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Apple Blueberry Pie

Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
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3/4 cup sugar
1/2 teaspoon salt
1 cup blueberries — fresh if possibl
1 pie shell — unbaked double
3 tablespoons cornstarch
5 cups apples — peeled and sliced
1 tablespoon lemon juice
2 tablespoons margarine

In a large bowl,stir together sugar,cornstarch and salt. Add apples, blueberries and lemon juice;toss to coat the fruit. Turn into pastry lined 9″ pie plate. Dot with margarine. Add top crust; seal and flute edge. Bake in a 425 degree oven until crust is browned and filling is bubbly.

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Big Boy Strawberry Pie

Recipe By :
Serving Size : 0 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
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1 baked pie shell ( deep dish)
4 cups strawberries — cleaned+hulled
1 cup sugar
3 tablespoons cornstarch
1 cup water
1/2 cup water
1 package strawberry gelatin

Combine sugar and 1 cup water in a saucepan; bring to boil. Stir in paste of cornstarch and 1/2 cup water. Boil gently until clear and thick. Stir in strawberry gelatin. Cool a little Either arrange strawberries in shell and pour cooled mixture over all, or FOLD strawberries into cooled mixture and pour all into pie shell. Chill and serve with whipped cream. *May substitute raspberries and raspberry jello instead.

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Blueberry Meringue Pie

Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
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1 quart blueberries
1/2 cup sugar
1/3 cup cornstarch
1 cup water
2 tablespoons lemon juice
1 baked 9-inch pastry
2 egg whites
1/4 cup sugar

Wash berries; crush 1 cup of them, reserving remainder. Blend 1/2 cup sugar and cornstarch. Add crushed berries and water, and cook slowly, stirring constantly, until mixture thickens and bubbles. Remove from heat; add lemon juice and reserved whole berries. Pour into baked pie shell. Beat egg whites until foamy; add sugar, a tablespoon at a time, and continue beating until meringue stands in stiff peaks. Spoon meringue over top of hot filling, pressing against inner edge of crust to seal. Bake at 350 degrees for 15 to 20 minutes or until meringue in lightly tipped

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Blackberry Pie

Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
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1 3/4 cups unsifted all-purpose flour
2/3 cup vegetable shortening
1 cup sugar
1 dash salt
1/2 teaspoon salt
1/3 cup cold water
1/4 cup all-purpose flour
4 cups washed fresh blackberries

Sift together flour and salt in a mixing bowl. Cut in shortening with a pastry blender until mixture resembles large coarse crumbs. Sprinkle water over flour mixture,using a fork to stir it in gently to make it gather into a ball (the less water the better ~ just enough to hold it together).Turn out onto a lightly floured board and shape with your hands into two balls,one slightly larger than the other. Chill dough for 1 hour,then roll out large ball to fit the bottom of a 9 or 10″ pie dish. Now, mix sugar and all-purpose flour in a separate bowl, then add a dash of salt and stir in berries. Pour mixture into the empty pie shell,then roll out remaining ball of dough to make top crust. Crimp and trim edges,then slash the top crust in several places. Bake in a preheated 375 degree oven for 25 to 30 minutes or until golden brown. Makes 1 – 10″ pie.

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Fresh Blueberry Pie

Recipe By :
Serving Size : 8 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
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10 1/2 cups fresh blueberries
1 cup sour cream
2 tablespoons flour
3/4 cup sugar
1 teaspoon vanilla
1/4 teaspoon salt
1 egg — beaten
1 pie crust (frozen) 9 inch
* topping *
3 tablespoons flour
3 tablespoons oleo
3 tablespoons pecans (chopped fine)

Combine and mix flour, sugar, vanilla, salt and egg at medium speed for 5 min. or until smooth. Stir in blueberries, pour into 9 inch pastry shell, bake at 400F for 25 minutes. Combine: 3 T flour, 3 T oleo, and 3 T. pecans . Sprinkle over top of pie. Bake 10 minutes more. Chill before serving.

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Fresh Berry Pie

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
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2 1/2 tablespoons corn starch
1 cup sugar
4 cups fresh blueberries or strawberries — cut in half
Double crust pastry for 9″ pie

Mix corn starch and sugar; toss with berries.

Turn into pastry lined pie plate.

Cut several slits in top crust to permit escape of steam.

Cover pie with pastry; seal and flute edge.

Bake in 425 degree oven 35 to 40 minutes or until browned.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/9/98

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French Strawberry Pie

Recipe By :
Serving Size : 8 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
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1 9″ pie shell
3 ounces cream cheese
3 tablespoons cream
1 cup sugar
1 cup whipping cream
2 tablespoons cornstarch or arrow root
1 quart strawberries — fresh
lemon juice

Bake pie shell (If frozen-7-9 minutes in 400Deg oven); set aside to cool. Blend cream cheese and cream until soft. Spread over cooled pie shell. Wash and hull berries. Select 1/2 best ones; slice in half; set aside. Mix sugar in rest; mash and rub through sieve.Mix in cornstarch and few n drops of lemon juice. Cook until thick, stirring constantly. Cool. Put half over cream cheese in pie pan. Arrange strawberries in the sauce, then pour the remaining puree over the berries and chill. To serve top with sweetened whip cream.

Source:
“Liz Jones”

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Fluffy Strawberry Pie

Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
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1 serving strawberry gelatin
3/4 cup boiling water
1/2 cup ice cubes
1 package vanilla instant pudding
3/4 cup cold milk
3 1/2 cups cool whip whipped topping
1 pint strawberries — hulled & sliced
1 baked 9″ pie shell — cooled

Completely dissolve gelatin in boiling water.Add ice cubes and stir until melted.Prepare pie filling mix with 3/4 cup milk as directed on package fad about 2 minutes.Blend in gelatin.Chill,if necessary,until thickened.Fold in 2 cups of the whipped topping and strawberries.Pour into crust.Freeze 1 hour or chill in refrigerator 3 hours before serving. Garnish with remaining whipped topping and additional strawberries, if desired.

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Easy Strawberry-Rhubarb Pie

Recipe By :
Serving Size : 8 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
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1 pint strawberries — fresh
1 pound rhubarb — chopped
1 1/2 cups sugar
3 tablespoons tapioca
2 tablespoons butter

Half the strawberries. Mix all ingredients except butter. Pour into unbaked pie shell; dot with butter. Bake at 350 degrees for 45 – 55 minutes.

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Cranberry Banana Pie

Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
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1 1/2 cups cranberries
1 cup sugar
2 bananas — (2 to 3)

Wash cranberries. Remove stems. Combine cranberries and sugar. Cover. Cook slowly until fruit is tender and clear. Cool. Line pie pan with plain pastry. Cover bottom with thinly sliced bananas. Pour cranberry sauce over bananas. Cover with strips of pastry to form a lattice. Bake in hot oven (425 F) 15 minutes.

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Bubbly Berry Lattice Pie

Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
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1 quart fresh blueberries or
1/4 cup flour
1/2 cup sugar — divided
2 teaspoons butter or margarine
2 packages (9 oz.) unsweetened frozen
1 crust pie pastry
2 teaspoons lemon juice

Preheat oven to 375 degrees. Place large size (14 X 20″) oven cooking bag on large cookie sheet.In large bowl,coat blueberries with 3 tablespoons flour.Roll out pastry for bottom crust,fit into pan;sprinkle with 1 tablespoon sugar and remaining flour. Pour in blueberries;sprinkle with lemon juice and remaining sugar.Dot with butter.Add lattice top crust made with remaining pastry;slide pie into bag.Close bag with nylon tie;make 6 half-inch slits in top.Bake 1 hour or until syrup boils and crust is brown.

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Blueberry Soda Cracker Pie

Recipe By :
Serving Size : 10 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
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1 cup flour — sifted
1/4 teaspoon baking soda
1/8 teaspoon salt
1 cup sugar
1 cup soda crackers — crushed
1/2 cup melted butter
21 ounces blueberry pie filling
2 teaspoons lemon juice

Combine flour, baking soda, salt, sugar, crackers and melted butter in that order. Spread 1/2 of the mixture in a lightly buttered 9″ pie plate, Cover with blueberry pie filling which has been mixed with lemon juice, and then top with the remaining soda cracker mix. Bake in preheated 375:F oven for 25-30 minutes. Cool on rack. Serve with lightly sweetened-vanilla flavored whipped cream or with vanilla ice cream. This pie makes its own crust.

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Raspberry-Almond Torte

Recipe By :
Serving Size : 10 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
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1 package yellow cake mix
1 package instant vanilla pudding
4 eggs
3/4 cup water
1/4 cup oil
1/2 teaspoon almond extract
1/2 cup chopped toasted almonds
2 cups red raspberry preserves
1 cup sliced almonds
confectioners sugar

Combine first six ingredients in large mixer bowl. Beat at medium speed for 4 minutes. Stir in chopped almonds. Pour into 2 greased and floured 9 inch cake pans. Bake at 350:F for 30-35 min until cake is done.DO NOT UNDERBAKE. Cool in pans 15 min. Remove from pans and cool on rack. Split each layer horizontally, making 4 layers. For each torte, spread 2/3 cup preserves on 1 layer, sprinkle with 1/2 cup of the almonds. Add second layer. Spread with 1/3 cup of the preserves and sprinkle generously with confectioners sugar and additional almonds. Makes 2 tortes. If you only want 1 torte, one layer can be frozen and used later; just use half the preserves and almonds for 1 torte.

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Raspberry Pie Supreme

Recipe By :
Serving Size : 8 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
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5 cups raspberries
9 unbaked pie shell
1 cup sour cream
1 1/2 cups sugar
1 cup flour
1/4 teaspoon salt

Spread raspberries in unbaked pie shell. Stir sour cream and combined sugar, flour and salt together, mixing well. Spoon over berries, spreading to edge of shell. Sprinkle top with 2 teaspoons of sugar. Bake at 450: for 10 minutes. Reduce heat to 350:; bake 30 minutes more or until topping is lightly browned. Cool at room temperature; serve fresh.

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Raspberry Paradise Pie

Recipe By :
Serving Size : 10 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
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3 egg whites
1/4 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon cream of tartar
1 cup sugar
3/4 cup oats — quick cook
1/2 cup walnuts — chopped
1/2 teaspoon vanilla
10 ounces raspberries, frozen — thawed
1 tablespoon cornstarch
whipped cream
shredded coconut

Beat egg whites with baking powder, salt and cream of tartar until nearly stiff. Add sugar, gradually, beating until very stiff, but not dry. Combine oats and walnuts and blend into egg whites mix. Fold in vanilla. Spoon into 9″ pie plate, making the meringue thick around the edges, leaving a depression in the center for filling. Bake at 325:F for 25 minutes, or until lightly browned. Cool. Drain raspberries and place juice in small saucepan. Carefully blend in cornstarch and cook over medium heat until juice is thickened. Cool slightly and then blend into berries.Spoon into cooled meringue shell. Cover with whipped cream and garnish with coconut. Refrigerate several hours before serving.

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Raspberry Glace Pie

Recipe By :
Serving Size : 8 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
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1 9″ baked pie shell
6 cups fresh raspberries
1 cup sugar
3 tablespoons cornstarch
1/2 cup water
3 ounces cream cheese — softened

Bake pie shell. Mash enough berries to measure 1 cup. Stir together sugar and cornstarch. Gradually stir in water and crushed raspberries. Cook over medium heat, stirring constantly, until mixture thickens and boils.Boil and stir 1 minute. Cool. Beat cream cheese until smooth; spread on bottom of baked pie shell. Fill shell with remaining berries; pour cooked berry mixture over top. Chill at least 3 hours or until set.

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Raisin Cranberry Pie

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
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2 cups raisins
2 cups cranberries — fresh or frozen
1 1/2 cups sugar
1/3 cup flour
1/4 teaspoon salt
2/3 cup water
1 1/2 tablespoons lemon juice
Grated peel of one orange
1/2 teaspoon almond extract
2 Prepared pastry sheets for 2-crust — 9″ pie
1/2 cup toasted slivered almonds — cooled
1 Egg — lightly beaten

In 3-quart saucepan mix raisins, cranberries, sugar, flour and salt.

Mix in water.

Cook and stir over medium heat until cranberries pop and mixture is slightly thickened, 5 to 8 minutes.

Remove from heat and cool to lukewarm.

Mix in lemon juice, orange peel, and almond extract.

Heat oven to 425 degrees.

Line 9″ pie plate with 1 pastry sheet; crimp edge.

Place the remaining pastry sheet on cutting board, and with paring knife cut out 20 to 24 simple leaf shapes to 2 to 3 inches long and about 1 inch wide. Mark veins on leaves with back of knife.

Mix almonds in raisin mixture; pour into pie shell.

Arrange leaves to cover filling.

Brush top lightly with egg, and sprinkle with additional sugar.

Bake 15 minutes. Reduce heat to 375 degrees and continue to bake 15 to 20 minutes until filling is bubbly and crust is nicely browned.

Cool on rack.

Serve warm or at room temperature.

Top with vanilla ice cream, if desired.

Makes 1 9″ pie, 8 servings.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98

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Mystery Chef Blueberry Pie

Recipe By :
Serving Size : 12 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
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4 cups fresh bluberries
1/2 cup sugar
2 tablespoons cornstarch
1/4 cup water
1 teaspoon grated lemon rind
1 cup heavy cream
baked pie shell

Mash 1 cup of blueberries. In 2 qt. saucepan, stir together sugar and cornstarch. Gradually stir in the water until smooth. Stir in mashed blueberries and lemon rind. Cook over medium heat, stirring, until thickened and boiling. Boil 1 minute. Turn into a bowl; cover with wax paper. Cool. Fold in remaining berries. Whip cream until double in volume. Spread 1 1/2 cup of whipped cream over bottom and up sides of pie shell. Fill with blueberry mixture. Garnish with remaining whipped cream. Chill until set — about 3 hours. From: Pattie Knox GNGM74B

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Mini-Mixed Berry Pie For One

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
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1/4 cup blueberries — *
1/4 cup raspberries — *
1/4 cup strawberries — halved*
1/4 cup granulated sweetener
1 teaspoon granulated sweetener
2 teaspoons cornstarch
2 teaspoons water
2 graham cracker sq. — crushed
2 teaspoons diet stick margarine — melted

Preheat oven to 350:F. combine blueberries, raspberries and strawberries in a small bowl. Combine 1/4 cup granulated sweetener, cornstarch and water; add to berries and mix well. Place in 6-oz custard cup. Combine graham cracker crumbs with margarine and 1 teaspoon granulated sweetener. Sprinkle on top of berry mixture. Place mini-pie on baking sheet and bake at 350: for 25 to 30 minutes or until filling is bubbling. Serve warm. MICROWAVE DIRECTIONS: Combine berries in a 2-cup glass measuring cup. Combine 1/4 cup sweetener, cornstarch and water; add to berries and mix well. Cover with microwavable plastic wrap; vent one corner. Cook at high for 1/12 minutes or until mixture is thickened; stir once. Pour into a 6-ounce custard cup. Combine graham cracker crumbs with margarine and 1 teaspoon granulated sweetener. *Use fresh or frozen unsweetened berries.

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Valerie’s Blueberry Pie

Recipe By :
Serving Size : 8 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
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4 cups blueberries — fresh or frozen
3/4 cup sugar
3 tablespoons cornstarch
1/8 teaspoon salt
1 cup water
1/4 teaspoon cinnamon
1 teaspoon lemon juice
1 tablespoon margarine
1 9″ pie shell — baked
whipped topping or ice cream

1. Wash and drain blueberries.

2. In a medium saucepan, mix sugar, 1 cup of the blueberries, cornstarch (use heaping tablespoons with frozen berries), salt, water, cinnamon and lemon juice. Cook and stir over medium heat until thick. Remove from heat. Immediately add margarine and remaining berries. Stir until sauce is mixed with all of the berries and margarine is melted. Pour mixture into prepared pie shell.

3. Keep refrigerated until serving time. Serve with whipped topping or ice cream.

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Tri-Berry Pie

Recipe By :
Serving Size : 8 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
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1 cup strawberries
3/4 cup sugar
3 tablespoons cornstarch
2 cups red raspberries
1 1/2 cups blueberries
pie pastry

* berries can be fresh or frozen. PARTIALLY thaw the strawberries, if frozen. DO NOT DRAIN. Cut strawberries in half. In a large mixing bowl, stir together the flour and cornstarch. Add strawberries and their juice, fresh or frozen raspberries and fresh or frozen blueberries. Gently toss till berries are coated. If using frozen berries, let it stand for 15 to 30 minutes or until fruit is partially thawed but still icy. Prepare and roll out pastry for a lattice-top pie. Line a 9-inch pie plate with 1/2 of the pastry. Stir berries; transfer to the pastry-lined pie plate. Trim the pastry to 1/2 inch beyond the edge of the plate. Top with lattice crust. Seal and crimp the edges. To prevent overbrowning, cover the edge of the pie with foil. Preheat oven to 375:F. Bake for 25 minutes (for fresh fruit); 50 minutes (for frozen fruit). Remove foil. Bake for 20-25 minutes more (for fresh fruit); 20-30 minutes (for frozen fruit) or until the top is golden and juices are bubbly. Cool on wire rack. Makes 8 servings.

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The Gods’ Raspberry Pie

Recipe By :
Serving Size : 8 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
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—–crust—–
1 cup flour
1/3 teaspoon salt
1/3 cup crisco
3 tablespoons water
—–filling—–
3 tablespoons cornstarch
1/2 cup water
2 cups red raspberries — canned or
frozen and thawed
3/4 cup sugar
3 tablespoons lemon juice
2 cups fresh whole red raspberries
whipped cream

Oven 425 Make the crust by cutting the Crisco into the flour and salt until resemble cornmeal. Quickly stir in water, roll out dough, and place in 9″ pie pan.Prick with a fork. Bake for 8 minutes or until light brown.For filling, dissolve cornstarch in 1/4 cup water.Mix together 2 cups raspberries, the remaining water or berry juice, sugar, and lemon juice. Bring mixture to a boil. Mix 1/4 of the hot berries with the cornstarch and water, stir, and return thickened berries to the hot berry mix. Cook for 1 minute, and then chill.At serving time, put 2 cups remaining whole, uncooked berries into the baked crust. Pour chilled filling over berries and top with whipped cream.Absolute best pie in the world. If you use canned or frozen berries for the cooked mix, use berry juice (up to 1/2 cup) instead of the 1/2 cup water. “Perfect Fruit Pies” Storey Publishing

Source:
“belle bestor”

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Surprise Strawberry Meringue Pie

Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
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20 thin crispy crackers
1 1/3 cups sugar
1 1/2 teaspoons baking powder
1 teaspoon vanilla
4 egg whites — rm temp
1 cup pecans — chopped
1 cup heavy cream
fresh berries

Preheat oven to 350 deg. Crush crackers fine (easiest to do in food processor). Add baking powder, mix well.Set aside. Beat egg whites until stiff, not dry. Beat in sugar, a little at a time. When whites hold stiff peaks, fold in vanilla, pecans, and crumbs, mixing well.Pour into well-buttered 9 inch pie plate. Bake 30 minutes until golden brown and firm. Let cool. Garnish with whipped cream and strawberries. Judy Garnett Pjxg05a

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Strawberry-Rhubarb Pie 2

Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
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3 eggs — beaten
1 1/4 cups sugar
1/4 cup enriched flour
1/4 teaspoon salt
1/2 teaspoon nutmeg
2 1/2 cups rhubarb, red — 1 inch slices
1 1/2 cups strawberries, fresh — sliced
1 pastry for 9″ lattice crust
1 tablespoon butter or margarine

Combine eggs, sugar, flour, salt, and nutmeg; mix well. Combine rhubarb and strawberries. Line 9″ pie plate with pastry; fill with fruits. Pour egg mixture over. Dot with butter. Top with lattice crust, crimping edge high. Bake at 400 degrees about 40 minutes. Fill openings in lattice crust with whole strawberries. Serve warm- plain, or topped with vanilla ice cream.

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Strawberry-Rhubarb Pie

Recipe By :
Serving Size : 8 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
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1 pound rhubarb-sliced=3 cups
1 1/2 cups strawberries — sliced thin
2/3 cup flour
1/4 teaspoon cloves
1/4 teaspoon nutmeg
1 1/2 cups sugar
1 1/2 teaspoons cinnamon
2 tablespoons butter
1 pie crust — double for 9″

Slice rhubarb about 1/3 inch slices. Combine rhubarb and strawberries in a bowl. Mix sugar, flour, cloves, nutmeg, and cinnamon and stir into the fruit. Let stand for about 15 minutes. Stir occasionally. Pour into unbaked pie crust and top with butter. Make a lattice top crust and bake on lowest shelf at 375: for 35-40 minutes.

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Strawberry Rhubarb Pie /Martha Stewart

Recipe By :
Serving Size : 8 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
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brisee-chill all ingre
2 1/2 cups flour, all purpose — cold
1 teaspoon salt
1 teaspoon sugar (optional)
1 cup butter, cold — unsalted
into small pieces
1/4 cup ice water (up to 1/2 c)
strawberry rhubarb filling-
5 cups rhubarb — 1/2″ pieces
3 cups strawberries — sliced in half
1 cup sugar (or to taste)
1/2 cup flour
1 tablespoon cardamom
1 teaspoon nutmeg
grated rind of 1 orange — or 2 tbs orange juic
thawed.

PATE BRISEE: Put COLD flour, sugar & salt in food processor. add pieces of butter and process approx 10 seconds, or until mixture resembles coarse meal. Add ice water drop-by-drop through feed tube with machine running, adding just enough until dough holds together without being wet or sticky, NOT MORE THAN 30 SECONDS. Test dough by pinching together—if still crumbly add more water. Turn dough onto large plastic piece of plastic wrap. Cover with a second sheet of plastic wrap and flatten into a flat circle with fists. Wrap in plastic and chill at least an hour. Lightly butter or spray a 12-inch tart pan. Place tart pan on parchment-lined baking sheet. On lightly floured board, roll half the pastry to 1/8″ thickness. Put pastry in pan, and press into bottom edges and along sides. Trim crust 1″ higher than pan. REFRIGERATE. Roll remaining pastry and cut into lattice strips (3″wide). Place on parchment lined sheet and refrigerate 30 minutes. Preheat oven to 375 degrees. FILLING: put rhubarb & strawberries in large mixing bowl. Combine remaining ingredients in another bowl. Sprinkle mixture over fruit. Turn fruit into prepared crust. Weave lattice strips over filling, securing ends by pasting to crust with dabs of water. Turn up overhang, trim, and crimp as desired. Bake about 50 minutes, until filling has bubbled and thickened. from Martha Stewart Pies & Tarts.

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Strawberry Port Pie

Recipe By :
Serving Size : 8 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
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1/2 cup port wine — (good quality)
3/4 cup water
1 lg strawberry gelatin
10 ounces frozen sliced strawberries
2 teaspoons lemon juice
3 ounces cream cheese
1 tablespoon milk
1 pie shell — baked 9″
whipped cream

Heat Port and water to simmering. Remove from heat; add gelatin and stir until dissolved. Drop in frozen block of strawberries and let thaw, breaking up block with fork to hasten process; add lemon juice. Chill until mixture begins to thicken. Meantime, whip cream cheese and milk together with fork; spread evenly over bottom of pie shell. Pour in partially thickened gelatin mixture; chill several hours or overnight until firm. Garnish with whipped cream before serving.

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Strawberry Lime Pie

Recipe By :
Serving Size : 8 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
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baked 9″ pie shell
1 envelope unflavored gelatin
1 6 ounces can frzn limeade concentrate
1/3 cup sugar
1 teaspoon grated lime rind
1 cup diced strawberries
1 cup whipping cream — whipped
1 dash green food coloring

Bake pie shell. Soften gelatin in 1/2 cup cold water. Combine limeaid concentrate, sugar, and 3/4 cold water in small saucepan; cook over low heat, stirring constantly, until concentrates melts and sugar dissolves. Add gelatin; stir until dissolved. Chill until syrupy. Stir in lime rind and strawberries. Fold in whipped cream until blended; tint pale green with food coloring. Chill until mixture mounds when dropped from a spoon. place in pie shell; chill 2-3 hours until firm. Garnish with additional sliced strawberries. Yield about 6-8 servings. NOTE: I made this with a graham cracker crust, and it came out very tasty. However, it was a little on the sweet side.

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Strawberry Lemondrift Pie

Recipe By :
Serving Size : 8 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
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1 pint fresh strawberries
1/2 cup milk
1 envelope unflavored gelatin
2/3 cup sugar
1 1/2 tablespoons grated fresh lemon peel
1/4 cup fresh lemon juice
2 cups whipping cream
1 baked cooled pie crust
1 powdered sugar

Stem strawberries; cover, and chill. Combine milk and gelatin in 1 quart saucepan. Set aside 5 minutes. Stir in sugar. Stir over low heat until gelatin and sugar are completely dissolved. Stir in peel and juice. Cool to room temperature, then chill until syrupy, about 15 minutes. Meanwhile, whip cream to form stiff peaks.Fold in gelatin mixture to blend thoroughly Spoon into pie shell, mounding top. Halve strawberries. Cover filling with berries. Chill until firm, at least 2 hours. Dust lightly with powdered sugar just before serving. Annette Thompson.

Source:
“annette thompson”

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Strawberry Ice Cream Pie

Recipe By :
Serving Size : 10 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
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10 ounces cookies — shortbreads
1/3 cup butter — melted
1/4 teaspoon cinnamon — ground
1/4 teaspoon ginger — ground
2 quarts ice cream — strawberry
1/4 cup fudge topping — not too thick

1. In food processor or blender, process cookies to fine crumbs. Add butter, cinnamon, and ginger; process to mix well. Turn crumb mixture into 9-inch pie plate.Place crust in freezer 10 minutes.

2. Scoop ice cream into balls; mound in prepared crust. Place pie in freezer until ready to serve, up to 2 days.

3. Place fudge topping in small MW bowl; MW om high 20 to 30 seconds until just warm. Drizzle topping from tip of teaspoon in random pattern on top of pie; decorate if desired with Chocolate-Dipped Strawberries. Makes 10 to 12 servings. Redbook, June 1992. Formatted by Liz Jones (vxrf36b)…

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Strawberry & Rhubarb Pie

Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups fresh rhubarb — cut in pcs
1 pint fresh strawberries — halved
1 1/4 cups sugar
3 tablespoons quick-cooking tapioca
1/4 teaspoon salt
2 1/2 tablespoons butter

I like this pie not only for its flavor, but because the tapioca keeps the pie from being “runny” and the crust stays flaky. It’s very quick to make. If you don’t want to make your own pie crust, buy a package of Pillsbury Pie Crust in the red box found in the Dairy case at your supermarket. wash and cut fruit. In separate bowl, Mix together remaining ingredients except margarine and add to rhubarb & strawberries. Mix until fruit is well coated with mixture. Set aside for 15-20 minutes. Meanwhile, line a 9 inch pie pan with pie crust. Pour in fruit filling mixture and dot with margarine. Seal with top crust. Prick top crust to vent. Bake for approx. 55 minutes in a 375 deg. oven. Note: You might want to shield the edges of the crust during the first half of the baking with foil. Brush top crust with a little milk and sprinkle granulated sugar over milk during last 15 minutes of baking. Judy Garnett Raleigh, NC PJXG05A

Source:
“judy garnett”

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Scrumptious Strawberry Pie

Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 baked pie shell — cooled
2 tablespoons quick-cooking tapioca
1 1/2 quarts fresh strawberries
1 cup sugar
1/2 cup water
whipped cream

Note: I add 1 Tblsp. margarine to the thickened sauce before pouring over berries in pie shell).Puree 1 1/2 cups berries in blender or food processor. Combine sugar and tapioca, blending well with a fork. Stir into pureed berries. Add 1/2 c.water; blending well. Microwave on HIGH for 2 minutes. Then stir with fork or wire whisk. Microwave 2 more minutes or until thick. Stir to smooth. Arrange remaining berries in bottom of baked, cooled pie shell. Spoon or pour sauce over fresh strawberries.Chill and serve with whipped cream.

Source:
“judy garnett”

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Rhubarb-Raspberry Pie

Recipe By :
Serving Size : 8 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 cups rhubarb — 1/8 ” slices
1 1/2 cups sugar
3 ounces raspberry gelatin
1 1/2 tablespoons cornstarch
1 teaspoon lemon juice
1/2 teaspoon cinnamon
1/2 teaspoon grnd cardamon
1 tablespoon butter
2 1/2 cups flour
1/4 teaspoon salt
1 cup crisco
1/2 cup milk
1 tablespoon tapioca — quick cooking
1/3 cup milk
1 teaspoon sugar
red food coloring

Combine rhubarb, sugar, gelatin, and few drops of food coloring, cover and refrigerate 6 hours, or overnight. Remove from refrigerator and drain the juice into a large saucepan. Add cornstarch, lemon juice, cinnamon, and cardamon (if used). Cook and stir until mixture comes to a boil and thickens. Remove from heat and add the rhubarb. CRUST: Combine flour and salt and cut in the shortening. Add milk. Cover the ball of dough and refrigerate one hour. Roll out crust; sprinkle bottom with tapioca. Spoon in hot filling. Dot with butter and top with 2nd crust. Combine 1/3 c milk and 1 t sugar for glaze and brush on top crust. Bake at 400: for 10 mins, then 350: for 30 min. One 9 inch pie.

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Rhubarb And Strawberry Pie

Recipe By :
Serving Size : 8 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
rhubarb-sliced=3 cups
1 1/2 cups strawberries — sliced thin
2/3 cup flour
1/4 teaspoon cloves
1/4 teaspoon nutmeg
1 1/2 cups sugar
1 1/2 teaspoons cinnamon
2 teaspoons butter
1 pie crust — double for 9″

Slice rhubarb about 1/3 inch slices. Combine rhubarb and strawberries in a bowl. Mix sugar, flour, cloves, nutmeg, and cinnamon and stir into the fruit. Let stand for about 15 minutes. Stir occasionally. Pour into unbaked pie crust and top with butter. Make a lattice top crust and bake on lowest shelf at 375: for 35-40 minutes.

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Mile High Raspberry Pie

Recipe By :
Serving Size : 8 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup butter or margarine
1/4 teaspoon salt
2 tablespoons sugar
1 egg yolk
3/4 cup flour — sifted
1/4 cup almonds — finely chopped
—–raspberry filling—–
12 ounces raspberries; frozen — thawed
1 cup sugar
2 egg whites — room temperature
1 tablespoon lemon juice

ds Salt 1 c Heavy cream; whipped 1/2 ts Almond extract Cream butter, salt and sugar until light and fluffy. Add egg yolk and beat well. Stir in flour and almonds to make a firm dough. Press into a 9″ pie plate. Refrigerate 30 minutes. Bake at 400: for 15 minutes or until golden. Thaw raspberries. In a large bowl, combine raspberries, sugar, egg whites, lemon juice and salt. Beat for 15 minutes or until stiff. Fold in whipped cream and almond extract. Mound in baked pastry shell. Freeze until firm.

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Lemon Torte

Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 package cookies, 5-1/2 oz pkg
pepperidge farm lemon crunch
finely crushed
3 ounces butter — melted
4 egg whites
1 cup sugar
4 egg yolks
1/2 cup lemon juice — fresh
1 1/2 tablespoons lemon peel — finely grated
1 1/2 cups heavy cream — whipped
1 package raspberries, frozen, 10 oz
thawed

CRUST: Combine crushed cookies with melted butter. Pat into bottom of a 9″ springform pan. Refrigerate.

LEMON FILLING: Beat egg whites until foamy. Gradually add sugar and beat until stiff peaks form. Beat yolks in another bowl until thick and lemon-colored. Stir in lemon juice and peel. Gently fold in egg whites. Fold in whipped cream. Pour into crust and freeze.

RASPBERRY SAUCE: Puree thawed frozen raspberries. Pour through a strainer into a serving bowl. Let torte stand at room temperature for 10 minutes. Remove springform. Slice and serve with raspberry sauce. Reformatted by: Wendell Openshaw SRNP05A

Source:
“Alana Janus”

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Lemon Blueberry Pie

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 graham cracker crumb crust — or (9 inch)
baked pastry shell
3 Egg yolks
1 can Eagle Brand Sweetened Condensed Milk — (14 oz.)
1/2 cup ReaLemon Juice from Concentrate
1 1/2 teaspoons grated lemon rind — optional
Yellow food coloring — optional
1 can Comstock Brand Blueberry Filling or — chilled (21 oz.)
— Topping
Whipped topping or whipped cream

Preheat oven to 350 degrees.

In medium bowl, beat egg yolks; stir in sweetened condensed milk, ReaLemon juice, rind and food coloring if desired.

pour into prepared crust.

