Repost : Pecan Tart | A New Twist on a Classic Pecan Pie Recipe

<div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilPpen_I4hazNHJ5OWGGC0kwzYstG3EpAh1X4ybWjKkpOW2mXuA_QCzLizKXeir905hSClkqpAb-3QXo-M6n89S1b0NfheWMvf0xDlFZJv1_-mwVRKLLqCGslOZ_xNOaqHks88KIgAqK5S/s1600/IMG_8257.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilPpen_I4hazNHJ5OWGGC0kwzYstG3EpAh1X4ybWjKkpOW2mXuA_QCzLizKXeir905hSClkqpAb-3QXo-M6n89S1b0NfheWMvf0xDlFZJv1_-mwVRKLLqCGslOZ_xNOaqHks88KIgAqK5S/s640/IMG_8257.JPG" width="640" /></a></div><a class="pin-it-button" count-layout="horizontal" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fjennysteffens.blogspot.comhttp%3A%2F%2Fjennysteffens.blogspot.com%2F2012%2F11%2Fpecan-tart-new-twist-on-classic-pecan.html%2F2012%2F05%2Fbaking-pantry-in-cabinet.html&media=http%3A%2F%2F2.bp.blogspot.com%2F-oqBwZIgx-FU%2FUKUppnZVKeI%2FAAAAAAAAOZo%2F46JXdNQRfmc%2Fs640%2FIMG_8267.jpg&description=Pecan%20Tart%20with%20Maple%20Leaves%20for%20Thanksgiving%0A%0Ahttp%3A%2F%2Fjennysteffens.blogspot.com%2F2012%2F11%2Fpecan-tart-new-twist-on-classic-pecan.html"><img border="0" src="//assets.pinterest.com/images/PinExt.png" title="Pin It" /></a><br /><br /><br />It is not Thanksgiving without multiple dessert options. Everyone has a pumpkin pie, of course. Pecan is usually a close second. Instead of a second pie at the feast, I like to make something a little different, either <a href="http://jennysteffens.blogspot.com/2011/11/petite-deep-dish-pecan-pies-pie-recipes.html" target="_blank">Mini Deep Dish Pecan Pies</a> or this Pecan Tart.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6201K5d0-14zUDVTB-8ed3DkFdxIP5dwhmAFU6lqcQ9arhqaHQfsvmqcZ2-QSORcFVYOp1rn_HanY13MT7-0XS45-uDFIZ1MB8Y-rWQKAhCs7wCPKmlp-C8KzZ_BPyP92mZLNAo_v_P6_/s1600/IMG_8255.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6201K5d0-14zUDVTB-8ed3DkFdxIP5dwhmAFU6lqcQ9arhqaHQfsvmqcZ2-QSORcFVYOp1rn_HanY13MT7-0XS45-uDFIZ1MB8Y-rWQKAhCs7wCPKmlp-C8KzZ_BPyP92mZLNAo_v_P6_/s640/IMG_8255.JPG" width="640" /></a> <br /><br />Based on the <a href="http://www.barefootcontessa.com/recipes.aspx?RecipeID=130&S=0">Barefoot Contessa's recipe for Pecan Bars</a>, I altered it to make a tart.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOdcgGJgbr_yOnRpYeQkt0-83idBzB_S4Z_TwW0mWJu9KdI4r8Fuapp8EtA4wTK9-BkOhobeKY1IJagFN3Nz85dcBJhZ8Xf1-hTO3yYJFqYYkkJlPKXnoko8iAR0X1rUZozvfgoiyZPLJ-/s1600/IMG_8263.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOdcgGJgbr_yOnRpYeQkt0-83idBzB_S4Z_TwW0mWJu9KdI4r8Fuapp8EtA4wTK9-BkOhobeKY1IJagFN3Nz85dcBJhZ8Xf1-hTO3yYJFqYYkkJlPKXnoko8iAR0X1rUZozvfgoiyZPLJ-/s640/IMG_8263.JPG" width="640" /></a> <br /><br />I featured this recipe at my Thanksgiving Workshop and to make it even more festive, I added a maple leaf boarder from pie crust.  I just used store bought pie dough and cut out maple leaves with a cookie cutter.  Then, after I poured the pecan filling into the crust, I placed the dough cutouts around the boarder, then baked it as instructed. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimIWjgu_h3L4j-G4F2ecpWTFvKp3ssZwhgYrv6VqHaQep7TO_w28mus-7264ndrDLsuhtH5sU2ckDmDpZ-7WnRUpl1-QohJT7YwQS6DtvnAoJIB0iMrP4vF8Syz1JP33Np3RlttBM9Js67/s1600/IMG_8267.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimIWjgu_h3L4j-G4F2ecpWTFvKp3ssZwhgYrv6VqHaQep7TO_w28mus-7264ndrDLsuhtH5sU2ckDmDpZ-7WnRUpl1-QohJT7YwQS6DtvnAoJIB0iMrP4vF8Syz1JP33Np3RlttBM9Js67/s640/IMG_8267.jpg" width="425" /></a><span style="font-size: large;">Pecan Pie Tart</span><br /><i>with shortbread crust </i><br /><a class="pin-it-button" count-layout="horizontal" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fjennysteffens.blogspot.comhttp%3A%2F%2Fjennysteffens.blogspot.com%2F2012%2F11%2Fpecan-tart-new-twist-on-classic-pecan.html%2F2012%2F05%2Fbaking-pantry-in-cabinet.html&media=http%3A%2F%2F2.bp.blogspot.com%2F-oqBwZIgx-FU%2FUKUppnZVKeI%2FAAAAAAAAOZo%2F46JXdNQRfmc%2Fs640%2FIMG_8267.jpg&description=Pecan%20Tart%20with%20Maple%20Leaves%20for%20Thanksgiving%0A%0Ahttp%3A%2F%2Fjennysteffens.blogspot.com%2F2012%2F11%2Fpecan-tart-new-twist-on-classic-pecan.html"><img border="0" src="//assets.pinterest.com/images/PinExt.png" title="Pin It" /></a> <br /><br />Crust<br />12 tablespoons of butter (1 1/2 sticks) at room temp<br />1/4 cup granulated sugar<br />1 egg<br />1/2 teaspoon pure vanilla extract<br />1 1/2 cups flour<br /><br />Filling<br />12 tablespoons of butter (1 1/2) sticks of butter<br />1/3 cup of corn syrup (light or dark)<br />1 cup brown sugar, packed<br />1/4 cup heavy cream<br />2 cups pecans<br /><br />Preheat the oven to 350 degrees.<br /><br />For the crust, mix together butter and granulated sugar in mixer fitted with a paddle attachment. Add the egg and the vanilla. Add flour with the mixer on low speed until just combined. Press the dough into an ungreased tart pan making an edge around the outside. Flour your hands to make it easier to press into the pan. Bake for 10 minutes.<br /><br />For the filling, combine the butter, corn syrup, brown sugar in a saucepan. Cook over low heat until the butter is melted. Cook until bubbly - then let cook for 3 more minutes. Remove from the heat. Add heavy cream and pecans. Pour into the crust. Bake for 15 to 20 minutes. Cool. Refrigerate until cold before cutting with a hot knife. <script src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script>

Repost : Pecan Tart | A New Twist on a Classic Pecan Pie Recipe

It is not Thanksgiving without multiple dessert options. Everyone has a pumpkin pie, of course. Pecan is usually a close second. Instead ...

