Apple Pie Pancake Bowls Recipe

Apple Pie Pancake Bowls Recipe

Apple Pie Pancake Bowls Recipe

Ingredients

German Pancake Bowls

  • 1 cup milk
  • 1 cup flour
  • 6 eggs
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla
  • 1/4 cup butter, melted

Apple Filling

  • 4 Granny Smith apples, peeled, and chopped
  • 2 tablespoons butter
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon lemon juice
  • 1/4 cup brown sugar

Crumb Topping

  • 1/3 cup packed light brown sugar
  • 1/3 cup all purpose flour
  • 1/4 cup oats
  • 1/2 teaspoon ground cinnamon
  • 3 tablespoons unsalted butter, chilled and cut into pieces
Instructions
  1. Preheat oven to 400 degrees and grease muffin tin with nonstick cooking spray with flour in it (or grease and flour pan OR use nonstick cooking spray AND melted butter).
  2. In a large bowl, or your blender, combine all of the German Pancake ingredients except the butter and blend (or whisk) until smooth. Add butter and blend until well combined.
  3. Add batter to the tins using a 1/4 cup measuring cup. Bake for 20 minutes or until golden brown around the edges. They will be VERY puffy but will deflate as they cool.
  4. While the pancakes are baking and resting, melt 2 tablespoons butter in a large skillet over medium heat. Add apples, cinnamon, lemon juice and brown sugar and cook, stirring occasionally, until apples are tender and the liquid is absorbed, approximately 8-10 minutes.
  5. While the apples are cooking, combine the sugar, flour, oats, cinnamon, and butter, in a medium bowl. Cut in the butter with pastry cutter, 2 forks, or place mixture in the blender and pulse into the mixture is crumbly.
  6. Evenly spoon cooked apples into German Pancake Bowls then top with the Crumb Topping (its okay if it gets messy!). Broil on the 2nd rack (approximately 10 inches from broiler) for 3-6 minutes, rotating pan half way through so the topping browns evenly. Remove when crumbs are golden.
  7. Top with ice cream (optional) and consume.

Strawberry Pie Recipe

Ingredients:

  • 1 pie crust, pre-baked
  • 1 pint ripe strawberry
  • 1 (3 ounce) package strawberry Jell-O gelatin dessert
  • 2 tablespoons cornstarch
  • 1 cup hot water
  • 1 cup cold water
  • 1/2 cup sugar
  • whipped cream

Directions:

  1. Pre-bake pie crust.
  2. Cool.
  3. Slice the strawberries into the pie crust.
  4. In a medium saucepan mix the package of jello with the cornstarch.
  5. Add the water and the sugar.
  6. Cook over medium heat until boiling.
  7. Stir occasionally.
  8. Pour the boiling mixture over the strawberries.
  9. Place the pie in the refrigerator.
  10. Chill for 3-4 hours until the jello glaze sets.
  11. Serve with big dollops of whipped cream over the pie.

Pumpkin Pie with Maple Cream and Sugared Pecans

Ingredients
1 1/3 cups all-purpose flour
1/2 teaspoon salt
1/2 cup shortening
4 to 5 tablespoons ice water
2 cups canned pumpkin
2/3 cup firmly packed light brown sugar
1/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1 1/2 teaspoons grated orange rind
1 1/2 cups half-and-half
3 large eggs, beaten
2 tablespoons granulated sugar
1/2 cup chopped pecans
1 cup whipping cream
1/4 cup powdered sugar
1/4 cup maple syrup

Preparation
Combine flour and 1/2 teaspoon salt; cut in shortening with a pastry blender until mixture resembles the size of peas. Sprinkle ice water, 1 tablespoon at a time, evenly over surface; stir with a fork until dry ingredients are moistened. Shape dough into a ball; cover and chill 30 minutes.
Roll dough to 1/8″ thickness on a lightly floured surface. Fit into a 9″ deep-dish pieplate; trim off excess pastry along edges. Fold edges under, and crimp. Line pastry with aluminum foil, and fill with pie weights or dried beans. Bake at 450° for 8 minutes. Remove weights and foil; bake pastry 4 more minutes. Remove pastry crust to a wire rack to cool; reduce oven temperature to 375°.
Whisk together pumpkin and next 10 ingredients in a large bowl until combined. Pour filling into crust.
Bake at 375° for 50 to 55 minutes or until a knife inserted near center comes out clean, shielding crust after 20 minutes. Cool on a wire rack. Cover and refrigerate overnight.
Combine 2 tablespoons granulated sugar and pecans in a small skillet. Cook over medium-low heat, stirring constantly, 5 minutes or until sugar melts and pecans are toasted. Spoon onto wax paper to cool. Crumble sugared pecans into pieces.
Beat whipping cream at high speed with an electric mixer until foamy; gradually add powdered sugar, 1 tablespoon at a time, until soft peaks form. Slowly fold maple syrup into whipped cream. Cover and chill 1 hour.
To serve, spoon maple cream onto each serving. Sprinkle sugared pecans over cream.
Butternut Squash Pie: You can make this pie using butternut squash in place of the pumpkin. Two cups pureed butternut squash is about 1 (2-pound) squash.

