DUTCH APPLE PIE

Ingredients And Directions:

1 graham cracker crust
1 lg. egg yolk, slightly beaten

Preheat oven to 375 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.

FILLING:

5 1/2 c. fresh, peeled, sliced cooking apples
1 tbsp. lemon juice
1/4 c. light brown sugar
1/4 tsp. salt
1/4 tsp. ground nutmeg
1/2 c. sugar
3 tbsp. all-purpose flour
1/2 tsp. ground cinnamon

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.

TOPPING:

3/4 c. all-purpose flour
1/4 c. light brown sugar
1/4 c. sugar
1/3 c. butter

Mix remaining flour, 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.

SOUR CREAM DUTCH APPLE PIE

Ingredients And Directions:

2 c. apples (sliced or chopped)
3/4 c. sugar
2 tbsp. flour
1/8 tsp. salt
1 c. sour cream (can be all or part canned milk)
1 egg, beaten
1/2 tsp. vanilla

Mix all together and pour in pastry. Bake at 400 degrees for 15 minutes. Reduce heat to 350 degrees; bake until apples are tender and mixture is almost firm.

Cover with the following topping and bake about 10 minutes, or until topping seems done.

1/3 c. flour
1 tsp. cinnamon
1/4 c. sugar

FREEZER APPLE PIE FILLING

Ingredients:

6 lbs. apples
2 c. sugar
1/4 c. all purpose flour
1/2 tsp. cinnamon
1/4 tsp. nutmeg
2 tbsp. lemon juice

Directions:

Wash, peel, core and slice apples. Place apples in soaking solution (1 tablespoons salt, 1 tablespoon vinegar, 2 quarts water to prevent darkening).

Combine sugar, flour, and spices. Rinse and drain apples; stir into sugar mixture. Let stand until juice begins to thicken. Place 2 pints of apple mixture into freezer container. Seal and freeze.

TO BAKE: Place 2 pints pie filling into a 9 inch double crust pastry. Cut vents in top. Bake on baking sheet 40 minutes at 425 degrees.

MOCK APPLE PIE (ZUCCHINI PIE)

Ingredients:

6 c. zucchini (NOTE: extra large zucchini are preferred, they're firmer)
1 1/4 c. sugar
1 1/2 tbsp. flour
1 1/2 tsp. cream of tartar
1 1/2 tsp. cinnamon
Dash of salt and nutmeg
Dough for double pie crust

Directions:

Pare zucchini, wash and slice lengthwise. Remove seeds. Slice like apples. Add a little water and bring to a boil in a large saucepan. Simmer for about 15 minutes or until tender. Cool and drain well. Add rest of ingredients and place into an unbaked 9 inch pie crust. Cover with top pie crust and flute to seal edges. Cut slits into top of crust for steam to escape. Bake at 350 degrees for 45 to 60 minutes.

DUTCH APPLE PIE

Ingredients:

1 1/2 c. flour
1/2 tsp. salt
1/2 c. shortening
4-5 tbsp. water, cold

PIE:

7 apples, peeled, cored and sliced thin
1/2 c. sugar
3/4 tsp. cinnamon

TOPPING:

1/3 c. sugar
3/4 c. flour
6 tbsp. butter

Directions:

To make crust: mix flour and salt. Cut in shortening. Sprinkle with water and toss with a fork until the dough balls up. Turn onto floured surface. With the side of your hand, make 3 "karate chops" in one direction; then 3 more at a right angle.

Sprinkle with flour; roll with rolling pin to fit 9 inch pie plate. Flute edges. Mix sugar and cinnamon with apples, pour into pie plate. Cut butter into flour and sugar. Sprinkle over apples. Pat with a spoon. Bake at 400 degrees for 35-40 minutes.

Georgia Peach Pie

INGREDIENTS:

Unbaked 9″ pie shell
2-3 lg. peaches
1/2 c. sugar
2 tbsp. flour
Dash of salt
1/4 tsp. nutmeg
1/2 c. heavy cream
1/2 tsp. vanilla

DIRECTIONS:

Heat oven to 450 degrees. Peel peaches, cut in eighths and arrange in shell. Mix rest of ingredients; pour over peaches. Bake at 450 degrees for 10 minutes then at 350 degrees for 40-45 minutes. Serve warm.

Jan’s Peach Pie

INGREDIENTS AND DIRECTIONS:

4-6 c. peaches, sliced
1/4 c. sugar

Place in 13 x 9 x 2 inch buttered casserole. Bake at 350 degrees for 20 minutes.

CRUST:

1 c. all-purpose flour
1 stick butter
1 c. sugar
1 egg
1 tsp. almond flavoring

Cream sugar and butter. Add eggs, beat well. Add flour and flavoring. Spread batter evenly over peaches. Bake at 350 degrees for 40 minutes or until crust is browned and pie is bubbly.

Light Peaches ‘N Cream Pie

INGREDIENTS AND DIRECTIONS:

Low Cholesterol. Makes 8 servings.

1/4 c. cold water
2 pkg. unflavored gelatin
1/2 c. hot water
1/4 c. sugar
2 cans (16 oz. each) sliced light peaches, drained
1 tsp. vanilla
1 env. whipped topping mix, prepared according to directions using skim, milk
1 Keebler Ready-Crust Graham Cracker pie crust
Peach slices for garnish

In blender container, add cold water. Sprinkle gelatin over water and blend on low. Let stand 3 to 4 minutes. Add hot water, cover and process until gelatin dissolves, about 1 minutes. Add sugar, peaches and vanilla. Cover and process until smooth. Pour into a mixing bowl. Chill until mixture begins to thicken. Fold whipped topping into peach mixture. Pour into crust. Chill 2 hours. Garnish with peach slices.

Old Fashioned Peach Pie

INGREDIENTS:

3/4 c. sugar
1/4 c. brown sugar
1/8 tsp. ground cloves
1/4 tsp. salt
1/4 tsp. almond extract
1/4 - 1/2 tsp. grated lemon rind
1/2 tsp. cinnamon
1/8 tsp. nutmeg
3 tbsp. quick cooking tapioca
5 - 6 c. fresh sliced peaches

DIRECTIONS:

Combine sugar, tapioca, salt, spices, almond extract and lemon rind. Place peaches and sugar mixture in alternating layers in pastry lined pie plate. Sprinkle with lemon juice and dot with butter. Top with regular or lattice crust. Bake 400 degrees for 45 to 50 minutes.

Peach Cheese Pie

INGREDIENTS:

9 oz. cream cheese
1/3 c. milk
1/3 c. sugar
2 eggs
1/4 tsp. vanilla
3 c. peaches, sliced, drained

DIRECTIONS:

Prepare a graham cracker crust. Blend softened cream cheese and milk. Add sugar, eggs and vanilla. Beat with rotary beater until smooth. Place peach slices in pie shell. Pour cheese mixture over peaches. Bake at 350 degrees for 30 minutes. Cool and garnish with additional peaches. Dust with nutmeg if desired. Bake in an 8″ dish.

French Silk Pie

INGREDIENTS:

1 c. sugar
1 c. butter
3 sq. unsweetened choc., melted & cooled
1 tsp. vanilla
4 eggs

DIRECTIONS:

Cream butter and sugar. Add chocolate, vanilla and 2 eggs. Beat at high speed for 5 minutes. Add 2 eggs and beat 5 more minutes. Pour into graham cracker crust and chill. Top with Cool Whip and chocolate shavings.

French Apple Pie With Nutmeg Sauce

INGREDIENTS:

8 c. peeled sliced tart baking apples (about 3 lb.)
1/2 c. water
1 1/2 c. sugar
1 tsp. vanilla
1 baked 9″ pastry shell
1 c. graham cracker crumbs
1/2 c. all-purpose flour
1/2 c. sugar
1/3 c. butter
Nutmeg sauce

DIRECTIONS:

Place apple slices and water in a large saucepan. Bring to boiling. Reduce heat. Cover and simmer 10-12 minutes. Drain. Stir in the 1 1/2 cups sugar and vanilla.

