Yield: 8 servings
1 ea 9 inch Unbaked Pie Shell
TOPPING
1/2 c Unbleached Flour
1/3 c Sugar
1/3 c Brown Sugar; Firmly Packed
1/2 t Cinnamon; Ground
5 tb Butter
FILLING
1 1/2 lb Cooking Apples; *
1 tb …

3 ea Med. Fresh Peaches *
3 T (level) Unbleached Flour
3 c Half amp; Half or Coffee Cream
1/2 t Cinnamon or To Taste
* Or enough to fill pie shell with peach halves.
Peel Peaches, cut in half and remove stones. Arrange halves cut
side down in an unbaked pieshell. Mix sugar, flour and cinnamon
with cream to make a paste. Pour over peaches.
Place in hot oven 450 degree F. Bake 10 minutes or until shell
begins …

1/2 pint heavy cream (whipped)
1 8 ounce package cream cheese
1/2 cup powdered sugar
1 teaspoon vanilla
1 ready-made graham cracker pie shell
1 can blueberry pie filling
Mix cream cheese, sugar, and vanilla. Fold in whipped cream. Pour
into graham cracker pie shell. Top with blueberry pie filling.
Chill for 2 hours to allow to set before serving.

3 cups chopped apples
2 cups fresh cranberries
1/2 cup oats
1 cup sugar
1/2 cup brown sugar
2 Tbl flour
1/2 cup chopped pecans
1 tsp cinnamon
1/2 tsp nutmeg
3 Tbl butter
Mix and place fruit in a 3 quart buttered casserole. Combine dry
ingredients and pat on top. Dot with butter. Cover and bake for
45 min at 325 degrees. Serves 6-8

2/3 cup sugar
1/3 cup cornstarch
1/4 tsp salt
3 cups milk
3 eggs; slightly beaten
1 Tbsp butter or margarine
2 tsp vanilla extract
1/2 cup sweetened flaked coconut
3 Tbsp cocoa
3 Tbsp sugar
2 Tbsp milk
1 9-inch pie crust
Blind-bake piecrust; cool.
In medium saucepan, stir together 2/3 cup sugar, cornstarch, salt
and 3 cups milk; blend in eggs. Cook over medium heat, stirring
constantly, until mixture boils; boil and stir 1 minute. Remove
from heat; stir in butter and vanilla. Into small bowl, pour 1-1/2
cups cream filling; stir in coconut. Set aside.
Stir together cocoa, 3 tablespoons sugar and 2 tablespoons milk;
blend …

12 Graham crackers (2 1/2″)
-made into crumbs
1/4 c + 2 t chocolate syrup, divided
16 oz Chocolate nonfat ice milk or
Frozen nonfat yogurt
2 md Bananas, peeled
3/4 c Thawed lofat cool whip
1. In a small bowl, combine the graham cracker crumbs and 2 T choco- late
syrup. Using a fork, mix well. Using the back side of a spoon, press crumb
mixture over bottom and up the sides of a 9″ pie plate; set aside.
2. Using electric mixer, on medium speed, (or food processor), beat frozen
ice milk or yogurt until smooth. Using a spatula, …

1 stick margarine (or butter) melted
1/3 cup all purpose flour
3 eggs
1 1/4 cup buttermilk
2 cup sugar
1 pinch salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon vanilla
2 deep dish crusts
pecans totals about cup altogether (see below)
Mix butter, flour, eggs, buttermilk, sugar, salt, nutmeg, cinnamon
and vanilla together well. Pour into crusts.
Top with pecan halves (usually I put in a starburst on top). Dust
with nutmeg and cinnamon lightly across the top. Bake in preheated
oven at 350 degrees for 55 minutes.
This pie can be left out (never lasts that long) on the countertop
for several days at …

1 1/2 cups sugar
3 tablespoons all-purpose flour
1/4 teaspoon nutmeg
1/2 cup margarine, melted
1 cup buttermilk
3 large eggs
juice and grated rind of one lemon
9-inch pie crust, unbaked
Blend sugar, flour and nutmeg. Add melted butter and beat until
creamy. Add eggs one at a time, beating well after each. Mix in
the milk and lemon. Pour into unbaked 9-inch pie crust. Bake at
400 degrees for 10 minutes. Lower temperature to 325 degrees and
continue baking for 30 minutes longer.

