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Peaches and Cream Bars

Peaches and Cream Bars

Easy, Delightful Peaches & Cream Bars

Peaches and Cream Bars

It’s summer!  And in case there’s any doubt in your mind, our mid-west temperatures have gone from a beautiful (week of) 73 degree Spring straight to the sweltering 90’s.   I don’t know about you, but when it gets hot my thoughts turn to fruit.  Plump blueberries, ripe red strawberries and juicy farm fresh peaches.  In honor of summer and as a treat in the midst of all this heat, we need a peach dessert.  But it has to be easy and quick – and it has to embody all the peachy, juicy, crunchy, brown sugary goodness of summer.

So here you go.   Peaches and Cream Bars.

Peaches and Cream Bars

Take the work out of serving a peach pie with these wonderful easy bars.  Starting with the crunchy brown sugar and oats crust to the creamy peach filling and fabulous vanilla drizzle, you’ll fall in love.   They’re a perfect, easy, make in advance treat for groups large and small.

While you’re baking the crust, you can be making the filling.  Then just then pour the creamy filling over the hot crust. Sprinkle with more crunchy topping and pop it back into the oven for about 30 minutes.   All that wonderful peach juice flows into the bars as they bake.  This makes your bars come out of the oven unbelievably melt-in-your-mouth moist.  The crunchy, brown sugary crust just sends them over the top.

The ‘peach pie’ smells coming from your oven will lure you to try a bite for yourself!

Cut them in rows of 4 by 6 for 24 bars…

Peaches and Cream Bars

…then drizzle with the icing.  Just be sure to save one for yourself!

Peaches and Cream Bars
Aloha Dreams

Welcome to Aloha Dreams!

I'm so glad you dropped by.  I'm Betsy.  Here you'll find my favorite fabulous, trusted recipes - everything from delicious, quick meals for your family to wonderful classics made easy.

I'm also here to help you with large group recipes from 20 to 200.  So next opportunity you get to cook for a large group - Say 'Yes!'  Then relax. I've got your back.

Ever wished you could build your dream home? How about building your dream home in a tropical paradise?  Join me, room by room, as we design and build a fabulous dream home in Hawaii!

 

Peaches and Cream Bars
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
 

Try these today for a quick and easy cooking for a crowd version of peach pie!  Top with fresh peaches if they're in season, or use canned if they're not.  Adapted from the ever lovely Sally's Baking Addiction

Course: Dessert
Cuisine: American
Servings: 24 bars
Author: Betsy Edwards
Ingredients
For Crust & Topping
  • 2 cups old fashioned oats rolled or quick
  • 4 cups all-purpose flour
  • 1 1/3 cup packed light brown sugar
  • 1 tablespoon teaspoon ground cinnamon
  • 5 sticks unsalted butter cold and cubed
  • 1 cup chopped pecans
For Peach Filling
  • 4 large eggs
  • 2 cups granulated sugar
  • 4 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 2 (29 ounce) cans lite sliced peaches in extra light syrup drained well, juice reserved
  • OR USE 6 medium peaches peeled and chopped (about 6 )
For Vanilla Drizzle
  • 1 cups powdered sugar
  • 2 tablespoons milk
  • 1/4 teaspoon vanilla extract
Instructions
  1. Preheat oven to 350°F (177°C) degrees. Line the bottom of a 13 x 18 inch half sheet baking pan with aluminum foil or parchment running in both directions. Leave an overhang on all sides so you can lift the bars out before cutting. Spray with cooking spray and set aside.

For the crust and topping:
  1. In a very large bowl, stir the oats, flour, brown sugar, and cinnamon until combined.  Cut in the cold butter using a pastry blender or two knives. You want it in pea-sized pieces.  Remove 2 cups of the mixture to a small bowl and add the pecans. Set this mixture aside.  You'll use it later for the topping.

  2. Press the remaining flour oat mixture evenly onto the bottom of the prepared baking sheet. Bake for 15 minutes or until light golden brown. Meanwhile prepare the filling.

For the filling:
  1. Whisk the sugar and eggs together until smooth and a pale yellow. Add the flour and salt, whisking until mixed in. Mix in the peaches.  If using canned peaches, make sure they are well drained, then fold in.   After 15 minutes, remove crust from the oven and pour the filling over the hot crust.  Sprinkle with the remainder of the reserved topping mixture.

  2. Bake for 32-35 minutes or until the top is a golden brown. Place the pan on a wire rack and let cool in the pan for about 30 minutes. Transfer bars to the refrigerator to cool further for 2 hours. Once cold, remove the bars from the pan using the overhanging parchment. Cut the bars into squares.

Prepare the vanilla glaze:
  1. Stir the confectioners' sugar, cream, and vanilla extract together until smooth. Drizzle generously over each square.

Servings:
  1. For 24 servings – cut 4 x 6 (3” x 3”) squares
  2. For 54 servings – cut 6” x 9” (2” x 2” squares)
MAKE AHEAD NOTE:
  1. The bars can be easily prepared up to 3 days in advance and stored, covered tightly, in the refrigerator.
  2. The bars can be frozen for up to 3 months in a baking pan or heavy duty freezer bag. Thaw overnight in the refrigerator before serving.
Recipe Notes

Recipe Notes: Adapted from a recipe over at the ever-wonderful Sally’s Baking Addiction. 

 

Explore Aloha Dreams

Things to do Big Island of Hawaii
Dream Home Bathroom

EXPLORE

If you're planning a vacation to Hawaii, I've got you covered on the very best places to go!   From many amazing restaurants to incredible adventures in the surf and on land, this is your go-to source for unique and exciting things to do on the Big Island of Hawaii.  Or just take a Virtual Vacation!!    Let's go!

SAY YES!

If you've been asked to cook for a large group activity, be it a Girl's Camp or a Graduation Party, say Yes!  I'm here to help.  From Menus to Game Plans to Recipes, I'll help you keep on schedule and turn out amazingly delicious food if you're cooking for a crowd!  My recipes are tested and trusted.    Let's cook! 

AHONUI

Ever wished you could build your dream home?  Like amazing house design and home building ideas?  Me too!  Join me as I design and build a home on the Big Island of Hawaii. Follow along while I design each room. Enjoy a front row seat for the entire amazing construction process.  Let's play!

PARTY

Would you like to throw a Luau, but not sure where to start?   Want to know how to build a tiki bar and roast a pig?  Here's everything you need to have a luau.  How about a Christmas Feast or even a fabulous dinner for your neighborhood supper club?  You've come to the right place.    Let's party!