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Vanilla Bean Whipped Cream on Pecan Pie

<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBO2iwUVLoxubHVDDNkj24hSolfwU_LHPMxdMFR9CBmg-kpfplOrbaAv3UarCCB5dpQJBksZNlYqtAVBsjU8yFDViX_YsB2SfYa9qXS9AiHmZr0ppObbzChGxQNPgLpsS2xvcL4HMCxfM0/s1600/IMG_6203.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBO2iwUVLoxubHVDDNkj24hSolfwU_LHPMxdMFR9CBmg-kpfplOrbaAv3UarCCB5dpQJBksZNlYqtAVBsjU8yFDViX_YsB2SfYa9qXS9AiHmZr0ppObbzChGxQNPgLpsS2xvcL4HMCxfM0/s1600/IMG_6203.JPG" width="640" /></a></div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh_3JublxOiVe4qdVZvqgR5bMMPLXXwDokvTEj_4zZ-ZJlZMR5i4CRQZZcLNzHD8Su83s5i8VWNy8VZT9Bp2SpTECHpJwa8bFDkyiBp-R9Q2xSMlyGVY4QJpdPjwGmWKdevywQErl6wRQf/s1600/IMG_6202.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh_3JublxOiVe4qdVZvqgR5bMMPLXXwDokvTEj_4zZ-ZJlZMR5i4CRQZZcLNzHD8Su83s5i8VWNy8VZT9Bp2SpTECHpJwa8bFDkyiBp-R9Q2xSMlyGVY4QJpdPjwGmWKdevywQErl6wRQf/s1600/IMG_6202.jpg" width="425" /></a>Did you notice how I titled this post?  Vanilla Whipped Cream first, Pecan Pie second.  It really does steal the show.  I'm not sure what it is about adding the Vanilla Beans to the whipped cream that makes it so magical, but somehow it transforms it into tasting like a cross between homemade Vanilla Ice Cream and Whipped Cream.  I used to teach a cooking workshop every season and my students always requested that I make this to top whatever dessert we were making - every single class.  It is just dreamy. <br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbHZw-caMaFfc49ai6_VpolD8sKr75DnkXhfZBlT08bbhYvg0sEnvJjg4t-Qu96y9oiOAGGJ7B5OkLMs9WkkGqiJvxTqTbe1IXMdcLjq_YUoNVzChgLOZXbR13xPhTRT__X9vKgfOeGn7Y/s1600/IMG_5764.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbHZw-caMaFfc49ai6_VpolD8sKr75DnkXhfZBlT08bbhYvg0sEnvJjg4t-Qu96y9oiOAGGJ7B5OkLMs9WkkGqiJvxTqTbe1IXMdcLjq_YUoNVzChgLOZXbR13xPhTRT__X9vKgfOeGn7Y/s1600/IMG_5764.jpg" width="425" /></a>The secret ingredient is one of my favorites and a staple in my pantry - <a href="http://i%20made%20these%20little%20pecan%20pies%20in%20my%20petite%20tart%20pans%20to%20mix%20it%20up%20a%20little%20instead%20of%20the%20classic%20pie%20plate.%20%20they%20are%20the%20perfect%20size%20and%20proportion%20-%20especially%20for%20those%20who%20are%20crusts%20lovers%2C%20right%20jill/?%20%20The%20ratio%20for%20crust%20to%20filling%20is%20huge%20-%20plus%20they%20are%20deeper%20than%20they%20seem,%20giving%20a%20great%20amount%20of%20pecan%20filling,%20too.%20%20%20%20%20While%20I%20love%20classic%20pies,%20sometimes%20we%20need%20a%20little%20change%20of%20pace%20for%20Thanksgiving%20that%20can%20get%20a%20little%20redundant.%20%20These%20also%20make%20great%20little%20bitty%20pieces,%20if%20you%20want%20to%20serve%20it%20in%20quarters%20-%20everyone%20can%20have%20a%20tiny%20piece%20of%20each%20type%20of%20pie...%20isn%27t%20that%20what%20everyone%20asks%20for%20anyway?">Vanilla Bean Paste </a>($12).  It is the best deal for an entire jar of Vanilla Bean seeds (I believe the Pioneer Woman calls them vanilla caviar?) that are in a thick Vanilla Syrup.  I've just restocked it for the holidays - it makes such a great little gift... something they will actually use.  I've even been known to put it in my coffee...<br /><br /><br /><br /><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0enhwI2LpAvspqeLiTrFQcDS2g8AShqd9EJ1YsZ6HF4wPRoXmcXLcwjwKKuz8BqOjOpujrcSsnVVGoRwRsZOjo2AagE60PoBamoDfAp4CfpK78Fb0ISkbaICJDhSf3JUbf8lzmrI7MRML/s1600/IMG_6219.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0enhwI2LpAvspqeLiTrFQcDS2g8AShqd9EJ1YsZ6HF4wPRoXmcXLcwjwKKuz8BqOjOpujrcSsnVVGoRwRsZOjo2AagE60PoBamoDfAp4CfpK78Fb0ISkbaICJDhSf3JUbf8lzmrI7MRML/s1600/IMG_6219.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div>I made these little Pecan Pies in my <a href="https://everyday-occasions.myshopify.com/collections/baking-supplies/products/brown-tart-pans">Petite Tart Pans</a> (that I'm also a little obsessed with - doing individual breakfast quiches in these next week to put in the freezer!) to mix it up a little instead of the classic pie plate.  They are the perfect size and proportion - especially for those who are crusts lovers, right Jill?  The ratio for crust to filling is huge - plus they are deeper than they seem, giving a great amount of pecan filling, too.  <br /><br />While I love classic pies, sometimes we need a little change of pace for Thanksgiving that can get a little redundant.  These also make great little bitty pieces, if you want to serve it in quarters - everyone can have a tiny piece of each type of pie... isn't that what everyone asks for anyway?<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijEgJs8y922iGtRLn5GmKsnraR_tMrBxGm136afkawRS6IqJvdoDyTDPg54rdk0lJHqE1O-dRLnOgzYITVkZoAwiK03wG_HsosniU24-8SSpAi6W8c-BGCreVM-2gNTLG0wrHyJ687ZudC/s1600/IMG_6221.