See?

 

My, My, Apple Pie

I noticed that there was just one package of dehydrated apples left in the freezer. It was dated October 2017. Yes, I know they would have lasted much longer but we were hankering for pie, so....

I have used this simple recipe many times and it is a no-fail project. The Mister just had his daily mid-morning snack and kept smackin' his lips and ummmmmm-ing! A winner again!

I like like the no-muss, no-fuss aspect. I did add about 1/2 C of golden raisins, just because I had some on hand.
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Apple (Dried) Apple Pie

1 1/2 cup boiling water

1 1/2 cup dried apples

1/3 cup sugar

1 teaspoon cinnamon

1/4 teaspoon ground nutmeg

2 tablespoons butter, cut into small cubes

Pre-made, unbaked two-crust pie dough (available in your local grocer near pre-made cookie dough)

In a large bowl, pour boiling water over the dried apples and let soak for a few hours or until they rehydrate. Once rehydrated, add the sugar, cinnamon, and nutmeg. Stir until well combined.

Preheat your oven to 350 degrees. Line a 9-inch pie pan with the pie dough. Pour the apple mixture into the pie pan and add the small cubes of butter so that they are well distributed across the apple mixture. Cover the pie with the remaining pie dough. Using a fork or your fingers, press down the pie dough sides so that it forms a rippled crust.

Bake for 45 minutes. Remove from oven, let cool, and serve.

To view larger, please click on image

I'll have to hydrate more apples this year. FOR SURE!

Pie!

This morning I baked while the rains poured down outdoors. My apple pie was made from Cortland apples that I sliced and dried in October 2017. It really is DELICIOUS! I didn't dry any this year and will do so next autumn. I only have 3 bags left in the freezer. Yes, I dry, bag, freeze. The Macouns are all gone. See how they were dried and frozen last year.

I already had frozen the juice from six large lemons so I can save time and trouble. I thought it was a smart move. The tiny Glad cups are good for the storage.

I was prepared for the pie to run over its edge and that is why I put it on a foil-covered tray. Well, it didn't. The next time I'll use less flour for thickening. As you can see I used a foil pie dish. It was one I had saved after quiche was baked in it. Less cleanup!

We each had a slice at 10:30am and I'll tell you....it was like eating candy it was so scrumptious!

please click on image to view larger

Frugal Baking

Have you ever cut a 21/2 pound acorn squash in half, cleaned it out, baked it on a cookie sheet in the oven, and when it was done, scooped it out, mashed it with butter, salt and pepper, cinnamon and brown sugar? If you have, you would understand exactly why I just could not throw away the remaining squash from Thanksgiving dinner. I was happy to see that there were two cups left over as that is what a pumpkin pie calls for. I didn't use white sugar because I had already put brown sugar in the squash dish. I much prefer to make a pumpkin pie with sweetened condensed milk instead of evaporated milk but couldn't this time. It would have been way too sweet. I had also used cinnamon so I only had to add clove and ginger spices.  Sooooooooo, now we have a squash pie! YUM! 

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Yes, it was very tasty!! VERY.

Last Loring Peach Pie

I had just three Loring peaches left and they were due to be used so I made another pie! See how easy they open, and I peel with just my fingers. Yes, there are slight bruises that I made when giving the "twist" to open this very ripe one.

Please click on image to imagine the taste!

The Flamin' Fury is an unusually well-colored freestone peach. This is the peach variety that I just picked up at the Farm Market. The Lorings, my favorites for everything were sold out. Next on my agenda is a recipe for peach bread; think banana bread. I'll post the recipe I use. Maybe I'll bake it tomorrow.

Peachy

While everyone was excited about the eclipse I was out buying more peaches. Here are 4 beauties. They take up an entire oval dinner plate and I put the teaspoon in to show you how large they really are. They are freestone Lorings - my very favorite. I baked a pie this morning, and I plan to try out the peach casserole I mentioned before. I don't know why they call it a casserole when that brings to mind a dinner concoction! This would be a breakfast.

Then I touched the moon for good luck!

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Pie!

I had all of the ingredients so decided to bake another pie. The coconut was left over from a self-crust lemon pie that I made last year.  Lemon Impossible Pie Recipe

This recipe is my own combination of a few I found on the internet as I have never before made one of these. 

COCONUT CUSTARD PIE

 Don't forget to click on the image to view larger

Guess what! It was wonderful!!