In a medium bowl combine graham cracker crumbs, flour and 1/2 cup sugar. Cut in butter until mixture resembles coarse crumbs. Transfer apples to pastry shell. Top with crumb mixture. Bake in 375 degree oven about 25 minutes. Cool. Serve with nutmeg sauce. Serves 8.

Nutmeg Sauce: In a saucepan combine 1 egg yolk, 1 cup milk and 1/2 cup sugar. Bring to boiling, stirring constantly. Reduce heat; simmer 1 minute. Stir in 1/2 teaspoon ground nutmeg. Serve warm.

French Apple Pie

INGREDIENTS:

3/4 c. sugar
1/4 c. all-purpose flour
1/2 tsp. ground nutmeg
1/2 tsp. ground cinnamon
Dash of salt
6 c. thinly sliced pared tart apples

DIRECTIONS:

Heat oven to 425 degrees. Mix sugar, flour, nutmeg, cinnamon, and salt. Stir in apples. Sprinkle apple filling with crumb topping. Bake until crust is brown and juices begin to bubble. Cover top with aluminum foil during last 10 minutes of baking.

French Coconut Pie

INGREDIENTS:

1 1/2 c. sugar
3 eggs
1 tsp. vanilla
1 stick butter
1 tbsp. vinegar
1 (4 oz.) can coconut

DIRECTIONS:

Mix sugar into the well beaten eggs. Blend in butter, add vanilla and vinegar. Pour into an unbaked shell and sprinkle the coconut on top. Bake 50 minutes at 350 degrees or until coconut is golden brown.

French Lemon Pie

INGREDIENTS:

1 c. sugar
1/2 c. white Karo
4 eggs
3 tbsp. butter, melted
Juice & rind (grated) of 1 1/2 lemons
3 tbsp. flour

DIRECTIONS:

Beat all ingredients together in mixing bowl. Pour into unbaked crust and bake until firm at 350 degrees for 45 minutes.

Cauliflower-Cheese Pie With Grated Potato Crust

INGREDIENTS AND DIRECTIONS:

CRUST:

2 c. packed, grated raw potato
1/2 tsp. salt
1 egg, beaten
1/4 c. grated onion

Heat oven to 400 degrees. Set the freshly grated potato in a colander over a bowl. Salt it and leave it for 10 minutes. Then squeeze out the excess water and add it to the remaining ingredients. Pat in into 4 well-oiled 9 inch pie pan, building up the sides of the crust with lightly floured fingers. Bake for 40-45 minutes, until browned. After the first 30 minutes brush the crust with a little oil to crispen it. Turn oven down to 375 degrees

FILLING:

1 heaping, packed c. grated Cheddar cheese
1 med. cauliflower, broken into sm. flowerets
1 med. clove crushed garlic
1 c. chopped onion
3 tbsp. butter
Dash of thyme
1/2 tsp. basil
1/2 tsp. salt
2 eggs beaten with 1/4 c. milk
Black pepper
Paprika

Saute onions and garlic, lightly salted in butter for 5 minutes.Add herbs and cauliflower and cook, covered 10 minutes, stirring occasionally. Spread half the cheese into baked crust, then the saute, then the rest of the cheese. Pour the custard over and dust with paprika. Bake 35-40 minutes until set.

Oatmeal Crust Cherry Pie

INGREDIENTS:

CRUST:

Scant 1/2 c. melted butter
1/2 c. brown sugar
1 c. flour
1 c. quick oats

DIRECTIONS:

Mix together as for crumb crust and pat into pie pan. Save 1/4 cup of mix to sprinkle on top. Use 1 can cherry pie filling or following recipe:

Drain 1 (#2) can sour pie cherries. To juice add 3/4 cup sugar and 4 level tablespoons of cornstarch. Blend smooth and cook until thick and clear, stirring constantly. Add cherries, dash of salt, and 2 teaspoons fresh lemon juice. Mix and pour into crust. Top with crumbs and bake at 375 degrees until bubbly. Serve cool, with vanilla ice cream, whipped cream, or plain.

Strawberry Pie & Crust

INGREDIENTS:

PIE:

1 qt. strawberries
1 c. sugar
3 tbsp. cornstarch
2 tbsp. Karo syrup (white)
1 c. water
3 tbsp. strawberry Jello

CRUST:

1 1/2 c. sifted flour
1/2 c. oil
1/2 tsp. salt
2 tbsp. sugar
2 tbsp. milk

DIRECTIONS:

Mix crust. Sift flour; add oil, salt, sugar and milk. Blend well. Press in pan with back of spoon. Bake at 400 degrees until brown.

FILLING: In heavy saucepan add sugar, cornstarch, Karo and water. Bring to boil until thick and clear. (You may add red food coloring.) Set off fire and add 3 tablespoons Jello. Let cool. Add 1 quart cleaned and drained strawberries (fresh). Pour into crust and refrigerate. May also use peaches, pineapple or lemon.

$100 Pumpkin Pie - Crust

INGREDIENTS:

1 unbaked 9″ pie crust
2 tbsp. butter
1/3 c. firmly packed light or dark brown sugar
1/2 c. chopped pecans

DIRECTIONS:

Bake crust in preheated 425 degree oven, 5 minutes. Combine butter and sugar in small heavy pan, constantly stir over moderate heat until sugar has melted and mixture bubbles. Remove from heat; stir in pecans. Spread evenly in crust, return to 425 degree oven, bake for another 5 minutes. Remove to wire rack; let cool while preparing filling. Reduce oven heat to 375 degrees.

Cauliflower-Cheese Pie (With Grated Potato Crust)

INGREDIENTS:

CRUST:

2 c. packed, grated raw potato
1/2 tsp. salt
1 egg, beaten
1/4 c. grated onion

FILLING:

1 heaping, packed c. grated Cheddar cheese
1 med. cauliflower, broken into sm. flowerets
1 med. clove crushed garlic
1 c. chopped onion
3 tbsp. butter
Dash of thyme
1/2 tsp. basil
1/2 tsp. salt
2 eggs and 1/4 c. milk beaten together
Black pepper
Paprika

DIRECTIONS:

Heat oven to 400 degrees. Set freshly grated potato in a colander over a bowl. Salt it and leave for 10 minutes. Then squeeze out the excess water (which can be used for soup stock) and add to the remaining ingredients. Pat into a well-oiled 9-inch pie pan, building up the sides of crust with lightly-floured fingers. Bake 40-45 minutes until browned. After the first 30 minutes, brush the crust with a little oil to crispen it.

Turn oven down to 375 degrees. Saute onions and garlic, lightly salted, in butter for 5 minutes. Add herbs and cauliflower and cook, covered, 10 minutes, stirring occasionally. Spread half the cheese into baked crust, then the saute, then the rest of the cheese. Pour custard over and dust with paprika. Bake 35 to 40 minutes until set.

Preparation time: about 2 hours, including baking. 1 9-inch pie.

Chicken Pot Pie

INGREDIENTS AND DIRECTIONS:

Cook stewing chicken in salt, pepper, onion (chopped), celery (diced) and parsley to taste until chicken is tender. Remove chicken from liquid. Add water to make 4 quarts of broth. Pick chicken from bones.

Add chicken meat and about 5 medium potatoes (quartered) to broth. Cook until potatoes are almost soft.

Add Pot Pie dough: 1 egg 2 tsp. baking powder 1/2 egg shell of water 3/4 tsp. salt

Mix above ingredients, roll out and cut into 2″ squares (patches). Be sure chicken broth is boiling. Layer patches in boiling broth. Cover and simmer until done, about 30 minutes, stirring occasionally.

