tablespoon-size pieces
• 2 2/3 cups all-purpose flour
• 1 teaspoon salt
• 7 to 8 tablespoons iced water

If you don't have a food processor, that's alright.  Cut the butter into the flour until particles are the size of 1/3- to 1/2-inch flat chunks.  Sprinkle the iced water, 1 tablespoon at a time, tossing with fork until all the flour is moistened and pastry almost cleans the side of the bowl (1 to 2 teaspoons of water can be added if necessary).

With a food processor:
Blend cold butter pieces, flour and salt for 5 seconds.  Add iced water through the top feeder, then process until dough ball forms and comes away from the sides.  All the flour should be absorbed.

Gather pastry into a ball; shape into flattened round on lightly floured work surface.  For two 10-inch pie crusts, divide pastry in half and shape two rounds.  Work one dough ball at a time; keep other dough covered and refrigerated.*

Roll pastry 2 inches larger than inverted pie plate with floured rolling pin.  Fold pastry over rolling pin then roll up dough to transfer easily to buttered pie plate.  Gently press dough into plate without stretching it.  Trim overhanging edge of pastry 1-inch from rim of plate.  Fold and roll top edge under lower edge, pressing on rim to seal; flute or press with a fork for a decorative edge.

*COOK'S NOTES:
If you plan to use second half of dough the next day, shape the dough into disks 6- to 8-inch diameters and 3/4-inch thick, and wrap in cellophane wrap. then into air-tight freezer container.  For freezing, use additional protection and stored wrapped disks in an air-tight 1-gallon freezer bag.  Storing the dough in flat disks makes it very easy to thaw what you need and roll out with just a few strokes.

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Making Pecan Pie from scratch is A LOT EASIER than you might think.  For years now, I've avoided baking this pie.  Mainly because I've listened to distraught homecooks tell of their good intentions to make the infamous "Grandmother's Pie" only to be let down and left with an overly brown crust holding a runny filling.  No thanks, but that's not the kind of baking experience I need during the holidays.

I read and read and read Pecan Pie recipes until I was completely UNcertain which way to turn.  I didn't feel I could trust any recipe, until I went to my most trusted source for cooking.  I don't know why I didn't think to read there first, it's my happy place of learning and it has never steered me wrong.  I'm speaking of course of Cook's Illustrated.  I've read their magazine for YEARS.  Sure enough, they had the perfect pecan pie recipe.  So I followed their technique for baking the filling.

The outcome was a perfectly firm pecan pie!  I had no doubts or worries when I pulled it out of the oven.  It was very apparent by touching the top, hot out of the oven, there was success waiting to be sliced out.  The pecans shined so beautifully and the crust was light and flakey.  It look so perfect, it almost didn't look real at all.  My son even asked me, upon his inspection of my cooking, "is that real or did you make a fake pie?"  Coming from a nine year old, I took that to be a compliment.

HERE'S ALL IT TAKES
Serves 8

• 1 unbaked pie crust to fit a deep pie dish

• 6 tablespoons unsalted butter, cut into 1-inch pieces
• 1 cup packed dark brown sugar
• 1/2 teaspoon table salt
• 3 large eggs
• 3/4 cup light corn sirup
• 1 tablespoon vanilla extract
• 2 cups whole pecans (8 ounces)

Heat oven to 275ºF degrees.

Fill a medium saucepan with 1-inch of water and heat to below a simmer over medium-low heat.  Use a medium size, heat-proof bowl that will sit on the saucepan but not touch the water or bottom of the pan. If you actually own a double-boiler, well then of course, use it instead. ;D

With the bowl set on the pan, melt the butter.  Make sure the water below maintains below a simmer.  Remove bowl from pan; mix in sugar and salt with a wooden spoon until butter is absorbed; remove any clumps of brown sugar.  Beat in eggs, then corn sirup and vanilla.  Return bowl to hot water pan; stir until mixture is shiny and warm to the touch, about 130ºF degrees.  I used a thermometer to be absolutely sure. Remove from heat; stir in pecans.

