Lemon Cream Cheese Pie

Lemon Cream Cheese Pie
Source: Maida Heatter's Pies & Tarts (Andrews & McMeel Publishing, 1997 ed.), pg.74.

Here is an easy recipe that is quick to put together - just remember to have your cream cheese at room temperature. It is creamy smooth and the topping is very tart from the addition of sour cream. However, when combined with the lemon filling, it is quite tasty. As I've mentioned previously, the crumb recipe is time consuming so if you prefer, you can use a faster crumb recipe or even a bought one.


Crumb Crust

1 1/4 graham cracker crumbs
1 TBS. granulated sugar
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ground ginger
Pinch of allspice
3 oz. (3/4 stick) unsalted butter, melted 

Mix together the above ingredients and follow the directions for a crumb crust using a 9-inch pie plate.

Filling

Finely grated rind of 1 lemon
3 TBS. lemon juice
3/4 cup creamed cottage cheese or ricotta cheese (large or small curd, regular or low fat)
8 oz. Philadelphia brand cream cheese, at room temperature
3/4 cup granulated sugar
1/2 tsp. vanilla extract
2 eggs

Preheat the oven to 350 and adjust a rack to the middle of the oven.

Mix the lemon zest and the lemon juice.

In a food processor with a metal blade, blend the cottage cheese (or ricotta) until smooth.

In a mixer bowl, beat the cream cheese until it is very smooth.

Add the sugar.

Add the vanilla.

Add the eggs, one at a time, beating well (scraping the bowl as necessary).

Add the lemon juice.

Pour into pie crust.

Bake for 30 minutes. Remove from the oven and cool.

Topping:

1 cup sour cream

1 cup whipping cream

2 TBS. granulated or powdered sugar

Chopped pistachio nuts for garnish (optional)

Combine the sugar and sour cream.

In a chilled bowl with chilled beaters (I always use the whisk attachment for this), whip the whipping cream until it holds a firm shape.

Gently fold the sour cream mixture into the whipped cream.

Spread the topping over the pie.

Refrigerate for a few hours. You can garnish this with chopped pistachios or fruit but it is fine just like this!

Apple Pie U.S.A

Apple Pie U.S.A
Source: Maida Heatter's Pies & Tarts (Andrews & McMeel Publishing, 1997 ed.), pg.27.

Call me un-American but I'm not a big fan of apple pie. I do like them but if given an option, I'd probably choose something else. Now Michael loves apple pie and said this one was just "so-so". I wasn't happy with how the pie looked when it came out of the oven. The crust looked burned in the center (the part that wasn't covered with foil). Aside from the crust, apple pies are very easy to make and this recipe is especially simple. 


Prepare a double amount of pie pastry for a 9-inch pie crust. Divide the pastry in half, shape each into a ball and flatten them slightly. Wrap in plastic wrap and refrigerate from one hour to overnight. Refer to the pie crust recipe for directions on rolling out the dough. Place one dough in the pie plate and store the second one in the refrigerator until you are ready to use it (you can go ahead and flatten it if you'd like).

Filling

3 TBS. unsifted all-purpose flour
3/4 cup granulated sugar
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. salt
About 3 lbs. apples (to make 8-9 cups, sliced)
1 oz. (1/4 stick) unsalted butter, cut into small pieces (it is best to cut the butter ahead of time and refrigerate it)
Milk
Additional sugar

Preheat the oven to 450.

Mix together the flour, sugar, cinnamon, nutmeg, salt and set aside.

Peel and core the apples and place in a large bowl. Add the sugar and flour mixture and mix thoroughly with your hands.

Flour the bottom crust and mound the apples in the center. Gently spread them around the crust. Scatter the pieces of butter over the top.

Brush (or use your fingers) water around the top rim of the bottom crust.

Roll the second pie crust around the rolling pin and gently place it over the pie. Flour your fingertips and press the rim of the top crust against the wet top rim of the bottom crust. Use scissors to trim the top crust. Now fold the edge of the top crust under the rim of the bottom crust. Press together firmly. You can raise the rim to stand upright and flute the edges if you desire.

Take a sharp knife and cut eight 1-inch slits in the top, starting one inch from the center and radiating outwards. This will allow steam and juices to escape.

Brush milk over the top of the crust.

Sprinkle with sugar.

Bake in the lower third of a 450-degree oven. Place a cookie sheet or foil below the rack to catch juices that might bubble over. Bake for 15 minutes. Then open the oven, reach in and cover the rim of the pie with foil, leaving the center portion open. You can cut the foil while the pie is pre-baking. 

Lower the oven temperature to 425 and bake for another 45 minutes (total time is 1 hour) until the crust is nicely browned and the apples are tender. 

Cool on a rack. Serve when barely cooled or at room temperature.