Sep 19

Vegetarian Spinach and Mushroom Lasagna

Vegetarian Lasagna to feed a crowd! This one is filled with meaty shiitake and cremini mushrooms, spinach, and ricotta and Mozzarella cheeses. Your vegetarian and meat-eating guests will fight for seconds.

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Sep 19

How To Make Homemade Breadcrumbs

Bread crumbs add a pop of color, a bolt of flavor, and a crunch that immediately elevates any dish. These easy-to-make savory, crunchy crumbs are a great way to use up bread and add a little pizzazz to weeknight dinners.

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Sep 18

Creamy Sweet Potato Soup

Sweet potato soup balances the sweet and savory with onions, garlic, onions, and leeks, along with a bit of nutmeg and cinnamon. Creamy and satisfying!

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Sep 18

Easy Green Chicken Chili

This Easy Green Chicken Chili uses mild, roasted Hatch peppers and rotisserie chicken for a quick, delicious, kid-friendly soup. Use fresh-roasted, frozen, or jarred Hatch chiles. We love it topped with crispy tortilla chips and sliced avocado!

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Sep 18

Apple Pie

Apple Pie is a classic American favorite that is sure to hit everyone’s dining room table each fall. The buttery flaky crust, sweet-tart apple filling, and warm cinnamon aroma makes this a slice of heaven. Top it with ice cream and you’ve got a dessert that is sure to hit the spot.

It’s apple season and the most delicious way to enjoy it is with a slice of warm Apple Pie! This pie is perfect for the fall season and especially Thanksgiving. For more delicious pies, try my Banoffee Pie, Coconut Cream Pie, and No Bake S’mores Pie.

apple pie

Apple Pie

Apple Pie is America’s most favorite pie and this one is sure to become yours!

With a flaky double crust and sweet apple filling seasoned with warm spices, what’s not to love?

Don’t let this year end without making this classic dessert!

How to Make Apple Pie:

  • Make the Crust:
    • Mix the flour and salt together and then cut the butter and shortening into it until it resembles pea-sized crumbs.
    • Add the water one tablespoon at a time until dough starts to come together.
    • Shape into two discs, wrap in plastic, and chill in fridge for at least 30 minutes or up to 3 days.
  • Make the Filling: 
    • Peel, core, and slice the apples. Slices should be equal thickness of about 1/3 inch thick.
    • Toss the apples together with the lemon juice, sugar, flour, cinnamon, nutmeg, and ginger. Place the bowl of apples in the fridge for 30 minutes.
    • When ready to assemble the pie, place only the apple slices in the pan and discard the liquid in the bottom of the bowl.
  • Assemble the Pie: 
    • Roll out one disc of dough on a lightly floured surface until 12-inches in diameter. Transfer to a 9-inch pie dish.
    • Place the apple slices in the bottom crust (make sure you discard the juices).
    • Roll out remaining dough and place on top of the apples. Trim, seal, and flute edges.
    • Cut slits in the top to allow steam to escape.
    • Brush egg wash over the crust and sprinkle with the coarse sugar.
  • Bake: 
    • Bake at 400℉ for 45-55 minutes.
    • Cool on a wire rack. Let rest 2-4 hours for filling to set up.

Apple pie making

What is the Best Apple for Apple Pie?

The most popular type of apple use in apple pie is Granny Smith.

This tart green apple holds up and has a bright tart taste that pairs well with the sugar add to make the filling.

I prefer Ginger Gold or Golden delicious. These apples have a more  a little milder than Granny Smiths and are still sweet.

They hold their shape when cooked making them perfect for tarts and pie. Braeburns also hold up when cooked but are only mildly tart and very sweet.

How big should I cut the apples?

You can dice or slice your apples but whichever way you choose, be consistent.

The thinner your apples, the softer they’ll get.

They type of apple you use will also affect how firm or mushy they turn out.

