[vc_row][vc_column][vc_column_text]As the month of Pievember is coming to a close, I wanted to share this amazing Lumberjack Apple Pie. I use an Apple Master to get those perfect apples every time.

My favorite pie is an old-fashioned apple pie. I like it served hot with ice cream or a melted piece of cheese. I have made apple pies with and without nuts. I sometimes add another fruit to pair the flavors; strawberries, rhubarb, cranberries, pears, or even raspberries.

I’ve baked this pie with a top crust as well as a crumb topping. I have even baked it in a brown paper sack for extra steam and variety. The part I like about this pie best is that it’s good any time of the year, indoors or outside, and is the perfect dessert for any meal or a treat when friends or family stop by. This pie is good with hot chocolate, lemonade, or a hot cup of tea.

An apple pie is one of my husband’s favorites and he prefers it instead of cake on his birthday. Enjoy and treat your family to a good ‘ole American Apple Pie!!

 

Lumberjack Apple Pie

• Prepared crust for a 9-inch pie. You can also have a second crust for the top crust or make a crumb topping.
• 4 cups of apples, (I like juicy and tart mixed for a great flavor) peeled and sliced thin
• ½ cup second fruit (strawberries, rhubarb, cranberries, pears, raspberries, etc.)
• ¼ cup nuts of choice (I like pecans or walnuts)
• ¼ cup flour
• 1 teaspoon cinnamon
• 1 teaspoon pure vanilla
• 2 tablespoons butter

Instructions:

1. Preheat the oven to 350 degrees F. Blind bake the prepared pie shell for 10 minutes. Remove from oven and cool for 10 minutes. Raise the temperature to 375 degrees F.
2. In a bowl combine and toss all of the remaining ingredients except the butter.
3. Spoon into cooled pie shell.
4. Press down firmly on the apple mixture in the pie shell.
5. Cover the pie with either a top crust or a crumb topping of choice.
6. Slide pie into a paper bag and fold the edges closed on one end.
7. Place the paper bag on a cookie sheet and bake for 45-5o minutes or until the crust is golden.
8. Remove and let rest for 30-45 minutes. Enjoy warm, room temperature, or chilled.

 

 

[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]We would love to hear how your Lumberjack Apple Pie comes out. Share with us your creations on any of our social media pages.[/vc_column_text][/vc_column][/vc_row]

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Buttermilk Pie with Pecans is a traditional southern pie that will remind you of warm days and nights in Texas. This pie is a perfect combination of sweetness filled the wonderful flavor of pecans in every bite. I love to collect pie pans and I used one of my favorites for this pie. A beautiful ceramic pie plate that has a fantastic wide fluted edge as part of the pan. This holiday season, look for fun pie pans to fill and give as holiday gifts. You may like your new-found pie pans so, well… pick up a second one and make this pie for your family.

This pie is easy to mix up with on-hand bare-bones ingredients from your kitchen. You will blind bake this pie shell. I recommend the metal pie beads on a chain.  They lay in the pie easily and are easy to lift and remove from the pan. By blind baking the crust, the crust stays flaky while baking this ever-so-rich and decadent southern taste of hospitality. You will find all your pie baking needs at Kitchen Kneads. 

Buttermilk Pie with Pecans

• Pastry for single crust pie (9 inches)
• ½ cup butter softened
• 1 ¾ cups sugar
• 3 large eggs
• ¼ teaspoon salt
• 1 cup buttermilk
• 2 teaspoons pure vanilla extract
• 1 cup chopped pecans

Instructions:

1. Preheat the oven to 425 degrees F. Fill your fluted pie shell with pie weights. These weights can be traditional pie weights, dried beans, or uncooked rice.  Line the pastry with parchment paper for easy removal if not using the beaded necklace.
2. Place the unbaked shell on a baking sheet. Bake until the edges are light golden brown, 15 minutes. Remove parchment paper and weights; bake until bottom is golden brown, 5 minutes longer. Cool on a wire rack. Reduce oven setting to 325 degrees F.
3. In a large bowl, beat the butter and sugar until blended. Add eggs, one at a time, beating well after each addition. Beat in flour and salt, gradually stir in buttermilk and vanilla.
4. Sprinkle pecans into crust; add filling. Bake until center is set, 50-60 minutes. Cover top loosely with foil during the last 15 minutes to prevent overbrowning if necessary.

Source:  Taste of Home