I'm a Mom not a Professional (2024)

Here is the recipe for today’s pie Perfect Apple Pie

• 6 cups thinly sliced, peeled apples
• 3/4 cup sugar
• 2 tablespoons all-purpose flour
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/8 teaspoon ground nutmeg
• 1 tablespoon lemon juice

Perfect Apple Pie

This is our first double crust pie!! I was beginning to think that we wouldn't have one. So the first thing you need to do is to make the bottom crust. Go ahead and trim the edges but don’t crimp them.

Peel, slice and core your apples you’ll need six cups. HINT I used about 8 cups for a 9 inch pie plate.

Then mix up the flour, sugar, salt, cinnamon and nutmeg.

Pour the dry mix and pour it over your apples and toss to coat. Then pour it all into your unbaked pie shell.

Pile the apples nice and high mounding them towards the middle then place your top crust over the top.

Once your top crust is on you need to trim the edges to match the bottom crust. Then you fold over the top crust to include the bottom crust then you crimp them together. I added a little decoration to the top of my pie. Sometimes I like to brush it with egg white and dust it with cinnamon and sugar. Today I just added the apples. Don't forget to add a few slits on the top of your crust for venting purposes. When you’re ready bake it at 425 degrees for 40-45 minutes. ENJOY!!

The Verdict

This pie was also really easy to make. I would give it a 4.5 for ease of preparation. For taste I’m not sure what the star value would be but the person who rated this pie said that “between a one and a delicious this pie gets a yummy!” It was your total traditional apple pie. I would make this pie again.
and the verdict on yesterdays Real Pecan Pie This recipe was the easiest pecan pie recipe that I have ever used. It easily gets a 5 stars for ease of preparation. As for the taste I thought it tasted just like every other pecan pie that I have ever had. I guess if you like pecan pie and are looking for a super easy recipe to make it I would go with this one. Though I can’t guarantee it’s outcome since I didn’t actually make a full size pie. If you were going to make it I would suggest going to allrecipes and read the comments/suggestions that other people have given it.

This recipe is linked up check it out

Here is the recipe for today’s pie Real Pecan Pie

and the verdict on yesterday’s Pumpkin Maple Pie Supreme. Well it was fun to use a real pumpkin but it always takes a little longer to do that so I would give this recipe when using a real pumpkin a 3.5 stars for ease of preparation. As for taste it gets 3.75 – 4 stars. You can really taste the maple which pairs well with the pumpkin the only problem is that it is a little too sweet. So if you were going to try this pie out I would suggest cutting down on the sugar. The maple syrup we used was really sugary so you could also use one that wasn’t so sugary and that would solve the problem too.

Real Pecan Pie

My daughter has a piano recital tonight so I decided to make today’s pie into little pecan pie tarts, so I could bring them for refreshments.

First thing I did was to get out my mini muffin pan and make some pie dough.

Then I took my pie dough and placed little balls of it in the bottom of the pan. Then I used my tart shaper thing that I got from the Pampered Chef to make little individual pie shells.

After your pie shells are done you make the filling which is SUPER easy all you do is mix your eggs and then add your sugar, corn syrup and vanilla and mix it really well.

The recipe calls for pecan halves but because I was making little tarts I added two handfuls of chopped pecans and gave it a stir. (sorry, I forgot to take a picture)

Then I used my mini scoop to fill my little tart shells.

Then I added a half of a pecan to the top of each pecan tart. Then I baked them at 350 degrees for 10 minutes then I turned down the oven and baked them for about 15-20 more minutes at 300 degrees until they looked set.

Variations- if you like chocolate and nuts you could easy add some chocolate chips to these before or after baking. I tried sprinkling toffee bits in the filling I had left and baked it in a mini graham cracker crust.

The Verdict

This recipe was the easiest pecan pie recipe that I have ever used. It easily gets a 5 stars for ease of preparation.

