It is great to have this on hand so that you’ll be ready to go for your fall apple pie dishes.

It only takes 5 minutes to make and you won’t have to hunt for what you need.

Apple Pie Spice Recipe

Ingredients:
¼ cup ground cinnamon
2 teaspoons ground nutmeg
1 teaspoon allspice
1 teaspoon ground ginger

Instructions:
In a small bowl, mix all ingredients together

Store in an airtight container.  It yields 5 tablespoons which should be plenty for lots of baking!

Print

Apple Pie Spice Recipe

A great spice mix for all your fall apple dishes

Prep Time 5 minutes minutes

Servings 5 tablespoons

Ingredients

• 1/4 cup ground cinnamon
• 2 tsp ground nutmeg
• 1 tsp allspice
• 1 tsp ginger

Instructions

• In a small bowl, mix all ingredients together.
• Store in an airtight container

MORE APPLE-Y GOODNESS!

Salted Caramel Apple Pies

Apple Pie Caramel Apple

The post Apple Pie Spice Recipe appeared first on TGIF - This Grandma is Fun.

It’s the most wonderful time of the year- peach season! So sweet, juicy, and flavorful. The perfect fruit. Have you picked up a box of peaches yet? If you’re looking for new, exciting peach recipes to try, check out this list of 25 peach goodies that will rock your summer!

1. Fresh Peach Crumb Bars– Ok, I’m already drooling at these pics from Saving Room For Dessert!

2. Peach Caramel Blondie Cheesecake– Omg, I think I just died and went to heaven. Check this out at Life, Love and Sugar.

3. Peach Cookies– Aren’t these cookies from Party Pinching gorgeous?

4. Peach Jam– The perfect pair with a slice of toast, or even better, on a waffle! Find it at Crystal & Co.

5. Peaches & Cream Scones– A Family Feast‘s scones make me want to sit out in garden with my fancy hat, and enjoy a cup of tea.

6. Healthy Caramelized Skillet Peaches– If you’re looking for something a little healthier (but still totally delcious!), you’ll love 90/10 Nutrition‘s recipe!

7. Ginger Peach Lemonade– Talk about refreshing! Try this recipe at Thyme & Love.

8. Homemade Peach Ice Cream– This ice cream from Events to Celebrate looks heavenly!

9. Peach Pretzel Salad Dessert– The Creative Bite‘s dessert is a perfect combination of sweet and salty!

10. Homemade Fresh Peach Crisp– Mmmm! I can already taste this peach crisp from Hostess at Heart!

11. Peach Hand Pies– These little pies from Shugary Sweets are the perfect treat for an outdoor picnic!

12. Peach Snickerdoodles– As if snickerdoodles weren’t already scrumptious enough, Butter with a Side of Bread added peaches- a snickerdoodle upgrade!

13. Easy Baked Peaches with Cinnamon Sugar Topping– Oh my, these peaches from I Heart Naptime are absolutely dreamy!

14. Ripe Peach Popsicles– The View from Great Island‘s popsicles are a fantastic way to cool down on a hot summer’s day!

15. Two Two Easy Peach Cobbler– Need something quick and easy? Check out our peach cobbler, right here at This Grandma Is Fun!

16. No Bake Peach Cream Pie– What is it about peaches and cream that makes them the perfect combination? Find this easy recipe at A Latte Food.

17. Peach Sorbet– Nothing feels better in the middle of summer than a nice, cold treat, like this one from Chef Not Required.

18. Peach Bread– Is this even real?! Tastes of Lizzy T‘s peach bread sounds too good to be true!

19. Grilled Peaches with Mascarpone & Honey– This dessert from Erhardts Eat is so simple yet elegant.

20. Peach Butter– Imagine spreading this on a slice of bread and enjoying it on your back patio in the early morning hours. Ah, pure bliss! Find this recipe at The Redhead Baker.

21. Peaches & Cream Empanadas– The picture alone is making my mouth water over Taste Made‘s empanadas!

22. Peach Pie Bars– Forget about slicing up a pie, now you can have it in a convenient, more delicious bar with Life Made Simple‘s recipe!

23. Peach Slushies– Kids are sure to love this fun treat from Bite of Delight!

24. Peach Upside Down Cake– Isn’t this cake from An Italian in My Kitchen beautiful? What a presentation! And it’s absolutely delicious!

25. Ridiculously Easy Peach Dumplings– When you have little kids running around the house, sometimes you need something quick and easy, like these yummy dumplings from Home Is Where the Boat Is!

What do you think about these 25 peach goodies that will rock your summer? Let us know which you’ll try first!
 

The post 25 Peach Goodies that will Rock Your Summer appeared first on TGIF - This Grandma is Fun.