Greek Greens-and-Cheese Pie

Ingredients
1 tablespoon olive oil
2 cups thinly sliced green onions
1 1/2 cups minced fennel (about 1 large bulb)
10 cup packaged fresh spinach (about 5 ounces)
8 cups thinly sliced mustard greens(about 8 ounces)
1 1/4 cups (5 ounces) feta cheese
1/4 cup chopped fresh parsley
1/4 cup chopped fresh or 1 tablespoon dried dill
1 teaspoon dried Greek oregano
1/2 teaspoon salt
1/2 teaspoon black pepper
8 sheets frozen phyllo dough, thawed
Cooking spray
Flat-leaf parsley sprigs (optional)

Directions
Preheat oven to 375°.
Heat oil in a large nonstick skillet over medium-high heat. Add onions; sauté 4 minutes. Add fennel; sauté 3 minutes. Remove onion mixture from pan; cool. Add spinach to pan; sauté 30 seconds or until spinach wilts. Place spinach in a colander, pressing until barely moist. Add greens to pan; sauté 30 seconds or until greens wilt. Place greens in a colander, pressing until barely moist. Combine onion mixture, spinach, greens, feta, and next 5 ingredients (feta through black pepper) in a large bowl.
Working with 1 phyllo sheet at a time (cover the remaining dough to keep from drying), place 2 sheets in a 13 x 9-inch baking pan coated with cooking spray. Gently press sheets into bottom and sides of pan, allowing the ends to extend over edges of pan. Coat top sheet with cooking spray. Fold 1 sheet of phyllo in half crosswise; place on sheets in bottom of pan, and coat with cooking spray. Top with 1 sheet of phyllo, gently pressing sheet into the bottom and sides of pan; coat with cooking spray. Spread greens mixture evenly over top of phyllo. Fold a sheet of phyllo in half; gently press on the greens mixture in pan, and coat with cooking spray. Top with the remaining 3 sheets of phyllo, coating each with cooking spray. Cut ends extending over pan. Fold edges of phyllo to form a rim; flatten rim with fork. Cut 4 slits with a sharp knife in top of phyllo. Bake at 375° for 50 minutes. Cool for 30 minutes. Garnish with parsley sprigs, if desired.

Shrimp Pie

Ingredients
Pastry:
1 1/4 cups all-purpose flour
1/4 cup semolina or pasta flour
2 teaspoons sugar
1/4 teaspoon salt
2 tablespoons butter, chilled and cut into small pieces
1 tablespoon vegetable shortening
1/4 cup ice water
1/2 teaspoon cider vinegar
Cooking spray
Filling:
12 ounces uncooked large shrimp, peeled, deveined, and chopped
1/4 cup (2 ounces) fat-free cream cheese, softened
1/2 cup egg substitute, divided
2 teaspoons all-purpose flour
1 cup evaporated fat-free milk
1/2 cup (2 ounces) shredded Havarti or fontina cheese
1 1/2 tablespoons chopped fresh dill
1/8 teaspoon salt

Preparation
Preheat oven to 375°.
To prepare pastry, lightly spoon 1 1/4 cups all-purpose flour and semolina flour into dry measuring cups; level with a knife. Combine flours, sugar, and 1/4 teaspoon salt in a medium bowl; cut in butter and shortening with a pastry blender or 2 knives until the mixture resembles coarse meal.
Combine ice water and vinegar in a small bowl. Add water mixture to flour mixture; toss with a fork until mixture is well combined (mixture will be crumbly and will not form a ball). Press mixture into bottom and up sides of a 9-inch deep-dish pie plate coated with cooking spray. Bake at 375° for 5 minutes. Remove from oven; cool on a wire rack.
To prepare filling, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add the shrimp; cook 1 minute or until shrimp turn pink. Remove from heat.
Combine cream cheese and 1/4 cup egg substitute in a medium bowl; beat with a mixer at medium speed until well blended. Add 2 teaspoons flour; beat 1 more minute. Beat in remaining egg substitute and milk. Add shrimp, Havarti cheese, dill, and 1/8 teaspoon salt, stirring well. Pour shrimp mixture into prepared crust. Bake at 375° for 40 minutes or until set. Remove from oven; let stand 10 minutes before serving.

