I’m not dissing on traditional pumpkin pie but I needed something just a little bit more. I’m a little extra like that. A little bit creamier and not so dense for the pie portion and a crunchy sweet topping. The combination of these elevated the pie but kept with the theme and customary flavors of this Thanksgiving staple.

Pumpkin Crunch Pie

Can we also just take a minute to discuss crust? No one sees the crust so it doesn’t have to be perfect, also it’s pie! Store-bought or homemade, it’s all good!

Even an ugly pie is never turned down by a true pie lover!

Tips, Tricks, Comments, and Questions

Cream Cheese is life right? So making sure it elevates this recipe just right means

• Cream Cheese creams best at room tempreture
• I don’t have pie weights so I just use a fork to poke some holes in the crust when I blind bake the shell
• I ALWAYS use a pie crust shield because I personally do not like a dark crispy crust, you can also use foil for this.
• If I remember I like to place a few pecan halves on top for decoration.

Peep that Farm Life X’s & O’s towel…….

Looking for a more traditional pumpkin pie flavor but something fun and that the kids can help with?

My Pumpkin Hand Pies are the best!

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Pumpkin Crunch Pie

All the traditional Thanksgiving flavors elevated to new heights – creamy pumpkin cream cheese custard with a crunchy sugary pecan topping.

Ingredients

• 1 pie crust

Pie Filling

• 8 ounces cream cheese, room temperature
• 3/4 cup sugar
• 1 cup canned pumpkin
• 1 egg
• 1 egg yolk
• 1/2 teaspoon salt
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• pinch ground cloves

Pecan Crunch Topping

• 1/4 cup flour
• 1/4 cup packed brown sugar
• 1 cup chopped pecans
• 2 Tablespoons butter, small cubes

Instructions

• Place pie crust in a 9 inch pie plate, trim excess and crimp edges all the way around, fill with pie weights or using a fork poke some holes in the crust so that it bakes flat

  Blind bake in a pre-heated 400° oven 15-20 minutes, until edges are lightly browned, allow to cool.

Pie Filling

• With electric mixer cream the cream cheese until smooth, add sugar and pumpkin and combine
• Add whole egg and additional yolk, salt, cinnamon, ginger, cloves – mix until combined thoroughly
• Pour mixture into baked pie shell
• Bake in a pre-heated 400° oven for 20 minutes – custard will start to puff and set

Pecan Crunch Topping

• Combine flour and brown sugar in a bowl – add the butter in small cubes using your fingers to work the butter in until the mixture is well combined and crumbly then add in the pecans stir to combine and coat the nuts.
• After the pie has baked 20 minutes sprinkle the pecan topping all over the top of the pie and put back in the oven for 13-15 more minutes
• Use a pie crust shield or foil if you feel like the crust is getting dark, center of pie will still be jiggly when you take out of the oven but will set-up as pie cools.
• Refrigerate pie until ready to serve

The post Pumpkin Crunch Pie appeared first on The Farmwife Feeds.

I’m just going to tell you upfront if you’ve read this far and not jumped to the recipe – these rated a 10/10 on the Amish Hand Pie Scale!

That’s a legit thing in this house, The Amish Hand Pie Scale. Now, most hand pies are fried and that makes them freaking delicious. But mine are baked, only because frying is a lot of work guys and I’m all about less work! 

Apple Hand Pies

These are super simple, I’m not shy to admit while I can make pie crust the majority of the time I buy it!

So start by just rolling out that pie crust. I used my handy donut biscuit cutter to cut my circles.

Using both Pillsbury pie crusts and re-rolling the scraps I was able to cut 16 circles, for 8 hand pies.

Place a happy Tablespoon of pie filling in the middle of half the circles.

Place the remaining pie dough circles on the pie filling and with a fork crimp all around the edges to seal your pies. Cut a small slit in the top for steam to escape while baking.

These are so simple and quick to make. They are a great snack for home or make a huge batch for your next get-together.

Recipe Tips:

• This recipe uses 1 box of Pillsbury pie crusts and I was able to get 8 pies. Feel free to use homemade crust.
• I was able to make 8 pies from 2 pie crusts, re-rolling the scraps a couple of times.
• I used my Apple Pie Filling and Topping for this, I dice my apples. You could totally use canned pie filling, but keep in mind it uses sliced apples so you may want to use a larger cutter for your pie dough.

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Apple Hand Pies

Delicious easy to make individual apple pies. A treat for on the go or just for fun at home!