When it comes to dessert would you rather choose a cake or a PIE?!

I will choose a pie every time.  I also don’t have one person in my family who’s really fond of frosting hence they’re not a fan of cake either so for us Marie Callender’s is our go-to pie.  Why Marie Callender’s you ask? Are you kidding?  Their crust is the perfect amount of flaky. (in this case flaky is a good thing!) Plus they smell and taste just like homemade and are just plain beautiful right out of the package.

Right now spring is in the air at Marie Callender’s and what better way to celebrate than with pie?  With Spring comes warmer weather, the emergence of spring flowers and we are celebrating by making your “Spring a Little Sweeter” with these 5 Fun Things to do with Marie Callender’s Cream Pie.

Before I show you our suggestions though, we wanted to let you know that from March 16-25, we will be curating the Marie Callender’s Pinterest Board and you are definitely going to want to follow them and watch for some more great ideas for a Sweet Spring.  Make sure to visit everyday!

Now, prepare to be amazed at some fun things that you can do with a cream pie that you may never have thought of before.  Here we go!

1. Mini Cream Puffs and Eclairs

I chose a Marie Callender’s Banana Cream Pie to make these mini cream puffs and mini eclairs.  The sliced almonds that come with the pie make for a great garnishment on these eclairs, don’t you think?

These cute mini cream puffs were a breeze to make because I bought the mini eclairs and mini cream puffs from my local baker. They were very inexpensive and well worth not having to make them myself.  After dipping the tops in chocolate (recipe below) I added the banana cream filling straight from the pie then garnished with some spring colored melted chocolate.

2. Coconut Cream Pie Sundae

With the warmer weather of spring comes the need for a cooler dessert and what is cooler than pie and ice cream? Layer some Coconut Cream Pie into an individual serving dish, add a scoop of ice cream then top with Reddi-Wip and some toasted coconut.

3. Spring Garden Pie

Spring has sprung on this Lemon Meringue Pie by adding some green sugar crystals on top of the  meringue and some pastel colored chocolate flowers springing up through the ground.  (recipe below)

4. Banana Cream Pie Shakes

When my kids were at college, there were quite a few restaurants around campus that were famous for their “Pie Shakes”.  My daughter and her roommates would save their money and then go and split one.  Poor starving students.  You don’t have to split one.  Make your own with a Banana Cream Pie.  (recipe below)

5.  Chick Pie

For a great spring look, I dressed up this Key Lime Pie with some multi-colored chicks.  How fun would this be at a spring brunch?  The Key Lime Pie was just right for this because of where the pie is lined with  cream.  The chicks fit perfect.

So do you agree with me that pie is not just for slicing anymore?  Make your spring a little sweeter by dressing them up or making a completely new dessert with them.  It’s that easy.

I’d love for you to check out all the great ideas on Marie Callender’s Facebook Page for some more ins-PIE-ration and watch for March 16-25 for our curated content on their Pinterest Board “Spring Desserts”.

Happy Spring Everyone.  Celebrate with a piece of pie!

Print

Eclairs and Cream Puffs

Author Made From Pinterest

Ingredients

• Mini Eclairs and Cream Puff shells. I purchased mine at my local bakery shop. They were $.30 a piece.
• 1 cup semisweet chocolate chips
• 2 TBL butter
• 1/3 cup corn syrup
• 3 tsp water
• Marie Callender's Banana Cream Pie
• Pastel Chocolate

Instructions

• In a small sauce pan, slowly heat and mix the chocolate chips, butter, corn syrup and water until the consistency is smooth and pourable.
• Dip the tops of the eclairs and cream puffs into the chocolate and chill in the refrigerator until set.
• Cut the eclairs and cream puffs where desired and spoon banana cream pie into the shells with some whipped cream in the front.
• Place the sliced almonds from the pie onto the whipped cream as garnish.
• Melt pastel chocolate per the instructions on the package.
• Pour into a sandwich ziploc bag. With scissors, cut a small piece of the bottom corner off the bag. Push the melted chocolate to that corner.
• Squeeze softly and draw lines over the eclairs and cream puffs.
• Refrigerate until ready to serve.

Print

Pastel Candy Flowers

Author Made From Pinterest

Ingredients

• Candy flower mold
• Pastel Chocolate

Instructions

• Melt the pastel chocolate per the instructions on the package.
• Pour into a sandwich ziploc bag. With scissors, cut a small piece of the bottom corner off the bag. Push the melted chocolate to that corner.
• Squeeze softly into the flower mold.
• These will set at room temperature so just wait until set. Usually takes around 1/2 hour.
• Pop the flowers from the mold.
• If you'd like the flowers to stand up from the pie, insert a toothpick into the back of the flower and then insert into the pie where desired.