Easy Cooler Corn on the Cob for a Crowd

Easy Cooler Corn on the Cob for a Crowd

Easy Cooler Corn for a Crowd

Want to know the easiest way to serve corn on the cob to 50 or 100 or even 300 plus?
Just cook it in a cooler.
Cooler Corn is the simplest method I’ve found to cook corn for a crowd.  I’ve used it at Girls Camp, serving over 250, Youth Conference, serving 230 and anytime I need corn on the cob for a large group – this is my ‘go to’ recipe of choice.   It will become yours too!

It’s Incredibly Easy.

Here’s Everything you need to Know:

 

The Corn

You can use this approach with any amount of corn up to 400 half ears or 200 full ears.  Just make sure you don’t fill the cooler more than 3/4 full with corn – otherwise there isn’t enough room left over to add sufficient water to effectively cook it.   I generally break or cut the corn in half after shucking it so that 1 ear serves 2 guests (actually, I generally have someone ELSE break or cut the corn in half after THEY get done shucking it).   You’ll find a half ear is more than enough with your additional menu items.

 

The Coolers

You can fit up to 350 half ears of corn or 175 full ears in two 150 quart coolers.  400 half ears or 200 full ears will easily fit into two 165 quart coolers.

 

The Process

  • Husk the corn, then if desired, break the ears in half.    NOTE: This is a great job for the youth in the group.  (Just sayin’)   Alternatively if you’re working with smaller batches, America’s Test Kitchen published a suggestion that works beautifully.  Simply cut off the stalk end of the corn a couple inches from the bottom, leaving the husk intact.  Microwave 1 ear for 2-3 minutes (2 ears for 4-5 minutes).  Remove the corn from the microwave, all you need to do is hold the top of the husk (the un-cut end) and shake.  The corn will slide right out.  (If not, give it another 30 seconds.
  • Up to 3 hours before serving, and at least 1 hour, start water boiling.
  • You’ll need about 100 quarts of water (50 quarts per cooler) for two 150 quart coolers.
  • Divide the cobs evenly between your coolers.
  • Pour the boiling water into coolers with corn.
  • Close cooler lid and don’t open it for at least 30 minutes, or until time to serve.
Your corn will take about 30 minutes to cook.  It will stay warm in cooler for up to 3 hours as long as you don’t open the lid.

Serving Suggestions

You can serve directly out of the cooler(s) or place the corn in a large disposable aluminum pan, covered with aluminum foil.   Ether plan to have bowls of melted butter with brushes on the serving table, or pick up individual butter pats and serve with the corn.

Pin for Later

Tropical Summer Salad

Or Make Now

Here’s another delicious Corn Dish you’ll enjoy:

Mexican Street Corn Casserole

This fabulous casserole combines all the flavor of Mexican Street Corn without all the mess.  It’s a real treat around our home.

Here’s some other great Large Group recipes.

Peaches and Cream Bars

It's time for some peachy, juicy, crunchy, brown sugary goodness of summer. These melt-in-your-mouth moist, Peaches & Cream bars are a perfect dessert to celebrate summer.  The crunchy, brown sugary crust just sends them over the top. The 'peach pie' smells coming from your oven will lure you to try a bite (or a pan) for yourself!

Easy Cooler Corn on the Cob for a Crowd

Looking for an easy way to cook corn for a crowd at your next BBQ, Family Reunion, Girls Camp or Scout Camp? Try this wonderful easy method I’ve used successfully time after time for large groups. It’s the easiest way to cook corn for a crowd. Guaranteed!

Maui Road to Hana Banana Bread

This Road to Hana Banana Bread is moist and flavorful, transporting you to the islands in one bite. The crunchy sugar topping adds sweetness and texture. Read all about it along with our recent vacation to Maui.

Beach Baby Pudding Cups

These Beach Baby Coconut Pudding Cups are everything that's great about the islands! Kids LOVE ‘EM. You will too since they are so easy to make.

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Aloha Dreams

Welcome to Aloha Dreams!

I'm so glad you dropped by.  I'm Betsy.  Here you'll find my favorite fabulous, trusted recipes - everything from delicious, quick meals for your family to wonderful classics made easy.

I'm also here to help you with large group recipes from 20 to 200.  So next opportunity you get to cook for a large group - Say 'Yes!'  Then relax. I've got your back.

Ever wished you could build your dream home? How about building your dream home in a tropical paradise?  Join me, room by room, as we design and build a fabulous dream home in Hawaii!

Explore Aloha Dreams

Things to do Big Island of Hawaii
Dream Home Bathroom

EXPLORE

If you're planning a vacation to Hawaii, I've got you covered on the very best places to go!   From many amazing restaurants to incredible adventures in the surf and on land, this is your go-to source for unique and exciting things to do on the Big Island of Hawaii.  Or just take a Virtual Vacation!!    Let's go!

SAY YES!

If you've been asked to cook for a large group activity, be it a Girl's Camp or a Graduation Party, say Yes!  I'm here to help.  From Menus to Game Plans to Recipes, I'll help you keep on schedule and turn out amazingly delicious food if you're cooking for a crowd!  My recipes are tested and trusted.    Let's cook! 

AHONUI

Ever wished you could build your dream home?  Like amazing house design and home building ideas?  Me too!  Join me as I design and build a home on the Big Island of Hawaii. Follow along while I design each room. Enjoy a front row seat for the entire amazing construction process.  Let's play!

PARTY

Would you like to throw a Luau, but not sure where to start?   Want to know how to build a tiki bar and roast a pig?  Here's everything you need to have a luau.  How about a Christmas Feast or even a fabulous dinner for your neighborhood supper club?  You've come to the right place.    Let's party!

Maui Road to Hana Banana Bread

Maui Road to Hana Banana Bread

Maui’s Road to Hana Banana Bread

Macadamia Nut Banana Bread

Have you ever been to Maui?

It’s wonderful – but before we go any further, let’s at least get you in a Maui frame of mind with some island music from my favorite Hawaiian group, Hapa

Macadamia Nut Banana Bread

 

There.  That’s much better.

Aloha Dreams

Welcome to Aloha Dreams!

I'm so glad you dropped by.  I'm Betsy.  Here you'll find my favorite fabulous, trusted recipes - everything from delicious, quick meals for your family to wonderful classics made easy.

I'm also here to help you with large group recipes from 20 to 200.  So next opportunity you get to cook for a large group - Say 'Yes!'  Then relax. I've got your back.

Ever wished you could build your dream home? How about building your dream home in a tropical paradise?  Join me, room by room, as we design and build a fabulous dream home in Hawaii!

Like the Big Island of Hawaii, Maui has many moods.  From the high-end resort feeling of the south shore…

Macadamia Nut Banana Bread

…to the laid-back rural feel of the beautiful upcountry area…

Macadamia Nut Banana Bread

Maui both excites and soothes.   We just got back from a wonderful vacation to Maui.   We snorkeled (no diving this trip), boogie boarded (what a blast!) and enjoyed many fantastic meals (more on those in the future).   And of all the fabulous things we ate on Maui, one of my favorite things was the Road to Hana Banana Bread.

