Apple Pumpkin Pie Recipe


pumpkin pie

Apple Pumpkin Pie

Your family and friends will gobble down this instant-new-favorite pie this Thanksgiving! Scrumptious apples under the pumpkin filling put a sweet and savory spin on this traditional holiday dessert. Prep Time:  10 minutes. Cook Time:  50 to 55 minutes. Chill Time:  2 hours. Yield:  8 servings

Ingredients

  • 1/4 cup Alter Eco Sugar
  • 1/4 tsp. salt
  • 1/4 tsp. ground cinnamon
  • 1/4 tsp. ground ginger
  • 1/8 tsp. ground cloves
  • 1 egg
  • 1/4 cup Karo Dark Corn Syrup OR Karo Lite Syrup
  • 1 cup canned pumpkin
  • 1 can (5 fluid ounces) evaporated milk
  • 1 can (21 ounces) apple pie filling
  • 1 unbaked deep dish pie crust (9 inch)

Note: You may substitute ¾ tsp. pumpkin pie spice for the ground cinnamon, ginger and cloves.

Method

  1. Preheat oven to 425°F.
  2. Mix sugar, salt, cinnamon, ginger and cloves in a bowl.
  3. Add egg and beat slightly.
  4. Add Karo syrup, pumpkin and evaporated milk.
  5. Blend well.
  6. Spread apple pie filling in pie crust.
  7. Gently pour pumpkin filling over the apples.
  8. Bake for 15 minutes.
  9. Reduce oven temperature to 350°F and continue baking for 35 to 40 minutes, or until knife inserted in pie center comes out clean.
  10. Chill a minimum of 2 hours before serving.
  11. Serve with whipped Clover Stornetta Heavy Whipping Cream, if desired.

Basic Pie Crust Recipe

The following recipe makes enough dough for two 9-inch Apple Pumpkin Pies.

Ingredients

  • 2 ½ cups all-purpose flour, spooned and leveled
  • 1 tsp. salt
  • 1 tsp. Alter Eco sugar
  • 16 tbsp. (2 sticks) cold Clover Stornetta unsalted butter, cut into pieces¼  to ½  cup ice water

Method

This recipe makes 2 disks for a single pie with a top and bottom crust or two pies without a top crust.

  1. In a food processor, combine flour, salt, and sugar; pulse to combine.
  2. Add butter; pulse until mixture resembles coarse meal, with just a few pea-size pieces of butter remaining.
  3. Sprinkle with ¼ cup ice water.
  4. Pulse until dough is crumbly but holds together when squeezed with fingers (if necessary, add up to ¼ cup more water, 1 tbsp. at a time). To help ensure a flaky crust, do not over-process.
  5. Transfer half of dough (still crumbly) onto a piece of plastic wrap.
  6. Form dough into a disk ¾ inch thick; wrap tightly in plastic.
  7. Refrigerate until firm, at least 1 hour, and up to 3 days. Repeat with remaining dough.
  8. Line pie plate with crust and flute edges, if desired.
  9. Refrigerate crust for 40 minutes OR freeze for 20 minutes.
  10. Place aluminum foil on bottom of crust; weigh foil down with pie weights or dry beans.
  11. Cover the rest of the pie crust with foil.
  12. Bake at 375°F for 25 minutes.
  13. Remove from oven and cool.
  14. Unwrap crust and add filling.
  15. Bake as recipe directs.
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Karo Syrup: A Holiday Tradition

christmas baking

Holiday Baking

Do you remember these Karo Syrup ads–or am I getting really old?

Karo Syrup has been used in recipes since 1902, and it remains a trusted brand in America’s kitchens. You can get free money-saving coupons for Karo syrup right now at http://www.CommonKindness.com.

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Velvet Fudge Brownie Recipe

Velvet Fudge Brownies

Less cakey than traditional brownies, these little chocolate bombs are so dense and rich, you won’t mind cutting them into 2-inch squares. Perfect for the true chocolate lover, these Velvet Fudge Brownies are a signature party favorite.

