It was a good day for baking. Nothing like apple pie and cinnamon crust to warm the cockles of one's heart!
The pie is from pie filling I can during the summer months.
Cinnamon crust is simply pie dough rolled flat, brushed with butter or margarine, sprinkled thickly with cinnamon sugar, and baked. It's a family favorite and very simple.
After such a miserable day of weather, at least we had a few minutes of colorful sunset to remind us of God's wonders.
Need.... food....now........
ReplyDeleteYUMMY!
K-in-OK
Between you and Enola Gay I'm gaining weight, cause I can't look at that good food without getting the munchies and going on a kitchen raid!
ReplyDeleteI gained a pound looking at those....and it's all YOUR fault!
ReplyDeleteBill Smith
I do that cinnamon crust with the trimmngs from the pie and sometimes even make just a little extra dough. We roll ours up before baking then cut it in slices to eat.
ReplyDeleteMy mom used to make what she called Pie Doughs out of the trimmings from her pies. I suspect she made a little extra dough to ensure we had enough to make pie doughs. My husband did not grow up with any such luxuries. When we'd been married a year or so, he asked me one evening if we had anything sweet I could whip up quick. I had nothing really, but did have some shortening and some flour so I said, "Want me to make pie doughs?" He gave me the most puzzled look and then said, 'Oooookay?'
ReplyDeleteI made a single crust batch of pie dough, brushed it with melted butter and sprinkled it with cinnamon and sugar, then baked it. He loved them! I said, "Didn't your mother ever do this when she made pies?" He laughed and said, "Made pies ...MY mother?" Oh, poor baby! He has been hooked ever since and still occasionally asked for pie doughs.
: )
My dad was the pie-maker in our house when we were kids. He had his own recipe for pumpkin and apple pies that were wonderful! Lucky for my wife and I, he gave us his recipes after we were married. The apple pie is open-faced, with no crust covering, and with lots of cinnamon. It's our favorite. And his pumpkin pie is so good, even folks who hate pumpkin pie love it! It also has lots of cinnamon in it. (We'll be happy to share our recipes with anyone who's interested.) My dad also used to take the trimmings from his pie crusts and roll them out, spread butter on them and sprinkle them with cinnamon and sugar, then bake. Delicious! We still do that to this day. It was the pies that I always looked forward to (and still do) at Thanksgiving and Christmas.
ReplyDelete.
ReplyDeleteI have ice cream... let's talk.
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Well Anonymous, where are the recipes ? Lol.
ReplyDeleteOne thing that I really don't like about living in the deepest south is not having good apples.
ReplyDeleteChocolate doesn't interest me much. I can live without hard candies. But pie....mmmm, that's definitely my weakness. Doesn't matter what kind, either, I like them all.
ReplyDeleteI second what Ken had to say. You and Enoloa Gay are co-conspirators when it comes to making me get the urge to bake something I shouldn't eat. Oh well, we can indulge our weaknesses occasionally, just don't tell the food police.
Anonymous Patriot
USA
Gee, Patrice....those look GOOD!
ReplyDeleteHey, Anonymous, I'd love to see your pumpkin pie recipe, please.
Thanks!
Angela
soooo...my frozen pie crusts didn't come with extra dough...LOL!
ReplyDeleteBut seriously, not being a sweets person, I was more excited about the inclement weather causing a stay-in-and-be-warm day. You have no idea what I'd give for that kind of day! My San Diego morning consisted of a "drizzle" filled hour and a half commute. Promptly followed by a 9 hour day at my desk, hoping, beyond hope that a simpler life is ahead of me.
Someday there will be "pie dough's" aplenty.
Nina
(wince) Oh Nina, if anyone needs some homemade pie, it's you hon. Hang in there, a simpler life may be just around the corner.
ReplyDelete- Patrice
Okay, Angela, here's what we do to make pumpkin pies that even pumpkin pie-haters will love: Get a large can (1 lb 13 oz.) of pumpkin (NOT pumpkin pie filling! Libby's is the brand we buy.) Add 5 beaten eggs, 2 cups sugar, 1 tsp salt, 2 tsp cinnamon, 1 tsp nutmeg and 4 cups milk and stir well. Make your crust (this recipe makes 3 large pies) and put it in a pie pan, pour in the mixture, sprinkle cinnamon generously over the top and bake at 450 degrees for 15 minutes. Reduce heat to 350 degrees and bake an additional 45 minutes, or until a knife poked in the center comes out clean. Add whip cream and you're in Heaven! (We love this pumpkin pie, but our apple pie is really our favorite. We make an unusual open-faced apple pie that's really scrumptious!)
ReplyDeleteP.S. on the pumpkin pie recipe: I forgot to mention that you should ignore the recipe on the can. Ours is FAR better! Trust me on it. The pies turn out more like a custard, and believe me, even pumpkin pie haters will love this pumpkin pie.
ReplyDeleteP.P.S. My wife just got home and she told me I forgot to mention that with the pumpkin pies you have to poke lots of holes with a fork in the crust before you pour in the filling. Oops! Sorry 'bout that.
ReplyDeleteYum...got it! I look forward to trying them for Thanksgiving. I can't have sugar but my husband will love them, I'm sure!! Thank you so much!
ReplyDeleteOh my GOSH! How can anybody not like pumkin pie? I understand that the dough is where the fat is but it is part of the good pie experience.
ReplyDeleteAbout the pumpkin pies and sugar: You CAN use Splenda. We have, and you can hardly tell the difference. The pies still taste great. You can also use a mixture of sugar and Splenda. I'm a type 2 diabetic myself, so I also have to watch my sugar intake, although at Thanksgiving and Christmas I fudge just a little.
ReplyDeleteWe do a similar thing with pie dough. We brush with butter and sprinkle with cinnamon and sugar, but then roll it in a roll and cut into 1/2" chunks. Then bake the cinnamon swirls until done.
ReplyDeleteMike