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 …

Ingredients:
Crust Ingredients:
1 c flour
1/3 c vegetable shortening, chilled
1/2 tsp salt
1/4 c water, ice cold
Filling Ingredients:
1/2 c sugar
7 Granny Smith apples, peeled, cored, chopped, sliced thin
1/4 tsp nutmeg, ground
1/4 tsp cinnamon, ground
1/4 tsp salt
Crumb Topping Ingredients:
3/4 c brown sugar, firmly packed
1/2 tsp nutmeg, ground
3/4 c flour
1/3 c butter, chilled, cut in pieces
Directions:
1. Place oven rack in lowest position. Preheat oven to 400 degrees.
2. To make crust mix together flour and salt in a medium bowl.
3. Use a pastry blender or 2 knives to cut the shortening into the flour mixture until …

Ingredients
* 2 cups chopped fresh or frozen cranberries
* 1 (12 ounce) package frozen raspberries
* 1 1/2 cups sugar
* 2 tablespoons quick-cooking tapioca
* 1/2 teaspoon almond extract
* 1/4 teaspoon salt
* 1 Pastry for double-crust pie (9 inches)
Directions
1. In a bowl, gently stir cranberries, raspberries, sugar, tapioca, extract and salt. Line pie plate with bottom pastry; add filling. Top with a …

Ingredients
* 1 recipe pastry for a 9 inch double crust pie
* 1/2 cup unsalted butter
* 3 tablespoons all-purpose flour
* 1/4 cup water
* 1/2 cup white sugar
* 1/2 cup packed brown sugar
* 8 Granny Smith apples – peeled, cored and sliced
Directions
1. Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to …

Ingredients:
# 1 tsp cinnamon
# 2 tbsp flour
# 1 tbsp butter or margarine
# 3/4 cup sugar (1 cup for tart apples)
# 4 Mcintosh apples
# 4 Cortland apples
Instructions:
1. Line bottom of pie plate with thin crust, let it drape over edge of plate.
2. Slice apples into plate until it is heaped over top.
3. Mix the cinnamon and flour into the sugar and pour this over the apple slices.
4. Dot the top with pieces of the butter.
5. Cut around the plate to rid the excess crust.
6. Roll out top crust and ’smear’ center …

Ingredients:
# 3 egg whites, beaten stiff
# 1 tsp baking powder
# 1 cup sugar
# 1 tsp vanilla
# 20 soda crackers (coarsley broken)
# 1/2 cup pecans, chopped
Instructions:
1. Beat egg whites until stiff; add baking powder and beat more.
2. Add sugar and vanilla; beat again.
3. Fold in crackers and pecans.
4. Put in buttered pie plate and bake at 300 degrees for 30 minutes.
5. Let cool and top with Cool Whip and chopped pecans.

1 graham cracker crust
2 small bananas
1 quart vanilla ice cream, softened
hot fudge sauce
cold pineapple preserves
chopped walnuts
coolwhip (or whipped cream)
maraschino cherries
Slice bananas into bottom of shell. Spoon softened ice cream over top. Freeze two hours. Top with fudge sauce. pineapple preserves, coolwhip, nuts and cherries.

1 cup brown sugar, dark
1/4 cup flour
1/4 teaspoon salt
1/4 cup water cold
2 each egg yolks
1 cup water boiling
1 tablespoon butter
1/2 teaspoon vanilla extract
1/4 cup evaporated milk
1 each pastry crust 8″ or 9″ (baked and cooled)
4 each bananas ripe
Directions
Mix sugar, flour, and salt in saucepan. Stir in cold water and egg yolks; beat smooth. Gradually stir in boiling water, then cook, stirring constantly, about 3 minutes, until smoothly thickened. Stir in butter, vanilla, and evaporated milk. Cool slightly, then pour into baked pie shell.
Shortly before serving slice bananas and arrange over …

Crust:
1 1/2 C. graham cracker crumbs
3 T. sugar
1/2 tsp. cinnamon
1/3 C. butter (melted)
3/4 C. caramel ice cream topping
1 C. chopped pecans
Apple Filling:
5 Granny Smith apples (remove peel and
core and slice very thin)
5 T. butter
1/2 C. brown sugar
1/4 tsp. salt
1 tsp. cinnamon
Cream Cheese Topping
8 oz. cream cheese
1 tsp. vanilla extract
1 egg
1 T. lemon juice
1/4 C. sugar
Topping:
3/4 C. heavy cream, whipped
2 T. sugar
1/2 C. caramel topping
1/4 C. chopped pecans
Make the Crust: Preheat oven to 375 degrees.
In a medium size bowl, combine the crumbs, sugar, cinnamon and
melted butter. Mix well and press into …

3 eggs
1 cup light corn syrup
1/8 teaspoon salt
1 teaspoon vanilla extract
1 cup light brown sugar, firmly packed
2 tablespoons melted butter
1 cup pecan halves
pie shell, unbaked, 9-inch
sweetened whipped cream
PREPARATION: In a medium mixing bowl, whisk eggs to beat slightly. Stir in corn syrup, salt, vanilla extract, brown sugar, and butter; stir to blend well.Stir in nuts and pour into unbaked pie shell. Bake at 400° F.for 15 minutes; reduce heat to 350° and bake 30 to 35 minutes longer. Outer edge of filling should appear set. Let butterscotch pecan pie cool …

unbaked pie shell – not deep dish (You can even use a frozen pie shell from the supermarket!)
1 stick (1/2 cup) butter or margarine, melted
1/4 cup baking cocoa powder
1/4 cup flour
1 cup sugar
1/4 teaspoon good quality real vanilla extract
2 eggs
Preheat oven to 350 degrees. Mix dry ingredients together. Add eggs
and stir. Add melted butter and vanilla and stir well. Pour into pie
shell and bake for 35 minutes. Serve warm or at room temp. Top with
whipped cream or vanilla ice cream if desired. Or…make it extra special and top each slice …

MAKES: 1 pie
PREP: 20 minutes
CHILL: 5 hours
BAKE: 1 hour 5 minutes
Stephen’s Piecrust (see recipe below)
1 1/2 cups sugar
3 tablespoons all-purpose flour
4 large eggs
1/2 cup salted butter, melted and cooled to room temperature
1 cup buttermilk
1 teaspoon vanilla extract
1 teaspoon lemon zest
1 tablespoon lemon juice
1. Form Stephen’s Piecrust dough into a ball, and flatten with palm of hand. Roll between 2 sheets of wax paper to a 12- to 13-inch circle. Carefully transfer to a 9-inch deep-dish pieplate, pressing to fit into bottom and up sides. Flute edges, if desired. Chill at …