Peanut Butter Pie

Recipe from:

http://parade.condenast.com/200063/donnaelick/an-irresistible-no-bake-pie-for-your-halloween-candy-overstock/

(Serves 12)
INGREDIENTS:

24 whole chocolate sandwich cookies (I used regular Oreos)
~40 mini Reese’s Peanut Butter Cups, (wrappers removed, divided)
¼ cup unsalted butter, melted
1 (8-oz) package cream cheese, softened
1¾ cups powdered sugar, divided
1 (16.3-oz) jar peanut butter, (approximately 1¾ cups) (I used creamy but original recipe called for crunchy)
2 cups heavy cream
1 tsp pure vanilla extract
¼ cup dry roasted peanuts, chopped (OPTIONAL - I didn't use)
2 oz milk chocolate, broken into pieces

DIRECTIONS:

In a tall bowl whip heavy cream with an electric mixer until you can start to see a defined trail through the cream. Add vanilla and slowly add ¾ cup powdered sugar. Whip until stiff peaks form. (In other words when you turn off the blender and lift the beaters out of the cream, the cream stand up on the end of the beater). Place in the refrigerator while you prepare the remaining ingredients.

In a food processor combine cookies and 20 peanut butter cups. Pulse until your mixture is crumbs. Slowly pour butter in through the feed tube. Pulse until combined and crumbs are moistened.

Pour crumbs into a 9” pie plate and press mixture on the bottom and around the sides to form pie crust. I started by pressing with clean hands, but found that using a spoon worked best. Place in the freezer while you prepare the filling.

To prepare the filling: Combine softened cream cheese and 1 cup powdered sugar in a large mixing bowl. Beat with an electric mixer until light and fluffy (about 3 minutes). Add peanut butter. Beat until well combined. Fold in ½ of the whipped cream until it is completely incorporated. Pour into chilled pie crust. Smooth with a spatula. Pour remaining whipped cream over top. Place in the refrigerator while you prepare toppings.

Place the milk chocolate in a microwave safe mixing bowl. Heat for 30 seconds at a time, stirring each time, until chocolate is melted. Set aside.

Quarter the remaining 20 mini peanut butter cups.

Sprinkle peanut butter cups over pie. Sprinkle chopped peanuts over pie, if using. Use a spoon to drizzle chocolate over pie (or transfer chocolate to a plastic sandwich bag and cut a very small hole in the corner, then drizzle over pie).

Refrigerate until ready to serve or serve immediately.

Classic Apple Pie

taken from: http://www.bhg.com/recipe/pies/old-fashioned-apple-pie/
This is the classic applie pie recipe we would use when making pies for thanksgiving.

CRUST
ingredients
2 1/4 cups all-purpose flour
3/4 teaspoon salt
2/3 cup shortening
6 - 8 tablespoons cold water

directions
1. Stir together all-purpose flour and salt. Using a pastry blender, cut in shortening until pieces are pea size. Sprinkle 1 tablespoon cold water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat, using 1 tablespoon cold water at a time, until all the dough is moistened.


PIE
ingredients
6 cups thinly sliced peeled tart apples
1 tablespoon lemon juice
1/2 cup granulated sugar
1/4 cup all-purpose flour
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
dash ground cloves
1 tablespoon butter or margarine
Shredded cheddar cheese (optional)
Milk (optional)


directions
1. In a large mixing bowl toss apples with lemon juice. Combine granulated sugar, flour, brown sugar, cinnamon, nutmeg, and cloves. Add to apples and toss until apples are coated. Set apple mixture aside.
2. Prepare Pastry for Double-Crust Pie. Divide dough in half. Form each half into a ball. On a lightly floured surface, roll out 1 ball of dough into a 12-inch circle. Ease pastry into a 9-inch pie plate.
3. Transfer apple mixture to pastry-lined pie plate. Dot with butter or margarine. Trim pastry even with pie plate. For top crust, roll out remaining dough. Cut slits in top crust. Place top crust on the filling. Seal and flute the edge. Brush with milk, if desired.
4. To prevent overbrowning, cover the edge of the pie with foil. Bake in a 375 degree F oven for 25 minutes. Remove foil; bake for 20 to 25 minutes more or until the top is golden brown and apples are tender. Serve warm with cheddar cheese, if desired. Makes 6 to 8 servings.

from the test kitchen
Make Ahead Tip : Up to seven days ahead, prepare pastry; roll into rounds. Stack between waxed paper on a baking sheet. Wrap, seal, label, and freeze. Thaw at room temperature before using. Pastry also may be refrigerated for up to three days.