Tag Archives: pie

Brown Sugar Oatmeal Pie

This longtime recipe, Brown Sugar Oatmeal Pie (also known as Amish Oatmeal Pie), is quite similar to everyone’s favorite, the Pecan Pie.  As a matter of fact, this dessert has often been referred to as “Poor Man’s Pecan Pie” since the famed nut can run up your grocery bill, but oats are a fairly inexpensive item.

There are several family variations of this classic mid-western dessert, but I happily bring you mine.  The sugars, cinnamon and vanilla mixed with the eggs and milk form almost a custard that when baked lets the rolled oats caramelize and create an almost crème brulee style crunch on top.  I typically serve it warm with a big scoop of vanilla bean ice cream, but I have to tell you…it has been known to be quite the breakfast treat, better than a donut, right?? 😉

The Starting Lineup

  • 1 store-bought pie crust, unbaked
  • 3 large eggs, beaten
  • 1 cup old-fashioned rolled oats
  • 3/4 cup milk
  • 1 1/4 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 1/2 tsp vanilla extract
  • 1 tsp cinnamon
  • pinch of salt
  • 3 Tbsp butter, unsalted, softened
  • Vanill ice cream (optional for serving)

 

Preheat the oven to 350 degrees and pull out your pie crust (if frozen) or line your pie dish with the refrigerated unbaked pie crust dough.

In a large bowl, add in the 3 eggs and beat together.  To that same bowl, whisk in both the brown and granulated sugar, oats, milk, vanilla, salt, cinnamon and butter.  Stir till completely combined.  *The mixture may seem a bit “loose”… that’s ok!

Simply pour this mixture straight into the unbaked pie shell and transfer to the oven.  Bake for 50-60 minutes or until pie is baked through..it won’t jiggle too much.

Let the pie cool for 10 minutes before cutting into and serve with vanilla ice cream…or even for breakfast at that!  Enjoy! 🙂

OatmealPie

 

 

Baked Spaghetti Pie

Back when we lived in hot and sunny Arizona, we would frequent a certain Italian food joint that was close to our home.  However, it wasn’t the close proximity that made us end up there, it was my husband’s love for their Baked Spaghetti that brought us.

Fast forward years and years and he still spoke of it…so I began to give it a whirl!  With much success, I give you my version which in using a spring form pan, gives many ooh’s & ah’s at dinnertime!  Looks quite impressive for such an easy recipe!

*If you do not have a spring-form, this recipe works just as well in a casserole dish or deep dish pie pan! 🙂

**Feel free to add in/change ingredients to suit your tastes and what you may have in your pantry and fridge!  I.e. Italian sausage, mushrooms, bell peppers, different cheeses, maybe no meat at all!

The Starting Lineup

  • 16oz spaghetti noodles (boiled 8-9 minutes/drained)
  • 24-32oz jar marinara sauce
  • 1 1/2 pounds ground beef
  • 2 cloves garlic, minced
  • 1 medium onion, chopped
  • 1 container ricotta cheese
  • 2-3 cups mozzarella cheese, shredded
  • 1 tsp Italian seasoning blend
  • 2 eggs, beaten
  • 1/3 cup parmesan cheese, shredded/grated
  • 1 Tbsp extra virgin olive oil
  • Fresh basil, torn (optional garnish)

Start by preheating your oven to 350 degrees.  Bring a stock pot of salted water to a boil (for the noodles) while you have a large skillet browning the ground beef with the chopped onions, minced garlic and olive oil.  *Feel free to add a pinch of salt and Italian seasonings of your choice if desired.

Once the noodles have finished (slightly under cook them at about 8-9 minutes, as they’ll finish in the oven), drain and toss in a large bowl with the beaten eggs, parmesan cheese and teaspoon of Italian seasoning.  Set aside.

As the ground beef becomes browned, pour in the marinara sauce of your choosing and stir together.

Now I used a lightly greased 10″ Spring-form pan for this (what you would typically make a cheesecake in), however, you can also use a deep dish pie tin, a 2-quart casserole dish, etc.  Just make sure to spray with a bit of non-stick.  **With the spring-form pan, I wrapped the bottom in foil just to ensure no leakage, which I didn’t have anyway.

First layer in the egg coated noodles and then top with dollops of the ricotta cheese.  Pour the meaty red sauce overtop, finally topping with the shredded mozzarella cheese.   Place your prepared spaghetti pie, covered, into the oven for 30 minutes.  Remove the foil cover and let bake another 10 minutes.