Ingredients

Pies

• 2 pie crusts - homemade or store-bought
• 8-10 Tablespoons apple pie filling

Glaze

• 1 cup powdered sugar
• 1½-2 Tablespoons milk or water

Instructions

• Roll out your pie crust and cut into circles - I used my favorite donut cutter and store-bought pie crusts and re-rolling the scraps I was able to get enough cut-outs for 8 hand-pies.
• Lay half the circles out and place a happy Tablespoon of pie filling on each circle, keeping it as much in the center as possible
• Now lay the top pie crust over your filling and sealing the edges all the way around - I used a fork to press/crimp the pie dough circles together and cut a small slit in the top for steam to escape
• Place the pies not touching on a cookie sheet lined with parchment paper
• Bake in a pre-heated 400° oven for 15-18 minutes until top of pies are golden brown and apple filling is bubbly
• For the glaze simply combine the powdered sugar and choice of liquid {water or milk} until smooth
• Once pies are cool, or at least cool enough to handle - dip top-down into glaze or spoon the glaze over each pie and set aside for glaze to set up
• Store pies in an air-tight container if there are any left!

The post Apple Hand Pies appeared first on The Farmwife Feeds.

When something calls for a whole stick of melted butter you have my attention. And so super simple to throw together. It reminds me so much of my favorite Easy Cherry Dessert but in all the fall flavors!

Pumpkin Pie Crunch Dessert

This is the perfect easy recipe instead of pie dessert, pumpkin pie flavor with a cake, and toasted pecan layer.

Recipe Notes:

• This recipe calls for a spice cake mix, don’t panic if you don’t have one – use yellow or white! It’s all good I promise. I just use a spice because it just enhances that fall vibe.
• YES, you need a whole stick of melted butter. It helps bake the cake mix, it makes the crunch and really toasts the pecans.
• You could potentially use canned pumpkin pie but know what is already in there before adding other ingredients – I like to control my spices so I don’t use it myself.
• Don’t stress about the ounces of cake mix-you are using the cake mix dry so an ounce more or less isn’t going to hurt the recipe.

I have a weakness for Mud Pie Serving Dishes and Utensils, you see my love list on Amazon!

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Pumpkin Pie Crunch Dessert

A super easy twist on pumpkin pie that using a cake mix, pecans and butter!

Ingredients

• 1 15.5 ounce can pumpkin
• 1 12 ounce can evaporated milk
• 3 eggs
• 3/4 cup sugar
• 1/4 teaspoon salt
• 1 Tablespoon pumpkin pie spice
• 1 box spice cake mix
• 1 cup chopped pecans
• 1 cup melted butter

Instructions

• In a bowl mix the pumpkin, evaporated milk, eggs, sugar, salt and pumpkin pie spice together until well incorporated
• Spray a 9x13 baking dish with non-stick spray and pour the pumpkin mixture into it
• Carefully sprinkle the entire dry cake mix evenly over the pumpkin layer
• Top the dry cake mix layer evenly with the chopped pecans
• Drizzle 1 cup of melted butter over everything
• Cover with foil and bake in a 350° pre-heated oven for 25 minutes, then uncover and bake an additional 25 minutes
• Serve immediately being careful as very hot or make ahead and serve later

Notes

Recipe Notes:

• This recipe calls for a spice cake mix, don't panic if you don't have one - use yellow or white! It's all good I promise. I just use a spice because it just enhances that fall vibe.
• YES, you need a whole stick of melted butter. It helps bake the cake mix, it makes the crunch and really toasts the pecans.
• You could potentially use canned pumpkin pie but know what is already in there before adding other ingredients - I like to control my spices so I don't use it myself.
• Don't stress about the ounces of cake mix-you are using the cake mix dry so an ounce more or less isn't going to hurt the recipe.

The post Pumpkin Pie Crunch Dessert appeared first on The Farmwife Feeds.

This recipe can be doubled and tripled to make huge batches or just make the recipe for a small amount. I find this disappears fast.

Apple Pie Filling and Topping

Peep my Weck jars, I love them!

Recipe Notes:

• I use this apple peeler, corer and slicer……..because it’s easy and I’m lazy! Then I rough dice the apples. Feel free to do that any way you want. Keep in mind if you do thicker slices or chunks and like a more cooked apple, you will need to cook for a longer period of time.
• Spices are your call, do what you and your family like. Not a nutmeg fan, leave it out!
• We like a little bit of crunch to our apples after cooking so that is what the recipe cook time leaves! If you like less bite, cook until the apples are to your tenderness liking!
• Make a super big batch and freeze it. Place cooled pie filling in freezer bags, remove excess air, and freeze till needed. Approximately 2.5 cups are what is in a can of apple pie filling that you buy.

This recipe is perfect for my Hand Apple Pies and my Easy Peasy Apple Pie Cinnamon Rolls!

