Category: Pie

This is a quick and easy pretend apple pie. It has the taste of apple pie without the hassle of rolling out a crust. This recipe is adapted from a recipe in Hannaford’s fresh magazine, November/December 2015, pg. 48.

5 apples, peeled and cut into thin slices
1 1/2 tsp cinnamon
1 tsp + 1/4 cup sugar
12 TBS unsalted butter, or 6 TBS butter + 1/4 cup applesauce
2 TBS water
1 cup flour, I used gluten free all purpose flour
1 egg
1/4 tsp salt

Preheat overn to 350 F.
Add apple slices to a pie pan and sprinkle with the cinnamon and 1 tsp sugar.
Melt butter and add in remaining sugar, water, flour, egg and salt. Mix until combined.
Pour mixture over apples.
Bake until apples are tender and crust is golden brown and crisp, about 45 minutes to 1 hour.
Serve warm and top with whipped cream or vanilla ice cream.

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I made Banana Cream Pie for the first time ever a few weeks ago. The original recipe is from: http://allrecipes.com/recipe/banana-cream-pie-i/

My version is below, altered to use less sugar and my favorite baking ingredients, honey and cinnamon.

Pie Crust:

1/2 cup whole wheat flour
1/2 cup unbleached all-purpose flour
1/4 cup canola oil
2 1/2 tbs water

Preheat oven to 425.
Combine all ingredients for the pie crust. Roll out dough between 2 pieces of wax paper and put bottom pie crust in a glass pie pan. Bake for 10 minutes.

Filling:

1/4 cup brown sugar
1/3 cup all-purpose flour
1/8 teaspoon salt
2 cups milk
2 eggs, beaten
2 tablespoons butter
1 1/4 teaspoons vanilla extract
1 (9 inch) pie crust, baked
4 bananas, sliced
1 tbs honey
1/4 tsp cinnamon
whipped cream, optional

Preheat oven to 350 F.

In a saucepan, combine the sugar, flour, and salt. Add milk in gradually while stirring gently. Cook over medium heat, stirring constantly, until the mixture is bubbly. Keep stirring and cook for about 2 more minutes, and then remove from the burner.

Stir a small quantity of the hot mixture into the beaten egg yolks, and immediately add egg yolk mixture to the rest of the hot mixture. Cook for 2 more minutes & keep stirring. Remove the mixture from the stove; add butter and vanilla. Stir until the whole thing has a smooth consistency.

Slice bananas into the cooled baked pastry shell. Drizzle with honey. Sprinkle with cinnamon. Top with pudding mixture.

Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes. Chill for an hour.

Before serving, top each slice of pie with whipped cream, if desired.

Whipped Cream:

1 cup heavy cream
2 tbs sugar (I used 1/2 tbs)
1/2 tsp vanilla

Beat whipping cream, sugar and vanilla with an electric mixer on medium until soft peaks form.

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This is my mother’s strawberry rhubarb pie recipe. My oldest son loves it! I made it last weekend and he ate the whole pie himself, except for 2 small pieces! Him and my sister even fight over sharing this strawberry rhubarb pie whenever my mother makes it.
This is the original recipe with the additions I made to cut down the amount of sugar & salt. I also added cinnamon & nutmeg to make up for the lack of sugar.

Makes 1 Pie Crust:

1/2 cup whole wheat flour
1/2 cup unbleached all-purpose flour
1/4 cup canola oil
2 1/2 tbs water

Filling:
1 1/2 cups granulated sugar – I used 1/4 + 1/8 cup dark brown sugar
1/4 tsp salt – I used 1/8 tsp salt
5 tbs all-purpose flour
2 cups sliced strawberries
2 cups diced rhubarb
2 tbs butter
I also added 1/2 tsp cinnamon, dash of nutmeg

Preheat oven to 425.
Combine all ingredients for the pie crust. Roll out dough between 2 pieces of wax paper and put bottom pie crust in a glass pie pan.
Combine all ingredients for the filling, except strawberries & rhubarb. Mix dry ingredients into strawberries & rhubarb. Put into crust in pie pan. Dot with butter. Add top crust. Flute edges. Bake 40 – 50 minutes.