The Road to Hana is 64 miles long, following the shoreline with 620 curves.  Besides being windy, the highway is very narrow and passes over 59 bridges, 46 of which are only one lane wide.  It takes almost 3 hours one-way, and that’s IF you don’t stop anywhere.  Granted, it’s lovely…

… and it winds through some of the most lush tropical rain forest and offers some of the most amazing waterfalls and you’ve ever seen…

… and there are certainly even some gorgeous beaches…

But it sounded like WAY more work than I wanted to sign (Jeff) up for to drive the whole route (hey, I’m not driving!)

However, there IS one thing not to be missed from the road to Hana (besides not driving it) – the Banana Bread stands.  I suspect these sprung up over the years to keep the captive audience from revolting at the very thought of the drive.  But they are worth the trip alone.

Like this one…

Or this one…

And the most famous of all, Aunty Sandy’s Banana Bread Stand.

The good news is you can get various versions of this wonderful banana bread at Farmer’s Markets throughout the island.  After trying several slices (alright loaves!), I knew I wanted to recreate it.

I started by modifying my base recipe with some fantastic suggestions from Stella Parks over at one of my favorite food sites, Seriouseats.com.  Stella is a world-class baker and knows a thing or ten about the science of baking.  I was already incorporating buttermilk for moisture in my basic banana bread recipe and on her suggestion, I swapped it for plain Greek yogurt.   Because it’s thicker than buttermilk, yogurt (whether full-fat or skim) thickens the batter, enabling it to peak more in the oven, coming out nicely domed instead of flat.

Macadamia Nut Banana Bread

Stella also recommends coconut oil.  According to her, the reason most banana bread recipes call for oil instead of butter, is because oil contains more fat per ounce.  That produces a loaf that’s especially rich and moist.   The problem with oil is that it can sometimes make banana bread feel heavy and wet, or just a touch greasy.   Instead coconut oil makes banana bread as rich and moist as butter, but without the heavy, wet greasiness of oil.  Here’s what you’re looking for.

Some other tips I would offer you for banana bread as good as what you can get on the Road to Hana are to avoid a dense, gummy loaf don’t use bananas that are completely or even mostly black.  Instead, you want yellow bananas, with a sprinkling of brown spots, like these.

Macadamia Nut Banana Bread

Also, make sure you toast the nuts.  It adds a wonderful depth of flavor to the bread.  I like to use pecan, but macadamia nuts will work great too, for a true island twist.

I used to have a tough time in the past knowing when my bread was done.  There’s a simple cure for that.  Your bread is done when it reaches an internal temperature of around 206°F.   If you don’t already have one, buy yourself an instant read digital thermometer.   No more guessing and you’ll have bread that is spot-on perfect every time.

Finally, I like a bit of sugary crunch on the top of my banana bread, so I sprinkle it with a bit of sanding sugar.

I know you’ll enjoy eating this Road to Hana Banana Bread recipe as much as I did.  It’s a great addition to a family breakfast or weekend BBQ.  Enjoy and aloha!

Pin for Later

Or Make Now

 

5 from 1 vote
Maui Road to Hana Banana Bread
Maui Road to Hana Banana Bread
Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 5 mins
 
Adapted from the wonderful Stella Parks over at Seriouseats.com 

While the coconut oil is not strictly necessary, it makes the banana bread as rich and moist as oil. And because it's solid at room temperature, it provides the slow-melting richness of butter without making the loaf heavy and wet, or greasy. 

An AlohaDreams.com recipe

Course: Side Dish
Cuisine: American
Servings: 17 slices
Author: Betsy Edwards
Ingredients
  • 1 cup sugar
  • 4 medium bananas , ripe
  • 4 ounces plain Greek yogurt , preferably nonfat
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 teaspoons water
  • 2 cups all-purpose flour (10 ounces; 280 grams)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon table salt
  • 1/2 teaspoon ground cinnamon
  • 5 1/4 ounces coconut oil - virgin or refined (3/4 cup), creamy but firm, about 70°F
  • 4 ounces toasted pecan or macadamia nuts - chopped
Instructions
  1. Adjust oven rack to center position and preheat oven to 350°F.
  2. Line one 10 1/2– by 5 1/2–inch OR two 9- by 5-inch loaf pans loaf pan with enough parchment paper that it drapes over each side several inches.
  3. Peel bananas (you should have about 12 ounces) and in a medium bowl mash bananas with yogurt, eggs, and vanilla. NOTE: If bananas are under-ripe, cover bowl with plastic and let mixture stand 30 minutes.
  4. In the bowl of a stand mixer fitted with a paddle attachment, add flour, sugar, salt, baking powder, baking soda, cinnamon, and coconut oil. Mix on low until mixture becomes a mealy powder. Add banana mixture and continue mixing only until no more flour is visible. Fold in nuts and scrape into prepared pan(s), spreading into an even layer.

  5. Bake about 70 minutes for a large loaf (or about 50 for two smaller loaves) or until risen and golden brown.  Bread is done when it reached an internal temperature of around 206°F.

  6. When done, set the loaf, still in the pan, on a wire cooling rack. Let cool for 10 minutes — this helps the loaf solidify and makes it easier to remove from the pan.

  7. Remove from pan and cool another 10 minutes. Grasping the parchment paper sling, lift the loaf out of the pan and place on the on the cooling rack. Cool for another 10 minutes before slicing.
MAKE AHEAD NOTE:
  1. Wrapped tightly in foil, banana bread will keep up to 3 days at room temperature or 1 week in the fridge. It can also be frozen for up to 3 months.

Explore Aloha Dreams

Things to do Big Island of Hawaii
Dream Home Bathroom

EXPLORE

If you're planning a vacation to Hawaii, I've got you covered on the very best places to go!   From many amazing restaurants to incredible adventures in the surf and on land, this is your go-to source for unique and exciting things to do on the Big Island of Hawaii.  Or just take a Virtual Vacation!!    Let's go!

SAY YES!

If you've been asked to cook for a large group activity, be it a Girl's Camp or a Graduation Party, say Yes!  I'm here to help.  From Menus to Game Plans to Recipes, I'll help you keep on schedule and turn out amazingly delicious food if you're cooking for a crowd!  My recipes are tested and trusted.    Let's cook! 

AHONUI

Ever wished you could build your dream home?  Like amazing house design and home building ideas?  Me too!  Join me as I design and build a home on the Big Island of Hawaii. Follow along while I design each room. Enjoy a front row seat for the entire amazing construction process.  Let's play!

