The 3 Best Fall Apple Cakes and Pies (Healthier Versions)

Tomorrow morning at 9:15 I'll be on our local 3 TV here in Phoenix for a segment on how to make some healthier choices for Fall cakes and pies. I'm using a lot of apples!  I'm sharing the recipes today so that everyone will be able to access the deliciousness in one post! Now, these recipes use organic sugar or can also use granulated natural sugar sweeteners instead. I've made them using stevia and haven't found one that I really like. The sweeteners that I really like for lower sugar and lower GI are:

Fructose Sugar

Granular Erythritol

This cake used organic cake mix and pudding mix. I make my own Chef Tess Bakeresse: My Yellow Homemade Cake Mix as well as Chef Tess Bakeresse: Homemade Instant Pudding Mix and use them instead. The cake mix I make uses 6 grain flour and natural Granular Erythritol.

Chef Tess Mulled Apple Cider Bundt Cake with Lemon Glaze

4 cups organic white cake mix ,

½ cup organic vanilla pudding mix (1 box),

1 ½ tsp Chef Tess Wise Woman of the East Spice blend.Chef Tess Spices

Glaze mix: 1 cup organic powdered sugar, 1 T lemon zest

To prepare cake you will need: 1 cups high quality apple juice concentrate, ½ cup Myer lemon infused olive oil, 4 eggs, 1 Bundt pan, flour for dusting the pan. To prepare glaze you will need: 2T hot water.

Directions: Preheat oven to 350 degrees. Lightly mist Bundt pan with non-stick spray and dust with flour. Shake out excess flour and set aside. Place the cake mix in a mixer and combine with apple cider and olive oil, and eggs mixing on low speed 30 seconds and then increase to medium speed 2 minutes, scraping down sides again. The batter should be thick and well combined. Pour into pan, place in oven and bake 42-48 minutes. Remove pan from oven and place on wire rack to cool. Meanwhile prepare the glaze by combining the mix with 2T hot water and mixing until smooth. Inver the cake onto a platter while it is still warm and pour the glaze over the cake. Garnish with spices, and fruit if desired. Slice and serve.

Chef Tess Natural Fall Apple Cake

Cream together:
2 cups natural sugar replacement (Granular Erythritol or Xylitol)
1/2 cup butter (or heart-healthy butter replacement)
½ cup egg beaters
1 tsp double strength vanilla

Sift together:
2 cups 9 grain cake flour or organic cake flour
2 tsp Chef Tess Wise Woman of the East Spice Blend ( Chef Tess Spices)
1/2 tsp salt
1 tsp soda

Add flour mixture to creamed mixture, alternating with 1/2 cup soy milk or low-fat buttermilk.
Add: 3 granny smith apples (peeled, and pared and and diced)

Bake at 350 degrees in a greased 9 by 13 inch cake pan (about 40 minutes) or 2 8 inch rounds (20-25 minutes). Frost generously with cream cheese frosting. I also add a tsp of crushed lavender petals to the sifted ingredients.

This I did in 2 8 inch cake pans. I grease and flour the pans to keep them from sticking, but you could just line them with parchment paper.
Cream cheese frosting (optional, not pictured above)
1 stick (1/4 pound) regular butter, softened

1 package (8 ounce) light cream cheese, softened

1 pound powdered sugar (about 3 cups)

2 teaspoons vanilla

In large bowl, cream butter and cream cheese. Add sugar and vanilla and blend until smooth. Don't over mix as cream cheese will separate and become runny.

 

Chef Tess' Fall Natural 6 Grain Apple Pie
5 large Jonathan or Granny Smith Apples, peeled, cored and sliced thin
1 tsp Wise Woman of the East spice blend  (Chef Tess Spices)
2T fresh lemon juice
2T flour or 1T cornstarch
2tsp double strength vanilla
¼ cup honey (I use flavor infused)

Combine in a large bowl until well coated. I put the bowl in the microwave for 5 minutes on high and stir well. This helps the apples to partially cook and reduces the baking time. This may also be done on the stove-top. Once partially cooked, transfer into a 9 inch uncooked pie crust.

