<![CDATA[The Twitchin Kitchen - Pies]]> https://twitchinkitchen.com/ Tue, 05 May 2026 12:40:48 +0000 MyBB <![CDATA[Pumpkin Cheesecake]]> https://twitchinkitchen.com/thread-487.html Wed, 11 Jan 2012 19:33:00 -0500 https://twitchinkitchen.com/thread-487.html

However, a note of warning... if you actually use the amount of cream cheese as listed in the recipe, you're going to end up with like a dozen Cheesecake pies if you don't actually have two large pans like what they would ask for. happened with me the first time around, lol. I basically had to give away half of my cheesecake to my family members and friends so that it wouldn't get wasted.

and I basically pigged out on the rest of it. I couldn't help myself, it was just too damn delicious! it was worth it having to go to the gym to keep my weight down.

So the second time around I only used one box of Philly cream cheese, and also halved some of the other ingredients... ended up with one perfectly tasty pumpkin cheesecake.

Quote:Ingredients

* CRUST
* 1 1/2 cups graham cracker crumbs
* 1/3 cup butter or margarine, melted
* 1/4 cup granulated sugar
*
* CHEESECAKE
* 3 packages (8 oz. each) cream cheese, softened
* 1 cup granulated sugar
* 1/4 cup packed light brown sugar
* 2 large eggs
* 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
* 2/3 cup (5 fl.-oz can) NESTLÉ® CARNATION® Evaporated Milk
* 2 tablespoons cornstarch
* 1 1/4 teaspoons ground cinnamon
* 1/2 teaspoon ground nutmeg
*
* TOPPING
* 1 container (16 oz.) sour cream, at room temperature
* 1/3 cup granulated sugar
* 1 teaspoon vanilla extract

Directions
PREHEAT oven to 350° F.

FOR CRUST:
COMBINE graham cracker crumbs, butter and granulated sugar in medium bowl. Press onto bottom and 1 inch up side of 9-inch springform pan. Bake for 6 to 8 minutes (do not allow to brown). Cool on wire rack for 10 minutes.

FOR CHEESECAKE:
BEAT cream cheese, granulated sugar and brown sugar in large mixer bowl until fluffy. Beat in eggs, pumpkin and evaporated milk. Add cornstarch, cinnamon and nutmeg; beat well. Pour into crust.

BAKE for 55 to 60 minutes or until edge is set but center still moves slightly.

FOR TOPPING:
COMBINE sour cream, granulated sugar and vanilla extract in small bowl; mix well. Spread over surface of warm cheesecake. Bake for 5 minutes. Cool on wire rack. Refrigerate for several hours or overnight. Remove side of springform pan.
]]>

However, a note of warning... if you actually use the amount of cream cheese as listed in the recipe, you're going to end up with like a dozen Cheesecake pies if you don't actually have two large pans like what they would ask for. happened with me the first time around, lol. I basically had to give away half of my cheesecake to my family members and friends so that it wouldn't get wasted.

and I basically pigged out on the rest of it. I couldn't help myself, it was just too damn delicious! it was worth it having to go to the gym to keep my weight down.

So the second time around I only used one box of Philly cream cheese, and also halved some of the other ingredients... ended up with one perfectly tasty pumpkin cheesecake.

Quote:Ingredients

* CRUST
* 1 1/2 cups graham cracker crumbs
* 1/3 cup butter or margarine, melted
* 1/4 cup granulated sugar
*
* CHEESECAKE
* 3 packages (8 oz. each) cream cheese, softened
* 1 cup granulated sugar
* 1/4 cup packed light brown sugar
* 2 large eggs
* 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
* 2/3 cup (5 fl.-oz can) NESTLÉ® CARNATION® Evaporated Milk
* 2 tablespoons cornstarch
* 1 1/4 teaspoons ground cinnamon
* 1/2 teaspoon ground nutmeg
*
* TOPPING
* 1 container (16 oz.) sour cream, at room temperature
* 1/3 cup granulated sugar
* 1 teaspoon vanilla extract

Directions
PREHEAT oven to 350° F.

FOR CRUST:
COMBINE graham cracker crumbs, butter and granulated sugar in medium bowl. Press onto bottom and 1 inch up side of 9-inch springform pan. Bake for 6 to 8 minutes (do not allow to brown). Cool on wire rack for 10 minutes.