This is a sponsored conversation written by me on behalf of Marie Callender’s. The opinions and text are all mine.

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Learn how to make Gluten Free Pie Crust from scratch with this easy step-by-step tutorial!

I don’t know about you, but the holiday season is my absolute favorite time of the year. Everyone is so jolly, people start decorating their houses with breathtaking light displays, and, of course, everyone makes a load of pies!

I bounce back and forth on which pie is my favorite, but I’ve narrowed it down to two—pumpkin pie and chocolate pie.

But I think we all know that the backbone of any good pie recipe is the crust. So today I’ll be showing you with a visual step-by-step tutorial how to make the most amazing Gluten Free Pie Crust you’ll ever eat!

Shall we get started?

So to start off, combine the flour, salt, and sugar in a bowl and give it a good whisk to combine.

Next cut the butter into cubes and toss into the dry mixture. You can alternatively use solid coconut oil for this recipe, but keep in mind it won’t have the same flavor as a butter-dough would.

Using a pastry cutter or two butter knives, cut the butter into the flour mixture until the overall mixture resembles coarse crumbs.

I really recommend purchasing a pastry cutter, as this makes the whole pie crust-making process much smoother and easier. It’s also a great arm workout!

So this is what it should look like after you cut in the butter, more or less. I probably could have cut in my butter more than I did, but knowing me I was probably just too excited to eat the pie that I got a little careless and cocky.

Then just pour in your ice water and pop in an egg yolk, give it a good stir. Once it gets too hard to stir with a spoon, start kneading it with your fingers, until a cohesive dough forms.

 Then all that’s left to do is press the dough into a disk, wrap it in parchment paper or plastic wrap, and pop it in the fridge for at least an hour to chill, or up to 3 days.

If you wanna freeze the crusts for later use, you can just pop them in the freezer and they’ll keep for up to three months.

When you’re ready to use the pie crust, roll it out on a floured surface (gluten-free flour, of course) until it’s 10 or more inches in diameter.

Here’s the recipe:

Print

Gluten Free Pie Crust

Servings 1 pie crust

Author Margaret Anne @ Natural Chow

Ingredients

• 2 1/2 cups gluten-free 1-to-1 baking flour I used Bob's Red Mill
• 2 teaspoons granulated sugar
• 1/2 teaspoon kosher salt
• 1 cup 2 sticks salted butter, chilled
• 1/2 cup ice water
• 1 egg yolk

Instructions

• In a medium-sized bowl, combine the gluten-free flour, sugar, and salt. Whisk to combine.
• Cube the butter and add it to the dry ingredients. Using a pastry cutter or two butter knives, cut the butter into the flour until the mixture resembles coarse crumbs.
• Pour in the ice water and add the egg yolk and stir with a wooden spoon to combine. When it gets too hard to stir, start using your fingers to knead the dough. Since this is gluten free pie crust, you don't have to worry about over-kneading the dough.
• Use your hands to shape the dough into a ball, packing it together firmly. Flatten the dough ball into a disk and wrap with plastic wrap or parchment paper.
• Refrigerate the dough for at least one hour, or up to 3 days. You can also freeze the dough at this point.
• After the dough has chilled, roll it out until it reaches 10 inches in diameter.
• Carefully drape the rolled pie crust over your pie pan and press into the pan. Crimp the edges with your fingers or a fork.
• Place in the freezer for 10 minutes to chill. Fill with whatever pie filling you'd like. Continue as instructed on pie recipe.

 What is your favorite kind of pie? Share in the comments below! Happy Holidays!

Here are a few treats from my blog Natural Chow you will also enjoy!

Roasted Bacon Parmesan Brussel Sprouts

Easy Garlic Mashed Potatoes

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It’s July. Hooray for the Red, White and BlueBERRIES! Is there anything better than fresh blueberries? I love handfuls on my morning yogurt, cereal and in smoothies.  There’s never a better time to enjoy a fresh fruit pie than in the summer months. My hubby’s favorite pie- anytime of the year is my Bountiful Blueberry Pie. I wanted to surprise him last week, so I made these cute little Fresh Blueberry Hand Pies.

Who doesn’t love a hand pie? All you have to do is say “hand pie” to get someone’s attention. Try it. I guarantee people will stop what they are doing and listen You know that old saying – The best way to a man’s heart is through his stomach? Absolutely true.

Especially when you’re making his favorite dessert.

I used my all time favorite crust in this pie. If you’ve never made home made crust, this is the one to try. It’s simple and very forgiving. So easy to work with. Here’s a step by step tutorial (for a homemade apple cranberry pie) that will walk you through and show you crust and pie assembly. If you make yourself familiar with crust making now, you’ll be a pro by holiday time!  These hand pies are the perfect way to start out. Read the whole recipe first, and the tips following the recipe. I’ve posted oodles of pie recipes on A Bountiful Kitchen, each one with tips to help you become a master pie baker! Come by and take a look.