For the crust you will need:

2 1/4 cup 6 grain pastry flour (all purpose will work)

1/2 tsp salt

3/4 cup shortening (non trans fat try Spectrum organic brand)

3 T cold water

3 T white distilled vinegar

Crust: Combine the flour and the salt in a large bowl. I keep the fat pretty cold. Cut in shortening with a pastry blender. combine lightly until the mix resembles course meal or tiny peas: its texture will not be uniform, but will contain small crumbs and small bits and pieces. If you don't have a pastry blender, you can certainly use the wire whisk from your mixer.Or, my personal favorite...the techno-chef fingers. Just make sure your hands are freezing cold. It's winter, I'm sure you can work that out. I use vinegar in my crust. I have for years. It helps with the flaky texture and it actually does make an amazing crust. Make a well in the dry stuff and add 3 T cold water and 3 T vinegar. You may need more or less, so go with 2 T of vinegar at first...but I can't think if the last time I needed to change the recipe and add more water or vinegar than what it says. Lightly combine, just until mixed. Over mixing the dough will always result in hard non-flake-like crust. Kneading it only a few times and making into a ball. Refrigerate about 30 minutes. It will be easier to work with, and it gives the gluten (protein in the wheat) time to rest so the dough will roll out easier. Take half of the dough. With your hands form it into a patty. I put my dough between two pieces of wax paper. I've used this method since my granny W. Forever. It's never failed me. Lightly...and I do mean lightly...wipe the counter top with a lightly damp clean washcloth. Place a piece of wax paper down, about 1 foot by 1 foot. Put the dough down. Top with another piece of wax paper of same proportions. Wax paper helps contribute to a tender crust, using extra flour on the counter instead may lead to a dry crust if overdone. Roll the dough out into a circle. This may take practice to get it just right. Take your time.

Once to the edges of the wax paper, remove the top piece of paper. Place crust, uncovered side down in the pan, with an inch or so of crust hanging over the edge of the pan. Now remove the second piece of paper.Trim the edge so it hangs over about 3/4 inch, then fold it under so it leaves a little rim on the pan. This one comes up about 1/2 inch.

There you go! Make some gorgeous things with apple!

Always My Very Best,
Your Friend Chef Tess

Raspberry Chocolate Sour Cream Pie with Shaved Bavarian Chocolate

I shared this recipe in the Pie class, but have had a few requests for the printable PDF of the individual recipe. I'm happy to share! Get the printable here

Raspberry Chocolate-Sour cream Pie 

with shaved Bavarian Chocolate

2 9 inch pie shell, baked 425 degrees 12-15 minutes, then cooled

2 cups Honeyville Raspberry Hot Cocoa mix (OR any flavor) (9.15 oz)

1 cup Honeyville sour cream powder (1.5 oz)

1 cup Honeyville Chocolate pudding mix (3.15 oz)

2 tsp double strength vanilla

1cup dark chocolate chips or Bavarian chocolate, chopped fine

Extra chocolate for garnish

4 cups whipped cream

Directions: Preheat oven to 425 degrees. Bake shells 12-14 minutes until lightly brown. Remove from oven. When still slightly warm, Divide the chocolate between the two pies. Cover the bottom of the crust with the chocolate chips and allow to melt. Spread the chocolate all over the crust. Cool shells.

In a medium bowl, combine the cocoa mix, sour cream powder, and pudding mix with 4 cups cool water and whisk until smooth. Pour half of the filling into each prepared pie shell.

 Top with whip cream and shaved chocolate garnish.

Honeyville Farms Pie Class Notes and Printable PDF

Usually on Monday I share food storage recipes and ideas.  Tuesday is our Tutorial...but since I did a huge amount of work developing recipes and preparing for my pie class yesterday...I wanted to share the details of the class! These pies were completely raved about! Plus...every single recipe is made from 100% food storage. You'll see it and be astounded! Plus, it all tasted outstanding! Huge perk!  So, thank you Honeyville Farms once again for providing the free ingredients and allowing me to teach at your stores! I love being able to connect with folks! Check  out which classes I'm teaching next by going here. 

Pie In The Sky!

Beginners' Pie Seminar 

with Food Storage Ingredients

by Chef Stephanie Petersen for Honeyville Farms

Welcome to pie and the tips and techniques for making amazing pie!

