Recipe Pie Your Source For Perfect Pie The American Pie Council & RecipePie.com are please to bring you mouthwatering Blue Ribbon pie recipes throughout the year. RecipeAppetizers.com RecipeCake.com RecipeChicken.com RecipeDesserts.com TheRecipeExchange.com Contact Us APPLE PIE APPLE PIE. ********* Pie Shell: 2 cups flour- all purpose, Gold Medal 1 tsp. salt 2/3 cup Crisco shortening ¼ cup plus 1 Tbsp. cold water Filling: 6 cups peeled and sliced apples- about 6 or 8 of three different varieties for the best flavor. Toss the apples with a mixture of: ¾ cup sugar 2 Tbsp. flour ½ tsp. ground cinnamon Dash of salt Dash of nutmeg Place the tossed apples in pie shell and sprinkle on crumbs made of: ½ cup flour ½ cup packed light brown sugar Tbsp. cold butter This can be combined with a fork or a pastry blender Bake at 375° for about 40 minutes or until nicely browned. BLUE RIBBON APPLE PIE. ********************** Crust: 9-inch Double Crust Filling: 3/4 cup sugar 1 tablespoon cornstarch 1 teaspoon cinnamon 1/4 teaspoon grated orange peel 1/8 teaspoon salt 1/8 teaspoon nutmeg 5 cups thinly sliced, peeled Granny Smith apples (about 1-3/4 pounds or 5 medium) 2 tablespoons butter or margarine 1 tablespoon milk Sugar For crust, prepare crust and press bottom crust into 9-inch pie plate. Do not bake. Heat oven to 400ºF. For filling, combine sugar, cornstarch, cinnamon, orange peel, salt and nutmeg in small bowl. Place apples in unbaked pie crust. Sprinkle sugar mixture over apples. Dot with butter. Moisten pastry edge with water. Cover pie with top crust. Cut slits in top crust to allow steam to escape. Bake at 400ºF for 35 minutes. Remove pie from oven. For glaze, brush with milk. Sprinkle with sugar. Cover edge of pie with foil, if necessary, to prevent overbrowning. Return to oven. Bake 10 minutes or until filling in center is bubbly and crust is golden brown. Cool until barely warm or to room temperature before serving. APPLE PIE WITH STREUSEL TOPPING. ***************** 8 large Macintosh apples thinly sliced 1 cup sugar (may need to adjust depending on sweetness of apples and personal preference) 4 tablespoons of ground cinnamon 1 tablespoon flour 1/2 teaspoon lemon juice 1 pie crust 3 teas. butter Mix sugar, cinnamon & lemon juice into large bowl with apples. Remember that you may have to adjust the level of sugar and cinnamon depending on the sweetness of your apples. Sprinkle with the flour and stir in this will help to tightened up the juices. Pour into uncooked pie shell. Dot with butter. Streusel topping: 1/2 cup brown sugar 1/2 cup butter, softened 1 cup all purpose flour Cream together in mixing bowl the sugar and butter making sure they are well incorporated. Add flour and stir with fork, this will create the "crumbing". Once you have the streusel completed sprinkle it on top of the pie making sure you cover all well. Bake at 350* for 1 1/2 - 2 hours. This is a great juicy pie when made with the Macintosh apples, they are a softer apple and I think their texture is great for pies. Of course you can use any apple you prefer and adjust the baking time accordingly. Recipe submitted by Marie Rocheford. CARAMEL APPLE PIE. ****************** 6-8 apples, peeled, sliced 26 caramels, unwrapped 2 T. water 9" pie crust CRUMB TOPPING: ½ c. butter, softened 3/4 c. flour ½ c. sugar 1 t. cinnamon Preheat oven to 350°. Place sliced apples in pie crust. In a small pan, combine caramels and water and melt over very low heat; stir until smooth. Pour melted caramels over apples. FOR CRUMB TOPPING: In a mixing bowl, with fork, combine butter, flour, sugar and cinnamon until mixture forms crumbs; sprinkle over pie. Place pie on a baking sheet and bake for 1 hour. Let cool 3 to 4 hours before serving. Recipe submitted by Lisa Trudeau. OLD FASHIONED APPLE PIE. ************************ Pastry crust for 2-crust pie 1 c. sugar 2 T. flour 1 tsp. cinnamon dash nutmeg 1/4 tsp. salt 6 1/2 c. sliced and peeled apples 2 T. butter Combine sugar, flour, cinnamon, nutmeg and salt. Mix lightly through apples. Heap into pastry lined 9-inch pan. Dot with butter. Adjust top crust and flute edges. Cut vents. Bake 10 minutes at 400F. degrees. Reduce heat to 375F. degrees for 50 or 60 minutes, or until crust is browned and apples are tender. APPLE PIE. ********** 7 c. sliced, peeled apples 1 c. granulated sugar 3/4 c. white grape-peach juice blend 1/2 tsp. cinnamon 1/4 tsp. cloves 1/4 tsp. allspice 2 T. butter 2 T. cornstarch 2 T. honey Half & half 2-9 inch pie crusts Combine the apples, sugar, juice, honey and spices in a large saucepan. On medium heat bring to a boil. Combine cornstrach and 2 tablespoons of juice and stir into apples. Boil 1 minute. Stir in butter. Cool to room temperature. Spoon filling into unbaked pie shell. Moisten edges with water. Lift top crust onto pie filling. Cut slits and brush toplightly with half and half. Bake at 400F. degrees for 10 minutes, then 350F. degrees fo 30-40 minutes until crust is golden. APPLE PIE. ********** Crust: 1 3/4 cup flour 3 TBL sugar 1 tsp cinnamon 1/4 tsp salt 1/2 cup + 2 TBL butter or margarine 1/4 cup apple cider or apple juice, approximately Filling: 1 2/3 cups sour cream 3/4 cup sugar 1/3 cup flour 1 egg 2 tsp vanilla 1/4 tsp salt 8 McIntosh apples, peeled, cored & sliced Topping: 1 cup chopped walnuts 1/2 cup flour 1/4 cup granulated sugar 1/4 cup firmly packed brown sugar 1 TBL cinnamon Pinch of salt 1/4 cup butter or margarine, softened For the crust: Combine the flour, sugar, cinnamon 7 salt in a large bowl. add the butter & cut in using 2 forks or a pastry blender. Add the apple cider or juice & toss until moistened. You might need 1 to 2 tsp more to make the dough easy to work. Roll out to make a single crust & place in a 10" pie plate. Build up the sides & flute the edges. Cover w/plastic wrap while making the filling. For the filling: Beat the sour cream, sugar, flour, egg, vanilla & salt. Stir in the apples & pour into the prepared crust. Bake in a preheated 450° oven 10 minutes, reduce the temperature to 350° & continue baking until the filling is slightly puffed & golden brown, about 45 minutes. To make the topping: combine the walnuts, flour both sugars, cinnamon & salt in a small bowl. Cut in the butter until the mixture is crumbly. Sprinkle over the pie & bake for 15 more minutes. APPLE-PRALINE PIE. ****************** 2005 First Place Apple Category Raquel Hammond Extra Flaky Pastry Double Crust: 2 cups unbleached flour 1-cup cake flour 1 ½ Tbsp sugar 1 tsp salt 8 Tbsp (1 stick) frozen unsalted butter, cut up ½ cup plus 2 Tbsp frozen Crisco shortening, cut up 2 Tbsp vinegar 1 large egg yolk 4 to 5 Tbsp ice water, or as needed ¼ cup crushed cornflakes *Egg glaze: 1 large egg white with 1 Tbsp water added Whisk together dry ingredients in large bowl. Add the butter and shortening. Using pastry blender cut in fat until mixture resembles dry rice. Add egg yolk, vinegar, and minimum amount of water. Lightly toss until mixture just begins to clump together. If dough looks too dry, sprinkle on a little more water. Dough should cling together and feel pliable, but not sticky. Form dough into a cohesive ball, on a piece of waxed paper, by lifting opposite corners and pressing them together. Flatten into 6-inch disk for single shell, or divide in half and make two disks for two-crust pie. Wrap dough in plastic wrap and refrigerate for at least 1 hour or even overnight (the longer the better). Soften dough at room temperature, for a few minutes before rolling out. Brush bottom of shell and sides with egg glaze. Carefully spread a ¼ cup of crushed cornflakes on the bottom as well. Add filling, attach top crust then flute edge. Bake as directed, then spread on the praline topping. Filling: 5 cups Granny Smith apples, peeled, cored and sliced 4 cups Braeburn apples, peeled, cored and sliced ½ cup apple cider ½ cup sugar 3 Tbsp cornstarch ¾ tsp cinnamon ¼ tsp nutmeg 1/8 tsp salt 2 Tbsp unsalted butter, cut up Praline Topping: ½ cup chopped pecans ½ cup brown sugar ¼ cup unsalted butter Pinch of salt 2 Tbsp heavy cream ¼ tsp cinnamon Roll out bottom crust and line 9” pie plate. Rollout top crust and refrigerate both for 15 minutes. Preheat oven to 425 degrees. Combine apples and cider in large pot. Bring to boil, cover and cook over med-high heat for about 5 minutes, stirring once or twice. Drain apples, reserving juice. Transfer juice to small saucepan and reduce to ¼ cup over med-high heat. Stir into apples and set aside to cool. In a small bowl, combine sugar, cornstarch, cinnamon, nutmeg, and salt. Stir into apple cider- mixture. Pour filling into pie shell and dot with butter. Attach top crust and flute edge. Poke several steam vents in top with fork or paring knife. Bake 425 degrees for 15 minutes in lower third of oven. Raise rack to center and bake an additional 45 to 50 minutes. Check halfway through baking and cover pastry with foil, if browning too quickly. Transfer pie to wire rack and cool. Meanwhile, prepare praline: melt ¼ cup butter in small saucepan. Stir in ½ cup brown sugar, salt, cinnamon and heavy cream. Bring slowly to boil. Remove from heat and stir in chopped pecans. Spread evenly over cooled pie and broil until topping bubbles and turns golden brown. Transfer pie, once again, to wire rack and cool for at least 2 hours. Slice and serve. Cover leftovers with loosely tented foil and refrigerate. BRANDY APPLE PIE. ***************** Double Crust: 2 to 2 ¼ cups of flour 1 tsp salt 2/3 cup + 2 Tbsp shortening 5 to 6 Tbsp. cold water Combine flour and salt in bowl. Cut in shortening until blended like peas. Sprinkle water over surface. Stir with a fork until moistened. Shape into a ball with hands and work until soft (not very long).Roll into two circles. Line pie pan with single crust, fill with apple mixture. Top with single piecrust; flute edges, cut five slits and bake as stated below. Filling: 6 Tbsp butter 6 to 7 Granny Smith Apples (3 lbs. for a big pie plate) ½ cup (plus) of brown sugar 1 cup sugar (maybe a little less) 2 Tbsp flour or 3 Tbsp cornstarch blended with ¼ cup cold water 1 ½ to 2 tsp cinnamon ½ tsp nutmeg ¼ tsp salt 1 Tbsp whiskey 1 to 2 Tbsp lemon juice Peel, quarter and thinly slice apples. Place ½ in large skillet with ½ of melted butter and sprinkle with ½ of the lemon juice and ½ of sugars. Cook until tender, stirring often, about seven minutes. Transfer to a large pan. Repeat with rest of butter, apples, lemon juice and sugars. Add seasonings and flour. Transfer to 10” pie plate with a bottom curst. Cover filling with top crust and flute the edges. Cut slits in the top. You can brush the top with lightly beaten egg yolk, 2 tsp of heavy cream or water. Sprinkle cinnamon and sugar over top. Bake in preheated oven at 375 degrees on middle rack on a baking sheet for 40-50 minutes or until top is golden. Cool on wire rack for 30 minutes. APPLE CRANBERRY PIE. ******************** Pastry for 2 trust pie 3/4 cup brown sugar 1/3 cup all pourpose flour 4 cups peeled,sliced tart apples 2 tbsp butter or margarine 1/4 cup sugr 1 tsp cinnamon 2 cups fresh or frozen cranberries Preheat oven to 425. Combine sugars,flour and cinnamon in a large bowl. Add fruit. Mix well. Pour into pastry lined pan. Dot with butter. Cover with top crust and cut slits in top. Seal edges. Bake 40 minutes or until golden brown. APPLE PIE. ********** 3 transparent apples - peeled, cored and sliced 3 Granny Smith apples - peeled, cored and sliced 1/3 cup white sugar 1/4 cup all-purpose flour 1/4 teaspoon ground cinnamon 2 cups all-purpose flour 1 teaspoon salt 2/3 cup shortening 3 tablespoons butter 1/4 cup cold water 1 tablespoon half-and-half 1 teaspoon white sugar 1. Place apple slices into a large bowl. In a small bowl, mix together 1/4 cup flour, 1/3 cup sugar, and cinnamon, and then sprinkle over apples. Cover, and let sit overnight in refrigerator. 2. When you are ready to make the pie, begin by making the pastry. In a large bowl, mix together 2 cups flour and salt. Cut in the shortening and 2 tablespoons butter until the mixture is the consistency of cornmeal. Make a well in the center of the mixture, and add cold water. Stir together to form a ball. Let rest 20 minutes. 3. Roll out dough, and place in pie pan. Spread apple mixture into the pastry lined pan, and dot with 1 tablespoon butter. Cover with top crust, and seal the edges. Cut a few slits in the top to allow steam to escape. Using a pastry brush, lightly brush half-and-half over the top crust. Sprinkle with 1 teaspoon sugar. 4. Bake in a preheated 400 degrees F (205 degrees C) for 10 minutes. Turn oven to 350 degrees F (175 degrees C). Continue cooking for 30 to 40 minutes, or until crust is golden brown. APPLE PIE BARS. *************** 4 cups all purpose flour 1 tsp salt 1 tsp baking powder 1 cup shortening 4 egg yolks 2 tbsp lemon juice 8-10 tbsp cold water Filling 7 cups finely chopped, peeled apples 2 cups sugar 1/4 cup all purpose flour 2 tsp ground cinnamon dash ground nutmeg Glaze 1 cup confectioners sugar 1 tbsp milk 1 tbsp lemon juice In a large bowl, combine flour, salt and baking powder. Cut in shortening until mixture resembles coarse crumbs. In a small bowl whisk egg yolks, lemon juice and water, gradually add to flour mixture,tossing with a fork until dough forms a ball. Divide in half. Chill for 30 mins. Roll out on portion of dough between 2 large sheets of waxed paper into a 17x12 inch rectangle. Transfer to an ungreased 15 x 10 x 1 inch baking pan. Press pastry onto the bottom and up the sides of pan,trim pastry even with top edge. In a bowl, toss the apples, sugar, flour, cinnamon and nutmeg, spread over crust. Roll out remaining pastry to rift top of pan, place over filling. Trim edges, brush edges between pastry with water or milk, pinch to seal. Cut slits in top. Bake at 375F for 45-50 mins or until golden brown. Cool on a wire rack. Combine glaze ingredients until smooth. Drizzle over bars before cutting. Makes about 2 dozen. BERRY APPLE FANTASY. ******************** Pastry for double-crust pie 1 cup sugar 4 teaspoons quick cooking tapioca 1/2 tsp ground cinnamon 2 cups fresh blackberries 2 cups sliced, peeled apples 2 tablespoons butter, cut up 1. Prepare pastry and divide in half. Form each half into a ball. On a lightly floured surface, roll one ball of the pastry into a 12" circle. Transfer the rolled-out pastry to a 9" pie pan. 2. In large mixing bowl, stir together the sugar, tapioca and cinnamon. Add the blackberries and apple slices. Toss gently till coated. Let stand 15 minutes 3. Spoon filling into pastry-lined pie pan. Dot with butter. Trim pastry even with edge of pan. Moisten the edge of the pastry with water.' 