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: left;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijEgJs8y922iGtRLn5GmKsnraR_tMrBxGm136afkawRS6IqJvdoDyTDPg54rdk0lJHqE1O-dRLnOgzYITVkZoAwiK03wG_HsosniU24-8SSpAi6W8c-BGCreVM-2gNTLG0wrHyJ687ZudC/s1600/IMG_6221.jpg" width="426" /></a></div><i><span style="font-size: large;">Vanilla Bean </span></i><br />Whipped Cream<br /><br /><i>I'll start with the Vanilla Bean Whipped Cream "recipe" (really not a recipe...) - the Pecan Pie recipe is below.</i><br /><br />2 cup of whipping cream<br />1 tablespoon of <a href="https://everyday-occasions.myshopify.com/collections/baking-supplies/products/vanilla-bean-paste">Vanilla Bean Paste</a> (or more to taste)<br />1/3 cup of sugar (or more)<br /><br />In a mixer fitted with the whisk attachment, add whipping cream and vanilla.  Whip on high for about 30 seconds, then begin to add sugar.  Continue whipping until soft peaks form.  If you get it too "dry" just a a little bit more cream to loosen it up.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpgVu038fiq3d1EcjAj3eogYE-VgIGanIROUBRTYZ5cA4OuSC0fZu9zX1-30oRbKI1_H5Wj-g_XT6o3ANYRUAHsU9eLffQRWkNVs66OFR9dod2KbYKCTzECiKsRIoM6unnfIXpGLfqDWx2/s1600/IMG_6208.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpgVu038fiq3d1EcjAj3eogYE-VgIGanIROUBRTYZ5cA4OuSC0fZu9zX1-30oRbKI1_H5Wj-g_XT6o3ANYRUAHsU9eLffQRWkNVs66OFR9dod2KbYKCTzECiKsRIoM6unnfIXpGLfqDWx2/s1600/IMG_6208.jpg" width="426" /></a></div><i><span style="font-size: large;">Petite Pecan Pies</span></i><br />makes 6 petite pies<br /><br /><a href="http://jennysteffens.blogspot.com/2012/11/how-to-make-prettiest-pie-crust-pie.html">2 pastry crusts</a> (unbaked)<br />1 cup of dark corn syrup<br />3 eggs<br />1 cup of sugar<br />2 tablespoons of butter, melted<br />1 teaspoon of vanilla bean paste<br />4 cups of pecans<br />1 teaspoon of sea salt<br /><br />Roll out half of the dough.  Use tart pans as a template and cut about 1" wider than the bottom to make a circle.  Press into the tart pans.  Repeat with the rest of dough until all 6 are complete. <br /><br />To make filling, mix together dark corn syrup, eggs, sugar, butter and vanilla with a whisk. <br /><br /><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4N4XH3icOUs7GXyxHMU6CQ-4DDNMBQs_jwUOG2D_CHUj5QODcx8HHqibL39mb9ipr7bVf6B1TovcLDwxL-UuqYtApIY-DgJnYXU-WbkzgLCXfLA9fCklCm-VLZvIOM6iDZNnCTIpO-Trj/s1600/IMG_6153.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4N4XH3icOUs7GXyxHMU6CQ-4DDNMBQs_jwUOG2D_CHUj5QODcx8HHqibL39mb9ipr7bVf6B1TovcLDwxL-UuqYtApIY-DgJnYXU-WbkzgLCXfLA9fCklCm-VLZvIOM6iDZNnCTIpO-Trj/s1600/IMG_6153.JPG" width="640" /></a></div><br />Place the tarts pans (with crusts) on a parchment lined baking sheet.  Arrange pecans in each about 2/3's full.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSWYPFOrILMdMcclHtUSAALiUhI2cVE1UgSMBU2cfV-e9_wAc9EA12xb-mMOj4nsgSN0max2uy8J2Y-1ca2VllKlbwZAb7u9qv3BtmkE-Gcn2_dZjPlbQ33FWvUScYQu4i_502PxL0PhCr/s1600/IMG_6158.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSWYPFOrILMdMcclHtUSAALiUhI2cVE1UgSMBU2cfV-e9_wAc9EA12xb-mMOj4nsgSN0max2uy8J2Y-1ca2VllKlbwZAb7u9qv3BtmkE-Gcn2_dZjPlbQ33FWvUScYQu4i_502PxL0PhCr/s1600/IMG_6158.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Pour the syrup filling mixture until it is about 3/4 up the sides.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2FfinxSYlfwQxHRHN_dnAGpKSOHioo_nJjEhB9pXDFFP4Z-0HF8FHpZu0klUXOoLe_eIZ_1XjWeY2vvJqAunKwptWWp0v5h4kGjAmpYt13zU_dE1O5pk3ZAQfEzxkYVkwzk39uRyWj5h7/s1600/IMG_6206.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2FfinxSYlfwQxHRHN_dnAGpKSOHioo_nJjEhB9pXDFFP4Z-0HF8FHpZu0klUXOoLe_eIZ_1XjWeY2vvJqAunKwptWWp0v5h4kGjAmpYt13zU_dE1O5pk3ZAQfEzxkYVkwzk39uRyWj5h7/s1600/IMG_6206.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOurSu9ajT8JVVHwmXZ0STzA3542zVWw6eEfmj9TnkX89tpxFDZDgpr-XyPeMGjvGrWbVQ9_vWWXLEg4SG5kn_Oi3p-Zwq5HCHyb6WQSYaZOX2EuURmBo4Q1rS3BEj6CP9WHc9N1m1nGF4/s1600/IMG_6220.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOurSu9ajT8JVVHwmXZ0STzA3542zVWw6eEfmj9TnkX89tpxFDZDgpr-XyPeMGjvGrWbVQ9_vWWXLEg4SG5kn_Oi3p-Zwq5HCHyb6WQSYaZOX2EuURmBo4Q1rS3BEj6CP9WHc9N1m1nGF4/s1600/IMG_6220.jpg" width="426" /></a>Bake at 350 degrees for 25-30 minutes until bubbly and golden.   Top with Vanilla Bean Whipped Cream, of course.<br /><br />Products featured :<br /><br /><a href="https://everyday-occasions.myshopify.com/collections/linens/products/linen-tea-towels-napkins-warm-grey-plaid">Warm Grey Plaid Tea Towels, 2 for $24 (sale!)</a><br /><br /><a href="https://everyday-occasions.myshopify.com/collections/baking-supplies/products/vanilla-bean-paste">Vanilla Bean Paste, $12</a><br /><br /><a href="https://everyday-occasions.myshopify.com/collections/baking-supplies/products/brown-tart-pans">Petite Tart Pans, $6 for 10</a><br /><br /><a href="https://everyday-occasions.myshopify.com/collections/baking-supplies/products/parchment-paper-sheets-200-sheets">Parchment Paper Sheets, 100 for $8</a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div>

