The Melting Pot 2.0

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PIES PUMPKIN GINGERSNAP PIE 1 1/2 - cups cold half and half cream or milk 1 - pkg. (4 serving size) vanilla flavor instant pudding and pie filling 3 1/2 - oz. Cool Whip whipped topping,thawed 1 - cup EACH: pecans and gingersnaps 1/2 - can canned pumpkin 1 1/2 - tbsp. pumpkin pie spice 1 - prepared graham cracker crumb crust Beat half and half cream and pie filling in a large mixing bowl with a wire whisk for 1 minute.Let stand 5 minutes.Fold in topping and remaining ingredients;spoon into crust.Freeze until firm.Let stand at room temperature for 10 minutes before serving to soften.Store leftovers in freezer. FRUIT TOPPED CHEESE PIE 1 - 8 oz. pkg. cream cheese,softened 1/3 - cup sugar 1 3/4 - cup (4 oz.) Cool Whip whipped topping,thawed 1 - prepared graham cracker crumb crust 1 - cup canned cherry pie filling Beat cheese and sugar until creamy.Mix in topping.Spoon into the crust;add pie filling around the edge of the pie.Chill at least 3 hours.Garnish with additional whipped topping,if desired. MIDNIGHT MINT PIE Crust: 1 1/4 - cups finely crushed Thin Mint cookies 1/4 - cup melted butter or margarine Filling: 1 - cup butter 2 - cups sifted powdered sugar 4 - oz. unsweetened chocolate,melted and cooled 4 - eggs 1 - tsp. peppermint extract Preheat oven to 350 degrees.Blend cookie crumbs with butter and press into bottom and sides of a 9" pie pan.Bake 5 to 7 minutes and cool thoroughly. Beat butter and sugar until light and fluffy.Add chocolate,eggs and peppermint extract,beating until well combined.Mound filling into the baked pie shell.Freeze until firm. PIE CRUST 5 - lbs. flour 1 - can Crisco Butter Flavored shortening 3 - cups water 1/4 - cup flour Add water.Blend with a pastry blender.Should hold its shape when squeezed.Roll into 20 balls and wrap in wax or plastic paper.Drop in a sealable plastic bag for freezer.Makes 20 pie crusts. To Thaw: Put into a microwave on high for 20 to 30 seconds, turning over once during thawing process.Easy to roll out. CRUMB CRUST 1 - cup flour 6 - tsp. butter or margarine Pinch of salt 1 - tsp. cinnamon or nutmeg Combine above ingredients in a small bowl.Mix thoroughly. COCONUT CREAM PIE 1/2 - cup sugar 5 - tbsp. all-purpose flour 1/8 - tsp. salt 1/4 - cup cold milk 1 1/2 - cups scalded milk 3 - egg yolks 1 - tsp. vanilla extract 1 - cup shredded coconut 1 - 9" prepared pie shell,baked as directed Blend sugar,flour and salt with the cold milk.Add scalded milk, gradually,stirring constantly.Cook on a low heat until thick.Add beaten egg yolks.Cook 2 minutes longer.Remove from heat.Add vanilla extract and coconut.Cool then pour into previously baked pie shell.Cover with meringue (recipe follows).Makes one 9" pie. Meringue: use 3 egg whites to cover a 9" pie shell.Use 2 level tablespoons granulated sugar for each egg.Beat egg whites until stiff.(They should be glossy on top and when you invert the bowl, they should remain in place.)Fold in the sugar,gradually.Cover the pie with meringue. LEMON PIE 1 1/2 - cups sugar 4 - tbsp. all-purpose flour 4 - tbsp. cornstarch 1/2 - tsp. salt 2 - cups boiling water 4 - egg yolks 1/3 - cup lemon juice Grated rind of 2 lemons 1 - 9" prepared pie shell,baked as directed Mix sugar,flour,cornstarch and salt together.Add the boiling water,stirring constantly,using high heat until mixture begins to thicken.Then cook on a low heat until thick.Add beaten egg yolks.Cook 2 minutes longer on low heat.Add the lemon juice and rind.Cool.Pour into previously baked pie shell.Cover with meringue (recipe above).Makes one 9" pie. EASY KARO PECAN PIE 3 - eggs,slightly beaten 1 - cup Karo light or dark corn syrup 1 - cup sugar 2 - tbsp. margarine,melted 1 - tsp. vanilla 1 1/2 - cups pecan halves 1 - 9" unbaked pie shell In a large bowl,stir first 5 ingredients 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.Serves 8. CHOCOLATE PECAN PIE Follow recipe for Easy Pecan Pie.Melt 4 squares (1 oz. each) semisweet chocolate with margarine.Blend into recipe before baking. MAPLE PECAN PUMPKIN PIE SHELL: 1 - 15 oz. pkg. pie crust 1 - tsp. flour FILLING: 1/2 - cup sugar 1 - tsp. cinnamon 1/2 - tsp. salt 1/4 - cup raisins 1/4 - cup chopped pecans 2 - 16 oz. cans pumpkin filling 1 1/2 - cups evaporated milk 1 - tsp. maple flavor 2 - eggs,slightly beaten TOPPING: 1 - cup whipping cream 2 - tbsp. powdered sugar 1/2 - tsp. maple flavor Pecan halves Prepare pie crust,according to package directions,for one crust pie.Refrigerate remaining pie crust for later use.Heat oven to 425 degrees.Place prepared crust into a 10" tart pan with removable or a 9" pie pan.Press in bottom and up sides of pan. Trim edges,if necessary. In a large bowl,combine all filling ingredients;blend well. Carefully,pour into pie crust lined pan.Bake for 40 to 50 minutes or until knife inserted in center comes out clean.Cool.In a small bowl,beat cream until soft peaks form.Blend in powdered sugar and maple flavor;beat until stiff peaks form.Spoon or pipe over filling.Garnish with pecan halves.Store in refrigerator. Makes 8 servings. CRANBERRY MINCE PIE 2/3 - cup sugar 2 - tbsp. cornstarch 2/3 - cup water 1 1/2 - cups fresh cranberries,rinsed and drained Pastry for 2 crust pie 1 - jar ready for use mincemeat 1 - egg yolk plus 2 tbsp. water,mixed In saucepan,combine sugar and cornstarch;add water.Over high heat,cook and stir until boiling.Add cranberries;return to a boil.Reduce heat;simmer 5 to 10 minutes,stirring occasionally. Turn mincemeat into pastry lined 9 or 10" pie plate.Top with cranberries.Cover with vented top crust;seal and flute.Brush egg mixture over crust.Bake @ 425 degrees in lower half of oven 30 minutes or until golden brown.Cool.Decorate with Egg Nog cream (recipe follows).Makes one 9 or 10" pie. Egg Nog Cream: In large bowl,combine 1 1/2 cups canned Borden Egg Nog,chilled and one 4 serving size package instant vanilla flavor pudding mix;blend well. Fold in 1/2 pint whipping cream,whipped.Chill. Use as topping for pie,cake or fruit.Makes about 3 1/2 cups. PEAR PIE 2 1/2 - tbsp. flour 3/4 - tsp. apple pie spice 1/8 - tsp. ground cinnamon 1/8 - tsp. salt 4 - cups pears,peeled and sliced as you would apples 2 - unbaked pie crusts 6 - tbsp. brown sugar 1 1/2 - tsp. vanilla extract 1 - tbsp. margarine 1 - tbsp. milk Brown sugar 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. PUMPKIN AND PRALINE PIE Hot Water Dough: 2/3 - cups lard or shortening,softened 1/2 - tsp. salt 1/3 - cup boiling water 2 1/4 - cups flour,divided Pumpkin Filling: 1/2 - cup sugar 1/2 - cup light brown sugar 1 - tbsp. flour 1 - tbsp. bitters,optional 1 - tsp. ground cinnamon 1/2 - tsp. ground ginger 1/2 - tsp. salt 1/4 - tsp. ground nutmeg 1/4 - tsp. ground cloves 1 - egg,slightly beaten 2 - tbsp. butter 1 - 29 oz. can pumpkin puree 1 - 12 oz. can evaporated milk 1/4 - cup sweet milk 1 - cup water Praline: 4 - tbsp. butter,softened 2/3 - cup light brown sugar 2/3 - cup pecans,coarsely chopped Whipped cream or whipped topping,optional To make hot water dough: Beat lard or shortening and salt in a large bowl;gradually, beat in boiling water.Cool to room temperature,stirring, occasionally to prevent water and lard from separating.Beat in 2 cups flour,then form dough into 2 balls.Flatten each portion into a 6" disk.Wrap in plastic wrap and chill.(If desired refrigerate overnight or freeze up to 1 month.) To make pumpkin filling: Mix sugar,light brown sugar,flour, bitters,if desired,cinnamon,ginger,salt,nutmeg and cloves in a large bowl.Stir in egg;set aside.Melt butter in a large skillet over low heat.Add pumpkin puree;simmer,stirring occasionally, until puree thickens slightly,about 10 minutes.Gradually,stir hot pumpkin puree into the sugar mixture.Stir in evaporated milk,sweet milk and 1 cup water.(If desired,cover and refrigerate overnight.) To make praline: Beat butter and brown sugar in a medium bowl. Stir in pecans and set aside.(If desired,cover and refrigerate overnight.) Assemble and bake: Bring chilled dough to room temperature. Working with one disk at a time,place on a floured surface. Using half of the remaining 1/4 cup flour,roll into a 13" circle,1/8" thick.Transfer and fit dough into a 9" deep dish pie pan;trim away excess dough and flute the edges with a fork. Repeat with remaining disk of dough to make a second pie shell. Prick each pie shell all over its surface with a fork.Preheat oven to 450 degrees.Freeze pie shells for 10 minutes.Spread half of the praline mixture over the bottom of each pie shell. Bake until praline is golden brown and bubbly,about 10 minutes; cool slightly.Reduce oven temperature to 400 degrees.Pour half the pumpkin filling into each crust;smooth the top of each with a spatula.Bake until pumpkin filling in each pie pan is firm and crusts are golden brown,about 1 hour.Cool completely and serve.Makes 2 - 9" pies.Top with whipping cream or whipped topping,if desired.Garnish with whole pecans. SWEET POTATO PIE WITH BOURBON CREAM SAUCE 1 - 23 oz. can sweet potatoes,drained (2 cups) 4 - tbsp. margarine,melted 3 - eggs 1 - cup sugar 1 - tsp. cinnamon 1/4 - tsp. grated nutmeg 3/4 - cup milk 1 - tsp. vanilla 1 - 9" pie shell,baked 1/4 - cup chopped pecans Use a food processor or fork to mash sweet potatoes together with melted margarine.Blend in eggs,sugar,cinnamon and nutmeg. Add milk and vanilla.Pour mixture into baked pie shell.Microwave on 70% (medium high) 7 minutes. Sprinkle pecans over surface of pie.Rotating midway through cooking,microwave on 70 % (medium high) 6 to 8 minutes or until center no longer jiggles.Top with Bourbon Cream Sauce.Makes 8 servings. BOURBON CREAM SAUCE 3/4 - cup half and half cream 1/2 - cup milk 1 - 4 oz. pkg. instant French vanilla or vanilla pudding mix 2 - tbsp. bourbon or rum In a mixing bowl,whip together cream,milk,pudding mix and bourbon.Refrigerate until slightly thickened.Serve on or beside slices of pie.Makes 1 1/2 cups. Note: Combine remaining 1/2 pudding mix with 1 cup of milk to make 2 servings of pudding. CLASSIC SOUR CREAM RAISIN PIE 1 - 8" unbaked pie shell 2 - large eggs 1 - cup dairy sour cream 3/4 - cup sugar 1 - tsp. vanilla 1/4 - tsp. salt 1/4 - tsp. nutmeg 1 - cup raisins 1/2 - cup dairy sour cream for topping,optional Beat eggs,1 cup sour cream,sugar,vanilla,salt and nutmeg together until well blended.Stir in raisins.Pour into pie shell. Bake,below oven center,in moderate hot oven (375 degrees) for 40 minutes,just until set.Cool.If desired,top servings with sour cream. Pie Shell 1 - cup all-purpose flour 1/2 - tsp. salt 1/3 - cup shortening 2 to 3 - tbsp. cold milk Combine flour with salt.Cut in shortening until particles are pea size.Sprinkle with milk to make a stiff dough.Roll on lightly floured board or cloth to fit a 8" pie tin.Fold edge under and flute rim. FUDGE PECAN PIE 1 - 9" unbaked pie shell 1/3 - cup butter or margarine 1/3 - cup Hershey's cocoa 2/3 - cup sugar 1/4 - tsp. salt 3 - eggs,slightly beaten 3/4 - cup light corn syrup 1 - cup chopped pecans,optional 1 - cup pecan halves Heat oven to 375 degrees.Melt butter over low heat;add cocoa and stir until smooth.Remove from heat;cool slightly.Stir in sugar,salt,eggs