Sometimes I just make myself so mad! I made this luscious, creamy, sweet and tart pie in March when our friends Maribeth and John came to dinner. (Note: St. Patrick’s Day celebration tablecloth!) But did I take time to share it with you? 😳 Uh, no. Fast forward 2 months. I can blame my sharing error on a fast and furious spring — but I’ll bet you can say the same thing!
I am so blessed to have my 87-year-old mom living with us and still spending time in the kitchen with me! Today I was uploading this Mother’s Day photo to my computer and I ran across the yellowy-lemon pie pictures.
My first thought was, “I wish I had a piece of that pie right now.”
I remember it being particularly easy to make using canned lemon pie filling! That is when I clicked over to this very blog and searched for the recipe. No recipe. Huh. How can that be?
The next search was on my computer for the recipe. Huh. No lemon pie recipe. How can that be?
From there I went to my office and searched through a stack of food-stained recipes waiting to share with my blogging world. I am a messy cook and almost always the paper the recipe is written on takes a splatter, spill, or gob of something during the creative process.
Layered Lemon Pie. Nope, no recipe in the stack. But I have the pictures! Where is the recipe?
Think, Catherine, think. Okay, that didn’t work.
If you (or your family) love lemon then this is the recipe for you! It is easy to make, doesn’t use a ton of ingredients and it is guest-worthy! It took a while for me to re-discover the recipe but alas Taste of Home does it again. The original recipe is from Elizabeth Yoder, Belcourt, North Dakota. How cool it would be if she were a reader of My Daily Bread Body and Soul! I would say thank you for sharing such a light and tasty delight!
Lucky for us we can now easily find the recipe from here on. Posted below!
In a small bowl, beat cream cheese and sugar until smooth.
Beat in half of the pie filling. Fold in the whipped topping. Spoon into prepared graham cracker crust. Spread remaining pie filling over cream cheese layer.
Refrigerate for at least 1 hour or longer before serving.
* Store bought graham cracker crust works well or you can make a graham cracker crust, which is what I did. 1½ cups finely ground graham cracker crumbs 1/3 cup white sugar 6 tablespoons butter, melted Directions Mix graham cracker crumbs, sugar, and melted butter until well blended. Press mixture into an 8 or 9-inch pie plate. Chill for about 1 hour.
Every once in a while I get out of the kitchen and make way for my Sous-chef dishwashing mom to create something wonderful! That is exactly what happened recently after she was leafing through the fall Southern Living magazine and came upon this recipe.
The minute she saw it she knew it was meant for us! Even though I adore Southern Living magazine, I leave it to mom to let me know what I need to see and read! We have several cast iron skillets — and even though skillet is well-worn and not too pretty — oh my what a nicely browned, flaky crispy crust it makes! This recipe works in a regular pie plate, but dig out the cast iron if you have one.
I was reading through the recipe before typing this blog post and I read “The rich, bourbon-y caramel sauce makes the tender, lightly spiced apple filling, and flaky crust even more irresistible.” Whaaat? Bourbon? Maybe Jack Daniels?
Hmmm …. I am going to have a little chat with my Sous-chef Apple-pie making momma because I am pretty sure she didn’t include a local hometown ingredient. (Have I ever mentioned that we live only a couple of miles from the only place on earth where Jack Daniels Whiskey is made? ) I am sure we are now going to need to make another one and include a little Jack. Maybe their Tennessee Honey. Yum.
The recipe calls for Fuji apples. Mom used Fuji. Although this recipe works made with most apples, you will want to get the Fuji if you can because the tart-sweet flavor works well with the sweet caramel, and the apples hold their shape when baked instead of turning to mush.
Mom made a second pie and I asked her to use up some Macintosh apples we had on hand. BIG MISTAKE! They really did turn to mush and just made one big gob of apple in the center of the pie. (Not pretty, not too tasty either.)
The recipe calls for two store-bought refrigerated piecrusts, but you can use your favorite homemade pie dough recipe if you prefer. If you use store-bought, we suggest Pillsbury. For $1 or more per box, you can get Kroger brand or another brand. Don’t do it, the crust will be a disappointment. If you have time to make your own crust you can check out my favorite recipe and a little tutorial:
Mom was concerned that the pie crust wouldn’t stretch up and over the skillet edge. We discovered it really doesn’t need to. Just place the crust in the skillet up to the edge and gently fill. Then when placing the top crust crimp edges of bottom and top crusts together.