Bake 9 minutes. Cool. Chill.

Top with blueberry filling.

Garnish with whipped topping.

Refrigerate leftovers.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98

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Junction City Raspberry Pie

Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
20 ounces frozen raspberries — thawed
2 cups vanilla wafer crumbs
1/2 cup sugar
1 teaspoon cinnamon
5 tablespoons butter — melted
1 package unflavored gelatin
1/4 cup water — cold
1/2 teaspoon lemon peel
1/2 pint heavy cream
1 teaspoon vanilla

Drain raspberries, reserving 1 cup of the juice. Combine crumbs, sugar, 1/2 teaspoon of the cinnamon and the butter; pat into a 10-inch pie plate. Bake in a 375 degree oven, 8 to 10 minutes; cool. Soften gelatin in water. Mix the reserved raspberry juice, the remaining 1/2 teaspoon cinnamon and lemon peel and heat to boiling. Remove from heat; add gelatin and stir until melted. Chill until mixture just begins to thicken. Whip cream; add vanilla. Fold raspberries, gelatin mixture and whipped cream together. Pour into pie shell. Chill. Decorate with additional whipped cream if desired

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Graduation Berry Pie

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups granola
1/4 pound butter — melted
1 tablespoon gelatin — unflavrd
1/2 cup water — warm
2 egg;yolks
1 tablespoon lemon juice — fresh
1 tablespoon lemon rind — fresh
1/3 cup sugar
1/2 pound cream cheese
1 cup yogurt — plain
4 ice cubes
1 pint strawberries — hulled

Crunch granola with rolling pin and mix with melted butter. Press into 9 water and set aside. In a blender combine egg yolks, lemon juice, lemon rind, sugar, cream cheese and yogurt. Add ice cubes until mixture is smooth; then add half of the strawberries, sliced. Pour over crust and top with remainder of whole berries. Chill. The fresh strawberries of summer are one ideal to use in this pie; but any seasonal berry can be substituted to make graduation a grand celebration.

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Fresh Strawberry Pie

Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 baked 9-inch pie shell
1 tablespoon cornstarch
3 ounces strawberry gelatin
1 1/2 cups water
1 1/4 cups sugar
3 tablespoons lemon juice
1 quart fresh strawberries

Clean and hull strawberries. In medium saucepan, combine sugar and cornstarch; add water and lemon juice. Over high heat, bring to a boil. Reduce heat; cook and stir until slightly thickened and clear, 4 to 5 minutes. Add gelatin, stir until dissolved. Cool to room temperature. Stir in strawberries; turn into prepared pastry shell. Chill 4 to 6 hours or until set. Serve with whipped cream if desired. Refrigerate leftovers.

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Fresh Raspberry Pie

Recipe By :
Serving Size : 8 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–pastry—–
2 1/2 cups flour
1/4 cup brown sugar — light packed
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup butter — cut in pcs unsalted
chilled
1/3 cup vegetable shortening — chill
cut in pieces
6 tablespoons ice water
—–filling—–
1 1/3 cups sugar — + 1 T
7 tablespoons cornstarch
1 tablespoon lemon peel — grated
6 cups raspberries — fresh
1/8 teaspoon cinnamon

For Pastry: Blend first 4 ingredients in processor. Add butter and shortening and cut in using on/off turns until resembles coarse meal. Blend in enough ice water to form moist clumps. Gather dough into ball.Divide in half. Flatten each piece into disk. Wrap in plastic; chill at least 1 hour or overnight. For Filling: Preheat oven 375. Mix 1 1/3 c sugar, cornstarch and lemon peel in large bowl. Add berries and toss to combine. Roll out 1 dough piece on lightly floured surface to 12″ round. Transfer dough to 9″ round glass pie dish with 1 1/4″ high sides; trim edges. Roll out remaining dough to thickness of 1/8″.Use for top crust. Place pie on cookie sheet. Bake until top is golden brown and juices bubble, about 1 hour. Transfer pie to rack. Mix remaining 1 T sugar and cinnamon in small bowl. Sprinkle over pie. Cool before serving.

Source:
“Belle Bestor”

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Fresh Double Berry Pie

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/4 cups plus 1 T sugar
1 tablespoon cornstarch
3 teaspoons quick-cooking tapioca
5 cups assorted fresh or frozen
thawed raspberries and
blackberries-can use canned — drain well; 2 times
2 tablespoons raspberry liqueur
1 package (15-oz) pillsbury all ready
pie crust
1/8 teaspoon ground cinnamon

Combine 1-1/4 cups sugar, cornstarch, and tapioca in a large bowl; stir well. Add berries and liqueur; toss gently. Set aside. Prepare piecrust sheet according to package directions for a filled one-crust pie using a 9-inch pieplate. Flute edges and bake at 450: for 9 to 11 minutes. (If crust puffs up, gently press back to bottom and sides of dish with back of a wooden spoon.) Unfold remaining piecrust sheet; sprinkle with flour. Using a 3-inch heart shaped cookie cutter, cut out enough hearts to overlap around edge of pie; reserve extra piecrust. Set aside. Spoon filing into prepared pastry shell; arrange hearts, overlapping slightly, around edge of pie with tips pointing to center. Using a heart-shaped canape cutter, cut remaining piecrust sheet into heart shapes. Place small hearts over filling (turn opposite direction from larger hearts). Place pie on baking sheet; bake at 375: for 1 hour. Combine remaining 1 tablespoon sugar and cinnamon; sprinkle over pies. Cool completely. Yield one 9-inch pie. Kitchen Ease: Cover edge of piecrust with strips of foil after 15 to 20 minutes of baking to prevent excessive browning.

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Blueberry Pie In A Cast-Iron Pan

Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
pastry dough
2 pints blueberries
juice of 1/2 lemon
1 tablespoon sugar
milk or egg yolk for — glazing the pastry

Make the pastry dough and chill it. Preheat the oven to 350 degrees. Meanwhile, place the blueberries in a pan over medium heat with the lemon juice and sugar. Cook until soft, tasting for sweetness. If there is too much juice, pour some off and save it to make a fruit sauce later. Roll out the pastry dough into a circle an inch larger than a 9-inch cast-iron or enameled cast-iron skillet. Place the circle on top of the pan and press down the edges with the blade of a butter knife. Brush with milk or egg yolk and bake for 20 to 30 minutes, or until the pastry is golden brown.

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Banana Berry Pie

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 small jello strawberry banana
3/4 cup water — boiling
1/3 cup water — cold
2 1/2 cups cool whip — thawed
1 1/2 cups strawberries — sliced
1 pie crust graham cracker
1 small banana pudding
3/4 cup milk

Dissolve gelatin in boiling water. Stir in cold water. Chill until slightly thickened. Mix in 1 cup of the cool whip. Stir in 3/4 cup of the strawberries. Pour into pie crust; chill until firm, about 15 minutes. Whisk pudding mix into milk. Fold in 1 1/2 cups of the cool whip. Stir in the remaining strawberries. Spread mix over gelatin in pie crust. Chill until set, about 2 hours.

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Apple Cinnamon Cranberry Pie

Recipe By :
Serving Size : 8 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pie crust (9 inch)
3/4 cup sugar
1/4 cup cornstarch
1 teaspoon cinnamon
5 cups apples, peeled — sliced
2 cups cranberries — fresh or frozen
1/3 cup corn syrup — light or dark
1 tablespoon butter or margarine
milk
sugar

Preparation Time: 1:00 Prepare pie crusts for filled two-crust pie using 9-inch pan. Heat oven to 450F. In a large bowl, stir sugar, corn starch and cinnamon until well mixed. In another large bowl, mix apples, cranberries and corn syrup. Add fruit to sugar mixture. Mix to combine. Spoon into pie crust-lined pan. Dot with butter. Top with second crust; flute.Cut four 4-inch slashes in center of crust forming a criss-cross design. Peel back center points and press lightly in crust to hod and form 8 petals. Brush crust with milk; sprinkle with sugar. Bake at 450F for 10 minutes. Reduce temperature to 350F; continue baking 40 to 45 minutes or until golden brown. Cool completely on wire rack. Store in refrigerator.

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Apple Raspberry Pie

Recipe By :
Serving Size : 8 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
CRUST
2 cups all purpose flour
7 ounces lard
1 tablespoon pple cider vinegar
1/2 teaspoon salt
6 tablespoons cold water
1/2 cup + 1 tablespoon sugar
2 tablespoon flour
1 teaspoon cinnamon
FILLING
1 pint raspberries
8 large Granny Smith apples
1 1/2 tablespoons lemon juice
1 Pinch nutmeg
1 Pinch cloves

Freeze the flour in a medium bowl for one (1) hour. Refrigerate the lard for one (1) hour then cut into cubes. In small cup combine vinegar, salt and water. Measure 1 cup flour on to table, place lard cubes on top then cover with the remaining flour. Roll rolling pin over the mixture until all of the pieces have been flattened and slightly incorporated. Scrap into a bowl an mix with liquid. Turn dough out onto a lightly floured surface. With a lightly floured rolling pin, roll out a rectangle about 8 X 12 inches. Fol to the center and roll out slightly to form an 8 inch square. Roll and fol once more. Wrap in parchment or waxed paper and refrigerate until needed. Peel and cut and core apples into eighths. Then dice crosswise into 1 1/2 chunks. Toss apples with lemon juice. Blend together 1/2 cup sugar with fruit and spices. Add apples and toss until evenly coated. Add raspberries last toss lightly. Cut 1/3 dough and reserve. Roll remaining dough into a round 5 inches larger than dish. Place and fit into dish and trim overhang to one (1) inch. Spoon in apples and dome evenly. Roll out remaining shell, crimp. Sprinkle remaining sugar onto crust. Cut 5 slits in center of dough. Bake 425 degrees for 10 minutes, lower temperature to 400 degrees for 40 minutes, turning to brown evenly, Let cool.

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Apple Raspberry Streusel Pie

Recipe By :
Serving Size : 8 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
classic pillsbury cookbooks
country baking
1 package pillsbury allready pie crust
—–filling—–
5 cups sliced — peeled apples
1 tablespoon lemon juice
1/4 cup sugar
2 tablespoons cornstarch
1/2 teaspoon cinnamon
1 package (10oz) frozen raspberries
thawed — drained —
reserving
1/2 cup liquid
—–topping—–
3/4 cup flour
1/2 cup brown sugar — firmly packed
1/2 teaspoon cinnamon
1/3 cup margarine or butter — softened

Prepare pie crust according to package directions for filled one-crust pie, using 9-inch pie pan. (Refrigerate remaining crust for a later use.) Heat oven to 375 F. Place apples in medium bowl, sprinkle with lemon juice. Toss, set aside.In large saucepan, combine sugar, cornstarch and cinnamon. Stir in raspberry liquid. Cook over medium heat until mixture thickens, stirring constantly. Remove from heat; fold in drained raspberries and apples. Pour mixture into pie crust-lined pan. Lightly spoon flour into measuring cup; level off. In medium bowl, combine all topping ingredients to form crumbs; sprinkle over fruit mixture. Bake at 375 F for 40-50 minutes or until crust is golden brown. Cover edge of pie crust with strips of foil after 15-20 minutes of baking to prevent excessive browning. Cool. 8 servings.

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Black Bottom Pie

Recipe By : Helen Corbitt
Serving Size : 8 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–botton layer—–
1 gingersnap crust
1 tablespoon unflavored gelatin
4 tablespoons cold water
2 cups milk
1/2 cup sugar
1 tablespoon cornstarch
1/4 teaspoon salt
4 egg yolks — beaten
2 ounces unsweetened chocolate — melt
1 teaspoon vanilla

1. Soften gelatin in cold water. Scald milk in double boiler. Mix sugar, cornstarch, and salt together, stir slowly into milk, and cook until think. Add gradually to beaten egg yolks. Return to double boiler and cook 3 minutes longer. Stir in gelatin to dissolve. Divide in half; add melted chocolate and vanilla to one half of the mixture to make chocolate layer. Pour carefully into Gingersnap crust.

2. For cream layer, let remaining half of custard cool. Beat egg whites until frothy; add cream of tartar; continue beating to a soft peak., and gradually add sugar. Fold meringue into cooled custard; add flavorings. Pour carefully over chocolate layer. Chill in refrigerator until set. When ready to serve, whip cream, spread on top of pie, and sprinkle with shaved chocolate.

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Boston Cream Pie

Recipe By :
Serving Size : 8 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 9″ pie crusts
14 ounces eagle sweetened conden. milk
1/3 cup cold water
1 instant vanilla pudding mix*
1/2 pint whipping cream — whipped
confectioner’ sugar
1/4 cup chocolate chips (semi-swt)
1 teaspoon shortening

Heat oven to 425 degrees. For bottom crust: Divide dough in half and follow directions on crust recipe for baked pie shell. For top crust: Roll remaining half of dough into 13 ” circle. Place 8″ round cake pan on dough. Draw around pan with tip of knife.Remove pan. Cut dough circle into 8 wedges. Place on ungreased baking sheet. (Use leftover pastry for tart shells.) Bake at 425 degrees fro 8 to 10 minutes.Cool. For filling: Combine sweetened condensed milk and water in large bowl. Add pudding mix* (4 serving size) Beat well at medium speed of electric mixer.Chill 5 minutes. Fold in whipped cream. Spoon into cooled, baked pie shell. Top with pastry wedges. Press lightly against filling. Dust lightly with confectioners’ sugar. For glaze: Melt chocolate chips and shortening in small saucepan on low heat (or use MW). Stir to blend. Drizzle over crust wedges.Refrigerate one hour or until firm. A Crisco American Pie reformatted for you by Judy Lausch DGSV43A

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Bon Bon Pie

Recipe By : Carol Morgan
Serving Size : 0 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 9″ cookie pie crust
1 1/4 packages nestles bon bon ice cream nu
1 package instant vanilla pudding
1 3/4 cups milk
green food coloring
1 teaspoon peppermint extract
melted chocolate
whipping topping

1.Cover bottom of 9″ chocolate cookie crust with 1 1/4 boxes of Nestles Bon Bon Ice Cream Nuggets.

2. Mix instant vanilla pudding mix with milk, food coloring and peppermint extract. Spoon over Bon Bons and freeze 5 hours.

3. Decorate with melted chocolate, whipped topping and more Bon Bon nuggets. Enjoy!!

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Chocolate Pie

Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
3 tablespoons butter or margarine
9 ounces unsweetened chocolate
1 1/2 cups warm water
3 Eggs — beaten
Grated peel of 1 lemon — or orange or 1 Tsp.
— vanilla
8 ” baked crumb pie crust — (chocolate cookie,
— gingersnap or
— graham — — cracker)
Whipped cream — optional

Mix sugar, cornstarch and salt; set aside.

Melt butter in heavy 3-quart saucepan over low heat.

Add chocolate and stir to melt; remove from heat.

Stir in water and sugar mixture, then stir in eggs. Cook and stir over low heat until thickened and smooth.

Stir in lemon peel.

Cool, stirring occasionally.

Pour into cooled pie crust and chill until firm.

Serve with whipped cream.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d on 4/8/98

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Chocolate Pecan Pie

Recipe By :
Serving Size : 8 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Eggs — slightly beaten
1 cup Karo light corn syrup — or dark
1 cup sugar
2 tablespoons margarine — melted
4 Squares semisweet chocolate
1 teaspoon vanilla
1 1/2 cups pecan halves
1 Unbaked 9″ pie shell

Melt margarine and chocolate together in small saucepan.

In large bowl stir eggs, corn syrup, sugar, margarine and vanilla until well blended.

Stir in pecans.

Pour into pie shell.

Bake in 350 degree oven 50 to 55 minutes or until knife inserted halfway between center and edge comes out clean. Cool.

Makes 8 servings.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d on 4/8/98

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Chocolate Mousse Pie

Recipe By :
Serving Size : 8 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 ounces semisweet chocolate
1/4 cup water
8 eggs — separated
1 1/2 teaspoons vanilla
2/3 cup sugar

Heat chocolate and water over very low heat — keep stirring until smooth. Stir in BEATEN egg yolks. Add vanilla. Beat egg whites in large mixing bowl until foamy. Gradually add sugar until stiff. Add a little egg white mixture to chocolate, to lighten. Then fold chocolate into remaining > whites. Pour 4 cups into greased 9 inch pie pan which has been sprinkled with sugar. Refrigerate the rest of the mousse. Bake at 350 for 25 minutes, until set. This makes a chocolate meringue. Chill crust for 1 hour. Center will fall to make a chocolate meringue shell. Spoon chilled mousse into shell. Refrigerate overnight. This is our family’s all-time favorite Pesach dessert, for the Seder or ANY TIME. It’s actually too wonderful to save for one week a year…ENJOY!!! ** PENINA ** Formatted by Elaine Radis BGMB90B; MARCH ’93

Source:
“Sam Freedenberg”

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Chocolate Midnight Madness

Recipe By :
Serving Size : 0 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 ounces cream cheese — soft
1/2 cup mayonaise
1/2 cup sugar
2 eggs
1 package semi-sweet chocolate chips
melted
1 teaspoon vanilla
1 chocolate pie crust

In a large bowl with mixer at medium speed beat cream cheese and real mayonnaise until smooth, gradually beat in sugar. Beat in eggs, one at a time, beat in chocolate and vanilla until smooth. Pour into pie crust, place on cookie sheet. Bake at 350F oven 30 to 35 minutes or until set. Chill 4 hours.

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Chocolate Malt Shoppe Pie

Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups chocolate cookie — crumbs
1/4 cup butter or margarine — melted
1 pint vanilla ice cream — softened
1/2 cup malted milk ball candy
crushed
2 tablespoons milk — divided
3 tablespoons chocolate malt powder
instant
3 tablespoons marshmallow cream topping
1 cup whipping cream
whipping cream — additional
malted milk ball candy — additional

Combine crumbs and butter. Press into a 9-inch pie pan. Freeze while preparing filling. In a mixing bowl, blend ice cream, crushed malted milk balls and 1 T milk. Spoon into crust. Freeze for 1 hour. Meanwhile, blend malted powder, marshmallow cream and the remaining milk. Stir in whipping cream; whipped until soft peaks form. Spread over ice cream layer. Freeze several hours or overnight. Before serving, garnish with whipped cream and malted milk balls. Yield 6-8 servings. Submitted by Beth Wanek, Wi From the cb collection of Cathy Svitek.

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Chocolate Dream Pie

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 envelopes Dream Whip Whipped Topping Mix
2 3/4 cups cold milk
2 packages Jell-O Brand Chocolate Flavor Instant — (4 servings size)
— Pudding — — and Pie
Filling
1 Baked 9″ pie shell — cooled

Prepare whipped topping mix with 1 cup cold milk as directed on package, using large mixer bowl.

Add remaining 1 3/4 cups milk and the pudding mix. Blend; then beat at high speed for 2 minutes, scraping bowl occasionally.

Spoon into pie shell.

Garnish with maraschino cherries, if desired.

Chill at least 4 hours.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d on 4/8/98

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Chocolate Chip-Pecan Pie

Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup semi-sweet chocolate chips
1 unbaked 8-inch pie shell
2 eggs — lg
3/4 cup dark corn syrup
1/2 cup sugar
1/4 cup butter or regular margarine
1/4 teaspoon salt
3/4 cup pecan halves

Melt the butter or regular margarine and set aside. Sprinkle the chocolate chips over the bottom of an 8-inch unbaked pie shell. Freeze at least 1 hour. Combine eggs, corn syrup, sugar, melted butter, and salt in a bowl. Beat until well blended, using an electric mixer set to medium speed. Stir in the pecans and pour over the chocolate chips in the pie shell. Bake in a 375 degree oven for 50 minutes or until the custard is set. Cool on a wire rack.

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Chocolate Chiffon Pie

Recipe By :
Serving Size : 8 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–chocolate pastry shell—–
1 1/2 cups flour
1/2 teaspoon salt
1/2 cup crisco
3 tablespoons sugar
2 tablespoons cocoa
3 tablespoons water — iced
—–chiffon filling—–
1 package unflavored gelatin
1/4 cup water — cold
1/2 cup strong brewed coffee
6 ounces chocolate chips
4 eggs — separated
1/2 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla
whipped cream for garnish

PASTRY SHELL: Put chilled dry ingredients in food processor. Add chilled Crisco, process until resembles coarse meal. Gradually add iced water through feed tube till dough holds together but is not wet or sticky—not more than 30 seconds. Turn dough out onto saran, top with another piece of saran, and flatten into a disc. Wrap and refrigerate at least 30 minutes. Roll between two pieces of waxed paper to fit a 10″ pie plate. Remove top layer of waxed paper and place pastry onto pie plate. Remove paper, flute edge, prick bottom with fork and bake at 450: 10-12 minutes. Cool on a rack.

FILLING: Soften gelatin in cold water 5 minutes. Heat chips and coffee in double boiler until melted, stirring constantly. Remove from heat, add gelatin, stir until dissolved. Beat egg yolks well. Add yolks, 1/4 C of the sugar, salt and vanilla to chocolate. Beat egg whites till foamy. Gradually add remaining 1/4 c sugar and beat till stiff. Fold into chocolate mixture, pile lightly into shell. Chill until firm, top with Whipped Cream. Freezes well and tastes great

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Chocolate Chess Pie

Recipe By :
Serving Size : 2 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 stick butter — softened
2 1/4 cups sugar
3 eggs
1/3 cup cocoa
1 1/2 teaspoons cornstarch
1 lg. can carnation evap. milk
2 teaspoons vanilla
2 9 in. pie crusts — unbaked

Cream butter and sugar. Add eggs. Add other ingredients; mix well. Divide between 2 piecrusts.Bake at 400 deg. for 10 minutes. Lower oven temperature to 300 deg. and bake for 25 more minutes, or until done. Makes 2 pies. From: “Recipe Sampler” The Oxford Methodist Church ~ p. 69

Source:
“Caroline Mccall”

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Chocolate Cherry Pie

Recipe By :
Serving Size : 8 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 9″ pre-baked cool pie shell
2 tablespoons flour
2 tablespoons cornstarch
1/2 teaspoon salt
3/4 cup sugar
2 cups milk
2 ounces bitter chocolate
3 egg yolks
1 teaspoon vanilla
1 tablespoon butter
2 tablespoons dark rum
1/2 cup maraschino cherries — drained
1 1/2 cups whipping cream
2 tablespoons powdered sugar
bitter chocolate grated

In a saucepan, combine the dry ingredients, add the milk and chocolate, and bring to a boil. Lower the heat and cook, stirring constantly until thickened.Lightly beat the egg yolks and add slowly to the custard, stirring over low heat for 2 to 3 minutes.Add the vanilla, rum, and butter and cool to room temperature. Lastly, whip 1/2 cup of the cream and fold into the pudding mixture with the cherries.(cherries cut into quarters). Serve topped with the remaining 1 cup of cream whipped with the powdered sugar, and garnish with the grated chocolate.From -Chocolate Crazy- “Miss Grimble” Sylvia Hirsch

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Chocolate And Pear Tartlets

Recipe By :
Serving Size : 8 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 ounces semisweet chocolate
2 pears — ripe about 1 1/2 lbs
2 tablespoons sugar — for sprinkling 1-2 T
—–pastry dough—–
1 1/2 cups flour
6 tablespoons butter — extra for molds
1/3 cup sugar
1/2 teaspoon salt
1/2 teaspoon vanilla
3 egg yolks
—–custard—–
1 egg
1/2 cup light cream
1 tablespoon kirsch
—–raspberry coulis—–
2 cups raspberries — 1 pint
1 tablespoon kirsch — 1-2t (optional)
2 tablespoons confectioner sugar — 2-3 T

Sift flour. Put butter between 2 sheets wax paper and pound with rolling pin soften slightly. Make a well in center of flour. Put sugar, salt and vanilla in well.Add butter and with fingertips, work the ingredients until thoroughly mixed. Add yolks to well and work into ingredients in well. Draw in flour with metal spatula. With your fingers, work flour into the ingredients until coarse crumbs form. Press into a ball. Sprinkle work surface lightly with flour, then blend dough by pushing ball away from you with heel of your hand. Gather up and continue to blend until very smooth and peels away from work surface in one piece, 1-2 minutes. Shape into a ball, cover with plastic wrap and chill about 30 minutes.

Brush tartlet molds with melted butter. Place 4 together edges nearly touching. Divide dough in half and roll out to 1/8″. Roll loosely around rolling pin and drape over molds to cover. Tear off piece of dough from edge, form into a ball, dip in flour, and use it to push dough into the molds. Roll rolling pin over tops to cut excess dough off. With fingers, press into flutes of each mold. Repeat with other 4. Heat oven 400 F. Heat baking sheet. Fine chop chocolate.Sprinkle into each shell. Whisk egg, cream and kirsch together until thoroughly mixed. Spoon about 2-3 T over chocolate. Peel pears, cut in half and remove cores.Cut each into very thin slices. Arrange in flower-petal design on custard so they overlap. Press down lightly into custard, then sprinkle evenly with sugar. Put on heated sheet near bottom of heated oven.Bake 10 minutes, then reduce heat to 350 and bake til pastry is golden and custard is set, 15-20 minutes longer.

COULIS: Pick over berries, then puree them in processor. Add kirch, if using , the confect sugar to taste and puree again. Strain to remove seeds.Let tarlets cool slightly. Spoon coulis onto individual plates. Unmold tartlets, place on coulis and decorate with mint sprigs. Serve warm or at room temperature.

CHOCOLATE-APPLE TARTLETS: Peel and core 3 apples (1 lb) Cut into small chunks. Heat about 2 T butter. Add chunks and sprinkle them with 1-2 T sugar and 2 teaspoons ground cinnamon. Saute briskly until slightly softened and caramelized, stirring occasionally 3-5 minutes. Sprinkle chop choc into shells and spoon custard over top. Spread apples on custard, pressing down lightly. “Look and Cook Chocolate Desserts” Anne Willan

Source:
“Belle Bestor”

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Chiffon Chocolate Pie

Recipe By : Possum Kingdom Lake Cookbook
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 squares baker’s unsweetened chocolate — cut in pieces
2 1/2 cups cold milk
1 1/3 cups sugar
1/2 cup cornstarch
1/2 teaspoon salt
2 tablespoons butter
3 egg yolks — slightly beaten
1 teaspoon vanilla
1 bakes 9-inch pie shell
3 egg whites
6 tablespoons sugar

Add chocolate to milk and heat in double boiler. When chocolate is melted, beat with rotary egg beater 1 minute, or until blended. Sift sugar, cornstarch, and salt together, and add a small amount of chocolate mixture, stirring until smooth. Return to double boiler, add butter and stir constantly until thickened. Cook 10 minutes longer, stirring occasionally. Pour a small amount over egg yolks, stirring vigorously. Return to double boiler and cook until thickened. Remove from fire and add vanilla. Cool. Pour mixture into pie shell. Beat egg whites until stiff, add sugar and beat until mixture thickens again. Pile lightly on filling.

Bake in moderate oven (325 degrees) 20 minutes or until slightly browned.

Busted by Barb

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Chewy Caramel Brownie Pie

Recipe By :
Serving Size : 8 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–brownie—–
1/2 cup butter or margarine
2 unsweetened chocolate sq.
1 cup sugar
3/4 cup flour
2 eggs — slightly beaten
1/2 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon vanilla
—–caramel—–
8 ounces caramels — unwrapped
3 tablespoons whipping cream
1/2 cup chopped pecans
1/4 cup semi sweet chocolate chips
vanilla ice cream

Heat oven to 350:F. In 2 quart saucepan combine butter and unsweetened chocolate. Cook over medium heat, stirring occasionally, until melted. Stir in remaining brownie ingredients. Spread batter into greased 9″ pie pan. Bake for 20 to 25 minutes or until brownie is firm to the touch. Meanwhile, in 1 qt. saucepan cook caramels and whipping cream over medium low heat, stirring occasionally, until caramels are melted.Remove brownie from oven; spread melted caramel mixture over entire baked brownie. Sprinkle with pecans and chocolate chips. Return to oven; bake for 3 to 5 minutes or until caramel mixture is bubbly. Let stand 30 to 45 minutes, cut into wedges. Serve warm with Ice cream.

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Chart House Mud Pie

Recipe By :
Serving Size : 8 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 package nabisco chocolate wafers
1/4 cup butter — melted
1 quart coffee ice cream
1 1/2 cups fudge sauce

Crush wafers and add butter, mix well. Press into 9″ pie plate. Cover with soft coffee ice cream. Put into freezer until ice cream is firm. Top with cold fudge sauce (it helps to place in freezer for a time to make spreading easier). Store in freezer approximately 10 hours.

Presentation: Slice mud pie into eight portions and serve on a chilled dessert plate with a chilled fork. Top with whipped cream and slivered almonds.

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Candy Bar Pie

Recipe By :
Serving Size : 8 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 1.5 ounce chocolate candy bars w/almond
1 can cool whip (8oz) — thawed
1 tablespoon vanilla
graham cracker crust — 8-9 inc
chocolate — optional
— shaved

In a double boiler or micro, melt chocolate bars. Quickly fold into the whipped topping. Stir in vanilla. Spoon into pie crust. Garnish with shaved chocolate, if desired. Chill until ready to serve.Yield: 6-8 servings. Submitted by Rosalind Hamilton, LA from the cookbook library of Cathy Svitek

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Brownie Pecan Pie

Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2/3 cup sugar
1/8 teaspoon salt
1 cup light corn syrup
4 ounces sweet cooking chocolate
3 tablespoons butter
3 eggs — beaten
1 teaspoon vanilla
1 cup pecans
1 unbaked pie shell

Combine sugar, salt and syrup in saucepan. Bring to a boil. Boil 2 minutes, stirring constantly. Remove from heat. Stir in chocolate and butter and stir until melted and smooth. Cool. Gradually beat chocolate mixture into beaten eggs, stirring constantly. Mix well. Add vanilla and pecans. Pour into pie shell.Bake at 350 degrees for 50 minutes.Cool. May serve with ice cream.

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Coffee Toffee Pie

Recipe By :
Serving Size : 8 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–pastry shell—–
1/2 package piecrust mix
1/4 cup light brown sugar — packed
3/4 cup walnuts — finely chopped
1 unsweetened chocolate square — grated
1 teaspoon vanilla
—–filling—–
1/2 cup unsalted butter — soft
3/4 cup sugar
1 unsweetened chocolate square — melted and cooled
2 teaspoons powdered instant coffee
2 eggs
—–topping—–
2 cups whipping cream
2 tablespoons instant coffee — try using
espresso powder
1/2 cup confectioners’ sugar
chocolate curls

Make pastry shell: in medium bowl, combine piecrust mix with brown sugar, walnuts and grated chocolate. Add 1 tbsp. water and the vanilla. Using fork, mix until well blended. Turn into well buttered 9″ pie plate; press firmly against bottom and sides of pie plate. Bake 15 minutes. Cool on wire rack. Make filling: in small bowl, with electric mixer at medium speed, beat the butter until it is creamy. Gradually add granulated sugar, beating until light. Blend in cool melted chocolate and 2 teaspoons instant coffee. Add 1 egg, beat 5 minutes. Add second egg, beat 5 minutes longer. Turn filling into baked pie shell. Refrigerate the pie, covered at least 8 hours, but best held overnight. Topping: Next day make topping. In large bowl, combine cream with 2 tbsp instant coffee and the confectioners’ sugar. Cover and refrigerate 1 hour. Beat the cream mixture until stiff. Decorate pie with topping using pastry bag with star or shell decorating tip, if desired. Garnish with chocolate curls. Refrigerate at least 2 hours.

