{Caramel Apple Pie}

It’s almost here!! My most favorite time of year…FALL! I love it, and I love the yummy food that comes with it. Apple pie is so great, this recipe is so good. I am excited to post all of my “fallish” recipes. 🙂

2 9 inch pie crusts
6 cups thinly, sliced apples
1 lemon, juiced
1/2 cup packed light brown sugar
1/2 cup white sugar
2 tsp cinnamon
1/4 tsp nutmeg
4 tbs flour
1/4 cup butter, chilled and diced
9 caramel squares, quartered
1 Tbs white sugar

In a large bowl mix the apples, lemon juice, sugars, spices, flour, butter and caramels. Stir to coat apples evenly.
Line a pie dish with one of the crusts. Spoon filling into the bottom crust, and cover with the top crust. Crimp the edges to seal. Place the pie on a baking sheet covered with foil. Poke fork holes over the top. Sprinkle lightly with the Tbs of sugar. Bake at 375 degrees for 50 minutes. If pie edges start to get to brown 30 minutes into baking cover with aluminum foil.


{Creamy Fresh Peach Pie}

It seem I’m on a pie kick 🙂 This pie is very good, and this recipe makes 2! You have to use fresh peaches for this one, I love when peaches are on, there are so many yummy things to do with them. Enjoy!

2 Graham cracker crusts

2 (8oz) packages cream cheese
1 (8oz) container whipped topping
1 cup powered sugar

Mix the above ingredients in a bowl until combined, divide into two Graham cracker pie shells.

4-6 fresh peaches, peeled and sliced
3 cups water
1 cup sugar
1 large peach jello powder
3 Tbs cornstarch

Bring water, sugar, cornstarch, and jello to a boil until thickened. Cool down, pour over sliced peaches and spoon over filling.

{Southern Chocolate Pie}

YUM! There is something about pies that remind me of the Holidays, and I am a HUGE fan of that time of year, so making pies like this in the dead of summer is very comforting 🙂
* Note: This recipe makes 2 pies, cut this recipe in half if you want just one.

4 large eggs, lightly beaten
2 cups sugar
1 (12-ounce) package semisweet chocolate chips, melted
1 cup flour
1 cup (2 sticks) butter, melted
2 teaspoons vanilla extract
2 cups chopped pecans
2 (9-inch) unbaked pie shells
Ice cream, optional

Preheat oven to 350 degrees.

Combine eggs, sugar, and melted chocolate in large bowl. Add flour and mix well, stirring in melted butter, vanilla and pecans. Bake 50-60 minutes.

Serve warm with ice cream. Freezes well!!

{Upside-down Berry Crostata}

One of my favorite shows on the Food Network is Everyday Italian. I have made sooo many recipes from that show and they are all delish, this is where this recipe came from. This is such a wonderful dessert! And perfect all year round. You can use fresh or frozen berries depending on the time of year it is. So yummy!

1 1/2 cups flour
2 Tbs sugar,
1 lemon, zested
1/4 tsp salt
10 Tbs butter, chilled and cut into small cubes
3 Tbs ice water

5 cups fresh or frozen mixed berries. (If using frozen make sure and thaw out)
2 Tbs sugar
1 1/2 Tbs cornstarch
1 lemon juiced

For the crust combine flour, sugar, lemon zest and salt in a food processor and pulse to blend. Add butter and pulse until dough resembles coarse meal. Add ice water 1 Tbs at a time and pulse until moist clumps form. Gather the dough into a ball and flatten into a disk. Wrap in plastic wrap and refrigerate until firm, about 1 hour. Preheat oven to 400 degrees. Stir together berries and lemon juice, sugar and cornstarch in a pie dish. Roll out the crust and place on top of berries and fold over itself until it fits. Cut 2 slits in the center. Bake for 40 minutes. Serve with homemade whipped cream.