Hope to see you soon!

Si from A Bountiful Kitchen

Print

Fresh Blueberry Hand Pies

Course Dessert

Author Si Foster

Ingredients

• 4 cups or 2 pints fresh blueberries washed and drained
• 1 cup sugar
• 2 tablespoons fresh lemon juice and grated zest from lemon
• 1 teaspoon almond extract optional
• 3 tablespoons Tapioca dry
• sugar for sprinkling on top granulated or raw
• one egg beaten (optional)
• Pie Crust- recipe below

Instructions

• Place 1 cup of fresh berries in a medium saucepan. Bring heat to medium high, add sugar. Smash the blueberries with the back of a large spoon, or a potato masher to break berries. Mix the berries with the sugar, fresh lemon juice, and lemon zest. Cook until all of the berries burst or are smashed and the mixture bubbles a bit, about 5 minutes. Continue to stir during cooking so berries and sugar do not burn. Turn off heat. Add almond extract, dry tapioca and remaining berries to cooked mixture in pan. Mix well. Let sit in pan for about 5-10 minutes while making crust. It is fine to let this sit in pan the entire time you are preparing the pie crust.
• Meanwhile, prepare crust. Follow directions for pie crust recipe.
• Lightly grease two jelly roll or baking sheets.
• Preheat oven to 425 degrees.
• Generously flour clean counter top or surface. Using a round lid ( I used a 6 inch diameter lid) roll out half of the dough to about 1/8 inch thick. Press the lid into the dough to make 3-4 circles.
• Spoon about 1/4 cup of filling into the center of each circle. Fold over the circle to meet the opposite edge and crimp edges firmly to seal. Gently place on baking sheet. Brush with beaten egg wash if desired, cut small slits for steam to escape and sprinkle with sugar. I bake about 4-5 hand pies per baking sheet. Repeat with remaining dough and filling. Bake hand pies for about 15-18 minutes or until golden brown.
• Remove from oven. If some of the sugars from the filling have seeped out, use a spatula and carefully remove the pie from the baking sheet to another surface to cool immediately after finished baking. This will prevent the hand pie from sticking to the surface of the baking sheet as it cools.
• After the pies are cooled, sprinkle with additional sugar.
• Yield: about 8- 6 inch hand pies

Notes

Tips:

-You may use frozen blueberries, if using frozen do not thaw before using.

-Depending on the juiciness of the berries, you may end up with (up to) 1/2 cup of liquid in the pan after cooking the berries. If so, make sure to mix all of the ingredients well in the pan before spooning onto the crust. The sugar will dissolve and the tapioca pearls will settle to the bottom of the mixture, so make sure to get to the bottom of the mixture each time you spoon fruit onto the round of pastry. If you end up having a bit of liquid leftover in the pan, no worries. I used a slotted spoon to remove the fruit from the pan, which worked well because my berries were quite juicy.

-The tapioca will not dissolve completely before baking. You will still be able to see the little specs of tapioca as you spoon out the fruit onto the dough. They will dissolve as they are baked.

-I have dry food storage and used a large white lid from one of my cans for the template to cut out my hand pie crust. You could also overturn a bowl and run a knife edge around the edge of the bowl for a template.

-The best way to store any leftovers is on a plate uncovered in a dry climate. If you are in a humid climate, cover with foil or Saran Wrap. Best eaten the day they are made!

-For tips on making pie crust, read original post on Best Flaky Pie Crust.

For more great recipes from A Bountiful Kitchen, check these out!

Emeril’s Vintage Chocolate Pie for Serious chocolate lovers!

Best Flaky Pie Crust

Perfect Apple Pie with step by step tutorial!

Original Toll House Pie. I mean, really cookie dough and pie crust together?!

Simple Pecan Pie

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Hi everyone.  Amber from rick•a•bam•boo again.  I’m here today to share Mini Key Lime Pies!

I know what you are thinking.  Citrus again?  

And you’re right.  I did share Brazilian Limeades with you and then Blender Lemon Curd.  But to be fair, I did warn you that I have a citrus problem.

Back to the pies.  I tried this recipe from The Recipe Critic a while ago.  If you have ever enjoyed a key lime pie at Cafe Rio (a local Utah restaurant) then you will love this recipe.  It’s pretty much a copy cat recipe even though the original post does not say that.  Plus the greek yogurt gives it kind of a cheesecake consistency, which is supper yummy.

