A few weeks ago I went to my niece’s Birthday gathering at my sister’s house and I brought this pie S’mores Pie. It is decadent and delicious and got rave reviews. The photos need a little help though. I tried to rush since it was the middle of the party and everyone wanted a piece.
S’mores Pie | Bakewell Junction
We have two peach trees in the back yard and aside from my hubby giving some away and eating ten a day, I needed to make something with them that would use a lot of them so I made this yummy Ultimate Crumb Peach Pie. The hubby and friends loved the pie. I love the crumbs on anything.
Ultimate Crumb Peach Pie | Bakewell Junction
Here’s a delicious and easy Ultimate Crumb Apple Crumble recipe for your next holiday meal. I got rave reviews. My sister said it was the best apple pie she ever ate (I didn’t correct her). My sister-in-law said that I outdid myself with this recipe. It was her idea to combine my ultimate crumbs with apple pie filling.
Ultimate Crumb Apple Crumble | Bakewell Junction
The filling’s flavor gets infused into the crumbs, so they are just amazingly delicious. Don’t be fooled by the pictures, I didn’t have enough time or crumble to linger over the pictures. This photo was two seconds before everyone dug in.
Hope everyone had a great Thanksgiving. We had six to seven inches of snow and 13 hours of no power (yes, no power on Thanksgiving). We postponed the holiday dinner until Saturday. It was wonderful to see everyone even though it was postponed. It sort of threw me off schedule too because this was the Pizzelle making weekend so the hubby and I squeezed it in on Sunday.
Crumbs on the top, crumbs on the bottom… It can’t get any better than this!
See that large crumb on the tip of this piece? I grabbed it and ate it just after I took the picture.
Enjoy!
Last but not least, today is D Day the Day that Will Live in Infamy! Thank you to all the veterans who fought and those that still fight for our freedom.
Ultimate Crumb Apple Crumble
Yield: 12 servings Cook Time: 105 minutes
Ingredients:
Crumbs:
Filling:
Garnish:
Step 1: For the filling: In a large bowl, mix brown sugar, flour, lemon peel, and cinnamon in large bowl. Add apple slices and vanilla. Mix until well coated. Move the mixture to a stock pot and begin heating on medium for about 10 minutes. When the mixture begins bubbling, turn it down to low and cook for another 20 to 30 minutes until the apples are fork tender. Let the mixture cool to about room temperature.
Step 2: For the crumbs: While the filling is cooling, mix together all the ingredients for the crumbs with a fork to start. Finish mixing with fingers. There should be large crumbs.
Step 3: Assembly: Spray the pie pan liberally with cooking spray. Press about 1/3 to 3/8 of the crumbs onto the bottom and up the sides of the pie plate. Bake in a preheated 350 degree oven for 15 minutes. Remove the pie plate from the oven and let cool.
Step 4: Spoon the cooled apple pieces onto the bottom crumbs. Leave any extra liquid behind. Cover the edges of the crumbs with aluminum foil so they don’t get too dark. Bake in a preheated 375 degree oven for 40 minutes with a cookie sheet or aluminum foil underneath to catch any possible drippings.
Step 5: Remove the crumble from the oven and sprinkle with the remaining crumbs evenly across the top. The crumbs will sink into the apple filling a little, that’s to be expected. Return the crumble to the oven and bake for another 20 to 30 minutes. Remove from oven and cool on a rack completely. Sprinkle with powdered sugar. Serve with whipped cream or vanilla ice cream. Hide any leftovers so you have some when you’re craving it.
Storing: Store at room temperature covered with plastic wrap for a few days until ready to serve.
Enjoy!!!
Filling recipe adapted from Bonappetit posted by Chris Hall.
Crumb recipe adapted from my co-worker’s wife’s home recipe.
This post may also be entered in these linky parties. Click the here to visit the other great posts in the blog hops.
Chocolate Bourbon Pecan Pie | Bakewell Junction
It’s time for the eighth week of 12 Weeks of Christmas Treats blog hop. It’s hosted by Brenda Thompson from MealPlanningMagic.com. The blog hop goes live every Wednesday until Christmas. If you’d like to join us, please fill out the form on Brenda’s blog.
This week I’m combining the #12WksXmasTreats with November’s #ChocolateParty. The theme for the Chocolate Party is pecans. I’ve always wanted to make pecan pie…not just regular pecan pie, I’d seen this decadent version has chocolate and another layer of flavor with the bourbon.
I had boxed pie crust mix left over from a bout of pie baking my husband had a while back, so I used that for the crust of this Chocolate Bourbon Pecan Pie recipe. You can use a homemade crust or a pre-made crust from the supermarket. Two of my brothers-in-law were visiting yesterday and this pie came together rather quickly while they were here. They loved the pie and my hubby (who doesn’t like pecans) even asked for a second piece. He also demanded that I make it again not just this once for the blog. I’d say this recipe is a winner.
