Apple-Cheddar Pocket Pies

So in my last post, I mentioned I wore that outfit to SarahJean's house to make pies.
This is the recipe we used!
My sister Rachel had given me a pocket pie mold (available at Williams Sonoma) for my birthday, so we had to try it out. 
Next time, I suggest using a softer filling.
The sharp edges of the sliced apples poked holes in the crust when closing the mold.
I'm thinking Maple-Brown Sugar pop-tarts!

P.S. Thanks to Emeril for the recipe! BAM!

Apple-Cheddar Pie

  • 3 medium Golden Delicious apples (about 1 1/4 pounds), peeled, cored, and sliced 1/4-inch thick
  • 3 medium Granny Smith apples (about 1 1/4 pounds), peeled, cored, and sliced 1/4-inch thick
  • 1/3 cup plus 1 tablespoon sugar
  • 2 tablespoons all-purpose flour
  • 4 teaspoons fresh lemon juice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon grated nutmeg
  • Pinch salt
  • 1 cup medium cheddar cheese (4 1/2 ounces), 1/2-inch cubes 

  • Crust (recipe)*
    Follow the recipe in the link above plus adding 1/2 cup shredded cheddar cheese! (Or use store bought pie dough and sprinkle some cheese on top before baking)

    *Can be made as one 8-9" traditional pie*

    These go fast! 
    My husband, who isn't the biggest fan of sweets, loved these because he loves cheese!


    Gyros with Tzatziki sauce

     Gyros with Tzatziki sauce

    Meat Mixture:
    • 1 lb. ground lamb (or beef)
    • 1/4 cup minced onion
    • 2 cloves garlic, minced
    • 2 tsp. salt
    • 1 tsp. black pepper
    • 1 1/2 tsp. cumin
    • 1/4 tsp. nutmeg
    • 1 tsp. dried oregano
    • 2 tsp. fresh lemon juice
    • 4 rounds of flat bread or pitas.
    • lettuce
    • tomato; sliced
    • Tzatziki Sauce
    Tzatziki sauce

    • 1 (8 oz.) container plain yogurt
    • 1 cucumber, peeled and diced
    • 1 Tbsp olive oil
    • 1 Tbsp lemon juice
    • salt and pepper to taste
    • 1/2 Tbsp dill
    • 2 cloves minced garlic


    1. Thoroughly combine meat ingredients in a bowl.
    2. Divide into 4-6 equal portions and shape into oblong patties. Refrigerate for an hour.
    3. Grill patties over a hot fire (or on a hot skillet) for 3-4 minutes per side.

    4. Spread tzatziki sauce down the center of a flat bread round, add lettuce and some tomato. Add the patty, fold the bread over the lamb, and enjoy.
    5. Serves 2-3

    And enjoy, we did!


    Murky Water

    I used to think there wasn't much to do on a rainy afternoon.
    I figured I was supposed to stay inside, read, and drink tea.
    While I did end up doing those things, when it was really raining this week, I went out to play!
    I had such a great time!
    I felt like a kid again, just dancing in the rain.
    If there were puddles, I would have splashed.

    I thought of water when I bought this dress.
    There actually happened to be several dresses in similar style that all look liked swamp water, pond scum, etc.
    This was the prettiest watery dress and it had that hi-low hem which I love Oh So Much!
    I knew I would have to wear it before it got too cold.
    This rain storm was perfect.

    If you get the choice, dance!
    It's quite delicious!

    Dress: MSK via Marshall's
    Belt: from a JCP blazer
    Boots: Sole Society (Leilani)
    Earrings: Grand Canyon gift shop
    Umbrella: Raines


    Tomato Crab Bisque

    This is the easiest comfort soup I know.
    I make this often because it is so simple, I memorized the recipe!

    Tomato Crab Bisque for 2

    • 1 can (19 oz) tomato basil soup
    • 1 can (7 oz) chopped green chiles
    • 1 cup heavy (whipping) cream
    • 1/2 cup drained refrigerated pasteurized crab-meat (about 3 oz), flaked
    • 1 tablespoon chopped fresh parsley (optional)
    • shredded Parmesan cheese to top
    1.  In small saucepan, heat soup and green chiles over medium heat to boiling. Reduce heat to low; beat in cream with whisk until blended. Slowly stir in crab meat. Cook just until heated (do not boil).
    2.  Ladle soup into individual soup bowls. Top each serving with Parmesan and parsley.