Sweet Dreams Pie

 

We have had a wonderful vacation away from the blog, but at the same time it is great to be back sharing our new adventures in cooking with all of you. We have been so busy with just life in general it’s great to be back cooking and enjoying our passion in food.  Anyone who knows me will not be surprised that we are back and to starting things off with a dessert recipe, I really do love my sweets.  I heard about this idea over the summer and of course I had to try my hand at making my own version, the idea was to use cinnamon rolls as a pie crust for apple pie.  WOW, what a cool idea this was and so simple to boot and I love simple.

 

12.4 oz. - Pillsbury Cinnabon Cinnamon Rolls

21 oz. - Wilderness More Fruit Apple Pie Filling

1/4 C. - Smuckers Caramel Topping

1/2 C. - Sun-Maid Golden Raisins

9 Inch - Pie Plate

Crumble Topping:

1C. - Flour

1 C. - Brown Sugar

1/2 C. - Soften Butter

Preheat oven to 350 degrees.  In a mixing bowl combine the flour, butter and brown sugar using a fork to create small pea sized lumps of crumble.  Set into the fridge while you make the crust.  Open the container of cinnamon rolls and set aside the cream cheese icing.  Roll each cinnamon roll into a 4-5 inch circle, place the first round into the center of the pie plate then surround with the other rounds.  Press together using your fingers and also pressing up the side of the pie plate to create your crust.  In a mixing bowl combine the apple pie filling, caramel sauce and raisins then pour into the prepared pie crust and top with the crumble. Bake for about 1 hour or until the topping is golden brown, let cool for another hour before serving.  Once ready to serve spoon the reserved cream cheese topping into a microwave safe dish and heat for 10 seconds or until easy to drizzle over the pie.  The pie can then be served alone or with either vanilla ice cream or whip topping.   

Click here for Printable Recipe...

Michael Jackson's Sweet Potato Pie

This week’s pick out of my new Dead Celebrity Cook Book was by my husband. He simply loves Michael Jackson so it was a given that he would choose his recipe to blog this weekend. Michael Jackson was an adorable little boy while performing with his brothers in the Jackson Five, to becoming the King of Pop in the 80’s; he truly was one of the most recognized iconic figures of our time. He will certainly be missed by many, but all that choose to listen to his infamous songs like Thriller and make his below recipe will keep Michal alive in their hearts.

3 - Eggs

1/2 C. - Sugar

1/4 C. - Butter (melted)

1/2 Tsp. - Salt

1/3 C. - Milk

1 Tsp. - Vanilla

1 Tsp. - Ground Cinnamon

2 Tbs. - Lemon or Orange Juice (we used lemon juice)

2 1/2 C. - Sweet Potatoes (mashed) (fresh roasted or canned (we used canned))

1 Tsp. - Nutmeg

1/2 C. - Pecan Halves (optional (no nuts for us))

1 Unbaked - Pie Crust

Place the sweet potatoes and juice into the bowl of a kitchen aid mixer, mix together. In another bowl, beat the eggs with the sugar, and then add the butter, salt, milk, vanilla, and spices. Blend egg mixture and mashed Sweet potatoes and juice mixture, mix until fully combined. Pour the filling into the unbaked pie crust and garnish with the pecan halves. Bake 10 minutes in a preheated 400 degree oven then reduce oven temperature to 375 and bake for another 40 minutes. If the edges of the pie start to get too dark brown, then cover with small strips of aluminum foil. Serve warm, room temp or cold from the fridge with some whipped topping.

Click here for Printable Recipe...

Pumpkin Caramel Apple Pie

I decided to start off my November Thanksgiving ideas with dessert, not just any dessert but one that has very rapidly become a Dunkin Family Favorite. This is a re-post from December 15th 2009, I did make 1 slight change to the recipe this year and I think it improved on the pie as a whole.

1 - 9 Inch - Graham Cracker Crust
1 - 21 oz. Can - Caramel Apple Pie Filling
1 Envelope - Unflavored Gelatin
4 Tbs. - Cornstarch
3/4 Tsp. - Pumpkin Pie Spice
1/8 Tsp. - Salt
1 Tsp. - Saigon Cinnamon
1 - 15 oz. Can - Pumpkin Puree
1 -12 oz. Can - Evaporated Milk
2 - Eggs (beaten)
1/2 C. - Sugar

Spread the caramel apple pie filling evenly into the bottom of the pie crust, set aside while you work on the pumpkin filling. In a large sauce pan combine the gelatin, cornstarch, pumpkin pie spice, cinnamon and salt. Stir in the evaporated milk and pumpkin puree; let the mixture sit for 5 minutes to soften the gelatin. Cook over medium heat until the mixture comes to a bubble, cook and stir for another 2 minutes. Remove from heat then gradually stir 1 cup of the pumpkin mixture into the beaten eggs; return all egg mixture into the sauce pan. Return to the heat, cook and stir for another 2 minutes but do not boil. Remove from heat and stir in the sugar. Once the pumpkin mixture is ready carefully spread over the apple pie filling, cover and refrigerate for 6-24 hours.

This recipe would also be great in a parfait form, using a parfait glass place in a small layer of graham cracker crumbs then layer on the apple pie filling and top with the pumpkin custard.

My mother-in-law has developed celiac disease so I also made this for her in a gluten free form, I simply put some of the pumpkin custard into a ramekin for her to enjoy.

Click here for Printable Recipe...