Vanilla Bean Whipped Cream on Pecan Pie

Did you notice how I titled this post?  Vanilla Whipped Cream first, Pecan Pie second.  It really does steal the show.  I'm not sure wha...

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Spiced Apple Pie | Fall Favorite Desserts

<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRC4OSEEFvqVlxRivKvNmYmGKXUUwrWHlptNXuia9o8K8SJv2VuozjrFmM0evcOsffQdHR9OiDUegU-5TnvWM4vnTzneN63vNZo6rZ50zLdT8lcuFsJyvXe1kGTIM5jjthwn4HeaRub6A/s1600/IMG_1579.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRC4OSEEFvqVlxRivKvNmYmGKXUUwrWHlptNXuia9o8K8SJv2VuozjrFmM0evcOsffQdHR9OiDUegU-5TnvWM4vnTzneN63vNZo6rZ50zLdT8lcuFsJyvXe1kGTIM5jjthwn4HeaRub6A/s640/IMG_1579.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a data-pin-config="beside" data-pin-do="buttonPin" href="http://www.pinterest.com/pin/create/button/?url=http%3A%2F%2Fjennysteffens.blogspot.com%2F2013%2F09%2Fspiced-apple-pie-fall-favorite-desserts.html&media=http%3A%2F%2F3.bp.blogspot.com%2F-rCzn4wYseEM%2FUkGjpysD1oI%2FAAAAAAAAT10%2FArY8A5tyFTk%2Fs640%2Fapple-pie_03.jpg&description=Classic%20Spiced%20Apple%20Pie%20%2B%20Perfect%20Pie%20Crust%20Tutorial"><img src="//assets.pinterest.com/images/pidgets/pin_it_button.png" /></a></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">I haven't always been a fan of apple pie.  In fact, my first real apple pie moment wasn't until last year when I made this <a href="http://jennysteffens.blogspot.com/2012/10/apple-cranberry-crisp-comforting.html">Apple Cranberry Crisp</a> made with orange juice and zest along with cinnamon and nutmeg.  For me, the addition of the orange made everything work together so perfectly and it added a new dimension of flavor.  While baking, my house smelled like hot mulled cider - typically simmered with orange peel.  </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">With that recipe in mind, I created this classic Apple Pie recipe that is also laced with orange zest and juice.   You might remember I featured my <a href="http://jennysteffens.blogspot.com/2012/11/how-to-make-prettiest-pie-crust-pie.html">"How to Make a Pretty Pie" tutorial and recipe</a> last year before Thanksgiving.  We used that recipe and technique when making this pie - Emma helped me make and roll it out (which is so easy to make, by the way) even with the additional extra pair of hands and toes that seem to be becoming her favorite cooking utensil.  </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">If you've never made a pie before, it can seem daunting.  But, you really should try it.  It is so satisfying to make something so pretty, so comforting and so classic.  And the good thing about pies is the more rustic looking the better... </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI9U19SirLKljcIoB8odb9NPNCdY7Ow1HoyfanplhO2lLidWd-Pz2x8Lx74UktR0qsIuXv5GcgBRS1BE6CWVcy_v49JyRq_BkM73FV_1nFawxmF-GOqQWQhxarUJMjSnjWec4hEzPdTpU/s1600/apple-pie_03.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI9U19SirLKljcIoB8odb9NPNCdY7Ow1HoyfanplhO2lLidWd-Pz2x8Lx74UktR0qsIuXv5GcgBRS1BE6CWVcy_v49JyRq_BkM73FV_1nFawxmF-GOqQWQhxarUJMjSnjWec4hEzPdTpU/s640/apple-pie_03.jpg" width="424" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaWE4NXOal0irX2A0W6VrYxaAPTkzrwhfg0onFFHLhyphenhyphenul3sGxvpMyiescxl-Qp5KLdvNz6n2ho3AUhTnE9EPG50EbYVZM1o3akC1ZREBOThCAB1SznCPemOb1rf-XVapzkWd3uVRHmxNw/s1600/IMG_1640.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"> </a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaWE4NXOal0irX2A0W6VrYxaAPTkzrwhfg0onFFHLhyphenhyphenul3sGxvpMyiescxl-Qp5KLdvNz6n2ho3AUhTnE9EPG50EbYVZM1o3akC1ZREBOThCAB1SznCPemOb1rf-XVapzkWd3uVRHmxNw/s1600/IMG_1640.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"> </a> Spiced</div><span style="font-size: large;"><i>Apple Pie</i></span><br /><a data-pin-config="beside" data-pin-do="buttonPin" href="http://www.pinterest.com/pin/create/button/?url=http%3A%2F%2Fjennysteffens.blogspot.com%2F2013%2F09%2Fspiced-apple-pie-fall-favorite-desserts.html&media=http%3A%2F%2F3.bp.blogspot.com%2F-rCzn4wYseEM%2FUkGjpysD1oI%2FAAAAAAAAT10%2FArY8A5tyFTk%2Fs640%2Fapple-pie_03.jpg&description=Classic%20Spiced%20Apple%20Pie%20%2B%20Perfect%20Pie%20Crust%20Tutorial"><img src="//assets.pinterest.com/images/pidgets/pin_it_button.png" /></a> <br /><div><br /><i>New! <a href="http://mad.ly/signups/118273/join"><span style="background-color: #f7f7f8;">Printable Recipes</span>, here.</a></i><br /><br />2 pounds Granny Smith apples</div><div>2 pounds Braeburn apples<br />1/2 orange, zested<br />3 tablespoons freshly squeezed orange juice<br />1/3 cup sugar, plus 2 tablespoons to sprinkle on top<br />1/4 cup all-purpose flour<br />1 teaspoon kosher salt<br />3/4 teaspoon ground cinnamon<br />1/2 teaspoon ground nutmeg</div><div>3 tablespoons of butter<br /><a href="http://jennysteffens.blogspot.com/2012/11/how-to-make-prettiest-pie-crust-pie.html">My Easy Pie Crust Recipe</a></div><div>1 egg for egg wash</div><div><br /><br />In the photos, I used my<a href="http://everyday-occasions.myshopify.com/collections/linens"> Natural Linen Tea towel (2 for $24)</a> that are a new addition to my store for Fall.  I had a rush for orders on them last week when I first posted the photo, but will be restocked to ship more by October 4th.  You can go ahead and place an order now to make sure you get your name on a pair in this shipment.