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Classic Mud Pie

Recipe By :
Serving Size : 8 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–crust—–
6 ounces semi sweet chocolate chips
3 tablespoons butter
1 1/4 cups chocolate wafer crumbs
—–fudge sauce—–
6 ounces semi sweet chocolate chips
1/2 cup heavy cream (whipping cream)
3 tablespoons butter
1 tablespoon coffee flavored liqueur
—–filling—–
1 quart coffee ice cream — softened
2 tablespoons coffee flavored liqueur

CRUST: Combine over hot (not boiling) water, 1/2 C chocolate chips and butter, stir until chips are melted and mixture is smooth. Add chocolate wafer crumbs, stir until well blended. Press into 9-inch pie pan. Chill until firm. FUDGE SAUCE: Combine over hot (not boiling) water remaining 1 1/2 C chocolate chips, heavy cream, and butter. Stir until chips are melted and mixture is smooth. Remover from heat, stir in coffee flavored liqueur. Chill 10 minutes. Spread 1/2 C sauce on bottom of chocolate cookie crust. Chill 15 minutes. FILLING: In large bowl, combine ice cream and coffee flavored liqueur. Pour over Fudge Sauce layer in pie pan. Freeze several hours or until firm. Serve with remaining warm Fudge Sauce and Whipped Cream if used. Makes 1 9-inch pie

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Cinnamon Chocolate Pie

Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup sugar
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 cup cornstarch
1/3 cup cocoa
1/4 cup milk — cold
2 cups milk — scalded
3 tablespoons butter
3 egg yolks
1 teaspoon vanilla
9 ” baked pastry shell
meringue (recipe in directions)

Preheat the oven to 300F. Combine 1/2 cup of the sugar with the salt, cinnamon, cornstarch and cocoa in the top of a double boiler. Blend in the cold milk.Stir in the hot milk and cook over hot water until thick, about three to five minutes, stirring constantly. Cover and continue cooking until very thick, about eight minutes, stirring occasionally. Add the butter. Beat the egg yolks lightly and blend them with the remaining 1/2 cup sugar. Add a little of the hot mixture, then stir into the remaining hot mixture.Cook, uncovered, over hot (not boiling) water until very thick, about ten minutes. Add the vanilla. Cool.Turn the mixture into the baked pie shell. Top with meringue and bake twenty minutes. MERINGUE: Combine three egg whites with 1/8 tsp salt and beat until the whites stand in soft peaks. Beat in four Tbl sugar, one Tbl at a time, until stiff.

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Chocolate-Pistachio Dream Pie

Recipe By : Jell-O Ad
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 envelopes Dream Whip Whipped Topping Mix
3 cups cold milk
1 package Jell-O Brand Chocolate Flavor Instant — (4 serving size)
— Pudding and — — Pie Filling
1 package Jell-O Brand Pistachio Flavor Instant — (4 serving size)
— Pudding and — — Pie Filling
1 Baked 9″ pie shell — cooled

Prepare whipped topping mix with 1 cup of the milk as directed on package, using large mixer bowl. Measure 2 cups of the topping and set aside.

Add 1 cup milk and the chocolate pudding mix to the remaining topping. Blend; the beat at high speed for 2 minutes, scraping bowl occasionally. Spoon into pie shell and smooth into a layer.

Rinse bowl and beaters before preparing pistachio pudding. Repeat with remaining toping, milk, and pistachio pudding. Spoon carefully over chocolate filling.

Garnish with chocolate curls, if desired.

Chill at least 4 hours.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d on 4/8/98

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Chocolate-Date-Coconut Cake

Recipe By :
Serving Size : 12 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup chopped dates
1 cup hot water
1 3/4 cups flour
3 tablespoons cocoa
1 teaspoon baking soda
1 cup butter or margarine — softened
1 cup sugar
2 teaspoons vanilla
2 Eggs
6 ounces semisweet chocolate pieces
1/2 cup flaked coconut

Cover dates with water in small bowl; set aside.

Stir together flour, cocoa and baking soda; set aside.

Cream butter, sugar and vanilla until well blended. Stir in flour mixture alternately with reserved dates and water until well blended.

Pour into greased and floured 13x9x2 inch baking pan.

Sprinkle with remaining chocolate pieces and the coconut.

Bake in preheated 350 degree oven 40 minutes or until pick inserted in center comes out clean.

Cool on rack.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d on 4/8/98

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Chocolate-Coconut Dream Pie

Recipe By : Jell-O Ad
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 envelopes Dream Whip Whipped Topping Mix
3 cups cold milk
1 package Jell-O Brand Coconut Cream Flavor Instant — (4 Serving size)
— — — Pudding and Pie
Filling
1 package Jell-O Band Chocolate Flavor Instant — (4 serving size)
— Pudding and — — Pie Filling
1 Baked 9″ pie shell — cooled

Prepare whipped topping mix with 1 cup of the milk as directed on package, using large mixer bowl.

Measure 2 cups of the topping and set aside.

Add 1 cup milk and the coconut pudding mix to the remaining topping. Blend; then beat at high speed for 2 minutes, scraping bowl occasionally.

Spoon into pie shell and smooth into a layer.

Repeat with remaining topping, milk and chocolate flavor pudding mix.

Spoon carefully over coconut filling.

Garnish with mandarin orange sections, if desired.

Chill at least 4 hours.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d on 4/8/98

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Chocolate Walnut Torte

Recipe By :
Serving Size : 12 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 ounces bittersweet chocolate
3/4 cup butter
4 eggs — separated
3/4 cup sugar — divided
1 teaspoon vanilla
1/4 cup unsifted flour
2/3 cup walnuts — ground
1 pinch cream of tartar

In heavy saucepan on low heat, melt broken chocolate with butter, stirring constantly until smooth; set aside. Beat egg yolks for 1 to 2 minutes, gradually adding 1/2 cup sugar and vanilla. Beat in chocolate mixture. Fold in flour and nuts. Beat egg whites with cream of tartar until foamy. Gradually add remaining 1/4 cup sugar, beating until stiff peaks form. Blend a fourth of the egg whites into the chocolate mixture; fold in remaining egg whites. Pour into 9″ springform pan lined with parchment paper. Bake at 375-F for 30 to 35 minutes or until sides start to separate from pan but center is still moist. Cool on rack. Remove torte from pan. Frost with Chocolate Rum Glaze*.

* Separate recipe

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Chocolate Pie With Meringue

Recipe By : Caroline Mccall
Serving Size : 0 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 ounces unsweetened chocolate *
2 cups milk — scalded
1/3 cup sifted flour
1 cup sugar
1/4 teaspoon salt
3 egg yolks — slightly beaten
2 tablespoons butter
1/2 teaspoon vanilla
1 9 in. pie crust — baked
3 egg whites — stiffly beaten
6 tablespoons sugar
1/4 teaspoon cream of tartar

* NOTE: If using Hershey’s chocolate, increase sugar to at least 1 1/4 cups. Melt chocolate in scalded milk. Mix flour, sugar and salt; gradually add milk and chocolate. Cook over medium heat, stirring constantly, until mixture thickens and boils. Cook 2 minutes; remove from heat.Add small amount of chocolate/milk mixture to egg yolks; stir into remaining hot mixture; cook 1 minute, stirring constantly. Add butter and vanilla; cool slightly. Pour into baked pastry shell. Cool. Cover with meringue. Bake in moderate oven, 350 deg., for 12 – 15 min.

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Impossible Brownie Pie

Recipe By : Bicquick “No TIme to Cook” Recipe booklet
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 eggs
4 ounces sweet chocolate squares — melted and cooled
1/2 cup Bisquick. baking mix
1/2 cup packed brown sugar
1/2 cup granulated sugar
1/4 cup margarine — softened
3/4 cup chopped nuts

Heat oven to 350 degrees. Grease pie plate, 9 x 11/4 inches. Beat all ingredients except nuts until smooth, 2 minutes in blender on high, stopping blender occasionally to stir, or 2 minutes with hand beater.

Pour into plate; sprinkle with nuts. Bake until knife exerted in center comes out clean 30 to 35 minutes. Cool 5 minutes.

Serve with ice cream if desired.

High Altitude (3500 to 6500 feet): Omit granulated sugar

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d by Barb on 4/7/98

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Iced Coffee & Chocolate Pie

Recipe By :
Serving Size : 8 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup milk — cold
2 packages unflavored gelatin
1 cup milk — heat to boiling
2 cups vanilla ice milk
1/3 cup sugar
2 tablespoons instant coffee granules
1 teaspoon vanilla extract
1 keebler chocolate pie crust

In blender add 1/4 c cold milk. Sprinkle gelatin over milk and mix on LOW. Let stand 3-4 min to soften. Add hot milk; cover and mix on LOW until gelatin dissolves, about 2 min. Add ice milk, sugar, coffee granules and vanilla. Cover and mix until smooth. Pour into crust. Chill at least 2 hours. Garnish with whipped topping and chocolate curls.

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Hot Fudge Sundae Ice Cream Pie

Recipe By :
Serving Size : 8 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
30 vanilla wafers
1/2 gallon vanilla ice cream
1 cup chocolate chips
2 cups minature marshmallows
1 cup evaporated milk
1/8 teaspoon salt
2/3 cup chopped nuts — optional
8 marachinio cheeries — optional

1. Line 9″ pie dish or pan with vanilla wafers.
2. Make sauce by heating the chips, marshmallows, and evaporated milk together until smooth –(I use the microwave, stirring frequently–but you can use a saucepan). Stir in salt.
3. Scoop about 1/3 of the ice cream into the wafer lined dish, drizzle about 1/3 of the sauce on the ice cream. Scoop another 1/3 of the ice cream and drizzle 1/3 of sauce. Scoop the remaining 1/3 of the ice cream and drizzle the remaining 1/3 of the sauce. Top with chopped nuts and/or Maraschino cherries if desired.
4. Cover with foil or plastic wrap.
5. Freeze until solid–this takes at least 6 hours–best to freeze overnight.
6.To serve, remove from freezer about 20 minutes before serving to soften.

Source:
“Judy Lausch”

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Heath Bar Pie

Recipe By :
Serving Size : 0 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 package chocolate wafers — crushed
1 teaspoon almond extract
1/3 cup butter — melted
1 pint chocolate ice cream — softend
1 cup peanut butter chips
1 pint vanilla ice cream — softened
3 health bars — chopped

In a medium bowl, place the crushed cookies, almond extract and melted butter, mix together. Press the mixture into a buttered pie pan to form a crust.Preheat oven to 350 degrees. Bake crust for 6-8 minutes. Let cool, then freeze for 15 minutes. Remove from freezer and spread chocolate ice cream evenly onto the bottom of crust. Sprinkle peanut butter chips evenly on top of the ice cream. Freeze for 15 min. or until the ice cream is firm. Spread vanilla ice cream evenly on top. Sprinkle chopped Heath bars on top; freeze. Serve with Guadalupe Hot Fudge Sauce. To make sauce, melt the chocolate chips in a double boiler. Add whipping cream and corn starch. Mix together. Serve over the Heath Bar Pie. Recipe from the Guadalupe Cafe as printed in our local newspaper 7/14/93

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Grasshopper Pie

Recipe By :
Serving Size : 8 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–crust—–
1 1/2 cups chocolate cookie crumbs
1/4 cup sugar
1/4 cup oleo — melted
—–filling—–
1 1/2 teaspoons plain gelatin
1/3 cup cream
4 egg yolks
1/4 cup sugar
1/4 cup creme de menthe
1/4 cup creme de cacoa
1/2 cup whipping cream

Mix the crumbs, 1/4 c sugar and melted oleo. Line pie plate and bake at 450′ for 5 mins. Cool. Soften gelatin in cream over hot water. Cool. Beat sugar into yolks. Add liquors, Add gelatin and mix well. Refrigerate for 15 mins until slightly thickened. Whip cream and fold into thickened gelatin mixture. Pour into cooled cookie crust and chill until firm. Crushed mint flavored chocolate may be sprinkled on top. (I know about the salmonella problem in uncooked eggs, but….it’s sooo good). I’ve used just Creme de menthe because I had no Creme d’cacoa on hand. From the Sharp Hospital, San Diego,CA Christmas Recipe booklet, 1st edition. Circa 1960

Source:
“Joyce Alenskis”

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Girl Scout Mint Cookie Pie

Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
16 girl scout thin mint cookies
3 egg whites
1/8 teaspoon salt
3/4 cup sugar
1/2 cup chopped nuts
1/2 teaspoon vanilla
1 cup heavy cream — whipped
shaved chocolate — opt.

Preheat oven to 325. Roll cookies between two sheets of wax paper to make fine crumbs (can freeze cookies a few minutes for easy rolling). Beat egg whites and salt until stiff and glossy. Fold in crumbs; nuts and vanilla. Spread in buttered 8 inch pie plate. Bake for 35 minutes. Cool and refrigerate 3 hours. Cover w/whipped cream and shaved chocolate. Denise Bradshaw

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German Chocolate Pies

Recipe By :
Serving Size : 8 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 cups sugar
1 dash salt
7 tablespoons cocoa
12 ounces evaporated milk
1 teaspoon vanilla
4 eggs — beaten
1/2 cup margarine — melted
2 cups flaked coconut
1 cup pecans — chopped
2 9″ unbaked pie shells

Combine sugar, salt and cocoa in bowl. Stir in evaporated milk, vanilla, eggs and melted butter.Blend well. Stir in coconut and pecans.Turn batter into 2 pie shells. Bake at 350 for 40 minutes or until set around the edges. Cool and refrigerate. One pie to eat and one pie to freeze for later. The pies freeze well.

Source:
“Jo Ferry”

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German Chocolate Pie #2

Recipe By : Mary McKinnon, Beech Isalnd, S.C.
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 ounces German chocolate squares
1/4 cup butter
1 2/3 cups evaporated milk
1 1/2 cups sugar
3 tablespoons cornstarch
1/8 teaspoon salt
2 eggs
1 teaspoon vanilla
1 10 inch pie shell — unbaked
1 1/3 cups coconut flakes
1/2 cup chopped nuts

Melt chocolate with butter over low heat stirring until blended. Remove from heat, gradually blend in milk.
Mix sugar, cornstarch and salt. Thoroughly beat in eggs and vanilla. Gradually bend in chocolate mixture.

Pour into pie shells, combine coconut and nuts, sprinkle over filling. Bake at 375 degrees for 45 minutes. Filling will be soft but will set while cooling. Cool at least 4 hours before cutting.

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Peppermint Stick Pie

Recipe By :
Serving Size : 10 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–crust—–
1 1/2 cups chocolate wafer crumbs
1/4 cup margarine or butter — melted
—–filling—–
24 marshmallows — large
1/2 cup milk
1 teaspoon vanilla
1/8 teaspoon salt
6 drops peppermint extract
6 drops red food color
1 cup whipping cream
2 tablespoons peppermint candy — crushed

Heat oven to 350:F. Mix wafer crumbs and melted margarine. Press firmly against bottom and sides of an ungreased 9″ pie plate. Bake 10 minutes. Cool. Heat marshmallows and milk over low heat, stirring constantly, just until marshmallows are melted. Remove from heat; stir in vanilla. salt, extract and food color. Refrigerate, stirring occasionally, until mixture mounds slightly when dropped from a spoon.Beat whipping cream in chilled bowl until stiff. Stir marshmallow mix until blended well; fold into whipped cream. Pour into crust. Refrigerate at least 12 hours. Before serving, sprinkle with crushed candy.

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Peanut Butter Pie

Recipe By : Michael Cook
Serving Size : 8 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 ounces extra crunchy peanut butter
3 ounces cream cheese
1 cup powdered sugar
1 large contai cool whip
graham cracker crust
chocolate is best
1 package small of peanuts — crushed

Mix the peanut butter, cream cheese, powdered sugar, and 1/2 of the cool whip together well. Put into crust, cover with remaining cool whip, sprinkle the nuts on top and chill in refrigerator.

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Mud Pie

Recipe By :
Serving Size : 8 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–crust—–
12 oreo cookies — crushed well
3 tablespoons butter — melted
1 quart coffee ice cream
—–mud sauce—–
1 cup semi-sweet chocolate chips
1 cup miniature marshmallows
1 cup evaporated milk
1 teaspoon vanilla
—–garnish—–
1 cup whipping cream — whipped
2 ounces kahlua liqueur
1/4 cup powdered sugar
1/2 cup nuts — chopped

Combine cookie crumbs and butter and press into bottom of buttered 9-10″ pie pan. Refrigerate. When chilled, spoon one-half softened ice cream on top of crust. Pour half of Mud Sauce over ice cream and proceed with another layer of ice cream and top off with the remaining Mud Sauce. Mud Sauce: In medium saucepan, melt the sauce ingredients over medium heat, stirring constantly until mixture thickens, adding vanilla after removing sauce from heat. Cool long enough so as to not melt the ice cream while pouring Mud Sauce over it. Top with Garnish and freeze. Garnish: Whip cream, add powdered sugar and Kahlua. Decorate top of Mud Pie with Garnish: Use decorating bag with star or shell tip or spread whipped cream over pie and sprinkle top with finely chopped nuts. Freeze solid.

Ideas: Double the recipe and use a buttered 9 x 13″ pan. This should serve 24 persons. If you don’t like nuts on top, try chocolate curls. Use a block of chocolate and with a potato peeler, peel the chocolate along one of the edges. Use chocolate at room temperature or else you’ll get bits and pieces of shavings.

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Mocha Sundae Pie

Recipe By :
Serving Size : 10 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
18 oreo cookies
1/3 cup unsalted butter — melted
2 ounces unsweetened chocolate
2 tablespoons unsalted butter
1/2 cup sugar
7 ounces evaporated milk
1 quart coffee or mocha almond — fudge ice cream; sof
1 cup heavy cream
2 tablespoons powdered sugar
2 tablespoons kahlua
1/2 cup nuts — chopped

Lightly butter a 9″ springform pan. Crush the cookies. Stir in the melted butter and mix well. Press into the prepared pan. Chill until firm. In a heavy saucepan, melt the chocolate with the butter over low heat. Stir in the sugar. Slowly pour in the evaporated milk. Cook over high heat for 5 to 10 minutes, or until thickened. Transfer to a bowl. Chill in the freezer until the ice cream is firm. Spread with the chocolate sauce. Return to the freezer. Whip the cream with the sugar and Kahlua until firm. Spread over the pie. Sprinkle with the chopped nuts. Freeze until firm, about 4 hours. Let stand for 5 minutes before serving.

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Mocha Dream Pie

Recipe By :
Serving Size : 10 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 phyllo strudel sheets(12×17)
1 package unflavored gelatin
1/2 cup milk — cold
1/2 cup milk — heated to boiling
2 tablespoons unsweetened cocoa powder
2 teaspoons instant coffee
15 ounces ricotta cheese
1/2 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon salt

Preheat oven 350:. Spray 9-in pie plate with non-stick cooking spray; place on baking sheet. Place 4 phyllo strudel sheets across pie plate, extending sheets over sides; press gently into plate. Place remaining 4 sheets in opposite direction across pie plate, extending sheets over sides, to form cross; press gently into pie plate. With scissors, cut edge 1 inch beyond rim of plate; pierce crust with fork. Squeeze phyllo strudel trimmings into small bundles; place on baking sheet. Spray crust and bundles with cooking spray. Bake 15 minutes or until golden brown; cool on wire rack. In blender, sprinkle unflavored gelatin over cold milk; let stand 2 minutes. Add hot milk, cocoa and instant coffee and process at low speed until completely dissolved, about 2 minutes. Add remaining ingredients and process at high speed until thoroughly blended, scraping sides once, about 2 minutes. Pour into prepared crust; chill until firm, at least 2 hours. Garnish with phyllo bundles.

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Mississippi Mud Cake

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 sticks margarine
2 cups sugar
2 tablespoons cocoa
4 Eggs
1 teaspoon vanilla
1 jar marshmallow cream
1 1/2 cups flour
1 1/3 cups coconut
1 1/2 cups chopped nuts

Cream together margarine, sugar and cocoa, add eggs and vanilla, mix well.

Add flour, coconut and nuts and beat 1 to 2 minutes.

Bake in a 9×13 inch pan 30 minutes at 350 degrees.

When done, and still hot – spread on the marshmallow cream, making as thick and heavy as desired.

When cool, frost and chill before serving.

FROSTING: 1 Box powdered sugar 1/3 Cup cocoa 1/2 Cup canned milk 1 Stick margarine, melted

Cream together and spread over cake.

Does not have to be refrigerated but is better.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98

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Mississippi Mud

Recipe By :
Serving Size : 8 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–crust—–
2 cups graham cracker crumbs
1/4 cup sugar granulated
1/2 cup butter or oleo — softened
—–filling—–
12 ounces cool whip
3/4 cup sugar’ granulated
8 ounces cream cheese — softened
1 small pkg inst. chocolate
1 small pkg inst. butterscotch
3 cups milk

METHOD: THOROUGHLY BLEND CRUST INGREDIENTS IN CUISINART. PRESS FIRMLY IN BOTTOM OF PAN.BLEND TOGETHER HALF OF THE COOL WHIP, SUGAR, AND CREAM CHEESE. SPREAD MIXTURE ON TOP OF CRUST. WHIP TOGETHER THE PUDDINGS AND MlLk AND SPREAD ON TOP OF CREAM CHEESE MIXTURE. TOP WITH REMAINING COOL WHIP.

Source:
“Joyce Alenskis”

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Milk Chocolate Pie

Recipe By :
Serving Size : 0 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 ounces milk chocolate
1/4 cup milk
2 tablespoons sugar
3 ounces cream cheese — softened
1 package cool whip — thawed(8oz)
1 prepared graham cracker or
chocolate cookie crust

Heat chocolate and 2 tb milk in saucepan over low heat, stirring until melted.Beat sugar into cream cheese. Add remaining milk and chocolate mixture and beat until smooth.Fold chocolate mixture into whipped topping, in a bowl, blend until smooth. Spoon into crust and freeze for about four hours… store in freezer.

Source:
“Marie Frangipane”

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Ww Chocolate Banana Pie

Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 tablespoons peanut butter
1 tablespoon honey
1 1/2 ounces rice krispies
1 banana — medium
1 package chocolate pudding — low-cal
2 cups skim milk

Melt the peanut butter and the honey. Stir in Rice Krispies. Pat into a 9″ pie pan. Mix pudding and skim milk. Slice banana over crust. Pour pudding over banana. Chill. Makes 4 servings. Each serving = 1 fat, 1/2 fruit, 1 protein, 1/4 bread, 1/2 milk and 45 optional calories. Formatted by Joyce Burton-PDPP83A.

Source:
“Deborah Clough”

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Twinkie Pie

Recipe By :
Serving Size : 8 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
butter
9 twinkies
3 eggs; large — seperated
1 dash cream of tartar
1/2 cup sugar
1/2 teaspoon vanilla extract
6 ounces chocolate chips — semisweet
1 cup pecans — chopped
1 cup heavy cream — whipped

Grease pyrex square or rectangular casserole with butter. Cut 8 Twinkies in thirds, LENGTHWISE, and put one layer on the bottom of the casserole. Beat egg whites, with the cream of tartar and sugar, adding vanilla. Melt chocolate chips in the top of a double boiler. Add egg yolks to chocolate, slowly, continuing to stir over boiling water. Fold chocolate into egg whites. Spread over Twinkies, then sprinkle with about half of the nuts. Layer on more twinkies, more chocolate, more nuts. Continue layering. Top with whipped cream and a single whole Twinkie. Chill and serve.

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Turtle Pie 2

Recipe By :
Serving Size : 10 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 can sweetened condensed milk
1 cup pecan halves
1 tablespoon vanilla
1 pie shell — 9″ baked
1/2 cup semi-sweet chocolate chips
1/4 cup whipping cream

In a medium saucepan, combine condensed milk, pecans and vanilla. Cook over medium heat, stirring constantly, until mixture thickens and begins to pull away from the sides of the pan, about 10-12 minutes.Spread nut mixture in bottom of baked pie shell. In a small saucepan, combine chocolate chips and cream.Cook over medium heat, stirring constantly until chocolate melts and combines with cream. Pour over pie filling: chill. Remove from refrigerate one hour before serving. Ultra rich!!!!

Source:
“Shirley Ferguson”

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Turtle Pie 1

Recipe By :
Serving Size : 8 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
18 chocolate wafer cookies
1/4 cup unsalted butter
1 cup chocolate fudge topping
6 cups pecan-praline ice cream
1/2 cup butterscotch sauce
1/2 cup chopped pecans
whipped cream

Finely grind cookies in processor. Transfer to bowl. Mix in melted butter. Press crumbs into a 9″ pie dish. Freeze until cold, 20 min. Spread chocolate fudge topping evenly over bottom of crust. Spoon ice cream over. Smooth top. Freeze until firm, at least 4 hours or overnight. Spread butterscotch sauce over ice cream. sprinkle with pecans. Spoon whipped cream into pastry bag fitted with med. star tip. Pipe cream decoratively around edge of pie and serve.

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Toll House Pie

Recipe By :
Serving Size : 8 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 eggs — beaten fluffy
1/2 cup flour
1/2 cup sugar
1/2 cup brown sugar
3/4 cup margarine — softened
1 cup chopped nuts
1 cup chocolate chips
1 9″ unbaked pie crust

Beat eggs until fluffy. Add flour, sugar and brown sugar. Mix in margarine. Stir in nuts and chips.Fill 9″ pie crust, and bake 50-60 minutes at 325*.

Source:
“Judy Lausch”

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Southern Chocolate Pecan Pie

Recipe By :
Serving Size : 0 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 unbaked 9″ pie shell
4 ounces sweet cooking chocolate
3 tablespoons butter or margarine
1 teaspoon instant coffee granules
1/3 cup sugar
1 cup light corn syrup
3 eggs — slightly beaten
1 teaspoon vanilla
1 cup pecans — chopped coarsely
—–topping—–
1 teaspoon instant coffee granules
1/2 cup heavy cream
1 tablespoon sugar
1/4 teaspoon vanilla

Melt chocolate; stir in coffee. Remove from heat.Combine sugar and syrup in another pan. Bring to a boil, stirring until sugar is dissolved. Reduce heat and boil gently for 2 minutes, stirring occasionally.Remove from heat and add the chocolate mixture. Pour slowly over eggs, stirring constantly. Stir in vanilla and pecans. Pour into pie shell. Bake at 375′ for 45-50 minutes or until filling is completely puffed across top. Cool and garnish with the topping and pecan halves if desired.

Coffee-flavored Topping: Combine the coffee granules, heavy cream, sugar and vanilla in a chilled bowl. Whip just until soft peaks form. 1 cup.

Source:
“Joyce Alenskis”

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Rocky Road Chocolate Creme Pie

Recipe By :
Serving Size : 8 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 package chocolate creme pie mix
2 3/4 cups milk
1 cup marshmallows — minature
6 ounces chocolate chips
1 package dream whip topping

From the pie mix package, combine the chocolate crumbs with the melted oleo and press firmly in bottom and sides of pie pan. In a small bowl, blend chocolate creme filling mix and 2 1/4 C milk at lowest sped for 2 mins. Then beat 2 mins at highest speed possible until smooth. Fold in marshmallows and 3/4 C chips.Spread evenly in crust. In small bowl, blend whipped topping and 1/2 C milk at low speed until moistened.Then beat 5 mins at high speed until topping forms peaks. Spread evenly over filling. Top with reserved 1/4 C chocolate chips. Chill at least 30 mins in refrig. * I would probably use cool whip instead of fussing with dream whip.

Source:
“Joyce Alenskis”

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Raspberry And Chocolate Pie

Recipe By :
Serving Size : 8 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–crust—–
1 1/4 cups vanilla wafer crumbs
1/2 cup pecans — finely chopped
1/3 cup butter — melted
3 tablespoons sugar
1/3 cup semi-sweet chocolate chips
—–filling—–
8 ounces cream cheese — softened
3/4 cup powdered sugar — sifted
1 teaspoon vanilla
1 cup whipping cream
20 ounces raspberries — frozen*
1/2 cup raspberry jam — seedless**

* 2 (10 oz.) boxes, defrosted and drained. ** Jam should be heated until melted. Crust: Combine all ingredients except chocolate chips. Mix until blended.Pat mixture on the bottom and sides of a buttered 9 inch pie pan. Bake at 350 degrees for about 8 minutes.Sprinkle the chocolate chips on top and return to oven for 1 minute to melt chocolate. Remove from oven and spread melted chocolate evenly on crust, forming a thin chocolate layer. Set aside to cool. Beat together the cream cheese, sugar and vanilla until light and fluffy. In a separate bowl, beat the cream until it is stiff. On the lowest speed, beat the whipped cream into the cream cheese mixture until blended. Pour into prepared crust. Stir together the raspberries and melted jam until fruit is evenly coated. Gently spread raspberries over cream mixture. Refrigerate. Note:When I double this, I double everything except the raspberries and use a 9X13 dish. After inviting 4 cooking instructors over for lunch one day, and wondering what I had gotten my self into (I was a nervous wreck – one of them was once with Pillsbury and the creator of their ready-made pie crusts) this is what I decided on for dessert. They all requested the recipe; so I thought it must be worth sharing it with my friends here.

Source:
“shirley ferguson”

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Matzos Chocolate Torte

Recipe By :
Serving Size : 0 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 egg yolks — beaten
1/2 cup sugar
1/4 pound almonds — blanched
1/4 pound sweet chocolate — grated
1/4 pound raisins
1/2 cup matzo meal — sifted fine
juice of one orange
1/4 cup wine
4 egg whites — beaten stiff

Beat sugar and eggs until very light, add almonds, grated chocolate, raisins, matzo meal, the wine and orange juice, and lastly the whites of eggs. Bake in spring form in moderate oven.

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Magic Chocolate Pie

Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 8″ baked pie crust
1 can eagle brand condensed milk
2 ounces baking chocolate
1/2 cup hot water
1/4 teaspoon salt
1/2 teaspoon vanilla
1/2 cup heavy cream — whipped

Melt chocolate with milk and salt in double boiler. Stir constantly over boiling water until very thick. Gradually stir in water; keeping smooth, continue cooking, stirring often until mixture thickens. Remove from heat. Stir in vanilla. Pour into shell. Cool at room temperature 1/2 hour. Refrigerate at least 3 hours. Garnish with whipped cream just before serving.This is from a very old Eagle Brand cookbook. This is very rich and delicious! Formatted by Elaine Radis

Source:
“Janis Hurley”

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Macadamia Chocolate Torte

Recipe By :
Serving Size : 10 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–crust—–
1/4 cup unsalted butter
4 tablespoons sugar
1 egg
3/4 cup flour
—–filling—–
1 pound whole macadamia nuts
1 pound dark belgian choclate
2 cups whipping cream
2 tablespoons frangelico liqueur
—–garnish—–
shaved white chocolate
whipped cream
additional nuts

PRELIMINARIES: Chill a 10-inch pie pan for 30 minutes. Preheat oven to 350 degrees. PROCEDURE FOR CRUST: Beat sugar and butter until light and fluffy.Add egg. Mix well. Add flour and mix well. Roll the dough over wax paper and transfer it to the chilled pan. Use fork to crimp edges of crust. Bake in a 350:F oven until crust gets golden brown — about 10 minutes. Cool.

PROCEDURE FOR FILLING: Roast nuts in oven at 200:F for 5 to 10 minutes. Melt the chocolate. Heat the cream and add to the chocolate . Mix well. Add 2 Tblsp of Frangelico. Add nuts and stir to blend. Pour into crust and cool.

PRESENTATION: Decorate with shaved white chocolate or whipped cream topped with chopped macadamia nuts.

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Lo-Cal Chocolate Torte Ala Sacher

Recipe By :
Serving Size : 12 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–cake ingredients—–
2 eggs
1 cup walnuts
3/4 cup sugar
2 tablespoons cocoa
1/4 cup flour
1/4 cup unflavored non-fat yogurt
1 teaspoon baking powder
1/2 teaspoon vanilla
—–apricot spread—–
3 tablespoons apricot spread — sweetened
with fruit juice
—–chocolate glaze—–
1/2 ounce semi-sweet chocolate
1 teaspoon butter — melted

In a food processor, blend all the ingredients for about 1 minute, or until the nuts are very finely chopped. Pour batter into a paper-lined 10″ springform pan and bake at 350: for 30 minutes or until a cake tester, inserted into center, comes out clean. When cool, spread top with warm Apricot Spread and drizzle Chocolate Glaze on top. Serves 12.

Spread: Melt 3 tablespoons Apricot Spread (sweetened with fruit juice) until liquefied.

Chocolate Glaze: Stir together 1/2 ounce (1 rounded tablespoon) semi-sweet chocolate, melted, and 1 teaspoon melted butter until blended.

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Kentucky Derby Pie

Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 unbaked pie shell
1 cup sugar
1/2 cup butter — melted
1 cup light corn syrup
3 eggs — slightly beaten
2 tablespoons bourbon
1/2 cup chocolate pieces
1 cup pecans

Mix all ingredients together and pour in unbaked pie shell. Bake at 350 degrees for 40 to 45 minutes.Serve with whipped cream.