FOR CHEESECAKE:
BEAT cream cheese, granulated sugar and brown sugar in large mixer bowl until fluffy. Beat in eggs, pumpkin and evaporated milk. Add cornstarch, cinnamon and nutmeg; beat well. Pour into crust.

BAKE for 55 to 60 minutes or until edge is set but center still moves slightly.

FOR TOPPING:
COMBINE sour cream, granulated sugar and vanilla extract in small bowl; mix well. Spread over surface of warm cheesecake. Bake for 5 minutes. Cool on wire rack. Refrigerate for several hours or overnight. Remove side of springform pan.
]]> <![CDATA[Cookie Pie Crust]]> https://twitchinkitchen.com/thread-328.html Tue, 04 Nov 2008 10:26:40 -0500 https://twitchinkitchen.com/thread-328.html This is a nice cookie based pie crust similar to a graham cracker crust.

Cookie Pie Crust

This makes one 9 inch crust.

Ingredients:
  • 1 1/2 cups cookie crumbs. You may use vanilla, chocolate or ginger cookies!
  • 1/4 cup melted butter
  • Bake at 350° for 10 minutes
]]> This is a nice cookie based pie crust similar to a graham cracker crust.

Cookie Pie Crust

This makes one 9 inch crust.

Ingredients:
  • 1 1/2 cups cookie crumbs. You may use vanilla, chocolate or ginger cookies!
  • 1/4 cup melted butter
  • Bake at 350° for 10 minutes
]]> <![CDATA[Graham Cracker Pie Crusts]]> https://twitchinkitchen.com/thread-327.html Tue, 04 Nov 2008 10:20:53 -0500 https://twitchinkitchen.com/thread-327.html OK I'm going to post this for three different sized pies. These cracker crusts are great for any kind of custard, pudding or chiffon type pies.

Graham Cracker Pie Crusts

Preheat oven to 350°
Mix all ingredients in a bowl. Press firmly into desired size pie pan evenly around the sides and bottom of the pan. Bake as directed in the chart below for the size you are making.

You can reserve about 2 or 3 tablespoons of the crumbs for a decorative topping on your pie if you desire.

8 inch pie:
  • 1 1/2 cups crumbs (about 16 crackers - crushed up)
  • 2 Tbsp sugar
  • 1/4 cup melted butter
  • Bake at 350° for 10 minutes

9 inch pie:
  • 1 1/2 cups crumbs (about 20 crackers - crushed up)
  • 3 Tbsp sugar
  • 1/3 cup melted butter
  • Bake at 350° for 10 minutes

10 inch pie:
  • 1 1/3 cups crumbs (about 24 crackers - crushed up)
  • 1/4 cup sugar
  • 1/2 cup melted butter
  • Bake at 350° for 15 minutes
]]> OK I'm going to post this for three different sized pies. These cracker crusts are great for any kind of custard, pudding or chiffon type pies.

Graham Cracker Pie Crusts

Preheat oven to 350°
Mix all ingredients in a bowl. Press firmly into desired size pie pan evenly around the sides and bottom of the pan. Bake as directed in the chart below for the size you are making.

You can reserve about 2 or 3 tablespoons of the crumbs for a decorative topping on your pie if you desire.

8 inch pie:
  • 1 1/2 cups crumbs (about 16 crackers - crushed up)
  • 2 Tbsp sugar
  • 1/4 cup melted butter
  • Bake at 350° for 10 minutes

9 inch pie:
  • 1 1/2 cups crumbs (about 20 crackers - crushed up)
  • 3 Tbsp sugar
  • 1/3 cup melted butter
  • Bake at 350° for 10 minutes

10 inch pie:
  • 1 1/3 cups crumbs (about 24 crackers - crushed up)
  • 1/4 cup sugar
  • 1/2 cup melted butter
  • Bake at 350° for 15 minutes
]]> <![CDATA[NO-BAKE cheesecake and graham crust]]> https://twitchinkitchen.com/thread-326.html Mon, 03 Nov 2008 16:17:23 -0500 https://twitchinkitchen.com/thread-326.html
[Image: GrahamCrus.jpg]
This is my graham cracker crust

