Creamy Brown Butter Yogurt Apple Pie

So much happened this weekend.

Thursday, I attended a #BlogKC/#KCBloggerMeetup event at Sak’s Off 5th Avenue.  I didn’t know what to expect and when I walked in, I was a little overwhelmed.  I was given a $25 gift card and a name tag at the front and then we all got to do some major shopping for 2 hours.  In between the exhausting shopping (such a tough job) snacks were provided – brownies, savory tarts, cream puffs, and sangria – and more gift cards were given out.  I walked out with a new shirt and some fellow blogger friends.  Pretty successful if you ask me.

Friday, I had dinner with Kellen and a few friends at P.F. Changs.  We were gettin’ our noodles in to prepare for the Color Run the next morning.

I’m sure you can guess that Saturday I ran the color run with some friends.  Ohhh my gosh they aren’t kidding when they say it’s the “happiest 5k on earth.”  It was so fun!  Every kilometer, volunteers squirt you with paint.  It’s like chalk and they put it in ketchup/mustard containers and you can get as colorful or not colorful as you want.  There were 30,000 people who signed up for this color run… isn’t that CRAZY?  It was a really awesome experience and the race went by so quickly.  Easily the most fun 5k I’ve ever run.

Afterward, I spent the day hanging out with my some of favorite people.  Perfect weekend.

Nothing can top off a good weekend like a HUGE slice of pie.  So if you had a good weekend, make this pie and finish yours off well, too.  If you didn’t have a good weekend, then you should still try this pie… it’ll make it better.

Have you heard of the color run?  I had never heard of it until about 6 months ago.

Creamy Brown Butter Yogurt Apple Pie
Adapted from: Food.com

Ingredients:

Pie:

• 1/4 cup butter
• 1/2 cup brown sugar
• 1 egg
• 2 tablespoons all-purpose flour
• 1 teaspoon vanilla
• ¼ cup plain yogurt
• 1 teaspoon cinnamon
• 5 cups apples (5-7 medium)
• 1 unbaked pie shell

Streusel:

• 1/2 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/4 cup packed brown sugar
• 3/4 teaspoon ground cinnamon
• 1/4 cup firm butter

Directions:

1. Heat oven to 400°F. In 1-quart saucepan, cook 1/4 cup butter over medium heat, stirring constantly, until melted and lightly browned. Cool completely, about 15 minutes.
2. In a mixer, beat 1/2 cup granulated sugar and the egg until light and fluffy. Beat in 2 tablespoons flour, vanilla, and cinnamon. Beat in cooled butter and yogurt. Gently stir in apples. Pour into crust-lined pan.
3. In medium bowl, stir together all streusel ingredients except butter. With pastry blender or fork, cut in 1/4 cup butter until mixture looks like coarse crumbs. Sprinkle over apples. Place pie on cookie sheet in oven.
4. Bake 20 minutes. Reduce oven temperature to 350°F and cover edge of crust with strips of foil to prevent excessive browning. Bake 40 to 50 minutes longer or until apples are tender and crust is golden brown. Let cool and eat!

 

Apple Pie Bars

When I went to the cafeteria at school, I’d always take an apple or 2 or 3 with me when I left.

Since I did that every time, I ended up moving out of the dorms with 10 extra apples.

I don’t like to waste food, so of course, apple pie was my first thought.  I was feeling a little more creative, though, so I made apple pie bars instead.

These are great…every slice is like a mini pie.  The crust is super thin and the filling isn’t overwhelmingly sweet and they would taste awesome with ice cream.  I suggest making them when you want to make pie for a big crowd, but pie won’t serve enough.

What’s your favorite dessert to make in the summertime?

Apple Pie Bars
From: Land O Lakes

Ingredients:

Crust

1 Land O Lakes® All-Natural Egg, separated, reserve egg white

1/2 cup milk

2 1/2 cups all-purpose flour

1 teaspoon salt

1 cup cold Land O Lakes® Butter, cut into pieces

Filling

1 cup crushed corn flakes

8 to 10 medium (8 cups) apples, peeled and sliced

3/4 cup sugar

2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1 reserved Land O Lakes® All-Natural Egg white

2 tablespoons sugar

Glaze

1 cup powdered sugar

1/2 teaspoon vanilla

1 to 2 tablespoons milk

 Directions:

1. Heat oven to 350°F. Beat egg yolk in small bowl. Add 1/2 cup milk; mix well. Set aside.
2. Combine flour and salt in medium bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in egg yolk mixture with fork until dough forms a ball. Divide dough in half.
3. Roll out half of dough on lightly floured surface into 15×10-inch rectangle; place onto bottom of ungreased 15x10x1 inch jelly-roll pan. Sprinkle with corn flakes; top with apples.
4. Combine 3/4 cup sugar, 1 1/2 teaspoons cinnamon and nutmeg in small bowl. Sprinkle over apples. Roll remaining half of dough into 15 1/2×10 1/2-inch rectangle; place over apples.
5. Beat reserved egg white with fork until foamy; brush over top crust. Combine remaining cinnamon and 2 tablespoons sugar in small bowl; sprinkle over crust. Bake for 45 to 60 minutes or until lightly browned.
6. Combine powdered sugar, vanilla and enough milk for desired glazing consistency in small bowl. Drizzle over warm bars.

 

 

 

“Pi”neapple Impossible “Pi”e & “Pi”elets

Happy π day!

I made Pineapple Impossible Pie.  It’s “impossible” because it creates its own crust… so basically, it’s really, super easy for people who don’t have time to whip up a pie crust (ME).

Check out the other awesome pi(e)s around the blogosphere today:

(The following pictures belong to the owners of the blogs they are linked to.)

Chocolate Covered Katie:

A Periodic Table Blog:

Not Martha:

vanevalentine FOOD:

Sweet and Crumby:

Super Healthy Kids:

And lastly, my contribution:

Pielets!

“Pi”napple Impossible Pi(e)

From: Worth the Whisk (Don’t you love that title!? I do.)

If you don’t like custard, you won’t like this pie.  I’m not really a fan of custard, but my love of coconut made it bearable for me. 

Ingredients:

• 4 eggs
• 2 cups cold milk
• ¾ cup sugar
• ½ cup all purpose flour
• ¼ cup butter
• dash salt
• 2 tsp pineapple extract
• 1 cup shredded coconut (sweetened or not – your choice)

Directions:

1. Heat the oven to 350º degrees. Prepare a well-greased 10″ Pyrex pie dish. (Or a 9″ and a 6-cupcake pan… hence the “pielets”)
2. Put all ingredients in blender, blend at high speed for the count of 10, then turn off blender and pour mixture into the prepared pie plate
3. Bake for 40 minutes or until edges are brown. Cool (in dish) on wire rack.

Do you like custard??

P.s. Don’t forget to enter my coconut oil giveaway!! It’s easy; all you have to do is comment.

Creamy Homemade Blueberry Pie Ice Cream

I have a corny sense of humor.

I love jokes that are so stupid you just have to laugh at them.

Why did the golfer wear two pairs of paints?
In case he got a hole-in-one.

Haha!  Funny, right?

Well anyway, you can imagine my disappointment when, on Sunday, I tried making this ice cream concoction and my (moms) ice cream machine wasn’t cold enough so I wasn’t able to name this post “Ice Cream Sunday”.

I’m sorry that I wasn’t able to provide you all with such a clever title, which I’m sure has never been used before.

What I can provide you with, though, is an extremely delicious ice cream recipe!  We had some blueberries in the fridge and I still hadn’t thought of an ice cream to make yet, and from there it’s all history.  The pieces of frozen pie crust in this are so delicious, and the whole blueberries/blueberry sauce add a very nice touch to the whole thing.  Mmm!

Put together oil and water.

Roll out dough and poke holes in it.

Baked pie crust.

Break cooled pie crust into pieces.

Somewhere in between here, make the blueberry filling.

Make Ice Cream mixture

Make ice cream according to ice cream maker’s instructions.

Put in a cup.

Admire the gobs of blueberries and broken pie crust.

Devour!

Blueberry Pie Ice Cream

Ingredients

Mom’s Pie Crust:
1/3 cup water
2/3 cup vegetable oil
2 cups flour
(Or use a store bought pie crust/your own recipe)
**You will probably only use half of this recipe.