We'll be covering:

• Basic Pie Crust Tutorial

• Homemade frozen pie tips
• Fruit fillings (double crusted Pie)
• Custard fillings (lemon curd,sweet potato, cocoa-cream and pumpkin filling)
• Meringue toppings using powdered egg white
• Streusel topping

All these recipes will be made with food storage. That's why we're here. Enjoy...and feel free to ask questions. I'm here to make sure your journey is a good one. We might even eat a few pie samples if you're lucky!

Let's start with the Pie Crust Tutorial:

This makes two standard 9 inch single crust pies Using only Food Storage
Ingredients:

2 ¼ cup Honeyville Pastry or All Purpose Flour

½ tsp Real Salt

1 cup Honeyville shortening powder

½ cup Honeyville butter powder

1/3-1/2 cup Ice cold water

3T white vinegar

Directions:

1. Combine the flour and salt. Combine the shortening powder and butter powder very well in a large bowl. Add 2T cold water to the dehydrated oils. Make into a paste. Stir well to be sure there are no lumps.

2.Take shortening/butter combination and “cut into the flour” with a pastry blender. Combine lightly until the

mix resembles course meal or tiny peas: its texture will not be uniform, but will contain small crumbs and small bits and pieces. If you don't have a pastry blender, you can certainly use the wire whisk from your mixer. Or, my personal favorite...the techno-chef fingers. Just make sure your hands are freezing cold. It's winter, I'm sure you can work that out.

3. Make a well in the dry stuff and add 1/3 cup cold water and 3 T vinegar. I use vinegar in my crust. I have for years. It helps with the flaky texture and it actually does make an amazing crust. Should you doubt me, please, just try it once. If you don't like it, never return to it. I doubt you'll feel that way though. You may need more or less, so go with 2 T of vinegar at first...but I can't think if the last time I needed to change the recipe and add more water or vinegar than what it says.

4. Lightly combine, just until mixed. Over mixing the dough will always result in hard non-flake-like crust. You have been warned. I bring it together. Knead it only a few times and making into a ball. Place in a bowl covered with plastic. .Refrigerate about 30 minutes. It will be easier to work with, and it gives the gluten (protein in the wheat) time to rest so the dough will roll out easier.
5. Forming Crust Sheets. Take half of the dough. With your hands form it into a patty. I put my dough between two pieces of wax paper. I've used this method since my Granny Barbara W showed it to me. Forever. It's never failed me. Lightly...and I do mean lightly...wipe the counter top with a lightly damp clean washcloth. Place a piece of wax paper down,about 1 foot by 1 foot. Put the dough down. Top with another piece of wax paper of same proportions. Wax paper helps contribute to a tender crust, using extra flour on the counter instead may lead to a dry crust if overdone. This keeps me good.

6.Roll the dough out into a circle. This may take practice to get it just right. Take your time.

7. Remove paper. Once to the edges of the wax paper, remove the top piece of paper. Place crust, uncovered side down in the pan, with an inch or so of crust hanging over the edge of the pan. Now remove the second piece of crust.

8. Trim the edge so it hangs over about 3/4 inch, then fold it under so it leaves a little rim on the pan. This one comes up about 1/2 inch.

9. Flute the edges. I will now play the flute for your listening pleasure...pppflllkkkkiiispuutttt. Like so. Place one finger inside the pan and with your other hand pinch on the outside of the dough, pinching the dough between them.

Don't expect your first pie to look this neat and tidy. I may have made several hundred pies in the course of my days. If, however, yours looks this... Nice. You're a freak-of-nature-genius. I don't even know what to say.

10. Bake it right. You will need a 400 degree pre

Bake 15-20 minutes, just to make the crust nice and pre-cooked crust for pudding and cream pie.

*Pie dough is good in the fridge up to 4 days--Pat the dough into a ball and wrap tightly with plastic wrap. Allow dough to soften to room temperature a bit before trying to roll it out.