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Mini Key Lime Pies

Servings 18

Author Amber Simmons

Ingredients

• 1 1/2 cups graham cracker crumbs crushed (about 12 squares)
• 3 T Sugar
• 3/4 stick butter melted
• 3 eggs
• 2 14 oz cans sweetened condensed milk
• 3/4 cup lime juice
• 1 T Lime zest
• 1/3 cup greek yogurt

Instructions

• Preheat oven to 350 degrees.
• Using a food processor, grind graham crackers into crumbs.
• Place crumbs in a bowl and add butter and sugar. Mix well.
• Put foil cupcake liners into the cupcake pan.
• Divide crumbs evenly between foil cups. About 1 Tablespoon each. Press firmly into the bottom.
• In a separate bowl throughly combine eggs, sweetened condensed milk, lime juice, zest, and greek yogurt.
• Fill the baking cups about 1/4" from the top of the liner and bake for 12-15 minutes.
• Cool completely. Garnish with whipped cream
• Keep refrigerated.

These key lime pies are super yummy.  I dare you to eat just one.

And if you are addicted to lime too, check out my other lime recipes.

Mint Limeade

Disneyland Copycat Mint Julep

Also, be sure to follow me so you see all my latest and greatest posts.

Pinterest  |  Facebook  |  Twitter  |  Google+  |  Instagram

This awesome post has been shared with Homestories A to Z and Whipperberry.

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Last month I threw a Bloggers Thanksgiving for the second year in a row. It’s wonderful cause we all bring amazing dishes and then after taking pictures we get to EAT and enjoy the amazing food. One of my favorites was this Chocolate Turtle Pie from Creations by Kara (one of my oldest blogging friends, I adore her and her recipes)!

Both recipes start in a pre-baked pie crust, you can buy one, but I have a great basic pie crust recipe that I love, and have never had a problem with! Some people are all butter, some are all shortening, but I’m a half and half fan for a flaky crust that tastes great, and is pretty sturdy.

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Chocolate Turtle Pie

Course Dessert

Cuisine American

Author Ashlee Marie

Ingredients

• 1 9 ″ pie shell baked & cooled
• 2 Tbsp dark and semi sweet chocolate wafers
• 1 Tbsp butter
• 1 C peanuts chopped
• 1 1/2-2 C Caramel Sauce
• 6 oz dark and semi sweet chocolate wafers
• 2 Tbsp butter
• 16 oz Stabilized Whipped Cream 2 C cream, whipped

Instructions

• Melt the 2 Tbsp of chocolate and 1 Tbsp of butter in the microwave and stir smooth (don't over cook).
• Spread the chocolate over the bottom of the cooked crust and let it set.
• Sprinkle the chopped peanuts evenly over the bottom of the crust
• Warm the caramel and pour it over the peanuts.
• Melt the rest of the chocolate and butter, and stir smooth, let it cool a bit.
• Stir the chocolate into HALF of the stabilized whipped cream and let it set
• Cover with the rest of the whipped cream and top with chocolate curls or more chopped peanuts.
• keep the pie refridgerated

So here is how I changed the recipe:

Chocolate – Kara uses chocolate chips, but I’m a huge chocolate snob. Chocolate chips aren’t made to melt well, they have an ingredient that’s made to help them hold their shape at high heats (so they still look like chips in cookies) so I use chocolate wafers, made for melting and baking. I’m also a big fan of mixing chocolates, using more than one brand/flavor.

Caramel – Kara melts caramel squares and milk/cream together for her caramel layer. It’s a GREAT way to get a delicious thick caramel, but I didn’t have any caramels on hand and I DID have my Caramel sauce in the fridge (I always have a ton in the fridge) so I heated it up and poured it in, Mmmmmm, worked great.

Whipping Cream – I love fresh whipped cream and I am not a fan of cool whip. If you’re going to swap fresh whipped cream out for cool whip in recipes you need to stabilize it so it doesn’t just deflate in the recipe. It’s another step AND it changes the texture (a bit thicker) from hers, but since my husband and kids didn’t try the original they didn’t notice at all. I missed the creamier texture so I’ll probably just go with cool whip in the chocolate layer next time but stick with fresh whipped cream for the topping.

I hope you enjoyed this recipe and I hope you check out some of these others! It’s that time of year, I’m making tons of goodies and treats! Some for me… and SOME for neighbors and friends!

Thanks so much Ashlee for this scrumptious Chocolate Turtle Pie recipe.  It is definitely going on my Christmas-to-make list!

If you liked this recipe of Ashlee’s, check these out!

Sandies aka Mexican Wedding Cookies | English Toffee aka Almond Roca | Classic Sugar Cookies

This amazing post has been shared with Tatertots and Jello and Living Well Spending Less!

