Dutch Apple Pie

My fiancee made this for me tonight, and before even taking a bite, I had to snap this picture.  It smells and looks absolutely amazing, and Nick is cutting me a huge slice as we speak.  It got great reviews on RecipeZaar, so I know it'll be a hit.


Ingredients
• 1 your favorite homemade pie crust or ready-made pie crust
• 5 1/2 cups peeled cored sliced cooking apples
• 1 tablespoon lemon juice
• 1/2 cup granulated sugar
• 1/4 cup brown sugar, packed
• 3 tablespoons flour
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg

Topping
• 3/4 cup flour
• 1/4 cup granulated sugar
• 1/4 cup brown sugar, packed
• 1/3 cup butter or margarine, room temperature

Directions

1. Preheat oven to 375°F.
2. Get your pie crust ready.
3. In a large bowl, mix sliced apples, lemon juice, both sugars, flour, cinnamon and nutmeg, then pour it into your crust.
4. Prepare topping: In a medium bowl, mix flour, both sugars, and butter with a fork until coarsely crumbled.
5. Sprinkle evenly over apples.
6. Bake at 375°F for 50 minutes.

Pumpkin Pie

Who doesn't love pumpkin pie? Especially around Thanksgiving... And it's not that bad for you, either.  My fiancee loves pumpkin pie, so when we moved in together, his stepmom bought us all the ingredients for this pie as a housewarming gift.  Best gift we've ever received. 
The first time you make this, you may have to stock up on a few spices, but the second time around, you'll have almost everything you need.  So really, it's not very expensive, and you'll reuse the spices for many other recipes as well.

Ingredients

• 1 cup sugar
• 1 1/2 tsp cinnamon
• 1/2 tsp ground cloves
• 1/2 tsp nutmeg
• 1/2 tsp ginger
• 1/2 tsp salt
• 1/2 tsp allspice
• 1 2/3 cups evaporated milk
• 2 eggs, beaten
• 1 1/2 cups canned pumpkin
• 9" pie shell

Directions

1. Set oven to 425 degrees.
2. Blend sugars, spices and salt into a mixing bowl.
3. Add beaten eggs, pumpkin and evaporated milk.
4. Pour into the pie shell and bake for 15 minutes.*
5. Turn the oven down to 350 degrees, and bake for another 40 minutes.
6. Allow to cool completely, then top with whipped cream.

*To keep the crusted edges from browning too quickly, I recommend lining the edge of the pie with tin foil.

Cookie Dough Pie

I just came across this awesome recipe from Big Red Kitchen and thought it was perfect for a starving student. Just imagine--you'll be the life of the party when you show up to a kegger toting this awesome pie for a bunch of drunk people. And it's so easy, it's almost embarrassing.

I made a special trip to the grocery store for these ingredients, but don't worry. I only spent about $8.00 total. I literally went through my jar of change to come up with the money. So, a couple hours later, here I sit--eating my cookie dough pie, and let me just say--it is divine.

Serves 8

Ingredients

• 15.25 ounce package Chips Ahoy Cookies (Original kind)
• 12 oz Cool Whip
• 2 cups milk
• Chocolate syrup (optional)

Directions

• Quickly dip cookies in milk, shake off excess liquid, and layer in 9 inch pie plate, breaking cookies to fill any gaps.
• Once the first layer is complete, top with a thin layer of Cool Whip.
• Repeat twice more making last layer of Cool Whip a bit thicker.
• Garnish with chocolate syrup if desired.
• Place in freezer 2-3 hours before serving.
• You can also use 1 C. strong coffee mixed with 1 C. milk for dipping instead of plain milk. Very nice.
• Note- You must dip quickly or your pie will be very soggy. Make sure to shake off excess milk as well so that you do not have a puddle of milk in your pie. You will have leftover milk but you do need that amount to get the cookie completely immersed. The final product will be like a soft cookie dough-like consistency.