Standard Recipe for Pastry dough (using shortening)

Basic Pastry crust: 2 9 inch single shells or 1 9 inch two crust pie
2 1/4 cup pastry flour (for whole wheat pastry flour increase water to about 1/3 cup)
1/2 tsp salt
1 cup shortening (crisco works but if you want non trans-fat try "Spectrum" brand)
3T cold water
3T vinegar

Directions: Mix flour and salt, cut in shortening with a pastry blender. combine lightly until the mix resembles course meal or tiny peas: its texture will not be uniform, but will contain small crumbs and small bits and pieces. Sprinkle water and vinegar over mixture one Tablespoon at a time and mix lightly with a fork, using only enough water so that the pastry will hold together when pressed gently into a ball. This will vary on the moisture content of the flour.
Divide the dough into two balls. Roll the bottom dough out in a circle 2 inches larger than the pie pan(that's 11 inches in diameter), then fit it loosely but firmly into the pan. I do this by lightly folding the dough in half and gently picking it up with my hands. You may roll it out on parchment paper or wax paper to ease this "pick up" process. By far my favorite method is to roll dough between two pieces of parchment paper. I use a light swipe of a damp washcloth first on the counter, this moisture holds the paper in place. Once rolled, I remove the top piece of paper, flip the crust into the pan and remove the second piece of paper. Roll out the top crust. Fill the pie generously with pie filling of your choice, then put on the top and prick in several places with a fork or cut vents. Crimp or flute the edges and bake as directed I usually cover the edges with a strip of foil or a metal ring called a pie guard. Pie will get nice and brown but the edges will get almost black without the pie guard.

Frozen Pie Tips:

*Did you know pie dough is good in the freezer for up to 3 months? Yes!! You can make your own freezer pies! Most custard based pies will become runny, and remember that cornstarch will not hold it's thickening once frozen. Ultra gel will keep it's hold. If you thicken your filling with all natural flour (birds and flowers in a light green meadow...ahhhh) it will hold forever!*You can freeze a pie filled with fruit filling and just add 20 minutes to the baking time of the original recipe.
*Freeze uncooked crust in aluminum pie pans, put in a gallon size freezer bag and stack them if you want to maximize freezer space.
*When you want to bake frozen pies transfer them out of the foil into a stoneware pie plate for crispiest crust.
*Unbaked pie shells can also be filled with savory fillings like Quiche and pot pie stew!*Now here is the bonus of freezing. Because of the expansion of freezing and defrosting, those protein strands we talked about will stretch, break, and become even more tender. Meaning if you freeze your dough, you can count on flakier crust! How cool is that?!

Chef Tess' Food Storage Fruit Pies and Fillings

In general, it takes between 2 and 3 T of flour to thicken a 4 cup recipe of fresh fruit for a pie filling. Except peaches and nectarines-- they take ¼ cup of flour. Sugar is optional always! I don't use a lot of Splenda but a lot of my diabetic friends do. You can cook your own pie filling on the stove top too! Just simmer 10-12 minutes. Cook the full amount of time to allow the flour to thicken and the starch to cook fully. Allow to cool and use as you would any can of pre-made filling! The benefit is that this will have more fruit and no additives! If I am going to use a filling right away and not freeze it... I use cornstarch or ultra gel to thicken it. It takes 1-2T (usually right about half as much flour), and the starch cooks much faster so it will be ready quickly- 5-7 minutes. I have been know to use maple syrup in place of sugar in peach pie or Carmel sauce in place of sugar in apple pie--or vise versa.

Wise Woman Apple Pie
1/2 cup sugar or 1/4 cup honey (splenda is okay)
1/2 tsp salt

2 tsp cinnamon (Or Chef Tess Wise Woman of the East Spice blend)
3T cornstarch or Ultra Gel
4 cups Honeyville freezer dried apple, hydrated and drained well
1T vanilla
3T powdered butter

Directions:

Preheat oven to 425 degrees. Combine all ingredients in a large bowl and put in a prepared pie crust (bottom). Top with other half of the dough, rolled out to a 12 inch diameter. Using a knife, cut off the extra edge so that there is about a half inch of dough hanging all around the outside edge of the pie plate. Roll this "dough lip" under until almost flush with the edge. Seal edged lightly pressing down with a fork or pinching with your fingers into a crimped fashion. Cut several vents in the top (small decorative cookie cutters are sometimes used)--you can now freeze it or bake at 425 degrees 10 minutes. Cover edges with foil or pie guard and lower oven to 350 degrees and bake 30-40 minutes. For frozen, bake at 425 10 minutes and lower to 350, then bake 50 min. to an hour.