Ingredients

  • 8 tbsp. Clover Stornetta butter
  • 2 bars Alter Eco Velvet Chocolate
  • ½ cup all-purpose flour
  • ½ tsp. baking powder
  • ½ tsp. salt
  • ½ cup Alter Eco Golden Brown, Unrefined Mascobado Ground Cane Sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 cup walnuts, chopped

Method

  1. Preheat the oven to 350°f.
  2. Butter an 8”×8″ baking dish liberally.
  3. In a medium-sized mixing bowl, mix together the flour, baking powder, and salt until combined and set aside.
  4. Melt the butter and chocolate in a medium sized nonmetal mixing bowl in the microwave or stainless steel mixing bowl over boiling water (creating a double-boiler). Do not let mixture overheat.
  5. Remove the chocolate from the microwave or stove and let cool slightly.
  6. Mix in the sugar, eggs, and then vanilla and stir until well combined.
  7. Stir in walnuts.
  8. Fold in the flour mixture gently until just combined. Do not over-mix.
  9. Bake at 350° for 20 minutes or until outside edge develops a crust but center is not completely firm. A toothpick inserted in the center should come out with a few crumbs of chocolate.
  10. Carefully cut into 1½–2 inch squares.
  11. Remove from pan and serve at room temperature.

The brands of ingredients are suggested based on the availability of grocery store coupons on www.CommonKindness.com.

No-Bake Thumbprint Cookies


No-Bake Thumbprint Cookies

These cookies are easy and fun to make, and the gem-like colors of the fruit preserves make them great for holiday celebrations. Use a variety of Mediterranean Organics Fruit Preserves to create a rainbow of colors and fruity flavors. Makes about 2 dozen.

Ingredients 

  • ¾ cup pitted dates
  • 3 cups Country Choice Organic Old Fashioned Oats (aka quick oats)
  • 1 ½ cup Woodstock Almond Butter
  • ½ cup Woodstock Farms Shredded Coconut
  • Zest and juice of 1 orange
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon sea salt
  • ¾ cup Mediterranean Organics Preserves

Method

  1. Place dates into a medium bowl, cover with hot water and set aside to let soak for 10 to 15 minutes.
  2. Reserve 1/2 cup of the soaking liquid, and then drain dates well.
  3. In a food processor, pulse oats until coarsely ground; transfer to a large bowl and set aside.
  4. Transfer dates and reserved 1/2 cup soaking liquid to food processor and purée until smooth.
  5. Add date mixture, almond butter, coconut, orange zest and juice, cinnamon and salt to bowl with oats and knead together to make a dough.
  6. Roll dough into 24 balls, transferring them to a parchment paper-lined sheet tray as done.
  7. Make an indentation in the middle of each cookie by pressing down with your thumb.
  8. Spoon a bit of fruit preserves into each indentation.
  9. Chill for at least one hour before serving.

The brands of ingredients are suggested based on the availability of printable grocery coupons on www.CommonKindness.com, the free grocery coupons website that enables you to save money and help others.

Turkey Stuffing Recipe – Fruity, Aromatic & Elegant

Turkey Stuffing Recipe

Elegant Turkey Stuffing

For many, the stuffing is the best part of the Thanksgiving feast. This fruity, aromatic recipe will have your guests making yummy sounds throughout the meal. Serves 18. Prep time: 25 minutes.

Ingredients

  • 1 cup Clover Stornetta Butter
  • 3 medium celery stalks (with leaves), chopped (1 ½ cups)
  • ¾ cup finely chopped onion
  • 9 cups soft Food for Life Ezekiel 4:9 Sprouted Whole Grain Bread cubes (15 slices)
  • ½ cup Woodstock Farms Dried Cranberries, Blueberries, or Cherries
  • 2 tbsp. chopped fresh or 1 ½ tsp. dried sage leaves
  • 1 tbsp. chopped fresh or 1 tsp. dried thyme leaves
  • 1 ½ tsp. salt
  • ½ tsp. pepper

Method

  1. Melt butter over medium heat in a 10-inch skillet.
  2. Cook celery and onion in butter, stirring frequently, until onion is tender.
  3. Stir in about 1/3 of the bread cubes.
  4. Place in large bowl, add remaining bread cubes and ingredients, and toss.
  5. Stuff turkey just before roasting.

To bake stuffing outside of the turkey, place in greased 3-quart casserole or 13” x 9” x 2” rectangular baking dish, cover, and bake at 325°F for 30 minutes. Then, uncover and bake 15 minutes longer.The brands of ingredients are suggested based on the availability of free printable grocery coupons on www.CommonKindness.com. CommonKindness coupon purchases generate needed funds for your favorite nonprofit organizations. Join the movement today.