APPLE PIE (Dot Berry)
Double crust pastry for 10″ pie unbaked
5-6 cups cored, sliced apples (Jonathan or Winesaps are best)
3/4 c sugar
1/4 c dark brown sugar
2 T flour
3/4 t cinnamon
1/4 t nutmeg
pinch salt
Slim oleo slices
Place apples in bottom of crust.
Mix sugars, flour, cinnamon, nutmeg, salt and pour over apples.
Dot with oleo slices.
Cover with top pie crust and crimp edges.
Cut slits to allow steam to escape.
Bake at 375° in center of oven for 45 min.
Best served warm with vanilla ice cream.
FRESH STRAWBERRY OR BLACKBERRY PIE
1 baked 10″ pie crust
2 pints fresh berries, sliced
1-1/2 cups 7-UP, SPRITE
½ c water
1 c sugar
3-4 T cornstarch
pinch salt
3 oz. Strawberry Jello (or Blackberry Jello)
8 oz. Cool Whip or sweetened whipped cream
Combine sugar and cornstarch in saucepan.
Stir in 7-UP, stirring constantly, bring to boil.
Boil for 1 min ONLY. (Cornstarch breaks down if boiled more than 1 min).
Dissolve jello in mixture. COOL THOROUGHLY! Add berries.*
Pour into pie shell. Refrigerate.
Serve with dollop of vanilla ice cream, Cool Whip or sweetened Whipped Cream.
* I like to spread 3 oz. cream cheese mixed with 1/4 c powdered sugar (or 8 oz. cc and ¾ c powdered sugar and 1 cup Cool Whip) on bottom of pie crust before adding with berry filling. Also, bananas mixed with strawberries are good.
AMAZING PUMPKIN PIE (Jessica Trapp)
15 oz can of pumpkin
14 oz can of sweetened condensed milk
3 eggs
8 oz package cream cheese
½ cup sugar
1-½ tsp cinnamon
½ tsp ginger
½ tsp cloves
½ tsp salt
¼ tsp nutmeg
¼ tsp allspice
1 pinch fine-ground black pepper
Vanilla ice cream
1 deep dish graham cracker crust
Preheat oven to 425°.
Soften the cream cheese
Mix the cream cheese, pumpkin and sweetened condensed milk in a large mixing bowl.
Beat on medium low speed.
Meanwhile, in a separate bowl, mix sugar and spices together.
Using a sifter, slowly sift them into the pumpkin, milk and cream cheese mixture, which should be a nice creamy texture by now.
Add eggs and beat on high speed for about two minutes.
Pour pumpkin mixture in piecrust.
Bake at 425° for 15 minutes then turn the oven down to 350° and bake for another 40 to 50 minutes (until a knife comes out clean.)
When the pie is done, let it cool for about 15 minutes but serve it HOT with vanilla ice cream.
SOUR CHERRY PIE
Double crust pastry for 10″ pie unbaked
2 pkg frozen cherries, thawed, reserve juice.
l-1/4 c sugar
1/4 c cornstarch
¼ t salt
¼ t almond extract
2 T butter
Mix sugar, cornstarch and salt in saucepan.
Add cherry juice and cook til thickened.
Stir and boil 1 minute. Add cherries and cook for 1 min.
Remove from heat and add butter and extract. COOL.
Pour into pie shell. Cover with top crust or crumbs and crimp edges.
Make vents/slashes. Put foil on edges of crust to keep from browning too fast.
Put pan under to catch drips.
Bake at 425° for 15 min. Reduce heat to 350° and continue baking for 25 min.
NOTE: May be too much juice.
BEC’S COCONUT CUSTARD PIE
4 eggs
4 T. butter
1/2 cup flour
dash of salt
2 cups milk
2/3 cup sugar
1 cup coconut (sweetened, flaked)
1 tsp. vanilla
Put all ingredients in blender and mix well.
Pour into a greased and floured 10 inch glass pie pan.
Bake at 350° for 45 minutes or until brown. Makes its own crust!
LEMON TART PIE CHESS & MOM LOVE!!
Good served with sliced strawberries
1 c sugar
1/4 c cornstarch
1 c milk
3 egg yolks, beaten
1/4 c oleo
1 T grated lemon peel (1 lemon)
1/3 c fresh squeezed lemon juice (2 lemons)
1 c sour cream (8 oz)
9″ pie shell, baked
Cool Whip or Whipped Cream
Combine sugar and cornstarch in LARGER than 4 qt bowl.
Gradually stir in milk til smooth. Microwave at 50% power for 6-7 minutes.
Stir well. Cook additional 2-3 min. at 50% power.
Temper egg yolks, add to mixture.
Microwave up to 2 min. longer at 50% power. Mixture should be VERY thick.
Remove and stir in oleo, lemon peel and lemon juice.
Cover and cool completely.
Fold in sour cream. Pour into pastry shell.
Refrigerate at least 2 hours-better if overnight.
Top or garnish with whipped topping.
KEY LIME PIE
14 oz. can sweetened condensed milk
4 egg yolks
3-4 oz. fresh lime juice [Key limes are best!]
Few drops green food coloring
1 graham cracker crust
In mixing bowl, combine milk and egg yolks at low speed.
Slowly add juice, mixing until well blended.
Pour into crust and bake at 350 for 12-15 min.