6 cups boysenberries or blackberries
1 cup sugar
3 to 4 tablespoons quick-cooking tapioca
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon lemon juice
3 tablespoons blackberry-flavor liqueur (cordial or brandy), optional
Pastry for a double-crust 9-inch pie
Rinse berries and drain dry on absorbent towels. In a large bowl
stir together sugar, tapioca, cinnamon, and nutmeg. Add berries,
lemon juice, and liqueur; mix gently. Let stand at least 15 minutes
or up to 1 hour to soften tapioca, stirring gently now and then,
before pouring into pie crust.
Bake over foil in a 400 degree F oven on the lowest …

1 cup sugar
1/2 cup all-purpose flour or 1/4 cup cornstarch
1/4 teaspoon salt
3 cups milk
4 eggs
3 tablespoons butter
1 1/2 teaspoons vanilla
9-inch baked pastry shell
meringue for pie
For filling, in a medium saucepan combine sugar, flour or cornstarch,
and salt; gradually stir in milk. Cook and stir over medium heat
till thickened and bubbly. Reduce heat, cook and stir 2 minutes
more. Remove from heat. Separate egg whites; set whites aside
for meringue. Beat egg yolks slightly. Gradually stir 1 cup of
the hot mixture into yolks. Return egg mixture to saucepan; bring
to a gentle boil. Cook and …

1 pint top-quality, store-bought vanilla ice cream, softened
1/3 cup cream of coconut
1 1/2 cups flaked coconut, lightly toasted
6 tablespoons unsalted butter
1 cup packed dark brown sugar
1/3 cup dark corn syrup
1/2 cup heavy cream
1 teaspoon vanilla extract
2 1/4 cups unbleached all-purpose flour
2/3 cup plus 2 tablespoons vegetable shortening
Pinch of salt
5 to 6 tablespoons ice water
7 cups McIntosh apples, peeled, cored and thinly sliced
1 cup granulated sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 tablespoons unbleached all-purpose flour
1 tablespoon unsalted butter
2 teaspoons milk
2 tablespoons granulated sugar
Combine the softened vanilla ice cream with the …

1 recipe double crust pastry
6 to 8 cooking apples
1/2 cup plumped and softened raisins
1/2 cup sugar
1/4 cup flour
juice from a fresh lemon
few pieces of butter or margarine
Plump raisins by covering raisins with water or sherry and heat to
boiling; remove from heat and cover and let cool to room temperature.
Drain raisins well before use.
Peel and slice apples. Squeeze with juice from a fresh lemon.
Combine sugar and flour and toss into apples. Add raisins
Place filling in bottom lined pie pastry tin. Dot with some butter
or margarine. Cover with top pastry crust. Slash …

50 g butter; melted
250 g puff pastry
2 tablespoons brown sugar
3 dessert apples; peeled, coreed, finely sliced
1 tablespoon lemon juice
1 tablespoon cinnamon
Brush a little of the butter into a loose bottom 23 cm pie tin.
Preheat oven to 200 C / 400 F/ Gas 6. Roll out the pastry and line
the base of the tin with the pastry. Brush generously with butter
and sprinkle half the sugar over the pastry, avoiding the edges.
Toss the apple slices in the lemon juice and coat with the remaining
sugar and cinnamon. Cover the base with the apples, …

1 9-inch pie crust, double crust
1/3 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
6 cups apples, peeled & sliced
1/2 cup pure maple syrup or 1/2 cup maple flavored syrup
1/4 cup whipping cream
1/2 teaspoon vanilla
maple sugar
Prepare and roll out pastry for double-crust pie. Line a 9-inch
pie plate with half of the pastry. Set aside.
In a large bowl, stir together the 1/3 cup sugar, the cornstarch
and the salt. Add the apples and gently toss till coated. In a
small bowl, stir together maple syrup, whipping cream and vanilla.
Pour over apple mixture. Fold till combined. Transfer …

Ingredients:
4 ripe bananas, sliced
1/4 cup cornstarch
1 cup sugar
1/4 teaspoon salt
3 cups milk
4 egg yolks, beaten
3 tablespoons butter
1 1/2 teaspoons vanilla
1 baked 9 inch pie crust
Topping:
2 tablespoons granulated white sugar
1 cup heavy whipping cream
Banana Cream Pie Directions:
1. In a medium saucepan combine sugar, cornstarch, and salt; gradually stir in milk. Cook and stir over medium heat till thickened.
2. Reduce heat, cook and stir 2 minutes more. Remove from heat.
3. Separate egg whites; discard. Beat egg yolks slightly.
4. Gradually stir 1 cup of the hot mixture into the egg yolks. Return egg …