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Pumpkin Pie! My favorite! It does use canned pumpkin. One of these days, I will try a pumpkin pie from a real pumpkin, but for now here is my new go to recipe for pumpkin pie:

1 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/8 tsp allspice
1/4 cup dark brown sugar
2 eggs
1/4 tsp vanilla
1 15 oz. can of pumpkin
1 12 oz. can fat-free evaporated milk

Preheat oven to 425.
Combine cinnamon, ginger, nutmeg, allspice and dark brown sugar. Stir in eggs and vanilla. Add pumpkin. Slowly stir in evaporated milk.
Pour into prepared pie crust and bake at 425 for 15 minutes. Reduce temperature to 325, bake 40 – 50 minutes or until knife inserted near center comes out clean. Cool and serve. Refrigerate any remaining.

My sort of healthy pie crust recipe is the following:

1 cup all purpose flour
1/4 cup canola oil
2 1/2 tbs water

Mix all ingredients together with a fork and roll out between 2 sheets of waxed paper.
Makes 1 pie crust.

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Fall + fresh apples = homemade apple pie! YUMMM!
This is my mother’s apple pie recipe updated to make it easier on my blood sugar.

2 pie crusts
6 – 8 cups sliced & peeled apples
1/4 cup dark brown sugar
1 tbs stone ground whole wheat flour
1 tbs unbleached white flour
2 tsp cinnamon
1/8 tsp nutmeg
1/2 tbs butter, optional

Mix together brown sugar, flours, cinnamon & nutmeg. Mix through apples. Place apple mixture in crust lined pie pan. Dot with butter, if desired. Put top crust over apples, flute edges & poke vents in crust.
Bake at 425, 50 – 60 minutes. Pie is done when apples are tender when you stick a knife through them.

This was the original recipe, if you don’t worry about sugar consumption:

2 pie crusts
6 – 7 cups sliced & peeled apples
1 cup granulated sugar
2 tbs flour
1 tsp cinnamon
1/8 tsp nutmeg
1/4 tsp salt
2 tbs butter

Mix together sugar, flour, cinnamon, nutmeg & salt. Mix through apples. Place apple mixture in crust lined pie pan. Dot with butter. Put top crust over apples, flute edges & poke vents in crust.
Bake at 425, 50 – 60 minutes. Pie is done when apples are tender when you stick a knife through them.

The pie crust recipe I use is:

1/2 cup stone ground whole wheat flour
1/2 cup unbleached white flour
1/4 cup canola oil
2 1/2 tbs water

Mix together all ingredients with a fork. Roll out between 2 pieces of floured wax paper. Makes one crust.

The original pie crust recipe my pie crust recipe above is adapted from is:

1 cup flour
1/4 cup vegetable oil
1/2 tsp salt
2 tbs water

Mix together all ingredients with a fork. Roll out between 2 pieces of floured wax paper. Makes one crust.

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Bottom Crust with Filling

This is similar to strawberry rhubarb pie. I substituted the apple and pears for the rhubarb because that was what I had on hand. The strawberries made it look like strawberry rhubarb pie.
It’s super easy and tastes great!

Makes 1 Pie Crust:

1/2 cup whole wheat flour
1/2 cup unbleached all-purpose flour
1/4 cup canola oil
2 1/2 tbs water

Filling:

1 1/2 cups fresh or frozen strawberries, diced
2 pears, peeled and diced
1 apple, cored, peeled, and diced
1/2 tsp ground cinnamon
1/4 cup brown sugar
1/6 cup unbleached all-purpose flour
squirt of honey

Preheat oven to 375.
Combine all ingredients for the pie crust. Roll out dough between 2 pieces of wax paper and put bottom pie crust in a glass pie pan.
Combine all filling ingredients and put in glass pie pan on top of the pie crust.
Combine all ingredients for the pie crust. Roll out dough between 2 pieces of wax paper and put top pie crust on top of the filling in the glass pie pan.
Pinch the edges of the top and bottom pie crusts together. Poke a few holes in the top crust using a fork.
Bake for 45 – 50 minutes, or until bubbly. Let cool 10 minutes before cutting.

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