YUM

Sweet Notes

My Key Lime pie was a hit. Absolutely delicious if you love sweet/sour and lime flavor. Here is the recipe. Simple!

Key Lime Pie

5 egg yolks, beaten

1 can sweetened condensed milk

1/2 cup lime juice (I squeezed my own.)

1 drop green food coloring (I didn’t use.)

1 prepared graham cracker pie crust

Preheat oven to 375°F. Mix together egg yolks and condensed milk. Stir in lime juice and food coloring. Poor into prepared pie crust. Bake for 15 minutes at 375°F Garnish with whipped cream if desired.  (I garnish when serving)

aaaaa

My granddaughter, the mommy to be, is waiting for her baby girl to arrive any day. The little man is my great grandson, her nephew. Sweet photo!

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Peach YUM!

We took a ride out to the farm stand this morning to get corn for supper and I couldn't resist getting just a few more Red Haven peaches. Made a peach pie! WOW! Is it ever delicious!

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The power went out during the bake and my oven is electric. It didn't stay off long but that could have been a disaster. Thank goodness for the stand-by generator!

The recipe for my pie can be found at this link from last year's pie blog. 
Recipe Peach Pie

Little redskin potatoes and baby beets are ready too! We saw a green pepper as large as a cantaloupe, and the tomatoes in the bin are now HUGE! I have one of my daughter's left and two from my brother so bypassed purchasing these beauties. We aren't really big fans of watermelon but there are lots of them available there.

Hey, isn't it a great thing that I can bake when it is so hot outdoors? The new air conditioner is performing wonderfully and we are very comfortable. 

SUGAR PRESSURE

Sweet tooth prevailed today. I made peanut butter/chocolate chip cookies and a pumpkin pie AND I ordered 3 bags of my favorite Russell Stover PECTIN Jelly Beans! HA! All natural fruit flavors, too; Grape, Strawberry, Pineapple, Cherry, Orange, Lemon and Lime! I love these over corn starch beans which are ordinary, sweet and sticky. Pectin - YEA!

Why? Because I can, that's why.

And I'll be baking a large meatloaf this afternoon. Back into the swing of things now that my photo project is finished; well almost finished.

3pm baked, sliced and ready to eat.

Columbus Day

We are expecting rain for the entire week ahead so I got out at sunrise and took my final photos of autumn colors here. 

And then we had apple pie for brunch!

Apple peels drying in the sun for potpourri

View larger by clicking on image

Life is Good

The local delivery truck arrived bringing the Mister's new power recliner; I baked another peach pie; tomatoes from our daughter's garden. Life is good when we've reached 80 years - well almost, I don't hit that pinnacle until next March.

AHHHHhhhhh...

MADE IN AMERICA!!!

They even took away the old recliner. It was still usable after 24 years! Saggy and no power to recline, but in very good shape! 

Peach Pie Monday

Last week when we went again to the farm stand for more corn, I also picked up some peaches. I was hoping to bite into one and have the juice run down my arm and dribble off my chin like it did in the "good old days." Back then my dad would bring home bushels-full of them from the farms for canning and jam making. I don't do that anymore like Mom and Grandma in the past, but I did learn how, and put up my own for many years.

But! I changed my mind. I decided I had just enough peaches for a pie, and I thought correctly. Another trip is in order, now for more. I want to feel the dribble.

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Peach pie for lunch! With a dollop of vanilla bean ice cream on top.

Recipe:

Peach Pie

Ingredients

• pastry for a double-crust 9-inch pie 
• 5 cups fresh peaches, sliced 
• 1/4-1/2 teaspoon lemon juice
• 1 cup sugar 
• 1/2 cup all-purpose flour 
• 1/2 teaspoon cinnamon
• dash of nutmeg 
• 2 tablespoons butter 
• 2 tablespoons sugar 

Directions

1. Preheat oven to 425° F.
2. Stir together flour, 1 cup sugar, and cinnamon and set aside. 
3. Wash, peel, and slice fresh peaches.
4. Add lemon juice. 
5. Mix together peaches with the combined dry ingredients. 
6. Turn into pastry-lined pie pan and dot with butter. 
7. Cover with top crust, cut slits in it, seal the edges. 
8. Sprinkle top with 2 tablespoons of sugar. 
9. Bake 35 to 45 minutes or until crust is brown and juice begins to bubble through the slits in the crust.