Pretzel-crusted Peanut Butter Pie

My husband loved the sweet-and-salty combo.  I've been making peanut butter pie for years, but this is the first time I gave it a pretzel crust.  It really did take the dessert to a whole new level.  It's not too salty.  It's not too sweet.  But it is oh so delicious.

Here's what you'll need:
3/4 c finely crushed pretzels
1/2 c graham cracker crumbs
3 TBSP sugar
5 1/3 TBSP melted butter
1/2 c peanut butter
3 oz cream cheese, room temp
1/2 c powdered sugar
2 TBSP milk
1 8-oz tub whipped topping, thawed
1 c mini peanut butter cups

Preheat oven to 425.

Combine the pretzel and graham crumbs, sugar and butter in a large bowl.

Mix until it looks like sand, then pour into a 9-inch pie pan.

I use a glass to press the crumb mixture onto the bottom and up the sides of the pie pan.

Bake at 425 for 8-10, until lightly golden.

Set on a rack and let cool completely.

Combine cream cheese and peanut butter in a mixing bowl and beat until combined and fluffy.

Beat in the powdered sugar.  Add in the milk.  Fold in the whipped topping, mixing well.  Spread in the cooled pie crust.

Use a knife to coarsely chop the peanut butter cups.

Spread evenly over the top of the pie, gently pushing them into the filling.

Refrigerate 3 hours or until set.  Serves 8.

Enjoy!

Fresh Strawberry Pie

Some fresh fruit just tastes better uncooked.  Strawberries are one of them, especially in a pie.  Growing up, I made a couple strawberry pies, but they required baking and usually boiled over.  When I left home, I moved to a place overflowing with blueberry bushes and I learned this simple technique for make fresh berry pies.  It's easy, delicious and stirs up so many happy memories for me.

Here's what you'll need:
1 baked 9-inch pie shell
1 quart strawberries, rinsed and cored
3/4 c sugar
3 TBSP corn starch
1/2 of a 3-oz box strawberry jello
1 c water

Arrange the strawberries in the baked pie crust.  I leave the small berries whole, and cut the larger ones in halves or thirds.

Make sure the berries are evenly distributed, but not packed too tight.  There needs to be room for the glaze to get between the berries.  Otherwise the pie will fall apart when you cut it.

In a small saucepan, combine the sugar, corn starch, jello and water.  Bring to a boil over medium heat, stirring constantly.  Cook until the mixture begins to thicken.  Remove from heat.  Let sit for 15 minutes.  DO NOT refrigerate!

Slowly pour the glaze over the berries in the pie crust, allowing it to seep into the gaps between the berries. Refrigerate until set.

Enjoy!

Peach and Berry Tart

I like tarts.  They're like pie, but thinner, which means I can eat more for the same calories.  Of course, if you add ice cream you lose that advantage, but it's so worth it.

Here's what you'll need:
Crust for a 9-inch pie
3 ripe peaches, peeled and sliced thinly
1/3 c sugar
3/4 c quartered strawberries
1/2 c red raspberries

Preheat oven to 400.

Combine peaches and sugar in a bowl.  Let sit for 10 minutes or so, at room temp, to allow the peaches to release their juice.

A tart pan usually have a removable bottom, which makes it easy to remove the tart from the pan.

They also sell some, usually glass, that do not have a removable bottom.  Those are just served from the pan like you would a pie.

Press your pie crust into the tart pan.  I used a 10-inch pan, which turned out to be too big.  The tart came out far thinner than I wanted.  So, I recommend either an 8 or 9-inch pan.

Arrange half of the peaches over the crust.

Scatter the berries over the peaches, arranging so there is a good mixture and balance of color.

Top with the remaining peaches and about 1/2 of the sugar syrup.

Bake at 400 for 10 minutes.  Reduce the heat to 350 and bake 25-30 minutes more, until the peaches are soft.  Cool, to room temp, on a wire rack.

When you're ready to serve, run a knife around the edge of the tart.  Push the tart up, from the bottom center, and remove the outer frame.

Now, slide a long knife between the tart and the pan, loosening it all the way around.  Then use the knife to help slide the tart onto a platter.  It's best if you do this in one quick motion.  It's less likely to break that way.

Serve with ice cream or whipped cream.  Serves 8-10.

Enjoy!

