Caramel Apple Pie Cheesecake

 I made this for Thanksgiving and everyone raved over it. Cole even asked to take the rest of the pie home.

I made the crust with vanilla wafers because Dad is allergic to graham crackers. I also made the pie the night before and assembled it all and kept it in the fridge. Then I cooked the next day.

Apple Pie Filling:

2 3/4 C apples diced into 1/2 inch cubes (roughly 3 apples)

1 Tbsp melted butter

1/4 C light brown sugar

1 tsp cinnamon

1/4 tsp nutmeg

1 Tbsp fresh lemon juice

1 1/2 Tbsp corn starch

1/2 C water

Graham Cracker Crust (Vanilla Wafer option)

2 1/4 C graham cracker crumbs (vanilla wafers)

1/4 C light brown sugar

1-2 tsp cinnamon (to taste)

6 Tbsp butter melted- slightly cooled

Crisp Topping

1/2 C flour

1/2 C light brown sugar

1/2 C quick oats

1 tsp cinnamon

1/4 tsp nutmeg

1/4 C butter melted

Cheesecake Filling:

12 oz cream cheese

1/2 C sugar

1 1/2 tsp vanilla

2 Tbsp flour

1 large egg

Topping:

Caramel Sauce whip cream, or vanilla ice cream (I forgot the caramel sauce and it was still amazing!)

Apple Pie Filling: 

Peel apples and dice into 1/2 inch cubes. In large saucepan melt 1 Tbsp butter. Add apples cubes, brown sugar, lemon juice, corn starch, water, and spices.

Crust:

Preheat oven 350. In a bowl stir cookie of choice (graham or wafers), cinnamon, and brown sugar. Add melted butter and stir until everything is evenly moistened. Press the mixture into the bottom and the sides of the 9 inch pie dish. Bake 8 minutes and then let it cool.

Crisp Topping:

Stir together flour, oats, brown sugar, and cinnamon. Add melted butter and whisk with a fork to make the crumbs.

Cheesecake Filling:

Beat softened cream cheese with sugar, vanilla, and flour. Add slightly beaten egg and mix just to combine. Spread the mixture in prebaked crust pan.

Then spread the apples over the cheesecake layer. Sprinkle with the crisp topping and bake for 35-40 minutes. If it starts browning on the top too much tent the top with aluminum foil.

Cool before serving. Drizzle with caramel sauce.

Triple Berry Pie

 Hands down the best pie. The crumble on top is so delicious. My friend made this for our Friendsgiving a couple years ago and we took the extra home and froze it to enjoy it for another day, which was eaten within that day cuz it's so good!

***This makes 2 pies. I usually make the 2 and freeze one if it's just us eating them. If you want just one, just half everything. 

INGREDIENTS

{Crust}
4 C Flour
2 C Crisco
2 tsp salt
1/2 C Sugar (heaping)
12 Tbsp Water (Chilled)

{Filling}
6-7 C Fresh mixed berries (or frozen work great too, just let them thaw out some so the pie cooks evenly.)
1/2 C Sugar (heaping)
1/3 C Tapioca Starch (I used corn starch)
2 Tbsp ground cinnamon

{Topping}
2 C Butter
4 C Sugar
4 C Flour
*If the crumble feels too dry, add a little more butter, if it feels too sticky, add more sugar and flour.

INSTRUCTIONS

{Crust}

Place flour, crisco, salt, and sugar in a large mixing bowl. Mix together.
Add the water. Mix together with a pastry knife.
Roll out. (or just smash into pie pans, that's what I always do.)
Place dough in two pie dishes and let them chill in the fridge.

{Filling}

Wash berries under cold water, or get frozen ones out to thaw.
Place berries, sugar, tapioca (or corn starch) and cinnamon in a large mixing bowl.
Gently toss together with your hands. Set aside.

{Topping}

Place flour, sugar, and softened butter into a large mixing bowl. 
Mix together with a pastry knife until it starts to crumble.
*The crumble is delicious and too much isn't a bad thing! Let it mountain on top of the pie in a big heap. You'll thank me later. :)
Set aside.

{Assembling the Pie}

Remove the crust from fridge and brush 1/2 of an egg white over the crust (helps your pie crust not to get soggy).
Place the filling into the pie.
Cover with the crumble topping over the filling.