Source:
“Mary Bowles”

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Kahlua Ice Cream Pie *

Recipe By :
Serving Size : 8 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
9 ounces chocolate wafer cookies
1/2 cup unsalted butter — melted
10 tablespoons kahlua — divided
1 teaspoon expresso powder
3 ounces semi-sweet chocolate — choped
1 tablespoon unsalted butter
1 pint ice cream; vanilla, coffee — or chocolate chip
1 pint chocolate ice cream
3/4 cup whipping cream — whipped

In food processor, place half of cookies, breaking into pieces. Process to make fine crumbs. Repeat with remaining cookies. Add 1/2 cup melted butter and process with on-off pulses, just to blend. Press crumbs evenly onto bottom and up side of 9″ pie plate. Press crumbs evenly to rim. Bake at 325: for 10 minutes. Cool completely. In small saucepan, heat 6 tbls Kahlua and expresso powder over low heat until warmed and powder is dissolved. Stir in chocolate and 1 tbls butter and stir until melted and smooth. Cool completely. Transfer vanilla ice cream to electric mixer bowl and allow to soften slightly. Add 2 tbls Kahlua and beat on low speed to blend. Spread over bottom of cooled crust and freeze until firm. Spread cooled chocolate mixture over ice cream in plate. Freeze until firm. Transfer chocolate ice cream to mixer bowl; blend in remaining 2 tbls Kahlua as above. Spread chocolate ice cream over sauce in pie. Freeze until firm. To serve, pipe decorative border of whipped cream around inside edge of pie.

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Kahlua Eggnog Pie

Recipe By :
Serving Size : 8 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 baked 9-inch chocolate
crumb shell (below)
1 env plus 1 tsp unflavored
gelatin
6 tablespoons sugar
1/4 teaspoon salt
1/4 teaspoon nutmeg
1/4 cup kahlua
3 lg eggs — separated
1 cup whipping cream
3/4 cup milk
candied fruit decoration
if desired
—–chocolate crumb shell—–
1 1/2 cups fine chocolate wafer
crumbs
2 tablespoons sugar
1/3 cup melted butter

Bake and cool Chocolate Crumb Shell. Stir together 2 tablespoons sugar, gelatin, salt and nutmeg in 2-quart saucepan. Beat egg yolks. Add milk and combine with dry mixture. Cook over moderately low heat, stirring constantly, just until mixture thickens. Do not allow to boil. Remove from heat, cool, and stir in Kahlua.Chill a few minutes. When mixture begins to thicken, beat egg whites to fine foam. Gradually beat in remaining 4 tablespoons sugar, making a meringue. With same beater, beat cream stiff. Fold cream into gelatin mixture, then meringue. If necessary, chill a few minutes until mixture mounds on a spoon. Then turn into cooked crust, and chill 4-5 hours or overnight.At serving time, decorate with additional whipped cream and candied fruit, if desired. Makes 1 9-inch pie. 8 servings. CHOCOLATE CRUMB SHELL: Mix together fine chocolate wafer crumbs, sugar and melted butter.Press over bottom and up sides of lightly greased 9-inch pie pan (1 1/2-inches deep). Bake in 350F oven for 5-7 minutes. Cool be fore filling. FROM: DOONNA HARTMAN (HDDW83B).

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Judy’s Choc. Pecan Pie

Recipe By : Judy Garnett
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups pecan halves
1 pie crust — unbaked
3 cups semisweet chocolate
1/4 cup butter — or margarine
1 cup light corn syrup
1/2 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
3 eggs — lightly beaten

Place pecan halves in unbaked pastry shell; set aside. Combine semisweet choc. and butter in a med. saucepan; cook over low heat until choc. and butter melt, stirring until mixture is smooth. Remove from heat.Add corn syrup, sugar, vanilla, salt, and beaten eggs to choc. mixture, mixing well. Pour mixture over pecans in pastry shell. Bake at 350 for 1 hour or until knife inserted 1 inch from edge comes out clean.Serve pie warm, or let cool completely on a wire rack.Yield: one 9 inch pie. Judy Garnett/NC pjxg05a.

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German Chocolate Pie

Recipe By :
Serving Size : 8 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 package german sweet chocolate — 4 oz
1/4 cup butter
12 ounces evaporated milk
1 1/2 cups sugar
3 tablespoons cornstarch
1/8 teaspoon salt
2 eggs
1 teaspoon vanilla extract
1 unbaked deep dish pie shell
1 1/2 cups coconut
1 cup pecans — chopped

In a saucepan, combine chocolate and butter. Melt over low heat. Remove from the heat and blend in milk; set aside. In a mixing bowl, combine sugar, cornstarch and salt. Beat >> in eggs and vanilla. Blend in melted chocolate; pour into pie shell. Combine coconut and pecans; sprinkle on top of pie. Bake at 375 degrees for 45 mins. I have left out the coconut on occasion when some of my kids didn’t like it. Believe me, this disappears fast. Reformatted by Elaine Radis

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French Silk Pie

Recipe By :
Serving Size : 8 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
pie crust, 9 inch — baked
1 cup butter, unsalted — softened
2 ounces chocolate — unsweetened*
2 teaspoons vanilla
4 eggs
—–garnish—–
1 cup whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla

*Melt chocolate and cool. In large mixing bowl, cream butter and sugar until fluffy. Blend in chocolate and 2 tsp. vanilla. Add eggs, two at a time, beating 5 minutes after each addition, or until sugar is dissolved and mixture is light and fluffy. Pour into cooled pie shell.Refrigerate for at least 2 hours, or until filling is firm. Whip cream with powdered sugar and 1 tsp.vanilla until stiff. Garnish pie with whipped cream and grated chocolate before serving.

Source:
“Shirley Ferguson”

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French Silk Chocolate Pie

Recipe By :
Serving Size : 8 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 stick butter — cut into
8 equal parts
3/4 cup sugar
1 1 ounce squa unsweetened
chocolate — melted and cool
1 teaspoon vanilla
2 large eggs
1 8 inch baked pastry shell
whipped cream for garnish

In small mixing bowl, cream butter and sugar. Beat in chocolate and vanilla until blended. Add eggs, one at a time, beating with electric mixer at medium speed for 5 minutes after each addition. Turn into pastry shell. Chill. Garnish with whipped cream. Best to you! Lisa

Source:
“Lisa Hlavaty”

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Flour Tortilla Torte

Recipe By :
Serving Size : 12 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 flour tortillas
12 ounces chocolate bits
16 ounces sour cream
3 tablespoons confectionary sugar
chocolate curls or red and green candies

Combine chocolate chips, 1 cup of sour cream, and 1 TB of sugar in top of double boiler. Melt and blend well.Place 1 tortilla on serving plate and frost with portion of chocolate mixture. Top with another tortilla and repeat until chocolate and tortillas are used up. Mix the last cup of sour cream with 2 TB of sugar and cover top and sides of torte. May be decorated with chocolate curls or red and green sprinkles for the holidays. Chill and serve by cutting slivers with very sharp knife. Recipe first taken from a Sunset magazine, and is now listed in the Sunset Mexican Recipe Book.

Source:
“Joyce Alenskis”

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Dream Pie

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 envelopes Dream Whip Whipped Topping Mix
2 3/4 cups cold milk
1 teaspoon vanilla
2 packages jello chocolate instant pudding — (4 serving size)
1 Baked 9″ pie shell — cooled

Prepare whipped topping mix with 1 cup of milk and the vanilla as directed on package, using large mixer bowl.

Add remaining 1 3/4 cups milk and the pie filling mix.

Blend; then beat at high speed for 2 minutes, scraping bowl occasionally.

Spoon into pie shell.

Chill at least 4 hours.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/9/98

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Dixie Pie

Recipe By :
Serving Size : 8 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 eggs
1/2 cup flour
1/2 cup butter — unsalted
1 cup chocolate chips
1 cup pecan halves
1 tablespoon bourbon
1 teaspoon vanilla
1 pie shell — (9-in.) unbaked

Preheat oven to 350 degrees. Beat eggs until light and lemon colored. Gradually beat in sugar. Fold in flour and butter; stir in chocolate chips, nuts and flavorings. Pour into unbaked pie shell. Bake 40-50 minutes.

Source:
“Shirley Ferguson”

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Death By Chocolate Brownie Pie

Recipe By :
Serving Size : 12 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pie crust
—–filling—–
1 package brownie mix (21 1/2 oz)
6 ounces chocolate chips
1 cup pecans — chopped
1/2 cup water
1/2 cup oil
1 teaspoon coffee flavored liqueur
1 egg
—–topping—–
1 1/2 cups whipping cream
1 tablespoon powdered sugar
1 tablespoon chocolate flavored syrup
1 teaspoon coffee flavored liqueur
chocolate curls

Preheat oven to 375. Put the pie crust in an 9 or 10″ springform pan; pressing it on the bottom and up the sides. Prick generously with a fork. In a large bowl combine the filling ingredients. Beat 50 strokes by hand. Pour into crust-lined pan and bake 50 to 55 minutes or until center is set and edges of crust are golden brown. Cool 1 hour. Remove sides of pan. Cool completely. In large bowl, beat topping ingredients until stiff peaks form. Spoon or pipe topping over filling. Garnish with chocolate curls. Store in refrigerator. This is from the Pillsbury Bake-Off.

Source:
“Jo Ferry”

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Brownie Fudge Nut Pie

Recipe By :
Serving Size : 10 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 3/4 cups pecan halves
1 can sweetened condensed milk
1/4 cup margarine or butter
3 eggs — beaten
1 teaspoon vanilla
1/2 cup unsweetened cocoa
3 tablespoons flour
9 ” prepared pie crust

Coarsely chop 1 1/2 cup nuts. In medium saucepan, over low heat, stir condensed milk, margarine and cocoa until margarine melts and mix is warm; remove from heat. Stir in eggs, flour, vanilla, and chopped nuts; pour into prepared pie crust. Bake at 350:F for 50 minutes or until center is firm. Serve warm or cold garnished with whipped cream and remaining nuts.

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Ann’s Chocolate Pie

Recipe By :
Serving Size : 0 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
crust:
1 cup butter (not margarine)
4 tablespoons sugar
2 cups flour
filling:
6 ounces chocolate chips
1/4 cup corn syrup
1/4 cup water
1/2 cup sugar
1/4 cup water
1 egg white
1 teaspoon vanilla
1 teaspoon lemon juice
1 cup whipping cream

CRUST: Mix butter and together and add flour. Mix until crumbly (about 3 mins on med). Pat 2/3 of mixture into pie pan or spring pan and put remainder into a small pan. Heat both at 350 for about 15 mins (or until light brown). Stir the small pan amount once during cooking time to create crumbs. Once done put in refrigerator to cool completely. FILLING: Melt choc in corn syrup and 1/4 cup of water. (Can be done over low heat or in the microwave 4 mins on med.) Stir to incorporate and put in refrigerator to cool completely. Combine sugar, the other 1/4 cup of water, egg white, vanilla, and lemon juice. Beat on high speed until peaks form (this takes a long time about 20 minutes with my mixer). In a separate bowl beat the whipping cream until thick. Fold cream and half of the chocolate mixture into the egg white mix. Spoon into shell. Drizzle other half of the chocolate over filling and cut throughout with knife. Sprinkle crumbs over top and cool until firm (about two hours). This is my all time favorite pie, it is rich but sooo fabulous. (It can be made in a pie shell but I have best results in a spring release pan) Posted by Ann Morin, A.MORIN4 on Genie

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Adobe Pie

Recipe By : penny schenck
Serving Size : 0 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 3/4 cups chocolate wafer cookies
crumbled
1/4 cup butter
1 teaspoon amaretto
1 pint vanilla ice cream — softened
1 pint coffee ice cream — softened
2 ounces semi sweet chocolate — grated

In a medium bowl, place the cookie crumbs, melted butter and Amaretto. Mix the ingredients together. Press mixture into a buttered pie pan to form a pie shell. Preheat oven to 350 deg. Bake the pie crust for 6-8 min. Let cool and then freeze for 15 min. Spread the vanilla ice cream evenly over the bottom of crust and freeze for 15 min. or until ice cream is firm.Spread the coffee ice cream evenly on top of the vanilla ice cream. Sprinkle chocolate shavings over the top and freeze. Recipe from “Simply Simpatico” by the Junior League of Albuquerque as printed in our local newspaper.

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Amelia Island Mud Pie

Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–crust—–
1 1/2 cups oreo cookie crumbs
2 tablespoons butter — melted
—–filling—–
1 pint chocolate ice cream — soften
2 tablespoons kahlua
1 tablespoon coffee
2 tablespoons whipped cream
2 tablespoons brandy
fudge topping

Combine oreo crumbs and butter. Press into pie plate and freeze. Whip ice cream with coffee, brandy and kahlua. Fold in whipped cream. Pour into pie shell. Freeze. Top with fudge topping and freeze again. Serve with whipped cream and maraschino cherries.

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Angus Barn Chocolate Chess Pie

Recipe By :
Serving Size : 0 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/3 sticks butter
1 1/2 sq. unsweetened chocolate
1 1/3 cups sugar
3 small eggs
1/3 teaspoon salt
1 teaspoon vanilla
1 9 in. pie crust — unbaked

Melt butter and chocolate over boiling water. Mix sugar, eggs, salt and vanilla; add to chocolate mixture. Pour into pie shell and bake at 375 deg. for about 35 minutes. From: “North Carolina’s Historic Restaurants”

Source:
“caroline mccall”

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Banana Blueberry Cream Pie

Recipe By : Rosa Jackson
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
graham cracker pie crust, 9 inch
9 ounces Cool Whip.
8 ounces cream cheese
1 cup sugar
2 bananas — sliced
1 can blueberry pie filling

Slice bananas on crust, sprinkle lemon juice over bananas.

Cream together cream cheese and sugar. Add cool whip. Pour into crust. Top with blueberry filling. Chill

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NOTES : Very Good. Rosa is the wife of the owner of Jackson’s resturant.

Banana Dream Pie

Recipe By : Possum Kingdom Lake Cookbook
Serving Size : 8 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Envelopes Whipped Topping Mix
2 3/4 Cups Milk — cold
2 Packages Banana Pudding Mix
1 Pie Crust (9 Inch) — baked, cooled

Prepare whipped topping mix with 1 cup cold milk as directed on package, using large mixer bowl.

Add remaining 1 3/4 cups milk and the pudding mix. Blend; then beat at high speed for 2 minutes, scraping bowl occasionally.

Spoon into pie shell.

Garnish with maraschino cherries, if desired.

Chill at least 4 hours.

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Banana Split Pie

Recipe By : Janis Alling, Possum Kingdom Lake Cookbook
Serving Size : 20 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Box Vanilla Wafer Cookies — crushed
3/4 Cup Margarine — melted
2 Cups Powdered Sugar
1 Cup Margarine — softened
2 Eggs
5 Bananas — sliced
— Put In Lemon Juice
1 Can Crushed Pineapple — drained
1 Carton Cool Whip.
1 Cup Chopped Nuts
Maraschino Cherries — cut in half

Combine crushed vanilla wafers and melted butter, mix well and press onto bottom and sides of a 13 x 9x 2 inch pan.

Combine powdered sugar, softened margarine and eggs. Beat on high speed of mixer 15 minutes. Do not underbeat.

Spread sugar mixture on top of crust and top with bananas then cover with pineapple.

Spread whipped topping over fruit and sprinkle with nuts.

Garnish with cherries. Chill thoroughly.

Cut into squares to serve.

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Banana Cream Pie 2

Recipe By :
Serving Size : 8 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 envelope unflavored gelatin
3 eggs (use eggbeaters)
6 packages sweet n low
2 md bananas — sliced
1/2 cup evaporated skim milk
1 cup lowfat milk
2 teaspoons vanilla
1 tablespoon fresh lemon juice
1 9″ cracker crumb crust

In a double boiler, soften gelatin in evaporated milk. IN medium bowl, beat eggs and lowfat milk til frothy. Add to double boiler. Heat over hot water stirring constantly, until mixture coats a metal spoon. Remove from heat. Stir in Sweet n Low and vanilla, toss bananas in lemon juice and arrange on bottom of prepared crust. Pour filling over bananas. Refrigerate several hours. Nutritional information includes crust, so don’t add the calories and fat from that recipe to this one. 1/8 Pie + 132 calories, 3gr fat = 20%

Source:
“Mary Kittle”

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Banana Cream Pie

Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 banana
2 packages (4 serv) banana or vanilla
instant pudding
1 baked 9″ pie shell — cooked
2 1/2 cups cold milk
2 cups thawed kool whip topping

Slice banana into pie shell.Prepare pie filling as directed on package for pie,using 2 1/2 cups milk.Fold in 1/2 cup of the Whipped topping and pour over banana in shell.Chill at least 3 hours.Top with remaining whipped topping;garnish with banana slices and mint,if desired

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Buried Treasure

Recipe By : Possum Kingdom Lake Cookbook
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 package jello instant pudding and pie filling
birds eye cool whip topping unthawed

Prepare pudding mix as directed on package. Using a spoon, scoop out 4 balls of frozen whipped topping and place in each of 4 desert glasses. Spoon pudding over whipped topping in glasses.

Chill

Makes 2 2/3 Cups

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Cheesecake Pie

Recipe By :
Serving Size : 8 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 envelope unflavored gelatin
1/4 teaspoon salt
1/2 cup +3t unsweetened pineapple
juice
1 cup low-fat milk
2 egg — separated
2 packages butter buds — divided
1/4 cup sugar — divided
1 tablespoon lemon rind — grated
1 teaspoon vanilla
8 ounces dry curd cottage cheese
1/2 cup juice packed crushed
pineapple
1/2 cup graham cracker crumbs
1 tablespoon lemon juice

Mix gelatin, 3 tablespoons sugar, salt, 1 packet Butter Buds, 1/2 cup pineapple juice, milk and egg yolks in top of double boiler. Place over boiling water and cook, stirring constantly, til gelatin dissolves and mixture thickens slightly. Cool In a medium bowl, beat cottage cheese til smooth. (Use potato masher for best results). Beat in crushed pineapple and lemon peel. Add cooled gelatin mixture.In a separate small bowl, combine graham cracker crumbs, remaining packet of Buds and vanilla. Add remaining pineapple juice and lemon juice. Mix well.Stir into cheese mixture. In separate bowl, beat egg whites til they hold their shape. Gradually add remaining sugar and beat till stiff. Fold into cheese-crumb mixture. Pour into 9″ pie plate-chill til firm. NOTE: I do NOT mix the crumb mixture with the cheese mixture, rather i press the crumbs into bottom of plate and pour cheese mixture into shell. I do not know if this a misprint in the recipe or if it really is supposed to be all mixed together, but it doesn ‘t make sense to me to put those crumbs into the actual cheesecake filling-and the picture in the book definitely shows a crust-you be the judge.

Source:
“Mary Kittle”

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Butter Mint Fluff Pie

Recipe By : Possum Kingdom Lake Cookbook
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup bisquick baking mix
1/4 cup cocoa
1/4 cup margarine or butter — softened
2 tablespoons packed brown sugar
3 tablespoons boiling water
1 cup butter mints
1/2 cup milk
2 cups chilled whipping cream
2 cups artificially flavored miniature
— marshmallows

Heat oven to 450 degrees.

Mix baking mix, cocoa, margarine and brown sugar in small bowl. Add boiling water; stir vigorously until very soft dough forms.

Press dough firmly with hands floured with baking mix in 9″ pie plate, bringing dough onto rim of plate. Flute if desired. Cover edge with 2 to 3 inch strip aluminum foil to prevent burning.

Bake until set, about 8 minutes; cool.

Heat butter mints and milk in 1 quart saucepan over medium heat, stirring frequently, until mints are melted.

Pour into large bowl; refrigerate until chilled, at least 2 hours.

Pour whipping cream over chilled mint mixture.

Beat on high speed until stiff.

Fold in marshmallows; mound into crust.

Freeze at least 8 hours.

Remove from freezer 10 minutes before cutting.

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Old Fashioned Banana Cream Pie**

Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup flour
1 1/2 cups sugar
1/8 teaspoon salt
2 eggs
2 cups milk
1 tablespoon butter
2 teaspoons vanilla — divided
3 bananas
9 ” baked pie shell
1 8 ounce can whipping cream
1 tablespoon sugar

Combine flour, sugar, salt and eggs in a medium saucepan. Beat with hand beater or wire whip until well mixed. Add milk gradually and continue beating until smooth. Cook over medium heat until mixture thickens, stirring constantly. Remove from heat. Stir butter and 1 tsp. vanilla into hot mixture. Place in refrigerator. Slice bananas into cooked pie shell.Remove custard from refrigerator and spoon over bananas. Whip whipping cream until soft peaks form.Gradually add sugar and whip until stiff. Fold in remaining vanilla. Spread over pie, sealing edges.Refrigerate and serve very cold. Posted by: Debbie Carlson (D.CARLSON – GEnie)

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Montana Rhubarb-Orange Cream Pie

Recipe By :
Serving Size : 8 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
9 baked pie shell — filling-
1 1/2 cups sugar
2 teaspoons cornstarch
3 cups fresh rhubarb — 1/2″ pieces
1/2 cup cream (1/2&1/2 or milk)
1/4 cup orange juice
1/4 teaspoon red food coloring (opt)
3 egg yolks — slightly beaten
3 egg whites
1/4 teaspoon cream of tartar
3 teaspoons sugar
1/2 teaspoon vanilla

1. Combine sugar, cornstarch, rhubarb, cream, orange juice and food coloring in med. saucepan. Cook over medium heat, stirring frequently until rhubarb is tender and mixture has thickened. Pour 1 cup hot rhubarb mixture into egg yolks, stirring constantly. Add to rest of hot rhubarb mixture; bring to boil. Cool slightly; pour filling into pie shell.

2. Make meringue by beating egg whites and cream of tartar until soft peaks form. Slowly add sugar and vanilla, beating until stiff peaks form. Spread over filling, sealing edges.

3. Bake at 350 degrees for 12 minutes or until golden brown. A recipe of Wanda Rosseland from Circle, Montana.

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Lisa’s Best Key Lime Pie

Recipe By :
Serving Size : 8 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 egg whites
1/2 teaspoon cream of tartar
4 egg yolks
1 can condensed milk — 14 oz
1/3 cup key lime juice or lime juice
2 lime rinds — grated
1 graham cracker crust — 9-inch
whipped cream

Beat egg whites until foamy. Add cream of tartar and beat until stiff. Set aside. Beat egg yolks with 1 cup beaten egg whites, mixing well. Add condensed milk, lime juice and grated rind.Fold in remaining egg whites. Pour into crust and bake until golden brown. At 15 minutes, begin to check. Chill and serve with whipped cream. Reformatted by: Wendell Openshaw SRNP05A

Source:
“Lisa Neri”

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Lemon Meringue Dream Pie

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Baked pie shell — 9″
7 tablespoons cornstarch
1 3/4 cups sugar
1/4 teaspoon salt
2 1/2 cups water
4 Egg yolks — beaten
1/2 cup fresh lemon juice
3 tablespoons butter
1 tablespoon grated lemon peel
MERINGUE:
4 Egg whites — room temperature
1/4 teaspoon cream of tartar
1/2 cup sugar
1 teaspoon vanilla

Prepare baked pie shell and cool.

In saucepan, combine cornstarch, sugar, salt, water, egg yolks, fresh lemon juice and butter. Bring to boil over direct heat, stirring constantly. Reduce heat and cook, stirring frequently, until thickened, about 3 to 4 minutes.

Remove from heat; stir in grated lemon peel. Pour into 9″ baked pied shell. Top with meringue.

Beat egg whites until frothy; add cream of tartar. Continue beating until egg whites hold in soft peaks. Gradually add sugar, beating well after each addition. Add vanilla beating until firm peaks are formed.

Spread meringue on lemon filling starting at edges and working toward center of pie. Seal to crust edges with spatula tip.

Bake in 350 degree oven until meringue is golden brown.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98

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Key Lime Pie-Philadelphia Inquirer

Recipe By :
Serving Size : 8 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon unflavored gelatin
few drops green food coloring
1/2 cup sugar
4 egg whites
1/4 teaspoon salt
1/2 cup sugar
4 egg yolks
1 cup heavy cream — whipped
1/2 cup lime juice
1 9 inch baked pie shell
1/4 cup water
1 teaspoon lime peel — grated

1. Thoroughly mix the gelatin, sugar, and salt in a saucepan.

2. Beat together the egg yolks, lime juice, and water; stir into the gelatin mixture. Cook over medium heat, stirring constantly, just until the mixture comes to a boil. Remove from the heat; stir in the grated peel.

3. Add the food coloring sparingly to give a pale green color. Chill, stirring occasionally, until the mixture mounds slightly when dropped from a spoon.

4. Beat the egg whites until soft peaks form; gradually add 1/2 cup sugar, beating to stiff peaks.

5. Fold the gelatin mixture into the egg whites; fold in the whipped cream Pile into the pastry shell. Chill until firm.

6. Spread with additional whipped cream and edge with grated lime.

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Key Lime Pie From Florida

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 can condensed milk, sweetened
1/2 cup lime juice
4 eggs — separated
1 pie crust — baked
1 meringue recipe — see recipe

Beat yokes in lime juice and milk. Save egg whites.

Now beat egg whites until stiff. Fold 1 egg white into pie mixture and poor in pie crust. Top rest of meringue on pie and bake until golden brown.

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Key Lime Pie

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 can sweetened condensed milk — (15 oz.)
1 tablespoon lime rind — grated
1/2 cup lime juice
1/4 teaspoon salt
Baked pie shell
2 Egg whites
2 tablespoons sugar

Combine the milk, lime juice and salt, stir until thickened.

Pour the mixture into the baked pie shell.

Beat the egg whites until stiff, gradually adding the sugar.

Spread this meringue over the lime mixture and bake at 350 degrees until the meringue is lightly browned, about 10 to 15 minutes.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98

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Kahlua Apple Pie *

Recipe By :
Serving Size : 8 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–crust—–
2 cups flour
1/4 cup sugar
1 dash salt
1/4 cup water
2/3 cup shortening
2 tablespoons butter — melted
1/4 cup brown sugar
1/2 cup pecans — chopped
—–filling—–
6 lg cooking apples — peeled and
sliced
1/4 cup kahlua
1/4 cup brown sugar
1/4 cup flour
1 tablespoon butter or margarine
sugar and melted butter

Make pie crust. Measure 1/3 cup flour and blend into a paste with water. Combine remaining flour, sugar and salt. Cut in shortening. Turn in the flour paste and form into a dough. Roll out the bottom crust. Place in 9″ pie plate. Spread with melted butter. Sprinkle with sugar and pecans. Combine apples, Kahlua, brown sugar and flour. Turn into pie shell. Dot with butter. Roll out remaining crust. Cut into strips. Arrange in lattice over apples. Brush with melted butter and sprinkle with sugar. Bake at 425: for 10 minutes.Lower heat to 350:. Continue to bake for 40-45 minutes or until golden and tender. Cool slightly. Serve warm for best flavor.

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Indiana Fresh Rhubarb Creme Pie

Recipe By :
Serving Size : 8 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
9 ” pie shell — unbaked
2 cups rhubarb; fresh — cut up
water (about 1 cut)
1 tablespoon margarine
2 1/2 tablespoons flour
1 1/2 cups sugar
2 eggs — separated
3 tablespoons water

1. Cut up rhubarb and scald in hot water about 5 minutes. Drain well and place in the bottom of the pie shell.

2. In a small bowl, mix the margarine, flour and sugar together. Beat 2 egg yolks with 3 T water and mix in with the sugar mixture. Pour over the rhubarb.

3. If desired (I don’t) make a meringue out of the egg whites and add to the pie. I prefer to cook and eat it without the meringue.

4.Bake in 350 degree oven for 30- 45 minutes. Serve with vanilla ice cream.

Source:
“Judith Lausch”

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Frozen Lemon Cream Pie

Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 9 inch graham cracker crust
3 large uncracked eggs.
1/2 cup plus 2 T Sugar
1/4 cup lemon juice
1/2 pint (1 c) whipping cream — whipped

Separate Eggs. Be sure to use only Grade A Uncracked Eggs! In large mixer bowl, beat egg yolks and 1/2 cup sugar until light; stir in lemon juice. In small mixer bowl, beat egg whites until soft peaks form; gradually add remaining 2 T sugar, beating until stiff peaks form. Fold egg white mixture into lemon juice mixture; fold in half the whipped cream. Fold in remaining whipped cream. Spoon into prepared crust. Freeze at least 3 hours or until firm. Serve more whipped cream or Blueberry ‘n’ Spice Sauce.

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Eagles Key Lime Pie

Recipe By :
Serving Size : 8 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 egg yolks
1 can eagle brand sweetened condensed milk — 14
4 ounces lime juice
green food coloring (opt.)
1 pie shell, frozen — or
6 oz graham cracker crust

Preheat oven to 325F. In a large mixing bowl, beat egg yolks with condensed milk, lime juice and green food coloring if desired. Pour into prepared pie crust; bake 30 minutes. Reformatted by: Wendell Openshaw SRNP05A

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Dutch Rhubarb Cream

Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound rhubarb*
1 1/2 cups water
1 cup sugar
1 teaspoon lemon rind — grated
2 packages gelatin — unflavored (envelop
1/2 cup cream — whipping

* rhubarb cut into 1 inch pieces Combine rhubarb, 1 cup of water, sugar, and lemon rind in med. sized saucepan. Cover and bring to a boil. Lower heat and simmer until tender. Sprinkle gelatin over the 1/2 cup water in a 1 cup measure. Let stand for 5 minutes to soften. Stir into the hot mixture. Cook 5 minutes more, mashing the rhubarb. Pour into a bowl; chill until mixture will hold its shape when spooned. Beat cream until stiff; fold into rhubarb until no streaks remain. Spoon into individual dishes and chill for 4 hours or until soft-set.

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Custard Rhubarb Pie

Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 eggs — slightly beaten
2 teaspoons milk
2 cups sugar
1/2 cup flour
1 teaspoon vanilla
4 cups rhubarb

Combine ingredients;pour into 9″ pastry-lined pan or pie plate. Bake @ 400 degrees 10 minutes.Then bake @ 300 degrees 50 to 60 minutes.Cool.Top with whipped cream.

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Creamed Rhubarb Pie

Recipe By :
Serving Size : 8 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup sugar
2 tablespoons butter
1 tablespoon flour — (heaping)
3 tablespoons water
2 egg
2 cups rhubarb
1 pie shell — baked

Cut 2 cups of rhubarb and cover with boiling water. Let stand for five minutes. Drain and mix in the sugar, butter, water and egg yolks. Cook until creamy and thick. Pour into baked shell and cover with meringue made from the two egg whites. Bake at 350 until meringue peaks are golden brown, approximately 15 minutes. Let pie cool before putting in filling and cool filling slightly before putting in pie and topping with meringue.

Makes 8 or 9-inch pie.

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Cranberry Sour Cream Chiffon Pie

Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup sugar
1/4 cup flour
1 envelope unflavored gelatin
1/2 teaspoon salt
1 cup cranberry juice
1 can whole cranberry sauce — (1 lb.)
1 cup sour cream
1/3 cup sugar
1 9 inch pie shell — pre-baked

Combine sugar, flour, gelatin and salt in saucepan. Blend until flour is evenly dispensed.

Add cranberry juice to dry ingredients and blend. Then add cranberry sauce mixing thoroughly. Cook over moderate heat, stirring constantly until thickened and bubbly.

Chill until mixture mounds when spooned.

Whip sour cream with 1/3 cup sugar until light and frothy (about 3 to 4 minutes). Stir into chilled cranberry mixture, blending thoroughly.

Pour into pre-baked pastry shell and refrigerate until firm.

Serves 6 – 8.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98

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County Fair Banana Cream Pie

Recipe By :
Serving Size : 12 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup butter — softened
1 egg — beaten
1 stick unsalted butter
1 teaspoon vanilla
1 cup milk
1 cup sugar
3 tablespoons unsalted butter
2 bananas
2 cups heavy cream
2 cups pecans
3 cups flour
1/2 cup sugar
1 cup chocolate chips
1 tablespoon light corn syrup
4 egg yolks
5 tablespoons flour
1 tablespoon rum or 1 tsp. vanilla
juice of 1/2 lemon
chopped pecans — optional

For the crust: Chop pecans very fine,preferably in a food processor fitted with a metal blade.Place in bowl with other crust ingredients and mix until well blended.Divide in half and press into the bottom of 2 pie pans.Chill 30 minutes. Bake the pie crusts for 25 minutes @ 350 degrees.Cool completely. For chocolate layer:Melt chocolate with butter and corn syrup in the top of a double boiler set over hot,not boiling water.Stir frequently. Remove from heat and cool,then stir in vanilla.Divide between cooked pie crusts and spread evenly. For Filling:Heat milk in a medium size saucepan over medium heat to scald.Beat the egg yolks and gradually add sugar.Then beat in flour. Gradually stir in hot milk.Transfer to medium saucepan and cook,stirring constantly over medium high heat(use a whisk).The mixture will lump as it begins to thicken.Bring the mixture to a boil and boil 1 minute,stirring constantly.Remove from the pan from heat and continue to stir until the mixture is smooth.Then,beat in butter and optional rum. Cool to room temperature. Peel the bananas,slice very thin and toss with lemon juice.Whip 1 cup of the cream until it is firm but not stiff.Mix about 1/4 of the cream into the cooled egg mixture to lighten it,then fold the remaining cream and bananas into egg mixture.Fill the pastry shells with banana cream and smooth to even.Beat remaining cream until stiff. Spoon around edge of the pies and sprinkle with chopped pecans,if desired.Makes 2 pies.