and corn syrup.Blend thoroughly.Stir in chopped nuts,if desired.Pour into unbaked pie shell.Place pecan halves over top.Bake for 40 minutes.Cool.Let stand 8 hours before serving.Garnish with sweetened whipped whipping cream or whipped topping.Makes 8 servings. CRANBERRY PEAR PIE Pastry: 2 1/4 - cups all purpose flour 1 - tbsp. sugar 1 - tsp. salt 10 - tbsp. butter,cold 3 - tbsp. shortening 6 to 8 - tbsp. ice water Filling: 2/3 - cup sugar Water 3 - lbs. pears,diced 1 1/2 - cups cranberries 1/2 - tsp. grated lemon peel 1/4 - tsp. salt 3 - tbsp. cornstarch 1 - tbsp. butter 1/2 - tsp. vanilla extract Pastry: Combine flour,sugar and salt.With two knifes,cut in butter and shortening until mixture resembles coarse crumbs.Sprinkle in water,1 tbsp. at a time,tossing with a fork,until pastry is moist enough to hold together.Shape into two balls (one slightly larger than the other).Cover and refrigerate one hour or overnight. Filling: Combine sugar and 1/2 cup water.Bring to a boil.Reduce heat and simmer 5 minutes.Add pears,cranberries,lemon peel and salt.Simmer until cranberries have popped,about 10 minutes.Dissolve cornstarch in 1/4 cup water;stir in fruit mixture.Bring to a boil.Reduce heat and simmer 2 minutes,stirring occasionally. Remove from heat.Stir in butter and vanilla.Cool completely. Preheat oven to 425 degrees.On a lightly floured surface,roll the larger ball of pastry into a 12" circle.Line a 9 1/2" deep dish pie pan.Trim pastry to edge.Roll remaining pastry into a 10" circle.Cut into 8 equal wedges. Spoon filling into pie crust.Arrange cut pastry wedges on top. With tines of a fork,press the edges to seal.Bake for 15 minutes. Reduce heat to 375 degrees.Continue to bake for 50 to 55 minutes until filling is bubbly and crust is golden.Cool completely on a wire rack.Makes 8 servings. PUMPKIN CHEESECAKE PIE Crust: 1 - cup graham cracker crumbs 1/2 - cup ground pecans 2 - tbsp. sugar 1/8 - tsp. ginger 1/4 - cup butter or margarine,melted Filling: 3/4 - cup brown sugar,firmly packed 1 - 8 oz. pkg. cream cheese 1 - 16 oz. can pumpkin pie filling 1/2 - cup heavy cream 1 - tsp. cinnamon 1/2 - tsp. ginger 1/2 - tsp. salt 1/4 - tsp. nutmeg 1/4 - tsp. clove 1 - dash black pepper 3 - eggs Garnish: Pecan halves Sweetened whipped cream Crust: Preheat oven to 350 degrees.Combine cracker crumbs,pecans,sugar and ginger.Add butter.Stir until well coated.Press,evenly,to bottom and sides of a 9" pie plate.Bake 8 to 10 minutes.Cool on a wire rack. Filling: Combine brown sugar and cream cheese;beat until light and fluffy.Beat in remaining ingredients in order listed above,adding the eggs one at a time.NOTE: Filling can be made ahead of time. Cover and refrigerate overnight.Bring to room temperature before filling pie shell.Pour into pie shell.Bake 55 to 60 minutes and use toothpick test for exact timing.Cool on a wire rack.Pipe edge with whipping cream and garnish with pecans,if desired.Makes 8 to 10 servings. PEANUT BUTTER CREAM PIE Crust: 2 - cups crushed oreo cookies 1/4 - cup butter,melted Filling: 1 - 8 oz. pkg. cream cheese,at room temperature 1 1/3 - cups powdered sugar 2/3 - cup creamy peanut butter 1 - cup heavy cream 1 - cup heavy cream,whipped 1/2 - cup salted peanuts,coarsely chopped Combine cookie crumbs and butter.Press mixture into a 9" pie pan.Set in freezer while you prepare the filling. Combine cream cheese,powdered sugar and peanut butter.Beat until smooth.Add the 1 cup cream and mix well.Fold in the whipped cream,gently.Turn into the prepared pie crust.Sprinkle with chopped peanuts.Place in the freezer for at least 2 hours.It can be made several days in advance.Makes 6 to 8 servings. OH SO GOOD PIE 1/2 - 11 oz. pkg. pie crust mix 1 - cup golden raisins 1 - cup chopped pecans 3 - tbsp. flour 3/4 - stick butter 3/4 - cup firmly packed light brown sugar 2 - eggs,separated 2 - tbsp. whiskey 1 - tsp. distilled white vinegar 1 - tsp. cinnamon 1 - tsp. nutmeg 1/2 - tsp. allspice 1/8 - tsp. salt Spiked Whipped Cream (recipe follows) Preheat oven to moderate (350 degrees).Prepare pie crust mix following package directions for a 9" pastry shell with fluted edge. Toss together raisins,pecans and flour in a medium size bowl until raisins and pecans are well coated with flour. Beat together butter and brown sugar in a large bowl until well blended.Add egg yolks,one at a time,beating well after each addition.Add whiskey,vinegar,cinnamon,nutmeg and allspice; blend well.Stir in raisin nut mixture.Set aside. Beat egg whites and salt in a medium size bowl with an electric mixer at high speed until soft peaks form.Fold whites into raisin nut mixture.Pour into pastry shell. Bake in oven for 35 minutes or until slightly puffed and set. Serve warm or at room temperature with Spiked Whipped Cream. Spiked Whipped Cream: Beat together one cup heavy cream,2 tbsp. sugar and 2 tsp. whiskey in a medium size bowl until soft peaks form.NOTE: The whiskey does not cook out of the Spiked Whipped Cream,so do not offend with this recipe. VERMONT APPLE PIE 6 - large tart apples,pared,cored and sliced 1 - unbaked 9" pastry shell 1/3 - cup sugar 3/4 - cup ginger snap cookie crumbs 1 - tbsp. flour 1/2 - tsp. cinnamon Dash salt 1/4 - cup butter 1/4 - cup walnuts 1/3 - cup maple flavored syrup Spread 1/2 the apples in the pastry shell.Combine next 6 ingredients.Spread 1/2 the mixture over the apples.Spread in remaining apples atop first layer.Top with remaining remaining crumbs and walnuts.Bake in a moderate oven (375 degrees),about 50 minutes,covering with foil the last 25 minutes.Remove from oven.Pour syrup,evenly,over the pie. PEACH SKILLET PIE 1 - stick pastry mix 6 - fresh peaches 1/2 - cup sugar 1/2 - tsp. salt 1/4 - tsp. cinnamon 1 1/2 - tbsp. butter Mix pastry,according to directions on package.Roll out on lightly floured cloth covered board with flour covered rolling pin,large enough to line a 8" skillet or frying pan,allowing dough to hang over edge.Slice skinned peaches into pastry lined pan.Sprinkle with sugar,salt and cinnamon.Dot with butter.Fold the dough ever edge toward center,leaving a small space uncovered.Bake in 425 degree oven until fruit is bubbly and crust is browned,about 25 to 30 minutes. APPLE BLUEBERRY PIE 3/4 - cup sugar 3 - tbsp. cornstarch 1/2 - tsp. salt 5 - cups apples,peeled and sliced 1 - cup blueberries,fresh if possible 1 - tbsp. lemon juice 1 - unbaked double crust pastry shell 2 - tbsp. 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. GOLDEN APPLE PIE WITH RUM SAUCE 6 to 7 - golden delicious apples 1/4 - cup brown sugar 2 - tbsp. flour 1/2 - tsp. cinnamon 1/4 - tsp. salt 1/8 - tsp. nutmeg Pastry for a 2 crust 9" pie 1/4 - cup chopped nuts 2 - tbsp. rum 2 - tbsp. butter Combine apples with brown sugar,flour,spices and salt.Place in a 9" pastry lined pie plate.Flute edges of crust.Sprinkle apples with nuts and rum;dot with butter.Roll out remaining pastry.Cut into 3/4" strips.Arrange strips in a lattice pattern,atop of pie. Bake @ 425 degrees for 50 to 60 minutes or until apples are tender.Cover top of pie with foil part way through baking time to prevent over browning of crust.Serve with Rum Sauce. RUM SAUCE: Combine 1 cup sugar,3/4 cup water and 1/2 tsp. of cinnamon in medium size saucepan.Bring to a boil.Boil 5 minutes over medium high heat,stirring constantly.Gradually,blend together 2 tbsp. cornstarch and a 1/4 cup of cold water.Stir into hot sugar mixture.Cook and stir until thickened.Stir in 1/2 cup rum;cool slightly.Serve warm with pie. MARSHMALLOW MERINGUE PIE 6 - cups apples 1 - tbsp. lemon juice 1/2 - cup sugar 1/4 - cup flour 1/2 - tbsp. cinnamon 3 - egg whites 1 - 7 oz. jar marshmallow cream On lightly floured surface,roll pastry to a 12" circle.Place in a 9" pie plate,turn under edge;flute.Drizzle apples with lemon juice.Toss with combined sugar,flour and cinnamon.Spoon into shell.Bake @ 450 degrees for 35 minutes.Reduce oven temperature to 350 degrees.Beat egg whites until soft peaks form.Gradually,add marshmallow cream,beating until stiff peaks form.Spread over apples,sealing to edge.Bake 10 minutes or until meringue is slightly browned.Cool and serve. EASY MILKY WAY PIE 1 - 21 oz. can cherry pie filling 4 - tsp. lemon juice 4 - 1 1/2 oz. Milky Way candy bars 1/3 - cup chopped nuts 1 - 9" pie crust,chilled Add the lemon juice to pie filling.Place in pie shell.Thinly slice candy bars over top.Sprinkle with nuts.Bake in a preheated 450 degree oven for 10 minutes.Reduce temperature to 350 degrees. Continue baking 10 to 15 minutes more.Cool and serve. APRICOT CHEESE PIE 1 1/4 - cup quick oats 1/4 - cup melted butter or margarine 1/4 - tsp. cinnamon 1/8 - tsp. ground nutmeg 1 - cup cottage cheese 1 - 8 oz. pkg. reduced calorie cream cheese 3 - eggs 1/2 - cup sliced dates 1/2 - cup pineapple juice 1 - tsp. vanilla extract 1 - tsp. grated orange zest (peel) 3/4 - tsp. cornstarch 1 - 16 oz. can apricot halves,drained Combine oats,butter,cinnamon and 1/4 tsp. nutmeg in a small bowl.Press mixture onto bottom and up sides of a 9" pie plate. Bake @ 425 degrees for 7 to 10 minutes,until lightly browned. Meanwhile,combine cottage cheese and cream cheese,eggs,dates, 1/3 cup pineapple juice,vanilla extract,orange zest and remaining nutmeg in a food processor or blender.Blend until well mixed. Pour into cooled crust and bake @ 350 degrees for 30 to 35 minutes until filling is set.Chill at least one hour. Combine remaining pineapple juice and cornstarch in a small saucepan.Heat to boiling.Boil 1 minute,stirring constantly,until thickened and clear.Arrange drained apricot halves on top of cheese filling and spoon pineapple glaze,evenly,over apricots. Refrigerate until glaze is set.Makes 8 servings. NO SUGAR APPLE PIE 1 - 6 oz. can apple juice concentrate 2 - tbsp. cornstarch 1/2 - cup water 1/2 - tsp. apple pie spice 4 - apples Uncooked double pie crust Sweet and Low sugar substitute,if desired Mix first 4 ingredients.Cook until thick.Slice apples into uncooked pie crust.Pour mixture over apples.Cover with top pie crust.Bake @ 350 degrees for 45 minutes.Apples can be sprinkled with one package of Sweet and Low,if desired. Note: This pie can be made without crust to save calories.Pour mixture over apples in pie pan. MISSISSIPPI MUD PIE 2 - sticks butter or margarine 2 - cups sugar 4 - eggs 1/2 - cup cocoa 1 - tsp. vanilla extract 1 1/2 - cups flour 1 - cup chopped pecans,optional 1 - jar marshmallow creme Mix butter,2 eggs and cocoa together.Then,add and mix in vanilla extract,2 eggs,flour and pecans,if desired.Put into a greased 11 x 14" pan.Bake @ 350 degrees for 30 minutes. Remove from oven.While cake is hot,spread 3/4 jar of marshmallow creme in top. Frosting: Mix together 1 stick butter,6 tbsp. milk,1/2 cup cocoa,1 box powdered sugar,1 tsp. vanilla extract and 1 cup medium chopped pecans.Spread over marshmallow topping. CHERRY BERRY PIE Crust: 2 - cups all-purpose flour 1 - tsp. salt 1/4 - tsp. baking powder 1/3 - cup shortening 1/3 - cup butter flavor shortening 6 - tbsp. cold water 2 - tsp. vinegar Cherry Layer: 3 to 3 1/2 - cups frozen unsweetened pitted red tart cherries 1/2 - cup juice drained from cherries 1/3 - cup plus 1 tbsp. sugar,divided 1 - tbsp. plus 