AMERICAN APPLE TART
4 HOURS
1
5
1/8
6
CUP
TBS.
TSP.
MEDIUM
10 OZ. JAR
ALL-PURPOSE FLOUR
BUTTER
SALT
SUGAR
WATER
APPLES
APRICOT PRESERVES
LEMON JUICE
IN MEDIUM BOWL, MIX FLOUR, BUTTER, SALT, 2 TBS. SUGAR, AND 2 TBS. COLD WATER WITH FINGERS UNTIL BALL FORMS, ADDING 1 TSP. WATER AT A TIME.
PRESS DOUGH ONTO BOTTOM OF 9 INCH TART PAN WITH REMOVABLE BOTTOM AND REFRIGERATE.
PEEL AND CORE 3 APPLES - CUT INTO CHUNKS. IN BLENDER COMBINE 1/4 CUP WATER WITH ONE THIRD OF APPLES UNTIL PUREED.
ADD REMAINING APPLES AND BLEND UNTIL SMOOTH. POUR INTO 3 QT. SAUCEPAN. STIR IN 1/3 CUP APRICOT PRESERVES AND 2 TBS. SUGAR.
HIGH TO BOILING OVER HIGH HEAT. REDUCE TO MEDIUM AND COOK UNCOVERED 20 MINUTES. PEEL REMAINING 3 APPLES AND CUT INTO QUARTERS - REMOVE CORES.
CUT INTO WEDGES AND TOSS IN BOWL WITH LEMON JUICE AND 2 TBS. SUGAR. PREHEAT OVEN TO 400F. SPREAD SAUCE OVER PASTRY. ARRANGE APPLES.
BAKE 45 MINUTES AND PLACE ON RACK. STRAIN PRESERVES TO SAUCEPAN. HEAT TO BOILING AND THICK. BRUSH ON PIE, COOL ON RACK.
GEORGIA PEACH PIE
3 HOURS
8
1/3
1/4
LARGE
9 INCH
PEACHES
GROUND CINNAMON
2 CRUST PIE CRUST
BUTTER, CUT INTO BITS
MILK
PEEL AND THINLY SLICE PEACHES. TOSS PEACHES IN LARGE BOWL WITH SUGAR, FLOWER AND CINNAMON.
PREHEAT OVEN TO 425F. SPOON MIXTURE INTO CRUST. APPLY TOP CRUST LATICE STYLE. BRUSH WITH MILK.
BAKE PIE 50 MINUTES OR UNTIL BUBBLY. COOL ON RACK 1 HOUR.
PEANUT PIE
3
1/2
PIE CRUST
EGGS
DARK CORY SYRUP
PEANUT BUTTER
VANILLA EXTRACT
SALTED PEANUTS
PLACE PIE CRUST IN PLATE. PREHEAT OVEN TO 350F.
AT MEDIUM SPEED IN LARGE BOWL, BEAT EGGS, CORN SYRUP, SUGAR, PEANUT BUTTER AND VANILLA UNTIL SMOOTH. STIR IN PEANUTS.
PLACE PLATE ON OVEN RACK AND POUR IN MIXTURE. BAKE 55-60 MINUTES AND COOL ON RACK.
CLASSIC CHEESE PIE
1 1/2
2
8 INCH
8 OZ. PKGE.
8 OZ. CNTR.
GRAHAM CRACKER CRUMB PIE CRUST
SOFTENED CREAM CHEESE
SOUR CREAM
PREHEAT OVEN TO 375F. GREASE PIE PLATE AND PLACE PLACE PIE CRUST.
AT LOW SPEED IN SMALL BOWL, BEAT CREAM CHEESE, EGGS, SUGAR AND VANILLA UNTIL MIXED. BEAT AT HIGH SPEED UNTIL SMOOTH. POUR INTO CRUST.
BAKE 35 MINUTES OR UNTIL SET. COOL ON WIRE RACK AND REFRIGERATE.
