I'm Allison. A 26 year old mom and wife. Follower of Jesus. Sister to 2. Living in Oklahoma. Feeding My Temple follows my life as I try to balance feeding my body, mind and spirit with the Word, fitness, and amazing food.
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Not just any pie, tiny cherry pies. Small the pie, smaller the calorie count. This means you can eat as many as you want.
No, not really. I practice and promote portion control. You would never know it, huh?
These pies are extremely quick to whip up. If you don't want to make your own cherry pie filling, use store bought. I promise, no one will judge. Especially when I you eat it from the can.
Growing up, I wasn't much of a sweets fan. I know, I was weird. Then one day, I was pregnant! Everything I thought I knew about myself was thrown out the window, including my palate. I could dominate anything with sugar and butter, especially those last few months. I think I was only eating out of depression. It was hot, I was a whale, and had someone else's toes in my ribs. It was glorious. I still have no idea how I managed to only gain 19 pounds. That was almost 2 years ago (wow) and my sweet tooth has diminished slightly. Yes, slightly. This is bad news for me, but good news for everyone else. I make and pass out treats like I'm your grandma. I'm a great person to know.
Now, onto the pie. Graham cracker + rich, rich, rich chocolate + marshmallow = total win. This is a pretty simple pie to make and assemble. It also makes for a beautiful presentation and great summer backyard BBQ dessert. Enjoy!
The title is intriguing...and so is the crust. I found the original idea for the crust here. She did a sweet potato pie, but hey, who doesn't love a good fruit pie? This is really just a classic apple pie with a fun crust. Super easy, and slightly fun. I used two Pillsbury refrigerated pie crusts, but you could totally one up me and make your own. Just make enough for a top and bottom crust!
1 package refrigerated pie crusts 1 tablespoon melted butter 1 tablespoon cinnamon 5 cups thinly sliced peeled apples 1/2 cup granulated sugar 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg
Handful of dried cranberries (optional)
Preheat oven to 375 degrees. Roll out one pie crust on a lightly floured surface. Brush with butter and sprinkle evenly with cinnamon.
Roll up tightly and slice into 1/2-inch rounds, like miniature cinnamon rolls.
Press miniature cinnamon rolls, flat side down, evenly into the bottom and sides of a 9-inch pie plate, making sure there are no spaces between the rolls. Set aside.
In large bowl, mix sugar, 1/4 cup flour, the cinnamon, nutmeg and cranberries. Stir in apples until well mixed. Spoon into pie plate.
Roll other round of pastry into 10-inch round. Fold into fourths and cut slits so steam can escape. Unfold top pastry over filling; trim overhanging edge 1 inch from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal; flute as desired. Brush with milk, and sprinkle with sugar, if desired. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning. Bake 40 minutes, then remove foil and bake for an additional 20 minutes.
Let cool 20-30 minutes before slicing. Serve with vanilla ice cream or whipped cream.
Please visit my link parties page to see who I linked up with this week!
Time for my final pie (well, for this series, anyway)....
Go here, here, and here if you missed any of the other pies.
I was really torn on my last pie for the series, so I went to Facebook and Twitter for help! My choices were mini pecan pies or chocolate pie with a toasted coconut crust.
Chocolate won by a landslide.
This is actually a Martha Stewart recipe, but when I made my list of ingredients, I saw it called for 11 ounces of coconut and in parenthesis it said (6 cups). Being in a rush (which never happens to me), I didn't stop and think about the conversion. 11 ounces does NOT equal 6 cups. Not even close. I stupidly bought 6 CUPS of coconut. Sigh. Needless to say, when it came time to make the pie....11 ounces wasn't correct either. Awesome. I figured it out and it actually turned out really well. This pie reminds me of a Mounds candy bar, which in my world is a good thing.
Crisp Coconut and Chocolate Pie
Prep Time: 20 minutes
Bake: 350 degrees for 20 minutes
Cool: 15 minutes
Yield: 8-10 servings
Ingredients
For the crust:
One 14 ounce package shredded sweetened coconut
5 tablespoons butter
For the filling:
1 cup heavy cream
8 ounces bittersweet chocolate, finely chopped
Directions
Make the crust: Preheat the oven to 350°F. In a food processor, process butter and one-third of coconut until mixture forms a ball, 1 to 2 minutes. Transfer to a medium bowl. Sprinkle remaining two-thirds coconut over mixture and combine with your fingers.