I slice mine about 1/3 inch thick.

apple pie

What is an Egg Wash?

An egg wash is 1 egg (or just the egg white) whisked together with 1 tablespoon water.

This is often brushed on pastry dough to create a beautiful shiny golden crust. It can also be used to seal dough together.

It is not a necessity but it sure does make a pie look pretty!

How do you Store Apple Pie?

Once the pie has cooled completely, cover loosely in plastic wrap and place in the refrigerator for up to 3 days.

Because the crust is low in moisture and high in fat it will retain it’s flaky texture and not stale in the fridge.

Looking for more apple recipes? Enjoy these:

  • Homemade Caramel Apples
  • Caramel Apple Cheesecake Bars
  • Caramel Apple Cinnamon Rolls
  • Caramel Apple French Toast Casserole
  • Apple Danish

Apple pie

Apple Pie

Apple Pie is a classic American favorite that is sure to hit everyone's dining room table each fall. The buttery flaky crust, sweet-tart apple filling, and warm cinnamon aroma makes this a slice of heaven. Top it with ice cream and you've got a dessert that is sure to hit the spot.

For the Crust:

  • 2 1/2 cups all-purpose flour
  • 1 1/2 teaspoons salt
  • 1/2 cup unsalted butter (cold, cubed)
  • 1/2 cup shortening (cold, cubed)
  • 6-8 tablespoons ice water

For the Filling:

  • 8 cups apples (I like ginger gold or granny smith, peeled, cored, sliced 1/4 inch thick)
  • 2 tablespoon lemon juice
  • 3/4 cup granulated sugar
  • 3 tablespoon all-purpose flour
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ground ginger

For the Topping:

  • egg wash
  • coarse sugar

For the dough:

  1. Mix the flour and salt together. Use a pastry cutter or forks to cut in the butter and shortening until mixture resembles pea-sized crumbs. Add the water one tablespoon at a time, stirring between each until dough starts to come together.

  2. Press dough together, divide in two and then shape into a thick disks and wrap in plastic wrap. Refrigerate 30-60 minutes or up to 3 days.

For the Filling:

  1. In a large bowl, mix the apple slices with the sugar, flour, and spices together. Place in the fridge for 30 minutes.
  2. Preheat the oven to 400 degrees with a rack in the lower third of the oven.

For Assembling:

  1. Roll out one dough disc (leave the other one in the fridge) on a lightly floured surface into a 12-inch circle and transfer to a pie plate.

  2. Place the apples in the dough, discarding the liquid in the bowl.
  3. Roll out the remaining dough into a 12-inch circle. Place on top of the apples. Trim excess dough (if desired), pinch the edges of the dough together, and roll it under itself. Flute the edges. Make 5-6 slits in the top of the pie to allow steam to escape.

  4. Brush the top of the pie with the egg wash and sprinkle with coarse sugar. Bake for 45-55 minutes until golden. Place a pie shield on the pie after 25 minutes to prevent edges from getting too browned.
  5. Let pie cool on a wire rack. It takes 2-4 hours for pie filling to set. Store leftovers in fridge for 2-3 days.

Sep 17

Maria Lichty’s Pesto Havarti Mac and Cheese

Mac and cheese goes green with this spinach and basil pesto from cookbook author Maria Lichty of Two Peas and Their Pod. Havarti adds a silky, creamy touch to this comfort food classic.

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Sep 17

16 Pantry Basics You Can Make At Home

Yes, you really can make your own pantry basics! from Easy No-Soak Beans in the pressure cooker to DIY Tomato Sauce, we've got you covered.

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Sep 16

Chicken and Rice Casserole

Way better than casserole made with canned soup! This from-scratch version of chicken and rice casserole bakes with mushrooms, garlic, cream, and herbs. So worth it!

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Sep 16

Cacio e Pepe Chicken Wings

These Cacio e Pepe Fried Chicken Wings are made with freshly grated Parmesan cheese and LOTS of pepper. Eat 'em on their own or with your favorite dipping sauce!