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij3gkgs_MxAkKqzPJuzPpltZj7DU8oYrTfmmfI2e8miuZlgRoKZv9J0vjgRBuXRXPMYaxdUx82slhG4oGyInECdirHJaHVIUXNIATW6hOC9e33UzwjzbCJc0BdKJ2QkV2ILwVn_LmJ_lI/s1600/IMG_1541.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij3gkgs_MxAkKqzPJuzPpltZj7DU8oYrTfmmfI2e8miuZlgRoKZv9J0vjgRBuXRXPMYaxdUx82slhG4oGyInECdirHJaHVIUXNIATW6hOC9e33UzwjzbCJc0BdKJ2QkV2ILwVn_LmJ_lI/s640/IMG_1541.JPG" width="640" /></a></div><br />Here are the dry ingredients for the pie dough mixed with the butter in my mini food processor - I had to make it in two batches - which worked great because I needed two crusts for a top and bottom.  <br /><br />Again, the recipe is here :  <a href="http://jennysteffens.blogspot.com/2012/11/how-to-make-prettiest-pie-crust-pie.html">"How to Make a Pretty Pie" tutorial and recipe</a><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZtq_51ONVLosU_xReCZH4Smi7oqBv2i4G4iR10Wz3Wlgl8LMYlL5GgEqPEtk6ymQYO4Nt5QPPrKG8XeEMQsgJ7h8FBr8_Y3vodFcQFuMh-HG3LCk-rCx9-Db3yb_OiZJnzd7wV43b5ik/s1600/IMG_1542.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZtq_51ONVLosU_xReCZH4Smi7oqBv2i4G4iR10Wz3Wlgl8LMYlL5GgEqPEtk6ymQYO4Nt5QPPrKG8XeEMQsgJ7h8FBr8_Y3vodFcQFuMh-HG3LCk-rCx9-Db3yb_OiZJnzd7wV43b5ik/s640/IMG_1542.JPG" width="640" /></a></div><br />And here it has come together after the addition of cold water.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS4PqXA-6YGr30EOsCp10xdTU3Es0mINLB7c0chA8JpbjZRiWkgERhNGtk7W-7PihWgMhzqNk4AUjYr0mxj386IsXGCuO6XPEPPv8toXts8BcLP_39hpq7atLfSA5kjkAyqqgLg1YeMJM/s1600/IMG_1560.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS4PqXA-6YGr30EOsCp10xdTU3Es0mINLB7c0chA8JpbjZRiWkgERhNGtk7W-7PihWgMhzqNk4AUjYr0mxj386IsXGCuO6XPEPPv8toXts8BcLP_39hpq7atLfSA5kjkAyqqgLg1YeMJM/s640/IMG_1560.JPG" width="640" /></a> <br /><br />I found a great new use for the <a href="http://everyday-occasions.myshopify.com/collections/baking-supplies">parchment sheets</a> (that I carry in my online store, <a href="http://everyday-occasions.myshopify.com/collections/baking-supplies">here</a>).  You know how you are usually supposed to chill the dough before rolling out and baking?  The reason for that is so when the pie bakes, the butter is still cold and puffs up in the hot oven, creating a flaking crust.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyPOBPDsgVi4iEanlH8NNJffLDOnrKFir31zZF6bazeKTo9MBrIy6bNJ6uzx5FqAS-wCNlkYNnIjRDnBtjCcu4lRhZNXPg3UrYyoxGy0juZqaISiU9_KdDlRujgg9m5KprQvdZJm9bzRM/s1600/IMG_1546.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyPOBPDsgVi4iEanlH8NNJffLDOnrKFir31zZF6bazeKTo9MBrIy6bNJ6uzx5FqAS-wCNlkYNnIjRDnBtjCcu4lRhZNXPg3UrYyoxGy0juZqaISiU9_KdDlRujgg9m5KprQvdZJm9bzRM/s640/IMG_1546.JPG" width="640" /></a></div>  <br />Well, instead of refrigerating, then rolling, we rolled the just processed dough out onto the parchment sheet (while it was still nice and soft), then refrigerated it.  <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXMBrAGKqKsWJejXYzWVF8kFm8nFYA0rUOe84bcS4cBx2ybQ0QD1eQolsIQuSf9dinUERYjotpXtr7SerMLi91JzMsBhVK_I8Klxae91EoFWRjQ0e5Mn-IyTnjJFiLH4GxGtqgQAU7WJk/s1600/IMG_1549.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXMBrAGKqKsWJejXYzWVF8kFm8nFYA0rUOe84bcS4cBx2ybQ0QD1eQolsIQuSf9dinUERYjotpXtr7SerMLi91JzMsBhVK_I8Klxae91EoFWRjQ0e5Mn-IyTnjJFiLH4GxGtqgQAU7WJk/s640/IMG_1549.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;">  </div><div class="separator" style="clear: both; text-align: center;">I rolled both pieces of dough out, then stacked them on top of each other on a baking sheet to chill in the refrigerator for about 30 minutes.  </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBE-MtqMy8txUvwFq2nOcSsC8ZQwzy_JkNIAJSgz3205onwqRlVm12MZRmb-kuI_kZ7nHVhuGEDOmVu0MefZzctnwxPx3PJp655iqEZHrwO04q3gskqJRLCS6pmgSlKPCnxhSKal-woiY/s1600/IMG_1551.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBE-MtqMy8txUvwFq2nOcSsC8ZQwzy_JkNIAJSgz3205onwqRlVm12MZRmb-kuI_kZ7nHVhuGEDOmVu0MefZzctnwxPx3PJp655iqEZHrwO04q3gskqJRLCS6pmgSlKPCnxhSKal-woiY/s640/IMG_1551.JPG" width="640" /></a></div><br />Here is my mix of Braeburn & Granny Smith apples.  Plus 1 orange. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4ogtxRb_7bDgSLIZWVRgljca4h-6zu1HX93anXaDS-5J61D9LaAM6rZ2joOue1my8QUSc_omBMM9E4Yjss7y52kkV93U6mYHseR15HqZwEoyVc1oIWMH7caordPGXBbquuE0P2LJWLUM/s1600/IMG_1553.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4ogtxRb_7bDgSLIZWVRgljca4h-6zu1HX93anXaDS-5J61D9LaAM6rZ2joOue1my8QUSc_omBMM9E4Yjss7y52kkV93U6mYHseR15HqZwEoyVc1oIWMH7caordPGXBbquuE0P2LJWLUM/s640/IMG_1553.JPG" width="640" /></a></div><br />I hate peeling apples (and potatoes and carrots, for that matter) so I don't.  You can if you want, but I think by the time they bake in the pie, it doesn't really matter.  I like to slice them really thin so they stack nicely to create a tall layered pie.  When the thin pieces are stacked, they make each piece sturdy so it doesn't fall apart when you slice it.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeEJJW1uaNbOD9EF0dEQ23lrRgxmETnYSInfA4HO9VrijOP-rQhe5qBQQ2_3Lf33gyZAepiAybNoX4Vo43Re3rK3-GyurMffndfl0UdprKnFqurrGZIvZdsckLiZgMD8lyR3S3uGR_mXM/s1600/IMG_1555.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeEJJW1uaNbOD9EF0dEQ23lrRgxmETnYSInfA4HO9VrijOP-rQhe5qBQQ2_3Lf33gyZAepiAybNoX4Vo43Re3rK3-GyurMffndfl0UdprKnFqurrGZIvZdsckLiZgMD8lyR3S3uGR_mXM/s640/IMG_1555.JPG" width="640" /></a></div><br />Zest the orange, then juice. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOSRDC5WMbed89Y5kziMdwpGTHff-PPikWdcIyo25ebFL3Y7EIIy1KGszM9gcku49GzwfnxkYYZVyaBzDLEvTMVgO2gaJksydOB6upkTdl95-ChiDg4XcNNyUPv4JqELdQfwUR6k_E4zA/s1600/IMG_1556.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOSRDC5WMbed89Y5kziMdwpGTHff-PPikWdcIyo25ebFL3Y7EIIy1KGszM9gcku49GzwfnxkYYZVyaBzDLEvTMVgO2gaJksydOB6upkTdl95-ChiDg4XcNNyUPv4JqELdQfwUR6k_E4zA/s640/IMG_1556.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Here are the apples tossed with the zest, juice, flour, sugar and spices.</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkQVJVqKPzBwWrQR2Emcy5CD02_B79PWSpPdti2lN77zcegS-kFnKBWjTOrIpcR1YPXFLWPxdT44xgiYqmPUGVH28wojc8-M9mv1Dl7_EqM9ds8SNjAIHov8y2ya2l2VbWnR0WASuhQIg/s1600/IMG_1562.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkQVJVqKPzBwWrQR2Emcy5CD02_B79PWSpPdti2lN77zcegS-kFnKBWjTOrIpcR1YPXFLWPxdT44xgiYqmPUGVH28wojc8-M9mv1Dl7_EqM9ds8SNjAIHov8y2ya2l2VbWnR0WASuhQIg/s640/IMG_1562.JPG" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">After I took the dough out from the refrigerator, I rolled each piece a little more with the rolling pin to make it easier to manage, then flipped it and put it in the bottom.   Pile the apples in, then dot them with the butter, cut into 1/2 inch cubes.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib62vMwfcfUqv4XZxqssmY3y3-jnnY2Md4iiWIgXwt3sZSUMGx1XrxxeT9K1kNSLZZmXvf2lH1t5Px0uC7lBlst6XDf0tMBfBN_SYj1dQdwvIXN9_XaTzWCw_GOXYOW14zl7ilF83qrWY/s1600/IMG_1569.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib62vMwfcfUqv4XZxqssmY3y3-jnnY2Md4iiWIgXwt3sZSUMGx1XrxxeT9K1kNSLZZmXvf2lH1t5Px0uC7lBlst6XDf0tMBfBN_SYj1dQdwvIXN9_XaTzWCw_GOXYOW14zl7ilF83qrWY/s640/IMG_1569.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Top with the 2nd crust and crimp the edges.  Again, instructions for my crimping method are here : <a href="http://jennysteffens.blogspot.com/2012/11/how-to-make-prettiest-pie-crust-pie.html">"How to Make a Pretty Pie" tutorial and recipe</a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"></div><br /><div class="separator" style="clear: both; text-align: center;">I put 6 slits in the top using a small knife.  While I pinch the edges, Emma put her own tiny little pinches on the top crust. </div><div class="separator" style="clear: both; text-align: center;"><br /></div>Make an egg wash by beating 1 egg with a fork.  Brush the top crust with the egg, then generously sprinkle with sugar.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD07TMKZB0ewK7qYW7G2uALCiNVaPCGnwP_c0DIz571bVKtQoQCHFVIHaKcxDrhN8ZlT6CyVK8Qyhil1ZRvOK1h9a2XiULa9cA6enrD8-ODle0fWu0MXYVUFip5iSd9KmNTl-CsdfXSGY/s1600/IMG_1713.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD07TMKZB0ewK7qYW7G2uALCiNVaPCGnwP_c0DIz571bVKtQoQCHFVIHaKcxDrhN8ZlT6CyVK8Qyhil1ZRvOK1h9a2XiULa9cA6enrD8-ODle0fWu0MXYVUFip5iSd9KmNTl-CsdfXSGY/s640/IMG_1713.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Bake at 400 degrees for 45 minutes, then cover with foil, reduce heat to 350 and bake for 30 more minutes.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGltcLAJiv-HY6oeDsRL3NUcPCP0y1kvRIakiX_OsDRVN2SFjVt35YuJARIC5F5jS64OvwFZ5G3VBc10ICgReNJYI6UM0lVh-OgdBPKAFfBPeHUhFpO-oacxGyLVy3JIsrmMj527eDE5o/s1600/IMG_1699.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGltcLAJiv-HY6oeDsRL3NUcPCP0y1kvRIakiX_OsDRVN2SFjVt35YuJARIC5F5jS64OvwFZ5G3VBc10ICgReNJYI6UM0lVh-OgdBPKAFfBPeHUhFpO-oacxGyLVy3JIsrmMj527eDE5o/s640/IMG_1699.JPG" width="640" /></a></div><br />I served this pie on a Sunday night after <a href="http://jennysteffens.blogspot.com/2013/09/braised-short-ribs-cozy-sunday-supper.html">Braised Short Ribs</a> for dinner... oh, did our house smell good. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEh347V-qS2xReS_8G6rQhvVqEnIsv7QCUr5mmHZMzxqaGpJeAEWTzAwtRQzOM_r7j8YcpBYDMoPGBD0gquLSYdRJc7Vi12AshLjSPakTfqwZH5g0RPHniTFmH5c3KLd16P9c-CbzRhbI/s1600/IMG_1693.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEh347V-qS2xReS_8G6rQhvVqEnIsv7QCUr5mmHZMzxqaGpJeAEWTzAwtRQzOM_r7j8YcpBYDMoPGBD0gquLSYdRJc7Vi12AshLjSPakTfqwZH5g0RPHniTFmH5c3KLd16P9c-CbzRhbI/s640/IMG_1693.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">As I mentioned in the previous post about our Sunday Night Suppers, as the air gets cooler I love to fix things that simmer on the stove or in the oven all day (like these <a href="http://jennysteffens.blogspot.com/2013/09/braised-short-ribs-cozy-sunday-supper.html">Short Ribs</a>).   What are some of your favorite feel good Sunday Night Meals?  I'm making my to-make list for Fall and I'd love to know your favorites.  </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2i30jALr3MAkRyoLFD_SkIGxZ4OKfWxu7jsNK1dcF9LNj_7eXi3Yu93WPhWjKc9JPUE5xo5PvlOTwMYbZhlEqLqOBbsnL-ACxsbj8DRwbg9lId4vkzPUZzEtz8hm-hxLShpJqqq3KDYg/s1600/IMG_1723.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2i30jALr3MAkRyoLFD_SkIGxZ4OKfWxu7jsNK1dcF9LNj_7eXi3Yu93WPhWjKc9JPUE5xo5PvlOTwMYbZhlEqLqOBbsnL-ACxsbj8DRwbg9lId4vkzPUZzEtz8hm-hxLShpJqqq3KDYg/s640/IMG_1723.JPG" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHL-dzVxZUjyPGUR0XRHzCPqZ7zAIGu0b0-5skx9WFjyjohL3QnT6Pb9AwH7u_tNElmPGuEQ5MJk6U0HKL0zgb-OCvMvmdPfwwQYORxHLrKw4Nxk38iDSsp_uPHgpQMvlqaPP0GrPgtAE/s1600/IMG_1719.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHL-dzVxZUjyPGUR0XRHzCPqZ7zAIGu0b0-5skx9WFjyjohL3QnT6Pb9AwH7u_tNElmPGuEQ5MJk6U0HKL0zgb-OCvMvmdPfwwQYORxHLrKw4Nxk38iDSsp_uPHgpQMvlqaPP0GrPgtAE/s640/IMG_1719.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><script src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script>