Chicken Pot Pie

INGREDIENTS:

1 stewing hen, cooked

DIRECTIONS:

Remove chicken from broth.

Mix: 1 tsp. salt 2 tbsp. Crisco Liquid - cold water

Roll out real thin, cut in strips, drop in boiling broth. Remove chicken from bones and drop in pot with pie.

Chicken Pot Pie

INGREDIENTS AND DIRECTIONS:

Place one cut up stewing chicken in a pot and cover it with salted, boiling water and cook until done. Remove meaty water and cook until done. Remove meaty pieces and brown in flour and butter.

To broth add pot pie batter mixed as follows: 3 tablespoons butter, 1 1/2 cups flour and milk to make a soft dough.

Chicken Pot Pie

INGREDIENTS:

1 (4 lb.) chicken, cut up
12 c. water
1 1/2 tsp. salt
1/2 tsp. pepper
1 rib celery, diced
4 medium thin-skin potatoes, peeled and quartered (about 1 lb.)
1 lg. onion, coarsely chopped
4 lg. carrots, cut into 1 inch disks
2 tbsp. chopped parsley
2 c. flour
1/2 tsp. salt
1 tsp. baking powder
2 tbsp. solid vegetable shortening
1 egg, beaten
1/3 c. water

DIRECTIONS:

Simmer chicken in water with salt, pepper, and celery about one hour or until tender. As chicken cooks, skim surface occasionally. Lift chicken from pot and remove skin and bones. Return meat to pot. Add potatoes, onions, and carrots. Bring to boil and cook 15 to 20 minutes. Stir in parsley.

As chicken and vegetables boil, prepare pot pie by combining flour, salt, and baking powder. Cut in shortening until mixture is cracker-meal fine. Stir in egg and water. Use a rolling pin to roll out dough very thin (about 1/8th inch) on lightly floured board. Cut into 2 inch squares. Drop squares in boiling water with chicken and vegetables. Cover and cook another 15 to 20 minutes. Serve in wide bowls. Serves 6.

Chicken Pot Pie

INGREDIENTS AND DIRECTIONS:

1 lg. fryer or chicken breasts, legs 6-8 pieces
1 can cream of chicken soup
1 tsp. onion salt
1 pkg. frozen peas & carrots
Salt & pepper to taste
1/2 stick butter, melted

Boil chicken 1-1 1/2 hours. Cool and take out bones. Chopped. Add chicken, frozen peas and carrots. Cream chicken soup. Add enough of chicken broth into chicken, peas, carrots, soup and heat on top of stove. Make this kinda soupy. Pour into a 13 x 9 inch casserole dish.

Make pie crust to cover top of chicken. Pour melted butter over crust and bake at 350 degrees for about 1 hour or until pie crust is done and brown. Serves 4-6 people. You can make these chicken pot pies and put into smaller pie dishes and freeze for later.

PIE CRUST:

Mix together: 1 tsp. salt Cut in 2/3 c. Crisco shortening

Sprinkle with 4 tablespoons cold water. I make 2 cups of ice water to use. Mix up well. Press into a ball. Sprinkle flour on table top. I use wax paper on damp table and roll out crust. Cut into strips. Lay on chicken, peas and carrots. Please note: Roll pie crust out very thin.

Chocolate Chip Cookies

INGREDIENTS:

1 c. brown sugar
1 c. white sugar
1/2 c. shortening
2 eggs
1/2 c. water
1 tsp. soda
1 tsp. salt
Vanilla
3 c. flour
1/2 c. nuts
1 pkg. chocolate chips (6 oz.)

DIRECTIONS:

Drop on cookie sheet from teaspoon and bake at 350 for 10 or 15 minutes.

Chocolate Chip Cookies

INGREDIENTS AND DIRECTIONS:

1 c. butter
1/4 c. granulated sugar
3/4 c. packed light brown sugar
1 (4 oz.) pkg. INSTANT vanilla pudding

Cream together in large mixer bowl.

Add:

2 eggs
1 tsp. vanilla extract

Beat until smooth and creamy.

Mix:

2 1/4 c. unsifted flour
1 tsp. baking soda

Add:

1 1/4 c. flour mixture to creamy batter and blend

Add:

12 oz. chocolate chips
Balance of flour mixture (1 c.)

Just stir until blended.

Put dough mixture in glass or ceramic dish in refrigerator (cover with Saran Wrap and aluminum foil) until ready to use. Drop by teaspoon about 2 inches apart on ungreased cookie sheet. Bake at 375 degrees about 5-10 minutes or until lightly brown. While still barely warm, put in plastic container (lined with plastic wrap) and keep lid on).

Chocolate Chip Cookies

INGREDIENTS:

1 c. white sugar
1 c. brown sugar
1 c. butter
1 c. vegetable oil
1 egg
1 tbsp. milk
1 tsp. cream of tartar
1 tsp. salt
1 tsp. vanilla
1 tsp. baking soda
3 1/2 to 4 c. flour

DIRECTIONS:

Mix in order given. Add 1 package chocolate chips and 1/2 cup chopped nuts. Drop by spoonfuls on cookie sheet. Bake at 350 degrees until lightly browned.

Chocolate Chip Cookies

INGREDIENTS:

2 1/4 c. flour
1 tsp. baking soda
1 c. butter
1 pkg. instant vanilla or chocolate pudding
2 eggs
1 (12 oz.) pkg. chocolate chips
1/4 c. sugar
3/4 c. brown sugar
1 tsp. vanilla
1 c. chopped nuts

DIRECTIONS:

Mix flour and soda. Combine butter, sugars, vanilla and pudding mix in large bowl, beat until smooth. Beat in eggs. Add flour mixture then chips and nuts. Batter will be stiff. Drop by rounded teaspoon, about 2 inches apart onto cookie sheet. Bake 8 to 10 minutes at 375 degrees. Makes 6 dozen.

Chocolate Chip Cookie

INGREDIENTS:

1/2 c. gran. sugar
1/2 c. packed brown sugar
1/3 c. butter, softened
1/3 c. shortening
1 egg
1 tsp. vanilla
1 1/2 c. all purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
1/2 c. chopped nuts
1 pkg. (6 oz.) semisweet chocolate chips

DIRECTIONS:

Heat oven to 375 degrees. Mix sugars, butter, shortening, egg and vanilla. Stir in remaining ingredients. Drop dough by rounded teaspoonfuls about 2 inches apart on ungreased cookie sheet. Bake for 8 to 10 minutes. Cool and serve.

EASY PEANUT BUTTER FUDGE PIE

Ingredients:

1 baked 9 inch pie crust or graham cracker crust
2 1/3 c. milk
2/3 c. peanut butter (either smooth or chunky)
1 (6 oz.) pkg. instant chocolate pudding
Whipped topping or whipped cream to garnish
Chopped peanuts to garnish


Directions:

In medium mixing bowl, combine milk and peanut butter. Blend well. Add pudding mix and beat slowly at lowest speed for 2 minutes or until thick. Spoon into pie shell. Chill 2 hours. Garnish with whipped topping or cream and peanuts.

CHOCOLATE PEANUT BUTTER PIE

Ingredients:

1 pie crust, baked
1 c. sugar
1 2/3 c. milk
3 tbsp. butter
Additional sugar for meringue
1/4 c. flour
1/4 c. chocolate syrup
3 eggs, separated
Vanilla
1 c. powdered sugar
3 tbsp. peanut butter


Directions:

Mix together flour, sugar, chocolate syrup and milk, stirring constantly. Cook over medium heat until mixture begins to thicken. Beat egg yolks slightly, add small amount of hot chocolate mixture and return this to mixture on stove. Cook until thickened. Add butter and cool slightly. Add vanilla. Place 1/2 of powdered sugar and peanut butter mixture in bottom of baked pie crust. Cover with chocolate pie mixture. Top with meringue made from 3 egg whites and additional sugar. Gently press remaining powdered sugar-peanut butter mixture onto meringue. Bake at 325 degrees until golden brown.

