I am a Honey Bee

All about my adventures with cooking, crafts, and travel

Pies and Tarts

Easy Dutch Apple Pie Cheesecake

Easy Dutch Apple Pie Cheesecake will knock your socks off of everyone who enjoys a slice! It’s incredibly delicious and super easy to prepare. You just need 2 ingredients!

The holidays can be crazy busy but you don’t have to stress to get an awesome dessert on the table! Create a show stopping dessert just by going the freezer section at your local grocery store. Everyone will love a slice of this scrumptious Dutch Apple Pie Cheesecake. 

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Easy Classic Thanksgiving Pecan Pie

This Easy Classic Thanksgiving Pecan Pie will be the hit of your dessert table. Everyone will love a slice, and you’ll love that it is no fuss baking!

Post Contains Affiliate Links. Read my full disclosure HERE

What is your favorite pie for Thanksgiving? I LOVE pecan pie.

I am basically only looking forward to Thanksgiving this year so that I can enjoy a BIG slice. And some roasted brussels sprouts.

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Quick Oatmeal Cookie Apple Crisps

Oatmeal Cookie Apple Crisp

A few weeks ago, when we went to Apple Crest Farm, we picked up a 1/2 bushel of utility Cortland apples. Utility or second or hail apples are great to grab when you have the opportunity since they are sold at a reduced rate because they are ripe then or are blemished with spots from things like hail storms They are still great apples, but just are not pretty. Who cares when you are making pies or crisps or sauces with them?!?!

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So we had A TON of apples. Awesome.

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One day when I was at work on the weekend, Price made apple crisps with Autumn for their afternoon activity. She basically just ate the apples. ha!

Here’s the thing, I didn’t like apple crisps. Well, I figured I didn’t since I don’t like berry crisps. I don’t like the oats with the berries. It’s the flavor and texture, it’s just wrong to me. But I figured I would try Price’s to be nice since he made them, and damn, I loved it.

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Since then we made 2 more crisps and we demolished them. No shame.

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I wanted to use up the rest of the apples so I got to work on another big batch of apple crisps but I was low on oats. I just  grabbed a box of Krusteaz‘s Brown Sugar Oatmeal Cookie mix to try as a substitute topping mix. I figured it’s basically the same thing!

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Winner, Winner more apple crisp for dinner! (oh yeah, that’s a thing…)

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This recipe makes 2 apples crisps, but if you don’t have a bunch of apples, or just don’t feel like making 2 apple crisps, then half he ingredients. Save the rest of the cookie mix for your next apple crisp!

Grab some ice cream and dig into your hot apple crisp!

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Quick Oatmeal Cookie Apple Crisps

Makes 2 8×8 apple crisps

Ingredients

  • 12 Cups Apples, peeled, cored, sliced into 1/4″ thick pieces (I needed 14 Cortland Apples)
  • 1 Cup Brown Sugar
  • 1 Cup Sugar
  • 2 Tablespoons cinnamon
  • 2 teaspoons nutmeg
  • 1 teaspoon ginger
  • 1 teaspoon cloves
  •  1 teaspoon salt
  • 1 Tablespoon vanilla extract
  • 1/4 Cup unsalted butter, melted
  • 1 package of Krusteaz Brown Sugar Cookie Mix

Process

  1. Preheat your oven to 375.
  2. In a very large bowl or 2 medium sized bowls, combine your sliced apples with both sugars, cinnamon, nutmeg, ginger, cloves, salt, and vanilla extract.
  3. Divide the apples between the 2 baking dishes
  4. Combine the melted butter and cookie mix. (You can even reuse the same bowl) Mix until the butter is thoroughly combined in the mix.
  5. Using your fingers, crumble the cookie mix on top of the 2 baking dishes. Ideally, you want a mix of fine, small, and large crumbles throughout.
  6. Bake for 40-45 minutes. Enjoy!

Struesel Topped Ginger Pear Pie

Struesel Topped Ginger Pear Pie

Happy Monday!!