Chocolate Bourbon Pecan Pie
Yield: 8 – 10 servings Cook Time: 60 minutes
Directions:
Step 1: Chill the prepared pie crust in the refrigerator or freezer while you make the filling. Mix the eggs, corn syrup, butter, sugar, bourbon, vanilla and flour in a large bowl. I used an electric mixer.
Step 2: Sprinkle the chocolate chips evenly on the bottom of the pie crust. Coarsely chop 1 1/2 cups of pecans the pecans and sprinkle evenly on the bottom of the pie crust. Carefully pour the filling into the pie crust. For a pretty presentation, place the remaining pecans on the top in a circular fashion.
Step 3: Bake in a 425 degree preheated oven for 15 minutes. I used a glass pie plate so I baked the pie at 400 degrees for 20 minutes. Reduce the temperature to 350 degrees. Continue baking for 45 minutes. Cool pie until set, at least one hour. Serve warm or at room temperature with a scoop of vanilla ice cream or whipped cream.
Storing: Store covered by plastic wrap at room temperature.
Recipe adapted from Amateur Gourmet and She Wears Many Hats.
12 Weeks of Christmas Treats Blog Hop
Week 8, November 13, 2013
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Our #ChocolateParty November theme is pecans and chocolate. If you’d like to join in, please follow these rules:
1.) Blog about your chocolate treat. Your recipe must include the two ingredients we choose. It can be a simple no bake treat or a sophisticated layer cake; the complexity level of the recipe is totally up to you.
2.) Include a link back to the Chocolate party page. Optionally, add the Chocolate Party logo in your blog post or on your sidebar.
3.) Your recipe must be published during the current month. Please do not link old recipes, they will be deleted.
Add your link to the Chocolate Candy Party. Your link will be displayed on the Roxana’s Home Baking site.
This post may also be entered in these linky parties. Click the here to visit the other great posts in the blog hops.
Shoofly Pie by Bakewell Junction
It’s the tenth week of the 12 Weeks of Christmas Treats blog hop hosted by Brenda Thompson from MealPlanningMagic.com. If you’d like to join us, please fill out the form on Brenda’s blog.
Today I’m sharing another pie recipe that I’ve been wanting to try for a long time. Many years ago a co-worker brought in a Shoofly pie and having never had one, I was quickly enthralled. Since then I haven’t been able to find a recipe or even a pie to purchase. Last year I found a recipe for Shoofly pie bars and they were good but I still wasn’t happy. I’d seen this recipe on the Eva Bakes website and it looked pretty authentic, so I gave it a try. I hadn’t realized until I read Eva’s post is that this is an Amish pie and is quite different than what I’m normally accustomed to.
I used the same flaky pie crust recipe on Annalise’s site Completely Delicious as for my apple pie I liked the results with the apple pie, so I have to say that this pie crust will be my go-to recipe from now on.
Enjoy.
Shoofly Pie
Yield: 1 9 inch pie Cook Time: 100 minutes
Crust
Filling
Crumb Topping
Directions:
Step 1: For the crust, use 1/2 the recipe stated for one bottom pie crust. Add flour, sugar, and salt in a medium bowl. Add butter and coat with the flour mixture. Pour the mixture onto a work surface. Using a rolling pin, roll the flour and butter mixture into thin sheets until the butter is combined with the flour. Gather the mixture back into a pile and scrape the rolling pin as necessary. When done the mixture will look flaky. Move the mixture to the bowl and freeze for 15 minutes.
Step 2: After the mixture is chilled, add the buttermilk. Stir mixture with a spoon until it forms a ball. You may need to do some of the stirring by hand. Shape dough into a flat disc. Wrap in plastic wrap and refrigerate for an hour or overnight (will keep for up to three days).
Step 3: To roll out the refrigerated dough, let it sit for five minutes in your workspace. Place the chilled dough onto a lightly floured surface and roll to 1/4 inch thick with a floured rolling pin. The rolled dough should be about 13 inches in diameter. Use your rolling pin to lift and move the pie crust to your 9 inch deep dish pie plate. Cut off any excess dough. Fold under any extra dough and crimp to have a nice finish. Place the pie plate in the refrigerator for at least an hour until the filling is ready.
Step 4: For the filling, stir together brown sugar and egg in a large bowl. Add the molasses and honey and stir to to combine. In a measuring cup add baking soda to the boiling water and stir to dissolve. Add the cold water to the boiling water and stir. Combine water with the egg mixture.