1 1/2 tsp. quick cooking tapioca,divided 1 - tbsp. cornstarch,divided 1/2 - tsp. almond extract 1/2 - tsp. vanilla extract Cream Cheese Layer: 1 - 8 oz. pkg. cream cheese,softened 1/2 - cup confectioners sugar 1/2 - tsp. almond extract 1/3 - cup chopped almonds 1/2 - tsp. vanilla extract Raspberry Layer: 1 - cup fresh raspberries,drained 2 - tbsp. granulated sugar 1 - tbsp. cornstarch Topping: 1 - egg white,lightly beaten Granulated sugar Chopped almond,optional Flake coconut,optional For Crust: Combine flour,salt and baking powder in a bowl.Cut in shortening and butter flavor shortening with a pastry blender (or 2 knives) until the flour is just blended in to form pea size chunks.Combine water and vinegar.Sprinkle over flour mixture,1 tbsp. at a time.Toss lightly with a fork until dough forms a ball.Divide dough in half.Press between hands to form two 5 to 6" pancakes. Flour rolling surface and pin lightly.Roll dough for bottom crust into a circle.Trim 1" larger than upside down 9" pie plate.Loosen dough carefully.Fold in quarters.Unfold.Press into pie plate.Trim edge even with pie plate. For Cherry Layer: Thaw and drain enough berries to yield 2 to 2 1/2 cups fruit and 1/2 cup juice.Combine cherries,1/3 cup granulated sugar,1 tbsp. tapioca,1 1/2 tsp. cornstarch,almond extract and vanilla extract in a large bowl.Combine 1/2 cup cherry juice,1 tbsp. granulated sugar,1 1/2 tsp. tapioca and 1 1/2 tsp. cornstarch in a small saucepan.Place on medium heat.Cook stirring constantly,3 or 4 minutes.Cool slightly.Pour over cherries.Mix gently until cherries are coated.Set aside. For Cream Cheese Layer: Combine cream cheese,confectioners sugar, almonds,almond extract and vanilla extract in a medium bowl.Beat at medium speed of electric mixer until well blended.Spread on bottom of unbaked pie shell. For Raspberry Layer: Combine raspberries,granulated sugar and cornstarch.Mix carefully.Spoon over cream cheese layer.If desired place raspberry mixture in a saucepan.Cook,briefly,until thickened.Cool until slightly warm before spooning over cream cheese layer. Heat oven to 400 degrees.Spoon cherry mixture over raspberries. Moisten pastry edge with water.Roll top crust same as the bottom.Cut into 10 - 1/2" strips.Place 5 strips evenly across filling.Fold every other strip back.Lay first strip across in opposite direction.Continue in this pattern,folding back every other strip each time you add cross strip.Trim ends of lattice strips even with crust.Press together.Fold edge under.Flute. For Topping: Brush pastry with egg white.Sprinkle lightly with granulated sugar.Bake @ 400 degrees for 15 minutes.Reduce temperature to 350 degrees.Bake 40 minutes.Sprinkle with chopped almonds and flaked coconut 5 minutes before end of baking time, if desired.Cool until barely warm or to room temperature before serving.Makes one 9" pie. Note: If using fresh cherries,use 3 to 4 cups in pie.Mash and press additional cherries through a sieve or colander to obtain 1/2 cup of juice. HOOSIER HARVEST APPLE PIE Crust: 2 - cups all-purpose flour 2 - tsp. granulated sugar 1 - tsp. salt 3/4 - cup butter flavor shortening 1/4 - cup cold water 1 - small egg,lightly beaten 1 1/2 - tsp. apple cider vinegar Sugar and cinnamon Filling: 1/3 cup firmly packed brown sugar 1/3 - cup granulated sugar 1/2 - tsp. cinnamon 1 - tbsp. butter flavor shortening 6 - cups peeled,sliced tart baking apples (about 2 pounds) 3 - tbsp. fresh apple cider Glaze: Milk Granulated sugar Heat oven to 375 degrees.For crust: Combine flour,granulated sugar and salt in a bowl.Cut in butter flavor shortening,using a pastry blender or 2 knives until all flour is blended in to form pea size chunks.Combine water,egg and vinegar.Pour into flour mixture.Mix lightly with a fork until dough form a ball.Divide dough in half.press between hands to form two 5 to 6" pancakes. Wrap in plastic or aluminum foil.Refrigerate. Flour rolling surface and pin lightly.Roll dough for bottom crust into a circle.Trim 1" larger than upside down 9" pie plate. Loosen dough carefully.Fold into quarters.Unfold.Press into pie plate.Trim edge even with pie plate. For Filling: Combine brown sugar,granulated sugar,flour and cinnamon.Cut in butter flavor shortening with a fork until crumbs form.Toss apples with crumb mixture.Pour into unbaked pie shell. Sprinkle cider over filling. Roll top crust same as bottom.Use a cookie cutter to make a cut out in the center.Remove cut out.Sprinkle lightly with sugar and cinnamon.Bake separately.Place on top of pie halfway through the baking time.Moisten edge of bottom crust.Lift top crust onto the filled pie.Press edges together.Cut even with the edge of pie plate.Use tiny apple cutter to make vents in top crust for escape of steam.Use cutter to make additional tiny apple cut outs from extra pastry.Brush rim with water.Press apple cut outs gently in place all around edges. For Glaze: Brush top with milk.Sprinkle with the granulated sugar.Bake @ 375 degrees for 30 to 40 minutes.Cover edge of pie with foil the last 10 minutes,if necessary to prevent over browning.Cool until barely warm or to room temperature before serving.Makes one 9" pie. POTATO AND BACON PIE 1 - lb. bacon,chopped 1 - onion,chopped 8 - large eggs,beaten 1 - lb. Russet potatoes,peeled and grated 2 3/4 - cups grated sharp Cheddar cheese 1/2 - tsp. black pepper Preheat oven to 350 degrees.Grease a 9 x 13" glass baking dish. Cook bacon and onion until bacon is crisp.Drain well.Combine eggs with potatoes and cheese.Mix in bacon.Pour,evenly,into baking dish.Bake about 45 minutes or until center is set.Serves 6 to 8. BEEF AND CHEESE PIE 1 1/4 - lb. ground beef 1/3 - tbsp. cinnamon 1/4 - chopped green bell pepper 1 - 8 oz. can tomato sauce and mushrooms 1 - 8 oz. can cut green beans 1/4 - tsp. garlic salt 1 - 8 oz. can crescent rolls 1 - egg,slightly beaten 2 - cups shredded Cheddar cheese Preheat oven to 375 degrees.Fry ground beef,onion and green bell pepper in a large frying pan.Drain fat.Stir in tomato sauce, beans,and seasoning.Simmer while preparing crust.Separate crescent rolls into 8 triangles.Place in an ungreased 9" pie pan.Press bottom and sides to form a crust.Combine egg and 1 cup cheese. Spread over crust,evenly.Spoon hot meat mixture into crust. Sprinkle with remaining cheese.Bake for 20 to 25 minutes.Serves 6. FROSTY RICOTTA CHEESE PIE 1 - 6 oz. can frozen orange juice concentrate 1 - pint vanilla ice cream or ice milk,softened 1 - cup Ricotta cheese 2/3 - cup raspberry jam 3 - cups non dairy whipped topping,thawed 2 - ready made graham cracker pie crusts 1/8 - tsp. orange food coloring,if desired In a large mixing bowl,beat frozen orange juice concentrate for about 45 seconds.Spoon in softened ice cream and blend.Fold in whipped topping,Ricotta cheese and food coloring,if desired. Blend until smooth.Place bowl in the freezer for 15 to 20 minutes until mixture will mound.Carefully,spread 1/3 cup raspberry jam over bottom of each pie crust.Spoon Ricotta mixture into crusts; do not over fill.Cover,loosely,with several layers of plastic wrap and freeze until firm,at least 6 hours or overnight.Let stand for 20 to 30 minutes at room temperature before serving.Garnish with peach slices,raspberries and mint sprigs,if desired. PINEAPPLE CREAM PIE 1 - 10" baked pie shell 1 - cup sugar 1/2 - cup pineapple juice 4 - large eggs,separated 2 - tsp. plain unflavored gelatin combined with 3 tbsp. cold water (Let stand until thick.) 1 - #2 can crushed pineapple,strained 1 - cup whipping cream 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.Serves 8. PARADE PIE 1 - small vanilla instant pudding mix 1 1/2 - cups sour cream 3 - tbsp. rum 2 - tbsp. EACH: sugar and milk 1 - 8 1/2 oz. can crushed pineapple,drained 1 - baked graham cracker crust Combine pudding mix,sour cream,rum,sugar and milk in a bowl; beat with wire whisk until smooth.Fold in pineapple.Chill 3 hours.Top with Cool Whip topping. SOUR CREAM PIE 2 - eggs 1 - cup sugar 1 - cup thick sour cream 1 - cup chopped raisins 1/4 - tsp. nutmeg 1/8 - tsp. salt 1 - tbsp. lemon juice 1 - unbaked pie shell Beat eggs.Add sugar,beating until light.Whip sour cream and fold into egg mixture.Add raisins,nutmeg,salt and lemon juice. Mix thoroughly.Pour mixture into pie shell.Bake @ 450 degrees for 10 minutes.Reduce heat to 350 degrees and continue baking for 20 minutes. TOLL HOUSE PIE 2 - eggs 1/2 - cup flour 1/2 - cup sugar 1/2 - cup packed brown sugar 1 - cup butter or margarine,at room temperature 1 - 6 oz. pkg. semisweet chocolate morsels 1 - cup chopped walnuts 1 - 9" unbaked pie shell Whipped cream or ice cream,optional Preheat oven to 325 degrees.Beat eggs until foamy.Blend in other ingredients until well blended.Bake one hour @ 325 degrees. CHEESE PUDDING PIE Crust: 1 - cup flour 1/2 - cup chopped nuts 1 - stick butter Mix above and press into the pie pan.Bake @ 350 degrees for 20 minutes. Filling: 1 - cup sugar 1 - large tub Cool Whip Topping (16 ounce) 8 - oz. cream cheese 1 - 6 3/4 oz. pkg. Jello instant chocolate pudding Prepare chocolate pudding as directed on package.With a mixer, combine sugar and cream cheese.Fold in 1/2 of Cool Whip.Pour mixture onto crust.Add chocolate pudding.Top with remaining Cool Whip topping.Sprinkle with broken pecans.Refrigerate before serving. BLUEBERRY CHEESE PIE 2 - cups graham cracker crumbs 2 - tbsp. sugar 1/4 - lb. melted butter Pie Shell: Preheat oven to 350 degrees.Mix ingredients well and line a 9" pie pan.Bake for 6 minutes. Filling: 2 - tbsp. sugar 1 - lb. cream cheese (2 - 8 oz. packages) 1/4 - pint sour cream 1 - cup blue berry pie filling Blend until smooth the cream cheese,sour cream and sugar.Pour into pie shell.Top with blueberries.Sprinkle sugar on top and bake @ 350 degrees for 5 minutes.Chill and serve. ISLAMORADA KEY LIME PIE 1 - can condensed milk 6 - eggs,separated 1/2 - cup Key Lime Juice 1 - tbsp. cream of tartar 1 - cup sugar 1 - 10" pie crust or 2 - 8" pie crust Whip together condensed milk and separated egg yolks until light and creamy at medium speed,about 8 minutes.Add 1/2 cup lime juice. Let rotate at low speed for about 1 second.Fold a few times with a rubber spatula.Pour into baked pie shell.Let stand. Beat separated egg whites with cream of tartar for a full five minutes.Add sugar.Beat another full five minutes.Spread on top of pie.Brown in oven at 350 degrees. COUNTY FAIR BANANA CREAM PIE Nut Crust: 2 - cups pecans 1 - cup butter,softened 3 - cups flour 1 - egg,beaten 1/2 - cup sugar Chocolate Layer: 1 - cup chocolate chips 1 - stick unsalted butter 1 - tbsp. light corn syrup 1 - tsp. vanilla Banana Custard: 1 - cup milk 4 - egg yolks 1 - cup sugar 5 - tbsp. flour 3 - tbsp. unsalted butter 1 - tbsp. rum or 1 tsp. vanilla 2 - bananas Juice of 1/2 lemon 2 - cups heavy cream 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. LEMON PUDDING PIE 4 - tbsp. (1/2 stick) butter,softened at room temperature 1 - cup granulated sugar 3 - extra large egg yolks at room temperature 1/3 - cup freshly squeezed lemon juice,strained 2 - tsp. finely grated lemon rind 3 - tbsp. plus 2 teaspoons all-purpose flour 1 - cup light cream at room temperature 2 - extra large egg whites