[Image: cheesecakeingredients.jpg]
These are the ingredients for the pie filling

[Image: mixitup.jpg]
This is everything all mixed up and ready to put into the crust

[Image: sliceofcheesecake.gif]
This is the LAST SLICE! Smile1

Graham cracker crust ingredients and procedure may be found at About.com Southern Food site

Cheesecake ingredients and procedure may be found at Pastrywiz.com]]>
[Image: GrahamCrus.jpg]
This is my graham cracker crust

[Image: cheesecakeingredients.jpg]
These are the ingredients for the pie filling

[Image: mixitup.jpg]
This is everything all mixed up and ready to put into the crust

[Image: sliceofcheesecake.gif]
This is the LAST SLICE! Smile1

Graham cracker crust ingredients and procedure may be found at About.com Southern Food site

Cheesecake ingredients and procedure may be found at Pastrywiz.com]]> <![CDATA[Shoo-fly Pie ~ USA]]> https://twitchinkitchen.com/thread-203.html Sat, 19 Apr 2008 12:46:03 -0400 https://twitchinkitchen.com/thread-203.html

This dish originated in the heart of Dutch country Pennsylvania, USA. It's a true American creation.

Shoofly Pie

Bottom Ingredients:

1 cup molasses
1/2 cup brown sugar
2 eggs, beaten
1 cup hot water
1 teaspoon baking soda, dissolved in hot water

Crumbs Ingredients:

2 cups flour
1/3 cup shortening
1/4 cup brown sugar

Mix bottom ingredients together, adding baking soda last. Pour into pie shell. Mix crumbs together with hands and sprinkle on top.

Bake at 400°F for 10 minutes and 350 degrees for 50 minutes. Makes two 8-inch pies.

Pie Shell Ingredients:

2 cups flour
1 teaspoon salt
1/4 cup shortening
5 tablespoons water

Combine flour and salt in mixing bowl. Cut shortening into flour until crumbly. Tossing with fork, add water gradually until mixture is moistened. Form into a ball. Roll out on a lightly floured board as desired.

Bake at 400°F about 10 to 12 minutes. Makes two crusts.]]>

This dish originated in the heart of Dutch country Pennsylvania, USA. It's a true American creation.

Shoofly Pie

Bottom Ingredients:

1 cup molasses
1/2 cup brown sugar
2 eggs, beaten
1 cup hot water
1 teaspoon baking soda, dissolved in hot water

Crumbs Ingredients:

2 cups flour
1/3 cup shortening
1/4 cup brown sugar

Mix bottom ingredients together, adding baking soda last. Pour into pie shell. Mix crumbs together with hands and sprinkle on top.

Bake at 400°F for 10 minutes and 350 degrees for 50 minutes. Makes two 8-inch pies.

Pie Shell Ingredients:

2 cups flour
1 teaspoon salt
1/4 cup shortening
5 tablespoons water

Combine flour and salt in mixing bowl. Cut shortening into flour until crumbly. Tossing with fork, add water gradually until mixture is moistened. Form into a ball. Roll out on a lightly floured board as desired.

Bake at 400°F about 10 to 12 minutes. Makes two crusts.]]> <![CDATA[Shoo-fly Pie ~ USA]]> https://twitchinkitchen.com/thread-223.html Sat, 19 Apr 2008 12:46:03 -0400 https://twitchinkitchen.com/thread-223.html

This dish originated in the heart of Dutch country Pennsylvania, USA. It's a true American creation.

Shoofly Pie

Bottom Ingredients:

1 cup molasses
1/2 cup brown sugar
2 eggs, beaten
1 cup hot water
1 teaspoon baking soda, dissolved in hot water

Crumbs Ingredients:

2 cups flour
1/3 cup shortening
1/4 cup brown sugar

Mix bottom ingredients together, adding baking soda last. Pour into pie shell. Mix crumbs together with hands and sprinkle on top.

Bake at 400°F for 10 minutes and 350 degrees for 50 minutes. Makes two 8-inch pies.