PARTY

Would you like to throw a Luau, but not sure where to start?   Want to know how to build a tiki bar and roast a pig?  Here's everything you need to have a luau.  How about a Christmas Feast or even a fabulous dinner for your neighborhood supper club?  You've come to the right place.    Let's party!

Hawaiian Slow Cooker Kalua Pork

Hawaiian Slow Cooker Kalua Pork

Slow Cooker Kalua Pork

Slow cooker Kalua Pork is a quick and easy wonderful foundation for your family meal plan.  Combine it with my Hawaiian Beach Club Coleslaw for fantastic sandwiches.  Or enjoy it with my Maui Mango Barbecue sauce (coming this week).  It’s also an outta this world topping for a fabulous Kalua pork pizza with Maui Mango Barbecue sauce, pineapple tidbits and onions (also coming this week).  All wonderful, easy dishes for your family.

It’s also a great easy dish for a large group activity.

Want a luau with minimal work?  This is just what you’re looking for.  It doesn’t get much easier than this slow cooker Kalua  Pork.  It’s as close to the real thing as you’re going to get without buying a La Caja China (Which I have and love! More about cooking a pig in a La Caja China here) or digging a pit in your back yard.  Note: Another option you’re cooking for a larger crowd is this easy pulled pork for a crowd recipe

As you’ve probably guessed by now, I love, love, love make-ahead dishes that hold and re-heat well.  We like to entertain quite a bit and one of my cardinal rules (and it should be yours too!) when having company is to do as little at the last minute as possible. I generally plan to have only one dish on the menu which requires any last minute attention.   If I’m very familiar with the recipes, at most I’ll allow for 2 last minute dishes.  Anything more than that is just inviting stress and sub-optimal results.  And we all have enough stress without adding any self-imposed to the pile.

Before we jump in to the cooking let me tell you a bit about this recipe.   Kālua (pron. Kah-loo-a) is a Hawaiian word meaning to cook in an underground oven.  Kalua is a traditional Hawaiian cooking method utilizing an underground oven called an imu.   The word Kalua is also used to describe food cooked in this manner, such as kālua pig, a common luau or family gathering main dish.  Here’s an emu cooking a pig for a family gathering.

 

Slow Cooker Kalua Pork

The general method for cooking kālua pig in an emu consists of first digging a large pit and lining it with banana or ti leaves.  The leaves  insulate the pig, facilitating the steaming process, and adding flavor.  Next, ever abundant lava rocks are heated over an open flame until they are extremely hot.  These rocks are then placed in the pit.  Finally, a whole dressed pig is seasoned with Hawaiian sea salt and placed in the pit.  It’s covered with more banana or ti leaves, soil and hot lava rocks and left to cook approximately 8 hours.

Besides being roasted whole in an emu (which we’re not going to do, thank you very much), several things characterize kālua pig: 1) the  red Hawaiian salt seasoning, 2) the banana or ti leaves and 3) a slightly smoky flavor.

While you can certainly substitute Kosher salt, the red salt is fun and can be easily purchased here.  Since we’re trying to make this easy, we can manage a fabulous kālua pig without the banana or ti leaves.  We’ll mimic the smoky flavor with a bit of liquid smoke.  By the way, my kālua pig is cooking while we speak and I WISH YOU COULD SMELL IT.   Better yet, make one for yourself.  It’s incredibly easy and the meat, which falls off the bone, and is very tender and moist, with a slightly salty, smoky flavor that is just delicious.

 

Sold yet?   Great, let’s get started, shall we!

You’ll want to use a 4-6 pound Boston Butt roast like this one for the family-size recipe – or get a 9-10 pound roast if you’re cooking pulled pork for a crowd.

Begin by piercing your roast all over with a knife or fork. This enables the flavor from the salt and liquid smoke to penetrate the roast. Traditional Kaula pork is seasoned with red Hawaiian sea salt.  We always pick up a bag of this salt when we go to Hawaii on vacation, but you can save some money by taking a virtual romantic Hawaiian vacation here and purchasing the salt on-line here.

If you’re cooking a 4-6 pound roast, use 1 tablespoon red Hawaiian sea salt.  Here’s the roast with 1 tablespoon of the salt rubbed on top.

If you’re cooking a 9-10 pound roast, use 2 tablespoons red Hawaiian sea salt.

You can see it a bit better here.  I know this looks like a lot of salt – but trust me you’ll want to use the full amount of salt.   We’ll also be adding more later.  That’s ok.  This is the only seasoning this large cut of meat gets.  It’s also what makes the difference between an OK result and a GREAT result.

Next, put your roast in the slow cooker, fat side up.  Pour 1 tablespoon liquid smoke over the top of a 4 – 6 pound roast (and 2 tablespoons for a 9 – 10 pound roast).   Put the cover on the slow cooker and set to LOW. There is no extra liquid needed with the roast since it’s cooking low and slow

A 4-6 pound roast will be fall-apart tender after 7-8 hours on LOW.

It will take a 9 pound roast about 12 hours on LOW to cook to the point that it is fall-apart tender.  It will become fork tender after 10 hours, but you want those extra couple hours to make it shreddable.    NOTE:  Many slow cookers will only stay on for 10 hours on LOW.   You may need to set an alarm to remind yourself to re-set the slow cooker for another 2 hours on the LOW setting if it’s going to turn off after 10 hours.

Once your roast is fall-apart fork tender, remove it to a cutting board to shred.  Pour the liquid from the slow cooker into a fat separator and set aside.  Shred the roast.  Once your roast is shredded mix in at least 1/2 cup of the defatted the juice to keep it moist.  Serve immediately or return to the slow cooker to hold, covered, up to 2 hours on LOW setting.  NOTE:  If you’re going to hold for later serving, MAKE SURE TO reserve the remaining juice to add when you’re reheating it.

 Just look at how juicy this pork looks.  It’s loaded with flavor!

Slow Cooker Hawaiian Kalua Pork
 It’s fantastic with this Maui Mango Barbecue Sauce!  Stay tuned – recipe coming later this week…
Slow Cooker Hawaiian Kalua Pork
Aloha Dreams

Welcome to Aloha Dreams!

I'm so glad you dropped by.  I'm Betsy.  Here you'll find my favorite fabulous, trusted recipes - everything from delicious, quick meals for your family to wonderful classics made easy.

I'm also here to help you with large group recipes from 20 to 200.  So next opportunity you get to cook for a large group - Say 'Yes!'  Then relax. I've got your back.

Ever wished you could build your dream home? How about building your dream home in a tropical paradise?  Join me, room by room, as we design and build a fabulous dream home in Hawaii!