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As the Holiday Season rapidly approaches this year, I am thoroughly enjoying how stress free my life is compared to last year. You see, last year, my oldest married her sweetheart two days after Christmas. While I was thrilled for the two of them and loved everything that went into my first child getting married, the timing couldn’t have been worse. Even a year later, it is hard for me to put into words what the holidays were like for me last year.

I was up to my eyeballs in wedding decor, budgets, invites, menus, cakes, dresses, photos, dj’s……. I actually turned some of that madness into an 18 part blog series “Gorgeous Weddings on a Budget.” If it had been up to me, I would have focused on nothing but the wedding but since I had 5 other children still at home expecting a normal Thanksgiving and Christmas, I did the best I could. It wasn’t up to par with normal years, but it was still half decent.

I wish I would have thought of these quick little pie bites last year when I needed some solutions to my standard holiday baking. I guess all my original thinking skills during that time were taken up in a different venue.
These little gems of decadence make the perfect little bites to toss in your pie hole. Plus, how can you go wrong with a dessert that only takes TWO ingredients to make??? If you want to make them even more pie-like, don’t hesitate to drop of dollop of whipped cream on top of them first. I wish I could honestly claim that since they are bite sized, they have no calories. Let’s just pretend it is true. I won’t tell anyone if you don’t!

Nutella Pie Bites – makes 38 bites
recipe by My Kitchen Escapades

1 box refrigerated pie crusts (2 pie crusts total)
1 jar Nutella

1. Preheat oven to 425 degrees. Unroll the pie crusts on a surface lightly dusted with flour. Using a 2 inch round cutter, cut out circles from the dough. Knead together the scraps, roll them out and cut more circles. Place a dollop of Nutella in the center of each dough circle. I found using 2 butter knives worked best for that task.

2. Dip your finger in some water and run it around the outside of each circle to slightly moisten the edge. To form the square, pinch the opposite side of the circle to form two corners of the square. The turn it 90 degrees and pinch the opposite sides once more to form the square. Make sure you pinch them firmly or they will pop back open when they bake.

3. If desired, brush the dough with a bit of beaten egg to help give the finished product more color and shine. Bake for 9-10 minutes, or until the bites are golden brown. Remove from the pan to cool. You can serve them plain or with a small dollop of whipped cream on top.

Follow Carole from My Kitchen Escapades on Pinterest, Twitter, Instagram or Facebook!

 This amazing idea has been shared with Whipperberry

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I found a pin for these cute little pies from Whisk Away Your Worries and thought they looked mouthwatering awesome!  Seriously, who doesn’t love salted caramel and apples?  And combining that into pie form is perfect.  Actually, individual pie form = even more perfection! Built in portion control if you only eat one.  Sorry to say I failed in that department.

During the hectic holiday cooking frenzy it’s always nice to find things to make that are simple, yet tasty and impressive.  These little pies fit that bill perfectly.  I used store bought pie crust because 1) it’s easy, and 2) I’ve never made crust from scratch.  I’m sure if you have a fantastic pie crust recipe and love to make homemade pie crust you could use that instead. Go for it!  For the rest of us, store bought is just fine.

You might think only one apple isn’t enough for the filling.  I know I did when I saw the recipe but it really is.  In fact, I made 8 little pies and had some filling leftover which would have been enough for a couple more little pies.  You will also have leftover crust after cutting out the circles so you could re-roll and get a few more pies.  Otherwise, if you’re just making 8, grab yourself a spoon and eat the leftover filling while the pies are cooking.  No one will know but you!

The original recipe didn’t call for any caramel sauce drizzled on top but I couldn’t help myself and gave each of the Salted Caramel Apple Pies a drizzle of caramel sauce.  It makes them a bit more difficult (read: messy) to eat but I didn’t care much….bring on the caramel!  And keep a napkin nearby.

I hope you all enjoy these Salted Caramel Apple Pies as much as I did.  Have a Happy Thanksgiving and I’ll see you all next month.

Print

Salted Caramel Apple Pies

Course Dessert

Author Judy Heinrich

Ingredients

• 1 box refrigerated pie crust
• 1 large apple peeled and chopped into small pieces
• 1/2 teaspoon ground cinnamon
• 1 teaspoon fresh squeezed lemon juice
• 1/8 cup sugar
• 1 teaspoon all-purpose flour
• 6 store-bought caramels diced into about 4 pieces each