Place the skillet in a preheated oven on the middle oven rack until the crust is golden, the apples are tender, and the filling is bubbly, about 55 minutes to one hour. IMPORTANT: Cover the pie loosely with aluminum foil after about 40 minutes to prevent excessive browning — or earlier if the pie begins to over-brown on the top.
Let the pie cool completely before serving to allow the filling to set. This is also important so that each piece will come out picture perfect!
Besides the really flaky crust, the homemade salted caramel sauce is what separates this pie from all the rest! The caramel sauce goes in the pie and on top of the pie! Oh my goodness, can’t you just taste it?
Top each serving with a scoop of vanilla ice cream and extra caramel sauce, there is plenty to go around!
Thank you to my Sous-chef Dish-washing Apple pie-Making momma for this wonderful dessert!
Nothing says "southern" quite like making an all-American apple pie in a cast iron skillet! Top it with homemade caramel sauce and you will be the talk of the town!
Author: Adapted by Catherine Daugherty
Recipe type: Dessert
Serves: 6-8 servings
1 (14.1-oz.) pkg. refrigerated piecrusts
1 cup packed light brown sugar
½ cup unsalted butter
3 tablespoons half-and-half
1 teaspoon kosher salt
1 teaspoon vanilla extract
1 tablespoon bourbon or whiskey *(optional)
3 pounds Fuji apples (about 4½ medium apples), peeled and cut into ½-inch-thick slices
2½ tablespoons cornstarch
1 large egg yolk, lightly beaten
1 tablespoon water
Fit 1 piecrust on the bottom and press up sides of a 9-inch cast-iron skillet. Transfer skillet to refrigerator, and let chill while assembling caramel sauce and apple filling.
Preheat oven to 425°F.
Stir together light brown sugar, butter, half-and-half, and salt in a medium saucepan over medium-high. Cook, stirring, until butter melts and mixture begins to bubble, about 5 minutes. Cook, stirring, until mixture begins to thicken, about 2 more minutes. Remove from heat; stir in vanilla extract, and, if desired, bourbon or whiskey*. Let caramel sauce cool to almost room temperature, about 30 minutes.
Toss apples with cornstarch in a large bowl.
Pour ⅓ cup caramel sauce over apples, and toss to coat. Reserve remaining caramel sauce for serving. Pour apple filling into prepared skillet.
Place remaining piecrust over apple filling. Crimp edges of bottom and top crusts together.
Using a sharp knife, cut 6 to 8 (1-inch) slits in top crust for steam to escape. Whisk together egg yolk and water in a small bowl; brush over crust.
Bake pie in preheated oven on middle oven rack until crust is golden, apples are tender, and filling is bubbly, about 55 minutes to 1 hour, shielding loosely with aluminum foil after about 40 minutes to prevent excessive browning. Transfer pie to a wire rack, and cool completely, about 3 hours. Serve with reserved caramel sauce.
*Bourbon or Whiskey optional for a little boozy-flavoring.
I experience some real joys from living in the country.
In the early morning, I can sit on my front porch in the solitude of nature. I enjoy the sights and sounds of the world coming awake, from the buzzing of the hummingbirds to the babbling of the nearby brook. Often a momma deer and her newborn will come to the creek to drink or nibble on nearby foliage.
Truly, for me, the one downside is the limited quantity and quality of internet service in our area. Our internet is supplied by satellite and I suppose that is better than none. But when 10 family members converged on our homestead the first of the month our internet data allotment slipped away faster than ice cream melting on a hot Tennessee afternoon! Our little 11-month old great-grandson Elijah was the only one who didn’t sport a data-devouring device!
I share this information simply to say … I haven’t had enough data to blog and share some of our fun summer recipes! This morning I got up at ‘O dark hundred and beat back the data gremlins to write for a few minutes!
We buy a 40-pound box of sweet potatoes from a local farmer every fall. I cannot tell you the exact science behind why sweet potatoes direct from the farm tastes so much better than sweet potatoes from the grocery store … but trust me, they do!
We dine on sweet potatoes all winter long. When I can’t think of a thing to fix for dinner I start with sweet potatoes and the rest just falls in place.
We were at our friend Maribeth and John’s house when she asked if I saw the sweet potato pie being made that day on Cook’s Country. I don’t watch much TV and hadn’t seen it. She went on to excitedly tell me how she knew we would “just love” this pie! Before I got home that evening I knew I had to make that pie. (You can get me excited about recipes just that easy!)