Pour mixture into the pie shell.  BAKE 50 to 60 minutes, until center feels set yet soft, like gelatin when gently pressed.  Transfer pie to rack and cool completely for at least 4 hours.

The directions say, if you want to eat warm pie, you still have to allow the pie to cool completely.  Cut your slice and warm it in a 250ºF degree oven for about 20 minutes.  (Like that's gonna happen!)

COOK'S NOTE:
If you happen to use salted butter in this recipe, omit the 1/2 teaspoon salt.

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Krista G. representing Lucky Leaf® gave me two full-size cans of Lucky Leaf® Apple Pie Filling and Strawberry Pie Filling as well as a Lucky Leaf® cook book—which contains contest-winning recipes that were tested and approved by the Better Homes and Gardens Test Kitchen.  She asked me to test the recipes out in my own kitchen, and tell her (and others) what I thought.

From the Lucky Leaf® cook book, I followed the idea of their Blueberry Galette with Lime Marscarpone Cream to create this Apple Galette with Maple Cream.  Why didn't I just make the Blueberry recipe?  Well, I didn't have the blueberry filling, nor the lime, whipping cream, or mascarpone cheese.  I did, however, have on hand, without any special trips to the store, the can of Lucky Leaf® Apple Pie Filling, cream cheese, half-n-half, and grade B Maple sirup.  So I went to work!

The Lucky Leaf® recipe called for one rolled refrigerated unbaked pie crust.  I didn't have one of those either, so I quickly stirred up my own.  It took me a whole 5 minutes to make enough dough for two crusts.

HERE'S THE QUICK & FLAKY PIE CRUST

• 2/3 cup plus 2 tablespoons salted butter, COLD, cut into cubes
• 2 cups all purpose flour
• 5 tablespoons ice cold water

In a food processor, pulse the cold butter cubes and flour, for about 5 seconds.  DO NOT cut the butter into the flour until pea size clumps form.  That's too much.
Through the top feeder add the ice cold water, blend until dough ball forms and pulls away from the sides.  Transfer to lightly floured surface.  Use just enough flour to keep your hands from sticking to the dough but try not to work it into the dough; form a ball then flatten evenly to cut into half.  Wrap one half of the dough in freezer bag and store in frig or freezer for next time.

With the remaining dough, dust rolling pin with flour and roll dough to make a 10-inch circle or close enough.  You might notice my rolling is not perfect, but it won't matter in the end.  You'll see.

NEXT! YOU NEED...

• 1 (21 ounce) can Lucky Leaf® Apple Pie Filling
• 1/2 tablespoon half-n-half or milk
• 1 teaspoon brown sugar
• cinnamon to sprinkle over crust

Heat the oven to 400ºF.

Using your best baking sheet, take a cold stick of butter and rub a generous 10-inch baking area on the sheet.  Use your rolling pin to lift up crust and lay over greased baking area.

Spoon out half of a 21 ounce can of Lucky Leaf® Apple Pie Filling into the center of the crust, leaving a 2-inch border.  Fold edges of pie crust over filling, pleating as necessary, leaving center of filling exposed.  Brush edges of crust with milk and sprinkle crust with brown sugar and cinnamon.

BAKE for 25 to 30 minutes or until filling is bubbly and crust is golden.  Cover loosely with foil the last 10 minutes of baking time to prevent over-browning.  Remove and cool on baking sheet for at least 10 minutes. The cookbook says 30 minutes, but I wanted to eat it warm.

WHILE THAT'S BAKING, GET OUT...

• 1/4 cup half-n-half
• 3 ounces cream cheese
• 1 tablespoon brown sugar
• 1/2 tablespoon Maple sirup

In a one-cup food processor or with an electric mixer, beat cream, cheese, sugar and sirup until blended and smooth.

BEEP!  BEEP!  BEEP! (that's the oven timer going off)

You See?  It didn't matter that my raw pie crust wasn't perfectly round.  Now for the moment of truth.  How does Lucky Leaf® Pie Fillings score?