Step 5: Transfer filling to the unbaked crust. Place the filled pie in the refrigerator for at least an hour. Preheat the oven to 375 degrees.
Step 6: In the interim, prepare the crumb topping. Mix flour, sugar and baking powder in a bowl. Cut shortening into the flour mixture until crumbly. Sprinkle evenly on top of pie filling.
Step 7: Bake for 10 minutes with aluminum underneath to catch any possible drippings. Reduce heat to 350 degrees and bake for another 50 minutes or until done. You may want to cover the pie crust until half way through baking so the crust doesn’t get too dark.
Step 8: Remove pie from the oven and let cool on rack for at least two hours.
Tips: To make flaky pie crusts it helps to chill butter and flour before using. Follow Annalise’s tutorial on Completely Delish.
Storing: Store baked pie in sealed plastic wrap. You can freeze the unbaked pie and put it directly into the oven provided it isn’t in a glass or ceramic pie plate.
Enjoy!!!
Filling and crumb recipe adapted from Eva Bakes, originally by Stoltzfus Farm Restaurant.
Crust recipe from Completely Delish
Have a look at the other great cookies in the blog hop by clicking on the Linky Tools link below. Sorry my blog doesn’t support the blog hop participant icons directly.
12 Weeks of Christmas Treats Blog Hop
Week 10, November 29, 2012
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I’ve seen some of the other bloggers that participate in the 12 Weeks of Christmas Treats listing their submissions from the prior weeks. I like this idea, so I’ve incorporated it into this week’s post. If you’ve missed my posts for the prior weeks, here’s a reminder:
This post was also entered in the following linky parties. Click the buttons below to see the other great posts in the blog hop.
Apple Crumb Pie by Bakewell Junction
It’s the ninth week of the 12 Weeks of Christmas Treats blog hop hosted by Brenda Thompson from MealPlanningMagic.com. If you’d like to join us, please fill out the form on Brenda’s blog.
Today I’m sharing an Apple Pie recipe that I’ve been trying to perfect for a while. I like to use Honeycrisp apples because they have a lot of flavor, are very juicy and give the pie an awesome aroma. Once I attempted a pie recipe that said it was the best apple pie but I was disappointed because there were too many apples for each slice. The recipe called for 4 1/2 pounds of apples sliced in thin slivers which made the pie very dry as there was no room for the pie juices.
One of the problems I’ve had with my current apple pie recipe is that apples take a long time to become fork tender, so I’ve modified the recipe to incorporate the Honeycrisp apples. Another issue I’ve had is with pie crusts, so I’ve taken to only having a bottom crust and crumbs for the topping. The crumb topping is very tasty but I still need a good crust for the bottom. I happened to see a tutorial to make flaky pie crust on Annalise’s site Completely Delicious. This is the first time I used the recipe and I’m confident that it will be a hit. Annalise’s tutorial is detailed and very helpful to those of us who are pie crust challenged. You should check it out on her site. I was debating whether to share this recipe with you because my crust shrunk a little during baking, although this doesn’t affect the delicious flavor and aroma. I thought the shrinking wouldn’t happen this time but I figured out that it was because the crust warmed up when I rolled it and pie was sitting on the counter while the oven was heating up, so I added some additional chilling/resting time before and after filling the pie this way you won’t have the same thing happen to you.
This pie will be for Thanksgiving but I think it’s a great addition to any Christmas treat table. Since this post is published before Thanksgiving, I’ll have to update it later with a single slice of the pie after we dig in on Thursday.
Dig in.
Enjoy.
Apple Pie with Crumb Topping
Yield: 1 9 inch pie Cook Time: 100 minutes
Crust
Filling
Crumb Topping
Garnish
Directions:
Step 1: For the crust, use 1/2 the recipe stated for one bottom pie crust. Add flour, sugar, and salt in a medium bowl. Add butter and coat with the flour mixture. Pour the mixture onto a work surface. Using a rolling pin, roll the flour and butter mixture into thin sheets until the butter is combined with the flour. Gather the mixture back into a pile and scrape the rolling pin as necessary. When done the mixture will look flaky. Move the mixture to the bowl and freeze for 15 minutes.
Step 2: After the mixture is chilled, add the buttermilk. Stir mixture with a spoon until it forms a ball. You may need to do some of the stirring by hand. Shape dough into a flat disc. Wrap in plastic wrap and refrigerate for an hour or overnight (will keep for up to three days).
Step 3: To roll out the refrigerated dough, let it sit for five minutes in your workspace. Place the chilled dough onto a lightly floured surface and roll to 1/4 inch thick with a floured rolling pin. The rolled dough should be about 13 inches in diameter. Use your rolling pin to lift and move the pie crust to your 9 inch deep dish pie plate. Cut off any excess dough. Fold under any extra dough and crimp to have a nice finish. Place the pie plate in the refrigerator for at least an hour until the filling is ready.
