Since I’ve started culinary school, I’ve come to a few realizations, one of them being that I literally wear many hats. If you take into account the things I do on a daily basis, you will see what I mean by this.
For example, during weekday mornings, I have my mommy hat on. I make sure my children are up and ready for school. We drive to school, I drop them off and maybe chit chat with a few of the mothers that are there…and then I drive home.
On Tuesdays and Thursdays, I come home from dropping them off and trade in my mommy hat for my student hat. I pack my lunch, make sure I have all my completed homework, and pack my book bag. Then I finally eat breakfast before I head out the door. I remain in my student hat until 3:00 pm. Then I quickly take that hat off and put on my mommy hat again as I head straight from my school to my children’s school to pick them up.
I wear many hats on Mondays, Wednesdays, and Fridays, after I drop my children off. I wear my wife hat during Husband Man’s lunch hour. I wear my friend hat if my dear neighbor wants to chit chat over coffee. I wear my blogger hat if I have to work on this blog. And sometimes that student hat even comes back on if I have to study. On occasion I also wear my sister hat as well.
The answer is….I don’t. Why? Because all of these hats make up who I am. I wouldn’t be me if I wasn’t a wife, mother, daughter, sister, friend, student, and food blogger. Today, I ask you to take a look at the many hats you wear…and to be thankful for them because they are what makes you who you are.
This recipe is one that I have had our menu for a few weeks now. I figured it would be great to make to usher in this chilly weather that we have been having lately. I love the fact that it incorporates apples as well as pears. If you look closely, there is also a bottom layer of cream cheese! Yes…I said cream cheese!
We had a house full of children yesterday morning when this was in the oven. One of them asked, “what is that seriously awesome smell coming from the kitchen?? It smells really, really good!” He was right. Baking this pie will make your house smell like fall. It was a HUGE hit with everyone in the family and is definitely a big keeper in our book. Hopefully it will be in yours too!
- ¾ cups crushed vanilla wafers
- ¼ cup firmly packed light brown sugar
- ¼ cup butter, melted
- 1 (9-inch) pie crust, frozen or homemade
- 4 oz. of cream cheese, softened
- 2 large granny smith apples, peeled and chopped
- 1 large pear, peeled and chopped
- ⅓ cup granulated sugar
- ¼ cup all purpose flour
- ½ tsp. ground cinnamon
- Whipped cream for garnish (optional)
- Preheat oven to 375 degrees.
- In a small bowl, mix wafer crumbs, brown sugar, and butter until well blended.
- If using homemade pie crust, place inside a 9 inch pie plate. Take the softened cream cheese and spread on top of the pie crust.
- Sprinkle with half of the crumb mixture.
- In a medium bowl, combine the apples, pear, sugar, flour, and cinnamon. Mix until well combined.
- Spoon onto the crumb mixture in the pie plate.
- Sprinkle the rest of the crumb mixture on top.
- Bake for 35 minutes or until fruit is tender and crust is slightly brown. Garnish with whipped cream if desired.