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.