CHOCOLATE PEANUT BUTTER PIE

Ingredients and Directions:

1 1/2 c. graham cracker crumbs
1/4 c. sugar
1/2 c. melted butter

PIE:

1 1/2 c. sugar
1/3 c. cornstarch
4 egg yolks
4 c. milk
1/2 c. peanut butter
2 oz. melted unsweetened chocolate
1 tbsp. plus 2 tsp. vanilla

Combine all crust ingredients and press into pie plate.

Pie: Mix sugar, cornstarch, egg yolks and milk with wire whip until it boils and thickens. Boil for 3 minutes, stirring constantly., Remove from heat. Add peanut butter, chocolate and vanilla. Pour into 10 inch pie plate.

PEANUT BUTTER APPLE CRISP PIE

Ingredients:

1/2 cup oatmeal
1/3 cup brown sugar
1 tsp ground cinnamon
1/2 tsp nutmeg
dash salt
1/4 cup butter
1/3 cup peanut butter
5-10 apples
prepared pie crust


Directions:

CRISP:

Place oatmeal, brown sugar, ground cinnamon, nutmeg, salt into bowl. Stir ingredients together. Add butter and mix together. Melt peanut butter. Pour melted peanut butter into crisp and mix together.

PIE:

Preheat oven for 350 degrees. Peel and slice apples. place in pie crust till full. (apples will shrink when they cook). Place and spread crisp over apples. Bake pie for 20-30 mins. Serve with ice cream.

Submitted by: Bethany Slack

PEANUT BUTTER FUDGE OREO COOKIE PIE

Ingredients:

1 Keebler ready-made Oreo pie crust
1 (4oz) box instant French vanilla pudding mix
1 cup cold milk
3-4 tablespoons creamy peanut butter (or more if you like)
1 jar chocolate fudge sauce (Smuckers or Dove)
1 regular container Cool Whip (thawed)


Directions:

Have pie crust ready. Carefully spread/frost the bottom and sides of pie crust with fudge sauce (if really thick microwave for a few seconds). You won't need to use the whole jar.

In a bowl, blend instant pudding and 1 cup milk using a whisk.

Using an electric mixer, add the peanut butter (mixture will be thick). Spoon onto the fudge layered pie crust.

Top with Cool Whip. Garnish with any Oreo crumbs from the pie crust.

Refrigerate.

This is so quick and easy but everyone thinks it takes a long time because of the taste. Doesn't last long at events.

ENJOY!

BANANA CREAM PIE

Ingredients:

9" pie crust
packet of banana pudding
wafer cookies
bananas
whipped cream


Directions:

Layer the bananas in thin slices on the bottom of the crust. Pour the pudding over the crust and bananas. Then lay wafer cookies over the pudding. Cover the top with whipped cream, then refrigerate.

BANANA PINEAPPLE TROPICAL PIE WITH EQUAL

Ingredients and Directions:

29% calorie reduction from traditional recipe.

Pie Pastry for single crust 9-inch pie
2 packages (8 oz. each) reduced fat cream cheese, softened
1/2 cup Equal® Spoonful*
1 container (8 oz.) frozen light whipped topping, thawed
1 can (8 oz.) crushed pineapple, well drained
1/4 cup flaked coconut, divided
1/2 teaspoon rum extract
2 medium ripe bananas, cut into 1/2-inch thick slices
1 tablespoon chopped pecans

Preheat oven to 375°F. Roll pastry on lightly floured surface into circle 1-inch larger than inverted 9-inch pie plate. Ease pastry into plate; trim and flute edges. Pierce sides and bottom of pastry with a fork. Bake in preheated oven 10 to 12 minutes or until lightly browned. Cool completely on wire rack.

Meanwhile, beat cream cheese and Equal® until blended. Gradually mix in whipped topping, pineapple, 3 tablespoons coconut and rum extract. Place half of cream cheese mixture in pie crust. Arrange banana slices in single layer; top with remaining cream cheese mixture. Sprinkle top of pie with remaining 1 tablespoon coconut and chopped pecans. Refrigerate 2 to 3 hours before serving.

BANANA CREAM PIE WITH EQUAL

Ingredients and Directions:

39% calorie reduction from traditional recipe.

Pie Pastry for single-crust 9-inch pie
1 1/4 cups Equal® Spoonful*
7 tablespoons cornstarch
1/4 teaspoon salt
2 1/2 cups 2% milk
2 egg yolks
1 1/2 cups coarsely chopped ripe banana (about 3 medium)
2 teaspoons lemon juice
2 cups prepared fat-free whipped topping

Roll pastry on lightly floured surface into circle 1 inch larger than inverted 9-inch pie plate. Ease pastry into pan; trim and flute edge. Pierce bottom and side of pastry with fork. Bake in preheated 375°F oven 12 to 15 minutes or until crust is lightly browned. Cool completely on wire rack.

Meanwhile, combine Equal®, cornstarch and salt in medium size saucepan. Whisk in milk until mixture is smooth. Heat to boiling over medium-high heat, whisking constantly. Boil and stir 1 minute or until thickened, whisking constantly.

Beat egg yolks in small bowl until smooth. Stir about 1/2 cup hot mixture milk mixture into eggs. Whisk egg mixture back into milk mixture in saucepan. Cook over very low heat, whisking constantly, 30 to 60 seconds. Remove from heat; let stand about 5 minutes.

Meanwhile, combine chopped bananas and lemon juice. Fold into milk mixture. Spoon into baked pie pastry. Refrigerate 2 to 3 hours or until filling is set. Spread prepared whipped topping over filling. Refrigerate until ready to serve. Refrigerate any leftovers.

OLD FASHIONED BANANA CREAM PIE

Ingredients:

1 pie crust (9 inch), baked
3 tablespoons cornstarch
1 2/3 cups water
14 ounces sweetened condensed milk
3 egg yolks, beaten
2 tablespoons butter
1 teaspoon vanilla extract
3 medium bananas
lemon juice
whipped cream


Directions:

In heavy saucepan, dissolve cornstarch in water; stir in sweetened condensed milk and egg yolks. Cook and stir until thickened and bubbly.

Remove from heat; add butter and vanilla. Cool slightly. Slice 2 bananas; dip in lemon juice and drain. Arrange on bottom of prepared crust. Pour filling over bananas; cover. Chill 4 hours or until set.

Spread top with whipped cream. Slice remaining banana; dip in lemon juice, drain and garnish top of pie. Refrigerate leftovers.

Serving Size: 6

BANANA PUDDING PIE

Ingredients:

7 ripe bananas, sliced
2 cups whole milk
1 5 oz. pkg. French vanilla pudding mix (instant)
1 8 oz. pkg. Philadelphia cream cheese, softened
1 tablespoon banana flavored liquor or extract
1 14 oz. can condensed milk (sweetened)
1 12 oz. tub Cool Whip, thawed
1 graham cracker crust


Directions:

Mix the pudding mix with the milk in a blender or with an electric mixer. Use the type of instant pudding mix which doesn't require cooking.

In a separate bowl, blend condensed milk with the cream cheese until smooth, then fold in the Cool Whip.

Combine cream cheese mixture and pudding mixture, and stir in the liquor or banana extract, combining well.

Slice the bananas and layer over the bottom of the pie crust. Spread mixture over bananas.

Refrigerate until serving time. Garnish with chocolate curls or additional Cool Whip and banana slices.

Grandma’s Apple Pie

INGREDIENTS:

2 pie crusts
1/2 c. heavy cream
3 tbsp. flour
1 c. sugar
1/4 tsp. salt
5 c. tart apples
2 tsp. lemon juice
1/2 tsp. nutmeg
1/4 tsp. cinnamon
2 tbsp. butter

DIRECTIONS:

Combine sugar, spices, salt and lemon, add cream. Mix well and add 1/2 of this mixture to bottom pie crust. Add apples and remainder of sugar mixture. Dot with butter, add top crust. Bake at 350 degrees for 1 hour.

