Deep Dish Apple Pie

Adapted from Chickens in the Road

Pastry for Double Crust Pie (find below)
9 cups (3 lbs) apples
1 Tbs lemon juice
1 cup dark brown sugar
3 Tbs flour
1 tsp cinnamon
1/4 (scant-not quite brimming to the top of the spoon) nutmeg; unless you like a lot of nutmeg, then add 1/2 tsp
2 Tbs butter

1) Line a deep dish pie plate with the pastry. Roll out pastry for top crust, set aside.
2) Peel, core and slice apples adding lemon juice when all apples are sliced, stir well.

3) Add brown sugar, flour, cinnamon and nutmeg. Stir dry ingredients well among the apple slices.
4) Cut up the butter into smaller potions and stir among the apple slices.

5) Fill with the pie crust with the apples
6) Place the top crust layer on top, trim over hanging edges and crimp top and bottom crust edges together. Cut slits in the top crust for vents.
7) Brush the top with a little bit of egg white if you like and sprinkle with sugar. I actually skipped the egg whites and just sprinkled sugar in the raw, or turbinado sugar, on the top to give a nice old fashioned look and taste.

Bake at 425° on lowest oven rack for 20 minutes, then lower oven temperature to 375° for 20 to 25 minutes.

Double crust Pastry:

4 cups all-purpose flour
1 3/4 cups shortening, or I use butter
1 tablespoon sugar
2 teaspoons salt
1 tablespoon vinegar
1 egg
1/2 cup very cold water

1) Add flour, shortening or butter, sugar, and salt to a large bowl.
2) Mix flour and shortening or butter with a pastry cutter until it looks crumbly.
3) In a small bowl, whisk together the vinegar, egg, and water. Add to the flour mixture, stirring until well-moistened.
4) Knead lightly on floured surface to mix in all the flour then shape it into a ball. (Don’t over handle.)
5) Divide the dough into four equal portions.
6) Shape each portion into a ball; wrap with plastic and refrigerate for at least 15 minutes before using. Want to use it sooner? Stick it in the freezer for 5 minutes. (You can keep this pie crust dough in the refrigerator for a week before using, or in the freezer for a couple of months. It freezes well–place dough balls in sealed freezer bags for storage.)
7) roll out the dough on floured surface until it’s big enough to fill the pie plate. I just fold over the dough and gently pick it up and place over the pie plate and unfold it using my hand to gently mold it to the plate. Roll out another portion of the dough to make the top crust.

Lemon Jello Cake

This is another childhood favorite.  My mom would usually make it on Sunday, because it is simple.  I am taken back to “cold” winter nights in Arizona (the phoenix area) and eating a warm piece of Lemon Jello Cake.  My mom wasn’t a very good cook, but she was an excellent baker!  I might just have to start a section for my mom’s recipes from my childhood. 🙂

Lemon Jello Cake


1 box lemon cake mix

1 small box lemon jello, dissolved in 3/4 C hot water

3/4 C oil

4 eggs


1.  Mix all ingredients together and put in 350 degree oven. Follow the time that is listed on the back of your cake box.

2.  Immediately, after the cake comes out of the oven, poke holes in it with the end of a wooden spoon and pour the topping over the cake.


1/2 C orange juice

2 C powder sugar

4 T butter, melted

1.  Mix all ingredients together and pour over the cake.

Orange-Almond Cookies

I wanted to find a recipe that was simple but delicious — this one is for my friend Julie, who will pass up a recipe if it has too many ingredients listed.  This recipe is inspired by a recipe I found here.  It is reminiscant of Mexican Wedding cookies, which were my favorite growing up in Arizona.

1 C butter

1C powder sugar

1 3/4 tsp almond extract

1/8 tsp orange extract

1/8 tsp vanilla extract

1 C finely chopped almonds

2 C flour

1.  Cream softened butter and sugar together.

2.  Beat in all extracts.

3.  Add almonds and beat.

4.  Add flour, 1 cup at a time.

5.  Chill in the fridge for 1 hour.

6.  Roll into 1 inch balls and place on parchment lined cookie sheet.  Bake on 325 for 18 to 20 minutes.

7.  Cool and sprinkle powder sugar over the top of cookies.

Grandma Weimer’s Chocolate Pudding

My grandmother made these amazing chocolate pies, and I remember how much we loved them. When my mom asked her for the recipe, she said she had no idea because she just threw the ingredients in without measuring. It’s a good thing she was able to figure it out and write it down for us.

We love making these chocolate pies especially around Thanksgiving and Christmas as another delicious choice along with the traditional pumpkin and mincemeat (which might be a future featured recipe!).

I have been making the chocolate pudding for my children’s lunches as a little dessert for them. Tonight I decided to try making them little pies to take in their lunches. Aren’t they cute!?