Place a 9-inch pie plate on a parchment-lined rimmed baking sheet. Press coconut mixture into bottom and up sides of pan to form crust, leaving top edges loose and fluffy.
Place a foil ring over edge to prevent burning. Bake until center begins to brown, 15-20 minutes; remove foil and bake until edges are browned, 4 to 5 minutes more. Transfer crust to a wire rack to cool completely.
Make the filling: Bring cream just to a boil in a small saucepan; pour over chocolate in a medium heatproof bowl. Let sit 10 minutes.
Then stir until chocolate is completely melted and mixture is combined.
Pour into coconut crust. Refrigerate until filling is set, 1 hour or up to 1 day.
Please visit my link parties page to see who I linked up with this week!
If you are here from Pineapple Lily, welcome! She graciously allowed me to guest post over there!
Time for another pie!!
Go here and here if you missed the first two pies!
I'm a fruit pie kinda gal. Apple pie? All over it. My husband is a huge fan of cherry pie. (Like so much of a fan, my mother in law made him an entire cherry pie to bring home from Thanksgiving.) When I came across the recipe, I knew I had to make it. It is a fun and easy twist on two traditional pies. Technically it is a tart, but hey-who invited the pie police?
This pie comes together in about 20 minutes, with the most time consuming step consisting of peeling and slicing two apples. Along with a short prep time, this pie will go quick (read: was all gone within 12 hours of baking it).
Cherry Apple Crumb Tart
Prep Time: 20 minutes
Bake: 400 degrees for 30-35 minutes
Cool: 15 minutes
Yield: 8 servings
Ingredients
1 refrigerated pie crust
2/3 cup all-purpose flour
1/2 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/3 cup butter
2 large Granny Smith apples
3/4 cup canned cherry pie filling (about 1/2 of a 21 oz. can)
Directions
Preheat oven to 400 degrees F. Let pie crust stand at room temperature 15 minutes.
In a medium bowl, combine the flour, brown sugar and cinnamon. Add butter and blend thoroughly using two forks. Set aside.
Roll out pie crust into a 13-inch circle and place on a baking stone or a cookie sheet lined with parchment paper.
Peel, core and cut apples into thin slices. Layer apples evenly over crust leaving a 1-inch border of crust.
Spread 3/4 cup cherry pie filling over the apples. Sprinkle flour mixture over apples and pie filling. Fold the outer edge of the pie crust up over the fruit to form a rim.
Bake 30-35 minutes or until crust is golden brown. Remove from oven and cool slightly. Serve warm.
Time for the second pie in this series! Go here if you missed the first week.
Oh wow! I seriously have no words for this one. Ok, that's not true. I always can find something to say. This is by far one of my favorite desserts that I have made so far. I really just forgot about banana pudding. Combined with a vanilla wafer crust, I can't get enough of this pie! GET IT OUT OF OUR HOUSE!!
This is actually a recipe I pinned and is from one of my all time favorite blogs, Lick The Bowl Good. She noted that the pie should be consumed within 2 days. NO PROBLEM!
The photo below is all hers....my horrible amateur ones can be found below! Seriously, though....if there is one pie you even think about making from this series, THIS IS IT!
I would get the picture perfect piece AFTER I had edited my photos...
Banana Pudding Pie
Prep Time: Cool: 1 Hour, 30 Minutes
Chill: 4 Hours
Bake: 24 Minutes
Yield: 8 Servings
3-4 medium bananas, cut into slices
2 boxes of vanilla wafers
Vanilla Wafer Crust
2 1/2 cups (about 30) crushed vanilla wafers
1/2 cup butter, melted
Vanilla Pudding:
3/4 cup sugar
1/3 cup all-purpose flour
2 large eggs
4 egg yolks
2 cups milk
2 teaspoons vanilla extract
Whipped Cream:
1 cup heavy cream
1/4 cup powdered sugar
1/2 tsp. vanilla
Vanilla Wafer Crust:
Stir together crushed vanilla wafers and butter until blended. Firmly press on bottom, up sides, and onto lip of a 9-inch pie plate. Bake at 350 degrees for 10-12 minutes or until lightly browned. Remove and let cool completely.