Blueberry Filling:
1 cup blueberries
1 tbsp cornstarch
1/4 cup sugar
1/2 cup water

Ice Cream:
Adapted From:  Cuisinart
1 cup whole milk
3/4 cup granulated sugar
2 cups heavy cream
1 tablespoons pure vanilla extract

Instructions

Preheat oven to 375.
First, make the pie crust.  Fill a measuring cup 1/3 cup full with water.  Add 2/3 cup oil, add in a couple of ice cubes, and mix until combined and cold.  Put flour in a bowl and slowly pour the oil/water mixture into the flour, combining with your hands.  Mix with hands until just combined. Do not overmix!
Let dough chill in the fridge while you make blueberry sauce.
For the blueberry sauce, combine all ingredients in a small saucepan on low heat until the mixture thickens a bit, adding more water if needed.
Once your blueberry mixture is finished, chill in the refrigerator.
Get out the pie crust.  **You will only need half, unless you want your ice cream to consist mostly of crust.  Freeze the other half or refrigerate for later use… like for this!: Delicious Symphony Bar Pie.  Roll out the dough on a well-floured surface.  Once rolled out, place on a cookie sheet and poke holes in the dough.  Bake in preheated oven for 12-15 minutes or until dough is firm.  It will not be darker.
Let the crust cool, break into small pieces and store in freezer for later use in ice cream.
Now, make the ice cream.
In a medium mixing bowl, use a hand mixer on low speed to combine the milk and granulated sugar until the sugar is dissolved, about 1 to 2 minutes.
Stir in the heavy cream and vanilla. Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes. The ice cream will have a soft, creamy texture.
At this point, go ahead and pour in your chilled blueberry mixture and desired amount of broken up crust.
If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.
Enjoy! 🙂

Creamy Homemade Blueberry Pie Ice Cream

I have a corny sense of humor.

I love jokes that are so stupid you just have to laugh at them.

Why did the golfer wear two pairs of paints?
In case he got a hole-in-one.

Haha!  Funny, right?

Well anyway, you can imagine my disappointment when, on Sunday, I tried making this ice cream concoction and my (moms) ice cream machine wasn’t cold enough so I wasn’t able to name this post “Ice Cream Sunday”.

I’m sorry that I wasn’t able to provide you all with such a clever title, which I’m sure has never been used before.

What I can provide you with, though, is an extremely delicious ice cream recipe!  We had some blueberries in the fridge and I still hadn’t thought of an ice cream to make yet, and from there it’s all history.  The pieces of frozen pie crust in this are so delicious, and the whole blueberries/blueberry sauce add a very nice touch to the whole thing.  Mmm!

Put together oil and water.

Roll out dough and poke holes in it.

Baked pie crust.

Break cooled pie crust into pieces.

Somewhere in between here, make the blueberry filling.

Make Ice Cream mixture

Make ice cream according to ice cream maker’s instructions.

Put in a cup.

Admire the gobs of blueberries and broken pie crust.

Devour!

Blueberry Pie Ice Cream

Ingredients

Mom’s Pie Crust:
1/3 cup water
2/3 cup vegetable oil
2 cups flour
(Or use a store bought pie crust/your own recipe)
**You will probably only use half of this recipe.

Blueberry Filling:
1 cup blueberries
1 tbsp cornstarch
1/4 cup sugar
1/2 cup water

Ice Cream:
Adapted From:  Cuisinart
1 cup whole milk
3/4 cup granulated sugar
2 cups heavy cream
1 tablespoons pure vanilla extract

Instructions

Preheat oven to 375.
First, make the pie crust.  Fill a measuring cup 1/3 cup full with water.  Add 2/3 cup oil, add in a couple of ice cubes, and mix until combined and cold.  Put flour in a bowl and slowly pour the oil/water mixture into the flour, combining with your hands.  Mix with hands until just combined. Do not overmix!
Let dough chill in the fridge while you make blueberry sauce.
For the blueberry sauce, combine all ingredients in a small saucepan on low heat until the mixture thickens a bit, adding more water if needed.
Once your blueberry mixture is finished, chill in the refrigerator.
Get out the pie crust.  **You will only need half, unless you want your ice cream to consist mostly of crust.  Freeze the other half or refrigerate for later use… like for this!: Delicious Symphony Bar Pie.  Roll out the dough on a well-floured surface.  Once rolled out, place on a cookie sheet and poke holes in the dough.  Bake in preheated oven for 12-15 minutes or until dough is firm.  It will not be darker.
Let the crust cool, break into small pieces and store in freezer for later use in ice cream.
Now, make the ice cream.
In a medium mixing bowl, use a hand mixer on low speed to combine the milk and granulated sugar until the sugar is dissolved, about 1 to 2 minutes.
Stir in the heavy cream and vanilla. Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes. The ice cream will have a soft, creamy texture.
At this point, go ahead and pour in your chilled blueberry mixture and desired amount of broken up crust.
If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.
Enjoy! 🙂