I’m not ready to embrace the work week, but I’m trying to talk myself into it! Like if I repeat it over and over again it will be true. I gotta Bettlejuice it. “Happy Monday! Happy Monday! Happy Monday!!!” And magically it will be a Happy Monday!! HA!

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We just had a great weekend so I don’t want to go back to the normal routine. Oh boo!

It was rainy on Saturday so I took Autumn to a local in-door trampoline park. Unless she is watching Mickey Mouse Clubhouse, she is on the go, preferably outside. And I couldn’t just park her in front of that all day, so we tried out Skyzone for her. Price and I had loved it when we had done it so I was hoping she would as well.

There was a small toddler area that was perfect and a handful of other kids there. She liked hoping around with the balls and noodles but most of all she liked the bigger kids jumping and making her bounce and fall and bounce and fall over again since she is so small. She was cracking up for that hour.

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And then on Sunday we met up with a friend of mine, his wife, and baby. Chris and I worked together a few years ago on a project and have stayed in touch going out to dinners with another guy from the team, so it was great meeting his wife and daughter. I wanted to steal Cora. And I don’t think Autumn would have minded as she kept kissing her. We met at the aquarium, where we have a membership, and then we went out for brunch. Autumn was so worn out by all the running around and action. Perfect day!

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Anyway, I haven’t made many pies this year and I wish I had. I missed it from my Year of Pies last year. I was missing it so I dove into the long list of pies that I wanted to make last year but hadn’t gotten around to it. Better late than never.

Pears are just a great fall and winter fruit when you are craving something other than an apple. I have my favorites like bartlett and anjou, but the top pear is the comise.

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I gave Price the first slice and he quickly dug in. He explained that he liked the combination of sweetness from the pears and the bite from the ginger. He did suggest that some vanilla ice cream would be a nice compliment to the ginger. And so he bought ice cream the next day for his next visit with the pie!

I hope you welcome the transition of summer to fall with this pie. Enjoy!

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Struesel Topped Ginger Pear Pie

Makes a 9″ pie

Ingredients

For the Crust

  • 12 tablespoons (1 1/2 sticks) very cold unsalted butter
  • 1/3 cup very cold vegetable shortening
  • 3 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 1 tablespoon sugar
  • 6 to 8 tablespoons (about 1/2 cup) ice water

For the Filling

  • 8 pears (I used comise pears)
  • 1/2 Cup Sugar
  • 1/4 Cup flour
  • 1/4 Cup Cornstarch
  • 1 ” fresh ginger, grated
  • 1/2 teaspoon mace
  • zest of 1 lemon

For the Struesel Topping

  • 1 Cup Flour
  • 1/4 Cup sugar
  • 1/4 teaspoon ginger
  • 1/4 teaspoon mace
  • 1/4 teaspoon kosher salt
  • 8 Tablespoons unsalted butter, cut into small piece
  1. To make your pie crust, cut the butter and shortening into small pieces. Return it to the refrigerator while you prepare the flour mixture.
  2. Place the flour, salt, and sugar in the bowl of a food processor fitted with a dough blade and pulse a few times to mix.
  3. Add the butter and shortening. Pulse until the butter is the size of peas and the mixture is crumbly While the machine is running, pour the ice water down the feed tube and pulse the machine until the dough begins to pull away from the sides. Dump out on a floured surface. Quickly kneed together, divide into equal sized balls. Wrap in plastic wrap and refrigerate for 30 minutes.
  4. Preheat the oven to 425 degrees.
  5. Peel and slice the pears into 1/4″ thick slices. Place the pears in a large mixing bowl.
  6. Add the rest of the pie pilling ingredients. Gently mix to coat the pears.
  7. Remove 1 pie crust disc from the refrigerator (you only need 1 disk so use the other for another pie!). On a floured surface, roll out into a large circle until it is large enough to fit a 9″ pie plate. Place the crust in the pie plate. Fold over then crimp the edges.
  8. Pour the pear pie filling into the pie crust.
  9. Make the topping by combing the flour, sugar, ginger, mace, and kosher salt in a medium bowl. Using a pastry blender or your fingers, work the butter into the flour mixture until fine crumbs form. Scatter the topping over the filling and gently pat down.
  10. Bake the pie 20 minutes at 425 degrees, then reduce the oven temperature to 350 degrees F and bake until the topping is lightly browned and the filling is bubbling, about 40-45 more minutes (cover with foil if the topping is browning too quickly). Transfer to a rack and let cool completely.

