Grasshopper Pie

A kid friendly dessert to make.

Grasshopper Pie

from: a taste of home bonus book february/march 2009

1 1/2 cups cold milk

1 package (3.9 oz) instant chocolate pudding mix

2 3/4 cups whipped topping, divided

1 package mint Andes candies, chopped, divided

1 chocolate crumb crust (9 inches)

1/4 teaspoon mint extract

2 drops green food coloring, optional

Directions: In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in 3/4 cup whipped topping. Fold in 3/4 cup candies. Spoon into crust. In another bowl, combine extract and remaining whipped topping; add food coloring if desired. Spread over pudding layer; sprinkle with remaining candies. Cover and refrigerate for 4 hours or until set. Yield: 8 servings.

I made this the first time and a quick dessert and the boys especially loved it. Larry requested it instead of cake for his birthday- i guess you can't go wrong with pudding, chocolate & mint!

Apple Pie

This is the apple pie I've been making for the past few years. It's a pretty unique way of putting it together and hasn't failed me yet. 

7-8 tart Granny Smith apples

Peel and slice thin.

Toss gently with flour and cinnamon, then pour into pie crust.

Stir the liquid filling--it should be slightly thick.

Pour slowly over your lattice-top crust so that it drips through each opening...it should be completely covered with this syrupy-sauce.

Delish!

Apple Pie

Adapted from “Apple Pie by Grandma Ople” on AllRecipes.com

 

Pie crust for double crust pie (I usually use a Betty Crocker pie crust recipe but am still testing other crust recipes)

½ cup unsalted butter

3 Tbsp. flour

¼ cup water

½ cup white sugar

½ cup packed brown sugar

8 Granny Smith apples, peeled, cored, sliced

 

Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar, and brown sugar, and bring to a boil. Reduce temperature and let simmer, stirring occasionally.

Place the bottom crust in your pie pan. Toss apples with ¼ cup flour and 1 Tbsp cinnamon. Fill pie crust with apples, mounding slightly. Cover with a lattice work of crust. Gently pour the sugar/butter liquid over the crust. Pour slowly so that it does not run off. (I put a cookie sheet under the pie pan)

Bake at 425 for 15 minutes. Reduce the temperature to 350 and continue baking for 35-45 minutes, until apples are soft.