Pies

Apple Pie Filling:

6-8 Granny Smith apples, 1 cup sugar, 2 Tbs. all purpose flour, 1 tsp. cinnamon, 1 dash salt, 1 dash nutmeg, 2
Tbs. melted butter, 1 Tbs. lemon juice.

Peel, cut, and slice apples into thin layers. Sprinkle very thin layer of flour on bottom of pie crust. Preheat
oven to 400°. Mix apples, sugar, cinnamon, salt, nutmeg and flour until it forms a slightly thick sauce. Pour
into bottom of crust. Sprinkle with lemon juice. Pour butter over apple mixture. Add top crust. If using full
crust, slit to vent. I prefer lattice top crust. Bake 50 minutes or until crust is golden brown.


Banana Cream Pie:

1 cup flour, 1/2 cup soft butter, 1 cup pecans finely chopped, 8 ounces softened cream cheese, 1 cup
powdered sugar, 12 ounces Cool Whip divided, 3 large bananas, 1 (6 ounce) package instant vanilla
pudding, 1/2 cup cold milk.

Combine flour, butter and pecans. Press into the bottom and up the sides of a greased 9 inch pie plate.
Bake at 350 degrees Fahrenheit for 25 minutes. Cool. Beat cream cheese and sugar together. Fold in 1 cup
Cool Whip. Spread over crust. Slice bananas and arrange on top of cream cheese. Whisk pudding mix and
milk. Mix in remaining Cool Whip. Spread on top of bananas. Refrigerate.


Blueberry Sour Cream Pie:

1 cup sugar, 1/2 tsp. salt, 1/4 cup flour, 2 eggs, 2 cups sour cream, 3/4 tsp. almond extract, 1 grahm cracker
pie crust unbaked, 1 (21 ounce) can blueberry pie filling.

In a mixing bowl, combine first 6 ingredients. Mix well. Pour into unbaked pie shell. Bake in 350° oven for 30
minutes or until center is set. Top hot pie with blueberry pie filling. Chill for several hours. When ready to
serve top with whipped cream or cool whip.


Brownie Carmel Walnut Pie:

1 9 inch unbaked pastry shell, 1/2 cup chopped walnuts, 20 carmels unwrapped, 1 (14 ounce) can
sweetened condensed milk, 1 egg beaten, 2 Tbs. butter melted, 1 (6 ounce) package semi sweet choc.
chips melted.

Preheat oven to 325 degrees. Sprinkle nuts into pie shell. In small saucepan, over low heat, melt caramels
with 2/3 cup condensed milk. Spoon over walnuts. In bowl, combine egg, margarine and remaining milk; mix
well. Stir in melted chips. Pour mixture over caramel layer. Bake 35 minutes or until center is set. Cool.
Serve warm or chilled. Refrigerate leftovers.


Cherry Pie:

2 9 inch pie crust, 1 can pitted sour red pie cherries and juice, 1/2-2/3c. sugar, 2Tbs. flour, 1Tbs. butter.

Heat oven to 425 degrees. Mix flour, sugar and juice from cherries. Cook over medium heat stirring
constantly until mixture thickens and boils. Mix with cherries and pour into pastry lined pie pan. Dot with
butter. Cover with top crust. Seal edges. Brush top with a little milk and sprinkle on a little sugar. Bake
30-40 minutes, until brown.


Chocolate Cream Cheese Layer Pie:

4 ounces softened cream cheese, 1 Tbs. cold milk, 1 Tbs. sugar, 1 (8 ounce) container Cool Whip thawed
and divided, 2 9 inch Oreo cookie pie crust pre made, 2 cups cold milk, 2 (3 ounce) packages instant
chocolate pudding mix 4 serving size each.

Beat cream cheese, 1 tablespoons milk and sugar in large bowl with wire whisk until well blended. Gently
stir in 1-1/2 cups of the whipped topping. Spread onto bottom of crusts. Pour 2 cups milk into another large
bowl. Add pudding mixes. Beat with wire whisk 2 minutes or until well blended (mixture will be thick).
Immediately stir in the remaining whipped topping. Spread over cream cheese layer in crusts. Refrigerate 4
hours or until set. Store leftover pie in refrigerator.


Chocolate Pie:

1 3/4 cups cold milk, 2 pkgs. (4-serving size) Jello chocolate or chocolate fudge flavor instant pudding & pie
filling, 1 tub (8 ozs.) cool whip thawed, 1 prepared chocolate flavor crumb crust (6 ozs.).

Pour milk into large bowl. Add pudding mixes. Beat with wire whisk until well mixed (mixture will be thick).
Immediately stir in whipped topping. Spoon into crust. Refrigerate 4 hours or until set. Garnish as desired.


Deep Dish Strawberry Pie:

3/4 cup sugar, 3 Tablespoons corn starch 6 cups fresh strawberries sliced, 1 teaspoon lemon rind grated, 1
single pie pastry.