4. On a lightly floured surface, roll out the remaining pastry into a 12" circle. Cut slits in the pastry to let steam escape. Place on the filling. Trim the top crust to 1/2" beyond edge of pie pan. Fold top pastry under bottom pastry and crimp edge. Cover edge of crust with foil to prevent overbrowning. 5. Bake in a 375 oven for 25 min. Remove foil. Bake for 20 -25 min. more or till the crust is golden brown and the filling is bubbly. Cool on a wire rack. BROWN PAPER BAG APPLE PIE. ************************** 6 large apples, sliced 3 tbs. of Flour 1/2 cup of sugar 1/2 tsp. Of Cinnamon 1/2 tsp. of Lemon juice 1 ready-made piecrust Topping: 1/2 cup of sugar 1/2 cup of flour 1/2 stick of margarine, melted Stir together all of the pie ingredients and put into 9-inch deep pie shell. Stir together the ingredients for the topping and sprinkle over the top of the apples. Put into a brown paper bag and tie the end the bag. Bake for 1 hour at 350-375 degrees. CANDY APPLE PIE. **************** For the Crust 1 1/2-cup graham cracker crumbs 3 tbsp sugar 1/2 tsp cinnamon 1/3-cup butter (melted) 3/4-cup caramel ice cream topping 1 cup chopped pecans For the Apple Filling 5 granny smith apples (remove peel and core and slice very thin) 5 tbsp butter 1/2 cup brown sugar 1/4 tsp salt 1 tsp cinnamon For the cream cheese topping 8 oz. package of cream cheese 1 tsp vanilla 1 egg 1 tbsp lemon juice 1/4 cup sugar For the topping 3/4 cup heavy cream, whipped 2 tbsp. sugar 1/2 cup caramel topping 1/4 cup 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 a 10-inc pie plate, and up the sides. Bake for 6 to 8 minutes until golden in color. Remove pie shell from oven and cool completely. Pour caramel into pie shell and sprinkle with 1 cup of chopped pecans. Refrigerate pie shell while making apple filling. Make the apple filling In a large (12-inch) skillet over medium heat,melt butter and and add brown sugar, salt and cinnamon. Stir with a wooden spoon.Add apples and stir.Cook over medium to medium-high heat for 15-20 minutes until apples are softened and tender. Let cool for 10 minutes and pour into pie shell. Reduce oven to 350 degrees. Make the cream cheese topping; In a medium bowl, using a hand held mixer on low speed,combine cream cheese and sugar for about 1 minute until smooth. Add egg, lemon juice and vanilla and beat from 1 more minute until fully blended. Pour over apple filling in pie shell. Bake for30 minutes until an inserted knife comes out clean. Remove pie from oven and let cool. Refrigerate for 4 hours. Let stand outside the refrigerator for 30 minutes before serving. Make the Topping, Top with whipped cream, caramel and pecans and swirl with a knife. Slice and serve. CARAMEL APPLE PIE. ****************** Pie Crust: 3 c all purpose flour 1 t salt 1 t sugar 1 c plus 1 T, butter flavored shortening, chilled 1/3 c ice water 1 T vinegar 1 egg, beaten Chill all ingredients, including the flour and vinegar. Combine the flour, salt and sugar. Cut in shortening with a pastry blender until the mixture resembles cornmeal. In another bowl, mix water and vinegar with the beaten egg. Add the liquid mixture, one tablespoon at a time, to the flour mixture, tossing with a fork to form a soft dough. Filling: 6 c apples (Jonathan or Granny Smith) ½ c packed light brown sugar ½ c sugar ¼ c flour 1 t cinnamon ¼ t nutmeg ¼ t salt 1 T lemon juice 1 t vanilla 4 T heavy cream 4 T butter Heat oven to 450. Peel and slice apples. Sprinkle with lemon juice. Combine dry ingredients in large bowl and add apples. Toss to mix. Add vanilla and cream. Melt butter in heavy skillet. Add apple mixture and cook approximately 8 minutes, to soften apples. Turn into pie shell. Streusel Topping: ½ c flour 3 T sugar 1 T butter 2 chocolate covered toffee bars or 3 oz chocolate covered peanut or pecan brittle Combine the flour and sugar. Mix in butter with fork until coarse crumbs. Crush 2 chocolate covered toffee bars and stir into streusel mixture. Sprinkle over pie. Add top crust. Seal, flute edge and vent top. Brush with beaten egg white and sprinkle with sugar. Bake at 450 for 15 minutes. Reduce heat to 350 and bake 45 minutes longer. CIDER APPLE PIE WITH A CHEDDAR CRUST. ************************************* For The Crust: 2 cups of sifted all-purpose flour 1 cup of shredded Cheddar cheese 5-6 tablespoons of ice water 1/2 teaspoon of salt 2 cups of butter flavor Crisco For The Filling: 6 cups of peeled, sliced, cooking apples 1 cup of apple cider 1/2 teaspoon of cinnamon 1 tablespoon of butter or margarine 2/3 cup of sugar 3 tablespoons of cornstarch 2 tablespoons of water Heat oven to 400 degrees. For Crust: Combine flour, cheese and salt in food processor. Add butter flavor shortening. Process for 15 seconds. Sprinkle water through the food chute 1 tablespoon at a time until dough forms into a ball. (Processing time need not exceed 20 seconds.) Flour rolling surface and rolling pin. Roll dough for bottom crust into circle 1 inch larger than upside down, 9 inch pie plate. Loosen dough carefully. Fold into quarters. Unfold and press into pie plate. Trim edges even with pie plate. For Filling: Combine apples, cider and sugar in large saucepan. Place on medium high heat until mixture comes to a boil. Reduce heat to low. Simmer 5 minutes. Combine cornstarch, water and cinnamon. Stir into apples. Cook and stir until mixture boils. Remove from heat. Stir in butter. Spoon into unbaked pie shell. Moisten pastry edge with water. Roll top crust same as bottom. Lift onto filled crust. Trim 1/2 inch beyond edge of pie plate. Fold top edge under bottom crust. Flute. Cut slits or design in top crust. Bake at 400 degrees for 35-40 minutes. Cover edge of crust with foil, if necessary, to prevent oven browning. Cool to room temperature before serving. CRUNCHY CARAMEL APPLE PIE. ************************** Pastry for Single Crust Pie 2 cups all purpose flour 1 tsp. Salt ¾ cup Crisco Shortening 5 Tablespoons cold water Spoon flour into measuring cup and level. Combine flour and salt in medium bowl. Cut in Crisco, using pastry blender until flour is blended to form pea-size chunks. Sprinkle with cold water, 1 TBS at a time. Toss lightly with fork until dough will form a ball. Roll out patry. Line a 9" pie plate with pastry; set aside. Preheat oven to 375 degrees Pie Filling ½ cup white sugar 3 TBS all purpose flour 1 tsp ground cinnamon 1/8 tsp salt 6 medium cooking apples, peeled and thinly sliced (6 cups) Stir together first four ingredients in a large mixing bowl. Ad apple slices and gently toss until coated. Transfer the apple mixture into the pastry lined plate. Crumb Topping 1 cup packed light brown sugar ½ cup all purpose flour ½ cup quick cooking rolled oats. ½ cup chilled butter Stir first three ingredients together in medium mixing bowl. Using a pastry blender, cut in ½ cup chilled butter until the topping mixture resembles coarse crumbs. Sprinkle on top of the apple mixture in the pastry lined plate. To prevent over browning, cover edge of pie with foil. Bake for 25 minutes. Remove foil. Bake fro 25 - 30 more minutes or until top is golden. Remove from oven. Sprinkle with ½ cup chopped toasted pecans and drizzle caramel ice cream topping over the pecans. Enjoy!! DEEP DISH APPLE PECAN PIE. ************************** A New England twist to the old Southern classic. 6 medium McIntosh, Rome or Empire apples, peeled, cored and thinly sliced 1 3 oz. package cream cheese, softened 1 cup chopped pecans, toasted 1 t. cinnamon 1/2 t. nutmeg 1 egg yolk 2 T. butter or margarine, softened flour 1/2 c. sugar 1/2 t. salt dash of ground cloves Combine butter, cream cheese and 1 1/2 c. flour, shape into circle, wrap in plastic and chill. Combine apple slices and lemon juice, toss with pecans, sugar, 3 T. flour and spices. Spoon into 1 1/2 quart deep-dish pie plate or baking dish. On lightly floured surface, roll out dough slightly larger than a pie plate. Place over plate leaving over-hang; turn under and flute edges. Cut several holes for steam to escape. Bake 15 minutes at 425F. degrees. Cover and bake 30 minutes longer until crust is golden and filling is hot and bubbly. Serve with frozen yogurt or ice cream. Recipe submitted by the New England McIntosh Growers Association. DEEP DISH APPLE PIE. ******************** 5 to 6 apples, quartered and peeled 1 stick of butter 1 cup flour 2 teaspoons baking powder 1 cup sugar 1 cup milk Dash of salt. Cook the apples in a little water until slightly soft. Melt the butter in a deep casserole dish. In a bowl mix together the flour, baking powder, salt, sugar and milk. Pour into the melted butter but do not stir. Drop the fruit gently into the middle of the mixture and do not stir. Make at 350F. degrees for an hour or until the crust rises and the top turns brown. Serve with ice cream. EASY APPLE TART. **************** 1 1/2 c. flour 3/4 c. margarine or butter 1/2 t. cinnamon sugar 6 medium apples 1 lemon Cut 1/2 cup butter into flour and sugar with pastry knife until the mixture is crumbly. Add enough ice cold water (1/4 cup or so) to gather the dough into a ball. Shape into a disk and chill while you are making the filling. Peel, core and slice the apples. In a heavy ovenproof skillet, melt 1/4 c. butter and add 1/2 c. white or brown sugar and cinnamon. Cook until mixture is amber colored.(5 to 10 minutes). Remove from heat for a few minutes, then arrange the apples in the pan in a circular swirl. Sprinkle apples with 1 T. sugar. Roll out the dough so that it will cover the skillet. Place over the apples and prick with a fork, them put the skillet in the oven for 25-30 minutes at 450F. degrees until the pastry is golden brown. Remove the tart and tilt gently over a bowl to drain excess juice. Carefully invert the tart on to a platter. In a small saucepan, heat the juice from the pie with the juice and zest of 1 lemon and 3 T. sugar. Cook 10-15 minutes, until the mixture is bubbly and slightly thickened. Pour over tart. Good warm or cold and served with frozen yogurt or ice cream. EASY CRUMB TOP APPLE PIE. ************************* Crust: 1 1/2 c flour 2 Tbs sugar 3/4 tsp salt 2 Tbs milk 1/2c.oil Topping: 1 c. flour 1/2 c. margarine 1/2 c. brown sugar Filling: 3/4 c. sugar 1/4 c. flour 1/2 tsp. nutmeg 1/2 tsp. cinnamon 6 c. sliced apples Mix flour, sugar and salt in the pie pan and make a hole in the middle. Pour in milk and oil. Mix well with a fork and spread to edges to make a crust. Mix the pie filing in order and stir into the apples. Put into pie crust. Using a pastry blender, or two knives, cut the margarine into the flour and brown sugar until crumbly. Sprinkle on top of the apples. Bake in a preheated oven 425F. degrees for 40 minutes. Cover pie with foil and bake an additional 10 minutes. Recipe submitted by Vickie Dyck in KS SWEDISH APPLE PIE. ****************** Fill buttered pie plate with sliced apples and sprinkle with 2 tbsp sugar, 1 tsp cinnamon, juice of 1/2 lemon, 1/4 tsp of nutmeg. Cream: 1 stick butter, pinch of salt, 1 egg, 1 scant cup sugar, 2 cups flour Spread batter on apples. Cover top with 1 cup chopped walnuts. Bake 350 degrees approximately 1 hour, making sure batter is done in the middle. BERRY PIE CLASSIC CHERRY PIE. ******************* Crust: 2 cups flour ½ c. Butter Flavored Crisco shortening ¼ c. butter 3 tsp powdered sugar ¼ c. ice water 2 tsp vinegar 1 egg Blend Crisco, flour, butter and salt. Cut flour until it resembles cornmeal. Beat egg, blend in vinegar and water, sprinkle over flour mixture. Toss with fork. Chill before rolling. Makes two 9” pie crusts. Filling: 4 cups drained Morello cherries (Trader Joe Brand), reserve juice 1 ¼ cups sugar 3 TBS Tapioca pinch salt 1 1/3 cup juice (reserved from cherries) tiny dab of red gel food coloring (Wilton) Mix together and pour into a pie shell. Cover with top crust and bake at 425 degrees for 15 minutes. Reduce temperature for 45 minutes or until golden. CHERRY PIE. *********** FILLING: 1 bag (20 ounces) frozen dry pack pitted red tart cherries (4 cups) 1 -1/2 cups sugar, divided 1/3 cup cornstarch 1/8 teaspoon salt 1/2 cup reserved cherry juice 1/2 cup raspberry juice blend or cocktail 1 tablespoon butter or margarine 1/2 teaspoon red food color (optional) 1/4 teaspoon almond extract 9-inch Double Crust TOPPING: Sugar For filling, thaw and thoroughly drain cherries, reserving juice. For crust, prepare (see Classic Crisco Pie Crust recipe). Roll and press bottom crust into 9-inch pie plate. Do not bake. Heat oven to 375ºF. Combine 3/4 cup sugar, cornstarch and salt in medium saucepan. Add 1/2 cup reserved cherry juice and raspberry juice. Cook and stir on medium heat until mixture is thickened and smooth. Remove from heat. Add remaining 3/4 cup sugar, butter, food color, almond extract and cherries. Stir until sugar is dissolved. Spoon into unbaked pie crust. Moisten pastry edge with water. Roll top crust same as bottom. Lift onto filled pie. Trim 1/2 inch beyond edge of pie plate. Fold top edge under bottom crust. Flute. Cut slits in top crust to allow steam to escape. Cover