To be very honest with myself and you, Lucky Leaf® Apple Pie Filling is surprisingly fresh tasting.  I was glad to feel the apple slices had a firm texture, as if I had baked with fresh apples. The apple glaze that adheres the whole dessert together was clean and had a naturally sweet flavor, not overly sweet at all.  I was worried at first bite that it would taste like a can or be masked with corn syrup icky-sweetness.  That wasn't the outcome at all! Shoo!  I could keep eating ;D  I did wish that I had added nutmeg or cinnamon to the filling, just because that's what I felt like tasting.  The filling tasted of fresh apples only.

The crust was flakey, just as I had expected. It held the filling in very well without being tough. Yeah!!!  Just as I was finishing the slice above, I realized I forgot the Maple Cream!  So for the sake of Simple Daily Recipes and all loyal readers, like yourself, I went back for another slice.  It was a small sacrifice, but it had to be done.

NOW WITH THE MAPLE CREAM...

This was my Sunday breakfast.  Tasted GREAT with fresh, hot coffee.  The Maple cream was good, but it did not take the dessert to a whole new level or anything.  For the calories, I'll skip it next time and just enjoy another slice.

Would I buy Lucky Leaf® Pie Filling in future? Yes, because they DO NOT use high-fructose corn syrup in their product.  The 8 ingredients on the can were real ingredients.  It has a fresh taste and it's a delicious time saving product.

I'm definitely baking this again with the other half of the can and pie crust.  It makes 4 to 5 servings, but that won't last long around my house.

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Here's my secret to a GREAT PUMPKIN PIE year after year...

Follow the directions on the back of the Libby's Pure Pumpkin can.  Pick up the boxed Pillsbury's pie crust with the two rolls inside.  And DON'T FORGET to get the can of EVAPORATED MILK!  (I forget it every time.)

In the past, I have roasted fresh pumpkin, pureed it, THEN made it into a pie.  NOBODY EVER NOTICED THE DIFFERENCE. That was disappointing.  Later on, I watched an episode of America's Test Kitchen where they made pumpkin pies with fresh roasted pumpkin and canned pumpkin puree, then asked their test tasters if they could tell the difference.  NOT ONE TASTER NOTICED THE DIFFERENCE.

America's Test Kitchen concluded that it was not worth the time & trouble of carving, cleaning, scraping, disposing, roasting, running the oven longer, for a more labor intensive product that can easily be replaced with a ready made can of pure pumpkin puree.  I COMPLETELY AGREE and have since then been loyal to the Libby label.

As for my decorative pie crust skills, well, I'm still a Padawan or a Grasshopper, depending on which shows you like to watch.

Nowadays, I focus on the crust and try to make it pretty.  That's the fun part for me.  Sometimes, I try to get fancy.  Other times, I totally screw it up and call it "rustic."   In the end, not matter what it looks like, everyone in my family loves the way I make pumpkin pie.

So this year, take it easy on yourself.  Open up the can, buy the box and just have fun!

Happy Holidays!

Libby's Pumpkin Pie Recipe from the back of the can.

NOTES:

1 3/4 teaspoons pumpkin spice may be substituted for the cinnamon, ginger and cloves; however, the taste will be slightly different. Do not freeze, as this will cause the crust to separate from the filling.

FOR 2 SHALLOW PIES: substitute two 9-inch (2-cup volume) pie shells. Bake in preheated 425° F. oven for 15 minutes. Reduce temperature to 350° F.; bake for 20 to 30 minutes or until pies test done.

FOR HIGH ALTITUDE BAKING (3,500 to 6,000 ft.): Deep-dish pie- extend second bake time to 55 to 60 minutes. Shallow pies- no change.

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JUST LOOK at these golden sweet Texas peach slices.  They don't grow them like this in the grocery store.  You'll only find these sugary juicy wonders around the farmers' markets of East Texas from late-June to mid-August.  I couldn't help but make a Texas size pie when I brought them home from my own local farmers' market.  And instead of a pie plate, I pulled out the 13-inch by 9-inch casserole dish and went to town.