Pie Shell Ingredients:

2 cups flour
1 teaspoon salt
1/4 cup shortening
5 tablespoons water

Combine flour and salt in mixing bowl. Cut shortening into flour until crumbly. Tossing with fork, add water gradually until mixture is moistened. Form into a ball. Roll out on a lightly floured board as desired.

Bake at 400°F about 10 to 12 minutes. Makes two crusts.]]>

This dish originated in the heart of Dutch country Pennsylvania, USA. It's a true American creation.

Shoofly Pie

Bottom Ingredients:

1 cup molasses
1/2 cup brown sugar
2 eggs, beaten
1 cup hot water
1 teaspoon baking soda, dissolved in hot water

Crumbs Ingredients:

2 cups flour
1/3 cup shortening
1/4 cup brown sugar

Mix bottom ingredients together, adding baking soda last. Pour into pie shell. Mix crumbs together with hands and sprinkle on top.

Bake at 400°F for 10 minutes and 350 degrees for 50 minutes. Makes two 8-inch pies.

Pie Shell Ingredients:

2 cups flour
1 teaspoon salt
1/4 cup shortening
5 tablespoons water

Combine flour and salt in mixing bowl. Cut shortening into flour until crumbly. Tossing with fork, add water gradually until mixture is moistened. Form into a ball. Roll out on a lightly floured board as desired.

Bake at 400°F about 10 to 12 minutes. Makes two crusts.]]> <![CDATA[Key Lime Pie ~ USA]]> https://twitchinkitchen.com/thread-160.html Thu, 10 Apr 2008 16:25:19 -0400 https://twitchinkitchen.com/thread-160.html

This delicious pie is exclusive to the Florida Keys. It is traditionally made with exclusive Key Limes of this region and due to the limes being only available a certain time of year, this pie too is seasonal.
Key limes are more 'tart' than your usual lime variety and have a burst more lime flavor.
Light and tasty, a great dessert for summer by the poolside.
A true American Treasure.

Key Lime Pie

Ingredients:

1 cup graham cracker crumbs
3 Tbsp white sugar
5 Tbsp butter - melted
1/2 cup key lime juice
3 eggs
1 pinch salt
1 pinch cream of tartar
1 (14 oz) can sweetened condensed milk
1 cup heavy whipping cream
1 lime

Preheat oven to 325°F

Mix graham cracker crumbs with sugar and melted butter. Press into a 9 inch pie plate - bottom and sides - and bake for 5 minutes.
Remove from oven and let cool.

If using bottled key lime juice, measure 1/2 cup of juice.
Separate 2 of the eggs, placing the egg whites into a mixing bowl. Save the yolks in a different bowl.

To the yolks, add one whole egg, 1.2 cup juice and the sweetened condensed milk. Mix well.
With clean mixer blades, beat the egg whites until stiff but not dry, slowly adding cream after about 20 seconds.

Fold the beaten whites carefully into the filling mixture. Pour this into partially baked crust you let cool.

Bake in a preheated 325°F oven for 10 to 15 minutes or until 'set'.
Take out and let cool slowly at room temperature then freeze for 4 hours to overnight.

Just before serving, whip cream to form stiff peaks. Serve decorated with whipped cream and lime slices.]]>

This delicious pie is exclusive to the Florida Keys. It is traditionally made with exclusive Key Limes of this region and due to the limes being only available a certain time of year, this pie too is seasonal.
Key limes are more 'tart' than your usual lime variety and have a burst more lime flavor.
Light and tasty, a great dessert for summer by the poolside.
A true American Treasure.

Key Lime Pie

Ingredients:

1 cup graham cracker crumbs
3 Tbsp white sugar
5 Tbsp butter - melted
1/2 cup key lime juice
3 eggs
1 pinch salt
1 pinch cream of tartar
1 (14 oz) can sweetened condensed milk
1 cup heavy whipping cream
1 lime

Preheat oven to 325°F

Mix graham cracker crumbs with sugar and melted butter. Press into a 9 inch pie plate - bottom and sides - and bake for 5 minutes.
Remove from oven and let cool.

If using bottled key lime juice, measure 1/2 cup of juice.
Separate 2 of the eggs, placing the egg whites into a mixing bowl. Save the yolks in a different bowl.