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Vinegar Pie

Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup sugar
2 tablespoons unbleached flour
1 cup cold water
5 tablespoons vinegar
2 1/2 tablespoons butter
4 large eggs — beaten

Combine sugar and flour. Add the rest of the ingredients and place in a saucepan. Cook until thick and pour into prepared pie crust. Bake in a 375 degrees F. oven until crust is brown.

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True Key Lime Pie

Recipe By :
Serving Size : 8 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 cup key lime juice
2 teaspoons key lime juice
2 1/4 cups sweetened condensed milk
1 teaspoon grated key lime rind
3 egg yolks
1 9″ graham cracker pie crust
sweetened whipped cream

Squeeze juice from 4 large or 6 small Key Limes and grate rind; set aside. Using a whisk beat egg yolks until buttercup yellow. Add about half the condensed milk, using whisk. Blend well and add remaining milk.Add half the lime juice and blend slowly. Add remaining juice and blend. Add grated rind; mix and pour into chilled pie crust. Refrigerate 4 hours. May be frozen. To serve, slice while still frozen and let stand about 10 minutes. Top with whipped cream.

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Sugar Free Chocolate Banana Cream Pie-Peanut

Recipe By :
Serving Size : 0 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–filling—–
1 package sugar free chocolate pudding
2 bananas
2 1/4 cups milk
—–crust—–
6 tablespoons peanut butter
1 tablespoon honey
2 cups rice crispies
—–topping—–
cool whip light

Mix peanut butter with honey. Then mix in rice crispies. Press in pie plate with metal spoon,build up edge. Slice banana over crust. Then mix pudding with milk and spread over bananas. Top with Cool Whip. Use Sugar free instant chocolate pudding mix

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Strawberry Cream Pie

Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 9 inch baked pie crust
1/2 cup almond slivers
1 recipe cream filling
2 1/2 cups fresh strawberries
1/2 cup water
1/4 cup sugar
2 teaspoons cornstarch
few drops red food coloring
——-cream filling——–
1/2 cup sugar
3 tablespoons cornstarch
3 tablespoons enriched flour
1/2 teaspoon salt
2 cups milk
1 egg — slightly beaten
1/2 cup heavy cream — whipped
1 teaspoon vanilla

Directions for Cream Filling: Mix first 4 ingredients. Gradually stir in milk. Stirring constantly, bring to a boil; reduce heat and cook and stir till thick. Stir a little of hot mixture into egg; return to remaining hot mixture. Bring just to boiling, stirring constantly. Cool, then chill. Beat well; fold in whipped cream and vanilla.

Directions for pie: Toast almonds until lightly browned, then sprinkle over the bottom of the cooled pie crust. Fill crust with chilled Cream Filling. Halve 2 cups of the strawberries. Pile atop filling.

Glaze: Crush remaining 1/2 cup berries; add water; cook 2 minutes; sieve. Mix sugar and cornstarch; gradually stir in berry juice. Cook, and stir till thick and clear. Tint to desired color with food coloring. Cool slightly; pour over halved strawberries. Keep refrigerated till serving time. Pass whipped cream, if desired.

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Rhubarb Custard Pie With Crumb Topping

Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 9″ pie shell — unbaked
4 1/2 cups rhubarb — 1/2″ pieces
1 1/2 cups sugar
1/4 cup flour
1 dash salt
2 eggs
1/2 teaspoon vanilla
—–topping—–
1/2 cup flour
1/2 cup sugar
1/4 cup butter or margarine

Prick pastry shell with fork.Bake @ 450 degrees for 5 minutes. Cool.Combine rhubarb with sugar,flour and salt.Let stand 15 minutes.Beat eggs slightly.Add vanilla.Stir egg mixture into rhubarb.Turn into pastry shell.For Topping;stir together flour and sugar.Cut in butter until it resembles coarse crumbs.Sprinkle over pie.Bake in 425 degree oven for 15 minutes,then reduce heat to 350 degrees.Bake for 30 minutes more.Cool completely before serving. Store pie in refrigerator.

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Rhubarb Cream Pie

Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups sugar
1/4 cup enriched flour
3/4 teaspoon nutmeg
3 egg — slightly beaten
4 cups rhubarb in 1″ slices (1 lb)
1 pastry for 9″ lattice crust
2 tablespoons butter

Blend sugar, flour, nutmeg. Beat into eggs. Add rhubarb. Line 9″ pie plate with pastry; fill; dot with butter. Top with lattice crust. Bake at 400 degrees 50 to 60 minutes. Cool.

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Rhubarb Bavarian Cream

Recipe By :
Serving Size : 8 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 eggs
1 cup milk
1 package gelatin — unflavored
1/8 teaspoon salt
1/4 cup sugar
1 cup cream — whipping
2 teaspoons vanilla
1 cup rhubarb sauce — thickened *
raspberries — fresh (optional
mint leaves (optional)

* Rhubarb Sauce Recipe-Thickened Lightly oil a 6 cup mold. Separate eggs. In a 2 qt saucepan, combine egg yolks, milk, gelatin, and salt. Set aside 2 minutes for gelatin to soften. Place over med. heat and cook, stirring constantly, until it thickens and coats the spoon. Do NOT heat to boiling. Pour into a large bowl; set aside for 5 minutes, then refrigerate until mixture mounds slightly when stirred. Remove from refrigerator Beat egg whites until frothy. Gradually add sugar, beating until stiff peaks form In a medium sized bowl, with same beaters, beat 3/4 cup heavy cream and the vanilla until soft peaks form. Fold into gelatin mixture, along with the egg whites Spoon half the mixture back into the med. sized bowl. Fold in remaining 1/4 cup of cream. Fold Rhubarb sauce into remaining gelatin mixture. Spoon rhubarb and vanilla cream mixtures alternately into oiled mold to form a marbled pattern. Cover tightly and refrigerate at least 4 hours Invert on serving plate and refrigerate for 5-10 minutes to set th e surface. Garnish with mint leaves and raspberries if desired. large bowl=gelatin mixture + whites + who. cream med. bowl= 1/2 of above gelatin mixture + 1/4 C cream (VANILLA CREAM MIX) Large bowl= 1/2 of gelatin mixture + Rhubarb Sauce (RHUBARB CREAM MIX)

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Raspberry Cheese Pie

Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 ounces cream cheese
1/2 cup dairy sour cream
1/3 cup sugar
2 eggs; lg
1 unbaked 9-inch pie shell
20 ounces frozen raspberries; thawed
water
3 teaspoons cornstarch
1/2 cup whipping cream; whipped

Combine the cream cheese and sour cream in a bowl, using an electric mixer set at medium speed, until smooth and fluffy. Add the sugar and eggs blending well. Pour into the unbaked pie shell. Bake at 375 degrees F. for 35 minutes or until a knife inserted in the center comes out clean. Chill for at least 1 hour in the refrigerator. Meanwhile, drain the raspberries, reserving the juice. Add enough water to the juice to make 3/4 cup of juice. Blend the cornstarch and juice together in a 2-quart saucepan. Cook, over medium heat, stirring constantly, until the mixture comes to a boil. Cook for 1 minute more. (Mixture will be very thick.) Remove from the heat and stir in the raspberries, then cool to room temperature. Fold the whipped cream into the cooled raspberries and spread the mixture over the chilled cream cheese layer. Chill for an additional 2 to 3 hours before serving.

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Pineapple Cream Pie

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup butter
1 1/2 cups unsifted powdered sugar
1/4 teaspoon salt
2 Eggs
1 cup whipping cream
1/2 teaspoon vanilla extract
1 cup well-drained crushed pineapple
1/2 cup chopped pecans
1 9″ Baked pie shell

Cream butter with sugar and salt.

Beat in eggs, one at a time, until thoroughly blended and mixture is light and fluffy.

Spoon into baked, cooled crust.

Whip cream with vanilla until stiff.

Fold in well-drained crushed pineapple and pecans.

Spread over butter mixture.

Cover lightly with waxed paper or plastic wrap and refrigerate six hours or longer before serving.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98

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Peaches And Cream Pie

Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 unbaked 9″ pie shell
3/4 cup sugar
1/4 cup all purp flour
1/4 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
3 cups peaches, peel — slice (5 med)
1 cup whipping cream — garnish

Preheat oven 350. Prick pie shell with fork. Bake 10 mins. Cool. Oven to 400. Combine sugar, flour, salt, nutmeg, and cinnamon in lg bowl. Add peaches and toss gently. Spoon mixture into pie shell. Pour whipping cream over top. Bake until set, 40-45 mins. Let cool to room temp. Serve with whipping cream.

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Peach Cream Pie

Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 med. fresh peaches *
3 cups half & half or coffee cream
3 tablespoons (level) unbleached flour
1/2 teaspoon cinnamon or to taste

* Or enough to fill pie shell with peach halves. Peel Peaches, cut in half and remove stones. Arrange halves cut side down in an unbaked pieshell. Mix sugar, flour and cinnamon with cream to make a paste. Pour over peaches. Place in hot oven 450 degree F. Bake 10 minutes or until shell begins to brown. Reduce heat to moderate oven (350 degrees F.). Continue baking for 30 minutes or until peaches are done. Cool and serve cold.

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Paul Martin’s Rhubarb Meringue Pie

Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–crust—–
1 cup flour – sifted
1/3 cup shortening
5 tablespoons cold water
salt – pinch
—–filling—–
2 1/2 cups rhubarb – cut into 1-inch
3 tablespoons flour
1 cup sugar
2 egg yolks
1/3 cup orange juice
orange rind – from one
orange
1 tablespoon butter
—–meringue—–
2 egg whites
4 tablespoons sugar
1/2 teaspoon vanilla

To make pastry, sift flour and salt and cut in shortening until mixture resembles coarse crumbs. Add water and work with a fork until mixture holds together. Wrap in plastic wrap and refrigerate for 10 minutes. Roll pastry and fit into a 9-inch pie plate. Prick with a fork and bake at 400F for 10 minutes.

For filling, sift sugar and flour together and add rhubarb. Cook slowly until mixture thickens, stirring constantly. Stir in egg yolk and cook 1 minute longer. Remove from heat and add orange juice, rind and butter. Cool and pour into baked pastry shell.

Meringue: beat egg whites until frothy. Add sugar by the tablespoon, beating until stiff. Add vanilla. Spread meringue over the pie and return to 350F oven for 10-12 minutes, or until lightly browned.

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Orange Cream Pie

Recipe By :
Serving Size : 0 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 baked pie shell — 9 inch
3 eggs — separated
1 cup orange juice
3 tablespoons lemon juice
1/4 cup hot water
1 cup sugar
5 tablespoons cornstarch

This is from old handwritten cook book(journal) Combine all ingredients except the eggs in the top of a double boiler. Cook for 5-8 min’s, or until smooth.Beat the egg yolks slightly and dilute gradually with some of the hot mixture. When eggs are thoroughly diluted and all danger of curdling is past, add them to the double boiler mixture, and cook and stir for about 5 minutes more. Cool the custard, then pour into baked pie shell.Top with fresh or canned orange segments. (If fresh be sure to remove all membrane from oranges.) Cover with a meringue made of the beaten egg whites, a pinch of salt and 6 tbls of sugar. Beat until stiff peaks. Bake in preheated oven 375 degrees for 8-10 minutes or until Meringue is delicately brown. Good Luck and Enjoy. Joni in S. Jersey

Source:
“Joni Cloud”

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Citrus Chiffon Pie

Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 envelope unflavored gelatin
1/2 cup sugar
1 dash salt
4 egg yolks
1/2 cup lemon juice
1/2 cup orange juice
1/4 cup water
1/2 teaspoon lemon peel — grated
1/2 teaspoon orange peel — grated
4 egg whites
1/3 cup sugar
1 9 in baked pastry shell

Thoroughly mix gelatin, 1/2 cup sugar, and salt in saucepan. Beat together egg yolks, fruit juices, and water; stir into gelatin mixture. Cook and stir over medium heat just till mixture comes to boiling. Remove from heat; stir in peels. Chill, stirring occasionally, till mixture mounds slightly when dropped from a spoon. Beat egg whites till soft peaks form. Gradually add 1/3 cup sugar, beating to stiff peaks; fold in gelatin mixture. Pile into cooled baked pastry shell. Chill till firm. Trim with whipped cream and thin orange slices cut in fourths.

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Delaware Cream Cheese-Pineapple Pie

Recipe By :
Serving Size : 8 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 cup sugar
1 tablespoon cornstarch
8 ounces crushed pineapple w juice
8 ounces cream cheese — softened
1/2 cup sugar
1 teaspoon salt
2 eggs
1/2 cup milk
1/2 teaspoon vanilla
1 9″ unbaked pie shell
1/4 cup pecans — chopped

1. Combine sugar, cornstarch and pineapple plus juice in a small saucepan. Cook over med. heat, stirring constantly until mixture is think and clear. Cool; set aside. 2. Blend cream cheese, sugar and salt in a mixer bowl. Add 2 eggs, one at a time, beating after each addition. Blend in milk and vanilla. (If mixture looks slightly curdled, don’t worry–it bakes out.) Spread cooled pineapple layer over bottom of pie shell. Pour cream cheese mixture over pineapple; sprinkle with pecans. 3. Bake at 400 degrees for 50 minutes. Cool.

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Deep-Dish Pear Pie

Recipe By :
Serving Size : 12 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 anjou pears
2 tablespoons unbleached white flour
1/2 cup sugar
1/8 teaspoon salt
1 cup nonfat yogurt
1 egg
1/4 teaspoon grated nutmeg
1 teaspoon vanilla extract
1/4 cup sugar
1/4 cup unbleached white flour
1/2 teaspoon cinnamon
2 tablespoons margarine
1 package baked pie crust

Preheat oven to 400 F. Peel pears and cut into bite-size pieces. Set aside. In a large bowl, combine remaining filling ingredients and fold in pears. Pour pear mixture into pie crust and bake at 400 F for 15 minutes Lower heat to 350 F and continue baking for 25 minutes more. Mix together topping ingredients. Remove pie from oven and sprinkle topping over filling. Raise heat to 375 F and bake until topping is brown.

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Deep Dish Pear Pie With Cheddar Cheese Pastry

Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds pears — halved
1 tablespoon lemon juice
3 tablespoons flour
1 cup sugar
1 dash salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 tablespoon butter
1 cup flour
1/4 cup cheese — shredded
1/2 teaspoon salt
1/3 cup butter
2 tablespoons Cold Water — (2 to 3)

Place pears in 1 1/2 quart casserole. Sprinkle with lemon juice. Combine next 5 ingredients. Sprinkle over pears. Dot with butter. Cover with Cheddar Cheese Pastry, crimping to sides of dish. Cut slits in top. Bake at 350 degrees for 30 to 40 minutes or until pears are tender. Cheddar Cheese Pastry: Combine flour and salt. Cut in butter and cheese. Sprinkle with water. Shape into a ball and roll out to cover top of pie.

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Deep Dish Peach Pie

Recipe By :
Serving Size : 8 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons lemon juice
1 1/4 cups sugar
1/8 teaspoon salt
1/4 teaspoon nutmeg
4 tablespoons butter
1 1/2 pounds fresh peaches (6 c sliced)
2 tablespoons sugar
1/4 teaspoon cinnamon
3 tablespoons flour
1 cup heavy cream — whipped

Poor juice over peach slices in large bowl. Mix 1 1/4 cup sugar with the salt, nutmeg, cinnamon and flour. Add to peaches. Toss until evenly coated. Spread in 1 1/2 quart baking dish. Dot with butter. Roll out pastry to cover dish with 1 1/2 inch overhang. Press pastry to edge of dish and flute edge. Cut 3 vents in top. Sprinkle with remaining sugar. Bake 10 minutes at 450 degrees, then reduce heat to 350 degrees and bake 30 minutes more. Serve with whipped cream. Makes 1 pie Preheat oven to 450 degrees Prep. time: 1 hour

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Crustless Apple Pie

Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups tart apples — sliced
1 stick butter — melted
1 cup sugar
1 egg
1 cup all-purpose flour
1/2 cup walnuts
cinnamon — to taste
nutmeg — to taste

Preparation Time: 0:45 Slice apples into a greased pie plate; make a batter of the other ingredients. Pour batter over the apples. Bake 45 min. at 350 deg.

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Crunchy Apple Pie

Recipe By :
Serving Size : 0 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups chopped cooking apples
1/2 cup firmly packed brown sugar
1/2 cup granulated sugar
1/2 cup all-purpose flour
1 egg yolk — beaten
1/2 teaspoon vanilla extract
1/2 teaspoon freshly squeezed lemon juice
1/2 cup chopped pecans
1 egg white beaten until foamy
1 9″ unbaked pie shell

Put chopped apples in a large bowl. Add sugar, flour, egg yolk, vanilla, lemon juice and pecans; mix well.Add egg white. Stir well and pour mixture into unbaked pie shell. Bake at 350 degrees for 30-45 minutes or until apples are tender and brown. Yield: one 9-inch pie. Formatted for MM7 by Marge Nemeth-GNFK05B

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Crumb Top Apple Pie

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 cups sliced tart apples
3/4 cup firmly packed brown sugar
2 tablespoons flour
1/8 teaspoon salt
1 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon mace
1 tablespoon grated lemon peel
1 Unbaked 9″ pie shell
Crumb Topping — see recipe

Combine apple slices, brown sugar, flour, salt, spices and lemon peel. Toss to mix thoroughly.

Heap in unbaked pie shell.

Sprinkle with crumb topping.

Baking at 425 degrees for 40 to 45 minutes or until apples are tender.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98

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Creamy Lemon Pie

Recipe By :
Serving Size : 8 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 graham cracker or reg. crust
3 egg yolks
14 ounces sweetened condensed milk
1/2 cup lemon juice concentrate
1 whipped topping or cream

Preheat oven to 350 F. Beat egg yolks then stir in sweetened condensed milk ; lemon juice, and yellow food coloring (if desired). Pour into graham cracker crust or baked normal crust. Bake 8 minutes. Cool then chill. Spread with whipped topping. Annette Thompson.

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Crazy Crust Apple Pie (Makes Its Own Crust)

Recipe By :
Serving Size : 0 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup water — cold
2/3 cup vegetable shortening
1 egg
1 can apple pie filling-1 lb 5 oz
1 tablespoon lemon juice
1/2 teaspoon apple pie spice or cinnamon

In small bowl, combine flour, sugar, baking powder, salt, water, shortening and egg. Blend well at lowest speed; beat 2 minutes at medium speed. Spread batter in 9 or 10″ deep dish pie pan. Carefully spoon filling into center of batter. DO NOT STIR. Bake at 425 for 40-45 minutes until crust is golden brown.

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Cherry Pie

Recipe By :
Serving Size : 0 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup sugar
1/4 teaspoon almond extract
2 tablespoons or 3 cornstarch
4 drops red food coloring
1/8 teaspoon salt
red tart cherries — pitted
thawed
1 cup juice drained from
cherries drained — juice saved
1 tablespoon butter
1 two 9″ pie crusts
5 cups frozen unsweetened

PREHEAT OVEN TO 425 DEGREES.IF CHERRIES ARE EXTREMELY WELL DEFROSTED AND DRAINED,USE TWO TABLESPOONS CORNSTARCH;IF THE STILL HAVE A HIGH MOISTURE CONTENT USE THREE TABLESPOONS CORNSTARCH. IN A MEDIUM SAUCE PAN COMBINE SUGAR,CORNSTARCH AND SALT UNTIL WELL MIXED AND LUMP FREE.ADD CHERRY JUICE GRADUALLY,STIRRING UNTIL SMOOTH.COOK OVER MEDIUM HEAT AND STIR UNTIL THICK AND CLEAR.STIR IN BUTTER,ALMOND EXTRACT,AND RED FOOD COLOR.COOL TEN MINUTES.GENTLY TOSS IN CHERRIES TO COAT.SPOON INTO UNBAKED PIE SHELL.ADD VENTED TOP PASTRY OR LATICE STRIPS.FLUTE EDGES AND COVER FLUTED EDGES WITH FOIL STRIPS.BAKED FOR THIRY MINUTES.REMOVE FOIL.RETURN TO OVEN FOR 10 MORE MINUTES.CHECK FILLING TO MAKE SURE IT IS SIMMERING.REMOVE FROM OVEN. COOL ON RACK.MAKES ONE 9″ PIE.

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Cherry Cheese Pie

Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–brown sugar graham crust—–
1 1/2 cups graham cracker crumbs — *
1/4 cup brown sugar — firmly packed
1/3 cup butter or margarine — melted
—–filling—–
8 ounces cream cheese; softened — plus
3 ounces cream cheese — softened
1/2 cup sugar
1/2 teaspoon vanilla
2 egg whites — stiffly beaten
16 ounces cherries; pie — in water
red food coloring
1/4 cup sugar
1 tablespoon cornstarch

* 20 Graham crackers, crushed, should give you this amount of crumbs.

CRUST: Combine the cracker crumbs, the brown sugar and butter in a small bowl, blending well. Press into the bottom and up the sides of a 9-inch pie plate. FILLING: Beat the two packages of cream cheese in a bowl using an electric mixer set on medium speed, until smooth.Gradually add 1/2 cup of sugar and the vanilla, blending well. Gently fold the stiffly beaten egg whites into the cream cheese mixture. Pour into the brown sugar pie crust. Bake at 325 degrees F. for 25 minutes or until the filling is set. Cool on a wire rack. Drain the cherries, reserving 1/2 cup of the juice. Combine the reserved juice with a few drops of red food coloring, 1/4 cup of sugar, and the cornstarch in a 2 quart saucepan. Cook over medium heat, stirring constantly, until the mixture boils and thickens. Remove from the heat and cool slightly.Arrange the cherries over the cheese filling, then spoon the glaze over the cherries. Cover and chill for at least 1 hour in the refrigerator or until the glaze is set. Serve cold.

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Cheese Apple Pie

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 cups apples; pared — cored and thi
1 cup sugar
1 1/4 cups all-purpose flour
1/4 teaspoon cinnamon
1 1/2 teaspoons baking powder
1 1/2 cups shredded cheddar cheese
1/3 cup butter;or margarine — melted
1/4 cup milk

Preheat oven to 400 degrees. Lightly butter 8x8x2-inch square or 11x7x2-inch baking pan. Set aside. Combine apples that have been peeled cored and thinly sliced, 3/4 cup of the sugar, 1/4 cup of the flour and the cinnamon in large bowl; toss together.Spread evenly in prepared pan. Combine remaining 1 cup flour, remaining 1/4 cup sugar, baking powder and cheese in large bowl; toss together to combine. Add butter and milk, stirring until just combined. Spoon cheese mixture over apple mixture in pan. Bake at 400 degrees for 30-35 minutes or until topping is crisp and golden and apples are tender.Serve warm.

Source:
“Michele Cole”

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Cheddar Crumble Apple Pie

Recipe By :
Serving Size : 8 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 9″ unbaked pie shell
———-topping———–
1/2 cup unbleached flour
1/3 cup sugar
1/3 cup brown sugar; firmly packed
1/2 teaspoon cinnamon,ground
5 teaspoons butter
———-filling———–
1 1/2 pounds cooking apples; *
1 teaspoon lemon juice; fresh
6 ounces cheddar;medium, shredded,1 1/2 c
4 teaspoons unbleached flour
1/4 teaspoon nutmeg; ground

* Use a cooking apple such as Granny Smith’s. Core, peel and thinly ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Make a high rim around the pie crust. Combine all the dry ingredients in the topping and cut in the butter until crumbly. Set aside. Toss the apples and lemon juice together and add the cheese, flour, and nutmeg, tossing and mixing well. Arrange the apples in the crust and sprinkle on the topping. Bake in a preheated 375 degree F. oven for 40 to 50 minutes. Serve warm with Vanilla Ice Cream if desired.

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Caramel Almond Apple Pie *

Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–crust—–
1 cup flour
1 tablespoon sugar
1/2 teaspoon salt
1/2 cup vegetable oil
1 tablespoon milk
—–filling—–
5 medium tart apples; peeled, cored
and sliced
4 tablespoons white -or- brown sugar
1 tablespoon cornstarch
1 tablespoon lemon juice
—–caramel almond topping—–
1/4 cup butter or margarine — soft
1/2 cup sugar
2 tablespoons flour
2 tablespoons milk
1 teaspoon cinnamon
3 ounces almonds — sliced
sour cream

In small bowl, stir together flour, sugar and salt. With fork, beat together salad oil and milk. Stir oil mix into flour mix to make a soft dough. Press dough into 9″ pie plate or 10″ shallow au-gratin dish. Press edges to make sides about 1″ high in gratin dish; make sides come to top of pie plate. Bake at 425: for 10-12 minutes or until golden. While crust bakes, prepare apples. Mix with sugar, cornstarch and lemon juice1 into baked pie shell. Melt butter in skillet. Add sugar, flour, cinnamon and almonds. Boil 1 minute, stirring. Pour over apples in pan to coat evenly. Bake at 425: for 25-30 minutes or until caramel topping is golden and bubbly. Cool before serving. Excellent served with sour cream, or may serve with lightly sweetened whipped cream.

Source:
“Patti”

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Candy Apple Cheese Pie

Recipe By :
Serving Size : 8 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 9″ pastry shell — baked
8 ounces cream cheese — softened
1 can sweetened condensed milk
1/3 cup ReaLemon lemon juice
1 teaspoon vanilla extract
20 ounces sliced apples — well drained
1/4 cup red cinnamon candies
6 tablespoons water
2 teaspoons cornstarch

In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice and vanilla. Pour into prepared pastry shell. Arrange apple slices over filling. In small saucepan, over LOW heat, dissolve cinnamon candies in 1/4 cup water. Stir together remaining 2 tbs. water and cornstarch; add to cinnamon mixture. Cook and stir until mixture thickens and boils. Remove from heat; cool slightly. Drizzle over apples. Chill 3 hours or until set. Refrigerate leftovers.

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Butterscotch Apple Crumb Pie

Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 teaspoons lemon juice
1/2 cup sugar
1 teaspoon cinnamon
1 9″ unbaked pie shell
1 6 oz. packag butterscotch chips
3/4 cup all-purpose flour
4 cups pared — sliced tart apples
1/4 cup all-purpose flour
1/8 teaspoon salt — ———topping—-
1/4 cup butter
1/8 teaspoon salt

Preheat oven to 375 degrees.In large bowl,combine lemon juice and apples;toss until well coated.Stir in sugar,flour,cinnamon and salt;mix well.Turn into 9″ unbaked pie shell.Cover edges with aluminum foil. Bake @ 375 degrees for 20 minutes.

TOPPING: Melt over hot(not boiling water,Nestle Butterscotch Flavored Morsels and butter;stir until smooth.Remove from heat;stir in flour and salt.Blend until mixture forms large crumbs.Remove foil from pie.Crumb mixture over top of hot apples.Bake @ 375 degrees 25 minutes longer.

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Banana Vanilla Wafer Pie

Recipe By :
Serving Size : 12 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lg box vanilla wafer cookies
6 whole ripe banana;, sliced
diagonally
1 pint heavy cream — or whipping
cream — whipped
1 teaspoon vanilla

Arrange vanilla wafers on plate in round circle. Add vanilla to whipped cream. Place sliced bananas on top, cover with whipped cream. Repeat to make 3 – 4 layers.Refrigerate, covered at least 4 hours or overnight.Makes 12 servings. Formatted by Elaine Radis BGMB90B; October, 1993 Posted August. 1993

Source:
“Brenda Rich”

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Banana Meringue Pie

Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/4 cups all-purpose flour
2 tablespoons granulated sugar
6 tablespoons cold unsalted butter — diced
1 egg — beaten
6 ripe bananas
1/2 cup warm light cream
1/2 cup granulated sugar
1 tablespoon cornstarch
1 teaspoon vanilla
4 egg whites — room temperature
1 pinch salt
1/3 cup granulated sugar

To make pastry, combine flour, sugar and butter in a food processor. Process until the consistency of fine meal. Add beaten egg; continue to process just until dough starts to come together. Gather into a ball, wrap and refrigerate for one hour or place in freezer for 15 minutes to chill. Roll out dough on a floured surface or roll out between two sheets of plastic wrap to an 11-inch circle. Dough is sticky and falls apart easily; just patch together and fit into a nine-inch flan pan with removable bottom; trim edges. (If you don’t have a flan pan, a pie plate can be used.) Chill for 30 minutes. Bake pastry at 375 degrees for 12 minutes until light golden in color. Thinly slice five of the bananas and arrange on bottom of pastry shell. Mash the remaining banana and combine with warm cream, 1/2 cup sugar, cornstarch and vanilla. Pour over banana layer. Bake at 350 degrees for 35 – 40 minutes or until filling is set. Let pie cool slightly. To make meringue, beat egg whites with a pinch of salt until soft peaks form. Gradually beat in 1/3 cup sugar until meringue is stiff and glossy. Spread meringue over warm pie; bake at 350 degrees for 12 – 15 minutes or until browned. Let cool; refrigerate until serving time.

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Banana Mandarin Cheese Pie

Recipe By :
Serving Size : 8 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 9″ graham cracker crust
8 ounces cream cheese — softened
8 ounces sweetened condensed milk
1 teaspoon realemon lemon juice
1 teaspoon vanilla extract
3 medium bananas
11 ounces mandarin orange (drained)

In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in 1/3 cup ReaLemon and vanilla. Slice 2 bananas; dip in ReaLemon and drain. Line crust with bananas and about 2/3 of the orange segments. Pour filling over fruit. Chill 3 hours or until set. Before serving, slice remaining banana; dip in ReaLemon and drain. Garnish top with banana slices and remaining orange segments. Refrigerate leftovers.

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Baked Key Lime Pie

Recipe By :
Serving Size : 2 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 can sweetened condensed milk
4 egg yolks
1/3 cup bottled key lime — (1/3 to 1/2)
1 unbaked 9″ graham cracker pie crust
whipped cream for garnish

This is mighty tasty and quite easy to make: Pre-heat oven to 325`F. In a medium-sized bowl, mix together sweetened con. milk and egg yolks until well-blended.Slowly stir in the lime juice ( for more tart flavor, use 1/2 cup juice), stirring gently just until blended. Pour into pie crust and bake for 10 minutes.Allow to cool at room temperature, then chill before serving. Top with whip cream, if desired…I think it’s best with the whipped cream.

Note: This recipe leaves room in the crust for whipped cream. If more filling is desired, increase the filling proportions by 1/2.

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Apricot Pineapple Pie

Recipe By :
Serving Size : 8 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–pie shell—–
—–filling—–
1 cup crisp rice cereal — crushed
3 tablespoons margarine
1 tablespoon sugar
1 can apricot halves (16 oz)
1 can crushed pineapple(15 1/4 oz)
1/4 cup sugar
3 tablespoons quick cooking tapioca
1/2 teaspoon ground cinnamon
1 cup juice from apricots and pine
2 teaspoons lemon juice

To make pie shell: Preheat oven to 375 deg (moderate) Mix rice cereal, margarine, and 1 tbs sugar thoroughly. Save 1/4 cup of crumb mixture for top of pie. Press remaining crumb mixture into 8 in pie pan so the bottom and sides are completely covered. Bake until crust is firm, about 8 min. Cool. To make filling: Drain juice pack Apricots and pineapple; save 1 cup juice. Coarsely chop apricots. Mix sugar, tapioca, and cinnamon in saucepan, Stir in fruit juice. Let stand 5 min Cook over low heat, stirring constantly until thickened. Remove from heat. Add apricots,pineapple and lemon juice. Mix well Spoon filling into pie. Sprinkle crumbs over the top. Chill until set.

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Apricot Pie

Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups dried apricots
3/4 cup sugar
2 eggs
2 tablespoons cream
1/4 cup butter

Wash apricots. Cover with water. Simmer 40 minutes, or until tender and water is evaporated. Beat until smooth. Cool. Cream butter and sugar. Add well-beaten egg yolks, cream, and apricots. Fold in stiffly beaten egg whites. Pour into baked pastry shell. Bake in moderate oven (400 F) until firm. If desired, dried peaches, prunes, or apples may be substituted for apricots.