Grated Apple Pie

INGREDIENTS:

1 c. sugar
1 tbsp. all purpose flour
1 tsp. ground cinnamon
1 tsp. vanilla
Dash of salt
4 c. coarsely grated apples
1 egg, beaten
1/4 c. + 2 tbsp. melted butter
1 (9″) uncooked deep dish pie shell

DIRECTIONS:

Combine sugar, flour, salt and cinnamon in a large bowl, add grated apples and toss gently. Stir in eggs, butter and vanilla. Spoon mixture in pie shell. Bake at 400 degrees for 10 minutes. Reduce heat to 350 degrees and bake 50 minutes. Preheat oven before serving.

Homemade Apple Pie

INGREDIENTS:

3/4 to 1 c. sugar
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 tsp. flour
5 to 6 tart apples, peeled & thinly sliced
2 tsp. butter
1 frozen pie crust with top (or made from scratch)

DIRECTIONS:

Mix sugar, cinnamon, nutmeg, flour all together. Add apples and mix all together. Place in pie crust, dot butter on top and add top of pie crust. With a fork put a few holes in top and bake at 400 degrees for 50 minutes. (If a golden glaze is desired for top of crust, brush with egg yolk.)

Judy’s Apple Pie

INGREDIENTS:

5-6 apples (2 1/2 lb.)
1 c. sugar
2 tbsp. flour
1 tsp. nutmeg
1 tsp. sugar
1/2 tsp. cinnamon
2 tbsp. lemon juice
1/2 c. flour
1/2 c. butter
1 unbaked pie shell

DIRECTIONS:

Place sliced and peeled apples in large bowl. Mix 1/2 cup sugar, 2 tablespoons flour, nutmeg. Sprinkle over apples. Toss well, put in pie shell. Sprinkle 2 tablespoons lemon juice over mixture.

Mix 1/2 cup sugar and 1/2 cup flour. Cut butter over topping after you pour it over apples.

Sprinkle 1 teaspoon sugar and 1/2 teaspoon cinnamon over topping.

Bake 1 hour at 425 degrees. Keep close eye on pie, it burns easily.

No Sugar Apple Pie

INGREDIENTS:

1 (6 oz.) can concentrate apple juice
2 tbsp. diet butter
6 c. thinly sliced Delicious apples
1 tsp. maple extract
Melted butter or milk
2 tbsp. cornstarch
2 tsp. apple pie spice
1 tsp. butter flavor
10 pkgs. Sweet One
1 double pie crust for deep dish pie

DIRECTIONS:

Use melted butter or milk. Heat apple juice; thicken with cornstarch. Stir in butter and spices. Pour thickened apple juice over apples; stir carefully. Sprinkle with salt. Pour into pie shell; cover with crust. Brush top crust with small amount of melted butter or milk; sprinkle with additional cinnamon.

Place pie on a cookie sheet since it has a tendency to boil over. Bake at 425 degrees for about 30 minutes. Reduce temperature to 375 degrees and bake for 30 minutes longer. Yield: 10 servings. Exchanges: 1 bread, 1 fruit and 1 fat.

Peaches For Fried Pies

INGREDIENTS:

2 gallons with peeling on
2 c. white vinegar
8 c. sugar

DIRECTIONS:

Cook down low, put in jars and seal or freeze.

A Lazy Peach Pie

INGREDIENTS:

1 stick butter
1 c. sugar
1 c. flour
1 c. sweet milk
1 tsp. baking powder

DIRECTIONS:

Melt butter in bottom of 8″x8″ pan or baking dish. Mix all ingredients together and pour into bottom of baking dish over melted butter. Add No. 2 1/2 size can fruit, sweetened to taste. Place in 375 degree oven until brown. Crust will rise to top as it cooks, about 30 minutes.

Apple Pie And Peach Pie Filling

INGREDIENTS:

10 c. water
4 1/2 c. sugar
1 c. cornstarch
1 tsp. salt
1 tsp. nutmeg
2 tsp. cinnamon
3 tbsp. lemon juice

DIRECTIONS:

Cook until clear. Divide in 5 quart cans and fill with fruit, mixing with filling as you go. Pressure cans 10 minutes at 5 pounds or 20 minutes in hot water bath. You can cut down on spices to suit yourself.

Crustless Peach Pie

INGREDIENTS:

1 c. sugar
1 c. flour
1/2 c. butter
1/4 tsp. salt
1 tsp. baking powder

DIRECTIONS:

Use your fingers to mix all this then place fruit in a size pan to make a good size cobbler. Then place all of the combined mixtures on top. Sprinkle with 1/4 teaspoon cinnamon on top. Bake at 350 degrees for 25 to 30 minutes.

Double Crust For Gold Peach Pie

INGREDIENTS:

2 c. flour
1 tsp. salt
3/4 c. shortening
5 tbsp. cold water

DIRECTIONS:

Combine flour and salt in bowl. Cut in shortening until all flour is blended to form chunks. Sprinkle water 1 tablespoon at a time. Toss with fork until dough forms a ball. Divide dough into halves. Roll each crust separated.

French Lemon Pie

INGREDIENTS:

1 c. sugar
1/2 c. white Karo
4 eggs
3 tbsp. butter, melted
Juice & rind (grated) of 1 1/2 lemons
3 tbsp. flour

DIRECTIONS:

Beat all ingredients together in mixing bowl. Pour into unbaked crust and bake until firm at 350 degrees for 45 minutes.

French Pastry Pie Crust

INGREDIENTS:

3 c. flour
1 1/3 c. shortening
1 tsp. salt
1 egg
1 tsp. vinegar
8 tbsp. water

DIRECTIONS:

Blend flour, shortening and salt until size of peas. Beat together egg, vinegar and water. Mix liquid to dry ingredients with fork until all moist and will stick.

French Silk Pie

INGREDIENTS:

1 c. sugar
3 sqs. (3 oz.) unsweetened chocolate, melted & cooled
1 1/2 tsp. vanilla
1 (9 inch) baked pastry shell
Chocolate curls (optional)
3/4 c. butter
3 eggs
Unsweetened whipped cream (optional)

DIRECTIONS:

In a small mixer bowl, cream sugar and butter about 4 minutes or until fluffy. Stir in cooled chocolate and vanilla. Add eggs, one at a time, beating on medium speed after each addition and scraping sides of bowl constantly. Turn into baked pastry shell. Chill several hours or until set. Garnish with whipped cream and chocolate curls, if desired. Cover and chill. Makes 10 servings.

French Coconut Pie

INGREDIENTS:

1 1/4 c. sugar
6 tbsp. butter
1/4 c. buttermilk
3 eggs, slightly beaten
1 3/4 c. coconut
1 tsp. vanilla
1 pastry shell (9 inch), unbaked

DIRECTIONS:

Cream sugar and butter; stir in buttermilk and eggs. Add coconut and vanilla. Pour into unbaked pastry shell. Preheat gas oven to 375 degrees. Bake 10 minutes. Lower to 300 degrees and bake 35 minutes or until done.

Substitute: In place of buttermilk, use 1/4 cup sour cream or 1/4 cup milk plus 1/2 tsp. lemon juice.

French Silk Chocolate Pie

INGREDIENTS:

1 stick butter, softened at room temperature
3/4 c. sugar
2 eggs
1 1/2 tsp. vanilla
1 Hershey bar
1 square Baker’s unsweetened chocolate

DIRECTIONS:

Cream soft butter with sugar. Add eggs, one at a time, beat with mixer. Add vanilla and be sure to mix well. Add melted chocolate to mixture and beat well. Put in refrigerator and let chill 2 hours. Top with Cool Whip and crushed Heath bars.

