Blueberry Pie

Blueberry Pie

How to Make Mini Apple Pie – Mini Baker Episode 1

Add some sweetness to your day with these delicious cinnamony apple pies. We dare you to resist a second slice! Recipe below.

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Mini Apple Pies:
(makes 8-10 mini pies, depending on size)

2 1/2 cups all-purpose flour
1/4 tsp. fine salt
2 TBSP. granulated white sugar
1/4 cup vegetable shortening, cold
12 TBSP. butter, cold and cubed
1/4 cup to 1/2 cup ice cold water

1. In your food processor blend together the flour, salt and sugar.
2. Add the shortening and cold butter cubes. Pulse the mixture for about 30 seconds. Work it quickly, so the butter doesn’t get too soft. The mixture will become crumbly, like very coarse cornmeal.
3. Add 1/4 cup of water to the mixture, blend for about 10 seconds. Add the remaining 1/4 cup water and blend until the mixture becomes one large lump. (You’ll start to hear a thump, that just means the blade is working hard because the flour mixture and butter mixture have joined, and your dough is done!)
4. Wrap the dough in plastic wrap and chill in the refrigerator for about 30 minutes. 
5. On a floured surface roll each disk into 3-4″ rounds (depending on the size of your pie tins). Put the bottom pie crusts in each of your pie tins and set aside. 

1/2 cup unsalted butter
3 TBSP. all-purpose flour
1/4 cup
1/2 cup white sugar
1/2 cup packed brown sugar
1/2 tsp. cinnamon
1 TBSP. cornstarch (this helps to bind all of the ingredients, so your pie isn’t runny inside)
8 or more apples (any variety)- peeled, cored and diced

1. Preheat oven to 425 degreed F.
2. Peel, core and dice your apples. Pack them into your unbaked pie crusts, so they are slightly mounded,  and set aside.
3. Next, melt the butter in a saucepan. Stir in flour, water, white sugar, brown sugar, cinnamon and cornstarch and bring to a boil. Reduce temperature and let it simmer for 2 minutes. 
4. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off. Divide evenly amongst the mini pies. 
5. Make cut outs in left over crust circles (so that your pies can breathe while baking).
6. Top each pie with a crust and brush with an egg wash.
7. Bake 15 mintues in the preheated oven. Reduce the temperature to 350 degrees F. Continue baking for 35-45 minutes, until the apples are soft.
8. Let them cool for at least 15 minutes before you dig in!

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Blueberry Pie

How to Make Moist Banana Bread ~ The Bomb!

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This banana bread is the real deal people! Moist and fluffy on the inside with that light golden crunch on the outside. Just sweet enough with a hint of cinnamon and brown sugar and lots of banana flavor. It’s quickly become my favorite banana bread recipe. I hope you guys enjoy this banana bread recipe just as much as my family has. It’s gets even better the next day. Freezes and reheats very well. You’ll want to make two loaves.


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Music by Kevin Macleod

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Blueberry Pie


Home-made mini apple pies with apples fresh from the farmers’ market. Thumbs up and SUBSCRIBE if you like the look of these.

Ingredient list:
5 Pink Lady apples
1 tbsp corn starch (corn flour)
2-3 tbsp brown sugar
Cinnamon, nutmeg, mace (whatever spices you like)
1 tsp salt

All-purpose flour
Cold Butter
Cold water

1 vanilla bean
Double cream

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Blueberry Pie

Maxton’s version of Apple Blackberry Pie that will WOW your friends and family!

My husband, Steve, displaying to the world, his talent of making a delicious sweet shortcrust pastry style apple pie the whole world must try! It is the BEST pie any of us have EVER had!!!


Old-Fashioned Sweet Shortcrust Pastry, recipe follows
1/4 cup butter, plus extra for greasing
1/3 cup raw sugar, plus extra for sprinkling
5 Granny Smith apples, cored, peeled and each cut into 8 wedges
6 ounces blackberries
1 large free-range or organic egg, beaten
1/2 teaspoon ground cinnamon
First, make your pastry dough, wrap it in plastic wrap and rest it in the refrigerator for at least half an hour. Then preheat the oven to 350 degrees F.