I made the pie crust from scratch and it wasn't hard at all.  I don't know why 'they' make it sound so mysterious like it can only be made by the masters of baking.  Whatever.  I've watched the Barefoot Contessa and America's Test Kitchen make it enough, I just went for it.  It turned out just like a pie crust should.

HERE'S ALL IT TAKES

Pie Crust

• 1 cup or 2 sticks COLD butter, cut into tablespoon slices
• 2 2/3 cups all purpose flour
• 1 teaspoon salt, (if you use salted butter, then do not add this extra salt)
• 7 to 8 tablespoons ice cold water

In a food processor, pulse and cut butter into flour and salt until mixture makes small pea size crumbs.  With the processor on, add ice cold water through the top until all the flour is moistened and pastry almost cleans the side of the bowl.

Gather pastry into a ball; shape into flattened round. Wrap in plastic wrap and store in the refrigerator for 20 minutes.  When you're ready to assemble the pie, then divide dough in half.  Roll out each half onto a lightly floured surface to the size of your baking dish.  Lay the pressed dough over the rolling pin to help pick up and move the dough to the buttered dish.

Texas Peach filling

• 1 1/4 cups sugar
• 1/3 cup all purpose flour
• 1/2 teaspoon ground cinnamon
• 1 1/2 teaspoons vanilla extract
• 6 to 8 cups fresh sliced peaches (about 7 to 10 peaches)
• 1 1/2 to 2 teaspoons fresh lemon juice
• 3 tablespoons butter

HEAT OVEN 425ºF.

After slicing all those peaches, make sure there will be enough to fill the casserole dish before prepping the dish for baking.  You may need extra peaches or you may have too many, it's good to check before going further.

Mix the sugar, flour, cinnamon and vanilla.  Stir in the measured peaches and lemon juice.

Prepare bottom layer of pastry and lay into bottom of the buttered 13-inch by 9-inch casserole dish. Don't worry about it being pretty, no one will notice the bottom.

Pour peach mixture into pastry-lined dish. Dot with 3 tablespoons of butter.  Cover with top crust that has slits cut in it; seal and decorate to your fancy.

Seen here sprinkled with cinnamon-sugar and hearts smeared with softened butter.

Bake 35 to 45 minutes, until crust is brown and juice begins to bubble through slits in crust.  Allow to cool so the peach filling has time to solidify, otherwise it will run out and fall apart as you try to move it to your plate.  Trust me on this one.

Fresh and hot out of the dish.

After the pie has had time to cool completely.

.

I made this big casserole size pie thinking it would be the dessert for the weekend.  Well, after sharing about two-thirds of it with dear friends and neighbors, my own family DEVOURED the remaining portion in one day.  So much for the weekend.

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Get out the milk for this rich delight and cut yourself a small slice of chocolate pie.

My friend, Anne, came over and we made this pie together. We usually enjoy lattes together while our kids play. This time, we got together just to eat chocolate. What are friends for, right?

HERE'S ALL YOU NEED

• 2 (5 oz.) Hershey's Milk Chocolate bars
• 2 (5 oz.) Hershey's Dark Chocolate bars, you will use 1 1/4 bars
• 1 (12 oz.) Cool Whip, completely thawed
• 1 Ready made Oreo cookie pie crust

Use a medium size, glass or metal bowl that will fit snugly on top of a medium sauce pan, but will not touch the bottom of the pan. Fill the sauce pan with 1/2 inch of water and heat to a slow simmer.

While the water is heating up, measure out the chocolate and chop into small, even pieces for quick melting; transfer to bowl. Place bowl over top of pan. Do not walk away, melting the chocolate will only take about 2 minutes. Use a spatula to move chocolate around, but try not over stir the chocolate. When there's just a few chocolate lumps remaining, go ahead and remove bowl from heat and set aside.

To incorporate the chocolate and Cool Whip using a spatula, you can fold the Cool Whip into the chocolate. As the chocolate cools, it will become harder to fold, so work QUICKLY.