Spiced Apple Pie | Fall Favorite Desserts

I haven't always been a fan of apple pie.  In fact, my first real apple pie moment wasn't until last year when I made this Apple Cra...

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Banana Cream Pie | A great place to start

<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipT2V-D0KJo2BWDZOPkepSNioNJ22Zwq7dKpRuD2kfuax7KeKz1cSRxJH51ijMO5JQRKKiN-7_ql4rjBCJ7HRd-L1RflGvZxXgS4St8QBSisKupJ0j77mCzl7taDjlkMsW7oFAPMKw5j0/s1600/IMG_9504.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipT2V-D0KJo2BWDZOPkepSNioNJ22Zwq7dKpRuD2kfuax7KeKz1cSRxJH51ijMO5JQRKKiN-7_ql4rjBCJ7HRd-L1RflGvZxXgS4St8QBSisKupJ0j77mCzl7taDjlkMsW7oFAPMKw5j0/s640/IMG_9504.JPG" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: left;">Pies have a reputation for being difficult specialties that only experienced bakers should attempt.  They're known to be temperamental and tricky - decidedly out of reach for most of us.  Intimidated pre-pie baker, meet the Banana Cream Pie.  She's simple and sweet - the unpretentious "girl next door" type that everyone loves.  A graham cracker crust, with homemade vanilla custard (aka pudding), bananas and whipped cream - it has become our favorite "after school" snack.  I recommend help with crumbling the graham crackers - it is surely the hardest part.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkMweCNLuNNUYmXkc7Wsbi9eehwRypRh2_EvlY83qg1-GplrH1CUUvx96UTgXRtk2upVgFgmVxq045LMcvb2xAyCQ2mVUyb1Jx_hVj2_hyNYWFdFqUEvGg2aeVrJFdlJRZ5UHcgJtUNhw/s1600/banana-cream-pie.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkMweCNLuNNUYmXkc7Wsbi9eehwRypRh2_EvlY83qg1-GplrH1CUUvx96UTgXRtk2upVgFgmVxq045LMcvb2xAyCQ2mVUyb1Jx_hVj2_hyNYWFdFqUEvGg2aeVrJFdlJRZ5UHcgJtUNhw/s640/banana-cream-pie.jpg" width="426" /></a><span style="font-size: large;">Banana </span><i><br />Cream Pie</i></div><a data-pin-config="beside" data-pin-do="buttonPin" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fjennysteffens.blogspot.com%2F2013%2F04%2Fbanana-cream-pie-great-place-to-start.html&media=http%3A%2F%2F2.bp.blogspot.com%2F-hbo9W2dYXcU%2FUW12CAUlHLI%2FAAAAAAAAR9E%2FAulpjusY36U%2Fs640%2Fbanana-cream-pie.jpg&description=Banana%20Cream%20Pie%20-%20The%20Easiest%20%28Best%29%20Pie%20in%20the%20World"><img src="//assets.pinterest.com/images/pidgets/pin_it_button.png" /></a><br /><br />1 1/2 cups graham cracker crumbs<br />5 tablespoons of butter<br />2 tablespoons of sugar<br />.....<br />1/2 cup sugar<br />1/3 cup cornstarch<br />1/8 teaspoon salt<br />1/4 cup cold milk<br />3 large egg yolks<br />2 cups milk, heated<br />2 tablespoons soft unsalted butter<br />1 teaspoon vanilla extract<br />2 ripe bananas, sliced<br />......<br />1 1/2 cups of whipping cream<br />1/4 cup of sugar<br /><br />Preheat oven to 350 degrees. In a pie plate, melt 5 tablespoons of butter in the microwave.  Add graham crackers and sugar to the melted butter and mix with a fork.  Press mixture into the pan with a measuring cup.  Bake for 8-10 minutes, or until golden-brown.  <br /><br />For the custard, in a heavy saucepan stir together sugar, cornstarch, and salt. Stir in the cold milk and egg yolks. Heat the 2 cups of milk in the microwave until very hot - about 2 minutes in my microwave.  Slowly stir in the hot milk - whisking constantly.  Cook over medium heat, and continue to whisk.  As soon as the mixture begins to thicken, remove from heat and add butter and vanilla.  Continue to stir for 1 more minute.<br /><br />Pour 1/2 of the custard mixture into the pie crust.  Add a layer of bananas.  Pour the rest of the custard over the bananas.  Let cool.<br /><br />When cool (after 30 minutes or so) whip cream.  Add sugar while whipping.  Top pie with sweetened whip cream and refrigerate.   <i><br /></i><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCzRk18UHYX_jlEcqZe7MZerlSSUfYHvT2lNT3Hr9ce9QUiCe9CmAXRWz-YxRxASm8bEFlzVN-WQ3-83khiqhjQpmyX_HBnkIW48-3sLdKx4QRUY5rxDLL53M8fjYG7KIl0JViz7O4oiw/s640/IMG_9467.JPG" width="640" /></div><br />Because my food processor bowl is still out of commission, I enlisted help with the smashing of... <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjtVC0mYJ9KI53rteUyaiQbrtBIfPkFa0_spKWLODUQI5M0HjXnQ1vu5mrDkFnGl2bS44Rw7JWyxLrEXo7czsd-cXHXQPJAr5UbzBg-r6fCkIJDGIJfKQ8I6u0eXRQQIrr13U9sfURNrE/s1600/IMG_9461.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjtVC0mYJ9KI53rteUyaiQbrtBIfPkFa0_spKWLODUQI5M0HjXnQ1vu5mrDkFnGl2bS44Rw7JWyxLrEXo7czsd-cXHXQPJAr5UbzBg-r6fCkIJDGIJfKQ8I6u0eXRQQIrr13U9sfURNrE/s640/IMG_9461.JPG" width="640" /></a> <br /><br />and nibbling on graham crackers.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZs6VJlpnO8g2YmWCPiGpMZXi0f_XTB1bPwtvnwtk2oJeqBdyIwRmQGrKzroOLGABunBBfLmeUxqeOkLJa5X8wVrnoei5Nw30Kz9mk-f5uvu0K0B13w1P9HKOjLXYEpZPcJ1bzjOz2Gpk/s1600/IMG_9471.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZs6VJlpnO8g2YmWCPiGpMZXi0f_XTB1bPwtvnwtk2oJeqBdyIwRmQGrKzroOLGABunBBfLmeUxqeOkLJa5X8wVrnoei5Nw30Kz9mk-f5uvu0K0B13w1P9HKOjLXYEpZPcJ1bzjOz2Gpk/s640/IMG_9471.jpg" width="640" /></a></div><br />I like the crumbs to have some texture - it looks more homemade and rustic.  <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCLNLLculbTQmya_4KfFouQBZJ9FGD7thjXxeoUzh5WOOFjPJg-CG_VPAXj1lVEYq2ZQhG8C4yOgqsM1KxgaOXyzyiMPTAEZLMwhUGlqFlLMHXzA1bAvLH2Sf5mVFf5-5g9R7ZxguhYFo/s1600/IMG_9479.