Blueberry is my favorite pie-
4 cups Honeyville freeze dried blueberries
3T Ultra-gel
1/2 cup of brown sugar

1T Honeyville lemonade powder

1 1/2 tsp double strength Madagascar Vanilla
1/2 tsp almond extract
2T melted butterDirections:
Preheat the oven to 425 degrees. Line the pie pan (9 inch) with half the pastry dough . Hydrate blueberries by covering with hot 3 cups hot water for 10 minutes. Add ultra gel and remaining ingredients. Pile the mixture into the pan and roll remaining pastry dough to 12 inch diameter. Drape over the top of the blueberry filling of love and happiness. Follow crimping instructions used for the apple pie filling. Cut vents (5-6 cute little holes or one 1 inch hole in the middle). Freeze, then put in a gallon size bag with baking instructions-- or just Bake 10 minutes at 425 then lower to 350 for 30-40 minutes. To bake from frozen, add 20 minutes to final baking time.

Chef Tess' Tropical Mango Pineapple Pie

1 9 inch unbaked pie shell

3 cups Honeyville Freeze Dried Mango

1 cup Honeyville Freeze dried pineapple

¾ cup Honeyville vanilla pudding mix

¼ cup Ultra gel

Directions: Combine the filling mixtures with 4 cups hot water. Stir well and allow to set about 10 minutes.

Pour into a prepared pie shell and top with crumble topping: Combine ½ cup All purpose flour, ½ cup Honeyville powdered butter. 

powder, ½ cup Honeyville granulated honey, ¼ cup Honeyville macaroon coconut. Mix with 3T cold water until crumbly. Top pie. Bake 350 degrees 30-40 minutes.

Chef Tess Custard Pie Food Storage Recipes

Chef Tess' Spiced Lemon Curd and blackberry Meringue Pie

1 baked 9 inch pie shell (baked 15 minutes 425 degrees)

6T Honeyville whole egg powder

½ cup sugar

½ cup Honeyville lemonade powder

¼ cup Honeyville butter powder

1/8 tsp Chef Tess Wise Woman of the East Spice blend or pumpkin pie spice

½ cup Honeyville freeze dried blackberries

1 recipe Chef Tess-no-mess-never-fail food storage meringue

Directions:

Combine ingredients (except for the blackberries and the meringue recipe). Add ¾ cup warm water. 

Whisk together  over a double boiler 15 minutes until slightly thickened. Fold in the freeze dried blackberries, just until coated. Pour into a baked 8-9 inch baked pie shell. Preheat oven to 350 degrees. 

Prepare meringue recipe and top lemon curd mixture with whisked recipe Chef Tess-no-mess-never-fail food storage meringue. Bake 10-15 minutes at 350 degrees.  This will be a thinner coat of meringue than I use for regular pie. It's more like a meringue "crust". 

Next...

Chef Tess Old-fashioned Southern Sweet Potato Cranberry Pie topped with Meringue

1 9 inch unbaked pie shell

2 cups Honeyville freeze dried sweet potatoes (1.75 oz) Pulsed in a spice mill until powdered

½ cup Honeyville butter powder (1.5 oz)

1 cup sugar (6.15 oz)

¼ cup Honeyville vanilla pudding mix (1.15 oz)

¼ cup Honeyville whole egg powder (.6 oz)

½ tsp Chef Tess Wise Woman of the East spice blend

2T Ultra gel (.4 oz)

½ cup Honeyville dehydrated cranberries (2 oz)

1 recipe Chef Tess no-mess never-fail-food storage meringue.

Directions: Combine sweet potato powder, butter powder, sugar, vanilla pudding mix, egg powder, Chef Tess spice blend, and ultra gel in a medium bowl. Add 1 ¼ cup warm water and whisk well. Stir in the cranberries. Preheat oven to 350 degrees. Pour the filling mixture into the shell and bake for 50 minutes.

 Whisk the meringue according to the recipe.  Top pie with meringue 

and then bake 10 minutes until lightly browned.  

