Brown Butter Pumpkin Snickerdoodles will make your taste buds sing! These soft and chewy cookies are the best of snickerdoodles and pumpkin cookies wrapped into one.

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Gluten Free Pumpkin Chocolate Chip Cookies taste nothing like other gluten-free cookies. These soft cookies are bursting with a rich pumpkin flavor and the milk chocolate chips just adds more joy to each mouth-watering bite.

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Brown Butter Pumpkin Cupcakes with Caramel Cream Cheese Frosting has everything you could ever dream of in a cupcake. They are soft, fluffy, and super moist. The brown butter really boosts the flavor. I love the rich pumpkin spice flavor. Seriously, you have not lived until you try one of these cupcakes!

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Homemade Apple Pie is the best apple pie you will ever taste! Everything about this pie is amazing, from the made from scratch flaky crust, and vibrant apple filling, to the sweet glaze drizzled on top of the pie before it is baked. You won’t find a better apple pie recipe than this one!

Nothing beats Homemade Apple Pie! Especially on Thanksgiving. However, it is a pie that takes a little bit longer to make, but it is definitely well worth the time!

This Homemade Apple Pie is like the classic apple pie that your grandma use to make. The caramel sauce that it poured on top of the pie before it is baked leaves a light glaze on the top of the pie as well as a rich caramel sauce throughout the pie. It is heavenly! My favorite way to eat this pie is hot out of the oven with a scoop of vanilla ice cream on top. But don’t take my word for it, try it out yourself.

With love from my kitchen to yours,

Carrie

Homemade Apple Pie

 

2 batches of Flaky Pie Crust recipe for a 9 inch pie pan

Apple Filling

7 medium granny smith apples, peeled and thinly sliced

1 tbsp. of lemon juice

zest of 1 lemon (about 1 tbsp.)

2 tsp. of cinnamon

1/8 tsp. of ground cloves

1 tbsp. of granulated sugar

1. In a large ziploc bag or bowl, toss the sliced apples with the cinnamon, cloves, sugar, lemon zest, and lemon juice and set aside.

Pie Assembly

Preheat Oven to 425° fahrenheit

2. Prepare the flaky pie crust recipe following the instructions 1-4.

3.  Remove one of the dough discs from the refrigerator and follow steps 5-8 in the flaky pie crust recipe. Place the pie on a baking sheet lined with tin foil (for easy clean up) and add the apples to the pie, mounding slightly in the center

4. Remove the second dough disc from the refrigerator.  Unwrap the plastic wrap so that it is spread out on the counter. Place two more 12 inch sheets of plastic wrap over the top of the dough. Roll the dough out into a circle, rolling from the center to the edge. Turning clockwise and rolling to form an even circle about 1/8 of an inch thick and 11 inches in diameter.

5. Using a knife or pastry wheel, cut the dough into 1 inch strips. Lay the horizontal strips down over the pie first. Using the longest for the middle and the shortest for the end.

6. Fold every other strip back on itself. Starting in the middle, right next to the folded strip, lay a strip of dough vertically over the unfolded strips.

7. Swap the strips of dough by laying the folded strips down and fold the opposite strips over on themselves.

8. Lay another strip vertically over the horizontal strips. Making sure to leave a 1 inch space between the two vertical strips. Continue this process until you reach the edge of the pie. Then repeat on the other half on the pie and then shape edges as desired. Place the baking sheet with the pie in the fridge while you make the caramel sauce.

Caramel Sauce

1/2 cup of butter

3 tbsp. of all-purpose flour

1/2 cup of water

1/2 cup of granulated sugar

1/2 cup of brown sugar

1/2 tsp. of vanilla extract

1.In a sauce pan over medium-high heat, mix the butter and flour together until the butter is melted and it forms a thick paste.

2. Stir in the water, brown sugar, granulated sugar, and vanilla. Bring to a boil and turn down the heat to medium-low. Simmer the sauce for 2 more minutes or until the sugar is dissolved.

3. Remove the pie from the fridge. Pour the sauce over the top of the pie. Place the pie in the oven and bake for 15 minutes at 425 degrees. Turn the heat down to 350 degrees and continue to cook for an additional 30-45 minutes until the apples are soft and the pie crust is golden brown. Remove from oven and allow to slightly cool before cutting.

This recipe was adapted from Apple Pie by Grandma Ople.

Here are a few pie recipes you might enjoy.

5 Ingredient Key Lime Pie

French Silk Pie

 

The Best Homemade Caramel Apples recipe is the only recipe you will ever need! The caramel is soft and smooth with a rich deep flavor. Don’t pay a fortune on the over priced caramel apples when you can make your own at home for a lot less. [Read more…]

 

Oh man, Fall would not be the same without Apple Cobbler. I came up with this recipe for a birthday lunch for my mom. She loves her Apple Cobbler hot with a scoop of vanilla ice cream dripping down the sides.

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Pumpkin cookies and fall are a match made in heaven! I love pumpkin cookies and the more chocolate chips the better! But I always hated making them. Maybe I am wrong, but it always seemed like it took a million and a half ingredients to make them and then it made so many that I had them coming out my ears. So I very rarely made them. I just depended on my sister, Stephanie to make them for me. She would always make them when we had family gatherings and she became known as the pumpkin cookie queen in our family. Well that all changed for me about three years ago.

First of all, let me tell you that I like to make all my food from scratch. I never use mixes, canned soup, or anything else like that in my recipes. I just like the way that the food tastes when it is made from scratch. Now that being said, I do have three desserts that call for some sort of mix in the recipe. It basically comes down to  the fact that it would not taste the same without the mix  and I just figured, if you can’t beat them… join them. This, as I am sure you have already guessed, is one of the three recipes.

My cousin Erin made these pumpkin cookies for a party she was hosting and they tasted just like the cookies that my sister always made, but these took a lot less time and they made the perfect quantity too. So I asked her for the recipe and I have been making them ever since.

So, my friends, I am challenging you to do the same. I dare you to try this recipe and not fall in love with the intense flavor and the speedy process as well. I am willing to bet that you will do the same as I did and throw away that old recipe and add this one to the family cookbook!

Until next time,

Happy Eating!

Carrie

5 Ingredient Pumpkin Cookies

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