Here is the recipe for today’s pie Pumpkin Maple Pie Supreme

And the verdict on yesterday’s Sour Cream Apple Pie Deluxe. This pie was very different from any other apple pie I have ever made. It was fun trying a new recipe and I give it a 4 stars for ease of preparation. As for taste it got a average of 4 stars with 5 being the high and 3 being the low. Their kids loved this pie but what the generally consensus from the adults was it’s not like the pie doesn’t taste good, it does but the whole time you’re eating it you kind of would just rather have normal apple pie. And that is what we thought too from our tiny little bites of it. BUT after speaking with the person who received this pie this morning I went to try another tiny bite of it and I actually thought this pie got better sitting in the refrigerator all night, though it’s hard to judge a pie on just one bite. I also want to add that you really need to have the crumb topping on each bite it helps out the flavor of the pie a lot. I wouldn’t make this pie again but I wouldn’t discourage someone else from trying it. It was different and worth a try.

Pumpkin Maple Pie Supreme

First you’ll need an unbaked pie shell.

This is the first pie that requires a real sugar pumpkin. Using a real pumpkin is really easy to do BUT if you don’t have one then canned pumpkin works great. I just happened to have two pumpkins that we grew in our garden this year so I used those. I just chopped them into quarters, scooped out the seeds and pulp, poured a little water in the bottom of the pan, covered it with foil and baked them at 350 degrees for about 1 hour.

When they were finished baking I just used a spoon to scoop all of the middle away from the skin. Then I mashed it until it was smooth with a potato masher.

Measure out 1 1/2 cups of pumpkin and add your brown sugar, cinnamon, ginger, nutmeg, cloves, allspice, and salt and give it a mix.

Then you add your maple syrup, half and half and flour and give it another mix. Then you add your 3 eggs one at a time mixing after each addition.

Once it’s mixed really well pour your filling into your pie shell and bake at 350 for about 60 minutes. Mine took way longer than that maybe like 80 min. Cool and ENJOY!

The Verdict

Well it was fun to use a real pumpkin but it always takes a little longer to do that so I would give this recipe when using a real pumpkin a 3.5 stars for ease of preparation. As for taste it gets 3.75 – 4 stars. You can really taste the maple which pairs well with the pumpkin the only problem is that it is a little too sweet. So if you were going to try this pie out I would suggest cutting down on the sugar. The maple syrup we used was really sugary so you could also use one that wasn’t so sugary and that would solve the problem too.

Here is the recipe for today’s pie

Sour Cream Apple Pie Deluxe

There isn’t a verdict for yesterdays Honey-Poached Quince Pie :(

Sour Cream Apple Pie Deluxe

First you’ll need an unbaked pie crust.

In a bowl you mix together your sugar, flour and salt. Then you add the sour cream, egg and vanilla and mix until smooth.

Peel, core and chop your apples. You’ll need 2 cups of chopped apples.

Add your apples to the sour cream mixture and pour it into your pie shell. Bake at 425 degrees for 15 minutes. After 15 minutes turn the oven down to 350 degrees and bake for 30 more minutes.

While the pie is baking for the 30 minute interval mix together your crumb topping. Add your sugar, flour and cinnamon and give it a mix. Then gently cut in your butter. Until you have course crumbs.

Once your pie is finished baking for the first 45 minutes add the crumb topping and bake it for another 15-20 minutes at 350 degrees. Once it’s done you let it cool and then place it in the refrigerator to chill it before serving then ENJOY!!

Confession so did you notice the man hands in one of the pictures? That’s because I was really sick the last couple of days so my sweet husband made this pie and the maple pumpkin pie…what a sweetie!

The Verdict

This pie was very different from any other apple pie I have ever made. It was fun trying a new recipe and I give it a 4 stars for ease of preparation. As for taste it got a average of 4 stars with 5 being the high and 3 being the low. Their kids loved this pie but what the generally consensus from the adults was it’s not like the pie doesn’t taste good, it does but the whole time you’re eating it you kind of would just rather have normal apple pie. And that is what we thought too from our tiny little bites of it. BUT after speaking with the person who received this pie this morning I went to try another tiny bite of it and I actually thought this pie got better sitting in the refrigerator all night, though it’s hard to judge a pie on just one bite. I also want to add that you really need to have the crumb topping on each bite it helps out the flavor of the pie a lot. I wouldn’t make this pie again but I wouldn’t discourage someone else from trying it. It was different and worth a try.