Thursday, July 25, 2013

Pies and Rice Crispies!!! Because they are American :)

This past week I had my cousin and friend in town from Europe so it was all about doing the most "American" things possible.  So, as we were shopping in Savannah they requested to make rice crispy treats and pies.  With that, I asked Joe to get some ingredients so we could bake once we got back.

I am a big fan of rice crispies and making them "unique" in one way or another.  I normally do peanut butter and chocolate but I changed it up this time.  I made cookies and cream rice crispies that turned out amazing!  You don't have to follow this recipe completely because quite honestly you can't really mess them up!

Cookies and Cream Rice Crispy

6 cups Rice Crispie
1 bag marshmallows
25 oreos
3 king size Hershey's cookies and cream bars

Crush up the Oreos.  Dice up the cookies and cream bars until it is crumbled.  Melt the marshmallows either in the microwave or on the stove top.  Mix all ingredients together.  In a casserole dish of your choice, spray with butter cooking spray then spread the mixture into glass dish. Place in fridge until it is cooled then cut up and serve!  Really it is that easy :)
yummmmmmmy :)
Apple Pie
1 pie crust
1/3 to 1/2 cup sugar
1/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/8 tsp salr
8 cups thinly sliced and peeled apples
2 tbsp butter

Preheat oven to 425F.  In a buttered 9 inch pan, roll out the bottom of the pie crust and press firmly into side of bowl.  In large bowl, mix sugar, 1/4 cup flour, the cinnamon, nutmeg and 1/8 teaspoon salt. Stir in apples until well mixed. Spoon into pastry-lined pie plate. Cut butter into small pieces; sprinkle over filling. Trim overhanging edge of pastry 1/2 inch from rim of plate.  Unroll the second pie crust on top of the apples.  Fold and roll top edge under lower edge, pressing on rim to seal; flute as desired. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning. Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust, removing foil for last 15 minutes of baking. Serve warm if desired.
Apple Pie!!!

Peach Pie

1 (15 ounce) package pastry for a 9 inch double crust pie
1 egg, beaten
5 cups sliced peeled peaches
2 tablespoons lemon juice
1/2 cup all-purpose flour
1 cup white sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
2 tablespoons butter

Preheat the oven to 450 degrees F (220 degrees C).  Line the bottom and sides of a 9 inch pie plate with one of the pie crusts. Brush with some of the beaten egg to keep the dough from becoming soggy later.  Place the sliced peaches in a large bowl, and sprinkle with lemon juice. Mix gently. In a separate bowl, mix together the flour, sugar, cinnamon, nutmeg and salt. Pour over the peaches, and mix gently. Pour into the pie crust, and dot with butter. Cover with the other pie crust, and fold the edges under. Flute the edges to seal or press the edges with the tines of a fork dipped in egg. Brush the remaining egg over the top crust. Cut several slits in the top crust to vent steam. 

Bake for 10 minutes in the preheated oven, then reduce the heat to 350 degrees F (175 degrees C) and bake for an additional 30 to 35 minutes, until the crust is brown and the juice begins to bubble through the vents. If the edges brown to fast, cover them with strips of aluminum foil about halfway through baking. Cool before serving. This tastes better warm than hot.
Peach Pie!!!!

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