at room temperature Pinch cream of tartar 1 - fully baked 9" pie shell Cream butter well in large mixing bowl.Add 3/4 cup sugar in 2 additions,beating 1 minute after each portion added.Blend in the egg yolks,1 at a time,beating well after each addition.Beat in the lemon juice and rind;beat in flour and cream. Beat egg whites on moderately high speed in small deep bowl until frothy.Add cream of tartar;continue beating until soft peaks form.Add remaining 1/4 cup sugar;beat until firm but moist peaks form.Stir in small spoonful of the egg whites into lemon mixture; then fold in remaining egg whites. Gently,pour filling into baked pie shell.Bake @ 400 degrees 10 minutes,reduce oven temperature to 350 degrees and continue baking about 25 minutes or until top is well risen and firm to the touch. Transfer to cooling rack.Cool completely;then refrigerate 6 hours before serving.Makes one 9" pie. PUMPKIN PRALINE PIE 1 - 9" unbaked pastry pie shell 1 - 16 oz. can pumpkin 1 - 14 oz. can condensed milk 2 - eggs 1 - tsp. ground cinnamon 1/2 - tsp. ground nutmeg 1/2 - tsp. ground ginger 1/2 - tsp. salt Pecan halves 3 - tbsp. dark brown sugar 3 - tbsp. whipping cream Preheat oven to 375 degrees.In large bowl,blend pumpkin,condensed milk,eggs,spices and salt;pour into pastry shell.Bake 50 to 55 minutes or until knife inserted near center comes out clean.Arrange pecans in circle on pie.In small saucepan,combine remaining ingredients;cook and stir until sugar dissolves.Simmer 5 minutes; remove from heat.Cool,5 minutes;spoon over pecans.Refrigerate leftover pie.Makes one 9" pie. RHUBARB CUSTARD PIE WITH CRUMB TOPPING 1 - 9" single crust pie shell,unbaked 4 1/2 - cups rhubarb,chopped into 1/2" pieces 1 1/2 - cups sugar 1/4 - cup flour Dash of salt 2 - eggs 1/2 - tsp. vanilla Crumb 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. PEANUT BUTTER PIE 1 - 9" graham cracker pie shell 1 - 8 oz. pkg. cream cheese,softened 1/2 - cup milk 1 - cup powdered sugar 1/2 - cup peanut butter 1 - 8 oz. carton Cool Whip whipped topping Chopped peanuts,optional Whip cream cheese in mixer bowl until light.Blend in peanut butter and powdered sugar.Add milk,gradually,beating constantly.Fold in whipped topping.Spoon into pie shell.Garnish with chopped peanuts,if desired.Freeze until firm.Makes 6 to 8 servings. CHOCOLATE PEANUT BUTTER PIE 1 - cup milk 2/3 - cup peanut butter 1 - pkg. instant chocolate pudding 1 - 9" graham cracker pie shell 1 - 8 oz. carton Cool Whip whipped topping Blend milk and peanut butter together.Add pudding mix.Pour into pie shell.Chill.Serve with a dab of Cool Whip whipped topping. VANILLA PEANUT BUTTER PIE 1/3 - cup peanut butter 1 - cup powdered sugar 1 - pkg. instant vanilla pudding Baked pie shell Cool Whip whipped topping Mix peanut butter and powdered sugar;crumble.Prepare instant pudding according to package directions.Spread most of crumble on bottom of baked pie shell.Pour prepared pudding over.Cover with Cool Whip. Sprinkle with remaining crumble.Chill at least 1 hour. PURPLE PLUM CHIFFON PIE 1 1/4 - lbs. fresh purple prune plums 1/4 - cup water 1 - cup sugar 1 - tbsp. lemon juice 1 1/2 - envelopes unflavored gelatin 1/4 - cup water 2 - egg whites Dash salt 1/2 - cup heavy cream,whipped Baked pastry shell (9") Whipped cream for garnish Wash;halve and pit plums.Place in large saucepan with 1/4 cup water. Cover and simmer over low heat until tender,about 10 minutes.Puree plum pulp and liquid in blender.Measure 2 cups puree,adding water if necessary.Add sugar and lemon juice.Stir until sugar is dissolved. Soften gelatin in 1/4 cup cold water.Dissolve over hot water.Chill until slightly thickened.Beat egg whites with salt until stiff,but not dry.Fold egg whites and whipped cream into plum mixture.Pile into pastry shell.Chill until firm.Garnish with whipped cream,if desired. Makes 1 - 9" pie. STRAWBERRY YOGURT PIE 1 - envelope unflavored gelatin 1/4 - cup water 1/4 - cup milk 2 - large egg yolks 1 - 8 oz. package cream cheese 1 - tbsp. honey 1 - tsp. grated orange rind 1 - tsp. vanilla 1 - cup plain yogurt 1 - 8" baked graham cracker shell Halved or sliced strawberries In a 1 1/2 quart saucepan,sprinkle gelatin over water to soften a matter of minutes.In a 1 cup measure beat together milk and yolks until blended;add to gelatin mixture.Over low heat stir constantly with a wide rubber spatula,especially around side of pan,until gelatin is dissolved;cool at room temperature.In a medium bowl,beat together cheese,honey,orange rind and vanilla gradually and gently beat in yogurt until smooth.Chill until very slightly thickened.Turn into graham cracker shell;chill to set.At serving time,cover surface with strawberries.Serves 6. BANANA CREAM PIE 1 - banana 1 - baked 9" pie shell,cooked 2 - packages(4 serving size)Jello Vanilla or Banana Cream Flavor instant Pudding and Pie Filling 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 DOUBLE CHOCOLATE PIE 2 - packages(4 serving size)Jello Chocolate or Chocolate Fudge Flavor Pudding and Pie Filling 3 1/2 - cups milk 2 - tbsp. butter or margarine 2 - squares Baker's Semi-sweet chocolate 1 - baked 9" pie shell,cooled Combine pie filling and milk in saucepan;add butter and chocolate Cook and stir over medium heat until mixture comes to a full bubbling boil.Remove from heat.Cool 5 minutes,stirring twice. Pour into shell and chill 3 hours.Garnish with whipped topping and chocolate curls,if desired.Note:Plastic wrap may be placed on surface of pie filling before chilling. PUMPKIN CREAM PIE 2 - cups milk 2 - pkg.(4 serving size)Jello Vanilla flavor instant pudding and pie filling 1 - cup canned pumpkin 1 - tsp. pumpkin pie spice 1 - cup thawed Cool Whip whipped topping 1 - baked 9" pie shell,cooled Combine milk,pie filling mix,pumpkin,spice and topping in a deep narrow bottom bowl.Beat at lowest speed of electric mixer for 1 minute.Pour into pie shell.Chill until set,at least 3 hours. Garnish with additional whipped topping and pecans,if desired. LEMON PARTY MERINGUE PIE 1 - pkg.(4 serving size)Jello Lemon flavored pudding and pie filling 2/3 - cup sugar 2 1/4 - cups water 3 - egg yolks 2 - tbsp. lemon juice 2 - tbsp. butter or margarine 1 - baked 9" pie shell,cooled 3 - egg whites 6 - tbsp. sugar Combine pie filling mix,2/3 cup sugar and 1/4 cup of water in saucepan.Blend in egg yolks and remaining water.Cook and stir over medium heat,until mixture comes to a full bubbling boil. Remove from heat.Blend in lemon juice and butter.Cool 5 minutes, stirring twice.Pour into pie shell. Beat egg whites until foamy throughout.Gradually beat in 6 tablespoons sugar and continue beating until mixture will form shiny peaks.Spread over pie filling.Bake @ 425 degrees for 5 to 10 minutes or until meringue is delicately brown.Cool at least 4 hour before cutting. JIFFY BUTTER PIE CRUST This rich,all-butter recipe makes two single piecrusts or one double crust pie;margarine may be substituted for butter,if desired. 2 - cups all-purpose flour 3/4 - tsp. salt 2/3 - cup butter,chilled,cut into 8 pieces 1 - yolk of large egg In a large bowl,combine flour and salt.With pastry blender or two knives,cut in butter until mixture resembles coarse crumbs.In small bowl,beat egg yolk with 3 tablespoons ice water;sprinkle mixture,1 tablespoon at a time,over flour mixture;toss with fork to blend lightly but evenly.Add up to 1 tablespoon water,if necessary,until dough begins to form a ball.Knead dough gently 2 or 3 times;flatten into disk shape. TO MAKE SINGLE CRUST:On lightly floured surface,roll out half dough to 11 to 12" circle(see note);fit into 9" pie plate;trim, leaving 1" overhang.Dampen underside of hangover with water; turn under;flute edges or make decorative edging as described below.Place in freezer 10 minutes.Note:Depending on depth of edge or type of edging used for crust,you may need up to full recipe dough.Any unused dough can be frozen,tightly wrapped, for up to 2 months. TO MAKE DOUBLE CRUST:Roll out dough as for single crust pie; fit into pie plate;trim.Roll out remaining dough to 11 to 12" circle;fit over top of pie;trim,leaving 1"overhang.Dampen edges of pastry with water;press together or turn under; flute edge .Cut vents for steam in center of top crust. PREBAKED PIE SHELL:Prepare jiffy Butter crust,recipe above, or one 10 or 11 ounce package piecrust mix according to package directions.Roll out half dough;fit into 9" pie plate; prepare single crust as directed.After fluting,place in freezer 10 minutes.Heat oven to 425 degrees.Line crust with foil;fill foil with dried beans or rice.Bake 6 minutes.Remove foil and beans;bake 8 to 10 minutes longer until pie shell is lightly browned.Cool completely on wire rack before filling.Makes one 9"pie shell. ROPE EDGE Fit and shape pastry crust as in Jiffy Butter Crust recipe; trim to leave 1 1/2" overhang.Dampen overhang with water; roll under to make high standing edge.Press right thumb into pastry edge at an angle;press and squeeze pastry between thumb and knuckle of forefinger.Repeat,keeping same angle to make ropelike edging. LEAF EDGE Fit and shape pastry crust as in Jiffy Butter Crust recipe, turning edge under.Press flat to rim of pie plate.With sharp paring knife,cut out 1" oval-shaped leaves from leftover pastry scraps.Lightly mark veins on leaves.Dampen rim of pastry crust with water;place leaves in slightly overlapping pattern around edge;press gently but firmly to adhere. SCALLOPED EDGE Fit and shape crust as in Jiffy Butter Crust recipe,turning edge under.Place forefinger of left hand inside crust edge. Using thumb and forefinger of right hand,pinch around left forefinger to make wide scallops.Repeat around border,making sure scallops are same size. BRAIDED EDGE Fit and shape pastry crust as in Jiffy Butter Crust recipe, turning edge under.Press edge flat to rim of pie plate.Roll leftover pastry into long thin rectangle;cut into long strips,1/4"wide.Weave strips into one long continuous braid to fit around rim of piecrust.Brush rim with water;set braid in place;press gently to adhere SUNBURST EDGE Fit and shape pastry crust as in Jiffy Butter Crust;trim edge exactly to fit pie plate rim.Cut pastry edge at 1/4" intervals, making each cut 3/4" long.Dampen cut edge with water;fold over each pastry section into triangle,pressing to seal. MOCK APPLE PIE 2 - unbaked pie crusts 4 - cups water 1 1/2 - cups sugar 4 - tsp. cream of tartar 40 - Ritz Crackers 2 - tbsp. butter 1 - tsp. cinnamon 1/4 - tsp. nutmeg Juice and grated rind of 1 lemon Make your favorite pie crust (top and bottom).Boil water,sugar and cream of tartar.Add whole crackers,1 at a time.Boil 2 minutes.Add remaining ingredients.Cool.Pour into prepared pie shell.Cover with top crust.Slit top for steam vents.Bake @ 425 degrees for 10 minutes.Reduce heat to 350 degrees.Continue to bake 20 to 25 minutes or until golden brown.Remove from oven. Cool.Makes 1 pie. OHIO SOUR CHERRY PIE CRISCO CRUST: (Use 9" pie plate) 2 1/4 - cups all-purpose flour 1/2 - tsp. salt 5 - oz. frozen Crisco 1/3 - cup ice water SOUR CHERRY FILLING: 1/3 - cup brown sugar 1/3 - cup white sugar 1/2 - tsp. cinnamon 4 - tbsp. cornstarch 1 1/2 - cups cherry juice 3 - lbs. frozen cherries (frozen with sugar) 1 1/2 - tbsp. Crisco 1 - tsp. almond extract 1 - tbsp. vanilla extract 1/2 - tbsp. milk 2 - tsp. sugar For Crisco crust,combine flour and salt in food processor.Cut frozen Crisco shortening into chunks with knife and add to food processor.Process (pulse) until mixture forms fine crumbs.Add ice water while the machine is running and continue to run processor until dough forms on the blades.Remove and form dough into two balls.Cover and refrigerate for 30 minutes. Preheat oven to 425 degrees.For Sour Cherry Filling,combine brown and white sugars,cinnamon and cornstarch in saucepan.Add cherry juice and cook until mixture is thick and bubbly.Stir and boil the mixture for one minute.Add cherries and cook for one minute or until it starts to boil again.Remove from heat and add Crisco shortening and almond and vanilla extracts. Remove refrigerated dough.On lightly floured surface,roll bottom crust into circle 1/8" thick and about 1 1/2" larger than inverted pie plate.Gently,ease dough into the pie plate, being careful not to stretch the dough.Trim edge even with pie plate. Spoon cherry filling into prepared pastry.Roll top crust the same way as the bottom.Brush top crust with milk and sprinkle lightly with sugar.Bake @ 425 degrees for 15 minutes.Reduce temperature to 350 degrees and continue baking for 25 minutes or until crust is golden brown.Serves 6 to 8. UNADORNED PERFECTION PECAN PIE Crust: 1 - cup all-purpose flour 1/8 - tsp. salt 1/2 - cup Crisco shortening 3 - tbsp. water Filling: 1/4 - cup butter or margarine,softened 1 - cup sugar 4 - eggs 3/4 - cup light corn syrup 2 - tsp. vanilla 1 1/4 - cups pecan halves Heat oven to 375 degrees.For crust,combine flour and salt.Cut in Crisco with pastry blender (or two knives) until flour is just blended into form of pea-size chunks.Add all of water.Toss lightly with fork until dough will form a ball.Press between hands to form 5 to 6" pancake. Flour rolling surface and pin lightly.Roll dough into circle and trim 1" larger than upside-down 9" pie plate.Loosen dough, carefully.Fold into quarters.Unfold and press into pie plate. Fold edge under.Flute as desired. For filling,cream butter and sugar in mixing bowl.Beat in eggs, syrup and vanilla.Stir in pecans.Pour filling into unbaked pie shell.Bake @ 375 degrees for 5 minutes.Reduce heat to 325 degrees. Bake for 45 minutes or until knife inserted in center comes out clean.Cool to room temperature before cutting.Makes one 9" pie. CHERRY ALMOND PIE 1/4 - cup sugar 4 - tbsp. cornstarch 6 - cups cherries,pitted 3 - tbsp. almond flavored liqueur 1 - 9" pie shell Coconut Crumb Topping: 1 - cup flour 1/2 - cup sugar 1/3 - cup butter 1/2 - cup flaked coconut Combine sugar and cornstarch in saucepan.Add cherries and liqueur.Cook and stir over low heat until mixture thickens.Spoon into baked pie shell.Make topping:combine flour and sugar and cut in butter with pastry cutter,until texture of coarse meal. Stir in coconut.Sprinkle top of pie to within 2" of center.Bake @ 375 degrees for 10 to 12 minutes or until coconut is toasted. Serves 8. ILLINOIS APPLE PIE Crisco Crust: 2 - level cups all-purpose flour 1/4 - tsp. salt 1 - level cup Crisco shortening 1/2 - cup ice water 1/4 - cup milk 1/4 - cup white sugar Apple Filling: 6 - cups tart apples,peeled and thinly sliced 1/2 - cup white sugar 1/2 - cup brown sugar 1 - tsp. cinnamon 2 - tbsp. lemon juice 1/4 - tsp. salt 1/4 - tsp. nutmeg 1 - tbsp. 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 . HONEY CRUNCH PECAN PIE Crisco crust: 1 1/3 - cups all-purpose flour 1/2 - tsp. salt 1/2 - cup Butter flavor Crisco shortening 3 to 4 - tbsp. cold water Pecan Filling: 4 - eggs,slightly beaten 1/4 - cup brown sugar,packed 1/4 - cup granulated sugar 1 - cup white corn syrup 1/2 - tsp. salt 1 - tsp. vanilla extract 1 - tbsp. bourbon 2 - tbsp. butter,melted 1 - cup chopped pecan nuts Crunch Topping: 1/3 - cup brown sugar,packed 3 - tbsp. butter 3 - tbsp. honey 1 1/2 - cups pecan halves Preheat oven to 350 degrees.For crust:Combine flour and salt in mixing bowl.Cut in shortening with pastry blender or 2 knives until mixture is uniform.Sprinkle in water,1 tbsp. at a time, until dough forms a ball. On lightly floured surface,roll 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 the dough.Fold pastry edge under to make double thickness around rim.Flute as desired. For Filling:Combine all ingredients except pecans.Mix well.Fold in chopped pecans;spoon filling into unbaked pastry shell.Bake @ 350 degrees 50 to 55 minutes.During last 30 minutes of baking,cover edge of pastry shell with aluminum foil to prevent over browning. For Topping:Combine sugar,butter and honey in medium saucepan. Cook over medium heat until sugar dissolves,about 2 to 3 minutes. Stir constantly.Add pecan halves.Stir until pecans are well coated. During last 10 minutes of baking,remove pie from oven;spread crunch topping evenly over top.Return pie to oven;bake remaining 10 to 12 minutes or until topping is bubbly and golden brown. MAPLE APPLE PIE Crust: 2 - cups unbleached flour 1/2 - tsp. baking powder 1 - tsp. salt 2/3 - cup Crisco shortening 7 to 8 - tbsp. cold water 1 - tbsp. maple syrup Apple Filling: 7 - cups apples,peeled and sliced 3/4 - cup maple syrup 2 - tbsp. cornstarch Nut Mixture: 1/2 - cup chopped pecans 2 - tbsp. maple syrup 1 - tsp. butter Preheat oven to 375 degrees.For crust,combine flour,baking powder and salt in large mixing bowl.Cut in Crisco shortening with pastry blender or 2 knives until mixture is uniform.Sprinkle water in,1 tbsp. at a time,until dough forms a ball.Divide dough into 2 equal parts. On lightly floured surface,roll bottom crust into circle 1/8" thick and 1/2" larger than and inverted 9" pie plate.Gently,ease crust into greased plate,being careful not to stretch dough.Trim edge even with plate. For filling,microwave apple slices on high for 2 minutes.Stir; repeat procedure twice or until apples begin to soften.Set aside. In separate microwaving bowl,combine maple syrup and cornstarch. Microwave 2 minutes;stir.Repeat procedure until mixture starts to thicken.Add the thickened mixture to apples.Toss lightly until apples are well coated;set aside to cool.Spoon cooled Apple filling into unbaked pastry shell. For nut filling,combine pecans,syrup and butter in microwaving bowl.Microwave on high 1 minute,stir and continue to microwave an additional minute on medium setting.Stir to break up mixture. Spread nut mixture on top of apple filling. On lightly floured surface,roll out top crust the same as bottom.Carefully,lift top crust onto filled pie;trim 1/2" beyond edge of pie plate.Fold top edge under crust.Crimp edges or flute as desired.Slit top crust with knife to allow steam to escape.Bake @ 375 degrees for 60 minutes or until apples start to bubble.Brush top of pie with maple syrup;continue to bake and additional 5 minutes. NEVER FAIL MERINGUE 1 - tbsp. cornstarch 2 - tbsp. cold water 1/2 - cup boiling water 3 - egg whites 6 - tbsp. sugar Pinch baking soda 1 - tsp. vanilla Blend cornstarch and cold water in saucepan.Add boiling water. Cook,stirring until clear and thickened.Let stand until cold.With electric beater on high speed,beat egg whites until foamy. Gradually,add sugar;beat until stiff but not dry.Turn mixer to low speed;add soda and vanilla. Gradually,beat in cold cornstarch mixture.Raise mixer again to high speed;beat well.Spread meringue over cooled pie filling.Bake @ 350 degrees for at least 10 minutes SHOO FLY PIE Pastry for 1 - 9" crust pie 1/2 - tsp. baking soda 1/4 - cup hot water 1/2 - cup molasses 1 - egg yolk,well beaten 3/4 - cup flour 1/2 - tsp. cinnamon 1/8 - tsp. EACH: mace,ginger,cloves 1/2 - cup brown sugar 2 - tbsp. shortening,melted 1/2 - tsp. salt Line 9" pie plate with pastry;chill.Dissolve soda and water; beat into molasses.Blend in egg yolk;pour into pie crust.Combine remaining ingredients to make crumbs.Sprinkle over pie.Bake in preheated 400 degree oven for about 10 minutes or until crust begins to brown.Reduce temperature to 325 degrees;bake until top is firm. KENTUCKY APPLE FESTIVAL APPLE PIE Crust: 1/3 - cup shortening 1/3 - cup butter 2 - cups flour 1/3 - cup boiling water 1/2 - tsp. salt 1/2 - tsp. baking powder Filling: 6 to 7 - Granny Smith Apples 1 - tsp. cinnamon 3/4 to 1 - cup sugar 1 1/2 - tbsp. butter Crust: Mix shortening,1/2 cup butter and flour.Add boiling water,salt and baking powder.Mix well.Separate into 2 balls; place between 2 pieces of wax paper;roll. Filling: Peel,core and slice apples.Lightly mix cinnamon and sugar with the apples.Heap into pastry lined pie pan and dot with 1 1/2 tbsp. butter.Cover with topping crust;slit to allow steam to escape.Bake 60 to 75 minutes @ 425 degrees. APPLE MERINGUE PIE 1 - 9" unbaked pie shell 2 - cups grated apple 1/2 - cup sugar 3 - tbsp. butter 1 - tbsp. lemon juice 3 - eggs,separated 1/2 - tsp. cinnamon 1/2 - tsp. nutmeg 1/4 - cup confectioners' sugar 1 - tsp. 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. ZUCCHINI PIE 4 - cups zucchini (rind and seeds removed),sliced 1/4" thick Salt water 1 - cup warm water 3/4 to 1 - cup brown or white sugar 1 - tsp. cinnamon 1 - tsp. cream of tartar Unbaked pie shell Streusel Topping: About 1/2 cup EACH:sugar,flour,butter Parboil prepared zucchini in salt water until tender.Drain; put in bowl.Add warm water,sugar,cinnamon and cream of tartar. Place in unbaked pie shell.Bake 1/2 hour @ 350 degrees.Top with Streusel Topping mixture.Return to oven for 1/2 to 3/4 hour.Tastes just like apple pie. CHOCOLATE PIE 2-tbsp.(heaping) flour 1/4-cup cocoa 1-cup sugar 2-egg yolk 1-large can evaporated milk plus 1-cup milk 1/-stick margarine or butter 1-tsp. vanilla Mix flour,cocoa,sugar.Add egg yokes.Add milk a little at a time until you have the dry ingredients and eggs mixed well. Add vanilla and butter. Cook over medium heat until thick stirring constantly.Pour into baked pie shell. Top with meringue and brown. Makes 2 - 8 inch pies from filling. COTTAGE CHEESE PIE 1 1/2-cup creamed cottage cheese 4-tbsp. melted butter 1/2-cup sugar 1/4-tsp. salt 1-tbsp. flour 1-lemon rind (grated) 2-eggs 1/2-cup raisins 1/2-cup chopped nuts 1/4-cup milk Press the cheese through a sieve 2 times. Add the butter, sugar,salt,flour,lemon rind,unbeaten egg yolks,chopped raisins,nuts and milk. Stir well.Beat the egg whites until stiff.Fold into cheese mixture.Bake in moderately hot oven (400 degrees) for 30 minutes or until browned and firm. APPLES APPLE PIE 1 1/2-cups water 1 1/2-cups sugar 16-soda crackers 1/2-stick margarine 1 1/2-tsp. cream tarter 1/2-tsp. cinnamon 1/2-tsp nutmeg Bake @ 350 degrees in unbaked crust. BROWNIE BOTTOM BOURBON PIE Bake 1 brownie mix according to directions,but bake a few minutes less , in the bottoms of 2 pie tins. 5-egg yolks 3/4-cup sugar 1-envelope unflavored gelatin 1/4-cup cold water 1/2-cup bourbon 3-cup heavy cream 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. MILLION DOLLAR PIE 1- can Eagle Brand milk 1- can 9 oz. crushed pineapple ( Be sure it is well drained.) 