Once finished baking allow to rest for a good 5 minutes before slicing into.  If desired, top with a bit more parmesan cheese and freshly torn basil.  Enjoy!

BSP2

 

Bourbon Pumpkin Pie

Have you ever had homemade pumpkin pie?  No, I don’t mean the slice that you bought at Marie Callendars restaurant and brought home to eat.  I mean a pie that you whisked and creamed and baked in your own oven!  

Now I’m not saying you’re hand scraping and roasting the baking pumpkins from your glorious garden, there may even be a can or two of pumpkin purée, but this is the real deal!  It’s light, creamy and not overly sweet.  Once it’s time for dessert, just add some homemade whipped cream and marvel in all of the “mmms, yumms, oohs & ahhs” you’re about to receive!  This one will make a believer out your most finicky pumpkin pie eater, which used to be me. 😉 

The Starting Lineup

  • 1 pie crust (home made or store bought)
  • 1 cup heavy cream
  • 1 cup whole milk
  • 3 large eggs, plus 2 egg yolks
  • 4oz bourbon
  • 1 tsp vanilla extract
  • 1 (15oz) can of pumpkin purée (NOT pumpkin pie filling)
  • 1 cup candied yams, drained from can
  • 3/4 cup granulated sugar
  • 1/4 cup real maple syrup
  • 1/4 ground ginger
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 tsp salt  

Now I do prefer to make my own buttery pie crust and with this recipe I always parbake my crust so that it has some texture to the bottom and doesn’t get soggy.  That is a personal preference though..some people love the softer bottomed crust. 

 Preheat the oven to 425 degrees and place a rimmed foil-covered baking sheet to heat up as well.

….To begin the filling!  In a medium bowl, whisk together the cream, milk, eggs & yolks, bourbon and vanilla extract.  Set aside. 

   In a large heavy-bottomed saucepan, combine the pumpkin purée, candied yams, sugar, maple syrup, ginger, cinnamon, nutmeg and salt.  Bring to a simmer and mash and stir the mixture together continuously until thickened.  This will be nice and glossy after about 10-12 minutes of doing so. 

   Remove the purée from the heat and slowly whisk in the cream mixture (slowly so the eggs do not scramble in the hot purée). 

   Next, strain this mixture through a fine mesh strainer over a large bowl while pressing down the remaining chunks with a rubber spatula.  Once it’s all sieved through, re-whisk. 

       Pour this yummy, custard’y mixture into your prepared pie pan/crust.  Give a little jiggle to evenly distribute and place the pan directly onto the preheated baking sheet into the oven. 

Allow to bake at 425 degrees for 10 minutes *I like to cover my crust in either the beginning or end to reduce over browning.  Reduce the heat to 350 degrees and continue to bake for another 30-35, or until the pie is set and jiggles only slightly.  *It will continue to cook and set once removed from the oven.  Allow to cool completely before serving or refrigerated.  *Keep in the refridgerator overnight if serving the next day. 

   Enjoy!!

Mile High Salted Caramel Apple Pie

This is a holiday favorite in my home!  Whether it be the 4th of July, Thanksgiving, Christmas…or even my birthday, yes please!!!  You have a buttery, flakey crust combined with tart apples, sweet caramel and a touch of salt.  Excuse me why I wipe the drool on my chin.

Hey, do you think a scoop of vanilla ice cream could make this any better??  Let’s try!

The Starting Lineup

  • 6 large Granny Smith apples, cored, peeled and sliced
  • 1 tsp fresh lemon zest
  • 1/4 cup fresh lemon juice
  • 1/4 cup flour
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1 rounded tsp ground cinnamon
  • 1/2 cup sugar
  • 1 large egg, beaten + 1tbsp water for egg wash
  • **1 jar caramel sauce
  • **1/2-1 tsp kosher salt (to taste)
  • 2 homemade OR store bought pie crusts 

Start this recipe by preparing your favorite pie dough recipe or thawing out your store bought dough (i.e. Pillsbury).

Now onto the apples!!  In a large bowl put in the lemon zest and the juice.  Follow that with the peeled and sliced apples and toss to coat. 

  

you can use a mandoline (be careful) or a sharp knife

       In a smaller bowl, combine the flour, nutmeg, cloves, cinnamon and sugar.  Pour this over top the apples and gently toss together. 

