Apple Pie in an Apple - Week 43 Bonus

Apple pie fun can be found in small packages.

This year presented me the opportunity to make extra treats to share with my neighbors. I have a single neighbor gal that I figured would appreciate a small package rather than a full pie. After I had taken these out of the oven, I took it over to her house still warm. She exclaimed that the smell was great. Nothing can beat the smell of apples and cinnamon!

I had found a blog that a family that would choose a pie recipient each week. I thought it was a great idea. So, I had great plans to share my pies. I shared about 20 pies this year, but then life got in the way, and I didn't  share as many as the year continued. I truly admire the dedication of the family that shared their pies because I really think we need more of that caring loving attitude with our neighbors.  (At this time, I can't locate this particular blog, but when I do I will provide a link and give them credit for inspiring me.)

I hope to continue to reach out to friends, family, and neighbors with gifts from the heart in the years to come. Unfortunately it is an uncommon gesture in today's society. One time, when I appeared on my neighbor's doorstep with a fresh pie with a short explanation; she offered to buy it with the notion that I was selling my pie. No, I just wanted to share with my neighbors.

The process for scooping out the inside was a little tricky. I used a melon baller to get the fleshy fruit from deep inside. It wasn't easy to to keep from puncturing the skin so the apple would stay intact when baking. I am sure the next time I can take the time to be more careful.

Ingredients:

4 Apples (tart)

1/3 cup brown sugar

1 t. cinnamon

½ t. salt

Pie crust dough

Directions:

Remove the tops of the apples. Carefully spoon out the inside of the apples, being careful not to puncture the peels.

Mix the spooned out apples with sugar, cinnamon and salt. Place mixture into hollowed out apples. 

Roll pie dough and slice in 1/4” strips. Lattice strips on each apple. 

Place in 8x8 dish (or smaller) and bake covered for 20 minutes at 375 degrees. Bake another 20 minutes uncovered.

This pie-spired package is a great treat to share.

Hope you share with a neighbor soon!

Boston Cream Pie - Week 19 Bonus

The Pie that's really a cake filled with creamy filling.

But to be on the safe side, I put it in a pie dish.  History of this pie states that in the mid-nineteenth century that pie tins were more common than the cake tin; so, the first Boston Cream Pies were probably made as pies. 

This dessert is the perfect treat for any occasion. It has the simplicity of a cake, but has enough extras to make it special.  I put together this recipe from an old cake recipe in a McCall's cookbook dated 1910 (according to cinnamonspiceandeverythingnice.com). I added a basic cream filling and chocolate glaze. 
And the best thing about this recipe, is that it make 2 pies! You can enjoy one yourself, and slip the other one on a paper plate and give to your neighbor or friend: Pie it Forward!

Cake Ingredients:
2 cups flour
1-1/4 cups sugar

1 T. baking powder
1 t. salt
1/2 cup butter, softened
1 cup milk
1 t. vanilla
2 eggs

Cream Filling Ingredients
2/3 cup sugar
4 T. cornstarch
1/4 t. salt
3 cups milk
4 egg yolk, beaten
4 t. vanilla

Glaze Ingredients:
1/3 cup cocoa powder
1/2 cup butter melted
2 cups powdered sugar
2 t. vanilla
1/4 cup hot water

Cake Directions:
Grease and flour 2-8” round cake pans. Mix flour, sugar, baking powder and salt. Add butter, milk and vanilla. Beat for about 2 minutes. Add eggs, and beat another 60 seconds. Pour batter into prepared pans. Bake at 350 degrees for 30-35 minutes or until toothpick comes clean. Cool for 10 minutes and then turn out and cool completely on wire racks.

Cream Filling Directions: 
In saucepan, mix 2/3 cup sugar, cornstarch, and salt. Stir in milk gradually and cook over medium heat, stirring constantly, until the mixture thickens and boils. Boil and stir 1 minute. Stir at least ½ of the mixture slowly into egg yolks. Return egg yolk mixture to the saucepan and boil and stir for 1 minute. Remove from heat and stir in the 4 t. of vanilla.

Chocolate Glaze Directions:
Mix cocoa powder and melted butter together. Stir in 2 cups powdered sugar, and vanilla. Stir in water, one teaspoon at a time, until glaze is of desired consistency.

Assembly:
Split the cooled cakes in half to make 2 thin layers each. 

Fill the layers with the filling. 

Then spread the chocolate glaze over top.

Refrigerate any leftover cake.

I took one of these pies to a potluck dinner and the other one to our Pastor. Who will you share your extra pie with? I'd love to hear how you "pie-it-forward"!