In celebration of National Pie Day, Springmoor is sharing some popular pies that our residents enjoy in our beautiful dining rooms on campus. Below are three of our most popular pie recipes for you to try at home.
- 2 (9-inch) pie crusts
- 2 baking apples (Cortland, Braeburn, Rome, etc.)
- 2 crisp eating apples (Honeycrisp, SweeTango, Fuji, etc)
- 1 Granny Smith apple
- 1 tablespoon lemon juice
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 tablespoon apple pie spice
- Pinch Kosher salt
- 1 tablespoon cornstarch
- 3 tablespoons milk
- 2 tablespoons granulated sugar
- Preheat oven to 350º F.
- Prepare two (9-inch) pie crusts. Place bottom crust into pie plate and freeze as directed. Roll second pie crust and set aside while preparing apple pie filling.
- Peel all apples and slice into ¼-inch slices, being sure to remove any core. Toss apples into a large bowl with lemon juice and coat to prevent apples from turning color. Add brown sugar, granulated sugar, apple pie spice, salt and cornstarch.
- Remove pie plate from freezer and pour apple mixture into the bottom crust. Top with second pie crust and turn bottom crust on top of edges of the top crust. Crimp or press closed. Cut slits into the top of the pie crust, place on top of a rimmed baking sheet to catch any drippings.
- Brush top of pie crust with milk and sprinkle with granulated sugar.
- Bake 45 – 50 minutes, until top crust has browned. Remove from oven and allow to cool at least 30 minutes before slicing.
(Store remaining pie tightly covered in the refrigerator.)
Chocolate Cream Pie
If you want to indulge your sweet tooth, this Chocolate Pie might be perfect for you. Springmoor serves various types of chocolate pies and our residents love them, especially resident, C.P. Minnick, who tries each one our dining staff prepares.
For the Crust
- 28 Nabisco Chocolate Wafers (or 1-1/2 cups finely crushed crumbs)*
- 1/3 cup sugar
- 4 tablespoons unsalted butter, softened
For the Filling
- 2/3 cup sugar
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 4 large egg yolks
- 3 cups whole milk
- 5 ounces bittersweet chocolate, best quality such as Ghirardelli
- 2 ounces unsweetened chocolate, best quality such as Ghirardelli
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
For the Topping
- 3/4 cup chilled heavy whipping cream
- 1 tablespoon sugar
- 1 ounce bittersweet chocolate, grated or shaved
- Preheat oven to 375 degrees
- Make the filling: Combine the sugar, cornstarch and salt in a heavy medium sauce pan. Whisk gently until combined. In a bowl or large measuring cup, whisk together the milk and egg yolks. Add the milk mixture to the saucepan in a slow and steady stream, whisking until the mixture is smooth. Cook over medium heat, whisking constantly, until the mixture starts to bubble and thicken, 6-8 minutes. Immediately turn the heat down to a simmer and cook, whisking constantly, for one minute more until thick. (The constant stirring and low heat prevents the eggs from scrambling. Be sure to stand attentively at stove and keep scraping the whisk against the bottom and edges of the pan where the mixture is more likely to overheat.) Off the heat, immediately whisk in the chopped chocolate, butter and vanilla extract. Transfer the filling to a bowl. Press a piece of saran wrap directly over surface of the filling to prevent a film from forming; refrigerate until cool, 1-2 hours.
- Make the crust: Combine the chocolate wafers, sugar and butter in bowl of food processor fitted with the blade attachment and pulse until the cookies are finely crushed. Press the mixture firmly into a 9-inch pie pan (spread it with your hands first, then use the back of a spoon or bottom of a measuring cup to press and even out). Bake for 10 minutes until crisp. Set on a rack to cool completely.
- Once the filling and crust are cooled, spoon the filling into the crust and spread evenly. Cover with saran wrap, pressing directly against surface of filling, and chill for at least six hours or up to one day.
Up to three hours before serving, make the topping: Place the heavy cream in chilled mixing bowl. Using an electric mixer, whip on medium-low speed until the whisk or beaters begin to leave tracks in the cream. Add sugar and whip until the cream holds medium, silky peaks. Go slowly toward the end; if it gets grainy or curdled, you’ve gone too far. Spread the whipped cream over the filling, leaving some of the chocolate filling showing around the edges. Sprinkle with the grated chocolate and refrigerate until ready to serve.
If you have a craving for fruit, a strawberry cobbler might be just what you need. Resident Lois Jean Query loves the cobblers here at Springmoor. “They are always fresh, juicy, hot and delicious,” she said.
- 1 cup Self-Rising Flour
- 1 egg, slightly beaten
- 1 quart fresh strawberries
- 3/4 cup of white sugar
- 1/2 cup of brown sugar
- 1/2 stick unsalted butter, melted.
- Preheat Oven to 350 Degrees
- Remove hull, wash under cool running water, drain.
- Sprinkle 1/4 cup of white sugar on the strawberries, toss gently, set aside.
- Generously butter a 2-quart casserole-baking dish.
- Add strawberries and set aside.
- In another bowl, add flour, brown sugar, remaining white sugar and one slightly beaten egg.
- Work the flour, sugars and egg together until crumbly.
- Place topping over strawberries, spread evenly over berries.
- Melt the butter and drizzle over the topping.
Bake at 350 degrees, for about 30-45 minutes until crust is browned.