1 15-oz package folded refrigerated unbaked pie crust (2 crusts)
6 large apples, such as Golden Delicious, Jonagold, or Jonathon
1/2 cup water
2 Tbsp. lemon juice
1/2 cup sugar
2 Tbsp. all-purpose flour
1 1/2 tsp. apple pie spice
Whipping cream or milk
Course and/or granulated sugar
Whipped cream (optional)
Let pie crusts stand at room temperature according to the package directions. Meanwhile, core and slice unpeeled apples (you should have 8 cups). In a large mixing bowl combine apples with water and lemon juice; toss to coat. For filling, in a large mixing bowl stir together the sugar, flour, and spice. Drain apples well; add to sugar mixture and toss gently to coat. Set aside. Unfold 1 pie crust; sprinkle with flour according to package directions. Center crust, floured side down, in a 9-inch pie plate. Ease pastry evenly into the pie plate, being carful not to stretch or tear it. Cut out deisred shaped from center of remaining crust; set aside. Spoon the apple filling into the pastry-lined pie plate. Trim pastry even with rim of pie plate. Moisten edges with water. Center top crust atop filling. Fold top crust under bottom crust, With fingers, seal and flute edges. Brush the top crust with whipping cream or milk. If desired, top with reserved pastry cutouts; brush cutouts with cream or milk. Sprinkle the pie wirh coarse and/or granulated sugar. Cover the edge of the pie with foil to prevent overbrowning. Bake the pie in a 375░ oven for 30 minutes. Remove foil. Bake about 30 minutes more or till the top crust is golden. Cool slightly on a wire rack before serving. Serve pie warm with whipped cream, if desired. Makes 8 servings.
1 1/4 cup all-purpose flour
1/4 tsp. salt
1/3 cup shortening
3 Tbsp. water, or more as needed
In a medium mixing bowl stir together flour and salt. Cut in shortening till pieces are the size of peas. Sprinle 1 tablespoon of water over part of the mixture; gently toss with a fork. Push dough to side of bowl. Repeat till all is moistened. Form dough into a ball. On a lighlty floured surface, flatten dough. Roll dough from center to edges, forming a circle 1 inch wider than a 1 1/2 quart casserole and 1/8 inch thick.
1 frozen 9" pie crust
10 caramel candies, each cut into 4 pieces
1/3 cup all-purpose flour
3 cups chopped (1/2 inch cubes) Jonathan or Rome apples, unpeeled
2/3 cup caramel ice cream topping
2 tsp. lemon juice
1/2 cup pecan pieces
In medium bowl, combine caramel pieces and flour. Add apples, caramel topping and lemon juice; mix well. Pour mixture into crust; top with pecans. Bake on preheated baking sheet at 375░ for 40 to 45 minutes or till crust has browned; cool.
9 oz package grapham cracker crumb crust
1 cup Peanut Butter chips
1/4 cup (1/2 stick) butter or margarine
1/4 cup Cocoa
1 can (14 oz) Sweetened Condensed Milk (NOT evaporated milk)
1/3 cup water
1 egg, beaten
1/2 tsp. vanilla extract
Whipped topping (optional)
Heat oven to 350░. Sprinkle chips on bottom of crust. In a medium saucepan over low heat, melt butter. Add cocoa; stir util smooth. Add sweetened condensed milk and water; stir with whisk until well blended. Stir in egg and vanilla. Remove from heat. Pour into crust. Bake 30 minutes or until edges are set (center will firm while cooling). Cool slightly. Garnish with whipped topping, if desired. Serve warm or at room temperature. 8 servings.
1 pint chocolate ice cream or coffee flavored ice cream
1/2 cup toasted coarsely chopped almonds
1 pint strawberry ice cream
1/3 cup fudge ice cream topping
Whipped cream (optional)
Whole strawberries (optional)
In a medium mixing bowl stir together the crushed wafers and melted margarine or butter. Turn the chocolate crumb mixture into a 9 inch pie plate. Press on bottom and sides to form a firm, even crust. Chill about 1 hour till firm. In a medium mixing bowl, softened chocolate or coffee flavored ice cream, using a woodem spoon to stir and press against side of bowl. Spread softened ice cream evenly atop cookie crust; sprinkle with toasted almonds. Freeze till firm (about 1 hour). In a clean bowl softened strawberry ice cream as described above. Remove pie from freezer and spread strawberry ice cram atop almond layer. Return to freezer. In a small saucepan heat and stir the fudge topping just till heated through. Cool the topping slightly. Remove the pie from the freezer and drizzle the top of the pie with fudge topping in a lacy design. Return to freezer immediately. Freeze for 4 hours ot till firm. To freeze longer, cover the pie with freezer wrap or foil and freeze for up to 1 month. To serve, let pie stand at room temperature about 10 minutes. Garnish pie with whipped cream and whole strawberries, if desired. For easier slicing, place pie plate atop a warm, wet towel. Slice the pie and serve immediately. Makes 8 servings.