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Apple-Walnut Upside-Down Pie

Recipe By :
Serving Size : 8 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pie crusts
1/4 cup firmly packed brown sugar
2 tablespoons margarine or butter — melted
1/2 cup chopped walnuts
4 cups pared & sliced apples
3 tablespoons flour
2 tablespoons lemon juice
1 teaspoon ground cinnamon

Preheat oven to 400. In 9″ pie pan, combine brown sugar, margarine and walnuts. Carefully place one crust on top of sugar/nut mixture; trim even with edge of pie pan. Combine remaining ingredients and put into pie crust. Cover with remaining pie crust; trim even with edge of pie pan. Fold crust edge inward toward center of pie; seal edges with water. Prick top of crust to vent; place on foil-covered baking sheet. Bake 40-45 minutes or until golden brown. Let stand 2 minutes. Carefully run knife tip around plate to loosen pie. Invert onto serving platter. Serve warm with ice cream of whipped cream.

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Apple-Walnut Tart

Recipe By :
Serving Size : 8 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
pastry
1 1/2 cups flour
1/4 cup butter — cold
1/4 cup crisco
1/4 teaspoon salt
5 tablespoons water — maybe a little less
filling
1 3/4 cups sugar
3/4 cup water
5 tart apples — peeled & sliced
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon salt
1/2 cup butter
2 lg eggs — beaten
3/4 cup Raisin
1/2 cup nuts — coarsely chopped

Pastry; Process flour,cold butter,crisco and salt in work bowl until the butter is in pea size pieces. Add Ice water and process with on-off turns only until dough begins to hold its shape. take out pat down into flat circle and refrigerate 30 min’s. Roll out on floured surface and put into 9 inch tart pan with removable bottom. cover pastry with foil and fill with beans, bake in 375 degree oven for 10 min’s. Remove beans and bake until golden brown. Remove from oven and let cool.FILLING: Mix 3/4 cup sugar and water in saucepan and bring to a boil. Add sliced apples and cook, covered, stirring occasionally until tender.Drain and cool. In top of double boiler, mix 1 cup of sugar, spices, salt and butter. Add beaten eggs quickly and Beat with whisk until blended. Add remaining ingredients and cook over hot water strong until thickened. Cool.Layer Apples in pie shell and pour mixture over apples. Refrigerate until ready to use. Serves 8. From old newspaper clipping, found in Journal. Good Luck and Enjoy. Mar ked a favorite of customers. Joni in S.Jersey

Source:
“Joni Cloud”

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Apple Streusel

Recipe By :
Serving Size : 8 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 apples, tart, peeled — cored
and sliced
1/3 cup sugar
1/2 teaspoon cinnamon
1/4 cup orange juice
3/4 cup flour — all purpose
1 teaspoon baking powder
4 tablespoons margarine
2/3 cup brown sugar
1 egg
1/4 cup walnuts — chopped (optional)

1. Preheat oven to 350F. 2. Add the sugar, cinnamon, and orange juice to the apples. Mix lightly and place in a greased 1 1/2 qt. casserole. 3. Sift together the flour and baking powder. 4. Cut the margarine into the flour and rub with your fingertips to a crumbly consistency. 5. Mix the brown sugar and egg. Add the mixture, along with the nuts, to the flour mixture. 6.Sprinkle the streusel over the apple mixture. Bake 45 minutes, or until the apples are tender and the crust golden brown.

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Apple Pie With Cranberries

Recipe By :
Serving Size : 8 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
filling—
8 granny smith apples
3 tablespoons lemon juice
3/4 cup cranberries — whole
3 tablespoons cornstarch
2 tablespoons butter or margarine — melted
2/3 cup brown sugar — packed
–topping-
2/3 cup rolled oats
1 cup brown sugar — packed
1/2 cup flour
1/2 teaspoon cinnamon
1/2 cup butter or margarine
— in 1/2″ squares

Preparation Time: 1:45 Peel and slice apples and put in lemon juice. Then add all other filling ingredients and mix in a bowl. Make topping in separate bowl. Put apple mixture in pie shell. Sprinkle topping on liberally. Place butter squares on pie. Bake at 300 deg. for 1/2 to 1 3/4 hours.

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Apple Pie Low-Cal

Recipe By :
Serving Size : 8 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cans sliced apples — drained (comstock)
2 teaspoons sweet ‘n low
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 tablespoon butter or marg — Optional
2 tablespoons flour
1 cup crushed unsweetened pineapple packed in
own juice — do not drain
1 your favorite pie crust

In large bowl combine apple slices and all ingredients except butter. Mix together. Pour into unbaked bottom crust. Dot with butter. Top with vented or lattice crust. Bake 425 degrees F for 15 minutes. Reduce heat to 350 degrees F and continue baking 25 to 35 minutes or until crust is golden brown. The pineapple used has no sugar added. It is the size can that looks like a tuna can…about 7 or 8 oz.

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Apple Pie In Cheddar Crust

Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/4 cups cheddar; md — shredded
2/3 cup vegetable shortening
1/2 cup sugar
1/2 teaspoon cinnamon — ground
1 egg yolk; lg — beaten
2 cups unbleached flour — sifted
1/2 teaspoon salt
7 cups apples — *
2 teaspoons unbleached flour
2 teaspoons butter or regular margarine
1 teaspoon water

* Use tart cooking apples such as Macs or Granny Smith’s. Core, pare CHEDDAR CRUST: Combine the flour, cheese and salt in a bowl. Using a pastry blender or two knives, cut in the shortening until coarse crumbs form. Sprinkle the iced water (5 or 6 tbls will be needed) and using a fork, toss the crumbs until a dough is formed. Press the dough firmly into a ball. FILLING: Divide the pastry almost in half and roll out the larger half, on a lightly floured surface, to a 13-inch circle. Line a 9-inch pie plate with the pastry, trimming the edges to 1/2-inch beyond the rim of the pie plate. (Note: When lining the pie plate, be careful not to stretch the pastry when spreading it out. This will cause holes or the pastry will shrink and the filling will run over in the oven as it is baked. Place in the pie plate and gently, working from the center, spread the pastry out until it covers the bottom of the pie plate and then lay the rest of the pastry over the rim and trim.) Combine the apples, sugar, flour, and cinnamon in a bowl, mixing well. Arrange the apple mixture in the pastry lined pie plate. Roll out the remaining pastry to an 11-inch circle. Gently fold into quarters and cut steam slits in the folds. Unfold the crust and place on top of the filling, trimming the crust to 1-inch beyond the rim of the pie plate. Fold the top crust under the lower one and flute to form a ridge around the edge of the pie plate. Combine the egg yolk and water, then brush the mixture over the top crust and rim. Bake in a 400 degree F. oven for 45 to 50 minutes or until apples are tender and the crust is a golden brown. Cool on a wire rack until slightly warm and serve with Vanilla Ice Cream, if desired.

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Apple Pie In A Brown Bag

Recipe By :
Serving Size : 0 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–pastry—–
1 1/2 cups flour
1 1/2 teaspoons sugar
1 teaspoon salt
1/2 cup salad oil
2 tablespoons cold milk
—–filling—–
1/2 cup sugar
2 tablespoons flour
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
4 cups sliced apples
—–topping—–
1/2 cup flour
1/2 cup butter
1/2 cup sugar

Pastry: Combine the flour, sugar and salt. Mix the oil and milk and blend with the flour mixture and pat into a 9″ pie plate. Filling:Combine the sugar, flour and spices and toss with the apples.Put into pie crust. topping: Mix the flour and sugar and cut in the butter. pour over top of pie.Put the pie in a heavy brown paper bag( not a recycled one) place in center of oven and bake at 350 F for 1 hour 30 minutes.Remember not to let the bag touch the walls of the oven. The Bag may produce a small amount of smoke for the first few minutes. this has happen each time I have used this recipe. Just keep a close eye on it as it bakes.The bag should be folded closed when you put it in the oven. You”ll notice that as the pie bakes and the bag heats it will get darker in color– that’s normal.be sure to use oven mits when you open the bag after the pie is baked, there will be a small amount of steam escaping from the bag.

Source:
“Sue Paddock”

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Apple Pie ***

Recipe By :
Serving Size : 8 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup margarine or shortening
1 1/4 matzos
1 cup sugar
1 grated lemon rind
3 diced apples
1 teaspoon lemon juice
1/2 cup sugar with 1 tsp. cinnamon
3 hard-boiled egg yolks
1 teaspoon salt
1 cup matzo meal
2 well-beaten eggs
1/2 cup chopped nuts

Soak MATZOS 10 minutes and squeeze out excess water. Cream butter and matzos until blended. Mash yolks fine and add to mixture. Add sugar; salt, beaten eggs, lemon rind and matzo meal. Grease a pie pan and spread with half of mixture. Arrange apples over mixture. Spread lemon juice, sugar mixture and nuts on top. Spread remaining dough over apples. Bake 30-40 minutes at 325 degrees F (160 degrees C) This great recipe comes from “The Kosher For Pesach Cookbook.” The Carrots Lyonaise recipe comes from “The Manishewitz Passover Cookbook.” FROM: MARILYN SULTAR (FJVS25A)

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Apple Pie #2

Recipe By :
Serving Size : 8 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 large egg yolk — slightly beat
1/2 teaspoon ground cinnamon
1 graham cracker pie crust
3/4 cup all-purpose flour
1 tablespoon lemon juice
1/2 cup sugar
1/4 cup packed light brown sugar
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
5 1/2 cups sliced — peeled cooking apple
1/4 cup sugar
1/4 cup packed light brown sugar
1/3 cup butter — room temperature
3 tablespoons all-purpose flour

Preheat oven to 374 degrees.Brush bottom and sides of crust,evenly, with egg yolk;bake on baking sheet until light brown,about 5 minutes. Remove crust from oven.Combine sliced apples,lemon juice,1/2 cup sugar, 1/4 cup brown sugar,3 tbsp. flour,salt,cinnamon and nutmeg.Mix well and spoon into crust.Mix remaining flour,sugar,brown sugar and butter with fork or pastry blender until crumbly.Sprinkle topping mixture,evenly, over apples.Bake on baking sheet,about 50 minutes.Cool on wire rack. Serve at room temperature.

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True Blue Tart

Recipe By :
Serving Size : 0 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups all purpose flour
6 tablespoons butter — cut in small pieces
2 tablespoons solid shortening
1 tablespoon sugar
3 tablespoons water — ice cold
—–sauce—–
1/2 cup sugar
1/2 teaspoon cornstarch
4 cups fresh blueberries
1/4 cup fresh lemon juice
1 tablespoon red currant jelly
1 teaspoon lemon peel — finely grated
—–glaze—–
11 ounces apricot preserves
1/4 cup apricot brandy
2 cups whipping cream

For pastry: Combine flour, butter, shortening and 1 tablespoon sugar in medium bowl and mix well. Add ice water, stirring with fork until mixture is consistency of coarse meal. Form dough into ball. Knead on floured surface several seconds. Shape into ball and dust with flour. Wrap dough in waxed paper and refrigerate for 1 hour. Roll dough into 9″ circle. Press into bottom and sides of 9″ pie plate or tart pan. Trim excess dough 1 inch beyond rim of pan. Turn excess under to make narrow rolled rim. Flute decoratively or press edge with fork. Prick bottom of pastry and chill for 1 hour. Position rack in lower third of oven and preheat to 400:. Line pastry with parchment paper or foil and fill with dried beans or rice. Bake until delicately browned, about 10 to 15 minutes. Discard paper and beans; let tart shell cool. For sauce: Mix 1/2 cup sugar with cornstarch. Combine 2 cups blueberries, sugar, lemon juice, currant jelly and lemon peel in medium saucepan and bring to boil over medium heat, stirring frequently. Cook, stirring constantly until thickened, about 10 minutes. Let cool completely. Transfer to bowl and chill. For glaze: Combine preserves and brandy in processor or blender and puree. Paint thin layer over tart shell. (Store remaining glaze in refrigerator.) Spread remaining 2 cups blueberries in shell. Carefully pour sauce over top. Chill until set. Serve with cream.

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Topsy Turvy Apple Pecan Pie

Recipe By :
Serving Size : 2 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup softened butter or margarine
1/2 cup pecan halves
2/3 cup firmly packed brown sugar
pastry for 2-crust pie
6 cups sliced tar apples*
2 tablespoons lemon juice
1 tablespoon flour
1/2 cup sugar
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt

*INGREDIENT LIST SHOULD READ: 6 cups sliced tart apples (about 2 1/2 lbs.).Spread softened butter evenly on bottom and sides of 9″ pie pan. Press pecan halves, rounded side down, into butter. Pat brown sugar evenly over pecans. Roll out enough pastry for 1 crust; place in pie pan over singular; trim, leaving 1/2″ overhang. Combine remaining ingredients; pour into pie pan, keeping top level. Top with remaining pastry; trim even with bottom crust; fold edges together, flush with rim; flute. Prick top of pie with fork. Bake in hot oven, 450 degrees, 10 mins.; reduce heat to moderate, 350 degrees; bake 30-45 minutes or longer, or until apples are tender. Remove from oven.When syrup in pan stops bubbling, place serving plate over pie; invert. Carefully remove pie pan. SERVE HOT.I have not made this recipe yet. It sounds great for Thanksgiving. It came from one of the Rochester newspapers. Marilyn Sultar

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Three-Peach Pie

Recipe By :
Serving Size : 8 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
pastry for 2 crusts
1/3 cup toasted almonds — chopped
3 pounds peaches-mixed varieties
white — yellow
peeled — pitted
1/2 cup sun-dried cherries — plumped
1 in brandy and drained
1 cup light brown sugar
1 teaspoon ground cinnamon
2 3/4 tablespoons quick-cooking tapioca
2 tablespoons fresh limon juice
3 tablespoons unsalted butter
2 tablespoons milk
2 tablespoons sugar — combined with:
1 teaspoon ground cinnamon
whipped cream — (optional)

Preheat oven to 400 deg. Lightly butter a deep 9-inch pie pan and set aside. Roll pastry into 1 lg circle 1/8-inch thick; line the prepared pan, leaving sides to overlap onto counter. Sprinkle almonds over the bottom. Toss peaches, cherries, brown sugar, 1 ts cinnamon, topioca and lemon juice together in a bowl, then heap into pie pan. Dot with butter. Pull pastry up and over filling into a rough topping. Brush top crust lightly with milk and sprinkle with cinnamon-sugar. Bake for 10 min., lower heat to 350 deg. and bake another 35-40 min, until golden. Cool completely before removing from pan.From “Lee Bailey’s California Wine Country Cooking” by Bailey Per serving: 507 cal., 23 grams fat, 26 mg chol., 286 mg sodium.Atlanta Journal-Constitution

Source:
“don fifield”

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Tartan Rhubarb Pie

Recipe By :
Serving Size : 8 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 13″ circles of pate brisee — chilled
2 1/2 pounds fresh rhubarb — cut into
1 piece — or two
1 20 ounces pk frozen rhubarb — thawed
1 cup sugar — or to taste
1/2 cup all-purpose flour
1 tablespoon ground cardamom (scant tb)
1 teaspoon freshly grated nutmeg
juice and grated rind of
1 bright-skinned orange

Preheat the oven to 375 F. Line a 12-inch pie plate with one round, leaving the excess pastry to hang over, and chill. Using a pastry wheel, cut as many 3- to 4-inch-wide strips as possible from the other round for the lattice top. Place on a parchment-lined or water-sprayed baking sheet and chill for at least 30 minutes.

Put the rhubarb in a large mixing bowl. Combine the remaining ingredients in another bowl. Sprinkle this mixture over the rhubarb and stir to coat all the fruit. Turn the fruit into the prepared crust. Weave the lattice strips over the filling, securing the ends by pasting them to the crust with a bit of water. Turn up the overhang of the bottom crust, trim, and crimp as desired. Bake for about 50 minutes, until the filling has bubbled and thickened. Let cool before serving. Makes one 12 inch double-crust pie Martha Stewart’s Pies and Tarts From the collection of Jim Vorheis From Cookie-Lady’s Files. Posted on GEnie’s Food & Wine RT by COOKIE-LADY [Cookie] on 10/7/93 MM by QBTOMM and Sue Woodward (S.WOODWARD/GEnie; 72772,2247/CIS; SWOODWARD/NVN)

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Streusel Apple Pie

Recipe By :
Serving Size : 0 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 egg
1 cup sour cream — room temp
3/4 cup sugar
2 tablespoons flour
1/2 teaspoon vanilla
1 dash salt
2 1/4 cups cooking apples, finely chpd
peeled (2-3 apples)
1/4 teaspoon grated lemon peel
1 9″ single-crust pie shell
unbaked
—–streusel topping—–
1/2 cup sugar
1/3 cup flour
3/4 teaspoon cinnamon
1/4 cup butter

Prep: 20 mins Cook: 50-55 mins In lg bowl beat egg, stir in sour cream, sugar, flour, vanilla, and salt to blend thoroughly. Fold in apples and lemon peel, pour into pie shell. Bake 450, 10 mins. Reduce heat to 350, bake 25-30 mins until crust is golden brown. Sprinkle Streusel Topping evenly over pie. Bake 15 mins longer.Remove to rack to cool slightly. Serve immediately or cover and refrigerate. STREUSEL TOPPING; In sm bowl mix sugar, flour, cinnamon. With pastry blender or 2 knives, cut in butter to make a crumble mixture.

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Rich Cheddar Sauce For Apple Pie

Recipe By :
Serving Size : 8 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 ounces cheddar; sharp, cubed
1/2 cup milk

Put the cheddar cheese in the top of a double boiler. Place over simmering water and stir gently until the cheese begins to melt. Add the milk gradually, while stirring constantly. Continue to stir constantly until the cheese is melted and the mixture is smooth. Serve piping hot over warm apple pie.

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Rhubarb-Cheesecake Pie

Recipe By :
Serving Size : 8 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 cups rhubarb — cut in 1/2″ pieces
or smaller
1/2 cup sugar
1 tablespoon flour
1 unbaked 9-inch pie crust
12 ounces cream cheese — softened
1/2 cup sugar
2 eggs
1 cup sour cream
1 teaspoon vanilla
2 tablespoons sugar

Toss rhubarb lightly with sugar and flour. Place in pie > crust. Bake at 425 degrees for 15 minutes. While rhubarb is baking, beat cream cheese with the sugar until fluffy. Beat in eggs, 1 at a time, until creamy. Pour over hot rhubarb, and return to oven. Lower heat to 350 degrees, and bake 30 minutes. Mix sour cream with sugar and vanilla. Spread over hot pie. Let cool completely before cutting. May be served with whipped cream. Store in refrigerator.

Formatted by Elaine Radis BGMB90B; September, 1993

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Rhubarb Pie With Brown Sugar

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
pastry for a 9 inch pie
3 1/2 cups rhubard;sliced,raw — unpeeled
1 lemon
1 1/4 cups light brown sugar
2 tablespoons flour

Preheat Oven to 375 degrees. Mix flour and brown sugar together. Line a 9 inch pie plate with pastry.Sprinkle a third of the flour, sugar mixture over the crust. Arrange a layer of rhubarb, scatter lemon slices over it, sprinkle with sugar mixture. Repeat once or twice until all ingredients are used. Cover with a lattice crust (preferable, as this is a juicy pie) and bake for 50-60 minutes. This is from Cookery AS It Should Be Cook Book,from 19 century America;sane,sober and delicious. Good Luck and Enjoy Joni in S.Jersey

Source:
“Joni Cloud”

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Rhubarb Honey-Lemon-Pie

Recipe By :
Serving Size : 8 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 cups rhubarb — 1/2″ pieces
1 1/4 cups sugar
6 tablespoons flour
2 teaspoons lemon rind — or 2t juice
1/3 cup honey
1/4 teaspoon salt
4 drops red food coloring

Combine rhubarb, sugar, flour, salt, rind or juice. Blend in honey and food coloring and let stand while making pastry. Pour in the rhubarb mixture into the piecrust. Dot with butter and top with other crust. Brush with milk and sprinkle with sugar. Bake 15 mins at 450:, then 45 mins at 350: Joyce Alenskis, ID

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Pumpkin-Apple Pie

Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 cup brown sugar — firmly packed
1 tablespoon cornstarch
1/2 teaspoon cinnamon — ground
1/4 teaspoon salt
1/3 cup water
2 tablespoons butter or regular margarine
3 cups apple; pared — thinly sliced
1 egg — lg
1/3 cup sugar — granulated
3/4 cup pumpkin; mashed — canned
1/2 teaspoon cinnamon — ground
1/4 teaspoon ginger — ground
1/8 teaspoon clove — ground
1/4 teaspoon salt
3/4 cup evaporated milk
1 unbaked 9-inch pie shell

Combine the brown sugar, cornstarch, 1/2 tsp of cinnamon and 1/4 tsp of salt in a 2-quart saucepan.Stir in the water and butter. Cook, over medium heat, stirring constantly, until the mixture comes to a boil. Carefully add the apple slices and cook for another 4 minutes. Remove from the heat and set aside.Combine the egg, sugar, pumpkin, 1/4 ts of salt, spices, and evaporated milk in a bowl. Beat until well blended using a rotary or electric mixer set on low speed. Pour the apple mixture into the unbaked pie shell and then spoon an even layer of the pumpkin mixture over the apple mixture. Bake in a preheated 425 degree F oven for 10 minutes then reduce the oven temperature to 375 degrees F and bake another 40 minutes or until the filling is set around the edge.Cool on a wire rack.

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Pomona Apple Pie *

Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 crust for 9″ pie (single)
—–filling—–
4 cups tart apples — shredded
2 tablespoons lemon juice
1 cup walnuts — chopped
3/4 cup brown sugar
1 dash nutmeg
1/2 cup honey
—–topping—–
4 tablespoons butter — soft
3 tablespoons flour
3 tablespoons walnuts — chopped
3 tablespoons brown sugar

Prepare crust or use a ready made one. Prebake at 375: for about 8 minutes. Prepare filling. Shred apples (they don’t need to be peeled if skin is soft). Mix with lemon juice quickly. Blend together walnuts, brown sugar and nutmeg. Place apples in the prepared shell. Top with walnut mix. Pour honey evenly over all. Bake at 375: for about 35 minutes. In the meantime, prepare topping. With fork, blend together butter, flour, walnuts and sugar until crumbly. Top pie with crumbled mix. Bake another 10-15 minutes or until apples are soft and topping is light brown.Serve with whipped cream or ice cream.

Source:
“Patti”

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Pineapple-Grapefruit Meringue Pie

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/4 cups sugar
1/3 cup cornstarch
1 3/4 cups pineapple-grapefruit juice
3 Egg yolks — beaten
2 tablespoons butter or margarine
1 can pineapple tidbits — well drained (13
— oz.)
3 Egg whites
1/4 teaspoon cream of tartar
6 tablespoons sugar
1 9″ Baked pie shell

Combine sugar and cornstarch in saucepan. Gradually stir in pineapple-grapefruit juice. Cook over medium heat, stirring constantly, until mixture thickens and boils, Boil 1 minute.

Slowly stir half of mixture into egg yolks. Gradually return to hot mixture. Bring to boil; boil 1 minute longer, stirring constantly. Remove from heat and stir in butter.

Line cooled 9″ pie shell with pineapple tidbits.

Pour filling over pineapple.

Beat egg whites with cream of tartar until frothy. Gradually beat in 6 Tbsp. sugar and continue beating until stiff, glossy peaks form.

Spread over filling, sealing to edge of pie shell.

Place in slow oven and bake 10 to 12 minutes or until meringue is a delicate golden brown.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98

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Pineapple Sour Cream Pie

Recipe By :
Serving Size : 8 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups graham cracker crumbs
1/3 cup margarine — melted
3 tablespoons sugar
—–filling—–
1/2 cup sugar
1/4 cup flour
1/2 teaspoon salt
2 1/2 cups pineapple;crushed — undrained
1 cup sour cream
1 tablespoon lemon juice
2 egg yolks — slightly beaten
—–meringue—–
2 egg whites
1/4 teaspoon cream of tartar
1/4 cup sugar

1. For crust, combine crumbs, margarine and sugar in bowl; blend well with fork. Spoon crumb mixture into 9″ pie pan. Set an 8″ pie pan on top and press to make even crumb layer. Remove 8″ pie pan. Bake crust at 375 degrees for 8 minutes if desired, or use as is.

2. Combine sugar, flour and salt in medium saucepan. Stir in pineapple, sour cream and lemon juice; cook over medium heat, stirring, until mixture comes to boil. Cook 2 minutes. Stir 1/2 c of cooked mixture into beaten yolks; return filling/egg yolk mixture to remaining filling. Cook for 2 minutes more, stirring constantly. Cool slightly. Spoon filling into crust.

3. Make meringue by beating egg whites with cream of tartar until soft peaks form. Add sugar gradually, beating until stiff peaks form. Spread over pie filling; seal edges.

4. Bake at 350 degrees for 12-15 minutes or until golden brown.

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Pineapple Pie

Recipe By :
Serving Size : 0 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
pastry for 2 crust pie
1 cup sugar
1/4 teaspoon salt
3 tablespoons cornstarch
1 crushed pineapple and — juice (2 1/2 cups)

Mix in saucepan sugar, salt and cornstarch. Stir in pineapple. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil 1 minute. Pour into pastry lined pie pan. QUICKLY cover with top crust which has slits cut in it. Bake at 425 for 25-30 minutes.

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Pineapple Cream Pie

Recipe By :
Serving Size : 8 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 10″ baked pie shell
1/2 cup pineapple juice
1 cup pineapple — #2 cn crushed & d
2 teaspoons unflavored gelatin mixed w/
1 cup sugar
4 large eggs — separated
1 cup whipping cream
3 tablespoons cold water (let thicken)

Combine 1/2 cup sugar with pineapple juice and slightly beaten egg yolks.Cook over very low heat until sugar is completely dissolved and custard coats spoon.Do not allow to boil;just simmer.Stir,continuously,while cooking.Add gelatin mixture to very hot custard and keep over low heat,stirring constantly,until completely melted.Remove from heat and pour into a large bowl. Add strained crushed pineapple to hot custard and blend well. Beat egg whites until they just cling to bowl,add other 1/2 cup sugar;beat only until blended.Pour egg whites,all at once, into hot custard and fold until well blended. Pour into cold baked pie shell.Let stand until cool,then put in refrigerator for several hours until cold.beat 1 cup whipping cream and put on pie.

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Pina Colada Pie

Recipe By :
Serving Size : 10 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
7 ounces roasted macadamia nuts
3/4 cup sweetened shredded coconut
3 tablespoons brown sugar
1 tablespoon unsalted butter-melted
—–filling—–
1 1/2 pints pineapple sorbet — softened
1 cup cream of coconut
4 teaspoons dark rum
1/2 teaspoon imitation coconut extract
3/4 cup sweetened shredded coconut
1/2 large pineapple — thin sliced
2 pints vanilla frozen yogurt — soft
coconut; shredded — toasted
fresh mint sprigs

CRUST: Preheat oven to 350:. Line a 10″ glass pie dish with foil, overlapping sides. Finely chop the first 3 ingredients in a food processor. Add butter and blend until moist crumbs form. Press mixture onto bottom and up sides (but not rim) of prepared pie dish. Freeze 10 minutes. Bake crust until golden brown, about 15 minutes. Freeze for 20 minutes. FILLING: Spread sorbet in crust, smooth top. Place in Freezer. Boil cream of coconut in heavy small saucepan over med-high heat until reduced to 3/4 cup, stirring frequently, about 7 minutes. Pour into a large bowl, mix in rum and extract, then 3/4 cup coconut. Cool slightly. Add frozen yogurt to coconut mixture and fold until blended. Freeze until semifirm, stirring occasionally, about 1 hour. Spoon filling over sorbet in pie dish , mounding slightly.Cover and freeze overnight (can be prepared 2 weeks ahead). Turn out pie onto platter. Peel off foil. Turn pie right side up. Arrange pineapple slices decoratively atop. Sprinkle with toasted coconut.

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Philadelphia Apple Pie

Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 stick butter — cut in pieces
1/4 teaspoon salt
1 egg
1 1/2 cups sour cream
1/3 cup flour
1/4 pound melted butter
1 pinch salt
1 teaspoon cinnamon
1 1/2 cups flour
4 tablespoons ice water
cinnamon
7 apples — sliced
1 cup sugar
2 teaspoons vanilla
1/8 teaspoon salt
1/3 cup brown sugar
1/3 cup granulated sugar
1/3 cup flour
1 cup chopped walnuts

Crust: Combine flour,salt and butter in bowl.Cut butter into flour.Add ice water;toss to form ball.Roll out to fit 12″ pie pan.Sprinkle with cinnamon.Bake @ 400 degrees for 20 minutes. Filling: Mix filling ingredients together.Fill shell.Bake @ 450 degrees for 10 minutes.Then @ 350 degrees for 40 minutes. Topping: Sprinkle over pie.Bake 15 minutes.

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Perfect Apple Pie

Recipe By :
Serving Size : 0 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 tart apples, pared — cored (6cups)
3/4 cup sugar
2 tablespoons flour
1 teaspoon cinnamon
1 dash nutmeg
2 crust uncooked pastry
2 tablespoons butter

If apples aren’t tart. sprinkle with 1 tablespoon of lemon juice. Thinly slice apples. Combine sugar, flour, spices, salt and mix with apples. Line 9 inch pie plate with pastry. Fill with apples, dot with butter. Adjust top crust. Cut slits for escape of steam in top of crust. seal. Sprinkle with sugar. Bake at 400 F for 50 minutes or until done.

Source:
“Marge Nemeth”

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Perach Kisan

Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–vulcan custard fruit pie—–
2 piecrusts — for 9″ pie pans
fruit**
—–custard filling—–
1 cup whipping cream
4 eggs — large
1 cup sugar
1/2 cup milk
cinnamon — to sprinkle on top

Note:Perach Kisan is similar to Prusah Kisan but differs in fruit and the arrangement.**Fruit: 4 pounds of fresh Italian freestone prune plums, or 4 pounds of fresh apicots, or 4 (30 oz) cans unpeeled apricot halves.This makes two pies. Preheat the oven to 350. Put the piecrusts in the pie pans and finish the edges.Set aside. Wash and pit the fresh fruit, cutting each plum or apricot nearly in half from the stem to blossom end.Starting at the edge of the pastry-lined pan, arrange them standing up as close to each other as possible, with the hollow, or pit side facing the center. When the pan is filled, it should look somewhat like the petals of a blossom, with a single plum or apricot half in the center, open side up.Put all the ingredients for the custard filling, except the cinnamon, in a small bowl, and beat with a whisk until it is thoroughly mixed. Pour half the custard mixture over each pie and sprinkle with cinnamon. Bake for about 1 hour, or until the crust is lightly browned and the custard is golden brown.If you use the canned apricots, the procedure is much the same. Drain the apricot halves and make sure there are no pits in them. (Save the juice to use in a gelatin dessert or to sweeten a fruit drink.) Arrange the halves as described above and follow the remaining directions.

Source:
“Jo Ferry”

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Pennsylvania Peaches ‘n Cream-Cheese Crustle

Recipe By :
Serving Size : 8 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
3 1/2 ounces vanilla pudding (not instant
1 egg
1/2 cup milk
3 1/2 cups canned sliced peaches
reserve syrup from peaches
—–topping—–
8 ounces cream cheese — softened
1/2 cup sugar
3 tablespoons reserved syrup
1 tablespoon sugar
1/2 teaspoon cinnamon

1. Combine flour, baking powder, salt, pudding mix, egg and milk in large bowl. Beat 2 minutes at medium speed. Pour into greased 9 or 10″ pie pan. Place drained peach slices over batter.

2. Combine cream cheese, 1/2 c sugar and 3 T reserved syrup; beat 2 minutes. Spoon to within 1 ” of edge of batter. Sprinkle top with sugar and cinnamon.

3. Bake at 350 degrees for 30-35 minutes.

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Pear Pie

Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 tablespoons flour
1/8 teaspoon ground cinnamon
4 cups pears — peeled and sliced
6 tablespoons brown sugar
1 tablespoon margarine
brown sugar
3/4 teaspoon apple pie spice
1/8 teaspoon salt
2 unbaked pie crusts
1 1/2 teaspoons vanilla extract
1 tablespoon milk

Mix first 4 dry ingredients.Toss with pears.Place in prepared unbaked pie crust.Top with 6 tablespoons brown sugar,the vanilla extract and the margarine.Cover with second unbaked crust.Brush milk and a little brown sugar on top of crust.Bake 15 minutes in preheated 425 degree oven.Reduce heat to 350 to 375 degrees for approximately 25 to 30 minutes or until crust is browned.