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Sep 16

Creamed Spinach

Creamed Spinach made with tons of fresh spinach and a heavenly creamy garlic parmesan sauce is the perfect easy side dish recipe!

This tasty side goes perfectly with so many great dinner options like Lemon Garlic Butter Herb Chicken or Honey Garlic Dijon Broiled Salmon.

Creamed spinach

CREAMED SPINACH RECIPE

Hey there! It’s Krissy from Self Proclaimed Foodie and Ten Acre Baker.

I’m one of those weird people who’ve loved spinach my entire life. I could seriously eat an entire pound of steamed spinach as long as there’s a bit of butter and salt to go along with it! Whether you’re enjoying wilted garlic spinach, a tasty spinach artichoke dip, or this amazing creamed spinach, you simply can’t beat how easy it is to cook with this dark leafy green vegetable.

There are a lot of creamed spinach recipes out there, but I can assure you that this tried and tested recipe is simply the best. It won’t disappoint and even people who say they don’t like spinach end up loving this recipe.

How to make creamed spinach:

This recipe uses fresh spinach. My preference is to buy a big bag of pre-washed baby spinach. It might look like a lot, but it wilts down to practically nothing.

  1. First step is to quickly blanch the spinach. You do this by dropping it into a small amount of boiling water and steaming it. It will take less than a minute. Then you’ll want to immediately put the wilted spinach into a bowl of ice water. This will make it incredibly vibrant green.
  2. Next you’ll make the cream sauce. This starts with some sauteed shallots and garlic. To that you’ll add some flour to brown for the roux. You’ll then add some milk to make the sauce. At the very end, you’ll add the grated parmesan cheese.
  3. After you’ve squeezed out as much liquid as possible from the spinach, you’ll stir it into the cream sauce. At this point I like to add in an extra handful of fresh spinach. You’ll love the contrast in texture between the fresh and blanched spinach.
  4. To serve, a dusting of white pepper and freshly grated nutmeg takes this recipe over the top!

creamed spinach

Want to make this recipe ahead of time?

Since creamed spinach really only takes minutes to make, I highly recommend serving it right after you make it.

It does reheat well, though. If you need to make this ahead of time or end up with leftovers, you can easily reheat in the microwave on 50% power. Because this recipe has a delicate cream sauce, you don’t want to reheat it at full power.

Want to make a keto version of creamed spinach?

You can easily substitute the milk with heavy cream. It will make the sauce thicker but will add more fat.

That easy substitution would make this creamed spinach perfect for those following a low carb high fat keto diet.

creamed spinach

Creamed Spinach

Creamed Spinach made with tons of fresh spinach and a heavenly creamy garlic parmesan sauce is the perfect easy side dish recipe!

  • 20 ounces baby spinach
  • 1 Tbs salted butter
  • 2 shallots (diced)
  • 2 cloves garlic (minced)
  • 1 Tbs all purpose flour
  • 1 cup milk
  • 1/4 cup parmesan cheese (grated )
  • 1/2 tsp white pepper
  • dash of nutmeg
  • salt to taste
  1. In a medium saucepan, boil about a half inch of water. Add 16 ounces of the spinach and cover. Allow to cook only until all the spinach has wilted, about a minute, then transfer to a bowl of ice water. Drain the spinach and squeeze out as much liquid as possible. Set aside.

  2. In a large pan over medium high heat, melt the butter and cook the shallots until fragrant, about 2 minutes. Add the garlic, stir, and cook for another minute.
  3. Reduce the heat to medium, add the flour, stir, and allow to cook for about 2-3 minutes. Whisk in the milk and stir until the mixture thickens. Remove from heat and stir in parmesan. Add the cooked spinach. Add the remaining 4oz of fresh spinach and stir just until that wilts. Season with white pepper, nutmeg, and salt. Serve immediately.

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