Easy Dutch Apple Pie

Easy Dutch Apple Pie

Easy Dutch Apple Pie

We’re having a really cold weekend here, with low temperatures dipping well below zero, and high temperatures hovering just a few degrees above. (currently it is -9 degrees out)

Since it’s so bitter cold outside, I decided this would be a good weekend to stay indoors and take care of some household tasks that I have been putting off. (procrastinating on really)

Even though these tasks are keeping me pretty busy this weekend, I still wanted to take some time to whip up a quick dessert for dinner tonight. This Easy Dutch Apple Pie couldn’t be a more perfect dish to make when you only have a short amount of time. The oatmeal crust and topping combine together in a jiffy, and makes a wonderful base for the apple filling. The taste is pretty similar to an apple crisp, but in pie form.

I purposely used a sugar-free apple pie filling, in order to make my pie a little healthier, but you can certainly use the regular apple pie filling with sugar added, if desired.

Well, it’s time for me to get back to work. Enjoy the rest of your weekend everyone!!

~Enjoy~
signature



Easy Dutch Apple Pie

2 cups all-purpose flour
1 cup brown sugar, packed
1/2 cup quick cooking oats
3/4 cup butter, melted
2 (20 ounce) cans Wilderness No Sugar Added Apple Pie Filling

Directions:
Preheat oven to 350 degrees.

In a large bowl, combine the flour, brown sugar, oats, and butter until crumbly. Set aside 1 cup for topping. Press remaining crumb mixture into an ungreased 9-inch pie pan.

Pour apple pie filling into crust; top with reserved crumb mixture.

Bake for 40-45 minutes, or until crust is golden brown. Remove to a wire rack to cool.

(To print this recipe, click on the ‘Print & PDF’ button below)

Skillet Cream Puff Pie

Skillet Cream Puff Pie

Skillet Cream Puff Pie

All last week we had beautiful sunny weather with temperatures in the mid to high 50′s. Unfortunately, when the weekend rolled around, it turned cloudy and cooler. Isn’t that always the way it seems to be? During the work week the weather is fantastic, and on the weekends, not so much. I guess I don’t mind the cooler weather too much though. I did manage to get a lot of the outdoor projects on my list done during the week, and now I have time to do a little baking.

For our weekend dessert, I decided to make a Skillet Cream Puff Pie. It’s a bit of a twist on the classic cream puff dessert. It has everything you’d expect to find in a classic cream puff – light fluffy pastry, vanilla cream/pudding, chocolate and whipped topping – it’s just arranged a little differently. No matter which way you arrange it though, the end result is still the same – a rich, decadent dessert that tastes absolutely delicious.

Cream Puffs have always been one of my very favorite desserts, and now this pie has become one too.

~Enjoy~




Skillet Cream Puff Pie

1 cup water
1/2 cup butter, cubed
1 cup all-purpose flour
4 eggs

Filling:
1 package (5.1 ounce) instant vanilla pudding mix
2 1/2 cups milk

Topping:
1 carton (8 ounces) frozen whipped topping, thawed
1/4 cup chocolate chips
1 tablespoon butter

Directions:
Preheat oven to 400 degrees. Grease a 12-inch cast iron skillet, or make sure it’s well seasoned.

In a large saucepan, bring water and butter to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add the eggs, one at a time, beating well after each addition. Continue beating until smooth and shiny.

Spread onto the bottom and halfway up the sides of prepared skillet. Bake for 22-26 minutes, or until puffed and golden brown. If any part has puffed up too much, prick with a toothpick a few times to let the steam escape and it should deflate. Cool completely on a wire rack.

For filling, in a medium bowl, beat the pudding mix into the 2 1/2 cups milk with a whisk for 2 minutes. Spread over the crust; refrigerate for 20 minutes.

For topping, spread whipped topping over pudding. Combine chocolate chips and butter in a microwave safe bowl; microwave for approximately 20 seconds. Stir until smooth and combined. Let cool slightly and then drizzle over whipped topping.

Chill until ready to serve.

Coconut Banana Cream Pie

Coconut Banana Cream Pie

Coconut Banana Cream Pie

This past weekend was a big weekend here in Alaska. It was the start of the Iditarod Sled Dog Race, which is an annual 1,049-mile race from Anchorage to Nome. This year there are 66 mushers competing against each other to be the first to reach Nome. Mushers and their dog teams usually cover the distance to Nome in 9-15 days; although last year’s first place winner reached Nome in just under 9 days.

If any of my readers or fellow bloggers are interested in following the race, you can visit the Iditarod website here. The website provides current race standings, as well as photo galleries and other interesting tidbits. I also have links to Anchorage and Nome webcams on my Alaska Facts & Links page located here.

I didn’t get a chance to go to downtown Anchorage or Willow to watch the start of the Iditarod, but I was able to catch some of it on T.V. Since the temperatures were only in the teens this past weekend, I think it was probably the better choice to watch the festivities from the comfort of my warm home. It also gave me the chance to whip up this delicious Coconut Banana Cream Pie for our weekend dessert.

