Strawberry Rhubarb Pie
Recipe adapted from Answers En Croute and Smitten Kitchen
- pre-made pie crust from ELI’S - one in a pie tin, one rolled out for the top crust
- 1 16 oz container strawberries, cleaned, de-stemmed and sliced into flats
- 3 to 4 cups chopped rhubarb, cleaned and cut into 1/4 inch pieces.
- 3/4 cup brown sugar
- 1/4 cup white sugar
- 1/4 cup cornstarch
- 1 teaspoon ground cinnamon
Preheat the oven to 400 degrees.
Remove the crusts from freezer to thaw. If they become too warm soft, put in the refrigerator before filling and baking.
Combine all the ingredients in a bowl making sure that the pieces of fruit get well coated with the dry mixture.
Pour the mix into the pie tin and use a wooden spoon or spatula to level everything out.
Cover the pie with the top portion of the crust, however you see fit - I made lattice strips!
Reduce the heat in the oven to about 350 degrees and then place the pie inside. Bake until the filling has thickened and the crust begins to turn a light golden brown, this can take anywhere from 1 hour to an hour and a half.
Remove and set aside to cool before serving. Can be made up to two days ahead of time.
Standard Apple Pie
- pre-made pie crust from ELI’S - one in a pie tin, one rolled out for the top crust
- 3-4 apples, peeled and cored, sliced into thin flats
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 1 teaspoon ground cinnamon
- juice from 1/2 lemon
Preheat the oven to 400 degrees.
Mix all the ingredients into a large bowl, making sure all the pieces of apple are well coated with the rest of the ingredients.
Using a fork poke a few small holes in the bottom crust before adding the filling.
Fill the pie tin with the apple pieces one by one, creating a circular fanning pattern as you go. Layer the pieces until you reach the top of the crust - it is okay if the apples breach the top, as long as they remain central in the pie.
Cover the pie with the rest of the dough you have rolled out, about a however you see fit - I cut mine with a cookie cutter into heart shapes and then placed them on top of the apples in a lace-like design.
Place the pie in the oven and cook for approximately 20-25 minutes, then reduce temperature and cook at 350 for at least 45 more minutes, or until the crust has become golden brown and flakey.
Pumpkin Cheesecake
Recipe adapted from Honey and Butter and Let Them Eat Cake!
- 1-1 1/2 cup graham cracker crumbs
- 1/2 cup ground pecans
- 1/2 cup unsalted butter, very soft
- 1/4 cup brown sugar
- 3 8oz packages cream cheese
- 1 15-16oz can pumpkin puree (not pumpkin filling!)
- 1 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon vanilla
- 3 eggs and 1 egg white
- 1 8oz container heavy whipping cream
- 1/2 cup white sugar
Spray a 10 inch spring-form pan with cooking spray and preheat the oven to 350 degrees.
With a hand mixer or in a food processor, blend the cracker crumbs, pecans, sugar and butter until they form a loose paste. Using your fingers press the mixture into the pan so it forms a thin layer around the entire perimeter and the bottom. Try to avoid cracks and holes.
Place the crust in the oven for 5-10 minutes and set aside to cool.
In another bowl mix all the ingredients for the filling. Blend until everything has smoothly combined together. Pour the cheesecake mix into the cooled crust - it is okay if your crust is higher than the filling reaches - you will fill in the empty space later with whipped cream.
Fill the spring-form pan by gently spooning the mixture in. Use a spatula to even out the top.
Place the spring form pan into a larger pan (rectangular is fine), filled with enough water to cover at least half of the cheesecake.
Bake for approximately 1 hour and 15 minutes, at which point the cake will have become puffy and almost completely solidified. It will still be somewhat “jiggly”…
Set aside to cool. You may refrigerate overnight, but try to simply keep the cake in a cool, dry place.
Top with whipped cream and serve! To make whipped cream simply whip the cream with a hand beater, slowly adding the sugar in increments. It will be done when the mixture becomes fluffy, and light peaks form when you raise the mixer. Be careful not to over whip, or else you will end up with some sugary sweet butter!
