We LOVE Fall!! From the crisp morning air, to the blazing autumn colors, to wearing sweaters, boots, and coats, to cooking and baking, we love having fun and making memories during this time of year!
During our podcast, we mentioned how baking has become an important Fall tradition in our family.
Cinnamon, nutmeg, cloves, allspice, and pumpkin spice...these are just some of the smells that bring us back to the Fall season and draw fond memories of times with loved ones to the forefront of our minds. Baking can bring people together through shared interest or by the delicious taste of baked goodies.
Beth always made sure that Sydney and Cole were able to help cook and bake in the kitchen. Sydney in particular has fond memories of helping her Mother bake cookies, pies, cakes, and more, especially around the holiday seasons.
Beth makes her homemade pies from scratch - from making and rolling out the dough, to mixing and pouring in the pie filing. The whole family loves our homemade pie dough recipe. It's easy to make and it is delicious once baked (although Randy, Sydney, and Cole also like eating bits and pieces of the raw dough)! If you are looking for a fantastic pie dough recipe for this fall season, go ahead and give ours a whirl! The recipe is listed below, along with the pie recipes.
We also absolutely love Beth's homemade Apple Pie and Pumpkin Pie! Both are phenomenal and great to bake for the Fall season! Randy loves the Apple Pie so much that he even asks Beth to made him the Apple Pie instead of cake for his Birthday, haha (which is in May)!
If you go to an apple orchard during the Fall season, be sure to look for Roma, Gala, or MacIntosh apples to stock up on. These are great apples for baking pies, dumplings, and more. And by picking apples, it involves the whole family and makes them feel a part of making the Apple Pie. The Apple Pie recipe that we mention requires two pie crusts for each pie (one for the bottom, and one to cover the top). If you are not a Pumpkin Pie fan, like Cole, or just love Apple Pies, this recipe is a melt-in-your-mouth family favorite!
The Pumpkin Pie recipe only requires one pie crust (for the bottom of the pie). As for the filling, it can be found on the back of the LIBBY'S 100% Pure Pumpkin can. I know, right? It seems a little odd that a can would have such a fantastic Pumpkin Pie recipe - but it does, and we've baked this very pie for over 20 years! It makes the whole house smell incredible, and causes many a taste bud to dance with pumpkin/cinnamon joy. So whether you made your own crust or get a crust that you like at the store, take a chance and try this Pumpkin Pie recipe! You may end up never looking for another Pumpkin Pie recipe again!
Pie Crust (for two crusts)
2 1/2 C. Flour
1/2 tsp. Salt
2/3 C. Crisco
Some TBS. of Cold Water (to make the pie dough stick)
Apple Pie
Ingredients:
1/2 C. Sugar
3 Tbs. All-Purpose Flour
1/2 tsp. Ground Cinnamon
1/8th tsp. Ground Allspice
6 C. (or more) Thinly Sliced, Peeled Apples (Roma, Gala, or MacIntosh are best)
Pastry for Double Crust
Directions
MAKE double crust - place bottom one in pie plate
COMBINE sugar, flour, cinnamon, and allspice. Add apples. Toss to coat apples. Transfer to pie plate.
TOP with other crust. Cut vents throughout top pie crust. Seal edges. Cover edges of pie with foil. (Can place on baking sheet lined with foil to avoid messy spills)
BAKE in 375 Degree Fahrenheit oven for 35 minutes. Remove the coild and bake for another 25 minutes or more until crust is golden and filling is bubbly.
PLACE on sire rack to cool. Serve warm or refrigerated.
Makes 1 Pie.
Pumpkin Pie (Found on LIBBY's 100% Pure Pumpkin Can)
Ingredients:
3/4 C. Granulated Sugar
1/2 tsp. Salt
1 tsp. Ground Cinnamon
1/2 tsp. Ground Ginger
1/4 tsp. Ground Cloves
2 lg. Eggs
1 Can (15 oz.) LIBBY's 100% Pure Pumpkin
1 Can (12 fl. oz.) CARNATION Evaporated Milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
Directions:
MIX sugar, salt, cinnamon, ginger, and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
POUR into pie shell.
BAKE in preheated 425 Degree Fahrenheit oven for 15 minutes. Reduce temperature to 350 Degree Fahrenheit; bake for 40-50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.
BAKE in preheated 425 Degree Fahrenheit oven for 15 minutes. Reduce temperature to 350 Degree Fahrenheit; bake for 40-50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.
Makes 1 Pie