Another way is to put the cool whip into your Kitchen Aid stand mixer, turn it on to medium speed, then add the melted chocolate. After it's mixed well, transfer the pie filling to the pie crust. Spread evenly, decorate top with chocolate shavings, then refrigerate until ready to eat.

I'm serious about the glass of milk and cutting a small slice. This recipe is rich, but definitely worth making. I will make this again the next time I have guests coming over. That way, I can eat it and not have any leftovers.

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This recipe is SO GOOD!  The Granny Smith apples really give a tart freshness that calls out, "This is the way apple pie should always taste!"

There's pie crust on the bottom and a crumble on the top, with hot apple goodness in between.  Below you will see I made mini pies.  They're perfect for those folks that love eating crispy pie crust with every bite.

HERE'S FRENCH APPLE PIE

• 1 prepared pie crust for 9" pie
• 3/4 cup sugar
• 1/4 cup flour
• 1/2 teaspoon nutmeg
• 1/2 teaspoon cinnamon
• dash of salt
• 6 cups chopped pared apples

Crumb Topping

• 1 cup flour
• 1/2 cup packed brown sugar
• 1/2 cup firm butter

Heat oven to 425ºF degrees.  Prep pastry.  Mix sugar, flour, nutmeg, cinnamon, salt in large bowl.  Stir in apples.

Place crumb topping ingredients in food processor and pulse until crumbly.

Turn apple mixture into pastry lined pie plate.  Top apple filling with Crumb Topping.  Cover topping with aluminum foil during last 10 minutes of baking.  Bake 40-50 minutes.  When I baked the mini-pies, I baked for 25 minutes.

This post originally written November 2, 2007.

Growing up, my Memaw always made two pies for the holidays: Pecan Pie and some kind of chocolate pie with nuts and coconut blended together.  The chocolate pie was my favorite!  When she passed away in 1998, she took the recipe with her.  No one in our family had the recipe or knew what it was called.  In fact, for several holidays following her passing,  when I brought up the chocolate pie, not one close relative remembered the pie at all.  They only recalled her notorious pecan pie.  Well anyhoo!  I  haven't eaten Memaw's chocolate pie in 10 years and that's just not right.

When I think back real hard, it seems she had the pie baked before I could watch her make it.  Of course, I never had the sense to watch how she made everything.  I can only remember watching it cool on a rickety card table decorated with a festive tablecloth.  I remember the deep chocolate flavor, the chopped pecan and shredded coconut suspended in it's thick pudding texture.  I remember the flaky pie crust.  Yummmm...

I've come across this recipe that sounds like it could be it.  I'm going to bake it, taste it, photograph it and let you know if it's the one.

HERE'S WHAT I  NEED TO DO

• 4 ounces semisweet baking chocolate
• 3/4 cup sugar
• 1/4 cup butter
• 12-ounce can evaporated milk
• 3 egg yolks, slightly beaten
• 2/3 cup flaked coconut
• 1/3 cup chopped pecans
• 1 teaspoon vanilla
• 1 unbaked pie crust

Preheat oven to 350ºF degrees.
Combine chocolate, sugar, butter, and milk in a medium saucepan; cook over medium heat, stirring often, until mixture just comes to a boil. Remove from heat.  Temper the egg yolks.  Then stirring constantly, pour egg yolks back into the pan.

Add coconut, walnuts, and vanilla; stir. Pour into pie crust.  Be sure to make a foil pie ring to protect the pie crust from burning. Bake 50 min.-1 hour. Make 2-days ahead of serving.

3 DAYS LATER...

Well, this recipe and my memory match up!  Memaw's pie was thick in texture; thick like a pudding.  The deep chocolate flavor, the ratio of pecans and coconut I got spot on!

This pie gets better with time.  It becomes thicker and deeper with flavor on the second and third day.  Which totally explains why I never saw my grandmother make this pie.  She always had it made it before I was out on school holiday and then she must have hid it from the rest of us until the big day.

So definitely
Make this pie TWO DAYS AHEAD of SERVING for MAXIMUM FLAVOR & a THICK TEXTURE.