Grandma's Creamy Lemon Pie: Pinch Of Yum

Grandma’s Creamy Lemon Pie
Author: Pinch of Yum
Serves: 8 Ingredients
1 pkg. graham crackers, crushed (about 9 crackers)
⅓ cup sugar
6 tbs. butter, melted
1 tsp. cinnamon
14 oz can sweetened condensed milk
8 oz. whipped topping (aka Cool Whip)
3 lemons
1 lime boysenberry jam
Instructions
1. Preheat the oven to 375. Combine first four ingredients and press into a pie pan with the back of a spoon. Bake for 8 minutes and cool for at least 15 minutes.
2. Pour sweetened condensed milk into a large mixing bowl. Squeeze the juice from the lemons and lime into the bowl and whisk together. Fold in the whipped topping and stir until combined.
3. Pour lemon mixture into piecrust. Freeze overnight. Remove from freezer about 10 minutes before serving.
4. Whisk a few tablespoons of blackberry jam with a tablespoon of water until you get a good consistency. Pour over slices and enjoy!

Healthy Apple Pie – Rougemont Style [or wait... is it really a cake?]
Yield: Serves 12
Nutritional Information based on 1 of 12 servings

INGREDIENTS
Crust
1 cup spelt flour
¾ cup whole wheat flour
1 tsp baking powder
½ tsp salt
4 tbsp extra-virgin olive oil
¾ cup buttermilk
1 egg
Filling
1 cup buttermilk
1 cup coconut water
½ cup egg whites
2 eggs
¼ cup date paste
3 tbsp arrowroot flour
1 tsp cinnamon
Freshly grated nutmeg to taste
The seeds from one vanilla bean (or one tsp pure vanilla extract)
8 large apples (I used an assortment including Gala, Red Delicious and Golden Delicious)
½ cup raisins
½ cup pecans, coarsely chopped See Indulgent Italian Recipes! INSTRUCTIONS
For the crust
1. Whisk flour, baking powder and salt together in a large mixing bowl. Set aside;
2. In a separate bowl, whisk oil, buttermilk and egg; pour this over reserved flour mixture. Stir lightly with your fingers until the ingredients come together to form a fairly smooth dough. If your dough is too soft, add extra flour until you reach the desired consistency. Your dough should be soft, slightly tacky, but not sticky.
3. Transfer dough onto a piece of plastic wrap. Press down to form into a thick disc, wrap and refrigerate for at least 30 minutes.
For the filling
4. Preheat oven to 375F.
5. On floured surface, roll out dough to form a 12-13 inch disc. Fit into 9 inch spring form pan, letting excess hang over edge; Set aside.
6. Cut the apples in half and remove their core with a melon baller. Slice the apples as thinly and uniformly as you can; the use of a mandolin is strongly recommended. Reserve the prettiest slices for the top layer (the equivalent of about 2 apples).
7. Arrange your apple slices in layers, working your way up in a somewhat circular pattern. No need to be super fancy until you get to the very last layer, but still, you want to keep your layers as level as possible.
8. When you get about halfway up, sprinkle half the raisins and half the pecans, and then resume piling slices of apples. Make sure to make the final layer super pretty and sprinkle the rest of the raisins and pecans; Fold excess dough back over the apples and set aside.
9. In a large mixing bowl, delicately mix the date paste, arrowroot and eggs with a whisk until smooth and well combined. Whisk in egg whites, followed by buttermilk, coconut water, cinnamon, nutmeg and vanilla. Whisk until all the ingredients are fully incorporated then slowly pour that mixture right in the center of your

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