Caramel Apple Crostada

Sometimes I want pie, but without all the work.  A crostada fits that need.  It's quick and easy to make, but still provides all the deliciousness of an actual pie.  Apples work particularly well, but I have also used peaches and berries.  You don't want to use a fruit that is going to make too much sauce, since this crust isn't much of a barrier.

Here's what you'll need:

crust for a 9" pie (homemade or bought)

3 apples, about 2 cups

1/4 c sugar

1/2 tsp cinnamon

pinch salt

1 TBSP flour

1/3 c caramel sauce (homemade or bought)

Heat oven to 375.  Line a sheet pan with parchment. Place pie crust on center of pan, set aside.

Get your apples ready.  I normally use granny smiths since I like the tartness, but this time all I had were these gala apples.  Peel and core the apples, then slice into extra thin slices.

 Put the apple slices in a bowl.  Add the sugar, cinnamon, salt and flour.  Stir until the apples are well-coated.

Spread most of the caramel sauce over the pie crust, leaving about 1" all the way around.

Pile up the apples in the center of the caramel.  Not need to make them flat.  It works better if they are higher in the center.  Then the juice can run down into the crust.

Drizzle the remaining caramel over the top of the apples.

Moisten the edges of the pie crust with water.  This will better help it stick to itself.  Begin folding the dough up and over the apples, leaving the center open.

Bake at 375 got about 30 minutes, until the apples are soft and the juice just begins to bubble.

Serve warm or cold, with ice cream or whipped cream.  Serves 6.

Enjoy!

My Mom's Pumpkin Pie

Fall means all-things pumpkin, but on the top of my list is pumpkin pie.  My mom mainly made it for the holidays, but it's so easy to make it just about any time now (especially if you use store-bought crusts).  This version is loaded with warm spices and makes the house smell heavenly as it bakes.

Here's what you'll need:
1 9-inch unbaked pie crust
3 eggs
1 c sugar
1 1/2 c evaporated milk (1 lg can)
1 15-oz can pumpkin puree
1 tsp cinnamon
1/2 tsp salt
1/4 tsp EACH ginger, cloves and nutmeg
whipped cream, to serve

Preheat oven to 425.  Fit pie crust into 9-inch deep dish pie plate.  Set aside.

Whisk eggs with sugar until foamy and light yellow.  Whisk in milk and pumpkin until well blended.  Stir in the spices.

Pour into prepared pie shell and bake 10 minutes.  Lower oven temp to 350 and bake 25-30 minutes longer, until custard is set in the middle.  It will also look a little puffed.

Cool on wire rack until room temp, then chill several hours before serving.  Top with whipped cream.

Enjoy!

Rustic Apple Crostada

In October people seem to really focus on pumpkin everything.  I like pumpkin, but I'm more of an apple fan.  The smell of apples and cinnamon wafting through the house can just chase everything else away.  OK, not really, but it's close.  This apple crostada has all the appeal of apple pie without all the work.  It has a light, flaky crust and bakes up in no time.

Here's what you'll need:
crust for 9-inch pie, homemade or store bought
3 medium-sized apples, pared and sliced paper thin
1/3 c sugar
1/2 tsp cinnamon
pinch salt
1 TBSP butter, in cubes
1 egg, beaten
coarse sugar

Preheat oven to 425.  Line a baking sheet with parchment paper.  Place 9-inch pie crust on parchment paper.  Set aside.

Place thinly sliced apples in a mixing bowl.  Sprinkle with sugar, cinnamon and salt.  I know, the salt seems odd, but it helps bring out the sweetness in the apples as well as balance out the warmth of the cinnamon.  Mix well.

Pile the apple mixture in the center of the pie crust, leaving a 2 inch border all around.  Top with the butter cubes.

Brush the beaten egg around the edges of the crust.  Fold the edges of the crust up over the apples, folding pleats as you go.

When all sides are folded up, brush the outside of the crust with the beaten egg.  Sprinkle the edges with the coarse sugar.  This gives the crust a sparkle, and also provides texture.

Bake at 425 for 15 minutes.  Reduce heat to 350 and bake 20-30 minutes longer, until apples are soft and juice is bubbling through the crust.

Cool, on pan, or wire rack.  This is best served at room temperature or cold.  Makes 6-8 servings.

Enjoy!