This Sunday is very important to me. As many of you know, October is Breast Cancer Awareness Month. Unfortunately, I am all too aware of Breast Cancer and how it affects those that have received a diagnosis, the family members of the diagnosed, as well as the previvors of breast cancer.
In 2007, my mother lost her battle with cancer. I like to think of her as a breast cancer survivor. She was diagnosed with Stage II cancer, and her doctors felt that she had a great chance at survival. What we didn’t know is that pancreatic cancer was also growing inside of her… she went through treatment for a year, but about the time she should have been getting better, she rapidly got much worse. She was gone within 10 days of her pancreatic cancer diagnosis. She died in the same hospice where my grandmother passed—also from cancer.
My family knows breast cancer. My relatives are the faces of previvors. We are armed with
The Sunday Supper crew was also fortunate enough to have an opportunity to work with Chantal Cookware for this week’s event. Chantal is a
For today’s post, I’m using Chantal’s new 9” Easy as
Chantal wants to give everyone an opportunity to try one of their pie dishes at a reduced cost! During our #BakeForACure event, when you checkout, simply use the discount coupon code -> BAKE4CURE. The discount will be 20% OFF of ALL Chantal Pie dishes. You can view those dishes at www.chantal.com/piedishes –Remember, the code must be entered at checkout to receive the 20% OFF Chantal pie dish discount. The coupon discount code is active through October 30,
Many members of the Sunday Supper crew are bringing their baked goods to local cancer centers as a “thank you” for the work they do every day. Part of
So, by now you’re all probably wondering what I’ve made in my Chantal Easy as Pie
- 9″ pie crust from a recipe or pre-packaged refrigerated pie crusts
- 5 Pink Lady apples, peeled, cored, and thinly sliced
- 3/4 cups fresh cranberries, rinsed
- 4 ounces of fresh raspberries, rinsed
- 3/4 cup sugar
- 2 Tbsp flour
- 1/2 tsp cinnamon
- 1/8 tsp nutmeg
- 1/4 tsp salt
- 1 Tbsp orange juice concentrate, room temperature
- 1 Tbsp cognac (may omit or substitute brandy instead)
Preheat oven to 425 degrees. Line the bottom of a 9″ pie dish with one of the pie crusts, ensuring that the crust is firmly pressed against the bottom and sides of the pan. In a large bowl, combine the apples, cranberries, raspberries, sugar, and flour. Mix until the fruit is coated in the sugar and flour. In a small bowl, lightly mix the cinnamon, nutmeg, salt, orange juice concentrate, and cognac. Pour over the fruit and mix until combined. Pour the fruit into the prepared pie dish. Top with the second crust. Fold any excess top crust dough under the bottom crust edge. Flute. Cut several slits in the top of the pie to vent. Cook for approximately 1 hour. About 30-40 minutes into the baking time, check the crust. If browning too quickly around the edges, cover the edges with foil. Cool for at least 2 – 3 hours before serving. To compliment the delicious tartness of the fresh cranberries, this pie is best served with a scoop of vanilla ice cream!
Just like me, these #SundaySupper Contributors were also provided with a beautiful Easy As Pie Dish by Chantal Cookware. They will be sharing their recipes with you this Sunday and also their thoughts on this beautiful pie dish. Many are giving away their dish, along with their pie, to brighten someone’s day.
Pecan Pie by The Girl in the Little Red Kitchen
Nana’s 3LB Deep Dish Apple Pie by I Run For Wine
Upside-down Apple Pie by Comfy Cuisine
Coconut Pie by Basic N Delicious
Italian Chicken Pie by Momma’s Meals
German Apple Pie by Mrs. Mama Hen
Funny Cake by Cindy’s Recipes and Writings
Sweet Potato Pie with Gingersnap Crust by Webicurean
Crustless Pumpkin Pie with Maple Whipped Cream by The Meltaways
Lemon Meringue Pie by The Messy Baker Blog
Ham and Spinach Quiche by Magnolia Days
Pink Salmon Quiche by My Catholic Kitchen
Pumpkin Pie with Pecan Streusel Topping by Juanita’s Cocina
Grilled Eggplant Moussaka With Greek Yogurt White Sauce by Sue’s Nutrition Buzz
Chocolate Chip Pecan Pie by Big Bears Wife
Pumpkin Maple Pie by Mama’s Blissful Bites
Spiced Pumpkin Pie with a Cinnamon Roll Crust by Daily Dish Recipes
Pasteis de Nata ~ Portuguese Custard Tart by Family Foodie
Chocolate Pie by Diabetic Foodie
Fancified Shepard’s Pie by Crispy Bits & Burnt Ends
Pink Lady Pie by From Fast Food to Fresh Food
As you may have noticed, when the #SundaySupper Team does something, we come together and do it with a bang. Check out these additional recipes– perfect to take to someone that you want to feel special this month.
Butterscotch Pudding Triple Chip Cookies by Dinners, Dishes and Desserts
Hazelnut Milk Chocolate Pie by Vintage Kitchen Notes
Flatbread with Grapes, Gruyere, Rosemary and Red Onions by Shockingly Delicious
Salted Caramel Filled Chocolate Chip Cookie by Hezzi-D’s Books and Cooks
Candy Bar Pie by That Skinny Chick Can Bake
Mini Quiches by In the Kitchen with Audrey
Apple Cranberry Slab Pie by Generation Y Foodie
Gratin of Potatoes, Onions & Leeks by An Appealing Plan
Garlic rosemary yeast rolls by Gotta Get Baked
Italian Tomato Tart by She likes ruffles, he likes truffles
Impossible cheeseburger pie by In the Kitchen with KP
10 Grain Muffins by Mangiamo!
Deep Dish Caramel Apple Pie by Mama Mommy Mom
Date Crumb Pie by girlichef
Gluten-Free Carrot Cake Doughnuts by What Smells So Good?
The Sunday Supper Team and Chantal Cookware, would be honored to have you join us for this special #BakeForACure event Around the Family Table. We’ll be meeting up at 6:00 pm (Central) for our weekly #SundaySupper live chat. All you have to do is follow the #SundaySupper hashtag, or you can follow us through TweetChat.
Don’t forget to also check out Chantal’s site at www.chantal.com (use coupon code BAKE4CURE to receive 20% OFF on all their wonderful pie dishes through October 30th, 2012)