In Ree Drummonds’s signature style, The Pioneer Woman Cooks: A Year of Holidays: 140 Step-by-Step Recipes for Simple, Scrumptious Celebrations replicates the recipe style that’s made legions of The Pioneer Woman fans melt with each blog post.
Plus it features this recipe for Caramel Apple Pie. Double plus, you can win a copy of The Pioneer Woman Cooks: A Year of Holidays for yourself.
I mean, what’s not to like?
If you’re looking for a cookbook that introduces fancy cooking techniques and intricate recipe stylings, keep on looking through those bookshelves, because this is NOT that book.
And that’s exactly why it’s so good, because it’s a treasure trove of family favorites and other scrumptious excuses to gather around the table for a year of holiday celebrating.
With regular appearances by her basset hounds Charlie and Walter, plus photos and stories featuring life on the ranch with her two-legged family members, A Year of Holidays features real-life food for the family with hundreds of step-by-step photos. There’s so much in there it is sure to turn even the most novice chef into a confident cook in the kitchen.
And as with everything Ree does, it’s delivered with a humorous twist.
Along with holiday do-ahead game-plans—what to do the day before, and the day of the big day to make your celebrating easy for even the hostess— here’s why, in Ree’s words, you need to make the recipes in this book:
For New Years Day, Ree says her Coconut Ginger Baked French Toast is, “So wonderfully tropical you’ll be struck with the sudden urge to rub zinc oxide all over your nose.”
Huevo In the Heart is a tex-mex version of Frog In the Hole using tortillas and salsa to create a bleeding heart, which Ree says, “May not be terribly romantic at all. But at least it tastes good.”
Peach Cobbler heads up the summertime cookouts where Ree declares cobbler to be a very controversial subject. “I don’t care which cobbler is the correct version! I’ll eat it however I can get it!”
She just might be my soul sister. And I like a sister that will feed me good food and make me laugh all at the same time.
A Year of Holidays is sure to become a go-to resource for every home cook, sharing the basic building blocks to create many new recipes and family memories.
Now you can win a copy of the cookbook for yourself.
Just answer the question in the form below by clicking on the sentence “Leave a comment below” and be entered to win right away, with optional entries for more chances. Don’t be scared, your e-mail info won’t be sold, shared or traded with any unsavory characters or put onto a crazy list you can never get rid of. My mom asked me to share that info.
When deciding what I might make from her book, I had plenty of choices thanks to the 140 recipes packed into 400 pages. Then I flipped to Caramel Apple Pie, a standard at Ree’s Thanksgiving Feast. I was a goner when I read her words, “This apple pie will make you cry. But in a good, cleanse-your-soul way.”
Who couldn’t use a good cry thanks to pie? Especially when it’s with tears of joy while savoring a mix of oatmeal crumble, creamy caramel and classic apple pie.
Thank you Ree, for helping my soul become pure once again with your Caramel Apple Pie.
A few recipe notes:
It’s taken me years to figure out which apples are best for pies. Granny Smith, with their firm texture and tart punch, are the classic filler. I found Braeburn and Pink Ladies are a great combo too thanks to this guide.
This pie cuts best when it has cooled completely and firmed up, so allow yourself at least several hours of resting time before cutting and serving. Then if you’re dying for a piece as a warmed up base for cold ice cream, just pop it in the microwave for a few minutes.
The pilgrims planted the first United States apple trees in the Massachusetts Bay Colony. Okay, not necessarily a recipe note, but throw that apple fact out at the Thanksgiving dinner and you’re sure to impress.
- 1 unbaked pie crust, this is Ree’s favorite recipe
- 7-8 cups peeled and sliced Granny Smith apples
- juice of half of a lemon
- ½ cup sugar
- ¼ cup flour
- ¼ teaspoon salt
- ¾ cup butter, or 1 ½ sticks
- ½ cup flour
- 1 cup packed brown sugar
- ½ teaspoon salt
- ½ cup quick oats
- ½ cup finely chopped pecans
- ½ cup jarred caramel topping
- Preheat the oven to 375 degrees F.
- Roll the pie crust on a lightly floured surface until about 1 inch larger in diameter than the top of a 9-inch pie pan. Fold the crust in half and transfer it to the pie pan and unfold it.
- Carefully cut the edges of the pan so it hangs just below the lip and then tuck the edges underneath to form a neat crust rim then crimp the edges of the crust.
- Toss the apples with the lemon juice, sugar, flour and salt in a large bowl and set aside.
- In another large bowl, combine the butter, flour, brown sugar and salt and blend with a pastry blender into pea size pieces.
- Add the oats and pecans and combine.
- Mound the apples into the pie crust then sprinkle with the oat topping.
- Lightly cover the edges of the pie crust with aluminum foil and bake for 25 minutes. Remove the foil and continue baking for 25-30 minutes or until the top is golden brown. Cover the entire pie with aluminum foil if it seems to be baking too quickly.
- Remove from the oven and allow to cool completely. Drizzle with caramel sauce, slice and serve.
Good luck and check out my other giveaway for a $100 gift card to Uncommon Goods.
As always, all opinions are my own. Thanks for supporting companies I partner with, which allows me to create more unique content and recipes for you.
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