1 3/4 C. water
2 T. brown sugar, packed
dash nutmeg
1/4 t. ground cinnamon
1/4 oz. orange liqueur
4 – 5 medium apples
3 T. raisins
2 1/2 T. cornstarch
6 T. granulated sugar
1 9-10″ partially baked pie shell
Peel, core, and slice the apples into wedges. Combine 1 1/2 C. water, sugars, nutmeg, cinnamon and liqueur in large saucepan. Bring almost to a boil, add apple and cook 4 minutes. Add raisins, cook 2 minutes more or until apples are no longer crisp, but not mushy.
Mix cornstarch into remaining water, and add to apple mixture. Continue cooking, …

Ingredients:
* 1/3 c- Lime juice
* zest of 6 Key Limes
* 14 oz- sweetened condensed milk
* 3 ea- egg yolks, beaten
* 1 1/2 ts- rum
* Green food coloring (4-6 drops)
* 1 x 9-inch graham craker crust
* 1/2 pt- whipped cream
* 2 T- confectioner’s sugar
* 1 T- rum
Method:
* Add lime juice and zest to condensed milk. Beat in egg yolks. Add rum and food coloring to it, if desired.
* Pour into pie shell.
* Whip cream together with 2 T confectioner’s sugar and 1 T rum. Now, spread whipped cream evenly over pie.
* …

Ingredient — Preparation Method
22                    Graham Crackers
2      tablespoons   Sugar
6      tablespoons   Butter — melted
1      package       4 servings — instant chocolate
Pudding mix
1/2                Tub Coolwhip
1      can           Cherry Pie Filling
1. Crush crackers with rolling pin, between waxpaper.
2. Combine with sugar and butter, stir well. Press firmly into 9″ pieplate.
3. Bake at 350 F for 8 minutes, cool before filling.
4. Prepare pudding as directed for pie filling.
5. Chill for 30 minutes, spread into crust.
6. Spread coolwhip carefully on top.
7. Spoon cherries on top. Chill for 2 hours before serving.