1/2- cup chopped pecans 3- tbsp. lemon juice 1- large carton Kool Whip Mix ingredients and pour in 2 - 9 " graham cracker pie shells. Serve chilled. CARAMEL PECAN PIE 36- Kraft caramels 1/2- tsp. vanilla 1/4- cup water 3- eggs,beaten 1/4- cup margarine 1- cup pecan halves 3/4- cup sugar 1- 9 " unbaked pastry 1/4- tsp. salt shell Melt caramels with water & margarine in a saucepan over low heat. Stir occasionally until smooth.Combine sugar,salt & eggs. Gradually add caramel sauce;Mix well. Stir in pecan halves & pour into pastry shell.Bake @ 350 degree for 40 minutes.Pie filling will appear soft,but becomes firm as it cools. PECAN PIE 9 INCH 8 INCH ------ ------ 3- eggs 2- large eggs 2/3- cup sugar 1/2- cup sugar 1/3- tsp salt 1/4- tsp. salt 1/3- cup melted butter 1/4- cup melted butter 1- cup dark corn syrup 3/4- cup dark corn syrup Mix in: 1- cup pecans 3/4- cup pecans Pour into pastry shell.Bake @ 375 degrees 40 to 50 minutes. BANANA CREAM PIE 1- cup sugar 1/2- cup flour 1/4- tsp. salt 3- cup milk 4- egg yolks 3- tsp. butter 1 1/2- tsp. vanilla Topping: 4- egg whites 1/2- tsp. w. tarter 1/2- cup sugar EASY CHEESY APPLE PIE CRUST: 1- cup flour 1/2- tsp. salt 1/4- cup quick cooking rolled oats 1/3- cup oil 1 1/2- tsp. sugar 1/4- cup milk FILLING: 6- cups apples,peeled & sliced 1/3-cup flour 1- 3 1/4 oz. pkg. vanilla or 1/3-cup sugar coconut cream pudding 1/4-cup quick cooking or pie mix (NOT instant) rolled oats 2 oz. (1/2 cup)shredded American 3- tbsp. margarine, cheese softened Heat oven to 375 degrees.In a 9" pie pan,combine all crust ingredients and mix well.Press crumbs in bottom and up sides of pie pan. Do not press onto rim. In a large bowl,combine apples and dry pudding mix;spoon into unbaked crust.Sprinkle apples with cheese.In same bowl,combine remaining ingredients until crumbly;sprinkle them over cheese. Bake @ 375 degrees for 40 - 50 minutes or until light golden brown and apples are tender. Serve warm.Makes 8 servings. TOPSY TURVY APPLE PIE 1/4- cup butter,softened 1- tbsp. lemon juice 1/2- cup pecan halves 1/2- cup sugar 1/2- cup brown sugar 1- tbsp. flour Pastry for a 2 - crust, 1/2-tsp. cinnamon 9" pie 1/2-tsp. ground nutmeg 6-cups apples,peeled,cored & sliced Spread butter evenly on the bottom and sides of a 9" pie plate. Press nuts,round side down,into butter on bottom of plate.Pat brown sugar evenly over nuts. Roll out pastry for bottom crust;place in pie plate over sugar. Sprinkle apples with lemon juice. Combine flour,cinnamon,nutmeg and a dash of salt.Toss with apples. Turn into pie plate;spread evenly to keep top level. Roll out remaining pastry;adjust over apples and seal. Prick top with fork. Bake @ 400 degrees for 50 minutes. Remove from oven;cool 5 minutes.Place serving plate on top of pie and invert.carefully remove pie plate. Serve warm or cool. NO BAKE CHERRY CHEESE PIE 1 - 9 " Graham cracker crumb crust 1 /3 - cup concentrated lemon juice 1 - 8 oz package Softened cream cheese 1 - tsp. vanilla extract 1 14 oz. can Sweetened Condensed Milk ( Not Evaporated) 1 - can cherry pie filling In large mixer bowl,beat cheese until fluffy.Beat in Condensed Milk until smooth.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 leftovers. BUBBLY BERRY LATTICE PIE (Oven Bag) 1 - qt. fresh blueberries or 2 cartons (9 oz. each) unsweetened frozen blueberries 1/4 - cup flour,divided pastry for 8 or 9 inch 2 - crust pie 1/2 - cup sugar,divided 2 - tsp. lemon juice 2 - tsp. butter or margarine 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. FRESH STRAWBERRY PIE Fit your favorite pie crust into 10 inch pie tin and bake.Let crust cool to room temperature.Clean and pick stems from 2 pints fresh 2 pints fresh strawberries.Coat crust with a 1/4 " film of strawberry glaze.Place a layer of berries in bottom of pie tin. Cover berries with glaze.Place another layer of berries to form mound toward the middle.Slice and serve with real whipped cream. GRAND PRIZE WINNING FROZEN MAPLE WALNUT MOUSSE PIE 3 - eggs,separated 1/8 - tsp. salt 3/4 - cup maple syrup 2 - cups Kool Whip 1 - cup walnut meats,chopped 2 - tbsp. semi-sweet chocolate,shaved 1 - chocolate crumb pie shell * Beat egg yolks until lemon colored.Add salt and maple syrup. Cook in top of double boiler until yolk mixture thickens.Cool. Beat egg whites until stiff.Combine maple mixture,egg whites, and 2/3 of the Kool Whip,using a folding motion.Fold in 3/4 cup of the nut meats.Scrape into baked pie shell.Cover with remaining whipped topping.Sprinkle with remaining nut meats and chocolate shavings.Freeze for a minimum of four hours. Serves 8 portions. CHOCOLATE CRUMB PIE SHELL 1 1/2 - cup chocolate cookie crumbs 1/4 - cup butter,softened 1 - tbsp. granulated sugar Mix ingredients until thoroughly blended.Press into a 9" pie pan.Bake @ 375 degrees for 8 minutes. SOUTHERN FRESH PEACH SKILLET PIE Dough: Sift together: 1 - cup flour 2 - tbsp. sugar 2 - tsp. baking powder 1/2 - tsp. salt Cut in with pastry blender,stir to make soft dough: 3 - tbsp. shortening 1/2 - cup milk Pat out dough 1/4" thick into 8" heavy iron skillet,allowing some of the dough to hang over edge.Add 6 fresh peaches,peeled and sliced. Mix: 1/2 - cup sugar 1/2 - tsp. salt 1/2 - tsp. cinnamon Sprinkle over fruit and dot with 2 tablespoons butter.Fold hanging dough toward center,leaving a little space uncovered. Bake @ 425 degrees for 25 minutes.Serve with ice cream. CHESS PIE 1 - 9" pie shell,unbaked 4 - eggs 1 - cup sugar 1/4 - cup butter,softened 1 - tbsp. vinegar 1 - tbsp. cornmeal 1 - tbsp. flour 1 - tsp. vanilla Combine filling ingredients in mixing bowl;beat on high speed 3 to 5 minutes or until very well mixed.Pour into pastry shell. Bake @ 350 degrees 25 to 35 minutes or until golden brown and firm.Cool before serving. RASPBERRY YOGURT PIE 2 - containers(8 oz.each)DANNON raspberry yogurt 1/2 - cup crushed raspberries(optional) 1 - container(8 or 9 oz.)COOL WHIP 1 - prepared graham cracker pie crust Variations: Other fruits with matching yogurt Thoroughly combine crushed fruit and fruited yogurt in a bowl. Fold in the COOL WHIP,blending well.Spoon into crust and freeze about 4 hours.Remove from freezer and place in refrigerator 30 minutes(longer for softer texture)before serving.Store leftover pie in freezer. GRAND PRIZE WINNING FROZEN MAPLE WALNUT MOUSSE PIE 3 - eggs,separated 1/8 - tsp. salt 3/4 - cup maple syrup 2 - cups Kool Whip 1 - cup walnut meats,chopped 2 - tbsp. semi-sweet chocolate,shaved 1 - chocolate crumb pie shell * Beat egg yolks until lemon colored.Add salt and maple syrup. Cook in top of double boiler until yolk mixture thickens.Cool. Beat egg whites until stiff.Combine maple mixture,egg whites, and 2/3 of the Kool Whip,using a folding motion.Fold in 3/4 cup of the nut meats.Scrape into baked pie shell.Cover with remaining whipped topping.Sprinkle with remaining nut meats and chocolate shavings.Freeze for a minimum of four hours. Serves 8 portions. CHOCOLATE CRUMB PIE SHELL 1 1/2 - cup chocolate cookie crumbs 1/4 - cup butter,softened 1 - tbsp. granulated sugar Mix ingredients until thoroughly blended.Press into a 9" pie pan.Bake @ 375 degrees for 8 minutes. SOUTHERN FRESH PEACH SKILLET PIE Dough: Sift together: 1 - cup flour 2 - tbsp. sugar 2 - tsp. baking powder 1/2 - tsp. salt Cut in with pastry blender,stir to make soft dough: 3 - tbsp. shortening 1/2 - cup milk Pat out dough 1/4" thick into 8" heavy iron skillet,allowing some of the dough to hang over edge.Add 6 fresh peaches,peeled and sliced. Mix: 1/2 - cup sugar 1/2 - tsp. salt 1/2 - tsp. cinnamon Sprinkle over fruit and dot with 2 tablespoons butter.Fold hanging dough toward center,leaving a little space uncovered. Bake @ 425 degrees for 25 minutes.Serve with ice cream. CHESS PIE 1 - 9" pie shell,unbaked 4 - eggs 1 - cup sugar 1/4 - cup butter,softened 1 - tbsp. vinegar 1 - tbsp. cornmeal 1 - tbsp. flour 1 - tsp. vanilla Combine filling ingredients in mixing bowl;beat on high speed 3 to 5 minutes or until very well mixed.Pour into pastry shell. Bake @ 350 degrees 25 to 35 minutes or until golden brown and firm.Cool before serving. RASPBERRY YOGURT PIE 2 - containers(8 oz.each)DANNON raspberry yogurt 1/2 - cup crushed raspberries(optional) 1 - container(8 or 9 oz.)COOL WHIP 1 - prepared graham cracker pie crust Variations: Other fruits with matching yogurt Thoroughly combine crushed fruit and fruited yogurt in a bowl. Fold in the COOL WHIP,blending well.Spoon into crust and freeze about 4 hours.Remove from freezer and place in refrigerator 30 minutes(longer for softer texture)before serving.Store leftover pie in freezer. BUTTERSCOTCH APPLE CRUMB PIE 1 1/2 - tsp. lemon juice 4 - cups pared,cored,sliced tart cooking apples 1/2 - cup sugar 1/4 - cup all-purpose flour 1 - tsp. cinnamon 1/8 - tsp. salt 1 - 9" unbaked pie shell TOPPING: 1 - 6 oz. pkg.(1 cup) Nestle Butterscotch Flavored Morsels 1/4 - cup butter 3/4 - cup all-purpose flour 1/8 - tsp. 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. FROSTY PUMPKIN ICE CREAM PIE 1 - qt. vanilla ice cream,slightly softened 1 - cup canned solid pack plain pumpkin 1/4 - cup granulated sugar 1 - tsp. pumpkin pie spice 1 - 9" baked,homemade graham cracker crumb crust 1 - cup heavy cream,stiffly beaten Walnut shaped chocolate candies,optional In large bowl,working quickly,combine ice cream,pumpkin,sugar and pumpkin pie spice;stir gently but thoroughly to blend. Spread ice cream mixture evenly in prepared crust;freeze until firm,at least 1 hour or overnight.To serve:Swirl whipped cream decoratively around edge of pie;top with walnut shaped chocolate candies,if desired.Makes 10 servings. SOUR CREAM RAISIN PIE 1 - cup sour cream 1 - cup sugar 1 - cup raisins 1 - egg 1 - 8" unbaked pie shell Mix first 4 ingredients thoroughly and pour into unbaked pie shell.Bake @ 275 degrees 90 minutes,until filling is golden brown.Makes 1 - 8" pie. TOLL HOUSE PIE Pastry for 9" one crust pie (below) 1 - cup butter,melted and cooled to room temperature 2 - eggs 1/2 - cup all-purpose flour 1 - 6 oz.pkg.Nestle Toll House semi-sweet chocolate morsels 1/2 - cup sugar 1/2 - cup firmly packed brown sugar 1 - cup chopped walnuts Whipped cream or ice cream,optional Preheat oven to 325 degrees.Prepare pastry.In a large bowl,beat eggs until foamy.Add flour,sugars;beat until well blended.Blend in butter.Stir in semi-sweet chocolate morsels and walnuts.Pour into pastry lined pie plate.Bake until set,about 1 hour.Serve warm with whipped cream or ice cream,if desired.8 to 12 servings. PASTRY FOR 9" ONE CRUST PIE: 1/3 - cup shortening or 1/3 cup lard 1/2 - tsp.salt 2 to 3 tbsp. cold water 1 - cup all-purpose flour Cut shortening into flour and salt until particles are size of small peas.Sprinkle in water,1 tbsp.at a time,tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 tsp. water can be added if necessary.) Gather pastry into ball;shape into flattened round on lightly floured cloth covered board.Roll pastry 2" larger than inverted pie plate,9" x 1 1/4"Fold pastry into quarters;place in plate.Unfold and ease into plate,pressing firmly against bottom and side.Trim edge of pastry 1" from rim of plate.Fold and roll pastry under, even with plate;flute. SOUR CREAM RAISIN PIE 1 - cup raisins 1 - cup sour cream 1/4 - cup raisin juice 1/2 - cup sugar Dash salt 2 - tbsp. cornstarch 2 - egg yolks,beaten 1 - baked pie crust Cook raisins in a bit of water.Reserve 1/4 cup juice.Mix remaining ingredients,except crust.Cook until thick.