Apple Pie Helper

I was walking through the Christmas Tree Shop and came across an item that I didn't know existed.  It's called a Pie Crust Shield.  One of the issues with the apple pie, that I made, was the crust burned.  The directions called to put small pieces of aluminum foil around the edges for 10-15 minutes, I did, but it still burned.

Pie Crust Shield…$1.99

This shield would be placed over the pie crust before placing in the oven.  The directions for the shield states that the shield should remain on the pie for the duration of the bake time.  To achieve a slightly browned crust, remove the shield 10-15 minutes BEFORE completion of the cooking time.

The directions on the Pillsbury Pie Crust box stated to remove the shield after 10-15 minutes, and for the remainder of the 40 minutes, there would be no shield.  No wonder it burned.

Has anyone experienced the burning of the crust?

Critique of the Apple Pie

Since this was the first time I made an apple pie, let alone any kind of pie from scratch, it turned out pretty good.  However, I thought the crust was very thin, but the filling was absolutely delicious.  The directions said to cut thin apple slices, but I would leave them larger than thinner.  The directions also stated that after 15-20 minutes to put small strips of aluminum foil to prevent the crust from burning.  I didn't use strips, I actually took aluminum foil and wrapped it around the crust cutting out the center, but the crust still burned.  I actually cut the burned parts off before serving.  The directions also said to wait 2 hours before serving, but my family couldn't wait that long.  The filling seemed to be runny, but I think I didn't give it the necessary time to cool.

I think for dessert for Thanksgiving, I'm going to do what I have done for years, buy Mrs. Smith's Apple Pie!

Apple Pie

I wanted to practice making an apple pie for Thanksgiving.  I wanted to take a shortcut by buying premade crusts.  I purchased Pillsbury Pie Crusts.

I followed the recipe on the package.  It said it was "The Perfect Apple Pie Recipe" so what did I have to lose.  You know, whatever is printed has got to be true….lol.

Ingredients

Crust

1

box Pillsbury® refrigerated pie crusts, softened as directed on box

Filling*

6

cups thinly sliced, peeled apples (6 medium)

3/4

cup sugar

2

tablespoons all-purpose flour

3/4

teaspoon ground cinnamon

1/4

teaspoon salt

1/8

teaspoon ground nutmeg

1

tablespoon lemon juice

I used 6 Red Delicious apples.  I first peeled them and then I used my corer/slicer.  

Steps

1

Heat oven to 425°F. Place 1 pie crust in ungreased 9-inch glass pie plate. Press firmly against side and bottom.

2In large bowl, gently mix filling ingredients; spoon into crust-lined pie plate. 

Top with second crust. Wrap excess top crust under bottom crust edge, pressing edges together to seal; flute. Cut slits or shapes in several places in top crust.

3Bake 40 to 45 minutes or until apples are tender and crust is golden brown. 

Cover edge of crust with 2- to 3-inch wide strips of foil after first 15 to 20 minutes of baking to prevent excessive browning. 

Cool on cooling rack at least 2 hours before serving.

This is how my pie came out of the oven.  We didn't wait the 2 hours it said in the directions, we probably waited 30 minutes.

Tomorrow, I will give you what my family thought of the apple pie.

Birthday Cake

My husband's birthday was on November 11 and he asked for an ice cream cake.  For years, I purchased a Carvel cake, but lately the quality of the cake, has gone downhill.  I tried Coldstone for my daughter's birthday.  After paying $40.00, I thought I was going to get a delicious cake, but was thoroughly disappointed.  I'm not the greatest baker, but thought I would try my hand at making an ice cream cake. How hard could it be?  It's only cake and ice cream….

I went online and read some directions. I even watched some videos on youtube.  "Piece of cake," I thought…sorry for the pun.

The recipe calls for cake…I chose Chocolate and two ice creams.  One for the center…I chose Cookies and Cream, and one for the icing…I chose Vanilla.

Here's what I did.

I made a boxed cake and placed it in an 8 X 9 inch pan and baked it for 33 minutes at 350 degrees.

This is how the cake turned out.

While the cake was baking, I took out the ice cream so it would soften.  I took a pan, the same size as the cake pan, placed wax paper in the bottom and sides (for easy removal), and spread out the entire container of ice cream.

I covered the pan with waxed paper and placed in the freezer.  I kept it in there for an hour.  That gave time for the cake to cool down completely before doing the next step.

I placed the ice cream on top of the cake.

I needed to trim the sides so the ice cream and cake were the same size.  In the meantime, I took out the vanilla ice cream so it would soften.

  

I took the vanilla ice cream and iced the top and sides the same way as you would use icing on a cake.

I placed the finished cake back in the freezer with a plastic cover.  I left it in there for 2 hours.  I took it out 15 minutes before we actually cut into it.  

It was good, but not great.  My family said to use a brownie mix instead of the cake mix.  I would have to experiment with different ice creams to figure out which one would be the best to use.

Does anyone have any suggestions?  

Have you ever purchased an ice cream cake, and if so, where did you go?

Brookies

I made this recipe once before and my family loved it.  Brookies are chocolate chip cookies and brownies made in the same pan.  I made them like cupcakes.  The first time I made them, I used boxed brownies and boxed chocolate chip cookies.  I changed the recipe the second time by using already prepared chocolate chip cookie dough.

This recipe makes 24 Brookies.  I placed 24 cupcake liners in two pans.

I prepared the brownie recipe according to the directions on the box.  I poured the brownie mix halfway in each liner.

Then I took the cookie dough and cut them into 24 slices and placed them on top of the brownie mix.

I preheated my oven to 350 degrees.  I put the timer on for 30 minutes.  Checking frequently because I didn't want the cookies to burn.  You will definitely need to place a toothpick in to check if the brownie is done.  If the toothpick comes out clean, take the Brookies out immediately.  You do not want to overcook them.

This is a picture of how my Brookies turned out.  The cookie should extend the entire cupcake, but mine didn't.  In fact, only 4 of the 24 did.

Any suggestions how I could make the cookie extend the entire cupcake?  

Out of my Comfort Zone

As I said in the beginning of my blog, my passion was in cooking, but one thing I didn't inherit from my mother, was her ability to bake.  She was a fabulous cook and baker and we always looked forward to the holidays when she use to make hundreds of cookies and pastries.  My idea of baking is following the directions on a box, adding a few ingredients, and hoping for the best.

Over the next few weeks, I would like to attempt some of the favorite cookies that my mother made.  My mother passed away five years ago, so I hope that I make my MOM proud!!!

Any suggestions you have, please feel free to let me know.