Step 4: For the filling, mix brown sugar, flour, lemon peel, and cinnamon in large bowl. Add apple slices, and vanilla. Mix until well coated. Move the mixture to a stock pot and begin heating on medium for about 10 minutes. When the mixture begins bubbling, turn it down to low and cook for another 20 to 30 minutes until the apples are fork tender. Let the mixture cool to about room temperature.
Step 5: Transfer filling to unbaked crust but remove about 1 cup of filling juices and let filling mound slightly in the middle. Place the filled pie in the refrigerator for at least an hour. Preheat the oven to 375 degrees. Bake for 40 minutes with aluminum underneath to catch drippings.
Step 6: In the interim, prepare the topping. Mix flour, sugar, cinnamon and salt in a bowl. Mix butter into the flour mixture with finger until clumps begin to form.
Step 7: Remove pie from the oven and sprinkle topping on the pie. Return pie to the oven and bake for another 20 minutes.
Step 8: Remove pie from oven and let cool on rack for at least two hours.
Tips: To make flaky pie crusts it helps to chill butter and flour before using. Follow Annalise’s tutorial on Completely Delish.
Storing: Store baked pie in sealed plastic wrap. You can freeze the unbaked pie and put it directly into the oven provided it isn’t in a glass or ceramic pie plate.
Enjoy!!!
Filling and crumb recipe adapted from Bonappetit posted by Chris Hall.
Crust recipe from Completely Delish
Have a look at the other great cookies in the blog hop by clicking on the Linky Tools link below. Sorry my blog doesn’t support the blog hop participant icons directly.
12 Weeks of Christmas Treats Blog Hop
Week 9, November 21, 2012
Powered by Linky Tools
Click here to enter your link and view this Linky Tools list…
I’ve seen some of the other bloggers that participate in the 12 Weeks of Christmas Treats listing their submissions from the prior weeks. I like this idea, so I’ve incorporated it into this week’s post. If you’ve missed my posts for the prior weeks, here’s a reminder:
This post was also entered in the following linky party. Click the button below to see the other great posts in the blog hop.
As I mentioned in my last post, I went to my niece’s birthday party recently and I never show up with just one thing. I’ve always wanted to make Pecan Pie but my husband doesn’t like it, so I made Walnut Pie to bring along in addition to cupcakes. I had seen the recipe on Simply Recipes in the fall and made a note of it. What drew me to this recipe is that it contained maple syrup instead of corn syrup.
The only difficulty I had with this recipe or any pie recipe is that I haven’t mastered the pie crust. Since I don’t want to wait until I perfect pie crusts (and I’ve never been a fan of the crust, I sometimes use Betty Crocker Pie Crust mix in a box. From my point of view, the crust is only a vehicle for the yummy filling (sorry pie crust lovers.) The box mix makes two crusts; it makes one pie with a top and bottom crust or two pies with just a bottom crust. I used half the mix for this recipe.
To start assembling the filling, crushed walnuts in the pie crust.
After adding the maple syrup mixture.
Hot out of the oven.
Have a slice.
Walnut Maple Pie
Yield: 1 pie Cook Time: 40 – 45 minutes
Ingredients
Pie Crust:
Filling:
Step 1: Prepare the pie crust according to instructions whether it’s your favorite recipe or a mix. I used the no-roll directions for the mix. If rolling the crust, transfer the crust to the pie pan and freeze for at least 30 minutes.
Step 2: Preheat the oven to 375 degrees (since my pie pan is glass I didn’t preheat to prevent the glass from cracking and only baked the pie for the lowest time specified).
Step 3: Mix the first four filling ingredients in a medium bowl. Wisk in the salt, flour and cinnamon until the mixture is smooth.
Step 4: Spread the walnuts evenly in the pie crust. Pour the maple syrup mixture over the walnuts.
Step 5: Place the pie plate on a cookie sheet and then on a rack in the middle of the oven. The cookie sheet will prevent any drippings from overflowing onto the bottom of the oven.
Step 6: Bake at 375 degrees for 40 – 45 minutes. You may need to cover the crust with aluminum foil or pie protector part way through baking to prevent the crust from browning too much. I didn’t protect the crust but probably should have.
Note: The filling will puff up while baking and you may see cracking. The cracking should disappear when the pie cools and the filling deflates.
Step 7: Remove the pie from the oven and cool completely. Serve with vanilla ice cream, if desired.
Enjoy!!!
Recipe adapted from Simply Recipes.
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