Pie Crust from Ina Garten, Pie from I am a Honey Bee

Lemon Meringue Pie Waffles

Lemon Meringue Pie Waffles

37 Days until our wedding!!! AHHHHHH!!!!!

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It’s so exciting and nerve-racking as we still have so many little things to figure out. Sure, Price’s suit and my dress are all set but we have to nail down a bunch of things still. Like we’ve been shopping for the Out of Town Bags we are going to hand out at our reception dinner, and then started to assemble them the other night, and now we have to decorate them with some ribbon next. Nothing too time consuming but just stuff like that.

It’s fun to plan it all out and do it to. It’s just that the time is getting squeezed, but it will all get done, right?!?! Okay, I know it will, but still ahhhhh!!!

Anyway, I’ll have some more in depth wedding planning posts soon.

In the mean time, I have this delightfully sweet and tart waffle recipe for ya. It’s finger licking good. Like chicken, but 10x better.

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Ever since I saw these Lemon Meringue Cupcakes I couldn’t stop thinking of them. For real, they were haunting my dreams.

Granted, I was doing Whole30 then and some days I could have killed someone for some sugar. But in reality, they just looked awesome and I wanted them so badly.

Obviously, I had to make them, but with a twist. I had to make them into waffles.

Waffles are my everything right now. They are so awesome. I think about them all the time. You know, in the mix of toddle things, wedding things, work things, etc, etc. My brain is a jumble of delightful things.

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These Lemon Meringue Pie Waffles are perfectly tart and sweet. It’s a great combination of flavors. I love lemon. It’s so refreshing. And lemon Meringue pie is so lemony. It’s the best.

Sure, pie is great. I love pie. And I know, I made over 50 last year when I did my Year of Pie posts. But waffles are so much easier to make. Plus, you’re basically having pie for breakfast. So that’s awesome.

Right now the most important thing is to make these. And for me to write vows, make favors, and order babies breath wholesale. Oh yeah, all that.

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Don’t mind me as I stress eat these waffles while sitting on my kitchen counter going ‘la-la-la’ in my head. Care to join in?

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Lemon Meringue Pie Waffles

Makes 20 mini waffles, 10 waffle sandwiches

Ingredients

For the Waffles

  • 2 cups all-purpose flour
  • 1 Tablespoon sugar
  • 4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 eggs
  • 1 3/4 cups milk
  • 1/2 cup vegetable oil
  • 1 Tablespoon lemon zest
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon lemon extract

For the Lemon Curd

  • 1 batch of Lemon Curd (3 Cups) or store bought lemon curd/lemon pudding

For the Meringue

  • 1 Cup sugar
  • 1/2 teaspoon cream of tartar
  • 4 egg whites, at room temperature
  • 1 teaspoon vanilla extract
  • powdered sugar