Pie Crust:
for 9″ pie

1 1/4 C all-purpose flour
1/4 tsp salt
1/3 C shortening (I just use butter and it turns out fine)
4 to 5 Tbs cold water
Stir together flour and salt. Using a pastry blender, cut in shortening (or butter) till pieces are pea size.
Here’s a tip or a personal preference of mine: Try to find a pastry blender that is flat like the one on the left (they might be hard to find, I haven’t needed to buy one in years). The one on the right doesn’t seem to cut through the shortening or butter well enough.

Sprinkle water over mixture, mixing with the pastry blender, mix until moist, and form a ball with your hands.

Roll out on a lightly floured surface. I used a wide mouthed glass to cut circles out with, and then rolled them out a bit wider with the rolling pin and then worked them into a muffin tin, making sure it was pressed up against the sides and up to the top. Poke with a fork along the sides and bottom.
 Bake in oven at 450° until lightly browned, about 10 minutes. Let cool.

Grandma Weimer’s Chocolate Pudding:
4 Tbs flour
3 Tbs Cocoa
3/4 C sugar
pinch of salt
1 egg
2 C milk
1 tsp vanilla

Mix flour, cocoa sugar and salt together with a whisk and make sure the cocoa lumps are mixed in well with the sugar and flour.

Beat egg in a small mixing bowl until well beaten and add milk 1 cup at a time until well blended. Add to the dry ingredients. Mix well.

Now you can cook the pudding the conventional way: on the stove top in a sauce pan. But I like to cook it in a glass bowl in the microwave. Start out with about 4 – 5 minutes, stopping to whisk well. and then repeat another 4 – 5 minutes, whisking in between. Repeat this cycle until pudding is thick. In my microwave this takes about 15 minutes all together.
 Once the pudding is the desired thickness, add vanilla (you can even add about a tablespoon of butter, but it is optional.) Place plastic wrap right on top of the pudding (so it is touching the pudding) this keeps it from forming a skin on the top as it cools. Let cool at room temperature for about 20 – 30 minutes before placing it in the refrigerator, or pouring it in the pie shell, then placing it into the refrigerator.

You can either find cute little cups to pour the pudding in, or make the little crust too, I found that the little pies fit right in the cups I use. How convenient is that?

Apple Dumplings

This recipe was inspired by Or So She Says… My recipe uses half of the butter and a third less of sugar.  Also, apples and cheese are great together and I thought this would be a good idea.  I added goat cheese to this recipe — Yum!

We will only post wonderfully yummy recipes and this is no exception.

2 cans crescent roll dough

8 oz. goat cheese

2 Granny Smith apples

1 C butter (melted)

1 C sugar

1/2 tsp vanilla

8 oz. Mt. Dew or an off brand

1.  Peel, core, and slice apples.

2.  Wrap apple and slice of cheese in crescent roll.  Lay the apple and cheese at the wider end of the dough and roll. (I like to pinch my sides closed too.)

3.  Lay dumplings in the bottom of a 9×13 pan.

4.  Pour butter, sugar, and vanilla mixture over the top of the dumplings.

5.  Pour the Mt. Dew, or equivelant, into the bottom of the dish.  I do not let the Mt. Dew get onto the top of my dumplings.

6.  Sprinkle cinnamon on top of dumplings.

7.  Bake at 350 for 30 to 40 minutes.

Lemony Lemon Squares

This is a recipe that my mom always made when I was growing up and I fell in love with lemon squares because of it.

The other day my friend asked, “If you could pick any sweet thing to eat when you are craving sweets, what would it be?”

My answer, “Lemon Squares!”


1C butter

1/2C powdered sugar

2C flour

dash of salt

Cobine first 4 ingredients and press into 9×13 pan.  Bake at 350 degrees for 15 minutes.


4 beaten eggs

1/4C flour

2C sugar

6T lemon juice

Pour filling onto cooled crust.  Bake at 350 degrees for 20 to 30 minutes.

10 responses »

  1. Christie! Thank you so much for posting the pudding recipe!! I’ve been wanting to make that so bad, but when I learned how last June, I totally forgot what I did with the recipe I copied down. You’re amazing and I love the idea of putting them in little muffin tins for mini pies!

      • So I have a question. I tried the mini pies last night, and the only question I have is how to cook it on the stove. I tried it there, and it turned out with a pretty good thickness, but it thickened a lot more after I let it set. So I was just wondering about how long I’m supposed to cook it on the stove. Thanks! Oh and they turned out great by the way, thanks again for the recipe!

      • I just kind of eyeball it, but if you let it cook until nearly bubbly, but do not let it get to a boil, and cook it for another 2 – 3 minutes you should be fine. Although when making a full size pie you may want the pudding to set a little stiffer so that it won’t lose it’s shape when cutting and serving it.

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