edge with foil to prevent overbrowning. For topping, sprinkle lightly with sugar. Bake at 375ºF for 50 to 60 minutes or until filling in center is bubbly and crust is golden brown. Serve warm or at room temperature. GARY SOLOMON'S DEEP FRIED MINI CHERRY-ALMOND PIES. ************************ Crust: 2 c. sifted all purpose flour 1 tsp. salt 3/4 c. shortening 9 T. ice water Filling: 2 cans (12 oz. each) solo cherry filling 1 tsp. almond extract Crust: Place first three ingredients in large mixing bowl. Usining two knoves cut the shortening into the flour until coarse and pea size crumbs form. Add the cold water and using a plastic spatula gently mix until a ball forms. Form two discs and wrap and refrigerate for 1 hour minimum. Roll out into large rectangles and using a 5 inch bowl cut out circles dipping the edges of the bowl into flour each time. Add about 1 1/2 tablespoons of filling to centerof the dough. Wet the edges of the crust circle with your fingertips. Seal edges with a fork. Deep fry in very hot peanut oil until browned, about 2 minutes each side. Drain. TRADITIONAL CHERRY PIE. *********************** 2 (16-ounce) cans unsweetened tart cherries or 4 cups frozen unsweetened tart cherries 1 cup granulated sugar 3 tablespoons quick-cooking tapioca 1/2 teaspoon almond extract Pastry for 2-crust, 9-inch pie 2 tablespoons butter or margarine If using canned cherries, drain them well. Discard the juice or save for another use. If using frozen cherries, it is not necessary to thaw them. Combine well drained canned cherries or frozen cherries, granulated sugar, tapioca and almond extract in a large mixing bowl; mix well. Let stand 15 minutes. Line a 9-inch pie plate with pastry; fill with cherry mixture. Dot with butter. Adjust top crust, cutting slits for steam to escape, or cut top crust into strips and make a lattice-top pie. Bake in a preheated 400-degree oven 50 to 55 minutes, or until crust is golden brown and filling is bubbly. Makes 8 servings. Recipe submitted by JO39. ST. PATRICK'S CHURCH CHERRY PIE. ****************** Filling: 12 c. cherries 3 1/2 to 4 c. sugar 1 c. cherry juice 1 c. corn starch 1 t. salt 1/2 t. almond flavoring a few drops red food coloring Dough: 8 c. flour 3 c. shortening 3 t. salt 2 T. sugar 2 eggs 2 T. vinegar 1 1/4 c. water Butter For filling: Bring cherries and sugar to a boil, remove from heat. Stir in cherry juice and corn starch. Add salt, almond flavoring and food coloring. Bring to a boil for 2 minutes. For crust: blend flour, shortening, salt and sugar until crumbled. In separate bowl, whip eggs, vinegar and water. Sprinkle over flour mixture and blend until mixed together. Divide into eight balls and roll out to make eight crusts. In a pie dish, cover bottom with one crust. Add 1/4 of filling. Dot with butter. Put top crust on and crimp edges to seal. Repeat process with three other pie plates. Bake at 425 degrees for 30 minutes. Recipe submitted by JO39. ALMOND CHERRY PIE. ****************** Crust 5 c flour 2 t salt 1 t baking powder 2 c shortening 1 egg 1 t vinegar Cold water to make 1 cup liquid In large bowl, stir together flour, salt and baking powder. Cut in shortening. Break egg into a liquid measuring cup. Add vinegar and enough water to make 1 cup. Beat with fork to mix. Add liquid to dry ingredients, stirring lightly with fork until moistened. Divide into 5 equal parts. Shape into flat 6” disks and wrap in plastic. Refrigerate 2 disks; freeze the rest. After 30 minutes, roll 1 refrigerated disk into a 10” round. Fit into 9” pie plate. Leave dough over edge of plate (do not trim off excess). Preheat oven to 400. Filling 1 ½ c sugar, divided 4 T cornstarch 2 cans (14.5 oz. each) pitted tart red cherries, packed in water, drained and ¾ c liquid reserved 1 T butter ½ t almond extract ¼ t red food coloring In medium saucepan, combine ¾ c sugar and cornstarch. Stir in reserved ¾ c cherry liquid. Bring to a boil, stirring constantly with whisk. Cook 1 minute. Whisk in butter, almond extract, food coloring and remaining sugar. Remove from heat. Fold in cherries. Set aside. In small saucepan, combine milk, sugar and almonds for topping. Bring to boil, stirring and cooking 3 minutes. Topping 2 T milk 2 T sugar ¼ c sliced almonds For lattice top, roll dough disk in 10” round. Cut dough into ½ “ wide strips. Pour filling into bottom crust. Weave strips in lattice design over filling. Trim strips even with bottom crust. Moisten strips with water, fold under with bottom crust and pinch rim to make fluted edge. Brush strips with sugar almond topping. BAKED FRESH CHERRY PIE. *********************** 1 recipe pastry for a 9 inch double crust pie 4 tablespoons quick-cooking tapioca 1/8 teaspoon salt 1 cup white sugar 4 cups pitted cherries 1/4 teaspoon almond extract 1/2 teaspoon vanilla extract 1 1/2 tablespoons butter 1. Preheat oven to 400 degrees F (205 degrees C). Place bottom crust in piepan. Set top crust aside, covered. 2. In a large mixing bowl combine tapioca, salt, sugar, cherries and extracts. Let stand 15 minutes. Turn out into bottom crust and dot with butter. Cover with top crust, flute edges and cut vents in top. Place pie on a foil lined cookie sheet --- in case of drips! 3. Bake for 50 minutes in the preheated oven, until golden brown. Recipe Submitted by Marla. CHERRY PIE. *********** Pie filling: 3 cans tart red pitted cherries 1 1/4 cup sugar 1/4 cup flour 1/4 teaspoon almond extract Pie crust: 2 cups flour 1/4 cup cold water 1/2 cup vegetable oil 1 teaspoon salt In a large bowl mix the sugar and flour. Add cheerries and toss until fruit is coated. Mix in almond extract. To make crust: Mix ingredients with a plain fork, divide in 2 and roll each half between waxed paper. Transfer crust into a 9-inch pie plate. Fill with cherry mixture and top with top crust. Seal and flute edge. Brush top with milk. Sprinkle with sugar and cut slits in top crust. Cover edges of crus with foil and bake at 375 degrees F for 30 minutes. Remove foil from edges and bake an additional 20-30 minutes until the top is golden brown. Cool. BLUE RIBBON CHERRY PIE. *********************** Pastry for 2 crust pie 1c. sugar 3Tbsp. cornstarch 1/8tsp. salt 1 can (16oz.) cherries, drained; Reserve 1/2c. cherry juice 1/4tsp. red food coloring 1Tbsp. butter or margarine 1/4tsp. almond extract Line 8 inch pie pan with bottom pastry; trim overhang to 1/2 inch. Combine sugar, cornstarch, and salt in a 2 quart saucepan. Add cherries, reserved juice and food coloring; cook over moderate heat until thick, stirring constantly. Remove from heat. Add butter and almond extract. Let stand until cool. Roll out dough for top crust; cut into strips with knife or pastry wheel; set aside. Preheat oven to 425*. Pour filling into pie shell. Weave lattice pattern over filling. Seal and flute edges. Bake 10 minutes. Reduce oven temperature to 350*. Bake 35 minutes or until golden brown and juices begin to bubble. Cool in pan on wire rack. Recipe submitted by Princess Gran. CHERRY BERRY PIE. ***************** 2 prepared, refrigerated 9-inch pie crusts 1 can (16 1/2 ounces) blackberries, drained 1 can (16 1/2 ounces) blueberries, drained 1 can (16 ounces) pitted pie cherries, drained 3/4 cup sugar 1/3 cup flour Grated peel of 1 lemon 1 tablespoon lemon juice Heat oven to 450º F. Bring crusts to room temperature as package directs. Fit one crust into 9-inch pie pan; don’t trim. In a large bowl, mix remaining ingredients and pour into pie shell. Lay second crust over filling. Fold top crust edge under edge of bottom crust, then crimp to seal; with knife, cut 4 vents in top crust. Chill 15 minutes. Brush with milk or cream, if desired. Bake in center of oven 10 minutes; reduce oven to 350º F and continue to bake 30 to 35 minutes longer, or until crust is golden and filling is bubbly. If needed, lay a sheet of foil over pie for last 10 to 15 minutes of baking to prevent overbrowning. CHERRY CHEESECAKE PIE. ********************** Crust 1 stick butter 3 tablespoons sugar 1/8 teaspoon salt 1 large egg yolk, white reserved* 2 tablespoons water 1 teaspoon vanilla or almond extract 1 3/4 cups All-Purpose Flour Cherry Filling 1 cup dried cherries, sweet or sour 1/3 cup sugar 1 tablespoon cornstarch 1/2 cup water Cheesecake Filling 16 ounces cream cheese, at room temperature 2/3 cup sugar 1/8 teaspoon salt 1 tablespoon cornstarch or flour 2 teaspoons vanilla 1 teaspoon almond extract or 2 drops bitter almond oil (both optional) 2 large eggs and *1 large egg white 1/4 cup heavy cream Crust: Beat the butter, sugar and salt until fluffy, then add the egg yolk, water, and flavoring. Stir in the flour. Press the crust into the bottom and up the sides of a deep 9-inch pie pan. Chill for 30 minutes. Bake the crust in a preheated 375°F oven for 16 to 18 minutes, until it's a light, golden brown, using pie weights or your favorite method to weigh it down as it bakes. Set it aside to cool. Cherry filling: Mix the dried cherries, sugar, and thickener in a small saucepan. Add the water and bring to a boil, then set aside. Cheesecake: Slowly blend the cream cheese with the sugar and salt. When smooth, add the cornstarch or flour, and flavoring. Stir in the eggs and the reserved egg white, then the cream. Spread the cherry filling into the baked crust, then top with the cheesecake batter. Bake the pie in a preheated 325°F oven for 30 to 35 minutes, until it's barely set. Turn the oven off and let the pie sit in the oven with the door propped open for 20 minutes, then remove it from the oven and cool to room temperature. Refrigerate for several hours before serving. Garnish with whipped cream and sliced toasted almonds, if desired. Yield: 8 to 12 servings. CHERRY CHEESECAKE PIE. ********************** 1 (9-inch) baked pastry shell 1 (8 oz.) pkg. cream cheese, softened 1 (14 oz.) can Eagle Brand sweetened condensed milk (NOT evaporated) 1/3 c. ReaLemon juice (concentrate) 1 tsp. vanilla extract 1 can (cherries) pie filling In large mixer bowl beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice and vanilla. Pour into pastry shell. Chill 3 hours or until set. Just before serving, put cherries on top CHERRY CREAM CHEESE PIE. ************************ 1 (8 oz.) pkg. cream cheese 1 1/3 c. Eagle Brand milk (15 oz. can) 1/3 c. lemon juice 1 tsp. vanilla extract 1 can cherry pie filling 1 baked pastry shell (9" graham cracker) 1 egg Beat egg, then using pastry brush spread thin coat of egg over the graham cracker pastry shell. Cook pastry shell as directed. Soften cream cheese to room temperature. Whip until fluffy. Gradually add milk, while continuing to beat, until well blended. Add vanilla and lemon juice; blend well. Pour into baked crust; chill 2-3 hours before garnishing top of pie with cherry pie filling. Recipe submitted by Thunderbird. CHERRY PIE CRUMB BARS. ********************** 1 pkg. white (or yellow) cake mix 1 1/4 cups rolled quick oats, divided 1/2 cup (8 tablespoons) margarine or butter, room temperature, divided 1 egg 1 (21 oz.) can cherry pie filling or two cans of pitted sweet or dark cherries in juice, thickened (see below*) 1/4 cup brown sugar 1/2 cup chopped pecans Heat oven to 350 degrees. Grease and flour a 13x9-inch pan. Combine cake mix, 6 tablespoons butter and 1 cup rolled oats. Reserve 1 cup of this mixture for crumb topping. To remaining mixture, add egg; mix well. Press into pan. Pour cherry filling over crust; spread to cover. In large bowl add remaining 1 cup crumb mixture, 1/4 cup oats, 2 tablespoons butter, nuts, and brown sugar. Mix well. Sprinkle over cherries. Bake 30-40 minutes. CHERRY PIE. *********** 2 cups all-purpose flour 1 cup shortening 1/2 cup cold water 1 pinch salt 2 pounds sour cherries, pitted 1 1/8 cups white sugar 3 1/2 tablespoons cornstarch 1 tablespoon butter 1/4 teaspoon almond extract 1 In a large bowl, combine flour and salt. Cut in the shortening until pea sized. Stir in water until mixture forms a ball. Divide dough in half and shape into balls. Wrap in plastic and refrigerate for 4 hours or overnight. Roll one ball out to fit a 9 inch pie plate. Place bottom crust in pie plate. Roll out top crust and set aside. 2 Preheat oven to 375 degrees F (190 degrees C.) In a saucepan, combine cherries, sugar and cornstarch. Let sit for about 10 minutes. Bring to a boil over medium heat, stirring constantly. Lower the heat and simmer for 5 minutes or until the juices thicken and become translucent. Remove from heat and stir in the butter and almond extract. Mix thoroughly and pour into pie shell. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape. 3 Bake in the preheated oven for 45 to 55 minutes, or until crust is golden brown. CHERRY VANILLA CREAM PIE. ************************* Crust Use any single-crust pie crust recipe sized for a 9-inch pan. Filling: 1 cup (7 1/4 ounces) sugar 1/4 cup (1 ounce) All-purpose Flour 1/4 teaspoon salt 2 large eggs 1 cup (8 ounces) heavy cream 2 teaspoons vanilla extract 1/4 teaspoon almond extract 1 1/2 to 1 3/4 cups pitted, halved sweet cherries (about 3/4 pound to start) Streusel Topping 1/4 cup (2 ounces) butter 1/2 cup (2 ounces) All-Purpose Flour 3/4 cup (3 ounces) glazing or confectioners' sugar 3/4 cup (2 1/2 ounces) diced almonds (blanched or not) a pinch of salt Crust: Roll the dough and fit it into a 9-inch pie pan, crimping the edges. Prick the bottom of the crust with a fork or dough docker, and if possible, use pie weights or a nesting pan to line the crust; this will keep it from bubbling. Bake ("blind-bake") the crust in a preheated 425°F oven for 15 to 18 minutes, until it's lightly browned. Remove it from the oven, and reduce the oven heat to 400°F. Allow the crust to cool slightly before removing the weights or the nesting pan. If you didn't line the crust and it puffed up, prick it gently with a fork to deflate it. Filling: In a medium-sized mixing bowl, whisk together the sugar, flour and salt. Add the remaining ingredients, except the cherries, and whisk well. Let the mixture sit for 10 minutes, or for the time it takes to pit and slice the cherries. Whisk the filling together once again; this helps the sugar to dissolve. Pour the filling into the pre-baked crust. Sprinkle the cherries over the top. Some will sink -- don't worry, they're supposed to. Use a pie crust shield or aluminum foil to shield the top edge of the crust. Bake the pie in a 400°F oven for 20 minutes. While the pie is baking, make the streusel topping. Streusel Topping: If you have a food processor, just place all of the topping ingredients into the work bowl and process until it begins to form crumbs. To prepare the topping by hand, finely chop the almonds (or use almond flour -- the texture will be a bit less "chunky"), then whisk in the sugar, flour and salt. Rub or cut in the butter to form crumbs. By the time the pie has baked for 20 minutes, it will have just begun to set up around the edges. Carefully sprinkle the streusel over the top, leaving the crust shield in place. Bake the pie for an additional 20 to 25 minutes, or until it's puffed, the crumbs are very lightly browned at the edges, and/or an instant-read thermometer inserted into the center reads above 160°F. Remove the pie from the oven, cool for about 2 hours, and sprinkle with confectioners' or glazing sugar before serving. Refrigerate any uneaten pie. Yield: 8 to 12 servings. DOUBLE CRUST CHERRY BERRY PIE. ****************************** Crust: 2 2/3 cups all purpose flour 1 tsp salt 1 cup Crisco shortening 7 - 8 TBS cold water Spoon the flour into measuring cup and level. Combine flour and salt in medium bowl. Cut in Crisco using pastry blender until all flour is blended to form pea-size chunks. Sprinkle with water, 1 TBS at a time. Toss lightly with fork until dough will form a ball. Press dough between hands to form a 5 -6 6" pancake. Roll dough into circle. Do the same for the top crust. Filling: 1 cup sugar 2 TBS cornstarch 2 TBS quck cooking tapioca (ground) ¼ tsp salt 2 cups Tart Cherries 2 cups Bing Cherries 1 cup Bluebrrries 1 cup Raspberries 1 TBS unsalted butter (cut into pieces) In a large bowl, mix together the sugar, cornstarch, tapioca and salt. Add the berries and cherries and toss with your hands until the fruits are evenly coated. Place the fruit into the dough lined pie pan (a deep, 9" pie pan). Dot the surface with the butter. Cover the berry mixture with the top crust and seal the edges by fluting. Cut 5 or 6 slits in the top crust to let the steam excape. You may add decorative cut-outs from extra dough scrapes if you want to. Heat the oven to 44 degrees while you chill the pie in the refrigerator for 15 - 20 minutes. Put the pie on a baking sheet to catch any drips. Bake it in the preheated oven for 15 min., then reduce the temperature to 350 degrees. Continue baking until the crust is golden and the filling juices are thick, glossy and slow (another 50 - 60 minutes). For the best texture for serving, cool the pie completely and then reheat slices or the whole pie just slightly before serving. (Cooling completely allows the filling juices to firm up, while a quick reheat makes the pastry nice and flaky.) TART CHERRY PIE. **************** 1 1/4 cups cherry juice 1 plus 1/2 cup water 1 cup sugar 5 1/2 T. instant tapioca dash of salt 1/4 tsp. almond extract 3 cups canned sour cherries, drained 1-9" unbaked pie shell crumbs Heat cherry juice and 1 cup of the water. Mix sugar, instant tapioca and salt with 1/2 cup of water until smooth. Stir slowly into the hot juice mixture until thickened, frequently stirring. Remove from heat and add in the almond extract. Add cherries and mix. Chill thoroughly. Pour into unbaked pie shell. Top with crumbs when the pie is half baked. Bake at 400 degrees F. on the lowest shelf in the oven for 12 minutes, then lower the heat to 350 degrees F. and bake until finished Recipe submitted by Gary. CHERRY PIE. *********** Pastry for double crust (9 inch pie) 3/4 to 1 c. sugar 3 to 4 tbsp. flour 1/8 tsp. Salt 1/4 c. cherry juice 3 1/2 c. (two 1 lb. cans or equal amount) red sour pitted cherries, drained 1 tbsp. butter 1/2 tsp. almond flavoring Blend sugar, flour, and salt in medium saucepan. Blend in 1/4 cup cherry juice. Add cherries and cook and stir over medium heat until mixture has boiled 1 minute. Remove from heat and stir in butter and almond. Set aside to cool slightly, while you mix and roll the crust. Pour filling into pastry lined pie plate. Cover with top crust which has been slitted. Seal and flute edge. Bake at 400 degrees for about 30 minutes. CHERRY MINCEMEAT TARTLETS. ************************** For dough: 2 c. flour 2/3 c. confectioners' sugar 1/4 t. salt 1 stick (8 T.) butter, cut into small pieces 2 egg yolks 3 to 4 T. Amaretto liqueur For filling: 3 T. Amaretto liqueur 1/2 c. dried tart cherries 1 small Golden Delicious apple, peeled, cut and diced 3/4 c. prepared mincemeat pie filling Prepare the dough: in a food processor, combine flour, confectioners' sugar and salt. Pulse briefly to blend. Add butter and pulse until butter is the size of gravel. Add egg yolks and 3 T. of Amaretto. Pulse just until dough holds together; add more liqueur if needed. Wrap the dough in plastic wrap and chill for at least one hour. Make the filling: Heat Amaretto in small saucepan until steaming. Add cherries and set aside to plump, about 20 minutes. Stir in the diced apple and mincemeat. Assemble and bake the tartlets: Heat oven to 400. Roll out dough on a surface that has been dusted with flour. With a biscuit cutter, cut out 10 circles slightly larger than the tartlet molds. Line the molds with dough and set on a baking sheet. Spoon the cherry mincemeat into the center of each tartlet. Bake until filling bubbles and crusts are brown, about 10 minutes. Cool on a wire rack. Makes 10. -from DiSaronno Amaretto Recipe submitted by Jo39. ELDERBERRY PIE. *************** 3½ cups washed. stemmed elderberries 1 Tbsp. vinegar or lemon juice 1 cup sugar 1/3 cup flour dash salt Drizzle vinegar or lemon juice over berries. Combine sugar. flour & salt. Sprinkle over berries. Place in 9" pie crust. Dot with 1 Tbsp. butter. Top with crust. Seal & slit. Bake at 400° for 35-40 minutes. Recipe submitted by Fatkat. STRAWBERRY SOUR CREAM PIE. ************************** 1 unbaked 9 inch pie shell 1 qt. fresh strawberries 1 c. flour 1-1/2 c. sugar, (reserve 2 T.) 1/4 t. salt 1 c. sour cream 2 T. sugar (reserved) Preheat oven to 450 degrees. Sort, rinse and half berries. Place berries evenly in pie shell. Sift flour, sugar and salt together in a medium sized bowl. Add sour cream and stir well. Pour mixture over berries and spread evenly. Sprinkle reserved sugar over the top. Bake for 10 minutes. Reduce oven to 350 degrees and bake another 30 minutes or until crust is a golden brown. Recipe Submitted by Kathy Foster. BLACKBERRY FRUIT TART. ********************** Create a gorgeous work of art with this striking combination of colors and flavors - a real show-stopper. For crust: 1 1/2 cups all purpose flour 1/2 cup sugar 1/2 cup butter, cut into 1" pieces 1 egg, slightly beaten 1 egg white, slightly beaten For filling: 12 oz. low fat cream cheese 1/3 cup sour cream 1/2 cup sugar 1 1/2 teaspoons grated orange rind 3 Tablespoons orange juice For puree: 2 cups fresh or whole frozen blackberries, thawed 6 Tablespoons sugar 1 1/2 Tablespoons each, cornstarch and cold water For garnish: 3 cups fresh, or whole frozen blackberries, partially thawed and drained For crust - In large mixing bowl combine flour, sugar and butter. Beat at medium speed, scraping bowl often until mixture is crumbly - 2 to 3 minutes. (If using food processor, combine same ingredients in processor bowl, making sure butter is cold. Pulse 10-15 times. Remove to mixer bowl.) Make well in center of flour mixture and pour in egg, reserving egg white for later. Blend with fork until incorporated thoroughly. Mixture will be very dry. Press dough to 1/4" thickness on bottom and sides of 10" tart pan with removable bottom. Chill for 1 hour. Heat oven to 400 degrees F. Brush crust with beaten egg white and bake 15 to 20 minutes or until golden brown. Cool. For filling - Beat together softened cream cheese with sour cream. Add sugar, grated rind and juice and beat until smooth. Spread evenly over prepared crust and refrigerate. For puree - Rinse processor. Place berries in bowl and process until pureed. Place in saucepan and cook on medium heat 2 to 3 minutes. Add sugar and continue to cook another 5 minutes. Gradually add cornstarch mixture to thicken. Cool. Pour cooled puree over filling. Just before serving, garnish by placing fresh or partially thawed individual berries over top. Refrigerate until serving time. For a more colorful approach, try using different color fruit purees to adorn filling. While puree is cooling, rinse processor and puree 16 oz. can drained peaches, reserving 4-5 peach quarters for garnish. Cover half the filling with blackberry puree and other half with peach puree. Garnish with fresh or partially thawed blackberries, diced peaches and sliced or diced kiwi in a decorative line where the two colors meet.) COUNTRY BLACKBERRY PIE. *********************** 4 c. blackberries 1 c. sugar 2 T. cornstarch or 4 T. flou 1 1/2 T. butter 1 T. lemon juice 1/4 c. water Combine sugar and flour. Add berries and toss gently. Pour mixture into 9-inch pastry lines pan. Dot with the butter. Mix lemon juice and water and sprinkle over the berries. Adjust top crust. Cut vents. Seal edges. Bake at 400F. degrees until crust is golden, about 40 minutes. BLACKBERRY PIE. *************** 4 cups fresh blackberries 1/2 cup white sugar 1/2 cup all-purpose flour 1 recipe pastry for a 9 inch double crust pie ( see basic recipe above) 2 tablespoons milk 1/4 cup white sugar 1. Combine 3 1/2 cups berries with the sugar and flour. Spoon the mixture into an unbaked pie shell. Spread the remaining 1/2 cup berries on top of the sweetened berries, and cover with the top crust. Seal and crimp the edges. Brush the top crust with milk, and sprinkle with 1/4 cup sugar. 2. Bake at 425 degree F (220 degrees C) for 15 minutes. Reduce the temperature of the oven to 375 degrees F (190 degrees C), and bake for an additional 20 to 25 minutes. SUGAR FREE SUGAR FREE APPLE CRANBERRY PIE. ******************************* Makes: one (9-inch) pie (8 servings) Preparation Time: 30 minutes Bake Time: 40 to 50 minutes 1 (15-ounce) package refrigerated piecrusts 1/2 cup SPLENDA® No Calorie Sweetener, Granular 1 tablespoon all-purpose flour 1/2 teaspoon ground cinnamon 4 large Granny Smith apples, peeled, cored, and sliced 1 cup cranberries, coarsely chopped PREHEAT oven to 400°F. UNFOLD 1 piecrust; press out fold lines. Fit piecrust into a 9-inch pieplate according to package directions. COMBINE SPLENDA® Granular, flour, and cinnamon in a large bowl; add apples and cranberries, tossing gently. Spoon mixture into piecrust. UNFOLD remaining piecrust; press out fold lines. Roll to 1/8-inch thickness. Place over filling; fold edges under and crimp. Cut slits in top to allow steam to escape. BAKE 40 to 50 minutes or until crust is golden. Cover edges with aluminum foil to prevent overbrowning, if necessary. Cool on a wire rack one hour before serving. SUGAR FREE BANANA CREAM TART. ***************************** Makes: one 9-inch pie (8 servings) Preparation Time: 30 minutes Chill Time: 2 hours 1/2 (15-ounce) package refrigerated piecrust 3/4 cup SPLENDA® No Calorie Sweetener, Granular 1/4 cup cornstarch 2 cups 2% reduced fat milk 1/3 cup egg substitute 2 teaspoons vanilla extract 1/8 teaspoon salt 1 tablespoon butter 1 teaspoon banana extract 1 1/2 cups sliced bananas (about 2 bananas) Garnish: fat-free whipped topping and finely chopped walnuts PREHEAT oven to 450° F. UNFOLD 1 piecrust, and press out foldlines.Fit into a 9-inch tart pan with removable bottom according to package directions; trim edges. Line pastry with aluminum foil, and fill with pie weights or dried beans. BAKE for 8 minutes. Remove weights and foil; bake 4 to 5 additional minutes or until lightly browned. Cool in pan on a wire rack. BLEND SPLENDA® Granular, and cornstarch together in a small mixing bowl. Set aside. COMBINE milk, egg substitute, vanilla, and salt in a medium saucepan. Gradually add SPLENDA® Granular mixture, stirring until blended. Add butter. COOK over medium heat, stirring constantly, until mixture thickens and boils. BOIL 1 minute, stirring constantly. Remove from heat, and stir in banana extract. ARRANGE sliced bananas in bottom of tart crust. Pour filling over bananas. Cover top of tart with waxed paper. Chill 2 hours before serving. CUT pie into 8 equal portions to serve. Garnish each serving, if desired. SUGAR FREE BERRY BERRY CHERRY LATTICE TOPPED PIE. ************************** It's easy when you start with a box of refrigerated piecrusts. Serve warm with a scoop of frozen vanilla yogurt and you will receive rave reviews on this pie. Makes: 8 servings Preparation Time: 25 minutes Bake Time: 40-45 minutes 1 (15-ounce) package refrigerated piecrusts 1 (14.5-ounce) can pitted tart red cherries, undrained 1 (12-ounce) package frozen raspberries, thawed 1 cup fresh blueberries or frozen blueberries, thawed 1 cup SPLENDA® No Calorie Sweetener, Granular 1/4 cup cornstarch 2 tablespoons butter Optional garnish: Frozen vanilla yogurt PREHEAT oven to 375° F. UNROLL and fit one piecrust into a 9-inch pie plate. Set aside. DRAIN cherries, raspberries, and blueberries (if frozen), reserving 1 cup of the juice. Set berries and juice aside. COMBINE SPLENDA® Granular and cornstarch in a medium saucepan; gradually stir in reserved juice. Cook over medium heat, stirring constantly, until mixture begins to boil. Boil 1 minute. Stir