   With the pie dough:  roll one out in a circular shape on a floured surface until it would easily fit in a 9″ pie pan.  With the dough that overhangs, gently tuck under and give scalloped edges or trim off with a very sharp knife. 

  

look at those chunks of butter in that crust…oh my!!

 Here is when we now pour in that massive, mile-high amount of seasoned apples into the dish!  Go slow to pack them in tightly because there’s a lot!! 

 **Caramel Sauce:  following the package directions, take off the lid of the caramel jar and heat for 20-30 seconds till softened.  Add in 1/2 teaspoon of kosher salt at a time and taste until you get your perfect sweet & salty flavor!

Pour about 1/2 cup of this now salted caramel sauce overtop the stacked apples.  Reserve the rest of the sauce for garnish when serving. 

 Preheat the oven to 400 degrees.  *Also, place a baking sheet in the oven as well to preheat.

Top crust!!  Again, roll out your dough on a floured surface with a floured rolling pin until your form a rough 12″ circle.  Using a butter knife, pastry cutter OR pizza cutter, cut into 1/2″ wide strips.  Carefully weave the delicate dough overtop the stacked salted caramel apples to form that iconic lattice crust.  Brush the top of the lattice crust with a thin layer of the egg wash. 

 Once your pie is ready to go, place in the preheated oven ON the preheated baking sheet for.  Let bake for 20 minutes and then turn the oven down to 375 degrees.  Continue baking the pie for another 45 minutes till crust is golden.  If the pie seems to be browning too fast, just loosely cover with a some tin foil.

Once your dessert has finished cooking, allow to cool on a wire rack for 2-3 hours.  Cut into slices and serve with the remaining warm salted caramel sauce drizzled overtop.  Enjoy!!! 

 

Texas Tamale Pie

This is good…real good!  Homemade cornbread, meat, cheese and spice!  What’s not to like?  If you’re real crafty, it can all be made in one pan..but I used two and was just fine.

I also used canned enchilada sauce.  In my home that’s almost sacrilegious, but with the homemade cornbread and other goodies no one can tell..Promise!  Your secret’s safe with me!

The Starting Lineup

Meat

  • 1 lb ground beef
  • 1 tsp cumin
  • 2 tsp chili powder
  • Kosher Salt & Pepper, to taste

Cornbread

  • 1/2 cup cornmeal
  • 2/3 cup flour 
  • 3 Tbsp sugar
  • 1 Tbsp baking powder
  • 1/4 tsp kosher salt
  • 3 Tbsp vege oil
  • 1/3 cup milk
  • 1 egg
  • 1 bag/can corn (14oz roughly, I use frozen, thawed OR not)
  • 1 can green Chilis, 4.5oz

Finishings

  • 2 cups shredded cheese (I prefer Jack variety, melts great)
  • 1 1/3 cups enchilada sauce

Toppings

  • Cilantro
  • Sour Cream
  • Jalapeños 
  • Salsa
  • Limes 

Preheat your oven to 400 degrees.  Grease (oil, butter or crisco) a baking dish of your choice or a large cast iron skillet, set aside.

In a large bowl, combine your cornmeal, flour, sugar, baking powder & salt.  Mix well.

 Slowly whisk in your vegetable oil till small clumps appear.

 Now whisk in the milk and egg.  Once combined, gently fold in your green Chilis and corn. 

Pour your green-chili cornbread mixture into your greased pan.

 Make sure it’s about even throughout pan and put into your oven for 20-25 mintutes (toothpick comes out clean).

While your cornbread is baking, start cooking your ground beef in a skillet over medium heat.  Add in your seasonings to the meat and simmer.  Once cooked through, drain and set aside. 

   When ready, remove your cornbread from the oven.  Drop your oven temp down to 350 degrees and allow your cornbread to cool for 5 minutes. 

 Prick your cornbread with either a toothpick or fork all over (have you ever made poke-cake?  Same idea).  Pour your enchilada sauce right over the entire cornbread.  Layer your drained ground beef and then the cheese over the top of your cornbread/sauce.  

   Cover your pan with foil and bake for 25 minutes. 

 Remove foil and allow to bake for 10 more minutes.

Once bubbly and hot, take out of oven and let sit for 5-10 minutes.  Serve with sour cream, salsa, jalapeños, left over enchilada sauce, etc. 

  

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