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCLNLLculbTQmya_4KfFouQBZJ9FGD7thjXxeoUzh5WOOFjPJg-CG_VPAXj1lVEYq2ZQhG8C4yOgqsM1KxgaOXyzyiMPTAEZLMwhUGlqFlLMHXzA1bAvLH2Sf5mVFf5-5g9R7ZxguhYFo/s640/IMG_9479.JPG" width="640" /></a></div><br />Look how bright these egg yolks are - thanks to the Butlers for the fresh eggs!   <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLYj9PtDkCdYiQQtmfsD2_suH8vJ7SUv0Egp9YWhlzh_IUE0jl0bPw0FTRu8OWPT1Ym89SJXMcBmF7XWD3ZMiSHJDy9algNPVxvAlPZ_a1UllH0tE78L0EAev0eBCZvG5sTIeFjJ-b2Kg/s1600/IMG_9482.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLYj9PtDkCdYiQQtmfsD2_suH8vJ7SUv0Egp9YWhlzh_IUE0jl0bPw0FTRu8OWPT1Ym89SJXMcBmF7XWD3ZMiSHJDy9algNPVxvAlPZ_a1UllH0tE78L0EAev0eBCZvG5sTIeFjJ-b2Kg/s640/IMG_9482.JPG" width="640" /></a></div><br />Baked and cooling.   I think I need a big deep window sill in the new kitchen.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWDJTwc0iNtKW3xXimQVo_7GEOmBmaUIH1P3QMnDvcsO0HHYfMnq6gjGjxNnh0GZLtlMN4vq_A3uxcf4pdCsvk-_SfdE1SmB4Srzt8OwjxkzJcizAUYGaDbXJJS2r_Zxpb9xqkmX6FAOc/s1600/IMG_9483.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWDJTwc0iNtKW3xXimQVo_7GEOmBmaUIH1P3QMnDvcsO0HHYfMnq6gjGjxNnh0GZLtlMN4vq_A3uxcf4pdCsvk-_SfdE1SmB4Srzt8OwjxkzJcizAUYGaDbXJJS2r_Zxpb9xqkmX6FAOc/s640/IMG_9483.JPG" width="640" /></a></div><br />Bright yellow custard from the bright yellow egg yolks. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbv1r4Kfh3VM2xG60cs1pVS29ApwC1VfDnnrJuWpxiU8Q8bFWsqMjmqjdxqBhQrt9FDWRBDYmkgfPLELVKq-CnpgqC-hHYW_Z5lzM_RwSgJ6S-hO6xQYCQ_rl20zuVz23l6fppUQvHid4/s1600/IMG_9488.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbv1r4Kfh3VM2xG60cs1pVS29ApwC1VfDnnrJuWpxiU8Q8bFWsqMjmqjdxqBhQrt9FDWRBDYmkgfPLELVKq-CnpgqC-hHYW_Z5lzM_RwSgJ6S-hO6xQYCQ_rl20zuVz23l6fppUQvHid4/s640/IMG_9488.JPG" width="640" /></a></div><br />Layer 1. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf5ePoMbsniSEXD7lzFzlQESSAqujC0fV-p5eDPdin0YUFn7YEc-RXro2E1tJEPQ7ZZ66TBWzYF6HhfBfo6aVa_50G-8KJNCdYhq8ErbPuWrv1t5QaMS_EXn8WjITGi7U_J0T7oYyBKxs/s1600/IMG_9491.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf5ePoMbsniSEXD7lzFzlQESSAqujC0fV-p5eDPdin0YUFn7YEc-RXro2E1tJEPQ7ZZ66TBWzYF6HhfBfo6aVa_50G-8KJNCdYhq8ErbPuWrv1t5QaMS_EXn8WjITGi7U_J0T7oYyBKxs/s640/IMG_9491.JPG" width="640" /></a></div><br />Layer 2 & a little of layer 3. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh046ok7p5JN2vdb6KB_JqkRKRwBfG8u4LIXVmf8TS3sNpcNwU3pLXIkXKRlii66Mzg19AbZleIayQ05qfLMbtPcjN4y-svDkNhNDzL5LBDhDBDlFd-Lz2sHumskzRUBmrl_t-PQa2zuJ8/s1600/IMG_9522.JPG" imageanchor="1"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh046ok7p5JN2vdb6KB_JqkRKRwBfG8u4LIXVmf8TS3sNpcNwU3pLXIkXKRlii66Mzg19AbZleIayQ05qfLMbtPcjN4y-svDkNhNDzL5LBDhDBDlFd-Lz2sHumskzRUBmrl_t-PQa2zuJ8/s320/IMG_9522.JPG" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;">Whip cream topped and ready for the fridge.</div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDBLZl8Y2RJy1y1GSMi6DKY9UrXxex14vISmueg5ltU6s49kBu9U1cOf8PxK-Mn1OFq0brS3GI4iMjfJkggyPMuvNW1YOcDwG-ArcrJLHq89Q2U-pn3tZXbML-aRPqMRmewoPer7dzb3Q/s1600/IMG_9524.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDBLZl8Y2RJy1y1GSMi6DKY9UrXxex14vISmueg5ltU6s49kBu9U1cOf8PxK-Mn1OFq0brS3GI4iMjfJkggyPMuvNW1YOcDwG-ArcrJLHq89Q2U-pn3tZXbML-aRPqMRmewoPer7dzb3Q/s640/IMG_9524.jpg" width="426" /></a></div><br /><div style="text-align: center;">A look behind the scene of my crew. </div><div class="separator" style="clear: both; text-align: center;">So strong!</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVaFty1i_3SxLJxZQ3-4F-pYdnR-bPYqKqaB8pH_HfkH_CFEHrvoy-BOlyza981izxJruu94bp5Kid0DMzUC4DsPfcAp5IZNChZTMTdVzXYt_TtSP-C3jObxwj2PHtMIKPqa279IplJyU/s1600/IMG_9504.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVaFty1i_3SxLJxZQ3-4F-pYdnR-bPYqKqaB8pH_HfkH_CFEHrvoy-BOlyza981izxJruu94bp5Kid0DMzUC4DsPfcAp5IZNChZTMTdVzXYt_TtSP-C3jObxwj2PHtMIKPqa279IplJyU/s640/IMG_9504.JPG" width="640" /></a></div><br />Pre-Dinner <br /><br /><br /><br /><a data-pin-config="beside" data-pin-do="buttonPin" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fjennysteffens.blogspot.com%2F2013%2F04%2Fbanana-cream-pie-great-place-to-start.html&media=http%3A%2F%2F2.bp.blogspot.com%2F-hbo9W2dYXcU%2FUW12CAUlHLI%2FAAAAAAAAR9E%2FAulpjusY36U%2Fs640%2Fbanana-cream-pie.jpg&description=Banana%20Cream%20Pie%20-%20The%20Easiest%20%28Best%29%20Pie%20in%20the%20World"><img src="//assets.pinterest.com/images/pidgets/pin_it_button.png" /></a><br /><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEuYTkS1BghE2Lumk0KRRl1EKJ4lLx7IAB64fysKvcfnujTw99J4zqPqFEr4vgIR5Ys_UvddmvbdJ9UoQl0M3rcBtGe7Qaift42c8-OjTAMhunbCt4kXw2hExTBEhEqKIhyphenhyphennuMzh01h08/s1600/IMG_9567.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEuYTkS1BghE2Lumk0KRRl1EKJ4lLx7IAB64fysKvcfnujTw99J4zqPqFEr4vgIR5Ys_UvddmvbdJ9UoQl0M3rcBtGe7Qaift42c8-OjTAMhunbCt4kXw2hExTBEhEqKIhyphenhyphennuMzh01h08/s640/IMG_9567.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div>Post-Dinner... that's 2 pretty hefty servings. <script src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script>

Banana Cream Pie | A great place to start

Pies have a reputation for being difficult specialties that only experienced bakers should attempt.  They're known to be temperamental a...

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