Dulce de Leche Apple Pie

I recently participated in a ladies only all apple baking day.  One of the things we made was a dulce de leche apple pie. I was surprised at how easy this was to make, and the result was to die for.  I recommend making this if you want to mix things up in the apple pie world.

Dulce de Leche Apple Pie


Ingredients:

7 cups of sliced apples (we mixed two types of apples, this works best)
1/2 cup dulce de leche (we were too scared to make our own, so we bought some in the Latin food section of the supermarket)
2 tbsp. apple cider
1/2 tsp. vanilla extract
1/2 cup brown sugar
1/4 cup white sugar
1/4 cup cornstarch
1/2 tsp. cinnamon
1/4 tsp. nutmeg
pinch of salt
1 box of pie crust mix (for two crusts)
1 egg white mixed with 1 tsp. water

Method:

Step 1: Preheat oven to 400 degrees and mix the apples, dulce de leche, cider and vanilla together
Step 2: Mix the sugars, cornstarch, spices and salt in a separate bowl and then mix the apples with the dry mix
Step 3:  Make one pie crust and place in the bottom of a pie plate
Step 4: Add the apple mixture and add the second pie crust on top
Step 5: Brush crust with egg white
Step 6: Cover pie in foil and bake for 40 minutes
Step 7: Reduce heat to 375 and remove foil and bake for 30-40 more minutes
Step 8: Cool, and eat with a huge scoop of ice cream!

No Sugar Added Lemon Chiffon Pie

I'm not really sure what makes a dessert a "chiffon."  Like a chiffon cake or chiffon pie.  Isn't it just a regular cake or pie? Until I figure that out, I'll continue making and eating chiffon anything, since it tastes great. I dug up another recipe from my Splenda recipe book, and made a lovely lemon chiffon pie. This was so light, and eaten in seconds. The recipe serves 8, and is about 150 calories per serving.

No Sugar Added Lemon Chiffon Pie


Ingredients:

1 pre-made 9 inch low fat graham cracker crust
1/3 cup water
1 envelope unflavored gelatin
1 large egg and 2 large egg yolks beaten
2 large egg whites
3/4 cup splenda granular plus 3 tbsp.
1/2 cup lemon juice
2 tsp. grated lemon rind
1/4 tsp. cream of tartar
1 cup light whipped topping, thawed

Method:

Step 1: Place water in a saucepan and sprinkle gelatin on top, letting it set for 3 minutes
Step 2: Whisk in eggs (not the two whites), 3/4 cup splenda, lemon juice, and lemon rind into saucepan
Step 3: Cook mixture over medium heat, and mix constantly with a wooden spoon until the mixture gets thick and coats the spoon
Step 4: Put saucepan in refrigerator for an hour
Step 5: Beat egg whites and cream of tarter until foamy, then add splenda and beat until stiff
Step 6: Fold in egg whites into lemon mixture, then fold in whipped topping
Step 7: Spoon this mixture into a graham cracker crust and refrigerate for three hours.

Spring!

Spring is here!  And the first thing that comes to mind during this time of year is strawberries.  California has some of the best certified farmers' markets in the country. My favorite one happens to be in Irvine.  I took advantage of the warm weather, and bought 3 pints of strawberries for $5 and a bundle of asparagus.  Both are in season.  To celebrate boyfriend coming home from a long(ish) work trip, I decided to make the usual butternut squash lasagna (it's too pedestrian to even post), and tried making a strawberry pie with a lattice top.

I was a bit scared of making a lattice-top pie.  I'm not a pie officianado.  I don't even want to tackle making a crust yet.  Perhaps one of my friends will show me.

I decided to go simple with the pie.  Here is what I used. Just pre-made pie dough, cornstarch (a thickening agent which makes the strawberry filling more jelly-like rather than liquid), dash of salt, melted butter brushed on top, and sugar...oh, and of course strawberries!

I couldn't get a hand-crimped crust, but I think the lattice was pretty easy to do once you figured it out.  I didn't want to use the easy lattice design, but a real lattice that required folding and weaving.

I also put foil around the edges of the crust to prevent it from browning, but this technique didn't work at all.  Suggestions?

375 in the oven for 45 minutes, and it was done. It is best to try making pies with a glass dish so you can check the bottom to see if it is perfectly browned.

OK, for a first attempt, but soooo tasty because of the strawberry whipped cream (not pictured)

Strawberry whipped cream:

1. Beat 2/3 cup of heavy whipping cream with hand mixer until thick
2. Add 2 tbsp. confectioners sugar and 1/2 tsp. vanilla
3. Beat until soft peaks form
4. Add 1/2 cup of strawberry jam or preserves slowly and continue beating until stiff peaks form