JONE'S LEMON MERINGUE PIE
1 1/4
4
CUPS
PIE SHELL
LEMONS
CORNSTARCH
EGGS,SEPARATED
CREAM OF TARTAR
GRATE 1 TBS. LEMON PEEL AND SQUEEZE 1/2 CUP JUICE. SET ASIDE. IN 2 QT. SAUCEPAN, STIR CORNSTARCH, SALT AND 3/4 CUP SUGAR.
STIR IN WATER AND COOK OVER MEDIUM HEAT UNTIL THICK. BOIL FOR 1 MINUTE. REMOVE FROM HEAT.
BEAT EGG YOLKS, STIR IN SMALL AMOUNT OF CORNSTARCH MIXTURE IN SMALL BOWL. SLOWLY POUR EGG MIXTURE BACK INTO CORNSTARCH MIXTURE.
RETURN SAUCEPAN TO HEAT, STIRRING CONSTANTLY FOR 5 MINUTES. REMOVE FROM HEAT, STIR IN BUTTER, LEMON JUICE AND PEEL.
POUR INTO SHELL. PREHEAT OVEN TO 400F. WITH MIXER AT HIGH SPEED IN SMALL BOWL, BEAT EGG WHITES AND CREAM OF TARTAR UNTIL PEAKS FORM.
GRADUALLY SPRINKLE IN REMAINING SUGAR, 2 TBS. AT A TIME, BEAT UNTIL DISSOLVED.
SPREAD MERINGUE OF FILLING TO TOP OF CRUST, SWIRL WITH SPOON. BAKE 10 MINUTES UNTIL GOLDEN, COOL ON RACK.
BAVARIAN-CREAM PIE
5 HOURS
ENVELOPE
BAKED PIE SHELL
EGGS, SEPARATED
UNFLAVORED GELATIN
WHIPPING CREAM
GROUND NUTMEG
IN 1 QT. SAUCEPAN, BEAT MILK, SALT, EGG YOLKS AND 1/4 CUP SUGAR UNTIL WELL MIXED. SPRINLE GELATIN OVER MIXTURE AND LET STAND 1 MINUTE.
COOK OVER MEDIUM HEAT, STIRRING UNTIL THICK. REMOVE FROM HEAT, STIR IN VANILLA. REFRIGERTE, STIRRING OFTEN ABOUT 40 MINUTES.
WITH MIXER AT HIGH SPEED IN LARGE BOWL, BEAT EGG WHITES UNTIL PEAKS FORM, GRADUALLY ADDING 1/4 CUP SUGAR.
AT MEDIUM SPEED IN SMALL BOWL, BEAT CREAM UNTIL PEAKS FORM. FOLD CREAM AND GELATIN MIXTURE INTO EGG WHITE WITH SPATULA.
SPOON MIXTURE INTO PIE SHELL. SPRINKLE WITH GROUND NUTMEG. REFRIGERTE PIE ABOUT 3 HOURS OR UNTIL FILLING IS SET.
STRAWBERRY PIE
2 1/2 HOURS
QUART
BAKED PIE CRUST
STRAWBERRIES
WASH AND DRAIN STRAWBERRIES. SIMMER 3/4 CUP WATER AND 1 CUP STRAWBERRIES FOR 3 MINUTES.
BLEND IN SUGAR, CORNSTARCH AND 1/3 CUP WATER. BOIL FOR 1 MINUTE STIRRING OCCASIONALLY. COOL.
POUR GLAZE OVER BERRIES IN PIE SHELL. REFRIGERTE 2 HOURS OR UNTIL FIRM.
AWARD WINNING APPLE PIE
45 MINUTES
3/4
TART APPLES
CINNAMON
PEEL AND SLICE APPLES. ARRANGE IN 9 INCH PASTRY SHELL. MIX 1/2 CUP SUGAR AND CINNAMON. SPRINKLE OVER APPLES.
MIX 1/3 CUP SUGAR WITH FLOUR, CUT IN BUTTER TIL CRUMBLY. SPRINKLE OVER APPLES.