1 cup graham cracker crumbs
1/4 cup finely chopped pecans or walnuts
2 Tbsp. all-purpose flour
1 Tbsp. sugar
1/3 cup margarine or butter, melted
1/2 cup sugar
3 Tbsp. cornstarch
1 tsp. unflavored gelatin
1 1/3 cups milk
1 1/2 cups dairy sour cream
1 Tbsp. vanilla
2 cups blueberries, raspberries, and/or small whole strawberries
Fresh berries
For crust, in a small bowl combine cracker crumbs, pecans or walnuts, flour, and the 1 tablespoon sugar. Stir in melted margarine or butter. Toss to mix well. Press mixture onto the bottom and up sides of a 9 inch pie plate. Bake in a 375░ oven for 8 minutes. Cool on a wire rack. For filling, in a medium saucepan combine the ½ cup sugar, cornstarch, and gelatin; stir in milk. Cook and stir till thickened and bubbly; cook and stir for 2 minutes more. Place sour cream in a medium bowl. Gradually stir in milk mixture into the sour cream; stir in vanilla. Cover and chill for 1 hour, stirring once or twice. Stir berries into sour cream mixture. Turn filling into cooled crust. Cover and chill at least 6 hours or up to 24 hours. If desired, garnish with additionsl berries before serving. Makes 8 servings.
3 egg whites
1/2 tsp. vanilla
1/4 tsp. cream of tartar
1 cup of sugar
In a mixing bowl combine egg whites, vanilla, and cream of tartar; beat with an electric mixer on medium speed till soft peaks form. Gradually add sugar, beating on high speed till stiff peaks form and sugar is almost dissolved. Spread onto the bottom of a well-greased 9 inch pie plate. Build up the sides to form a shell. Bake in a 300░ oven for 50 minutes. Turn off oven. Let dry with oven door closed for at least 1 hour. Cool completely on a wire rack before filling. Makes 1 Meringue shell.
4 cups frozen or fresh unsweetened blackberries
3/4 cup sugar
1/4 cup all-purpose flour
1/2 tsp. finely shredded lemon peel
2 Pie douch sheets
If using frozen blackberries, before adding, let stand for 15 to 30 minutes or till the berries are partially thawed but still icy. In a mixing bowl combine sugar, flour, and lemon peel. Add fresh or frozen blackberries; toss gently till coated. Transfer berry mixture to a pastry-lined 9 inch pie plate. Add top crust; cut slits in top crust. Trim, seal, and flute edge. To prevent overbrowning, cover edge of pie with foil. Bake in a 375░ oven for 25 minutes for fresh berries (50 minutes for frozen berries). Remove foil. Bake for 20 to 30 minutes more for fresh berries (20 to 30 minutes for frozen berries) or till top is golden. Cool. Makes 8 servings.
2 cups fresh or frozen pitted tart red cherries
1 cup sugar
2 Tbsp. all-purpose flour
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
3 cups peeled, cored, and thinly sliced apples
2 Pie dough sheets
2 Tbsp. margarine or butter
1 Tsbp. milk
1/2 tsp. sugar
Dash ground cinnamon
If using frozen cherries, let stand at room temperature 30 minutes or till partially thawed. Combine the 1 cup sugar, flour, the 1 teaspoon cinnamon, and nutmeg; set asdie. In a large bowl combine cherries and apple slices. Add sugar mixture. Toss to coat. Transfer to pastry-lined 9 inch pie plate. Dot fruit with margarine or butter. Adjust top crust. Seal and flute edge. If desired, cut decorative shapes from scraps. Brush the back sides of the shapes with milk and arrange on the top crust. Cut slits in the top crust Brush top crust with milk. Combine the 1/2 teaspoon sugar and the dash of cinnamon; sprinkle over crust. Cover edge with foil. Bake in a 375░ oven for 25 minutes (50 minutes if using frozen cherries). Remove foil. Bake for 20 to 25 minutes more or till top is golden and fruit is tender. Serves 8.
2 cups all-purpose flour
1/2 tsp. salt
2/3 cup shortening or lard
6 to 7 Tbsp. cold water
In a mixing bowl stir together flour and salt. Cut in shortening or lard till pieces are the size of small peas. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push to side of bowl. Repeat till all is moistened. Divide dough in half. Form each half of dough into bowl. On a lightly floured surface, flatten each ball of dough slightly with your hands. Roll out dough from center to edges, forming a circle about 12 inches in diameter. Wrap pastry around rolling pin. Unroll pastry onto a 9 inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim pastry even with rim of pie plate. For top crust, repeat rolling remaining dough. Cut slits to allow steam to escape. Fill pastry in pie plate with desired filling. Place the top crust on filling. Trim top crust to 1/2 inch beyond edge of plate. Fold the top crust under bottom crust; flute edge. Bake as directed in pie recipe.
2 1/4 cups all purpose flour
1 tablespoon sugar
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into pieces
For Crust: Mix 2 1/4 cups flour, sugar, and salt in processor. Cut in butter using on/off turns, until mixture resembles coarse meal. Blend in lemon juice. Blend in enough water by tablespoonfuls until dough form moist clumps. Gather dough into 2 balls; flatten eash into disk. Wrap in plastic and refrigerate 1 hour. For Filling: Preheat oven to 400 degrees. Mix all remaining ingredients in large bowl. Let stand 5 minutes. Roll out 1 dough disk on lightly floured surface to 13-inch round. Transfer to 9 inch diameter deep dish glass pie dish. Spoon filling into crust. Roll out second disk on lightly floured surface to 13-inch round. Arrange atop pie. Press edges together. Trim overhang to 1 inch. Fold overhang under. Crimp edges decoratively. Cut vents in top crust to allow steam to escape. Place pie on large baking sheet. Bake pie 45 minutes. Reduce oven temperature to 350 degrees. Continue baking until juices bubbe thickly, covering edges of crust with foil if becoming too brown, about 15 minutes. Transfer pie to rack and cool completely. Serves 8.