Put the butter and sugar into a saucepan and, when the butter has melted, add sugar, the apples. Slowly cook for 12 minutes with a lid on, then add the blackberries, stir and cook for 5 more minutes. Be careful with stirring the blackberries because they easily mash.

Meanwhile, remove your pastry from the refrigerator. Dust your work surface with flour, cut the pastry in half and, using a floured rolling pin, roll 1 of the pieces out until it’s just under 1/2-inch thick or looks as if it will cover a shallow 10-inch pie dish. Butter the shallow 10-inch pie dish and line with the pastry, trimming off any excess around the edges using a sharp knife.
Brush the edge of the pastry with beaten egg. Roll out the second piece of pastry, just as you did the first, and lay it over the top of the pie. Trim the edges as before and crimp them together with your fingers. Brush the top of the pie with the rest of the beaten egg, sprinkle generously with sugar and the cinnamon, and make a couple of slashes in the top of the pastry.

Place the pie on a baking tray and then put it directly on the bottom of the preheated oven for 55 to 60 minutes, until golden brown and crisp. To serve, slice the pie into portions and serve with a generous scoop of vanilla ice cream!

Old-Fashioned Sweet Shortcrust Pastry:
3 1/2 cups organic all-purpose flour, plus extra for dusting
1 cup icing sugar, sifted
1 cup plus 2 tablespoons good-quality cold butter, cut into small cubes
2 large free-range or organic eggs, beaten
Splash milk
All-purpose flour, for dusting
Sift the flour from above the bowl, and then sift the sugar into it too.

Wash your hands, then Using your hands, work the cubes of butter into the flour and sugar by rubbing your thumbs against your fingers until you end up with a fine, crumbly mixture.

Add the eggs and milk to the mixture and gently work it together until you have a ball of dough. Flour it lightly. Don’t work the pastry too much at this stage or it will become elastic and chewy, not crumbly and short. Flour your work surface and place the dough on top. Pat it into a flat round, flour it lightly, wrap it in plastic wrap and put it into the refrigerator to rest for at least half an hour.

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Blueberry Pie

Lemon Cashew Cream Tarts: Raw Vegan Dessert Recipe

Tune in to the J-Wro Show and join the ever charming, ever humorous Jason Wrobel, celebrity raw food vegan chef and Cooking Channel TV host, as he tantalizes your tastebuds with these luscious Lemon Cashew Cream Tarts. These easy, delicious, raw, vegan, elegant dessert cups are sure to steal your heart and make you swoon.

Intro Music: Sgt. Frog by Blank and Kytt

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Blueberry Pie

No Bake Cheesecake in a Jar: Cookies Cupcakes and Cardio Recipe

Learn how to make a easy no bake cheesecake in a jar with our friend Kristina Werner.
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Decorating cheesecakes in a jar video:

See our blog post on this recipe here-

Ingredients / Items Used:

1 1/2 cups graham cracker crumbs (180g)
1/3 cup packed brown sugar (60g)
1/2 teaspoon ground cinnamon
1/3 cup butter, melted (80g)
2 (8 ounce) packages cream cheese (16oz)
2 teaspoons lemon juice (10mL)
2 cups heavy whipping cream (500mL)
1/3 cup white sugar (65mL)
1 (21 ounce) can pie filling
Mason jars


1. In a small bowl, stir together the graham cracker crumbs, brown sugar and cinnamon. Add melted butter and mix well. Press 2 tablespoons of the mixture into the bottom the jars. Chill until firm.

2.In a medium bowl, beat together the cream cheese and lemon juice until soft. Add whipping cream and beat with an electric mixer until batter becomes thick. Add the sugar and continue to beat until stiff. Pour by the tablespoon into chilled crust, and top with pie filling. Chill several hours or overnight.

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