If you’re a fan of coconut, then you’ll absolutely love this pie. It’s extremely easy to make, and the crust consists of only two ingredients – coconut & butter. The banana cream filling is very smooth and light, and pairs very well with the crunchy toasted coconut crust. It’s almost like having two pies in one – Banana Cream and Coconut Cream.

~Enjoy~




Coconut Banana Cream Pie

Crust
8 tablespoons butter
4 cups flaked coconut

Filling
1 (5.1 ounce) box Banana Cream Jell-O Instant Pudding and Pie Filling
3 cups cold milk

Topping
Whipped topping, thawed
2 tablespoons sautéed coconut

Directions:
Preheat oven to 350 degrees. Butter the bottom and sides of a 9-inch pie pan.

In a skillet, melt the 8 tablespoons butter over medium heat. Sauté coconut until golden. Set aside 2 tablespoons for topping.

Sauté Coconut

Sauté Coconut

Press remaining coconut on the bottom and up the sides of the prepared pie pan.

Sautéed coconut in pie pan

Sautéed coconut in pie pan

Bake for 7 minutes; watch crust as it bakes, to make sure it doesn’t brown too quickly. Remove pie crust from oven and cool on wire rack.

Baked coconut crust

Baked coconut crust

In a medium bowl, beat pudding mix into milk with wire whisk for 2 minutes. Pour into cooled pie crust. Place in refrigerator and chill for at least 30 minutes.

Filled pie crust

Filled pie crust

Place a dollop of thawed whipped topping in the center of pie. Sprinkle with reserved 2 tablespoons sautéed coconut.

Miniature Apple Pies

Mini Apple Pies

Mini Apple Pies

I’ve been feeling a bit under the weather for most of the week, so I haven’t been doing much of anything except resting and trying to get healthy again. Even though I’m not quite feeling 100% yet, I was really hankering for a fresh-baked treat, so I decided it was time to do a little baking.

I’ve had one lonely, large apple sitting on my kitchen counter for several days now, and I really needed to use it in something. That “something” turned out to be in these Miniature Apple Pies.

These bite-sized little pies are wonderful to snack on when you just want a little something sweet, but you’re not quite hungry enough to eat a whole piece of pie – which is exactly the way I’ve been feeling this week.

~Enjoy~




Miniature Apple Pies

Crust:
1 cup Krusteaz Pie Crust Mix
2-3 tablespoons water

Filling:
1 large apple, peeled, cored and diced
1/4 cup granulated sugar
1/2 teaspoon cinnamon
2 tablespoons flour
1 tablespoon cold butter

Directions:
Preheat oven to 400 degrees. Grease and flour a 12 cup mini muffin pan.

Place pie crust mix in a small bowl. Sprinkle water (one tablespoon at a time) over mix while tossing with a fork, until moistened. Form dough into a ball. Flatten into round on floured surface. Roll dough to a thickness of 1/8 – 1/4 inch.

Using a medium-sized biscuit cutter, cut 12 circles from rolled out dough. Press one circle into the bottom and up the side of each muffin cup, to form little bowls.

In a medium bowl, combine diced apple, sugar, cinnamon and flour. Place a spoonful of apple mixture into each miniature crust. Cut butter into 12 little pieces and place one piece on top of each pie. Decorate the top of each pie with any remaining pie crust pieces, or leave plain.

Bake for 18-20 minutes, or until crust is light brown and apples are bubbling.
Remove from oven and let cool on wire rack.

Makes 12 miniature pies.

Mini Fruit Pies

Mini Fruit Pies

Mini Fruit Pies

A few days ago, my Mom reminded me about these wonderful little mini pies that she used to make when I was growing up. I instantly remembered how much I had enjoyed them when I was little, and I couldn’t believe that I had not tried to make them – until now.

These tasty little mini pies are very easy to make, require only a few ingredients, and you can use any flavor jam that suits your taste. I used seedless Blackberry preserves for this recipe, and they are delicious!

Thank you Mom, for reminding me of these yummy pies. I hope you like my version of them.

~Enjoy~




Mini Fruit Pies

2 cup Krusteaz Pie Crust Mix
4-6 tablespoons water
Jam or Preserves of your choice

Glaze:
1/2 cup powdered sugar
2-3 teaspoons milk

Directions:
Preheat oven to 350 degrees. Line cookie sheets with parchment paper. Dust a clean counter, or pastry mat, and rolling pin with flour.

Place pie crust mix in a small bowl. Sprinkle water (one tablespoon at a time) over mix while tossing with a fork, until moistened. Form dough into a ball. Flatten into round on floured surface. Roll dough to a thickness of 1/8 – 1/4 inch. Using a biscuit cutter, cut circles from rolled out dough.

Place a dollop of preserves or jam in the center of each circle. Allow 1/2 inch border between the filling and the edge to allow for sealing.

Dampen the border of dough with a bit of water. Fold dough in half and crimp the edge by pressing down with a fork.

Place on prepared cookie sheet and bake for 10-15 minutes. Remove to wire rack to cool.

For Glaze: combine powdered sugar and milk in a small bowl. Stir until smooth. Drizzle glaze over cooled mini pies; if desired.

Makes approximately 20 mini pies.

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