Apple Crumb Pie

TIME TO GIVE THANKS! One of the biggest holidays in united states is Thanksgiving day. TURKEY is mostly served as the main holiday meal. It takes a few good years for me to actually like turkey and enjoy this holiday. Many people have different reason to celebrate thanksgiving but for me, It is a celebration of being thankful. I am thankful in a way that my family in Indonesia, Canada and United States are healthy and are safe. And being thankful of having a wonderful husband and adorable son.

Also in this holiday I remember of the terrorist attack in Mumbai, India. My prayer goes to family who lost their loved ones. Hoping the situation will be under control soon and please GOD help them.

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Ok, now about what dessert is mostly served during thanksgiving day? Apple pie and pumpkin pie. I made crumb apple pie and brought it to my mother in law and her kids. We had a quiet and happy thanksgiving dinner. Mom cooked turkey, mash potatos, gravy, fruit salad, cranberry sauce and stuffing.

APPLE CRUMB PIE
Adopted from all recipes

Ingredients
1 (9 inch) pie shell
6 cups thinly sliced apples
1 tablespoon lemon sugar
2 tablespoons all purpose flour
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
½ cups raisins (optional)
½ cup chopped walnuts (optional)
½ cup all-purpose flour
½ cup packed brown sugar
3 tablespoons butter

Directions
Preheat oven to 375 degrees F (190 degrees C)

Place sliced apples in a large bowl. Sprinkle with lemon juice if desired. In a small bowl, mix together white sugar, 2 tablespoons flour, cinnamon, and nutmeg. Springkle mixture over apples. Toss until apples are evenly coated. Stir in raisins and walnuts if desired. Spoon mixture into pastry shell.

In a small bowl mix together ½ cup flour and brown sugar. Cut in butter or margarine until mizture is crumbly. Sprinkle mixture over apple filling. Cover top loosely with aluminum foil.

Bake in preheated oven for 25 minutes. Remove foil and bake an additional 25 to 30 minutes, until top is golden brown. Cool on a wire rack.

PUMPKIN PIE for Thanksgiving

Pumpkin pie is a must to complete your family feast on Thanksgiving Day. Not only pumpkin pie, but also apple pie and cranberry pie may be used. I probably don’t have to tell you this as it may many of the viewer know it already. But I just wanted to add it for those few who don’t know yet.

Anyway, besides greeting every one of you who celebrate thanksgiving I would like to share this homemade recipe where you can find very easy on the seal of pure pumpkin pie can. Do I like pumpkin pie? Not really, not because the taste is not delicious but that because I am not a pie person. I just love to make them and serve to my husband and his family on this special day.

Join me with this recipe if you may;

11/2 cups sugar
1 tsp salt
2 tsp ground cinnamon
1 tsp ground ginger
½ tsp ground cloves
4 large eggs
1 can (29 oz.) 100% pure pumpkin
2 cans (12 fl. Oz each) evaporated milk
2 unbaked 9-inch deep-dish pie shells ( I used Pillsbury pie crusts)

MIX sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar spice mixture. Gradually stir in evaporated milk.

POUR into pie shells. (As I used pie crust so I unrolled the pie crust in small pie bowl. Press firmly against side and bottom. Pour mixture in and bake).

BAKE in preheated 425F. oven for 15 minutes. Reduce temperature to 350F; bake 40 – 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.

When I bake in purpose of serving people for a special day, it is such a pleasure for me if I see the pie disappears immediately.

Everyone who celebrates thanksgiving I would like to wish you HAVE A WONDERFUL THANKSGIVING!

Feeling of baking APPLE PIE

I could smell the fresh aroma of pie from the oven during shopping at the grocery store. Outside of the store looked so gloomy, it was raining and chilly. The sun kind of lazy to come up and warm us.
Then I came home and got a feeling of baking pie. Honestly I never bake apple pie before. I was looking for a delicious and easy recipe.

Pillsbury! Yep it comes for my rescue. I look at the recipe from the back of Pillsbury Pie Crusts box, it looks very easy. It cost me about 3 dollar for buying Pillsbury pie crusts. It is definitely save time rather than making home made pie dough. Pillsbury pie crust tastes as good as I imagine.

So here is an easy recipe;

Crust:
1 box (15 oz) Pillsbury refrigerated pie crusts, softened as directed on box

Filling:
6 cups thinly sliced, peeled apples
¾ cup sugar
2 tablespoons all purpose flour
¾ teaspoon ground cinnamon
¼ teaspoon salt
1/8 teaspoon ground nutmeg
1 tablespoon lemon juice

Direction:

• Heat oven to 425 F. Place 1 pie crust in ungreased 9-inch glass pie plate. Press firmly against side and bottom.
• In large bowl, gently mix filing ingredients, spoon into crust-lined pie plate. Top with second crust. Wrap excess top crust under bottom crust edge, pressing edges together to seal; flute. Cut slits or shapes in several places in top crust.
• Bake 40-50 minutes or until apples are tender and crust is golden brown. Cover edge of crust with 2 to 3 inch wide strips of foil after first 15 to 20 minutes of baking to prevent excessive browning. Cool on cooling rack at least 2 hours before serving