PIE RECIPES -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ALEXANDER PIE 1 1/2 CUPS CHOCOLATE WAFER OR COOKIE CRUMBS 1/4 CUP BUTTER OR MARGARINE 32 LARGE OR 3 CUPS MINIATURE MARSHMALLOWS 1/2 CUP MILK 1 1/2 CUPS CHILLED WHIPPING CREAM 1/4 CUP DARK CREME DE COCOA 3 TABLESPOONS BRANDY FEW DROPS RED FOOD COLOR HEAT OVEN TO 350 DEGREES MIX CRUMBS AND BUTTER IN 9 INCH PIE PAN; PRESS FIRMLY AND EVENLY AGAINST BOTTOM AND SIDE OF PAN. BAKE 10 MINUTES. COOL. MELT MARSHMALLOWS WITH MILK OVER LOW HEAT, STIRRING CONSTANTLY. CHILL UNTIL THICKENED. IN CHILLED BOWL, BEAT CREAM UNTIL STIFF. STIR MARSHMALLOW MIXTURE TO BLEND; GRADUALLY STIR IN DARK CREME DE COCOA AND BRANDY. FOLD IN WHIPPED CREAM. FOLD IN FOOD COLOR. POUR INTO BAKED CRUST. CHILL AT LEAST 4 HOURS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ALMOND-TOPPED PEAR PIE (08-31-93) (1:10) SERVINGS: 6 3 T CORNSTARCH 1/4 T GINGER, GROUND 1/8 T SALT 1/2 C CORN SYRUP; DARK KARO 2 T BUTTER OR MARGARINE 1 T LEMON JUICE 1/2 T LEMON RIND; GRATED 1 EA PIE SHELL, UNBAKED 9-INCH 4 EA PEARS; MEDIUM, * 1 X -------ALMOND TOPPING------- 1 C FLOUR, UNBLEACHED 1/2 C BROWN SUGAR; FIRMLY PACKED 1/4 T GINGER, GROUND 1/2 C BUTTER OR MARGARINE 1/2 C ALMONDS; COARSELY CHOPPED * THE PEARS SHOULD BE PARED AND THINLY SLICED. THERE SHOULD BE ABOUT 4 ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ COMBINE THE CORNSTARCH, GINGER AND SALT IN A LARGE BOWL. ADD THE CORN SYRUP, MELTED BUTTER, LEMON JUICE AND LEMON RIND, STIRRING UNTIL SMOOTH. ADD THE PEARS AND TOSS UNTIL WELL COATED WITH THE CORN SYRUP MIXTURE. ARRANGE THE MIXTURE INTO THE UNBAKED PIE SHELL. PREPARE THE ALMOND TOPPING AND SPRINKLE OVER THE PEARS. BAKE IN A PREHEATED 400 DEGREE F. OVEN FOR 15 MINUTES, THEN REDUCE THE HEAT TO 350 DEGREES F. AND BAKE AN ADDITIONAL 30 MINUTES OR UNTIL THE TOPPING AND CRUST ARE GOLDEN BROWN. COOL ON A WIRE RACK. ALMOND TOPPING: COMBINE THE FLOUR, BROWN SUGAR, AND GINGER IN A BOWL. CUT IN THE BUTTER, USING A PASTRY BLENDER, UNTIL CRUMBLY. STIR IN THE ALMONDS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= AMERICAN HOME PECAN PIE (11-27-93) (1:33) PREPARATION TIME: 10 MIN. BAKING TIME: 50-55 MIN. 3 EGGS 1 TSP. VANILLA 1 C. SUGAR 1/4 TSP. SALT 1 C. IIGHT OR DARK CORN SYRUP 1-1 1/2 C. PECAN HALVES 2 TBS. MELTED BUTTER OR MARGARINE 1 UNBAKED 9-INCH PASTRY SHELL BEAT EGGS SLIGHTLY IN MEDIUM-SIZED BOWL; BEAT IN SUGAR. BLEND IN CORN SYRUP MELTED BUTTER OR MARGARINE, VANILLA, SALT, AND PECANS. POUR INTO UNBAKED PASTRY SHELL. BAKE IN HOT OVEN (400X F.) 15 MINUTES; REDUCE HEAT TO MODERATE (350X F.): CONTINUE BAKING 35-40 MINUTES OR UNTIL BROWNED AND SLIGHTLY PUFFED. COOL BEFORE SERVING. 490 CALORIES PER SERVING (1/6 OF 9-INCH PIE). SOURCE OF VITAMINS A, B, C -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= AMERICANA KEY LIME PIE (08-31-93) (1:11) SERVINGS: 6 1 T GELATIN, UNFLAVORED (1 ENV.) 1/2 C SUGAR 1/4 T SALT 4 EA EGG YOLKS 1/2 C LIME JUICE 1/4 C WATER 1 T LIME PEEL, GRATED 1 X FEW DROPS GREEN FOOD COLOR 4 EA EGG WHITES 1/2 C SUGAR 1 C CREAM, HEAVY, WHIPPED 1 EA PIE SHELL, 9-IN BAKED 1 X PISTACHIO NUTS; CHOPPED 1 X LIME SLICES FOR GARNISH 1 X CREAM, HEAVY, WHIPPED THOROUGHLY MIX GELATIN, 1/2 CUP SUGAR, AND SALT IN SAUCEPAN. BEAT TOGETHER EGG YOLKS, LIME JUICE, AND WATER; STIR INTO GELATIN MIXTURE. COOK AND STIR OVER MEDIUM HEAT JUST TILL MIXTURE COMES TO BOILING. REMOVE FROM HEAT; STIR IN GRATED PEEL. ADD FOOD COLORING SPARINGLY TO TINT PALE GREEN. CHILL, STIRRING OCCASIONALLY, UNTIL THE MIXTURE MOUNDS SLIGHTLY WHEN DROPPED FROM A SPOON. BEAT EGG WHITES TILL SOFT PEAKS FORM; GRADUALLY ADD 1/2 C SUGAR, BEATING TO STIFF PEAKS. FOLD GELATIN MIXTURE INTO EGG WHITES. FOLD IN WHIPPED CREAM. PILE INTO COOLED BAKED PASTRY SHELL. CHILL TILL FIRM. SPREAD WITH MORE WHIPPED CREAM; EDGE WITH GRATED LIME PEEL. SPRINKLE CHOPPED PISTACHIO NUTS IN CENTER. GARNISH WITH THINLY SLICED LIME PLACED IN WHIPPED CREAM MOUNDS AROUND EDGE OF PIE. SOURCE: BETTER HOMES & GARDENS DESSERT COOKBOOK. "A SPECTACULAR FROM THE FAMOUS MIAMI HOTEL!" -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= AMISH OATMEAL PIE (04-29-92) (3:44) 1 1/2 CUPS MILK 3 EGGS, LIGHTLY BEATEN 3 TABLESPOONS BUTTER OR MARGARINE, MELTED 2/3 CUP ROLLED OATS 1 1/3 CUPS DARK BROWN SUGAR 2/3 CUP FLAKED COCONUT 1 9 OR 10 INCH DEEP PIE SHELL, UNBAKED PREHEAT OVEN TO 425 DEGREES. COMBINE MILK, EGGS, BUTTER, OATS, SUGAR AND COCONUT IN LARGE BOWL. MIX THOROUGHLY WITH WIRE WHISK. POUR INTO PIE SHELL AND SPRINKLE WITH ADDITIONAL COCONUT. BAKE FOR 10 MINUTES. REDUCE HEAT TO 350 DEGREES AND BAKE FOR AN ADDITIONAL 30 MINUTES, OUR UNTIL KNIFE INSERTED IN CENTER COMES OUT CLEAN. MAKES 1 9 OR 10 INCH PIE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= APPLE BLUEBERRY PIE (08-31-93) (1:12) SERVINGS: 6 3/4 C SUGAR 3 T CORNSTARCH 1/2 T SALT 5 C APPLES, PEELED AND SLICED 1 C BLUEBERRIES,FRESH IF POSSIBLE 1 T LEMON JUICE 1 EA PIE SHELL, UNBAKED DOUBLE 2 T MARGARINE IN A LARGE BOWL,STIR TOGETHER SUGAR,CORNSTARCH AND SALT.ADD APPLES,BLUEBERRIES AND LEMON JUICE;TOSS TO COAT THE FRUIT.TURN INTO PASTRY LINED 9" PIE PLATE.DOT WITH MARGARINE.ADD TOP CRUST; SEAL AND FLUTE EDGE.BAKE IN A 425 DEGREE OVEN UNTIL CRUST IS BROWNED AND FILLING IS BUBBLY. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= APPLE CHEESE SURPRISE PIE 2 STICKS OR 1 PACKET OF PIE CRUST MIX 3/4 CUP SUGAR 1/4 CUP FLOUR 1/2 TEASPOON NUTMEG 1/2 TEASPOON CINNAMON DASH SALT 6 CUPS THINLY SLICED PARED TART APPLES (ABOUT 5 MEDIUM) 2 TABLESPOONS BUTTER OR MARGARINE HEAT OVEN TO 425 DEGREES PREPARE PASTRY FOR 9 INCH TWO CRUST PIE AS DIRECTED ON THE PACKAGE. STIR TOGETHER SUGAR, FLOUR, NUTMEG, CINNAMON AND SALT. MIX LIGHTLY WITH APPLES. POUR 1/2 OF APPLE MIXTURE INTO PASTRY LINED PIE PAN. TOP WITH 5 SLICES (1 OUNCE EACH) PROCESS AMERICAN CHEESE. COVER CHEESE WITH REMAINING APPLE MIXTURE. DOT WITH BUTTER. COVER WITH TOP CRUST WHICH HAS SLITS CUT IN IT; SEAL AND FLUTES. COVER EDGE WITH 2 TO 3 INCH STRIP OF ALUMINUM FOIL TO PREVENT EXCESSIVE BROWNING; REMOVE FOIL LAST 15 MINUTES OF BAKING. BAKE 40 TO 50 MINUTES OR UNTIL CRUST IS BROWN AND JUICE BEGINS TO BUBBLE THROUGH SLITS IN CRUST. SERVE WARM. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= APPLE-COTTAGE-CHEESE PIE (11-27-93) (22:54) PASTRY FOR 2 EGGS 1-CRUST PIE 1/4 TEASPOON SALT 3 MEDIUM GREENING 1/2 CUP LIGHT CREAM APPLES 3/4 CUP MILK 1 CUP SUGAR 1 CUP CREAMED 1/2 TEASPOON COTTAGE CHEESE CINNAMON 1 TEASPOON 1/4 TEASPOON NUTMEG VANILLA EXTRACT MAKE PASTRY, YOUR OWN OR A MIX, AND LINE 9-INCH PIE PAN. CHILL WHILE YOU PREPARE FILLING. START OVEN AT 450F OR HOT. PARE, CORE, AND SLICE APPLES VERY THIN (YOU SHOULD HAVE 2 CUPS). COOK APPLES, 2 TABLESPOONS WATER, DASH OF SALT IN COVERED SAUCEPAN UNTIL TENDER (USE GENTLE HEAT). AT THIS POINT, APPLES SHOULD BE QUITE DRY BUT STILL SHAPELY. REMOVE FROM HEAT; STIR IN 1/2 CUP SUGAR, CINNAMON, NUTMEG. SET ASIDE. BEAT EGGS AND SALT SLIGHTLY. HEAT CREAM AND MILK TOGETHER UNTIL FILM SHINES OVER SURFACE. SLOWLY POUR INTO EGGS, BEATING VIGOROUSLY; ADD SIEVED COTTAGE CHEESE, REMAINING SUGAR, VANILLA EXTRACT. SPOON COOKED APPLE SLICES INTO UNBAKED PASTRY SHELL; POUR COTTAGE-CHEESE MIXTURE OVER TOP. BAKE 15 MINUTES; THEN REDUCE OVEN HEAT TO 325F, OR SLOW, AND BAKE 30 MINUTES LONGER, OR UNTIL KNIFE TESTED IN CENTER COMES OUT DRY. SERVE AT ROOM TEMPERATURE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= APPLE-CUSTARD PIE 1 (11-27-93) (22:57) PASTRY FOR 4 EGGS 1-CRUST PIE 1/4 CUP MILK 8 SMALL GREENING 2 TABLESPOONS APPLES* MELTED BUTTER OR 1 CUP SUGAR MARGARINE GRATED RIND OF 3 EGG WHITES 2 LEMONS 1/2 TEASPOON 1 TABLESPOON VANILLA EXTRACT LEMON JUICE MAKE PASTRY, YOUR OWN OR A MIX, AND LINE 9-INCH PIE PAN. CHILL WHILE YOU PREPARE FILLING. START OVEN AT 375F, OR MODERATE. PARE, CORE, AND CUT APPLES IN THICK SLICES. COOK WITH 1/2 CUP WATER UNTIL SOFT; THEN MASH SMOOTH, AND SWEETEN WITH 1/2 CUP SUGAR. STIR UNTIL SUGAR IS DISSOLVED. ADD LEMON RIND AND JUICE. BEAT EGGS THOROUGHLY; THEN STIR IN MILK, MELTED BUTTER OR MARGARINE, AND 2 CUPS APPLE MIXTURE; POUR INTO UNBAKED PIE SHELL. BAKE 10 MINUTES; THEN REDUCE OVEN HEAT TO 325F, OR SLOW, AND BAKE 35 MINUTES LONGER. TOWARD END OF BAKING PERIOD, BEAT THE 3 EGG WHITES UNTIL THEY HOLD A SHAPE; ADD REMAINING SUGAR GRADUALLY, AND CONTINUE BEATING UNTIL MERINGUE HOLDS DEFINITE POINTS. STIR IN VANILLA EXTRACT. SPREAD MERINGUE OVER TOP OF BAKED PIE, AND BAKE ANOTHER 12 TO 15 MINUTES, OR UNTIL MERINGUE IS GOLDEN. SERVE AT ROOM TEMPERATURE. *OR 2 CUPS CANNED APPLESAUCE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= APPLE MERINGUE PIE (08-31-93) (1:13) SERVINGS: 6 1 EA PIE SHELL, 9" UNBAKED 2 C APPLE, GRATED 1/2 C SUGAR 3 T BUTTER 1 T LEMON JUICE 3 EA EGGS, SEPARATED 1/2 T CINNAMON 1/2 T NUTMEG 1/4 C SUGAR, CONFECTIONERS 1 T VANILLA SPREAD APPLES EVENLY IN BOTTOM OF PIE SHELL.IN SEPARATE BOWL, CREAM SUGAR AND BUTTER.BLEND IN LEMON JUICE AND 3 BEATEN EGG YOLKS.POUR OVER APPLE.SPRINKLE WITH CINNAMON AND NUTMEG.BAKE IN 350 DEGREE OVEN FOR 40 TO 45 MINUTES. BEAT EGG WHITES UNTIL PEAKS ARE FORMED.GRADUALLY,ADD POWDERED SUGAR AND VANILLA,BEATING UNTIL MERINGUE IS STIFF.SPREAD OVER TOP OF PIE.RETURN TO OVEN.REDUCE HEAT TO 325 DEGREES.BAKE 5 TO 10 MINUTES LONGER,UNTIL MERINGUE IS LIGHTLY BROWNED. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= APPLE PECAN CHEESE PIE (11-14-93) (13:28) 4 EGGS 2 T GRATED ORANGE RIND OR EXTRACT 2 C CREAMED COTTAGE CHEESE 1/4 TSP NUTMEG 2 TSP VANILLA 2 C CHOPPED GREEN APPLES 1/3 C PURE MAPLE SYRUP 1 C PECANS, CHOPPED 1/4 C FLOUR 1 WHOLE WHEAT PIE SHELL BOTTOM BEAT TOGETHER EGGS AND COTTAGE CHEESE. ADD VANILLA, SYRUP, FLOUR, ORANGE AND NUTMEG. BLEND THOROUGHLY. STIR IN APPLES AND PECANS BY HAND. POUR FILLING INTO 9-INCH WHOLE WHEAT PIE SHELL BOTTOM. BAKE AT 325 DEGREES FOR ABOUT 1 HOUR. TOP OF PIE WILL BE EVENLY DARK BROWN WHEN DONE. SERVES 8 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= APPLE PIE (04-23-92) PASTRY FOR 9 INCH ONE CRUST PIE 1 1/2 CUPS SUGAR 1/2 CUP FLOUR 1 TEASPOON NUTMEG 1 TEASPOON CINNAMON 1/4 TEASPOON SALT 12 CUPS THINLY SLICED PARED APPLES 2 TABLESPOONS BUTTER OR MARGARINE HEAT OVEN TO 425 DEGREES. STIR TOGETHER SUGAR, FLOUR, NUTMEG, CINNAMON AND SALT; MIX WITH APPLES. TURN INTO UNGREASED BAKING PAN, 9 X 9 X 2 INCHES; DOT WITH BUTTER. UNFOLD PASTRY OVER FRUIT; FOLD EDGES UNDER JUST INSIDE EDGE OF PAN. BAKE 1 HOUR OR UNTIL JUICE BEGINS TO BUBBLE THROUGH SLITS IN CRUST. SERVE WARM. MAKES 9 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= APPLE PIE 1 (03/01/93) (0:06) IBM 1 RECIPE DOUBLE CRUST PASTRY 3/4 CUP SUGAR 1 TABLESPOON CORNSTARCH 1 TEASPOON GROUND CINNAMON 2 POUNDS APPLES, PEELED, CORED, SLICED (ABOUT 6 CUPS) 1 TABLESPOON LEMON JUICE 1 TABLESPOON MARGARINE LINE 9 INCH PIE PLATE WITH ONE HALF PASTRY ROLLED TO 1/8 INCH THICKNESS, ALLOWING 1 INCH OVERHANG. IN LARGE BOWL, STIR TOGETHER SUGAR, CORN STARCH AND CINNAMON. TOSS WITH APPLE SLICES AND LEMON JUICE UNTIL COATED. TURN INTO PIE PLATE. DOT WITH MARGARINE. ROLL REMAINING PASTRY TO 12 INCH CIRCLE. MAKE SEVERAL SLITS TO PERMIT STEAM TO ESCAPE. COVER PIE WITH PASTRY; SEAL AND FLUTE EDGE. BAKE IN 425 DEGREE OVEN FOR 50 MINUTES OR UNTIL CRUST IS GOLDEN AND APPLES ARE TENDER. MAKES 1 NINE INCH PIE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= APPLE PIE 2 (08-31-93) (1:13) SERVINGS: 6 2 EA UNBAKED PIE CRUSTS 4 C WATER 1 1/2 C SUGAR 4 T CREAM OF TARTAR 40 EA RITZ CRACKERS 2 T BUTTER 1 T CINNAMON 1/4 T NUTMEG 1 EA JUICE & GRATED RIND OF LEMON MAKE YOUR FAVORITE PIE CRUST (TOP AND BOTTOM).BOIL WATER,SUGAR AND CREAM OF TARTAR.ADD WHOLE CRACKERS,1 AT A TIME.BOIL 2 MINUTES.ADD REMAINING INGREDIENTS.COOL.POUR INTO PREPARED PIE SHELL.COVER WITH TOP CRUST.SLIT TOP FOR STEAM VENTS.BAKE @ 425 DEGREES FOR 10 MINUTES.REDUCE HEAT TO 350 DEGREES.CONTINUE TO BAKE 20 TO 25 MINUTES OR UNTIL GOLDEN BROWN.REMOVE FROM OVEN. COOL.MAKES 1 PIE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= APPLE PIE 3 (08-31-93) (1:14) SERVINGS: 8 1 EA LARGE EGG YOLK,SLIGHTLY BEAT 1/4 T SALT 1/2 T GROUND CINNAMON 1/4 T GROUND NUTMEG 1 EA GRAHAM CRACKER PIE CRUST 5 1/2 C SLICED,PEELED COOKING APPLES 3/4 C ALL-PURPOSE FLOUR 1/4 C SUGAR 1 T LEMON JUICE 1/4 C PACKED LIGHT BROWN SUGAR 1/2 C SUGAR 1/3 C BUTTER, ROOM TEMPERATURE 1/4 C PACKED LIGHT BROWN SUGAR 3 T ALL-PURPOSE FLOUR PREHEAT OVEN TO 374 DEGREES.BRUSH BOTTOM AND SIDES OF CRUST,EVENLY, WITH EGG YOLK;BAKE ON BAKING SHEET UNTIL LIGHT BROWN,ABOUT 5 MINUTES. REMOVE CRUST FROM OVEN.COMBINE SLICED APPLES,LEMON JUICE,1/2 CUP SUGAR, 1/4 CUP BROWN SUGAR,3 TBSP. FLOUR,SALT,CINNAMON AND NUTMEG.MIX WELL AND SPOON INTO CRUST.MIX REMAINING FLOUR,SUGAR,BROWN SUGAR AND BUTTER WITH FORK OR PASTRY BLENDER UNTIL CRUMBLY.SPRINKLE TOPPING MIXTURE,EVENLY, OVER APPLES.BAKE ON BAKING SHEET,ABOUT 50 MINUTES.COOL ON WIRE RACK. SERVE AT ROOM TEMPERATURE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= APPLE PIE 4 (08-31-93) (1:15) SERVINGS: 6 1 1/2 C WATER 1 1/2 C SUGAR 16 EA SODA CRACKERS 1/2 EA STICK MARGARINE 1 1/2 T CREAM TARTER 1/2 T CINNAMON 1/2 T NUTMEG BAKE AT 350 DEGREES IN UNBAKED CRUST. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= APPLE PIE IN CHEDDAR CRUST (05-01-93) (16:56) SERVINGS: 6 -------------------------------CHEDDAR CRUST------------------------------- 2 C UNBLEACHED FLOUR; SIFTED 1 1/4 C CHEDDAR; MD, SHREDDED 1/2 TS SALT 2/3 C VEGETABLE SHORTENING 1 X WATER; ICED ----------------------------------FILLING---------------------------------- 7 C APPLES; * 1/2 C SUGAR 2 TB UNBLEACHED FLOUR 1/2 TS CINNAMON; GROUND 2 TB BUTTER OR REGULAR MARGARINE 1 EA EGG YOLK; LG, BEATEN 1 TB WATER * USE TART COOKING APPLES SUCH AS MACS OR GRANNY SMITH'S. CORE, PARE AND THINLY SLICE THE APPLES. CHEDDAR CRUST: COMBINE THE FLOUR, CHEESE AND SALT IN A BOWL. USING A PASTRY BLENDER OR TWO KNIVES, CUT IN THE SHORTENING UNTIL COARSE CRUMBS FORM. SPRINKLE THE ICED WATER (5 OR 6 TBLS WILL BE NEEDED) AND USING A FORK, TOSS THE CRUMBS UNTIL A DOUGH IS FORMED. PRESS THE DOUGH FIRMLY INTO A BALL. FILLING: DIVIDE THE PASTRY ALMOST IN HALF AND ROLL OUT THE LARGER HALF, ON A LIGHTLY FLOURED SURFACE, TO A 13-INCH CIRCLE. LINE A 9-INCH PIE PLATE WITH THE PASTRY, TRIMMING THE EDGES TO 1/2-INCH BEYOND THE RIM OF THE PIE PLATE. (NOTE: WHEN LINING THE PIE PLATE, BE CAREFUL NOT TO STRETCH THE PASTRY WHEN SPREADING IT OUT. THIS WILL CAUSE HOLES OR THE PASTRY WILL SHRINK AND THE FILLING WILL RUN OVER IN THE OVEN AS IT IS BAKED. PLACE IN THE PIE PLATE AND GENTLY, WORKING FROM THE CENTER, SPREAD THE PASTRY OUT UNTIL IT COVERS THE BOTTOM OF THE PIE PLATE AND THEN LAY THE REST OF THE PASTRY OVER THE RIM AND TRIM.) COMBINE THE APPLES, SUGAR, FLOUR, AND CINNAMON IN A BOWL, MIXING WELL. ARRANGE THE APPLE MIXTURE IN THE PASTRY LINED PIE PLATE. ROLL OUT THE REMAINING PASTRY TO AN 11-INCH CIRCLE. GENTLY FOLD INTO QUARTERS AND CUT STEAM SLITS IN THE FOLDS. UNFOLD THE CRUST AND PLACE ON TOP OF THE FILLING, TRIMMING THE CRUST TO 1-INCH BEYOND THE RIM OF THE PIE PLATE. FOLD THE TOP CRUST UNDER THE LOWER ONE AND FLUTE TO FORM A RIDGE AROUND THE EDGE OF THE PIE PLATE. COMBINE THE EGG YOLK AND WATER, THEN BRUSH THE MIXTURE OVER THE TOP CRUST AND RIM. BAKE IN A 400 DEGREE F. OVEN FOR 45 TO 50 MINUTES OR UNTIL APPLES ARE TENDER AND THE CRUST IS A GOLDEN BROWN. COOL ON A WIRE RACK UNTIL SLIGHTLY WARM AND SERVE WITH VANILLA ICE CREAM, IF DESIRED. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= APPLE-PINEAPPLE PIE (11-27-93) (22:52) PASTRY FOR 2 EGGS 1-CRUST PIE 1 1/2 TABLESPOONS 4 LARGE GREENING CORNSTARCH APPLES* 1/2 CUP SUGAR 1 CAN (1 IB, 4 OZ) PINCH SALT CRUSHED PINEAPPLE START OVEN AT 425F, OR HOT. MAKE PASTRY, YOUR OWN OR A MIX: LINE A 9-INCH PIE PAN. BAKE PASTRY 15 TO 20 MINUTES, OR UNTIL NICELY BROWNED. MEANWHILE, PARE, CORE, AND CUT APPLES IN THIN SLICES. DRAIN PINEAPPLE; MEASURE I CUP OF SYRUP. SEPARATE EGG YOLKS FROM WHITES. MAKE SMOOTH PASTE OF CORNSTARCH AND 1/4 CUP PINEAPPLE SYRUP; STIR INTO EGG YOLKS. OVER LOW HEAT, COOK REMAINING 3/4 CUP PINEAPPLE SYRUP WITH 1/4 CUP SUGAR, SALT, AND FRESH APPLE SLICES ABOUT 5 MINUTES. DRAIN; SET APPLES ASIDE. POUR THIN STREAM OF HOT SYRUP INTO CORNSTARCH MIXTURE, STIRRING VIGOROUSLY SO EGGS WON'T CURDLE. POUR BACK INTO SAUCEPAN: COOK MIXTURE, STIRRING CONSTANTLY, TO A BOIL. NOW REMOVE FROM HEAT; ADD APPLE SLICES (EITHER FRESH ONES YOU HAVE COOKED, OR CANNED ONES RIGHT FROM CAN) AND DRAINED PINEAPPLE. COOL SLIGHTLY. BEAT EGG WHITES AND PINCH OF SALT UNTIL EGGS HOLD A SOFT SHAPE. GRADUALLY ADD REMAINING SUGAR, AND CONTINUE BEATING UNTIL MERINGUE HOLDS PRECISE POINTS. SPOON APPLE-PINEAPPLE FILLING INTO BAKED PIE SHELL: COVER WITH MERINGUE. BAKE IN 325F, OR SLOW, OVEN 10 TO 15 MINUTES, OR UNTIL MERINGUE IS GOLDEN. SERVE COLD. *OR 1 CAN (1-LB-4-OZ SIZE) APPLE SLICES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= APPLE PIE WITH CHEESE PASTRY (11-27-93) (22:55) CHEESE PASTRY: 1 2/3 CUPS SIFTED 1 CUP SUGAR ALL-PURPOSE FLOUR 1/4 TEASPOON SALT 1/4 TEASPOON SALT 1/4 TEASPOON 1 CUP GRATED CINNAMON CHEDDAR CHEESE, GRATED RIND OF LOOSELY PACKED 1/2 LEMON 1/2 CUP SHORTENING 1 TABLESPOON LEMON 1/4 CUP ICE WATER JUICE FILLING: 1 TABLESPOON BUTTER 3 LARGE GREENING OR MARGARINE APPLES TO MAKE PASTRY: SIFT FLOUR AND SALT. ADD CHEESE, FORKING IT INTO FLOUR TO DISTRIBUTE EVENLY. WITH PASTRY BLENDER OR TWO KNIVES, WORK IN SHORTENING UNTIL MIXTURE LOOKS MEALY. DRIBBLE IN ICE WATER; STIR UNTIL PASTRY HOLDS TOGETHER. DIVIDE IN HALF; ROLL ONE HALF ON LIGHTLY FLOURED BOARD, AND FIT INTO 9-INCH PIE PAN. SAVE REMAINING PASTRY FOR TOP CRUST. REFRIGERATE BOTH WHILE YOU MAKE FILLING. START OVEN AT 450F, OR HOT. PARE, CORE, AND CUT APPLES INTO THIN SLICES. MIX SUGAR, SALT, CINNAMON, AND LEMON RIND. PUT LAYER OF APPLES IN UNBAKED PIE SHELL; COVER WITH PART OF SUGAR MIXTURE. CONTINUE LAYERING APPLES AND SUGAR UNTIL ALL ARE USED. SPRINKLE LEMON JUICE AND BITS OF BUTTER OR MARGARINE OVER APPLES. COVER WITH TOP PASTRY, SLASHED IN SEVERAL PLACES; SEAL EDGES; CRIMP. BAKE L0 MINUTES; REDUCE OVEN HEAT TO 350F, OR MODERATE; CONTINUE BAKING 45 MINUTES LONGER. SERVE WARM OR AT ROOM TEMPERATURE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= APPLE PIE WITH GINGER (11-27-93) (22:53) PASTRY FOR 1/4 CUP ORANGE 2-CRUST PIE MARMALADE 5 TO 6 MEDIUM 1 TABLESPOON GREENING APPLES FINELY CHOPPED 1/2 CUP SUGAR CRYSTALLIZED 3 TABLESPOONS FLOUR GINGER 1/4 TEASPOON 2 TABLESPOONS CINNAMON BUTTER OR 1/4 TEASPOON SALT MARGARINE 1 EGG YOLK MAKE PASTRY, YOUR OWN OR A MIX, AND LINE 9-INCH PIE PAN. SAVE REMAINING PASTRY FOR TOP CRUST. CHILL BOTH UNTIL FILLING IS PREPARED. START OVEN AT 400F, OR MODERATELY HOT. PARE, CORE, AND SLICE APPLES. MIX SUGAR, FLOUR, CINNAMON, SALT. TOSS APPLES IN MIXTURE UNTIL SLICES ARE WELL COATED. PILE INTO UNBAKED PASTRY SHELL; SPREAD TOP WITH MARMALADE; SPRINKLE WITH CHOPPED GINGER AND BITS OF BUTTER OR MARGARINE. COVER WITH PASTRY TOP, SLASHED IN SEVERAL PLACES: SEAL EDGES; CRIMP. LAST, BRUSH PASTRY WITH MIXTURE OF SLIGHTLY BEATEN EGG YOLK AND 1 TABLESPOON WATER. BAKE 40 TO 45 MINUTES, OR UNTIL PASTRY IS GOLDEN AND APPLES ARE TENDER. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= APPLE PIE WITH SOFT-HARD SAUCE (11-27-93) (22:57) PASTRY FOR 1 TABLESPOON 2-CRUST PIE CINNAMON 8 TO 9 LARGE 2 TABLESPOONS GREENING APPLES* BUTTER OR 2 CUPS SUGAR MARGARINE *OR 2 CANS (1-LB-4-OZ SIZE) APPLES. MAKE PASTRY, YOUR OWN OR A MIX, AND LINE A ROUND 9-INCH CAKE PAN OR DEEP DISH PIE PLATE. SAVE PART OF PASTRY FOR TOP CRUST. CHILL BOTH WHILE YOU PREPARE FILLING. START OVEN AT 450F, OR HOT. PARE, CORE, AND SLICE APPLES VERY THIN. MIX SUGAR AND CINNAMON. PUT LAYER OF APPLE SLICES IN UNBAKED PIE SHELL; COVER WITH PART OF SUGAR MIXTURE. CONTINUE LAYERING APPLES AND SUGAR TILL ALL ARE USED. DOT WITH BUTTER OR MARGARINE; COVER WITH TOP CRUST. SLASH IN SEVERAL PLACES; SEAL EDGES OF PIE SECURELY; CRIMP. BAKE 10 MINUTES; REDUCE OVEN HEAT TO 350F, OR MODERATE, AND CONTINUE BAKING 45 TO 50 MINUTES (20 MINUTES ONLY, FOR CANNED APPLES). SERVE WITH SOFT-HARD SAUCE: WORK 1/2 CUP BUTTER OR MARGARINE UNTIL SOFT (USE AN ELECTRIC BEATER IF YOU HAVE ONE). GRADUALLY ADD 1 1/2 CUPS CONFECTIONERS' SUGAR, AND CONTINUE WORKING UNTIL VERY CREAMY. NOW ADD 1/4 CUP COGNAC OR RUM, AND BEAT UNTIL SAUCE IS FLUFFY. SERVE OVER WARM PIE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= APPLE POT PIE (12/12/93) (14:31) 6 APPLE, BAKING 1/4 LB LARD 4 CUP FLOUR 1/4 TSP SALT 1 TSP CINNAMON 1/8 LB BUTTER WATER MAKE A DOUGH OF THE LARD, FLOUR AND SALT, ADDING ENOUGH WATER TO MOISTEN AND HOLD TOGETHER. ROLL OUT LIKE PIE DOUGH AND CUT INTO 2 INCH SQUARES. WASH AND PEEL APPLES AND CUT INTO EIGHTHS. PUT ALTERNATE LAYERS OF APPLES AND DOUGH INTO KETTLE, SPRINKLING EACH LAYER OF APPLES GENEROUSLY WITH SUGAR AND ADDING A LITTLE CINNAMON. HAVE TOP LAYER OF DOUGH, DOT WITH BUTTER AND FILL KETTLE HALF FULL OF WATER, COVER AND COOK OVER A LOW FLAME UNTIL APPLES ARE SOFT. SERVE WITH MILK OR CREAM. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= APPLE RASPBERRY PIE (08-07-93) (21:35) SERVINGS: 8 1 X CRUST 2 C ALL PURPOSE FLOUR 7 OZ LARD 1 T APPLE CIDER VINEGAR 1/2 T SALT 6 T COLD WATER 1/2 C + 1 TABLESPOON SUGAR 2 T FLOUR 1 T CINNAMON ** FILLING 1 PT RASPBERRIES 8 LG GRANNY SMITH APPLES 1 1/2 T LEMON JUICE PT NUTMEG PT CLOVES FREEZE THE FLOUR IN A MEDIUM BOWL FOR ONE (1) HOUR. REFRIGERATE THE LARD ONE (1) HOUR THEN CUT INTO CUBES. IN SMALL CUP COMBINE VINEGAR, SALT AND WATER. MEASURE 1 CUP FLOUR ON TO TABLE, PLACE LARD CUBES ON TOP THEN COVER WITH THE REMAINING FLOUR. ROLL ROLLING PIN OVER THE MIXTURE UNTIL ALL OF T THE PIECES HAVE BEEN FLATTENED AND SLIGHTLY INCORPORATED. SCRAP INTO A BOWL AN MIX WITH LIQUID. TURN DOUGH OUT ONTO A LIGHTLY FLOURED SURFACE. WITH A LIGHTLY FLOURED ROLLING PIN, ROLL OUT A RECTANGLE ABOUT 8 X 12 INCHES. FOLD TO THE CENTER AND ROLL OUT SLIGHTLY TO FORM AN 8 INCH SQUARE. ROLL AND FOLD ONCE MORE. WRAP IN PARCHMENT OR WAXED PAPER AND REFRIGERATE UNTIL NEEDED. PEEL AND CUT AND CORE APPLES INTO EIGHTHS. THEN DICE CROSSWISE INTO 1 1/2 CHUNKS. TOSS APPLES WITH LEMON JUICE. BLEND TOGETHER 1/2 CUP SUGAR WITH F AND SPICES. ADD APPLES AND TOSS UNTIL EVENLY COATED. ADD RASPBERRIES LAST TOSS LIGHTLY. CUT 1/3 DOUGH AND RESERVE. ROLL REMAINING DOUGH INTO A ROUND 5 INCHES LARGER THAN DISH. PLACE AND FIT INTO DISH AND TRIM OVERHANG TO ONE (1) INCH. SPOON IN APPLES AND DOME EVENLY. ROLL OUT REMAINING SHELL, CRIMP. SPRINKLE REMAINING SUGAR ONTO CRUST. CUT 5 SLITS IN CENTER OF DOUGH. BAKE 425 DEGREES FOR 10 MINUTES, LOWER TEMPERATURE TO 400 DEGREES FOR 40 MINUTES, TURNING TO BROWN EVENLY, LET COOL. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= APRICOT CHEESE PIE (08-31-93) (1:16) SERVINGS: 8 1 1/4 C QUICK OATS 1/4 C MELTED BUTTER OR MARGARINE 1/4 T CINNAMON 1/8 T GROUND NUTMEG 1 C COTTAGE CHEESE 1 PK REDUCED CALORIE CREAM CHEESE 3 EA EGGS 1/2 C SLICED DATES 1/2 C PINEAPPLE JUICE 1 T VANILLA EXTRACT 1 T GRATED ORANGE RIND 3/4 T CORNSTARCH 1 C 16 OZ APRICOT HALVES,DRAINED COMBINE OATS,BUTTER,CINNAMON AND 1/4 TSP. NUTMEG IN A SMALL BOWL.PRESS MIXTURE ONTO BOTTOM AND UP SIDES OF A 9" PIE PLATE. BAKE @ 425 DEGREES FOR 7 TO 10 MINUTES,UNTIL LIGHTLY BROWNED. MEANWHILE,COMBINE COTTAGE CHEESE AND CREAM CHEESE,EGGS,DATES, 1/3 CUP PINEAPPLE JUICE,VANILLA EXTRACT,ORANGE ZEST AND REMAINING NUTMEG IN A FOOD PROCESSOR OR BLENDER.BLEND UNTIL WELL MIXED. POUR INTO COOLED CRUST AND BAKE @ 350 DEGREES FOR 30 TO 35 MINUTES UNTIL FILLING IS SET.CHILL AT LEAST ONE HOUR. COMBINE REMAINING PINEAPPLE JUICE AND CORNSTARCH IN A SMALL SAUCEPAN.HEAT TO BOILING.BOIL 1 MINUTE,STIRRING CONSTANTLY,UNTIL THICKENED AND CLEAR.ARRANGE DRAINED APRICOT HALVES ON TOP OF CHEESE FILLING AND SPOON PINEAPPLE GLAZE,EVENLY,OVER APRICOTS. REFRIGERATE UNTIL GLAZE IS SET. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= AUTHENTIC PENNSYLVANIA DUTCH SHOO FLY PIE (08-31-93) (1:03) SERVINGS: 8 1/2 C BAKING MOLASSES 1 EA EGG YOLK 1/2 T BAKING SODA 3/4 C BOILING WATER 3/4 C FLOUR 1/2 C BROWN SUGAR 2 T BUTTER 1/8 T NUTMEG 1/8 T GROUND GINGER 1/8 T GROUND CLOVES 1/2 T CINNAMON 1/4 T SALT 1 EA PASTRY FOR 9 INCH PIE DISSOLVE SODA IN BOILING WATER AND ADD TO EGG AND MOLASSES. SET ASIDE. STIR DRY INGREDIENTS TOGETHER, MIXING WELL. CUT IN SHORTENING UNTIL MIXTURE LOOKS LIKE COARSE CRUMBS. POUR MOLASSES INTO PIE SHELL. SPRINKLE CRUMBS EVENLY OVER TOP. DO NOT STIR. BAKE AT 450 DEGREES FOR 15 MINUTES THEN REDUCE HEAT TO 350 DEGREES AND BAKE 20 MINUTES LONGER. COOL AND SERVE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BAKED ALASKA PIE 1 STICK OR 1/2 PACKET PIE CRUST MIX 1 PINT EACH CHOCOLATE, PISTACHIO AND STRAWBERRY ICE CREAM 3 EGG WHITES 1/4 TEASPOON CREAM OR TARTAR 6 TABLESPOONS SUGAR 1/2 TEASPOON VANILLA PREPARE 9 INCH BAKED PIE SHELL AS DIRECTED ON PACKAGE. (FOR A FIRMER BAKED PIE SHELL, FREEZE ABOUT 30 MINUTES BEFORE FILLING). QUICKLY PACK SCOOPS OF ICE CREAM, ALTERNATING FLAVORS, IN PIE SHELL. FREEZE UNTIL FIRM. HEAT OVEN TO 500 DEGREES BEAT EGG WHITES AND CREAM OF TARTAR UNTIL FOAMY. BEAT IN SUGAR, 1 TABLESPOON AT A TIME; CONTINUE BEATING UNTIL STIFF AND GLOSSY. DO NOT UNDER BEAT . BEAT IN VANILLA. WORKING QUICKLY, HEAP MERINGUE ONTO ICE CREAM; SPREAD OVER ICE CREAM, CAREFULLY SEALING TO EDGE OF CRUST. BAKE 3 TO 5 MINUTES OR UNTIL TOP IS LIGHT BROWN. SERVE IMMEDIATELY. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BANANA CARAMEL PIE (11-27-93) (1:48) 1 BAKED 8" PIE SHELL 1/4 CUP COLD WATER 2 EGG YOLKS 1/2 CUP GRANULATED SUGAR 1/2 CUP BROWN SUGAR, PACKED 1/4 CUP ALL-PURPOSE FLOUR 1/4 TEASP. SALT 1 CUP BOILING WATER 1 TABLESP. BUTTER OR MARGARINE 1/2 TEASP. VANILLA EXTRACT 3 OR 4 RIPE BANANAS 1/2 CUP HEAVY CREAM EARLY IN DAY: IN SAUCEPAN, MIX COLD WATER WITH EGG YOLKS; STIR IN COMBINED SUGARS, FLOUR, AND SALT. GRADUALLY ADD BOILING WATER, STIRRING BRISKLY. COOK, STIRRING, 3 TO 5 MIN., OR UNTIL SMOOTH AND THICK. ADD BUTTER AND VANILLA; COOL 5 MIN., STIRRING OCCASIONALLY. POUR INTO BAKED PIE SHELL. REFRIGERATE TILL SERVING TIME. TO SERVE: SLICE BANANAS OVER FILLING. WHIP CREAM; SPREAD OVER ALL. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BANANA CREAM PIE 1 BANANA 1 BAKED 9 INCH PIE SHELL 2 PACKAGES (4 SERVING SIZE) JELLO OR BANANA CREAM FLAVOR INSTANT PUDDING 2 1/2 CUPS COLD MILK 2 CUPS THAWED COOL WHIP TOPPING SLICE BANANA INTO PIE SHELL. PREPARE PIE FILLING MIX AS DIRECTED ON PACKAGE FOR PIE, USING 2 1/2 CUPS MILK. FOLD IN 1/2 CUP OF WHIPPED TOPPING AND POUR OVER BANANA IN SHELL. CHILL AT LEAST 3 HOURS. TOP WITH REMAINING TOPPING; GARNISH WITH BANANA SLICES AND MINT IF DESIRED. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BANANA CREAM PIE 1 (04-01-93) (2:11) IBM 9 INCH GRAHAM CRACKER PASTRY SHELL 1/2 CUP SUGAR 2 TABLESPOONS ALL-PURPOSE FLOUR 2 TABLESPOONS CORNSTARCH 1/4 TEASPOON SALT 2 1/2 CUPS MILK 3 EGG YOLKS, SLIGHTLY BEATEN 2 TABLESPOONS BUTTER OR MARGARINE 1 TEASPOON VANILLA 2 MEDIUM BANANAS, SLICED WHIPPED CREAM PREPARE CRUST AS DIRECTED. SET ASIDE. IN LARGE MIXING BOWL COMBINE SUGAR, FLOUR, CORNSTARCH AND SALT. BLEND IN MILK. MICROWAVE AT HIGH FOR 7 TO 8 MINUTES, OR UNTIL MIXTURE THICKENS, STIRRING WITH WIRE WHISK EVERY 2 MINUTES. BLEND SMALL AMOUNT OF HOT MIXTURE INTO EGG YOLKS. BLEND BACK INTO HOT MIXTURE, STIRRING CONSTANTLY. MICROWAVE AT HIGH FOR 1 MINUTE. STIR IN BUTTER AND VANILLA. ARRANGE BANANAS ON BOTTOM AND AROUND SIDES OF COOLED SHELL. POUR HOT FILLING OVER BANANAS, SPREADING GENTLY TO EDGES OF SHELL. REFRIGERATE 3 HOURS, OR UNTIL SET. TOP WITH WHIPPED CREAM. MAKES 1 PIE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BANANA CREAM PIE 2 (08-31-93) (1:18) SERVINGS: 6 1 EA BANANA 1 EA BAKED 9" PIE SHELL,COOKED 2 PK (4 SERV)BANANA OR VANILLA; 2 1/2 C COLD MILK 1 X INSTANT PUDDING 2 C THAWED KOOL WHIP TOPPING SLICE BANANA INTO PIE SHELL.PREPARE PIE FILLING AS DIRECTED ON PACKAGE FOR PIE,USING 2 1/2 CUPS MILK.FOLD IN 1/2 CUP OF THE WHIPPED TOPPING AND POUR OVER BANANA IN SHELL.CHILL AT LEAST 3 HOURS.TOP WITH REMAINING WHIPPED TOPPING;GARNISH WITH BANANA SLICES AND MINT,IF DESIRED -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BERRY-PATCH PARFAIT PIE /W PINEAPPLE VARIATION (11-27-93) (1:40) 1 BAKED 9" PIE SHELL 1 PKG. LEMON-FLAVORED GELATIN 1 1/4 CUPS HOT WATER 1 PT. STRAWBERRY ICE CREAM 1 1/2 CUPS SLICED, WASHED, HULLED STRAWBERRIES 1/2 CUP HEAVY CREAM, WHIPPED ABOUT 1 HR. BEFORE SERVING OR EARLY IN DAY: IN 2-QT. SAUCEPAN, DISSOLVE GELATIN IN HOT WATER. ADD ICE CREAM BY SPOONFULS, STIRRING UNTIL MELTED. REFRIGERATE RIGHT IN PAN UNTIL THICKENED BUT NOT SET--ABOUT 15 MIN. FOLD IN BERRIES, RESERVING A FEW FOR GARNISH. TURN INTO BAKED PIE SHELL. REFRIGERATE UNTIL SET--ABOUT 25 MIN. GARNISH WITH CIRCLE OF WHIPPED CREAM. TUCK IN RESERVED STRAWBERRY SLICES. PINEAPPLE PARFAIT PIE: OMIT WATER; USE PINEAPPLE JUICE DRAINED FROM 1 NO. 2 CAN CRUSHED PINEAPPLE, PLUS ENOUGH WATER TO MAKE 1 1/4 CUPS LIQUID. SUBSTITUTE VANILLA ICE CREAM FOR STRAWBERRY. OMIT STRAWBERRIES. FOLD IN DRAINED CANNED CRUSHED PINEAPPLE FROM 1 NO. 2 CAN. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BEST EVER APPLE PIE (08-31-93) (0:31) SERVINGS: 8 1 X -----------PASTRY----------- 2 C ALL PURPOSE FLOUR 3 OZ EA COLD BUTTER AND COLD LARD 5 T ICE COLD WATER 1 X ----------FILLING----------- 5 EA LARGE TART APPLES (SPY) 1 T GROUND CINNAMON 1/2 C BROWN SUGAR 2 T LEMON JUICE 1 T HEAPING OF BREAD CRUMBS 1 X ----------EGG WASH---------- 1 EA EGG YOLK 2 T MILK TO MAKE PASTRY, CUT BUTTER AND LARD INTO FLOUR WITH PASTRY BLENDER UNTIL MIXTURE RESEMBLES COARSE CRUMBS. SCATTER WATER ON MIXTURE, MIXING WITH FORK UNTIL DOUGH FORMS A BALL. WRAP IN PLASTIC WRAP AND CHILL ABOUT 30 MINUTES. DIVIDE INTO 2 BALLS. ROLL OUT ONE PORTION TO FIT A 9 INCH PIE PAN, LEAVING 1 INCH OF PASTRY AT EDGE. PREHEAT OVEN TO 425 DEGREES F. CORE, PEEL AND THINLY SLICE APPLES. TOSS WITH CINNAMON, SUGAR AND LEMON JUICE IN A BOWL. SPRINKLE HEAPING TEASPOON FLOUR OR BREAD CRUMBS EVENLY OVER PIE SHELL. ARRANGE APPLES SLICES ON TOP, LEAVING AS LITTLE SPACE BETWEEN SLICES AS POSSIBLE. PILE SLICES HIGH BUT DO NOT MOUND IN CENTER. ROLL OUT OTHER HALF OF DOUGH TO FIT TOP OF PIE. BRUSH EDGE OF BOTTOM CRUST WITH EGG WASH MADE BY BLENDING BEATEN EGG YOLK WITH MILK. PLACE TOP LAYER OF DOUGH ON PIE. TUCK TOP LAYER UNDER BOTTOM LAYER OF DOUGH AROUND EDGE OF PIE. CRIMP EDGES WITH FINGERS TO FORM FLUTING. PRICK PIE WITH FORK IN AT LEAST A DOZEN PLACES TO LET STEAM ESCAPE. BRUSH WITH EGGWASH. BAKE 15 MINUTES. REDUCE OVEN TEMPERATURE TO 400 DEGREES F AND BAKE 15 MINUTES, THEN REDUCE TO 325 DEGREES F AND BAKE 20 MINUTES MORE, OR UNTIL CRUST IS GOLDEN BROWN. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BISHOP PIE (08-31-93) (1:20) SERVINGS: 15 1 C BUTTER 2 C FLOUR 1 1/2 C CHOPPED PECANS 8 OZ CREAM CHEESE 1 C CONFECTIONERS SUGAR 3 C WHIPPED TOPPING 3 PK INSTANT CHOCOLATE PUDDING 3 C MILK MELT BUTTER; STIR IN FLOUR AND 1 C OF THE NUTS. CONTINUE STIRRING UNTIL A THICK PASTE IS FORMED, WITH NO FLOUR LUMPS. PRESS INTO BOTTOM OF A 13X10 BAKING PAN AND BAKE 15 MIN AT 375F. COOL. PREPARE FIRST LAYER OF FILLING BY COMBINING CREAM CHEESE, SUGAR, AND 1 C WHIPPED TOPPING. BEAT WITH ELECTRIC MIXER AT MED SPEED FOR 2-3 MIN. SPOON INTO COOLED CRUST, THEN SMOOTH WITH SPATULA. COMBINE PUDDING AND MILK IN THE MIXING BOWL USED FOR THE FIRST FILLING. BEAT WELL, THEN POUR OVER THE CREAM CHEESE LAYER. AS SOON AS THE CHOCOLATE LAYER FIRMS UP A BIT, SPOON ON MORE WHIPPED TOPPING, SMOOTHING AND ADDING UNTIL THERE IS AN ADDITIONAL 1/2" LAYER ABOVE THE CHOCOLATE. SPRINKLE WITH REMAINING PECANS AND CHILL FOR AT LEAST 3 HOURS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BLACK BOTTOM PIE 1 STICK OR 1/2 PACKET OF PIE CRUST MIX 1/2 CUP SUGAR 2 TABLESPOONS CORNSTARCH 1/2 TEASPOON SALT 2 CUPS MILK 2 EGGS, SEPARATED 2 TEASPOONS UNFLAVORED GELATIN 3 TABLESPOONS COLD WATER 2 TABLESPOONS RUM OR 2 TEASPOONS RUM FLAVORING 1 OUNCE MELTED UNSWEETENED CHOCOLATE (COOL) 1/4 TEASPOON CREAM OF TARTAR 1/3 CUP SUGAR PREPARE 9 INCH BAKED PIE SHELL AS DIRECTED ON THE PACKAGE. IN SAUCEPAN, STIR TOGETHER 1/2 CUP SUGAR, THE CORNSTARCH AND SALT. BLEND MILK AND EGG YOLKS; STIR INTO SUGAR MIXTURE. COOK OVER MEDIUM HEAT, STIRRING CONSTANTLY, JUST UNTIL MIXTURE BOILS. RESERVE ONE CUP OF THE MIXTURE; SET ASIDE. SOFTEN GELATIN IN COLD WATER; STIR INTO REMAINING HOT MIXTURE IN SAUCEPAN. STIR IN RUM. CHILL IN REFRIGERATOR, STIRRING OCCASIONALLY, UNTIL MIXTURE MOUNDS SLIGHTLY WHEN DROPPED FROM SPOON. COMBINE CHOCOLATE AND THE RESERVED MIXTURE; POUR INTO BAKED PIE SHELL. BEAT EGG WHITES AND CREAM OF TARTAR UNTIL FOAMY. BEAT IN 1/3 CUP SUGAR, 1 TABLESPOON AT A TIME; CONTINUE BEATING UNTIL STIFF AND GLOSSY. DO NOT UNDER BEAT. FOLD GELATIN MIXTURE INTO MERINGUE. SPREAD ON CHOCOLATE MIXTURE. CHILL AT LEAST 3 HOURS OR UNTIL SET. IF YOU WISH GARNISH WITH WHIPPED CREAM AND SHAVED CHOCOLATE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BLACK BOTTOM PIE 1 (05/17/93) (2:00) SERVINGS: 8 1/2 C SUGAR 1 EA 9" BAKED PASTRY SHELL 1 T CORNSTARCH 1 T UNFLAVORED GELATIN 2 C SCALDED MILK 4 EA EGG YOLKS, BEATEN 1/4 C COLD WATER 1 T VANILLA 1/2 T VANILLA EXTRACT 6 OZ SEMI-SWEET CHOCOLATE BITS 4 EA EGG WHITES 1/2 C SUGAR COMBINE CORNSTARCH & 1/2 C SUGAR. SLOWLY ADD MILK TO EGG YOLKS, THEN STIR INTO SUGAR & CORNSTARCH MIXTURE. COOK IN DOUBLE BOILER, STIRRING CONSTANTLY, UNTIL IT COATS SPOON. REMOVE FROM HEAT, ADD VANILLA. REMOVE ONE CUP OF THIS CUSTARD MIXTURE AND STIR IN CHOCOLATE BITS UNTIL MELTED. POUR CHOCOLATE MIXTURE INTO PASTRY SHELL & CHILL. SOFTEN GELATIN IN WATER AND ADD TO REMAINING HOT CUSTARD; STIR UNTIL GELATIN IS DISSOLVED. ADD FLAVORING. CHILL UNTIL SLIGHTLY THICKENED. BEAT EGGS WHITES UNTIL SOFT PEAKS FORM. GRADUALLY ADD REMAINING SUGAR WHILE BEATING, UNTIL STIFF. FOLD CUSTARD/GELATIN INTO EGG WHITES AND PILE OVER CHOCOLATE LAYER IN PIE SHELL. CHILL UNTIL SET AND GARNISH WITH CHOPPED WALNUTS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BLACKBERRY PIE (08-31-93) (1:21) SERVINGS: 6 1 3/4 C UNSIFTED ALL-PURPOSE FLOUR 1/2 T SALT 2/3 C VEGETABLE SHORTENING 1/3 C COLD WATER 1 C SUGAR 1/4 C ALL-PURPOSE FLOUR 1 X DASH SALT 4 C WASHED FRESH BLACKBERRIES SIFT TOGETHER FLOUR AND SALT IN A MIXING BOWL.CUT IN SHORTENING WITH A PASTRY BLENDER UNTIL MIXTURE RESEMBLES LARGE COARSE CRUMBS. SPRINKLE WATER OVER FLOUR MIXTURE,USING A FORK TO STIR IT IN GENTLY TO MAKE IT GATHER INTO A BALL (THE LESS WATER THE BETTER - JUST ENOUGH TO HOLD IT TOGETHER).TURN OUT ONTO A LIGHTLY FLOURED BOARD AND SHAPE WITH YOUR HANDS INTO TWO BALLS,ONE SLIGHTLY LARGER THAN THE OTHER.CHILL DOUGH FOR 1 HOUR,THEN ROLL OUT LARGE BALL TO FIT THE BOTTOM OF A 9 OR 10" PIE DISH.NOW,MIX SUGAR AND ALL-PURPOSE FLOUR IN A SEPARATE BOWL,THEN ADD A DASH OF SALT AND STIR IN BERRIES.POUR MIXTURE INTO THE EMPTY PIE SHELL,THEN ROLL OUT REMAINING BALL OF DOUGH TO MAKE TOP CRUST.CRIMP AND TRIM EDGES,THEN SLASH THE TOP CRUST IN SEVERAL PLACES.BAKE IN A PREHEATED 375 DEGREE OVEN FOR 25 TO 30 MINUTES OR UNTIL GOLDEN BROWN.MAKES 1 - 10" PIE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BLACK WALNUT OATMEAL PIE (02/13/94) (23:38) 3 EGGS, LIGHTLY BEATEN 1 CUP BROWN SUGAR, PACKED 1/2 CUP DARK CORN SYRUP 1/2 CUP EVAPORATED MILK 1/2 CUP QUICK-COOKING ROLLED OATS 1/2 CUP COARSELY CHOPPED BLACK WALNUTS 1/4 CUP (4 TBS.) BUTTER, MELTED 1 TSP. VANILLA SALT UNBAKED PASTRY FOR SINGLE-CRUST PIE IN LARGE MIXING BOWL, COMBINE EGGS, SUGAR, SYRUP, MILK, OATS, NUTS, BUTTER, VANILLA AND 1/8 TEASPOON SALT, MIXING WELL. LINE 9-INCH PIE PLATE WITH PASTRY, TRIM AND FLUTE EDGE. PLACE PLATE ON OVEN RACK AND POUR IN FILLING. PROTECT EDGE OF PIE WITH FOIL TO PREVENT OVER BROWNING. BAKE AT 350 DEGREES 25 MINUTES. REMOVE FOIL. BAKE ABOUT 25 MINUTES MORE OR UNTIL TOP IS DEEP GOLDEN BROWN AND SLIGHTLY PUFFY. FILLING WITH BE SLIGHTLY SOFT, BUT WILL FIRM UP AS IT COOLS. COOL COMPLETELY. MAKES 1 PIE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BLAZING CRANBERRY PIE (11-27-93) (0:49) 1/2 CUP SEEDLESS RAISINS PASTRY FOR 2-CRUST 8" OR 9" 3/4 CUP WATER PIE 4 CUPS (1 IB.) CRANBERRIES SUGAR CUBES 1 1/2 CUPS GRANULATED SUGAR LEMON EXTRACT SEVERAL HOURS AHEAD: 1. IN SAUCEPAN, PLACE RAISINS AND WATER; SOAK FOR 20 MIN. MEANWHILE, WASH AND PICK OVER CRANBERRIES. 