in butter and reserved fruit. Cool slightly and spoon mixture into pie shell. UNROLL remaining piecrust; roll to 1/8-inch thickness. Cut six 1 1/2-inch wide strips. Arrange strips in a lattice design over filling. Trim strips even with edges of bottom crust; fold edges under and crimp. BAKE for 40 to 45 minutes or until crust is browned. Cool on a wire rack. Serve with vanilla yogurt, if desired. SUGAR FREE BLUEBERRY CRUMB PIE. ******************** (Most Creative Pie Recipe) LuLoraine Lambert from Toccoa, GA Winner of the SPLENDA® No Calorie Sweetener Sweet Indulgences Pie Recipe Contest as seen in Better Homes and Gardens® Magazine. Makes: 8 servings Preparation Time: 45 minutes Chill Time: 3 hours Bake Time: 45 minutes Stand Time: 30 minutes Cool Time: 1 hour 1 pastry for Single-Crust Pie 4 cups fresh or frozen blueberries 1 tablespoon SPLENDA® No Calorie Sweetener, Granular 1 8-ounce carton dairy sour cream 2/3 cup SPLENDA® No Calorie Sweetener, Granular 3 tablespoons all-purpose flour 1/8 teaspoon salt 1/4 cup fine dry bread crumbs 1 tablespoon SPLENDA® No Calorie Sweetener, Granular 1 tablespoon butter 1/3 cup chopped pecans PREHEAT oven to 375° F. PREPARE pastry. On a lightly floured surface, use your hands to slightly flatten dough. Roll dough to a circle about 12 inches in diameter. Line a 9-inch pie plate with pastry. Trim pastry to 1/2-inch beyond edge of pie plate; crimp edge as desired. Place berries in pastry shell; sprinkle with 1 tablespoon SPLENDA® Granular. COMBINE in a medium mixing bowl sour cream, 2/3 cup SPLENDA® Granular, the flour, and salt; spread evenly atop berries. COMBINE in a small bowl bread crumbs and 1 tablespoon SPLENDA® Granular. Cut in butter until crumbly; stir in pecans. Sprinkle atop sour cream mixture. Cover edge of pie with foil to prevent overbrowning. BAKE for 25 minutes. Remove foil. Bake for 20 to 30 minutes more or until bubbly on edges. COOL on wire rack for 1 hour. Cover and chill 3 hours or overnight. Let stand at room temperature for 30 minutes before serving. SUGAR FREE CHEERY CHERRY PIE. ***************************** Makes: one (9-inch) pie (8 servings) Preparation Time: 20 minutes Bake Time: 40 to 50 minutes 1 (15-ounce) package refrigerated piecrusts 2 (14.5-ounce) cans pitted tart red cherries, undrained 2/3 cup SPLENDA® No Calorie Sweetener, Granular 1/4 cup cornstarch 2 teaspoon fresh lemon juice 1/4 teaspoon almond extract 4 to 5 drops red food coloring (optional) PREHEAT oven to 375°F. UNFOLD 1 piecrust; press out fold lines. Fit piecrust into a 9-inch pie plate according to package directions. DRAIN cherries, reserving 1 cup juice; set fruit aside. COMBINE SPLENDA® Granular and cornstarch in a medium saucepan; gradually stir reserved juice into SPLENDA® Granular mixture. Cook over medium heat, stirring constantly, until mixture begins to boil. Boil 1 minute, stirring constantly. Remove from heat; stir in lemon juice, almond extract and food coloring, if desired. Fold in reserved cherries; cool slightly. Spoon mixture into pastry shell. UNFOLD remaining piecrust; press out fold lines. Roll to 1/8-inch thickness. Place over filling; fold edges under and crimp. Cut slits in top to allow steam to escape. BAKE 40 to 50 minutes or until crust is golden. Cover edges with aluminum foil to prevent over browning, if necessary. Cool on a wire rack one hour before serving. SUGAR FREE LEMON PIE. ********************* 1 sm. pkg vanilla sugarfree instant pudding 1½ cups skim milk ½ tub sugar free Crystal Light Lemonade Mix (about 2½ tsps) 1 cup light Cool Whip 1 nine (9") inch prepared pie crust (graham cracker or pastry) Mix pudding according to pkg directions using the 1½ cups milk. Add lemonade mix and Cool Whip. Mix well. Pour into pie crust and chill. Top with Cool Whip if desired Recipe submitted by Wobin. SUGAR FREE BLACK BOTTOM PECAN PIE. ***************** Makes: 8 servings Preparation Time: 15 minutes Freezing Time: 5 minutes Bake time: 1 hour and 35 minutes Crust 1 1/2 cups all-purpose flour 1/4 teaspoon salt 1/2 cup shortening, chilled 3 to 4 tablespoons ice water Filling 1 teaspoon SPLENDA® No Calorie Sweetener, Granular 1 ounce bittersweet chocolate, chopped 5 teaspoons whipping cream 1/2 cup plus 1 tablespoon SPLENDA® Brown Sugar Blend 3/4 cup light corn syrup 2 teaspoons vanilla extract 3 large eggs 1/4 unsalted butter, melted 1 cup pecan halves Crust Directions: COMBINE flour, salt, and shortening with a pastry blender until crumbly. Sprinkle water, 1 tablespoon at a time, evenly over surface; stir with a fork until dry ingredients are moistened. Shape into a ball; chill. ROLL pastry to 1/8-inch thickness on a lightly floured surface. Fit into a 9-inch pieplate; trim off excess pastry. Fold edges under, and crimp. Place in refrigerator. SPOON the sour cream into a large bowl. Add the milk slowly while blending with a wire whisk. Add the cucumber and jicama mixture, shrimp, basil, and the roasted peppers and combine. Chill thoroughly and serve. Filling Directions: PREHEAT 475º F. COMBINE SPLENDA®, Granular, chocolate, and whipping cream in a small heavy saucepan; cook over low heat, stirring constantly until blended. Pour chocolate mixture in bottom of chilled piecrust; spread evenly. Place piecrust in freezer for 5 minutes to set chocolate. COMBINE SPLENDA® Brown Sugar Blend, corn syrup, and vanilla in a large mixing bowl. Beat on medium speed with an electric mixer until blended. Add eggs, one at a time, beating until blended after each addition. Gradually add butter, beating at low speed until blended. REMOVE piecrust from freezer. Arrange pecan halves over chocolate layer; pour filling over pecans. Bake for 5 minute, reduce heat to 300º and continue baking for 1 1/2 hours, or until the center is set. Cool on a wire rack. Store in the refrigerator. SUGAR FREE CHOCOLATE PECAN PIE. ******************** Makes: 8 servings Preparation Time: 30 minutes Chill Time: 2 hours 2/3 cup SPLENDA® No Calorie Sweetener, Granular 1/3 cup dutch process cocoa 1/4 cup cornstarch 1/8 teaspoon salt 2 1/2 cups 2% reduced fat, milk 1/2 cup egg substitute 1 tablespoon vanilla extract 1 1/2 tablespoons butter 1 (6-ounce) package reduced-fat prepared graham cracker crust 1 (8-ounce) container reduced- fat frozen whipped topping, thawed Optional Garnish: chocolate shavings COMBINE SPLENDA® Granular, cocoa, cornstarch, and salt in a small mixing bowl. Set aside. WHISK together milk, egg substitute, and vanilla in a medium saucepan. Gradually add SPLENDA® Granular mixture, whisking until blended. Add butter. COOK over medium heat whisking constantly until mixture begins to boil; boil one minute, whisking constantly. Remove from heat. POUR filling into piecrust. Cover filling with waxed paper; chill 2 hours. SPREAD whipped topping over pie; garnish with chocolate shavings, if desired. SUGAR FREE COCONUT CREAM PIE. ***************************** Bring a taste of the tropics to your table with this creamy sweet classic. Makes: 8 servings Preparation Time: 25 minutes Cook Time: 5 minutes Chill Time: 3 hours 1/4 cup flaked coconut 3/4 cup SPLENDA® No Calorie Sweetener, Granular 1/3 cup cornstarch 1/2 teaspoon salt 2 1/2 cups 1% low-fat milk 2 egg yolks 2 tablespoons butter 3/4 cup flaked coconut 1 1/4 teaspoons vanilla extract 1/4 teaspoon coconut extract 1 (9-inch) graham cracker crust PREHEAT oven to 350° F. BAKE 1/4 cup coconut in a shallow pan, stirring occasionally, 5 to 6 minutes or until toasted. Set aside. COMBINE SPLENDA®, Granular, cornstarch, and salt in a heavy saucepan, mixing well. Gradually whisk milk into SPLENDA®, Granular mixture. Cook over medium heat, whisking constantly, until thickened and bubbly. Remove from heat. BEAT egg yolks until thick and pale. Gradually whisk 3/4 cup of hot milk mixture into yolks; add yolk mixture to remaining hot milk mixture, whisking constantly. Cook over medium heat for 1 minute or until mixture comes to a boil, whisking constantly. Remove from heat; stir in butter, 3/4 cup coconut and flavorings. Immediately pour filling into crust. Cover with plastic wrap, gently pressing on filling. Chill 3 hours or until firm. Sprinkle remaining with toasted coconut. SUGAR FREE FRESH STRAWBERRY PIE. ******************************** If you love fresh strawberries, you'll love this regional favorite! Makes: 8 servings Preparation Time: 20 minutes Chill Time: 30 minutes 1/3 cup water 2/3 cup SPLENDA® No Calorie Sweetener, Granular 1 package unflavored gelatin 1/3 cup water 6 cups strawberries, cleaned and cut in half 1 prepared reduced fat graham cracker crust POUR 1/3 cup water in a small mixing bowl. Add SPLENDA® Granular. Stir well. Sprinkle gelatin over the top. Let stand 1 minute. POUR 1/3 cup water in a small pan. Boil. Pour boiling water over gelatin mixture. Stir until dissolved. REFRIGERATE approximately 20 minutes, or until the mixture begins to thicken. Stir frequently. TOSS with prepared berries and spoon into piecrust. Chill until set. SUGAR FREE NO-BAKE PUMPKIN CHIFFON PIE. ******************** Makes: Makes one (9-inch) pie / 8 servings Preparation Time: 30 minutes Chill Time: 3 hours and 40 minutes 1 envelope unflavored gelatin 1/2 cup cold water 1 (15-ounce) can pumpkin 1 cup whipping cream, divided 1/2 cup SPLENDA® No Calorie Sweetener, Granular 1/4 cup brown sugar 1 1/2 teaspoons ground ginger 2 teaspoons ground cinnamon 1/4 teaspoon ground cloves 3 large eggs, lightly beaten 1 teaspoon vanilla extract 1 (6 -ounce) reduced fat graham cracker crust SPRINKLE gelatin over water in a medium saucepan. Let stand 1 minute. Cook over low heat, stirring until gelatin dissolves. Stir in pumpkin, 1/4 cup whipping cream and next 6 ingredients. COOK over medium heat, stirring constantly, 8 to 10 minutes or until mixture thickens and reaches 170°. Pour pumpkin mixture into a heat resistant bowl. Stir in vanilla. Chill 40 minutes or until cool. BEAT remaining 3/4 cup whipping cream until soft peaks form; fold into pumpkin mixture. Pour pumpkin mixture into graham cracker crust. CHILL 3 hours or until firm. SUGAR FREE OLD FASHIONED APPLE PIE. *********************************** Makes 1 9-inch pie. Makes: 8 servings Preparation Time: 15 min. Bake time 40-50 min 1 Prepared Double Pie Crust 7 cups baking Apples, thin-sliced, cored, peeled (about 7 medium) 1 cup SPLENDA® No Calorie Sweetener, Granulated 3 tablespoons cornstarch 3/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/8 teaspoon salt PREHEAT oven to 425°F. PLACE one crust into a 9-inch pie pan. PLACE sliced apples into a large mixing bowl and set aside. COMBINE SPLENDA® Granulated Sweetener, cornstarch, cinnamon, nutmeg and salt in a small bowl. SPRINKLE mixture over apples and toss. SPOON apple mixture into piecrust. PLACE the second crust over the filling. SEAL edges, trim and flute. Make small openings in the top crust. BAKE 40 to 50 minutes or until the top crust is golden. Serve warm or chilled. SUGAR FEE "THE GREAT PUMPKIN" PUMPKIN PIE. ********************* Makes: one (9-inch) pie / 8 servings Preparation Time: 10 minutes Bake Time: 50 to 60 minutes 1/2 15-ounce) package refrigerated pie crust 1 (15-ounce) can pumpkin 3/4 cup SPLENDA® No Calorie Sweetener, Granular 1/3 cup brown sugar 2 teaspoons ground cinnamon 2 teaspoons ground ginger 1/2 teaspoon salt 1/8 teaspoon ground cloves 3/4 cup half-and-half 3 large eggs, lightly beaten 1 teaspoon vanilla extract PREHEAT oven to 375°F. UNFOLD piecrust; press out fold lines. Fit piecrust into a 9-inch pieplate according to package directions; fold edges under and crimp. STIR together pumpkin and next 7 ingredients until blended. Add eggs and vanilla, stirring until blended. Pour filling into piecrust. BAKE for 50 to 60 minutes or until set in the center. Cool completely on a wire rack. SUGAR FREE REDUCED FAT PUMPKIN PIE. **************** An excellent pumpkin pie that will leave you feeling satisfied and guilt free after your holiday meal Preparation Time: 10 min. Bake Time: 35-40 min. Makes: 1 (9-inch) pie (8 servings) 1 Prepared Pie Crust Filling 1 (15 oz.) can Pumpkin Puree 3/4 cup SPLENDA® No Calorie Sweetener, Granular 2 Tbsp. Corn Starch 1/2 tsp. Cinnamon 1 1/2 tsp. Pumpkin Pie Spice 1/8 tsp. Salt 1/2 cup Fat Free Half-and-Half 1/2 cup Egg Substitute 3 Tbsp. Heavy Cream 1 Tbsp. Vanilla Preheat oven to 400° F. Blend pumpkin puree, SPLENDA® Granular, cornstarch, spices, and salt in a medium bowl. Mix until all ingredients are well blended. Add remaining ingredients and mix well. Pour into prepared piecrust. Bake in preheated 400° F oven for 35-40 minutes or until set in the center and the crust is golden brown. SUGAR FREE STRAWBERRY RHUBARB PIE. *********************** Makes: one 9-inch pie (8 servings) Preparation Time: 30 minutes Bake Time: 40 to 50 minutes 1 (15-ounce) package refrigerated piecrusts 3/4 cup SPLENDA® No Calorie Sweetener, Granular 3 tablespoons cornstarch 3 1/2 cups sliced rhubarb 2 1/2 cups sliced fresh strawberries PREHEAT oven to 375°F. UNFOLD 1 piecrust; press out fold lines. Fit piecrust into a 9-inch pieplate according to package directions. COMBINE SPLENDA® Granular and cornstarch in a large bowl; add rhubarb and strawberries, tossing gently. Spoon mixture into pastry shell. UNFOLD remaining piecrust; press out fold lines. Roll to 1/8-inch thickness. Place over filling; fold edges under and crimp. Cut slits in top to allow steam to escape. BAKE 40 to 50 minutes or until crust is golden. Cover edges with aluminum foil to prevent over browning, if necessary. Cool on a wire rack one hour before serving. SUGAR FREE PECAN PIE. ********************* This deliciously rich pie is a southern favorite. Makes: 8 servings Preparation Time: 10 minutes Baking Time: 50 minutes 3 large eggs, lightly beaten 3/4 cup SPLENDA® Brown Sugar Blend, firmly packed 3/4 cup light corn syrup 2 tablespoons butter, melted 1 teaspoon vanilla extract 1 