Butter Crumble Apple Pie Recipe

Butter Crumble Apple Pie

Nothing says fall to me more than a warm apple pie right out of the oven.  I don’t know why but I prefer a nice crumble on top rather than dough.  Usually I do a dutch apple pie but realized I didn’t have any oats on hand.

I found this butter crumble recipe on Pinterest that sounded like a better option than running to the dreaded grocery store.  I actually think I prefer this over the dutch apple topping now.  It  makes a light fluffy topping that just melts in your mouth.

Continue Reading →

Your Favorite Pie Recipe May Be Worth $1000!

Nestle pie contestNestle is giving Facebook users a chance to win a $1000.00 American Express gift card!  All you have to do to win is submit your from scratch homemade pie recipe that includes at least one Nestle product.  You can go to their official rules section to see what Nestle products qualify.

Don’t worry, you have plenty of time to perfect your recipe.  The contest runs up until June 30, 2011.  Make sure you include step by step recipe instructions, a title for your recipe and a picture.

For more info, visit the Nestle contest Facebook page now.

*ps – I am in no way affiliated with this contest and have not been paid to advertise this.  I just wanted to share the contest opportunity with my readers.

Top 10 Recipes of 2010

top 10 recipes of 2010Since my kitchen is still under construction, I thought I’d take a moment to remind you of some of my most popular recipes of 2010.  I posted a whopping 121 recipes last year!  I can’t believe there was that many.

Choosing to list only my top 10 was a tough decision.  There were so many great recipes in 2010 that I just wanted to re-list them all!  So here are the top 10 recipes that got the most traffic last year.

Continue Reading →

Rustic Apple Tart

rustic apple tart

This rustic apple tart made a great accompaniment to my pumpkin pie tart on Thanksgiving.  I knew I wanted to make something apple but knew I wouldn’t have enough time to make an apple pie.

I saw this apple tart recipe in the December issue of Cooking Light.  It only takes a few moments to saute the apples and use an already made refrigerated pie crust to save even more time.  After all, we all can use quick, time saving recipes for delicious desserts.

Continue Reading →

Pumpkin Tart With Graham Cracker Crust

pumpkin pie tartWhew, that was a long Thanksgiving weekend of eating!  I’m stuffed to the gills and eager for a few weeks break until Christmas.  We had the in-laws over for Thanksgiving dinner and I took the opportunity to try out a pumpkin tart.  I usually don’t make these kinds of desserts because hubby won’t eat them and I can’t eat a whole pie by myself.  Well…I could but I really shouldn’t!!

This pumpkin tart is to die for!  I’ve never had pumpkin pie in a graham cracker crust but now that I have, I kinda prefer it that way.  It gives it a great buttery flavor and becomes nice and soft as the pie sits.  And I love the sweetness of this pie that the condensed milk gives it.  All in all, the pumpkin tart tasters gave it two thumbs up!

pumpkin tart

Pumpkin Pie Tart

adapted from The Urban Spork

Ingredients:

Crust:

2 cups graham cracker crumbs (I used the Keebler boxed version of ready made crumbs)
1/3 cup sugar
1/4 teaspoon ground cinnamon
1 stick unsalted butter, melted

Filling:

1/2 cup sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
2 eggs
15oz can pumpkin
14oz can sweetened condensed milk

Directions:

1.  Preheat the oven to 350°F.  Combine the graham cracker crumbs, sugar, cinnamon and melted butter in a bowl and mix well. Pour into 11 inch tart pan and press evenly into the sides and then the bottom.

tart shell

2.  Bake crust for 10 minutes and then let it cool completely.

3.  Combine the sugar, salt, cinnamon, ginger and cloves in a bowl and set aside.

4.  In a large bowl, combine the eggs, pumpkin and sugar-spice mixture.  When mixed completely, stir in the condensed milk. Pour the filling into the cooled tart shell.

pumpkin tart

5.  Bake for about 25 – 30 minutes, until the filling is set.  Let cool and serve with whipped cream topping.  Yum!