Grandma Gege stuffin' the bird.
Thanks to Carolyn Draney for finding these awesome hand pie molds. They were darling and this combination of recipes for apple pie can not be beat. I challenge anyone to a throw down!
Carolyn Draney's Pie Crust
2 ½ c flour
1 t salt
1 c butter
2 T sugar
Mix until crumbly
1 beaten egg
1 T vinegar (cider)
¼ c ice water
Mix but do not over work. Wrap in plastic and refrigerate.
Makes 2 pie crusts (or 1 top and bottom pie)
Grandma Opel's Apple Pie (from allrecipes.com)
1 recipe pastry for a 9 inch double crust pie
1/2 cup unsalted butter
3 tablespoons all-purpose flour
1/4 cup water
1/2 cup white sugar
1/2 cup packed brown sugar
8 Granny Smith apples - peeled, cored and sliced
1. Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.
2. Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work of crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
3. Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.
Our Pecan Coconut Pie was a smashing success as well...
1 cup sugar
1/2 cup light corn syrup
3 tablespoons butter or margarine, melted
3 teaspoons vanilla extract
1 1/2 cups pecan halves
1 1/2 cups shredded coconut
1 (9 inch) unbaked pastry shell
In a mixing bowl, beat eggs. Add the sugar, corn syrup, butter, vanilla and salt; mix well. Stir in pecans and coconut. Pour into pastry shell. Make a domed cover with foil. Bake at 350 degrees F for 35 minutes. Uncover; bake 10-15 minutes longer or until a knife inserted near the center comes out clean. Cool on a wire rack.
Last but not least we made these mini Pumpkin Cakes with Brown Sugar Cream Cheese Frosting... delish!
2 cups white sugar
1 1/4 cups vegetable oil
1 teaspoon vanilla extract
2 cups canned pumpkin
2 cups all-purpose flour
3 teaspoons baking powder
2 teaspoons baking soda
1/4 teaspoon salt
2 teaspoons ground cinnamon
1 cup chopped walnuts (optional)
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 12x18 inch pan (or a mini muffin pan). Sift together the flour, baking powder, baking soda, salt and cinnamon. Set aside.
In a large bowl combine sugar and oil. Blend in vanilla and pumpkin, then beat in eggs one at a time. Gradually beat in flour mixture. Stir in nuts. Spread batter into prepared 12x18 inch pan.
Bake in the preheated oven for 30 minutes (or 11 minutes for the mini muffins), or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Brown Sugar Cream Cheese Frosting
1 (8 ounce) package cream cheese, softened
2 tablespoons unsalted butter
2 tablespoons light brown sugar
1 teaspoon vanilla extract
1 teaspoon almond extract
1 tablespoon honey
Directions: Melt butter and allow to cool.
In a large bowl, combine cream cheese, butter, brown sugar, vanilla and almond extract. Beat with an electric mixer. When mixture starts to stiffen, stop mixer and add honey.
Continue to beat until light and fluffy. Do not over mix, or it will collapse.
Spread immediately and store cake in refrigerator.
*Feel free to add 2-3 cups of powdered sugar if you want the icing stiffer to pipe on top of mini cakes.*