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Apple Pie Filling or Topping

Easy to make apple filling that freezes easily

Ingredients

• 6-7 cups apples, peeled-cored-sliced-rough diced
• 1 Tablespoon lemon juice
• 1/4 cup sugar
• 1/4 cup brown sugar
• 1/4 cup corn starch
• 1½-2 teaspoons cinnamon how much is up to you and how much you love cinnamon
• ⅛-¼ teaspoon nutmeg I love nutmeg so I always push the limits!
• ⅛ teaspoon salt
• 3 Tablespoons butter
• 1 teaspoon vanilla
• 1¼ cups water
• apple cider a small amount at a time if it's too thick for you liking

Instructions

• I use this apple peeler, slicer and corer then rough dice my apples - I like the different sizes for texture - I toss my apples in lemon juice to prevent browning and set aside
• In a pan on the stove stir the white sugar, brown sugar, corn starch, cinnamon, nutmeg, salt, butter, vanilla and water - bring to a boil while constantly whisking over medium heat - let boil for 1-2 minutes until thick.
• Turn heat to med-low and stir in apples - allow to simmer for 5-10 minutes - depending on the size of your apple chunks and how soft you want your apples - remember for most uses your apples will continue to cook in your recipe!
• Allow to cool - use immediately, or store in an airtight container in the fridge, or place in desired serving sizes in freezer bags to store for later in the freezer.½

Notes

For pie making - place a happy 2 and 1/2 cups in a freezer bag, this is about the same amount in a can of pie filling.

 

This is a small batch but the recipe works great to double or triple so that you can freeze for lots of fresh apple pies all winter.

 

This is a pretty thick mixture feel free to add apple cider or apple juice to the mixture in small amounts when ready to use until it is the desired consistency for you.

The post Apple Pie Filling and Topping appeared first on The Farmwife Feeds.

These were, and still are such a treat. My Mom always make homemade pie crust unlike her daughter, me I‘m the daughter who doesn’t always make her pie crust!

So when I show up at Mom’s and there’s a pie on the counter, which there always is, I know these are somewhere in her kitchen!

Homemade pie crust is really super easy and I love that I have my Great Grandmother’s Lard Pie Crust Recipe.

People, most people, love pie – so grab your favorite pie pan and that favorite pie server and go forth and make people happy! Then make yourself happy with these little flakey sweet treats!

Tiny Pie Crust Cinnamon Rolls

They are flakey and sweet, and you can literally pop them in your mouth whole.

I have tons of pie recipes, I really like pie, sometimes I feel like the Forest Gump of pie……

• Mother’s Apple Pie
• Lemon Luscious Pie
• Fluffy Peanut Butter Pie
• Strawberry Rhubarb Pie
• Mom’s Classic Pecan Pie
• Sugar Cream Pie

And if your looking for a great collection of pie recipes for the holiday season here are a set of 30 I rounded up!

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Tiny Pie Crust Cinnamon Rolls

Tiny Pie Crust Cinnamon Rolls are the perfect use for the last little bit of homemade pie crust. A treat your kids or you will love to snack on.

Ingredients

• pie crust
• butter
• cinnamon sugar

Instructions

• Roll pie crust out
• Spread a very thin layer of butter over the crust
• Sprinkle with cinnamon sugar
• Roll up tightly, slice into 1/2" rolls, place on a cookie sheet
• Bake in pre-heated 425° oven until they turn slightly brown

The post Tiny Pie Crust Cinnamon Rolls appeared first on The Farmwife Feeds.

You would never know it but I was not a fan of pie when I was a kid, like not at all.

It seems I am more than making up for that as an adult!

So grab your favorite pie dish and server and let’s get baking!

Pie Crusts

Let’s start with the crust! I have 2 recipes for you, but I won’t lie I’m not above buying pie crust! So you do you, buy or make, your pie will still turn out fantastic!

Great Grandmother’s Lard Pie Crust – Farmwife Feeds

Wham Bam Pie Crust – The Country Cook

30 Pie Recipes For The Holiday Season

I feel a little like the Forest Gump of pies…….

You got your traditional pumpkin pie, your pumpkin slab pie, pumpkin pecan pie, your pumpkin chiffon pie, sweet potato pie, pecan pie, no bake pies, cherry pie, strawberry pie, apple pie, cream pies, nut pies…….

