Baked Apple Slices

I have always wanted to make baked apples, but didn’t have everything. And then I saw this recipe online and thought it would be perfect to make. It comes from LEAHHS on Allrecipes.com 

Ingredients:

  • 1 Granny Smith Apple-Peeled, Cored, and Sliced
  • 2.5 Tablespoons of Water
  • 1.5 Tablespoons of Cornstarch or Flour
  • 1.5 Tablespoons of Sugar
  • 1 Pinch of Cinnamon

Directions:

  1. Preheat the oven to 350 degrees F
  2. Spread the apples slices in a single layer on a baking sheet.
  3. Whisk the water and flour together, and pour over the apples and gently stir.
  4. Sprinkle with sugar and cinnamon.
  5. Cook for about 15 mins.

 Thoughts After Cooking:

Delicious! Great to eat as a side or use as a topping!

For more from Allrecipes.com, go to Sour Cream Lemon Pie

For more apples, go to My Number One Comfort Food

For more dessert, go to Flag Cake

Sour Cream Lemon Pie

Happy Pi Day!

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Thoughts Before Baking:

As you see above, today is Pi day so I decided to make a pie. I’ve been wanting to make a lemon pie, but was looking for something other than lemon meringue, as I’m not a huge fan of meringue. So I looked around on pinterest until I found this one. I had never had it before, but thought why not test it out?

The recipe comes from allrecipes.com for the crust and Bunny’s Warm Oven for the pie filling.

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Graham Cracker Crust

Ingredients:

  • 1.5 Cups of Finely Ground Graham Crackers (~9 crackers)
  • 1/3 Cup of White Sugar
  • 6 Tablespoons of Butter, Melted

Directions:

  1. Mix the graham cracker crumbs, sugar, and butter.
  2. Press mixture into an 8 or 9 inch pie pan.
  3. Bake at 375 degrees F for 7 mins. Cool.

 

Sour Cream Lemon Pie Filling

Ingredients:

  • One 9 inch Pie Shell Baked, or 9 inch Graham Cracker Crust
  • 1 Cup of Sugar
  • 3.5 Tablespoons of Cornstarch
  • 1 Tablespoon of Lemon Zest
  • 1/2 Cup of Lemon Juice
  • 3 Egg Yolks, slightly beaten
  • 1 Cup of Milk
  • 1/4 Cup of Butter
  • 1 Cup of Sour Cream
  • Whipped Cream for Garnish

Directions:

  1. Combine sugar, cornstarch, lemon zest, lemon juice, beaten egg yolks, and milk in a heavy duty metal saucepan.
  2. Stir.
  3. Cook the ingredients on medium heat, stirring constantly, until filling thickens. This takes about 10 mins.
  4. The filling will thicken and then boil. As soon as it boils remove from heat and add the butter.
  5. Stir until butter is well incorporated.
  6. Let it cool for 10 mins in the pan and then add the sour cream.
  7. Stir until incorporated.
  8. Pour filling into baked pie shell.
  9. Refrigerate until firm, about 3 hours.
  10. Garnish with whipped cream and serve.

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Thoughts After Reading:

The graham cracker crust didn’t come out right, it just fell apart. I think the next time I make it I would do a regular crust.

The filling was amazing, it was very thick and rich. Although I felt the whipped cream on top was overkill and it was better without.

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For more lemon recipes, go to Lemon Meringue Chiffon Cake

For more pies, go to With the 4th of July Comes Apple Pie

For more holiday posts, go to Cocoa M&M Cookies

For more pinterest recipes, go to Mozzarella Tomato Toast

For more desserts, go to Apple Orchard Bars