Monthly Archives: October 2014

Homemade Apple Pie

Homemade Apple Pie

Happy Saturday baking memories family!

Today the family and I went to the local farmer’s market. If you haven’t been to one before you really should check it out. It’s a great way to support the local community. Ours also had live music and this week was the Autumn Art Festival. There was a ton going on today. To see when your community has its farmers market you can check out Facebook. Most communities have a page for their farmers markets and you can search under your city/ state farmers market.

We bought some great looking pumpkins, some fresh green beans and these beauties, fresh picked apples.IMG_9436

Immediately when I saw all the choices on apples, I knew I just had to make a pie. And because I haven’t written about an apple pie before, it was a great 2fer. I got pie and you guys get a great tute.

To make this pie you will need:


6 cups peeled, sliced apples

3/4 c sugar

2 tbsp flour

3/4 tsp cinnamon

1/4 tsp salt

1/8 tsp nutmeg

1 tbsp lemon juice

and 2 pie crusts- I cheated, these are store bought pie crusts- bad Chani I know

To make this pie begin by placing one of your crusts in the bottom of an ungreased 9 inch pie pan and carefully pressing it to the sides and bottom of the pan.


Then peel, core, and slice your apples. The thinner the better on the apple slices. You want 6 cups, which is between 4 and 6 apples depending on the size.

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Then add all your dry ingredients together and stir well.

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I had some helpers today, Alisha peeled the apples for me and Wyatt put all the ingredients in the bowl:

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Then add your apples and your lemon juice to the bowl and stir well, you want all your apples to be coated with your sugar mixture. Keep stirring until your apples are fully coated and there isn’t any sugar left in the bottom of your bowl

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Then transfer your filling to your crust lined pie pan

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Then place your other crust on top of your pie


The edges can be slightly tricky. What you want to do is tuck the upper crust under the lower crust, and then scallop the edges. To scallop the edges I found it easiest to use my index and middle fingers in a “v” and then push my thumb in to create the scallop. Then I put one of my fingers in one of the created edges to use as a guide for the next set of scallops. Keep that going all the way around the pie:

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Then you want to make slits in the top crust


This pie bakes in a 425 degree oven, for 40-45 minutes. Before you put it in the oven you want to add some foil to the edge of your crust for the first 15-20 minutes of baking. This keeps your crust from burning. If you are planning on making pies on a regular basis I recommend one of these beauties:


It’s a pie crust ring. You can find them for cheap at most kitchen supply stores, like Kitchen Collection, or Bed, Bath, and Beyond. They are a life saver, and you don’t waste the foil. They clean up easily too.

After 15- 20 minutes remove your edge ring of foil and keep baking the remainder of the time, or until the top is golden and the apples are soft. I just poked the apples through the slits in the top.


Let rest for 2 hours once you remove the pie from the oven.

And Ta-Da! Apple Pie! If your filling is too runny once your pie has rested, it means you need a tad bit more flour in your filling.


I know- I mangled my pie, but it was Yummy!


This was another no mixer desserts, and the whole family loved it. I recommend serving it A la Mode with some vanilla ice cream, that would make it perfect. Nothing beats warm homemade apple pie and some vanilla ice cream.

This is a great dessert that was super easy to make. It got the kid involved in the kitchen and the whole family loved it.

Until next time,

Happy Baking!

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Posted by on October 11, 2014 in Recipe of the week


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Fruit Filled Coffee Cake

Fruit Filled Coffee Cake

Happy Thursday Baking Memories family!

First I must apologize for my long absence. While I have been doing some baking over the past months, I haven’t baked anything new in that time frame. But today I have a treat for you, a fruit filled coffee cake!

While this coffee cake has several steps, it is definitely a mixer free bake.

I’m going to break this recipe down into 3 sections, the filling, the cake, and the topping. To make things easier for a shopping list the ingredients for each section will be colored this time, so they are easier to find.

Let’s begin shall we?

For the filling which you want to do first you will need:


1/4 c water

1 1/2 c diced fruit – apples, peaches, pears, raspberries, or blueberries. 

1/4 c sugar

2 Tbsp cornstarch

1 tsp Cinnamon if you’re using apples

First you want to chop up your fruit. Peeling the apples is optional – it all depends on your personal preference.


Then add your water and your fruit to a saucepan and bring to a boil


Cover, reduce heat, and let simmer for 5 minutes or until fruit is soft.

While your fruit is simmering, combine your sugar, cornstarch, and cinnamon if you are using it.

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Once your fruit is soft add your sugar mixture to your pan with your fruit


Stir well and let thicken. Once thick cook over medium heat for 2 minutes

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Then remove your fruit from the heat and set aside.


For the coffee cake itself you will need:


1 1/2 c flour

3/4 c sugar

1/2 tsp baking soda

1/4 tsp baking powder

1/4 c butter or margarine

1 beaten egg

1/2 c buttermilk, or sour milk – or 2 Tbsp powdered buttermilk replacement plus 1/2 c water

1/2 tsp vanilla

To make the filling first combine all your dry ingredients in a medium-sized bowl, and cut in the butter until your mixture resembles coarse crumbs:

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In a small bowl combine your buttermilk, egg and vanilla

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Add the egg mixture all at once to your flour mixture:

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Stir with a spoon just until moistened. Mixture will be slightly lumpy, but this is ok

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Spread half of this mixture into the bottom of an Ungreased 8*8 or 9*9 pan:


Add all of your fruit filling to the top of this mixture. I like leaving a slight gap before the edge of the pan so that when it’s cooked the fruit is sealed in.


Then spoon the other half of your batter over the top of your fruit and carefully spread it evenly over the top of your fruit


Set this aside and get ready to make your topping.

For the topping you will need:


1/4 c flour

1/4 c sugar

1/2 tsp Cinnamon if you are using apples

2 tbsp butter or margarine

Combine all your ingredients in a bowl and cut the butter in until it resembles coarse crumbs:

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Then pour this evenly over the top of your coffee cake:


Bake in a 350 oven for 40- 45 minutes, or until your coffee cake is golden brown. You can’t really insert a knife into the center, because the filling will stick to the knife.


And there you have it! Fruit filled coffee cake!



This is sure to be a crowd pleaser. Everyone in your family will love it!

Do you have a version of this you’d like to share? Or did you use this recipe and make your own? I’d love to see pictures and share your recipes with you, so please leave a comment below!

Until next time,

Happy Baking!

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Posted by on October 2, 2014 in Recipe of the week


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