Foodie Friday ~ Apple Crumble Pie

AppleCrumbPie

1 (9 inch) deep dish pie crust

5 cups apples – peeled, cored and thinly sliced

1/2 cup white sugar

3/4 teaspoon ground cinnamon

1/3 cup white sugar

3/4 cup all-purpose flour

6 tablespoons butter

Directions

Preheat oven to 400 degrees.

Arrange apple slices in unbaked pie shell. Mix 1/2 cup sugar and cinnamon; sprinkle over apples.

Mix 1/3 cup sugar with flour; cut in butter until crumbly. Spoon mixture over apples.

Bake in preheated oven until apples are soft and top is lightly browned, about 40 minutes.

Foodie Friday ~ Chocolate Silk Pecan Pie

Chocolate-silk-pecan-pie

1 Pillsbury® refrigerated pie crust, softened as directed on box

Pecan Filling:

2 eggs

1/3 cup granulated sugar

1/2 cup dark corn syrup

3 tablespoons butter or margarine, melted

1/8 teaspoon salt (optional)

1/2 cup chopped pecans

Chocolate Filling:

1 cup hot milk

1/4 teaspoon vanilla extract

1 (12 ounce) bag semisweet chocolate chips

Topping:

1 cup whipping cream

2 tablespoons powdered sugar

1/4 teaspoon vanilla extract

Chocolate curls (optional)

Directions

Heat oven to 350 degrees F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.

In small bowl, beat eggs with electric mixer on medium speed until well blended. Add granulated sugar, corn syrup, butter and salt; beat 1 minute. Stir in pecans. Pour into crust-lined pie plate. Cover crust edge with 2- to 3-inch-wide strips of foil to prevent excessive browning; remove foil during last 15 minutes of bake time.

Bake 40 to 55 minutes or until center of pie is puffed and golden brown. Cool 1 hour.

Meanwhile, in blender or food processor, place chocolate filling ingredients. Cover; blend about 1 minute or until smooth. Refrigerate until mixture is slightly thickened but not set, about 1 hour 30 minutes.

Gently stir chocolate filling; pour over cooled pecan filling in crust. Refrigerate at least 1 hour or until firm before serving.

Just before serving, in small bowl, beat whipping cream, powdered sugar and 1/4 teaspoon vanilla with mixer on high speed until stiff peaks form. Spoon or pipe whipped cream over filling. Garnish with chocolate curls. Cover and refrigerate any remaining pie.

Foodie Friday ~ Red, White & Blueberry Cheesecake

blueberry pie

8 sheets phyllo dough

1/4 cup butter, melted

2 (8 ounce) packages cream cheese

1/2 cup white sugar

1 teaspoon vanilla extract

2 eggs

2 cups fresh blueberries

1/2 cup strawberry jelly

1 cup heavy cream, whipped (optional)

Directions

Preheat oven to 425 degrees.

On a flat surface, place one sheet of phyllo dough. Brush it with melted butter, and cover with another piece of phyllo. Repeat until all 8 sheets are used. Using kitchen scissors, cut layered phyllo into a 12- to 13-inch circle. Carefully press circle into a greased 9-inch pie plate; gently fan edges. Bake in preheated oven until edges are just golden, 6 to 8 minutes; cool slightly on a wire rack. Reduce oven temperature to 350 degrees.

In a medium bowl, beat cream cheese, sugar, and vanilla with an electric mixer until light and fluffy. Beat in eggs until well combined. Fold in 1 cup of blueberries. Pour filling into prepared crust.

Bake at 350 degrees until set, 40 to 50 minutes. To prevent the crust from over-browning, gently cover pie with foil for the last 25 minutes of baking. Cool completely on a wire rack.

In a small bowl, beat jelly until smooth; spread over cheese filling. Arrange 1 cup blueberries on top in a star pattern.