Basic Pie Crust

We thought it might be handy to have a really basic pie crust recipe here, for those of you who don’t own the old Betty Crocker cookbook (and all 3 of you should try and find one soon! 😉 ) I am drawing this one from the Better Homes and Gardens cookbook. I’ll give you the 1 crust and the 2 crust version: Continue reading

Dutch Apple Pie

While I love cheese on my regular apple pie, nothing beats a dollop of good vanilla ice cream on a piece of homemade Dutch Apple pie. I’m not sure what earns this pie the Dutch moniker, but it’s one of our favorites.

Dutch Apple Pie

Press a pie crust into a 9 or 10 inch pie plate.

Toss together:

  • 6 c. sliced, peeled apples
  • 2 T. flour
  • 1/2 c. sugar

Pour apples into pie crust.

In a separate bowl (I do this step in my kitchenaid mixer) cut together

  • 1/4 c. cold butter
  • 1/2 c. flour
  • 1/2 c. brown sugar
  • 1/2 t. cinnamon
  • 1/4 t. ginger
  • 1/4 t. cloves
  • 1/4 t. allspice

Mix together until crumbly. Don’t overmix this topping or you will end up with a wad of cookie dough. That’s not what you want! Spread the crumbly mixture over the top of the apples.

Cover the edges of the pie with foil and bake for 30 minutes at 375°. Take the foil off of the edges and continue to bake for another 30 minutes.

Serve warm with a spoonful of vanilla ice cream. MMMMMMMmmmmmm. (Sound of lips smacking!)


PS You can use your apple pie kits in the freezer to make this pie in a hurry, but it will end up quite a bit sweeter than this recipe because the apples will have 1/2 c. additional sugar in them. Most people don’t mind that though!

Plain ol’ Apple Pie

I grew up hearing my dad proclaim, “Apple pie without the cheese is like a kiss without the squeeze” EVERY single time we had apple pie. Of course, I totally internalized that truism and still would rather have a slice of really sharp cheddar cheese on my pie than ice cream. The best pie for this combination is the plain old, no-frills, basic apple pie. Continue reading

Grasshopper Pie

It’s me–Laura–back from 2 weeks at the family cottage, with a bunch of tried and true recipes to share, which I got from my dear mother-in-law’s “Little Blue Book.” This is the book where she writes all the recipes that she’s made numerous times and had enthusiastic response from at least some of the family. I’ll be posting these recipes over the next several days, including one for Chicken Mornay–which Mom has noted is one of MY favorites. But to kick things off, here’s a recipe for Grasshopper Pie: Continue reading

Spinach Sausage Pie

This last quiche-y recipe is one of our favorites. It’s a little denser than quiche because it requires less milk or cream. This wonderful recipe made its way into our home when Debra Abbey, the woman teaching our childbirth class, brought us a dinner after our first child was born. We loved it and immediately asked for the recipe. This really does make a nice meal to bring to someone who is needing dinners brought in.


Spinach Sausage Pie

  • 2 pie crusts
  • 1 pkg chopped frozen spinach, well-drained
  • 2 T. minced garlic
  • 1/2 onion, chopped finely
  • 1 t. salt
  • 1 pound sausage, fried, drained, and crumbled
  • 2 c. grated swiss cheese
  • 2 c. grated mozarella cheese
  • 6 eggs
  • 1 c. milk
  • Optional: 3/4 c. thinly sliced mushrooms

Saute’ garlic and onion (and mushrooms if you choose to use them) in about a teaspoon of olive oil until golden brown. Set aside.

Whisk together eggs, salt, and milk. Stir in cooked sausage, grated cheeses, drained spinach, and saute’ed vegetables.

Press pie crusts into 10 inch pie plates. Pour egg/cheese/veggie mixture into crusts. Bake at 375° for 20 minutes. Bake at 325° for another 30 minutes or until the egg is cooked and no longer runny.

Let sit on counter for a few minutes before serving.

Of course the garlic makes this particularly delicious in our home. If you aren’t quite that fond of garlic, no harm is done by leaving it out. (Of course if you do that, all bets are off on vampire prevention! 😉 )

This dish, as with most of my quiche recipes, work equally well for breakfast, brunch, or dinner.


Edited to add: I’ve changed this recipe a  bit. Someone pointed out that I have filling for two pie crusts…that all those ingredients won’t fit into one crust. Sure enough, they were correct. I’m so accustomed to doubling recipes for my gang that I didn’t even really think about that. If you need only one spinach sausage pie, you can cut the ingredients in half.