BAKE AT 400F FOR 35-40 MINUTES. THERE IS NO TOP CRUST ON THIS PIE.
CUSTARD PEACH PIE
SHORTENING
EGG YOLKS
IN MEDIUM BOWL, STIR SALT AND 1 CUP FLOUR. CUT IN SHORTENING UNTIL CRUMBS FORM.
SPRINKLE 2-3 TBS. COLD WATER, 1 AT A TIME, INTO MIXTURE, MIXING WITH FORK UNTIL ALL STAYS TOGETHER. SHAPE INTO BALL.
ROLL ON FLOURED SUFACE WITH FLOURED ROLLING PIN ABOUT 2 INCHES LARGER THAN 9 INCH PIE PLATE. LINE PIE PLATE.
TRIM EDGES LEAVING 1 INCH OVERHANG, FOLD AND FLUTE. PREHEAT OVEN TO 425F. PEEL PEACHES AND CUT 1/4 INCH THICK SLICES. ARRANGE IN PLATE.
BEAT SOUR CREAM, VANILLA, EGG YOLKS, 1 CUP SUGAR AND 1/4 CUP FLOUR IN BOWL WITH FORK. POUR OVER PEACHES IN PLATE. BAKE 30 MINUTES.
IN SMALL BOWL WITH HAND COMBINE, BUTTER, 1/2 CUP FLOUR, 1/4 CUP SUGAR UNTIL CRUMBS FORM. CAREFULLY SPRINKLE STREUSEL OVER PEACHES.
BAKE 15 MINUTES LONGER. COOL ON WIRE RACK 1 HOUR.
RICOTTA KEY LIME PIE
30 MINUTES
2/3
15 OZ. CNTR.
GRAHAM CRACKER CRUMBS
MELTED BUTTER
RICOTTA CHEESE
SUGAR, DIVIDED
FRESH LIME JUICE
GRATED LIME PEEL
PREHEAT OVEN TO 350F. IN SMALL BOWL, COMBINE CRUMBS AND MELTED BUTTER. PRESS ONTO BOTTOM AND SIDES OF 9 INCH PIE PLATE. BAKE 7-8 MINUTES.
IN BLENDER, PUREE RICOTTA. IN SAUCEPAN, COMBINE GELATIN AND 1/3 CUP SUGAR. STIR IN EGG YOLKS, LIME JUICE AND WATER. LET STAND 1 MINUTE.
COOK, STIRRING OVER LOW HEAT UNTIL GELATIN DISSOLVES - ABOUT 5 MINUTES. WHISK IN RICOTTA AND LIME PEEL. REFRIGERATE 30-45 MINUTES.
BEAT EGG WHITES UNTIL PEAKS FORM. SLOWLY BEAT IN 1/3 CUP SUGAR, BEAT UNTIL STIFF. FOLD INTO RICOTTA MIXTURE.
SPOON FILLING INTO CRUST. REFRIGERATE 3 HOURS.
IMPOSSIBLE PUMPKIN PIE
1 HOUR
2 1/2
16 OZ. CAN
13 OZ. CAN
PUMPKIN
EVAPORATED MILK
BUTTER, SOFTENED
BISQUICK BAKING MIX
PUMPKIN PIE SPICE
VANILL EXTRACT
PREHEAT OVEN TO 350F. GREASE 10 INCH PIE PLATE. BEAT ALL INGREDIENTS 1 MINUTE IN BLENDER ON HIGH.
POUR MIXTURE INTO PLATE. BAKE 50-55 MINUTES. COOL ON WIRE RACK.
CHESS PIE
CORNMEAL
PREHEAT OVEN TO 300F. MELT BUTTER AT LOW HEAT IN 2 QT. SAUCEPAN. BEAT IN EGGS, SUGAR, MILK, FLOUR, CORNMEAL, VANILLA AND SALT.
POUR MIXTURE INTO PIE CRUST. BAKE 1 HOUR, COOL PIE ON RACK AND REFRIGERATE.