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.

Mini Peanut Butter and Jelly Hand Pies

You know those Uncrustables?  The peanut butter and jelly sandwiches on the go?  

Well I used to be completely obsessed with them… like eat them every day at least once obsessed.

So when I had leftover pie crust from my Banana Cream Pie, I thought “Why not fill it with peanut butter and jelly”  And then I did it.  And they came out super yummy… the dough was rolled really thin so it was flaky and and I loved that the peanut butter and jelly melted and oozed out of the sides of the ‘hand pies’.  My only complaint is that I couldn’t fit enough filling in them, but other than that, great!

P.S.:

Holy Moly!!

I just want to say a huge thank you to whoever referred my blog to StumbleUpon yesterday because I’ve never had so many page views in one day! You made my day! 🙂 So thank you, these are for you!

What was your favorite snack as a kid? 

Mini Peanut Butter and Jelly Hand Pies

Ingredients:
1 serving of your favorite pie crust, unbaked
1/4 cup peanut butter, smooth
1/4 cup jelly
1 tablespoon sugar
1 tablespoon egg whites

1.  Preheat oven to 350.
2.  Roll out dough as thin as you can get it without tearing, or as thick as you want it.
3.  Using a round cookie cutter, cut circles out of your dough.
4.  Fill each circle with 1 teaspoon peanut butter and 1 teaspoon jelly.  Fold in half and pinch off the edges.
5.  Brush each folded hand pie with egg whites and sprinkle with sugar.
6.  Bake at 350 for about 15 minutes, or until the edges start to slightly turn brown.

Double Banana Cream Pie from Scratch

What do you do with 4 completely overripe, disgustingly brown bananas?

My first thought is always banana bread, but banana bread is so boring.  Plus, nobody can make banana bread like my mom.  I remember the first semester of my freshman year of college, my mom would make banana bread for me when I came home.  I would wait in anticipation while the smell wafted from the kitchen and ask, a million times of course, “Is it done yet??” When it finally was, it was well-worth the wait.

But since I wasn’t up to the challenge of topping my mom’s banana bread, I settled for making banana cream pie.  In my house, we’ve always used the box mix pudding to make cream pies, but I wanted to do it all from scratch. I searched for recipes, but all of the banana cream pies used vanilla pudding for theirs and I wanted banana pudding, so I adapted.  It turned out really well!  I added extra vanilla to my whipped cream to contrast the strong banana flavor in the pie and it tasted great.  I really loved the ‘piece-y’ texture of the pudding and the sweetness of the pie was complimented well by the semi-salty crust.  If you can’t tell, I really liked it.  You will, too! 

P.S. I’m switching to collages for my step-by-step photos to make my page load faster.  I went to Numion, an online stopwatch to see how long it takes websites to load, and mine took 12 seconds, so I’m trying to cut that down a little bit!

What food does your mom or someone close to you make that can’t be beat?

Double Banana Cream Pie from Scratch

adapted from: Food.com

Ingredients:

3/4 cup sugar

1/3 cup all-purpose flour

1/4 teaspoon salt

2 cups milk

3 egg yolks, lightly beaten

2 tablespoons butter or 2 tablespoons margarine

1 teaspoon vanilla extract

2 overripe medium bananas

2 ripe (but still firm) bananas

1 9 inch pie shell, baked

whipped cream 

Directions:

1. 1. In a saucepan, combine sugar, flour, and salt; stir in milk and mix well.
2. 2. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil; boil for 2 minutes.
3. 3. Remove from the heat.
4. 4. Stir a small amount of cream mixture into egg yolks; return all to saucepan.
5. 5. Cook for 2 minutes, stirring constantly; remove from the heat.
6. 6. Add butter and vanilla; mix well; allow to cool slightly.
   7. Beat the two overripe bananas into the pudding mixture until texture is fairly smooth.
7. 8.. Slice the remaining 2 ripe bananas and place evenly in pastry shell; pour cream mixture over bananas.
8. 9. Cool; before serving, garnish with whipped cream.
   10. Refrigerate any leftovers.
   
   
9. 
   

Breakfast Pie

I’m so honored because I received the Operation Beautiful Award from Lizzie.

She’s a wonderful new blogger so go check her out! 🙂  Thanks, Lizzie! ❤

This is what you have to do:

-Write 3 things you like about your looks.
1. I like my face.
2. I like my hair.
3. I like my nails.