Process

  1. To make the waffles, start by preheating your waffle iron.
  2. Combine the flour, sugar, baking powder, and salt in a bowl. Set aside.
  3. Vigorously whisk the eggs in large bowl until fluffy. Add the milk, vegetable oil, lemon zest, and vanilla extract until just combined. 
  4. Add the dry ingredients and mix until just combined. Some small lumps are okay.
  5. Ladle 1/4-1/3 cup of the batter the onto hot waffle iron. Cook until golden brown. Remove to a baking rack on a cookie sheet in an oven warmed to 200 degrees. 
  6. While the waffles are cooking, make the meringue.
  7. Set a heatproof bowl set over a pot of simmering water (don’t let the water touch the bottom of the bowl) to create a double boiler. Whisk together the egg whites, sugar, and cream of tartar, until egg whites are warm to the touch, sugar is dissolved, and mixture is frothy. Remove from heat.
  8. Using a hand mixer or stand mixer with whisk attachment, beat until glossy and stiff peaks have formed. Add the vanilla in during last 30 seconds.
  9. Serve by plating a waffle , scooping a generous amount of the lemon curd on the warm waffle, and then scooping the meringue on top. Using a kitchen torch, or your broiler, brown the meringue. Top off with another waffle with making sandwiches. Dust with powdered sugar. Enjoy!

Waffle recipe by I am a Honey Bee, meringue from Baked By Rachel

 

No-Bake Eggnog Pudding Pie

Eggnog Pie

OMG!!! My last pie of The Year of Pies!

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I love a good challenge so I really loved making a pie for every Friday. Pie Day Friday!

Anyway, let’s do a fun little recap…

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Handmade Pie Crusts are the real deal! And I think that Ina Garten’s recipe is awesome! I used it for the Cranberry Apple Pie and Fruitcake Pie. I swear it’s the vegetable shortening in the dough. #win

No Bake Cookie Crusts are awesome for pudding pies.

I gave away a lot of pie. A LOT.

As much as I made a lot of pies I feel like I’ve only scratched the surface on making pies. I want to to get better at making lattice topped pies,

Price’s favorite pie was the Caramel Pie.

I loved all the pies for different reasons. My favorite chocolate pie: Thin Mint Cookie Pie. My favorite chess pie: Lemon Chess Pie. My favorite fruit pie: Streusel Topped Peach Pie. My favorite pie inspired recipe Overnight Apple Pie Breakfast Pudding. My favorite savory pie: Supreme Pizza Pot Pie.

And twist my arm favorite is the Reese’s Cup Marshmallow Peanut Butter Cookie Pie. OMG so good!!!

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This No-Bake Eggnog Pudding Pie was another great pie. It actually feels good to end the year with this pie. It is a pie that is guaranteed to make holiday lovers happy. It’s so holiday.

Sure, I could have done something complicated to show off all the sweet skillz I learned but I’m already in confident in what I learned this past year. Plus, it’s the busy holiday season so let’s stick with something easy!

A quick graham cracker crumb crust and a just as easy eggnog flavored pudding based filling. Perfectly!

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As eggnog is very rich, this pie is very rich. Normally I would cut a pie into 8 slices but I would actually cut this into 12 slices. I know, smaller slices. Ghastly! But trust me on this on. It’s delightfully rich so just pace yourself.

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I really hope that you enjoyed The Year of Pie as much as I did! It was a blast to try something to challenge myself.

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No-Bake Eggnog Pudding Pie

Makes a 9″ deep dish pie, 12 slices

Ingredients

For the Crust

  • 1 1/2 Cups Graham Cracker Crumbs
  • 1/4 cup sugar
  • 6 Tablespoons butter, melted

For the Filling & Topping

  • 8oz of cream cheese, at room temperature
  • 2- 1oz boxes of instant vanilla pudding
  • 3 Cups light eggnog
  • 1- 8oz container of Cool Whip, softened at room temperature
  • 1 Tablespoon graham cracker crumbs
  • pinch of cinnamon

Process

  1.  To make the crust, combine all of the ingredients in a bowl. Pour the crumbs into the deep dish pie plate. Chill for 30 minutes.
  2. To make the filling, beat the cream cheese until smooth and fluffy. Add the instant pudding. Slowly beat the mixture while gradually pouring in the eggnog. Scrape down the sides as needed.
  3. Gently fold in the Cool Whip until the filling mixture is well blended.
  4. Pour the filling mixture into the chilled crust. Sprinkle some graham cracker crumbs and cinnamon in the center of the pie.
  5. Return to the refrigerator for at least an hour prior to serving. Keep chilled for up to 3 days.

