Lemon Pie!!

What is better then pie, except a Weight Watcher Pie that taste AMAZING! Yes it's true! I made this for my girls night, since i knew other Weight Watchers would be there and oh was it a hit! Chris even loved it so much he finished off what was left on Sunday!

Ingredients
6 whole reduced-fat cinnamon graham crackers
2 tbsp butter
11 oz fat-free sweetened condensed milk
2 large egg(s)
1/2 cup(s) fresh lemon juice
1 tbsp lemon zest
Directions
- Preheat oven to 350ºF.
- Grind graham crackers in a food processor until fine, or place crackers in a resealable plastic bag and crush with a rolling pin. Place crumbs in a small bowl.
- Melt butter on stove top or in microwave and pour over graham cracker crumbs, mixing with a fork until completely moistened. Press crumbs evenly onto bottom of a 9-inch pie pan; place crust in refrigerator while preparing lemon filling.
- Place condensed milk and eggs into a bowl and mix until smooth. Add lemon juice and zest and stir until incorporated. Pour milk mixture into prepared crust.
- Bake pie for 15 minutes. Cool completely, and freeze for up to two weeks before serving. For best flavor, serve chilled.

Serving for 10 = 3 WW Pts

Apple Pie!

I have been dying to blog this, my mom's apple pie! Now mine doesn't look terribly beautiful but it's sooo yummy!
Ingredients
Filling
8 c thinly sliced golden delicious apples
1 c sugar
1/3 c flour
1 tsp nutmeg
1 tsp cinnamon
dash of salt
mix all together

fill in a pie shell

Topping
1 c flour
1/2 c butter
3/4 c brown sugar
mix together to make a crumble topping and sprinkle over filling

Heat oven to 425
Wrap an aluminium foil tent over the pie and bake for around 40mins
Take off tent and cook for an additional 10-15 minutes, until the top is golden brown!
Enjoy!

Berry Pie with Crumble Crust

So my mom is known for her Apple Pie (which I WILL make and include, promise) and I am known for my Blueberry pie... but me being the cheap person I am I knew I had a bag of mixed berries in my freezer and so I decided to make my Blueberry Pie WITH different berries! So Since I AM southern and I'm celebrating being able to blog... with slightly hard to see pictures... I thought a Pie needed to be made!



First a tip that since I am very impatient I didn't do... let your frozen berries defrost so you can get a lot of the liquid drained before hand! HA!

Ingredients

1 Pie Crust
4C Mixed Berries
1C Sugar
3 tbsp flour
1/2 tsp grated lemon peal (I didn't feel like going out to buy A SINGLE lemon so i just used some lemon juice from my fridge)
1/2 tsp ground cinnamon

Preheat oven to 400 degrees.
Make your pie crust (that's another blog to come). Mix all other ingredients together. Put filling in your pie then top with crumble crust... see below.

Crumble Crust
1C flour
3/4 C brown sugar
1/2 C butter
combine using hands to make a clumpy mixture

Put foil covering on pie and cook for 15 mins. Take off covering and cook until top is golden brown!

ENJOY!

Lemon Custard Berry Pie

This was originally a blueberry pie but really worked well with the frozen berries i had on hand. Keep in mind when making this that the recipe did not call to have a topping on this pie, I just REALLY wanted to do a basket weave pie for a dinner with MIL and FIL. IF you choose to do this, bake another ten or so minutes because it wasn't quite "set" in the middle (even though it still tasted great!).

INGREDIENTS

• 1 (9 inch) unbaked pie crust
• 1 tablespoon butter
• 2/3 cup white sugar
• 2 tablespoons all-purpose flour
• 3 tablespoons lemon juice
• 1 tablespoon grated lemon zest
• 2 egg yolks
• 1 cup milk
• 2 egg whites
• 1 3/4 cups fresh blueberries (I used a bag of frozen mixed berries, tasted great!)
  

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C.)
2. In a large bowl, cream butter. Mix in sugar, flour, lemon juice and lemon zest. Beat in egg yolks, then milk.
3. In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Gently fold into the lemon mixture. Pour filling into pie crust. Scatter blueberries evenly over the top.
4. Bake in the preheated oven for approximately 50 minutes, or until filling is set. Cover the pie with foil after about 30 minutes to avoid browning. Allow to cool slightly before serving

PIE CRUST (compliments of my mother)
1c crisco (butter flavor) and 1 tbsp crisco
3c Flour
~1/2 water
~1/2tsp salt
This makes about 2 pie crust
When you're folding the dough to make the crust slowly add the water to make sure you don't add too much and make it too sticky!

If you're wondering how to do a basket weave topper:
Just make you pie crust and roll it out like you normally would... I then take a pizza cutter and cut the pie dough into about 1" strips.
Place the first one in the center of the pie... now place a piece across it making a "t". Then you start placing the slices while very carefully folding back the slices you're weaving it into... So you might have two down and three (every other) folded back and once you place the next piece you fold back down those other pieces and fold back the ones that weren't folded back before... you'll get the hang of it once you start!

Thanks to ALL Recipes for this great pie!