(It scorches easily;watch carefully and stir constantly.)When mixture is thick,remove from heat and add cooked raisins.Pour into baked pie crust.Make meringue topping.Spread over pie and put in oven just long enough to slightly brown meringue. Meringue: Mix 2 egg whites,1/4 tsp. cream of tarter and 4 tbsp. sugar; beat until stiff peaks form.Add 1/2 tsp. vanilla.Spread on top raisin filling and brown slightly in oven. GREEN TOMATO MINCED MEAT 1 - lb. cubed stew beef 1/2 - cup suet 20 - green tomatoes,cored 18 - tart apples,peeled 1 1/2 - lb. raisins 3 - tbsp. cinnamon 3/4 - cup any sweet fruit juice 3/4 - cup minced citron 6 - tbsp. orange rind 3 - tsp. salt 1 - tbsp. cloves 1 1/2 - tsp. allspice 1 - tsp. ginger 1/2 to 1 - tsp. nutmeg 1 - cup beef stock Brandy,if desired Cover meat with water and simmer until tender.Force meat,suet, tomatoes and apples through coarse food chopper.Add remaining ingredients(except brandy) and simmer 1 hour,stirring frequently. Fill 3 hot,sterilized 1 quart jars.Place 2 tbsp. brandy on top, if desired.Seal.Store in cool place. FROZEN CITRUS PIE 1 - 6 fl. oz. can lemonade frozen concentrate 1 - pt. vanilla ice cream,softened 3 1/2 - cups thawed whipped topping 1 - ready crust graham cracker pie crust Yellow food coloring,if desired Place concentrate in large mixing bowl and beat about 30 seconds. Gradually,spoon in ice cream and blend.Fold in whipped topping and add food coloring,whipping until smooth.Freeze,if necessary,until mixture will mound.Spoon in pie crust.Freeze until firm,at least 4 hours.Store any leftover pie in freezer. HERSHEY BAR PIE 1 - graham cracker pie shell 1/2 - cup milk 6 - Hershey bars with almonds (1.35 oz. size) 18 to 24 - large marshmallows 1/2 - 9 oz. tub refrigerated whipped topping Place milk,candy bars and marshmallows in top pan of double boiler.Melt.(or just use a large pan set in a pan of boiling or simmering water.Chocolate will stick and burn if pan is next to the burner.) When melted,set out of water to cool completely.Fold topping into chocolate.Pour into pie crust and chill in refrigerator for at least 3 hours or until ready to serve. FOUR-LAYER LEMON PIE First Layer: 1 1/2 - cup flour 1/2 - cup vegetable oil 2 - heaping tablespoons sugar 5 - tbsp. milk Mix all ingredients together and pat into a pie pan.Bake in a preheated 400 degree oven until browned,8 to 10 minutes. Second Layer: 8 - oz. cream cheese,softened 4 - oz. whipped topping 1 - cup powdered sugar Beat together and pour into pie shell.Chill. Third Layer: 6 - oz. package instant lemon pudding mix 3 - cups milk Mix until thickened and pour on cream cheese layer.Chill. Fourth Layer: Cover pie with 4 oz. whipped topping.Chill until serving time.Serves 8 RED,WHITE & BLUE AMERICAN PIE (A Yankee Doodle Delight) 1 - 10" pie pastry or graham cracker shell 1 - 21 oz. can Blueberry pie filling 1 - 8 oz. pkg. cream cheese 1 - cup powdered sugar,sifted 1 - 12 oz. non-dairy whipped topping 1 - 21 oz. can Tart cherry pie filling Bake 10" pie pastry;let cool to room temperature.Pour blueberry pie filling into shell;refrigerate for 30 minutes.Beat cream cheese and powdered sugar;beat until smooth.Fold in whipped topping.Spread cheese mixture over blueberry pie filling;refrigerate for 30 minutes.Spread cherry pie filling over cheese mixture.Refrigerate for at least 4 hours before serving.Yields one 10" pie. DUTCH APPLE PIE 1 - Graham Cracker ready made pie crust 1 - large egg yolk,slightly beaten 1/4 -tsp. salt 1/2 - tsp. ground cinnamon 1/4 - tsp. ground nutmeg 3/4 - cup all-purpose flour 5 1/2 - cups fresh,peeled,sliced cooking apples 1 - tbsp. lemon juice 1/2 - cup sugar 1/4 - cup light brown sugar,firmly packed 1/4 - cup sugar 1/4 - cup light brown sugar,firmly packed 1/3 - cup butter,at room temperature 3 - tbsp.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.Serves 8. FLUFFY STRAWBERRY PIE 1 - 4 serving size Jello Strawberry flavor gelatin 3/4 - cup cold milk 3/4 - cup boiling water 3 1/2 - cups Cool Whip whipped topping 1/2 - cup ice cubes 1 - pint strawberries,hulled and sliced 1 - 4 serving size Jello Vanilla flavor Instant Pudding and pie filling 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. GEORGIA PEACH PIE Crust: 2 - cups all-purpose flour 1/4 - tsp. salt 3/4 - cup butter Filling: 8 - firm,ripe peaches,about 3 1/2 lbs.,peeled and cut into 1" slices 1/2 - cup sugar 1/4 - cup all-purpose flour 2 - tbsp. freshly squeezed lemon juice 1 - tsp. grated lemon peel 2 - tbsp. milk 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.Makes 10 servings. FLORIDA KEY LIME PIE Crust: 1 1/4 - cups graham cracker crumbs,about 5 double crackers 2 - tbsp. sugar 1/3 - cup butter,melted Filling: Yolks of 5 large eggs 1/2 - cup freshly squeezed lime juice 1/3 - cup sugar 1/8 - tsp. salt 2 - tbsp. coarsely grated lime peel 2 1/2 - cups heavy cream 1 - small lime,sliced,optional Prepare crust: Heat oven to 375 degrees.In 9" pie plate combine graham cracker crumbs and 2 tbsp. sugar;stir in butter until blended. Press mixture firmly and evenly over bottom and sides of pie plate; bake 10 minutes until browned.Cool completely on wire rack. Prepare filling: In top of double boiler using wire whisk,beat egg yolks,lime juice,1/3 cup sugar and salt until well blended.Set over simmering water;cook about 5 minutes,stirring constantly until mixture is thick enough to coat back of metal spoon.Remove from heat; stir in 1 tbsp. grated lime peel.Refrigerate mixture about 45 minutes until cool.Meanwhile,in large bowl with electric mixer at medium speed,beat cream until soft peaks form.Set 1 cup whipped cream aside for garnish;fold cooled lime mixture into remaining cream.Spoon filling into prepared crust;refrigerate at least 2 hours until set. To serve: Spoon remaining whipped cream decoratively over top of pie; sprinkle cream with remaining 1 tbsp. lime peel.Garnish with lime slices,if desired.Makes 8 servings. BOSTON CREAM PIE Cake Layers: 1/4 - cup butter,softened 1 - cup sugar 3 - large eggs 2/3 - cup milk 1 - tsp. vanilla 1 3/4 - cup all-purpose flour 2 - tsp. baking powder Vanilla Egg Custard: 2/3 - cup sugar 1/3 - cup cornstarch 1/4 - tsp. salt 2 1/2 - cups milk Yolks of 4 large eggs,lightly beaten Chocolate Glaze: 3 - 1 oz. squares milk chocolate or semisweet chocolate 1 - tbsp. butter 1/3 - cup confectioners' sugar 1/4 - cup milk Prepare cake layers: Heat oven to 350 degrees.Grease and flour two 9" round cake pans.In large bowl with electric mixer at medium speed, beat 1/4 cup butter,1 cup sugar,eggs,2/3 cup milk,1 tsp. vanilla and baking powder about 4 minutes until thoroughly blended and smooth. Spoon batter into prepared pans;bake 30 minutes until wooden pick inserted in center of each layer comes out clean.Remove layers to wire racks to cool completely. Prepare egg custard: In 2 qt. saucepan,stir 2/3 cup sugar,cornstarch and salt until thoroughly mixed;slowly stir in 2 1/2 cups milk until smooth.Bring to boil over medium heat,stirring constantly;cook 1 minute until mixture boils rapidly and thickens.Remove from heat; very slowly pour lightly beaten egg yolks into hot mixture,stirring rapidly and constantly to blend and keep smooth.Return mixture to low heat;cook 1 minute longer.Do not allow to boil.Remove from heat;stir in 1 tbsp. vanilla.Cool completely,stirring frequently. Prepare chocolate glaze: In small heavy saucepan over very low heat, melt chocolate and 1 tbsp. butter,stirring frequently until blended and smooth.Remove from heat;stir in confectioners sugar and 1/4 cup milk until blended and smooth.Keep warm,covered. To assemble: Using sharp serrated knife,carefully cut cooled layers in half horizontally.Place one layer,cut side up,on serving platter; spread with 1/3 cooled custard.Repeat with remaining cake layers and custard,ending with cake layer,cut side down.Spoon warm glaze over top of cake,letting mixture drip down sides.Makes 12 to 16 servings. MALT SHOP PIE 1 - ready crust graham cracker pie crust 1 - pt. vanilla ice cream,softened 1 - 8 oz. container frozen whipped topping,defrosted 8 - oz. Whoppers Candy Additional whipped topping for garnish Combine softened ice cream and whipped topping until well blended. Reserve 8 whole Whoppers for garnish,crush remaining Whoppers.Add 1 cup crushed candy to the ice cream mixture;reserve remaining 1/2 cup of crushed candy.Spoon ice cream mixture into pie crust.Top with reserved crushed candy and freeze 4 hours.To serve,garnish with whipped topping and 8 whole Whoppers.Serves 8. RHUBARB CUSTARD PIE 2 - eggs,slightly beaten 2 - tbsp. milk 2 - cups sugar 1/2 - cup flour 1 - tsp. 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. BLUE RIBBON STRAWBERRY PIE 1 - PET RITZ Deep Dish Pie Crust Shell 1 - qt. fresh strawberries,washed and hulled 1 - cup sugar 1/4 - cup cornstarch 1 - cup water Few drops red food coloring 1 - container Whipped Topping,any size Preheat oven to 400 degrees.Bake pie shell according to directions for empty baked crust.Cool.Chop one cup of strawberries.Combine sugar and cornstarch in a 2 qt. saucepan.Stir in water gradually until smooth.add chopped strawberries.Cook,stirring constantly,until mixture thickens and boils.Remove from heat.Stir in food coloring.Cool in refrigerator 1/2 hour.Pour 3/4 of the syrup into prepared pie crust. Stand up remaining strawberries in pie crust,reserving 1/4 cup (about 3 large strawberries) for garnish.Pour remaining syrup over strawberries Chill until firm,about 3 hours.To serve,top each slice with Whipped Topping and a slice of reserved strawberry. PEANUT BUTTER CHIFFON PIE 1/2 - cup sugar 2 - tsp. unflavored gelatin (about 1 envelope) 1/2 - tsp. nutmeg 1/4 - tsp. salt 1 - cup water 1/2 - cup peanut butter 2 - egg yolks,slightly beaten 1 - tsp. vanilla 2 - egg whites 2 - tbsp. sugar 1/2 - cup whipping cream 1 - fully ripened banana,optional 1 - 9" baked pastry shell,cooled Mix first 4 ingredients together.Slowly,add water to peanut butter. Blend until smooth;stir in the egg yolks.Add the gelatin mixture.Cool and stir until mixture thickens slightly.Add vanilla and chill until partially set.Beat egg whites to soft peaks,add 2 tbsp. sugar beating to stiff peaks;fold into first mixture.Whip cream until stiff and fold into pie mixture.Slice banana,if desired,into pastry shell and top with the filling.Garnish with globs of whipping cream with a slice of banana in each glob. LEMON CHIFFON PIE 1 - deep dish pie crust shell,baked 1 - tsp. unflavored gelatin 1/4 - cup water 3 - large eggs,separated 1 - cup sugar 1/2 - cup lemon juice 2 - tsp. grated lemon peel 2 to 3 - drops yellow food coloring,optional 1 - cup whipped topping,thawed chocolate shavings,garnish lemon slices,garnish Soak gelatin in water.In double boiler over gently simmering water, beat yolks;add 1/2 cup sugar and lemon juice.Cook,stirring until mixture coats the bottom of a spoon.Add grated lemon peel,gelatin and food coloring.Stir well.Cool in refrigerator about 1/2 hour until slightly thickened.Beat egg whites with 1/2 cup sugar;fold