1/2 cups pecan halves 1 unbaked 9-inch pastry shell PREHEAT oven to 350º F. COMBINE eggs, SPLENDA® Brown Sugar Blend, corn syrup, butter and vanilla, mixing until blended; stir in pecan halves. Pour filling into pastry shell. BAKE for 50 minutes or until a knife inserted near center comes out clean. COOL on a wire rack. Serve warm. Note: Cover crust edges with strips of aluminum foil for the first 25 minutes of baking to prevent over-browning. APPLE FRIED PIES. ***************** 2 tablespoons butter 4 McIntosh apples, peeled, cored, and sliced 1/2 cup sugar 1/2 teaspoon cinnamon 1 teaspoon lemon juice 1 (8-piece) container refrigerated flaky biscuit dough For the filling: Add the butter to a large saute pan and melt. Add the apples, sugar, cinnamon, and lemon juice and cook over medium heat until the apples are soft, about 15 minutes. Remove from the heat and cool. When the filling is cool, roll the biscuits out on a lightly floured surface so that each biscuit forms a 7 to 8-inch circle. Place 2 to 3 tablespoons of the filling on 1/2 of each circle. Brush the edges of the circle with water. Fold the circle over the filling to make a half-moon shapes. Seal by pressing the edges with the tines of a fork. Heat a deep fryer or a deep pot halfway filled with oil to 350 degrees F. Carefully add the pies to the oil, 1 at a time, and fry until golden brown, turning the pies as necessary for even browning, about 5 to 8 minutes. Drain on paper towels. Sprinkle with powdered sugar immediately. CARAMEL APPLE PIE. ****************** 2003 1st Place Apple Recipe courtesy Marles Riessland Pie Crust: 3 cups all-purpose flour 1 teaspoon salt 1 teaspoon sugar 1 cup plus 1 tablespoon butter flavored shortening, chilled 1/3 cup ice water 1 tablespoon vinegar 1 egg, beaten Filling: 6 cups apples (Jonathan or Granny Smith) 1/2 cup packed light brown sugar 1/2 cup sugar 1/4 cup all-purposeflour 1 teaspoon cinnamon 1/4 teaspoon nutmeg 1/4 teaspoon salt 1 tablespoon lemon juice 1 teaspoon vanilla 4 tablespoons heavy cream 4 tablespoons butter Streusel Topping: 1/2 cup all-purpose flour 3 tablespoons sugar 1 tablespoon butter 2 toffee bars or 3 ounces chocolate covered peanut or pecan brittle, crushed Pie Crust: Chill all ingredients, including the flour and vinegar. Combine the flour, salt and sugar. Cut in shortening with a pastry blender until the mixture resembles cornmeal. In another bowl, mix water and vinegar with the beaten egg. Add the liquid mixture, 1 tablespoon at a time, to the flour mixture, tossing with a fork to form a soft dough. Filling: Preheat oven to 450 degrees F. Peel and slice apples. Sprinkle with lemon juice. Combine dry ingredients in large bowl and add apples. Toss to mix. Add vanilla and cream. Melt butter in heavy skillet. Add apple mixture and cook approximately 8 minutes, to soften apples. Turn into pie shell. Streusel Topping: Combine the flour and sugar. Mix in butter with fork until coarse crumbs. stir in the crushed toffee bars. Sprinkle over pie. Add top crust. Seal, flute edge and vent top. Brush with beaten egg white and sprinkle with sugar. Bake for 15 minutes. Reduce heat to 350 degrees F and bake 45 minutes longer. CRUNCHY CARAMEL APPLE PIE. ************************** 1 pastry crust for a deep-dish pie 9-inch (homemade or store-bought) 1/2 cup sugar 3 tbsp. all-purpose flour 1 tsp. ground cinnamon 1/8 tsp salt 6 cups thinly-sliced peeled apples (You may need more if your family sits by the bowl and sneaks the sliced applies when you are not looking); Marsha likes to use golden delicious and fuji apples. 1 recipe crumb topping (see below) 1/2 cup chopped pecans 1/4 cup caramel topping crumb topping: 1 cup packed brown sugar 1/2 cup all-purpose flour 1/2 cup quick cooking rolled oats 1/2 cup butter Directions for Crumb Topping: 1. Stir together brown sugar, flour and rolled oats. 2. Cut in 1/2 cup butter until topping is like course crumbs. Set aside. Directions: 1. In a large mixing bowl, stir together the sugar, flour, cinnamon and salt. 2. Add apple slices and gently toss until coated. 3. Transfer apple mixture to the pie shell. (I remove the store-bought pie shell from the aluminum pie plate and transfer it to a 9-inch pie plate of my own, but you do not have to.) 4. Sprinkle crumb topping over apple mixture. 5. Place pie on a cookie sheet so the drippings don't drop into your oven. 6. Cover edges of pie with aluminum foil. 7. Bake in a preheated 375°F oven for 25 minutes. Then remove foil and put back in for another 25 to 30 minutes without foil. 8. Remove from oven. Sprinkle pie with chopped pecans then drizzle with caramel on top. 9. Cool on a wire rack and enjoy warm or at room temperature. FRIED APPLE PIES. ***************** 2 tablespoons butter 2 pounds apples, cored and diced 1/2 teaspoon ground cinnamon Pinch of nutmeg 1/4 cup sugar 1/4 cup light brown sugar 1 1/2 cups water Juice of 1/2 lemon 1 teaspoon vanilla 1 tablespoon cornstarch 3 cups flour 2 teaspoons sugar 1 1/2 teaspoons salt 1/4 teaspoon baking powder 6 tablespoons lard or solid vegetable shortening 1 egg 3/4 cup milk Powdered sugar in shaker 2 scoops vanilla bean ice cream Fresh sprigs of mint Preheat the fryer. In a sauce pan, melt the butter. Add the apples and saute for 2 minutes. Stir in the cinnamon, nutmeg, 1/4 cup sugar, and brown sugar. Continue sauteing for 1 minute, stirring constantly to dissolve the sugar. Add the water and lemon juice. Bring the liquid up to a boil. Add cornstarch dissolved in 1 tablespoon water. Whisk the vanilla and slurry into the liquid. Reduce the heat to a simmer and cook for 15 to 20 minutes, or until the apples are soft. Remove from the heat and cool completely. In a mixing bowl, sift the flour, sugar, salt and baking powder, together. Cut in the lard until it resembles coarse meal. In small bowl, whisk the egg and milk together. Gradually add the egg mixture to the flour mixture, working it to make a thick dough. Break the dough into 12 equal portions. On a lightly floured surface, roll the dough pieces into thin rounds, about 5 inches in diameter. Put 1/4 cup of the mixture in the center of each round, fold over and crimp the edges with a fork. Fry the pies, two to three at a time, in the hot oil, until golden brown. Remove from the oil and drain on a paper-lined plate. Powder the pies with powdered sugar. Lay the pies on a platter and serve with vanilla bean ice cream. Garnish with drizzle of caramel sauce, powdered sugar and fresh mint. Recipe submitted by Fatkat. PENNSYLVANIA DUTCH APPLE PIE. ***************************** 1 nine inch unbaked pie crust 6 medium siized cooking apples 1 cup of thick sour cream 1/2 teaspoon cinnamon Pinch of salt 3 Tablespoons sugar 1 1/2 Tablespoons flour Sprinkle a tablespoon of flour over the crust with 1 tablespoon sugar. Line crust with the apples which have been peeled and cored and cut into quarters or smaller pieces, sprinkle with the salt and cinnamon, the rest of sugar and flour. Now cover with the thick sour cream. Bake first 15 minutes in a 425 degree oven, lower heat to 350 degrees and bake until apples are tender. Mellow apples are best. the sour cream forms a delicious custard from my friend Sadie DEEP DISH CRANBERRY APPLE PIE. ****************************** 1-1/2 cups flour 1-1/2 tsp. Baking Powder 1/4 tsp. salt 1/4 cup (1/2 stick) cold butter or margarine 1 egg 1/3 cup milk 1-1/2 cups Shredded Sharp Cheddar Cheese 1-1/2 cups sugar 1/3 cup flour 1/2 tsp. ground cinnamon 6 cups thinly sliced peeled apples 2 cups cranberries 1 Tbsp. butter or margarine PREHEAT oven to 400°F. Mix 1-1/2 cups flour, baking powder and salt in large bowl. Cut in butter until mixture resembles coarse crumbs. Beat egg and milk in small bowl with wire whisk until well blended. Add to flour mixture; stir just until moistened. Stir in cheese. Press dough firmly into ball with hands. Place 2/3 of the dough on lightly floured surface; roll out to 15-inch square. Place on bottom and up sides of 8-inch square baking dish. Turn under edge; flute. Mix sugar, 1/3 cup flour and cinnamon in large bowl. Add apples and cranberries; toss lightly. Spoon into pastry shell; dot with 1 Tbsp. butter. ROLL out remaining dough to 12-inch square; cut into 1/2-inch-wide strips. Place strips over filling to form lattice; seal and flute edge. BAKE 35 to 40 minutes or until golden brown. Cool on wire rack. SOUR CREAM APPLE PIE. ********************* 2 eggs 1 cup (8oz) sour cream 1 cup sugar 6 T. all-purpose flour, divided 1 t. vanilla extract 1/4 t. salt 3 cups chopped peeled cooking apples 1 unbaked pie shell (9in) 3 T. butter or margarine, melted 1/4 c. packed brown sugar In a large bowl, beat eggs. Add sour cream. Stire in sugar, 2 T. flour, vanilla, and salt; mix well. Stire in apples. Pour into pie shell. Bake at 375 for 15 minutes. Meanwhile, combine butter, brown sugar and remaining flour. Sprinkle over top of pie. Return to oven for 20-25 minutes or until filling is set. Cool on wire rack, completely. Serve or cover and refrigerate. Recipe submitted by Gess. GINGERED APPLE CREAM PIE. ************************* Crust 2 cups All-Purpose Flour 1 teaspoon salt 2 teaspoons ground ginger 1/3 cup sugar 2 sticks (1 cup) butter, frozen 1/2 cup to 3/4 cup cold water Filling 6 large Granny Smith apples, peeled, core and sliced (about 8 cups) 3/4 cup sugar, divided 1/2 cup chopped crystallized ginger 1 cup sour cream 1/4 cup All-Purpose Flour 1 egg, lightly beaten 1/4 teaspoon salt 1 teaspoon vanilla 1/2 teaspoon cinnamon The Crust: You may make this crust by hand, but it's much easier with the help of a food processor, and we'll write the recipe using that tool. In the bowl of a food processor equipped with the steel blade, combine the flour, salt, ginger and sugar. Using a coarse shredding disk, shred the frozen butter into the flour mixture (if you're doing this by hand, shred butter on the coarse side of a hand grater). Switching back to the steel blade, combine the shredded butter and flour. With the machine going, drizzle in water, till the dough just starts to hold together. Remove the dough from the processor, shape it into a flattened ball, and let it rest in the refrigerator while you prepare the filling. The Filling: Place the apples and 1/2 cup of the sugar in a saucepan and cook, covered, over low heat, just till the apples release some juice. Increase the heat to medium, and simmer the apples, covered, for 20 minutes. Remove the cover, increase the heat to medium-high, and boil till most of the juice has evaporated. Remove the apples from the heat, and allow them to cool a bit, then combine them with the remaining filling ingredients. Remove the pie crust from the refrigerator, and divide it in half. Working with one half at a time, roll out the crust to fit a 9 to 10-inch pie pan. Spoon the filling into the crust. Roll out the remaining crust, and use it to top the pie; if you like, form a lattice or other design crust, or decorate it with pastry scraps cut in leaf shapes. Seal the crust. Bake the pie on the bottom rack of a preheated 425°F oven for 15 minutes. Reduce the heat to 350°F, and bake for an additional 50 minutes, transferring the pie to a middle-to-upper oven rack for the final 10 minutes of baking. Remove the pie from the oven, glaze it with ginger syrup, if desired, and allow it to cool for 20 minutes to half an hour before serving. Yield: 8 to 10 servings. HONEY OF AN APPLE PIE. ********************** Pastry for 2-crust 9-inch pie 4 to 5 medium sized cooking apples 3 tablespoons flour 1 teaspoon cinnamon (to taste) 1/2 cup cider 3/4 cup sugar Line pie plate with pastry; sprinkle with a light dusting of flour. Peel, core and slice apples. Place about one third of the apples in pie shell; sprinkle with a little of the combined flour and cinnamon. Repeat this procedure twice. Mix cider and sugar together and drizzle over apples. Cover with top crust, fluting edges of pastry together. Bake at 350 degrees 50 minutes or until crust is golden brown. Serve with ice cream if desired. Note: After baking, top crust may be glazed with combination of about 3 tablespoons of honey combined with 1 tablespoon of cider. THE BEST APPLE PIE. ******************* Crust 2 cups Unbleached All-Purpose Flour heaping 1/2 teaspoon salt 1/4 cup (1/2 stick) unsalted butter 1/4 cup shortening 1/4 to 1/2 cup ice water Filling 3 1/4 pounds (about 9 whole apples, 10 cups) Cortland or other baking apples, peeled, cored and sliced 3/4 cup sugar 1 1/2 teaspoons apple pie spice 1/4 cup boiled cider 1 tablespoon rum (optional) 1/4 cup King Arthur Pie Filling Enhancer 1/8 teaspoon salt 2 teaspoons vanilla juice of 1/2 lemon (about 2 tablespoons) Crust: Whisk together the Pie Blend and salt, then cut in the butter and shortening, mixing till well-combined and crumbly. Drizzle just enough water over the mixture to make it cohesive, tossing till it begins to come together. Gather it into a ball, divide in half, flatten each half slightly, and refrigerate for 30 minutes, covered. Filling: In a large bowl, stir together the filling ingredients, mixing till well-combined. Set aside. Assembly: Roll one piece of pie crust into a 12-inch round, and lay it gently into a 9-inch pie plate. Spoon in the filling. Roll out the other piece, lay it atop the filling, and seal and crimp the edges. Brush the top crust with milk, and sprinkle it with coarse sugar, if desired. Or, save out a bit of the crust, and cut decorative leaf designs, laying them in the center of the crust or around the edges. Bake the pie in a preheated 425°F oven for 15 minutes. Reduce the heat to 375°F, and bake for an additional 45 minutes, or until the top is brown and filling is bubbly. Yield: 1 pie, about 10 servings. REALLY GOOD APPLE PIE. ********************** Pie Crust: 21/4c. all purpose flour 3/4tsp salt 2/3c shortening 4-5tblsp cold water Stir together flour