The Fourth of July and apple pie are inseparable for most folks, so not one to break with tradition, I’ve got some great suggestions along with recipes to make that holiday – and more – the best ever including a demonstration by the owner of the legendary Flying Saucer Pie Company on how to make their
flaky pie crust.
What a treat it was to visit the famous pie factory that has been pleasing plenty of palates for more than forty years. The Flying Saucer’s biggest seller isn’t apple pie but strawberry pie. And when you see it up close and personal, loaded with homemade whipped cream, it’s easy to see why so many say yes to strawberry.
Die-hard apple fans, I’ve got your taste buds covered too. Some friends visiting the apple capital of the USA, Washington state, discovered a delicious Apple Jalapeño Pie [shown above] and nabbed the recipe for me. The buttery, crumbly crust with bits of Monterey Jack cheese is delicious. And, the jalapeño jelly in the filling adds just a hint of spice.
Since Texas peaches are at their best right now, I wanted to share with you a recipe for a Texas Peach and Pecan Cobbler that I just received from one of my favorite Texas Hill Country spots the Cabernet Grill. It’s a wonderful restaurant located at the charming Cotton Gin Village B&B in Fredericksburg. Executive Chef Ross Burtwell also serves a stellar Honey Lavender Peach Crisp. You can watch the chef prepare the dish here…and get the recipe here.
And, if you’re watching those calories but still want to indulge a bit this holiday, check out this delicious Banana Coconut Cream Pie from the chef at Lake Austin Spa. He says it’s half the calories and half the fat of most cream pies. The crust is actually made from Melba toast! The creamy pie is full of flavor – you won’t miss the calories one bit.