To the yolks, add one whole egg, 1.2 cup juice and the sweetened condensed milk. Mix well.
With clean mixer blades, beat the egg whites until stiff but not dry, slowly adding cream after about 20 seconds.

Fold the beaten whites carefully into the filling mixture. Pour this into partially baked crust you let cool.

Bake in a preheated 325°F oven for 10 to 15 minutes or until 'set'.
Take out and let cool slowly at room temperature then freeze for 4 hours to overnight.

Just before serving, whip cream to form stiff peaks. Serve decorated with whipped cream and lime slices.]]> <![CDATA[Key Lime Pie ~ USA]]> https://twitchinkitchen.com/thread-224.html Thu, 10 Apr 2008 16:25:19 -0400 https://twitchinkitchen.com/thread-224.html

This delicious pie is exclusive to the Florida Keys. It is traditionally made with exclusive Key Limes of this region and due to the limes being only available a certain time of year, this pie too is seasonal.
Key limes are more 'tart' than your usual lime variety and have a burst more lime flavor.
Light and tasty, a great dessert for summer by the poolside.
A true American Treasure.

Key Lime Pie

Ingredients:

1 cup graham cracker crumbs
3 Tbsp white sugar
5 Tbsp butter - melted
1/2 cup key lime juice
3 eggs
1 pinch salt
1 pinch cream of tartar
1 (14 oz) can sweetened condensed milk
1 cup heavy whipping cream
1 lime

Preheat oven to 325°F

Mix graham cracker crumbs with sugar and melted butter. Press into a 9 inch pie plate - bottom and sides - and bake for 5 minutes.
Remove from oven and let cool.

If using bottled key lime juice, measure 1/2 cup of juice.
Separate 2 of the eggs, placing the egg whites into a mixing bowl. Save the yolks in a different bowl.

To the yolks, add one whole egg, 1.2 cup juice and the sweetened condensed milk. Mix well.
With clean mixer blades, beat the egg whites until stiff but not dry, slowly adding cream after about 20 seconds.

Fold the beaten whites carefully into the filling mixture. Pour this into partially baked crust you let cool.

Bake in a preheated 325°F oven for 10 to 15 minutes or until 'set'.
Take out and let cool slowly at room temperature then freeze for 4 hours to overnight.

Just before serving, whip cream to form stiff peaks. Serve decorated with whipped cream and lime slices.]]>

This delicious pie is exclusive to the Florida Keys. It is traditionally made with exclusive Key Limes of this region and due to the limes being only available a certain time of year, this pie too is seasonal.
Key limes are more 'tart' than your usual lime variety and have a burst more lime flavor.
Light and tasty, a great dessert for summer by the poolside.
A true American Treasure.

Key Lime Pie

Ingredients:

1 cup graham cracker crumbs
3 Tbsp white sugar
5 Tbsp butter - melted
1/2 cup key lime juice
3 eggs
1 pinch salt
1 pinch cream of tartar
1 (14 oz) can sweetened condensed milk
1 cup heavy whipping cream
1 lime

Preheat oven to 325°F

Mix graham cracker crumbs with sugar and melted butter. Press into a 9 inch pie plate - bottom and sides - and bake for 5 minutes.
Remove from oven and let cool.

If using bottled key lime juice, measure 1/2 cup of juice.
Separate 2 of the eggs, placing the egg whites into a mixing bowl. Save the yolks in a different bowl.

To the yolks, add one whole egg, 1.2 cup juice and the sweetened condensed milk. Mix well.
With clean mixer blades, beat the egg whites until stiff but not dry, slowly adding cream after about 20 seconds.

Fold the beaten whites carefully into the filling mixture. Pour this into partially baked crust you let cool.

Bake in a preheated 325°F oven for 10 to 15 minutes or until 'set'.
Take out and let cool slowly at room temperature then freeze for 4 hours to overnight.

Just before serving, whip cream to form stiff peaks. Serve decorated with whipped cream and lime slices.]]> <![CDATA[Twitchy's Famous Apple Pie ~ USA]]> https://twitchinkitchen.com/thread-118.html Sun, 06 Apr 2008 16:32:38 -0400 https://twitchinkitchen.com/thread-118.html

It doesn't get any more American than this folks! This is my own home made recipe.
Unfortunately, I don't really measure anything for this and I hope you can follow my directions.