{Baking the Pie}

Place in the oven at 375 degrees for 20-30 minutes or until your crust and topping are lightly brown.
Serve and Enjoy.

Thanks for the original recipe found HERE.

Mansion Chocolate Silk Pie

Mansion Chocolate Silk Pie

9" Oreo pie crust
16 large or 1 1/2 c. mini marshmallows
1/2 c. milk (2%)
1 large milk chocolate bar (9.75 oz)
1 c. chilled cream, whipped

optional toppings:
shaved chocolate
whipped cream
cherries

In sauce pan over medium heat melt marshmallows, milk and chocolate together, stirring constantly. Chill until thickened, but not set. Fold in whipped cream. Fold into pie crust and top with chocolate shavings, whipped cream and cherries. Chill.

Apple Crisp

Crisp Topping
1 C Cold Butter
1 C Brown Sugar
1 C Flour
1 C Oatmeal
1/4 tsp. baking powder

In a large bowl, mix everything together. Mix until the butter is broken up and crumbly.

Filling
6-8 Fresh Apples Peeled & Sliced
1/2 C Sugar
1/4 tsp. Salt
1 tsp. Cinnamon

Mix all ingredients together.

Spray a 9x13 pan. Put apple filling in the pan. Crumble the butter mixture over the apple filling. Bake at 350 for 25-25 minutes or until golden brown. For fresh apples it might take 45 minutes.

Missionary Peach Cobbler

I believe our friends called it the missionary peach cobbler, cuz this is just 3 simple ingredients, so cheap and easy. We loved it!

INGREDIENTS

2 cans peaches with juice

1 box yellow cake mix

1/2 C butter

INSTRUCTIONS

Set oven to 350 degrees Fahrenheit. 

Pour both cans of peaches into a 9x13" baking dish, juice and all. Pour yellow cake mix on top covering all the peaches. Do NOT mix. Then cut up butter into pieces and place evenly/sporadically over the top of the cake mix. Again, do NOT mix. 

Pop in the oven at 350 for 30+ minutes until it is golden on top. 

Enjoy! Thanks to the Hall family for the recipe!

Chicken Pot Pie

I got this recipe from Jen and Bo absolutely loves it.

INGREDIENTS

1 package (10 oz) frozen peas and carrots (I just used the mixed blend of veggies I have from Costco)
1/3 C margarine or butter
1/3 C flour
1/3 C chopped onion
1/2 tsp salt
1/4 tsp pepper
1 1/3 C chicken broth
2/3 C milk
2 1/2 to 3 C chicken, cooked and cut into chunks
pastry shell for 9 inch 2 crust pie (See below)

INSTRUCTIONS

Saute onion and butter. Add flour, salt and pepper. Cook stirring constantly until mix is bubbly. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and veggies. Pour mixture into pie crust lined with pastry crust, top with other pastry crust. Bake at 425 degrees for 35 minutes.

Thanks to LaRie Nelson for giving Jen the recipe.


CRUST 

**Double this recipe so you can have a top and bottom of the pie.

INGREDIENTS

1 1/4 C all-purpose flour
1/4 tsp salt
1/2 C butter, chilled and diced
1/4 C ice water

INSTRUCTIONS

In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.

Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press dough evenly into the bottom and sides of the pie plate.

Double the recipe and add the other half to the top with cuts on top so that the pie doesn't explode. Pinch top and bottom part of pie crust together.

You can find the original recipe HERE.

Key Lime Pie

I got the recipe for the Key Lime Pie from my friend Tenille. She brought it to a BBQ. This pie is so light and decadent. I make this pie for every cookout that we need to bring a dessert to. It is the perfect combination of sweet and tart.
Key Lime Pie

1 pint heavy whipping cream
1 can sweetened condensed milk
2 large limes, zested and juiced (or 3 small limes) + extra for garnish if desired
1/2 large lemon, zested and juiced (or one small lemon)
1 graham cracker pie crust

With an electric mixer, beat heavy cream until just about fully whipped. Add sweetened condensed milk, lime and lemon and continue to beat until light and fluffy. Spoon into crust. Garnish with extra lime wedges and zest, if desired. This pie can be served immediately or refrigerated until ready to eat.

I personally think the longer it sits in the fridge, the more the flavors develop and you get a stronger lime flavor.

Enjoy!