Crazy Crust Mexican Pie

INGREDIENTS:

CRUST:

3/4 c. flour
3/4 tsp. salt
3/4 tsp. baking powder
6 tbsp. shortening
3/4 c. sour cream
1 egg

TOPPING:

1/2 c. shredded lettuce
1/2 c. chopped tomato
1/2-1 c. shredded cheese

FILLING:

1 lb. ground beef
1/2 c. chopped onion
1 tsp. salt
2 tsp. chili powder
1/4-1/2 tsp. hot pepper sauce
16 oz. can kidney beans
6 oz. can tomato paste

DIRECTIONS:

Heat oven to 425 degrees. Lightly grease and flour bottom and sides of 10 inch pie pan. In bowl, combine all crust ingredients. Stir until blended. Batter will be slightly lumpy. Spread batter in pie plate in within 1/4 inch of rim.

In skillet brown ground beef and onion; cook until tender. Drain excess fat. Stir in remaining ingredients. Spoon into crust. Bake 20-30 minutes until crust is golden brown. Sprinkle with topping.

Italian Crazy Crust Pie

INGREDIENTS AND DIRECTIONS:

CRUST:

1/2 c. flour
1/2 tsp. salt
1 tsp. baking powder
1/4 c. shortening
1/2 c. sour cream
1 egg

Combine all ingredients and stir about 60 to 7 times. (Batter is slightly lumpy.) Spread batter thinly on bottom and thickly up sides to within 1/4 inch of 9 inch lightly greased and flour pie plate. Fill and bake at 425 degrees in preheated oven. Cool 5 minutes before serving. Crust may be covered and refrigerated up to 12 hours.

FILLING:

1 lb. ground beef, lightly browned
1 tsp. salt
1/4 tsp. garlic powder
1/4 c. chopped onion or 2 tsp. minced onion
1/2 c. chopped olives
4 oz. can mushrooms, undrained
1 to 1 1/2 c. shredded Mozzarella, cheddar or American cheese
1 tsp. oregano

Combine all above ingredients except cheese. Mix thoroughly. Spoon into crust. Bake 18 to 28 minutes until crust is golden brown. Sprinkle with cheese. Return to oven to melt cheese.

Pie Crust

INGREDIENTS AND DIRECTIONS:

1 1/4 c. flour
1/4 tsp. salt
1/2 c. shortening
1/4 c. water

2 CRUSTS:

2 1/2 c. flour
1/2 tsp. salt
1 c. shortening
1/2 c. water

Sift together flour and salt, cut in shortening, then mix in the water. Roll out on floured board and put in pie pans.

Never fail recipe for people who cannot make pie crusts.

Strawberry Pie With Meringue Crust

INGREDIENTS:

Meringue crust, below
2 pt. strawberries, sliced
1/2 c. sugar
3 tbsp. cornstarch
1 c. water
1 c. heavy cream, whipped

DIRECTIONS:

Prepare meringue crust. Crush 1 cup of strawberries in small bowl. In 2 quart saucepan, stir together sugar and cornstarch. Gradually stir in water until smooth. Stir in crushed strawberries. Stirring constantly, bring to boil over medium heat and boil 1 minute. Cool.

Pour over remaining sliced strawberries; toss to coat evenly. Spoon into prepared crust. Refrigerate at least 1 hour or until set. Spread whipped cream over pie.

MERINGUE CRUST:

Stir together 1/4 cup sugar, 3 tablespoons finely ground blanched almonds and 2 tablespoons cornstarch in small bowl.

Beat 2 egg whites until foamy in small bowl with mixer at high speed. Add 1/8 teaspoon cream of tartar and 1/16 teaspoon salt. Continue beating until soft peaks form.

Gradually add 1/4 cup sugar; beat until stiff peaks form. Fold in almond mixture. Spread mixture onto bottom and sides of a well greased 9 inch pie plate, building up sides to form a shell. Bake at 275 degrees for 1 hour. Turn off heat.

Leave meringue in oven with door closed for 1 hour or overnight. Remove from oven and cool completely on wire rack. Makes 1 pie shell.

Crazy Crust Apple Pie

INGREDIENTS:

1 c. flour
2 tbsp. sugar
1 tsp. baking powder
1/2 tsp. salt
3/4 c. water
2/3 c. shortening (solid)
1 egg
1 can apple pie filling
1 tbsp. lemon juice
1/2 tsp. cinnamon

DIRECTIONS:

In small mixing bowl, combine flour, sugar, baking powder, salt, water, shortening and egg; blend well at lowest speed. Beat 2 minutes at medium speed. Spread batter in 10″ or 9″ deep pie pan or dish. Carefully spoon filling into center of batter. Do not stir. Bake at 425 degrees for 40 to 45 minutes or until crust is golden brown.

Chocolate Chip Oatmeal Cookies

INGREDIENTS:

3 c. oats
1 1/2 c. all-purpose flour
1 c. brown sugar
1 c. white sugar
1 egg
1 (12 oz.) pkg. chocolate chips
1 tsp. vanilla
1 c. shortening
1/4 c. water
2 tbsp. baking powder

DIRECTIONS:

Mix all together. Dough will be very stiff (easier to squeeze together with hands). Roll into balls and flatten on ungreased cookie sheet. Bake in 350 degree oven. For chewy cookies, remove from oven just as cookies begin to brown. For crisp cookies, brown evenly.

Chocolate Chip Pudding Cookies

INGREDIENTS:

12 oz. pkg. chocolate chips
2 1/4 c. unsifted flour
1 tsp. baking soda
1 c. butter
1/4 c. sugar
3/4 c. light brown sugar, firmly packed
4 oz. pkg. Jello instant pudding
1 tsp. vanilla
2 eggs

DIRECTIONS:

Mix flour with baking soda. Combine butter, the sugar, pudding mix and vanilla in a large bowl. Beat until smooth and creamy. Beat in eggs. Gradually add flour mixture, then stir in chips. Batter will be stiff. Drop rounded measuring teaspoonfuls onto an ungreased cookie sheet. Bake at 375 degrees for 8 to 10

Chocolate Chips Cookies

INGREDIENTS:

1 1/3 c. yellow Crisco
1 c. granulated sugar
1 c. brown sugar, packed
2 eggs
2 tsp. vanilla
3 c. flour
1 tsp. soda
1 tsp. salt
1 c. chopped nuts
1 1/2 c. semi-sweet chocolate chips

DIRECTIONS:

Heat oven to 375 degrees. Mix shortening, sugar, eggs, and vanilla. Blend in remaining ingredients. For a softer, rounded cookie, add 1/2 cup flour. Drop dough by rounded teaspoonfuls 2 inches apart until ungreased baking pan. Bake 8 to 10 minutes or until brown. Makes about 7 dozen cookies.

Chocolate Cookies

INGREDIENTS:

2 1/4 c. unsifted flour
1 tsp. baking soda
1 c. butter, softened
1/4 c. granulated sugar
3/4 c. firmly packed light brown sugar
1 tsp. vanilla
1 (4 oz.) pkg. instant chocolate fudge Jello pudding
2 eggs
1 pkg. chocolate chips or chocolate hunks
1 c. chopped nuts

DIRECTIONS:

Mix flour with baking soda. Combine butter, the sugars, vanilla, and pudding mix in large mixer bowl. Beat until smooth and creamy. Beat in the eggs. Gradually add flour mixture, then stir in chips and nuts. Batter will be stiff.

Drop by rounded measuring teaspoons about 2-inches apart onto ungreased baking sheet. Bake at 375 degrees for 8-10 minutes. Makes about 6-7 dozen cookies.

Chocolate Cookie Sheet Cake

INGREDIENTS:

2 c. flour
1/2 tsp. salt
1 c. water
3 tbsp. cocoa
1 tsp. soda
1 tsp. vanilla
2 c. sugar
1 stick butter + 1/2 c. shortening or 2 sticks butter
2 eggs, well beaten
1/2 c. buttermilk
1 tsp. cinnamon (opt.)