This pie comes out JUICY so it's best to let it sit a couple hours if you want it to hold it's shape on your plate.

Alternately, you can add about 3 tablespoons flour to the sugar mixture to tighten up the juiciness. Adjust to your satisfaction!.

You'll need one 10 inch pie plate to bake in - I prefer glass

Two pie crusts to fit this. One for the top and one for the bottom.
Blush I cheat, I buy box crust and make it that way. I just never had any good luck making pie crust from scratch for some reason.
But I am good at making fancy decorations out of the crusts like fluted edges or basket-weaving the top! go figure.

Twitchy's Famous Apple Pie

Ingredients:
6 - 9 tart apples (I like Granny Smiths')
nutmeg
cinnamon
1 cup sugar
butter

Preheat oven to 425°F

Peel and cut your apples. Put each apple in ice cold water until you're done peeling THEN cut them.
Even though you are going to bake them you don't want them to turn brown before hand.

in a bowl, mix cinnamon, sugar and nutmeg until the sugar looks "dirty". Use half as much nutmeg as cinnamon.

Put your apples in the pie crust in layers. Like so:
sugar mix
apples
sugar mix
apples

all the way to the top and let it pile into a small mound.

Take your top crust and make some slits - very small ones in a decorative design in the middle.
Place some pats of butter all over the top of the apples then place your crust on top.

Pinch the top and bottom crusts together to seal it up. I like to get fancy with my edges and make it into a fancy fluted ribbon or braid.

Now you can bake it like it is for a plain crust or you can brush it with milk and sprinkle coarse sugar on the top of the crust (I like it with the sugar and milk).

Put it in the hot oven for 15 minutes at 425°
Then reduce the temp to 350°F and bake for another 50 minutes to an hour (depending on the size of your pie)

Put your pie on a drip pan or you're going to have a sticky smelly mess in your oven!

Take the pie out and let cool.

Variation:
Add nuts and or raisins
craisins ]]>

It doesn't get any more American than this folks! This is my own home made recipe.
Unfortunately, I don't really measure anything for this and I hope you can follow my directions.

This pie comes out JUICY so it's best to let it sit a couple hours if you want it to hold it's shape on your plate.

Alternately, you can add about 3 tablespoons flour to the sugar mixture to tighten up the juiciness. Adjust to your satisfaction!.

You'll need one 10 inch pie plate to bake in - I prefer glass

Two pie crusts to fit this. One for the top and one for the bottom.
Blush I cheat, I buy box crust and make it that way. I just never had any good luck making pie crust from scratch for some reason.
But I am good at making fancy decorations out of the crusts like fluted edges or basket-weaving the top! go figure.

Twitchy's Famous Apple Pie

Ingredients:
6 - 9 tart apples (I like Granny Smiths')
nutmeg
cinnamon
1 cup sugar
butter

Preheat oven to 425°F

Peel and cut your apples. Put each apple in ice cold water until you're done peeling THEN cut them.
Even though you are going to bake them you don't want them to turn brown before hand.

in a bowl, mix cinnamon, sugar and nutmeg until the sugar looks "dirty". Use half as much nutmeg as cinnamon.

Put your apples in the pie crust in layers. Like so:
sugar mix
apples
sugar mix
apples

all the way to the top and let it pile into a small mound.

Take your top crust and make some slits - very small ones in a decorative design in the middle.
Place some pats of butter all over the top of the apples then place your crust on top.

Pinch the top and bottom crusts together to seal it up. I like to get fancy with my edges and make it into a fancy fluted ribbon or braid.

Now you can bake it like it is for a plain crust or you can brush it with milk and sprinkle coarse sugar on the top of the crust (I like it with the sugar and milk).

Put it in the hot oven for 15 minutes at 425°
Then reduce the temp to 350°F and bake for another 50 minutes to an hour (depending on the size of your pie)

Put your pie on a drip pan or you're going to have a sticky smelly mess in your oven!

Take the pie out and let cool.

Variation:
Add nuts and or raisins
craisins ]]> <![CDATA[Twitchy's Famous Apple Pie ~ USA]]> https://twitchinkitchen.com/thread-225.html Sun, 06 Apr 2008 16:32:38 -0400 https://twitchinkitchen.com/thread-225.html

It doesn't get any more American than this folks! This is my own home made recipe.
Unfortunately, I don't really measure anything for this and I hope you can follow my directions.

