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[Pat]

ok... I was NOT impressed with the last two Mz Smith pies.... so now I'm going to try another frozen pie brand ... any recommendations? AND I'm going to now go on a pie making quest.... I so love a great crust and it's just not been happening!

[KarenInTucson]

When my mom was no longer able to cook and make her own pies, she and dad tried them all and "Sara Lee" proved to be the best.  I love them.

A hint, since I want my bottom crust as brown and baked through like the top:
To make sure your pie crust is brown on the bottom, take the pie from the metal pan and put it in a glass pie pan.  Then you can look at the bottom when the timer goes off - if it isn't brown enough, bake it a little longer.  Be sure to cover the edge of the crust with foil to keep it from over browning.  The pies don't always fit perfectly in the pan but it will settle in very nicely!!

To make a ring to cover the crust, I take a square of foil, fold it in quarters and trace the edge of the pan and trim a little larger (like making an applique!) and trim it with a scissors (I grit my teeth as it is kind of like finger nails on a chalk board!) to about 1 1/2 inches.  I use it a couple of times because it usually stays clean as no juices get on it.               Karen

[Pat]

I never thought to put it in a glass pie plate... good idea!

Will try Sara's as soon as I find someone that carries them. I've had them year ago but not recently.  I LOVE MArie Callenders but they don't sell the frozen to bake pies anymore in our area (if at all)

[DaisytheChocolateMouse]

Hey Pat, do you like apple pies too?  I have one that I have been making for probably about 20 years.  I used to make my own crust every time but I am usually too lazy to do it much of the time now.  Well... I shouldn't say too lazy, I would rather spend my time doing something else like SEWING!!

Anyway...  I use a Food Lion deep dish pie crust (and that's just about the only think Food Lion is good for) I peel, core and slice about 6 apples.  Then, I put them in a large zip log type bag.  To the bag I add a couple scoops of white sugar, a couple scoops of brown sugar (maybe about 1/2 to 3/4 cup each???) Then I add a few shakes of cinnamon - maybe 2 teaspoons or more () and mix it all up.  Then I throw the bag in the fridge and let it sit all day or over night.  The sugar leaches the juice out of the apples (that way the bottom crust never gets soggy) and they soften up.  To make the pie I scoop the apples out of the bag with a slotted spoon and spoon (with just a very small amount of juice) the apples into the defrosted pie crust.

I use a crumb topping for the top.  In the food processor I put 1 cup of Bisquick, 1/3 cup of brown sugar, 1/2 cup walnuts and 4 tablespoons of Smart balance 50/50 stick -  I've tried using all butter but it doesn't seem to come out the same.  I pulse it until it is the texture of crumbs.  When I take it out of the workbowl to put it on to the pie I squeeze it into clumps.  Put the pie onto a cookie sheet and bake at 350 for about 1 hour 15 min

I make these pies ALL THE TIME.  I use an apple/peeler/corer/slicer gadget (the pampered Chef has a good quality one that works very well) to prep the apples and can slice, peel and core enough apples for a pie in about 5 min!!  When I make the topping I usually make 2 or 3 batches at a time and put each batch in a baggie and stick them in the freezer so it's even easier the next time.  When I make them around Thanksgiving I throw in a couple handfuls of cranberries (or sometimes dried cranberries)

Pat I do have a recipe for a pie dough that I really like if you'd like to have it.

I LOVE, LOVE, LOVE to cook and bake.  I have a TON of recipes I like to make I'll look through them to see which ones I think everyone would like if you all are interested.

Karen

[Pat]

I never heard that one for the apple pies.. that is FABULOUS Karen!   I like the pie crust.. THAT is my fav part.. filled with fruit filling.. no custard styles for me.

 So send on what you have!!!  That is awesome! 