into lemon mixture.Fold in whipped topping.Spoon into baked pie crust.Refrigerate 2 to 3 hours before serving.garnish with chocolate shavings and lemon slices.Serves 8. HUCKLEBERRY PIE 3 - cups fresh or frozen huckleberries 1 - cup grated apple (this does not alter the flavor,but stretches the precious berries) 1 - scant cup sugar 2 - tbsp. flour 1/2 - tsp. almond extract Dash of salt Pastry for a double crust pie Measure ingredients into a two quart mixing bowl and mix well.Pour into unbaked pie shell.Cover with top crust and bake @ 375 degrees for about one hour or until nicely browned.Makes one 9" pie. NORTH POLE CHERRY PIE 1 - qt. vanilla ice cream 1 - baked 9" pie shell or crumb crust 1 - 1 lb. 6 oz. can cherry pie filling Spread slightly softened ice cream in pie shell and freeze.An hour before serving,spread filling over top.Return to freezer.Serve quickly. OLD FASHIONED SWEET POTATO PIE 1/2 - cup butter,softened 1/2 - cup packed brown sugar 1 - cup mashed,cooked sweet potatoes 3 - eggs,lightly beaten 1/3 - cup corn syrup 1/3 - cup milk 1/2 - tsp. salt 1 - tsp. vanilla extract 1 - unbaked pie shell Cream butter and brown sugar in bowl until light and fluffy.Blend in sweet potato and eggs.Add next 4 ingredients;mix well.Pour into pie shell.Bake in a 425 degree oven for 10 minutes.Reduce heat to 325 degrees and bake 35 to 45 minutes longer or until well set.Yield: 6 servings. JAPANESE FRUIT PIE 1 - cube margarine,melted,cooled 1 - cup sugar 2 - eggs,beaten 1/2 - tsp. vinegar 1 - tsp. vanilla extract 1/2 - cup chopped dates 1/2 - cup coconut 1/2 - cup chopped nuts 1 - unbaked pie shell Combine margarine,sugar,eggs,vinegar and vanilla in bowl.Mix well. Stir in dates,coconut and nuts.Pour into pie shell.Bake in 300 degree oven for 45 to 50 minutes or until brown.Makes 6 to 8 servings. SCOTCH APPLE PIE 1 - cup sugar 1 1/2 - cups water 1 - tsp. cream of tartar 1/8 - tsp. nutmeg 1 - tsp. allspice 1/2 - tsp. cinnamon 1 - tsp. butter 1 - tbsp. lemon juice 18 - soda crackers Boil everything together but the soda crackers for one minute.Add crackers and boil again for one minute.Pour into regular pie crust. Add topping before baking. Topping: 1/2 - cup sugar 1/2 - tsp. cinnamon 1/4 - tsp. allspice 1/8 - tsp. nutmeg 1/2 - cup flour Mix together and add 1/4 cup melted butter.Blend with fork until crumb consistency.Sprinkle over filling.Bake @ 425 degrees for 10 minutes,reducing temperature to 325 degrees and bake 15 minutes longer. BLACKBERRY PIE 1 3/4 - cup unsifted all-purpose flour 1/2 - tsp. salt 2/3 - cup vegetable shortening 1/3 - cup cold water 1 - cup sugar 1/4 - cup all-purpose flour Dash salt 4 - cups washed and drained 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. PEACH PIE 3/4 - cup whole wheat pastry flour 1/4 - cup soy flour 1/4 - cup sesame seed 1/2 - tsp. EACH;salt,baking powder 1/3 - cup cold margarine 1/4 - cold water Mix together flours,seeds,salt and baking powder.Cut in margarine with a pastry blender until mixture resembles large coarse crumbs. Sprinkle in water and stir with fork to make a ball.Turn out onto a floured board and shape into a ball,the flatten slightly.Wrap in plastic and chill for 1 hour.Roll out chilled crust to fit one 9" pie plate.Crimp edges and prick bottom and edges of pie crust with a fork.Bake in a preheated 450 degree oven for about 10 minutes or until golden brown.Cool thoroughly,then chill for 1/2 hour.Fill with the following: 6 oz. peach nectar 1 - envelope (1 scant tbsp.) unflavored gelatin 1/3 - cup frozen orange juice concentrate 1/4 - tsp. vanilla Dash almond extract 1 - cup plain low fat yogurt 1 - lb. peaches,peeled,pitted and sliced (save a few pieces for garnish) Place the nectar in a small saucepan,and sprinkle in the gelatin. Let the gelatin soften for a few minutes,then heat the mixture,stirring it,until the gelatin is dissolved.Stir in the orange juice concentrate vanilla and almond extract.Chill the mixture until it is the consistency of raw egg whites,then whip the mixture with an egg beater or electric mixer until it is fluffy.Fold in yogurt and whip the mixture again.Arrange half the peach slices on the bottom of the chilled crust.Pour in two thirds of the yogurt mixture.Arrange another layer of peaches on top of this and pour in the rest of the yogurt mixture.Chill pie until it has set.If desired,garnish with reserved peach slices when it has nearly set.Makes a 9" pie. PHILADELPHIA APPLE PIE Pastry: 1 1/2 - cups flour 1 - stick butter,cut in pieces 3 or 4 - tbsp. ice water 1/4 - tsp. salt Cinnamon Filling: 6 to 8 - apples,sliced 1 - egg 1 - cup sugar 1 1/2 - cups sour cream 2 - tsp. vanilla 1/3 - cup flour 1/8 - tsp. salt Topping: 1/3 - cup brown sugar 1/4 - lb. melted butter 1/3 - cup granulated sugar Pinch salt 1/3 - cup flour 1 - tsp. cinnamon 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. DELICIOUS KEY LIME PIE 1 - tbsp. plain gelatin 1 - cup sugar 1/4 - tsp. salt 4 - eggs,separated 1/2 - cup Key Lime or Persian lime juice,strained 1/4 - cup water 1 - tsp. grated Key lime or Persian lime peel 1 - cup heavy cream,whipped 1 - 9" baked graham cracker crust,cooled Mix the gelatin,half of the sugar and the salt in a saucepan.In another pan,beat the egg yolks well.Add the lime juice and water to the egg yolk mixture.Stir the egg yolk mixture into the gelatin mixture.Cook over low heat,stirring constantly,just until the mixture comes to a boil.Remove from heat;stir in grated peel.Chill,stirring occasionally,until the mixture mounds slightly when dropped from a spoon. Beat the egg whites until soft peaks form.Gradually,add the remaining sugar,beating until stiff.Fold into the chilled gelatin mixture.Fold in whipped cream (reserve some for topping,if desired).Pour into the baked crust.Chill until firm. PIER HOUSE KEY LIME PIE 4 - eggs,separated 1 - 14 oz. can sweetened condensed milk 1/2 - cup Key lime or Persian lime juice 1/2 - tsp. cream of tartar 1 - 9" graham cracker crust Meringue: 4 - egg whites 4 - tbsp. sugar Preheat oven to 325 degrees.With an electric mixer,beat the egg yolks on high speed until thick and light in color.Turn off mixer and add the condensed milk,Mix on low speed.Still on low speed,add half the lime juice,cream of tartar and then the remaining lime juice.Mix until blended. Pour into prepared crust and bake for 10 to 15 minutes or until the center is firm and dry to the touch.Freeze for at least 3 hours before topping with meringue. To make meringue,heat the egg whites and sugar in the top of a double boiler,stirring frequently,to 110 degrees.Beat on high speed until stiff peaks are formed.Top the frozen pie and return it to the freezer until ready to serve.It keeps for several days.Serves 8 to 10. KEY LIME PIE 1 - 32 oz. carton vanilla flavored low fat yogurt 1/2 - cup confectioners sugar 1/4 - cup Key lime juice or more to taste The day before,drain yogurt by placing it in a draining device,such as a cheesecloth lined strainer or in a commercial drainer,such as the Yogurt Cheese Funnel.Allow to drain 2 to 24 hours. Place this yogurt cheese in a medium bowl and add sugar and lime juice,stirring gently with a fork or wire whisk until well blended. Pour into a pie pan or graham cracker crust,if desired.Chill 24 hours before serving.Serves 8. ROCKY ROAD PIE 1 1/2 - cups cold half and half or light cream 1/3 - cup Bakers real semi-sweet chocolate chips 1 - 4 serving size package Jello chocolate instant pudding and pie filling 1/3 - cup miniature marshmallows 1/3 - cup chopped nuts 3 1/2 - cups (8 oz.) Cool Whip whipped topping 1 - graham cracker pie crust Pour half and half into large bowl.Add pie filling mix.Beat with wire whisk until well blended,about 1 minute.Let stand 5 minutes. Fold in whipped topping,chocolate chips,marshmallows and nuts.Spoon into pie crust.Freeze until firm,about 6 hours or overnight. Remove from freezer and let stand 10 minutes to soften before serving. Store leftover pie in freezer. DUTCH APPLE PIE 1 - large egg yolk,slightly beaten 1/4 - tsp. salt 1/2 - tsp. ground cinnamon 1/4 - tsp. ground nutmeg 1 - graham cracker pie crust 5 1/2 - cups sliced,cored,peeled cooking apples 3/4 - cup all-purpose flour 1/4 - cup sugar 1 - tbsp. lemon juice 1/4 - cup light brown sugar,firmly packed 1/2 - cup sugar 1/3 - cup butter or margarine,at room temperature 1/4 - cup light brown sugar,firmly packed 3 - tbsp. 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.Serves 8. ORANGE FREEZE PIE 1 - deep dish pie crust shell,baked 1 - 3 oz. pkg. orange flavor gelatin 2/3 - cup boiling orange juice 1 - cup vanilla ice cream,softened 1 - 11 oz. can mandarin oranges,drained 1 - cup whipped topping,thawed Dissolve gelatin in boiling orange juice.Add ice cream by spoonfuls, blending until dissolved.Chill until slightly thickened.Stir in mandarin oranges.Fold in whipped topping.Pour into pie shell.Freeze until firm, about 2 hours.Remove from freezer 15 minutes before serving.Serves 8. LIBBY'S FAMOUS HOMEMADE PUMPKIN PIE 2 - eggs,slightly beaten 1/4 - tsp. ground cloves 1 3/4 cups (16 oz) - can Libby's solid pack pumpkin 3/4 - cup sugar 1/2 - tsp. salt 1 - tsp. ground cinnamon 1/2 - tsp. ground ginger 1 1/2 cups (12 fluid oz.) - can undiluted evaporated milk 1 - 9" unbaked pie crust Ready-whip topping Preheat oven to 425 degrees.Combine filling ingredients in order given;pour into pie shell.Bake 15 minutes.Reduce temperature to 350 degrees.Bake an additional 45 minutes or until knife inserted near center comes out clean.Cool;garnish with ready-whip topping. SECOND HARVEST THANKSGIVING PUMPKIN PIE 1 1/2 - cups cold half and half or milk 1 - 4 oz. pkg. Jello vanilla flavor instant pudding and pie filling 3 1/2 - cups (8 oz.) Cool Whip whipped topping,thawed 1 - cup EACH chopped nuts and gingersnaps 1/2 - cup canned pumpkin 1 1/2 - tbsp. pumpkin spice pie spice 1 - graham cracker pie crust Pour half and half or milk into large bowl.Add pie filling mix. Beat with wire whisk until well blended.Let stand 5 minutes.Fold in whipped topping and remaining ingredients.Spoon into crust. Freeze until firm,about 6 hours.Remove from freezer.Let stand about 10 minutes to soften before serving.Serves 8. CHOCOLATE CHEESE PIE 1 - 8 oz. pkg. cream cheese,softened 1 - 3 oz. pkg. cream cheese,softened 3/4 - cup sugar 1/4 - cup Hershey's Cocoa 2 - eggs 1 - tsp. vanilla extract 1/2 - cup chilled whipping cream 1 - 8" packaged crumb crust 1 - can cherry pie filling Heat oven to 350 degrees.In large mixer bowl,combine cream cheese and sugar;beat well.Blend in cocoa,scraping sides of bowl and beaters frequently.Add eggs and vanilla;blend well.Blend in whipping cream. Pour into crust.Bake 35 to 40 minutes.(Center will be soft but will set upon cooling.Cool to room temperature.Cover and chill several hours or overnight.Garnish with cherry pie filling.Serve 6 to 8. KENTUCKY REBEL PIE 1 - stick melted butter 1 - cup sugar 1 - cup white corn syrup 4 - eggs 2 - tbsp. bourbon 1 - unbaked pie shell 1/2 - cup chocolate chips 1 - cup pecans or walnuts Combine first 5 ingredients.Pour into pie shell.Sprinkle chocolate chips on top;pat down with spatula.Top with pecans or walnuts.Bake 45 minutes @ 350 degrees.