-Write 3 things you appreciate about your personality.
1. I like that I’m honest.
2. I like that I can (sometimes ;)) make people laugh.
3. I like that I would be willing to help anybody out that needed it.

-Write about something you find beautiful in other people.
I love when people are caring and compassionate.  I think that anybody can be beautiful as long as they’re pretty on the inside.

-Award as many other people as you like and let them know!

Oh gosh, there are too many people that I want to give this to!
How about if you’re reading this, you can do it on your blog and say it’s from me! 🙂  You’re all deserving of it.

———————————————————————-

In other news, I made a breakfast pie.

Kellen hates pie.  Somehow we got to talking about whether or not he would like a savory pie and he said he didn’t know.  So… I made one.  And it was delicious!!

🙂

Breakfast Pie

Ingredients:

1 unbaked pie shell
4 sausage patties
4 eggs
1 potato
3/4 cup cheese
Seasoned salt to taste

Topping (optional… I kind of thought it was too much with the crust):
1 cup all-purpose flour1 teaspoons baking powder1/8 teaspoons salt4 tablespoons cold unsalted butter, cut into 12 pieces1 tbs milk or buttermilk

Directions:

1.  Peel potato and cut into small pieces.
2.  Boil potato until it starts to get soft, but not completely cooked.  Set aside.
3.  Cut up sausage patties and microwave for 1 minute, or until warm, but not completely cooked.
4.  In a saucepan, combine potatoes, sausage, and eggs.  Keep stirring on stove for about 1 minute.
5.  Layer pie shell with the 3/4 cup cheese and potato, sausage, and egg mixture.  Salt to taste.
6. *Optional: Mix first 3 ingredients in a small bowl.  Cut in butter with a pastry cutter until it forms small crumbs.  Add milk.
7.  Layer topping over the pie.
8.  Bake 30-40 minutes or until edges are golden brown.

Granola Bar Pie

When I wake up from naps, I’m always ravenously hungry.  Every time.  It never fails.  Is that weird?  I woke up from a nap a couple of days ago and had a serious craving for a granola bar.  We didn’t have any, so I decided to make some. 

I threw together some ingredients and right when I was about to put them in the oven, I remembered that my dad dropped my pyrex dish… with cinnamon rolls still in it… it shattered everywhere… Luckily I’m not bitter about it.  But anyway, I didn’t have a dish to put them in.  I was just going to put them in two mini pyrex dishes, but then I saw a pie plate and decided to get creative.

Leave it to me to take a perfectly healthy snack and turn it into a sweet, chocolatey concoction.  I wasn’t sure how it was going to turn out, but I decided that you can’t go wrong with chocolate and peanut butter.  I was so, so right.  The “crust” was chewy and the center was gooey and the melty chocolate middle really accentuated the peanut butter in the crust.  Please make these.  It would make me happy. 🙂

 Put all ingredients in a bowl.

 This is the marketside vanilla dip

 Mix all ingredients together.

 Add the middle layers.

Add the top layer and bake.

Granola Bar Pie

“Crust”:
3 cups old fashioned oats
1/2 cup peanut butter
1/2 cup yogurt or Marketside vanilla dip (pictured below)
1/3 cup honey
1 tablespoon unsweetened cocoa powder

Filling:
1/2 cup chocolate chips
1/2 cup coconut
1/2 cup sweetened condensed milk

1.  Preheat oven to 350 degrees.
2.  Combine all of the crust ingredients together in a bowl and mix until incorporated.
3.  Press half of the mixture into the bottom of a standard sized pie plate.
4.  Sprinkle chocolate chips and coconut evenly over the crust.  Pour sweetened condensed milk evenly over the pie.  It may seem like a lot, but you’ve got a lot of crust.  It works, trust me.
5.  Lightly press the remaining half of the mixture over the pie.
6.  Bake for 20-25 minutes.  Cut once cooled. 

Granola Bar Pie

When I wake up from naps, I’m always ravenously hungry.  Every time.  It never fails.  Is that weird?  I woke up from a nap a couple of days ago and had a serious craving for a granola bar.  We didn’t have any, so I decided to make some. 

I threw together some ingredients and right when I was about to put them in the oven, I remembered that my dad dropped my pyrex dish… with cinnamon rolls still in it… it shattered everywhere… Luckily I’m not bitter about it.  But anyway, I didn’t have a dish to put them in.  I was just going to put them in two mini pyrex dishes, but then I saw a pie plate and decided to get creative.

