Pie Crust
1) pies: - crapple pie - literally 3 apples and a can of whole berry cranberry sauce. I mix oats, brown sugar, and margarine to make a topping. You can add chopped walnuts as well. - Amazing pie crust top/bottom – 2 c flour, 2 tsp baking powder, 1/2 sugar, pinch salt, 1/2 c softened margarine, 1 beaten egg, 1 tsp vanilla, powdered sugar before serving. - apple pie filling – 1/2 c sugar, 2 tbs flour, 1/2 tsp cinnamon, pinch salt, 1/8 tsp nutmeg (optional), 6-7 c peeled sliced apples, 2 tbs margarine cut in pieces. Combine dry ingredients then toss in apples. - Pecan filling – 3 beaten eggs, 1 c dark corn syrup, 1/2 c sugar, 2 tbs margarine melted, 1 tsp vanilla, 1 c shelled pecans here are some pareve tips - substitutions - margarine/oil/applesauce for butter rice/soy milk for milk/cream tofuti cream cheese for regular cream cheese sub for heavy cream with rich's whip - its a pareve creamer that you can whip into whipped cream. its in the frozen section for whip cream
1) pies: - crapple pie - literally 3 apples and a can of whole berry cranberry sauce. I mix oats, brown sugar, and margarine to make a topping. You can add chopped walnuts as well. - Amazing pie crust top/bottom – 2 c flour, 2 tsp baking powder, 1/2 sugar, pinch salt, 1/2 c softened margarine, 1 beaten egg, 1 tsp vanilla, powdered sugar before serving. - apple pie filling – 1/2 c sugar, 2 tbs flour, 1/2 tsp cinnamon, pinch salt, 1/8 tsp nutmeg (optional), 6-7 c peeled sliced apples, 2 tbs margarine cut in pieces. Combine dry ingredients then toss in apples. - Pecan filling – 3 beaten eggs, 1 c dark corn syrup, 1/2 c sugar, 2 tbs margarine melted, 1 tsp vanilla, 1 c shelled pecans here are some pareve tips - substitutions - margarine/oil/applesauce for butter rice/soy milk for milk/cream tofuti cream cheese for regular cream cheese sub for heavy cream with rich's whip - its a pareve creamer that you can whip into whipped cream. its in the frozen section for whip cream
- Carbohydrate 7.51917915519272 g
- Cholesterol 26.265 mg
- Fat 1.285765 g
- Fiber 0.0408333338589531 g
- Protein 1.929715 g
- Saturated Fat 0.6418725 g
- Serving Size 1 1 Serving (78g)
- Sodium 7710.30392731464 mg
- Sugar 7.47834582133377 g
- Trans Fat 0.121874 g
- Calories 39 calories
Step-by-step
- Combine all ingredients.
- Mix.
- Cook for 1 and 1/2 hour at 350 or 375. Can do a higher temp but this works well if you have other things in the oven....
My Secret to the Flakiest Pie Crust
As a busy working mom, time is my most precious commodity. I don't have hours to spend in the kitchen, but I still want to create delicious and memorable meals for my family. That's why I've perfected a few go-to recipes, and my pie crust is definitely one of them. It's incredibly versatile, forming the base for everything from classic apple pie to a surprisingly delicious crapple pie (a concoction of apples and cranberry sauce – trust me, it’s a winner!).
This isn't just any pie crust; it's my secret weapon for impressing guests without spending half the day in the kitchen. The key is simplicity and using high-quality ingredients. The recipe itself is straightforward, but the results are anything but. The flakiness and the subtle sweetness are just perfect.
For the crapple pie, I keep it simple. Three apples, a can of cranberry sauce, and a quick oat topping (brown sugar and margarine, with optional walnuts) make this pie incredibly easy and surprisingly tasty. It's my go-to for when I need a dessert quickly, and it always receives rave reviews. The sweetness of the cranberries complements the apples beautifully. It’s not too sweet, not too tart – just right.
But the real star of the show is the amazing pie crust itself. The recipe is so easy to remember – flour, baking powder, a touch of sugar, salt, softened margarine, an egg, and a dash of vanilla. That’s it! The addition of a little powdered sugar before serving adds a touch of elegance without extra effort. The combination of ingredients creates a wonderfully flaky and tender crust that perfectly complements any filling.
Beyond the classic apple filling (which I also simplify with readily available ingredients), I've experimented with other fillings, like a pecan pie filling. The rich pecan filling, with its dark corn syrup, melted margarine, and a touch of vanilla, is another crowd-pleaser. The pecans add a delightful crunch that complements the delicate crust perfectly.
One of the things I love about this recipe is its adaptability. For those with dietary restrictions, it’s easy to make substitutions. Margarine or even applesauce works well in place of butter, rice milk or soy milk can be used instead of dairy milk or cream, and tofuti cream cheese is a great pareve alternative to regular cream cheese. And if you’re looking for a dairy-free whipped cream topping, Rich’s Whip is a fantastic option – it’s a pareve creamer you can find in the freezer section, and it whips up beautifully.
This pie crust recipe is more than just a recipe; it's a time-saver, a crowd-pleaser, and a testament to the fact that delicious homemade desserts don't have to be complicated. It's my secret to effortlessly creating moments of joy and satisfaction in my busy life, and I hope it becomes yours too. So, gather your ingredients, put on some music, and prepare to enjoy the wonderful aroma of a perfectly baked pie – without the fuss!
Pro Tip: Make the crust ahead of time and store it in the fridge! This is a huge time-saver, especially when you're short on time. Simply roll it out, add your filling, and bake.
Variations: Feel free to experiment with different pie fillings. Pumpkin, blueberry, cherry – the possibilities are endless! The key is a delicious and flaky crust, and this recipe delivers that every time. You can even add a few sprinkles of cinnamon or nutmeg to the crust for an extra touch of flavor.
