Making pumpkin and apple pies to freeze for the holidays скачать в хорошем качестве

Making pumpkin and apple pies to freeze for the holidays

You can find more videos on my pie playlist of these pies. Each of these recipes can easily be made vegan by adding oat milk or plant butter and making sure that the pie crust does not contain egg or lard. Apple Crunch Pie 1 pie crust for the bottom Topping: 1 C. Flour 1/2 C. brown sugar 1/2 C. white sugar 1 tsp. cinnamon 1 stick cold butter cut in small pieces Mix topping ingredients together and cut in butter with a pastry blender or a fork or two knives. Filling: 7 medium granny smith apples 1 T. lemon juice 1/2 C. white sugar 3 T. flour 1/2 tsp. cinnamon 1/8 tsp. nutmeg Heat oven to 450 degrees F. Place oven rack in lowest position. Put pie plate on a cookie sheet. Peel, halve and core apples, slice 1/8" thick. Add other ingredients for filling. Layer in pie plate, mounding in center. Pat topping over apples. Bake 15 minutes and reduce heat to 350 for 45 minutes. Put foil on top if it starts to burn. Pumpkin Pie (Eggless) 1 unbaked pie crust 2 C. pumpkin (16 oz. can) 2 C. milk 3/4 C. brown sugar 1/2 tsp. cinnamon 3 T. cornstarch 1/2 tsp. lemon juice pinch of salt Add salt, cinnamon and cornstarch to pumpkin. Stir and add sugar, then milk. Bake in unbaked pie shell and serve with whipped cream. Bake at 450 degrees F for 10 minutes. Lower to 350 degrees for 1 hr. Optional: Omit 1 C. of milk and the brown sugar and replace with 1 can of Eagle Brand sweetened condensed milk.