Five-Spice Sweet Potato Pie

Ingredients:
2 pounds sweet potatoes (about 5 medium)
3/4 cup packed brown sugar
1/2 cup 2% reduced-fat milk
2 tablespoons butter, softened
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon five-spice powder or pumpkin pie spice
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
3 large eggs, lightly beaten
1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)

Preparation
Preheat oven to 375°.
Pierce sweet potatoes several times with a fork. Place sweet potatoes on a baking sheet. Bake at 375° for 1 hour and 15 minutes or until tender. Cool slightly. Peel and discard skins. Place the pulp in a medium bowl, and mash. Add 3/4 cup brown sugar and the next 8 ingredients (through eggs) to pulp. Beat with a mixer at medium speed until well blended.
Fit refrigerated pie dough into a 9-inch pie plate; fold edges under, and flute. Pour sweet potato mixture into pie shell. Bake at 375° for 55 minutes or until a knife inserted in center comes out clean. Cool pie completely on a wire rack.

Spinach Pie

INGREDIENTS:
5 jumbo eggs (or 7 large eggs)
2 tablespoons milk
3 roasted garlic cloves, crushed
1/4 teaspoon lemon pepper
1 dash salt
3 slices cooked bacon, chopped (optional)
1 large flour tortilla
1 1/2 cups any blend shredded cheese
3 cups fresh spinach

Directions:
Mix the first six ingredients (eggs, bacon, milk, garlic, lemon pepper and salt) in a bowl. Set aside.
Lay the flour tortilla in a glass pie dish, press gently – does not need to lay perfectly flat against dish. I don’t spray it prior and have never had any issues with it sticking. Especially when made using a glass pie pan.
Sprinkle only 1/2 cup cheese on tortilla.
Sprinkle remaining cheese and the spinach onto tortilla in layers, and press gently. I don’t chop or tear the spinach but you might opt to do this.
Pour egg mixture evenly over spinach, be careful not to pour any outside of tortilla as this causes it to stick to pan.
Bake in oven at 365 degrees for 35 to 45 minutes. Insert fork in center and it should come out clean.
Use sharp knife to cut into pie slices and serve hot.
Other options: Instead of garlic, you can use 1/4 cup onions. For added flavor, serve with homemade salsa.

Chocolate Fudge Pie

Ingredients

  • 1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
  • 1 cup packed brown sugar
  • 1/2 cup unsweetened cocoa
  • 1 tablespoon all-purpose flour
  • 3/4 cup 2% reduced-fat milk
  • 1/3 cup light-colored corn syrup
  • 1 tablespoon butter, melted
  • 1 teaspoon vanilla extract
  • large eggs
  • large egg whites
  • 1 cup frozen fat-free whipped topping, thawed
  • 1/2 teaspoon unsweetened cocoa (optional)

Preparation

  1. Preheat oven to 350°.
  2. Fit dough into a 9-inch pie plate. Fold edges under; flute. Place pie plate in freezer until ready to use.
  3. Combine brown sugar, 1/2 cup cocoa, and flour in a large bowl. Combine milk and next 5 ingredients (milk through egg whites); stir with a whisk until well blended. Add milk mixture to brown sugar mixture; stir until combined.
  4. Pour mixture into crust. Bake at 350° for 40 minutes or until just set. Cool on a wire rack to room temperature. Cover; chill at least 4 hours. Spread whipped topping evenly over filling; sprinkle with 1/2 teaspoon cocoa, if desired.