2. ADD CRANBERRIES AND SUGAR TO RAISINS; COOK, COVERED, UNTIL SKINS BURST (ABOUT 10 MIN.). COOL. 3. START HEATING OVEN TO 425X F. ROLL OUT BOTTOM CRUST OF PIE; FIT IN PIE PLATE; SET ASIDE. ROLL OUT TOP CRUST; CUT INTO 1/2" STRIPS FOR LATTICE TOP. 4. FILL LINED PIE PLATE WITH COOLED CRANBERRY FILLING; ON TOP, ARRANGE STRIPS, CRISSCROSSING TO MAKE LATTICE TOP; FLUTE EDGES. BAKE 30 MIN., OR UNTIL CRUST IS WELL-BROWNED. SERVE SLIGHTLY WARM. 5. TO FLAME: DOT SEVERAL OPEN SPACES WITH SUGAR CUBES DIPPED IN LEMON EXTRACT; LIGHT WITH MATCH. SERVE AT ONCE AS IS OR WITH VANILLA ICE CREAM OR CHEDDAR-CHEESE WEDGES OR HARD SAUCE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BLUEBERRY CHEESE PIE (08-31-93) (1:21) SERVINGS: 6 1 X -----------PIE S------------ 2 C GRAHAM CRACKER CRUMBS 2 T SUGAR 1/4 LB MELTED BUTTER 1 X -------------F-------------- 2 T SUGAR 1 LB CREAM CHEESE (2; 8 OZ. PAC 1/4 PT SOUR CREAM 1 C BLUE BERRY PIE FILLING PREHEAT OVEN TO 350 DEGREES.MIX INGREDIENTS WELL AND LINE A 9" PIE PAN.BAKE FOR 6 MINUTES. BLEND UNTIL SMOOTH THE CREAM CHEESE,SOUR CREAM AND SUGAR.POUR INTO PIE SHELL.TOP WITH BLUEBERRIES.SPRINKLE SUGAR ON TOP AND BAKE @ 350 DEGREES FOR 5 MINUTES.CHILL AND SERVE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BLUEBERRY-COCONUT PIE (11-27-93) (0:46) YOU CAN TAKE THIS PIE OUT OF YOUR FREEZER JUST BEFORE SERVING IT. 9-INCH PASTRY SHELL, UNBAKED 1 EGG, WELL BEATEN 1 1/4 CUPS FLAKED COCONUT 1/4 CUP CHOPPED WALNUTS 1/4 CUP LIGHT CORN SYRUP 1 TABLESPOON FLOUR 1/4 TEASPOON SALT 1/4 CUP SUGAR 1 PACKAGE (10 OZ) FROZEN BLUEBERRIES (UNSWEETENED) 2/3 CUP SUGAR 1 CUP (1/2 PINT) HEAVY CREAM, WHIPPED MAKE PASTRY SHELL FROM YOUR OWN RECIPE OR USE A MIX; BAKE AS DIRECTED EXCEPT REMOVE IT FROM THE OVEN AFTER ONLY 5 MINUTES BAKING, AND REDUCE OVEN TEMPERATURE TO MODERATELY HOT (375X). MEANWHILE COMBINE THE EGG WITH THE COCONUT, NUTS, SYRUP, FLOUR, SALT, AND THE 1/4 CUP SUGAR; SPREAD IN THE BOTTOM OF PARTLY BAKED PASTRY SHELL. RETURN PIE TO OVEN AND BAKE FOR 15 MINUTES; COOL THOROUGHLY. CRUSH THE FROZEN BLUEBERRIES AND COMBINE WITH THE 2/3 CUP SUGAR; FOLD INTO THE WHIPPED CREAM. POUR THE BERRY MIX- TURE OVER COOLED COCONUT MIXTURE AND FREEZE. SERVES 6. WHEN THEY ARE IN SEASON, USE 2 CUPS FRESH BLUEBERRIES TO REPLACE THE FROZEN ONES IN THIS RECIPE; CHILL BERRY MIXTURE BEFORE FOLDING INTO CREAM. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BLUEBERRY PIE (04-09-93) (1:41) IBM 9 INCH PASTRY SHELL 1/3 CUP QUICK COOKING ROLLED OATS 1/4 CUP PACKED BROWN SUGAR 1/4 TEASPOON GROUND CINNAMON 3 TABLESPOONS BUTTER OR MARGARINE 1 POUND FROZEN BLUEBERRIES 1/3 CUP ALL PURPOSE FLOUR 2/3 CUP GRANULATED SUGAR PREPARE PASTRY SHELL AS DIRECTED. SET ASIDE. FOR TOPPING PLACE OATS, BROWN SUGAR AND CINNAMON IN SMALL BOWL. CUT IN 2 TABLESPOONS BUTTER UNTIL MIXTURE IS CRUMBLY. SET ASIDE. PLACE BLUEBERRIES IN MEDIUM BOWL. MICROWAVE AT HIGH FOR 4 MINUTES TO THAW, STIRRING TO BREAK APART AFTER HALF THE TIME. ADD FLOUR, SUGAR AND 1 TABLESPOON BUTTER. MICROWAVE AT HIGH FOR 6 MINUTES, OR UNTIL MIXTURE THICKENS, STIRRING EVERY 2 MINUTES. POUR INTO PREPARED PASTRY SHELL. SPRINKLE WITH TOPPING. MICROWAVE AT HIGH FOR 2 TO 3 MINUTES, OR UNTIL BUBBLY. COOL BEFORE SERVING. MAKES 1 PIE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BLUEBERRY PIE 1 (01/07/94) (16:40) 4 - CUPS FRESH OR DRY-PACKED FROZEN BLUEBERRIES, RINSED AND DRAINED 3/4 - CUP SUGAR JUICE OF 1 LEMON 1 2/3 - CUP FLOUR 2 - TSP SUGAR DASH SALT 1 - CUP VEGETABLE SHORTENING 4 - TBSP ICE WATER SPRINKLE BLUEBERRIES WITH SUGAR; SQUEEZE LEMON JUICE OVER TOP. SET ASIDE. SIFT FLOUR, SUGAR AND SALT INTO MIXING BOWL. CUT SHORTENING INTO FLOUR. GRADUALLY, ADD ICE WATER, MIXING WITH PASTRY BLENDER. CHILL DOUGH. DIVIDE DOUGH INTO 2 PARTS. ROLL HALF ON FLOURED BOARD UNTIL THIN ENOUGH TO COVER SIDES AND BOTTOM OF 9" PIE PLATE. PRICK BOTTOM WITH FORK AND BAKE BOTTOM CRUST 10 MINUTES @ 400 DEGREES. THIS PREVENTS BERRY JUICE FROM SOAKING THROUGH CRUST. COOL BOTTOM CRUST ABOUT 10 MINUTES WHILE ROLLING OUT REMAINING DOUGH AND CUTTING INTO STRIPS. FILL BOTTOM SHELL WITH SWEETENED BLUEBERRIES AND PLACE STRIPS OF DOUGH ACROSS TOP FOR LATTICE EFFECT. USE 1 OR 2 LONG STRIPS AROUND EDGE OF PLATE TO SEAL CRUSTS AND BAKE NO LONGER THAN 20 MINUTES @ 400 DEGREES. IF DESIRED, TOP CRUST MAY BE ROLLED IN 1 PIECE AND USED TO MAKE 2 CRUST PIE. YIELD: 6 TO 8 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BLUSHING PEACH FRIED PIES 2 STICKS OR 1 PACKET PIE CRUST MIX 1 CAN (29 OUNCES) PEACH SLICES, DRAINED 1 TABLESPOON RED CINNAMON CANDIES 2 TABLESPOONS GRANULATED SUGAR 1 1/2 TABLESPOONS CORNSTARCH CONFECTIONERS'' SUGAR IN DEEP FAT FRYER OR HEAVY KETTLE, HEAT SALAD OIL (3 TO 4 INCHES) TO 375 DEGREES PREPARE PASTRY FOR TWO CRUST PIE AS DIRECTED ON PACKAGE EXCEPT AFTER ROLLING PASTRY, CUT INTO SIXTEEN 4 1/2 INCH ROUNDS. STIR TOGETHER PEACH SLICES, CANDIES, GRANULATED SUGAR AND CORNSTARCH. PLACE ABOUT 1 TABLESPOON FRUIT MIXTURE ON HALF OF EACH ROUND. MOISTEN EDGE OF PASTRY; FOLD OVER FRUIT AND PRESS EDGES WITH FORK TO SEAL. FRY IN OIL, TURNING ONCE, UNTIL GOLDEN BROWN, ABOUT 5 MINUTES. DRAIN PIES ON PAPER TOWELS. SPRINKLE WITH CONFECTIONERS' SUGAR. SERVE HOT OR COOL. MAKES 16 FRIED PIES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BOSTON CREAM PIE (08-31-93) (1:24) SERVINGS: 14 1 X -----------CAKE L----------- 1/4 C BUTTER, SOFTENED 1 C SUGAR 3 EA LARGE EGGS 2/3 C MILK 1 T VANILLA 1 3/4 C ALL-PURPOSE FLOUR 2 T BAKING POWDER 1 X -------VANILLA EGG C-------- 2/3 C SUGAR 1/3 C CORNSTARCH 1/4 T SALT 2 1/2 C MILK 4 EA LARGE EGG YOLKS,LIGHTLY BEAT 1 X --------CHOCOLATE G--------- 3 EA 1 OZ. CHOCOLATE SQUARES 1 T BUTTER 1/3 C CONFECTIONERS' SUGAR 1/4 C MILK PREPARE CAKE LAYERS: HEAT OVEN TO 350 DEGREES.GREASE AND FLOUR TWO 9" ROUND CAKE PANS.IN LARGE BOWL WITH ELECTRIC MIXER AT MEDIUM SPEED, BEAT 1/4 CUP BUTTER,1 CUP SUGAR,EGGS,2/3 CUP MILK,1 TSP. VANILLA AND BAKING POWDER ABOUT 4 MINUTES UNTIL THOROUGHLY BLENDED AND SMOOTH. SPOON BATTER INTO PREPARED PANS;BAKE 30 MINUTES UNTIL WOODEN PICK INSERTED IN CENTER OF EACH LAYER COMES OUT CLEAN.REMOVE LAYERS TO WIRE RACKS TO COOL COMPLETELY. PREPARE EGG CUSTARD: IN 2 QT. SAUCEPAN,STIR 2/3 CUP SUGAR,CORNSTARCH AND SALT UNTIL THOROUGHLY MIXED;SLOWLY STIR IN 2 1/2 CUPS MILK UNTIL SMOOTH.BRING TO BOIL OVER MEDIUM HEAT,STIRRING CONSTANTLY;COOK 1 MINUTE UNTIL MIXTURE BOILS RAPIDLY AND THICKENS.REMOVE FROM HEAT; VERY SLOWLY POUR LIGHTLY BEATEN EGG YOLKS INTO HOT MIXTURE,STIRRING RAPIDLY AND CONSTANTLY TO BLEND AND KEEP SMOOTH.RETURN MIXTURE TO LOW HEAT;COOK 1 MINUTE LONGER.DO NOT ALLOW TO BOIL.REMOVE FROM HEAT;STIR IN 1 TBSP. VANILLA.COOL COMPLETELY,STIRRING FREQUENTLY. PREPARE CHOCOLATE GLAZE: IN SMALL HEAVY SAUCEPAN OVER VERY LOW HEAT, MELT CHOCOLATE AND 1 TBSP. BUTTER,STIRRING FREQUENTLY UNTIL BLENDED AND SMOOTH.REMOVE FROM HEAT;STIR IN CONFECTIONERS SUGAR AND 1/4 CUP MILK UNTIL BLENDED AND SMOOTH.KEEP WARM,COVERED. TO ASSEMBLE: USING SHARP SERRATED KNIFE,CAREFULLY CUT COOLED LAYERS IN HALF HORIZONTALLY.PLACE ONE LAYER,CUT SIDE UP,ON SERVING PLATTER; SPREAD WITH 1/3 COOLED CUSTARD.REPEAT WITH REMAINING CAKE LAYERS AND CUSTARD,ENDING WITH CAKE LAYER,CUT SIDE DOWN.SPOON WARM GLAZE OVER TOP OF CAKE,LETTING MIXTURE DRIP DOWN SIDES.MAKES 12 TO 16 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BROWNIE BOTTOM BOURBON PIE (08-31-93) (1:25) SERVINGS: 6 1 X BROWNIE MIX 5 EA EGG YOLKS 3/4 C SUGAR 1 PK ENVELOPE UNFLAVORED GELATIN 1/4 C COLD WATER 1/2 C BOURBON 3 C HEAVY CREAM BAKE 1 BROWNIE MIX ACCORDING TO DIRECTIONS,BUT BAKE A FEW MINUTES LESS, IN THE BOTTOMS OF 2 PIE TINS. BEAT EGG YOKES UNTIL THICK AND LEMON COLORED.SLOWLY BEAT IN SUGAR.SOFTEN GELATIN IN COLD WATER AND ADD 1/3 OF THE BOURBON. HEAT THIS MIXTURE OF BOURBON OVER BOILING WATER UNTIL GELATIN DISSOLVES. POUR INTO YOLKS AND STIR BRISKLY. ADD REMAINING BOURBON. WHIP 1-CUP OF CREAM AND FOLD INTO MIXTURE. POUR FILLING INTO BROWNIE CRUST AND CHILL 4 HOURS. TOP WITH REMAINING CREAM WHIPPED WITH A PINCH OF SALT & SUGAR TO TASTE.SPRINKLE SHAVED CHOCOLATE ON TOP. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BUBBLY BERRY LATTICE PIE (08-31-93) (1:25) SERVINGS: 6 1 QT FRESH BLUEBERRIES OR 2 PK (9 OZ.) UNSWEETENED FROZEN 1/4 C FLOUR, 1 EA 2 CRUST PIE PASTRY, DIVIDED 1/2 C SUGAR; DIVIDED 2 T LEMON JUICE 2 T BUTTER OR MARGARINE PREHEAT OVEN TO 375 DEGREES.PLACE LARGE SIZE (14 X 20") OVEN COOKING BAG ON LARGE COOKIE SHEET.IN LARGE BOWL,COAT BLUEBERRIES WITH 3 TABLESPOONS FLOUR.ROLL OUT PASTRY FOR BOTTOM CRUST,FIT INTO PAN;SPRINKLE WITH 1 TABLESPOON SUGAR AND REMAINING FLOUR. POUR IN BLUEBERRIES;SPRINKLE WITH LEMON JUICE AND REMAINING SUGAR.DOT WITH BUTTER.ADD LATTICE TOP CRUST MADE WITH REMAINING PASTRY;SLIDE PIE INTO BAG.CLOSE BAG WITH NYLON TIE;MAKE 6 HALF-INCH SLITS IN TOP.BAKE 1 HOUR OR UNTIL SYRUP BOILS AND CRUST IS BROWN. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BUTTERSCOTCH APPLE CRUMB PIE (08-31-93) (1:26) SERVINGS: 6 1 1/2 T LEMON JUICE 4 C PARED,SLICED TART APPLES 1/2 C SUGAR 1/4 C ALL-PURPOSE FLOUR 1 T CINNAMON 1/8 T SALT 1 EA 9" UNBAKED PIE SHELL 1 X ----------TOPPING----------- 1 PK 6 OZ. BUTTERSCOTCH CHIPS 1/4 C BUTTER 3/4 C ALL-PURPOSE FLOUR 1/8 T SALT PREHEAT OVEN TO 375 DEGREES.IN LARGE BOWL,COMBINE LEMON JUICE AND APPLES;TOSS UNTIL WELL COATED.STIR IN SUGAR,FLOUR,CINNAMON AND SALT;MIX WELL.TURN INTO 9" UNBAKED PIE SHELL.COVER EDGES WITH ALUMINUM FOIL.BAKE @ 375 DEGREES FOR 20 MINUTES. TOPPING: MELT OVER HOT(NOT BOILING WATER,NESTLE BUTTERSCOTCH FLAVORED MORSELS AND BUTTER;STIR UNTIL SMOOTH.REMOVE FROM HEAT;STIR IN FLOUR AND SALT.BLEND UNTIL MIXTURE FORMS LARGE CRUMBS.REMOVE FOIL FROM PIE.CRUMB MIXTURE OVER TOP OF HOT APPLES.BAKE @ 375 DEGREES 25 MINUTES LONGER. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BUTTERSCOTCH MERINGUE PIE 2/3 CUP PACKED DARK BROWN SUGAR 5 TABLESPOONS CORNSTARCH 1/2 TEASPOON SALT 2 1/4 CUPS MILK 4 EGG YOLKS, SLIGHTLY BEATEN 2 TABLESPOONS BUTTER OR MARGARINE 1 1/2 TEASPOONS VANILLA 1 BAKED 9-INCH PIE SHELL 4 EGG WHITES AT ROOM TEMPERATURE 1/8 TEASPOON CREAM OF TARTAR 1/2 CUP SUPER FINE SUGAR COMBINE BROWN SUGAR, CORNSTARCH AND SALT IN A MEDIUM SIZE SAUCEPAN. GRADUALLY ADD MILK, MIXING UNTIL BLENDED. BRING TO A BOIL, STIRRING CONSTANTLY, THEN REDUCE HEAT; COOK AND STIR UNTIL THICK AND SMOOTH ABOUT 10 MINUTES. REMOVE FROM HEAT. STIR SEVERAL SPOONFULS OF MIXTURE INTO EGG YOLKS; MIX WELL. POUR BACK INTO SAUCE PAN. COOK AND STIR CONSTANTLY UNTIL THICK, ABOUT 5 MINUTES. STIR IN BUTTER AND VANILLA. POUR FILLING INTO PIE SHELL. BEAT EGG WHITES AND CREAM OF TARTAR UNTIL FOAMY. ADD SUPER FINE SUGAR SLOWLY, BEATING AFTER EACH ADDITION UNTIL BLENDED. CONTINUE BEATING UNTIL MIXTURE STANDS IN STIFF PEAKS. SPOON MERINGUE ON FILLING AND SPREAD TO EDGE OF PIE CRUST. BAKE IN HOT OVEN 425 DEGREES FOR 5 TO 8 MINUTES, OR UNTIL DELICATELY BROWNED. COOL THOROUGHLY. YIELD ONE 9 INCH PIE OR 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BUTTERSCOTCH PIE (12/12/93) (15:01) 1 CUP BROWN SUGAR 1/4 CUP WATER 1/4 CUP BUTTER 3 EGG, WELL BEATEN 2 CUP MILK 3 TBSP FLOUR 1 TSP VANILLA PIE PASTRY, BAKED WHIPPED CREAM COOK THE SUGAR AND WATER UNTIL IT WILL SPIN A THREAD. ADD BUTTER, BEAT THE EGGS AND STIR IN THE FLOUR WHICH HAS BEEN MIXED WITH 1/2 CUP OF THE MILK. ADD BALANCE OF THE MILK AND VANILLA. POUR INTO THE HOT SYRUP AND COOK UNTIL MIXTURE IS THICK. POUR INTO A BAKED PIE SHELL AND SET ASIDE TO COOL. WHEN READY TO SERVE, COVER WITH WHIPPED CREAM. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CALIFORNIA WALNUT PIE (01/07/94) (16:36) 1/2 - CUP LIGHT BROWN SUGAR, PACKED 2 - TBSP FLOUR 1 1/2 - CUPS LIGHT CORN SYRUP 3 - TBSP BUTTER 1/4 - TSP SALT 3 - EGGS 1 1/2 - TSP VANILLA 1 - 9" UNBAKED PIE SHELL 1 - CUP WALNUT HALVES AND LARGE PIECES MIX BROWN SUGAR AND FLOUR IN SAUCEPAN. ADD CORN SYRUP, BUTTER AND SALT. WARM OVER LOW HEAT JUST UNTIL BUTTER IS MELTED. BEAT EGGS WITH VANILLA. STIR IN SUGAR MIXTURE. TURN INTO PIE SHELL AND SPRINKLE TOP WITH WALNUTS. BAKE ON LOWER RACK @ 375 DEGREES 40 TO 45 MINUTES UNTIL FILLING IS SET IN CENTER. COOL BEFORE CUTTING. MAKES 1 - 9" PIE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CANNED PEACH PIE 2 STICKS OR 1 PACKET OF PIE CRUST MIX 2 CANS (29 OUNCES EACH) PEACH SLICES, DRAINED 1 TEASPOON LEMON JUICE 1 CUP SUGAR 1/4 CUP FLOUR 1/4 TEASPOON CINNAMON 2 TABLESPOONS BUTTER OR MARGARINE HEAT OVER TO 425 DEGREES. PREPARE PASTRY FOR 9 INCH 2 CRUST PIE AS DIRECTED ON THE PACKAGE. MIX PEACHES AND LEMON JUICE. STIR TOGETHER SUGAR, FLOUR AND CINNAMON; MIX WITH PEACHES. TURN INTO PASTRY LINED PIE PAN; DOT WITH BUTTER. COVER WITH TOP CRUST WHICH HAS SLITS CUT IN IT; SEAL AND FLUTE. COVER EDGE WITH 2 TO 3 INCH STRIP OF ALUMINUM FOIL TO PREVENT EXCESSIVE BROWNING; REMOVE FOIL LAST 15 MINUTES OF BAKING. BAKE 35 TO 45 MINUTES OR UNTIL CRUST IS BROWN AND JUICE BEGINS TO BUBBLE THROUGH SLITS IN CRUST. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CARAMEL PECAN PIE (08-31-93) (1:28) SERVINGS: 6 36 EA KRAFT CARAMELS 1/2 T VANILLA 1/4 C WATER 3 EA EGGS,BEATEN 1/4 C MARGARINE 1 C PECAN HALVES 3/4 C SUGAR 1 EA 9 " UNBAKED PASTRY SHELL 1/4 T SALT MELT CARAMELS WITH WATER & MARGARINE IN A SAUCEPAN OVER LOW HEAT. STIR OCCASIONALLY UNTIL SMOOTH.COMBINE SUGAR,SALT & EGGS. GRADUALLY ADD CARAMEL SAUCE;MIX WELL. STIR IN PECAN HALVES & POUR INTO PASTRY SHELL.BAKE @ 350 DEGREE FOR 40 MINUTES.PIE FILLING WILL APPEAR SOFT,BUT BECOMES FIRM AS IT COOLS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CARIBBEAN FUDGE PIE (08-31-93) (1:29) SERVINGS: 6 1/4 C BUTTER OR MARGARINE 3/4 C BROWN SUGAR; FIRMLY PACKED 3 EA EGGS; LG 12 OZ CHOCOLATE CHIPS; MELT & COOL 2 T INSTANT COFFEE POWDER 1 T RUM FLAVORING 1/4 C UNBLEACHED FLOUR 1 C WALNUTS; COARSELY CHOPPED 1 EA UNBAKED 9" PIE SHELL 1 X WALNUT HALVES CREAM THE BUTTER AND BROWN SUGAR TOGETHER IN A BOWL UNTIL LIGHT AND FLUFFY, USING AN ELECTRIC MIXER AT MEDIUM SPEED. ADD THE EGGS, ONE AT A TIME, BEATING WELL AFTER EACH ADDITION. ADD THE COOLED CHOCOLATE, COFFEE POWDER, AND RUM FLAVORING, BLENDING WELL. STIR IN THE FLOUR AND THE CHOPPED WALNUTS AND TURN INTO THE UNBAKED PIE SHELL. ARRANGE THE WALNUT HALVES IN A CIRCLE AROUND THE EDGE OF THE PIE. BAKE IN A PREHEATED 375 DEGREE F. OVEN FOR 25 MINUTES OR UNTIL SET AROUND THE EDGE. COOL ON A WIRE RACK. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CARROT PIE ALASKA (02/21/94) (14:05) SERVINGS: 8 2 C COOKED CARROTS, MASHED 1 C SUGAR 2 EGGS, BEATEN 1 TS SALT 1 1/2 C MILK 1 TS NUTMEG 1 TS CINNAMON 1/2 TS GROUND GINGER 1/2 TS GROUND CLOVES 1 TB BUTTER, MELTED UNBAKED DEEP 9" PIE SHELL PUMPKINS DON'T GROW WELL IN MOST PARTS OF ALASKA, BUT CARROTS DO! MIX ALL INGREDIENTS TOGETHER UNTIL VERY WELL BLENDED. POUR INTO AN UNBAKED DEEP DISH OR 2 SMALLER PIE SHELLS. BAKE AT 425 F FOR 40 TO 50 MINUTES OR UNTIL A KNIFE INSERTED ONE INCH FROM THE EDGE COMES OUT CLEAN. CENTER WILL LOOK SOFT BUT FILLING WILL SET AS IT COOLS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHEDDAR CRUMBLE APPLE PIE (05-01-93) (16:52) SERVINGS: 8 1 EA 9" UNBAKED PIE SHELL ----------------------------------TOPPING---------------------------------- 1/2 C UNBLEACHED FLOUR 1/3 C SUGAR 1/3 C BROWN SUGAR; FIRMLY PACKED 1/2 TS CINNAMON; GROUND 5 TB BUTTER ----------------------------------FILLING---------------------------------- 1 1/2 LB COOKING APPLES; * 1 TB LEMON JUICE; FRESH 6 OZ CHEDDAR;MD, SHREDDED,1 1/2 C 4 TS UNBLEACHED FLOUR 1/4 TS NUTMEG; GROUND * USE A COOKING APPLE SUCH AS GRANNY SMITH'S. CORE, PEEL AND THINLY SLICE THE APPLES. MAKE A HIGH RIM AROUND THE PIE CRUST. COMBINE ALL THE DRY INGREDIENTS IN THE TOPPING AND CUT IN THE BUTTER UNTIL CRUMBLY. SET ASIDE. TOSS THE APPLES AND LEMON JUICE TOGETHER AND ADD THE CHEESE, FLOUR, AND NUTMEG, TOSSING AND MIXING WELL. ARRANGE THE APPLES IN THE CRUST AND SPRINKLE ON THE TOPPING. BAKE IN A PREHEATED 375 DEGREE F. OVEN FOR 40 TO 50 MINUTES. SERVE WARM WITH VANILLA ICE CREAM IF DESIRED. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- CHERRY ALMOND PIE (08-31-93) (1:30) SERVINGS: 8 1/4 C SUGAR 4 T CORNSTARCH 6 C CHERRIES,PITTED 3 T ALMOND FLAVORED LIQUEUR 1 EA 9" PIE SHELL 1 X ----------CRUMB T----------- 1 C FLOUR 1/2 C SUGAR 1/3 C BUTTER 1/2 C FLAKED COCONUT COMBINE SUGAR AND CORNSTARCH IN SAUCEPAN.ADD CHERRIES AND LIQUEUR.COOK AND STIR OVER LOW HEAT UNTIL MIXTURE THICKENS.SPOON INTO BAKED PIE SHELL.MAKE TOPPING:COMBINE FLOUR AND SUGAR AND CUT IN BUTTER WITH PASTRY CUTTER,UNTIL TEXTURE OF COARSE MEAL. STIR IN COCONUT.SPRINKLE TOP OF PIE TO WITHIN 2" OF CENTER.BAKE @ 375 DEGREES FOR 10 TO 12 MINUTES OR UNTIL COCONUT IS TOASTED. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHERRY ALMOND PIE 1 (11-26-93) (18:13) INGREDIENTS PATE BRISSEE (SEE RECIPE) 5 CUP SOUR CHERRIES 2 TBSP QUICK-COOKING TAPIOCA 1 1/2 TSP LEMON JUICE 1/2 TSP SALT 1 CUP SUGAR 1/4 TSP ALMOND EXTRACT 1/8 TSP GROUND CLOVES 2 TBSP UNSALTED BUTTER, SOFTENED 7 OZ ALMOND PASTE 1/2 TSP LEMON ZEST, GRATED 2 LG EGG YOLKS 1/3 CUP FLOUR 1 EA EGG YOLK MIXED WITH 1 TSP WATER DIRECTIONS ROLL OUT DOUGH 1/8-INCH THICK ON A LIGHTLY FLOURED SURFACE. FIT IT INTO A 9-INCH PIE PLATE. CRIMP EDGES DECORATIVELY AND CHILL THE SHELL. WORKING OVER A BOWL, PIT CHERRIES, COMBINE THEM WITH THE TAPIOCA, LEMON JUICE, SALT, SUGAR, ALMOND EXTRACT, AND CLOVES, AND STIR UNTIL WELL COMBINED. LET FILLING STAND, STIRRING OCCASIONALLY, FOR 15 MINUTES. IN A BOWL WITH AN ELECTRIC MIXER, CREAM THE BUTTER. ADD THE ALMOND PASTE AND ZEST. BEAT MIXTURE UNTIL WELL COMBINED. ADD THE EGG YOLKS, ONE AT A TIME, BEATING WELL AFTER EACH ADDITION. BEAT IN FLOUR AND AFTER THE MIXTURE IS WELL COMBINED, TRANSFER IT TO A PASTRY BAG FITTED WITH A 1/4-INCH PLAIN TIP. SPOON FILLING INTO THE SHELL, PRESSING DOWN GENTLY TO LEVEL THE TOP, AND OVER IT PIPE THE ALMOND PASTE MIXTURE, FORMING A LATTICE PATTERN OF STRIPS ABOUT ONE INCH APART. BRUSH EDGE OF SHELL WITH EGG WASH. BAKE IN THE LOWER THIRD OF A PREHEATED 425F OVEN FOR 25 MINUTES. REDUCE HEAT TO 350F AND BAKE FOR 15-20 MINUTES MORE, OR UNTIL THE CRUST AND LATTICE ARE GOLDEN BROWN AND THE FILLING IS BUBBLING. COOL ON A RACK. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHERRY BANANA PIE 9 INCH BAKED PIE SHELL 1 CAN (16 OUNCES) PITTED RED TART CHERRIES 1 CUP SUGAR 3 TABLESPOONS CORNSTARCH 1 TABLESPOON BUTTER 1/2 TEASPOON CINNAMON 1 TEASPOON ALMOND EXTRACT 2 MEDIUM BANANAS IN SAUCEPAN, MIX CHERRIES (WITH LIQUID), SUGAR AND CORNSTARCH. COOK, STIRRING CONSTANTLY, UNTIL MIXTURE THICKENS AND BOILS. BOIL 1 MINUTE AND STIR. STIR IN BUTTER; COOL. STIR IN CINNAMON AND ALMOND EXTRACT. SLICE BANANAS IN LAYERS INTO PIE SHELL. POUR FILLING OVER BANANA SLICES; CHILL UNTIL SET. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHERRY BERRY PIE (08-31-93) (1:31) SERVINGS: 6 1 X -------------C-------------- 2 C ALL-PURPOSE FLOUR 1 T SALT 1/4 T BAKING POWDER 1/3 C SHORTENING 1/3 C BUTTER FLAVOR SHORTENING 6 T COLD WATER 2 T VINEGAR 1 X ----------CHERRY L---------- 3 C FROZEN PITTED TART CHERRIES 1/2 C JUICE DRAINED FROM CHERRIES 1/3 C PLUS 1 TBSP. SUGAR,DIVIDED 1 T PLUS 1 1/2 T. QUICK TAPIOCA 1 T CORNSTARCH,DIVIDED 1/2 T ALMOND EXTRACT 1/2 T VANILLA EXTRACT 1 PK 8 OZ. CREAM CHEESE,SOFTENED 1/2 C CONFECTIONERS SUGAR 1/2 T ALMOND EXTRACT 1/3 C CHOPPED ALMONDS 1/2 T VANILLA EXTRACT 1 X --------RASPBERRY L--------- 1 C FRESH RASPBERRIES,DRAINED 2 T GRANULATED SUGAR 1 T CORNSTARCH 1 X -------------T-------------- 1 EA EGG WHITE,LIGHTLY BEATEN 1 X GRANULATED SUGAR 1 X ALMONDS CHOPPED,OPTIONAL 1 X FLAKE COCONUT,OPTIONAL ------------------------CREAM CHEESE LAYER ------------------------------- FOR CRUST: COMBINE FLOUR,SALT AND BAKING POWDER IN A BOWL.CUT IN SHORTENING AND BUTTER FLAVOR SHORTENING WITH A PASTRY BLENDER (OR 2 KNIVES) UNTIL THE FLOUR IS JUST BLENDED IN TO FORM PEA SIZE CHUNKS.COMBINE WATER AND VINEGAR.SPRINKLE OVER FLOUR MIXTURE,1 TBSP. AT A TIME.TOSS LIGHTLY WITH A FORK UNTIL DOUGH FORMS A BALL.DIVIDE DOUGH IN HALF.PRESS BETWEEN HANDS TO FORM TWO 5 TO 6" PANCAKES. FLOUR ROLLING SURFACE AND PIN LIGHTLY.ROLL DOUGH FOR BOTTOM CRUST INTO A CIRCLE.TRIM 1" LARGER THAN UPSIDE DOWN 9" PIE PLATE.LOOSEN DOUGH CAREFULLY.FOLD IN QUARTERS.UNFOLD.PRESS INTO PIE PLATE.TRIM EDGE EVEN WITH PIE PLATE. FOR CHERRY LAYER: THAW AND DRAIN ENOUGH BERRIES TO YIELD 2 TO 2 1/2 CUPS FRUIT AND 1/2 CUP JUICE.COMBINE CHERRIES,1/3 CUP GRANULATED SUGAR,1 TBSP. TAPIOCA,1 1/2 TSP. CORNSTARCH,ALMOND EXTRACT AND VANILLA EXTRACT IN A LARGE BOWL.COMBINE 1/2 CUP CHERRY JUICE,1 TBSP. GRANULATED SUGAR,1 1/2 TSP. TAPIOCA AND 1 1/2 TSP. CORNSTARCH IN A SMALL SAUCEPAN.PLACE ON MEDIUM HEAT.COOK STIRRING CONSTANTLY,3 OR 4 MINUTES.COOL SLIGHTLY.POUR OVER CHERRIES.MIX GENTLY UNTIL CHERRIES ARE COATED.SET ASIDE. FOR CREAM CHEESE LAYER: COMBINE CREAM CHEESE,CONFECTIONERS SUGAR, ALMONDS,ALMOND EXTRACT AND VANILLA EXTRACT IN A MEDIUM BOWL.BEAT AT MEDIUM SPEED OF ELECTRIC MIXER UNTIL WELL BLENDED.SPREAD ON BOTTOM OF UNBAKED PIE SHELL. FOR RASPBERRY LAYER: COMBINE RASPBERRIES,GRANULATED SUGAR AND CORNSTARCH.MIX CAREFULLY.SPOON OVER CREAM CHEESE LAYER.IF DESIRED PLACE RASPBERRY MIXTURE IN A SAUCEPAN.COOK,BRIEFLY,UNTIL THICKENED.COOL UNTIL SLIGHTLY WARM BEFORE SPOONING OVER CREAM CHEESE LAYER. HEAT OVEN TO 400 DEGREES.SPOON CHERRY MIXTURE OVER RASPBERRIES. MOISTEN PASTRY EDGE WITH WATER.ROLL TOP CRUST SAME AS THE BOTTOM.CUT INTO 10 - 1/2" STRIPS.PLACE 5 STRIPS EVENLY ACROSS FILLING.FOLD EVERY OTHER STRIP BACK.LAY FIRST STRIP ACROSS IN OPPOSITE DIRECTION.CONTINUE IN THIS PATTERN,FOLDING BACK EVERY OTHER STRIP EACH TIME YOU ADD CROSS STRIP.TRIM ENDS OF LATTICE STRIPS EVEN WITH CRUST.PRESS TOGETHER.FOLD EDGE UNDER.FLUTE. FOR TOPPING: BRUSH PASTRY WITH EGG WHITE.SPRINKLE LIGHTLY WITH GRANULATED SUGAR.BAKE @ 400 DEGREES FOR 15 MINUTES.REDUCE TEMPERATURE TO 350 DEGREES.BAKE 40 MINUTES.SPRINKLE WITH CHOPPED ALMONDS AND FLAKED COCONUT 5 MINUTES BEFORE END OF BAKING TIME, IF DESIRED.COOL UNTIL BARELY WARM OR TO ROOM TEMPERATURE BEFORE SERVING.MAKES ONE 9" PIE. NOTE: IF USING FRESH CHERRIES,USE 3 TO 4 CUPS IN PIE.MASH AND PRESS ADDITIONAL CHERRIES THROUGH A SIEVE OR COLANDER TO OBTAIN 1/2 CUP OF JUICE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHERRY CHEESE PIE (05-01-93) (17:00) SERVINGS: 6 -------------------------BROWN SUGAR GRAHAM CRUST------------------------- 1 1/2 C GRAHAM CRACKER CRUMBS; * 1/4 C BROWN SUGAR; FIRMLY PACKED 1/3 C BUTTER OR MARGARINE; MELTED ----------------------------------FILLING---------------------------------- 8 OZ CREAM CHEESE; SOFTENED, PLUS 3 OZ CREAM CHEESE; SOFTENED 1/2 C SUGAR 1/2 TS VANILLA 2 EA EGG WHITES; STIFFLY BEATEN 16 OZ CHERRIES; PIE, IN WATER 1 X RED FOOD COLORING 1/4 C SUGAR 1 TB CORNSTARCH * 20 GRAHAM CRACKERS, CRUSHED, SHOULD GIVE YOU THIS AMOUNT OF CRUMBS. CRUST: COMBINE THE CRACKER CRUMBS, THE BROWN SUGAR AND BUTTER IN A SMALL BOWL, BLENDING WELL. PRESS INTO THE BOTTOM AND UP THE SIDES OF A 9-INCH PIE PLATE. FILLING: BEAT THE TWO PACKAGES OF CREAM CHEESE IN A BOWL USING AN ELECTRIC MIXER SET ON MEDIUM SPEED, UNTIL SMOOTH. GRADUALLY ADD 1/2 CUP OF SUGAR AND THE VANILLA, BLENDING WELL. GENTLY FOLD THE STIFFLY BEATEN EGG WHITES INTO THE CREAM CHEESE MIXTURE. POUR INTO THE BROWN SUGAR PIE CRUST. BAKE AT 325 DEGREES F. FOR 25 MINUTES OR UNTIL THE FILLING IS SET. COOL ON A WIRE RACK. DRAIN THE CHERRIES, RESERVING 1/2 CUP OF THE JUICE. COMBINE THE RESERVED JUICE WITH A FEW DROPS OF RED FOOD COLORING, 1/4 CUP OF SUGAR, AND THE CORNSTARCH IN A 2 QUART SAUCEPAN. COOK OVER MEDIUM HEAT, STIRRING CONSTANTLY, UNTIL THE MIXTURE BOILS AND THICKENS. REMOVE FROM THE HEAT AND COOL SLIGHTLY. ARRANGE THE CHERRIES OVER THE CHEESE FILLING, THEN SPOON THE GLAZE OVER THE CHERRIES. COVER AND CHILL FOR AT LEAST 1 HOUR IN THE REFRIGERATOR OR UNTIL THE GLAZE IS SET. SERVE COLD. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHERRY CORDIAL PIE 1 1/2 CUPS CHOCOLATE WAFER OR COOKIE CRUMBS 1/4 CUP BUTTER OR MARGARINE 32 LARGE OR 3 CUPS MINIATURE MARSHMALLOWS 1/2 CUP MILK 1 1/2 CUPS CHILLED WHIPPING CREAM 1/2 CUP CHERRY LIQUEUR FEW DROPS RED FOOD COLOR HEAT OVER TO 350 DEGREES. MIX CRUMBS AND BUTTER IN 9 INCH PIE PAN; PRESS FIRMLY AND EVENLY AGAINST BOTTOM AND SIDE OF PAN. BAKE 10 MINUTES. COOL. MELT MARSHMALLOWS WITH MILK OVER LOW HEAT, STIRRING CONSTANTLY. CHILL UNTIL THICKENED. IN CHILLED BOWL, BEAT CREAM UNTIL STIFF. STIR MARSHMALLOW MIXTURE TO BLEND; GRADUALLY STIR IN CHERRY LIQUEUR. FOLD IN WHIPPED CREAM. FOLD IN FOOD COLOR. POUR INTO BAKED CRUST. CHILL AT LEAST 4 HOURS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHERRY CREAM CHEESE PIE (11-20-93) (20:56) 1 PKG (8 OZ) CREAM CHEESE, SOFTENED 1 CAN (16 OZ) RED TART CHERRIES, 1 1/3 C SWEETENED CONDENSED MILK PITTED, CHILLED 1/4 C LEMON JUICE 2 T SUGAR 1 TSP VANILLA 2 TSP CORNSTARCH 1 GRAHAM CRACKER CRUST, BAKED WHIP CREAM CHEESE. CONTINUE WHIPPING WHILE ADDING CONDENSED MILK; WHIP UNTIL SMOOTH. BEAT IN LEMON JUICE AND VANILLA. TURN INTO 9-INCH BAKED GRAHAM CRACKER CRUST. CHILL. MEANWHILE, DRAIN CHERRIES AND SAVE THE JUICE. IN A SAUCEPAN, COMBINE CHERRY JUICE, SUGAR AND CORNSTARCH. COOK UNTIL CLEAR. REMOVE FROM HEAT AND STIR IN DRAINED CHERRIES. CAREFULLY SPOON CHERRY MIXTURE ON TOP OF CHILLED PIE. CHILL ONE HOUR MORE BEFORE SERVING. SERVES 8 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHESS PIE (08-31-93) (1:33) SERVINGS: 6 1 EA 9" PIE SHELL,UNBAKED 4 EA EGGS 1 C SUGAR 1/4 C BUTTER, SOFTENED 1 T VINEGAR 1 T CORNMEAL 1 T FLOUR 1 T VANILLA COMBINE FILLING INGREDIENTS IN MIXING BOWL;BEAT ON HIGH SPEED 3 TO 5 MINUTES OR UNTIL VERY WELL MIXED.POUR INTO PASTRY SHELL. BAKE @ 350 DEGREES 25 TO 35 MINUTES OR UNTIL GOLDEN BROWN AND FIRM. COOL BEFORE SERVING. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHESS PIE 1 (03/16/94) (0:17) YIELD: 1 PIE 1 C LIGHT BROWN SUGAR 1/2 C GRANULATED SUGAR 1 TB ALL PURPOSE FLOUR 2 EGGS 2 TB MILK 1 TS VANILLA 1/2 C BUTTER, MELTED 1 C CHOPPED PECANS OR WALNUTS 1 PASTRY FOR 9 INCH PIE MIX THE FIRST 3 INGREDIENTS, BEAT IN EGGS, MILK, VANILLA AND BUTTER. STIR IN NUTS AND POUR INTO PIE PAN LINED WITH PASTRY ROLLED 1/8 INCH THICK. BAKE IN PREHEATED 375 OVEN FOR 45 MINUTES. COOL. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHOCOLATE AMARETTO PIE (01/07/94) (16:28) 1 1/2 - CUPS HEAVY CREAM, WHIPPED 8 - OZ SEMISWEET CHOCOLATE 2 - EGGS, SEPARATED 1/4 - CUP AMARETTO 1/8 - TSP SALT 1 - TBSP SUGAR 1 - 9" PASTRY SHELL, BAKED OR GRAHAM CRACKER OR CHOCOLATE CRUMB CRUST WHIP CREAM AND REFRIGERATE. MELT CHOCOLATE IN DOUBLE BOILER. WHILE CHOCOLATE IS WARM, BUT NOT HOT, ADD EGG YOLKS, ONE AT A TIME, AND MIX IN THOROUGHLY. WITH RUBBER SPATULA, GRADUALLY MIX IN AMARETTO. ADD SALT. IN CLEAN AND DRY BOWL, WHIP EGG WHITES UNTIL THEY BEGIN TO DRY AND PRODUCE VOLUME. ADD SUGAR AND WHIP UNTIL STIFF. GENTLY BUT FIRMLY MIX IN HALF OF THE BEATEN EGG WHITES TO LOOSEN CHOCOLATE MIXTURE. ALTERNATELY FOLD IN BALANCE OF EGG WHITES AND WHIPPED CREAM. POUR INTO PIE SHELL AND CHILL. SERVE TOPPED WITH WHIPPED CREAM AND SHAVED CHOCOLATE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHOCOLATE AND PEANUT BUTTER PIE (01/07/94) (16:39) 3/4 - CUP CREAMY PEANUT BUTTER 3 - TBSP MARGARINE OR BUTTER 1 1/2 - CUPS GRAHAM CRACKER CRUMBS 1 - 4 SERVING SIZE PACKAGE REGULAR VANILLA PUDDING MIX 3 - CUPS MILK 1 - 4 SERVING SIZE PACKAGE REGULAR CHOCOLATE PUDDING MIX 1 - TSP VANILLA 1 - 4 OZ CONTAINER FROZEN WHIPPED DESSERT TOPPING, THAWED HEAT 1/2 CUP OF PEANUT BUTTER AND MARGARINE UNTIL SMOOTH. STIR IN CRACKER CRUMBS; COOL. PRESS MIXTURE ONTO THE BOTTOM AND SIDES OF A 9" PIE PLATE. CHILL. IN 1 QT SAUCEPAN, COMBINE VANILLA PUDDING MIX AND 1 1/2 CUPS OF MILK; COOK AND STIR TO A FULL BOIL. STIR IN REMAINING PEANUT BUTTER. SPOON INTO CRUST. CHILL. COMBINE CHOCOLATE PUDDING MIX AND REMAINING MILK; COOK AND STIR TO A FULL BOIL. STIR IN VANILLA. SPOON OVER PEANUT BUTTER LAYER. CHILL. TO SERVE, SPREAD DESSERT TOPPING OVER PIE; SPRINKLE WITH CHOPPED PEANUTS OR CHOCOLATE CURLS, IF DESIRED. MAKES 8 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHOCOLATE CARAMEL SATIN PIE (01/07/94) (16:49) 15 - OZ PILLSBURY ALL READY PIE CRUSTS FILLING: 24 - VANILLA CARAMELS 1/3 - CUP WATER 2/3 - CUP FIRMLY PACKED SUGAR 2/3 - CUP DIARY SOUR CREAM 2 - EGGS, BEATEN 1 - TSP VANILLA 1/2 - CUP CHOPPED WALNUTS 1 1/2 - OZ (1/3 CUP) GRATED SWEET COOKING CHOCOLATE, RESERVING 2 TBSP TOPPING: 1 - CUP VANILLA MILK CHIPS 1/4 - CUP MILK 1 - CUP WHIPPING CREAM RESERVED 2 TBSP GRATED SWEET COOKING CHOCOLATE HEAT OVEN TO 450 DEGREES. PREPARE PIE CRUSTS ACCORDING TO PACKAGE DIRECTIONS FOR UNFILLED 1 CRUST PIE, USING 9"PIE PAN. (REFRIGERATE REMAINING CRUST FOR LATER USE. )BAKE @ 450 DEGREES 8 TO 10 MINUTES OR UNTIL LIGHT GOLDEN BROWN. COOL SLIGHTLY. MEANWHILE, IN MEDIUM HEAVY SAUCEPAN, COMBINE CARAMELS AND WATER. COOK OVER LOW HEAT UNTIL CARAMELS ARE MELTED AND MIXTURE IS SMOOTH, STIRRING OCCASIONALLY. REMOVE FROM HEAT. STIR IN BROWN SUGAR, SOUR CREAM, EGGS, VANILLA AND WALNUTS; BLEND WELL. POUR INTO BAKED CRUST. REDUCE HEAT TO 350 DEGREES. IMMEDIATELY, RETURN TO OVEN. BAKE AN ADDITIONAL 30 TO 40 MINUTES OR UNTIL EDGES OF FILLING ARE SET. COOL 15 MINUTES. SPRINKLE CHOCOLATE OVER PIE. REFRIGERATE UNTIL FIRM, ABOUT 2 HOURS. IN SMALL HEAVY SAUCEPAN, COMBINE VANILLA, MILK CHIPS AND MILK. COOK OVER LOW HEAT UNTIL CHIPS ARE MELTED, STIRRING CONSTANTLY. REMOVE FROM HEAT; COOL. IN SMALL BOWL, BEAT WHIPPING CREAM UNTIL STIFF PEAKS FORM. FOLD IN MELTED CHIP MIXTURE. SPREAD OVER COOLED FILLING. SPRINKLE WITH 2 TBSP RESERVED CHOCOLATE. REFRIGERATE UNTIL SERVING TIME. STORE IN REFRIGERATOR. MAKES 10 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHOCOLATE CHEESE PIE (08-31-93) (1:34) SERVINGS: 6 1 PK 8 OZ. CREAM CHEESE,SOFTENED 1 PK 3 OZ. CREAM CHEESE,SOFTENED 3/4 C SUGAR 1/4 C HERSHEY'S COCOA 2 EA EGGS 1 T VANILLA EXTRACT 1/2 C CHILLED WHIPPING CREAM 1 EA 8" PACKAGED CRUMB CRUST 1 C CHERRY PIE FILLING HEAT OVEN TO 350 DEGREES.IN LARGE MIXER BOWL,COMBINE CREAM CHEESE AND SUGAR;BEAT WELL.BLEND IN COCOA,SCRAPING SIDES OF BOWL AND BEATERS FREQUENTLY.ADD EGGS AND VANILLA;BLEND WELL.BLEND IN WHIPPING CREAM. POUR INTO CRUST.BAKE 35 TO 40 MINUTES.(CENTER WILL BE SOFT BUT WILL SET UPON COOLING.COOL TO ROOM TEMPERATURE.COVER AND CHILL SEVERAL HOURS OR OVERNIGHT.GARNISH WITH CHERRY PIE FILLING.SERVE 6 TO 8. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHOCOLATE CHESS PIE (03/03/94) (13:37) YIELD: 8 SERVINGS 2 EGGS, BEATEN 1 T VANILLA 1 STICK MARGARINE, MELTED 1 1/2 C SUGAR 1 CN EVAPORATED MILK 3 1/2 TB COCOA MIX SUGAR, COCOA AND MARGARINE. STIR WELL. ADD EGGS AND BEAT WITH ELECTRIC MIXER FOR 2 1/2 MINUTES. ADD MILK AND VANILLA. MIX WELL. POUR INTO UNBAKED DEEP DISH PIE SHELL. BAKE FOR 45 MINUTES AT 325' -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHOCOLATE CREAM PIE (03/03/94) (13:37) YIELD: 1 SERVINGS 1 1/2 C SUGAR 1/4 T SALT 1/4 C CORNSTARCH 2 C MILK 3 EGG YOLKS, SLIGHTLY BEATEN 1 T VANILLA MIX SUGAR, CORNSTARCH, SALT IN 1 1/2 QT. SAUCEPAN. STIR IN MILK GRADUALLY. COOK OVER MEDIUM HEAT STIRRING CONSTANTLY UNTIL MIXTURE THICKENS AND BOILS. BOIL AND STIR 1 MIN. STIR AT LEAST HALF OF THE HOT MIXTURE GRADUALLY INTO EGG YOLKS. BLEND INTO HOT MIXTURE IN SAUCEPAN. BOIL AND STIR 1 MIN. REMOVE FROM HEAT. STIR IN PREMELTED CHOCOLATE AND VANILLA. POUR INTO PIE SHELL; PRESS PLASTIC WRAP ONTO FILLING. REFRIGERATE AT LEAST 2 HOURS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHOCOLATE FUDGE PIE (05-16-92) (23:18) 3 EGGS BEATEN 1/2 CUP UNSWEETENED COCOA 1 CUP BROWN SUGAR 2 TABLESPOONS BRAN 1/2 TEASPOON VANILLA EXTRACT 1/2 CUP SOFT MARGARINE, MELTED 1 CUP CHOPPED NUTS WHIPPED CREAM, ANY KIND PREHEAT OVEN TO 350 DEGREES. HAVE READY A GREASED 9 INCH PIE PLATE. MIX EGGS, COCOA, SUGAR, BRAN, AND VANILLA EXTRACT. ADD MELTED MARGARINE AND NUTS TO EGG MIXTURE, AND BLEND TOGETHER WELL. POUR INTO PREPARED PIE PLATE AND BAKE AT 350 DEGREES FOR 30 MINUTES. TOP PIE OR EACH INDIVIDUAL SERVING WITH WHIPPED CREAM. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHOCOLATE LEAF PIE (08-30-93) (22:50) SERVINGS: 8 3/4 T SALT 3/4 C COLD VEGETABLE SHORTENING 6 T ICE WATER 4 OZ CHOCOLATE 3/4 C HEAVY CREAM 1/4 EA VANILLA BEAN 1 T SUGAR 1 X FLAKY PASTRY PIE DOUGH 2 1/2 C ALL PURPOSE FLOUR FLAKY PASTRY PIE DOUGH IN LARGE BOWL COMBINE THE FLOUR AND SALT, CUT IN SHORTENING UNTIL THE MIXTURE RESEMBLES COARSE MEAL WITH SOME PIECES OF SHORTENING THE SIZE OF CORN KERNELS STILL VISIBLE. SPRINKLE 5 TABLESPOONS OF THE ICE WATER OVER THE MIXTURE, TOSSING TO MOISTEN EVENLY. GATHER THE DOUGH INTO A BALL ADDING UP TO 1 TABLESPOON MORE ICE WATER IF THE DOUGH IS TO DRY. DIVIDE THE DOUGH IN HALF AND PAT EACH PIECE INTO A 6 INCH DISK. WRAP SEPARATELY IN PLASTIC WARP AND REFRIGERATE FOR AT LEAST 30 MINUTES. WHEN DOUGH IS COLD, ROLL OUT ONE PIECE ON FLOURED SURFACE AND FIT INTO PIE PLATE. WITH OTHER PIECE OF DOUGH ROLL OUT AND CUT LEAF PATTERNS MAKING LIGHT VEIN LIKE DESIGNS. FIT ONTO PIE PLATE AND FREEZE. PRE BAKE AT 350 DEGREES UNTIL GOLDEN. CHOCOLATE FILLING SIMMER HEAVY CREAM WITH SCRAPED VANILLA BEAN, ADD MELTED CHOCOLATE AND -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHOCOLATE MOUSSE PIE 1 PACKAGE (8 SQUARES) SEMI-SWEET CHOCOLATE 1/4 CUP WATER 8 EGGS SEPARATED 1 1/2 TEASPOON VANILLA 2/3 CUP SUGAR HEAT CHOCOLATE WITH WATER IN SAUCEPAN OVER VERY LOW HEAT, STIRRING UNTIL SMOOTH. STIR IN EGG YOLKS AND ADD VANILLA. BEAT EGGS WHITES IN LARGE MIXING BOWL UNTIL FOAMY THROUGHOUT. GRADUALLY BEAT IN SUGAR UNTIL STIFF PEAKS FORM, ABOUT 3 MINUTES. STIR A SMALL AMOUNT INTO CHOCOLATE MIXTURE TO LIGHTEN. FOLD IN CHOCOLATE MIXTURE INTO REMAINING WHITES. POUR 4 CUPS INTO A BUTTERED 9 INCH PIE PAN SPRINKLED WITH SUGAR. CHILL REMAINING MIXTURE. BAKE AT 350 DEGREES FOR 25 MINUTES OR UNTIL JUST SET. COOL SLIGHTLY; THEN CHILL FOR 1 HOUR. CENTER WILL FALL, FORMING A SHELF. SPOON CHILLED CHOCOLATE MIXTURE INTO CHILLED SHELL. CHILL 3 HOURS OR OVERNIGHT. GARNISH WITH WHIPPED TOPPING OR CHOCOLATE CURLS IF DESIRED. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHOCOLATE PECAN PIE (08-31-93) (1:37) SERVINGS: 6 4 EA SEMISWEET CHOCOLATE SQUARES FOLLOW RECIPE FOR EASY PECAN PIE.MELT 4 SQUARES (1 OZ. EACH) SEMISWEET CHOCOLATE WITH MARGARINE.BLEND INTO RECIPE BEFORE BAKING. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHOCOLATE PIE (04-09-93) (1:33) IBM 9 INCH PASTRY SHELL 1 CUP SUGAR 3 TABLESPOONS CORNSTARCH 2 TABLESPOONS ALL-PURPOSE FLOUR 1/4 TEASPOON SALT 2 1/2 CUPS MILK 3 EGG YOLKS, SLIGHTLY BEATEN 1 TEASPOON VANILLA 2 SQUARES (1 OUNCE EACH) UNSWEETENED CHOCOLATE WHIPPED CREAM PREPARE PASTRY SHELL AS DIRECTED. SET ASIDE. IN LARGE MIXING BOWL COMBINE SUGAR, CORNSTARCH, FLOUR AND SALT. BLEND IN MILK. MICROWAVE AT HIGH FOR 6 TO 9 MINUTES, OR UNTIL MIXTURE THICKENS, STIRRING WITH WIRE WHISK EVERY 2 MINUTES. BLEND SMALL AMOUNT OF HOT MIXTURE INTO EGG YOLKS. BLEND BACK INTO HOT MIXTURE, STIRRING CONSTANTLY. MICROWAVE AT HIGH FOR 1 MINUTE. ADD VANILLA AND CHOCOLATE. STIR UNTIL CHOCOLATE MELTS AND MIXTURE IS SMOOTH. POUR INTO PREPARED SHELL. REFRIGERATE 3 HOURS, OR UNTIL SET. TOP WITH WHIPPED CREAM. MAKES 1 PIE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHOCOLATE PIE 1 (08-31-93) (1:37) SERVINGS: 12 2 T FLOUR, (HEAPING) 1/4 C COCOA 1 C SUGAR 2 EA EGG YOLKS 1 C LARGE CAN EVAPORATED MILK 1 C MILK, 1 CUP (MIXED) 1/2 EA STICK MARGARINE OR BUTTER 1 T VANILLA MIX FLOUR,COCOA,SUGAR.ADD EGG YOKES.ADD MILK A LITTLE AT A TIME UNTIL YOU HAVE THE DRY INGREDIENTS AND EGGS MIXED WELL. ADD VANILLA AND BUTTER. COOK OVER MEDIUM HEAT UNTIL THICK STIRRING CONSTANTLY.POUR INTO BAKED PIE SHELL. TOP WITH MERINGUE AND BROWN. MAKES 2 - 8 INCH PIES FROM FILLING. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHOCOLATE PIE 2 (03/03/94) (13:36) YIELD: 8 SERVINGS --------------------------FILLING------------------------------- 1 C SUGAR 4 TB FLOUR 2 TB COCOA 2 EGG YOLKS 1 1/2 C MILK 1/2 TB MARGARINE 1/2 T VANILLA FLAVORING MIX TOGETHER SUGAR, FLOUR, AND COCOA. GRADUALLY ADD ENOUGH MILK TO MOISTEN THE DRY INGREDIENTS. STIR IN THE EGG YOLKS. THEN ADD THE REMAINING MILK AND MIX WELL. COOK IN THE TOP OF A DOUBLE BOILER UNTIL THICK. ADD MARGARINE AND FLAVORING. POUR INTO A BAKED PIE SHELL. TOP WITH MERINGUE OR COOL WHIP. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHOCOLATE TOWN PIE (01/07/94) (16:47) 1 - 9" UNBAKED PASTRY SHELL 1/2 - CUP BUTTER, SOFTENED 2 - EGGS, BEATEN 2 - TSP VANILLA OR 2 TBSP BOURBON 1 - CUP SUGAR 1/2 - CUP ALL-PURPOSE FLOUR 1 - CUP HERSHEY SEMI-SWEET CHOCOLATE CHIPS OR MINI-CHIPS 1 - CUP CHOPPED PECANS OR WALNUTS FESTIVE WHIPPED CREAM (OPTIONAL, RECIPE FOLLOWS) PREPARE PASTRY SHELL; SET ASIDE. HEAT OVEN TO 350 DEGREES. IN SMALL MIXER BOWL, CREAM BUTTER; ADD EGGS AND VANILLA OR BOURBON. COMBINE SUGAR AND FLOUR; ADD TO CREAMED MIXTURE. STIR IN CHOCOLATE CHIPS AND NUTS; POUR INTO UNBAKED PASTRY SHELL. BAKE 45 TO 50 MINUTES OR UNTIL GOLDEN. COOL ABOUT ONE HOUR; SERVE WARM. GARNISH WITH FESTIVE WHIPPED CREAM, IF DESIRED. MAKES 8 TO 10 SERVINGS. FESTIVE WHIPPED CREAM: IN SMALL MIXER BOWL, COMBINE 1/2 CUP CHILLED WHIPPING CREAM, 2 TBSP CONFECTIONERS' SUGAR AND 1/4 TSP VANILLA OR 1 TSP BOURBON; BEAT UNTIL STIFF. MAKES ABOUT 1 CUP TOPPING. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CITRUS CHIFFON PIE (08-30-93) (22:54) SERVINGS: 6 1 EA ENVELOPE UNFLAVORED GELATIN 1/2 C SUGAR 1 X DASH SALT 4 EA EGG YOLKS 1/2 C LEMON JUICE 1/2 C ORANGE JUICE 1/4 C WATER 1/2 T LEMON PEEL; GRATED 1/2 T ORANGE PEEL; GRATED 4 EA EGG WHITES 1/3 C SUGAR 1 EA 9-IN BAKED PASTRY SHELL THOROUGHLY MIX GELATIN, 1/2 CUP SUGAR, AND SALT IN SAUCEPAN. BEAT TOGETHER EGG YOLKS, FRUIT JUICES, AND WATER; STIR INTO GELATIN MIXTURE. COOK AND STIR OVER MEDIUM HEAT JUST TILL MIXTURE COMES TO BOILING. REMOVE FROM HEAT; STIR IN PEELS. CHILL, STIRRING OCCASIONALLY, TILL MIXTURE MOUNDS SLIGHTLY WHEN DROPPED FROM A SPOON. BEAT EGG WHITES TILL SOFT PEAKS FORM. GRADUALLY ADD 1/3 CUP SUGAR, BEATING TO STIFF PEAKS; FOLD IN GELATIN MIXTURE. PILE INTO COOLED BAKED PASTRY SHELL. CHILL TILL FIRM. TRIM WITH WHIPPED CREAM AND THIN ORANGE SLICES CUT IN FOURTHS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CLASSIC MUD PIE (03/16/94) (0:23) SERVINGS: 8 -----------------------------------CRUST----------------------------------- 6 OZ SEMI SWEET CHOCOLATE CHIPS 3 TB BUTTER 1 1/4 C CHOCOLATE WAFER CRUMBS --------------------------------FUDGE SAUCE-------------------------------- 6 OZ SEMI SWEET CHOCOLATE CHIPS 1/2 C HEAVY CREAM (WHIPPING CREAM) 3 TB BUTTER 1 TB COFFEE FLAVORED LIQUEUR ----------------------------------FILLING---------------------------------- 1 QT COFFEE ICE CREAM, SOFTENED 2 TB COFFEE FLAVORED LIQUEUR CRUST: COMBINE OVER HOT (NOT BOILING) WATER, 1/2 C CHOCOLATE CHIPS AND BUTTER, STIR UNTIL CHIPS ARE MELTED AND MIXTURE IS SMOOTH. ADD CHOCOLATE WAFER CRUMBS, STIR UNTIL WELL BLENDED. PRESS INTO 9-INCH PIE PAN. CHILL UNTIL FIRM. FUDGE SAUCE: COMBINE OVER HOT (NOT BOILING) WATER REMAINING 1 1/2 C CHOCOLATE CHIPS, HEAVY CREAM, AND BUTTER. STIR UNTIL CHIPS ARE MELTED AND MIXTURE IS SMOOTH. REMOVER FROM HEAT, STIR IN COFFEE FLAVORED LIQUEUR. CHILL 10 MINUTES. SPREAD 1/2 C SAUCE ON BOTTOM OF CHOCOLATE COOKIE CRUST. CHILL 15 MINUTES. FILLING: IN LARGE BOWL, COMBINE ICE CREAM AND COFFEE FLAVORED LIQUEUR. POUR OVER FUDGE SAUCE LAYER IN PIE PAN. FREEZE SEVERAL HOURS OR UNTIL FIRM. SERVE WITH REMAINING WARM FUDGE SAUCE AND WHIPPED CREAM IF USED. MAKES 1 9-INCH PIE -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CLASSIC SOUR CREAM RAISIN PIE (08-31-93) (1:39) SERVINGS: 6 1 EA 8" UNBAKED PIE SHELL 2 EA LARGE EGGS 1 C DAIRY SOUR CREAM 3/4 C SUGAR 1 T VANILLA 1/4 T SALT 1/4 T NUTMEG 1 C RAISINS 1/2 C SOUR CREAM FOR TOPPING (OPT) 1 X -----------PIE S------------ 1 C ALL-PURPOSE FLOUR 1/2 T SALT 1/3 C SHORTENING 3 T COLD MILK BEAT EGGS,1 CUP SOUR CREAM,SUGAR,VANILLA,SALT AND NUTMEG TOGETHER UNTIL WELL BLENDED.STIR IN RAISINS.POUR INTO PIE SHELL. BAKE,BELOW OVEN CENTER,IN MODERATE HOT OVEN (375 DEGREES) FOR 40 MINUTES,JUST UNTIL SET.COOL.IF DESIRED,TOP SERVINGS WITH SOUR CREAM. COMBINE FLOUR WITH SALT.CUT IN SHORTENING UNTIL PARTICLES ARE PEA SIZE.SPRINKLE WITH MILK TO MAKE A STIFF DOUGH.ROLL ON LIGHTLY FLOURED BOARD OR CLOTH TO FIT A 8" PIE TIN.FOLD EDGE UNDER AND FLUTE RIM. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= COCONUT CREAM PIE (04-01-93) (2:12) IBM 9 INCH GRAHAM CRACKER PASTRY SHELL 1/2 CUP SUGAR 2 TABLESPOONS ALL-PURPOSE FLOUR 2 TABLESPOONS CORNSTARCH 1/4 TEASPOON SALT 2 1/2 CUPS MILK 3 EGG YOLKS, SLIGHTLY BEATEN 2 TABLESPOONS BUTTER OR MARGARINE 1 TEASPOON VANILLA 1 CUP FLAKED COCONUT WHIPPED CREAM PREPARE CRUST AS DIRECTED. SET ASIDE. IN LARGE MIXING BOWL COMBINE SUGAR, FLOUR, CORNSTARCH AND SALT. BLEND IN MILK. MICROWAVE AT HIGH FOR 7 TO 8 MINUTES, OR UNTIL MIXTURE THICKENS, STIRRING WITH WIRE WHISK EVERY 2 MINUTES. BLEND SMALL AMOUNT OF HOT MIXTURE INTO EGG YOLKS. BLEND BACK INTO HOT MIXTURE, STIRRING CONSTANTLY. MICROWAVE AT HIGH FOR 1 MINUTE. STIR IN BUTTER AND VANILLA. ARRANGE BANANAS ON BOTTOM AND AROUND SIDES OF COOLED SHELL. STIR COCONUT INTO HOT FILLING POUR OVER BANANAS, SPREADING GENTLY TO EDGES OF SHELL. REFRIGERATE 3 HOURS, OR UNTIL SET. TOP WITH WHIPPED CREAM. MAKES 1 PIE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= COCONUT CREAM PIE 1 (08-31-93) (1:40) SERVINGS: 6 1/2 C SUGAR 5 T ALL-PURPOSE FLOUR 1/8 T SALT 1/4 C COLD MILK 1 1/2 C SCALDED MILK 3 EA EGG YOLKS 1 T VANILLA EXTRACT 1 C SHREDDED COCONUT 1 EA 9" BAKED PIE SHELL BLEND SUGAR,FLOUR AND SALT WITH THE COLD MILK.ADD SCALDED MILK, GRADUALLY,STIRRING CONSTANTLY.COOK ON A LOW HEAT UNTIL THICK.ADD BEATEN EGG YOLKS.COOK 2 MINUTES LONGER.REMOVE FROM HEAT.ADD VANILLA EXTRACT AND COCONUT.COOL THEN POUR INTO PREVIOUSLY BAKED PIE SHELL.COVER WITH MERINGUE (RECIPE FOLLOWS).MAKES ONE 9" PIE. MERINGUE: USE 3 EGG WHITES TO COVER A 9" PIE SHELL.USE 2 LEVEL TABLESPOONS GRANULATED SUGAR FOR EACH EGG.BEAT EGG WHITES UNTIL STIFF.(THEY SHOULD BE GLOSSY ON TOP AND WHEN YOU INVERT THE BOWL, THEY SHOULD REMAIN IN PLACE.)FOLD IN THE SUGAR,GRADUALLY.COVER THE PIE WITH MERINGUE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= COCONUT CUSTARD PIE (12/12/93) (15:02) 3 EGG YOLK 2 CUP SUGAR 1 QT MILK 4 TBSP FLOUR 1 TSP VANILLA 1 WHOLE COCOANUT, GRATED 3 EGG WHITE, BEATEN PASTRY TO THE BEATEN EGG YOLKS, ADD THE SUGAR AND MILK, AND COOK ALL TOGETHER. ADD THE FLOUR WHICH HAS BEEN MIXED WITH A LITTLE COLD WATER AND COOK UNTIL MIXTURE THICKENS. ADD VANILLA AND LET MIXTURE COOL. MIX HALF OF THE COCOANUT WITH THE CUSTARD FILLING AND POUR INTO BAKED PIE SHELLS. BEAT THE WHITES OF EGGS UNTIL STIFF AND FROTHY, ADD 3 TBSP SUGAR AND SPREAD ON TOP OF PIES, SPRINKLE WITH REMAINING COCOANUT. BROWN IN 325-F OVEN ABOUT 10 MINUTES. THIS RECIPE WILL MAKE 2 MEDIUM PIES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= COCONUT PUDDING PIE (03/20/94) (14:05) YIELD: 1 PIE 2 TB SOFT BUTTER 1 C SIFTED CONFECTIONERS SUGAR 3 EGGS SEPARATED 1/2 TS VANILLA 1/2 C EVAPORATED MILK, UNDILUTED 1/8 TS SALT 2 C FRESHLY GRATED COCONUT PN GROUND NUTMEG 1 9 INCH PIE SHELL, BAKED CREAM BUTTER AND SUGAR. ADD EGG YOLKS, ONE AT A TIME AND BEAT UNTIL MIXTURE IS VERY LIGHT AND LEMON COLORED. ADD VANILLA AND MILK. IN ANOTHER BOWL BEAT EGG WHITES UNTIL FOAMY. ADD SALT AND BEAT UNTIL STIFF BUT NOT DRY. FOLD INTO CREAMED MIXTURE. FOLD IN 1 1/2 CUPS OF THE COCONUT. POUR INTO BAKED PIE SHELL AND SPRINKLE WITH NUTMEG. TOP WITH REMAINING GRATED COCONUT. BAKE IN PREHEATED 350 OVEN FOR ABOUT 35 MINUTES OR UNTIL FILLING IS JUST SET. SERVE WARM OR COLD. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= COCONUT PIE (03/20/94) (14:06) YIELD: 1 PIE 2 EGGS 1 1/2 C SUGAR PN SALT 1/2 C BUTTER; SOFTENED 1/4 C FLOUR 1/2 C MILK 1 C SHREDDED COCONUT 1 9 INCH PASTRY SHELL, UNBAKED PREHEAT OVEN TO 325. BEAT EGGS AND GRADUALLY ADD SUGAR AND SALT; BEAT UNTIL THICK AND LEMON COLORED. BLEND IN BUTTER; THEN FLOUR AND MILK. ADD COCONUT. SPOON INTO PASTRY SHELL AND BAKE FOR 45 MINUTES TO 1 HOUR OR UNTIL SET AND SLIGHTLY BROWNED -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= COLONIAL GRAPE PIE (11-27-93) (1:35) PREPARATON TIME: 25 MIN. BAKING TIME: 30-35 MIN. 5 C. CONCORD GRAPES (ABOUT 2 1/2 1 TBS. GRATED ORANGE RIND POUNDS) 2 TBS. LEMON JUICE 1 C. SUGAR SPICE PASTRY FOR 2-CRUST 9-INCH PIE 1 1/2 TBS. QUICK-COOKING TAPIOCA 1/4 TSP. SALT WASH AND STEM GRAPES; SLIP PULP FROM SKINS; SAVE SKINS. COOK PULP UNTIL SEEDS LOOSEN, ABOUT 5 MINUTES; PRESS THROUGH COARSE SIEVE TO REMOVE SEEDS. COMBINE PULP, SKINS, AND REMAINING INGREDIENTS EXCEPT PASTRY; LET STAND 15 MINUTES. LINE A 9-INCH PIE PAN WITH SPICE PASTRY: FILL WITH GRAPE MIXTURE. ARRANGE STRIPS OF PASTRY IN LATTICE DESIGN ON TOP, MOISTENING ENDS TO SEAL TO BOTTOM CRUST; FLUTE EDGE. BAKE IN HOT OVEN (450X F.) 10 MINUTES; REDUCE HEAT TO MODERATE (350 F.); CONTINUE BAKING 20-25 MINUTES, OR UNTIL SYRUP BOILS WITH HEAVY BUBBLES THAT DO NOT BURST. SPICE PASTRY: ADD 2 TBS. SUGAR, 1/2 TSP. CINNAMON, 1/2 TSP. GINGER, AND 1/4 TSP. MACE TO THE SIFTED FLOUR IN PLAIN PASTRY RECIPE. 400 CALORIES PER SERVING (1/6 OF 9-INCH PIE) SOURCE OF VITAMINS A, B, C -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= COOKIES N' CREAM PIE (03/17/94) (16:48) YIELD: 1 PIE 1 1/2 C COLD HALF/HALF 1 PK CHOCOLATE INSTANT PUDDING 4 SERVING SIZE 8 OZ WHIPPED TOPPING, THAWED 1 C CRUSHED TAGALONG COOKIES 1 READY MADE CHOCOLATE PIE CRUST POUR HALF AND HALF INTO LARGE BOWL. ADD PUDDING MIX, BEAT WITH WIRE WHISK UNTIL WELL BLENDED, 1 MINUTE. LET STAND 5 MINUTES. FOLD IN WHIPPED TOPPING AND CRUSHED COOKIES. SPOON INTO CRUST. FREEZE UNTIL FIRM, ABOUT 6 HOURS OR OVERNIGHT. REMOVE FROM FREEZER AND LET STAND 10 MINUTES TO SOFTEN BEFORE SERVING. STORE LEFTOVER PIE IN FREEZER. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= COTTAGE CHEESE PIE (08-31-93) (1:41) SERVINGS: 6 1 1/2 C CREAMED COTTAGE CHEESE 4 T MELTED BUTTER 1/2 C SUGAR 1/4 T SALT 1 T FLOUR 1 EA LEMON RIND (GRATED) 2 EA EGGS 1/2 C RAISINS 1/2 C CHOPPED NUTS 1/4 C MILK PRESS THE CHEESE THROUGH A SIEVE 2 TIMES. ADD THE BUTTER, SUGAR,SALT,FLOUR,LEMON RIND,UNBEATEN EGG YOLKS,CHOPPED RAISINS,NUTS AND MILK. STIR WELL.BEAT THE EGG WHITES UNTIL STIFF.FOLD INTO CHEESE MIXTURE.BAKE IN MODERATELY HOT OVEN (400 DEGREES) FOR 30 MINUTES OR UNTIL BROWNED AND FIRM. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= COUNTRY BANANA CREAM PIE (02/26/94) (13:33) SERVINGS: 12 NUT CRUST 2 C PECANS 1 C BUTTER, SOFTENED 3 C FLOUR 1 EA EGG,BEATEN 1/2 C SUGAR CHOCOLATE LAYER 1 C CHOCOLATE CHIPS 1 EA STICK UNSALTED BUTTER 1 TB LIGHT CORN SYRUP 1 T VANILLA BANANA 1 C MILK 4 EA EGG YOLKS 1 C SUGAR 5 TB FLOUR 3 TB UNSALTED BUTTER 1 TB RUM OR 1 TSP. VANILLA 2 EA BANANAS 1 X JUICE OF 1/2 LEMON 2 C HEAVY CREAM 1 X CHOPPED PECANS,OPTIONAL FOR THE CRUST: CHOP PECANS VERY FINE,PREFERABLY IN A FOOD PROCESSOR FITTED WITH A METAL BLADE.PLACE IN BOWL WITH OTHER CRUST INGREDIENTS AND MIX UNTIL WELL BLENDED.DIVIDE IN HALF AND PRESS INTO THE BOTTOM OF 2 PIE PANS.CHILL 30 MINUTES. BAKE THE PIE CRUSTS FOR 25 MINUTES @ 350 DEGREES.COOL COMPLETELY. FOR CHOCOLATE LAYER:MELT CHOCOLATE WITH BUTTER AND CORN SYRUP IN THE TOP OF A DOUBLE BOILER SET OVER HOT,NOT BOILING WATER.STIR FREQUENTLY. REMOVE FROM HEAT AND COOL,THEN STIR IN VANILLA.DIVIDE BETWEEN COOKED PIE CRUSTS AND SPREAD EVENLY. FOR FILLING:HEAT MILK IN A MEDIUM SIZE SAUCEPAN OVER MEDIUM HEAT TO SCALD.BEAT THE EGG YOLKS AND GRADUALLY ADD SUGAR.THEN BEAT IN FLOUR. GRADUALLY STIR IN HOT MILK.TRANSFER TO MEDIUM SAUCEPAN AND COOK,STIRRING CONSTANTLY OVER MEDIUM HIGH HEAT(USE A WHISK).THE MIXTURE WILL LUMP AS IT BEGINS TO THICKEN.BRING THE MIXTURE TO A BOIL AND BOIL 1 MINUTE,STIRRING CONSTANTLY.REMOVE FROM THE PAN FROM HEAT AND CONTINUE TO STIR UNTIL THE MIXTURE IS SMOOTH.THEN,BEAT IN BUTTER AND OPTIONAL RUM.COOL TO ROOM TEMPERATURE. PEEL THE BANANAS,SLICE VERY THIN AND TOSS WITH LEMON JUICE.WHIP 1 CUP OF THE CREAM UNTIL IT IS FIRM BUT NOT STIFF.MIX ABOUT 1/4 OF THE CREAM INTO THE COOLED EGG MIXTURE TO LIGHTEN IT,THEN FOLD THE REMAINING CREAM AND BANANAS INTO EGG MIXTURE.FILL THE PASTRY SHELLS WITH BANANA CREAM AND SMOOTH TO EVEN.BEAT REMAINING CREAM UNTIL STIFF. SPOON AROUND EDGE OF THE PIES AND SPRINKLE WITH CHOPPED PECANS,IF DESIRED.MAKES 2 PIES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= COUNTY FAIR BANANA CREAM PIE (08-31-93) (1:41) SERVINGS: 12 1 X -----------NUT C------------ 2 C PECANS 1 C BUTTER, SOFTENED 3 C FLOUR 1 EA EGG,BEATEN 1/2 C SUGAR 1 X --------CHOCOLATE L--------- 1 C CHOCOLATE CHIPS 1 EA STICK UNSALTED BUTTER 1 T LIGHT CORN SYRUP 1 T VANILLA 1 X ----------BANANA C---------- 1 C MILK 4 EA EGG YOLKS 1 C SUGAR 5 T FLOUR 3 T UNSALTED BUTTER 1 T RUM OR 1 TSP. VANILLA 2 EA BANANAS 1 X JUICE OF 1/2 LEMON 2 C HEAVY CREAM 1 X CHOPPED PECANS,OPTIONAL FOR THE CRUST: CHOP PECANS VERY FINE,PREFERABLY IN A FOOD PROCESSOR FITTED WITH A METAL BLADE.PLACE IN BOWL WITH OTHER CRUST INGREDIENTS AND MIX UNTIL WELL BLENDED.DIVIDE IN HALF AND PRESS INTO THE BOTTOM OF 2 PIE PANS.CHILL 30 MINUTES. BAKE THE PIE CRUSTS FOR 25 MINUTES @ 350 DEGREES.COOL COMPLETELY. FOR CHOCOLATE LAYER:MELT CHOCOLATE WITH BUTTER AND CORN SYRUP IN THE TOP OF A DOUBLE BOILER SET OVER HOT,NOT BOILING WATER.STIR FREQUENTLY. REMOVE FROM HEAT AND COOL,THEN STIR IN VANILLA.DIVIDE BETWEEN COOKED PIE CRUSTS AND SPREAD EVENLY. FOR FILLING:HEAT MILK IN A MEDIUM SIZE SAUCEPAN OVER MEDIUM HEAT TO SCALD.BEAT THE EGG YOLKS AND GRADUALLY ADD SUGAR.THEN BEAT IN FLOUR. GRADUALLY STIR IN HOT MILK.TRANSFER TO MEDIUM SAUCEPAN AND COOK,STIRRING CONSTANTLY OVER MEDIUM HIGH HEAT(USE A WHISK).THE MIXTURE WILL LUMP AS IT BEGINS TO THICKEN.BRING THE MIXTURE TO A BOIL AND BOIL 1 MINUTE,STIRRING CONSTANTLY.REMOVE FROM THE PAN FROM HEAT AND CONTINUE TO STIR UNTIL THE MIXTURE IS SMOOTH.THEN,BEAT IN BUTTER AND OPTIONAL RUM.COOL TO ROOM TEMPERATURE. PEEL THE BANANAS,SLICE VERY THIN AND TOSS WITH LEMON JUICE.WHIP 1 CUP OF THE CREAM UNTIL IT IS FIRM BUT NOT STIFF.MIX ABOUT 1/4 OF THE CREAM INTO THE COOLED EGG MIXTURE TO LIGHTEN IT,THEN FOLD THE REMAINING CREAM AND BANANAS INTO EGG MIXTURE.FILL THE PASTRY SHELLS WITH BANANA CREAM AND SMOOTH TO EVEN.BEAT REMAINING CREAM UNTIL STIFF. SPOON AROUND EDGE OF THE PIES AND SPRINKLE WITH CHOPPED PECANS,IF DESIRED.MAKES 2 PIES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= COUNTRY MOLASSES PIE (12/12/93) (15:03) 3/4 CUP FLOUR 1/2 CUP SUGAR 1 TBSP BUTTER 1/4 CUP MOLASSES 1/4 CUP WATER, BOILING 1/4 TSP BAKING SODA PASTRY MIX THE FIRST 3 INGREDIENTS TOGETHER, USING THE HANDS, AND PINCHING MIXTURE UNTIL VERY FINE. ADD THE WATER TO THE MOLASSES AND SODA AND BEAT UNTIL THIS IS FOAMY AND RISES. POUR THIS INTO A PIE PAN LINED WITH PASTRY (A DEEP PAN IS PREFERABLE) AND TAKING A SPOON, MIX THE ABOVE CRUMBS WELL INTO THE MOLASSES FILLING. BAKE AT 325-F FOR 30 MINUTES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CRANBERRY-EGGNOG PIE (01/07/94) (16:25) CRUST: 1 1/2 - CUPS CHOCOLATE WAFER CRUMBS (ABOUT 24 COOKIES) 2 - TBSP SUGAR 1/4 - CUP (1/2 STICK) BUTTER, MELTED FILLING: 1 - ENVELOPE UNFLAVORED GELATIN 1/4 - CUP WATER 1/3 - CUP SUGAR 2 - TBSP CORNSTARCH 1/4 - TSP SALT 2 - CUPS DAIRY EGGNOG 1 - TSP VANILLA 1/2 - TSP RUM EXTRACT 1 - CUP WHIPPING CREAM, WHIPPED TOPPING: 1 - CUP WHOLE BERRY CRANBERRY SAUCE, CHILLED 1/2 - CUP WHIPPING CREAM 2 - TBSP CONFECTIONERS' SUGAR PREHEAT OVEN TO 350 DEGREES. FOR CRUST, COMBINE ALL INGREDIENTS. PRESS ONTO BOTTOM AND SIDES OF A 9" PIE PLATE. BAKE 5 MINUTES. COOL COMPLETELY. FOR FILLING, SPRINKLE GELATIN OVER WATER TO SOFTEN. COMBINE SUGAR, CORNSTARCH AND SALT IN MEDIUM-SIZED SAUCEPAN. GRADUALLY, STIR IN EGGNOG. COOK OVER MEDIUM HEAT, STIRRING CONSTANTLY, UNTIL THICKENED. COOK 2 ADDITIONAL MINUTES. REMOVE FROM HEAT; STIR IN SOFTENED GELATIN UNTIL DISSOLVED. STIR IN VANILLA AND RUM EXTRACT. CHILL UNTIL MIXTURE MOUNDS WHEN DROPPED FROM A SPOON, ABOUT 45 MINUTES. FOLD IN WHIPPED CREAM. POUR INTO COOLED CRUST. CHILL SEVERAL HOURS. JUST BEFORE SERVING, SPREAD CRANBERRY SAUCE TO WITHIN 1" OF EDGE OF PIE. BEAT WHIPPING CREAM IN CHILLED BOWL UNTIL FOAMY. GRADUALLY, ADD SUGAR BEATING UNTIL SOFT PEAKS FORM. PIPE THROUGH A PASTRY TUBE AROUND EDGE OF PIE. SERVE IMMEDIATELY. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CRANBERRY-FLUFF PIE (11-27-93) (1:46) 1 BAKED G" PIE SHELL 1 ENV. UNFLAVORED GELATINE 1/4 CUP COLD WATER 1/2 CUP QRANULATED SUQAR 1/3 CUP COLD WATER 2 EGG WHITES 1/8 TEASP. SALT 1 TABLESP. FRESH, FROZEN, OR CANNED LEMON JUICE 1 TEASP. ALMOND EXTRACT 1 CUP HEAVY CREAM 1/2 LARGE CAN WHOLE-CRANBERRY SAUCE 1 1/2 TEASP. CORNSTARCH EARLY IN DAY: SOFTEN GELATINE IN 1/4 CUP COLD WATER. BOIL SUGAR AND 1/3 CUP WATER TILL MIXTURE FORMS SOFT BALL (235X F. ON CANDY THERMOMETER) ; STIR IN GELATINE UNTIL DISSOLVED. BEAT EGG WHITES TILL QUITE STIFF; SLOWLY POUR SYRUP OVER THEM, BEATING. AFTER ALL SYRUP IS ADDED, BEAT 1 MIN. LONGER; THEN ADD SALT, LEMON JUICE, ALMOND EXTRACT. WHIP CREAM; FOLD INTO GELATINE MIXTURE; TURN INTO BAKED PIE SHELL. REFRIGERATE UNTIL SET. IN SAUCEPAN, COMBINE CRANBERRY SAUCE, CORNSTARCH; HEAT TILL THICKENED; COOL; SPREAD ON PIE, IN STAR SHAPE. REFRIGERATE THOROUGHLY BEFORE SERVING. (YOU MAY THICKEN 1 CAN CRANBERRY SAUCE WITH 1 TABLESP. CORNSTARCH, AND SPREAD OVER ENTIRE PIE TOP.) -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CRANBERRY LATTICE PIE (11-27-93) (0:56) PASTRY FOR 9" TWO-CRUST PIE 2 TABLESP. BUTTER OR 2 1-LB. CANS WHOLE CRANBERRY MARGARINE SAUCE 1/4 CUP BROWN SUGAR DAY BEFORE: START HEATING OVEN TO 425X F. LINE 9" PIE PLATE WITH PASTRY. ROLL OUT TOP CRUST; CUT INTO STRIPS FOR LATTICE TOP. COMBINE CRANBERRY SAUCE, BUTTER, AND SUGAR; SPOON INTO LINED PIE PLATE; ARRANGE LATTICE CRUST ON TOP, MAKING FLUTED EDGE. BAKE 30 TO 40 MIN., OR UNTIL GOLDEN. ON THE DAY: AFTER REMOVING TURKEY, ETC., FROM OVEN, PUT PIE IN OVEN, WITH HEAT TURNED OFF, TO WARM UP. SERVE TOPPED WITH VANILLA ICE CREAM. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CRANBERRY MINCE PIE (08-31-93) (1:42) SERVINGS: 6 2/3 C SUGAR 2 T CORNSTARCH 2/3 C WATER 1 1/2 C FRESH CRANBERRIES,RINSED 1 X PASTRY FOR 2 CRUST PIE 1 EA JAR READY FOR USE MINCEMEAT 1 EA EGG YOLK MIXED W/ 2 T. WATER IN SAUCEPAN,COMBINE SUGAR AND CORNSTARCH;ADD WATER.OVER HIGH HEAT,COOK AND STIR UNTIL BOILING.ADD CRANBERRIES;RETURN TO A BOIL.REDUCE HEAT;SIMMER 5 TO 10 MINUTES,STIRRING OCCASIONALLY. TURN MINCEMEAT INTO PASTRY LINED 9 OR 10" PIE PLATE.TOP WITH CRANBERRIES.COVER WITH VENTED TOP CRUST;SEAL AND FLUTE.BRUSH EGG MIXTURE OVER CRUST.BAKE @ 425 DEGREES IN LOWER HALF OF OVEN 30 MINUTES OR UNTIL GOLDEN BROWN.COOL.DECORATE WITH EGG NOG CREAM (RECIPE FOLLOWS).MAKES ONE 9 OR 10" PIE. EGG NOG CREAM: IN LARGE BOWL,COMBINE 1 1/2 CUPS CANNED BORDEN EGG NOG,CHILLED AND ONE 4 SERVING SIZE PACKAGE INSTANT VANILLA FLAVOR PUDDING MIX;BLEND WELL. FOLD IN 1/2 PINT WHIPPING CREAM,WHIPPED.CHILL. USE AS TOPPING FOR PIE,CAKE OR FRUIT.MAKES ABOUT 3 1/2 CUPS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CRANBERRY RAISIN PIE (12/26/93) (2:02) 1 CUP RAISINS 3 CUPS CRANBERRIES 1 CUP SUGAR 2 TABLESPOONS CORNSTARCH 1/4 TEASPOON SALT 3/4 CUP WATER 1 1/4 TEASPOON VANILLA PASTRY FOR 2 CRUST 9 INCH PIE GRIND OR CHOP RAISINS AND CRANBERRIES. PUT FILLING INGREDIENTS, EXCEPT VANILLA INTO SAUCEPAN. COOK OVER LOW HEAT ABOUT 8 TO 10 MINUTES. ADD VANILLA AND LET COOL WHILE MAKING PASTRY. POUR FILLING INTO PASTRY LINED PIE PLATE, COVER WITH TOP CRUST OR LATTICE CRUST. MAKE SLITS OR AIR VENTS IN TOP CRUST. BAKE IN 425X OVEN FOR 30 MINUTES OR UNTIL BROWNED. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CREAM RAISIN PIE (08-31-93) (1:43) SERVINGS: 6 1 C SOUR CREAM 1 C SUGAR 1 C RAISINS 1 EA EGG 1 EA 8" UNBAKED PIE SHELL MIX FIRST 4 INGREDIENTS THOROUGHLY AND POUR INTO UNBAKED PIE SHELL.BAKE @ 275 DEGREES 90 MINUTES,UNTIL FILLING IS GOLDEN BROWN.MAKES 1 - 8" PIE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CREAMY TOPPED CHOCOLATE PIE 3 1/2 CUPS COLD MILK 2 PACKAGES (4 SERVING SIZE) CHOCOLATE PUDDING 1 BAKED 9 INCH PIE SHELL CREAM CHEESE TOPPING: 1 PACKAGE ( 3 OUNCE) CREAM CHEESE SOFTENED 1 TABLESPOON SUGAR 3 TABLESPOONS MILK 2 CUPS THAWED COOL WHIP PREPARE PIE FILLING MIX AS DIRECTED ON PACKAGE FOR PIE, USING 3 1/2 CUPS MILK. POUR INTO PIE SHELL. REFRIGERATE AT LEAST 1 HOUR. MEANWHILE PREPARE TOPPING. BEAT CHEESE WITH SUGAR AND MILK IN A BOWL UNTIL WELL BLENDED AND SMOOTH. FOLD IN WHIPPED TOPPING SPREAD OVER PIE BEFORE SERVING. GARNISH WITH GRATED CHOCOLATE IF DESIRED. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CREME DE CACAO PIE 1 QUART COFFEE ICE CREAM 9 INCH GRAHAM CRACKER OR CHOCOLATE WAFER PIE SHELL 1 PINT PISTACHIO, BUTTER PECAN OR FRENCH VANILLA ICE CREAM 1/4 CUP DARK CREME DE CACAO OR CHOCOLATE SYRUP SOFTEN COFFEE ICE CREAM SLIGHTLY; PACK INTO PIE SHELL. FREEZE UNTIL FIRM, AT LEAST 1 HOUR. AT SERVING TIME, PLACE SCOOP OF PISTACHIO ICE CREAM ON EACH SERVING AND DRIZZLE WITH 1 OR 2 TABLESPOONS CREME DE CACAO. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CUSTARD PIE (08-31-93) (1:44) SERVINGS: 6 2 EA EGGS,SLIGHTLY BEATEN 2 T MILK 2 C SUGAR 1/2 C FLOUR 1 T VANILLA 4 C RHUBARB COMBINE INGREDIENTS;POUR INTO 9" PASTRY-LINED PAN OR PIE PLATE. BAKE @ 400 DEGREES 10 MINUTES.THEN BAKE @ 300 DEGREES 50 TO 60 MINUTES.COOL.TOP WITH WHIPPED CREAM. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CUTOUT CHERRY PIE (11-27-93) (1:39) PASTRY FOR 9" TWO-CRUST PIE CREAM CINNAMON GRANULATED SUGAR 1 CUP GRANULATED SUGAR 2 TABLESP. QUICK-COOKING TAPIOCA 1 TABLESP. CORNSTARCH 1/4 TEASP. SALT 2 NO. 2 CANS PITTED RED SOUR CHERRIES PACKED IN WATER RED FOOD COLOR 1/4 CUP GRANULATED SUGAR 1/2 TEASP. ALMOND EXTRACT EARLY IN DAY: START HEATING OVEN TO 450X F. LINE 9" PIE PLATE WITB PASTRY; TRIM EDGE EVEN WITH PIE PLATE. ROLL OUT BIT MORE PASTRY; WITH,PASTRY WHEEL, CUT OUT 4 OR 5 3/4"-WIDE STRIPS. MOISTEN ONE SIDE OF PASTRY STRIPS WITH WATER; THEN PRESS STRIPS GENTLY AGAINST INSIDE EDGE OF PASTRY IN PIE PLATE, TO MAKE STAND-UP RIM WITH SERRATED EDGE. ROLL OUT REST OF DOUGH; USING CARDBOARD PATTERN, CUT OUT 6 UMBRELLAS WITH CURVED HANDLES, MAKING EACH 3 1/2" LONG, 1" WIDE, WITH HANDLE ABOUT 2 1/2" LONG. PLACE UMBRELLAS ON COOKIE SHEET; BRUSH WITH CREAM; SPRINKLE LIGHTLY WITH MIXTURE OF CINNAMON AND SUGAR; BAKE 5 MIN., OR UNTIL GOLDEN BROWN. IN SAUCEPAN, MIX TOGETHER THOROUGHLY 1 CUP SUGAR, TAPIOCA, CORNSTARCH, AND SALT. DRAIN CHERRIES WELL, RESERVING 1 CUP JUICE; ADD JUICE TO SUGAR MIXTUXE. ADD RED FOOD COLOR TO MIXTURE, TO MAKE GOOD RED COLOR. COOK OVER LOW HEAT, STIRRING CONSTANTLY, UNTIL CLEAR AND THICKENED. ADD WELL-DRAINED CHERRIES AND 1/4 CUP SUGAR; COOK, STIRRING, 3 MIN. LONGER; STIR IN EXTRACT. POUR INTO LINED PIE PLATE. BAKE 10 MIN.; THEN REDUCE HEAT TO 400X F., AND BAKE 10 TO 15 MIN. LONGER, OR UNTIL CRUST IS BROWN AND DONE. COOL ON WIRE RACK ABOUT 1 HR.; THEN ARRANGE UMBRELLAS ON TOP, AND FINISH COOLING. PIE WILL SEEM VERY JUICY WHILE HOT BUT WILL THICKEN ON COOLING. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= DEEP DISH PEACH PIE (11-27-93) (1:07) SQUARES OF RICH PASTRY RIDE ATOP 1/4 CUP ENRICHED FLOUR 1/4 TEASPOON SALT 1/4 TEASPOON NUTMEG . . . 1/4 CUP DRAINED HALVED MARASCHINO CHERRIES 4 CUPS SWEETENED SLICED PEACHES 1 1/2 TABLESPOONS BUTTER OR MARGARINE 1 TABLESPOON MARASCHINO CHERRY SYRUP 1 RECIPE FLAKY PIE TOPPER COMBINE FLOUR, SALT, AND NUTMEG. RESERVE 6 CHERRY HALVES. ADD THE PEACHES AND REMAINING CHERRIES TO FLOUR MIXTURE; TOSS LIGHTLY UNTIL WELL MIXED. TURN INTO A 10X6X1 1/2-INCH BAKING DISH. DOT WITH BUTTER AND SPRINKLE WITH CHERRY SYRUP. PREPARE FLAKY PIE TOPPER: SIFT TOGETHER 1 CUP SIFTED ENRICHED FLOUR AND 1/2 TEASPOON SALT. WITH PASTRY-BLENDER OR BLENDING FORK CUT IN 3 TABLESPOONS SHORTENING TIIL MIXTURE RESEMBLES CORN MEAL. THEN CUT IN 3 TABLESPOONS ADDITIONAL SHORTENING TILL PIECES ARE SIZE OF SMALL PEAS. SPRINKLE 1 TABLESPOON COLD WATER OVER PART OF MIXTURE. GENTLY TOSS WITH FORK AND PUSH TO ONE SIDE. SPRINKLE ANOTHER TABLESPOON WATER OVER DRY PART, MIX LIGHTLY. GATHER UP WITH FINGERS; FORM IN BALL. ON LIGHTLY FLOURED SURFACE, ROLL IN 10X 7-INCH RECTANGLE, 1/8 INCH THICK. WITH PASTRY WHEEL OR SHARP KNIFE, CUT SIX 3-INCH SQUARES. CUT SMALL HOLE IN CENTER OF EACH SQUARE; ARRANGE ON PEACH MIXTURE. TOP EACH PASTRY SQUARE WITH MARASCHINO CHERRY HALF. BAKE IN HOT OVEN (425X) ABOUT 40 MINUTES, OR UNTIL PASTRY IS CRISP AND NICELY BROWNED. MAKES 6 SERVINGS. COLOR BRIGHT. WHEN YOU ARE SLICING PEACHES FOR DESSERT OR FOR TRIM (AS TO TOP PEACH PARFAIT PIE), YOU CAN KEEP THAT PRETTY GOLDEN TONE WITH A COLORKEEPER (THE SAME ASCORBIC-ACID MIXTURE YOU ADD WHEN FREEZING LIGHT-COLORED FRUITS). FOLLOW LABEL DIRECTIONS FOR MIXING COLORKEEPER WITH SUGAR OR DISSOLVING IN WATER. ANOTHER WAY IS TO BRUSH CUT FRUIT WITH LEMON JUICE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= DELICIOUS KEY LIME PIE (08-31-93) (1:44) SERVINGS: 6 1 T PLAIN GELATIN 1 C SUGAR 1/4 T SALT 4 EA EGGS,SEPARATED 1/2 C KEY LIME,STRAINED 1/4 C WATER 1 T GRATED LIME PEEL 1 C HEAVY CREAM,WHIPPED 1 EA BAKED GRAHAM CRACKER CRUST MIX THE GELATIN,HALF OF THE SUGAR AND THE SALT IN A SAUCEPAN.IN ANOTHER PAN,BEAT THE EGG YOLKS WELL.ADD THE LIME JUICE AND WATER TO THE EGG YOLK MIXTURE.STIR THE EGG YOLK MIXTURE INTO THE GELATIN MIXTURE.COOK OVER LOW HEAT,STIRRING CONSTANTLY,JUST UNTIL THE MIXTURE COMES TO A BOIL.REMOVE FROM HEAT;STIR IN GRATED PEEL.CHILL,STIRRING OCCASIONALLY,UNTIL THE MIXTURE MOUNDS SLIGHTLY WHEN DROPPED FROM A SPOON. BEAT THE EGG WHITES UNTIL SOFT PEAKS FORM.GRADUALLY,ADD THE REMAINING SUGAR,BEATING UNTIL STIFF.FOLD INTO THE CHILLED GELATIN MIXTURE.FOLD IN WHIPPED CREAM (RESERVE SOME FOR TOPPING,IF DESIRED).POUR INTO THE BAKED CRUST.CHILL UNTIL FIRM. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= DELUXE PECAN PIE 1 STICK OR 1/2 PACKET OF PIE CRUST MIX 2 TABLESPOONS CHOPPED NUTS 3 EGGS 1 CUP SUGAR 1/2 TEASPOON SALT 2 TABLESPOONS BUTTER MELTED 1/2 CUP DARK CORN SYRUP 1/2 CUP WHIPPING CREAM 1 TEASPOON VANILLA 1/4 CUP BRANDY 1 CUP PECAN HALVES HEAT OVEN TO 375 DEGREES. PREPARE PASTRY FOR 9 INCH ONE CRUST PIE AS DIRECTED ON PACKAGE EXCEPT STIR IN CHOPPED NUTS BEFORE ADDING WATER. IN SMALL MIXER BOWL, BEAT EGGS, SUGAR, SALT, BUTTER, SYRUP AND CREAM. STIR IN VANILLA, BRANDY AND PECANS. POUR INTO PASTRY LINED PIE PAN. BAKE 40 TO 50 MINUTES OR UNTIL FILLING IS SET AND PASTRY IS GOLDEN BROWN. COOL. MAKES 10 TO 12 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= DIVINE TRIPLE CHOCOLATE PIE (08-31-93) (1:46) SERVINGS: 6 1 X ----CHOCOLATE PIE SHELL----- 1 C UNBLEACHED FLOUR; SIFTED 1/4 T SALT 1/3 C VEGETABLE SHORTENING 1/2 OZ SEMI-SWEET CHOCOLATE; GRATED 2 T COLD WATER 1 X ------------PIE------------- 1/4 C SUGAR 1 X UNFLAVORED GELATIN; 1 ENV. 1/4 T SALT 1 C MILK 3 EA EGGS; LG, SEPARATED 3 OZ BAKING CHOCOLATE; CUT UP 1/2 T VANILLA 1/4 T CREAM OF TARTAR 1/4 C SUGAR 1 C HEAVY CREAM; WHIPPED 1 X ----------GARNISH----------- 1 X SWEETENED WHIPPED CREAM 1/2 OZ SEMI-SWEET CHOCOLATE CHOCOLATE PIE CRUST: SIFT THE SALT AND FLOUR INTO A BOWL AND CUT IN THE SHORTENING, USING A PASTRY BLENDER, UNTIL COARSE CRUMBS FORM. ADD THE CHOCOLATE AND WATER, TOSSING WITH A FORK, UNTIL THE DOUGH FORMS. PRESS THE DOUGH FIRMLY INTO A BALL AND THEN ROLL OUT ON A LIGHTLY FLOURED SURFACE INTO A 13-INCH CIRCLE. LOOSELY FIT THE DOUGH INTO A 9-INCH PIE PLATE AND TRIM THE EDGE SO THAT THERE IT REACHES 1 INCH BEYOND THE RIM OF THE PIE PLATE. FOLD THE EXTRA UNDER THE EDGE OF THE CRUST TO FROM A RIDGE. FLUTE THE EDGE AND PRICK THE ENTIRE SURFACE OF THE PIE SHELL WITH A FORK. BAKE AT 400 DEGREES F FOR 12 MINUTES OR UNTIL A GOLDEN BROWN. COOL ON A RACK. CHOCOLATE PIE: STIR THE 1/4 CUP OF SUGAR, THE GELATIN AND SALT TOGETHER IN A 2-QUART SAUCEPAN. STIR IN THE MILK AND SLIGHTLY BEATEN EGG YOLKS. ADD 3 (1 OZ) SQUARES OF UNSWEETENED CHOCOLATE AND COOK OVER LOW HEAT, STIRRING CONSTANTLY, UNTIL THE CHOCOLATE MELTS AND THE GELATIN DISSOLVES. REMOVE FROM THE HEAT AND STIR IN THE VANILLA. CHILL IN THE REFRIGERATOR, STIRRING OCCASIONALLY, UNTIL THE MIXTURE IS THE CONSISTENCY OF UNBEATEN EGG WHITES. REMOVE THE CHOCOLATE MIXTURE FROM THE REFRIGERATOR AND SET ASIDE IMMEDIATELY BEAT THE EGG WHITES AND CREAM OF TARTAR, IN ANOTHER BOWL, UNTIL FOAMY, USING AN ELECTRIC MIXER SET ON HIGH SPEED. GRADUALLY ADD THE 1/4 CUP OF SUGAR, 1 TBLS AT A TIME, BEATING WELL AFTER EACH ADDITION. CONTINUE BEATING UNTIL STIFF, GLOSSY PEAKS FORM WHEN THE BEATERS ARE SLOWLY LIFTED. WHEN THE CHOCOLATE MIXTURE MOUNDS SLIGHTLY WHEN DROPPED FROM A SPOON, BEAT UNTIL SMOOTH, USING AN ELECTRIC MIXER AT MEDIUM SPEED. FOLD THE EGG WHITE MIXTURE INTO THE CHOCOLATE MIXTURE; THEN FOLD IN THE WHIPPED CREAM. CHILL IN THE REFRIGERATOR UNTIL THE MIXTURE MOUNDS WELL WHEN SPOONED. TURN INTO THE CHOCOLATE PIE SHELL. CHILL IN THE REFRIGERATOR FOR 2 HOURS OR UNTIL SET. TO SERVE, DECORATE THE PIE WITH PUFFS OF SWEETENED WHIPPED CREAM. GRATE AND SPRINKLE THE CHOCOLATE OVER THE WHIPPED CREAM. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= DO-AHEAD PUMPKIN CHIFFON PIE (11-27-93) (1:04) KAISER QUILTED HENVY DUTY OR BROILING FOIL 1 ENVELOPE KNOX UNFLAVORED GELATINE 3/4 CUP DARK BROWN SUGAR FIRMLY PACKED 1/2 TEASPOON SALT 1/2 TEASPOON NUTMEG 1 TEASPOON CINNAMON 1/2 CUP MILK 1/4 CUP WATER 3 EGG YOLKS 1 1/2 CUPS CANNED PUMPKIN 3 EGG WHITES BEATEN STIFF 1/4 CUP SUGAR 9-INCH BAKED PIE SHELL MIX FIRST 5 INGREDIENTS IN TOP OF DOUBLE BOILER. STIR IN MILK, WATER, EGGYOLKS, PUMPKIN. MIX WELL. PLACE OVER BOILING WATER. COOK STIRRING CONSTANTLY, UNTIL GELATINE DISSOLVES AND MIXTURE IS HEATED THROUGH, ABOUT 10 MINUTES. REMOVE FROM HEAT. CHILL UNTIL MIXTURE MOUNDS WHEN DROPPED FROM SPOON. BEAT EGG WHITES STIFF AND BEAT IN SUGAR. FOLD IN GELATINE MIXTURE. TURN INTO BAKED PIE SHELL. FOR 9" PIE SHELL: NO FLOURED BOARD NEEDED. ROLL 12" CIRCLE OF PASTRY DOUGH ON 14" SQUARE OF KAISER BROILING FOIL. LIFT FOIL AND PASTRY INTO PIE PLATE; FIT GENTLY TO PLATE. FLUTE PASTRY RIM. PRICK BOTTOM AND SIDES OF PASTRY. BAKE 10 MINUTES AT 450XF OR UNTIL EVENLY BROWN; FOIL PREVENTS OVER-BROWNING. COOL. HEAP FILLING INTO SHELL. WRAP LOOSELY IN FOIL. REFRIGERATE OVERNIGHT. SERVES 8. GARNISH WITH WHIPPED CREAM IF DESIRED. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= DOUBLE CHOCOLATE FRENCH SILK PIE (01/07/94) (17:46) 1 1/4 - CUPS CHOCOLATE WAFER CRUMBS 1 - TBSP SUGAR 1/2 - TSP CINNAMON 1/4 - CUP MARGARINE, MELTED 1 - 12 OZ CONTAINER WHIPPED TOPPING WITH REAL CREAM, THAWED 1 - 7 OZ MARSHMALLOW CREME 2 - 1 OZ SQUARES UNSWEETENED CHOCOLATE, MELTED 2 - TBSP MILK COMBINE CRUMBS, SUGAR, CINNAMON AND MARGARINE. RESERVE 1/4 CUP CRUMB MIXTURE; PRESS REMAINING MIXTURE ONTO BOTTOM OF 9" SPRINGFORM PAN. BAKE @ 325 DEGREES FOR 10 MINUTES. COOL. SPOON 3 CUPS WHIPPED TOPPING ONTO CRUST. WITH BACK OF SPOON, SPREAD AND SHAPE INTO A SHELL; FREEZE UNTIL FIRM. COMBINE MARSHMALLOW CREME, CHOCOLATE AND MILK, MIXING WITH ELECTRIC MIXER OR WIRE WHISK UNTIL WELL BLENDED; FOLD IN REMAINING WHIPPED TOPPING. POUR INTO FROZEN SHELL; SPRINKLE WITH RESERVED CRUMBS. FREEZE SEVERAL HOURS OR OVERNIGHT. MAKES 8 TO 10 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= DOUBLE CHOCOLATE PIE 2 PACKAGES (4 SERVING SIZE) JELLO CHOCOLATE OR CHOCOLATE FUDGE PUDDING 3 1/2 CUPS MILK 2 TABLESPOONS BUTTER OR MARGARINE 2 SQUARES BAKERS SEMI-SWEET CHOCOLATE 1 BAKED 9 INCH PIE SHELL COMBINE PIE FILLING MIX AND MILK IN SAUCEPAN; ADD BUTTER AND CHOCOLATE. COOK AND STIR OVER MEDIUM HEAT UNTIL MIXTURE COMES TO A BOIL. REMOVE FROM HEAT. COOL 5 MINUTES AND STIR TWICE. POUR INTO SHELL AND CHILL 3 HOURS. GARNISH WITH WHIPPED CREAM AND CHOCOLATE CURLS IF DESIRED. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= DOWN-UNDER APPLE PIE (12/26/93) (1:55) 6 TART APPLES 1/2 CUP SUGAR 2 TBS. FLOUR 1 TSP. CINNAMON 1/8 TSP. CLOVES 9" PIE CRUST TOPPING: 1/2 CUP FLOUR 1/4 CUP SUGAR 1/2 CUP GRATED CHEDDAR 1/4 CUP MELTED BUTTER SOUR CREAM (OPTIONAL) PIE: PEEL, CORE, AND SLICE THINLY THE APPLES. MIX THE SUGAR, FLOUR, CINNAMON, AND CLOVES AND TOSS THE APPLES LIGHTLY IN THIS MIXTURE. ARRANGE THE APPLES IN THE PASTRY-LINED PAN. TOPPING: COMBINE THE FLOUR, SUGAR, AND CHEESE. MIX IN THE MELTED BUTTER. SPRINKLE THE CHEESE CRUMBS OVER THE APPLES. BAKE AT 400 DEGREES FOR 40 MINUTES, OR UNTIL THE TOPPING AND CRUST ARE GOLDEN BROWN. SERVE AS IS OR WITH A SPOONFUL OF SOUR CREAM. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= DUTCH APPLE PIE (08-31-93) (1:46) SERVINGS: 8 1 EA GRAHAM CRACKER PIE CRUST 1 EA LARGE EGG YOLK,SLIGHTLY BEAT 1/4 T SALT 1/2 T GROUND CINNAMON 1/4 T GROUND NUTMEG 3/4 C ALL-PURPOSE FLOUR 5 1/2 C PEELED,SLICED COOKING APPLES 1 T LEMON JUICE 1/2 C SUGAR 1/4 C LIGHT BROWN SUGAR,PACKED 1/4 C SUGAR 1/4 C LIGHT BROWN SUGAR,PACKED 1/3 C BUTTER, ROOM TEMPERATURE 3 T ALL-PURPOSE FLOUR PREHEAT OVEN @ 375 DEGREES.BRUSH BOTTOM AND SIDES OF CRUST EVENLY WITH EGG YOLK;BAKE ON BAKING ON BAKING SHEET UNTIL LIGHT BROWN,ABOUT 5 MINUTES.REMOVE CRUST FROM OVEN. COMBINE SLICED APPLES,LEMON JUICE,1/2 CUP SUGAR,1/4 CUP BROWN SUGAR, 3 TABLESPOONS FLOUR,SALT,CINNAMON AND NUTMEG.MIX WELL AND SPOON INTO CRUST.MIX REMAINING FLOUR,SUGAR,BROWN SUGAR AND BUTTER WITH FORK UNTIL CRUMBLY.SPRINKLE TOPPING MIXTURE EVENLY OVER APPLES. BAKE ON BAKING SHEET UNTIL TOPPING IS GOLDEN AND FILLING IS BUBBLING; ABOUT 50 MINUTES.COOL THOROUGHLY ON WIRE RACK,AT LEAST 4 HOURS.SERVE AT ROOM TEMPERATURE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= DUTCH RAISIN PIE (03/16/94) (0:12) YIELD: 1 SERVINGS 2 1/4 C RAISINS 2 1/4 C WATER 1 1/2 C BROWN SUGAR;PACKED 1/4 C FLOUR; ALL PURPOSE 1/4 TS SALT 3 TB LEMON JUICE 4 TS BUTTER 1 1/2 TS LEMON RIND; GRATED PASTRY FOR "9 DOUBLE CRUST P PREHEAT OVEN TO 425F. IN SAUCEPAN, COMBINE RAISINS AND WATER; BRING TO A BOIL. REDUCE HEAT TO MEDIUM-LOW AND COOK FOR 5 MINUTES; REMOVE FROM HEAT. MIX TOGETHER SUGAR, FLOUR AND SALT; STIR IN RAISINS. RETURN TO HEAT AND BRING TO A BOIL; STIRRING CONSTANTLY. REDUCE HEAT TO MEDIUM-LOW AND COOK, STIRRING OFTEN, FOR 4-5 MINUTES OR TILL LIQUID IS THICKENED AND TRANSLUCENT. REMOVE FROM HEAT. STIR IN LEMON JUICE, BUTTER AND LEMON RIND; LET COOL COMPLETELY. ROLL OUT HALF OF THE PASTRY AND FIT INTO 9" PIE PLATE. SPREAD FILLING EVENLY IN PIE SHELL. ROLL OUT REMAINING PASTRY AND FIT OVER TOP. SEAL, TRIM AND FLUTE EDGE, CUT STEAM VENTS IN TOP. BAKE IN 425F OVEN FOR 15 MINUTES. REDUCE HEAT TO 350F AND BAKE FOR ABOUT 30 MINUTES LONGER OR UNTIL CRUST IS GOLDEN. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= EASY CHOCOLATE CHEESE PIE (01/07/94) (17:47) 3 - SQUARES SEMI-SWEET CHOCOLATE 1/4 - CUP WATER 1 - 3 OZ PKG CREAM CHEESE, SOFTENED 1 - 9 OZ CONTAINER FROZEN WHIPPED TOPPING, THAWED 1 - BAKED 8 OR 9" GRAHAM CRACKER CRUMB CRUST, COOLED HEAT CHOCOLATE WITH WATER IN SAUCEPAN OVER LOW HEAT, STIRRING CONSTANTLY, UNTIL MELTED AND SMOOTH. BEAT CHEESE UNTIL SMOOTH AND FLUFFY; GRADUALLY, BEAT IN CHOCOLATE. FOLD IN WHIPPED TOPPING. SPOON INTO CRUST. CHILL 2 TO 3 HOURS OR FREEZE UNTIL FIRM. GARNISH WITH ADDITIONAL WHIPPED TOPPING AND CHOCOLATE CURLS, IF DESIRED. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= EASY KARO PECAN PIE (08-31-93) (1:47) SERVINGS: 8 3 EA EGGS,SLIGHTLY BEATEN 1 C KARO CORN SYRUP 1 C SUGAR 2 T MARGARINE, MELTED 1 T VANILLA 1 1/2 C PECAN HALVES 1 EA 9" UNBAKED PIE SHELL IN A LARGE BOWL,STIR FIRST 5 INGREDIENTS UNTIL WELL BLENDED. STIR IN PECANS.POUR INTO PIE SHELL.BAKE IN 350 DEGREE OVEN 50 TO 55 MINUTES OR UNTIL KNIFE INSERTED HALFWAY BETWEEN CENTER AND EDGE COMES OUT CLEAN.COOL. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= EASY MILKY WAY PIE (08-31-93) (1:48) SERVINGS: 6 1 C 21 OZ. CHERRY PIE FILLING 4 T LEMON JUICE 4 EA 1 1/2 OZ. MILKY WAY BARS 1/3 C CHOPPED NUTS 1 EA 9" PIE CRUST,CHILLED ADD THE LEMON JUICE TO PIE FILLING.PLACE IN PIE SHELL.THINLY SLICE CANDY BARS OVER TOP.SPRINKLE WITH NUTS.BAKE IN A PREHEATED 450 DEGREE OVEN FOR 10 MINUTES.REDUCE TEMPERATURE TO 350 DEGREES. CONTINUE BAKING 10 TO 15 MINUTES MORE.COOL AND SERVE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= EGGNOG CREAM PIE (01/07/94) (16:26) CRUST: 1 - 3 1/2 OZ CAN FLAKED COCONUT 1/2 - CUP FINELY CHOPPED PECANS 3 - TBSP BUTTER, SOFTENED FILLING: 2 - ENVELOPES UNFLAVORED GELATIN 4 - EGG WHITES, AT ROOM TEMPERATURE 1/3 - CUP SUGAR 1 1/2 - CUPS DAIRY EGGNOG 1 - CUP WHIPPING CREAM 1 1/2 - TSP RUM EXTRACT WHIPPED CREAM 1/8 - TSP GROUND ALLSPICE RED AND GREEN CANDIED PINEAPPLE PREHEAT OVEN TO 300 DEGREES. COMBINE ALL CRUST INGREDIENTS. PRESS MIXTURE FIRMLY ONTO BOTTOM AND SIDES OF 9" PIE PLATE. BAKE 20 MINUTES OR UNTIL GOLDEN BROWN. COOL ON WIRE RACK. FOR FILLING, SOFTEN GELATIN IN EGGNOG IN 1 QUART SAUCEPAN. COOK OVER MEDIUM HEAT UNTIL GELATIN IS COMPLETELY DISSOLVED. STIR IN RUM EXTRACT AND GROUND ALLSPICE. REFRIGERATE UNTIL MIXTURE MOUNDS WHEN DROPPED FROM A SPOON, ABOUT 20 MINUTES, STIRRING OCCASIONALLY. BEAT EGG WHITES IN LARGE MIXER BOWL UNTIL SOFT PEAKS FORM. GRADUALLY, ADD SUGAR, BEATING WELL UNTIL SUGAR IS DISSOLVED AND WHITES STAND IN STIFF PEAKS. WHIP CREAM IN SMALL MIXER BOWL UNTIL SOFT PEAKS FORM. GENTLY, FOLD EGGNOG MIXTURE AND WHIPPED CREAM INTO EGG WHITE MIXTURE INTO PIE CRUST. REFRIGERATE 3 TO 4 HOURS UNTIL SET. SERVE, GARNISHED, WITH ADDITIONAL WHIPPED CREAM AND RED AND GREEN CANDIED PINEAPPLE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= EGGNOG PARFAIT PIE (11-27-93) (1:05) 1 PACKAGE LEMON-FLAVORED GELATIN 1 CUP HOT WATER 1 PINT VANILLA ICE CREAM . . . 