Instructions

• Preheat oven to 425 degrees. Line a cookie sheet with parchment paper.
• In a mixing bowl, combine apples, lemon juice, flour, sugar, and cinnamon and diced caramels. Set aside.
• In small bowl, mix egg with water and set aside.
• Unroll pie crusts. Using a circular cookie cutter or glass, cut out as many circles as you can. I used a glass that was 3 1/4" wide and got 8 circles per sheet of dough. If you want to roll out the pie dough scraps you could probably get a few more circles cut out.
• Place half of the crusts on cookie sheet. Top each pie crust circle with a spoonful of the apple/caramel mixture. Make sure each piece has about 4 or more caramel pieces on it. Sprinkle each with a bit of sea salt. Top each pie with another pie crust circle. Use the tines of a fork to press the edges of the crusts together to seal the top crust to the bottom. Make an X on top with a small knife to slice vents on each pie.
• Brush the tops of each pie with a bit of the egg mixture then sprinkle with sugar.
• Bake in until golden, about 12-15 minutes. Allow to cool on a cooling rack. Store pies in airtight container.
• Optional: Drizzle some of your favorite caramel sauce over each pie for extra caramel goodness!

If you’re looking for other Thanksgiving recipes, be sure to check out my Ancho Chile Brined Turkey,  Sweet Potato Noodles with Pancetta, Pecans & Craisins, Spinach Mushrooms & Cheese Casserole.

 If you want to see what else I’m cooking up at I’m Bored, Let’s Go you can follow me here:
FACEBOOK | PINTEREST | INSTAGRAM | TWITTER | GOOGLE+| BLOGLOVIN

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Mini Pumpkin Pies

Turtle Pumpkin Pie

Caramel Apple Pumpkin Pie

Marbled Pumpkin Cheesecake

Pumpkin Magic Cake

** Pumpkin Crunch Cake

Pumpkin Gooey Butter Cake

Pumpkin Churro Layer Cake

** Double Chocolate Pumpkin Cake

Chocolate Chip Pumpkin Roll

For Pumpkin Recipes 1-10 {Sweet Breads & Breakfast} – Click HERE

For Pumpkin Recipes 11-20 {Party Foods} – Click HERE

For Pumpkin Recipes 21-30 {Savory Dishes & Breads} – Click HERE

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For every one of those varieties, there must be at least one delicious recipe.  Fall’s favorite fruit is so versatile that it can be prepared in hundreds of delicious ways.  We’ve found a month’s worth of sweet apple treats and dessert recipes for you to drool over.

Caramel Apple Bar from Craftberry Bush

Apple Pudding Cake with Cinnamon Butter Sauce from The Girl Who Ate Everything

Brown Butter Apple Tart from Brooklyn Supper

Apple Butter Danish Ring from Taste, Love & Nourish

Apple Gingerbread Bars from Sarah’s Cucina Bella

Caramel Apple Crumble Pie from Averie Cooks

Apple Snickerdoodle Cobbler from Baked by Rachel

Mini Apple Pie Cookies from Made From Pinterest

Caramel Apple Upside Down Bread Pudding from Vintage Monday

Apple Stack Cake from Brave Tart

Caramel Apple Cinnamon Rolls from The Recipe Critic

Apple Pie Wontons from Overtime Cook

Individual Cream Cheese Apple Dips from Made From Pinterest

Caramel Apple Brownies from Foodie Crush

Apple Upside Down Biscuits from Cookin’ Canuck

Salted Caramel Apple Cupcakes from Delicious Everyday

Bavarian Apple Torte from Made From Pinterest

Apple Cranberry Cheesecake Pie Bites from Julie’s Eats & Treats

Apple Cobbler Cupcakes with Pumpkin Pie Frosting from Cupcake Project

Caramel Apple Bars from Inside BruCrew Life

Cinnamon Apple Macaroons from Desserts for Breakfast

Apple Pie Fries from Made From Pinterest

Apple Ice Cream Bowls from Dreyer’s

Sweet and Salty Apple Nachos from Wishes and Dishes

Apple Cake with Caramel Glaze from Life In Grace

Stuffed Apple Cinnamon Sticks from The Bitter Side of Sweet

Caramel Stuffed Apple Cider Cookies from Scrambled Henfruit

Colorful Candy Apples from Made From Pinterest

Apple Pie Pizza from Dessert for Two

Dutch Apple Pie with White Chocolate Butter Sauce from Oh Sweet Basil

Yum!  Don’t those look delectable?  We’d love to hear about some of your favorite apple recipes.  Leave us a link to yours in the comment box if you have one you’d like to share with us.  Happy apple picking!

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The post An Apple a Day: 30 Treats & Desserts appeared first on TGIF - This Grandma is Fun.

Fall was definitely in the air at this weekend’s link party.  We could smell the pumpkin pie baking through our computer screens!  Here are nine of our favorite links that will help you welcome fall deliciously.