Preheat oven to 425F. Sift together flour and corn starch. Toss with strawberries and lemon rind until
coated. Turn into deep 1-1/2 quart casserole dish. Roll out single crust pastry, 1 inch larger than casserole,
Cover filling with pastry. Flute edge. Cut slits in top and bake in 425 degree oven for 30-35 minutes until
bubbly and crust is brown. To prevent edge of crust from browning too much, cover with a strip of foil.
Remove foil during last 15 minutes of baking.


Easy Peanut Butter Pie:

Crust: 1 1/4 cups chocolate cookie crumbs, 1/4 cup cugar, 1/4 cup softened butter.
Filling: 8 ounces softened cream cheese, 1 cup creamy peanut butter, 1 cup sugar, 1 Tbs. softened butter, 1
tsp. vanilla, 2 cups Cool Whip.

In a large mixing bowl, combine all crust ingredients and mix well. Press into a 9 inch pie plate. Bake at 375
degrees for 10 minutes then cool.
In mixing bowl combine 1st five ingredients of filling until smooth. Fold in Whipped Topping. Gently spoon
into cooled crust. Garnish with cookie crumbs or grated chocolate.


Easy Pecan Pie:

1/4 cup butter, 1 cup dark Karo syrup
3 eggs, 1/2 cup light brown sugar, 1/4 teaspoon salt, 1 cup Pecans ground, 1 uncooked 9 inch pie shell.

Preheat oven to 350F. Cream sugar and butter. Add corn syrup and salt. Beat in eggs one at a time. Add
pecans. Pour into pie shell. Bake 70 minutes. Cool before serving.


Easy Snickers Bar Pie:

8oz. softened cream cheese, 1 1/2c. powdered sugar, 1/2c. creamy or chuncky peanut butter, 3 regular sized
Snickers bars chopped, 16 oz. Cool Whip thawed, 2 (6oz.) chocoate cookie pie crust or grahm cracker pie
crust.

In a large mixing bowl beat cream cheese, sugar and peanut butter until creamy. Stir in chopped candy bars.
Gently fold in the cool whip just until mixed. Pour into crust and refrigerate overnight.     


Hershey's Chocolate Pie:

6 Hershey bars, 16oz. Cool Whip, 9 inch chocolate pie shell.

Microwave six candy bars for one minute, stir till melted. Add 8oz. Cool Whip and mix. Pour in pie shell. Top
with remaining Cool Whip. Refrigerate overnight.  


Mini Apple Pies:

1 (21 ounce) can apple pie filling, 2 refrigerated pie crust (one package, bring to room temp.) 1 egg lightly
beaten, sugar.

Preheat oven to 375. Lightly pat out one pie crust sheet. Using a small bowl turn upside down and cut out
circles in pie crust. (I used an individual casserole dish and got 4 crusts from one sheet of dough.). Place
about 2 spoonfuls of pie filling on half of each circle. Be careful not to get too much on or your pie won't
seal. Fold dough over filling, crimp edges with a fork to seal. Repeat with remaining pie crust and filling.
Place on a lightly greased cookie sheet. Cut a small slit in the top of each pie. Brush with egg and sprinkle
generously with sugar. Bake for 25-30 minutes.


Pecan Pie:

1 cup white Karo, 1 cup dark brown sugar, 1/2 cup melted butter, 1 cup pecans, 3 eggs beaten, 1 tsp. vanilla,
1 pinch salt.

Mix all ingredients together well. Pour into unbaked 9 inch pie shell. Bake at 350degree for 45 to 50 mintues.


Pumpkin Pie:

1 unbaked 9 inch deep dish pie shell, 2 1/2 cups pumpkin puree, 1 (10 ounce) can sweetened condensed
milk, 2 large eggs, 1 tsp. cinnamon, 1/2 tsp. ginger, 1/2 tsp. nutmeg.

Preheat the oven to 425°F. In a large bowl combine the pumpkin puree, condensed milk, eggs, cinnamon,
ginger and nutmeg. Mix well and turn into the crust. Bake 15 minutes; reduce the oven temperature to 350°
and bake another 35 to 40 minutes or until a knife inserted 1-inch from the edge comes out clean. Cool
before cutting. Garnish with whipped cream. Refrigerate leftovers.


Strawberry Pie:

1qt. strawberries, red food coloring, 1/4tsp. salt, 3/4c. sugar, 9 inch pie shell, 2Tbs. cornstarch, 3/4c. water.
Crush 1c. strawberries, add 1c. water. Boil, then simmer three minutes. Strain and add water to make 1c.
juice. Mix cornstarch, sugar, and salt then add to juice, cook till thick. Cool, then add food coloring. Pour
over strawberries, place in pie shell, top with cool whip.