Pin for Later

Tropical Summer Salad

Or Make Now

Family Size

 

Hawaiian Style Slow Cooker Kalua Pork - Family Size
Prep Time
10 mins
 
This recipe is very easy to make with little effort. It turns out perfect every time and the smell while it's cooking will drive you wild! Don’t skimp on the salt. This is all the seasoning the roast gets and it makes the difference between good pulled pork and GREAT pulled pork. A 5.25 pound raw pork butt roast cooked down to 48 ounces after the fat cap is removed for serving. This is 16 servings of 3 ounces each.
Course: Main Course
Servings: 16 servings
Author: Betsy Edwards
Ingredients
  • 1 (4 - 6 pound) pork shoulder or Boston butt roast
  • 1 tablespoon liquid smoke Hickory or Mesquite flavor
  • 1 tablespoon red Hawaiian sea salt
  • 1 teaspoon kosher salt (OR 1/2 teaspoon table salt)
Instructions
  1. Pierce roast all over with a knife, then sprinkle the sea salt evenly all over the roast. Place the roast in the slow cooker, fat side UP. Then pour liquid smoke over roast.

  2. Cook, covered, on LOW for 7- 8 hours.
  3. When roast is fall-apart fork tender, gently remove most of the fat cap with tongs and discard.
  4. Gently remove roast from pot to a large bowl and shred with a fork.
  5. Season with 1 teaspoon kosher salt (OR 1/2 teaspoon table salt).

  6. Pour the juices from the slow cooker through a strainer into a fat separator. Add ½ cup of the separated juice back in.
  7. You can either just return the roast to the slow cooker to serve immediately.
MAKE AHEAD NOTE: Pulled pork will keep up to 3 days, bagged and refrigerated or up to 2 months, frozen in a heavy duty freezer bag.
  1. When ready to serve, pulled pork can be returned to slow cooker and held on LOW setting for up to 2 hours.

Large Group

 

Hawaiian Style Slow Cooker Kalua Pork - For a Crowd of 30
Prep Time
10 mins
 
This recipe is very easy to make with little effort. It turns out perfect every time and the smell while it's cooking will drive you wild! Don’t skimp on the salt. This is all the seasoning the roast gets and it makes the difference between good pulled pork and GREAT pulled pork. A 9 pound raw pork butt roast cooked down to 85 ounces after the fat cap is removed for serving. This is 28 servings of 3 ounces each. Plan on it serving 25 - 30.
Course: Main Course
Cuisine: Cooking for a Crowd
Servings: 30 people
Author: Betsy Edwards
Ingredients
  • 1 (9 pound) pork shoulder or Boston butt roast
  • 2 tablespoons liquid smoke Hickory or Mesquite flavor
  • 2 tablespoons red Hawaiian sea salt
  • 2 teaspoons kosher salt OR 1 teaspoon table salt
Instructions
  1. Pierce roast all over with a knife, then sprinkle the sea salt evenly all over the roast. Place the roast in the slow cooker, fat side UP. Then pour liquid smoke over roast.
  2. Cook, covered, on LOW for 10 - 12 hours.
  3. When roast is fall-apart fork tender, gently remove most of the fat cap with tongs and discard.
  4. Gently remove roast from pot to a large bowl and shred with a fork.
  5. Season with 1 teaspoon kosher salt (OR 1/2 teaspoon table salt).
  6. Pour the juices from the slow cooker through a strainer into a fat separator. Add ½ cup of the separated juice back in.
  7. You can either just return the roast to the slow cooker to serve immediately.
MAKE AHEAD NOTE: Pulled pork will keep up to 3 days, bagged and refrigerated or up to 2 months, frozen in a heavy duty freezer bag.
  1. When ready to serve, pulled pork can be returned to slow cooker and held on LOW setting for up to 2 hours.

Here’s some other fantastic recipes to put you in a Hawaii frame of mind.

Maui Road to Hana Banana Bread

This Road to Hana Banana Bread is moist and flavorful, transporting you to the islands in one bite. The crunchy sugar topping adds sweetness and texture. Read all about it along with our recent vacation to Maui.

Beach Baby Pudding Cups

These Beach Baby Coconut Pudding Cups are everything that's great about the islands! Kids LOVE ‘EM. You will too since they are so easy to make.

Hawaiian Pineapple Cheesecake Bars

Even people who don’t like pineapple or coconut take a bite and say “WOW!” Treat yourself to a mini trip to Hawaii with these luscious Hawaiian Pineapple Cheesecake Bars.

Hawaiian Wedding Cake

Looking for a quick and easy treat? This Hawaiian Wedding Cake comes together in a snap and tastes like a piña colada on your plate.

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If you're planning a vacation to Hawaii, I've got you covered on the very best places to go!   From many amazing restaurants to incredible adventures in the surf and on land, this is your go-to source for unique and exciting things to do on the Big Island of Hawaii.  Or just take a Virtual Vacation!!    Let's go!

SAY YES!

If you've been asked to cook for a large group activity, be it a Girl's Camp or a Graduation Party, say Yes!  I'm here to help.  From Menus to Game Plans to Recipes, I'll help you keep on schedule and turn out amazingly delicious food if you're cooking for a crowd!  My recipes are tested and trusted.    Let's cook! 

AHONUI

Ever wished you could build your dream home?  Like amazing house design and home building ideas?  Me too!  Join me as I design and build a home on the Big Island of Hawaii. Follow along while I design each room. Enjoy a front row seat for the entire amazing construction process.  Let's play!

PARTY

Would you like to throw a Luau, but not sure where to start?   Want to know how to build a tiki bar and roast a pig?  Here's everything you need to have a luau.  How about a Christmas Feast or even a fabulous dinner for your neighborhood supper club?  You've come to the right place.    Let's party!

Wonderful Rich Tortilla Soup

Wonderful Rich Tortilla Soup

  Aloha Dreams

   Fabulous Recipes, Cooking for a Crowd & Dream Home Design      

Wonderful Savory Chicken Tortilla Soup

French Apple Custard Pie

I answered the door one day and there was a friend of ours solemnly holding a nice plump plucked chicken.  Jeff had helped him with a project at his home and the chicken was his thanks.  I solemnly accepted it, promising to do it justice.  That chicken became the BEST chicken and dumplings I’ve ever had.  Without exception.  It was unbelievably rich and buttery with intense chicken-y flavor.  In fact the more I’m thinking about it, the more I think chickens would be a WONDERFUL project.  For Jeff.

French Apple Custard Pie

Even when you’re making a quick tortilla soup to get on the table in 30 minutes after a long day, you can easily create all kinds of lovely tomato flavor.  But if you’re using already cooked chicken meat, added at the end, you’re going to have a one-note production without much savory depth of flavor.  I have the answer.

It’s the boullion baby.