Pumpkin Pies

Homemade Pumpkin Pie – My Fearless Kitchen

Pumpkin Pie – The Backroad Life

Big Batch Pumpkin Pies For A Crowd – Plowing Through Life

Fruit Pies

Black Raspberry Pie – Chasing Saturdays

Homemade Cherry Pie – The Farmwife Feeds

Harvest Pear Crumble Top Pie – Food and Swine

Apple Pies

Apple Cream Pie – The Back Road Life

Easy Pour Over Apple Pie – The Farmwife Feeds

No Bake Pies

Pumpkin Chiffon Pie – Beyer Beware

No Bake Layer Cherry Pie – Julia’s Simply Southern

Fluffy Peanut Butter Pie – The Farmwife Feeds

Strawberry Pie – Biscuits and Burlap

Grandma’s Pumpkin Chiffon Pie – These Old Cookbooks

Slab Pies

Pumpkin Pecan Pie – Back To My Southern Roots

Pumpkin Slab Pie – Chasing Saturdays

Apple Slab Pie – This Farm Girl Cooks

Strawberry Slab Pie – Ally’s Sweet and Savory Eats

Sweet Potato Pies

Old Fashioned Sweet Potato Pie – Julia’s Simply Southern

Sweet Potato Pie – A Souther Soul

Sweet Potato Pie – The Farmwife Crafts

Crock Pot Pies

Crock Pot Pecan Pie – The Country Cook

Crock Pot Crustless Pumpkin Pie – Recipes That Crock

Pecan Pies

Mom’s Classic Pecan Pie – The Farmwife Feeds

Pumpkin Pecan Pie – The Farmwife Cooks

Cream Pies

Buttermilk Pie – Biscuits and Burlap

Key Lime Pie – The Backroad Life

Sugar Cream Pie – The Farmwife Feeds

Lemon Meringue Pie – The Farmwife Feeds

Zucchini Pie – The Farmwife Cooks

The Gift of Pie

These mason jar individual pies make great gifts for neighbors, friends, land lords, the person who has everything!

Happy Holiday Eating

The post 30 Pie Recipes For The Holiday Season appeared first on The Farmwife Feeds.

My Dad was a huge rhubarb pie fan, like huge! My grandmother (his Mom) had a patch of rhubarb and always made him several pies when it was in season. I’m not gonna lie, I didn’t like rhubarb as a kid so I was not appreciative of those pies when they showed up, I’m also pretty sure my Dad didn’t care since that meant he got the whole pie to himself!

This is my Aunt Pam’s {dad’s sisters} version of the original recipe and as a mature adult (quit laughing, I’m mature sometimes) I have a lot more appreciation for a good rhubarb and strawberry pie.

I love sweets, like really love sweets, Chris not so much! But when I make this pie he is the first in line for a piece. I’m a sweets person he is a taco person – so this was high praise.

Strawberry Rhubarb Pie

I myself was at a loss for rhubarb so my Mom put out a social media help call! It worked-not only did I have tons of rhubarb to cook and bake with this year but the sweetest lady had me over shared her homemade salsa, rhubarb growing tips, rhubarb starts-seriously people are just amazing!

I had so much rhubarb I also was able to make a batch of Grandma’s Rhubarb Bars!

Now let’s talk pie crust! While I have my Great Grandmothers Lard Pie Crust recipe and it is delicious and actually pretty easy, I fall victim often to boughten pie crust. Particularly Pillsbury, I love it! It’s easy, delicious, flakey and buttery!

I am also a huge fan of a pie crust shield – I hate burnt crust edges on my pie! This crust also has a milk and sugar brush that makes the crust folded, crispy and delicious!

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Strawberry Rhubarb Pie

Ingredients

• 2 cups rhubarb chopped
• 2 cups strawberry cut up
• 1 cup sugar
• 4 Tablespoons flour
• 2 eggs
• ¼ cup butter - cut up into small pieces
• 2 pie crusts
• 3-4 Tablespoons milk or heavy cream or half & half
• 1-2 Tablespoons sugar

Instructions

• Mix together sugar, flour and eggs until well combined
• Stir in cut up rhubarb and strawberries into flour, sugar and egg mixture carefully - until well combined
• Place one pie crust into pie pan and add pie filling mixture
• On top of pie filling mixture place dots of butter
• Add top crust - can make lattice or place whole crust on top just be sure to cut slits to release steam
• Combine milk and sugar and brush top pie crust
• Bake in 400° pre-heated oven for approximatley 45 minutes - pie filling should be bubbly. You can put foil or a pie crust shield to keep the edges from browing too much

The post Strawberry Rhubarb Pie appeared first on The Farmwife Feeds.

I found this recipe in the 1985 Readers Cookbook put out by The Shelbyville News!  I am having so much fun going through these old cookbooks that the newspaper used to put out in the county I grew up in!

This Lemon Lucious Pie immediately caught my eye!  It earned Ms Riddle of Cincinnati Ohio Second Place!  Well I’ll tell you what – it would of won first place if I was the judge!