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Peaches and Cream pie

Recipe By : newspaper
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup evaporated milk
1 1/2 teaspoons gelatin
2 tablespoons lemon juice
1 1/2 cups canned peaches — drained
2/3 cup syrup from peaches
1/4 cup sugar
1/4 teaspoon salt
16 marshmallows — quartered
1 tablespoon grated lemon rind
1 9 inch pie shell — baked

Chill evaporated milk until crystallized. Soften gelatin in lemon juice. Combine peach syrup, sugar,, salt and marshmallows, and cook stirring over very low heat until marshmallows melt. Stir in softened gelatin and lemon rind. Chill until slightly thicker than an unbeaten egg white. Whip the evaporated milk until fluffy like whipped cream. Fold in cold gelatin mixture. Fold in well drained peach slices. Leave some peach slices to trim top. Put in refrigerator to chill until firm about 2 hours or more.

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Peach Tart

Recipe By :
Serving Size : 5 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 9″ frozen pie shell
1/3 cup sugar
4 fresh halves peaches
1 yolk egg
2 tablespoons heavy cream
1 teaspoon apricot liqueur

1. Remove frozen pie shell from tin and place in buttered pie plate. Sprinkle bottom of shell with sugar.
2. Cover sugar with peach halves, upside down, the halves overlapping in a spiral from the center. Microwave at FULL POWER 5 minutes.
3. In another bowl, beat egg yolk with cream and liqueur and pour over pie. Heat at FULL POWER 5 minutes more.

Variation: Substitute dark, sweet, pitted cherries for the peaches. Substitute cognac for the apricot liqueur. Serves 4-6. Microwave time: 10 minutes Conventional range time: 30 minutes at 350 deg.F.

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Peach Pie

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 cups peaches
1/4 cup water
1 cup sugar
3 tablespoons cornstarch
1 tablespoon lemon juice
1 Baked pie shell
Whipped cream

Place 2 cups sliced peaches in saucepan with 1/4 cup water. Simmer to start juice in fruit.

Add cornstarch and sugar mixed together. Cook about 5 minutes or until thick and clear.

Add lemon juice and cool.

Slice or quarter remaining 2 cups peaches and place in baked pie shell.

Cover at once with glaze mixture.

Cover with whipped cream and sprinkle with slivered blanched almonds.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98

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Peace Pie

Recipe By :
Serving Size : 0 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 unbaked 9 inch pie shell
2 cups cooked or canned pumpkin
1 14 oz can sweetened condensed
milk
2 eggs
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1 1/2 cups mincemeat

Preheat oven to 425 degrees. In large mixing bowl combine pumpkin, condensed milk, egg and spices. Mix well. Pour mincemeat into pie shell, top with pumpkin mixture. Bake 15 minutes, reduce heat to 350 and bake 30 to 35 minutes, or until knife inserted in center comes out clean.

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Old Fashioned Apple Cider Pie

Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
crust
6 cups apples
1 cup apple cider or juice
2/3 cup sugar
2 teaspoons cornstarch
2 teaspoons water
1/2 teaspoon cinnamon; ground
1 teaspoon butter

Divide the pastry almost in half and roll out the larger half on a lightly floured surface to a 13-inch circle. Line a 9-inch pie tin with the pastry. Trim the edge to 1/2-inch beyond the rim of the pie tin. Combine the apples, 1 cup of apple cider and the sugar in a 3-quart saucepan and cook, over high heat, until the mixture comes to a boil. Reduce the heat to low and simmer for 8 minutes or until the apples are tender. Drain the apples, reserving the syrup. Add enough additional apple cider to the syrup to make 1 1/3 cups. Return the syrup and apples to the saucepan. Combine the cornstarch and water in a small bowl and stir until well blended. Stir the cornstarch mixture and the cinnamon into the apple mixture. Cook over medium heat, stirring constantly, until the mixture comes to a boil. Remove from the heat and stir in the butter, then pour the mixture into the pastry lined pie tin. Roll out the remaining pastry to an 11-inch circle. Fold the pastry gently, so as not to tear it, into quarters and cut slits in the folds. Gently unfold the pastry on to the top of the filling and trim the edge to 1-inch beyond the rim of the pie tin. Fold the top crust under the lower crust and form a ridge by fluting the edge of the pie. Bake in a 400 degree F. oven for 40 to 45 minutes or until golden brown. Cool on a wire rack until slightly warm before cutting and serving. NOTE: This is the perfect pie to serve with the rich cheddar sauce in this file.

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Obsttorte (Fruit Torte)

Recipe By :
Serving Size : 8 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
———–pastry———–
2 cups flour; unbleached
1/4 cup sugar
1 cup butter
2 egg yolks
———-filling———–
4 cups fruit; fresh, canned, frozen
1/2 cup sugar — with fresh fruit
1/4 cup water — if needed
2 tablespoons cornstarch
——-almond coating——-
1 egg white
1 tablespoon sugar
1/2 cup almonds; toasted, sliced
———-topping———–
2 tablespoons sugar
1 teaspoon vanilla extract
1 cup cream heavy, whipped

CAKE: Mix flour and sugar. Cut in butter until mixture resembles coarse crumbs. Add egg yolks; mix to form dough. Press dough into bottom and sides of a 10-inch springform pan. Dough should come 1 1/2 inches up the sides. Bake in a preheated 375 degree F. oven for 20 to 25 minutes, until pastry is firm and light brown. FILLING: Drain canned or frozen fruit, reserving juice. Crush 1 cup of fresh fruit to make juice. Add sugar to fresh fruit and let stand 1/2 hour. Drain juice and add water to make 1 cup. Mix cornstarch and fruit juice. Cook over medium heat until thickened. Place whole fruit in baked pastry shell. Pour thickened fruit juice over top. Chill thoroughly. Carefully remove torte from springform pan. ALMOND COATING: Beat egg white until foamy. Gradually beat in the sugar. beat until stiff peaks are formed. Spread the meringue around the outside of the pastry shell. Press in the almonds so that they completely cover the sides. TOPPING: Gently fold sugar and vanilla into whipped cream. Spread over the fruit. Garnish with sliced toasted almonds, if desired.

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Naked Apple Pie

Recipe By :
Serving Size : 0 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 egg
1/2 cup brown sugar
1/2 cup sugar
1 teaspoon vanilla
1 pinch salt
1/2 cup flour
1 teaspoon baking powder
2 medium apples — peel and sliced
1/2 cup chopped pecans

1. beat egg in medium bowl. add sugars, vanilla, salt, flour and baking powder and mix well. Stir in apples and pecans.

2. Spread ingredients into grease 9-inch pie plate.

3. Bake at 350 F for 1/2 hour. serve with whipped cream or ice cream.

Source:
“rosalie w. keegan”

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Mince Pie

Recipe By :
Serving Size : 20 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–mincemeat—–
makes filling for 20 pies
9 quarts apples — prepared as for pie
4 pounds beef — chopped and cooked o
beef heart
2 pounds suet — chopped
3 pounds sugar
2 quarts cider
4 pounds seedless raisins
3 pounds currants
1 1/2 pounds citron — chopped
1/2 pound candied orange peel — dried
1/2 pound candies lemon peel — dried
1 juice and rind of 1 lemon
1 tablespoon cinnamon
1 tablespoon mace
1 tablespoon cloves
1 teaspoon salt and pepper
2 whole nutmegs — grated
1 gallon sour cherries/w juice
2 pounds nut meats — broken
1 teaspoon powdered coriander seed
brandy
1 double pie crust
more brandy

I expect EACH and EVERY one of you to make this. Actually my friend Betty did and this is the recipe she used from JOY OF COOKING. It is delicious… Cook the ingredients SLOWLY for 2 hours. Prepare your favorite pie shells (for 2 crust pie) and heap with mincemeat; flavor w/ more brandy of course and bake at 450 degrees for about 30 minutes. NOTE: I set the ingredients to 20 the recipe for the mincemeat (20 pies) but you can reformat for 1; and 1 pie.

Source:
“Elaine Radis”

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Mile High Peach Pie

Recipe By :
Serving Size : 8 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
16 graham crackers — 2×2 inch
2 tablespoons margarine
1 cup sugar
2 egg whites
1 teaspoon vanilla
1 teaspoon lemon juice
1 cup whipped topping
4 peaches; peeled — finely chop
1 pinch salt

Crush crackers in a blender or with a rolling pin and transfer to a pie plate. Melt margarine and stir into cracker crumbs, pressing mixture evenly over bottom and up sides of the pan. In medium mixing bowl, combine sugar, egg whites, vanilla and lemon juice; beat at medium speed for 15 minutes or until mixture is stiff. Fold in whipped topping and peaches. Pile lightly into prepared crumb shell. Chill for 1 1/2 hours and serve. NUTRITION PER SERVING: 227 calories 71% carbohydrate 4% protein 25% fat

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Meyer Lemon Curd

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lemons — grated peel only
1/2 cup lemon juice
1/2 cup sugar
3 egg yolks

GRATE THE LEMON CAREFULLY, avoiding the white area under the skin, which has a bitter flavor. Beat the egg yolks well and pour them through a strainer into a small non-corrosive saucepan. Then add the lemon peel, the lemon juice and the sugar. Cook over medium-low heat, stirring constantly, until the mixture thickens.Take care not to let it boil or the yolks will curdle.Set the lemon curd in the refrigerator to cool. When cooled, use immediately or cover with plastic wrap and refrigerate. Makes 1 Pie DEBORAH MADISON – PRODIGY GUEST CHEFS COOKBOOK

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Mary Yarborough Pie

Recipe By :
Serving Size : 8 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 can sour pitted cherries
1 package cherry jello (small)
1/4 cup flour
3 bananas
9 graham cracker pie crust
1 can drained crushed pineapple-sm
1/4 cup chopped nuts
1 cup sugar
whipped cream

Combine cherries, sm can pineapple, flour & sugar. Cook until thick. Remove from heat and add Jello. Stir and let cool. Add bananas and nuts. Pour into graham cracker crust. Top with whipped cream and serve

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Marshmallow Apple Pie

Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 tart apples — (6 to 7)
1 tablespoon butter
few grains salt
1/2 cup sugar
1/2 teaspoon nutmeg
12 marshmallows

Line a pie pan with plain pastry. Fill with pared and sliced apples. Combine sugar, salt, and nutmeg. Sprinkle over apples. Dot with butter. Bake in hot oven (425 F) until crust is brown and the apples tender. Remove from oven. Cover the apples with halved marshmallows. Brown in slow oven (325 F). Serve warm.

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Lois’ Upside Down Applepie W/Pecans

Recipe By :
Serving Size : 8 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pie crust — may be frozen as
1 apple pie; your fav recipe
1/2 cup pecans — whole
1/2 cup butter
1/2 cup brown sugar

In this recipe, it is the construction that is important. Get the apples and spices ready for your favorite 9″ pie. Prepare or buy 2 pie crusts. Now get your pie pan ready. My daughter uses a pyrex pie pan. Butter the pie pan completely, and well. Don’t miss a spot. Use the entire 1/2 cup of butter and get the sides too.Place the pecans in the bottom of the pie pan, and sprinkle with the brown sugar. Now, put your bottom pie crust on top of the pecans. In fact, forget that they (the pecans) are there. Just proceed with your apple pie, as usual, with one exception. You don’t want a bulging pie, kinda firm and flat. When you have both crusts sealed and fluted, bake at 400 degrees for exactly 50 min. Cool for 5 min. on a rack and turn out on a serving dish immediately. When you do this, you are flipping it over so that the pecans are on the top, and the usual top of the pie is on the bottom. This recipe is my daughter, Lois’s. She says that you must flip it out after 5 min. or the butter and sugar will harden den and you won’t get it out. Let me tell you it is always a hit and people are astounded. The combination of the sugar, pecans and apple pie are delicious. You should keep your apple pie filling on the tart side. I hope you enjoy this as much as we do. NOTE: I know that this is NOT a deep dish apple pie, but this is OUR Thanksgiving specialty and I hope you will all enjoy this.

Source:
“Elaine Radis”

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Lemony Pie With Brown Sugar Meringue

Recipe By :
Serving Size : 8 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon flour
1 1/2 cups granulated sugar
2 teaspoons grated lemon rind
1 tablespoon cornmeal
4 large eggs
1/3 cup milk
1/4 cup butter — melted
1/4 cup lemon juice
1 unbaked pie crust — chilled
2 egg whites — room temp
1 tablespoon lemon juice
1/2 cup light brown sugar

Combine flour; sugar, rind, and cornmeal. Add eggs, milk, butter, and juice then beat thoroughly. Turn into crust, bake at 350 F for 25-30 minutes, or until set. To make meringue: raise oven temp to 400 F. Beat whites till foamy and doubled in volume then beat in lemon juice. Beat in sugar 1-2 T at a time until stiff peaks form and mixture is thick and glossy. Spread on hot pie. Bake in 400 F oven for 8 minutes, until golden brown. Annette Thompson.

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Japanese Fruit Pie

Recipe By : Peggie Patton
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup sugar
1 stick margarine — melted
3 Eggs — well beaten
1 tablespoon vinegar
1/2 cup coconut
1/2 cup raisins
1/2 cup pecans
1 Pie shell — 9″

Bake in pie shell for 35 minutes at 325 degrees.

NOTE: Can substitute well drained pineapple in place of raisins.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98

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Impossible Apricot Pie

Recipe By :
Serving Size : 8 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Bisquick baking mix
3/4 cup sugar
1/4 cup butter — softened
1 teaspoon vanilla
3 eggs
1 17 ounce can apricot halves — drained
1 12 ounce can evaporated milk
1/2 cup apricot preserves

Heat oven to 350 degrees. Grease a pie plate, 10 X 1-1/2 inches. Mix all ingredients except the preserves in a blender container until smooth, approximately 1 minute. Pour into the pie plate. Bake until a knife inserted in the center comes out clean, about 40 minutes; cool completely. Heat the preserves over low heat until melted. Spread over the pie; cool.

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Illinois Apple Pie

Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups level cups all-purpose flour
1/4 teaspoon salt
1 cup level cup Crisco shortening
1/2 cup ice water
1/4 cup milk
1/4 cup white sugar
6 cups tart apples — peeled & sliced
1/2 cup white sugar
1/2 cup brown sugar
1 teaspoon cinnamon
2 tablespoons lemon juice
1/4 teaspoon salt
1/4 teaspoon nutmeg
1 tablespoon butter

Preheat oven to 450 degrees.For crust,combine flour and salt in mixing bowl.Cut in shortening with pastry blender or 2 knifes until mixture is uniform.Add water;toss lightly with a fork until dough forms a ball.Divide dough into 2 parts. On lightly floured surface,roll bottom crust into circle 1/8″ thick and about 1 1/2″ larger than inverted 9″ pie plate.Gently, ease dough into pie plate,being careful not to stretch dough.Trim edge even with pie plate. For apple filling:Combine all ingredients in mixing bowl.Stir until mixed well.Spoon into unbaked pie shell. Use remaining half of dough to roll top crust,as instructed for bottom crust.Lift onto filled pie.Trim 1/2″ beyond edge of pie plate.Fold top edge under bottom crust;flute as desired.Cut slits or design in top crust to allow steam to escape.Brush top crust with milk;sprinkle with white sugar.Bake @ 450 degrees for 20 minutes.Reduce heat to 350 degrees;bake an additional 25 to 30 minutes or until crust in golden brown.Cool and serve .

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Grape & Apple Pie

Recipe By : Shirley Tremple
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 cups green grapes — seeded
3 cups thinly sliced apples — Golden Delicious
1 tablespoon lemon juice
1/4 cup packed brown sugar
3 tablespoons flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon grated lemon rind
1/4 teaspoon salt
2 9 inch pie crust — pastry for
2 tablespoons margarine

Sprinkle grape and apples with lemon juice.

Combine sugar, flour, cinnamon, lemon peel, salt and nutmeg. Gently mix with fruit.

Place in pie shells. Dot with margarine. If using a top crust seal and flute edges; cut vents.

Bake at 425 degrees for 10 minutes, reduce heat to 350 degrees and bake for 30 minutes. Serve warm.

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NOTES : I save a dozen grapes after mixed with other ingrediest and put on top of pie last 4 minutes of baking.

Glazed Fruit Pie

Recipe By :
Serving Size : 8 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 cup finely chopped ginger snaps
1/2 cup finely crushed grah. cracker
1 tablespoon sugar
3 tablespoons butter — melted
1 env. unflavored gelatin
1 8 ounces can pineapple slices
2 small bananas
2 cups sliced strawberries
2 kiwi fruit — peeled and slice

Stir together gingersnaps, graham crackers and sugar. Drizzle with margarine, tossing to combine. Press onto bottom and up sides of a 9″ pie plate to form a firm, even crust. Bake in a 375-degree oven for 5 minutes. Cool. For glaze, drain pineapple, reserving juice(unsweetened juice). Cut pineapple into small pieces and set aside. Add enough unsweetened pineapple juice (about 1 1/2 cups) to the reserved juice to make 1 3/4 cups total liquid. In a small sauce pan stir together pineapple liquid and gelatin, then let stand 5 minutes. Stir over low heat until gelatin dissolves. Cover and chill to the consistency of unbeaten egg whites (partially set). Spread 1/3 cup of the glaze over botton of crust. Slice bananas and arrange over glaze. Top with another 1/3 cup of glaze and arrange strawberries over glaze. Stir together pineapple pieces and remaining glaze, then spoon over strawberries. Chill for 2 to 4 hours or until set.

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Georgia Peach Pie

Recipe By :
Serving Size : 10 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 teaspoon salt
1/2 cup sugar
2 tablespoons freshly squeezed lemon juice
2 tablespoons milk
2 cups all-purpose flour
3/4 cup butter
8 peaches,peeled — 1″ slices
1/4 cup all-purpose flour
1 teaspoon grated lemon peel

Prepare Crust: In large bowl,combine 2 cups flour and salt;using pastry blender or two knives,cut in butter until mixture resembles coarse crumbs.Sprinkle 5 to 6 tbsp. cold water,1 tbsp. at a time,over flour mixture;toss with fork to blend lightly but evenly.When mixture forms ball,knead gently 2 or 3 times.Divide dough in half.On lightly floured surface roll our half dough to 12″ circle;fit into 9″ pie plate;trim,leaving 1″ overhang.Roll out remaining half dough to 12″ circle;using sharp knife cut circle into ten strips,each about 1″ wide;set aside.Heat oven to 375 degrees. Prepare filling: In large bowl,combine peaches,sugar,1/4 cup flour,lemon juice and grated peel;toss well.Pour filling into prepared crust.Arrange reserved strips of dough in lattice pattern over filling;trim strips to match lower of crust overhang.Dampen overhang lightly with water;turn up over ends of strips and seal.Flute edge decoratively.Brush lattice strips and edge of crust with milk;bake 50 minutes until bubbling and crust is golden brown.

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Fruit Tarts

Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–cheese tart shells—–
1/2 cup vegetable shortening
5 ounces american cheese spread;1 jar
1 1/2 cups unbleached flour
———-filling———–
2 navel oranges;peel & section
8 1/4 ounces pineapple; crushed, 1 cn
1/4 cup sugar
5 teaspoons cornstarch
1/8 teaspoon salt
1/2 cup orange juice
1 teaspoon lemon juice
3/4 cup cheddar; sharp, shredded

CHEESE TART SHELLS: Combine the shortening and cheese spread in a medium bowl. Cut flour into the cheese mixture with two knives until well blended. Shape into a roll 1 1/4-inch in diameter and 12 inches long. Wrap completely in waxed paper or plastic wrap. Refrigerate for 1 hour or longer. Preheat oven to 375 degrees F. Remove the dough from the refrigerator and unwrap. Slice 1/8-inch thick. Using 12 (2 3/4-inch) muffin cups or 3-inch tart pans, place 1 slice of dough in the bottom of each. Overlap 5 slices around the outside of each. Gently press together. Pierce the bottoms and sides with a fork. Bake 18 to 20 minutes in the preheated oven until lightly browned. Cool in the pans on a rack and gently remove the shells when cold to the touch. FILLING: Cut each orange section into 3 pieces and set aside. Drain the pineapple, reserving the syrup. Combine the pineapple syrup, orange juice, and lemon juice in a saucepan. Stir in the rest of the ingredients except the cheddar cheese, and cook, st irring gently, over medium heat until the mixture thickens and bubbles. Stir in the orange pieces and pineapple. Refrigerate for at least 1 hour. Spoon the chilled filling into the baked tart shells and sprinkle each tart with about 1 Tbls of the cheddar cheese. Refrigerate until serving time.

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Fresh Pear And Apple Pie

Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 apples (4 cups sliced)
2 tablespoons lime juice
1/4 cup cornstarch
1/4 teaspoon nutmeg
pastry for a 9 inch pie
4 firm pears (4 cups sliced)
2/3 cup brown sugar — firmly packed
1/2 teaspoon cinnamon
2 tablespoons butter

Preheat oven to 350 degrees Prepare pastry or thaw frozen pastry and set aside. Peel and slice apples and pears. Place in large bowl and toss with lime juice. Combine brown sugar, cornstarch, cinnamon and nutmeg in small bowl. Toss with apple and pear slices until coated. Turn into a 9×1-1/2 inch deep dish pie plate. Dot with butter. Roll out pastry for top crust. Cut slits to vent steam during baking and place over filling. Seal and flute edges. Bake at 350 degrees for 45 to 50 minutes or until crust is lightly browned.

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Fresh Peach Pie

Recipe By :
Serving Size : 8 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–crust—–
1 1/2 cups flour
2 tablespoons sugar
1/2 teaspoon salt
1/2 cup oil
2 tablespoons milk
—–crust—–
1 1/2 cups flour
1 1/2 cups nuts
1 1/2 sticks margarine
—–filling—–
1 cup sugar
3 1/2 tablespoons cornstarch
1 dash salt
2 tablespoons corn syrup — light
1 cup water
3 tablespoons peach jello
4 large peaches

For crust #1: Mix all ingredients together and press into a 9″ pie pan. Bake 15 to 20 minutes at 325F.Cool. For crust #2: Mix all ingredients together and press into a 10″ pie pan or a large deep dish pie plate. Bake for 30 minutes at 350F. Cool. Filling:Boil all but peaches and jello, stirring constantly until thickened. Remove from heat. Add the jello and cool in the refrigerator. Peel and slice the peaches.Add to the cooled filling and pour into the crust. Garnish with Whipped Cream or Cool Whip. NOTE: I gave you 2 crust recipes because I prefer crust #2! Crust #1 came with the recipe. You decide which you would prefer!

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Fresh Banana Rhubarb Pie

Recipe By :
Serving Size : 8 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pound fresh rhubarb
3 medium bananas
1 cup sugar
1/4 cup orange juice
1/4 teaspoon salt
1/4 teaspoon cinnamon
1 teaspoon nutmeg
1 tablespoon butter
1 9″ unbaked double pie crust

Prepare pastry. Slice rhubarb (should yield 3 cups). Slice bananas (should yield 3 cups). Combine ingredients except butter and crust. Spread into pie crust. Dot with butter. Place crust on top. Bake at 450F for 15 minutes. Reduce oven temperature to 350F and bake for an additional 20 minutes or until browned. From The Central Market Cookbook by Phyllis Good.

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Fresh Apricot Pie

Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 9″ double pie crust
5 cups apricot halves
2 teaspoons lemon juice
3/4 cup sugar
1/4 cup flour
1/4 teaspoon cinnamon
2 tablespoons butter

Heat oven to 425. Prepare your favorite pastry. In a large bowl, combine apricots and lemon juice. Add sugar, flour and cinnamon; toss lightly to mix. Turn into pastry-lined pie pan. Dot with butter. Cover with top crust (cut slits to vent steam); seal and flute edge. Bake at 425 for 35-40 min. or until juice begins to bubble through slits in crust. Yield: one 9″ pie Nutritional information: Serving size=1/6 Calories: 560 Sodium: 404 mg Fat: 27g

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French Pear Pie

Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 cups bartlett pears — *
1/2 teaspoon lemon rind — —spicy crumb
topping
1/2 cup sugar
1/2 teaspoon ginger — ground
1/4 cup butter or margarine
3 teaspoons orange juice; frozen — conc.
1 unbaked 9-inch pie shell
3/4 cup unbleached flour
1 teaspoon cinnamon — ground
1/8 teaspoon salt

* The Bartlett Pears should be pared and thinly sliced. Combine the pears, orange juice concentrate and lemon rind in a bowl and toss lightly. Arrange the pear mixture in the unbaked pie shell. Prepare the Spicy Crumb Topping and sprinkle over the pear mixture. Bake in a preheated 400 degree F. oven for 40 minutes or until the pears are tender. Cover loosely with aluminum foil after 30 minutes if the top becomes too brown. Cool on a wire rack before serving. SPICY CRUMB TOPPING: Combine the flour, sugar, spices and salt in a bowl. Cut in the margarine, using a pastry blender, until the mixture is crumbly.

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French Apple Pie

Recipe By :
Serving Size : 0 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups thick unsweetened applesauce
1/2 cup honey
3 tablespoons apple brandy — optional
1 tablespoon vanilla extract
lemon — grated rind only
tart apples — peeled & thinly
sliced
1/2 cup all-fruit apricot jam

PREPARE AND BAKE crust according to recipe instructions. (See Light & Flaky Pie Crust recipe) Set aside. Preheat oven to 375F. In a 2-quart saucepan over med-high heat, simmer applesauce, honey, brandy if desired, vanilla and lemon rind until quite thick, about 10 to 15 minutes. Pour mixture into prepared crust. Arrange apples in concentric circles on top of sauce. In a 1-qt saucepan over med-high heat, melt apricot jam, then press through a sieve. Use a pastry brush to glaze apples with jam. Bake for 30 minutes. Let cool before slicing. SERVES 8 to 10.

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Fourth Street Rose Rhubarb Pie

Recipe By :
Serving Size : 8 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 eggs
1/4 cup flour
1 pie shell
1/2 cup sugar
2 cups frozen strawberries
2 cups frozen rhubarb
—–Streusel topping—–
1/2 cup sugar
1/4 cup butter
3 tablespoons liquid honey
1/4 cup shortening
1 pinch salt
3/4 cup flour

Preheat oven 425 degrees F Whisk eggs in large bowl. Wish sugar, flour until smooth. Set aside. Cut rhubarb, fold into egg mixture. Put in pie shell. Bake 15 minutes, remove and reduce heat to 350 degrees. Apply topping and bake for 40 minutes.

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Fourth Of July Tart

Recipe By :
Serving Size : 10 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 sweet pastry crust, 10″ — fully baked
1 1/2 cups rum cream filling
1 cup red currant jelly
2 tablespoons sugar
2 tablespoons light rum, kirsch — or cognac
1 pint strawberries
1 pint blueberries

Wash, hull, and thoroughly dry strawberries. Wash and dry blueberries. Boil the jelly, sugar and liqueur in a small saucepan until last drops from spoon are sticky. With a pastry brush, paint the interior of the pastry shell with a thin coating of the jelly mixture and allow to set for 5 minutes. Spread the pastry cream into the shell. Arrange the strawberries and blueberries over the cream. Paint over them with the jelly mixture. Refrigerate until ready to serve.

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Fish Market Apple Pie

Recipe By :
Serving Size : 2 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 3/4 cups sifted all purpose flour
1/4 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
2/3 cup butter
1/4 cup water — -filling:
1 1/2 cups sour cream
1 egg
2 teaspoons vanilla
1 cup sugar
1/2 teaspoon salt
1/4 cup all purpose flour
2 1/2 pounds Mcintosh apples — -topping:
1/2 cup butter
1/2 cup flour
1/3 cup sugar
1/3 cup firmly packed lt brown — sugar
3 teaspoons cinnamon
1/4 teaspoon salt
1 cup walnuts

Combine flour, sugar, cinnamon and salt in a large bow. Cut in butter with pastry blender until mix has the consistency of coarse meal. Sprinkle in just enough water to moisten dough. make into ball. Preheat oven to very hot 450. Roll out dough on a lightly floured surface to a 12 inch round; fit into a 10 inch pie plate. Turn under over hanging pastry and flute to make a stand up rim. Refrigerate until ready to fill…. Now here is where I get lazy. I don’t do this. I buy the ready made crust and sprinkle it with cinnamon sugar… Beat egg slightly in a large bowl.. Stir in sour cream, sugar, flour, vanilla and salt until smooth. Add sliced apples stirring gently just to coat. ( paring and slicing apples into cream mix helps retard browning. Spoon filling into shell. Bake in preheated very hot oven 450 for 10 min. Lower heat to moderate 350 and bake 35 min longer. While pie bakes prepare topping. Remove pie from oven. Sprinkle topping evenly over filling. Return pie to oven. Bake at 350 for 15 min until lightly browned. This is a very large pie you could almost make two 8″ pies!

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Easy Pineapple Pie

Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 20 ounce can crushed pineapple
1 3 1/2 ounce instant lemon pud/pie mix
1 cup milk
4 ounces frozen whipped topping — thaw
2 tablespoons lemon juice
1 teaspoon lemon zest
1 graham pie crust

Drain pineapple well. Combine pudding mix and milk in medium bowl. Beat 2-3 min until very thick. Fold in whipped topping, pineapple, lemon juice and lemon zest. Pour into crust. Cover and refrigerate 4 hours or overnight. Garnish with pineapple chunks and mint sprigs. This is really great for those hot summer nights! Calories: 266 per serving (but low in cholesterol!)

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Easy Peach Pie

Recipe By :
Serving Size : 8 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 ounces cream cheese
3/4 cup sifted confectioner’s sugar
1/4 teaspoon almond extract
3/4 cup whipping cream — whipped
1 cup sliced peaches (16 oz) drain
1 graham cracker crust 9″

Combine first 3 ingredients. Beat until smooth. Fold in whipped cream and gently stir in peaches. Pour filling into graham cracker crust. Chill well.

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Dutch Rhubarb Pie

Recipe By :
Serving Size : 8 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pie shell-9″-uncooked
1 pound rhubarb-fresh
1 cup sugar
1/3 cup flour
1/4 teaspoon salt
1/4 teaspoon cloves
1/4 teaspoon cinnamon
2/3 cup evaporated milk
1 teaspoon butter — melted

Wash and trim rhubarb and cut into 1/2 inch slices-to make about 3 1/2 cups. Place in unbaked pie shell. In a small mixing bowl, mix together the sugar, flour, salt and spices. Blend in evaporated milk to the melted butter and add to the sugar mixture and pour all, over the rhubarb. Bake in a 400: oven for 25 minutes. Reduce temp to 375: and continue baking for 25 minutes.

Cover with foil the last 10 mins to prevent overbrowning of crust. Cool and serve.

Source:
“joyce alenskis”

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Dutch Apple Tart

Recipe By :
Serving Size : 0 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
*pastry
5 apple
1 tablespoon flour
1 cup sugar
1/4 teaspoon nutmeg
2 teaspoons butter

Line a deep dish with pastry. Sprinkle the flour and cup of the sugar on bottom of the crust. Peel and quarter the apples and place cut side down. Cover with the balance of the sugar, dot with the butter and sprinkle with the nutmeg. Bake at 350-F about 35 minutes or until apples are baked and rich syrup has formed.

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Dutch Apple Pie

Recipe By :
Serving Size : 8 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 graham cracker pie crust
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
5 1/2 cups peeled — sliced cooking apple
1/2 cup sugar
1/4 cup sugar
1/3 cup butter — room temperature
1 large egg yolk — slightly beat
1/2 teaspoon ground cinnamon
3/4 cup all-purpose flour
1 tablespoon lemon juice
1/4 cup light brown sugar — packed
1/4 cup light brown sugar — packed
3 tablespoons all-purpose flour

Preheat oven @ 375 degrees.Brush bottom and sides of crust evenly with egg yolk;bake on baking on baking sheet until light brown,about 5 minutes.Remove crust from oven. Combine sliced apples,lemon juice,1/2 cup sugar,1/4 cup brown sugar, 3 tablespoons flour,salt,cinnamon and nutmeg.Mix well and spoon into crust.Mix remaining flour,sugar,brown sugar and butter with fork until crumbly.Sprinkle topping mixture evenly over apples. Bake on baking sheet until topping is golden and filling is bubbling; about 50 minutes.Cool thoroughly on wire rack,at least 4 hours.Serve at room temperature.

