Pumpkins, Apples, Cinnamon, oh my…

Oh my goodness, I’ve found the BEST recipe of all pumpkin cheesecake recipes out there! This is a wonderful cheesecake factory hack, and if you guys are looking for a simple and completely delicious fall dessert, THIS is it!

Pumpkin Cheesecake

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I still can’t believe how easy this was to prepare, and also, since this was my first time attempting cheesecake (I know, I was living under a rock omg), I don’t own a spring form pan. With this recipe you don’t need one! A pie dish does just fine 😉

_U1E9108 I can’t begin to describe how delicious this turned out, everyone loved it! My cheesecake color is a little richer than the link with the recipe, it must have been my sugar choice that changed the color a bit.We use raw turbinado sugar 😉 Regardless, I wouldn’t of cared if it turned out purple, It was sooo yummy!

Now onto bigger and better apples…. this recipe you guys, is my own concoction and not that I consider myself and amazing baker by any means, but it could win a blue ribbon at a state fair somewhere haha.

I had Miss Avenleigh assist me with this apple pie, and she loved every minute of it. I may have a “susie homemaker” on my hands now

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Cast Iron Cinnamon Apple Crumble pie

ingredients:

2 frozen pie crusts (sorry guys, making crusts, just takes too long :))

Filling:

2 tablespoons of freshly squeezed lemon juice

3 lbs of golden delicious apples

2/3 cup sugar

2/3 cup apple cider mix ( I know, sounds crazy but THIS is what makes the difference!)

1/4 salted butter (some people prefer unsalted, but I love adding flavor)

1/4 teaspoon ground cinnamon

generous pinch of ground nutmeg

Topping:

2/3 cup crushed graham cracker

2/3 cup cinnamon

1/3 powdered sugar

2 tablespoon butter (diced)

1 tablespoon of brown sugar

Directions:

Peel, core, and halve, apples. Cut each half into 4 wedges. Toss the apples in the lemon juice. Add sugar and combine evenly.

In a large skillet, melt the butter over medium heat. Add the apples, and cook, stirring, until the sugar dissolves and the mixture begins to simmer, about 2 minutes. Cover, reduce heat to medium low and cook until the apples soften and release most of their juices, about 7 minutes.

Strain apples in a colander over a medium bowl to catch all the juice. Return juice to skillet, and simmer over medium heat until thickened and lightly caramelized, about 10 minutes.

In a medium bowl toss the apples with reduced juice and add, cinnamon, nutmeg, and the apple cider mix. Set aside to cool completely!

Place a rack in the lower third level of oven and set to 375 degrees F.

Place one half of pie crust into cast iron pan, press firmly around edges. Pour filling evenly into the pie crust. Place second half of crust on top of the filling, covering the top of the pie. Press firm around edges to seal together. Pierce the top of the dough in several places to allow steam to escape while baking.

Place pie in oven and bake for 35 min.

While pie is baking, combine all ingredient for topping in a medium bowl. I like to do this process with my hands so the butter is nice and crumbled into the crumbs and spices, you don’t want to mix it in a electric mixer because that will change the texture of the “crumble” effect. If you rather use a fork, that works well!

Remove pie from oven (do not turn off)  and spread topping over the dough, evenly. Place pie back in the oven for 15 minutes until nice and golden.

Enjoy!!

Processed with VSCOcam with a6 preset

till next time friends,

xoxo, terri

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