Sift flour, measure, re-sift with sugar and salt. In a saucepan put butter, shortening, water and cocoa. Bring to a boil and pour over flour and sugar mixture. In another bowl, put eggs, soda, buttermilk and vanilla. Add to the above mixture. Mix well. Bake in greased and floured shallow cake pan, (15 1/2″ x 10 1/2″ x 1″) for 20 minutes at 350 degrees. Start icing the last five minutes cake is baking.

CHOCOLATE FROSTING:

1 stick butter
6 tbsp. milk
1/2 c. chopped pecans
3 tbsp. cocoa
1 box confectioners’ sugar
1 tsp. vanilla

DIRECTIONS:

Mix butter, cocoa and milk in a saucepan. Heat over low flame, but do not boil. Remove from heat and add confectioners’ sugar, chopped nuts and vanilla. Mix well. Frost cookie sheet cake as soon as removed from oven. Cut cake into squares to serve. Makes about 24 squares.

Chicken Pot Pie

INGREDIENTS AND DIRECTIONS:

FILLING:

1/3 c. chicken fat
1/3 c. chopped onion
1/3 c. flour
1/2 tsp. salt
1/4 tsp. pepper
1 3/4 c. chicken broth
2/3 c. milk
2 c. cut up chicken
10 oz. frozen peas & carrot mix

In saucepan melt fat. Add onions and saute until golden. Add flour, salt and pepper. Cook until bubbly. Add liquids and stir until mixture returns to boiling. Boil and stir one minute. Stir in chicken and vegetables.

CRUST:

1 c. flour
1 tsp. celery seed
1/2 tsp. salt
1/3 c. + 1 tbsp. shortening
2 - 2 1/2 tbsp. water

Stir dry ingredients together. Cut in shortening. Add water and stir until mixture forms ball. Roll out to fit casserole dish or make “cookies”. Put mixture in casserole, cover with crust. Bake at 425 degrees for 30 to 35 minutes.

NOTE: Butter may be substituted for chicken fat but flavor won’t be as good. Dough for crust is usually better if refrigerated at least 2 hours before rolling out. If pie needs to be held for a couple hours (church pot lucks), put mixture in casserole without crust “cookies”. Add “cookies” just before serving (5 minutes). Prebake “cookies”.

The mixture can also be cooked completely on stove top over low heat and “cookies” added before serving.

Mom’s Chicken Pot Pie

INGREDIENTS:

2 frozen Oronoque Orchards Deep Dish Pie Crusts
5 fresh carrots
3 fresh med. potatoes
1/2 c. frozen peas
1 1/2 c. chicken stock
2 tbsp. butter
2 to 3 tbsp. flour
Salt, pepper & poultry seasoning to taste
2 chicken cutlets
1 egg

DIRECTIONS:

Peel and cut up carrots and potatoes. Put carrots, potatoes and peas in a pot and steam until just tender. Let cool. Poach chicken cutlets in stock (save stock) until done (about 15 minutes). Remove meat, let cool and cut into 1 inch chunks. Melt butter, stir in flour, brown slightly then put stock into mixture, thicken to gravy, cool.

Assemble pie: Put carrots, potatoes, peas and chicken in pie crust, pour gravy on top. Place second crust on top, flute edges, brush with beaten egg, slice air vent in top crust and bake until medium golden brown 30 to 45 minutes at 350 degrees. (Color is more important than time.)

Chicken Pot Pie

INGREDIENTS:

4 chicken legs
1 onion, cut up
1/2 tsp. celery seed
4 to 5 potatoes
4 c. flour
4 eggs
1 tsp. salt
Boiling water

DIRECTIONS:

Cook chicken legs with onion and celery seed. Remove chicken, let it cool and debone it and break into pieces. Wash potatoes and cut in half. Put into broth and bring to a boil. Cook 10 to 12 minutes. Mix pot pie dough: flour, eggs, salt and boiling water added a little at a time until dough is easy to handle. Take a small amount and roll it out as thin as possible. Cut into pieces and put into broth with potatoes. Continue until dough is used. Add chicken and simmer for 20 minutes.

Chicken Pot Pie

INGREDIENTS:

1 whole chicken or chicken parts
1 can corn, drained
1 can peas, drained
1 can carrots, drained or 3-4 chopped carrots
1 can green beans, drained (optional)
2 chicken bouillon cubes
1 can cream of chicken soup (optional)
2 tbsp. flour
1/2 c. water
Salt and pepper to taste
2 cans refrigerator biscuits

DIRECTIONS:

In a large pot, cover chicken with water and boil about 1 hour or until chicken is done. Take chicken out and remove meat from bone and skin. Add to broth, chicken pieces, corn, peas, carrots, green beans, chicken cubes and soup. Bring to boil.

Thicken with flour mixed with water if needed. Season to taste. While boiling hot, pour into a shallow baking pan and top with biscuits. Bake at 350 degrees until biscuits are browned and done. Roast beef and beef cubes may be substituted for chicken in recipe to make beef pot pie. Leave out chicken soup.

Chicken Pot Pie

INGREDIENTS:

2 broilers/fryer chicken
2 celery stalks
1 med. onion
1 bay leaf
1 tsp. salt
1/2 tsp. white pepper
1/2 c. butter
1/2 c. flour
1 pkg. (10 oz.) frozen peas (cooked)
4 stalks celery (diced and cooked)
4 carrots (sliced and cooked)
1 3/4 c. potatoes (diced and cooked)
1 egg
2 tbsp. milk

DIRECTIONS:

Preheat oven to 375 degrees 10 minutes before pie goes in. Grease casserole dish.

Cook chicken in large pot in water with celery, onion, bay leaf, salt and pepper. Remove fat and strain stock. Discard skin and bones and cut in large pieces.

Melt butter and stir in flour. Cook 5 minutes stirring constantly. add enough chicken stock for consistency of sauce desired. Simmer 5 minutes, add salt and pepper.

Put all ingredients in casserole and add amount of sauce desired. Mix egg and milk together. Cover casserole with pastry, brush with egg wash and puncture. Bake at 375 degrees until crust is golden brown.

Peanut Butter Pie

INGREDIENTS:

1 (8 oz.) pkg. cream
1 (14 oz.) can Eagle sweetened condensed milk
1 c. peanut butter
1 (4 oz.) Cool Whip
1 tsp. vanilla
1 (6 oz.) jar chocolate fudge sauce
1 chocolate crunch crust

DIRECTIONS:

In large bowl, beat cream cheese until fluffy. Beat in condensed milk, peanut butter and vanilla until smooth. Fold in whipped cream. Turn into crust. Top with fudge sauce.

CHOCOLATE CRUNCH CRUST:

Melt 1/3 cup butter and 1 (6 ounce) package chocolate chips, stir in 2 1/2 cups Rice Krispies cereal until coated. Press into bottom and sides of greased 9 inch pie plate. Chill 30 minutes.

Peanut Butter Pie

INGREDIENTS:

1 baked deep dish pie crust, cooked
3/4 c. sugar
3 tbsp. cornstarch
3 egg yolks
20 oz. can evaporated milk
1 tsp. vanilla
3/4 c. creamy peanut butter

DIRECTIONS:

Combine sugar and cornstarch in heavy 3 quart saucepan. Combine egg yolks and milk; gradually add to dry mixture, stirring well to prevent lumps. Cook over medium heat, stirring constantly, until thickened. Boil 1 minute. Remove from heat; stir in vanilla and peanut butter. Cool slightly. Pour into cooled crust. Chill at least 3 hours.