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Dried Fruit Pie

Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups prunes
2 cups apricots — dried
1 cup golden raisins
1/2 cup apples — dried
3/4 cup sugar
1/2 cup walnuts
1/2 cup butter — melted
pastry for double crust pie
1/4 cup sugar
1 teaspoon cinnamon

Put fruit in large pan and cover with water. Bring to a boil and simmer 10 minutes. Drain fruit and coarsely chop. Combine with sugar, nuts and butter. Roll out half of pastry and line pie pan. Fill pie shell with fruit mixture, mounding in center. Top with lattice crust. Sprinkle with mixture of 1/4 cup sugar and cinnamon. Bake in bottom third of 425 degree preheated oven for 30 minutes. Reduce heat to 375 degrees and bake 20 to 30 minutes

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Dried Apple Pie

Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups boiling water
1 1/2 cups dried apple slices
1/3 cup sugar
1/2 teaspoon cinnamon — ground
1/4 teaspoon nutmeg — ground
2 tablespoons butter or margarine
1 unbaked two-crust pastry

Pour boiling water over dried apples and let soak for 3 to 4 hours. Add sugar, cinnamon, and nutmeg. Stir well. Fit half of pastry into a 9-inch pie pan and pour apple mixture into this. Dot with butter or margarine cut into bits. Cover with remaining rolled-out pastry and bake 45 minutes in a 350 F. oven. Makes one 9-inch pie.

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Apple Crisp,vegetarian

Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 medium apples — peeled and sliced
1/2 cup walnuts — chopped
1 teaspoon cinnamon
1/4 teaspoon ground cloves
topping–
3 teaspoons margarine — non-dairy
–softened
1/4 cup flour — whole-grain wheat
3 teaspoons brown sugar
4 teaspoons wheat germ
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg

Preparation Time: 1:00 Preheat oven to 350. Combine the first four ingredients in a mixing bowl, and mix together until the spices coat the apples more or less evenly. Grease an 8 x 8-inch or 9 x 9-inch baking pan and arrange the apples in it. Cut the margarine into thin slices and place in a mixing bowl. Add the remaining topping ingredients and cream together with a fork until a crumbly mixture is formed. Sprinkle evenly over the apples and bake for 50 to 60 minutes, or until the apples are done and the crust is browned. 4-6 servings.

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Apple Crumb Pie

Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 cups tart apples
9 inch pie shell
1/2 cup sugar
3/4 teaspoon cinnamon
1/3 cup sugar
3/4 cup flour
6 tablespoons butter

Pare apples, core and cut into eights. Arrange in pie shell. Mix 1/2 cup sugar and cinnamon, sprinkle over apples. Mix 1/3 cup sugar with flour, cut in butter until crumbly(with pastry blender) Sprinkle over apples. Bake at 400 F for 35-40 minutes, or until done. If pie browns too quickly, cover edge with foil.Cool. Pass the whipped cream!

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Apple Filling For Pierogies

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
jeanne ziola cbtn00c
6 apples
1/2 cup sugar
1/4 teaspoon cinnamon

Peel and core apples. Put through coarse blade of grinder. Mix with sugar and cinnamon. Fill pierogi.Cover the cooked pierogi with thick sour cream, buttered bread crumbs sugar and cinnamon. Bake in oven at 350F for 15 minutes.(No servings amount given. The 1 stands for 1 batch of filling.) Recipe from “TREASURED POLISH RECIPES FOR AMERICANS” Published by Polanie Publishing Company, Minneapolis, Minnesota. Jeanne in Jersey – J.ZIOLA on GEnie – CBTN00C on *P*

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Apple Pie

Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 teaspoon cinnamon
2 tablespoons flour
1 tablespoon butter or margarine
3/4 cup sugar (1 c for tart apples)
4 mcintosh apples
4 cortland apples

Line bottom of pie plate with thin crust, let it drape over edge of plate. Slice apples into plate until it is HEAPED over top. Mix the cinnamon and flour into the sugar and pour this over the apple slices. Dot the top with pieces of the butter. Now cut around the plate to rid the excess crust. Roll out top crust and “smear” center (6 inches or so) with crisco… Make 5 or 6 slits near middle.. Sprinkle with flour.. Fold and put on pie. This makes it easier to place on pie. Unfold, then cut off to within 1 1/2 ” any access and fold under the other crust making finger “folds” to seal all around. Now walk to sink and holding pie in one hand ..run it quickly under cold water to PARTIALLY rinse off flour. This is what makes it “flaky”. Cook at 350 for about 1 hour until golden brown and a sharp knife inserted feels NO firm apples

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Apple Meringue Pie

Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pie shell — 9″ unbaked
1/2 cup sugar
1 tablespoon lemon juice
1/2 teaspoon cinnamon
1/4 cup sugar — confectioners
2 cups apple — grated
3 tablespoons butter
3 eggs — separated
1/2 teaspoon nutmeg
1 teaspoon vanilla

Spread apples evenly in bottom of pie shell.In separate bowl, cream sugar and butter.Blend in lemon juice and 3 beaten egg yolks.Pour over apple.Sprinkle with cinnamon and nutmeg.Bake in 350 degree oven for 40 to 45 minutes. Beat egg whites until peaks are formed.Gradually,add powdered sugar and vanilla,beating until meringue is stiff.Spread over top of pie.Return to oven.Reduce heat to 325 degrees.Bake 5 to 10 minutes longer,until meringue is lightly browned.

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Almond-Topped Pear Pie

Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 teaspoons cornstarch
1/8 teaspoon salt
2 teaspoons butter or margarine
1/2 teaspoon lemon rind — grated
4 pears; medium — *
1 cup flour — unbleached
1/4 teaspoon ginger — ground
1/2 cup almonds — coarsely chopped
1/4 teaspoon ginger — ground
1/2 cup corn syrup — dark karo
1 teaspoon lemon juice
1 pie shell — unbaked 9-inch
topping——-
1/2 cup brown sugar — firmly packed
1/2 cup butter or margarine

* The pears should be pared and thinly sliced. There should be about 4 Combine the cornstarch, ginger and salt in a large bowl. Add the corn syrup, melted butter, lemon juice and lemon rind, stirring until smooth. Add the pears and toss until well coated with the corn syrup mixture. Arrange the mixture into the unbaked pie shell. Prepare the Almond Topping and sprinkle over the pears. Bake in a preheated 400 degree F. oven for 15 minutes, then reduce the heat to 350 degrees F. and bake an additional 30 minutes or until the topping and crust are golden brown. Cool on a wire rack. ALMOND TOPPING: Combine the flour, brown sugar, and ginger in a bowl. Cut in the butter, using a pastry blender, until crumbly. Stir in the almonds.

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Almond-Streusel Peach Pie

Recipe By :
Serving Size : 8 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups flour
3/4 teaspoon salt
10 tablespoons butter — chilled
2 tablespoons shortening — chilled
1 cup brown sugar
3/4 teaspoon nutmeg
1/2 cup almonds — sliced
1 lemon
9 peaches — about 3 pounds
3 tablespoons cornstarch
1/4 teaspoon almond extract
2 tablespoons dry bread crumbs

Combine 1 cup flour and 1/2 ts. salt. Cut in 4 tb. of butter and the shortening until mixture resembles coarse meal with a few pea-sized pieces remaining.Sprinkle in 3 to 4 tb ice water, a tablespoon at a time, until dough just comes together. Gather into a disk. Wrap and chill at least 30 minutes. Combine remaining cup of flour, 1/3 cup brown sugar, 1/4 ts.salt, and 1/4 ts. nutmeg. Cut in remaining 6 tb. of butter until crumbly. Stir in almonds. Chill. On a lightly floured work surface, roll out chilled pie pastry to fit a 9″ pie pan. Fit pastry into pan. Trim and flute edges. Chill. Heat oven to 475. Grate 1 ts.of lemon zest from the lemon and squeeze 1 tb. of juice. Peel peaches and slice. Combine with remaining 2/3 cup brown sugar, remaining 1/2 ts nutmeg, lemon zest and juice, cornstarch and almond extract.Sprinkle bread crumbs over bottom of pie shell and fill with peach mixture. Sprinkle almond crumb mixture on top. Bake 15 minutes. Reduce temperature to 350.Continue baking until top is browned and fr uit juices are bubbling, 50 to 55 minutes. Cool completely before cutting.

Source:
“Jo Ferry”

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Brown Sugar Pecan Pie

Recipe By : Miss Kathy Edwards, Raleigh, North Carolina
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 eggs
2 tablespoons milk
1 teaspoon vanilla extract
1 cup firmly packed brown sugar
1/2 cup sugar
1 teaspoon all-purpose flour
1/2 cup melted margarine
1 cup pecan halves
1 unbaked pie shell (9″)

Combine eggs, milk, vanilla, sugar, and flour; beat well.

Add margarine, mixing well.

Stir in pecans; pour filling into pie shell.

Bake at 325 degrees for 35 to 40 minutes.

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NOTES : Possum Kingdom Lake Cookbook

Buttermilk Pie #1

Recipe By : Possum Kingdom Lake Cookbook
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 stick oleo — melted
1 1/2 cups sugar
1/4 cup flour
1/2 cup buttermilk
3 eggs
1 teaspoon vanilla

Mix until smooth.

Bake at 350 degrees for 45 minutes.

Yield 1 9″ pie.

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Buttermilk Pie #2

Recipe By : Possum Kingdom Lake Cookbook
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup butter
3 egg yolks
1/2 teaspoon salt
1 tablespoon lemon juice
3 egg whites
2/3 cup sugar
3 tablespoons flour
1 teaspoon grated lemon rind
2 cups buttermilk — scalded

Cream butter and sugar; add egg yolks, one at a time, beating well after each addition.

Add flour, salt and lemon rind and juice; mix well.

Add hot buttermilk and fold into stiffly beaten egg whites.

Pour into 10″ baked pie shell (sprinkle with nutmeg, if desired) and bake at 425 degrees 10 minutes.

Reduce heat to 350 degrees and bake another 30 minutes.

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Buttermilk Pie #3

Recipe By : Possum Kingdom Lake Cookbook
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
9 ” unbaked pie shell
1/2 cup butter
2 cups sugar
3 tablespoons flour — rounded
3 eggs — beaten
1 cup buttermilk
1 teaspoon vanilla
1 dash nutmeg (optional)

Have butter soft; add sugar; cream together well.

Add flour and eggs; beat well.

Stir in buttermilk, vanilla and nutmeg.

Pour into unbaked pie shell.

Bake 45 to 50 minutes at 350 degrees.

Place on wire rack to cool completely before servings.

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Cherry Cheese Pie

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 ounces cream cheese — softened
14 ounces condensed milk, sweetened
1/3 cup lemon juice, bottled
1 teaspoon vanilla extract
1 pie crust, graham cracker crumb
1 can cherry pie filling — chilled

In medium bowl, beat cheese until light and fluffy. Add condensed milk, blend thoroughly, stir in lemon juice and vanilla. Pour into crust. Chill 3 hours or until set. Top with desired amount of pie filling before serving. Refrigerate left overs.

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Elbert “Pop” Robeson’s Pecan Pie

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 unbaked pie shell — (9″)
1 cup sugar
1 cup dark corn syrup
1 stick corn oil margarine
4 Eggs — room temperature
1 teaspoon vanilla
1 cup pecans — whole or broken

Cook syrup,, sugar and margarine until it arrives at a bubbly boil. Remove from heat.

In large mixing bowl, beat eggs well. Beating continuously, add syrup mixture.

Add vanilla and pecans.

Pour filling into unbaked shell.

Bake pie resting on a cooky sheet.

Place in a preheated 400 degree oven for 35 – 40 minutes.

Cool on a cake rack.

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Cornmeal Pie #2

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Eggs
1 1/2 cups sugar
3 tablespoons yellow cornmeal
2 tablespoons flour
2 tablespoons melted butter
1 Cup milk
1 teaspoon lemon extract

Mix all ingredients together as in making corn bread. Butter pie pans and pour in batter. Bake at 350 degrees. Pie is done when toothpick inserted in center comes out clean.

Possum Kingdom Lake Cookbook

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No Weep Meringue

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons sugar
1 tablespoon cornstarch
1/2 cup water
3 Egg whites
1/8 teaspoon salt
1/2 teaspoon vanilla
6 tablespoons sugar

Combine 2 Tbsp. sugar, cornstarch and water and cook over medium heat, stirring constantly until clear. Put aside to cool.

Beat egg whites until soft mound forms.

Add vanilla and salt.

Gradually add 6 Tbsp. sugar and beat well.

Combine with cooled corn starch mixture and beat until peaks stand.

Spread on pie, cover in to the edges and bake at 325 degrees until a delicate golden brown.

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Millionaire Pie

Recipe By : Jessie
Serving Size : 12 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups powdered sugar — not sifted
1 stick margarine — softened
1 Egg
1/4 teaspoon salt
1 3/8 teaspoons vanilla
1 cup whipping cream
1 cup drained pineapple
1 cup chopped nuts
2 Baked pie shells

Cream powdered sugar, butter, egg, salt, and vanilla. Mix till fluffy. Spread on 2 crusts. Chill.

Whip cream stiff, blend pineapple and nuts. Spread on tops. Chill.

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Microwave Pie

Recipe By : Peggie Patton
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup sugar
1/4 cup flour — heaping
2 cups milk
3 Egg yolks
Lump of butter
1 teaspoon vanilla
3 Egg whites
1/4 teaspoon cream of tartar
6 tablespoons sugar
1/2 teaspoon vanilla.

Mix together 1 cup sugar, flour and milk in microwave bowl and heat 3 minutes.

Add 3 egg yolks, beat well.

Heat 3 to 5 minutes until very thick. (Stir during this cooking time).

Remove from microwave, add lump of butter, 1 Tsp. vanilla.

Beat egg whites and cream of tartar until foamy. Beat in sugar 1 Tbsp. at a time. Beat until it stands in peaks. Add 1/2 Tsp. vanilla.

Cook in regular oven at 400 degrees for 10 minutes.

If you make chocolate add 4 Tbsp. cocoa to first mixture.

For coconut I add about 1 Cup coconut to cooked filling and sprinkle some on egg whites.

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Meringue

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 egg whites
1/4 teaspoon salt
6 tablespoons sugar

Beat egg whites with salt until soft peaks form. Gradually add sugar beating until stiff peaks form and all sugar is dissolved.

bake at 475 degrees about 4 minutes or until lightly browned.

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Magic Lemon Meringue Pie

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
FILLING:
1 Baked 8″ pastry shell — cooled, or 8″ crumb
— crust
1 can sweetened condensed milk
1/2 cup lemon juice
1 teaspoon grated lemon rind
2 Egg yolks
MERINGUE:
2 Egg whites
1/4 teaspoon cream of tartar
1/4 cup sugar

In medium bowl, combine sweetened condensed milk, lemon juice and rind; blend in egg yolks.

Turn into cooled crust.

In small size bowl, beat egg whites with cream of tartar until soft peaks form.

Gradually beat in sugar until stiff peaks form when beater is raised.

Spread over filling; seal to edge of crust.

Bake in slow (325 degrees) oven 12 to 15 minutes or until meringue is golden brown.

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Linda’s Pie

Recipe By : Janis Alling
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Deep dish frozen pie crust
1 1/2 cups sugar
3 tablespoons flour
1 cup buttermilk
3 Eggs
1/2 cup butter — melted
1 teaspoon vanilla
Nutmeg

Mix in blender and pour in uncooked crust.

Put crust in oven and pour from blender to keep from spilling.

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Light ‘n Fruity Pie

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 package jello gelatin — any flavor (3 oz.)
2/3 cup boiling water
2 cups ice cubes
1 Container Cool Whip — thawed
1 Baked 8 or 9″ graham cracker crumb crust — cooled

Dissolve gelatin completely in boiling water, stirring 3 minutes. Add ice cubes and stir constantly until gelatin is thickened, about 2 to 3 minutes.

Remove any unmelted ice.

Using wire whip, blend in whipped topping; then whip until smooth.

Chill. If necessary, until mixture will mound.

Spoon into pie crust.

Chill 2 hours.

Garnish with fruit, if desired.

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Ice Box Pie

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
20 Marshmallows
1 small can crushed pineapple
1 small can pet milk
2 tablespoons lemon juice
Vanilla cookies

Chill milk then whip it. Add lemon juice.

Melt marshmallows, let cool and then add pineapple and whip cream.

Use vanilla cookies for crust.

Refrigerate.

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White House Pecan Pie

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup butter
1 cup sugar
1 cup dark corn syrup
1/2 teaspoon salt
1 1/2 teaspoons vanilla
3 Eggs
2 cups coarsely chopped pecans
1 Fluted unbaked 9″ pastry shell

Allow butter to stand in covered medium mixing bowl at room temperature until extremely soft.

Add sugar, corn syrup, salt and vanilla; with sturdy hand rotary beater or mixing spoon, beat until thoroughly blended. Add eggs and beat gently until blended.

Fold in pecans.

Pour into pastry shell.

Bake in moderate oven, 375 degrees. on rack directly below center rack until top is toasted brown and filling is set in center when pie is gently shakened – about 40 to 50 minutes.

Pastry edge should be browned and bottom pastry a pale gold.

If top of pie gets very dark toward end of baking time, place a tent of foil over it.

Cool on wire rack. If desired, serve with unsweetened whipped cream.

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Sweet Potato Pie

Recipe By : Frances Cordin
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 medium sweet potatoes — cooked
6 eggs
1 cup sugar
2 tablespoons vanilla
nutmeg — to taste
1 cup milk

Blend all ingredients, until smooth. Bake in pie shell for 40 to 50 minutes at 350 degrees.

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Southern Pie

Recipe By : Norma
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 cup grape nuts
1/2 cup warn water
3 Eggs
1/4 cup sugar
1 cup dark corn syrup
3 tablespoons butter
1 teaspoon vanilla
1 Pie crust

Combine grape nuts in water.

Add remaining ingredients and pour into pie crust. Bake.

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Pineapple-Glazed Apple Pie

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 can pineapple juice — (12 oz.)
3/4 cup sugar
7 cups tart apples — peeled, cored, &
— cut in wedges
3 tablespoons cornstarch
1 tablespoon butter
1/2 teaspoon vanilla
1/4 teaspoon salt
1 Baked 9″ pastry shell — cooled

In large saucepan combine 1 1/4 cups of the pineapple juice and sugar. Bring mixture to boiling; add apple wedges. Simmer, covered, till apples are tender but not soft, 3 to 4 minutes.

Lift apples from syrup; set aside to drain.

Combine cornstarch and the remaining pineapple juice; add to syrup in saucepan.

Cook and stir till mixture thickens and bubbles; cook 1 minute more. Remove from heat. Stir in butter, vanilla, and salt. Cool 10 minutes without stirring.

Pour half of the syrup into the syrup into the pastry shell; spread to cover bottom.

Arrange apples atop. Spoon remaining syrup over apples.

Cover and refrigerate till chilled.

Before serving, garnish pie with whipped cream and macadamia nuts, if desired.

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Pecan Pie #3

Recipe By : Frances Cordin
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup butter
1 cup sugar
3/4 cup white Karo syrup
1 teaspoon vanilla
3 eggs
1 3/4 cups pecans

Melt butter over low heat. Remove from heat. Mix in sugar and karo syrup. Blend in eggs and vanilla. Add pecans. Pour into pie shells. Bake at 350 degrees 35 – 40 minutes.

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Pecan Pie #1

Recipe By : Mrs. James Brittain, Gadsden, Alabama
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup butter — melted
1 cup sugar
1 cup light corn syrup
4 Eggs — beaten
1 teaspoon vanilla extract
1/4 teaspoon salt
1 unbaked 9″ pie shell
1 cup pecan halves

Combine butter, sugar, and corn syrup; cook over low heat, stirring constantly, until sugar is dissolved.

Cool.

Add eggs, vanilla, and salt; blend well.

Pour filling into pie shell, and top with pecan halves.

Bake at 325 degrees for 50 to 55 minutes.

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Pecan Pie

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup sugar
2 eggs
1/4 teaspoon salt
1 cup white Karo syrup
2 teaspoons butter
2 teaspoons flour
1 teaspoon vanilla
1 1/2 cups nuts
1 pie shell

Cream butter, add sugar.
Beat eggs, flour, salt, vanilla and syrup until well blended.
Add pecans. Pour into pie shells and bake at 345 degrees until done.

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Old-Fashioned Mincemeat Pie

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 cups mincemeat
1 1/2 cups chopped apples
2 pie shells — or pie pastry

In place of the 3 cups of mincemeat you can use 2 cups mincemeat and 1 cup raisins.

Mix mincemeat and apples. Pour into pie shells. Cover with a top crust. Cut slits in top crust. Bake 40 to 45 minutes in a 425 degree oven until crust is browned. Serve warm.

NOTE: To moisten fruit use fruit juice or brandy.

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Nutmeg Pie

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups sugar
1/2 stick butter
2 tablespoons flour
2 tablespoons cornstarch
2 cups rich milk
Vanilla
Nutmeg
1 Pie crust

Warm milk a little before measuring.

Mix all ingredients and pour into pie crust. Bake.

Joe makes this & was very good.

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Grandmama’s Pie

Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/4 cups sugar
1/2 teaspoon salt
4 tablespoons flour
1 teaspoon nutmeg
1/2 stick oleo
1 1/2 cups milk — use some can milk
— (will be better)

Bake in oven at 300 degrees till set.

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Carnation Pumpkin Pie

Recipe By : Possum Kingdom Lake Cookbook
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 eggs — slightly beaten
1 1/2 cups canned pumpkin
1 cup sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon cloves
1/4 teaspoon nutmeg
1 2/3 cups undiluted carnation evaporated milk
1 single (9″) crust unbaked pie shell

Combine eggs, pumpkin, sugar, salt and spices.

Gradually add evaporated milk. Mix well.

Pour into unbaked pie shell.

Bake in hot oven (425 degrees) 15 minutes; reduce to moderate heat (375 degrees) and continue baking about 40 minutes, or until knife inserted near center of pie comes out clean. Cool before serving.

Garnish if desired.

Busted by Barb at

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Extra-Rich Chocolate Pecan Pie

Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 ounces semi-sweet chocolate chips
2/3 cup evaporated milk
2 tablespoons butter or regular margarine
2 eggs; lg — slightly beaten
1 cup sugar
2 tablespoons unbleached flour
1/4 teaspoon salt
1 teaspoon vanilla
1 cup pecans — chopped
1 unbaked 9-inch pie shell

Combine the chocolate chips, evaporated milk, and butter in a small saucepan. Cook over low heat, stirring constantly, until mixture is smooth and creamy. Combine the eggs, sugar, flour, salt, vanilla and pecans in a bowl and mix well. Gradually stir the chocolate mixture into the egg mixture, blending well, and pour into the unbaked pie shell. Bake in a 375 degree F. oven for 40 minutes or until the filling is set. Cool on a wire rack.

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All-American Cherry Pie

Recipe By :
Serving Size : 8 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 cups fresh tart cherries
1 1/3 cups sugar
2 tablespoons plus 2 teaspoons
quick-cooking tapioca
2 tablespoons kirsch — optional
pastry for 9″ double-crust
pie shell — unbaked
2 tablespoons butter

Preparation time: 35 minutes. Cooking time: 50 minutes. 1. Heat oven to 450 degrees. Sort, rinse, stem and pit cherries. Mix cherries, sugar, tapioca and kirsch in large bowl; let stand for 1 minutes.2. Pour fruit into unbaked pie shell and dot with butter. Cover with top crust (slashed to allow steam to escape) or lattice pastry. Bake 10 minutes at 450 degrees. Then reduce oven temperature to 350 degrees and continue baking until golden brown, about 40 more minutes. Cool on wire rack.Nutrition information per serving: 501 calories; 22 g fat; 8 mg cholesterol; 496 mg sodium; 38 percent calories from fat. From the Chicago Tribune 7/1/93.

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Mango Chiffon Pie

Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lg mangos — ripe
2 packages unflavored gelatin
3/4 cup sugar
1/2 cup water
1 tablespoon lime -or- lemon juice
2 egg whites
1 cup whipping cream
1/2 teaspoon vanilla
1 9″ baked pie shell
sweetened whipped cream
mango slices
fresh mint (opt granish)

Peel, seed and slice mango. Whirl in food processor or blender until smooth. Press through sieve to remove fibers. Measure 1-1/2 cups. Combine gelatin and sugar in small saucepan. Add water. Cook and stir until sugar and gelatin are dissolved. Add lime juice and mango puree. Refrigerate until consistency of unbeaten egg white, about 1 hour. Beat egg whites until peaks form. Fold in mango mix. Whip cream. Add vanilla and fold into mango mix. Turn into pie shell. Refrigerate until firm, about 2-3 hours. To serve, top with whipped cream and sliced mango. Garnish with fresh mint.

Source:
“Patti”

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Bob Hope’s Lemon Pie

Recipe By :
Serving Size : 0 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup sugar
2 tablespoons sugar
3 tablespoons cornstarch
1 cup boiling water
2 tablespoons butter
1 pinch salt
4 tablespoons lemon juice
4 egg yolks
grated rind of 1 lemon
3 egg whites
baked pie shell
2 tablespoons sugar

Combine cornstarch and sugar, add water slowly, stirring constantly, until thick and smooth. Add slightly beaten egg yolks, butter, lemon rind and juice and salt,. Cook 2-3 minutes. Pour into baked shell. Cover with meringue made from 3 egg whites, beaten stiff and 2 tbsp sugar. Bake in slow oven 15 minutes until brown. From “A Taste of Palm Springs, a cookbook of recipes from celebrities.

Source:
“Pat Gardetta”

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Raspberry Chiffon Pie

Recipe By :
Serving Size : 8 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 baked pastry shell — 9-inch
1 pint fresh raspberries
1/2 cup sugar
1 unflavored gelatin envelope
2/3 cup cold water
1/4 cup sugar
1/2 cup whipping cream — whipped
1 teaspoon lemon juice

Crush raspberries and pass through strainer to remove seeds (this is optional but it dramatically increases the enjoyability of the pie when you don’t have to fight with raspberry seeds!). Either way, you’ll need 1 cup of crushed fruit. Add 1/2 C sugar and let stand 30 minutes. Soften gelatin in water; dissolve over low heat; cool. Add raspberries, lemon juice and dash salt. Chill, stirring occasionally till partially set. Beat egg whites to soft peaks; gradually add 1/4 c sugar, beating till stiff peaks form. Fold in strawberry mixture, then whipped cream. Chill till mixture mounds slightly when dropped from a spoon. Pile into cooled shell. Chill firm, about five hours. Trim with whipped cream. VARIATION: You may use strawberries instead of raspberries.

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10 Minute German Sweet Chocolate Cream Pie

Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 german chocolate cake mix
1/3 cup milk
2 tablespoons sugar — optional
1 package cream cheese
3 1/2 cups cool whip — 8-oz container
8 ” graham cracker crust

Thaw Cool Whip. Heat 1 pkg. (4 oz.) Baker’s German Sweet Chocolate and 2 T milk in saucepan over low heat, stirring until chocolate is melted. Beat sugar into cream cheese; add remaining milk and chocolate mixture and beat until smooth. Fold chocolate mixture into whipped topping, blending until smooth. Spoon into baked 8″ Graham Cracker Crust. Freeze until firm, about 4 hours. Garnish with chocolate curls, if desired. Store any leftover pie in freezer.

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Chocolate Peanut Butter Pie

Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories : Chocolate Desserts
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 cup Semi-sweet Chocolate Chips
1 tablespoon Light Corn Syrup
1 tablespoon Water
1/3 cup Creamy Peanut Butter
1/3 cup Sugar
3 tablespoons Light Corn Syrup
3 tablespoons Water
1/4 cup Chopped Peanuts
2 large Egg Whites
2 tablespoons Sugar
1 teaspoon Vanilla
1 cup Heavy Cream — whipped

Prepare the Peanut Butter Cookie Crust. Crush the cookies and melt the butter or margarine. Combine them and mix well. Press the crumb mixture into the bottom and up the sides of a 9-inch pie plate. Chill in the refrigerator until set.
Combine the chocolate chips, 1 tablespoon of light corn syrup and 1 tablespoon of water in the top of a double boiler. Cook over simmering water until the chocolate melts and the mixture is smooth. Remove from the heat and cool well.
Meanwhile combine the peanut butter, 1/3 cup of sugar, 3 tablespoons of corn syrup, and 3 tablespoons of water in a 2-qt saucepan. Cook over medium heat, stirring constantly until the sugar is dissolved and the mixture is well blended. Pour into a bowl and stir in the peanuts; cool.
Beat the egg whites until foamy, using an electric mixer at high speed. Gradually add 2 tablespoons of sugar, 1 tablespoon at a time, beating well after each addition. Beat in the vanilla and continue beating until stiff, glossy peaks form when the beaters are slowly lifted. Fold the egg white mixture into the whipped cream. Then fold in the peanut butter mixture. Pour half of the peanut butter mixture into the peanut butter cookie crust. Drizzle half of the chocolate mixture over the filling. Top with the remaining filling. Drizzle the remaining chocolate in parallel lines over the filling. Pull a knife across the lines at 1 inch intervals. Freeze until firm.
Wrap securely in aluminum foil. Return to the freezer and continue freezing 8 hours or overnight. Remove from the freezer 10 minutes before serving.

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Brownie Bottom Bourbon Pie

Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories : Desserts Pies
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Brownie mix
5 Egg yolks
3/4 cup Sugar
1 package Unflavored gelatin
1/4 cup Cold water
1/2 cup Bourbon
3 cups Heavy cream

Bake 1 brownie mix according to directions, but bake a few minutes less, in the bottoms of 2 pie tins.
Beat egg yokes until thick and lemon colored. Slowly beat in sugar. Soften gelatin in cold water and add 1/3 of the bourbon. Heat this mixture of bourbon over boiling water until gelatin dissolves. Pour into yolks and stir briskly. Add remaining bourbon. Whip 1-cup of cream and fold into mixture. Pour filling into brownie crust and chill 4 hours.
Top with remaining cream whipped with a pinch of salt & sugar to taste. Sprinkle shaved chocolate on top.

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Lemon Meringue Pie

Recipe By : Elizabeth Powell
Serving Size : 6 Preparation Time : 1:00
Categories : Desserts Pies & Pastry
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 eggs — separated
1/4 cup fresh lemon juice
1 tablespoon lemon zest — grated
3 tablespoons all-purpose flour
1 cup sugar
2 tablespoons butter
1 1/4 cups boiling water
1 pie crust (9-inch)
3 tablespoons sugar

In a heavy saucepan, beat egg yolks with lemon juice and zest. Place under low heat. Beat in flour, 1 cup sugar, and butter. Add boiling water, cook and stir until mixture thickens. Pour into prepared pie crust. Beat egg whites until stiff, but not dry. Gradually add 3 tablespoons sugar. Spread over filling. Bake at 450 degrees until meringue is browned.

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Fluffy Frozen Peanut Butter Pie

Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories : Dessert
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 3 ounce pack cream cheese — softened
1 cup confectioners sugar
1/3 cup creamy peanut butter
1/2 cup milk
1 8 ounce cont frozen whipped topping
1 9 inch graham cracker or cookie crumb pie
1/4 cup chopped roasted peanuts

Whip cheese until light and fluffy. Beat in sugar and peanut butter. Slowly add milk, blending thoroughly into mixture.

Fold in topping. Pour into pie shell. Sprinkle with chopped peanuts. Freeze and serve. If not used same day, wrap in airtight freezer wrap after pie is frozen.

Source:
“Virginia Carolina Peanuts”
S(Internet Address):
“http://aboutpeanuts.com/”

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Frozen Graham Custard

Recipe By :
Serving Size : 8 Preparation Time : 0:00
Categories : Desserts Londontowne
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Eggs
1/2 cup Sugar
1 teaspoon Vanilla
2 teaspoons Lemon juice
1 1/3 cups Evaporated milk — chilled
3/4 cup Graham cracker crumbs

Grease refrigerator freezing tray thoroughly. Coat sides and bottom of tray with half the graham cracker crumbs, reserving the remainder for topping. Beat eggs. Add sugar and vanilla. Continue beating until sugar is dissolved. Add lemon juice to chilled milk and whip until stiff. Fold in egg mixture, pour at once into freezing tray and sprinkle remaining cracker crumbs over top. Freeze until firm. Cut into squares.

Source:
“Mrs. H. Alexander Perry”

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Best-Ever Raisin Sour Cream Pie

Recipe By :
Serving Size : 0 Preparation Time : 0:00
Categories : Dessert
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 cup sugar
2 tablespoons cornstarch
1/4 teaspoon salt
2 eggs — beaten
2 cups sour cream
1 cup raisins
2 tablespoons lemon juice
1 Baked 9-inch pie shell or crumb crust

In top of double boiler, blend together sugar, cornstarch and salt. Combine with beaten eggs, 1-1/2 cups sour cream, raisins and lemon juice.

Cook and stir over hot water until thick. Pour into baked pie shell. When cool top with remaining 1/2 cup sour cream. Chill several hours.

Source:
“California Raisin Marketing Association”
S(Internet address):
“http://www.calraisins.org/”

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