1/4 TEASPOON NUTMEG 3/4 TEASPOON RUM FLAVORING 2 WELL-BEATEN EGG YOLKS 2 STIFF-BEATEN EGG WHITES . . . 4 TO 6 BAKED PASTRY TART SHELLS . . . WHIPPED CREAM CANDY DECORETTES DISSOLVE GELATIN IN HOT WATER. CUT ICE CREAM IN 6 CHUNKS; ADD TO GELATIN AND STIR TILL MELTED. CHILL UNTIL PARTIALLY SET. ADD NUTMEG AND FLAVORING. STIR IN EGG YOLKS; FOLD IN EGG WHITES. POUR INTO COOLED TART SHELLS; CHILL TILL SET. TOP WITH WHIPPED CREAM AND SPRINKLE WITH CANDY DECORETTES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= EUROPEAN SOUR CREAM APPLE PIE (11-20-93) (20:14) CRUST: FILLING: 2/3 C BUTTER 2 LBS GREEN APPLES 1/4 C PURE MAPLE SYRUP 1/2 C CREAM CHEESE TOPPING: 1 EGG 1/2 C SOUR CREAM 1 T ORANGE RIND 1/4 C PURE MAPLE SYRUP 1 TSP VANILLA 2 T LEMON JUICE 2 1/4 C UNBLEACHED FLOUR 1/4 T NUTMEG 1/2 TSP BAKING POWDER FOR THE CRUST, BLEND TOGETHER BUTTER, MAPLE SYRUP, CREAM CHEESE, EGG, ORANGE RIND AND VANILLA. ADD FLOUR AND BAKING POWDER. ROLL OUT CRUST ON A FLOURED SURFACE WITH A FLOURED ROLLING PIN. THIS DOUGH IS SOFT. ROLL TO 1/3-INCH THICKNESS. FIT OR PAT THE DOUGH INTO 7-INCH PIE PLATE. CUT APPLES INTO 1/8-INCH SLICES AND ARRANGE IN A CIRCULAR PATTERN ON DOUGH IN PIE PLATE. REFRIGERATE 1/2 HOUR. COMBINE SOUR CREAM, MAPLE SYRUP AND LEMON JUICE. SPOON OVER CHILLED APPLES. SPRINKLE NUTMEG ON TOP. BAKE AT 350 DEGREES FOR 30 MINUTES. SERVES 6 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FAMOUS PUMPKIN PIE (10-17-92) (20:41) 1 PACKAGE (15 OUNCES) READY PIE CRUST 1 TEASPOON FLOUR 2 EGGS, SLIGHTLY BEATEN 1 CAN (16 OUNCES) PUMPKIN 3/4 CUP SUGAR 1/2 TEASPOON SALT 1 TEASPOON GROUND CINNAMON 1/2 TEASPOON GROUND GINGER 1/2 TEASPOON GROUND CLOVES 1 CAN (12 OUNCES) EVAPORATED MILK HEAT OVEN TO 425 DEGREES. PREPARE PIE CRUST ACCORDING TO PACKAGE DIRECTIONS FOR FILLED ONE CRUST PIE. REFRIGERATE REMAINING PIE CRUST FOR LATER USE. FLUTE EDGE TO STAND 1/2 INCH ABOVE RIM. MIX FILLING INGREDIENTS IN ORDER GIVEN. POUT INTO PIE CRUST LINED PAN. BAKE AT 425 DEGREES FOR 15 MINUTES. REDUCE HEAT TO 325 DEGREES; CONTINUE BAKING 35 TO 45 MINUTES OR UNTIL KNIFE INSERTED IN CENTER COMES OUT CLEAN. COOL COMPLETELY. GARNISH WITH WHIPPED TOPPING. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FASHIONED SWEET POTATO PIE (08-31-93) (1:49) SERVINGS: 6 1/2 C BUTTER, SOFTENED 1/2 C PACKED BROWN SUGAR 1 C MASHED,COOKED SWEET POTATOES 3 EA EGGS,LIGHTLY BEATEN 1/3 C CORN SYRUP 1/3 C MILK 1/2 T SALT 1 T VANILLA EXTRACT 1 EA UNBAKED PIE SHELL CREAM BUTTER AND BROWN SUGAR IN BOWL UNTIL LIGHT AND FLUFFY.BLEND IN SWEET POTATO AND EGGS.ADD NEXT 4 INGREDIENTS;MIX WELL.POUR INTO PIE SHELL.BAKE IN A 425 DEGREE OVEN FOR 10 MINUTES.REDUCE HEAT TO 325 DEGREES AND BAKE 35 TO 45 MINUTES LONGER OR UNTIL WELL SET. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FESTIVE PUMPKIN PIE (08-31-93) (1:49) SERVINGS: 6 8 OZ CREAM CHEESE; SOFTENED, 1 PK 3/4 C BROWN SUGAR; FIRMLY PACKED 1 T CINNAMON; GROUND 1/2 T GINGER, GROUND 1/2 T SALT 1/4 T CLOVES; GROUND 3 EA EGGS; LG 1 C PUMPKIN; MASHED, CANNED 1 C MILK 1 T VANILLA 1 EA UNBAKED 9-INCH PIE SHELL 1 C DAIRY SOUR CREAM 2 T SUGAR CREAM THE CREAM CHEESE, BROWN SUGAR, SPICES AND SALT TOGETHER, IN A BOWL, UNTIL THEY ARE LIGHT AND FLUFFY, USING AN ELECTRIC MIXER SET ON MEDIUM SPEED. ADD THE EGGS, ONE AT A TIME, BEATING WELL AFTER EACH ADDITION. BLEND IN THE PUMPKIN, MILK, AND VANILLA. POUR THE MIXTURE INTO THE UNBAKED PIE SHELL. BAKE IN A PREHEATED 375 DEGREE F. OVEN FOR 45 TO 50 MINUTES OR UNTIL A KNIFE INSERTED HALFWAY BETWEEN THE EDGE AND CENTER COMES OUT CLEAN. COOL SLIGHTLY ON A WIRE RACK. MEANWHILE BLEND THE SOUR CREAM AND SUGAR TOGETHER AND SPREAD OVER THE TOP OF THE WARM PIE. RETURN THE PIE TO THE OVEN AND BAKE AN ADDITIONAL 3 TO 5 MINUTES OR JUST UNTIL THE TOPPING IS SET. COOL ON A WIRE RACK. COVER AND CHILL IN THE REFRIGERATOR BEFORE SERVING. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FLORIDA ORANGE GROVE PIE (03/09/94) (1:17) 4 EGG WHITES 1/4 TS CREAM OF TARTAR 1 1/2 C GRANULATED SUGAR 5 TB FINELY CRUSHED WALNUTS 5 EGG YOLKS 2 TB LEMON JUICE 3 TB GRATED ORANGE RIND 1/8 TS SALT 1 PT HEAVY CREAM 5 FLORIDA ORANGES MERINGUE: HEAT OVEN TO 275 F. BEAT EGG WHITES UNTIL FOAMY, ADD CREAM OF TARTAR AND BEAT TO STIFF PEAKS. GRADUALLY ADD 1 CUP SUGAR AND CONTINUE BEATING TO VERY STIFF PEAKS. SPREAD OVER A 9-INCH PIE PLATE WHICH HAS BEEN GREASED THOROUGHLY, JUST TO THE EDGE. SPRINKLE EDGE WITH FINELY CHOPPED WALNUTS. BAKE 1 HOUR. COOL. FILLING: BEAT EGG YOLKS SLIGHTLY AND ADD 1/2 CUP SUGAR, LEMON JUICE, GRATED ORANGE RIND AND SALT. COOK OVER BOILING WATER, STIRRING CONSTANTLY UNTIL THICK, ABOUT 10 MINUTES. FOLD IN 2 ORANGES WHICH HAVE BEEN PEELED AND DICED. COOL AND FOLD IN 1 CUP WHIPPED CREAM. POUR THIS MIXTURE INTO CENTER OF MERINGUE AND SMOOTH OVER. CHILL 12 HOURS OR LONGER IN REFRIGERATOR. JUST BEFORE SERVING, TOP WITH MOUNDS OF WHIPPED CREAM (1 CUP), LEAVING ROOM FOR CENTER TO BE FILLED WITH ORANGE SECTIONS. TOP CREAM WITH GRATED ORANGE RIND AND DECORATE AROUND CENTER EDGE WITH ORANGE SLICES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FLORIDA KEY LIME PIE (08-31-93) (1:50) SERVINGS: 8 1 X -------------C-------------- 1 1/4 C GRAHAM CRACKER CRUMBS 2 T SUGAR 1/3 C BUTTER, MELTED 1 X -------------F-------------- 5 EA LARGE EGG YOLKS 1/2 C FRESHLY SQUEEZED LIME JUICE 1/3 C SUGAR 1/8 T SALT 2 T COARSELY GRATED LIME PEEL 2 1/2 C HEAVY CREAM 1 EA SMALL LIME,SLICED,OPTIONAL PREPARE CRUST: HEAT OVEN TO 375 DEGREES.IN 9" PIE PLATE COMBINE GRAHAM CRACKER CRUMBS AND 2 TBSP. SUGAR;STIR IN BUTTER UNTIL BLENDED. PRESS MIXTURE FIRMLY AND EVENLY OVER BOTTOM AND SIDES OF PIE PLATE; BAKE 10 MINUTES UNTIL BROWNED.COOL COMPLETELY ON WIRE RACK. PREPARE FILLING: IN TOP OF DOUBLE BOILER USING WIRE WHISK,BEAT EGG YOLKS,LIME JUICE,1/3 CUP SUGAR AND SALT UNTIL WELL BLENDED.SET OVER SIMMERING WATER;COOK ABOUT 5 MINUTES,STIRRING CONSTANTLY UNTIL MIXTURE IS THICK ENOUGH TO COAT BACK OF METAL SPOON.REMOVE FROM HEAT; STIR IN 1 TBSP. GRATED LIME PEEL.REFRIGERATE MIXTURE ABOUT 45 MINUTES UNTIL COOL.MEANWHILE,IN LARGE BOWL WITH ELECTRIC MIXER AT MEDIUM SPEED,BEAT CREAM UNTIL SOFT PEAKS FORM.SET 1 CUP WHIPPED CREAM ASIDE FOR GARNISH;FOLD COOLED LIME MIXTURE INTO REMAINING CREAM.SPOON FILLING INTO PREPARED CRUST;REFRIGERATE AT LEAST 2 HOURS UNTIL SET. TO SERVE: SPOON REMAINING WHIPPED CREAM DECORATIVELY OVER TOP OF PIE; SPRINKLE CREAM WITH REMAINING 1 TBSP. LIME PEEL.GARNISH WITH LIME SLICES,IF DESIRED. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FLUFFY APRICOT PIE (11-27-93) (0:52) 1 8" BAKED PIE SHELL 2 TABLESP. FRESH, FROZEN, OR 2 CUP DRIED APRICOTS CANNED LEMON JUICE (1/2 1B.) 1/8 TEASP. SALT 1 1/2 CUPS WATER 3 EGG WHITES 2 TESSP. UNFLAVORED GELATINE 1/2 CUP GRANULSTED SUGAR 2 TABLESP. COLD WATER 4 DROPS ALMOND EXTRACT 3 EGG YOLKS 1/4 CUP HEAVY CREAM, 1/4 CUP GRANULATED SUGAR WHIPPED DAY BEFORE: SOAK APRICOTS IN WATER 1 HR., THEN COOK IN SAME WATER, COVERED, 10 MIN., OR UNTIL TENDER. PRESS APRICOTS AND JUICE THROUGH FOOD MILL OR SIEVE; THEN MEASURE 1 CUP PUREE. SOFTEN GELATINE IN COLD WATER. IN DOUBLE-BOILER TOP, BEAT EGG YOLKS; STIR IN 1/4 CUP SUGAR, LEMON JUICE, SALT, AND APRICOTS. COOK OVER BOILING WATER, STIRRING, ABOUT 5 MIN., OR UNTIL MIXTURE JUST THICKENS. ADD GELATINE, STIR UNTIL DISSOLVED. REFRIGERATE UNTIL AS THICK AND SYRUPY AS UNBEATEN EGG WHITE. BEAT EGG WHITES TILL QUITE STIFF; GRADUALLY ADD 1/2 CUP SUGAR AND EXTRACT, BEATING UNTIL STIFF. FOLD IN APRICOT MIXTURE AND WHIPPED CREAM. POUR INTO BAKED PIE SHELL. REFRIGERATE. SHORTLY BEFORE SERVING: GARNISH WITH WHIPPED CREAM. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FLUFFY STRAWBERRY PIE (08-31-93) (1:52) SERVINGS: 6 1 PK 4 SERVING STRAWBERRY GELATIN 3/4 C COLD MILK 3/4 C BOILING WATER 3 1/2 C COOL WHIP WHIPPED TOPPING 1/2 C ICE CUBES 1 PT STRAWBERRIES,HULLED & SLICED 1 PK VANILLA INSTANT PUDDING 1 EA BAKED 9" PIE SHELL,COOLED COMPLETELY DISSOLVE GELATIN IN BOILING WATER.ADD ICE CUBES AND STIR UNTIL MELTED.PREPARE PIE FILLING MIX WITH 3/4 CUP MILK AS DIRECTED ON PACKAGE FAD ABOUT 2 MINUTES.BLEND IN GELATIN.CHILL,IF NECESSARY,UNTIL THICKENED.FOLD IN 2 CUPS OF THE WHIPPED TOPPING AND STRAWBERRIES.POUR INTO CRUST.FREEZE 1 HOUR OR CHILL IN REFRIGERATOR 3 HOURS BEFORE SERVING.GARNISH WITH REMAINING WHIPPED TOPPING AND ADDITIONAL STRAWBERRIES,IF DESIRED. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FOUR-LAYER LEMON PIE (08-31-93) (1:53) SERVINGS: 8 1 X ----------FIRST L----------- 1 1/2 C FLOUR 1/2 C VEGETABLE OIL 2 T SUGAR, (HEAPING) 5 T MILK 1 X ----------SECOND L---------- 8 OZ CREAM CHEESE, SOFTENED 4 OZ WHIPPED TOPPING 1 C POWDERED SUGAR 1 X ----------THIRD L----------- 6 OZ INSTANT LEMON PUDDING MIX 3 C MILK 1 X ----------FOURTH L---------- 4 OZ WHIPPED TOPPING FIRST LAYER: MIX ALL INGREDIENTS TOGETHER AND PAT INTO A PIE PAN. BAKE IN A PREHEATED 400 DEGREE OVEN UNTIL BROWNED,8 TO 10 MINUTES. SECOND LAYER: BEAT TOGETHER AND POUR INTO PIE SHELL.CHILL. THIRD LAYER: MIX UNTIL THICKENED AND POUR ON CREAM CHEESE LAYER.CHILL. FOURTH LAYER: COVER PIE WITH 4 OZ. WHIPPED TOPPING.CHILL UNTIL SERVING TIME -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FOURTH STREET ROSE RHUBARB PIE (08-31-93) (0:22) SERVINGS: 8 2 EA EGGS 1/2 C SUGAR 1/4 C FLOUR 2 C FROZEN STRAWBERRIES 1 EA PIE SHELL 2 C FROZEN RHUBARB 1 X -----STRUSSEL TOPPING------ 1/2 C SUGAR 1/4 C SHORTENING 1/4 C BUTTER 1 EA PINCH OF SALT 3 T LIQUID HONEY 3/4 C FLOUR PRE HEAT OVEN 425 DEGREES F WISK EGGS IN LARGE BOWL. WISK SUGAR, FLOUR UNTIL SMOOTH. SET ASIDE. CUT RHUBARB, FOLD INTO EGG MIXTURE. PUT IN PIE SHELL. BAKE 15 MINUTES, REMOVE AND REDUCE HEAT TO 350 DEGREES. APPLY TOPPING AND BAKE FOR 40 MINUTES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FRENCH DEEP-DISH APPLE PIE (11-27-93) (22:56) PASTRY FILLING 2 1/2 CUPS SIFTED 6 LARGE GREENING ALL-PURPOSE FLOUR APPLES 1/2 TEASPOON SALT 1 CUP SUGAR 3/4 CUP BUTTER OR 1/2 TEASPOON NUTMEG MARGARINE 1/2 TEASPOON 2 EGG YOLKS CINNAMON 7 TABLESPOONS 1/4 TEASPOON SALT APPLE CIDER 2 TABLESPOONS FLOUR 1 TABLESPOON LEMON 3/4 CUP RAISINS JUICE, FRESH, FROZEN, OR CANNED TO MAKE PASTRY, SIFT FLOUR AND SALT INTO A BOWL. WITH A PASTRY BLENDER OR TWO KNIVES, WORK IN BUTTER OR MARGARINE UNTIL MIXTURE IS MEALY. MIX SLIGHTLY BEATEN EGG YOLKS WITH CIDER AND LEMON JUICE. DRIBBLE OVER FLOUR-FAT MIXTURE; STIR LIGHTLY UNTIL PASTRY HOLDS TOGETHER. DIVIDE IN HALF, AND LINE A DEEP, 9-INCH PIE DISH. SAVE REMAINING PASTRY FOR TOP CRUST. CHILL BOTH WHILE YOU MAKE FILLING. START OVEN AT 350F, OR MODERATE. PARE, CORE, AND SLICE APPLES THINLY. MIX SUGAR, NUTMEG, CINNAMON, SALT, AND 1 TABLESPOON FLOUR. TOSS RAISINS IN REMAINING FLOUR. NOW SPOON ABOUT 1/3 OF APPLE SLICES INTO PIE SHELL; SPRINKLE WITH PART OF SUGAR MIXTURE AND SOME OF RAISINS. CONTINUE TO LAYER FILLING IN SAME ORDER UNTIL ALL INGREDIENTS ARE USED. COVER WITH TOP CRUST, SLASHED IN SEVERAL PLACES; SEAL EDGES SECURELY; CRIMP. BAKE 60 TO 80 MINUTES, OR UNTIL CRUST IS GOLDEN. COOL. LAST STEP: MIX 1 1/2 CUPS CONFECTIONERS' SUGAR WITH 2 TABLESPOONS WATER. SPREAD OVER TOP CRUST, JUST AS IF FROSTING A CAKE, -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FRENCH PEAR PIE (08-31-93) (1:53) SERVINGS: 6 6 C BARTLETT PEARS; * 3 T ORANGE JUICE; FROZEN, CONC. 1/2 T LEMON RIND 1 EA UNBAKED 9-INCH PIE SHELL 1 X ----SPICY CRUMB TOPPING----- 3/4 C UNBLEACHED FLOUR 1/2 C SUGAR 1 T CINNAMON; GROUND 1/2 T GINGER, GROUND 1/8 T SALT 1/4 C BUTTER OR MARGARINE * THE BARTLETT PEARS SHOULD BE PARED AND THINLY SLICED. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ COMBINE THE PEARS, ORANGE JUICE CONCENTRATE AND LEMON RIND IN A BOWL AND TOSS LIGHTLY. ARRANGE THE PEAR MIXTURE IN THE UNBAKED PIE SHELL. PREPARE THE SPICY CRUMB TOPPING AND SPRINKLE OVER THE PEAR MIXTURE. BAKE IN A PREHEATED 400 DEGREE F. OVEN FOR 40 MINUTES OR UNTIL THE PEARS ARE TENDER. COVER LOOSELY WITH ALUMINUM FOIL AFTER 30 MINUTES IF THE TOP BECOMES TOO BROWN. COOL ON A WIRE RACK BEFORE SERVING. SPICY CRUMB TOPPING: COMBINE THE FLOUR, SUGAR, SPICES AND SALT IN A BOWL. CUT IN THE MARGARINE, USING A PASTRY BLENDER, UNTIL THE MIXTURE IS CRUMBLY. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FRENCH SILK PIE (11/10/94) (22:57) HAZELNUT CRUST: 1 CUP GROUND HAZELNUTS 1/4 CUP BROWN SUGAR 1/4 CUP MELTED BUTTER * NUTMEG TO TASTE, OPTIONAL FILLING: 3 1OZ SQUARES UNSWEETENED CHOCOLATE, MELTED 9 1/2 OZ UNSALTED BUTTER (1CUP PLUS 3 TABLESPS) 1 1/4 CUPS GRANULATED SUGAR 2 LARGE EGGS 1 1/2 TEASPOONS VANILLA 1 TABLESPOON MOLASSES 1 TABLESPOON INSTANT COFFEE GRANULES 1 CUPS WALNUTS OR HAZELNUTS, CHOPPED HAZELNUT CRUST - GRIND HAZELNUTS IN FOOD PROCESSOR. MIX TOGETHER W/SUGAR, BUTTER AND NUTMEG IF USED AND PRESS IN 9 INCH SPRINGFORM PAN. CHILL BEFORE PUTTING FILLING INTO IT. FOR FILLING - MELT CHOCOLATE IN DBLE BOILER OVER HOT WATER. CREAM BUTTER UNTIL VERY LIGHT IN COLOR. ADD SUGAR GRADUALLY AND CREAM WELL. ADD EGGS ONE AT A TIME BEATING WELL AFTER EACH ADDITION. SCRAPE BOWL AND BEAT IN MELTED CHOCOLATE, VANILLA, MOLASSES AND INSTANT COFFEE GRANULES. MIX IN NUTS. SPREAD IN PREPARED 9 INCH SPRINGFORM PAN. CHILL SEVERAL HOURS IN REFRIGERATOR BEFORE SERVING. MAKES 10 OR 12 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- FRENCH SILK CHOCOLATE PIE (01/07/94) (16:39) 1/2 - CUP MARGARINE OR BUTTER, SOFTENED 3/4 - CUP SUGAR 2 -(1 OZ) SQUARES UNSWEETENED CHOCOLATE, MELTED AND COOLED 1 - TSP VANILLA 2 - EGGS AT ROOM TEMPERATURE 1 - CUP WHIPPING CREAM 1/4 - CUP FINELY CHOPPED NUTS, IF DESIRED 1/4 - CUP GRATED CHOCOLATE, IF DESIRED 1 - 8" PIE SHELL, BAKED AND COOLED (OR GRAHAM CRACKER CRUST) IN 1 1/2 QT BOWL, CREAM BUTTER AT LOW SPEED IN ELECTRIC MIXER. GRADUALLY, ADD SUGAR; CREAM WELL. BLEND IN COOLED CHOCOLATE AND VANILLA. ADD 1 EGG; BEAT 5 MINUTES. ADD OTHER EGG; BEAT 5 MINUTES MORE. (THIS IS IMPORTANT. )TURN INTO PIE SHELL. CHILL 2 HOURS OR UNTIL FIRM. SERVE TOPPED WITH WHIPPED CREAM. IF DESIRED, ADD A SPRINKLING OF WALNUTS OR PECANS AND/OR GRATED CHOCOLATE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FRESH APPLE PIE 2 STICKS OR 1 PACKET OF PIE CRUST MIX 3/4 CUP SUGAR 1/4 CUP FLOUR 1/2 TEASPOON NUTMEG 1/2 TEASPOON CINNAMON DASH SALT 6 CUPS THINLY SLICED PARED TART APPLES (ABOUT 5 MEDIUM) 2 TABLESPOONS BUTTER OR MARGARINE HEAT OVEN TO 425 DEGREES PREPARE PASTRY FOR 9 INCH TWO CRUST PIE AS DIRECTED ON THE PACKAGE. STIR TOGETHER SUGAR, FLOUR, NUTMEG, CINNAMON AND SALT. MIX LIGHTLY WITH APPLES. POUR INTO PASTRY LINED PIE PAN. DOT WITH BUTTER. COVER WITH TOP CRUST WHICH HAS SLITS CUT IN IT; SEAL AND FLUTES. COVER EDGE WITH 2 TO 3 INCH STRIP OF ALUMINUM FOIL TO PREVENT EXCESSIVE BROWNING; REMOVE FOIL LAST 15 MINUTES OF BAKING. BAKE 40 TO 50 MINUTES OR UNTIL CRUST IS BROWN AND JUICE BEGINS TO BUBBLE THROUGH SLITS IN CRUST. SERVE WARM. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FRESH APRICOT PIE 2 STICKS OR 1 PACKET OF PIE CRUST MIX 5 CUPS APRICOT HALVES 1 TEASPOON LEMON JUICE 1 CUP SUGAR 1/4 CUP FLOUR 1/4 TEASPOON CINNAMON 2 TABLESPOONS BUTTER OR MARGARINE HEAT OVER TO 425 DEGREES PREPARE PASTRY FOR 9 INCH 2 CRUST PIE AS DIRECTED ON THE PACKAGE. MIX APRICOTS AND LEMON JUICE. STIR TOGETHER SUGAR, FLOUR AND CINNAMON; MIX WITH PEACHES. TURN INTO PASTRY LINED PIE PAN; DOT WITH BUTTER. COVER WITH TOP CRUST WHICH HAS SLITS CUT IN IT; SEAL AND FLUTE. COVER EDGE WITH 2 TO 3 INCH STRIP OF ALUMINUM FOIL TO PREVENT EXCESSIVE BROWNING; REMOVE FOIL LAST 15 MINUTES OF BAKING. BAKE 35 TO 45 MINUTES OR UNTIL CRUST IS BROWN AND JUICE BEGINS TO BUBBLE THROUGH SLITS IN CRUST. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FRESH PEACH PIE 2 STICKS OR 1 PACKET OF PIE CRUST MIX 5 CUPS SLICED FRESH PEACHES (ABOUT 9 MEDIUM) 1 TEASPOON LEMON JUICE 1 CUP SUGAR 1/4 CUP FLOUR 1/4 TEASPOON CINNAMON 2 TABLESPOONS BUTTER OR MARGARINE HEAT OVER TO 425 DEGREES PREPARE PASTRY FOR 9 INCH 2 CRUST PIE AS DIRECTED ON THE PACKAGE. MIX PEACHES AND LEMON JUICE. STIR TOGETHER SUGAR, FLOUR AND CINNAMON; MIX WITH PEACHES. TURN INTO PASTRY LINED PIE PAN; DOT WITH BUTTER. COVER WITH TOP CRUST WHICH HAS SLITS CUT IN IT; SEAL AND FLUTE. COVER EDGE WITH 2 TO 3 INCH STRIP OF ALUMINUM FOIL TO PREVENT EXCESSIVE BROWNING; REMOVE FOIL LAST 15 MINUTES OF BAKING. BAKE 35 TO 45 MINUTES OR UNTIL CRUST IS BROWN AND JUICE BEGINS TO BUBBLE THROUGH SLITS IN CRUST. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FRESH PEACH PIE 1 (01/07/94) (16:43) 3/4 TO 1 - CUP SUGAR 1 1/2 - TBSP QUICK-COOKING TAPIOCA 1/4 - TSP SALT 1/4 - TSP CINNAMON 1/4 - TSP NUTMEG 5 - CUPS PEELED, FRESH PEACH SLICES 1 - TSP LEMON JUICE 2 - TBSP BUTTER, IF DESIRED SPICY THICKENED CREAM, IF DESIRED PREPARE DOUGH FOR PASTRY. COMBINE SUGAR, TAPIOCA, SALT, CINNAMON AND NUTMEG IN MEDIUM BOWL. ADD PEACHES AND LEMON JUICE. TOSS TO COAT PEACHES WITH SUGAR MIXTURE. PREHEAT OVEN TO 375 DEGREES. CUT DOUGH INTO 2 EQUAL PORTIONS. ON LIGHTLY FLOURED SURFACE, ROLL OUT 1 PORTION TO 11" CIRCLE. FIT INTO 9" PIE PLATE. SPOON PEACH MIXTURE INTO BAKED PIE SHELL. DOT WITH BUTTER, IF DESIRED. MAKE LATTICE TOP OR TOP CRUST. FOR BOTH, FLUTE AS DESIRED. GLAZE AND TOP AS DESIRED. COVER EDGE WITH FOIL. BAKE 25 MINUTES. REMOVE FOIL. BAKE 20 TO 25 MINUTES LONGER, UNTIL CRUST IS GOLDEN BROWN, PEACHES ARE TENDER AND JUICES ARE BUBBLY. SERVE WARM. TOP WITH SPICY THICKENED CREAM, IF DESIRED. SPICY THICKENED CREAM: BEAT 1 CUP WHIPPING CREAM UNTIL SLIGHTLY THICKENED. CREAM SHOULD NOT FORM SOFT PEAKS, BUT MOUND VERY SLIGHTLY WHEN BEATERS ARE LIFTED. FOLD IN 1 TBSP POWDERED SUGAR, 1/8 TSP CINNAMON AND 1/8 TSP NUTMEG. REFRIGERATE UNTIL READY TO SERVE. MAKES 1 1/2 CUPS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FRESH STRAWBERRY PIE 1 STICK OR 1/2 PACKET PIE CRUST MIX 6 CUPS STRAWBERRIES (ABOUT 1 1/2 QUARTS) 1 CUP SUGAR 3 TABLESPOONS CORNSTARCH 1/2 CUP WATER RED FOOD COLOR 1 PACKAGE (3 OUNCES) CREAM CHEESE, SOFTENED PREPARE 9 INCH BAKED PIE SHELL AS DIRECTED ON PACKAGE. COOL. MASH ENOUGH BERRIES TO MEASURE 1 CUP. STIR TOGETHER SUGAR AND CORNSTARCH. GRADUALLY STIR IN WATER AND CRUSHED BERRIES. COOK OVER MEDIUM HEAT, STIRRING CONSTANTLY, UNTIL MIXTURE THICKENS AND BOILS. BOIL AND STIR 1 MINUTE. STIR IN A FEW DROPS OF RED FOOD COLOR; COOL. BEAT CREAM CHEESE UNTIL SMOOTH; SPREAD ON BOTTOM OF COOLED BAKED PIE SHELL. FILL SHELL WITH REMAINING BERRIES; POUR BERRY MIXTURE OVER TOP. CHILL AT LEAST 3 HOURS OR UNTIL SET. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FRESH STRAWBERRY PIE 1 (08-31-93) (1:54) SERVINGS: 6 1 EA BAKED 9-INCH PIE SHELL 1 1/4 C SUGAR 1 T CORNSTARCH 3 T LEMON JUICE 3 OZ 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. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FRIED PIES (12/12/93) (15:05) 2 CUP FLOUR 1 TSP SALT 1/2 CUP SHORTENING 1/3 CUP WATER, COLD FRUIT, STEWED SIFT THE FLOUR AND SALT TOGETHER, CUT IN THE SHORTENING AND MIX WITH HANDS. ADD WATER. ROLL OUT ABOUT 1/8 INCH THICK ON A FLOURED BOARD. CUT WITH A LARGE COOKIE CUTTER ABOUT 4 INCHES IN DIAMETER. IN EACH ROUND, PLACE 1 1/2 TBSP SWEETENED MASHED FRUIT (DRIED APRICOTS, PEACHES, PRUNES OR THICK APPLE SAUCE). MOISTEN EDGES WITH COLD WATER, FOLD TO MAKE SEMI-CIRCLE AND PRESS EDGES TOGETHER WITH A FORK. FRY IN DEEP FAT. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FROZEN LEMON CREAM PIE (11/10/94) (22:18) SERVINGS: 6 1 EA 9-INCH GRAHAM CRACKER CRUST 3 EA LARGE UNCRACKED EGGS. 1/2 C PLUS 2 T SUGAR 1/4 C LEMON JUICE 1/2 PT (1 C) WHIPPING CREAM,WHIPPED SEPARATE EGGS. BE SURE TO USE ONLY GRADE A UNCRACKED EGGS! IN LARGE MIXER BOWL, BEAT EGG YOLKS AND 1/2 CUP SUGAR UNTIL LIGHT; STIR IN LEMON JUICE. IN SMALL MIXER BOWL, BEAT EGG WHITES UNTIL SOFT PEAKS FORM; GRADUALLY ADD REMAINING 2 T SUGAR, BEATING UNTIL STIFF PEAKS FORM. FOLD EGG WHITE MIXTURE INTO LEMON JUICE MIXTURE; FOLD IN HALF THE WHIPPED CREAM. FOLD IN REMAINING WHIPPED CREAM. SPOON INTO PREPARED CRUST. FREEZE AT LEAST 3 HOURS OR UNTIL FIRM. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- FRUIT-DUET PIE (11-27-93) (1:45) 2 CUPS DRIED APRICOTS 1 TABLESP. QUICK-COOKING TAPIOCA 1 CUP GRANULATED SUGAR 1/8 TEASP. SALT ANY WONDERFUL PASTRY FOR 9" TWO-CRUST PIE 1 NO. 2 1/2 CAN PINEAPPLE CHUNKS, DRAINED 1 TABLESP. GRATED LEMON RIND 1 TABLESP. BUTTER OR MARGARINE LIGHT CREAM NIGHT BEFORE: POUR 2 CUPS BOILING WATER OVER APRICOTS. LET SOAK OVERNIGHT. EARLY IN DAY: START HEATING OVEN TO 450X F. DRAIN APRICOTS, RESERVING 1/4 CUP JUICE. COMBINE THIS JUICE WITH TAPIOCA, SUGAR, AND SALT; LET STAND 15 MIN. MEANWHILE, LINE 9" PIE PLATE WITH PASTRY; ROLL OUT TOP CRUST. COMBINE APRICOTS, PINEAPPLE, LEMON RIND, AND TAPIOCA MIXTURE; TOSS TOGETHER GENTLY. POUR INTO LINED PIE PLATE; DOT WITH BUTTER. ADJUST TOP CRUST; BRUSH WITH CREAM. BAKE 15 MIN.; THEN REDUCE OVEN TEMPERATURE TO 375X F., AND BAKE 45 MIN. LONGER. LET COOL ON WIRE RACK. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FRUIT PLATTER PIE 2 STICKS OR 1 PACKET OF PIE CRUST MIX CLEAR ORANGE SAUCE (BELOW) 1 PINT STRAWBERRIES (RESERVE 6 WHOLE BERRIES), HALVED 1 CAN (20 1/2 OUNCES) PINEAPPLE SPEARS, DRAINED 1 1/2 CUPS SEEDLESS GREEN GRAPES 1 MEDIUM BANANA, PEELED AND CUT INTO 1/4 INCH SLICES 2 TABLESPOONS SUGAR PREPARE PASTRY FOR TWO-CRUST PIE AS DIRECTED ON PACKAGE EXCEPT-ROLL DOUGH 1 INCH LARGER THAN 14 INCH PIZZA PAN. EASE INTO PAN; FLUTE EDGE. PRICK BOTTOM AND SIDE OF PASTRY. BALE 8 TO 10 MINUTES. COOL. PREPARE CLEAR ORANGE SAUCE. ARRANGE FRUITS IN CONCENTRIC CIRCLES IN BAKED PASTRY SHELL. BEGINNING WITH STRAWBERRY HALVES AROUND THE EDGE. PLACE RESERVED BERRIES IN CENTER; SPRINKLE FRUITS WITH SUGAR. SPOON SOME OF THE ORANGE SAUCE OVER FRUITS. CUT PIE INTO WEDGES; SERVE WITH REMAINING SERVINGS. SERVES 12 TO 14. CLEAR ORANGE SAUCE-MIX ONE CUP SUGAR, 1/4 TEASPOON SALT AND 2 TABLESPOONS CORNSTARCH. STIR IN 1 CUP OF ORANGE JUICE, 1/4 CUP LEMON JUICE AND 3/4 CUP WATER. COOK OVER MEDIUM HEAT, STIRRING CONSTANTLY, UNTIL MIXTURE THICKENS AND BOILS. BOIL AND STIR 1 MINUTE. REMOVE FROM HEAT. STIR IN 1/2 TEASPOON EACH GRATED ORANGE AND LEMON PEEL. COOL. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FRUIT-TOPPED CHEESE PIE (11-06-92) (3:13) IBM 1 PACKAGE (8 OUNCES) CREAM CHEESE, SOFTENED 1/3 CUP SUGAR 1 3/4 CUPS FROZEN WHIPPED TOPPING, THAWED 1 PACKAGED GRAHAM CRACKER CRUMB CRUST 1 CUP CANNED CHERRY PIE FILLING BEAT CHEESE AND SUGAR UNTIL CREAMY. MIX IN TOPPING. SPOON INTO CRUST; ADD PIE FILLING AROUND EDGE OF PIE. CHILL AT LEAST 3 HOURS. GARNISH WITH ADDITIONAL WHIPPED TOPPING IF DESIRED. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FRUIT TOPPED CHEESE PIE 1 (08-31-93) (1:59) SERVINGS: 6 1 PK 8 OZ. CREAM CHEESE,SOFTENED 1/3 C SUGAR 1 3/4 C COOL WHIP WHIPPED TOPPING 1 EA GRAHAM CRACKER CRUMB CRUST 1 C CANNED CHERRY PIE FILLING BEAT CHEESE AND SUGAR UNTIL CREAMY.MIX IN TOPPING.SPOON INTO THE CRUST;ADD PIE FILLING AROUND THE EDGE OF THE PIE.CHILL AT LEAST 3 HOURS.GARNISH WITH ADDITIONAL WHIPPED TOPPING,IF DESIRED. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FUDGE NUT PIE (11-27-93) (1:35) PREPARATION TIME: 15 MIN. BAKING TIME: 30-35 MIN 1/2 C. BUTTER OR MARGARINE 1/3 C. SIFTED FLOUR 1 C. SUGAR 2 EGG WHITES 2 EGG YOLKS DASH OF SALT 1 TSP. VANILLA 3/4 C. COARSELY CHOPPED WALNUTS 2 SQS. UNSWEETENED CHOCOLATE, MELTED 1 UNBAKED 9-INCH NUT PASTRY SHELL CREAM BUTTER OR MARGARINE IN MEDIUM-SIZED BOWL; GRADUALLY BEAT IN SUGAR AND BEAT UNTIL LIGHT AND FLUFFY. ADD EGG YOLKS AND VANILLA; BLEND WELL. ADD MELTED CHOCOLATE AND FLOUR. BEAT EGG WHITES AND SALT IN SECOND BOWL UNTIL STIFF BUT NOT DRY, FOLD INTO CHOCOLATE MIXTURE. ADD WALNUTS; TURN INTO UNBAKED PASTRY SHELL. BAKE IN HOT OVEN (375X F.) 30 35 MINUTES, OR UNTIL PUFFED ACROSS TOP. COOL. SERVE WITH VANILLA OR COFFEE ICE CREAM, OR WITH WHIPPED CREAM, IF DESIRED. NUT PASTRY: SPRINKLE 1/3 C. FINELY CHOPPED WALNUTS EVENLY ON BOTTOM AND SIDES OF GREASED 9-INCH PIE PAN; LINE PAN WITH PASTRY. 500 CALORIES PER SERVING (1/6 OF 9-INCH PIE). SOURCE OF VITAMINS A, B, C -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FUDGE PECAN PIE (08-31-93) (2:02) SERVINGS: 8 1 EA 9" UNBAKED PIE SHELL 1/3 C BUTTER OR MARGARINE 1/3 C HERSHEY'S COCOA 2/3 C SUGAR 1/4 T SALT 3 EA EGGS,SLIGHTLY BEATEN 3/4 C LIGHT CORN SYRUP 1 C CHOPPED PECANS,OPTIONAL 1 C PECAN HALVES HEAT OVEN TO 375 DEGREES.MELT BUTTER OVER LOW HEAT;ADD COCOA AND STIR UNTIL SMOOTH.REMOVE FROM HEAT;COOL SLIGHTLY.STIR IN SUGAR,SALT,EGGS AND CORN SYRUP.BLEND THOROUGHLY.STIR IN CHOPPED NUTS,IF DESIRED.POUR INTO UNBAKED PIE SHELL.PLACE PECAN HALVES OVER TOP.BAKE FOR 40 MINUTES.COOL.LET STAND 8 HOURS BEFORE SERVING.GARNISH WITH SWEETENED WHIPPED WHIPPING CREAM OR WHIPPED TOPPING. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= GEORGIA PEACH PIE (08-31-93) (2:03) SERVINGS: 10 1 X -------------C-------------- 2 C ALL-PURPOSE FLOUR 1/4 T SALT 3/4 C BUTTER 1 X -------------F-------------- 8 EA PEACHES,PEELED,1" SLICES 1/2 C SUGAR 1/4 C ALL-PURPOSE FLOUR 2 T FRESHLY SQUEEZED LEMON JUICE 1 T GRATED LEMON PEEL 2 T MILK PREPARE CRUST: IN LARGE BOWL,COMBINE 2 CUPS FLOUR AND SALT;USING PASTRY BLENDER OR TWO KNIVES,CUT IN BUTTER UNTIL MIXTURE RESEMBLES COARSE CRUMBS.SPRINKLE 5 TO 6 TBSP. COLD WATER,1 TBSP. AT A TIME,OVER FLOUR MIXTURE;TOSS WITH FORK TO BLEND LIGHTLY BUT EVENLY.WHEN MIXTURE FORMS BALL,KNEAD GENTLY 2 OR 3 TIMES.DIVIDE DOUGH IN HALF.ON LIGHTLY FLOURED SURFACE ROLL OUR HALF DOUGH TO 12" CIRCLE;FIT INTO 9" PIE PLATE;TRIM,LEAVING 1" OVERHANG.ROLL OUT REMAINING HALF DOUGH TO 12" CIRCLE;USING SHARP KNIFE CUT CIRCLE INTO TEN STRIPS,EACH ABOUT 1" WIDE;SET ASIDE.HEAT OVEN TO 375 DEGREES. PREPARE FILLING: IN LARGE BOWL,COMBINE PEACHES,SUGAR,1/4 CUP FLOUR,LEMON JUICE AND GRATED PEEL;TOSS WELL.POUR FILLING INTO PREPARED CRUST.ARRANGE RESERVED STRIPS OF DOUGH IN LATTICE PATTERN OVER FILLING;TRIM STRIPS TO MATCH LOWER OF CRUST OVERHANG.DAMPEN OVERHANG LIGHTLY WITH WATER;TURN UP OVER ENDS OF STRIPS AND SEAL.FLUTE EDGE DECORATIVELY.BRUSH LATTICE STRIPS AND EDGE OF CRUST WITH MILK; BAKE 50 MINUTES UNTIL BUBBLING AND CRUST IS GOLDEN BROWN. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= GLAZED FRESH STRAWBERRY PIE (08-31-93) (2:04) SERVINGS: 6 3 PT STRAWBERRIES; FRESH, HULLED 1 C SUGAR 3 1/2 T CORNSTARCH 1/2 C WATER 1 X RED FOOD COLORING; A FEW DR 1 EA BAKED 9" PIE SHELL 1 X SWEETENED WHIPPED CREAM MASH 1 PT OF THE STRAWBERRIES, USING A FORK, AND SET ASIDE. COMBINE THE SUGAR AND CORNSTARCH IN A 3 QUART SAUCE PAN. STIR IN THE WATER AND MASHED BERRIES. COOK OVER MEDIUM HEAT, STIRRING CONSTANTLY, UNTIL THE MIXTURE COMES TO A BOIL, THEN COOK 2 MINUTES LONGER. REMOVE FROM THE HEAT AND STIR IN THE FOOD COLORING. COOL TO ROOM TEMPERATURE. FOLD IN THE REMAINING 2 PTS OF STRAWBERRIES AND TURN INTO THE BAKED PIE SHELL. CHILL IN THE REFRIGERATOR AT LEAST 2 HOURS. TO SERVE, TOP WITH PUFFS OF SWEETENED WHIPPED CREAM -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= GOLDEN APPLE PIE WITH RUM SAUCE (08-31-93) (2:05) SERVINGS: 6 7 EA APPLES, GOLDEN DELICIOUS 1/4 C BROWN SUGAR 2 T FLOUR 1/2 T CINNAMON 1/4 T SALT 1/8 T NUTMEG 1 X PASTRY FOR A 2 CRUST 9" PIE 1/4 C CHOPPED NUTS 2 T RUM 2 T BUTTER COMBINE APPLES WITH BROWN SUGAR,FLOUR,SPICES AND SALT.PLACE IN A 9" PASTRY LINED PIE PLATE.FLUTE EDGES OF CRUST.SPRINKLE APPLES WITH NUTS AND RUM;DOT WITH BUTTER.ROLL OUT REMAINING PASTRY.CUT INTO 3/4" STRIPS.ARRANGE STRIPS IN A LATTICE PATTERN,ATOP OF PIE. BAKE @ 425 DEGREES FOR 50 TO 60 MINUTES OR UNTIL APPLES ARE TENDER.COVER TOP OF PIE WITH FOIL PART WAY THROUGH BAKING TIME TO PREVENT OVER BROWNING OF CRUST.SERVE WITH RUM SAUCE. RUM SAUCE: COMBINE 1 CUP SUGAR,3/4 CUP WATER AND 1/2 TSP. OF CINNAMON IN MEDIUM SIZE SAUCEPAN.BRING TO A BOIL.BOIL 5 MINUTES OVER MEDIUM HIGH HEAT,STIRRING CONSTANTLY.GRADUALLY,BLEND TOGETHER 2 TBSP. CORNSTARCH AND A 1/4 CUP OF COLD WATER.STIR INTO HOT SUGAR MIXTURE.COOK AND STIR UNTIL THICKENED.STIR IN 1/2 CUP RUM;COOL SLIGHTLY.SERVE WARM WITH PIE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= GOLDEN TREASURE PIE (05-01-93) (17:01) SERVINGS: 8 17 OZ PINEAPPLE; CRUSHED, 2 CN 1/2 C SUGAR 2 TB CORNSTARCH 2 TB WATER 2/3 C SUGAR 1 TB BUTTER OR MARGARINE 1/4 C UNBLEACHED FLOUR 1 C COTTAGE CHEESE; CREAMED, * 1 TS VANILLA 1/2 TS SALT 2 EA EGGS; LG, SLIGHTLY BEATEN 1 1/4 C MILK 1 EA UNBAKED 10-INCH PIE SHELL * USE THE SMALL CURD TYPE OF CREAMED COTTAGE CHEESE FOR THIS RECIPE. COMBINE THE UNDRAINED PINEAPPLE, 1/2 CUP OF SUGAR, CORNSTARCH AND WATER IN A SMALL SAUCEPAN. COOK OVER MEDIUM HEAT, STIRRING CONSTANTLY, UNTIL THE MIXTURE COMES TO A BOIL. COOK FOR 1 MINUTE MORE. REMOVE FROM THE HEAT AND COOL TO ROOM TEMPERATURE. COMBINE THE 2/3 CUP OF SUGAR AND BUTTER IN A BOWL, BEATING, USING AN ELECTRIC MIXER SET ON MEDIUM SPEED, UNTIL WELL BLENDED. ADD THE FLOUR, COTTAGE CHEESE, VANILLA, AND SALT, BEATING UNTIL SMOOTH. ADD THE EGGS, ONE AT A TIME, BEATING WELL AFTER EACH ADDITION. BLEND IN THE MILK. POUR THE PINEAPPLE MIXTURE INTO THE UNBAKED PIE SHELL AND THEN GRADUALLY POUR THE COTTAGE CHEESE MIXTURE OVER THE PINEAPPLE LAYER, BEING CAREFUL NOT TO DISTURB THE FIRST LAYER. BAKE AT 450 DEGREES F. FOR 15 MINUTES, THEN REDUCE THE TEMPERATURE TO 325 DEGREES F. AND BAKE FOR 45 MINUTES MORE, OR UNTIL A KNIFE INSERTED HALFWAY BETWEEN THE CENTER AND EDGE COMES OUT CLEAN. COOL ON A WIRE RACK AND SERVE AT ROOM TEMPERATURE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= GRASSHOPPER PIE 1 1/2 CUPS CHOCOLATE WAFER OR COOKIE CRUMBS 1/4 CUP BUTTER OR MARGARINE 32 LARGE OR 3 CUPS MINIATURE MARSHMALLOWS 1/2 CUP MILK 1 1/2 CUPS CHILLED WHIPPING CREAM 1/4 CUP CREME DE MENTHE 3 TABLESPOONS WHITE CREME DE COCOA FEW DROPS GREEN FOOD COLOR HEAT OVER TO 350 DEGREES MIX CRUMBS AND BUTTER IN 9 INCH PIE PAN; PRESS FIRMLY AND EVENLY AGAINST BOTTOM AND SIDE OF PAN. BAKE 10 MINUTES. COOL. MELT MARSHMALLOWS WITH MILK OVER LOW HEAT, STIRRING CONSTANTLY. CHILL UNTIL THICKENED. IN CHILLED BOWL, BEAT CREAM UNTIL STIFF. STIR MARSHMALLOW MIXTURE TO BLEND; GRADUALLY STIR IN CREME DE MENTHE AND CREME DE COCOA. FOLD IN WHIPPED CREAM. FOLD IN FOOD COLOR. POUR INTO BAKED CRUST. CHILL AT LEAST 4 HOURS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= GREEN APPLE PIE 2 STICKS OR 1 PACKET OF PIE CRUST MIX 1 1/4 CUPS SUGAR 1/4 CUP FLOUR 1/2 TEASPOON NUTMEG 1/2 TEASPOON CINNAMON DASH SALT 6 CUPS THINLY SLICED GREEN APPLES (ABOUT 5 MEDIUM) 2 TABLESPOONS BUTTER OR MARGARINE HEAT OVEN TO 425 DEGREES PREPARE PASTRY FOR 9 INCH TWO CRUST PIE AS DIRECTED ON THE PACKAGE. STIR TOGETHER SUGAR, FLOUR, NUTMEG, CINNAMON AND SALT. MIX LIGHTLY WITH APPLES. POUR INTO PASTRY LINED PIE PAN. DOT WITH BUTTER. COVER WITH TOP CRUST WHICH HAS SLITS CUT IN IT; SEAL AND FLUTES. COVER EDGE WITH 2 TO 3 INCH STRIP OF ALUMINUM FOIL TO PREVENT EXCESSIVE BROWNING; REMOVE FOIL LAST 15 MINUTES OF BAKING. BAKE 40 TO 50 MINUTES OR UNTIL CRUST IS BROWN AND JUICE BEGINS TO BUBBLE THROUGH SLITS IN CRUST. SERVE WARM. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= HARVEST APPLE PIE (11-27-93) (1:36) PREPARATION TIME: 20 MIN. BAKING TIME: 35-40 MIN. 1/2 C. SUGAR 1/4 C. BUTTER OR MARGARINE 1/2 C. BROWN SUGAR, FIRMLY PACKED 6- 8 MEDIUM-SIZED TART APPLES, PEELED, 1/4 C. FLOUR CORED' AND DICED (6 CUPS) 1/2 TSP. CINNAMON 2 TSP. LEMON JUICE 1/4 TSP. NUTMEG 1 UNBAKED 9-INCH CHEESE PASTRY SHELL 1/8 TSP. SALT 1/4 C. HEAVY CREAM MIX TOGETHER SUGARS, FLOUR, CINNAMON, NUTMEG, AND SALT IN SMALL BOWL; CUT IN BUTTER OR MARGARINE. SPRINKLE APPLES WITH LEMON JUICE IN LARGE BOWL; ADD 1 1/2 CUPS OF SUGAR MIXTURE; TOSS GENTLY TO COAT APPLES EVENLY. ARRANGE APPLES IN PASTRY SHELL, SPRINKLE WITH REMAINING 1/2 CUP MIXTURE. BAKE IN HOT OVEN (450XF.) 10 MINUTES; REDUCE HEAT TO MODERATE (350X F.); CONTINUE BAKING 25 MINUTES, OR UNTIL APPLES ARE JUST TENDER. CAREFULLY POUR CREAM OVER APPLES AND BAKE 10 MINUTES LONGER. SERVE WARM. CHEESE PASTRY: CUT IN 1/2 C. GRATED CHEDDAR CHEESE WITH SHORTENING IN PLAIN PASTRY RECIPE. 460 CALORIES PER SERVING (1/6 OF 9-INCH PIE). SOURCE OF VITAMINS A, B, C -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= HARVEST CUTOUT PUMPKIN PIE (11-27-93) (1:04) PASTRY: 1/2 TEASP. SALT 1 CUP SIFTED ALL- 1/2 TEASP CINNAMON PURPOSE FLOUR 1/4 TEASP NUTMEG 1/2 TEASP SALT 1/4 TEASP. GINGER 1/3 CUP SHORTENING 1/3 CUP GRANULATED 3 TO 4 TABLESP WATER SUGAR FILLING: 1/2 CUP NONFAT DRY 1 3/4 CUPS CANNED MILK PUMPKIN 1/2 CUP COLD WATER 1 EGG 1/2 CUP HOT WATER PASTRY: START HEATING OVEN TO 425X F. IN MEDIUM BOWL, SIFT TOGETHER FLOUR AND 1/2 TEASP. SALT. WITH PASTRY BLENDER OR TWO KNIVES, CUT IN SHORTENING, SCISSORS-FASHION, UNTIL LIKE COARSE MEAL. ADD 3 TO 4 TABLESP. WATER, A TABLESP. AT A TIME, TOSSING QUICKLY WITH FORK, UNTIL DOUGH LEAVES SIDES OF BOWL AND FORMS BALL. ON LIGHTLY FLOURED BOARD, ROLL OUT DOUGH TO FIT 8" PIE PLATE. TRIM AND FLUTE EDGES. REROLL TRIMMINGS 1/8" THICK; CUT INTO TURKEY OR PUMPKIN SHAPES. ON UNGREASED COOKIE SHEET, BAKE 8 TO 10 MIN., OR UNTIL TURKEY AND PUMPKIN CUTOUTS ARE NICELY BROWNED. THEN REDUCE HEAT TO 375X F. FILLING: MEANWHILE, IN LARGE BOWL, COMBINE PUMPKIN, EGG, 1/2 TEASP. SALT, CINNAMON, NUTMEG, GINGER, AND SUGAR. MIX TOGETHER NONFAT DRY MILK AND COLD WATER; ADD HOT WATER, AND STIR INTO PUMPKIN MIXTURE. POUR INTO PASTRY-LINED PIE PLATE. BAKE 1 HR., OR UNTIL CUSTARD IS SET. COOL THOROUGHLY; DECORATE WITH TURKEY AND PUMPKIN CUTOUTS. MAKES 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= HERSHEY BAR PIE (08-31-93) (2:06) SERVINGS: 6 1 EA GRAHAM CRACKER PIE CRUST 1/2 C MILK 6 EA 1.35 OZ. HERSHEY BARS W/NUTS 21 EA LARGE MARSHMALLOWS (18-24) 1/2 PK 9 OZ. WHIPPED TOPPING PLACE MILK,CANDY BARS AND MARSHMALLOWS IN TOP PAN OF DOUBLE BOILER.MELT.(OR JUST USE A LARGE PAN SET IN A PAN OF BOILING OR SIMMERING WATER.CHOCOLATE WILL STICK AND BURN IF PAN IS NEXT TO THE BURNER.) WHEN MELTED,SET OUT OF WATER TO COOL COMPLETELY.FOLD TOPPING INTO CHOCOLATE.POUR INTO PIE CRUST AND CHILL IN REFRIGERATOR FOR AT LEAST 3 HOURS OR UNTIL READY TO SERVE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= HOLIDAY PUMPKIN PIE (02/25/94) (1:43) YIELD: 8 SERVINGS --------------------------FILLING------------------------------- 3/4 LB TOFU,FIRM 2 C PUMPKIN,PUREED,COOKED 3/4 C FRUITSOURCE 2 T MOLASSES,SORGHUM OR CANE 1 1/2 T CINNAMON,GROUND 3/4 T NUTMEG,GRATED 3/4 T GINGER,POWDERED 1/2 T MACE 1/4 T SEA SALT ------------------------SWEET CRUST----------------------------- 1/2 C PASTRY FLOUR,WHOLE-WHEAT 1/2 C FLOUR,UNBLEACHED WHITE 3 1/2 T SOY MARGARINE,CUT INTO BITS 1/4 T NUTMEG,GRATED 1 DS SALT(OPT) 3 T WATER,ICE 1. PLACE FLOUR, MARGARINE, NUTMEG AND SALT IN A FOOD PROCESSOR AND PROCESS 10 SECONDS TO A CORNMEAL TEXTURE. WITH PROCESSOR RUNNING, ADD 1-1/2 TEASPOON ICE WATER. ADD REMAINING WATER SLOWLY, AND STOP THE MACHINE AS SOON AS THE DOUGH BEGINS TO FORM A BALL. TINY PIECES OF MARGARINE SHOULD BE VISIBLE IN DOUGH. 2. FORM THE DOUGH INTO A BALL AND FLATTEN INTO A THICK DISH. FLOUR YOUR WORK SURFACE AND ROLLING PIN AND ROLL DOUGH FROM CENTER OUT TO SIDES, TURNING INTO A PERFECT CIRCLE ABOUT 10 INCHES IN DIAMETER. 3. PLACE THE ROLLING PIN IN THE CENTER OF THE DOUGH. FOLD HALF OVER THE PIN AND TRANSFER TO A 9-INCH PIE PLATE, FOLD THE ROUGH EDGES UNDER NEATLY OR TRIM THEM. COVER PIE PLATE WITH A SLIGHTLY DAMP KITCHEN TOWEL AND PLACE IN THE REFRIGERATOR. 4. PREHEAT OVEN TO 350'. 5. BLEND INGREDIENTS FOR FILLING UNTIL SMOOTH AND CREAMY IN A BLENDER OR FOOD PROCESSOR. POUR INTO PIE SHELL AND BAKE FOR 1 HOUR. 6. CHILL AND SERVE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= HONEY CRUNCH PECAN PIE (08-31-93) (2:06) SERVINGS: 6 1 X ----------CRISCO C---------- 1 1/3 C ALL-PURPOSE FLOUR 1/2 T SALT 1/2 C BUTTER FLAVOR SHORTENING 4 T COLD WATER 1 X -------------P-------------- 4 EA EGGS,SLIGHTLY BEATEN 1/4 C BROWN SUGAR,PACKED 1/4 C GRANULATED SUGAR 1 C WHITE CORN SYRUP 1/2 T SALT 1 T VANILLA EXTRACT 1 T BOURBON 2 T BUTTER, MELTED 1 C CHOPPED PECAN NUTS 1 X ----------CRUNCH T---------- 1/3 C BROWN SUGAR,PACKED 3 T BUTTER 3 T HONEY 1 1/2 C PECAN HALVES PREHEAT OVEN TO 350 DEGREES.FOR CRUST:COMBINE FLOUR AND SALT IN MIXING BOWL.CUT IN SHORTENING WITH PASTRY BLENDER OR 2 KNIVES UNTIL MIXTURE IS UNIFORM.SPRINKLE IN WATER,1 TBSP. AT A TIME, UNTIL DOUGH FORMS A BALL. ON LIGHTLY FLOURED SURFACE,ROLL CRUST INTO CIRCLE 1/8" THICK AND ABOUT 1 1/2" LARGER THAN INVERTED 9" PIE PLATE.GENTLY,EASE DOUGH INTO PIE PLATE,BEING CAREFUL NOT TO STRETCH THE DOUGH.FOLD PASTRY EDGE UNDER TO MAKE DOUBLE THICKNESS AROUND RIM.FLUTE AS DESIRED. FOR FILLING:COMBINE ALL INGREDIENTS EXCEPT PECANS.MIX WELL.FOLD IN CHOPPED PECANS;SPOON FILLING INTO UNBAKED PASTRY SHELL.BAKE @ 350 DEGREES 50 TO 55 MINUTES.DURING LAST 30 MINUTES OF BAKING,COVER EDGE OF PASTRY SHELL WITH ALUMINUM FOIL TO PREVENT OVER BROWNING. FOR TOPPING:COMBINE SUGAR,BUTTER AND HONEY IN MEDIUM SAUCEPAN. COOK OVER MEDIUM HEAT UNTIL SUGAR DISSOLVES,ABOUT 2 TO 3 MINUTES. STIR CONSTANTLY.ADD PECAN HALVES.STIR UNTIL PECANS ARE WELL COATED. DURING LAST 10 MINUTES OF BAKING,REMOVE PIE FROM OVEN;SPREAD CRUNCH TOPPING EVENLY OVER TOP.RETURN PIE TO OVEN;BAKE REMAINING 10 TO 12 MINUTES OR UNTIL TOPPING IS BUBBLY AND GOLDEN BROWN. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= HOOSIER HARVEST APPLE PIE (08-31-93) (2:07) SERVINGS: 6 1 X -------------C-------------- 2 C ALL-PURPOSE FLOUR 2 T GRANULATED SUGAR 1 T SALT 3/4 C BUTTER FLAVOR SHORTENING 1/4 C COLD WATER 1 EA SMALL EGG,LIGHTLY BEATEN 1 1/2 T APPLE CIDER VINEGAR 1 X SUGAR AND CINNAMON 1 X -------------F-------------- 1/3 C FIRMLY PACKED BROWN SUGAR 1/3 C GRANULATED SUGAR 1/2 T CINNAMON 1 T BUTTER FLAVOR SHORTENING 6 C PEELED,SLICED TART APPLES 3 T APPLE CIDER, FRESH 1 X -------------G-------------- 1 X MILK 1 X GRANULATED SUGAR HEAT OVEN TO 375 DEGREES.FOR CRUST: COMBINE FLOUR,GRANULATED SUGAR AND SALT IN A BOWL.CUT IN BUTTER FLAVOR SHORTENING,USING A PASTRY BLENDER OR 2 KNIVES UNTIL ALL FLOUR IS BLENDED IN TO FORM PEA SIZE CHUNKS.COMBINE WATER,EGG AND VINEGAR.POUR INTO FLOUR MIXTURE.MIX LIGHTLY WITH A FORK UNTIL DOUGH FORM A BALL.DIVIDE DOUGH IN HALF.PRESS BETWEEN HANDS TO FORM TWO 5 TO 6" PANCAKES. WRAP IN PLASTIC OR ALUMINUM FOIL.REFRIGERATE. FLOUR ROLLING SURFACE AND PIN LIGHTLY.ROLL DOUGH FOR BOTTOM CRUST INTO A CIRCLE.TRIM 1" LARGER THAN UPSIDE DOWN 9" PIE PLATE. LOOSEN DOUGH CAREFULLY.FOLD INTO QUARTERS.UNFOLD.PRESS INTO PIE PLATE.TRIM EDGE EVEN WITH PIE PLATE. FOR FILLING: COMBINE BROWN SUGAR,GRANULATED SUGAR,FLOUR AND CINNAMON.CUT IN BUTTER FLAVOR SHORTENING WITH A FORK UNTIL CRUMBS FORM.TOSS APPLES WITH CRUMB MIXTURE.POUR INTO UNBAKED PIE SHELL. SPRINKLE CIDER OVER FILLING. ROLL TOP CRUST SAME AS BOTTOM.USE A COOKIE CUTTER TO MAKE A CUT OUT IN THE CENTER.REMOVE CUT OUT.SPRINKLE LIGHTLY WITH SUGAR AND CINNAMON.BAKE SEPARATELY.PLACE ON TOP OF PIE HALFWAY THROUGH THE BAKING TIME.MOISTEN EDGE OF BOTTOM CRUST.LIFT TOP CRUST ONTO THE FILLED PIE.PRESS EDGES TOGETHER.CUT EVEN WITH THE EDGE OF PIE PLATE.USE TINY APPLE CUTTER TO MAKE VENTS IN TOP CRUST FOR ESCAPE OF STEAM.USE CUTTER TO MAKE ADDITIONAL TINY APPLE CUT OUTS FROM EXTRA PASTRY.BRUSH RIM WITH WATER.PRESS APPLE CUT OUTS GENTLY IN PLACE ALL AROUND EDGES. FOR GLAZE: BRUSH TOP WITH MILK.SPRINKLE WITH THE GRANULATED SUGAR.BAKE @ 375 DEGREES FOR 30 TO 40 MINUTES.COVER EDGE OF PIE WITH FOIL THE LAST 10 MINUTES,IF NECESSARY TO PREVENT OVER BROWNING.COOL UNTIL BARELY WARM OR TO ROOM TEMPERATURE BEFORE SERVING.MAKES ONE 9" PIE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= HOOSIER HILLS PIE (05/26/93) (0:32) 2 EGGS 1 C. SUGAR 1/2 C. FLOUR 1 STICK MELTED BUTTER 1 C. CHOCOLATE CHIPS 1 C. CHOPPED WALNUTS 1 T. VANILLA 8-INCH UNBAKED PIE SHELL MIX INGREDIENTS IN ORDER GIVEN. POUR IN PIE SHELL. BAKE AT 350 DEGREES FOR 30 MINUTES. MAKES 8 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= HUCKLEBERRY PIE (08-31-93) (2:08) SERVINGS: 6 3 C FRESH OR FROZEN HUCKLEBERRIES 1 C GRATED APPLE 1 C SUGAR, (SCANT) 2 T FLOUR 1/2 T ALMOND EXTRACT 1 X DASH OF SALT 1 EA PASTRY FOR DOUBLE CRUST PIE * THIS DOES NOT ALTER THE FLAVOR, BUT STRETCHES THE BERRIES MEASURE INGREDIENTS INTO A TWO QUART MIXING BOWL AND MIX WELL.POUR INTO UNBAKED PIE SHELL.COVER WITH TOP CRUST AND BAKE @ 375 DEGREES FOR ABOUT ONE HOUR OR UNTIL NICELY BROWNED.MAKES ONE 9" PIE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ICE CREAM PIE (04-09-93) (1:35) IBM 9 INCH PRETZEL CRUMB CRUST 1 QUART VANILLA ICE CREAM 2 TEASPOONS CREME DE MENTHE 1 SQUARE (1 OUNCE) SEMI-SWEET BAKING CHOCOLATE, GRATED 1/2 CUP CRUSHED PEPPERMINT CANDY PREPARE PRETZEL CRUMB CRUST AS DIRECTED. SET ASIDE. PLACE ICE CREAM IN LARGE MIXING BOWL. CUT INTO QUARTERS. MICROWAVE AT 10% FOR 3 TO 4 MINUTES, OR JUST UNTIL SOFTENED. ADD CREME DE MENTHE, CHOCOLATE AND HALF OF PEPPERMINT CANDY. BEAT AT MEDIUM SPEED OF ELECTRIC MIXER UNTIL SMOOTH. SPOON INTO PREPARED CRUST. SPRINKLE WITH REMAINING CANDY. FREEZE FOR ABOUT 5 HOURS, OR UNTIL FIRM. MAKES 1 PIE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ILLINOIS APPLE PIE (08-31-93) (2:09) SERVINGS: 6 1 X -------------C-------------- 2 C LEVEL CUPS ALL-PURPOSE FLOUR 1/4 T SALT 1 C EVEL CUP CRISCO SHORTENING 1/2 C ICE WATER 1/4 C MILK 1/4 C SUGAR, WHITE 1 X ----------APPLE F----------- 6 C TART APPLES,PEELED & SLICED 1/2 C SUGAR 1/2 C BROWN SUGAR 1 T CINNAMON 2 T LEMON JUICE 1/4 T SALT 1/4 T NUTMEG 1 T BUTTER PREHEAT OVEN TO 450 DEGREES.FOR CRUST,COMBINE FLOUR AND SALT IN MIXING BOWL.CUT IN SHORTENING WITH PASTRY BLENDER OR 2 KNIFES UNTIL MIXTURE IS UNIFORM.ADD WATER;TOSS LIGHTLY WITH A FORK UNTIL DOUGH FORMS A BALL.DIVIDE DOUGH INTO 2 PARTS. ON LIGHTLY FLOURED SURFACE,ROLL BOTTOM CRUST INTO CIRCLE 1/8" THICK AND ABOUT 1 1/2" LARGER THAN INVERTED 9" PIE PLATE.GENTLY, EASE DOUGH INTO PIE PLATE,BEING CAREFUL NOT TO STRETCH DOUGH.TRIM EDGE EVEN WITH PIE PLATE. FOR APPLE FILLING:COMBINE ALL INGREDIENTS IN MIXING BOWL.STIR UNTIL MIXED WELL.SPOON INTO UNBAKED PIE SHELL. USE REMAINING HALF OF DOUGH TO ROLL TOP CRUST,AS INSTRUCTED FOR BOTTOM CRUST.LIFT ONTO FILLED PIE.TRIM 1/2" BEYOND EDGE OF PIE PLATE.FOLD TOP EDGE UNDER BOTTOM CRUST;FLUTE AS DESIRED.CUT SLITS OR DESIGN IN TOP CRUST TO ALLOW STEAM TO ESCAPE.BRUSH TOP CRUST WITH MILK;SPRINKLE WITH WHITE SUGAR.BAKE @ 450 DEGREES FOR 20 MINUTES.REDUCE HEAT TO 350 DEGREES;BAKE AN ADDITIONAL 25 TO 30 MINUTES OR UNTIL CRUST IN GOLDEN BROWN.COOL AND SERVE . -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= IMPOSSIBLE FRENCH APPLE PIE 6 CUPS SLICED PARED TART APPLES 1 1/4 TEASPOONS GROUND CINNAMON 1/4 TEASPOON GROUND NUTMEG 1 CUP SUGAR 3/4 CUP MILK 1/2 CUP COMMERCIAL BAKING MIX 2 EGGS 2 TABLESPOONS BUTTER OR MARGARINE SOFTENED STREUSEL HEAT OVEN TO 325 DEGREES GREASE PIE PLATE, 10 X 1 1/2 INCHES. MIX APPLES AND SPICES; TURN INTO PLATE. BEAT REMAINING INGREDIENTS EXCEPT STREUSEL UNTIL SMOOTH, 15 SECONDS IN BLENDER OR 1 MINUTE WITH HAND BEATER. POUR INTO PLATE. SPRINKLE WITH STREUSEL. BAKE UNTIL KNIFE INSERTED IN CENTER COMES OUT CLEAN. BAKE 55 TO 60 MINUTES. STREUSEL:MIX 1 CUP COMMERCIAL BAKING MIX 1/2 CUP CHOPPED NUTS 1/3 CUP PACKED BROWN SUGAR 3 TABLESPOONS MARGARINE OR BUTTER UNTIL CRUMBLY -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= IMPOSSIBLE PUMPKIN PIE 3/4 CUP SUGAR 1. 2 CUP COMMERCIAL BAKING MIX 2 TABLESPOONS MARGARINE OR BUTTER 1 CAN (13 OUNCE) EVAPORATED MILK 2 EGGS 1 CAN (16 OUNCE) PUMPKIN 2 1/2 TEASPOONS PUMPKIN PIE SPICE 2 TEASPOONS VANILLA HEAT OVEN TO 350 DEGREES GREASE PIE PLATE 9 X 1 1/4 OR 10 X 1 1/2 INCHES. BEAT ALL INGREDIENTS UNTIL SMOOTH, 1 MINUTE IN BLENDER OR 2 MINUTES WITH HAND BEATER. POUR INTO PLATE. BAKE UNTIL KNIFE INSERTED IN CENTER COMES OUT CLEAN, 50 TO 55 MINUTES. GARNISH WITH WHIPPED CREAM IF DESIRED. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= IRRESISTIBLE STRAWBERRY PIE (01/07/94) (16:50) 1 - 9" PIE SHELL, BAKED 3/4 - CUP SUGAR 1/2 - CUP FLOUR 1/4 - TSP SALT 3 - CUPS MILK 3 - EGG YOLKS, BEATEN LIGHTLY 2 - TBSP BUTTER OR MARGARINE 1 1/2 - TSP VANILLA 1 - CUP WHIPPING CREAM 1 1/2 - TBSP POWDERED SUGAR 1 - PT BASKET FRESH STRAWBERRIES, STEMMED 1 - CUP FRESH OR FROZEN, THAWED BLUEBERRIES COOL AND SET ASIDE PIE SHELL. IN 3 QT SAUCEPAN, COMBINE SUGAR, FLOUR, AND SALT. WHISK IN MILK UNTIL SMOOTH. COOK AND STIR OVER MEDIUM-LOW HEAT UNTIL THICKENED, 8 TO 10 MINUTES, BEING CAREFUL NOT TO SCORCH. MIX YOLKS INTO MILK MIXTURE. COOK AND STIR 3 MINUTES. REMOVE FROM HEAT; STIR IN BUTTER AND VANILLA. COOL 20 MINUTES. POUR INTO PIE SHELL. CHILL SEVERAL HOURS UNTIL FIRM. WHIP CREAM TO FORM SOFT PEAKS. ADD POWDERED SUGAR; WHIP TO FORM STIFF PEAKS. SPREAD HALF THE WHIPPED CREAM OVER PIE FILLING. ARRANGE STRAWBERRIES AND BLUEBERRIES ON TOP. PIPE OR DOLLOP EDGES WITH REMAINING WHIPPED CREAM. JUST BEFORE SERVING, DUST WITH ADDITIONAL POWDERED SUGAR. SERVES 6 TO 8. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ISLAMORADA KEY LIME PIE (08-31-93) (2:10) SERVINGS: 6 1 C CONDENSED MILK 6 EA EGGS,SEPARATED 1/2 C KEY LIME JUICE 1 T CREAM OF TARTAR 1 C SUGAR 1 EA 10" OR 2 8" PIE CRUSTS WHIP TOGETHER CONDENSED MILK AND SEPARATED EGG YOLKS UNTIL LIGHT AND CREAMY AT MEDIUM SPEED,ABOUT 8 MINUTES.ADD 1/2 CUP LIME JUICE. LET ROTATE AT LOW SPEED FOR ABOUT 1 SECOND.FOLD A FEW TIMES WITH A RUBBER SPATULA.POUR INTO BAKED PIE SHELL.LET STAND. BEAT SEPARATED EGG WHITES WITH CREAM OF TARTAR FOR A FULL FIVE MINUTES.ADD SUGAR.BEAT ANOTHER FULL FIVE MINUTES.SPREAD ON TOP OF PIE.BROWN IN OVEN AT 350 DEGREES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ITALIAN RICOTTA PIE (11/10/94) (22:52) PIE CRUST (DOUBLE CRUST, FOR TOP AND BOTTOM) 2 1/2 LB RICOTTA CHEESE (I USUALLY USE 2 LB.) 3/4 C SUGAR 3 EGG YOLKS, BEATEN DASH OF CINNAMON 1 TSP VANILLA 1 TBS GRATED ORANGE RIND 3 EGG WHITES, BEATEN STIFF MASH RICOTTA AND THOROUGHLY MIX WITH ALL REMAINING FILLING INGREDIENTS EXCEPT EGG WHITES. FOLD IN EGG WHITES. PUT ONE PIE CRUST IN BOTTOM OF DEEP-DISH PAN. POUR FILLING INTO PREPARED PAN. TOP WITH LATTICE STRIPS. BRUSH TOP WITH ADDITIONAL BEATEN EGG. BAKE AT 300 DEGREES FOR 1 1/2 HOURS. MAKES 1 PIE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- JAPANESE FRUIT PIE (08-31-93) (2:11) SERVINGS: 6 1 EA CUBE MARGARINE,MELTED,COOLED 1 C SUGAR 2 EA EGGS,BEATEN 1/2 T VINEGAR 1 T VANILLA EXTRACT 1/2 C CHOPPED DATES 1/2 C COCONUT 1/2 C CHOPPED NUTS 1 EA UNBAKED PIE SHELL COMBINE MARGARINE,SUGAR,EGGS,VINEGAR AND VANILLA IN BOWL.MIX WELL. STIR IN DATES,COCONUT AND NUTS.POUR INTO PIE SHELL.BAKE IN 300 DEGREE OVEN FOR 45 TO 50 MINUTES OR UNTIL BROWN.MAKES 6 TO 8 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= KAHLUA PUMPKIN PIE (01/07/94) (16:48) 1 - 9" UNBAKED PIE SHELL 1 - CUP UNDILUTED EVAPORATED MILK 1/2 - CUP LIGHT BROWN SUGAR, PACKED, LUMP FREE 1/4 - CUP KAHLUA 1/4 - CUP LIGHT CORN SYRUP 1 1/2 - TSP PUMPKIN PIE SPICE 1/2 - TSP SALT 2 - LARGE EGGS, BEATEN 1 1/2 - CUPS CANNED PUMPKIN KAHLUA CREAM TOPPING: 1 - CUP WHIPPING CREAM 1 - TBSP POWDERED SUGAR 2 - TBSP KAHLUA, SEPARATED PREPARE PIE SHELL. BEAT MILK, SUGAR, KAHLUA, CORN SYRUP, SPICE TOGETHER UNTIL BLENDED. STIR IN EGGS AND PUMPKIN UNTIL MIXTURE IS SMOOTH. BAKE PASTRY SHELL AT 450 DEGREES 7 TO 8 MINUTES UNTIL IT BEGINS TO BROWN LIGHTLY. STIR FILLING. PULL OVEN RACK PART WAY OUT AND SLOWLY, POUR PUMPKIN MIXTURE INTO SHELL. RESET OVEN HEAT CONTROL TO 325 DEGREES AND CONTINUE BAKING UNTIL FILLING IS BARELY SET IN CENTER, ABOUT 40 MINUTES. COOL PIE ON WIRE RACK. SERVE WITH KAHLUA CREAM TOPPING. MAKES 1 9" PIE. KAHLUA CREAM TOPPING: BEAT WHIPPING CREAM WITH POWDERED SUGAR AND 1 TBSP KAHLUA, JUST UNTIL STIFF. TURN INTO SERVING BOWL; DRIZZLE 1 TBSP KAHLUA TOPPING ON TOP. PIE SHELL: COMBINE 1 1/2 CUPS SIFTED ALL-PURPOSE FLOUR WITH 3/4 TSP SALT. CUT IN 1/2 CUP SHORTENING UNTIL PARTICLES ARE SIZE OF PEAS. SPRINKLE WITH 3 TO 4 TBSPCOLD MILK, ADDING JUST ENOUGH TO MAKE STIFF DOUGH. SHAPE INTO BALL. ROLL OUT ON LIGHTLY FLOURED BOARD TO 12" CIRCLE AND FIT INTO 9" PIE PAN. TRIM EDGE ABOUT 1/2" WIDER THAN RIM OF PAN. FOLD UNDER AND FLUTE, BUILDING UP A HIGH RIM. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= KENTUCKY APPLE FESTIVAL APPLE PIE (08-31-93) (2:12) SERVINGS: 6 1/3 C SHORTENING 1/3 C BUTTER 2 C FLOUR 1/3 C BOILING WATER 1/2 T SALT 1/2 T BAKING POWDER 1 X -------------F-------------- 7 EA GRANNY SMITH APPLES 1 T CINNAMON 1 1/2 T BUTTER 3/4 TO 1 C SUGAR CRUST: MIX SHORTENING,1/2 CUP BUTTER AND FLOUR.ADD BOILING WATER,SALT AND BAKING POWDER.MIX WELL.SEPARATE INTO 2 BALLS; PLACE BETWEEN 2 PIECES OF WAX PAPER;ROLL. FILLING: PEEL,CORE AND SLICE APPLES.LIGHTLY MIX CINNAMON AND SUGAR WITH THE APPLES.HEAP INTO PASTRY LINED PIE PAN AND DOT WITH 1 1/2 TBSP. BUTTER.COVER WITH TOPPING CRUST;SLIT TO ALLOW STEAM TO ESCAPE.BAKE 60 TO 75 MINUTES @ 425 DEGREES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= KENTUCKY REBEL PIE (08-31-93) (2:12) SERVINGS: 6 1 EA STICK MELTED BUTTER 1 C SUGAR 1 C WHITE CORN SYRUP 4 EA EGGS 2 T BOURBON 1 EA UNBAKED PIE SHELL 1/2 C CHOCOLATE CHIPS 1 C PECANS OR WALNUTS COMBINE FIRST 5 INGREDIENTS.POUR INTO PIE SHELL.SPRINKLE CHOCOLATE CHIPS ON TOP;PAT DOWN WITH SPATULA.TOP WITH PECANS OR WALNUTS.BAKE 45 MINUTES @ 350 DEGREES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= KEY LIME PIE 1 STICK OR 1/2 PACKET PIE CRUST MIX OR TOASTED COCONUT CRUST (BELOW) 1 CAN (14 OUNCES) SWEETENED CONDENSED MILK 1 TABLESPOON GRATED LEMON PEEL 1/2 TEASPOON GRATED LIME PEEL 1/4 CUP LEMON JUICE 1/4 CUP LIME JUICE 3 OR 4 DROPS GREEN FOOD COLOR 3 EGGS, SEPARATED 1/4 TEASPOON CREAM OF TARTAR 1/4 CUP SHREDDED COCONUT, TOASTED PREPARE 9 INCH BAKED PIE SHELL AS DIRECTED ON PACKAGE. STIR TOGETHER MILK, LEMON AND LIME PEEL, LEMON AND LIME JUICE AND FOOD COLOR. BEAT EGG YOLKS SLIGHTLY; STIR INTO JUICE MIXTURE AND SET ASIDE. BEAT EGG WHITES AND CREAM OF TARTAR UNTIL STIFF AND GLOSSY. FOLD JUICE MIXTURE INTO MERINGUE. PILE INTO BAKED PIE SHELL. CHILL AT LEAST 3 HOURS OR UNTIL SET. JUST BEFORE SERVING, SPRINKLE COCONUT OVER PIE. TOASTED COCONUT CRUST: HEAT OVER TO 325 DEGREES SPREAD 3 TABLESPOONS SOFT BUTTER OR MARGARINE ON BOTTOM AND SIDE OF 9 INCH PIE PAN. PRESS 1 1/2 CUPS FLAKED COCONUT FIRMLY AND EVENLY AGAINST BOTTOM AND SIDE OF PAN. BAKE 15 TO 20 MINUTES OR UNTIL GOLDEN BROWN. COOL. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= KEY LIME PIE 1 (05/17/93) (1:58) SERVINGS: 8 3/4 C KEY LIME JUICE 2 T KEY LIME JUICE 2 1/4 C SWEETENED CONDENSED MILK 1 T GRATED KEY LIME RIND 3 EA EGG YOLKS 1 EA 9" GRAHAM CRACKER PIE CRUST 1 X SWEETENED WHIPPED CREAM SQUEEZE JUICE FROM 4 LG OR 6 SMALL KEY LIMES AND GRATE RIND; SET ASIDE. USING A WHISK BEAT EGG YOLKS UNTIL BUTTERCUP YELLOW. ADD ABOUT HALF THE CONDENSED MILK, USING WHISK. BLEND WELL AND ADD REMAINING MILK. ADD HALF THE LIME JUICE AND BLEND SLOWLY. ADD REMAINING JUICE AND BLEND. ADD GRATED RIND; MIX AND POUR INTO CHILLED PIE CRUST. REFRIGERATE 4 HOURS. MAY BE FROZEN. TO SERVE, SLICE WHILE STILL FROZEN AND LET STAND ABOUT 10 MINUTES. TOP WITH WHIPPED CREAM. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= LATTICE COCONUT-CUSTARD PIE (11-27-93) (1:43) 1 BAKED 9" PIE SHELL 4 EGGS, SLIGHLLY BEATEN 1/2 CUP GRANULATED SUGAR 1/2 TEASP. SALT 1 TEASP. VANILLA EXTRACT 2 CUPS MILK 1/2 CUP SHREDDED COCONUT 1/2 TEASP. NUTMEG 1/3 CUP SEMISWEET CHOCOLATE PIECES 1 TEASP. VEGETABLE SHORTENING SEVERAL HOURS AHEAD: START HEATING OVEN TO 350X F. TO EGGS, ADD SUGAR, SALT, VANILLA, AND MILK; BEAT WELL. ADD COCONUT. POUR INTO GREASED 9" PIE PLATE THAT HAS BEEN SET IN SHALLOW BAKING PAN; SPRINKLE WITH NUTMEG. SET IN OVEN; INTO BAKING PAN, POUR ENOUGH HOT WATER TO COME THREE FOURTHS WAY UP SIDE OF PIE PLATE. BAKE 35 MIN., OR TILL SILVER KNIFE INSERTED IN CENTER COMES OUT CLEAN. COOL AT ROOM TEMPERATURE. WHEN SHELL AND CUSTARD ARE COOL, MELT CHOCOLATE WITH SHORTENING OVER HOT, NOT BOILING, WATER. MEANWHILE, SLIP CUSTARD INTO SHELL THIS WAY: TILT CUSTARD-FILLED PIE PLATE A BIT. WITH SMALL SPATULA, GENTLY PULL CUSTARD AWAY FROM ALL SIDES OF PLATE. TO COMPLETE LOOSENING, HOLD PLATE LEVEL WITH BOTH HANDS; SHAKE GENTLY. NOW HOLD CUSTARD, TILTED, OVER SHELL, WITH FAR EDGE OF CUSTARD JUST ABOVE AND CLOSE TO FAR EDGE OF SHELL; SHAKE GENTLY. AS CUSTARD SLIPS OUT, PULL PLATE BACK TOWARD YOU TILL CUSTARD IS IN SHELL. TO MAKE CHOCOLATE TOP, DIP METAL OR WOODEN SKEWER INTO MELTED-CHOCOLATE MIXTURE AND DRAW IT ACROSS TOP OF PIE IN CRISSCROSS MANNER, DIPPING SKEWER INTO CHOCOLATE AS NEEDED. LET SETTLE A FEW MINUTES; THEN SERVE AT ONCE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= LEMON CHIFFON PIE (08-31-93) (2:14) SERVINGS: 8 1 EA DEEP DISH PIE SHELL,BAKED 1 T UNFLAVORED GELATIN 1/4 C WATER 3 EA LARGE EGGS,SEPARATED 1 C SUGAR 1/2 C LEMON JUICE 2 T GRATED LEMON PEEL 3 EA DROPS YELLOW FOOD COLORING 1 C WHIPPED TOPPING,THAWED 1 X CHOCOLATE SHAVINGS,GARNISH 1 X LEMON SLICES,GARNISH SOAK GELATIN IN WATER.IN DOUBLE BOILER OVER GENTLY SIMMERING WATER, BEAT YOLKS;ADD 1/2 CUP SUGAR AND LEMON JUICE.COOK,STIRRING UNTIL MIXTURE COATS THE BOTTOM OF A SPOON.ADD GRATED LEMON PEEL,GELATIN AND FOOD COLORING.STIR WELL.COOL IN REFRIGERATOR ABOUT 1/2 HOUR UNTIL SLIGHTLY THICKENED.BEAT EGG WHITES WITH 1/2 CUP SUGAR;FOLD INTO LEMON MIXTURE.FOLD IN WHIPPED TOPPING.SPOON INTO BAKED PIE CRUST.REFRIGERATE 2 TO 3 HOURS BEFORE SERVING.GARNISH WITH CHOCOLATE SHAVINGS AND LEMON SLICES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= LEMON MERINGUE CHIFFON BAKE LEMON CHIFFON CAKE MIX AS DIRECTED ON THE PACKAGE. SPLIT TO MAKE 3 LAYERS. PLACE ON ALUMINUM FOIL COVERED BAKING SHEET. PREPARE LEMON FILLING (BELOW); RESERVE ABOUT 1/4 CUP. FILL LAYERS WITH REMAINING FILLING. HEAT OVEN TO 400 DEGREES BEAT 4 EGG WHITES UNTIL FOAMY. BEAT IN 1 CUP BROWN SUGAR (PACKED), 1 TABLESPOON AT A TIME. CONTINUE BEATING UNTIL STIFF AND GLOSSY. DO NOT UNDER BEAT. FOLD IN 1 TEASPOON GRATED LEMON PEEL AND 1 TABLESPOON LEMON JUICE. FROST SIDE AND TOP OF CAKE WITH MERINGUE. BAKE 8 TO 10 MINUTES OR UNTIL LIGHT BROWN. THIN RESERVED FILLING WITH SMALL AMOUNT OF HOT WATER; SPOON OVER TOP OF CAKE, ALLOWING SOME TO DRIZZLE DOWN SIDE. LEMON FILLING 1 CUP SUGAR 3 TABLESPOONS CORNSTARCH 1/2 TEASPOON SALT 1 CAN (16 OUNCES) FROZEN LEMONADE CONCENTRATE, THAWED 4 EGG YOLKS, SLIGHTLY BEATEN IN MEDIUM SAUCEPAN, MIX SUGAR, CORNSTARCH AND SALT. ADD ENOUGH WATER TO LEMONADE CONCENTRATE TO MEASURE 2 CUPS; GRADUALLY STIR INTO SUGAR MIXTURE. HEAT TO BOILING, STIRRING CONSTANTLY. BOIL AND STIR 1 MINUTE. GRADUALLY STIR AT LEAST HALF OF HOT MIXTURE INTO EGG YOLKS; STIR INTO REMAINING HOT MIXTURE IN SAUCEPAN. HEAT TO BOILING, STIRRING CONSTANTLY. BOIL AND STIR 1 MINUTE. REMOVE FROM HEAT; COOL COMPLETELY. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= LEMON MERINGUE PIE 1 STICK OR 1/2 PACKET PIE CRUST MIX 1 1/2 CUPS SUGAR 1/3 CUP PLUS 1 TABLESPOON CORNSTARCH 1 1/2 CUPS WATER 3 EGGS YOLKS, SLIGHTLY BEATEN 3 TABLESPOONS BUTTER OR MARGARINE 2 TEASPOONS GRATED LEMON PEEL 1/2 CUP LEMON JUICE 2 DROPS YELLOW FOOD COLOR MERINGUE (BELOW) PREPARE 9 INCH BAKED PIE SHELL AS DIRECTED ON PACKAGE. HEAT OVEN TO 400 DEGREES IN MEDIUM SAUCEPAN, MIX SUGAR AND CORNSTARCH. GRADUALLY STIR IN WATER. COOK OVER MEDIUM HEAT, STIRRING CONSTANTLY, UNTIL MIXTURE THICKENS AND BOILS. BOIL AND STIR 1 MINUTE. GRADUALLY STIR AT LEAST HALF THE HOT MIXTURE INTO EGG YOLKS. BLEND INTO HOT MIXTURE IN PAN. BOIL AND STIR 1 MINUTE. REMOVE FROM HEAT; STIR IN BUTTER, LEMON PEEL, JUICE AND FOOD COLOR. POUR INTO BAKED PIE SHELL. HEAP MERINGUE ONTO HOT PIE FILLING; SPREAD OVER FILLING, CAREFULLY SEALING MERINGUE TO EDGE OF CRUST TO PREVENT SHRINKING OR WEEPING. BAKE 10 MINUTES OR UNTIL DELICATE BROWN. COOL AWAY FROM DRAFT. MERINGUE BEAT 3 EGG WHITES AND 1/4 TEASPOON CREAM OF TARTAR UNTIL FOAMY. BEAT IN 6 TABLESPOONS SUGAR, 1 TABLESPOON AT A TIME; CONTINUE BEATING UNTIL STIFF AND GLOSSY. DO NOT UNDER BEAT IN 1/2 TEASPOON VANILLA. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= LEMON MERINGUE PIE 1 2 CUPS COLD MILK 2 PACKAGES (4 SERVING SIZE) JELLO LEMON PUDDING 2/3 CUP SUGAR 2 1/4 CUPS WATER 3 EGG YOLKS 2 TABLESPOONS LEMON JUICE 2 TABLESPOONS BUTTER OR MARGARINE 1 BAKED 9 INCH PIE SHELL 3 EGG WHITES 6 TABLESPOONS SUGAR COMBINE PIE FILLING MIX, 2/3 CUP SUGAR AND 1/4 CUP WATER IN SAUCEPAN. BLEND IN EGG YOLKS AND REMAINING WATER. COOK AND STIR OVER MEDIUM HEAT, UNTIL MIXTURE COMES TO A BOIL. REMOVE FROM HEAT. BLEND IN LEMON JUICE AND BUTTER. COOL 5 MINUTES STIRRING TWICE. BEAT EGG WHITES UNTIL FOAMY THROUGHOUT. GRADUALLY BEAT 6 TABLESPOONS SUGAR AND CONTINUE BEATING UNTIL STIFF PEAKS FORM. SPREAD OVER PIE FILLING. BAKE AT 425 DEGREES FOR 5 TO 10 MINUTES UNTIL MERINGUE IS DELICATELY BROWN. COOL AT LEAST 4 HOURS BEFORE CUTTING -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= LEMON MERINGUE PIE 2 3 TABLESPOON CORNSTARCH 2 TEASPOON RIND OF LEMON 1 CUP SUGAR 1 1/4 CUP WARM WATER JUICE OF 1 LEMON 3 EGG 1 TEASPOON VANILLA 1 9-INCH PIE SHELL SEPARATE EGGS. GRATE LEMON RIND. COOK FIRST 5 INGREDIENTS AND 3 EGG YOLKS TILL MIXTURE THICKENS, STIRRING CONSTANTLY. COOL BEFORE PUTTING INTO COOKED 9 INCH PIE CRUST. BEAT EGG WHITES, ADD VANILLA, AND 1/2 THE POWDERED SUGAR. PUT IN OVEN TO BROWN MERINGUE, 350 DEGREES, 8 MINUTES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= LEMON MERINGUE PIE 3 LEMON PIE 1 9-INCH GRAHAM PIE SHELL 3 EGGS 1/4 CUP SUGAR 1 CUP WHIPPING CREAM 1/2 CUP SUGAR 1 TEASPOON PEEL LIME 1/3 CUP FRESH LIME JUICE SEPARATE EGGS. IN TOP OF DOUBLE BOILER BEAT EGG YOLKS UNTIL LIGHT COLORED AND THICK. GRADUALLY ADD THE SUGAR AND LIME JUICE. HEAT 5 MINUTES OVER SIMMERING WATER, STIRRING OFTEN. SET ASIDE TO COOL. WHIP CREAM IN CHILLED BOWL. IN A SMALL BOWL BEAT WHITES AT HIGH SPEEDS UNTIL STIFF, NOT DRY. GENTLY FOLD IN BEATEN EGG WHITES AND WHIPPED CREAM INTO LIME MIXTURE. STIR IN GRATED LIME PEEL AND SEVERAL DROPS OF FOOD COLORING. SPOON INTO GRAHAM CRACKER CRUST. FREEZE UNTIL FIRM. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= LEMON MERINGUE PIE 4 (11-20-93) (20:16) FILLING: 1 PIE CRUST BOTTOM 5 T CORNSTARCH 1 C SUGAR MERINGUE: 2 LEMON RINDS, GRATED 3 EGG WHITES 1/2 C LEMON JUICE 6 T SUGAR 1 T BUTTER 3 EGG YOLKS, WELL BEATEN 1 1/2 C BOILING WATER COMBINE CORNSTARCH AND SUGAR IN TOP OF DOUBLE BOILER. ADD GRATED LEMON RIND, LEMON JUICE, BUTTER AND BEATEN EGG YOLKS; MIX WELL. SLOWLY ADD THE BOILING WATER. COOK ON TOP OF DOUBLE BOILER OVER HOT WATER UNTIL THICK. LET COOL. BAKE A 9-INCH EMPTY PIE SHELL 10 MINUTES AT 350 DEGREES. LET COOL. POUR COOLED LEMON MIXTURE INTO COOLED PIE CRUST. TO MAKE MERINGUE, BEAT THE EGG WHITES UNTIL ALMOST STIFF. ADD SUGAR A TABLESPOONFUL AT A TIME WHILE CONTINUING TO BEAT UNTIL STIFF. SPREAD MERINGUE ON TOP OF PIE. BAKE IN SLOW OVEN AT 300 DEGREES FOR 30 MINUTES. TIPS OF MERINGUE WILL BROWN. SERVES 6 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= LEMON MERINGUE PIE 5 (03/03/94) (13:37) YIELD: 8 SERVINGS 1 PIE CRUST 1 C SUGAR 1/4 C CORN STARCH 2 EGGS 2 BUTTER 1 T LEMON PEEL 2 LEMONS SEPARATE EGGS. BAKE PIE SHELL. MIX SUGAR AND CORNSTARCH IN PAN. POUR 1 C WATER SLOWLY. COOK OVER MEDIUM HEAT, STIRRING CONSTANTLY, UNTIL MIXTURE THICKENS AND BOILS. BOIL AND STIR 1 MINUTE. STIR .5 OF MIX. W\EGG YOLK. ADD TO REST BOIL AND STIR L MINUTE. REMOVE FROM HEAT. ADD BUTTER COVER W/S WRAP LET COOL. MAKE MERINGUE . -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= LEMON PARFAIT PIE (11-27-93) (22:58) 1 8" GRAHAM-CRACKER CRUST 1 1/4 CUPS HOT WATER (PAGE 84) 1 TEASP. GRATED LEMON RIND 1 PKG. LEMON-FLAVORED 3 TABLESP. LEMON JUICE GELATIN 1 PT. VANILLA ICE CREAM MAKE PIE SHELL, RESERVING 3 TABLESP. CRUMBS. IN 2-QT. SAUCEPAN, DISSOLVE GELATIN IN HOT WATER; ADD LEMON RIND AND JUICE. ADD ICE CREAM BY SPOONFULS, STIRRING UNTIL MELTED. REFRIGERATE UNTIL THICKENED BUT NOT SET- 25 TO 30 MIN. TURN INTO PIE SHELL, SPRINKLE RESERVED CRUMBS ON TOP. REFRIGERATE UNTIL FIRM- 25 TO 35 MIN. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= LEMON PIE (04-09-93) (1:36) IBM 9 INCH PASTRY SHELL 1 1/4 CUPS SUGAR 1/3 CUP CORNSTARCH 1 1/2 CUPS WATER 3 EGG YOLKS, SLIGHTLY BEATEN 2 TABLESPOONS BUTTER 3 TABLESPOONS LEMON JUICE 1 TABLESPOON GRATED LEMON PEEL WHIPPED CREAM PREPARE PASTRY SHELL AS DIRECTED. SET ASIDE. IN LARGE MIXING BOWL COMBINE SUGAR AND CORNSTARCH. SET ASIDE. PLACE WATER IN 4 CUP MEASURE. MICROWAVE AT HIGH FOR 2 1/2 TO 3 MINUTES, OR UNTIL BOILING. STIR WATER INTO SUGAR MIXTURE UNTIL SMOOTH. MICROWAVE AT HIGH FOR 3 1/2 TO 6 MINUTES, OR UNTIL MIXTURE THICKENS AND IS CLEAR, STIRRING WITH WIRE WHISK EVERY 2 MINUTES. BLEND SMALL AMOUNT OF HOT MIXTURE INTO EGG YOLKS. BLEND BACK INTO HOT MIXTURE, STIRRING CONSTANTLY. MICROWAVE AT HIGH FOR 1 MINUTE. STIR IN BUTTER, LEMON JUICE AND PEEL. POUR INTO PREPARED SHELL. REFRIGERATE 3 HOURS, OR UNTIL SET. TOP WITH WHIPPED CREAM. MAKES 1 PIE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= LEMON PIE 1 (08-31-93) (2:15) SERVINGS: 6 1 1/2 C SUGAR 4 T ALL-PURPOSE FLOUR 4 T CORNSTARCH 1/2 T SALT 2 C BOILING WATER 4 EA EGG YOLKS 1/3 C LEMON JUICE 1 X GRATED RIND OF 2 LEMONS 1 EA 9" BAKED PIE SHELL MIX SUGAR,FLOUR,CORNSTARCH AND SALT TOGETHER.ADD THE BOILING WATER,STIRRING CONSTANTLY,USING HIGH HEAT UNTIL MIXTURE BEGINS TO THICKEN.THEN COOK ON A LOW HEAT UNTIL THICK.ADD BEATEN EGG YOLKS.COOK 2 MINUTES LONGER ON LOW HEAT.ADD THE LEMON JUICE AND RIND.COOL.POUR INTO PREVIOUSLY BAKED PIE SHELL.COVER WITH MERINGUE (RECIPE ABOVE).MAKES ONE 9" PIE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= LEMON PIE 2 (12/12/93) (15:08) 2 CUP WATER, BOILING 2 TBSP CORNSTARCH 1 CUP SUGAR 1/2 LEMON, GRATED RIND OF 1 LEMON, JUICE OF 2 EGG, SEPARATED 1 TBSP BUTTER PASTRY 3 TBSP POWDERED SUGAR MIX THE CORNSTARCH AND SUGAR TOGETHER AND SLOWLY ADD THE BOILING WATER, STIRRING CONSTANTLY. COOK UNTIL MIXTURE THICKENS. REMOVE FROM THE FIRE AND ADD THE BEATEN EGG YOLKS AND BUTTER, LEMON RIND AND JUICE. COOK ABOUT 1 MINUTE. LINE ONE LARGE DEEP PIE PAN WITH PASTRY, PRICK THE BOTTOM WITH A FORK AND BAKE AT 450-F FOR 20 MINUTES. REMOVE FROM FIRE AND FILL WITH THE COOLED LEMON FILLING. BEAT THE EGG WHITES, GRADUALLY ADDING ABOUT 3 TBSP POWDERED SUGAR WHEN SOFT PEAKS FORM. CONTINUE BEATING UNTIL STIFF PEAKS FORM. SPREAD MERINGUE ON PIE. COVER PIE AND RETURN TO THE OVEN, REDUCE HEAT TO 325-F AND BROWN THE MERINGUE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= LEMON SPONGE PIE (05/17/93) (2:02) SERVINGS: 8 1 EA LEMON, JUICE & RIND 3 T FLOUR 2 T BUTTER 1/2 T SALT 1 C SUGAR 3 EA EGGS, SEPARATED 1 1/2 C HOT MILK 1 EA 9" PIE SHELL CREAM BUTTER AND SUGAR. ADD EGG YOLKS AND BEAT WELL. ADD FLOUR, SALT, LEMON JUICE AND GRATED RIND. FOLD IN STIFFLY BEATEN EGG WHITES. POUR INTO UNBAKED PIE SHELL AND BAKE AT 325 DEGREES FOR 45 MINUTES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= LEPRECHAUN LIME PIE (01/07/94) (16:49) 3 - EGGS, SEPARATED 1/2 - CUP SUGAR 1 - 6 OZ CAN FROZEN CONCENTRATE LIMEADE, THAWED AND UNDILUTED 3/4 - CUP MILK 1 - ENVELOPE UNFLAVORED GELATIN 1/4 - CUP COLD WATER GREEN FOOD COLORING 1 - CUP DAIRY SOUR CREAM 1 - 9" BAKED PIE SHELL SCALD MILK IN TOP OF DOUBLE BOILER. IN SMALL MIXING BOWL, COMBINE EGG YOLKS AND SUGAR; BEAT UNTIL THICK AND LEMON COLORED. BEAT LIMEADE INTO EGG AND SUGAR MIXTURE. GRADUALLY, POUR INTO SCALDED MILK, BEATING CONSTANTLY. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= LIME-CREAM PIE (11-27-93) (0:58) 1 9" BUKED PIE SHELL 1/2 TEASP. SALT 1 ENV. UNFLAVORED GELATINE 1 TEASP. GRATED LIME RIND 1/4 CUP COLD WUTER 4 EGG WHITES 4 EGG YOLKS 1/2 CUP GRANULATED SUGAR 1/2 CUP LIME JUICE 1/2 CUP HEAVY CREAM, 1/2 CUP GRANULATED SUGAR WHIPPED DAY BEFORE: SOFTEN GELATINE IN COLD WATER. IN DOUBLE BOILER TOP, BEAT EGG YOLKS; STIR IN LIME JUICE, 1/2 CUP SUGAR, SALT. COOK OVER BOILING WATER, STIRRING, UNTIL MIXTURE THICKENS. REMOVE FROM HEAT. ADD GELATINE; STIR UNTIL DISSOLVED. ADD LIME RIND; REFRIGERATE UNTIL AS THICK AND SYRUPY AS UNBEATEN EGG WHITE. BEAT EGG WHITES UNTIL QUITE STIFF BUT NOT DRY; GRADUALLY ADD 1/2 CUP SUGAR, BEATING UNTIL STIFF. FOLD IN LIME MIXTURE, THEN WHIPPED CREAM. TURN INTO BAKED PIE SHELL. REFRIGERATE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= LIME PIE (04-09-93) (1:37) IBM 9 INCH PASTRY SHELL 1 1/4 CUPS SUGAR 1/3 CUP CORNSTARCH 1 1/2 CUPS WATER 3 EGG YOLKS, SLIGHTLY BEATEN 2 TABLESPOONS BUTTER 3 TABLESPOONS LIME JUICE 1 TABLESPOON GRATED LIME PEEL 3 TO 4 DROPS GREEN FOOD COLORING WHIPPED CREAM PREPARE PASTRY SHELL AS DIRECTED. SET ASIDE. IN LARGE MIXING BOWL COMBINE SUGAR AND CORNSTARCH. SET ASIDE. PLACE WATER IN 4 CUP MEASURE. MICROWAVE AT HIGH FOR 2 1/2 TO 3 MINUTES, OR UNTIL BOILING. STIR WATER INTO SUGAR MIXTURE UNTIL SMOOTH. MICROWAVE AT HIGH FOR 3 1/2 TO 6 MINUTES, OR UNTIL MIXTURE THICKENS AND IS CLEAR, STIRRING WITH WIRE WHISK EVERY 2 MINUTES. BLEND SMALL AMOUNT OF HOT MIXTURE INTO EGG YOLKS. BLEND BACK INTO HOT MIXTURE, STIRRING CONSTANTLY. MICROWAVE AT HIGH FOR 1 MINUTE. STIR IN BUTTER, LIME JUICE, FOOD COLORING AND PEEL. POUR INTO PREPARED SHELL. REFRIGERATE 3 HOURS, OR UNTIL SET. TOP WITH WHIPPED CREAM. MAKES 1 PIE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= LIME-SNOW PIE /W LEMON & PINEAPPLE VARIATIONS (11-27-93) 1 BAKED 9" PIE SHELL 3/4 CUP GRANULATED SUGAR 7 TABLESP. FLOUR 2 TABLESP. CORNSTARCH 1/2 TEASP, SALT 2 1/4 CUPS BOILING WATER 3 EGG YOLKS 1/4 CUP GRANULATED SUGAR 3 TABLESP. GRATED LIME RIND 6 TABLESP. LIME JUICE 3 EGG WHITES 1/4 TEASP. SALT 6 TABLESP. GRANULATED SUGAR EARLY IN DAY: IN DOUBLE-BOILER TOP, COMBINE 3/4 CUP SUGAR WITH FLOUR, CORNSTARCH, AND 1/2 TEASP. SALT. SLOWLY STIR IN BOILING WATER. COOK OVER BOILING WATER UNTIL SMOOTH AND THICK. BEAT YOLKS WITH 1/4 CUP SUGAR; SLOWLY STIR IN HOT MIXTURE, BLENDING WELL. RETURN TO DOUBLE BOILER; COOK OVER BOILING WATER, STIRRING OCCASIONALLY, 5 MIN. ADD LIME RIND AND JUICE. REMOVE FROM HEAT AT ONCE; COOL. BEAT EGG WHITES WITH 1/4 TEASP. SALT UNTIL FROTHY; GRADUALLY ADD 6 TABLESP. SUGAR, A LITTLE AT A TIME, BEATING WELL AFTER EACH ADDITION. CONTINUE BEATING UNTIL STIFF PEAKS ARE FORMED. FOLD THIS MERINGUE INTO COOLED LIME MIXTURE. TURN INTO BAKED PIE SHELL. REFRIGERATE AT LEAST 5 HR. BEFORE SERVING. LF DESIRED, GARNISH WITH FEW RASPBERRIES. PINEAPPLE-SNOW PIE: REDUCE 3/4 CUP SUGAR TO 2/3 CUP. SUBSTITUTE LEMON RIND FOR LIME RIND, 2 TABLESP. LEMON JUICE FOR LIME JUICE. WHEN FOLDING IN MERINGUE, ALSO FOLD IN 2/3 CUP WELL-DRAINED CANNED CRUSHED PINEAPPLE. LEMON-MERINGUE PIE: SUBSTITUTE LEMON RIND AND JUICE FOR LIME RIND AND JUICE. TURN COOLED LEMON MIXTURE INTO PIE SHELL. SPOON MERINGUE, IN MOUNDS, OVER LEMON FILLING, SPREADING IT RIGHT ONTO EDGE OF CRUST. BAKE AT 400X F. 8 TO 10 MIN., OR UNTIL DELICATELY BROWNED. COOL ON WIRE RACK, AWAY FROM DRAFTS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= MAGIC LEMON PIE (08-31-93) (2:17) SERVINGS: 8 1 X -------LEMON FILLING-------- 15 OZ SWEETENED CONDENSED MILK 1/2 C LEMON JUICE 1 T LEMON ZEST 2 EA EGG YOLKS 1 X ----------MERINGUE---------- 2 EA EGG WHITES 1/4 T CREAM OF TARTAR 4 T SUGAR 1 X ----GRAHAM CRACKER CRUST---- 18 EA GRAHAM CRACKER SQUARES 1/4 LB BUTTER OR MARGARINE 1/3 C SUGAR 1/8 T CINNAMON THOROUGHLY MIX CRUST INGREDIENTS AND PACK INTO A NINE INCH PIE PAN. BAKE AT 375 DEGREES FOR 10 MINUTES AND PUT ASIDE TO COOL. REDUCE OVEN TEMPERATURE TO 325 DEGREES. IN A MIXING BOWL, COMBINE CONDENSED MILK, LEMON JUICE, LEMON ZEST AND EGG YOLKS. STIR UNTIL MIXTURE THICKENS. POUR INTO COOLED CRUST. ADD CREAM OF TARTAR TO THE EGG WHITES AND BEAT UNTIL ALMOST STIFF. ADD SUGAR GRADUALLY, BEATING UNTIL STIFF AND GLOSSY BUT NOT DRY. PILE LIGHTLY ON PIE FILLING. BAKE AT 325 UNTIL LIGHTLY BROWNED, ABOUT 15 MINUTES. COOL THOROUGHLY. ENJOY! HINT: TRY TO GET THE CRUST THICKNESS VERY EVEN AND NOT TOO THICK. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= MALLOW-FUDGE PIE (11-27-93) (0:48) 1 1/3 CUPS GRAHAM-CRACKER 2 SQ. UNSWEETENED 1 TEASP. VANILLA EXTRACT CRUMBS CHOCOLATE 1/2 CUP SIFTED ALL-PURPOSE 1/4 CUP GRANULATED SUGAR 1/2 CUP BUTTER OR FLOUR 1/4 CUP SOFT BUTTER OR MARGARINE 2 EGG WHITES MARGARINE 2 EGG YOLKS, SLIGHTLY 1/8 TEASP. SALT 24 MARSHMALLOWS BEATEN 2 TABLESP. SUGAR START HEATING OVEN TO 325X F. MIX CRACKER CRUMBS WITH 1/4 CUP SUGAR AND 1/4 CUP BUTTER UNTIL CRUMBLY. WITH BACK OF SPOON, PRESS TO BOTTOM, SIDES, OF 9" PIE PLATE, FORMING SMALL RIM. IN DOUBLE BOILER, COMBINE MARSHMALLOWS, CHOCOLATE AND 1/2 CUP BUTTER; COOK, STIRRING OCCASIONALLY, UNTIL MELTED AND BLENDED. REMOVE FROM HEAT- COOL SLIGHTLY. STIR IN YOLKS, VANILLA. GRADUALLY ADD FLOUR, MIXING WELL. BEAT EGG WHITES AND SALT UNTIL FOAMY; GRADUALLY ADD 2 TABLESP. SUGAR, CONTINUING TO BEAT UNTIL STIFF; FOLD INTO MARSHMALLOW MIXTURE. TURN INTO CRUST. BAKE 30 TO 35 MIN. SERVE WARM, WITH VANILLA, COFFEE, OR PISTACHIO ICE CREAM. MAKES 8 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= MALT SHOP PIE (08-31-93) (2:18) SERVINGS: 8 1 EA READY CRUST GRAHAM CRACKER P 1 PT VANILLA ICE CREAM,SOFTENED 1 PK 8 OZ. CONTAINER FROZEN WHIPP 8 OZ WHOPPERS CANDY 1 X ADDITIONAL WHIPPED TOPPING F COMBINE SOFTENED ICE CREAM AND WHIPPED TOPPING UNTIL WELL BLENDED. RESERVE 8 WHOLE WHOPPERS FOR GARNISH,CRUSH REMAINING WHOPPERS.ADD 1 CUP CRUSHED CANDY TO THE ICE CREAM MIXTURE;RESERVE REMAINING 1/2 CUP OF CRUSHED CANDY.SPOON ICE CREAM MIXTURE INTO PIE CRUST.TOP WITH RESERVED CRUSHED CANDY AND FREEZE 4 HOURS.TO SERVE,GARNISH WITH WHIPPED TOPPING AND 8 WHOLE WHOPPERS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= MANDARIN ORANGE PIE (03/09/94) (1:17) 1 ENVELOPE UNFLAVORED GELATIN 2 TB COLD WATER 1 C BOILING WATER 1 C SUGAR 1/2 C FRESH LEMON JUICE 1 C WHIPPING CREAM 11 OZ CANNED MANDARIN ORANGES -- DRAINED 1 9-INCH BAKED PIE CRUST --------------------------GARNISH------------------------------- FRESH ORANGE SLICES SOFTEN THE GELATIN IN COLD WATER. STIR IN BOILING WATER. ADD SUGAR AND STIR UNTIL DISSOLVED. ADD LEMON JUICE AND STIR. REFRIGERATE UNTIL GELATIN MIXTURE IS SLIGHTLY THICKENED BUT NOT SET. WHIP CREAM UNTIL THICK AND FOLD INTO GELATIN MIXTURE (YOU MAY USE MIXTURE SET ON LOWEST SPEED). ADD MANDARIN ORANGES AND STIR GENTLY UNTIL EVENLY DISTRIBUTED. POUR INTO PIE SHELL. GARNISH WITH ORANGE SLICES. REFRIGERATE AT LEAST 3 TO 4 HOURS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= MAPLE APPLE PIE (08-31-93) (2:19) SERVINGS: 6 1 X -------------C-------------- 2 C UNBLEACHED FLOUR 1/2 T BAKING POWDER 1 T SALT 2/3 C CRISCO SHORTENING 1 T MAPLE SYRUP 1 X ----------APPLE F----------- 7 C APPLES, PEELED AND SLICED 3/4 C MAPLE SYRUP 2 T CORNSTARCH 1 X -----------NUT M------------ 1/2 C CHOPPED PECANS 2 T MAPLE SYRUP 1 T BUTTER 7 TO 8 T COLD WATER PREHEAT OVEN TO 375 DEGREES.FOR CRUST,COMBINE FLOUR,BAKING POWDER AND SALT IN LARGE MIXING BOWL.CUT IN CRISCO SHORTENING WITH PASTRY BLENDER OR 2 KNIVES UNTIL MIXTURE IS UNIFORM.SPRINKLE WATER IN,1 TBSP. AT A TIME,UNTIL DOUGH FORMS A BALL.DIVIDE DOUGH INTO 2 EQUAL PARTS. ON LIGHTLY FLOURED SURFACE,ROLL BOTTOM CRUST INTO CIRCLE 1/8" THICK AND 1/2" LARGER THAN AND INVERTED 9" PIE PLATE.GENTLY,EASE CRUST INTO GREASED PLATE,BEING CAREFUL NOT TO STRETCH DOUGH.TRIM EDGE EVEN WITH PLATE. FOR FILLING,MICROWAVE APPLE SLICES ON HIGH FOR 2 MINUTES.STIR; REPEAT PROCEDURE TWICE OR UNTIL APPLES BEGIN TO SOFTEN.SET ASIDE. IN SEPARATE MICROWAVING BOWL,COMBINE MAPLE SYRUP AND CORNSTARCH. MICROWAVE 2 MINUTES;STIR.REPEAT PROCEDURE UNTIL MIXTURE STARTS TO THICKEN.ADD THE THICKENED MIXTURE TO APPLES.TOSS LIGHTLY UNTIL APPLES ARE WELL COATED;SET ASIDE TO COOL.SPOON COOLED APPLE FILLING INTO UNBAKED PASTRY SHELL. FOR NUT FILLING,COMBINE PECANS,SYRUP AND BUTTER IN MICROWAVING BOWL.MICROWAVE ON HIGH 1 MINUTE,STIR AND CONTINUE TO MICROWAVE AN ADDITIONAL MINUTE ON MEDIUM SETTING.STIR TO BREAK UP MIXTURE. SPREAD NUT MIXTURE ON TOP OF APPLE FILLING. ON LIGHTLY FLOURED SURFACE,ROLL OUT TOP CRUST THE SAME AS BOTTOM.CAREFULLY,LIFT TOP CRUST ONTO FILLED PIE;TRIM 1/2" BEYOND EDGE OF PIE PLATE.FOLD TOP EDGE UNDER CRUST.CRIMP EDGES OR FLUTE AS DESIRED.SLIT TOP CRUST WITH KNIFE TO ALLOW STEAM TO ESCAPE.BAKE @ 375 DEGREES FOR 60 MINUTES OR UNTIL APPLES START TO BUBBLE.BRUSH TOP OF PIE WITH MAPLE SYRUP;CONTINUE TO BAKE AND ADDITIONAL 5 MINUTES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= MAPLE PECAN PIE (12/26/93) (2:02) 1/4 CUP BUTTER OR MARGARINE, MELTED 1 CUP DARK BROWN SUGAR 1 CUP DARK AMBER MAPLE SYRUP 3 EGGS, WELL BEATEN 1/4 TSP. SALT 1 TSP. VANILLA 1 CUP PECANS 1 9" PIE SHELL CREAM BUTTER OR MARGARINE AND SUGAR. ADD SYRUP, EGGS, SALT, AND VANILLA. MIX TOGETHER AND ADD PECANS. BAKE 5 MINUTES AT 450XF THEN REDUCE HEAT TO 350XF AND BAKE ABOUT 40 MINUTES UNTIL FIRM. MAKES ONE 9" PIE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= MAPLE PECAN PIE 1 (12/26/93) (2:02) PASTRY FOR ONE CRUST 3/4 CUP SUGAR 1 CUP DARK MAPLE SYRUP 2 EGGS, SLIGHTLY BEATEN 4 TBSP. BUTTER OR MARGARINE 1 TSP. VANILLA 1 CUP PECANS - COARSELY BROKEN LINE PIE PLATE WITH PASTRY. BOIL SUGAR AND SYRUP FOR ABOUT 2 MINUTES. POUR SLOWLY OVER BEATEN EGGS, STIRRING VIGOROUSLY. ADD BUTTER (OR MARGARINE), VANILLA AND NUTMEATS. POUR INTO UNBAKED PASTRY LINED PIE PLATE. BAKE AT 400X FOR ABOUT 30 MINUTES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= MAPLE PECAN PUMPKIN PIE (08-31-93) (2:20) SERVINGS: 8 1 X -----------SHELL------------ 1 EA 15 OZ. PKG. PIE CRUST 1 T FLOUR 1 X ----------FILLING----------- 1/2 C SUGAR 1 T CINNAMON 1/2 T SALT 1/4 C RAISINS 1/4 C CHOPPED PECANS 2 C 16 OZ. CANS PUMPKIN FILLING 1 1/2 C EVAPORATED MILK 1 T MAPLE SYRUP 2 EA EGGS,SLIGHTLY BEATEN 1 X ----------TOPPING----------- 1 C WHIPPING CREAM 2 T POWDERED SUGAR 1/2 T MAPLE SYRUP 1 X PECAN HALVES PREPARE PIE CRUST,ACCORDING TO PACKAGE DIRECTIONS,FOR ONE CRUST PIE.REFRIGERATE REMAINING PIE CRUST FOR LATER USE.HEAT OVEN TO 425 DEGREES.PLACE PREPARED CRUST INTO A 10" TART PAN WITH REMOVABLE OR A 9" PIE PAN.PRESS IN BOTTOM AND UP SIDES OF PAN. TRIM EDGES,IF NECESSARY. IN A LARGE BOWL,COMBINE ALL FILLING INGREDIENTS;BLEND WELL. CAREFULLY,POUR INTO PIE CRUST LINED PAN.BAKE FOR 40 TO 50 MINUTES OR UNTIL KNIFE INSERTED IN CENTER COMES OUT CLEAN.COOL.IN A SMALL BOWL,BEAT CREAM UNTIL SOFT PEAKS FORM.BLEND IN POWDERED SUGAR AND MAPLE FLAVOR;BEAT UNTIL STIFF PEAKS FORM.SPOON OR PIPE OVER FILLING.GARNISH WITH PECAN HALVES.STORE IN REFRIGERATOR. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= MAPLE WALNUT PIE (12/26/93) (2:02) SERVES 6-8 2 TBSP. BUTTER 1/4 CUP FLOUR 1 CUP MAPLE SYRUP 1/2 CUP WATER (USE FREASH MAPLE SAP IN SEASON) 3/4 CUP WALNUT HALVES OR PIECES PASTRY FOR ONE 8" OR 9" PIE SHELL MELT BUTTER IN SMALL SAUCEPAN. ADD FLOUR ALL AT ONCE. COOK, STIRRING CONSTANTLY, UNTIL MIXTURE IS GOLDEN BROWN. ADD SYRUP AND WATER AND COOK, WHISKING CONSTANTLY UNTIL THICKENED. ALLOW TO COOL FOR 10 MINUTES. ADD NUTS. POUR WARM FILLING INTO PREPARED PIE SHELL. BAKE AT 350X ON CENTER RACK OF OVEN FOR 35 TO 40 MINUTES OR UNTIL FILLING IS SET AND CRUST IS GOLDEN BROWN. COOL ON WIRE RACK. MAY BE DECORATED WITH NUTS, PASTRY MAPLE LEAVES, ETC. BEST IF GARNISHED WITH WHIPPED CREAM. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= MAPLE WALNUT CREAM PIE (12/26/93) (2:02) SERVES 8 2 CUPS MILK 2 CUPS MAPLE SYRUP 3 WELL-BEATEN EGG YOLKS 6 T. FLOUR DASH OF SALT 1 TSP. VANILLA 1/2 CUP CHOPPED WALNUTS 1/2 CUP YOGURT OR WHIPPED CREAM COMBINE MILK, SYRUP, EGG YOLKS, FLOUR IN DOUBLE BOILER. COOK SLOWLY OVER SIMMERING WATER - ABOUT 1/2 HOUR. ADD DASH OF SALT AND VANILLA. POUR IN BAKED PIE SHELL. SPRINKLE WITH HALF THE NUTS. CHILL. SHORTLY BEFORE SERVING SPREAD ON YOGURT OR WHIPPED CREAM AND SPRINKLE ON THE REST OF THE NUTS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= MARSHMALLOW MERINGUE PIE (08-31-93) (2:21) SERVINGS: 6 6 C APPLES 1 T LEMON JUICE 1/2 C SUGAR 1/4 C FLOUR 1/2 T CINNAMON 3 EA EGG WHITES 1 EA 7 OZ. JAR MARSHMALLOW CREAM ON LIGHTLY FLOURED SURFACE,ROLL PASTRY TO A 12" CIRCLE.PLACE IN A 9" PIE PLATE,TURN UNDER EDGE;FLUTE.DRIZZLE APPLES WITH LEMON JUICE.TOSS WITH COMBINED SUGAR,FLOUR AND CINNAMON.SPOON INTO SHELL.BAKE @ 450 DEGREES FOR 35 MINUTES.REDUCE OVEN TEMPERATURE TO 350 DEGREES.BEAT EGG WHITES UNTIL SOFT PEAKS FORM.GRADUALLY,ADD MARSHMALLOW CREAM,BEATING UNTIL STIFF PEAKS FORM.SPREAD OVER APPLES,SEALING TO EDGE.BAKE 10 MINUTES OR UNTIL MERINGUE IS SLIGHTLY BROWNED.COOL AND SERVE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= MELON VELVET PIE (05/21/93) (0:28) 2 T COLD WATER 1 ENVELOPE UNFLAVORED GELATIN 1/2 C BOILING WATER 1/2 C SUGAR 1/2 C ORANGE JUICE 2 T LEMON JUICE 1/3 C MIDORI MELON LIQUEUR 1 C HEAVY CREAM 1 BAKED 9-INCH DEEP PIE SHELL 1 C HONEYDEW MELON BALLS GLAZE: 1/4 C APRICOT PRESERVES 1 T GRAND MARNIER OR OTHER ORANGE LIQUEUR PREPARATION: PLACE COLD WATER IN BOWL AND SPRINKLE GELATIN OVER IT. LET SIT FOR 2 MINUTES, THEN STIR IN BOILING WATER. ADD SUGAR AND STIR UNTIL DISSOLVED. ADD ORANGE AND LEMON JUICE AND MELON LIQUEUR AND STIR WELL. REFRIGERATE UNTIL SLIGHTLY THICKENED BUT NOT SET. WHIP CREAM UNTIL THICK AND FOLD IN GELATIN MIXTURE. POUR INTO BAKED PIE SHELL. HALVE THE MELON BALLS AND ARRANGE ON TOP OF FILLING, CUT SIDE DOWN. HEAT APRICOT PRESERVES AND LIQUEUR UNTIL WELL BLENDED. PRESS THROUGH SIEVE INTO SMALL BOWL, THEN BRUSH ON TOP OF MELON BALLS. CHILL PIE WELL BEFORE SERVING. SERVES 6 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= MIDNIGHT MINT PIE (08-31-93) (2:21) SERVINGS: 6 1 X -------------C-------------- 1 1/4 C CRUSHED THIN MINT COOKIES 1/4 C MELTED BUTTER OR MARGARINE 1 X -------------F-------------- 1 C BUTTER 2 C SIFTED POWDERED SUGAR 4 OZ MELTED,UNSWEETENED CHOCOLATE 4 EA EGGS 1 T PEPPERMINT EXTRACT PREHEAT OVEN TO 350 DEGREES.BLEND COOKIE CRUMBS WITH BUTTER AND PRESS INTO BOTTOM AND SIDES OF A 9" PIE PAN.BAKE 5 TO 7 MINUTES AND COOL THOROUGHLY. BEAT BUTTER AND SUGAR UNTIL LIGHT AND FLUFFY.ADD CHOCOLATE,EGGS AND PEPPERMINT EXTRACT,BEATING UNTIL WELL COMBINED.MOUND FILLING INTO THE BAKED PIE SHELL.FREEZE UNTIL FIRM. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= MILE-HIGH FIG PIE (11-27-93) (1:47) 1 BAKED 8" PIE SHELL 1 CUP DRIED FIGS 3 EGG YOLKS 1/2 CUP COMMERCIAL SOUR CREAM 1/4 CUP LEMON JUICE PINCH SALT 1/2 CUP GRANULATED SUGAR 1/2 CUP COARSELY CHOPPED WALNUTS 1 TEASP. VANILLA EXTRACT 1 TABLESP. GRATED LEMON RIND 3 EGG WHITES 1/4 TEASP. SALT 6 TABLESP. GRANULATED SUGAR EARLY IN DAY: POUR BOILING WATER OVER FIGS; LET STAND 5 MIN.; DRAIN. WITH SCISSORS. SNIP OFF STEMS; THEN COARSELY SNIP UP FIGS. IN SAUCEPAN, BEAT EGG YOLKS SLIGHTLY; STIR IN FIGS, SOUR CREAM, LEMON JUICE, SALT. AND 1/2 CUP SUGAR. BRING TO BOIL OVER LOW HEAT. STIRRING; THEN BOIL, STIRRING, 3 MIN. REFRIGERATE UNTIL COOL, STIFF. START HEATING OVEN TO 350X F. INTO FIG MIXTURE, STIR NUTS, VANILLA, LEMON RIND; POUR INTO PIE SHELL. BEAT EGG WHITES WITH 1/4 TEASP. SALT TILL FROTHY; ADD 6 TABLESP. SUGAR, A LITTLE AT A TIME, BEATING WELL AFTER EACH ADDITION. CONTINUE BEATING TILL STIFF PEAKS ARE FORMED; HEAP ON PIE; SPREAD RIGHT ONTO EDGE OF CRUST. BAKE 12 TO 15 MIN.; COOL. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= MILE HIGH LEMON PIE 1 STICK OR 1/2 PACKET PIE CRUST MIX 8 EGG YOLKS, SLIGHTLY BEATEN 1 CUP SUGAR 1 ENVELOPE UNFLAVORED GELATIN 1/2 CUP WATER 1 TABLESPOON GRATED LEMON PEEL 1/2 CUP LEMON JUICE 1/4 TEASPOON SALT 8 EGG WHITES 1/4 TEASPOON CREAM OF TARTAR 1 CUP SUGAR PREPARE 9 INCH BAKED PIE SHELL AS DIRECTED ON THE PACKAGE. IN SAUCEPAN, MIX EGG YOLKS, 1 CUP SUGAR, THE GELATIN, WATER, LEMON PEEL, LEMON JUICE AND SALT. COOK OVER MEDIUM HEAT, STIRRING CONSTANTLY, JUST UNTIL MIXTURE BOILS. CHILL IN REFRIGERATOR, STIRRING OCCASIONALLY, UNTIL MIXTURE MOUNDS SLIGHTLY WHEN DROPPED FROM SPOON. BEAT EGG WHITES AND CREAM OF TARTAR UNTIL FOAMY. BEAT IN 1 CUP SUGAR, 1 TABLESPOON AT A TIME; CONTINUE BEATING UNTIL STIFF AND GLOSSY. DO NOT UNDER BEAT. FOLD IN LEMON MIXTURE; PILE INTO BAKED PIE SHELL. CHILL SEVERAL HOURS OR UNTIL SET. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= MILLION DOLLAR PIE (08-31-93) (2:22) SERVINGS: 6 1 C EAGLE BRAND MILK 1 C 9OZ CRUSHED PINEAPPLE,DRAINED 1/2 C CHOPPED PECANS 3 T LEMON JUICE 1 PK LARGE CARTON KOOL WHIP MIX INGREDIENTS AND POUR IN 2 - 9 " GRAHAM CRACKER PIE SHELLS. SERVE CHILLED. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= MINARET PIE (11-27-93) (1:06) MAKE 8 OR 9" BAKED PIE SHELL USING 1/2 PASTRY RECIPE FOR BAMBINOS. LEMON FILLING: IN TOP OF DOUBLE BOILER PLACE JUICE AND GRATED RIND OF 2 LARGE LEMONS (1/3 TO 1/2 CUP), 6 TBSP. BUTTER, 1 CUP SUGAR, 3 EGGS, BEATEN. COOK AND STIR OVER LOW HEAT UNTIL MIXTURE THICKENS AND COATS BACK OF SPOON. POUR INTO BAKED SHELL. MERINGUE TOPPING: HEAT OVEN TO 275X (SLOW). FOLLOW DIRECTIONS ON BETTY CROCKER MERINGUE MIX PACKET FOR PREPARING PIE MERINGUE. SPREAD SMOOTHLY OVER FILLING, SEALING COMPLETELY TO EDGE OF CRUST. PREPARE SECOND PACKET OF MERINGUE MIX IN SAME WAY--EXCEPT ADD 1/3 CUP CONFECTIONERS' SUGAR. PRESS THROUGH PASTRY TUBE (OR COOKY PRESS WITH STAR PLATE), FORMING ROSETTE DESIGN OVER TOP. SPRINKLE WITH GRANULALED SUGAR. BAKE 1 1/2 HR. UNTIL DELICATELY BROWNED. SERVE COOL. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= MINCEMEAT FRIED PIES 2 STICKS OR 1 PACKET PIE CRUST MIX 1 CUP PREPARED MINCEMEAT 1 CUP SHREDDED CHEDDAR CHEESE CONFECTIONERS'' SUGAR IN DEEP FAT FRYER OR HEAVY KETTLE, HEAT SALAD OIL (3 TO 4 INCHES) TO 375 DEGREES PREPARE PASTRY FOR TWO CRUST PIE AS DIRECTED ON PACKAGE EXCEPT AFTER ROLLING PASTRY, CUT INTO SIXTEEN 4 1/2 INCH ROUNDS. PLACE ABOUT 1 TABLESPOON OF MINCEMEAT AND CHEESE MIXTURE ON HALF OF EACH ROUND. MOISTEN EDGE OF PASTRY; FOLD OVER FRUIT AND PRESS EDGES WITH FORK TO SEAL. FRY IN OIL, TURNING ONCE, UNTIL GOLDEN BROWN, ABOUT 5 MINUTES. DRAIN PIES ON PAPER TOWELS. SPRINKLE WITH CONFECTIONERS' SUGAR. SERVE HOT OR COOL. MAKES 16 FRIED PIES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= MINCEMEAT-PUMPKIN PIE (08-31-93) (2:23) SERVINGS: 6 1 C PUMPKIN; MASHED, CANNED 1/2 C BROWN SUGAR; FIRMLY PACKED 3/4 T CINNAMON; GROUND 3/4 T NUTMEG; GROUND 1/2 T SALT 3 EA EGGS; LG 1/2 C HEAVY CREAM 1 C MINCEMEAT; PREPARED 1 EA UNBAKED 9-INCH PIE SHELL COMBINE THE PUMPKIN, BROWN SUGAR, CINNAMON, NUTMEG AND SALT IN A BOWL, MIXING WELL. ADD THE EGGS AND HEAVY CREAM. BEAT UNTIL SMOOTH USING A ROTARY OR ELECTRIC MIXER. STIR IN THE MINCEMEAT AND POUR INTO THE UNBAKED PIE SHELL. BAKE IN A PREHEATED 425 DEGREE F. OVEN FOR 35 MINUTES OR UNTIL THE FILLING IS SET. COOL SLIGHTLY ON A WIRE RACK AND SERVE WARM. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= MINT BLOSSOM PIE (11-27-93) (1:02) 1 ENVELOPE UNFLAVORED GELATINE 2 TABLESPOONS COLD WUTER 1/2 CUPS THICK APPLESAUCE 3/4 CUP SUGAR 1/4 TEASPOON SALT 1 PACKAGE (8 OZ.) MARSHMALLOWS 1 1/2 CUPS WHIPPING CREAM 1/4 CUP LEMON JUICE 1 BAKED 9 OR 10-INCH PIE SHELL FEW DROPS GREEN FOOD COLORING 3 DROPS PEPPERMINT EXTRACT MINTED APPLE SLICES SOFTEN GELATINE IN COLD WATER. HEAT APPLESAUCE, SUGAR, SALT, AND MARSHMALLOWS OVER LOW HEAT, STIRRING FREQUENTLY UNTIL MARSHMALLOWS MELT. REMOVE FROM HEAT AND ADD SOFTENED GELATINE TO HOT MIXTURE, STIRRING UNTIL DISSOLVED. CHILL UNTIL PARTIALLY CONGEALED. BEAT UNTIL FLUFFY. BEAT WHIPPING CREAM UNTIL FLUFFY. ADD LEMON JUICE GRADUALLY AND BEAT UNTIL STIFF. FOLD INTO BEATEN GELATINE MIXTURE. POUR ONE-HALF OF MIXTURE INTO BAKED PASTRY SHELL. TINT REMAINING FILLING LIGHT GREEN WITH FEW DROPS GREEN FOOD COLORING AND ADD PEPPERMINT EXTRACT. SPOON GREEN LAYER CAREFULLY OVER LIGHT LAYER. CHILL UNTIL CONGEALED. GARNISH TOP OF PIE WITH MINTED APPLE SLICES. SERVE. MINTED APPLE SLICES: CORE AND PARE 2 MEDIUM FIRM APPLES. CUT EACH INTO 8 OR 10 SLICES. COMBINE 1 CUP SUGAR, 1 CUP WATER, 1/2 TEASPOON PEPPERMINT EXTRACT, AND FEW DROPS GREEN FOOD COLORING IN PAN. BRING TO BOIL AND ADD APPLE SLICES. SIMMER UNTIL APPLES ARE TRANSPARENT, ABOUT 5 MINUTES, TURNING ONCE. COOL IN SYRUP. FOR A SOPHISTICATED TOUCH, ADD 2 TABLESPOONS CREME DE MENTHE TO THE SYRUP AS IT COOLS. DRAIN APPLES ON ABSORBENT PAPER. ARRANGE ON PIE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= MINTY MOUSSE PIE AU CHOCOLAT (08-31-93) (2:24) SERVINGS: 6 6 T SUGAR; DIVIDED 2 T CORNSTARCH; AND 2 T CORNSTARCH 1 C MINT-CHOCOLATE CHIPS; * 1 1/2 C MILK 1 C CREAM; HEAVY 1 EA GRAHAM CRACKER CRUST; 9" ** * USE NESTLES MINT-CHOCOLATE CHIPS IN THIS RECIPE. 2/3 RDS OF A 10 OZ ** USE A PREPARED 9-INCH GRAHAM CRACKER CRUST IN THIS RECIPE, OR IF ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ IN MEDIUM HEAVY GAUGE SAUCEPAN, COMBINE 4 T SUGAR, CORNSTARCH, AND MINT-CHOCOLATE CHIPS. GRADUALLY STIR IN MILK. COOK, STIRRING CONSTANTLY, OVER MEDIUM HEAT UNTIL MIXTURE BOILS. BOIL 1 MINUTE; REMOVE FROM HEAT. TRANSFER TO A LARGE BOWL; COVER SURFACE OF CHOCOLATE MIXTURE WITH PLASTIC WRAP. COOL TO ROOM TEMPERATURE (20 TO 30 MINUTES). IN A MEDIUM BOWL, COMBINE HEAVY CREAM WITH REMAINING 2 T SUGAR; BEAT UNTIL STIFF. REMOVE PLASTIC WRAP FROM CHOCOLATE; BEAT WELL. FOLD IN WHIPPED CREAM. SPOON INTO CRUST. CHILL UNTIL FIRM (ABOUT 2 TO 3 HOURS). -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= MISSISSIPPI MUD PIE (08-31-93) (2:25) SERVINGS: 6 2 EA STICKS BUTTER OR MARGARINE 2 C SUGAR 4 EA EGGS 1/2 C COCOA 1 T VANILLA EXTRACT 1 1/2 C FLOUR 1 C CHOPPED PECANS,OPTIONAL 1 X JAR MARSHMALLOW CREME MIX BUTTER,2 EGGS AND COCOA TOGETHER.THEN,ADD AND MIX IN VANILLA EXTRACT,2 EGGS,FLOUR AND PECANS,IF DESIRED.PUT INTO A GREASED 11 X 14" PAN.BAKE @ 350 DEGREES FOR 30 MINUTES. REMOVE FROM OVEN.WHILE CAKE IS HOT,SPREAD 3/4 JAR OF MARSHMALLOW CREME IN TOP. MIX TOGETHER 1 STICK BUTTER,6 TBSP. MILK,1/2 CUP COCOA,1 BOX POWDERED SUGAR,1 TSP. VANILLA EXTRACT AND 1 CUP MEDIUM CHOPPED PECANS.SPREAD OVER MARSHMALLOW TOPPING. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= MOCHA ANGEL PIE (11-27-93) (1:48) 3 EGG WHITES 1/4 TEASP, CREAM OF TARTAR DASH SALT 3/4 CUP GRANULATED SUGAR 2 PKG. (2 CUPS) SEMISWEET CHOCOLATE PIECES 1 TABLESP. INSTANT COFFEE 1/4 CUP BOILING WATER 1 CUP HEAVY CREAM, WHIPPED 1 TEASP. VANILLA EXTRACT EARLY IN DAY OR DAY BEFORE: START HEATING OVEN TO 275X F. BEAT EGG WHITES UNTIL QUITE STIFF; GRADUALLY ADD CREAM OF TARTAR, SALT, AND SUGAR, BEATING UNTIL STIFF AND SATINY. SPREAD ABOUT TWO THIRDS OF THIS MERINGUE OVER BOTTOM AND SIDES OF WELL-GREASED 8" PIE PIATE. DROP REMAINING MERINGUE, IN MOUNDS, AIONG RIM OF PLATE, PULLING EACH MOUND UP INTO POINTS. BAKE 1 HR., OR UNTIL SHELL IS LIGHT BROWN AND CRISP. COOL ON WIRE RACK, AWAY FROM DRAFTS. IN DOUBLE BOILER OVER HOT, NOT BOILING, WATER, MELT CHOCOLATE PIECES. COMBINE INSTANT COFFEE AND BOILING WATER; STIR INTO MELTED CHOCOIATE. COOL 5 MIN., STIRRING NOW AND THEN; FOLD INTO WHIPPED CREAM WITH VANILLA. POUR INTO MERINGUE SHELL. REFRIGERATE UNTIL WELL CHILLED. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= MOCHA CREAM PIE (05/26/93) (0:45) 1-1/3 C. SUGAR 1/3 C. COCOA 1/3 C. CORNSTARCH 2 T. INSTANT COFFEE 1/4 T. SALT 3 C. MILK 3 T. BUTTER 1-1/2 T. VANILLA 9-INCH BAKED CRUST WHIPPED CREAM COMBINE FIRST 5 INGREDIENTS IN SAUCEPAN AND GRADUALLY ADD MILK UNTIL SMOOTH. COOK AND STIR, BOIL FOR 3 MINUTES. REMOVE FROM HEAT AND ADD BUTTER AND VANILLA. POUR INTO COOLED SHELL. PRESS PLASTIC WRAP DIRECTLY ONTO SURFACE. CHILL 3 TO 4 HOURS. GARNISH WITH WHIPPED CREAM. MAKES 8 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= MOCHA VELVET PIE (03/12/94) (12:10) SERVINGS: 1 1 8-INCH PIE SHELL ---------------------------PIE FILLING-------------------------------- 1/2 C BUTTER 3/4 C SUGAR 1 SQUARE UNSWEETNED CHOCOLATE, MELTED 1 TS VANILLA 1 1/2 TB INSTANT COFFEE GROUNDS 2 EGGS 1/2 C CREAM FOR WHIPPING 1. PREPARE 8-INCH PASTRY SHELL. 2. CREAM BUTTER IN MEDIUM-SIZE BOWL AND GRADUALLY ADD SUGAR, CREAMING WELL AFTER EACH ADDITION. 3. COOL MELTED CHOCOLATE; BLEND INTO BUTTER-SUGAR MIXTURE WITH INSTANT COFFEE AND VANILLA. 4. ADD EGGS, ONE AT A TIME, BEATING VERY WELL AFTER EACH ADDITION. (USE AN ELECTRIC BEATER OR MIXER, FOR YOU'LL NEED TO BEAT IN EACH EGG 5 MINUTES TO MAKE MIXTURE CREAMY, THICK, AND FLUFFY.) 5. TURN INTO BAKED PASTRY SHELL; CHILL 1 - 2 HOURS. JUST BEFORE SERVING, WHIP CREAM AND GARNISH PIE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= MOM'S APPLE PIE (05/26/93) (0:45) CRUST (MAKES 2): 2-1/2 C. FLOUR SALT 3/4 C. SHORTENING ICE WATER 1/4 C. SUGAR 1 T. FLOUR SLICED APPLES 1/2 C. SUGAR CINNAMON 1 T. BUTTER PUT 1/4 C. SUGAR AND FLOUR ON PIE CRUST. ARRANGE APPLES. SPRINKLE WITH REMAINING SUGAR AND CINNAMON AND DOT WITH BUTTER. BAKE AT 400 DEGREES (375 FOR GLASS) FOR JUST UNDER AN HOUR. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= NESSELRODE PIE 1 STICK OR 1/2 PACKAGE PIE CRUST MIX 4 TEASPOONS UNFLAVORED GELATIN 1/2 CUP SUGAR 1/4 CUP CORNSTARCH 1/2 TEASPOON SALT 2 CUPS MILK 6 EGG YOLKS, SLIGHTLY BEATEN 1 BAR (4 OUNCES) SWEET COOKING CHOCOLATE, GRATED 1 TEASPOON VANILLA 1/2 TEASPOON RUM FLAVORING 1 JAR (10 OUNCES) NESSELRODE 3 CUPS CHILLED WHIPPING CREAM PREPARE 9 INCH BAKED PIE SHELL AS DIRECTED ON PACKAGE. IN MEDIUM SAUCEPAN, MIX GELATIN, SUGAR, CORNSTARCH, SALT, MILK AND EGG YOLKS. COOK OVER MEDIUM HEAT; STIRRING CONSTANTLY, UNTIL MIXTURE THICKENS AND BOILS. BOIL AND STIR 1 MINUTE. POUR 1 1/2 CUPS OF THE HOT MIXTURE INTO BOWL; SET ASIDE AND COOL. RESERVE 2 TABLESPOONS OF THE CHOCOLATE FOR TOPPING; BLEND REMAINING CHOCOLATE AND THE VANILLA INTO HOT MIXTURE IN SAUCEPAN. COOL COMPLETELY. LINE 9 INCH PIN PAN WITH WAXED PAPER. STIR RUM FLAVORING AND NESSELRODE INTO PLAIN MIXTURE IN BOWL. IN CHILLED BOWL, BEAT 2 CUPS OF THE CREAM UNTIL STIFF; FOLD ONE HALE INTO EACH MIXTURE. POUR CHOCOLATE MIXTURE INTO BAKED PIE SHELL; POUR NESSELRODE MIXTURE INTO WAXED PAPER LINED PAN. CHILL UNTIL FIRM. LOOSEN EDGE OF NESSELRODE LAYER; INVERT LAYER ON CHOCOLATE FILLING. IN CHILLED BOWL, BEAT REMAINING CREAM UNTIL STIFF. SPREAD OVER PIE, COVERING COMPLETELY; SPRINKLE WITH RESERVED CHOCOLATE. SERVE IMMEDIATELY. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= NESSELRODE PIE 1 (11-27-93) (1:12) 3 EGG WHITES 1/4 CUP GRANULATED SUGAR 3/4 CUP COARSELY CHOPPED BLANCHED ALMONDS, TOASTED 1/3 CUP MARASCHINO CHERRIES, CUT IN FOURTHS 2 TABLESPOONS MARASCHINO-CHERRY SYRUP 1 TEASPOON VANILLA 1/3 CUP SIFTED CONFECTIONERS' SUGAR 1 1/2 CUPS HEAVY CREAM, WHIPPED . . . 1 RECIPE VANILLA-WAFER CRUST BEAT THE EGG WHITES TILL FOAMY, ADD THE GRANULATED SUGAR GRADUALLY AND BEAT TILL STIFF. FOLD IN THE ALMONDS CHERRIES, CHERRY SYRUP, AND VANILLA. FOLD CONFECTIONERS' SUGAR INTO WHIPPED CREAM; FOLD INTO THE FIRST MIXTURE. POUR INTO VANILLA-WAFER CRUST AND FREEZE FIRM. GARNISH TOP WITH CHERRY POINSETTIAS AND GUMDROP HOLLY LEAVES. VANILLA-WAFER CRUST: COMBINE 1 1/4 CUPS FINE VANILLA-WAFER CRUMBS AND 1/3 CUP MELTED BUTTER OR MARGARINE. PRESS INTO BUTTERED 9-INCH PIEPLATE; CHILL TILL FIRM, ABOUT 45 MINUTES. CHERRY POINSETTIAS: THE STEM MARK OF MARASCHINO CHERRY WILL BE THE CENTER OF FLOWER. HOLDING CHERRY AT STEM END, USE SHARP SCISSORS TO SNIP IT IN SIXTHS FROM OPPOSITE END NOT QUITE THROUGH. SPREAD "PETALS" OUT AROUND STEM MARK. GUMDROP HOLLY LEAVES: WITH ROLLING PIN, ROLL GREEN GUMDROPS TO 1/8 INCH ON A LITTLE SUGAR BETWEEN SHEETS OF WAXED PAPER. SNIP OUT HOLLY-LEAF SHAPES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= NO SUGAR APPLE PIE (08-31-93) (2:26) SERVINGS: 6 1 C 6 OZ APPLE JUICE CONCENTRATE 2 T CORNSTARCH 1/2 C WATER 1/2 T APPLE PIE SPICE 4 EA APPLES 1 EA UNCOOKED DOUBLE PIE CRUST 1 X SWEET AND LOW, IF DESIRED MIX FIRST 4 INGREDIENTS.COOK UNTIL THICK.SLICE APPLES INTO UNCOOKED PIE CRUST.POUR MIXTURE OVER APPLES.COVER WITH TOP PIE CRUST.BAKE @ 350 DEGREES FOR 45 MINUTES.APPLES CAN BE SPRINKLED WITH ONE PACKAGE OF SWEET AND LOW,IF DESIRED. NOTE: THIS PIE CAN BE MADE WITHOUT CRUST TO SAVE CALORIES.POUR MIXTURE OVER APPLES IN PIE PAN. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= NORTH POLE CHERRY PIE (08-31-93) (2:27) SERVINGS: 6 1 QT VANILLA ICE CREAM 1 EA BAKED 9" PIE SHELL OR CRUMB 1 C 1 LB. 6 OZ. CHERRY PIE FILLING SPREAD SLIGHTLY SOFTENED ICE CREAM IN PIE SHELL AND FREEZE.AN HOUR BEFORE SERVING,SPREAD FILLING OVER TOP.RETURN TO FREEZER.SERVE QUICKLY. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= OH SO GOOD PIE (08-31-93) (2:29) SERVINGS: 6 1/2 EA 11 OZ. PKG. PIE CRUST MIX 1 C GOLDEN RAISINS 1 C CHOPPED PECANS 3 T FLOUR 3/4 EA STICK BUTTER 3/4 C PACKED LIGHT BROWN SUGAR 2 EA EGGS,SEPARATED 2 T WHISKEY 1 T DISTILLED WHITE VINEGAR 1 T CINNAMON 1 T NUTMEG 1/2 T ALLSPICE 1/8 T SALT 1 X SPIKED WHIPPED CREAM (BELOW) PREHEAT OVEN TO MODERATE (350 DEGREES).PREPARE PIE CRUST MIX FOLLOWING PACKAGE DIRECTIONS FOR A 9" PASTRY SHELL WITH FLUTED EDGE. TOSS TOGETHER RAISINS,PECANS AND FLOUR IN A MEDIUM SIZE BOWL UNTIL RAISINS AND PECANS ARE WELL COATED WITH FLOUR. BEAT TOGETHER BUTTER AND BROWN SUGAR IN A LARGE BOWL UNTIL WELL BLENDED.ADD EGG YOLKS,ONE AT A TIME,BEATING WELL AFTER EACH ADDITION.ADD WHISKEY,VINEGAR,CINNAMON,NUTMEG AND ALLSPICE; BLEND WELL.STIR IN RAISIN NUT MIXTURE.SET ASIDE. BEAT EGG WHITES AND SALT IN A MEDIUM SIZE BOWL WITH AN ELECTRIC MIXER AT HIGH SPEED UNTIL SOFT PEAKS FORM.FOLD WHITES INTO RAISIN NUT MIXTURE.POUR INTO PASTRY SHELL. BAKE IN OVEN FOR 35 MINUTES OR UNTIL SLIGHTLY PUFFED AND SET. SERVE WARM OR AT ROOM TEMPERATURE WITH SPIKED WHIPPED CREAM. SPIKED WHIPPED CREAM: BEAT TOGETHER ONE CUP HEAVY CREAM,2 TBSP. SUGAR AND 2 TSP. WHISKEY IN A MEDIUM SIZE BOWL UNTIL SOFT PEAKS FORM.NOTE: THE WHISKEY DOES NOT COOK OUT OF THE SPIKED WHIPPED CREAM,SO DO NOT OFFEND WITH THIS RECIPE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= OHIO SOUR CHERRY PIE (08-31-93) (2:30) SERVINGS: 6 1 X -----------CRUST------------ 2 1/4 C ALL-PURPOSE FLOUR 1/2 T SALT 5 OZ FROZEN CRISCO 1/3 C ICE WATER 1 X -------CHERRY FILLING------- 1/3 C BROWN SUGAR 1/3 C WHITE SUGAR 1/2 T CINNAMON 4 T CORNSTARCH 1 1/2 C CHERRY JUICE 3 LB FROZEN CHERRIES (WITH SUGAR) 1 1/2 T CRISCO 1 T ALMOND EXTRACT 1 T VANILLA EXTRACT 1/2 T MILK 2 T SUGAR FOR CRISCO CRUST,COMBINE FLOUR AND SALT IN FOOD PROCESSOR.CUT FROZEN CRISCO SHORTENING INTO CHUNKS WITH KNIFE AND ADD TO FOOD PROCESSOR.PROCESS (PULSE) UNTIL MIXTURE FORMS FINE CRUMBS.ADD ICE WATER WHILE THE MACHINE IS RUNNING AND CONTINUE TO RUN PROCESSOR UNTIL DOUGH FORMS ON THE BLADES.REMOVE AND FORM DOUGH INTO TWO BALLS.COVER AND REFRIGERATE FOR 30 MINUTES. PREHEAT OVEN TO 425 DEGREES.FOR SOUR CHERRY FILLING,COMBINE BROWN AND WHITE SUGARS,CINNAMON AND CORNSTARCH IN SAUCEPAN.ADD CHERRY JUICE AND COOK UNTIL MIXTURE IS THICK AND BUBBLY.STIR AND BOIL THE MIXTURE FOR ONE MINUTE.ADD CHERRIES AND COOK FOR ONE MINUTE OR UNTIL IT STARTS TO BOIL AGAIN.REMOVE FROM HEAT AND ADD CRISCO SHORTENING AND ALMOND AND VANILLA EXTRACTS. REMOVE REFRIGERATED DOUGH.ON LIGHTLY FLOURED SURFACE,ROLL BOTTOM CRUST INTO CIRCLE 1/8" THICK AND ABOUT 1 1/2" LARGER THAN INVERTED PIE PLATE.GENTLY,EASE DOUGH INTO THE PIE PLATE, BEING CAREFUL NOT TO STRETCH THE DOUGH.TRIM EDGE EVEN WITH PIE PLATE. SPOON CHERRY FILLING INTO PREPARED PASTRY.ROLL TOP CRUST THE SAME WAY AS THE BOTTOM.BRUSH TOP CRUST WITH MILK AND SPRINKLE LIGHTLY WITH SUGAR.BAKE @ 425 DEGREES FOR 15 MINUTES.REDUCE TEMPERATURE TO 350 DEGREES AND CONTINUE BAKING FOR 25 MINUTES OR UNTIL CRUST IS GOLDEN BROWN.SERVES 6 TO 8. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= OLD FASHIONED APPLE CIDER PIE (05-01-93) (16:55) SERVINGS: 6 1 X PASTRY FOR 9" PIE; 2 CRUST 6 C APPLES; * 1 C APPLE CIDER OR JUICE 2/3 C SUGAR 1 X APPLE CIDER OR JUICE 2 TB CORNSTARCH 2 TB WATER 1/2 TS CINNAMON; GROUND 1 TB BUTTER OR REGULAR MARGARINE * USE COOKING APPLES LIKE MACS OR GRANNY SMITH'S. CORE AND PEEL THEN THINLY SLICE THEM. DIVIDE THE PASTRY ALMOST IN HALF AND ROLL OUT THE LARGER HALF ON A LIGHTLY FLOURED SURFACE TO A 13-INCH CIRCLE. LINE A 9-INCH PIE TIN WITH THE PASTRY. TRIM THE EDGE TO 1/2-INCH BEYOND THE RIM OF THE PIE TIN. COMBINE THE APPLES, 1 CUP OF APPLE CIDER AND THE SUGAR IN A 3-QUART SAUCEPAN AND COOK, OVER HIGH HEAT, UNTIL THE MIXTURE COMES TO A BOIL. REDUCE THE HEAT TO LOW AND SIMMER FOR 8 MINUTES OR UNTIL THE APPLES ARE TENDER. DRAIN THE APPLES, RESERVING THE SYRUP. ADD ENOUGH ADDITIONAL APPLE CIDER TO THE SYRUP TO MAKE 1 1/3 CUPS. RETURN THE SYRUP AND APPLES TO THE SAUCEPAN. COMBINE THE CORNSTARCH AND WATER IN A SMALL BOWL AND STIR UNTIL WELL BLENDED. STIR THE CORNSTARCH MIXTURE AND THE CINNAMON INTO THE APPLE MIXTURE. COOK OVER MEDIUM HEAT, STIRRING CONSTANTLY, UNTIL THE MIXTURE COMES TO A BOIL. REMOVE FROM THE HEAT AND STIR IN THE BUTTER, THEN POUR THE MIXTURE INTO THE PASTRY LINED PIE TIN. ROLL OUT THE REMAINING PASTRY TO AN 11-INCH CIRCLE. FOLD THE PASTRY GENTLY, SO AS NOT TO TEAR IT, INTO QUARTERS AND CUT SLITS IN THE FOLDS. GENTLY UNFOLD THE PASTRY ON TO THE TOP OF THE FILLING AND TRIM THE EDGE TO 1-INCH BEYOND THE RIM OF THE PIE TIN. FOLD THE TOP CRUST UNDER THE LOWER CRUST AND FORM A RIDGE BY FLUTING THE EDGE OF THE PIE. BAKE IN A 400 DEGREE F. OVEN FOR 40 TO 45 MINUTES OR UNTIL GOLDEN BROWN. COOL ON A WIRE RACK UNTIL SLIGHTLY WARM BEFORE CUTTING AND SERVING. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= OLD-FASHIONED PEACH PIE (11-27-93) (1:09) 3/4 CUP SUGAR 3 TABLESPOONS ENRICHCD FLOUR 1/4 TEASPOON NUTMEG OR CINNAMON 5 CUPS SLICED PEACHCS . . . 1 RECIPE PLAIN PASTRY . . . 2 TABLESPOONS BUTTER OR MARGARINE COMBINE SUGAR, FLOUR, AND SPICE. ADD TO PEACHES; MIX LIGHTLY. SPREAD IN 9-INCH PASTRY-LINED PIEPLATE; DOT WITH BUTTER. (SPRINKLE WITH EXTRA NUTMEG OR CINNAMON, IF DESIRED.) TOP WITH LATTICE CRUST; CRIMP CDGES. BAKE IN HOT OVEN (400X) 40 TO 45 MINUTCS OR TILL DONE. SERVE WARM WITH WHIPPED CREAM OR ICE CREAM; OR PASS PITCHER OF CREAM. LATTICE CRUST: CUT STRIPS OF DOUGH 1/2 TO 3/4 INCH WIDE WITH PASTRY WHEEL OR KNIFE. LAY LENGTHWISE STRIPS ON TOP OF FILLED PIE AT 1-INCH INTERVALS. FOLD BACK ALTERNATE STRIPS TO HELP YOU WEAVE CROSSWISE STRIPS OVER AND UNDER, PLACING THEM ON THE DIAGONAL. TRIM BOTTOM CRUST AND LATTICE STRIPS EVEN WITH OUTER RIM; SEAL EDGES. DAMPEN EDGE LIGHTLY WITH WATER AND PLACE EXTRA STRIP OVER IT, COVERING ENDS OF LATTICE. SEAL, CRIMP EDGE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= OLD FASHIONED PUMPKIN PIE 1 STICK OR 1/2 PACKET PIE CRUST MIX 2 EGGS 1 CAN (16 OUNCE) PUMPKIN (2 CUPS) 3/4 CUP SUGAR 1/2 TEASPOON SALT 1 TEASPOON CINNAMON 1/2 TEASPOON GINGER 1/4 TEASPOON CLOVES 1 CAN (13 OUNCE) EVAPORATED MILK (1 2/3 CUPS) OR LIGHT CREAM HEAT OVEN TO 325 DEGREES PREPARE PASTY FOR 9 INCH ONE CRUST PIE AS DIRECTED ON PACKAGE. BEAT EGGS SLIGHTLY WITH ROTARY BEATER; BEAT IN REMAINING INGREDIENTS. POUR INTO PASTRY LINED PIE PAN. BAKE 15 MINUTES. REDUCE OVEN TEMPERATURE TO 350 DEGREES BAKE 45 MINUTES LONGER OR UNTIL KNIFE INSERTED BETWEEN CENTER AND EDGE COMES OUT CLEAN. COOL. SERVE WITH HONEY GINGER CREAM BELOW. HONEY GINGER CREAM-IN CHILLED BOWL, BEAT 2 CUPS CHILLED WHIPPING CREAM UNTIL STIFF, GRADUALLY ADDING 1/4 CUP HONEY AND 1/2 TEASPOON GINGER. CHILL 1 TO 2 HOURS BEFORE SERVING. MAKES 4 CUPS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= OLD FASHIONED PUMPKIN PIE 1 (08-31-93) (0:25) SERVINGS: 6 1 X PASTRY FOR 9 IN PIE CRUST 1 X BEATEN EGG 1 C DARK BROWN SUGAR 1 X PINCH OF SALT 1 T ALL PURPOSE FLOUR 2 T CINNAMON 1 T GROUND GINGER 1/2 T GROUND CLOVES 1/2 T GROUND ALLSPICE 1/2 T GRATED NUTMEG 3 EA EGGS, BEATEN 1 C 14 OZ MASHED COOKED PUMPKIN 1 1/2 C MILK 3 T BRANDY OR RUM 1 X WHIPPED CREAM, GARNISH LINE A DEEP 9 INCH PIE PLATE WITH PASTRY. FLUTE EDGES AND BRUSH BOTTOM OF PASTRY WITH BEATEN EGG. REFRIGERATE. TO PREPARE FILLING, COMBINE SUGAR, SALT, FLOUR, CINNAMON, GINGER,CLOVES, ALLSPICE AND NUTMEG. STIR IN BEATEN EGGS. COMBINE PUMPKIN (2 CUPS) AND MILK. ADD TO FILLING MIXTURE. CHILL WELL. ADD BRANDY OR RUM TO FILLING; POUR INTO PIE SHELL. BAKE AT 450 DEGREES F FOR 10 MINUTES, LOWER HEAT SETTING TO 400 DEGREES F AND BAKE FOR 1/2 HOUR -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= OLD FASHIONED RAISIN PIE (08-31-93) (2:30) SERVINGS: 6 1 X RECIPE FOR 9" 2 CRUST PIE 15 OZ RAISINS; 1 PK, 3 C 3/4 C BROWN SUGAR; FIRMLY PACKED 2 T CORNSTARCH 2 T INSTANT TANG ORANGE DRINK; * 1 1/4 C WATER 2 T LEMON JUICE 1 C WALNUTS; COARSELY CHOPPED 2 T BUTTER OR MARGARINE * ANY TYPE OF INSTANT ORANGE BREAKFAST DRINK WILL DO. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ DIVIDE THE PASTRY ALMOST IN HALF AND ROLL OUT THE LARGER HALF, ON A LIGHTLY FLOURED SURFACE, TO A 13-INCH CIRCLE. LINE A 9-INCH PIE PLATE WITH THE PASTRY AND TRIM THE PASTRY 1/2 INCH BEYOND THE RIM OF THE PIE PLATE. COMBINE THE RAISINS, BROWN SUGAR, CORN STARCH AND DRINK MIX IN A 3-QUART SAUCEPAN. STIR IN THE WATER AND LEMON JUICE. COOK OVER MEDIUM HEAT, STIRRING CONSTANTLY, UNTIL THE MIXTURE BOILS AND THICKENS. REMOVE FROM THE HEAT AND STIR IN THE WALNUTS. TURN THE MIXTURE INTO THE PASTRY-LINED PIE PLATE AND DOT WITH THE BUTTER. ROLL OUT THE REMAINING PASTRY TO AN 11-INCH CIRCLE. PLACE THE TOP CRUST OVER FILLING AND TRIM THE EDGE TO 1-INCH BEYOND THE RIM. FOLD THE TOP CRUST UNDER THE BOTTOM CRUST AND FORM A RIDGE. FLUTE THE EDGE AND CUT STEAM VENTS IN THE TOP CRUST. BAKE IN A PREHEATED 400 DEGREE F. OVEN FOR 30 MINUTES OR UNTIL THE CRUST IS A GOLDEN BROWN AND THE FILLING IS BUBBLY. COOL ON A WIRE RACK. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ORANGE CHERRY PIE 2 STICKS OR 1 PACKET PIE CRUST MIX 1 TABLESPOON FINELY SHREDDED ORANGE PEEL 1 CAN (21 OUNCES) CHERRY PIE FILLING 1/2 CUP CONFECTIONERS' SUGAR 1 TEASPOON SHREDDED ORANGE PEEL 1 TABLESPOON ORANGE JUICE ORANGE GLAZE (BELOW) HEAT OVEN TO 425 DEGREES PREPARE PASTRY FOR 8 INCH TWO CRUST PIE AS DIRECTED ON THE PACKAGE EXCEPT ADD 1 TABLESPOON ORANGE PEEL. MIX REMAINING INGREDIENTS EXCEPT ORANGE GLAZE. POUR INTO PASTRY LINED PIE PAN. CUT SECOND HALF OF PASTRY INTO EIGHT 1/2 INCH STRIPS. PLACE FOUR PASTRY STRIPS 1 INCH APART ACROSS FILLING. BEGINNING AT SIDE, WEAVE FIRST CROSS STRIP, FOLDING BACK ALTERNATE STRIPS GOING THE OTHER WAY. CONTINUE WEAVING UNTIL LATTICE IS COMPLETE. FOLD LOWER CRUST OVER ENDS OF PASTRY STRIPS, BUILDING UP EDGE; SEAL AND FLUTE. COVER EDGE WITH 2 TO 3 INCH STRIP OF ALUMINUM FOIL TO PREVENT EXCESSIVE BROWNING; REMOVE FOIL LAST 15 MINUTES OF BAKING. BAKE 35 TO 40 MINUTES. SPOON ORANGE GLAZE OVER WARM PIE. ORANGE GLAZE BLEND 1/2 CUP CONFECTIONERS' SUGAR, 2 TEASPOONS FINELY SHREDDED ORANGE PEEL AND 1 TABLESPOON ORANGE JUICE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ORANGE MERINGUE PIE (03/09/94) (1:17) -------------------------PIE PASTRY------------------------------ 2 C ALL-PURPOSE FLOUR 1/2 TS SALT 2/3 C VEGETABLE SHORTENING 2 TB ICE WATER (OR MORE) 2 C FRESH ORANGE JUICE 12 TB UNSALTED BUTTER; SLICED 1 1/2 TB GRATED ORANGE ZEST 1/2 C FRESH LEMON JUICE 2 TS GRENADINE SYRUP --------------------------FILLING------------------------------- 6 TB CORNSTARCH 3 TB ALL-PURPOSE FLOUR 1 C SUGAR 1/4 TS SALT 1 C BOILING WATER 5 EGG YOLKS; LIGHTLY BEATEN --------------------------MERINGUE------------------------------- 5 EGG WHITES; AT ROOM TEMP. 1/4 TS SALT 1/2 TS CREAM OF TARTAR 1/2 C SUGAR; PLUS... 2 TB SUGAR COMBINE THE FLOUR, SALT AND SHORTENING IN A LARGE MIXING BOWL, AND CUT IN THE SHORTENING UNTIL THE MIXTURE RESEMBLES COARSE MEAL. WITH A FORK, STIR IN ONLY ENOUGH ICE WATER TO ENABLE THE DOUGH TO BE GATHERED INTO A BALL. FLATTEN THE BALL INTO A DISK, WRAP IN WAXED PAPER AND REFRIGERATE FOR AT LEAST 1 HOUR. ON A LIGHTLY FLOURED SURFACE, ROLL OUT THE PASTRY INTO AN 11-INCH ROUND. WITHOUT STRETCHING, FIT THE PASTRY INTO A 9-INCH PAN. TRIM, LEAVING A 1/2-INCH OVERHANG ALL AROUND; DISCARD THE PASTRY SCRAPS OR RESERVE FOR ANOTHER PURPOSE. TUCK UNDER THE EXCESS PASTRY AND CRIMP TO MAKE A DECORATIVE EDGE. REFRIGERATE FOR 30 MINUTES BEFORE BAKING. PREHEAT THE OVEN TO 425 F. LINE THE PASTRY WITH ALUMINUM FOIL AND WEIGH DOWN WITH ALUMINUM PIE WEIGHTS OR DRIED BEANS TO PREVENT THE PASTRY FROM BUBBLING. BAKE FOR 15 TO 20 MINUTES, OR UNTIL CRISP AND GOLDEN. COOL ON A RACK. PREPARE THE FILLING: IN A LARGE MIXING BOWL, COMBINE THE CORNSTARCH, FLOUR, SUGAR AND SALT. STIRRING CONSTANTLY, POUR IN THE BOILING WATER AND BLEND UNTIL SMOOTH. ADD THE EGG YOLKS AND ORANGE JUICE AND BEAT UNTIL SMOOTH. TRANSFER THE FILLING TO THE TOP OF A DOUBLE BOILER OVER, BUT NOT TOUCHING, BOILING WATER AND COOK, STIRRING FREQUENTLY, FOR 15 TO 20 MINUTES. WHEN THE MIXTURE IS VERY THICK, REMOVE IT FROM THE HEAT. ADD THE BUTTER, ORANGE ZEST, LEMON JUICE AND GRENADINE; STIR UNTIL THE BUTTER MELTS. COVER WITH A ROUND OF WAXED PAPER PLACE DIRECTLY ON THE SURFACE AND LET THE FILLING COOL TO ROOM TEMPERATURE. POUR INTO THE PRE-BAKED PIE SHELL, COVER WITH WAXED PAPER AND CHILL FOR AT LEAST 5 HOURS OR OVERNIGHT. PREPARE THE MERINGUE: PREHEAT THE OVEN TO 350 F. PLACE THE EGG WHITES IN A BOWL, ADD THE SALT AND BEAT UNTIL THE WHITES ARE FOAMY. ADD THE CREAM OF TARTAR AND BEAT UNTIL SOFT PEAKS FORM. GRADUALLY ADD THE SUGAR AND CONTINUE BEATING UNTIL THE WHITES ARE STIFF AND VERY GLOSSY. DO NO OVERBEAT OR THE MERINGUE WILL BE DRY. PILE THE MERINGUE ON THE FILLING, MOUNDING IT IN THE CENTER AND SPREADING IT OUT TO THE EDGE OF THE CRUST TO SEAL WELL. BAKE IN THE CENTER OF THE OVEN FOR 15 MINUTES, OR UNTIL THE MERINGUE IS GOLDEN. LET COOL AND CHILL FOR 3 HOURS BEFORE SERVING. TO SLICE NEATLY, USE A KNIFE DIPPED INTO BOILING WATER BEFORE MAKING EACH CUT. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ORANGE PIE (04-09-93) (1:40) IBM 9 INCH PASTRY SHELL 1 1/4 CUPS SUGAR 1/3 CUP CORNSTARCH 1 1/2 CUPS WATER 3 EGG YOLKS, SLIGHTLY BEATEN 2 TABLESPOONS BUTTER 3 TABLESPOONS ORANGE JUICE 2 DROPS YELLOW AND 1 DROP RED FOOD COLORING 1 TABLESPOON GRATED ORANGE PEEL WHIPPED CREAM PREPARE PASTRY SHELL AS DIRECTED. SET ASIDE. IN LARGE MIXING BOWL COMBINE SUGAR AND CORNSTARCH. SET ASIDE. PLACE WATER IN 4 CUP MEASURE. MICROWAVE AT HIGH FOR 2 1/2 TO 3 MINUTES, OR UNTIL BOILING. STIR WATER INTO SUGAR MIXTURE UNTIL SMOOTH. MICROWAVE AT HIGH FOR 3 1/2 TO 6 MINUTES, OR UNTIL MIXTURE THICKENS AND IS CLEAR, STIRRING WITH WIRE WHISK EVERY 2 MINUTES. BLEND SMALL AMOUNT OF HOT MIXTURE INTO EGG YOLKS. BLEND BACK INTO HOT MIXTURE, STIRRING CONSTANTLY. MICROWAVE AT HIGH FOR 1 MINUTE. STIR IN BUTTER, ORANGE JUICE, FOOD COLORING AND PEEL. POUR INTO PREPARED SHELL. REFRIGERATE 3 HOURS, OR UNTIL SET. TOP WITH WHIPPED CREAM. MAKES 1 PIE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ORANGE PUMPKIN CHIFFON PIE (11-27-93) (1:13) PREPARE: 9-INCH PIE SHELL FROM PILLSBURY GOLDEN PIE CRUST MIX OR STICKS. PRICK GENEROUSLY. BAKE: AT 450X FOR 8 TO 10 MINUTES UNTIL GOLDEN BROWN. COOL. PREPARE: ORANGE PUMPKIN FILLING. TURN INTO BAKED PIE SHELL CHILL UNTIL SET, 2 TO 3 HOURS. GARNISH WITH ORANGE SEGMENTS, IF DESIRED. ORANGE PUMPKIN FILLING: COMBINE 1 ENVELOPE UNFLAVORED GELATIN, 1/2 CUP SUGAR, 1/2 TSP. SALT, 1/2 TSP. CINNAMON, 1/2 TSP. NUTMEG AND 1/4 TSP. GINGER IN A SAUCE PAN. BLEND IN 2 EGG YOLKS AND 1 1/2 TSP. GRATED ORANGE RIND. ADD 1 CUP EVAPORATED MILK; BLEND THOROUGHLY. COOK OVER LOW HEAT, STIRRING CONSTANTLY, UNTIL THICKENED (ABOUT 10 TO 15 MINUTES). CHILL UNTIL MIXTURE JUST BEGINS TO SET AND IS BARELY COOL. STIR IN ONE 1-LB. CAN PUMPKIN. SET ASIDE. BEAT 2 EGG WHITES UNTIL STIFF. GRADUALLY ADD 1/2 CUP SUGAR, CONTINUING TO BEAT UNTIL STIFF AND GLOSSY. FOLD INTO PUMPKIN MIXTURE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PARTY MERINGUE PIE (08-31-93) (2:33) SERVINGS: 6 1 PK LEMON PUDDING 2/3 C SUGAR 2 1/4 C WATER 3 EA EGG YOLKS 2 T LEMON JUICE 2 T BUTTER OR MARGARINE 1 EA BAKED 9" PIE SHELL,COOLED 3 EA EGG WHITES 6 T SUGAR COMBINE PIE FILLING MIX,2/3 CUP SUGAR AND 1/4 CUP OF WATER IN SAUCEPAN.BLEND IN EGG YOLKS AND REMAINING WATER.COOK AND STIR OVER MEDIUM HEAT,UNTIL MIXTURE COMES TO A FULL BUBBLING BOIL. REMOVE FROM HEAT.BLEND IN LEMON JUICE AND BUTTER.COOL 5 MINUTES, STIRRING TWICE.POUR INTO PIE SHELL. BEAT EGG WHITES UNTIL FOAMY THROUGHOUT.GRADUALLY BEAT IN 6 TABLESPOONS SUGAR AND CONTINUE BEATING UNTIL MIXTURE WILL FORM SHINY PEAKS.SPREAD OVER PIE FILLING.BAKE @ 425 DEGREES FOR 5 TO 10 MINUTES OR UNTIL MERINGUE IS DELICATELY BROWN.COOL AT LEAST 4 HOUR BEFORE CUTTING. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PASTRY FOR 9" ONE CRUST PIE (08-31-93) (2:34) SERVINGS: 6 1/3 C SHORTENING OR 1/3 CUP LARD 1/2 T SALT 3 T COLD WATER 1 C ALL-PURPOSE FLOUR CUT SHORTENING INTO FLOUR AND SALT UNTIL PARTICLES ARE SIZE OF SMALL PEAS.SPRINKLE IN WATER,1 TBSP.AT A TIME,TOSSING WITH FORK UNTIL ALL FLOUR IS MOISTENED AND PASTRY ALMOST CLEANS SIDE OF BOWL (1 TO 2 TSP. WATER CAN BE ADDED IF NECESSARY.) GATHER PASTRY INTO BALL;SHAPE INTO FLATTENED ROUND ON LIGHTLY FLOURED CLOTH COVERED BOARD.ROLL PASTRY 2" LARGER THAN INVERTED PIE PLATE,9" X 1 1/4"FOLD PASTRY INTO QUARTERS;PLACE IN PLATE.UNFOLD AND EASE INTO PLATE,PRESSING FIRMLY AGAINST BOTTOM AND SIDE.TRIM EDGE OF PASTRY 1" FROM RIM OF PLATE.FOLD AND ROLL PASTRY UNDER, EVEN WITH PLATE;FLUTE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PEACH CREAM PIE (11/10/94) (22:21) SERVINGS: 6 3 EA MED. FRESH PEACHES * 3 T (LEVEL) UNBLEACHED FLOUR 3 C HALF & HALF OR COFFEE CREAM 1/2 T CINNAMON OR TO TASTE * OR ENOUGH TO FILL PIE SHELL WITH PEACH HALVES. PEEL PEACHES, CUT IN HALF AND REMOVE STONES. ARRANGE HALVES CUT SIDE DOWN IN AN UNBAKED PIE SHELL. MIX SUGAR, FLOUR AND CINNAMON WITH CREAM TO MAKE A PASTE. POUR OVER PEACHES. PLACE IN HOT OVEN 450 DEGREE F. BAKE 10 MINUTES OR UNTIL SHELL BEGINS TO BROWN. REDUCE HEAT TO MODERATE OVEN (350 DEGREES F.). CONTINUE BAKING FOR 30 MINUTES OR UNTIL PEACHES ARE DONE. COOL AND SERVE COLD. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- PEACH PIE (08-31-93) (2:36) SERVINGS: 6 3/4 C WHOLE WHEAT PASTRY FLOUR 1/4 C SOY FLOUR 1/4 C SESAME SEED 1/2 T EACH;SALT,BAKING POWDER 1/3 C COLD MARGARINE 1/4 C COLD WATER 1 X -------------F-------------- 6 OZ PEACH NECTAR 1 PK 1 SCANT T UNFLAVORED GELATIN 1/3 C ORANGE JUICE CONCENTRATE 1/4 T VANILLA 1 X DASH ALMOND EXTRACT 1 C PLAIN LOW FAT YOGURT 1 LB PEACHES,PEELED AND SLICED * * SAVE A FEW PIECES FOR GARNISH MIX TOGETHER FLOURS,SEEDS,SALT AND BAKING POWDER.CUT IN MARGARINE WITH A PASTRY BLENDER UNTIL MIXTURE RESEMBLES LARGE COARSE CRUMBS. SPRINKLE IN WATER AND STIR WITH FORK TO MAKE A BALL.TURN OUT ONTO A FLOURED BOARD AND SHAPE INTO A BALL,THE FLATTEN SLIGHTLY.WRAP IN PLASTIC AND CHILL FOR 1 HOUR.ROLL OUT CHILLED CRUST TO FIT ONE 9" PIE PLATE.CRIMP EDGES AND PRICK BOTTOM AND EDGES OF PIE CRUST WITH A FORK.BAKE IN A PREHEATED 450 DEGREE OVEN FOR ABOUT 10 MINUTES OR UNTIL GOLDEN BROWN.COOL THOROUGHLY,THEN CHILL FOR 1/2 HOUR. PLACE THE NECTAR IN A SMALL SAUCEPAN,AND SPRINKLE IN THE GELATIN. LET THE GELATIN SOFTEN FOR A FEW MINUTES,THEN HEAT THE MIXTURE,STIRRING IT,UNTIL THE GELATIN IS DISSOLVED.STIR IN THE ORANGE JUICE CONCENTRATE VANILLA AND ALMOND EXTRACT.CHILL THE MIXTURE UNTIL IT IS THE CONSISTENCY OF RAW EGG WHITES,THEN WHIP THE MIXTURE WITH AN EGG BEATER OR ELECTRIC MIXER UNTIL IT IS FLUFFY.FOLD IN YOGURT AND WHIP THE MIXTURE AGAIN.ARRANGE HALF THE PEACH SLICES ON THE BOTTOM OF THE CHILLED CRUST.POUR IN TWO THIRDS OF THE YOGURT MIXTURE.ARRANGE ANOTHER LAYER OF PEACHES ON TOP OF THIS AND POUR IN THE REST OF THE YOGURT MIXTURE.CHILL PIE UNTIL IT HAS SET.IF DESIRED,GARNISH WITH RESERVED PEACH SLICES WHEN IT HAS NEARLY SET.MAKES A 9" PIE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PEACH CHEESE PIE (05-01-93) (16:59) SERVINGS: 6 8 OZ CREAM CHEESE; SOFTENED, 1 PK 2 EA EGGS; LG 1/2 C SUGAR 2 TB MILK 1 TS VANILLA 1 EA UNBAKED 9-INCH PIE SHELL 29 OZ PEACHES; SLICED, 1 CN 1 TB CORNSTARCH 1/4 C SUGAR 1 TS LEMON JUICE 1/4 TS ALMOND EXTRACT ----------------------------------GARNISH---------------------------------- 1 X MARASCHINO CHERRIES BEAT THE CREAM CHEESE IN A BOWL, USING AN ELECTRIC MIXER SET ON MEDIUM SPEED, UNTIL SMOOTH. GRADUALLY ADD THE EGGS, 1/2 CUP OF SUGAR, MILK AND VANILLA, BEATING WELL AFTER EACH ADDITION. POUR INTO THE UNBAKED PIE SHELL. BAKE IN 375 DEGREE F. OVEN FOR 30 MINUTES OR UNTIL SET. COOL ON A WIRE RACK. DRAIN THE PEACHES, RESERVING 1 CUP OF THE JUICE. COMBINE THE CORNSTARCH AND 1/4 CUP SUGAR IN A SMALL SAUCEPAN. GRADUALLY STIR IN THE RESERVED PEACH JUICE, LEMON JUICE AND ALMOND EXTRACT. COOK OVER MEDIUM HEAT, STIRRING CONSTANTLY, UNTIL THE MIXTURE BOILS AND THICKENS. REMOVE FROM THE HEAT. ARRANGE THE PEACHES IN A CIRCLE, PETAL FASHION, ON TOP OF THE FILLING. GARNISH WITH MARASCHINO CHERRIES. SPOON THE GLAZE OVER THE FRUIT. COVER AND CHILL IN THE REFRIGERATOR FOR AT LEAST ONE HOUR OR UNTIL SET. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PEACH CREAM PIE (08-31-93) (2:35) SERVINGS: 6 3 EA MED. FRESH PEACHES * 3 T (LEVEL) UNBLEACHED FLOUR 3 C HALF & HALF OR COFFEE CREAM 1/2 T CINNAMON OR TO TASTE * OR ENOUGH TO FILL PIE SHELL WITH PEACH HALVES. --------------------------------------------------------------------- --- PEEL PEACHES, CUT IN HALF AND REMOVE STONES. ARRANGE HALVES CUT SIDE DOWN IN AN UNBAKED PIE SHELL. MIX SUGAR, FLOUR AND CINNAMON WITH CREAM TO MAKE A PASTE. POUR OVER PEACHES. PLACE IN HOT OVEN 450 DEGREE F. BAKE 10 MINUTES OR UNTIL SHELL BEGINS TO BROWN. REDUCE HEAT TO MODERATE OVEN (350 DEGREES F.). CONTINUE BAKING FOR 30 MINUTES OR UNTIL PEACHES ARE DONE. COOL AND SERVE COLD. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PEACH CRUMBLE PIE (11-27-93) (1:49) 1 UNBAKED 9" PIE SHELL 2 NO. 2 1/2 CANS CLING-PEACH SLICES 2 TABLESP. CORNSTARCH 1 TABLESP. GRATED LEMON RIND 2 TABLESP. LEMON JUICE 1/2 TEASP. ALMOND EXTRACT FEW DROPS YELLOW FOOD COLOR (OPTIONAL) 1/4 CUP GRANULATED SUGAR 1/4 CUP SOFT BUTTER OR MARGARINE 1 CUP CRUSHED CORN FLAKES EARLY IN DAY: START HEATING OVEN TO 450X F. PRICK PIE SHELL WELL; BAKE ABOUT 8 MIN., OR UNTIL PARTLY BAKED; REMOVE TO WIRE RACK TO COOL A BIT. REDUCE OVEN TEMPERATURE TO 425X F. DRAIN PEACHES WELL, RESERVING 1 1/4 CUPS SYRUP. IN SAUCEPAN, STIR RESERVED SYRUP INTO CORNSTARCH UNTIL SMOOTH. COOK, STIRRING, UNTIL CLEAR AND THICKENED. ADD PEACH SLICES, LEMON RIND AND JUICE, ALMOND EXTRACT, AND FOOD COLOR. POUR INTO PARTLY BAKED PIE SHELL. ON TOP, WITH 2 FORKS OR SPOONS, ARRANGE PEACH SLICES TO FORM PIN WHEEL. TO MAKE CRUMBS, COMBINE SUGAR, BUTTER, AND CORN FLAKES UNTIL WELL MIXED AND CRUMBLY; ARRANGE AROUND OUTER EDGE OF PIE, PLACING A FEW ON CENTER TOP. BAKE ABOUT 20 MIN., OR UNTIL CRUMBS ARE TINGED WITH BROWN. COOL ON WIRE RACK. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PEACH SKILLET PIE (08-31-93) (21:37) SERVINGS: 6 1 EA STICK PASTRY MIX 6 EA FRESH PEACHES 1/2 C SUGAR 1/2 T SALT 1/4 T CINNAMON 1 1/2 T BUTTER MIX PASTRY,ACCORDING TO DIRECTIONS ON PACKAGE.ROLL OUT ON LIGHTLY FLOURED CLOTH COVERED BOARD WITH FLOUR COVERED ROLLING PIN,LARGE ENOUGH TO LINE A 8" SKILLET OR FRYING PAN,ALLOWING DOUGH TO HANG OVER EDGE.SLICE SKINNED PEACHES INTO PASTRY LINED PAN.SPRINKLE WITH SUGAR,SALT AND CINNAMON.DOT WITH BUTTER.FOLD THE DOUGH EVER EDGE TOWARD CENTER,LEAVING A SMALL SPACE UNCOVERED.BAKE IN 425 DEGREE OVEN UNTIL FRUIT IS BUBBLY AND CRUST IS BROWNED,ABOUT 25 TO 30 MINUTES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PEANUT BUTTER CHIFFON PIE (08-31-93) (21:40) SERVINGS: 6 1/2 C SUGAR 2 T UNFLAVORED GELATIN 1/2 T NUTMEG 1/4 T SALT 1 C WATER 1/2 C PEANUT BUTTER 2 EA EGG YOLKS,SLIGHTLY BEATEN 1 T VANILLA 2 EA EGG WHITES 2 T SUGAR 1/2 C WHIPPING CREAM 1 EA FULLY RIPENED BANANA (OPT.) 1 EA 9" BAKED PASTRY SHELL,COOLED MIX FIRST 4 INGREDIENTS TOGETHER.SLOWLY,ADD WATER TO PEANUT BUTTER. BLEND UNTIL SMOOTH;STIR IN THE EGG YOLKS.ADD THE GELATIN MIXTURE.COOL AND STIR UNTIL MIXTURE THICKENS SLIGHTLY.ADD VANILLA AND CHILL UNTIL PARTIALLY SET.BEAT EGG WHITES TO SOFT PEAKS,ADD 2 TBSP. SUGAR BEATING TO STIFF PEAKS;FOLD INTO FIRST MIXTURE.WHIP CREAM UNTIL STIFF AND FOLD INTO PIE MIXTURE.SLICE BANANA,IF DESIRED,INTO PASTRY SHELL AND TOP WITH THE FILLING.GARNISH WITH GLOBS OF WHIPPING CREAM WITH A SLICE OF BANANA IN EACH GLOB. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PEANUT BUTTER CREAM PIE (08-31-93) (21:41) SERVINGS: 6 1 X -------------C-------------- 2 C CRUSHED OREO COOKIES 1/4 C BUTTER, MELTED 1 X -------------F-------------- 1 PK 8 OZ. CREAM CHEESE,ROOM TEMP 1 1/3 C POWDERED SUGAR 2/3 C CREAMY PEANUT BUTTER 1 C HEAVY CREAM 1 C HEAVY CREAM,WHIPPED 1/2 C SALTED PEANUTS,COARSELY CHOP COMBINE COOKIE CRUMBS AND BUTTER.PRESS MIXTURE INTO A 9" PIE PAN.SET IN FREEZER WHILE YOU PREPARE THE FILLING. COMBINE CREAM CHEESE,POWDERED SUGAR AND PEANUT BUTTER.BEAT UNTIL SMOOTH.ADD THE 1 CUP CREAM AND MIX WELL.FOLD IN THE WHIPPED CREAM,GENTLY.TURN INTO THE PREPARED PIE CRUST.SPRINKLE WITH CHOPPED PEANUTS.PLACE IN THE FREEZER FOR AT LEAST 2 HOURS.IT CAN BE MADE SEVERAL DAYS IN ADVANCE.MAKES 6 TO 8 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PEANUT BUTTER PIE (08-31-93) (21:41) SERVINGS: 6 1 EA 9" GRAHAM CRACKER PIE SHELL 1 PK 8 OZ. CREAM CHEESE,SOFTENED 1/2 C MILK 1 C POWDERED SUGAR 1/2 C PEANUT BUTTER 1 PK 8 OZ. COOL WHIP TOPPING 1 X CHOPPED PEANUTS,OPTIONAL WHIP CREAM CHEESE IN MIXER BOWL UNTIL LIGHT.BLEND IN PEANUT BUTTER AND POWDERED SUGAR.ADD MILK,GRADUALLY,BEATING CONSTANTLY.FOLD IN WHIPPED TOPPING.SPOON INTO PIE SHELL.GARNISH WITH CHOPPED PEANUTS,IF DESIRED.FREEZE UNTIL FIRM.MAKES 6 TO 8 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PEACH CREAM PIE (05-02-93) (21:12) SERVINGS: 6 3 EA MED. FRESH PEACHES * 3 T (LEVEL) UNBLEACHED FLOUR 3 C HALF & HALF OR COFFEE CREAM 1/2 T CINNAMON OR TO TASTE * OR ENOUGH TO FILL PIE SHELL WITH PEACH HALVES. PEEL PEACHES, CUT IN HALF AND REMOVE STONES. ARRANGE HALVES CUT SIDE DOWN IN AN UNBAKED PIE SHELL. MIX SUGAR, FLOUR AND CINNAMON WITH CREAM TO MAKE A PASTE. POUR OVER PEACHES. PLACE IN HOT OVEN 450 DEGREE F. BAKE 10 MINUTES OR UNTIL SHELL BEGINS TO BROWN. REDUCE HEAT TO MODERATE OVEN (350 DEGREES F.). CONTINUE BAKING FOR 30 MINUTES OR UNTIL PEACHES ARE DONE. COOL AND SERVE COLD. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PEAR 'N' CHEESE PIE (11-27-93) (0:57) 1 9" GINGERSNAP-CRUMB 1/4 CUP GRANULATED SUGAR CRUST 1/2 TEASP. SULT 1 ENV. UNFLAVORED GELATINE 1 LB. COTTAGE CHEESE, SIEVED 1/4 CUP COLD WATER 3 EGG WHITES 3 EGG YOLKS 1/2 CUP GRANULATED SUGAR 2 TABLESP. LEMON JUICE 1 CUP DICED FRESH PEARS 1 TEASP. GRATED LEMON RIND (ANJOU, BOSC, OR COMICE) DAY BEFORE: SOFTEN GELATINE IN COLD WATER. IN DOUBLE BOILER TOP, BEAT EGG YOLKS; STIR IN LEMON JUICE AND RIND, 1/4 CUP SUGAR, SALT. COOK OVER BOILING WATER, STIRRING UNTIL MIXTURE THICKENS- THEN ADD SOFTENED GELATINE; STIR UNTIL DISSOLVED; REMOVE FROM HEAT. ADD COTTAGE CHEESE; REFRIGERATE UNTIL AS THICK AND SYRUPY AS UNBEATEN EGG WHITE. BEAT EGG WHITES UNTIL QUITE STIFF; GRADUALLY ADD 1/2 CUP SUGAR, BEATING UNTIL STIFF. FOLD IN GELATINE MIXTURE, ALONG WITH PEARS. TURN INTO CRUMB CRUST. REFRIGERATE UNTIL SERVING TIME NEXT DAY. FOR GINGERSNAP-CRUMB CRUST: MIX 1 1/3 CUPS GINGERSNAP CRUMBS WITH 6 TABLESP. SOFT BUTTER OR MARGARINE UNTIL CRUMBLY. WITH BACK OF SPOON, PRESS TO BOTTOM AND SLDES OF 9" PIE PLATE, FORMING SMALL RIM. BAKE AT 375X F. 8 MIN.; COOL. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PEAR PIE (08-31-93) (21:42) SERVINGS: 6 2 1/2 T FLOUR 3/4 T APPLE PIE SPICE 1/8 T GROUND CINNAMON 1/8 T SALT 4 C PEARS,PEELED AND SLICED 2 EA UNBAKED PIE CRUSTS 6 T BROWN SUGAR 1 1/2 T VANILLA EXTRACT 1 T MARGARINE 1 T MILK 1 X BROWN SUGAR 0 X (PREPARED LIKE APPLES) MIX FIRST 4 DRY INGREDIENTS.TOSS WITH PEARS.PLACE IN PREPARED UNBAKED PIE CRUST.TOP WITH 6 TABLESPOONS BROWN SUGAR,THE VANILLA EXTRACT AND THE MARGARINE.COVER WITH SECOND UNBAKED CRUST.BRUSH MILK AND A LITTLE BROWN SUGAR ON TOP OF CRUST.BAKE 15 MINUTES IN PREHEATED 425 DEGREE OVEN.REDUCE HEAT TO 350 TO 375 DEGREES FOR APPROXIMATELY 25 TO 30 MINUTES OR UNTIL CRUST IS BROWNED. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PECAN PIE (12-19-92) (1:04) IBM 1 1/2 CUPS MAPLE SYRUP 1/4 CUP MARGARINE 1/4 CUP SUGAR 1 1/2 CUPS PECAN HALVES 1 UNBAKED 9 INCH PIE SHELL 3 EGGS, SLIGHTLY BEATEN 1 TEASPOON VANILLA DASH SALT HEAT OVEN TO 375 DEGREES. COMBINE SYRUP, MARGARINE AND SUGAR IN SAUCEPAN. BRING TO BOIL; BOIL GENTLY 5 MINUTES, UNCOVERED, STIRRING OCCASIONALLY. COOL SLIGHTLY. PLACE PECANS IN PIE SHELL. MIX EGGS, VANILLA AND SALT IN BOWL. GRADUALLY STIR IN COOLED SYRUP MIXTURE. POUR OVER PECANS IN PIE SHELL. BAKE 35 TO 40 MINUTES OR UNTIL KNIFE INSERTED NEAR CENTER COMES OUT CLEAN. COOL ON WIRE RACK. MAKES 8 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PECAN PIE 1 (04-09-93) (1:35) IBM 9 INCH PASTRY SHELL 1 EGG, SEPARATED FILLING: 1/2 CUP PACKED BROWN SUGAR 2 TABLESPOONS ALL-PURPOSE FLOUR 1/4 TEASPOON SALT 2 EGGS, SLIGHTLY BEATEN 2/3 CUP LIGHT OR DARK CORN SYRUP 1 TEASPOON VANILLA 1 CUP CHOPPED PECANS PREPARE PASTRY SHELL AS DIRECTED. BRUSH WARM OR COOLED SHELL WITH SLIGHTLY BEATEN EGG YOLK (RESERVE EGG WHITES). MICROWAVE AT HIGH FOR 30 SECONDS LONGER, OR UNTIL YOLK IS SET. SET ASIDE. IN MEDIUM MIXING BOWL COMBINE BROWN SUGAR, FLOUR AND SALT. STIR IN EGGS AND REMAINING EGG WHITE, CORN SYRUP, VANILLA AND PECANS. POUR INTO PREPARED SHELL. REDUCE POWER TO 30%. MICROWAVE FOR 25 TO 27 MINUTES, OR UNTIL FILLING IN CENTER IS SET. COOL, MAKES 1 PIE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PECAN PIE 2 (05/15/93) (0:35) SERVINGS: 1 2 T BUTTER OR MARGARINE 2 EA LARGE BEATEN EGGS 1/2 C DARK CORN SYRUP 1/3 C SUGAR 2 T UNBLEACHED FLOUR 1/4 T VANILLA 1 X PECAN PIE PASTRY SHELL 1/2 C PECAN HALVES IN A SMALL NONMETAL BOWL MICRO-COOK BUTTER OR MARGARINE, UNCOVERED, ON 100% POWER FOR 30 SECONDS TO 1 MINUTE OR TILL MELTED. STIR IN BEATEN EGGS, CORN SYRUP, SUGAR AND FLOUR. MICRO-COOK, UNCOVERED, ON 50% OF POWER ABOUT 5 MINUTES OR TILL SLIGHTLY THICKENED, STIRRING EVERY MINUTE. STIR IN VANILLA. TURN INTO PECAN PIE PASTRY. ARRANGE PECAN HALVES ATOP PIE. MICRO-COOK, UNCOVERED, ON 30% POWER FOR 6 TO 7 MINUTES OR JUST TILL SET, ROTATING THE DISH A QUARTER-TURN EVERY 2 MINUTES. COOL BEFORE SERVING. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PECAN PIE 3 (08-31-93) (0:39) SERVINGS: 8 1/2 EA BUTTER; STICK 3 EA EGG 1 C SUGAR 1 C KARO; WHITE 3 T CORN MEAL 1 T VANILLA 1 EA SALT; PINCH 1 C PECANS; CHOPPED 1 EA PIE SHELL CALORIES PER SERVING: 250 FAT GRAMS PER SERVING: 30 APPROX. COOK TIME: 1:30 CHOLESTEROL PER SERVING: 20 ADD ALL INGREDIENTS TOGETHER IN BOWL, AND MIX WELL. POUR INTO PIE SHELL, AND BAKE 1 HOUR AT 300 DEGREES. ALLOW TO COOL AND SERVE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PECAN PIE 4 (11-20-93) (20:05) 3 EGGS 1 T VANILLA 1/4 C HONEY 1/4 C BUTTER, MELTED 1/2 C PURE MAPLE SYRUP 2 C WHOLE PECANS 2 T MOLASSES 1/4 TSP NUTMEG 1 PINCH SALT 1 WHOLE WHEAT PIE CRUST BOTTOM BEAT EGGS. STIR IN HONEY, MAPLE SYRUP, MOLASSES, SALT, VANILLA AND BUTTER. PLACE PECANS IN 9-INCH UNBAKED PIE SHELL IN LAYERS, AND SPRINKLE NUTMEG ON TOP. POUR LIQUID MIXTURE OVER NUTS. BAKE AT 350 DEGREES FOR 30-45 MINUTES. NUTS WILL RISE TO TOP AND FORM CRUSTY LAYER. SERVES 8 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PERFECTION PECAN PIE (08-31-93) (21:43) SERVINGS: 6 1 X -------------C-------------- 1 C ALL-PURPOSE FLOUR 1/8 T SALT 1/2 C CRISCO SHORTENING 3 T WATER 1 X -------------F-------------- 1/4 C BUTTER OR MARGARINE, SOFTENED 1 C SUGAR 4 EA EGGS 3/4 C LIGHT CORN SYRUP 2 T VANILLA 1 1/4 C PECAN HALVES HEAT OVEN TO 375 DEGREES.FOR CRUST,COMBINE FLOUR AND SALT.CUT IN CRISCO WITH PASTRY BLENDER (OR TWO KNIVES) UNTIL FLOUR IS JUST BLENDED INTO FORM OF PEA-SIZE CHUNKS.ADD ALL OF WATER.TOSS LIGHTLY WITH FORK UNTIL DOUGH WILL FORM A BALL.PRESS BETWEEN HANDS TO FORM 5 TO 6" PANCAKE. FLOUR ROLLING SURFACE AND PIN LIGHTLY.ROLL DOUGH INTO CIRCLE AND TRIM 1" LARGER THAN UPSIDE-DOWN 9" PIE PLATE.LOOSEN DOUGH, CAREFULLY.FOLD INTO QUARTERS.UNFOLD AND PRESS INTO PIE PLATE. FOLD EDGE UNDER.FLUTE AS DESIRED. FOR FILLING,CREAM BUTTER AND SUGAR IN MIXING BOWL.BEAT IN EGGS, SYRUP AND VANILLA.STIR IN PECANS.POUR FILLING INTO UNBAKED PIE SHELL.BAKE @ 375 DEGREES FOR 5 MINUTES.REDUCE HEAT TO 325 DEGREES. BAKE FOR 45 MINUTES OR UNTIL KNIFE INSERTED IN CENTER COMES OUT CLEAN.COOL TO ROOM TEMPERATURE BEFORE CUTTING.MAKES ONE 9" PIE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PHILADELPHIA APPLE PIE (08-31-93) (21:44) SERVINGS: 6 1 X -------------P-------------- 1 1/2 C FLOUR 1 EA STICK BUTTER,CUT IN PIECES 4 T ICE WATER 1/4 T SALT 1 X CINNAMON 1 X -------------F-------------- 7 EA APPLES, SLICED 1 EA EGG 1 C SUGAR 1 1/2 C SOUR CREAM 2 T VANILLA 1/3 C FLOUR 1/8 T SALT 1 X -------------T-------------- 1/3 C BROWN SUGAR 1/4 LB MELTED BUTTER 1/3 C GRANULATED SUGAR 1 X PINCH SALT 1/3 C FLOUR 1 T CINNAMON 1 C CHOPPED WALNUTS CRUST: COMBINE FLOUR,SALT AND BUTTER IN BOWL.CUT BUTTER INTO FLOUR.ADD ICE WATER;TOSS TO FORM BALL.ROLL OUT TO FIT 12" PIE PAN.SPRINKLE WITH CINNAMON.BAKE @ 400 DEGREES FOR 20 MINUTES. FILLING: MIX FILLING INGREDIENTS TOGETHER.FILL SHELL.BAKE @ 450 DEGREES FOR 10 MINUTES.THEN @ 350 DEGREES FOR 40 MINUTES. TOPPING: SPRINKLE OVER PIE.BAKE 15 MINUTES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PIER HOUSE KEY LIME PIE (08-31-93) (21:45) SERVINGS: 8 4 EA EGGS,SEPARATED 1 C 14 OZ. SWEET CONDENSED MILK 1/2 C KEY OR PERSIAN LIME JUICE 1/2 T CREAM OF TARTAR 1 EA 9" GRAHAM CRACKER CRUST 1 X -------------M-------------- 4 EA EGG WHITES 4 T SUGAR PREHEAT OVEN TO 325 DEGREES.WITH AN ELECTRIC MIXER,BEAT THE EGG YOLKS ON HIGH SPEED UNTIL THICK AND LIGHT IN COLOR.TURN OFF MIXER AND ADD THE CONDENSED MILK,MIX ON LOW SPEED.STILL ON LOW SPEED,ADD HALF THE LIME JUICE,CREAM OF TARTAR AND THEN THE REMAINING LIME JUICE.MIX UNTIL BLENDED. POUR INTO PREPARED CRUST AND BAKE FOR 10 TO 15 MINUTES OR UNTIL THE CENTER IS FIRM AND DRY TO THE TOUCH.FREEZE FOR AT LEAST 3 HOURS BEFORE TOPPING WITH MERINGUE. TO MAKE MERINGUE,HEAT THE EGG WHITES AND SUGAR IN THE TOP OF A DOUBLE BOILER,STIRRING FREQUENTLY,TO 110 DEGREES.BEAT ON HIGH SPEED UNTIL STIFF PEAKS ARE FORMED.TOP THE FROZEN PIE AND RETURN IT TO THE FREEZER UNTIL READY TO SERVE.IT KEEPS FOR SEVERAL DAYS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PINEAPPLE CREAM PIE (08-31-93) (21:45) SERVINGS: 8 1 EA 10" BAKED PIE SHELL 1 C SUGAR 1/2 C PINEAPPLE JUICE 4 EA LARGE EGGS,SEPARATED 1 C PINEAPPLE, 2 CN CRUSHED 1 C WHIPPING CREAM 2 T UNFLAVORED GELATIN MIXED W/ 3 T COLD WATER (LET THICKEN) COMBINE 1/2 CUP SUGAR WITH PINEAPPLE JUICE AND SLIGHTLY BEATEN EGG YOLKS.COOK OVER VERY LOW HEAT UNTIL SUGAR IS COMPLETELY DISSOLVED AND CUSTARD COATS SPOON. DO NOT ALLOW TO BOIL; JUST SIMMER. STIR,CONTINUOUSLY,WHILE COOKING.ADD GELATIN MIXTURE TO VERY HOT CUSTARD AND KEEP OVER LOW HEAT,STIRRING CONSTANTLY,UNTIL COMPLETELY MELTED.REMOVE FROM HEAT AND POUR INTO A LARGE BOWL. ADD STRAINED CRUSHED PINEAPPLE TO HOT CUSTARD AND BLEND WELL. BEAT EGG WHITES UNTIL THEY JUST CLING TO BOWL,ADD OTHER 1/2 CUP SUGAR;BEAT ONLY UNTIL BLENDED.POUR EGG WHITES,ALL AT ONCE, INTO HOT CUSTARD AND FOLD UNTIL WELL BLENDED. POUR INTO COLD BAKED PIE SHELL.LET STAND UNTIL COOL,THEN PUT IN REFRIGERATOR FOR SEVERAL HOURS UNTIL COLD.BEAT 1 CUP WHIPPING CREAM AND PUT ON PIE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= POTATO CUSTARD PIE (12/12/93) (14:47) 1 MED POTATO 2 TBSP BUTTER 3/4 CUP SUGAR 2 EGG YOLK 2 EGG WHITE 1/2 LEMON, JUICE OF 1/2 LEMON, GRATED RIND OF 1/2 CUP MILK PASTRY BOIL THE POTATO AND MASH FINE. ADD THE BUTTER AND SUGAR AND STIR TO A CREAMY CONSISTENCY. LET THIS MIXTURE COOL AND THEN ADD THE BEATEN EGG YOLKS, THE MILK, LEMON JUICE AND RIND. MIX TOGETHER WELL AND THEN FOLD IN THE STIFFLY BEATEN EGG WHITES. POUR INTO A PIE PAN LINED WITH CRUST AND BAKE AT 400-F ABOUT 25 MINUTES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PRALINE PUMPKIN PIE (10-10-92) (0:31) FILLING: 1 (16 OUNCE) CAN PUMPKIN 1/2 CUP SYRUP 1/4 CUP WHIPPING CREAM 1/4 CUP SUGAR 2 EGGS, SLIGHTLY BEATEN 1/2 TEASPOON CINNAMON 1/4 TEASPOON NUTMEG ONE 9 INCH DEEP DISH PIE CRUST TOPPING: 1/2 CUP PECAN HALVES 1/4 CUP SYRUP 1/4 CUP SUGAR 1 EGG, SLIGHTLY BEATEN HEAT OVEN TO 450 DEGREES. COMBINE FILLING INGREDIENTS, MIXING UNTIL SMOOTH. POUR INTO PIE SHELL. SPOON COMBINED TOPPING INGREDIENTS EVENLY OVER PUMPKIN MIXTURE. BAKE 15 MINUTES. REDUCE HEAT TO 350 DEGREES; BAKE 45 TO 50 MINUTES OR UNTIL KNIFE INSERTED IN CENTER COMES OUT CLEAN. COOL COMPLETELY. TOP WITH WHIPPED CREAM IF DESIRED. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PUMPKIN AND PRALINE PIE (08-31-93) (21:47) SERVINGS: 6 1 X --------HOT WATER D--------- 2/3 C LARD OR SHORTENING,SOFTENED 1/2 T SALT 1/3 C BOILING WATER 2 1/4 C FLOUR, DIVIDED 1 X ---------PUMPKIN F---------- 1/2 C SUGAR 1/2 C LIGHT BROWN SUGAR 1 T FLOUR 1 T BITTERS,OPTIONAL 1 T GROUND CINNAMON 1/2 T GROUND GINGER 1/2 T SALT 1/4 T GROUND NUTMEG 1/4 T GROUND CLOVES 1 EA EGG,SLIGHTLY BEATEN 2 T BUTTER 1 C 29 OZ. CAN PUMPKIN PUREE 1 C 12 OZ. CAN EVAPORATED MILK 1/4 C SWEET MILK 1 C WATER 1 X -------------P-------------- 4 T BUTTER, SOFTENED 2/3 C LIGHT BROWN SUGAR 2/3 C PECANS,COARSELY CHOPPED 1 X WHIPPED TOPPING,OPTIONAL TO MAKE HOT WATER DOUGH: BEAT LARD OR SHORTENING AND SALT IN A LARGE BOWL;GRADUALLY, BEAT IN BOILING WATER.COOL TO ROOM TEMPERATURE,STIRRING, OCCASIONALLY TO PREVENT WATER AND LARD FROM SEPARATING.BEAT IN 2 CUPS FLOUR,THEN FORM DOUGH INTO 2 BALLS.FLATTEN EACH PORTION INTO A 6" DISK.WRAP IN PLASTIC WRAP AND CHILL.(IF DESIRED REFRIGERATE OVERNIGHT OR FREEZE UP TO 1 MONTH.) TO MAKE PUMPKIN FILLING: MIX SUGAR,LIGHT BROWN SUGAR,FLOUR, BITTERS,IF DESIRED,CINNAMON,GINGER,SALT,NUTMEG AND CLOVES IN A LARGE BOWL.STIR IN EGG;SET ASIDE.MELT BUTTER IN A LARGE SKILLET OVER LOW HEAT.ADD PUMPKIN PUREE;SIMMER,STIRRING OCCASIONALLY, UNTIL PUREE THICKENS SLIGHTLY,ABOUT 10 MINUTES.GRADUALLY,STIR HOT PUMPKIN PUREE INTO THE SUGAR MIXTURE.STIR IN EVAPORATED MILK,SWEET MILK AND 1 CUP WATER.(IF DESIRED,COVER AND REFRIGERATE OVERNIGHT.) TO MAKE PRALINE: BEAT BUTTER AND BROWN SUGAR IN A MEDIUM BOWL. STIR IN PECANS AND SET ASIDE.(IF DESIRED,COVER AND REFRIGERATE OVERNIGHT.) ASSEMBLE AND BAKE: BRING CHILLED DOUGH TO ROOM TEMPERATURE. WORKING WITH ONE DISK AT A TIME,PLACE ON A FLOURED SURFACE. USING HALF OF THE REMAINING 1/4 CUP FLOUR,ROLL INTO A 13" CIRCLE,1/8" THICK.TRANSFER AND FIT DOUGH INTO A 9" DEEP DISH PIE PAN;TRIM AWAY EXCESS DOUGH AND FLUTE THE EDGES WITH A FORK. REPEAT WITH REMAINING DISK OF DOUGH TO MAKE A SECOND PIE SHELL. PRICK EACH PIE SHELL ALL OVER ITS SURFACE WITH A FORK.PREHEAT OVEN TO 450 DEGREES.FREEZE PIE SHELLS FOR 10 MINUTES.SPREAD HALF OF THE PRALINE MIXTURE OVER THE BOTTOM OF EACH PIE SHELL. BAKE UNTIL PRALINE IS GOLDEN BROWN AND BUBBLY,ABOUT 10 MINUTES; COOL SLIGHTLY.REDUCE OVEN TEMPERATURE TO 400 DEGREES.POUR HALF THE PUMPKIN FILLING INTO EACH CRUST;SMOOTH THE TOP OF EACH WITH A SPATULA.BAKE UNTIL PUMPKIN FILLING IN EACH PIE PAN IS FIRM AND CRUSTS ARE GOLDEN BROWN,ABOUT 1 HOUR.COOL COMPLETELY AND SERVE.MAKES 2 EA 9" PIES.TOP WITH WHIPPING CREAM OR WHIPPED TOPPING,IF DESIRED.GARNISH WITH WHOLE PECANS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PUMPKIN-APPLE PIE (08-31-93) (21:54) SERVINGS: 6 1/3 C BROWN SUGAR; FIRMLY PACKED 1 T CORNSTARCH 1/2 T CINNAMON; GROUND 1/4 T SALT 1/3 C WATER 2 T BUTTER OR MARGARINE 3 C APPLE; PARED, THINLY SLICED 1 EA EGG; LG 1/3 C SUGAR; GRANULATED 3/4 C PUMPKIN; MASHED, CANNED 1/2 T CINNAMON; GROUND 1/4 T GINGER, GROUND 1/8 T CLOVE; GROUND 1/4 T SALT 3/4 C EVAPORATED MILK 1 EA UNBAKED 9-INCH PIE SHELL COMBINE THE BROWN SUGAR, CORNSTARCH, 1/2 TSP OF CINNAMON AND 1/4 TSP OF SALT IN A 2-QUART SAUCEPAN. STIR IN THE WATER AND BUTTER. COOK, OVER MEDIUM HEAT, STIRRING CONSTANTLY, UNTIL THE MIXTURE COMES TO A BOIL. CAREFULLY ADD THE APPLE SLICES AND COOK FOR ANOTHER 4 MINUTES. REMOVE FROM THE HEAT AND SET ASIDE. COMBINE THE EGG, SUGAR, PUMPKIN, 1/4 TS OF SALT, SPICES, AND EVAPORATED MILK IN A BOWL. BEAT UNTIL WELL BLENDED USING A ROTARY OR ELECTRIC MIXER SET ON LOW SPEED. POUR THE APPLE MIXTURE INTO THE UNBAKED PIE SHELL AND THEN SPOON AN EVEN LAYER OF THE PUMPKIN MIXTURE OVER THE APPLE MIXTURE. BAKE IN A PREHEATED 425 DEGREE F OVEN FOR 10 MINUTES THEN REDUCE THE OVEN TEMPERATURE TO 375 DEGREES F AND BAKE ANOTHER 40 MINUTES OR UNTIL THE FILLING IS SET AROUND THE EDGE. COOL ON A WIRE RACK. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PUMPKIN CHIFFON PIE (11-27-93) (0:55) 1 9" BAKED PIE SHELL PACKED 1 ENV. UNFLAVORED GELATINE 1/2 TEASP. SALT 1/2 CUP COLD WATER 1/2 TEASP. NUTMEG 2 EGG YOLKS 1/2 TEASP. CINNAMON 1 CUP EVAPORATED MILK 1/4 TEASP. GINGER 1 1/4 CUPS CANNED PUMPKIN 2 EGG WHITES 3/4 CUP DARK-BROWN SUGAR, DAY BEFORE: SOFTEN GELATINE IN COLD WATER. IN DOUBLE BOILER TOP, BEAT EGG YOLKS; STIR IN MILK, PUMPKIN, 1/2 CUP BROWN SUGAR, SALT, NUTMEG, CINNAMON, GINGER. COOK OVER BOILING WATER, STIRRING, 10 MIN. REMOVE FROM HEAT. ADD GELATINE; STIR UNTIL DISSOLVED; REFRIGERATE, STIRRING OCCASIONALLY, UNTIL AS THICK AND SYRUPY AS UNBEATEN EGG WHITE. BEAT EGG WHITES UNTIL QUITE STIFF GRADUALLY ADD 1/4 CUP BROWN SUGAR, BEATING UNTIL VERY STIFF. FOLD IN PUMPKIN MIXTURE. TURN INTO BAKED PIE SHELL. REFRIGERATE. IF DESIRED, SERVE GARNISHED WITH WHIPPED CREAM. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PUMPKIN CHIFFON MERINGUE PIE (11-27-93) (1:34) PREPARATION TIME: 30-40 MIN. CHILLING TIME: 2-3 HRS. 1/2 C. MILK 1 ENVELOPE UNFLAVORED GELATIN 1 1/4 C. CANNED PUMPKIN 1/2 C. BROWN SUGAR, FIRMLY PACKED 2 EGG WHITES 1/2 TSP. SALT 1/4 C. SUGAR 1/2 TSP CINNAMON 1/2 C. HEAVY CREAM, WHIPPED 1/2 TSP. NUTMEG 1/2 C. CHOPPED, TOASTED ALMONDS 1/4 TSP. GINGER (OPTIONAL) 2 EGG YOLKS, SLIGHTLY BEATEN 1 BAKED 9-INCH MERINGUE SHELL COMBINE GELATIN, BROWN SUGAR, SALT, AND SPICES IN TOP OF DOUBLE BOILER. STIR IN EGG YOLKS, MILK, AND PUMPKIN. COOK OVER HOT WATER 5 MINUTES, STIRRING CONSTANTLY. REMOVE FROM HEAT; CHILL UNTIL SLIGHTLY THICKENED. BEAT EGG WHITES UNTIL FOAMY; ADD SUGAR, A TABLESPOON AT A TIME, BEATING WELL AFTER EACH ADDITION; CONTINUE BEATING UNTIL STIFF PEAKS FORM; FOLD INTO PUMPKIN MIXTURE. FOLD IN WHIPPED CREAM AND ALMONDS. TURN INTO COOLED MERINGUE SHELLS. CHILL ABOUT 2-3 HOURS, OR UNTIL FIRM. GARNISH WITH MERINGUE MOUNDS. MERINGUE SHELL: PREPARE 1 PACKET MERINGUE MIX ACCORDING TO DIRECTIONS FOR MERINGUE SHELLS. SPOON 8 TINY MOUNDS ONTO HEAVY BROWN PAPER OR ALUMINUM FOIL ON A COOKY SHEET. SPREAD REMAINING MIXTURE ONTO BOTTOM AND SIDES OF LIGHTLY GREASED 9-INCH PIE PAN. BAKE SHELL AND MERINGUES AS DIRECTED ON PACKAGE. COOL. 300 CALORIES PER SERVING (1/6 OF 9-INCH PIE). SOURCE OF VITAMINS A, B, C -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PUMPKIN CHIFFON PIE (01/07/94) (16:44) 1 - ENVELOPE UNFLAVORED GELATIN 3/4 - CUP FIRMLY PACKED LIGHT BROWN SUGAR 1/2 - TSP SALT 1 - TSP CINNAMON 1/2 - TSP NUTMEG 1/2 - CUP MILK 1/4 - CUP WATER 3 - EGGS, SEPARATED 1 1/2 - CUPS COOKED PUMPKIN * 1/4 - CUPS SUGAR BAKED 9" PIE SHELL WHIPPED CREAM MIX FIRST 5 INGREDIENTS THOROUGHLY IN TOP OF DOUBLE BOILER. STIR IN MILK AND WATER. BEAT IN EGG YOLKS WITH FORK OR WHISK, THEN PUMPKIN. COOK OVER BOILING WATER, STIRRING OFTEN, ESPECIALLY AROUND SIDES OF PAN UNTIL MIXTURE IS HEATED THROUGH, ABOUT 10 MINUTES. REMOVE FROM HEAT. CHILL UNTIL MIXTURE BEGINS TO SET: A SPOONFUL DROPPED BACK WILL HOLD ITS SHAPE WELL IN A MOUND. BEAT EGG WHITES UNTIL STIFF BUT NOT DRY. GRADUALLY, BEAT IN SUGAR UNTIL VERY STIFF. FOLD GELATIN MIXTURE INTO EGG WHITES. TURN INTO PIE SHELL; CHILL UNTIL FIRM. GARNISH WITH WHIPPED CREAM. * CANNED PUMPKIN IS FINE FOR THIS. 3/4 CUP MILK MAY BE USED INSTEAD OF THE 1/2 CUP AND 1/4 CUP WATER. PIE MAY BE MADE A FEW DAYS AHEAD AND FROZEN (WITHOUT THE WHIPPED CREAM); TO THAW, ALLOW TO STAND AT ROOM TEMPERATURE 3 HOURS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PUMPKIN CREAM PIE 2 CUPS COLD MILK 2 PACKAGES (4 SERVING SIZE) VANILLA FLAVOR 1 CUP CANNED PUMPKIN 1 TEASPOON PUMPKIN PIE SPICE 1 CUP THAWED COOL WHIP 1 BAKED 9 INCH PIE SHELL COMBINE MILK, PIE FILLING MIX, PUMPKIN, SPICE AND WHIPPED TOPPING IN A NARROW BOTTOM BOWL. BEAT AT LOWEST SPEED OF ELECTRIC MIXER FOR 1 MINUTE. POUR INTO PIE SHELL. CHILL UNTIL SET. AT LEAST 3 HOURS. GARNISH WITH ADDITIONAL IF DESIRED. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PUMPKIN CREAM PIE 1 (08-31-93) (21:49) SERVINGS: 6 2 C MILK 2 PK VANILLA INST PUDDING 1 C CANNED PUMPKIN 1 T PUMPKIN PIE SPICE 1 C COOL WHIP WHIPPED TOPPING 1 EA BAKED 9" PIE SHELL,COOLED COMBINE MILK,PIE FILLING MIX,PUMPKIN,SPICE AND TOPPING IN A DEEP NARROW BOTTOM BOWL.BEAT AT LOWEST SPEED OF ELECTRIC MIXER FOR 1 MINUTE.POUR INTO PIE SHELL.CHILL UNTIL SET,AT LEAST 3 HOURS. GARNISH WITH ADDITIONAL WHIPPED TOPPING AND PECANS,IF DESIRED. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PUMPKIN GINGERSNAP PIE (11-06-92) (3:13) IBM 1 1/2 CUPS COLD MILK 1 PACKAGE VANILLA FLAVOR INSTANT PUDDING 3 1/2 CUPS FROZEN WHIPPED TOPPING, THAWED 1 CUP CHOPPED PECANS 1 CUP CHOPPED GINGERSNAPS 1 PACKAGED GRAHAM CRACKER CRUMB CRUST BEAT MILK AND PIE FILLING MIX IN LARGE MIXING BOWL WITH WIRE WHISK 1 MINUTE. LET STAND 5 MINUTES. FOLD IN TOPPING AND REMAINING INGREDIENTS; SPOON INTO CRUST. FREEZE UNTIL FIRM. LET STAND AT ROOM TEMPERATURE 10 MINUTES TO SOFTEN. STORE IN FREEZER. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PUMPKIN MERINGUE PIE (08-31-93) (21:53) SERVINGS: 6 1 1/2 C PUMPKIN; CANNED, MASHED 1/2 C SUGAR 1 T CINNAMON; GROUND 1/4 T NUTMEG; GROUND 1/4 T CLOVES; GROUND 1/2 T SALT 3 EA EGGS; LG, SEPARATED 1 C EVAPORATED MILK 1 EA UNBAKED 9-INCH PIE SHELL 1/8 T SALT 6 T SUGAR COMBINE THE PUMPKIN, THE 1/2 CUP SUGAR, SPICES, AND 1/2 TS OF SALT IN A BOWL AND MIX WELL. ADD THE EGG YOLKS, STIRRING UNTIL WELL BLENDED, THEN, GRADUALLY, BLEND IN THE EVAPORATED MILK. POUR INTO THE UNBAKED PIE SHELL. BAKE IN A PREHEATED 400 DEGREES F. OVEN FOR 35 MINUTES OR UNTIL A KNIFE INSERTED HALFWAY BETWEEN THE CENTER AND EDGE COMES OUT CLEAN. REMOVE THE PIE FROM THE OVEN AND INCREASE THE OVEN TEMPERATURE TO 425 DEGREES F. TO MAKE THE MERINGUE, BEAT THE EGG WHITES AND THE 1/8TS OF SALT IN A BOWL, USING AN ELECTRIC MIXER SET ON HIGH, UNTIL FOAMY. GRADUALLY ADD THE 6 TBLS OF SUGAR, 1 TBLS AT A TIME, BEATING WELL AFTER EACH ADDITION. CONTINUE BEATING UNTIL STIFF, GLOSSY PEAKS FROM WHEN THE BEATERS ARE SLOWLY LIFTED. SPOON SOME OF THE MERINGUE AROUND THE EDGE OF THE WARM PIE. SPREAD THE MERINGUE SO THAT IT TOUCHES THE INNER EDGE OF THE CRUST ALL THE WAY AROUND THE PIE, USING THE BACK OF A SPOON TO DO THIS. HEAP THE REMAINING MERINGUE IN THE CENTER AND, AGAIN USING THE BACK OF THE SPOON, PUSH IT OUT TO MEET WITH THE MERINGUE BORDER. USING A FLATWARE KNIFE, FORM LIGHT SMALL PEAKS IN THE MERINGUE AND THEN BAKE IN THE PREHEATED OVEN FOR 5 MINUTES OR UNTIL THE MERINGUE IS LIGHTLY BROWNED. COOL ON A WIRE RACK. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PUMPKIN-PECAN PIE (08-31-93) (21:55) SERVINGS: 6 2 C PUMPKIN; MASHED, CANNED 3/4 C SUGAR 1 T CINNAMON; GROUND 1/2 T GINGER, GROUND 1/4 T CLOVES; GROUND 1/2 T SALT 2 EA EGGS; LG 13 OZ EVAPORATED MILK; 1 CN 1 EA UNBAKED 9-INCH PIE SHELL 1 X ---CRUNCHY PECAN TOPPING---- 3 T BUTTER OR MARGARINE 2/3 C BROWN SUGAR; FIRMLY PACKED 2/3 C PECANS; COARSELY CHOPPED COMBINE THE PUMPKIN, SUGAR, SPICES AND SALT IN A BOWL MIXING WELL. ADD THE EGGS AND EVAPORATED MILK. BEAT UNTIL SMOOTH, USING A ROTARY BEATER OR AN ELECTRIC MIXER. POUR INTO THE UNBAKED PIE SHELL. BAKE IN A PREHEATED 425 DEGREES F OVEN FOR 15 MINUTES AND THEN REDUCE THE TEMPERATURE TO 350 DEGREE F. AND BAKE FOR AN ADDITIONAL 45 MINUTES OR UNTIL A KNIFE INSERTED HALFWAY BETWEEN THE CENTER AND EDGE COMES OUT CLEAN. COOL ON A WIRE RACK. PREPARE THE CRUNCH PECAN TOPPING AND SPRINKLE OVER THE COOLED PIE THEN PLACE THE PIE UNDER THE BROILER FLAME (5-INCHES FROM THE HEAT SOURCE) UNTIL THE MIXTURE BEGINS TO BUBBLE, ABOUT 1 MINUTE. COOL TO ROOM TEMPERATURE ON A WIRE RACK. CRUNCHY PECAN TOPPING: PLACE THE SOFTENED BUTTER, BROWN SUGAR, AND PECANS IN A BOWL AND MIX UNTIL CRUMBLY WITH A FORK. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PUMPKIN PIE (05-16-92) (22:54) 1 (16 OUNCE) CAN COOKED PUMPKIN 1 (14 OUNCE) CAN UNSWEETENED CONDENSED MILK 1 EGG 1/4 CUP BISQUICK 1/4 CUP BRAN 1/4 TEASPOON GROUND CLOVES 1 TEASPOON GROUND CINNAMON LOW FAT WHIPPED CREAM TOPPING NO STICK COOKING SPRAY PREHEAT OVEN TO 350 DEGREES. HAVE READY A 9 INCH PIE PLATE THAT HAS BEEN SPRAYED WITH COOKING SPRAY. COMBINE INGREDIENTS IN A BLENDER FOR 1 MINUTE, OR BEAT FOR 2 MINUTES WITH MIXER IN A MIXING BOWL. POUR INTO PREPARED PIE PLATE. BAKE AT 350 DEGREES FOR 50 MINUTES. ALLOW TO COOL, AND SERVE WITH A LOW FAT WHIPPED CREAM TOPPING. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PUMPKIN PIE 1 (12/12/93) (15:10) 2 CUP PUMPKIN, COOKED 4 EGG 1 CUP SUGAR 1/2 TSP CINNAMON 1 TBSP CORNSTARCH 1 CUP WHISKEY 1/4 CUP BUTTER 1/3 CUP CREAM PASTRY TAKE A LARGE PUMPKIN, WASH, CUT IN HALF AND PLACE, CUT SIDE DOWN, IN PAN IN WARM OVEN. ROAST UNTIL SOFT, BUT NOT MUSHY. SCRAPE OUT THE FLESH OF THE PUMPKIN WITH A SPOON OR FORK. PLACE INTO COLANDER AND LET DRAIN OVER NIGHT IN A COOL PLACE. THE NEXT MORNING, PUT 2 CUPS OF THE PUMPKIN IN A BOWL AND WHIP THOROUGHLY WITH A FORK UNTIL ALL LUMPS DISAPPEAR, BUT AVOID MASHING. DRAIN OUT AS MUCH LIQUID AS POSSIBLE, BECAUSE THE PUMPKIN SHOULD BE DRY. ADD THE SUGAR, YOLKS OF EGGS, CINNAMON AND BEAT FOR 5 MINUTES. QUICKLY ADD THE CREAM, THE WHISKEY AND THE BUTTER, AND MIX WELL. SPRINKLE THE CORNSTARCH OVER THE STIFFLY BEATEN WHITES OF EGGS AND ADD TO THE FIRST MIXTURE. POUR INTO A PAN ABOUT 2 1/2 INCHES DEEP WHICH HAS BEEN LINED WITH PIE PASTRY, AND BAKE FOR ONE HOUR AT 375-F. ALLOW PIE TO BECOME COLD BEFORE USING. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PUMPKIN PIE 2 (03/12/94) (12:12) 2 LG EGGS, LIGHTLY BEATEN 1 TS VANILLA 16 OZ CAN PUMPKIN 1/4 C GOLDEN OR DARK BROWN SUGAR 2 1/2 TS SPECIAL SEASONING (BELOW) 1 C EVAPORATED MILK 1/2 C HALF-AND-HALF 1/2 C GRANULATED SUGAR 1 9-INCH UNBAKED PIE SHELL MIX TOGETHER THE EGGS, VANILLA, PUMPKIN, SUGAR AND SEASONING MIX. IN A SAUCEPAN, MIX THE EVAPORATED MILK, HALF-AND-HALF AND SUGAR; COOK OVER LOW HEAT UNTIL SUGAR DISSOLVES. ADD TO THE PUMPKIN MIXTURE. POUR INTO UNBAKED SHELL AND BAKE AT 425 DEGREES FOR 15 MINUTES; LOWER HEAT TO 350 AND COOK 25 MINUTES. STORE IN REFRIGERATOR. SPECIAL SEASONING 4 T. GROUND CINNAMON 2 T. GROUND ALLSPICE 2 T. BLACK PEPPER 2 T. SALT 1 T. GROUND NUTMEG 1 T. GROUND CLOVES 1 T. GROUND GINGER MIX ALL AND STORE IN AN AIR-TIGHT CONTAINER. MAKES ABOUT 3/4 CUP. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PUMPKIN PIE 3 (03/16/94) (0:34) YIELD: 1 SERVINGS 1 UNBAKED 9" DEEP DISH PIE -SHELL (4-CUP VOLUME); -REFRIGERATED, FROZEN OR -HOMEMADE 2 EGGS 1 CN LIBBY'S SOLID PACK PUMPKIN 3/4 C GRANULATED SUGAR 1/2 T SALT 1 T GROUND CINNAMON 1/2 T GROUND GINGER 1/4 T GROUND CLOVES 1 CN UNDILUTED CARNATION -EVAPORATED MILK (12 FL OZ) PREPARE PIE SHELL. PREHEAT OVEN TO 425'F. BEAT EGGS LIGHTLY IN LARGE BOWL. STIR IN REMAINING INGREDIENTS IN ORDER GIVEN. POUR INTO PIE SHELL. (IF USING METAL OR FOIL PAN, BAKE ON PREHEATED HEAVY-DUTY BAKING SHEET.) BAKE FOR 15 MINUTES AT 425'F. REDUCE TEMPERATURE TO 350'F.; BAKE FOR 40-50 MINUTES OR UNTIL KNIFE INSERTED IN CENTER COMES OUT CLEAN. COOL ON WIRE RACK. TOP WITH REDDI-WIP. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PUMPKIN PIE WITH PRALINE (03/12/94) (12:17) 2 TBSP. (1/4 STICK) BUTTER, SOFTENED 1/3 CUP BROWN SUGAR 1/3 CUP CHOPPED PECANS 2 UNBAKED 8 INCH PIE SHELLS, OR ONE UNBAKED 10 INCH PIE SHELL 2 TBSP. (1/4 STICK) BUTTER 1 29 OUNCE CAN PUMPKIN PUREE 1/2 CUP GRANULATED SUGAR 1/2 CUP BROWN SUGAR 1 TBSP. ALL-PURPOSE FLOUR 1 TBSP. BITTERS (OPTIONAL) 1 TSP. GROUND CINNAMON 1/2 TSP. GROUND GINGER 1/2 TSP. SALT 1/4 TSP. GRATED NUTMEG 1/4 TSP. GROUND CLOVES 1 EGG, BEATEN 1 12 OUNCE CAN EVAPORATED MILK 1/4 CUP MILK 1 CUP WATER PREPARE THE PRALINE FILLING, IF DESIRED. PREHEAT OVEN TO 450 F. IN A SMALL BOWL, CREAM TOGETHER THE BUTTER AND BROWN SUGAR. BLEND IN PECANS. PRESS FIRMLY INTO THE BOTTOM OF THE UNBAKED PIE SHELLS. BAKE FOR 10 MINUTES, WATCHING CAREFULLY SO CRUSTS DO NOT PUFF UP OR SLIP DOWN. PRICK PUFFS WITH A FORK IF YOU SEE THIS HAPPENING, AND PAT THE SLIPPING CRUSTS BACK UP IN PLACE WITH THE BACK OF A FORK. LET COOL BEFORE FILLING. PREHEAT OVEN TO 400 F. MELT THE BUTTER IN A LARGE SKILLET; ADD THE PUMPKIN PUREE. SIMMER FOR 10 MINUTES, STIRRING NOW AND THEN WITH A WOODEN SPOON. IN A LARGE MIXER BOWL, MIX TOGETHER THE NEXT 9 INGREDIENTS. ADD THE EGG, AND MIX AGAIN. ADD THE HOT PUMPKIN GRADUALLY, THEN BLEND IN THE MILKS AND WATER. POUR INTO PIE SHELLS AND BAKE FOR 1 HOUR. LET COOL COMPLETELY BEFORE CUTTING. NOTE: THE FILLING CAN BE MADE A DAY IN ADVANCE AND REFRIGERATED. IF YOU'VE USED THE PRALINE, YOU MAY HAVE EXTRA PUMPKIN FILLING. BAKE IT IN INDIVIDUAL CUSTARD CUPS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PUMPKIN PRALINE PIE (08-31-93) (21:54) SERVINGS: 6 1 EA 9" UNBAKED PASTRY PIE SHELL 1 C 16 OZ. CAN PUMPKIN 1 C 14 OZ. CAN CONDENSED MILK 2 EA EGGS 1 T GROUND CINNAMON 1/2 T GROUND NUTMEG 1/2 T GROUND GINGER 1/2 T SALT 1 X PECAN HALVES 3 T DARK BROWN SUGAR 3 T WHIPPING CREAM PREHEAT OVEN TO 375 DEGREES.IN LARGE BOWL,BLEND PUMPKIN,CONDENSED MILK,EGGS,SPICES AND SALT;POUR INTO PASTRY SHELL.BAKE 50 TO 55 MINUTES OR UNTIL KNIFE INSERTED NEAR CENTER COMES OUT CLEAN.ARRANGE PECANS IN CIRCLE ON PIE.IN SMALL SAUCEPAN,COMBINE REMAINING INGREDIENTS;COOK AND STIR UNTIL SUGAR DISSOLVES.SIMMER 5 MINUTES; REMOVE FROM HEAT.COOL,5 MINUTES;SPOON OVER PECANS.REFRIGERATE LEFTOVER PIE.MAKES ONE 9" PIE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PUMPKIN PIE WITH SHORT PASTRY CRUST (03/16/94) (0:34) YIELD: 8 SERVINGS ----------------------------PIE--------------------------------- 1 CN PUMPKIN (16OZ) 1 C HONEY 2 T MOLASSES 2 T CINNAMON,GROUND 1/4 T ALLSPICE,GROUND 1/4 T CLOVES,GROUND 1 PN SALT 4 EGGS,LARGE 1 C CREAM,HEAVY 1/2 C CRANBERRIES,FRESH,COOKED ---------------------SHORT PASTRY CRUST-------------------------- 1 C FLOUR,ALL-PURPOSE 1 PN SALT 4 T BUTTER,UNSALTED,CUT/BITS 1 1/2 T VEGETABLE SHORTENING,SOLID 3 T WATER,COLD *** SHORT PASTRY CRUST *** SIFT THE FLOUR AND SALT TOGETHER INTO A LARGE BOWL. WITH 2 KNIVES OR A PASTRY BLENDER, CUT IN THE BUTTER AND SHORTENING UNTIL MIXTURE IS THE TEXTURE OF COARSE CRUMBS. ADD ONLY ENOUGH WATER TO MAKE A SOFT DOUGH. FORM INTO A BALL, WRAP IN WAX PAPER AND CHILL FOR AT LEAST 1 HOUR. *** PIE *** 1. ROLL THE CRUST DOUGH ON A LIGHTLY FLOURED SURFACE TO A 1/8" THICKNESS AND PLACE IN THE BOTTOM OF A 10" PIE PAN. TRIM AND FLUTE THE EDGES. 