Fruitcake Pie

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There are 3 kinds of people in the world.

1. Those who love fruitcake.
2. Those who hate fruitcake.
3. Those who hate fruitcake but haven’t/won’t try it.

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This recipe is for ALL you.

If you love fruitcake then I’m sure you’ll love this and if you don’t like fruitcake I bet you’ll love this too as pie is always awesome. And the booze.

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People tend to hate on fruitcake since fruitcake can be dense and dry. But guess what? That is BAD fruitcake. Not all fruitcake is like a door stop. Good fruitcake will have you begging for more. I’m serious.

Every year Price’s dad sends us a fruitcake and it takes all my self control not to intercept it before he opens the package to eat it all myself and tell them it must have gotten lost in the mail. Now, that is good fruitcake!

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Part of what makes fruitcake so good is its boozy goodness. So I used 2 different liquors in this pie. There is rum in the crust and brandy in the pie. Boom!

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People will love this pie. The rich crust is a tender, flakey base for a custardy pie. The filling is custardy, and yet crunchy from the nuts. Every bite is jam packed full of brandy soaked fruit and crunchy pecans. It will be a great pie to serve this Christmas.

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Fruitcake Pie

Makes a 9″ pie

Ingredients

For the Pie Crust (you only use 1/2 of the dough)

  • 12 tablespoons (1 1/2 sticks) very cold unsalted butter
  • 1/3 cup very cold vegetable shortening
  • 3 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 1 tablespoon sugar
  • 4 Tablespoons Rum, very cold
  • 2 to 4 Tablespoons ice water

For the Pie Filling

  • 3/4 Cup red candied cherries
  • 1/4 Cup candied pineapple
  • /2 Cup chopped dates
  • 1/4 Cup chopped candied lemon peel
  • 1/2 Cup brandy
  • 6 Tablespoons butter, softened
  • 1/2 Cup packed brown sugar
  • 3 eggs, lightly beaten
  • 1/2 Cup light corn syrup
  • 1 Cup pecan halves, chopped
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ginger
  • 1/4 teaspoon nutmeg

Process

  1. To prepare the fruit mixture for the pie, chop the candied cherries and pineapple. Combine the cherries, pineapple, dates, and lemon peel in a small bowl. Add the Brandy and mix to coat. Let soak for 1 hour- 24 hours.
  2. To make the crust, cut the butter and shortening into small pieces. Return it to the refrigerator while you prepare the flour mixture.
  3. Place the flour, salt, and sugar in the bowl of a food processor fitted with a dough blade and pulse a few times to mix.
  4. Add the butter and shortening. Pulse until the butter is the size of peas and the mixture is crumbly While the machine is running, pour the ice water down the feed tube and pulse the machine until the dough begins to pull away from the sides. Dump out on a floured surface. Quickly kneed together, divide into equal sized balls. Wrap in plastic wrap and refrigerate for 30 minutes.
  5. While the pie crust is chilling, chop the pecans. In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in the eggs, corn syrup, pecans, cloves, ginger, and nutmeg.
  6. Preheat the oven to $350 degrees. Grease a 9″ pie plate.
  7. Remove one of the dough balls from the refrigerator. Roll out on the floured surface again. Form a circular disk that is large enough to fit into the 9″ pie plate with some overhanging crust. While you are rolling it out, roll from the center to the edge, turning and flouring the dough to make sure it doesn’t stick to the surface.
  8. Drain the soaking fruit. (You may save the the Brandy to reuse for another pie.)
  9. Evenly sprinkle the fruit mixture over the crust. Pour the filling mixture over the fruit. 
  10. Bake for 35-40 minutes or until set. Cool on a wire rack. Refrigerate leftovers.

Pie Filling Adapted from Taste of Home, Pie Crust adapted from Ina Garten

 

No-Bake Chocolate Candy Cane Pie

No-Bake Chocolate Candy Cane Pie

Although we are only a few episodes in, I am so hooked on the new show State of Affairs. Have you seen it?