It’s super easy to put together and tastes so dreamy – yes I dream of pie!

After I made and ate this pie I had to go back and see what recipe could of possibly placed above this pie – well Ms Anell from Shelbyville placed first with her Chocolate Sundae Layer Dessert – it calls for Oreos! Can you guess what I’ll be making next?

Lemon Lucious Pie

I love lemon, here are more of my favorite lemon recipes:

Lemon Meringue Pie

Lemon Drop Pudding Cake

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Lemon Lucious Pie

Author Jent

Ingredients

• 1 cup sugar
• 3 Tablespoons corn starch
• 1/4 cup butter
• 1 Tablespoon grated lemon rind
• 1/4 cup lemon juice
• 3 unbeaten egg yolks
• 1 cup milk
• 1 cup sour cream
• 1 baked pie shell
• 1 container Cool Whip topping

Instructions

• In a medium saucepan stir together sugar and cornstarch
• Add butter, lemon rind, lemon juice egg yolks and milk to sugar and corn starch
• Cook over medium heat, stirring constantly until thick and allow to cool slightly
• Fold in sour cream, combine completely and allow to cool
• Spoon into baked pie shell and top whole pie with Cool Whip

The post Lemon Luscious Pie appeared first on The Farmwife Feeds.

I started making these years ago for my Dad!  He is the one I inherited my sweet tooth from.  My Mom almost always has some homemade sweet in the house but on evenings she loved to pull one of these out of the freezer when he was craving pie!

They are super easy to make and you can throw a whole batch together in no time flat!  My favorite jar to use are these super cute little wide mouth half pint jars – make a perfect serving size for one person!

Roll out your pie crust dough or “unroll” your favorite pie crust dough!

I love the word “rustic” because to me it means unperfect – which is basically my life style in a nut shell – so basically cut out a circle of pie dough and start pressing it in the jar, filling in with small pieces as needed. You’ll want the crust to come just up to the bottom of the lid rings.

Now fill those pie crusts up with your favorite pie filling!  Make homemade or used canned, it’s all good!

Cut a top for them, I also cut out a cute heart but at least make sure you make some slits in the top to vent steam when cooking!  I brushed with a little egg wash, added some white sparkling sugar and popped the lids on and popped them in the freezer – well except for the one I baked and ate, I mean baked for pictures!

Rustic Farmhouse Mason Jar Pies

This is my Homemade Cherry Pie, I have also used Sweet Blueberry Topping in these or Mother’s Apple Pie filling.  I’m also not to proud to use any of my favorite canned pie filling!

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Rustic Farmhouse Mason Jar Pies

Author Jent

Ingredients

• 8 half pint mason jars with lids
• 6 pre-made pie crust or 1 recipe of Great Grandmother's Lard Pie Crust
• Favorite fruit pie filling - depends on how much filling you like in your pie - 1 homemade recipe or 4 cans of pre-made pie filling
• 1 egg beaten
• Course Sugar

Instructions

• Press pie crust into each jar up to the point where the lid rings start forming your bottom pie crust-this doesn't have to be perfect or pretty
• Fill each crust and jar just to the top of the crust
• Cut circle pie crusts to top each jar pie-I used the lid to the jar as an easy template to cut them out
• Place top crust on each jar pie
• Cut some slits or a shape for steam release while baking
• Brush top with egg wash and sprinkle with coarse sugar
• Put lids on - you can refrigerate, freeze or bake immediately.
• To bake if not frozen remove lids and place pie or pies on a cookie sheet in a 375 degree oven for 30-40 minutes until bubbly and crust is golden - 
• To bake from frozen remove lids and place pie or pies on a cookie sheet in the oven and turn oven on to 375 degrees, bake 40-50 minutes until bubbly and crust is golden

Linked to Weekend Potluck – Check It Out!

Check Out Weekend PotLuck!!!  

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I’ve been known to eat my dessert before my supper!

Which leads to confession #1:
I might be impatient!

Which then leads to confession #2:
I might be a poor housekeeper, which def. includes the kitchen!

Which leads to confession #3
I might not use homemade pie crust!

OK the first two confessions were probably just true statements to anyone who knows has randomly met me but the last one might surprise a few, than again maybe not – so let me bring them all together:

Because I love sweets and I eat them randomly through out the day and because I am extremely impatient and because my kitchen counter is always a mess (no clean surface to roll out pie crust)………I don’t normally make it – I buy it!

My name is Jennifer and I buy pre-made pie crust.

“Cut my pie into four pieces, I don’t think I could eat eight.”

                                                                                                                      Yogi Berra

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