Adding chicken boullion produces that wonderful rich chicken-y flavor in your soup that the free-range chicken brought to my chicken and dumplings.  Add in some cumin and oregano along with sweet bits of corn and avocado and you’ve got a WINNER!  My easy, make ahead very flavorful poached chicken can be shredded and used for this recipe.

There’s so much to love about this soup. …..

You’ll have a hard time picking your favorite part.  There’s so much rich chicken flavor from the boullion and the crunchy toppings send it over the top.  The  avocado, really makes it too. Very flavorful but not too spicy.  You could even top it with a nice handful of Monterey Jack cheese!  I made extra crispy tortilla strips just to snack on while I was waiting for the soup to cook.  I’m bad like that.   

French Apple Custard Pie

Pin for Later

French Apple Custard Pie

Or Make Now

 

Chicken Tortilla Soup
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

One of the most flavorful chicken tortilla soups you'll eat.  A great recipe to use my large-batch, time saving poached chicken recipe or substitute leftover holiday turkey.  Very flavorful but not too spicy.

Course: Main Course, Soup
Cuisine: Mexican
Servings: 6 bowls
Author: Betsy Edwards
Ingredients
For the Soup:
  • 1 tablespoon canola oil
  • 1 onion chopped
  • 4 cloves garlic minced
  • 1/4 jalapeño pepper stem and seeds removed - roughly chopped
  • 1/4 teaspoon chili pepper
  • 1 (14-ounce) can) fire roasted tomatoes, un-drained
  • 1 (14.5 ounce) can diced tomatoes, un-drained
  • 6 cups chicken stock (Can use 1 full 48 ounce box)
  • 1 (15 ounce) can black beans, drained
  • 2 ½ cups frozen corn
  • 1/4 teaspoon dried oregano
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • 1 teaspoon garlic powder
  • 8 chicken boullion cubes
  • 1 rotisserie chicken shredded (this is 3 ½ cups shredded chicken)
For the Toppings:
  • 1 cup oil
  • 8 small yellow corn tortilas
  • 1 cup (4 ounces) Monterey Jack cheese
  • 1 lime cut into wedges
  • 2 Avocados (ripe)
Instructions
For the tortilla strips:
  1. Place the tortillas on a baking sheet and put them in a 200°F oven for 10 minutes to make them easier to work with.

  2. When tortillas done, remove from the oven and cut in half. Next cut the halves into 1/4-inch wide strips and set aside.

For the Soup
  1. While the tortilla strips are baking, in a medium size pot, add 1 teaspoon oil and the chopped onions. Cook 4-5 minutes or until softened but not browned, stirring frequently.
  2. To the onions add the chopped jalapeño pepper and cook for 2 minutes more.  Add the garlic and cook for 30 seconds more.

  3. Add the tomatoes, chicken stock, beans, corn, 1/4 teaspoon dried oregano, 1/2 teaspoon cumin, 1/2 teaspoon salt, 1 teaspoon garlic powder, and 8 chicken bullion cubes.  Increase the heat to high and cook until the soup begins to boil, then reduce heat to a low simmer.

  4. Cover and simmer for 15 minutes.
  5. While the soup is cooking, heat 1 cup oil over medium-high heat. Working in several batches, fry the tortilla strips until very slightly browned and crisp. Remove the strips from the pan, salt and let drain on a paper-towel-lined plate.

  6. Meanwhile prep the garnishes by pitting the avocado, removing the peel and cutting the avocado into ¼ inch dices.

  7. After the soup has simmered 15 minutes, add the shredded chicken and cook several minutes until heated through.

  8. To serve, divide half the tortilla strips among 6 individual serving bowls and add soup. Top with avocado, cheese and remaining tortilla strips. Serve with lime wedges.

Aloha Dreams

Welcome to Aloha Dreams!

I'm so glad you dropped by.  I'm Betsy.  Here you'll find my favorite fabulous, trusted recipes - everything from delicious, quick meals for your family to wonderful classics made easy.

I'm also here to help you with large group recipes from 20 to 200.  So next opportunity you get to cook for a large group - Say 'Yes!'  Then relax. I've got your back.

Ever wished you could build your dream home? How about building your dream home in a tropical paradise?  Join me, room by room, as we design and build a fabulous dream home in Hawaii!

Explore Aloha Dreams

Things to do Big Island of Hawaii
Dream Home Bathroom

EXPLORE

If you're planning a vacation to Hawaii, I've got you covered on the very best places to go!   From many amazing restaurants to incredible adventures in the surf and on land, this is your go-to source for unique and exciting things to do on the Big Island of Hawaii.  Or just take a Virtual Vacation!!    Let's go!

SAY YES!

If you've been asked to cook for a large group activity, be it a Girl's Camp or a Graduation Party, say Yes!  I'm here to help.  From Menus to Game Plans to Recipes, I'll help you keep on schedule and turn out amazingly delicious food if you're cooking for a crowd!  My recipes are tested and trusted.    Let's cook! 

AHONUI

Ever wished you could build your dream home?  Like amazing house design and home building ideas?  Me too!  Join me as I design and build a home on the Big Island of Hawaii. Follow along while I design each room. Enjoy a front row seat for the entire amazing construction process.  Let's play!

PARTY

Would you like to throw a Luau, but not sure where to start?   Want to know how to build a tiki bar and roast a pig?  Here's everything you need to have a luau.  How about a Christmas Feast or even a fabulous dinner for your neighborhood supper club?  You've come to the right place.    Let's party!

French Apple Custard Pie with Creme Anglaise Sauce

French Apple Custard Pie with Creme Anglaise Sauce

  Aloha Dreams

   Fabulous Recipes, Cooking for a Crowd & Dream Home Design      

French Apple Custard Pie with Creme Anglaise Sauce (Heaven on a Plate)

French Apple Custard Pie

Hi guys!  So are you looking for a wonderful, over-the-top, (easy) way to say “I love you!” for the Holidays?  Well, here it is.  This pie is gorgeous (if I do say so myself), it tastes great – – – and you know what?  It’s.  Really.  Not.  That.  Difficult.

Come with me and I’ll show you how.  There are several secrets to this, and they apply to any pie you’re going to make this holiday season.  Let’s do this!

Secrets to Perfectly Baked Pie Crust

This is a 2-crust pie.  You can make your own crust – or if you’re in a hurry like I was, you can use ready made crust (the kind that comes in packages of 2 rolls).  Looking like this, no one will notice (or even care) that you didn’t make the crust from scratch, unless you tell them.   This pie also uses what’s known as a blind baked bottom crust.