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I stayed up super late the other night trying to finish an episode. Well, I have a really bad cough now that rattles the whole house so I was also trying to let the Robotussin kick in and not wake up the baby. I just so happened to be glued to the TV while I hacked my head off. So bad that I had to keep rewinding what I had just seen so I could actually hear the actors. Classic.

Well, I love Kathrine Heigl in it. I’ve loved her since I first watched ‘My Father The Hero’. I loved her through all the Grey’s drama as well. I think Izzy was annoying but she played that well. (And I still cry when I watch the episodes when Denny and George die). Anyway, I love her as Charleston, a CIA anaylst who develops and reports to the president about national security threats every day, through the President’s Daily Brief. Of course there is your run of the mill national security drama, with a health dose of relationship and personal drama mixed in as well. Such a good mix of drama.

Anyway, I suggest that you should check out State of Affairs if you haven’t seen it. Just like you should try out this pie. Yum.

It’s the perfect wintery treat as it is packed full of candy cane goodness. Oh man, I love candy canes in the winter. Do you decorate your Christmas tree with candy canes? I used to when I was younger. Now I just eat them. I’d totally toss some on the tree but I’d be afraid the dog would knock the tree over trying to get one. Dumby.

The pie is super easy to make. Just some mixing and you’ll have it all together in a short while. The BIGGEST thing is to wait until the heated marshmallow and candy cane mixture is cool. like really really cool. I probably should have waited a few more minutes. It really seemed cool enough but things got a little melty when I folded in into the whipped cream. It worked out well but just be really, really sure that it is really, really cool.

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Also, isn’t Charleston a kick ass name?

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No-Bake Chocolate Candy Cane Pie

Makes 1 Deep Dish Pie

Ingredients

For the Crust

  • 8 ounces chocolate cookies (I used a ‘dutch chocolate cookie’)
  • 3 Tablespoons butter, melted plus a little extra for greasing the pie plate

For the Chocolate Layer

  • 3 Tablespoons water
  • 3/4 cup semisweet chocolate chips
  • 1 cup heavy cream
  • 1/2 cup confectioners’ sugar

For the Peppermint layer

  • 1/2 cup crushed candy canes or peppermint candy (I used 8 candy canes)
  • 1 1/2 cups miniature marshmallows
  • 1/4 cup milk
  • 1 cup heavy cream

Process

  1. Butter the bottom and sides of the pie plate. Set aside.
  2. In a food processor, finely process the cookies until you produce a fine crumb. Add the melted butter and mix to combine. Using your fingers, press this mixture into the pie plate and up the sides. Place in the fridge to harden.
  3. To make the chocolate layer, bring 3 tablespoons water to a boil. In a medium mixing bowl, mix the water and chocolate chips, stirring constantly until all the chips are melted and smooth. Cool to room temperature.
  4. In a large, chilled mixing bowl, whip the cream with the sugar until stiff peaks form. Fold in the chocolate mixture with a rubber spatula. Spoon into the crust; chill.
  5. To make the peppermint layer, break the candy into chunks. In a blender, pulse the candy until you have a fine powder. Combine the marshmallows, milk , and candy cane powder in a saucepan. Cook over medium-low heat, stirring constantly, until the marshmallows are melted. Cool to room temperature. (I suggest that you put the pot on a kitchen towel and into the fridge, stir every few minutes)
  6. Whip the remaining cream to stiff peaks. Fold in the marshmallow mixture. Spoon onto the chocolate mixture. Chill or freeze for at least 4 hours.

Inspired by The Houston Chronicle

Double Chocolate Pecan Pie

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MAYDAY PEOPLE!!!

We are now less than a week from Thanksgiving. It’s the Super Bowl of food. I’m sure I could come up with something about how the QB is the turkey and the special teams is dessert, but that would be ridiculous as there are times when I barely understand football and, well, it’s just lame. Oh, look I did it… I’m lame.

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