Top with dollop of Cool Whip or whipped cream
LEMON CREAM PIE (6/2004)
1 baked 9″ pie shell or graham cracker crust
1 pkg unflavored gelatin
2/3 c sugar
½ c milk
2 T fresh grated lemon rind
¼ c fresh lemon juice
2 cups whipping cream
OPTIONAL: Spread 1 qt fresh sliced strawberries over top of pie.
Combine gelatin, sugar and milk in a saucepan and cook over low heat, stirring til gelatin and sugar are dissolved.
Add lemon rind and juice. Let mixture cool to room temperature.
Refrigerate 30-45 min., til chilled.
In separate bowl, whip the cream to stiff peak stage.
Fold into chilled gelatin mixture and pour into pie shell.
Refrigerate for several hours till firm.
QUICK ‘n EASY LEMON PIE
1 prepared graham cracker crust
1 small can frozen lemonade (can be pink)
1 can sweetened condensed milk
8 oz. whipped topping, thawed
Mix together lemonade, milk and whipped topping til smooth.
May want to tint with food coloring to make it yellow or pink.
Pour into crust. Refrigerate.
QUICK ‘n EASY STRAWBERRY PIE (6/2004)
1 prepared graham cracker crust
1 small can frozen lemonade (can be pink)
1 can sweetened condensed milk
8 oz. whipped topping, thawed
Strawberries, sliced thin
Mix together lemonade, milk and whipped topping til smooth.
May want to tint with food coloring to make it pink.
Pour into crust.
Refrigerate.
Serve with prepared strawberries.
DO NOT add strawberries to pie filling, or pie will become runny.
FRUIT-IN-CRUST CHEESECAKE PIE
1 cup flour
1 c quick-cooking oatmeal, uncooked
2/3 c brown sugar
½ t baking powder
1/2 c butter
10 to 12 oz. pineapple, apricot, raspberry or cherry preserves (3/4 to 1 cup)
Heat oven to 350° for tin pan, 325° for glass.
In large mixing bowl, mix oatmeal, flour, sugar, baking powder and butter until crumbly.
Reserve one cup of mixture and pat remainder in pie plate.
Spread with preserves and put reserved crumb mixture on top of preserves.
Bake for 20 minutes until golden brown. Cool.
TOPPING:
1/2 c powdered sugar
2 T milk
1-1/2 tsp vanilla
3 oz cream cheese,
4-1/2 oz Cool Whip (2 cups)
Blend sugar, milk, vanilla and cream cheese until smooth.
Fold in whipped topping. Spoon into crust. Chill.
FRESH BLACKBERRY PIE: Southern Living
9” pie crust, baked
1½ c fresh blackberries
1¼ c sugar, divided
3 T cornstarch
1¼ c water
½ t vanilla
3 oz pkg raspberry jello
Toss berries and ¼ cup sugar in large bowl. Cover and chill 8 hours. Drain.
In small saucepan, stir together cornstarch and remaining sugar.
Slowly add water and vanilla. Cook 7-8 min til thickens.
Add jello to warm mixture.
Spoon blackberries into pie crust.
Pour glaze evenly over berries. Chill 2½ hours
OPTIONAL: Add 4 drops blue food coloring.
PEACH PIE FILLING
6 cups fresh peeled peaches, sliced
¾ c sugar
1/3 c half and half
¼ c flour
1 t fresh grated lemon zest
¼ t salt and ground nutmeg
Combine sugar, flour, salt & nutmeg.
Stir in half and half. Add peaches and lemon zest.
Mix just til peaches are coated. Spoon into pie crust.
Top with pie crust and crimp edges.
Bake in preheated 400° oven for 40 min, til crust is brown.
This pie freezes well after baking.
When you want to serve it, just place frozen pie in 350° oven for 30 min.
CHERRY-O-CREAM CHEESE PIE
8” graham cracker crust (NOT 9”!!)
8 oz. cream cheese
15 oz. can sweetened condensed milk
1/3 c lemon juice
1 t vanilla
1 can cherry pie filling
Whip cream cheese til fluffy.
Add milk and beat til well blended.
Add lemon juice and vanilla.
Pour into pie crust. Chill 2-3 hours.
Spread over top the cherry pie filling and chill.
SOUTHERN LIVING CHERRY PIE-modified (1989) (Rev 7/06)
(Makes 2 pies) I have trouble getting this to thicken…when it does – this pie is divine. I suspect the grenadine keeps it from thickening–so just add it at the last.
6 T cornstarch (or 1/3 c)
1/2 t salt
32 oz. frozen SOUR cherries, THAWED, reserve juice (NOT BLACK cherries)
1/2 t red food coloring (opt)
2/3 c grenadine syrup
1 t cherry extract
1/2 t almond ext
1 t cinnamon
½ t nutmeg
4 T oleo
Drain cherry juice off cherries and measure juice.
Add water to make 1 cup juice.
Sift sugar, cornstarch and salt in bowl.
Add cherry juice and food coloring.
Microwave 7-8 min on HI, or til VERY thick.
Gently stir in grenadine, and thawed cherries, extracts and oleo, stirring til oleo is melted.
COOL. Place in bowl of ice water to cool.
NOTE: Filling will be runny if grenadine is added too soon—won’t thicken. Go by these directions!
Line 9″ pie plate with pastry. Can prebake bottom pie crust some.
Turned cooled pie filling into pie shell.
Cover with top crust. Crimp and cut slits in top crust.
Brush with 2 T milk or egg white.
Cover edges w/foil and bake at 425° for 20 min; remove foil and bake 10 min more til golden brown.
Cool before serving. Good with dollop of Cool Whip or vanilla ice cream.