Vanilla Pudding: Whisk together sugar, flour, eggs, yolks and milk in a heavy saucepan.
Cook over medium-low heat, whisking constantly, 10-12 minutes or until it reaches the thickness of chilled pudding (it will just start to bubble). Remove from heat, and stir in vanilla.
Transfer to a medium bowl and cover with plastic wrap, making sure to press the plastic directly on top of the custard so it doesn't get a "skin" on it. Refrigerate til completely cool.
Whipped Cream:
In a medium bowl, whip cream on medium high speed til soft peaks form. Slowly add the sugar and vanilla and continue to beat until thick and stiff.
Assembly: Arrange half of the banana slices evenly over bottom of cooled crust. Spread 1/3 of cooled pudding over bananas, then layer with 20 vanilla wafers. Spread 1/3 more pudding over vanilla wafers, then add the remainder of the banana slices and cover them with the last of the pudding. Spread the whipped cream over the entire pie and decorate with more vanilla wafers if desired.
The layers from the bottom up should be:
vanilla wafer crust
bananas
pudding
vanilla wafers
pudding
bananas
pudding
whipped cream
Refrigerate at least for 4 hours. Overnight is best. Consume within 2 days.
Please visit my link parties page to see who I linked up with this week!
Heeeyyy! So before we get to the new series, I just had to show you these photos. Is this not the cutest? We found a great sale at Baby Gap and even their Junk Food Collection was on sale! Woo-hoo! I think Wise was more excited about the pieces that I was. :)
After some thought about it, I have decided to start my four week series on...you guessed it, pie! It is the holiday season, and what better time to share a few new and old recipes!
Feel free to join me throughout the series with your own pie recipes.I would seriously love it if you did!!! If I receive enough interest, I will create a link for you to join in. Also, I would love it if you would share your favorite pie or one you would like to see made. You, the reader are my inspiration!
First Up, Lemon Meringue. This is my husbands favorite pie. I knew I had to find a good recipe he would approve of, and this one gets five stars from him. I have made this pie a few times and really enjoy how simple it really is. Meringue was really intimidating to me...until I actually researched how to make it. So easy! I'm weird like that sometimes. I have an irrational fear of making yeast breads. Ahhh! Bread hooks! Kneading for hours! Grinding my own flour! Yeah, see. I told you I was weird.
Lemon Meringue Pie
Prep: 20 minutes
Bake: 350 degrees, 10-12 minutes
Yield: 8-10 slices of pie
Ingredients
Filling:
1 cup white sugar
2 tablespoons all-purpose flour
3 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups water
2 lemons, juiced and zested
2 tablespoons butter
4 egg yolks, beaten
1 (9 inch) pie crust, baked and cooled
Meringue
4 egg whites, room temperature
1 teaspoon vanilla
1/2 teaspoon cream of tartar
6 tablespoons sugar
Directions
Preheat oven to 350 degrees.
Lemon Filling:
In a medium saucepan, combine 1 cup sugar, flour, cornstarch, and salt. Wisk until incorporated.
Stir in water, lemon juice and lemon zest.
Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter.
Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick.
Remove from heat and let cool, then transfer to baked pie shell.
Meringue:
In a large mixing bowl, combine vanilla, egg white, and cream of tartar. Beat with an electric mixer on medium speed about 1 minute or until soft peaks form.
Gradually, add sugar, 1 tablespoon at a time, beating on high speed about 4 minutes or until mixture forms stiff, glossy peaks and sugar dissolves (rub a small amount between two fingers; it should feel completely smooth, not grainy).
Immediately spread meringue over pie filling, carefully sealing the edge to prevent shrinkage.
Bake in preheated oven for 10-12 minutes, or until meringue is golden brown. Let pie cool 20 minutes before transferring to refrigerator. Chill for 2-3 hours before serving.
Please visit my link parties page to see who I linked up with this week!