Peanut Butter Pie

INGREDIENTS:

1 graham cracker crust (9 or 10 inch)
8 oz. cream cheese, softened
14 oz. sweetened condensed milk
3/4 c. peanut butter
2 tbsp. lemon juice from concentrate
1 tsp. vanilla
4 oz. frozen non dairy whipped topping
Chocolate fudge ice cream topping

DIRECTIONS:

In large bowl, beat cheese until fluffy. Gradually beat in condensed milk then peanut butter until smooth. Stir in lemon juice and vanilla. Fold in whipped topping. Pour into prepared crust. Drizzle chocolate fudge over pie. Freeze 4 hours or until firm.

Peanut Butter Pie

INGREDIENTS:

2 pkg. Dream Whip (Mixed according to directions)
1 box vanilla instant pudding
1 1/2 c. milk
1 c. powdered sugar
1/2 c. peanut butter

DIRECTIONS:

Mix Dream Whip according to directions. Mix pudding and milk. Add 1 package of Dream Whip. in small bowl, mix powdered sugar and peanut butter until a crumbly mixture. Add to pudding mixture. Top pie with remaining mixed Dream Whip. A few peanut butter crumbs may be saved to sprinkle on top.

Peanut Butter Pie

INGREDIENTS AND DIRECTIONS:

4 oz. cream cheese
1 c. powdered sugar
1/3 c. peanut butter
1/2 c. milk
Graham cracker pie crust
8 oz. Cool Whip

Beat cream cheese and powdered sugar until smooth. Add peanut butter and milk. When well blended fold in Cool Whip. Pour into graham cracker crust. Freeze several hours or overnight. Serve with Hot Fudge Sauce.

HOT FUDGE SAUCE:

1/4 lb. butter
1 1/2 c. sugar
4 heaping tbsp. Hershey’s cocoa
10 oz. evaporated milk

Apple Pie

INGREDIENTS:

1 c. sugar
1/2 c. plus 2 tbsp. flour
1/2 tsp. cinnamon
3 or 4 lg. baking apples, sliced
Pie dough for 1 pie
1/2 c. butter

DIRECTIONS:

Combine 1/2 cup sugar, 2 tablespoons flour and cinnamon in cup. Sprinkle over apples. Toss to coat apples well. Spoon into pie shell. Combine remaining sugar and remaining flour; cut in butter. Sprinkle over apples. Put on top crust. Bake 10 minutes at 425 degrees, then 45 minutes at 350 degrees.

Apple Pie

INGREDIENTS:

2 pie shells (unbaked)
Line unbaked pie crust with tart apples, 2 to 3 med.
1/4 c. flour
3/4 c. sugar
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1/3 c. butter

DIRECTIONS:

Mix dry ingredients and pour over apples. Top with butter then top with second pie crust. Rub with milk. Bake at 350 degrees for 45 minutes.

Apple Pie

INGREDIENTS:

5 lg. green apples
1 c. sugar
1/3 c. flour
1/4 tsp. salt
1 tsp. cinnamon
1/4 tsp. nutmeg
1 stick butter
2 (9 inch) pie shells, unbaked

DIRECTIONS:

Peel and cut apples into thick slices. Then put apples into pie shell. Mix all other ingredients together. Cut up butter until it becomes crumbly. Spoon the spice mixture over the apples then put on the second pie shell on top of pie. Sprinkle 3 tablespoons of sugar and 2 tablespoons butter on top of pie. Bake at 350 degrees for 45-50 minutes or until apples are tender.

Apple Struedel Pie

INGREDIENTS AND DIRECTIONS:

Unbaked pie shell

1/4 c. sugar
3/4 tsp. cinnamon
1/8 tsp. salt
4 c. pared, cored thin apple slices

Arrange apple slices in pie shell.

3/4 c. firmly packed brown sugar
3/4 c. sifted flour

Cut in 1/3 cup butter with pastry blender or 2 knives until crumbly. Sprinkle over apples.

Bake at 400 degrees for 30 to 35 minutes.

Apple Crumb Pie

INGREDIENTS AND DIRECTIONS:

2/3 c. granulated sugar
1/4 tsp. salt
1/4 tsp. cinnamon
1/4 tsp. nutmeg
3/4 tsp. grated lemon rind
1 tbsp. butter
6-8 green apples, pared & sliced
1 unbaked 9″ pie shell

Blend sugar, salt, spices, lemon rind and butter. Toss apples in mixture. Arrange in pie shell.

SUGAR CRUMB TOPPING:

3/4 c. firmly packed light brown sugar
1/4 c. granulated sugar
3/4 c. sifted all-purpose flour
1/4 tsp. salt
1/2 c. butter

DIRECTIONS:

Blend sugars, flour, salt and butter. Spoon topping over apples. Bake in hot 425 degree oven for 15 minutes; reset oven temperature control to 350 degrees and bake 35-40 minutes.

Makes 1 9 inch pie. For optimum slicing, allow to stand 3-4 hours.

Frozen Strawberry Banana Salads

INGREDIENTS:

1 (21 oz.) can strawberry pie filling
1 pt. vanilla ice cream, softened
1 tbsp. lemon juice
3 med. bananas, chopped
1/4 c. coarsely chopped toasted almonds
Lettuce

DIRECTIONS:

Stir together pie filling, softened ice cream and lemon juice. Stir in bananas and nuts. Turn mixture into 8 individual molds. Cover and freeze until firm. To serve, let stand at room temperature 10 minutes. Unmold into lettuce lined plates. Makes 8 servings.

No Cook Banana Pudding

INGREDIENTS:

(5 1/4 oz.) pkg. Jello vanilla instant pudding & pie mix
2 c. milk
1 (8 oz.) carton Cool Whip
5 or 6 bananas
1 box vanilla wafers
1 (8 oz.) carton sour cream

DIRECTIONS:

Put milk in mixing bowl then add pudding mix and beat slowly until it thickens. Add sour cream and beat slowly. Fold in. Add Cool Whip. The filling will be thick. Use oblong glass casserole, put filling, wafers, bananas in. Alternate layers, ending with filling on top. Refrigerate. I make mine the day before I serve it.

Banana Pudding Delight

INGREDIENTS:

1 (8 oz.) pkg. cream cheese, softened
2 1/4 c. cold milk
1 (3 1/2 oz.) pkg. vanilla instant pudding & pie filling
24 or more vanilla wafers
2 c. or more banana slices (3 lg. bananas)

DIRECTIONS:

Combine cream cheese and 1/2 cup milk and mix at medium speed with mixer until well blended. Add remaining milk and pudding mix; beat at low speed 1 minute. Layer 1/3 of pudding mixture, half of wafers and half of banana slices in a 2 quart serving bowl; repeat layers. Top with remaining pudding. Cover surface with wax paper or plastic wrap. Refrigerate.

Banana Pudding

INGREDIENTS:

3 bananas
1 sm. box Jello vanilla instant pudding and pie filling
1 3/4 c. milk
8 oz. Cool Whip
1 box Nilla wafers

DIRECTIONS:

In a large bowl, layer the bottom of the bowl with Nilla wafers. Set aside. In another bowl, mix dry pudding with milk, slice bananas and fold in Cool Whip. In bowl with Nilla wafers, add the pudding mixture, then add Nilla wafers to cover the top. Refrigerate to cool. HINT: The longer you cool, the better.

Banana Split Dessert

INGREDIENTS:

1/2 c. butter, softened
2 c. sifted 10X sugar
2 eggs
5 bananas
2 graham cracker pie crusts (purchased)
1 (20 oz.) can crushed pineapple, well drained
1 (10 oz.) container Cool Whip, thawed
1 pkg. mini chocolate chips (or shredded semi-sweet chocolate)
1/3 c. chopped nuts (optional)
Maraschino cherries (with stems) for garnish

DIRECTIONS:

In small mixing bowl, beat the butter. Add the 10X sugar and continue to beat until fluffy. Beat in eggs. Spread mixture over crumb crusts. Slice bananas and arrange over mixture in crust. Spoon pineapple over bananas.