There are two times when blind baking is necessary: 1) when you’re making a custard pie or 2) when you will not be baking the pie filling. Sometimes recipes for Pumpkin Pies (which are a type of custard pie) call for blind baking the crust because the moisture in the pumpkin filling can make the crust soggy before it has time to finish baking.

I know blind baking a pie crust can sound somewhat intimidating, especially if the idea of simply baking a pie is already in your category of ‘big hairy task that I’d rather not deal with’.  If that’s the case – relax.  We can do this together.  Blind baking is nothing more than letting the (bottom) pie crust bake partially on its own before you add the filling. It’s really easy – especially once you know a few baker’s secrets.

#1  Use a glass pie pan.

I know there are some pretty ceramic versions out there, but trust me – a clear glass pie pan cooks better.  Besides you can monitor the done-ness of your crust in the glass pan, whereas you have no visibility with the ceramic or metal pan.

#2  Use chilled pie dough.

If you’re using a ready made pie crust, you’ll want to let it come to room temperature before unrolling it and putting it in your pie pan, otherwise it will tear pretty easily as you’re unrolling it.   But once you’ve shaped it in the pan then it needs to get cold again before you pop it in the oven.  This is to help the dough keep its shape.

#3  Use pie weights with an aluminum foil liner.

Once the pie has hung out for at least an hour in the refrigerator, lay a large sheet of aluminum foil over the dough and gently press it down to conform to the shape of the dough/pan.  Don’t do this before the dough is cold otherwise you run the risk of the foil sticking to the dough.  Some recipes call for parchment paper instead of the foil, but I like the foil because it also serves as a shield to keep the edge of the pie crust from burning.   Pie edges tend to burn easily and we don’t want that!

Once you’ve gently molded the foil, add pie weights or pour in sugar to come up 3/4 of the way on the sides of the dish.  This is just another step to help your pie keep its shape.  Without this step your pie will puff up on the bottom and slump on the sides.  (No puffy bottom, slump-y sides on our watch!)  Notice we didn’t dock the pie (prick it all over the bottom with a fork).  That’s because docking is not necessary with this method and you don’t want holes in the bottom of your crust with a custard filling.  Once your pie is ready for the oven it should look like the following picture with the pie weights (little ceramic balls) mostly filling the aluminum foil shield.  I’ve pulled back an edge so you can see the pie underneath, but you’ll want to make sure all the edges are covered.

French Apple Custard Pie

You’ll only need to blind bake the crust at 425 degrees for 10 minutes.

 

#5  Put the pie on a rimmed baking sheet before you put it in the oven.

I always put my pies on a rimmed baking sheet.  It makes it easier to get them in and out of the oven and makes it less likely you’ll get burned or that you’ll damage any decoration.  Now that we’ve got the crust under control, it’s on to the filling!

 

Secrets to a Delicious Filling

#1  Pre-cook your apples to concentrate / reduce juices.

This helps keep the filling from being too loose and watery.

#2 Use an abundance of apples.

I love to serve over-the-top dishes, like miles-high meringue on my Lemon Meringue pies, or decadent layer cakes or luscious sauces – it makes my family and guests feel special and loved!  One of the best ways to do this with an apple pie is to use plenty of apples so the top of the pie is domed and bursting with apple goodness.

#3 Custard takes your filling to the next level.

The rich creamy custard is the perfect foil to your tart, delicious apples.  I like to start with a layer of about 1/2 the apples and 1/2 the custard to line the bottom crust after it’s done partially baking, like this.

 

French Apple Custard Pie

Then a layer of the rich creamy custard.

French Apple Custard Pie

Followed by the rest of the apples and the rest of the custard.   Notice the pie is still on the baking sheet just in case the custard bubbles over the crust.  I hate cleaning ovens, and the baking sheet also helps to prevent this!

Secrets to a Beautiful Pie

We eat first with our eyes.  This pie is delicious – and one bite will prove it.  But before you even put a fork in it, wouldn’t you guess it tastes great?  That’s because it looks great.  It’s like being at Disney World.  You expect an amazing experience before you even begin to explore the park.  That’s not by accident.  You’re visually being primed for that attitude.  Everything you see is telling you at varying degrees of subliminal messaging, “this is going to be AMAZING.”   A beautiful dessert does the same thing.  And it’s really not hard.  Trust me.

#1  Use your ready made pie dough to make a decorative topping.

Ready made dough is generally a LOT easier to work with than homemade if you’re going to decorate a pie.  It’s the correct thickness, it’s a consistent thickness and it’s the correct size.

#2  Pre-cut your decoration.

I like to cut stripes for a lattice and then weave them on parchment paper.  This allows me to get them just right before I put them on the pie.  Once I’ve woven them I press down at each intersection of dough to ‘weld’ the strips in place.  Then I put them in the refrigerator for at least an hour to cool down so they hold their shape.  I use dough cutters to cut decorative leaves at the same time.  Once you’re done you should have something that looks like this.

French Apple Custard Pie

Now comes the fun part. (No, really!)  Move the leaves aside and position your parchment paper beside your pie.  Slide your hands under the paper and lift it up so that the edge of the pie is touching about an inch into the edge of the lattice.  Then gently flip the parchment paper over the pie so the lattice is transferred to the the top of the pie.  If you’ve thoroughly pressed down at each intersection prior to putting the lattice in the fridge, your lattice should hold together when you do this.  If it doesn’t, gently move any strips back into place.  It should now look like this.

 

French Apple Custard Pie

Simply trim the edges by running a paring knife around the glass and remove the excess dough.

#3  Use an Egg Wash.

If you have any decorative items, like my leaf cut-outs, brushing an egg wash on the top crust will not only help them adhere, it will produce a beautiful brown, drool-worthy crust.

French Apple Custard Pie

#4  Always use Sanding Sugar.

One of the reasons these pies always catch everyone’s eye is because I sprinkle them heavily with sanding sugar.  Not only is it tasty, it sends a subtle message that this golden, flaky, crunchy thing is sweet and delicious.  Alway remember the sanding sugar.  it really helps take your pie over the top.

French Apple Custard Pie

#5  Protect your Masterpiece.

Your two remaining jobs are: 1) Don’t let it get broken and 2) Don’t let it burn

You can protect it from breaking (as well as protect your oven from bubble-overs) by placing your pie on your rimmed baking sheet.  This enables you to safely move it around without damage.

To prevent it from burning I watch it like a hawk and when the edges get to the desired degree of golden perfection I slap a pie shield on them.  I also cover any spots that are getting dark golden brown with small (couple inch) pieces of aluminum foil so they don’t get any darker and burn.

French Apple Custard Pie

Finally, thoroughly protected, I let it cook until NONE of the top crust has that raw, oily doughy look.  Once it all looks flaky and done, you’re rewarded with this.

French Apple Custard Pie

Believe me it tastes every bit as good as it looks.

