Apples and Cream Cheesecake

3/4 cup all purpose flour

1 tsp baking powder

1/2 tsp salt

1 3.4oz package dry vanilla pudding mix (not instant)

3 Tbsp butter or margarine, softened

1 large egg

APPLES

2-3 large apples, peeled and sliced

1/4 c sugar

CREAM CHEESE FILLING

1 8oz package cream cheese, softened

1/2 c sugar

3 Tbsp apple juice

TOPPING

1Tbsp sugar

1/2 tsp cinnamon

Preheat oven to 350•F. Grease a 9 inch pie pan.

In a large mixing bowl, combine flour, baking powder, salt. Pudding mix, butter, egg and milk. Beat for 2 Monday medium speed. Pour into the prepared pan.

Combine apples and sugar, spread over the batter.

Combine cream cheese, sugar and apple juice in a small mixer bowl. Beat for 2 mind at medium speed. Spoon over the apples within 1 inch of the edges.

To prepare the topping, combine sugar and cinnamon, sprinkle over the cream cheese filling.

Bake for 30-35 mins or until filling is puffy. Let cool, then refrigerate for 2-3 hours.

Key Lime Pie

Preheat oven to 350F

Crust:
1.5 cups whole almonds
4 pitted dates
1 Tablespoon Coconut Oil
(I didn't make up the date part.. here's some paleo crust recipes)
Put it all in a food processor and stop just short of nut-butter
Dump it into a standard pie pan (smear with coconut oil first) and, with your fingers, just mush it flat. Don't bother going all the way up the sides with it - though a visible crust looks good, you have to worry about it burning in the oven - too complex for a lazy caveman. Form the crust so it goes about half way up the sides. Pre-bake at 350 for 6-8 minutes - should be just a tad golden.

Filling:
4 teaspoons lime zest (you know... get the grater out)
1/2 Cup lime juice (fresh of course)
3 Tablespoons agave syrup (can use honey)
2 Tablespoons coconut flour
3 eggs
1 Cup Coconut Milk (Thai Kitchen brand recommended)
Get a whisk and mix it up real good. When pie shell is done, dump filling into shell and put back in oven for another 25-30 minutes (filling should appear to be set up). Hopefully the crust is actually covered. If not, don't let it burn - cover with foil near the end if you have to.

Oma Annas Apfelkuchen

3 lbs apples, peeled and cubed

1/2 cup sugar

1 tsp vanilla

1 handful raisins

chopped hazelnuts

Simmer all the above over medium heat until apples are tender but not mushy.

Shell:

1 3/4 cups white flour

1/2 cup sugar

1 tsp vanilla

1 tsp baking powder

1/2 cup butter

1 egg

In a large mixing bowl, stir together flour, sugar, vanilla and egg. Spread cold butter, cut into little pieces over the mixture. Knead by hand until dough forms a smooth ball. Line springform pan with about 3/4 of the dough forming a 1 inch high edge. Spread apple mixture in top. Roll out the remaining 1/4 of the dough to form a lid. Put on top of the apples and connect with the edge by pinching together. Bake at about 375*F for about 45 minutes or until golden brown.

Chocolate Bourbon Pecan Pie

1 9-inch unbaked pie crust

1 cup white sugar

1 cup light corn syrup

1/2 cup butter

4 eggs, beaten

1/4 cup bourbon

1 tsp vanilla

1/4 tsp salt

6 oz semi-sweet chocolate chips

1 cup chopped pecans

Preheat oven to 325*F.

In a small saucepan combine sugar, corn syrup, and butter. Cook over medium heat, stirring constantly, until butter melts and sugar dissolves. Cool slightly.

In a large bowl combine eggs, bourbon, vanilla and salt. Mix well. Slowly pour sugar mixture into egg mixture, whisking constantly. Stir in chocolate chips and pecans. Pour mixture into pie shell.

Bake in preheated oven for 50 to 55 minutes or until set and pie shell is golden.

May be served warm or chilled.

Pear Pie

1 9-inch unbaked pie crust

2 pears, peeled, cored and cut in half

1 cup white sugar

1/4 cup butter, nut butter or coconut oil

1 Tbsp corn starch

1 Tbsp vanilla

2 eggs, beaten

Preheat oven to 350*F.

Place the pear halves cut side down in the pie crust with the small ends toward the center.

In a medium bowl, mix the butter and sugar together until smooth, then beat in the eggs one at a time until light and fluffy. Stir in the corn starch and vanilla. Pour over the top of the pears.

Bake for 1 hour in the preheated oven, until pears are soft and the custard is set in the center. Cool completely before slicing and serving.