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Posts Tagged ‘pie’

Some special treats


While perusing the aisles at Aldi last week I noticed they had cans of cherries--both sweet dark ones and sour ones. It had been several years since I have purchased cherries because they are normally out of my price range. The ones at Aldi were much more reasonably priced so I bought a couple of cans and made a cherry pie on Saturday. It was such a treat! Both Rob and I commented that it had been far too long since we had had cherry pie.


One of my readers asked for the recipe I used, so I am adding it here. It's from an old Betty Crocker Cookbook.

9 Inch Cherry Pie

Pastry for a two crust pie
1 1/3 cups sugar
1/3 cup flour (I actually used Clear Jel)
2 cans (1 pound each) pitted red tart cherries, drained
1/4 tsp. almond extract
2 Tbsps. butter

Heat oven to 425 degrees. Prepare pastry. Stir together sugar and flour; mix with cherries and add almond extract. Turn into pastry lined pan. Dot with butter. Cover with top crust. Cut slits into top. Seal and flute. Cover edge with strips of foil to prevent excessive browning. Bake pie on lowest oven rack for 35-45 mins. or until crust is brown and filling starts to bubble.

The second special treat of the week was an email from the library telling me that the newest book by Alexander McCall Smith was in. If you have never read any of The No. 1 Ladies' Detective Agency novels you should head to the library and check them out. The author has a delightful sense of humor and the books are great fun to read. The main character, Precious Ramotswe, is the first female detective in Botswana, Africa. The books do not contain bad language or a lot of violence. The cases that Precious tries to solve are more interpersonal in nature. You can also learn a great deal about the customs and life in Botswana. The book is in high demand at the library since it is new on the market so I can only have it for two weeks but I am trying to read it slowly. Sometimes it's the little things. 🙂


Have you had any small treats or blessings recently?

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Is your turkey thawing?

I have my turkey (actually a turkey breast) thawing in the refrigerator and have the menu planned and the ingredients at the ready. Ours will be a small gathering but enjoyable nontheless.

We are especially thankful this year that DD Megan's thyroid biopsy last week turned out benign. We have much to be thankful for including a warm comfortable home, provision for all we truly need, children, grandchildren, extended family, friends, a church which preaches the Bible, and other blessings too numerous to mention.

I've decided to make the Pumpkin Crunch dessert that I posted about here for Thanksgiving, but was in the mood for pie over the weekend. I made this Cranberry Apple Pie and it was delicious. The pie tastes sort of like a cherry pie with the combination of the apples and cranberries. I think it's going to be on the menu for Christmas at our house. But if you still haven't got your Thanksgiving menu written in stone you might want to try this recipe. Whatever is on your menu I hope you will each have a blessed Thanksgiving Day.


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This and that

I'll start this post with a recent picture of Ryan who is nearly 18 months old now and lots of fun:

We drove up to the mountains one afternoon last week and after stopping at one of our favorite bakeries for a delicious Cranberry Apricot Scone we drove on down the road making our way to the apple farm to restock our dwindling supply of eating apples and produce. On the way Rob noticed some activity in a store front that used to be a quilt shop. He quickly pulled into the parking lot and we went in to the Beginnings Quilt Shop. The store has a lot of beautiful, modern fabrics, some patterns and quilting supplies. The owner told us that she has only been open for four weeks. So, if you are a quilter and are in the Flat Rock, North Carolina area you will have to check it out.

We did end up getting some fresh vegetables and some apples. A friend asked me to bring some apples and caramel dip to a bridal shower that is coming up and we were discussing how to keep the apples looking nice. I told her that my friend Kathy had told me about soaking the apple slices in Sprite or Seven Up to keep them from browning. She said she had tried that but it hadn't worked well for her.

Well, this morning I decided to do a little experiment. I peeled, cored, and sliced apples into four different solutions: Sprite, citric acid in water, salt water, and Fruit Fresh water. I let the apples soak for about an hour and then took some out and put them on a plate and let them stand for an hour.

At the end of the standing time I discovered that all of the solutions did a great job of keeping the apples from oxidizing. The apples soaked in Sprite and in the Fruit Fresh solution tasted the best. The salt water apples tasted slightly salty--this would not be a problem if you normally add a little salt to the pie or apple crisp you might be making. The apples soaked in the citric acid solution were very tart--this too would not pose a problem if you normally add lemon juice to your pie or apple crisp.

I then drained all of the apples and combined them to make an apple pie using this recipe. (I just omitted the boiled cider since I didn't have any.) The pie ran over and looks rather messy, but we ate it any way. 🙂

What is your preferred method for keeping fruit from turning brown?


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Apple Butter Pumpkin Pie

Well, our family from Michigan is on their way home, Rob is back at school, and I am doing some fall cleaning and Christmas decorating this week. Everyone was here for supper Monday night and we were able to get a picture with the whole family. We had hoped to do this the day of Nora and Topher's wedding, but Mark and Katie were busy at the hospital. 🙂

picture of Loach Fam 112911

Several weeks ago Rob and I were out shopping and saw this lovely nativity set and purchased it to replace a small one we have used for many, many years. I'm trying to find the best spot to display it. I think I like it best here on top of the piano.

picture of New Nativity

I mentioned in my last post that I had tried a new pie for Thanksgiving--this Apple Butter Pumpkin Pie. One of my faithful readers, Deb from Virginia, asked if I would post the recipe. A few years ago while I was on an unexpected delay at the Detroit airport one day I purchased a copy of Midwest Living magazine and this recipe was in there. I ran across the recipe in a burst of organization a couple of months ago and put it aside to try this fall.

We all enjoyed the recipe. I did not make the nut pastry or the nut topping since our other pie was a Pecan Pie and one of our family members does not care for nut desserts. It does sound good though and I would like to try it some time.

picture of Apple Butter Pumpkin Pie

Apple Butter Pumpkin Pie

Nut Pastry (recipe follows)
Pie Filling:
1 15 oz. can pumpkin
1/2 cup brown sugar
1/2 cup apple butter
1 tsp. cinnamon
1/2 tsp. ground ginger
1/4 tsp. salt
1/8 tsp. ground cloves
2 eggs
1 egg yolk
1/2 cup whipping cream

1/2 cup chopped pecans or walnuts
2 Tbsps. soft butter
2 Tbsps. flour
2 Tbsps. brown sugar
Sweetened whipped cream or Cool Whip for topping

Prepare nut pastry or pastry of your choice.

Prepare filling:
In medium bowl combine pumpkin, 1/2 cup brown sugar, apple butter, cinnamon, ginger, cloves, and salt. Whisk in the two eggs and the egg yolk. Blend in the whipping cream. Pour into prepared crust.

Loosely cover the edge of the pastry with foil to prevent overbrowning. Bake at 375 degrees for 20 mins. Remove foil and bake 20 mins. more. Meanwhile combine the nuts, butter, flour and the two tablespoons of brown sugar. Sprinkle over the pie and bake for 15-20 mins. more or until the pie tests done with a knife.

Cool on a wire rack and refrigerate before serving. Garnish with whipped cream.

Nut Pastry
2 1/4 cups flour
3/4 tsp. salt
2/3 cup shortening
1/2 cup ground pecans or walnuts
8-10 Tbsps. water

Stir together the flour and salt. Cut in the shortening with a pastry blender. Stir in the nuts. Sprinkle in the water a tablespoonful at a time until dough forms a ball. Divide into two portions and chill for about an hour if possible. Roll out dough to fit 9 inch pie plate. The other half of the dough can be used for another pie or to make decorative cut outs for around the edge of the crust.


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