French Apple Custard Pie
French Apple Custard Pie
French Apple Custard Pie

The final, over the top, make ’em howl at the moon, step is a simple (it’s easy) Creme Anglaise sauce.  You REALLY need this sauce in your life.  It’s not low-cal, but hey – it’s the HOLIDAYS.  Enjoy!

French Apple Custard Pie

Pin for Later

French Apple Custard Pie

Or Make Now

 

French Apple Custard Pie
Prep Time
1 hr
Cook Time
50 mins
Total Time
1 hr 50 mins
 
Course: Dessert
Cuisine: French
Author: Betsy Edwards
Ingredients
  • 1 or 2 packages Pillsbury All Ready Pie Crusts (2 crusts per package (2 crusts per package) the second package is for cut-out leaves, etc.
  • 1 teaspoon flour
Filling
  • 4 1/4 pounds tart apples such as Granny Smith, about 10 large apples
  • 1/2 cup sugar
  • 2 tablespoons butter
  • 2 teaspoons lemon juice
Custard
  • 1/2 cup butter , softened
  • 1/2 cup sugar
  • 2 tablespoons flour
  • 1 teaspoon cinnamon
  • 3 eggs , slightly beaten
Egg Wash
  • 1 large egg
  • 1 tablespoon heavy cream , optional
  • 1 tablespoon water
  • 4 + tablespoons Sanding Sugar
Crème Anglaise
  • 2 cups whipping cream
  • 4 egg yolks
  • 2/3 cup sugar
  • 1 teaspoon vanilla
  • Dash cinnamon
  • Dash nutmeg
Special Equipment
  • 9 inch glass pie pan
  • Aluminum Foil
  • Pie weights or sugar
Instructions
  1. Place 1 of the prepared crusts in the bottom of a 9-inch glass pie pan and gently press up the sides of the pan. Trim edges. Do not prick crust. After shaping the dough in the pan, refrigerate for at least an hour to ensure it's perfectly cold and relaxed.
  2. Cut the other prepared crust in 1/2-inch wide strips.
  3. On a piece of waxed or parchment paper weave the strips into a basket weave pattern. Gently press down at each intersection to secure. Cut leaves or other shapes out of the 3rd prepared crust if desired. Place on a flat baking sheet, cover loosely with plastic wrap and refrigerate for at least and hour and up to 2 days.
  4. Meanwhile peel, quarter, and core the apples, then cut each into wedges about a quarter inch thick. Toss the slices as you cut them with lemon juice to prevent browning. You should have about 10 rounded cups.
  5. In large skillet over medium-low heat, combine filling ingredients. Sauté about 5 minutes, stirring occasionally. DO NOT OVER COOK OR YOU’LL MAKE APPLESAUCE.  Remove from heat. Set aside.

  6. After the dough in the pie pan has chilled an hour, lay a sheet of aluminum foil over the dough and gently press it down to confirm to the shape of the pan. Fold over the edges to prevent the edges burning and pour in pie weights or sugar. Weights or sugar should come up ¾ of the side of the pie to prevent the crust from puffing up and losing its shape while cooking. Place on a baking sheet (for easy transport) and partially bake crust at 425 degrees F for 10 minutes. Remove from oven and set aside.

  7. In a medium bowl, mix custard ingredients.
MAKE AHEAD NOTE – may be made to this point up to a day in advance. If not baking immediately, when pre-baked crust is cooled, carefully remove aluminum foil and weights, cover lightly with a sheet of plastic wrap and hold on counter. Cover and refrigerate custard mixture and apple mixture.
  1. When ready to bake, pre-heat oven to 425 degrees F.
  2. Spoon ½ apple mixture in pie crust-lined pie pan. Pour ½ custard mixture over apples. Add remaining apples and pour in remaining custard.

  3. Gently place the woven crust on the top of the filling. Trim and seal the edges, using a paring knife to trim excess dough and then pressing the lattice gently to the bottom crust to seal.

  4. For the Egg Wash:  Whisk egg, water and cream, if using, together in a small bowl, then brush over the pie.

  5. Stick on any decorative pieces and then sprinkle sanding sugar heavily over the entire pie top.

  6. Bake at 425 for 35 – 40 minutes or until crust is golden brown and flaky, with no doughy damp areas remaining. Check frequently and cover as necessary with pie shield and pieces of aluminum foil.

  7. Meanwhile, make the Crème Anglaise: In a medium saucepan, bring cream just to a boil. In a small bowl, combine 4 egg yolks and 2/3 cup sugar. Blend a small amount of cream into yolks. Blend yolk mixture into cream and cook over low heat about 10 minutes or until mixture coats a spoon. Do not boil. Remove from heat. Sift in cinnamon and nutmeg. Crème Anglaise may be made up to 2 days ahead and chilled, covered.

  8. To serve, pour small amount of warm Crème Anglaise onto individual plates. Cut warm pie into 8 – 10 pieces and place on the plates.

 

Aloha Dreams

Welcome to Aloha Dreams!

I'm so glad you dropped by.  I'm Betsy.  Here you'll find my favorite fabulous, trusted recipes - everything from delicious, quick meals for your family to wonderful classics made easy.

I'm also here to help you with large group recipes from 20 to 200.  So next opportunity you get to cook for a large group - Say 'Yes!'  Then relax. I've got your back.

Ever wished you could build your dream home? How about building your dream home in a tropical paradise?  Join me, room by room, as we design and build a fabulous dream home in Hawaii!

Aloha Dreams

Explore Aloha Dreams

Things to do Big Island of Hawaii
Dream Home Bathroom

EXPLORE

If you're planning a vacation to Hawaii, I've got you covered on the very best places to go!   From many amazing restaurants to incredible adventures in the surf and on land, this is your go-to source for unique and exciting things to do on the Big Island of Hawaii.  Or just take a Virtual Vacation!!    Let's go!

SAY YES!

If you've been asked to cook for a large group activity, be it a Girl's Camp or a Graduation Party, say Yes!  I'm here to help.  From Menus to Game Plans to Recipes, I'll help you keep on schedule and turn out amazingly delicious food if you're cooking for a crowd!  My recipes are tested and trusted.    Let's cook! 

AHONUI

Ever wished you could build your dream home?  Like amazing house design and home building ideas?  Me too!  Join me as I design and build a home on the Big Island of Hawaii. Follow along while I design each room. Enjoy a front row seat for the entire amazing construction process.  Let's play!

PARTY

Would you like to throw a Luau, but not sure where to start?   Want to know how to build a tiki bar and roast a pig?  Here's everything you need to have a luau.  How about a Christmas Feast or even a fabulous dinner for your neighborhood supper club?  You've come to the right place.    Let's party!

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