and salt. Cut in Shortening until pieces are pea size. Sprinkle 1 tblsp of water over part of the flour mixture; gently toss with a fork, push moistened dough to the side of the bowl. Repeat moistening flour mixture, using 1 tblsp of water at a time until all the flour mixture is moistened. Divide in half; form each half into a ball. On a lightly floured surface, use hands to slightly flatten 1 dough ball. Roll dough from center to edges into a circle about 12 inches in diameter. Filling: 6c thinkly sliced peeled cooking apples(I use Golden delicious) 1tblsp Lemon Juice (if you use a sweet apple such as Golden Delicious) 3/4c sugar 2tablsp allpurpose flour 1/2tsp ground cinnamon 1/8tsp ground nutmeg Prepare and roll out Pastry for crust. Line a 9-inch pie plate with half of the pastry sprinkle apples with lemon juice if you are using sweet apples. stir together the sugar, flour, cinnamon, nutmeg. Add apple slices gently toss until coated. Transfer apple mixture to the pastry-lined pie plate. Trim bottom pastry to edge of pie plate. Cut slits in remaining pastry; place on filling and seal. Crimp edges as desired. Brush top pastry with milk and sprinkle with sugar. To prevent overbrowning, cover edge of pie with foil. Bake in a 375 degree oven for 40 minutes, Remove foil. Bake 20 minutes more or until fruit is tender and filling is bubbly. This pie came out really good. My husband wants me to always have some available. Very easy to make as well. Submited by Amea. COUNTRY APPLE PIE. ****************** Yield: 6 to 8 servings Pastry for two 9" crusts 6 cups thinly sliced, peeled, cored tart apples ¾ cup sugar 2 tablespoons all-purpose flour ½ teaspoon nutmeg ¼ teaspoon salt 2 tablespoons butter 2 teaspoons lemon juice 1 egg white granulated sugar, as a garnish Preheat the oven to 400 degrees. On a lightly floured surface roll out half the dough to a 12" circle. Fit into a 9" pie plate and trim the overhang to ½". In a large bowl toss the apples lightly with the sugar, flour, nutmeg and salt. Spoon the mixture into the pie shell. Dot with butter and sprinkle with the lemon juice. Roll out remaining pastry to an 11" round and drape it over the pie. Trim the overhang to 1". Turn the edges under and flute to seal. Cut slits in the crust for steam to escape. Brush with egg white and sprinkle the top with granulated sugar. Bake at 400 degrees for 50 minutes or until the pastry is golden and juices bubble up in the slits. Apple Praline Pie: Make the Country Apple Pie as directed above. Omit egg white sugar glaze. While the pie bakes, in a small saucepan melt ¼ cup butter. Stir in ½ cup brown sugar and 2 tablespoons cream and bring slowly to a boil. Remove from the heat and stir in ½ cup pecans. Spread over the baked pie and return it to the oven for 5 minutes or until the topping bubbles. Cool for at least 1 hour before cutting. APPLE PIE. ********* Crust: 2 cups unbleached flour 1 tsp. salt 2/3 cup Crisco 5-7 Tbsp. cold water Mix flour and salt. Divide shortening in half. Cut in first half till mixture looks like corn meal. Then cut in remaining half till like small peas. Add 1 tbsp. of water until the mixture forms a soft ball. Flatten into disc shape, wrap in plastic wrap and refrigerate while making pie filling. Pie Filling: 10 Cortland apples 1 cup sugar 3 Tbsp. cornstarch 1 tsp. cinnamon Dash of Nutmeg Dash of salt Pare, core and slice apples. Combine sugar, cornstarch, spices and salt. Mix with apples. Line 9-inch pie plate with pastry, fill with apple mixture. Adjust top crust; coat with egg wash and sugar for sparkle. Bake in 400° oven for 50 minutes or till apples are just soft. APPLE PIE. ********* 3 lbs. Granny Smith Apples (peeled, cored, sliced, cut into 10ths) 1 cup water 1 tsp. cinnamon 3 star anise seeds ¼ tsp. vanilla extract ¼ cup cold water 2 Tbsp. cornstarch 1 ¼ cup granulated sugar ¼ tsp. nutmeg Pinch of salt Combine water, granulated sugar, cinnamon, nutmeg, star anise, and pinch of salt to boiling point. Add apples, cook slowly for 10 minutes, and then add vanilla extract. Combine cold water and cornstarch; add to the hot mixture of apples. Cook for 5 minutes longer, stir gently. Set aside for pie shell. Pick the star anise seed out of the mixture. Pie Dough: 8 oz. butter, unsalted 4 oz. sugar, granulated 1 oz. almond flour 1 whole egg 8 oz. all purpose flour Cream sugar and butter then add almond flour to incorporate. Add whole egg, then the all purpose flour to incorporate. Wrap the dough and refrigerate until it is ready to use. Roll dough 10¼ in., form into pie-pan, and bake at 350°F for 10-12 minutes to a very light golden color. Assembly: Once the pie crust is cooled down, fill with the apple mixture. Roll the top pie dough to fit the top and seal the edges. Sprinkle the course crystal sugar on top of the pie dough. Bake at 450°F for 20 minutes, then reduce heat to 350°F and bake for 25-30 minutes. Serve with vanilla ice cream. EAST APPLE PIE. *************** 1 single pie crust-I just bought one at the store Sprinkle bottom of pie crust with brown sugar Peel and slice 6 or 7 apples, depends how big they are Put slices in a big bowl and add 3/4 cup sugar, sprinkle cinnamon over apples...I don't measure so sprinkle to your preference, 1/4 cup flour, 2 T. butter. Mix all together and pour into pie crust. Crumb Topping: Recipe: Crumb Topping For Fruit Pie CRUMB TOPPING FOR FRUIT PIE Yield: 8 Servings 1 c FLOUR 1 c OATMEAL 1/2 c BROWN SUGAR 1 ts CINNAMON 1/2 c MARGARINE Combine all together and do not melt the butter. I just sliced it in pieces and mixed all together. Spread this mixture over pie. Preheat oven to 350 and make sure that you put a cookie sheet under the pie pan. Bake pie for 45 minutes to an hour. Test apples to see if they are done after 45 minutes, if not, bake longer. If crust is getting too brown for you and the apples aren't done, put aluminum foil just over the pie crust. BLUEBERRY CREAM PIE. ******************** Graham cracker crust 1 (8 oz.) pkg. cream cheese 14 oz. can Eagle Brand sweetened condensed milk 1/3 c. lemon juice 1 tsp. Vanilla 2 c. fresh blueberries Soften cream cheese and mix together with other ingredients. Fold in blueberries, refrigerate overnight. BLUEBERRY CRUMB PIE. ******************** 4 cups of blueberries 1/2 cup of granulated sugar 1 teaspoon of grated orange zest (optional) 2 tablespoons of quick-cooking tapioca Topping: 1/2 cup of garnulated sugar 1/2 cup of all-purpose flour 1 teaspoon of ground cinnamon 1 tablespoon of confectionaer's sugar heavy cream 4 tablespoons (1/2 stick) of unsalted butter, chilled and sliced 1 unbaked single pie shell Preheat oven to 450. In a large bowl mix the blueberries, tapioca, sugar, and orange zest and gently stir and let stand for 15 minutes. Topping: In a medium size bowl combine the sugar, flour and cinnamon. Cut in butter with a pastery blender until evenly crumbly. Turn the blueberry mixture into prepared pie shell. With your fingers, crumble the topping all over the filling. Bake for 10 minutes, then reduce the oven temperature to 350 and bake about 30 minutes longer. Until the crust and toping are golden brown. Place on a rack to cool. before serving sift the confectioner's sugar over the top and serve with Ice cream if desired. BLUEBERRY-RASPBERRY PIE. ************************ Filling: 2 cups blueberries, (2) 15 oz. cans, drained (plump only) 2 cups frozen blueberries, partially thawed 4 cups frozen raspberries, partially thawed ¾ cup sugar 3-½ Tbsp quick-cooking tapioca Big pinch of salt ¾ Tbsp cinnamon ¼ tsp nutmeg 1 Tbsp lemon juice 2 Tbsp unsalted butter, cut up Roll out bottom crust and line 9” pie plate. Roll out top crust. Refrigerate both for 15 minutes. Preheat oven to 425 degrees. In large bowl, combine berries. In another bowl, combine sugar, tapioca, salt, cinnamon and nutmeg. Sprinkle over berries, add lemon juice and gently stir together. Pour filling into pie shell and dot with butter. Attach top crust either as a whole or in pastry cutouts. (Poke steam vents in whole). Brush with egg glaze and sprinkle with sugar. Bake at 425 degrees in lower third of oven for 15 minutes. Raise rack to center, lower temperature to 350 degrees, and then bake an additional 50 to 55 minutes. Cover halfway through with foil if browning too much. Transfer to wire rack and cool for at least 2 hours or longer. Slice and serve. Refrigerate leftovers covered with loosely tented foil. BLUEBERRY FRIED PIES. ********************* 1/2 cup of sugar 1 tablespoon of cornstarch 1/2 cup of water 2 cups of frach blueberries 2 cups of flour 1/4 teaspoon of baking soda 1/4 teaspoon of salt 1/2 cup of oil 1/3 cup of buttermilk Oil; for frying In a saucepan, combine sugar, cornstarch and water; add blueberries. Cook and stir over medium heat until the mixture comes to a boil. Cook and stir for 2 minutes; set aside to cool. Combine oil and buttermilk; stir into dry ingredients until mixture forms a ball. Roll on a floured board to 1/8" thickness; cut int 4 1/2" circles. Place 1 tablespoon blueberry filling on each circle. Fold over; seal edges with a fork. In a skillet over medium heat, fry pies in 1/4 to 1/2 inches of hot oil until golden brown, about 1 1/2 minutes per side. Drain on paper towels. BLUEBERRY STREUSEL PIE. *********************** Crust 1¼ c all purpose flour 1 TBS granulated sugar ¼ tsp baking powder¼ tsp salt ¾ stick cold unsalted butter ¼ c ice water 1 tsp fresh lemon juice Mix, chill ½ hr. Shape, freeze 15 min. 2 TBS light cream Filling 2/3 cup packed light brn sugar ½ cup granulated sugar 1/3 cup quick-cooking tapioca ¼ tsp salt 6 cups fresh blueberries 1 TBS lemon juice 2 tsp grated lemon zest 2 TBS unsalted butter, cut into pieces Streusel Topping 2/3 cup all purpose flour ½ cup granulated sugar ½ tsp ground cinnamon 5 TBS cold unsalted butter, cut into pieces Preheat oven 375 F. Set out 9" pan. Roll, shape & flute the pie shell. Brush shell with cream and refrigerate while making filling. In large bowl, combine the sugars, the tapioca and salt. Toss with the blueberries, lemon juice and lemon zest. Spoon into pie shell, mounding berries in the center. Dot with butter. Topping: In a small bowl, mix the flour, sugar and cinnamon. Cut in the butter until crumbs form. Sprinkle over the filling, covering it completely. Bake the pie for 20 minutes or until the top begins to brown. Reduce the oven heat to 350 F and bake 25 minutes more or until the topping is light brown and the filling is bubbling. Cool the pie on wire rack for 2 hrs. Store in refrigerator. BUMBLE BERRY PIE. ***************** Crust 3 cups (12 3/4 ounces) unbleached all-purpose flour* 1 tablespoon confectioners' sugar or glazing sugar 1 teaspoon salt 1/2 cup (4 ounces) butter 1/2 cup (3 1/4 ounces) vegetable shortening 5 tablespoons ice water *Use half pastry flour, or our Pie & Pastry Blend, if you prefer. Filling 1 cup (7 ounces) granulated sugar 1/2 cup (3 3/8 ounces) Pie Filling Enhancer* 1 cup (4 1/4 ounces) raspberries 1 cup (5 ounces) blueberries 1 cup (5 1/4 ounces) strawberries, sliced 1 cup (4 1/2 ounces) rhubarb, sliced 1 cup (4 1/4 ounces) chopped apple** 2 tablespoons fresh lemon juice OR 1/4 teaspoon lemon or tangerine 'oil *Or use 1/3 cup flour + 2 tablespoons butter, OR 1/4 cup Instant ClearJel® powder. **We used a large Granny Smith apple, which is a good choice if you like a mixture of textures. When the pie was fully baked the apple still retained its crunch. If you prefer a smoother mouth-feel, substitute a McIntosh or other quick-cooking apple. Crust: Whisk together the flour(s) or Pie Blend, the sugar and the salt, then use a pastry blender, two knives or your fingers to cut in the butter and shortening. Mix till the mixture is crumbly, though not necessarily of an even texture; it's OK for lumps of fat to remain. (This will yield a flakier crust). Drizzle just enough water over the mixture to make it cohesive, tossing till it begins to come together. (You may do everything up to this point in a food processor, if you like.) Gather it into a ball, and divide it in half. Flatten one half into a disk, and the other into a 3-inch diameter log (about 2 inches long). Wrap each in plastic wrap, refrigerate the disk for 30 minutes, and freeze the log. Filling: Mix together the Pie Filling Enhancer and the sugar (or the alternate ingredients and the sugar), and toss this mixture with all of the fruit and the lemon juice or lemon oil. Assembly: Roll the flattened disk of pie crust into a 12-inch round, and lay it gently into a 9-inch pie plate. Spoon in the filling. Remove the pastry log from the freezer, and use the medium-to-large holes of a grater to shred it atop the pie filling. Sprinkle with coarse sugar, if desired. Baking: Bake the pie in a preheated 450°F oven for 15 minutes. Reduce the oven heat to 375°F, and bake for an additional 45 to 50 minutes. The pastry should be light brown, and the filling bubbly. Remove the pie from the oven, and cool it for at least 1 hour before serving. (The pie will be annoyingly runny if sliced while still warm.) Yield: 1 pie, 8 servings. Note: With this unusual top crust, it's critical that 1) you handle the dough as little as possible, and 2) you use only enough water to make it hold together. If you knead and squeeze the dough any more than the simple amount needed to form it into a ball; or if you add more than just the amount of water needed to have it hold together, the top crust will form a hard shell that's difficult to slice through. If you question your ability to handle pie crust as gently as it needs to be handled, then play it safe here and roll out a "regular" top crust. CANNED BERRY PIE FILLING. ************************* 1 cup granulated sugar ¼ cup plus 1 tablespoon Clearjel ( Use regular not instant Cleargel) ¼ teaspoon of cinnamon, optional 1 1/3 cups cold water 1 tablespoon plus 1 teaspoon lemon juice 3 ¾ cups fresh berries( Marionberry, loganberry, blackberry, raspberry) Wash one quart jar. Keep hot until needed. Prepare lid as manufacturer directs. Combine sugar, Clearjel, and cinnamon (if desired), in a large saucepan. Add water. Stir mixture and cook over medium high heat until mixture thickens and begins to bubble. Add lemon juice and boil for one minute, stirring constantly. Fold in berries. Ladle hot filling into 1 hot jar at a time, leaving ½ inch head space. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars if making more than one quart. Process in a boiling water canner for 30 minutes. Yields 1 quart. Note: Frozen berries may be used. If they’re sweetened, rinse off while fruit is frozen. Thaw and drain juice away from beries. Measure drained fruit, and use the juice in place of the water (adding enough water to measure 1 1/3 cups) FRESH RASPBERRY PIE. ******************** Crust & Filling 1 prebaked 9-inch pie shell, cooled 1 1/2 quarts fresh raspberries (about 6 cups) 2 tablespoons fresh lemon juice OR 1/4 teaspoon lemon oil 1/2 cup water a few drops of red food coloring (optional) 1 cup granulated sugar 1/3 cup Instant ClearJel(r) powder Topping glazing sugar or confectioners' sugar whipped cream (optional) *If the raspberries are very tart, increase the sugar to 1 1/4 cups. Mash 2 cups of the raspberries in a medium-sized bowl. Stir in the lemon juice or lemon oil, water, and food coloring (if you're using it). In a separate bowl, whisk together the sugar and Instant ClearJel(r), then sprinkle this over the raspberry mixture; stir to combine. Fold about 3 cups of the remaining berries into the mashed berry mixture, reserving about 1 cup for the top of the pie. Spoon the berry mixture into the pie shell, and top with the reserved berries. Sprinkle with glazing or confectioners' sugar and garnish with whipped cream, if desired. Yield: 1 pie, 8 to 10 servings. FRESH STRAWBERRY PIE. ********************* 6 cups firm ripe strawberries 1 9-inch pastry pie crust, baked and cooled 1/2 cup plus 1 Tbs sugar 3 tbs cornstarch 2 tbs cold water 1 tbs fresh lemon juice 1 cup heavy cream Pick over the berries carefully, removing the stems and hulls. Wash in a sieve or colander under cold running water and place on paper towels to drain. Pat the berries completely dry. Arrange half of them (the most perfect ones) in the pie shell and set aside. Coarsely chop the remaining berries and combine them with 1/2 cup sugar in a stainless steel saucepan. Bring the berries to a simmer over moderate heat, stirring occasionally. In a small bowl mix the cornstarch, water, and lemon juice together to form a smooth paste. Pour the paste into the strawberry mixture, stirring constantly, and continue to cook for 2 to 3 minutes, until the mixture thickens. Puree the strawberry mixture through a fine mesh sieve, pressing down hard with a wooden spoon or spatula to extract as much of the berries as possible before discarding the seeds. Taste the puree and add more lemon juice or sugar, as desired. Pour the puree over the berries and spread it evenly with a rubber spatula. Cover the pie loosely with aluminum foil or wax paper and refrigerate for at least two hours. Just before serving whip the cream and 1 tbs sugar until it is stiff. Spread on top of the pie, making decorative swirls with the spatula and serve immediately. FRESH STRAWBERRY PIE 2. *********************** 1 - 9 inch pie shell, baked 3/4 Cup - Sugar 1/2 Cup - Flour 1/4 Teaspoon - Salt 3 Cups - Milk 3 - Egg Yolks, beaten slightly 2 Tablespoons - Butter 1 1/2 Teaspoons - Vanilla 1 Cup - Whipping Cream 1 1/2 Tablespoons - Powdered Sugar 2 1/2 Cups - Fresh California Strawberries, stemmed 1 Cup - Fresh or Frozen, thawed, blueberries Cool and set aside pie shell. In 3-quart saucepan combine sugar, flour and salt. Whisk in milk until smooth. Cook and stir over medium-low heat until mixture is thickened, 8 to 10 minutes, being careful not to scorch. Beat the egg yolks slightly. Add a couple of tablespoons of the hot milk mixture to them, stirring, then pour the yolk mixture back into the hot milk. Cook and stir 3 minutes. Remove the pan from the heat and stir in the butter and vanilla. Let cool for 20 minutes, then pour into the prepared pie shell. Chill for several hours until firm. In bowl of electric mixer, combine whipping cream and powdered sugar. Beat until soft peaks form. Set aside. Remove pie from refrigerator. Arrange Strawberries and blueberries on filling. Serve with whipped cream. FRESH STRAWBERRY PIE 3. *********************** 1 ea Baked 9-inch Pie Shell 1 1/4 c Sugar 1 T Cornstarch 3 T Lemon Juice 3 oz (1 Pk) Strawberry Gelatin 1 qt Fresh Strawberries 1 1/2 c Water Clean and hull strawberries. In medium saucepan, combine sugar and cornstarch; add water and lemon juice. Over high heat, bring to a boil. Reduce heat; cook and stir until slightly thickened and clear, 4 to 5 minutes. Add gelatin, stir until dissolved. Cool to room temperature. Stir in strawberries; turn into prepared pastry shell. Chill 4 to 6 hours or until set. Serve with whipped cream if desired. Refrigerate leftovers MACADAMIA BERRY PIE. ******************** 2004 APC Crisco National Pie Championships 1st Place Other Raine Gottess, Celebration, FL Crust: 17 Pillsbury macadamia nut refrigerated cookies Press cookies into a 9-10" springform pan just slightly up the side about 1". Bake as directed at 350 for about 25 minutes or until light golden brown. Cool Layer #1 3 oz cream cheese 3 cups Cool Whip whipped topping ¼ cup powdered sugar Beat well and spread over cooled crust. Freeze while making Layer #2 Layer #2 8 oz. Philidelphia Berry flavored cream cheese spread 10 oz. Extra Creamy Cool Whip whipped topping 1 cup powdered sugar In a mixing bowl beat well and spread on top of Layer #1. Filling: ½ cup blueberries, drained. Spread on top of layer #2 and freeze will making Layer #3 Layer #3 4 oz. Philidelphia Blueberry cream cheese 5 oz. Cool Whip whipped topping ½ cup powdered sugar In a mixing bowl, beat well and spread over blueberry layer. Refrigerate about 6 hours or overnight. When firm, carefully remove the pan edge. Decorate the top edge with Cool Whip whipped topping. Freeze about 10 minutes to firm. Topping: 1 cup raspberries 1 cup blackberries ½ cup Smuckers Boysenberry jam Top the pie with jam layer, then arrange berries on top of pie. MARIONBERRY PIE. **************** Baked 9 inch Pie Shell 5 cups frozen Marionberries, divided 4 Tablespoons cornstarch 1 cup granulated sugar 2 Tablespoons lemon juice Crush 2 ½ cups of Marionberries with a fork or pastry blender; stir in cornstarch, sugar, and lemon juice. (Return remaining berries to freezer.) Cook berry cornstarch mixture over medium –high heat, stirring constantly, until mixture is clear and is thick enough to hold a plastic spoon straight up in the center, 4-6 minutes. Remove from heat and cool mixture completely in refrigerator, stirring occasionally. Remove remaining berries from freezer and gently fold into cooked, cooled, berries. Turn into crust. Refrigerate until well chilled. Serve with Marionberry ice cream. MICROWAVE STRAWBERRY PIE. ************************* Crust -1 stick butter 1 1/3 cups All-Purpose Flour 2 tablespoons plus 2 teaspoons granulated sugar 2 teaspoons confectioners’ sugar Filling-1 quart strawberries (cut the large ones into smaller pieces) 1/4 cup quick-cooking tapioca 2/3 cup sugar 2 teaspoons orange extract (optional, but very good) The Crust: Melt butter in a 9-inch microwave-proof pie plate. Add flour and sugars to pie plate; mix with fork and, using your fingers, mold resulting dough around sides and bottom of plate. Prick with a fork, cover with waxed paper and microwave for 7 to 8 minutes, or until crust smells shortbread-y. The Filling: Mix the strawberries, tapioca, sugar and orange extract in a bowl. Stir well, and let sit 15 minutes. Spoon the filling into the baked pie crust. Dot generously with butter, re-cover with waxed paper, and microwave for 8 minutes, or until fruit bubbles. Leave pie in turned-off microwave a couple of minutes, then remove. Using a fork, smooth out the surface of the pie, pushing down any strawberries that aren’t covered with liquid. Let pie cool somewhat before serving (although this will be difficult, if you’ve got a lot of hungry friends around). RASPBERRY PIE. ************** 1 quart ( 4 cups) raspberries, washed and dried 1 1/4 cups white sugar 8 teaspoons cornstarch 2 tablespoons quick-cooking tapioca 6 tablespoons water 4 tablespoons butter 1 recipe pastry for a 9 inch Double crust pie crust 1 Mix together raspberries, sugar, cornstarch, tapioca and water. Mix and let sit while you make your pie crust. (See double crust recipes on this site if you do not have a recipe). 2 Put berries in bottom crust, and put 4 - 1 tablespoon pats of butter on top. Put on top crust and crimp edges. Make slits in the crust to allow the steam to escape. 3 Bake at 425 degrees F (220 degrees C) for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake for 45 minutes. RHUBARB PIE. ************ Pastry for two crust pie 1 1/4 cup sugar 1/4 cup cornstarch 2 tsp orange rind 1/4 tsp salt 5 cups 1" pieces rhubarb 1 tblsp butter Bake in 425 degree oven for 45 minutes. SOUR CREAM BLACKBERRY PIE. ************************** 1 (9 inch) single crust pie shell ( see basic recipe above) 3 cups blackberries 3/4 cup white sugar 1/3 cup all-purpose flour 2 cups sour cream 1/2 teaspoon vanilla extract 2 tablespoons flour 2 teaspoons brown sugar 2 teaspoons butter, melted 1 In a bowl, combine 3/4 cup sugar and flour. Whisk in sour cream and vanilla. Arrange raspberries evenly in the pie shell. Spread sour cream mixture over berries. 2 Combine flour, 2 teaspoons sugar, and melted butter or margarine, until mixture forms crumbles. Sprinkle over pie. 3 Bake at 400 degrees F (205 degrees C) for 30 to 40 minutes, or until pastry and filling are golden. Cool on rack.Serve same day at room temperature. STRAWBERRY CREAM CHEESE PIE. **************************** Pie crust mix for single-crust, 9-inch pie 1/2 cup finely ground toasted almonds Water 1 package (8 ounces) light cream cheese, softened 1 1/2 tablespoons sugar 2 pint baskets fresh California strawberries, stemmed, divided 2 ounces semisweet chocolate, melted Ground toasted almonds, for garnish Combine piecrust mix and 1/2 cup almonds; mix in water as directed on package. Roll out pastry on floured surface and use to line a 9-inch pie plate; crimp edges and prick bottom and sides with fork. Bake in 400-degree oven 8 to 10 minutes until golden brown. Set aside to cool. In bowl beat cream cheese and sugar until smooth. Gradually beat in 3/4 cup of the strawberries, to crush. Spread mixture into prepared pastry shell. Dip tips of remaining strawberries into melted chocolate; arrange upright over cheese layer. Sprinkle with ground almonds. Chill. To serve, cut into wedges. Makes 6 servings. VALENTINE BERRY PIE. ******************** INGREDIENTS: 1 (9 inch) prepared graham cracker crust 1 (16 ounce) package frozen strawberries, 1 thawed and drained tub cool whip topping, or 2 cans of whipped cream 1 (16.5 ounce) can pitted dark sweet cherries, drained 1 (15 ounce) can blueberries. drained 4 graham crackers, crushed DIRECTIONS: Layer fruit then whipped cream starting with strawberries, whipped cream, cherries, whipped cream, blueberries, whipped cream and garnish with crushed graham crackers. Recipe submitted by Roxymom. ANGEL PIE. ********** 4 egg whites 1 cup granulated sugar 1/4 tsp cream of tartar 1/2 tsp vanilla Beat egg whites until stiff. Beat in cream of tartar and sugar a spoonful at a time. Beat in vanilla drop by drop and continue beating a few minutes. When stiff, spread in a buttered 9" pie plate, heaping the mixture higher around the edge of the plate. Bake 10 minutes at 275 degrees, then 30 minutes longer at 250 degrees. If desired, spread with 1/2 cup heavy cream whipped and let stand several hours or overnight. Cover with crushed sweetened strawberries and whipped cream or ice cream. RASPBERRY APRICOT PIE. ********************** 10 oz frozen raspberries 32 oz apricot halves 1/4 cup flour 3/4 cup sugar 1/8 tsp salt 2 Tbsps butter 1/2 tsp almond extract 2 crust pastry Defrost, drain raspberries and save 1/2 cup juice. Place drained apricots in pie crust. Spoon raspberries over apricots and pour juice over the top. Mix sugar, flour, and salt together and sprinkle over berries. Dot with butter and sprinkle on extract. Cover with top crust and sprinkle with sugar. Bake at 400 degrees for 50-60 minutes - watch carefully. You may substitute 2 1/2 cup fresh blackberries and 5 fresh peaches for raspberries and apricots. Increase sugar to 1 cup. Serves 6-8. STRAWBERRY RHUBARB PIE. *********************** 3/4 pound of fresh rhubarb sliced in 3/4 inch pieces to make 2 cups 2 cups of fresh strawberries sliced 1 1/4 cups of sugar 1/4 cup of all-purpose flour 1 1/2 teaspoons of grated orange zest 1/2 teaspoon of nutmeg 1/4 teaspoon of ground cinnamon 1/4 teaspoon of salt 3 large eggs, slightly beaten 2 tablespoons of butter, cut into bits Pastry for a double crust pie (Pillsbury ready crust) In a large bowl, combine the strawberries, rhubarb, sugar, flour, orange zest, nutmeg, cinnamon and salt. Stir in the eggs to blend and fold in the butter. Turn the strawberry rhubarb filling into the prepared pie shell. Cut remaining pie shell into strips. Evenly place strips of pastry over filling and weave 5 more through them to make a lattice top. Working around the edge. Moisten the underside of the ends of the strips and press them to the overhanging pastry. Tightly roll up all around and decoratively crimp to seal. Bake at 425 for 10-15 minutes. Until lightly browned. Reduce temperature to 350 degrees and bake 30 to 40 minutes longer until golden brown. Cool on wire rack a