This pie comes out JUICY so it's best to let it sit a couple hours if you want it to hold it's shape on your plate.

Alternately, you can add about 3 tablespoons flour to the sugar mixture to tighten up the juiciness. Adjust to your satisfaction!.

You'll need one 10 inch pie plate to bake in - I prefer glass

Two pie crusts to fit this. One for the top and one for the bottom.
Blush I cheat, I buy box crust and make it that way. I just never had any good luck making pie crust from scratch for some reason.
But I am good at making fancy decorations out of the crusts like fluted edges or basket-weaving the top! go figure.

Twitchy's Famous Apple Pie

Ingredients:
6 - 9 tart apples (I like Granny Smiths')
nutmeg
cinnamon
1 cup sugar
butter

Preheat oven to 425°F

Peel and cut your apples. Put each apple in ice cold water until you're done peeling THEN cut them.
Even though you are going to bake them you don't want them to turn brown before hand.

in a bowl, mix cinnamon, sugar and nutmeg until the sugar looks "dirty". Use half as much nutmeg as cinnamon.

Put your apples in the pie crust in layers. Like so:
sugar mix
apples
sugar mix
apples

all the way to the top and let it pile into a small mound.

Take your top crust and make some slits - very small ones in a decorative design in the middle.
Place some pats of butter all over the top of the apples then place your crust on top.

Pinch the top and bottom crusts together to seal it up. I like to get fancy with my edges and make it into a fancy fluted ribbon or braid.

Now you can bake it like it is for a plain crust or you can brush it with milk and sprinkle coarse sugar on the top of the crust (I like it with the sugar and milk).

Put it in the hot oven for 15 minutes at 425°
Then reduce the temp to 350°F and bake for another 50 minutes to an hour (depending on the size of your pie)

Put your pie on a drip pan or you're going to have a sticky smelly mess in your oven!

Take the pie out and let cool.

Variation:
Add nuts and or raisins
craisins ]]>

It doesn't get any more American than this folks! This is my own home made recipe.
Unfortunately, I don't really measure anything for this and I hope you can follow my directions.

This pie comes out JUICY so it's best to let it sit a couple hours if you want it to hold it's shape on your plate.

Alternately, you can add about 3 tablespoons flour to the sugar mixture to tighten up the juiciness. Adjust to your satisfaction!.

You'll need one 10 inch pie plate to bake in - I prefer glass

Two pie crusts to fit this. One for the top and one for the bottom.
Blush I cheat, I buy box crust and make it that way. I just never had any good luck making pie crust from scratch for some reason.
But I am good at making fancy decorations out of the crusts like fluted edges or basket-weaving the top! go figure.

Twitchy's Famous Apple Pie

Ingredients:
6 - 9 tart apples (I like Granny Smiths')
nutmeg
cinnamon
1 cup sugar
butter

Preheat oven to 425°F

Peel and cut your apples. Put each apple in ice cold water until you're done peeling THEN cut them.
Even though you are going to bake them you don't want them to turn brown before hand.

in a bowl, mix cinnamon, sugar and nutmeg until the sugar looks "dirty". Use half as much nutmeg as cinnamon.

Put your apples in the pie crust in layers. Like so:
sugar mix
apples
sugar mix
apples

all the way to the top and let it pile into a small mound.

Take your top crust and make some slits - very small ones in a decorative design in the middle.
Place some pats of butter all over the top of the apples then place your crust on top.

Pinch the top and bottom crusts together to seal it up. I like to get fancy with my edges and make it into a fancy fluted ribbon or braid.

Now you can bake it like it is for a plain crust or you can brush it with milk and sprinkle coarse sugar on the top of the crust (I like it with the sugar and milk).

Put it in the hot oven for 15 minutes at 425°
Then reduce the temp to 350°F and bake for another 50 minutes to an hour (depending on the size of your pie)

Put your pie on a drip pan or you're going to have a sticky smelly mess in your oven!

Take the pie out and let cool.

Variation:
Add nuts and or raisins
craisins ]]>