[DaisytheChocolateMouse]

Woooo Hoooo!!  I actually found the pie crust recipe!!  I didn't spot it in the stack of handwritten and torn out pages or the stack of print outs  so I started to worry...  What if I want to make it some day??  (Did I forget to mention that it's been at least 3 years since I've made it from scratch?)  Well, anyway, this put me on a mission, I had to find it.  Low and behold, in between the cooking magazines there it was.

I make this in the food processor.  Be careful with how much water you add.  Do not add enough water to turn it into a big clump in the bowl.  It will have too much water and be sticky.

1 1/2 cup flour
1/4 teaspoon Salt
3/4 (6 tablespoons) stick of frozen butter cut into 1 tablespoon chunks
2 tablespoons Crisco
2 tablespoons of ice water

In food processor, combine all ingredients except ice water.  Process with short pulses until mixture resembles small peas or corn meal.  Add water and work until just combined.  Mixture will not form into a ball, but will stick together when handled.  If it seems too dry (which it usually does) just add a few drops of water at a time until it holds together firmly (when squeezed together with your hands) 

I found that if you let the dough sit in the fridge for a couple hours it is much easier to roll.

Makes enough for one pie crust.  If you want a top AND a bottom you need to make a 2nd batch.

Karen

[Pat]

thank you karen!!

[Adda]

Wedding Blizz Cake (translation of the original name) or sometimes called Happy Marriage Cake.

Here is one yummy cake and really a favorite in Iceland. The origins of the name of this recipe is somewhat of a mystery – but Icelanders explain that the recipe is so easy to make and tasty that it won’t fail to make your partner happy.

Ingredients:
2 cups oatmeal flakes
2 cups flour
2 cups brown sugar
2 cups coconut flakes
2 tsp baking soda
250g butter
Rhubarb jam or preserve,
-alternative Prune jam or combination Strawberry/rhubarb jam

Mix the flour, oatmeal flakes, sugar, coconut flakes and baking soda together in a bowl.
Add the butter and mix well using your hands.
Put half of the dough into a round baking pan, spread rhubarb jam on top and then add the rest of the dough on top either sprinkle it or make a basket weave.
Bake for ca.20 - 30 minutes at 390 °F or until the cake takes on a dark, golden color.
Delicious hot or cold, with or without whipped cream.

Enjoy

[Pat]

wowzer.. sound super yummy, thank you!!!!

[TheaM1]

Dump cake
Spread the following in the order given into a lightly greased 13 x 9 x 2 inch cake pan:
1 20 oz can apple or cherry pie filling (I like cherry best, of course!)
1 20 oz can crushed pineapple – with juice - or unsweetened applesauce
1 cup coconut (optional)
1 cup chopped nuts – any kind (also optional)
1 box yellow cake mix – dry
1 cup butter, melted – drizzle evenly over entire contents. 
Bake at 375 F for 45 minutes. 
This is a very popular recipe for covered dish dinners around here – sometimes called “Presbyterian Cake” – this version is from the Delmont Apple & Arts Festival Cookbook, Delmont, PA
Copyright 1996
My notes:
Doesn’t need frosting
This is not a low calorie dessert – go with real butter!  This is good consolation.
However, if you want to use less butter, half butter and half light rum works really well…. Just a suggestion, ya know?  A little nip while it bakes is also good.  Remember to set the timer first.  then go piece a block...

[Pat]

my MIL calls that Dump Cake too!

[Pat]

holy cow.. a cake for leftover Halloween Candy!!
http://www.foodbuzz.com/recipes/1551757-vanilla-bundt-cake-with-halloween-candy-bits

[Pat]

took a pie to dinner last night.. Note to self.... read the VERY TINY TAG on pies you purchase at whole food stores... pie last night was 'Dairy Free'... who thought THAT was a good idea? WORST pie crust I ever had... you NEED dairy for the crust... like BUTTER!

[KarenInTucson]

ICK, ICK!!!!  I love real crust!

[Pat]

The crust was TOTALLY disgusting.. but the filling was good!  I wrote and complained that they should not have those with the regular pies!