Apple Pie Jelly Donuts from The Crafting Foodie

Caramel Apple Funnel Cakes from This Silly Girl’s Life

Acorn Treats from The Coconut Head’s Survival Guide

Dutch Apple Pie Bars from I Dig Pinterest

Fresh Spiced Pumpkin Dip from With a Blast

Caramel Apple Cider from My Frugal Adventures

Pumpkin Cheesecake from Lady Behind the Curtain

Caramel Apple Muddy Buddies from Life with the Crust Cut Off

Apple Cinnamon Caramel Crunch Ice Cream from Sweet Baked Life

Thanks again for sharing your projects and recipes with us during Super Saturday #59!  We hope you were as inspired by these featured links as we were.   Please come back  for our next Super Saturday Link Party, starting at 7 P.M. EST on Friday night!  And keep an eye on your social media over the weekend, too.  We like to showcase links that catch our eye during the party via Facebook, Twitter, and Google+.  You might see your links featured there!

The post Welcome Fall with These 9 Treats appeared first on TGIF - This Grandma is Fun.

In fact, s’mores have become such a favorite that this flavor combo has become popular away from the campfire, as well.  In the last couple of years, we’ve seen s’mores come into their own with dessert and breakfast variations that are downright gourmet!  Today, we’ve rounded up a few of those variations from around the web to share with you.  A few!  Who are we kidding?  You could eat s’mores everyday for a MONTH if you wanted to!  Click on the links and pictures below to go to the blogs where we found these yummy 33 S’mores Inspired Recipes.

S’mores Lasagna from Beyond Frosting

S’mores Donuts from Buns in My Oven

Smore’s Pot De Creme from Bakin’ Bit

Peanut Butter Marshmallow Fluff Chocolate Dipped Frozen S’mores from The First Year Blog

S’mores Stuffed Pizzokies from Handle the Heat

S’moreos from Cakespy

S’mores Cupcakes from Homemade by Holman

Deep Fried S’mores from Sugarhero!

S’mores Popcorn from Nest of Posies

Reese’s Peanut Butter Cookie S’mores from Crazy for Crust

S’mores Truffles from High Heels & Grills

Flaky S’mores Pizza Triangles from I Wash You Dry

S’more Cheesecakes from Shugary Sweets

Scone S’mores from Baked Perfection

S’more Milkshake from Bombshell Bling

Panini S’mores from Bitter Sweet

S’mores Ice Cream from Spache the Spatula

Banana S’mores Protein Pancakes from Kiss My Broccoli

S’mores Macaroons from Blahnik Baker

S’mores Creme Brulee from Sugar Plum

Triple Chocolate S’mores Bark from A Kitchen Addiction

S’mores Bars from Gimme Some Oven

S’more Stuffed French Toast from B’s in the Kitchen

S’mores Tart from The Boastful Baker

Campfire Cookies from Fahrenheit 350

S’mores on a Stick from Dip It In Chocolate

Mini Smore’s Pies from Lil’ Luna

S’mores Rice Krispy Treats from Glorious Treats

Indoor S’mores from Dessert for Two

S’more Nachos from Spice is Nice

Chocolate S’mores Pancakes from Chocolate and Carrots

S’mores Banana Bread from Made From Pinterest

Nutella Crepe S’mores from Sally’s Baking Addiction

Do these s’more recipes make you long for a crackling fire?  If you are heading out with the tent and sleeping bags anytime soon and need some great campfire recipes, try some of our favorites:

Campfire Eclairs  |  Onion Bombs  |  Campfire Banana Boats

We’re sharing this post with:

Living Well Spending Less

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This week, we saw a lot of creativity in the kitchen during Super Saturday #41.  You guys were dynamite, combining flavors like gourmet chefs!  Topping the list of things we need to whip up in our own kitchens are these new taste sensations.  Enjoy!

Chocolate Peanut Butter Pretzel Pudding Parfaits from The First Year Blog

Pavlovas with Strawberries and Balsamic from Bake a Moment

Bacon Peanut Butter Cookies from Tammilee Tips

Lemon Honey Tart with Salted Shortbread from Simply Suzanne’s

Philly Cheese Steak Pizza from My Family Mealtime

Golden Oreo Strawberry Cheesecake Bars from This Silly Girl’s Life

Bacon Pesto Grilled Cheese Sandwich from Practical Stewardship

Lemon Angel Pie from Grandparents Plus

Strawberry Wonton Cups from Best of Long Island and Central Florida

Thanks again to everyone who participated in our linkup!  Please come back  for our next Super Saturday Link Party, starting at 7 P.M. EST on Friday night!  And keep an eye on your social media over the weekend, too.  We like to showcase links that catch our eye during the party via Facebook, Twitter, and Google+.  You might see your link featured there!

The post Share It Thursday from Super Saturday #41 appeared first on TGIF - This Grandma is Fun.