Raspberry Chocolate-Sour cream Pie 

with shaved Bavarian Chocolate

2 9 inch pie shell, baked 425 degrees 12-15 minutes, then cooled

2 cups Honeyville Raspberry Hot Cocoa mix (OR any flavor) (9.15 oz)

1 cup Honeyville sour cream powder (1.5 oz)

1 cup Honeyville Chocolate pudding mix (3.15 oz)

2 tsp double strength vanilla

1cup dark chocolate chips or Bavarian chocolate, chopped fine

Extra chocolate for garnish

4 cups whipped cream

Directions: Preheat oven to 425 degrees. Bake shells 12-14 minutes until lightly brown. Remove from oven. When still slightly warm, Divide the chocolate between the two pies. Cover the bottom of the crust with the chocolate chips and allow to melt. Spread the chocolate all over the crust. Cool shells.

In a medium bowl, combine the cocoa mix, sour cream powder, and pudding mix with 4 cups cool water and whisk until smooth. Pour half of the filling into each prepared pie shell. Top with whip cream and shaved chocolate garnish.

Chef Tess' Pumpkin Chocolate chip pie

filling you will need:

2 cups canned pumpkin puree
1 cup sugar

¼ cup Honeyville whole egg powder

1 1/2 cup evaporated milk OR 2 cups buttermilk ( I usually use buttermilk)

1/3 cup ultra gel

1 tsp vanilla, 1 tsp Chef Tess Wise Woman of the East Spice Blend or pumpkin pie spice
1/2 cup chocolate chips (optional)

Whisk all ingredients together like crazy in a medium mixing bowl. Fill a 9 inch uncooked pie crust with custard mixture. Place on a sheet pan. See if you can get it to the oven without spilling. Is that mean? It bakes 325 degrees 55 minutes, or until firm.

Chef Tess Meringue and Crumble Toppings

Chef Tess-no-mess-never-fail Meringue from Food Storage

3T Honeyville dehydrated egg white (.7 oz)

¾ cup warm (not boiling) water

6T sugar (2 oz)

1T Ultra gel ( .2 oz)

1 tsp vanilla

Directions: 

In a very clean (must be free from any oily film whatsoever!)metal bowl combine the egg white powder and water with a whisk until smooth. Fit a stand mixer with a metal bowl with the wire whisk (again, VERY clean). Pour egg whites into the bowl.

 Turn mixer on medium high setting. In a small bowl, combine the sugar and ultra gel. 

When eggs start to get stiff and glossy, add the sugar mixture in a steady stream to the mixer. 

Continue to whisk about 4 minutes until firm peaks form. Add vanilla and mix to combine.

 Scoop onto prepared pie and bake 12-15 minutes at 350 degrees.

Chef Tess' Streusel Topping

1 cup all purpose flour

1 cup Honeyville butter powder

1 cup sugar

1/2 tsp almond flavor

Combine dry ingredients. Add ¼ cup cold water and mix with a fork until crumble topping is formed. Use as Streusel topping for pies, muffins and baked goods.

Take it to your kitchen Printable Here

©2011 Chef Stephanie Petersen. All Rights reserved. Visit http://cheftessbakeresse.com

for Honeyville products visit your local Honeyville retail location or http://honeyvillegrain.com

Raspberry Pie and Pumpkin Pie with Cutie Pies!

Where have I been the last 4 days? Teaching like crazy. I had a solid schedule of cooking classes starting with two freezer meal classes Monday and Tuesday. Today was my fun day. Mind you, I always have extreme...nauseating fun. Too much for being sober. It's a natural high...but today took the cake. I should say it took the pie. A few weeks ago we had 3 days of cookie cutter and cooking class giveaways. Yes. Three classes.

The class today was one of those giveaways with Verena and her six children. Yes. Six. Plus her husband Rob. She home schools those angels. We connected on that level. Wow what an amazing mom! I have to say, I was not only very impressed with the children in general (well behaved, courteous, intelligent), but also impressed with their knowledge of cooking. It seems they watch Alton Brown together as a family. Yes! We connected. It was fabulous. I think I said "fabulous" 52 times while I was there. That's always a good sign.
Verena's eldest daughter Em wanted to learn how to make raspberry pie. Have you ever made a raspberry pie in all your life? No? Well...