Double-Cherry Pies

Ingredients

  • 1 cup dried sweet cherries
  • 1/4 cup sugar
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon ground cinnamon
  • (16-ounce) bag frozen sour cherries, thawed and drained
  • 1 tablespoon butter
  • 2 1/2 teaspoons cornstarch
  • 1/2 teaspoon vanilla extract
  • 12 Sweet Cream Cheese Dough circles*
  • 1/4 cup white chocolate baking chips

Preparation

  1. Combine the first 5 ingredients in a medium saucepan; cook over medium heat 7 minutes or until liquid almost evaporates. Remove from heat. Add butter, stirring until butter melts. Stir in cornstarch and vanilla. Cool slightly.
  2. Working with 1 Sweet Cream Cheese Dough circle at a time, remove plastic wrap from dough. Place dough on a lightly floured surface. Spoon about 2 tablespoons cherry mixture into center of circle. Fold dough over filling; press edges together with a fork or fingers to seal. Place pie on a large baking sheet covered with parchment paper. Repeat procedure with remaining Sweet Cream Cheese Dough circles and remaining cherry mixture. Freeze 30 minutes.
  3. Preheat oven to 425°.
  4. Remove pies from freezer. Pierce top of each pie once with a fork. Place baking sheet on bottom rack in oven. Bake at 425° for 19 minutes or until edges are lightly browned and filling is bubbly. Cool completely on a wire rack.
  5. Place chocolate chips in a heavy-duty zip-top plastic bag; microwave at HIGH 1 minute or until chips are soft. Knead bag until smooth. Snip a tiny hole in corner of bag; drizzle chocolate over cooled pies.
How to make Sweet Cream Cheese Dough

Ingredients

  • 2 cups all-purpose flour (about 9 ounces)
  • 1/4 cup sugar
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/4 cup chilled butter, cut into small pieces
  • 1/4 cup (2 ounces) chilled 1/3-less-fat cream cheese, cut into small pieces
  • 1 tablespoon cider vinegar
  • to 5 tablespoons ice water

Preparation

  1. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking powder, and salt in a food processor; pulse 3 times or until combined. Add chilled butter, cream cheese, and cider vinegar; pulse 4 times. Add ice water through food chute, 1 tablespoon at a time, pulsing just until combined (do not form a ball). (Mixture may appear crumbly but will stick together when pressed between fingers.)
  2. Place half of dough into a 1-cup measuring cup, pressing to compact dough. Remove dough from cup, and form into a ball. Divide ball into 6 equal portions. Repeat procedure with remaining dough. Cover and chill 15 minutes.
  3. Place each dough portion between 2 sheets of plastic wrap. Roll each dough portion, still covered, into a 5-inch circle; chill until ready to use.

Lattice-Topped Blueberry Pie

Ingredients

  • Crust:
  • 1 1/2 cups all-purpose flour, divided
  • 1/2 cup ice water
  • 1 1/2 teaspoons sugar
  • 1/4 teaspoon salt
  • 4 1/2 tablespoons vegetable shortening
  • Cooking spray
  • Filling:
  • 1 cup sugar, divided
  • 3 1/2 tablespoons cornstarch
  • 1/8 teaspoon salt
  • 6 cups fresh blueberries
  • 1 1/2 tablespoons butter or stick margarine, melted
  • 3/4 teaspoon vanilla extract

Preparation

  1. To prepare crust, lightly spoon flour into dry measuring cups; level with a knife. Combine 1/4 cup flour and ice water, stirring with a whisk until well-blended. Combine 1 1/4 cups flour, 1 1/2 teaspoons sugar, and 1/4 teaspoon salt in a bowl; cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add slurry; mix with a fork until flour mixture is moist. Gently press two-thirds of dough into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Roll dough into a 12-inch circle. Press remaining dough into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Roll dough into a 9-inch circle. Freeze both portions of dough 10 minutes. Working with larger portion of dough, remove 1 sheet of plastic wrap; fit dough into a 9-inch pie plate coated with cooking spray. Remove top sheet of plastic wrap.
  2. To prepare the filling, combine 3/4 cup plus 3 tablespoons sugar, cornstarch, and 1/8 teaspoon salt in a bowl, and sprinkle over blueberries. Toss gently. Stir in butter and vanilla. Spoon blueberry mixture into crust.
  3. Preheat oven to 375°.
  4. Remove top sheet of plastic wrap from remaining dough. Cut dough into 6 (1 1/2-inch) strips. Gently remove dough strips from bottom sheet of plastic wrap; arrange in a lattice design over blueberry mixture. Seal dough strips to edge of crust. Place pie on a baking sheet covered with foil. Sprinkle lattice with 1 tablespoon sugar.
  5. Bake at 375° for 1 hour and 15 minutes or until crust is browned and filling is bubbly. Cool on a wire rack.