Tag Archives: Pillsbury

Autumn Apple Pie

Autumn is my absolute favorite time of year, although not for the reasons you might think. Sure there is the colorful splendor of the changing leaves, and that clean crisp fragrance in the air that says the holidays can’t be too far off. But what gets me most excited about the Fall is that it’s apple pickin’ season.

Lyman Orchards – Middlefield, CT

For me, there is something very romantic about journeying with family & friends to one of the many local orchards in New York and Connecticut.  It’s very special to spend a leisurely day together… picking apples, sipping cider, and meandering through corn mazes. All a much welcome departure from the fast-paced lives we’ve come to know.

When the day is done my mind will often wonder to memories of Autumns past, to Thanksgiving around the dinner table, and in particular to my sister’s homemade apple pie. Roseann is quite the natural baker, and on holidays, the dinner conversation will inevitably turn to guessing which of her fantastic desserts she may have prepared this time around. Of course I’m always hoping for my favorite—her wonderful apple pie. It just melts in your mouth, and is still, to this day, the best I’ve ever tasted.

Special thanks to Roseann for sharing, and for all her help in baking & shooting the pies for this post!

TIP:  If you’re like me, you believe that apple pie shouldn’t crunch when you take a bite, so use naturally soft apples like Macintosh or Cortland. It makes all the difference.

Autumn Apple Pie

Makes 8 to 10 servings

  • Pastry for 9″ double crust (use Pillsbury Pie Crust or make from scratch)
  • 8-10 medium cooking apples  (Macintosh or Cortland), peeled and sliced
  • 1 cup sugar
  • 2 1/2 tablespoons all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon salt
  • 1 tablespoon butter or margarine
  • milk (for browning of crust)

• Preheat oven to 425F.

• Line 9″ pie pan with one pastry.  In large bowl stir together apples, sugar, flour, cinnamon and salt. Spoon into pastry-lined 9″ pie pan. Dot with butter. Cover with second pastry; fold overhang under; crimp and  flute edge.

• Brush pastry with milk;  cut a few slits for steam to escape.

• Bake 40-45 minutes until pie is browned and apples are tender. To prevent over-browning, cover pie loosely with tent of foil after 20 minutes.  Cool on wire rack or serve warm with vanilla ice cream.

Joe


9 Comments

Filed under apples, Dessert, Pie

Easy Easter Cookies

Looking to channel your inner Martha and whip up some professional looking Easter cookies? It’s easy!

• Pick up a few cookie cutters at your local kitchen shop, or order from our favorite source, The Cookie Cutter Shop.

• Place one package refrigerated sugar cookie dough (such as Pillsbury) in a large mixing bowl. Mix in about 1/4 cup of flour to make a stiff dough. (The extra flour will help the cut-out cookies hold their shape while baking.) Now, just roll dough to 1/4-inch thick, cut out shapes, and bake according to package directions.

• To decorate, use your favorite frosting, icing or melted chocolate to cover cookie.  Royal icing is the best choice if you want a very smooth surface, and it colors beautifully. Royal icing typically uses raw egg whites.  To eliminate the risk of salmonella when using raw egg whites, meringue powder is recommended.

Royal Icing with Meringue Powder:  In large bowl, stir together  4 cups confectioners’ sugar and 3 tablespoons meringue powder.  Add 1/2 to 3/4 cup water and beat on high until a ribbon of icing falls back into the bowl and remains on the surface of the icing for a few seconds before disappearing.  This is the best consistency to cover or “flood” the entire surface of the cookie. Tint icing with a tiny bit of food color or paste. Place cookies on cooling rack over a cookie sheet, and “flood” by gently spooning the icing over them. If icing is not thin enough, add water, a teaspoon at a time, until it spreads easily.

Before cookie dries, sprinkle with your favorite sugars and sprinkles.  Check out Wilton Decorating for more creative decorating ideas & tips.

Note: You can purchase meringue powder at large party stores, kitchenware shops and some supermarkets.

 

7 Comments

Filed under Cookies, Dessert, Easter