Leave it to me to take a perfectly healthy snack and turn it into a sweet, chocolatey concoction.  I wasn’t sure how it was going to turn out, but I decided that you can’t go wrong with chocolate and peanut butter.  I was so, so right.  The “crust” was chewy and the center was gooey and the melty chocolate middle really accentuated the peanut butter in the crust.  Please make these.  It would make me happy. 🙂

 Put all ingredients in a bowl.

 This is the marketside vanilla dip

 Mix all ingredients together.

 Add the middle layers.

Add the top layer and bake.

Granola Bar Pie

“Crust”:
3 cups old fashioned oats
1/2 cup peanut butter
1/2 cup yogurt or Marketside vanilla dip (pictured below)
1/3 cup honey
1 tablespoon unsweetened cocoa powder

Filling:
1/2 cup chocolate chips
1/2 cup coconut
1/2 cup sweetened condensed milk

1.  Preheat oven to 350 degrees.
2.  Combine all of the crust ingredients together in a bowl and mix until incorporated.
3.  Press half of the mixture into the bottom of a standard sized pie plate.
4.  Sprinkle chocolate chips and coconut evenly over the crust.  Pour sweetened condensed milk evenly over the pie.  It may seem like a lot, but you’ve got a lot of crust.  It works, trust me.
5.  Lightly press the remaining half of the mixture over the pie.
6.  Bake for 20-25 minutes.  Cut once cooled. 

Pumpkin Pie

 
If your family is a little strange like mine, then giving this recipe to you now is perfect.

My family isn’t having Thanksgiving until Sunday this year, but that’s okay. 

I don’t know about you all, but I am feeling super thankful today.   I have a great family, boyfriend, and friends.  A great job, a wonderful home and neighborhood, clothing, food, etc.  I have absolutely zero room to complain.  I’m glad that there’s a holiday that makes people stop and realize what they have.  It’s sometimes very easy to get caught up in every day life and take things for granted.

So stop and think about all that you’re thankful for today.   I would love to hear why, so leave a comment!  Happy Thanksgiving!  Eat some turkey for me today 🙂


Libby’s Pumpkin Pie
From:  Libby’s Pumpkin Can

 Beat the eggs.

 Combine dry ingredients.

 Add the rest.

 Mix, mix, mix!

 Add evaporated milk.

 Fill your crust.

Please don’t judge my ugly pie!

Ingredients

• 1 (9 inch) unbaked deep dish pie crust
• 3/4 cup white sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 2 eggs
• 1 (15 ounce) can LIBBY’S® 100% Pure Pumpkin
• 1 (12 fluid ounce) can NESTLE® CARNATION® Evaporated Milk

Directions

1. Preheat oven to 425 degrees F.
2. Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.
3. Bake for 15 minutes. Reduce temperature to 350 degrees F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. (Do not freeze as this will cause the crust to separate from the filling.)

Pumpkin Pie

 
If your family is a little strange like mine, then giving this recipe to you now is perfect.

My family isn’t having Thanksgiving until Sunday this year, but that’s okay. 

I don’t know about you all, but I am feeling super thankful today.   I have a great family, boyfriend, and friends.  A great job, a wonderful home and neighborhood, clothing, food, etc.  I have absolutely zero room to complain.  I’m glad that there’s a holiday that makes people stop and realize what they have.  It’s sometimes very easy to get caught up in every day life and take things for granted.

So stop and think about all that you’re thankful for today.   I would love to hear why, so leave a comment!  Happy Thanksgiving!  Eat some turkey for me today 🙂


Libby’s Pumpkin Pie
From:  Libby’s Pumpkin Can

 Beat the eggs.

 Combine dry ingredients.

 Add the rest.

 Mix, mix, mix!

 Add evaporated milk.

 Fill your crust.

Please don’t judge my ugly pie!

Ingredients

• 1 (9 inch) unbaked deep dish pie crust
• 3/4 cup white sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 2 eggs
• 1 (15 ounce) can LIBBY’S® 100% Pure Pumpkin
• 1 (12 fluid ounce) can NESTLE® CARNATION® Evaporated Milk

Directions

1. Preheat oven to 425 degrees F.
2. Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.
3. Bake for 15 minutes. Reduce temperature to 350 degrees F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. (Do not freeze as this will cause the crust to separate from the filling.)