Raspberry pie:
2 9 inch pie dough pieces (we cheated and used Pillsbury...shhh).
5 cups frozen raspberries
1 cup sugar
1/4 cup flour or 2T cornstarch
1/4 cup lemon juice
dash of pie spice ( we used my Wise Woman of The East Spice Blend )

Combine all the filling ingredients in a bowl and pour into a pie dough lined pie pan.
Isn't it just fruit-a-licious?
Shameless plug for Pillsbury...(or you can make your own Pie crust.)

I knew I liked Dear Daughter Em. I almost took her home with me when she said she had a blog and she wanted to take pictures of our pie. Sigh... all really cool girls have a foodie blog. Present company included of course.

You can catch her in 10 years on my blog as my official Baker's Apprentice. By then I will have a bakery and great need of expert pie crimps.

Prepare yourselves for the coolest mounded crust ever.
That bad boy was really pooofy. Like my hair in the 80's. I think I used raspberry shampoo back then...but we didn't put any in the pie.

Once top crust was on...we commenced with what I called "the hard part"...um. First pie with this 11 year old prodigy looked like this. What?! I know right? She's perfect at it. I almost started misting up. It was beautiful.

I don't just paint bread, I also paint pies. This time little sister Becca did it. Excellent technique. Hey, by the way, these kids knew the word "technique" and used it in perfect context. Thank you Alton Brown. After I praised them quite vocally...I was reminded again how joyful I felt in the presence of eager learners. No matter what the age, I loved seeing that look of excitement when someone is learning something new and readily accepting it. What a warm fuzzy heart. I almost flicked my shoes off in a fit of joy.

Did anyone else grow up with a mom or grandma who would sprinkle cinnamon sugar on the stubby pieces of crust that didn't end up with the pie? Verena is indeed a kindred spirit. We couldn't resist having the kids make some of these "cinnamon stubs".

While the raspberry pie baked 375 55 minutes if frozen raspberries are used. We covered the edges with foil to keep them from burning.

Next we made the fresh pumpkin pie filling.

Chef Tess' pumpkin pie

filling you will need:

2 cups pumpkin puree (we used fresh, but canned works)
1 cup sugar

2 eggs

1 1/2 cup evaporated milk OR 2 cups buttermilk ( I usually use buttermilk)

1/3 cup flour

1 tsp vanilla

1 tsp cinnamon

1/4 nutmeg

1/4 tsp clove
1/2 cup chocolate chips (optional)

Whisk them all together like crazy in a mixing bowl.

We made a second pie shell. This time without a top crust.
Now, keep in mind...I didn't crimp this pie! I have to brag on this little gal. Age 11. Look at this crimp job? It's perfect!
Yeah, I know...you're speechless right now. So was I...well, almost.

We filled it with the pumpkin custard and then made Em do some crazy stunt work.
See if you can get it to the oven without spilling. Is that mean? What a good sport. She's holding the pan. Notice sister Anne in the background...she reads cookbooks just for fun. I was in heaven! Oh...and she had an Easy Bake Oven. I got in trouble once for using my E.B.O. when I was her age. I was in the closet...that's all I'm going to say about that.

Extreme pumpkin pie traveling feat of strength and dexterity for girls. Also a test of balance and poise at Miss Manner's school for the socially adapted. Seems our charming friend Em did wonderfully well. She's welcome at my next tea party any time...as long as she brings pie.

Fresh pumpkin pies are always a lot lighter in color...and I think quite superior in flavor. It bakes 300 degrees 55 minutes, or until firm.

Our raspberry pie ended up a reasonable height, despite it's original volume. It still looked amazing. Well done!

Becca asked if we could eat it right away...but alas, dad said it had to wait. I don't doubt it's gone now.

I know the kids housed the pumpkin pie. All the "oh my goodness this is sooooo goooood" rang in my ears. I'm still smiling thinking about it. Looking at it doesn't hurt either. Eat up Dolphin girl.

Thanks again Verena for letting me invade. Your children are beautiful sweet spirits and it was an honor to meet them and share some time with you. God bless.

There you go. Make pie with cool kids. I might have to invade again.