Apple pie with granola topping

Ymmmmm. Apple pie.

I'll be honest, this wasn't my best pie. Well, this wasn't my favorite pie. It was very good, I'm just not a big fan of granola, so....maybe that's why I didn't favor this pie. This was my own creation....I guess I should have known better. If you like granola - you will love this pie!  How's that?!

Ingredients:
Store bought pie crust (mine was from BitterSweet Bakery again).
5-8 apples of your choice (depending on size), peeled (if preferred) and cut in small cubes or slices
2 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. allspice
1-2 cups of granola (I used Udi's Natural Granola)
4 Tbsp. butter
2 Tbsp. brown sugar

Directions:
Preheat oven to 300 degrees. Toss diced apples with cinnamon, cloves and allspice, pour into pie plate. Top with 4 Tbsp. butter, cut into small pieces. Mix granola with brown sugar and cover apples with mixture. Bake at 300 for about 45 minutes - until granola is golden brown and apples are soft.

Quiche Lorraine

Mmmmm, I love quiche, especially in the fall.....warm flaky crust and creamy filling.

This is a recipe I've been using for years. I usually just use a frozen and/or pre-packaged pie crust, this was no exception - I purchased a pie crust from BitterSweet Bakery in Eagan - yum! The crust was excellent. Super buttery and flaky, here is their website: http://www.bittersweetgf.com/

Ingredients:
1 pie crust in pie pan (deep dish works best)
1 cup shredded swiss cheese
1/4 cup diced white onion
4 to 6 slices of bacon, fried and crumbled
4 eggs
2 cups heavy whipping cream
1/4 tsp. pepper
1/4 tsp. salt
1/8 tsp. cayenne pepper

Directions:
Preheat oven to 425 degrees. Spread shredded cheese, diced onion and crumbled bacon in bottom of pie pan. 

In a large bowl, lightly beat four eggs, add 2 cups of heavy whippiing cream, salt, pepper and cayenne pepper. Pour into pie pan.

 

Bake at 425 degrees for 15 minutes. Turn the oven down to 300 degrees and bake for an additional 30 to 40 minutes. Let sit for at least 2 minutes before cutting into - it will firm up a little more once outside the oven.

Strawberry rhubarb pie

I love rhubarb - but had never tried making anything with it, and decided it was high time. I picked some up at the St. Paul Farmer's Market on Sunday and I couldn't wait to use it. I found this recipe on Allrecipes.com but I have added in one essential ingredient that was missing, and a tip that I wish I would have used in this recipe. The flavor was exceptional and the pie was delicious - however, it was a little soupy. Hence the addition of corn starch and extra flour in the below ingredients.

Ingredients:
1 egg
1 cup sugar
4 Tbsp. flour, divided (the original recipe calls for 2, I am recommending an additional two for coating the rhubarb)
2 Tbsp. corn starch (my addition)
1 tsp. vanilla
3/4 pound fresh rhubarb, cut into 1/2 inch pieces
1 pint fresh strawberries, halved or quartered
1 9-inch unbaked pie shell

topping:
3/4 cup all purpose flour
1/2 cup packed brown sugar
1/2 cup quick cooking or rolled oats
1/2 cold butter

Directions:
Wash and cut the strawberries and rhubarb, gently coat the rhubarb in 1 to 2 Tbsp. of flour.

In a large mixing bowl, beat egg. Add the sugar, 2 Tbsp. of flour, 2 Tbsp. of corn starch and vanilla, mix well. Gently fold in the strawberries and rhubarb. Pour into pastry shell.

For topping, combine 3/4 cup flour with brown sugar, oats and butter. Mix until crumbly. Sprinkle over fruit.

 Bake at 400 degrees for 10 minutes and lower heat in oven to 350 degrees and bake for an additional 35 to 40 minutes (or until golden brown and bubbly). Cool on a wire rack.