2. PREHEAT THE OVEN TO 450'. COMBINE THE PUMPKIN, HONEY, MOLASSES AND SPICES IN A FOOD PROCESSOR AND PROCESS UNTIL WELL BLENDED. WITH THE PROCESSOR ON, ADD EGGS ONE AT A TIME, PROCESSING A FEW SECONDS AFTER EACH ADDITION. TRANSFER TO A LARGE BOWL. 3. BEAT THE CREAM IN A LARGE BOWL UNTIL DOUBLED IN VOLUME. FOLD INTO THE PUMPKIN MIXTURE. POUR INTO PREPARED PIE SHELL AND BAKE 10 MINUTES. REDUCE THE HEAT TO 350' AND BAKE UNTIL A TOOTHPICK INSERTED IN THE CENTER COMES OUT CLEAN, ABOUT 40 MINUTES LONGER. ARRANGE CRANBERRIES IN A CIRCLE ON TOP OF PIE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PURPLE PLUM CHIFFON PIE (08-31-93) (21:56) SERVINGS: 6 1 1/4 LB FRESH PURPLE PRUNE PLUMS 1/4 C WATER 1 C SUGAR 1 T LEMON JUICE 1 1/2 PK ENVELOPES UNFLAVORED GELATIN 1/4 C WATER 2 EA EGG WHITES 1 X DASH SALT 1/2 C HEAVY CREAM,WHIPPED 1 EA BAKED PASTRY SHELL (9") 1 X WHIPPED CREAM FOR GARNISH WASH;HALVE AND PIT PLUMS.PLACE IN LARGE SAUCEPAN WITH 1/4 CUP WATER. COVER AND SIMMER OVER LOW HEAT UNTIL TENDER,ABOUT 10 MINUTES.PUREE PLUM PULP AND LIQUID IN BLENDER.MEASURE 2 CUPS PUREE,ADDING WATER IF NECESSARY.ADD SUGAR AND LEMON JUICE.STIR UNTIL SUGAR IS DISSOLVED. SOFTEN GELATIN IN 1/4 CUP COLD WATER.DISSOLVE OVER HOT WATER.CHILL UNTIL SLIGHTLY THICKENED.BEAT EGG WHITES WITH SALT UNTIL STIFF,BUT NOT DRY.FOLD EGG WHITES AND WHIPPED CREAM INTO PLUM MIXTURE.PILE INTO PASTRY SHELL.CHILL UNTIL FIRM.GARNISH WITH WHIPPED CREAM,IF DESIRED. MAKES 1 EA 9" PIE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= RAISIN CRUMB PIE (12/12/93) (15:11) 1 LB RAISINS 1 1/2 CUP WATER, COLD 3 CUP SUGAR 2 CUP FLOUR 1/4 CUP SHORTENING 1 CUP MILK 2 EGG, WELL BEATEN 2 TSP BAKING POWDER PASTRY THIS RECIPE MAKES ENOUGH FILLING FOR 2 PIES. WASH AND CLEAN RAISINS AND ADD THE COLD WATER AND 1 1/2 CUPS OF SUGAR. COOK UNTIL RAISINS ARE TENDER AND PLUMP. SET ASIDE TO COOL. MIX THE FLOUR, 1 1/2 CUPS OF SUGAR AND THE SHORTENING, CRUMBLING WELL WITH THE FINGER TIPS. TAKE OUT ONE CUP OF THESE CRUMBS AND SET ASIDE. TO THE REMAINING CRUMB MIXTURE ADD THE EGGS AND MILK, AND MIX WELL. STIR IN THE BAKING POWDER. LINE TWO LARGE PIE PANS WITH PIE PASTRY, AND FILL WITH COOKED RAISINS, POUR OVER THIS THE BATTER AND SPRINKLE THE TOP WITH THE CUP OF RESERVED CRUMBS. BAKE AT 440-F FOR 10 MINUTES; REDUCE HEAT TO 350-F AND FINISH BAKING ABOUT 35 MINUTES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= RAISIN-NUT PIE (11-27-93) (0:54) PASTRY FOR 8" TWOCRUST PIE 1/2 CUP COARSELY CHOPPED 1 1/2 CUPS SEEDED RAISINS WALNUTS 1 1/2 CUPS BOILING WATER 1 1/2 TEASP. GRATED LEMON 1/3 CUP GRANULATED SUGAR RIND 1 1/2 TABLESP. FOUR 2 TABLESP. LEMON JUIEE DAY BEFORE: START HEATING OVEN TO 425X F. LINE 8" PIE PLATE WITH PASTRY; ROLL OUT TOP CRUST. ADD RAISINS TO WATER; COOK, COVERED, 5 MIN., OR UNTIL TENDER; STIR IN SUGAR COMBINED WITH FLOUR. COOK, STIRRING CONSTANTLY, UNTIL BOILING; BOIL 1 MIN. STIR IN NUTS, LEMON RIND AND JUICE; POUR INTO LINED PIE PLATE; ADJUST TOP CRUST. BAKE ABOUT 30 MIN., OR UNTIL NICELY BROWNED. ON THE DAY: AFTER REMOVING TURKEY, ETC., FROM OVEN, PUT PIE IN OVEN, WITH HEAT TURNED OFF, TO WARM UP. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= RAISIN PIE (12/12/93) (15:12) 1 CUP RAISINS 2 CUP WATER 1 1/2 CUP SUGAR 4 TBSP FLOUR 1 EGG, WELL BEATEN 1 LEMON, JUICE OF 2 TBSP LEMON RIND, GRATED 1/4 TSP SALT PASTRY WASH RAISINS AND SOAK IN COLD WATER FOR 3 HOURS. DRAIN. COMBINE THE 2 CUPS WATER, THE RAISINS, SUGAR AND FLOUR WHICH HAVE BEEN MIXED TOGETHER, SALT, LEMON JUICE AND RIND, AND THE EGG. MIX THOROUGHLY AND COOK OVER HOT WATER FOR 15 MINUTES, STIRRING OCCASIONALLY. COOL. POUR INTO PASTRY-LINED PAN. COVER WITH NARROW STRIPS OF DOUGH, CRISS-CROSSED. BAKE AT 450-F FOR 10 MINUTES. REDUCE HEAT TO 350-F AND BAKE 30 MINUTES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= RASPBERRY CHEESE PIE (05-01-93) (16:59) SERVINGS: 6 8 OZ CREAM CHEESE; SOFTENED, 1 PK 1/2 C DAIRY SOUR CREAM 1/3 C SUGAR 2 EA EGGS; LG 1 EA UNBAKED 9-INCH PIE SHELL 20 OZ FROZEN RASPBERRIES; THAWED 1 X WATER 3 TB CORNSTARCH 1/2 C WHIPPING CREAM; WHIPPED COMBINE THE CREAM CHEESE AND SOUR CREAM IN A BOWL, USING AN ELECTRIC MIXER SET AT MEDIUM SPEED, UNTIL SMOOTH AND FLUFFY. ADD THE SUGAR AND EGGS BLENDING WELL. POUR INTO THE UNBAKED PIE SHELL. BAKE AT 375 DEGREES F. FOR 35 MINUTES OR UNTIL A KNIFE INSERTED IN THE CENTER COMES OUT CLEAN. CHILL FOR AT LEAST 1 HOUR IN THE REFRIGERATOR. MEANWHILE, DRAIN THE RASPBERRIES, RESERVING THE JUICE. ADD ENOUGH WATER TO THE JUICE TO MAKE 3/4 CUP OF JUICE. BLEND THE CORNSTARCH AND JUICE TOGETHER IN A 2-QUART SAUCEPAN. COOK, OVER MEDIUM HEAT, STIRRING CONSTANTLY, UNTIL THE MIXTURE COMES TO A BOIL. COOK FOR 1 MINUTE MORE. (MIXTURE WILL BE VERY THICK.) REMOVE FROM THE HEAT AND STIR IN THE RASPBERRIES, THEN COOL TO ROOM TEMPERATURE. FOLD THE WHIPPED CREAM INTO THE COOLED RASPBERRIES AND SPREAD THE MIXTURE OVER THE CHILLED CREAM CHEESE LAYER. CHILL FOR AN ADDITIONAL 2 TO 3 HOURS BEFORE SERVING. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= RASPBERRY MINUTE PIE 1 STICK OR 1/2 PACKET PIE CRUST MIX 1 CUP BOILING WATER 1 PACKAGE (3 OUNCES) RASPBERRY FLAVORED GELATIN 1 PACKAGE (10 OUNCES) FROZEN SLICED RASPBERRIES PREPARE 8 INCH BAKED PIE SHELL AS DIRECTED ON PACKAGE. POUR BOILING WATER OVER GELATIN; STIR TO DISSOLVE. ADD FROZEN RASPBERRIES; STIR TO BREAK BERRIES APART. WHEN MIXTURE IS PARTIALLY SET, POUR INTO BAKED PIE SHELL. CHILL UNTIL SET. IF YOU WISH, SERVE WITH SWEETENED WHIPPED CREAM. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= RASPBERRY PIE (01/07/94) (16:42) 1 - CUP SUGAR 3 - TBSP CORNSTARCH 4 - CUPS FRESH RASPBERRIES 1 - RECIPE DOUBLE-CRUST PASTRY 1 - TBSP CORN OIL MARGARINE IN LARGE BOWL, STIR TOGETHER SUGAR AND CORNSTARCH. ADD RASPBERRIES; TOSS TO COAT WELL. ROLL OUT 1/2 OF PASTRY ON LIGHTLY FLOURED SURFACE TO 11" CIRCLE. LINE 9" PIE PLATE WITH PASTRY, ALLOWING 1" OVERHANG. SPOON RASPBERRY MIXTURE INTO PASTRY-LINED PIE PLATE. DOT WITH MARGARINE. ROLL REMAINING PASTRY TO 12" CIRCLE; MAKE SEVERAL SLITS TO ALLOW STEAM TO ESCAPE. COVER PIE WITH PASTRY; SEAL AND FLUTE EDGE. BAKE @ 425 DEGREES 35 TO 40 MINUTES OR UNTIL BUBBLY AND CRUST IS BROWNED. MAKES 1 (9") PIE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= RASPBERRY YOGURT PIE (08-31-93) (21:57) SERVINGS: 6 2 EA (8 OZ) RASPBERRY YOGURT 1/2 C CRUSHED RASPBERRIES (OPT.) 1 EA COOL WHIP 1 EA GRAHAM CRACKER PIE CRUST 1 X -------------V-------------- 1 X OTHER FRUITS WITH MATCHING Y THOROUGHLY COMBINE CRUSHED FRUIT AND FRUITED YOGURT IN A BOWL. FOLD IN THE COOL WHIP,BLENDING WELL.SPOON INTO CRUST AND FREEZE ABOUT 4 HOURS.REMOVE FROM FREEZER AND PLACE IN REFRIGERATOR 30 MINUTES(LONGER FOR SOFTER TEXTURE)BEFORE SERVING.STORE LEFTOVER PIE IN FREEZER. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= RED,WHITE & BLUE AMERICAN PIE (08-31-93) (21:58) SERVINGS: 6 1 EA 10" PASTRY OR GRAHAM CRACKER 1 C 21 OZ. BLUEBERRY PIE FILLING 1 PK 8 OZ. PKG. CREAM CHEESE 1 C POWDERED SUGAR,SIFTED 1 PK 12 OZ. WHIPPED TOPPING 1 C 21 OZ. TART CHERRY FILLING BAKE 10" PIE PASTRY;LET COOL TO ROOM TEMPERATURE.POUR BLUEBERRY PIE FILLING INTO SHELL;REFRIGERATE FOR 30 MINUTES.BEAT CREAM CHEESE AND POWDERED SUGAR;BEAT UNTIL SMOOTH.FOLD IN WHIPPED TOPPING.SPREAD CHEESE MIXTURE OVER BLUEBERRY PIE FILLING;REFRIGERATE FOR 30 MINUTES.SPREAD CHERRY PIE FILLING OVER CHEESE MIXTURE.REFRIGERATE FOR AT LEAST 4 HOURS BEFORE SERVING.YIELDS ONE 10" PIE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= RHUBARB CUSTARD PIE WITH CRUMB TOPPING (08-31-93) (21:59) SERVINGS: 6 1 EA 9" PIE SHELL,UNBAKED 4 1/2 C RHUBARB, 1/2" PIECES 1 1/2 C SUGAR 1/4 C FLOUR 1 X DASH OF SALT 2 EA EGGS 1/2 T VANILLA 1 X -------------T-------------- 1/2 C FLOUR 1/2 C SUGAR 1/4 C BUTTER OR MARGARINE PRICK PASTRY SHELL WITH FORK.BAKE @ 450 DEGREES FOR 5 MINUTES. COOL.COMBINE RHUBARB WITH SUGAR,FLOUR AND SALT.LET STAND 15 MINUTES.BEAT EGGS SLIGHTLY.ADD VANILLA.STIR EGG MIXTURE INTO RHUBARB.TURN INTO PASTRY SHELL.FOR TOPPING;STIR TOGETHER FLOUR AND SUGAR.CUT IN BUTTER UNTIL IT RESEMBLES COARSE CRUMBS.SPRINKLE OVER PIE.BAKE IN 425 DEGREE OVEN FOR 15 MINUTES,THEN REDUCE HEAT TO 350 DEGREES.BAKE FOR 30 MINUTES MORE.COOL COMPLETELY BEFORE SERVING. STORE PIE IN REFRIGERATOR. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= RHUBARB CREAM PIE (08-31-93) (0:47) SERVINGS: 6 1 1/2 C SUGAR 1/4 C ENRICHED FLOUR 3/4 T NUTMEG 3 EA EGG; SLIGHTLY BEATEN 4 C RHUBARB IN 1" SLICES (1 LB) 1 EA PASTRY FOR 9" LATTICE CRUST 2 T BUTTER OR MARGARINE BLEND SUGAR, FLOUR, NUTMEG. BEAT INTO EGGS. ADD RHUBARB. LINE 9" PIE PLATE WITH PASTRY; FILL; DOT WITH BUTTER. TOP WITH LATTICE CRUST. BAKE AT 400 DEGREES 50 TO 60 MINUTES. COOL. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= RIBBON STRAWBERRY PIE (08-31-93) (22:01) SERVINGS: 6 1 EA DEEP DISH PIE CRUST SHELL 1 QT FRESH STRAWBERRIES,HULLED 1 C SUGAR 1/4 C CORNSTARCH 1 C WATER 1 X FEW DROPS RED FOOD COLORING 1 PK WHIPPED TOPPING,ANY SIZE PREHEAT OVEN TO 400 DEGREES.BAKE PIE SHELL ACCORDING TO DIRECTIONS FOR EMPTY BAKED CRUST.COOL.CHOP ONE CUP OF STRAWBERRIES.COMBINE SUGAR AND CORNSTARCH IN A 2 QT. SAUCEPAN.STIR IN WATER GRADUALLY UNTIL SMOOTH.ADD CHOPPED STRAWBERRIES.COOK,STIRRING CONSTANTLY,UNTIL MIXTURE THICKENS AND BOILS.REMOVE FROM HEAT.STIR IN FOOD COLORING.COOL IN REFRIGERATOR 1/2 HOUR.POUR 3/4 OF THE SYRUP INTO PREPARED PIE CRUST. STAND UP REMAINING STRAWBERRIES IN PIE CRUST,RESERVING 1/4 CUP (ABOUT 3 LARGE STRAWBERRIES) FOR GARNISH.POUR REMAINING SYRUP OVER STRAWBERRIES CHILL UNTIL FIRM,ABOUT 3 HOURS.TO SERVE,TOP EACH SLICE WITH WHIPPED TOPPING AND A SLICE OF RESERVED STRAWBERRY. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ROCKY ROAD PIE (08-31-93) (22:02) SERVINGS: 6 1/3 C SEMI-SWEET CHOCOLATE CHIPS 1 PK 4 SERVING CHOCOLATE PUDDING 1 1/2 C HALF AND HALF OR LIGHT CREAM 1/3 C MINIATURE MARSHMALLOWS 1/3 C CHOPPED NUTS 3 1/2 C (8 OZ.) WHIPPED TOPPING 1 EA GRAHAM CRACKER PIE CRUST POUR HALF AND HALF INTO LARGE BOWL.ADD PIE FILLING MIX.BEAT WITH WIRE WHISK UNTIL WELL BLENDED,ABOUT 1 MINUTE.LET STAND 5 MINUTES. FOLD IN WHIPPED TOPPING,CHOCOLATE CHIPS,MARSHMALLOWS AND NUTS.SPOON INTO PIE CRUST.FREEZE UNTIL FIRM,ABOUT 6 HOURS OR OVERNIGHT. REMOVE FROM FREEZER AND LET STAND 10 MINUTES TO SOFTEN BEFORE SERVING. STORE LEFTOVER PIE IN FREEZER. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= RUM CREAM PIE (11-27-93) (0:59) LINE A WELL BUTTERED PIE PLATE WITH FLAKY PIE DOUGH, BAKE UNTIL GOLDEN COLOR, COOL. BEAT 6 EGG YOLKS, GRADUALLY ADD 1 CUP FINE SUGAR. SOAK 1 1/2 ENVELOPES GELATIN IN 1/2 CUP COLD WATER. PUT THE GELATIN AND WATER OVER LOW FLAME AND STIR UNTIL DISSOLVED, AND POUR OVER EGG AND SUGAR MIXTURE. STIR BRISKLY. WHIP 1 PINT HEAVY CREAM UNTIL STIFF, FOLD INTO THE FIRST MIXTURE, FLAVOR WITH 1/2 CUP PUERTO RICAN RUM AND 1/4 CUP STRONG BLACK COFFEE. COOL UNTIL MIXTURE BEGINS TO SET AND POUR INTO PIE SHELL. CHILL UNTIL FIRM. SPRINKLE WITH SHAVED SWEET CHOCOLATE, GARNISH EDGES OF CRUST WITH WHIPPED CREAM. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SANTA'S CHOCOLATE PIE (11-27-93) (1:13) 1 6-OUNCE PACKAGE (1 CUP) SEMISWEET CHOCOLATE PIECES 1/4 CUP WATER 1 TABLESPOON INSTANT COFFEE DASH SALT 2 BEATEN EGG YOLKS 1 7 1/2- OR 8-OUNCE JAR (1 CUP) MARSHMALLOW CREME 1 TEASPOON VANILLA 1/8 TEASPOON ALMOND EXTRACT 2 STIFF-BEATEN EGG WHITES 1 CUP HEAVY CREAM, WHIPPED 1 9-INCH BAKED PASTRY SHELL IN THE TOP OF DOUBLE BOILER COMBINE THE CHOCOLATE, WATER, INSTANT COFFEE AND SALT; HEAT OVER HOT, NOT BOILING, WATER JUST TILL THE CHOCOLATE MELTS STIRRING OCCASIONALLY. POUR SMALL AMOUNT OF CHOCOLATE MIXTURE INTO BEATEN EGG YOLKS; THEN RETURN TO DOUBLE BOILER AND COOK 3 MINUTES, STIRRING CONSTANTLY. REMOVE FROM HEAT. STIR IN MARSHMALLOW CREME AND FLAVORINGS. CHILL. FOLD IN EGG WHITES, THEN THE CREAM. POUR INTO COOLED BAKED PASTRY SHELL. FREEZE FIRM, 10 HOURS OR OVERNIGHT. TO MATCH PICTURE: WHEN READY TO SERVE BORDER WITH WHIPPED CREAM, ADD SWIRL OF CANDY CANES POKED INTO FILLLING AT A SLANT. SERVE PROMPTLY. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SCHNITZ PIE (12/12/93) (15:13) 1 LB SOUR SCHNITZ, DRIED 1 ORANGE, RIND & JUICE OF 2 TBSP CINNAMON 2 CUP SUGAR 1 QT WATER, COLD PASTRY SCHNITZ IS THE BERKS COUNTY DUTCH NAME FOR ONE FOURTH OF AN APPLE. PUT THE SCHNITZ AND THE WATER INTO A SAUCEPAN AND COOK TO A SOFT PULP. ADD CINNAMON, SUGAR, ORANGE JUICE AND ORANGE RIND, AND MIX WELL TOGETHER. STAND ASIDE TO COOL. LINE A PIE PAN WITH PASTRY, FILL WITH THE SCHNITZ, AND COVER TOP WITH PASTRY. BAKE AT 450-F FOR 10 MINUTES. REDUCE HEAT TO 350-F AND CONTINUE BAKING FOR 30 MINUTES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SCOTCH APPLE PIE (08-31-93) (22:03) SERVINGS: 6 1 C SUGAR 1 1/2 C WATER 1 T CREAM OF TARTAR 1/8 T NUTMEG 1 T ALLSPICE 1/2 T CINNAMON 1 T BUTTER 1 T LEMON JUICE 18 EA SODA CRACKERS 1 X -------------T-------------- 1/2 C SUGAR 1/2 T CINNAMON 1/4 T ALLSPICE 1/8 T NUTMEG 1/2 C FLOUR BOIL EVERYTHING TOGETHER BUT THE SODA CRACKERS FOR ONE MINUTE.ADD CRACKERS AND BOIL AGAIN FOR ONE MINUTE.POUR INTO REGULAR PIE CRUST. ADD TOPPING BEFORE BAKING. TOPPING: MIX TOGETHER AND ADD 1/4 CUP MELTED BUTTER.BLEND WITH FORK UNTIL CRUMB CONSISTENCY.SPRINKLE OVER FILLING.BAKE @ 425 DEGREES FOR 10 MINUTES,REDUCING TEMPERATURE TO 325 DEGREES AND BAKE 15 MINUTES LONGER. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SECOND HARVEST THANKSGIVING PUMPKIN PIE (08-31-93) (22:03) SERVINGS: 8 1 1/2 C COLD HALF AND HALF OR MILK 1 PK 4 OZ VANILLA INSTANT PUDDING 3 1/2 C (8 OZ.) WHIPPED TOPPING 1 C CHOPPED NUTS 1 C GINGERSNAP COOKIES 1/2 C CANNED PUMPKIN 1 1/2 T PUMPKIN SPICE PIE SPICE 1 EA GRAHAM CRACKER PIE CRUST POUR HALF AND HALF OR MILK INTO LARGE BOWL.ADD PIE FILLING MIX. BEAT WITH WIRE WHISK UNTIL WELL BLENDED.LET STAND 5 MINUTES.FOLD IN WHIPPED TOPPING AND REMAINING INGREDIENTS.SPOON INTO CRUST. FREEZE UNTIL FIRM,ABOUT 6 HOURS.REMOVE FROM FREEZER.LET STAND ABOUT 10 MINUTES TO SOFTEN BEFORE SERVING. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SHOO FLY PIE (08-31-93) (22:04) SERVINGS: 6 1 X PASTRY FOR 9" CRUST PIE 1/2 T BAKING SODA 1/4 C HOT WATER 1/2 C MOLASSES 1 EA EGG YOLK,WELL BEATEN 3/4 C FLOUR 1/2 T CINNAMON 1/8 T EACH: MACE,GINGER,CLOVES 1/2 C BROWN SUGAR 2 T SHORTENING,MELTED 1/2 T SALT LINE 9" PIE PLATE WITH PASTRY;CHILL.DISSOLVE SODA AND WATER; BEAT INTO MOLASSES.BLEND IN EGG YOLK;POUR INTO PIE CRUST.COMBINE REMAINING INGREDIENTS TO MAKE CRUMBS.SPRINKLE OVER PIE.BAKE IN PREHEATED 400 DEGREE OVEN FOR ABOUT 10 MINUTES OR UNTIL CRUST BEGINS TO BROWN.REDUCE TEMPERATURE TO 325 DEGREES;BAKE UNTIL TOP IS FIRM. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SMIRNOFF CRANBERRY MINCE PIE (01/07/94) (16:27) 1 - 16 OZ CAN WHOLE CRANBERRY SAUCE 1 - CUP PREPARED MINCEMEAT 1 1/4 - CUP RAISINS 1/2 - CUP SMIRNOFF VODKA 1 - TSP FINELY MINCED ORANGE RIND 2 - TSP CORNSTARCH PASTRY FOR 2 CRUST 9" PIE SUGAR COMBINE ALL INGREDIENTS EXCEPT PASTRY. FILL PASTRY LINED PIE PLATE. TOP WITH CRUST OR LATTICE TOP. SPRINKLE WITH SUGAR. BAKE IN PREHEATED 450 DEGREE OVEN 10 MINUTES. REDUCE OVEN TO 350 DEGREES. CONTINUE BAKING 35 TO 40 MINUTES OR UNTIL GOLDEN BROWN. SERVE WARM. MAKES 6 TO 8 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SOUR CREAM LEMON PIE (12/26/93) (1:58) 1 CUP SUGAR 3 1/3 TABLESPOONS CORNSTARCH 1 TABLESPOON LEMON RIND, GRATED 1/2 CUP FRESH LEMON JUICE 3 EGG YOLKS, SLIGHTLY BEATEN 1 CUP MILK 1/4 CUP BUTTER 1 CUP CULTURED SOUR CREAM 1 BAKED 9-INCH PIE SHELL 1 CUP HEAVY WHIPPING CREAM, WHIPPED LEMON TWISTS FOR GARNISH COMBINE SUGAR, CORNSTRACH, LEMON RIND, JUICE, EGG YOLKS, AND MILK IN HEAVY SAUCEPAN; COOK OVER MEDIUM HEAT UNTIL THICK. STIR IN BUTTER AND COOL MIXTURE TO ROOM TEMPERATURE. STIR IN SOUR CREAM AND POUR FILLING INTO PIE SHELL. COVER WITH WHIPPED CREAM AND GARNISH WITH LEMON TWISTS. STORE IN REFRIGERATOR. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SOUR CREAM RAISIN PIE (08-31-93) (22:05) SERVINGS: 6 1 C RAISINS 1 C SOUR CREAM 1/4 C RAISIN JUICE 1/2 C SUGAR 1 X DASH SALT 2 T CORNSTARCH 2 EA EGG YOLKS,BEATEN 1 EA BAKED PIE CRUST 1 X -------------M-------------- 2 EA EGG WHITES 1/4 T CREAM OF TARTER 4 T SUGAR 1/2 T VANILLA COOK RAISINS IN A BIT OF WATER.RESERVE 1/4 CUP JUICE.MIX REMAINING INGREDIENTS,EXCEPT CRUST.COOK UNTIL THICK.(IT SCORCHES EASILY;WATCH CAREFULLY AND STIR CONSTANTLY.)WHEN MIXTURE IS THICK,REMOVE FROM HEAT AND ADD COOKED RAISINS.POUR INTO BAKED PIE CRUST.MAKE MERINGUE TOPPING.SPREAD OVER PIE AND PUT IN OVEN JUST LONG ENOUGH TO SLIGHTLY BROWN MERINGUE. MERINGUE: BEAT FIRST THREE INGREDIENTS UNTIL STIFF PEAKS FORM. ADD VANILLA. SPREAD ON TOP RAISIN FILLING AND BROWN SLIGHTLY IN OVEN. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SOUR CREAM PIE (08-31-93) (22:04) SERVINGS: 6 2 EA EGGS 1 C SUGAR 1 C THICK SOUR CREAM 1 C CHOPPED RAISINS 1/4 T NUTMEG 1/8 T SALT 1 T LEMON JUICE 1 EA UNBAKED PIE SHELL BEAT EGGS.ADD SUGAR,BEATING UNTIL LIGHT.WHIP SOUR CREAM AND FOLD INTO EGG MIXTURE.ADD RAISINS,NUTMEG,SALT AND LEMON JUICE. MIX THOROUGHLY.POUR MIXTURE INTO PIE SHELL.BAKE @ 450 DEGREES FOR 10 MINUTES.REDUCE HEAT TO 350 DEGREES AND CONTINUE BAKING FOR 20 MINUTES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SOUTHERN CHOCOLATE PIE 1 PACKAGE (4 OUNCE) BAKERS GERMANS SWEET CHOCOLATE 1/4 CUP BUTTER OR MARGARINE 1 CAN (13 OZ) EVAPORATED 1 CUP SUGAR 3 EGGS 1 TEASPOON VANILLA 1 UNBAKED 9 INCH PIE SHELL WITH HIGH RIM 1 1/3 CUPS BAKERS ANGEL FLAKE COCONUT 1/2 CUP CHOPPED PECANS STIR CHOCOLATE AND BUTTER OVER LOW HEAT UNTIL MELTED AND SMOOTH. REMOVE; BLEND IN EVAPORATED MILK AND SUGAR. BEAT IN EGGS AND VANILLA; BLEND IN CHOCOLATE. POUR INTO PIE SHELL; TOP WITH COCONUT AND NUTS. BAKE AT 375 DEGREES FOR 40 TO 45 MINUTES OR UNTIL TOP IS PUFFED. FILL WHILE COOLING. COOL 4 HOURS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SOUTHERN FRIED PIES (03/12/94) (12:11) YIELD: 12 PIES 3 C DRIED APPLES * 1 1/2 C WATER, BOILING 1/2 C SUGAR 1/4 T CINNAMON, OPTIONAL 1/4 T ALLSPICE, GROUND, OPTIONAL SHORTENING OR LARD -------------------------PASTRY **------------------------------ 2 C FLOUR, ALL-PURPOSE 1 T BAKING SODA 1/2 T SALT 1/2 C LARD OR VEGETABLE SHORTENING 3 T COLD WATER FIRST MAKE THE PASTRY: COMBINE FLOUR, BAKING SODA, AND SALT; CUT IN LARD WITH A PASTRY BLENDER UNTIL MIXTURE RESEMBLES COURSE MEAL. SPRINKLE ICE WATER OVER FLOUR MIXTURE BY TABLESPOONSFUL, MIXING LIGHTLY WITH A FORK UNTIL ENOUGH HAS BEEN ADDED TO ALLOW DOUGH TO FORM A BALL. WRAP BALL, AND CHILL AT LEAST 1 HOUR. COOK FRUIT IN BOILING WATER, COVERED, FOR 30 MINUTES, OR UNTIL VERY TENDER; COOL AND MASH SLIGHTLY. STIR IN 1/2 CUP OF SUGAR AND SPICES. DIVIDE CHILLED PASTRY IN HALF; ROLL EACH HALF TO / INCH THICKNESS AND CUT INTO 5 INCH CIRCLES. REROLL SCRAPS, AND CUT INTO CIRCLES. PLACE 2 TO 3 TABLESPOONS OF FRUIT MIXTURE ON HALF OF EACH PASTRY CIRCLE; MOISTEN EDGES OF PASTRY CIRCLES AND FOLD OVER FILLING, MAKE SURE EDGES MEET. PRESS EDGES TOGETHER, USING A FORK DIPPED IN FLOUR. FRY IN SKILLET (CAST IRON PREFERRED) USING LARD OR VEGETABLE SHORTING UNTIL BROWNED ON BOTH SIDES. DRAIN ON PAPER TOWELS. SERVE HOT, WARM, OR COLD. * PEACHES OR APRICOTS MAY BE SUBSTITUTED FOR APPLES. FRESH FRUIT MAY USED, INCREASE TO 4 CUPS AND SIMMER, COVERED IN A SMALL AMOUNT OF WATER, UNTIL TENDER. MASH COURSELY OR CHOPPED FINELY, AND MIX WITH SUGAR AND SPICES. ** BETTY CROCKER PIE CRUST MIX MAY BE SUBSTITUTED. USE (2) 11OZ BOXES PER BOX INSTUCTIONS. USE A 5 INCH SAUCER TO CUT CIRCLES. MAY BY SPRINKLED WITH POWDERED OR GRANULATED SUGAR WHILE HOT IF DESIRED. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= STRAWBERRY CHANTILLY 2 STICKS OR 1 PACKET OF PIE CRUST MIX GRANULATED SUGAR 1 PINT STRAWBERRIES 2 CUPS CHILLED WHIPPING CREAM 1/2 CUP CONFECTIONERS' SUGAR 1/2 TEASPOON VANILLA HEAT OVER TO 450 DEGREES PREPARE PASTRY FOR TWO CRUST PIE AS DIRECTED ON PACKAGE EXCEPT DIVIDE DOUGH INTO 6 EQUAL PARTS. ROLL EACH INTO 7 INCH CIRCLE; TRIM EDGE EVENLY AND PLACE ON UNGREASED BAKING SHEET. PRICK CIRCLES THOROUGHLY; SPRINKLE EACH WITH GRANULATED SUGAR. BAKE 6 TO 8 MINUTES. COOL. RESERVE 3 STRAWBERRIES FOR GARNISH; CHOP REMAINING BERRIES. IN CHILLED BOWL, BEAT CREAM, 1/2 CUP CONFECTIONERS' SUGAR AND THE VANILLA UNTIL STIFF. FOLD IN CHOPPED BERRIES. STACK CIRCLES, SPREADING ABOUT 3/4 CUP CREAM MIXTURE BETWEEN EACH. FROST TOP WITH REMAINING CREAM MIXTURE; GARNISH WITH RESERVED BERRIES. REFRIGERATE AT LEAST 2 HOURS. MAKES 8 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= STRAWBERRY COCONUT PIE 1 STICK OR 1/2 PACKET PIE CRUST MIX 1 ENVELOPE (ABOUT 2 OUNCES) DESSERT TOPPING MIX 1 CAN (3 1/2 OUNCES) FLAKED COCONUT 1 CAN VANILLA READY TO SERVE PUDDING (2 CUPS) SWEETENED SLICED STRAWBERRIES PREPARE 9 INCH BAKED PIE SHELL AS DIRECTED ON PACKAGE. PREPARE TOPPING MIX AS DIRECTED ON PACKAGE. FOLD TOPPING AND 1 CUP OF THE COCONUT INTO PUDDING. POUR MIXTURE INTO BAKED PIE SHELL. SPRINKLE REMAINING COCONUT ON TOP. CHILL AT LEAST 2 HOURS OR UNTIL SET. JUST BEFORE SERVING, ARRANGE STRAWBERRIES ON TOP. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= STRAWBERRY CREAM PIE (08-31-93) (0:53) SERVINGS: 6 1 EA 9-INCH BAKED PIE CRUST 1/2 C SLIVERED; BLANCHED ALMONDS 1 EA RECIPE CREAM FILLING 2 1/2 C FRESH STRAWBERRIES 1/2 C WATER 1/4 C SUGAR 2 T CORNSTARCH 1 X FEW DROPS RED FOOD COLORING 1 X -------CREAM FILLING-------- 1/2 C SUGAR 3 T CORNSTARCH 3 T ENRICHED FLOUR 1/2 T SALT 2 C MILK 1 EA EGG; SLIGHTLY BEATEN 1/2 C HEAVY CREAM; WHIPPED 1 T VANILLA DIRECTIONS FOR CREAM FILLING: MIX FIRST 4 INGREDIENTS. GRADUALLY STIR IN MILK. STIRRING CONSTANTLY, BRING TO A BOIL; REDUCE HEAT AND COOK AND STIR TILL THICK. STIR A LITTLE OF HOT MIXTURE INTO EGG; RETURN TO REMAINING HOT MIXTURE. BRING JUST TO BOILING, STIRRING CONSTANTLY. COOL, THEN CHILL. BEAT WELL; FOLD IN WHIPPED CREAM AND VANILLA. DIRECTIONS FOR PIE: TOAST ALMONDS UNTIL LIGHTLY BROWNED, THEN SPRINKLE OVER THE BOTTOM OF THE COOLED PIE CRUST. FILL CRUST WITH CHILLED CREAM FILLING. HALVE 2 CUPS OF THE STRAWBERRIES. PILE ATOP FILLING. GLAZE: CRUSH REMAINING 1/2 CUP BERRIES; ADD WATER; COOK 2 MINUTES; SIEVE. MIX SUGAR AND CORNSTARCH; GRADUALLY STIR IN BERRY JUICE. COOK, AND STIR TILL THICK AND CLEAR. TINT TO DESIRED COLOR WITH FOOD COLORING. COOL SLIGHTLY; POUR OVER HALVED STRAWBERRIES. KEEP REFRIGERATED TILL SERVING TIME. PASS WHIPPED CREAM, IF DESIRED. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= STRAWBERRY CREAM PIE 1 (12/11/93) (22:03) SERVINGS: 8 1 X 9" PASTRY SHELL 1/3 C FLOUR 1/2 C SUGAR 2 C MILK 3 X SMALL EGG YOLKS 1/2 T VANILLA 1 T FIRM BUTTER 1 1/2 C STRAWBERRIES BAKE AND COOL PASTRY SHELL. BLEND FLOUR AND SUGAR IN HEAVY SAUCEPAN. SLOWLY STIR IN 1 CUP MILK UNTIL SMOOTH. ADD REST OF MILK; COOK AND STIR OVER DIRECT HEAT UNTIL MIXTURE BOILS AND THICKENS [BE CAREFUL OF BOIL-OVERS!]. STIR 1/2 CUP OF HOT MIXTURE INTO WELL-BEATEN EGG YOLKS; STIR TOGETHER. POUR BACK IN SAUCEPAN; COOK AND STIR 2 MINUTES. REMOVE FROM HEAT; STIR IN VANILLA AND BUTTER. POUR HALF OF MIXTURE IN PIE SHELL. LAYER STRAWBERRIES; POUR REMAINING MIXTURE ON TOP. COOL AND SERVE. YIELDS 6-8 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= STRAWBERRY GLACE PIE (12/11/93) (22:09) SERVINGS: 8 1 X 9" BAKED PIE SHELL 6 C FRESH STRAWBERIES (1 1/2 QT) 1 C SUGAR 3 T CORNSTARCH 1/2 C WATER 3 OZ CREAM CHEESE, SOFTENED BAKE PIE SHELL. MASH ENOUGH BERRIES TO MEASURE 1 CUP. STIR TOGETHER SUGAR AND CORNSTARCH. GRADUALLY STIR IN WATER AND CRUSHED STRAWBERRIES. COOK OVER MEDIUM HEAT, STIRRING CONSTANTLY, UNTIL MIXTURE THICKENS AND BOILS. BOIL AND STIR 1 MINUTE. COOL. BEAT CREAM CHEESE UNTIL SMOOTH; SPREAD ON BOTTOM OF COOKED PIE SHELL. FILL SHELL WITH REMAINING SLICED BERRIES; POUR COOKED BERRY MIXTURE OVER TOP. CHILL AT LEAST 3 HOURS OR UNTIL SET. VARIATIONS: PEACHES GLACE PIE: SUBSTITUTE 5 CUPS SLICED FRESH PEACHES (7 MED) FOR THE STRAWBERRIES. TO PREVENT PEACHES FROM DARKENING, USE LEMON JUICE OR ASCORBIC ACID MIXTURE. RASPBERRY GLACE PIE: SUBSTITUTE 6 CUPS FRESH RASPBERRIES FOR THE STRAWBERRIES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= STRAWBERRY LIME PIE (12/11/93) (22:04) SERVINGS: 8 1 X BAKED 9" PIE SHELL 2 X ENVELOPES UNFLAVORED GELATIN 6 OZ CAN FRZN LIMEADE CONCENTRATE 1/3 C SUGAR 1 T GRATED LIME RIND 1 C DICED STRAWBERRIES 1 C WHIPPING CREAM, WHIPPED 1 DS GREEN FOOD COLORING BAKE PIE SHELL. SOFTEN GELATIN IN 1/2 CUP COLD WATER. COMBINE LIMEAID CONCENTRATE, SUGAR, AND 3/4 COLD WATER IN SMALL SAUCEPAN; COOK OVER LOW HEAT, STIRRING CONSTANTLY, UNTIL CONCENTRATES MELTS AND SUGAR DISSOLVES. ADD GELATIN; STIR UNTIL DISSOLVED. CHILL UNTIL SYRUPY. STIR IN LIME RIND AND STRAWBERRIES. FOLD IN WHIPPED CREAM UNTIL BLENDED; TINT PALE GREEN WITH FOOD COLORING. CHILL UNTIL MIXTURE MOUNDS WHEN DROPPED FROM A SPOON. PLACE IN PIE SHELL; CHILL 2-3 HOURS UNTIL FIRM. GARNISH WITH ADDITIONAL SLICED STRAWBERRIES. YIELD ABOUT 6-8 SERVINGS. NOTE: I MADE THIS WITH A GRAHAM CRACKER CRUST, AND IT CAME OUT VERY TASTY. HOWEVER, IT WAS A LITTLE ON THE SWEET SIDE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= STRAWBERRY MINUTE PIE 1 STICK OR 1/2 PACKET PIE CRUST MIX 1 CUP BOILING WATER 1 PACKAGE (3 OUNCES) STRAWBERRY FLAVORED GELATIN 1 PACKAGE (16 OUNCES) FROZEN SLICED STRAWBERRIES PREPARE 8 INCH BAKED PIE SHELL AS DIRECTED ON PACKAGE. POUR BOILING WATER OVER GELATIN; STIR TO DISSOLVE. ADD FROZEN STRAWBERRIES; STIR TO BREAK BERRIES APART. WHEN MIXTURE IS PARTIALLY SET, POUR INTO BAKED PIE SHELL. CHILL UNTIL SET. IF YOU WISH, SERVE WITH SWEETENED WHIPPED CREAM. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= STRAWBERRY PATCH PIE (12/11/93) (21:56) SERVINGS: 8 ---------------------------MERINGUE CRACKER CRUST--------------------------- 3 X EGG WHITES 1 C SUGAR 1/8 T MACE 1 T VANILLA 12 X SODA CRACKERS, CRUSHED 1 T BAKING POWDER 3/4 C CHOPPED WALNUTS -----------------------------STRAWBERRY FILLING----------------------------- 1 1/2 C FRESH STRAWBERRIES, CRUSHED 1/4 C SUGAR 1 T LEMON PEEL 1 X ENVELOPE UNFLAVORED GELATIN 1/4 C COLD WATER 30 X WHOLE, FRESH STRAWBERRIES MERINGUE CRACKER CRUST: BEAT EGG WHITES UNTIL STIFF. COMBINE SUGAR AND MACE; ADD 1 T AT A TIME TO EGG WHITES, BEATING WELL AFTER EACH ADDITION. ADD VANILLA. COMBINE CRUSHED CRACKERS, BAKING POWDER AND NUTS. FOLD INTO EGG WHITE MIXTURE. SPOON INTO BUTTERED 10" PIE PLATE, PUSHING MIXTURE TO CONFORM TO SHAPE OF PIE PLATE.. BAKE AT 350 DEG F FOR 30 MINUTES. COOL. (THIS CRUST IS EXCELLENT FOR CHIFFON OR ICE CREAM PIE.) STRAWBERRY FILLING: COMBINE CRUSHED STRAWBERRIES, SUGAR AND LEMON PEEL. SOFTEN GELATIN IN COLD WATER IN PAN. HEAT GENTLY TO MELT THE GELATIN. ADD TO CRUSHED BERRY MIXTURE. CHILL UNTIL MIXTURE BEGINS TO THICKEN. SPREAD HALF THE MIXTURE OVER THE BOTTOM OF COOLED CRUST. ADD ENOUGH WHOLE BERRIES, STEM END DOWN AND CLOSE TOGETHER, TO FILL PIE. CAREFULLY SPOON REMAINING CRUSHED BERRY MIXTURE AROUND WHOLE BERRIES. CHILL UNTIL FIRM. SERVE WITH WHIPPED CREAM, IF DESIRED. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= STRAWBERRY PIE (10/21/94) (0:04) 3 QUARTS FRESH STRAWBERRIES 1 1/2 CUPS SUGAR 6 TBS CORNSTARCH 2/3 CUP WATER RED FOOD COLORING 1 BAKED DEEP DISH PIE SHELL IN A BOWL MASH ENOUGH BERRIES TO EQUAL 2 1/2 CUPS. IN A SAUCEPAN COMBINE SUGAR AND CORNSTARCH STIR IN WATER SLOWLY BLENDING WELL. ADD MASHED BERRIES AND MIX WELL. BRING TO A BOIL OVER MEDIUM HEAT STIRRING CONSTANTLY. COOK AND STIR FOR 3 MINUTES. REMOVE FROM HEAT AND STIR IN FOOD COLORING IF DESIRED. POUR INTO A LARGE BOWL AND CHILL FOR 30 MINUTES STIRRING OCCASSIONALLY. STIR IN REMAINING BERRIES. PILE INTO BAKED PIE SHELL. CHILL 3 HOURS. SERVE WITH WHIP CREAM OR COOL WHIP IF DESIRED. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- STREUSEL CREAM PEACH PIE (08-31-93) (1:04) SERVINGS: 8 1 X PASTRY FOR 9 INCH PIE 10 EA FRESH PEACHES 1/2 C SUGAR 1/2 T NUTMEG 1 EA EGG 2 T CREAM 1/4 C BROWN SUGAR 1/4 C SOFTENED BUTTER 1/2 C FLOUR SPRINKLE WITH 1/2 CUP SUGAR AND NUTMEG. BEAT TOGETHER EGG AND CREAM AND POUR OVER PEACHES. MIX TOGETHER UNTIL CRUMBLY: BROWN SUGAR, BUTTER AND FLOUR. SPRINKLE CRUMB MIXTURE OVER PEACHES. BAKE AT 425 DEGREES FOR 35 TO 45 MINUTES. SERVE SLIGHTLY WARM, ALONE OR WITH ICE CREAM, WHIPPED TOPPING OR SOUR CREAM. PREHEAT OVEN TO 425 DEGREES -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SURPRISE COCONUT CREAM PIE (03/14/94) (19:46) 2-1/2 CUPS WATER 1/2 CUP GRITS, REGULAR 1 CUP SUGAR 2 TBSPS BUTTER OR MARGARINE 2 LARGE EGGS, BEATEN 1/1/2 CUPS COCONUT, FLAKED 1/2 CUP SOUR CREAM 1 6 OZ CHOCOLATE-GRAHAM CRACKER CRUST, PREPARED WHIPPING CREAM, WHIPPED AND SWEETENED (FOR GARNISH) MARASCHINO CHERRIES (FOR GARNISH) IN A MEDIUM SAUCEPAN, BRING THE WATER TO A BOIL; STIR IN THE GRITS. COVER, REDUCE HEAT, AND SIMMER FOR 15 MINUTES, STIRRING OCCASIONALLY. REMOVE FROM THE HEAT, AND STIR IN THE SUGAR AND BUTTER/MARGARINE. GRADUALLY ADD TO THE BOWL CONTAINING THE BEATEN EGGS, ABOUT 1/4TH OF THE HOT MIXTURE; ADD THE EGG MIXTURE TO THE REMAINING HOT MIXTURE, STIRRING CONSTANTLY. COOK OVER LOW HEAT UNTIL THE MIXTURE THICKENS AND REACHES 160 DEGREE F (ABOUT 8 MINUTES). REMOVE FROM HEAT, AND STIR IN THE FLAKED COCONUT AND SOUR CREAM. SPOON MIXTURE INTO THE PREPARED PIE CRUST; COVER AND CHILL. GARNISH, IF DESIRED. MAKES ONE 9-INCH PIE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SWEDISH CHEESE PIE (08-31-93) (1:09) SERVINGS: 10 -----------------------------------CRUST----------------------------------- 1 X BASIC PASTRY PIE CRUST; 9" ---------------------------------CHEESE PIE--------------------------------- 2 C COTTAGE CHEESE 3 EA EGGS; LARGE 1/4 C UNBLEACHED FLOUR; SIFTED 1/4 C SUGAR; GRANULATED 1 C LIGHT CREAM 1/2 C ALMONDS; TOASTED, FINE CHOP PREHEAT THE OVEN TO 350 DEGREES F. PRESS THE COTTAGE CHEESE THROUGH A SIEVE. PLACE IN A LARGE MIXING BOWL AND BEAT UNTIL SMOOTH. ADD THE EGGS, FLOUR, SUGAR, CREAM, AND FINELY CHOPPED ALMOND AND BLEND WELL. POUR THE MIXTURE INTO THE PREPARED CRUST AND BAKE FOR ABOUT 45 MINUTES OR UNTIL A KNIFE COMES OUT CLEAN. REMOVE THE PIE FROM THE OVEN AND CHILL BEFORE SERVING. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SWEET POTATO PIE 1 STICK OR 1/2 PACKET PIE CRUST MIX 2 EGGS 16 OUNCES MASHED COOKED SWEET POTATO 3/4 CUP SUGAR 1/2 TEASPOON SALT 1 TEASPOON CINNAMON 1/2 TEASPOON GINGER 1/4 TEASPOON CLOVES 1 CAN (13 OUNCE) EVAPORATED MILK (1 2/3 CUPS) OR LIGHT CREAM HEAT OVEN TO 325 DEGREES PREPARE PASTY FOR 9 INCH ONE CRUST PIE AS DIRECTED ON PACKAGE. BEAT EGGS SLIGHTLY WITH ROTARY BEATER; BEAT IN REMAINING INGREDIENTS. POUR INTO PASTRY LINED PIE PAN. BAKE 15 MINUTES. REDUCE OVEN TEMPERATURE TO 350 DEGREES BAKE 45 MINUTES LONGER OR UNTIL KNIFE INSERTED BETWEEN CENTER AND EDGE COMES OUT CLEAN. COOL. SERVE WITH HONEY GINGER CREAM BELOW. HONEY GINGER CREAM-IN CHILLED BOWL, BEAT 2 CUPS CHILLED WHIPPING CREAM UNTIL STIFF, GRADUALLY ADDING 1/4 CUP HONEY AND 1/2 TEASPOON GINGER. CHILL 1 TO 2 HOURS BEFORE SERVING. MAKES 4 CUPS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= TEN MINUTE GERMAN SWEET CHOCOLATE CREAM PIE (05/26/93) 4 OZ. GERMAN'S SWEET CHOCOLATE 1/3 C. MILK 2 T. SUGAR 3 OZ. SOFTENED CREAM CHEESE 3-1/2 C. THAWED COOL WHIP 8-INCH GRAHAM CRACKER CRUST HEAT CHOCOLATE WITH 2 TABLESPOONS OF THE MILK OVER LOW HEAT UNTIL MELTED. BEAT SUGAR INTO CREAM CHEESE AND ADD CHOCOLATE MIXTURE. FOLD IN COOL WHIP UNTIL SMOOTH. SPOON INTO CRUST. FREEZE UNTIL FIRM ABOUT 4 HOURS. GARNISH WITH CHOCOLATE CURLS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= THANKSGIVING BUTTERSCOTCH PIE (12/12/93) (15:14) 1 CUP BROWN SUGAR 2 TBSP BUTTER 1 TBSP FLOUR 1 EGG, SEPARATED 1 CUP MILK 1 TSP VANILLA 1/4 TSP SALT 1 TSP SUGAR PASTRY BOIL THE BROWN SUGAR AND BUTTER TOGETHER UNTIL SOFT. BEAT THE EGG YOLK WELL AND ADD IT TO THE FLOUR, THEN ADD THE MILK. BEAT THIS UNTIL VERY SMOOTH. COMBINE WITH THE SUGAR MIXTURE AND COOK UNTIL THE MIXTURE THICKENS. REMOVE FROM FIRE AND ADD SALT AND FLAVORING. POUR INTO A PASTRY-LINED PAN. BAKE AT 450-F FOR 10 MINUTES; REDUCE THE HEAT TO 350-F AND BAKE 30 MINUTES. COVER PIE WITH A MERINGUE MADE BY BEATING THE WHITE OF THE EGG STIFF AND ADDING 1 TSP SUGAR. RETURN PIE TO OVEN TO BROWN MERINGUE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= THANKSGIVING CHIFFON PIE (11-27-93) (0:53) 1 9" BAKED PIE SHELL 1/3 CUP GRANULATED SUGAR 1 CUP SEEDLESS RAISINS 3/4 TEASP. CINNAMON 1 ENV. UNFLAVORED GELATINE 1 CUP MASHED, COOKED OR 1/4 CUP MILK CANNED SWEET POTATOES 3 EGG YOLKS 3 EGG WHITES 1 CUP MILK 1/3 CUP GRANULATED SUGAR DAY BEFORE: RINSE, DRAIN RAISINS. SOFTEN GELATINE IN 1/4 CUP MILK. IN DOUBLE-BOILER TOP, BEAT YOLKS WELL; STIR IN 1 CUP MILK, 1/3 CUP SUGAR, CINNAMON, SWEET POTATOES RAISINS. COOK OVER BOILING WATER, STIRRING, 10 MIN., OR UNTIL THICKENED. ADD GELATINE; STIR UNTIL DISSOLVED; REFRIGERATE UNTIL AS SYRUPY AS UNBEATEN EGG WHITE. BEAT WHITES UNTIL STIFF; SLOWLY ADD 1/3 CUP SUGAR, BEATING TILL STIFF. FOLD IN POTATO MIXTURE. HEAP IN SHELL. REFRIGERATE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= TOLLHOUSE PIE 2 EGGS 1/2 CUP ALL-PURPOSE FLOUR 1/2 CUP SUGAR 1/2 CUP FIRMLY PACKED BROWN SUGAR 1 CUP BUTTER MELTED AND COOLED TO ROOM TEMPERATURE ONE 6 OUNCE PACKAGE TOLLHOUSE SEMI-SWEET CHOCOLATE CHIPS 1 CUP CHOPPED WALNUTS ONE 9 INCH UNBAKED PIE SHELL PRE-HEAT OVEN TO 325 DEGREES IN LARGE BOWL, BEAT EGGS UNTIL FOAMY. ADD FLOUR, SUGAR AND BROWN SUGAR; BEAT UNTIL WELL BLENDED. BLEND IN MELTED BUTTER. STIR IN CHOCOLATE CHIPS AND WALNUTS. POUR INTO PIE SHELL. BAKE AT 325 DEGREES FOR 1 HOUR. SERVE WARM WITH WHIPPED CREAM. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= TYLER PIE (05/17/93) (2:01) SERVINGS: 8 3/4 C WHITE SUGAR 1/2 C BROWN SUGAR 3 T CORNSTARCH 1 T VANILLA 1 T NUTMEG 1/4 LB BUTTER OR MARGARINE 1/2 C MILK 2 EA EGGS, SEPARATED 1 EA 9" UNBAKED PASTRY SHELL MIX SUGARS AND CORNSTARCH, ADD MILK AND COOK A LITTLE. ADD BUTTER AND EGG YOLKS AND BRING TO A GOOD BOIL. REMOVE FROM FIRE AND ADD BEATEN EGG WHITES, VANILLA AND NUTMEG. POUR INTO UNBAKED PIE SHELL. BAKE AT 325 DEGREES UNTIL FIRM AND BROWN, ABOUT 30-35 MINS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= UPSIDE-DOWN APPLE PIE (11-27-93) (1:50) PASTRY: 1 1/4 CUPS SIFTED 1/2 CUP WALNUT ALL-PURPOSE FLOUR HALVES 1/2 TEASPOON SALT 1/3 CUP LIGHT BROWN 1/3 CUP SHORTENING SUGAR, FIRMLY 1 EGG PACKED 1 TABLESPOON LEMON 1/2 CUP GRANULATED JUICE, FRESH, SUGAR FROZEN, OR CANNED 2 TABLESPOONS FLOUR FILLING 1/2 TEASPOON 3 LARGE GREENING CINNAMON APPLES 1/4 TEASPOON NUTMEG 2 TABLESPOONS 1/4 TEASPOON SALT BUTTER OR MARGARINE PASTRY: SIFT FLOUR AND SALT INTO A BOWL. WITH A PASTRY BLENDER OR TWO KNIVES, CUT IN SHORTENING UNTIL MEALY. BEAT EGG AND LEMON JUICE TOGETHER SLIGHTLY; WITH A FORK, STIR INTO FLOUR MIXTURE UNTIL IT HOLDS TOGETHER. GATHER PASTRY INTO 2 BALLS: WRAP IN WAXED PAPER; -HILL WHILE FILLING IS PREPARED. FILLING: PARE, CORE, AND SLICE APPLES. SLICED, THEY SHOULD MEASURE 3 CUPS.) JET OUT A 9-INCH PIE PAN, AND POUR MELTED BUTTER OR MARGARINE OVER BOTTOM. PLACE WALNUTS, FLAT SIDE UP, IN PAN: SPRINKLE BROWN SUGAR OVER NUTS. MIX GRANULATED SUGAR, FLOUR, CINNAMON, NUTMEG, SALT, AND SLICED APPLES. START YOUR OVEN AT 375F, OR MODERATE. GET OUT PASTRY, AND ROLL ONE BALL INTO A THIN, 11 INCH CIRCLE. PRICK WITH FORK TINES; PLACE IN PAN, ON TOP OF SUGAR AND NUTS. COVER WITH APPLE MIXTURE. NOW ROLL SECOND BALL OF PASTRY INTO A 10-INCH CIRCLE; ARRANGE OVER APPLES. CRIMP PASTRY EDGES TO SEAL PIE SECURELY; TRIM OFF EXCESS PASTRY; PRICK TOP TO LET STEAM ESCAPE. BAKE 30 TO 35 MINUTES, OR UNTIL PASTRY IS NICELY BROWNED. COOL IN PAN ABOUT 5 MINUTES; THEN INVERT ON SERVING PLATE AND REMOVE PAN. SERVE WARM. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= VINEGAR PIE (05-01-93) (19:50) SERVINGS: 6 1 C SUGAR 2 T UNBLEACHED FLOUR 1 C COLD WATER 5 T VINEGAR 2 1/2 T BUTTER 4 EA LARGE EGGS, BEATEN COMBINE SUGAR AND FLOUR. ADD THE REST OF THE INGREDIENTS AND PLACE IN A SAUCEPAN. COOK UNTIL THICK AND POUR INTO PREPARED PIE CRUST. BAKE IN A 375 DEGREES F. OVEN UNTIL CRUST IS BROWN. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= WONDERFUL WALNUT PIE OR PECAN OR PEANUT (11-27-93) (1:39) PASTRY FOR 8" OR 9" PIE SHELL 1/2 CUP BROWN SUGAR, PACKED 1/2 CUP SOFT BUTTER OR MARGARINE 3/4 CUP GRANULATED SUGAR 3 EGGS 1/4 TEASP. SALT 1/4 CUP WHITE CORN SYRUP 1/2 CUP LIGHT CREAM 1 CUP BROKEN WALNUT MEATS 1/2 TEASP. VANILLA EXTRACT 7 WALNUT HALVES EARLY IN DAY: START HEATING OVEN TO 350X F. LINE 8 OR 9" PIE PLATE WITH PASTRY; TRIM EDGE EVEN WITH PIE PLATE. FROM PASTRY TRIMMINGS, CUT OUT DIME-SIZE CIRCLES; MOISTEN EACH CIRCLE; OVERLAP CIRCLES AROUND RIM OF PIE PLATE, PRESSING DOWN AS YOU GO. IN DOUBLE-BOILER TOP, CREAM TOGETHER BROWN SUGAR AND BUTTER; STIR IN GRANULATED SUGAR, EGGS, SALT, CORN SYRUP, AND CREAM. COOK OVER HOT, NOT BOILING, WATER 5 MIN., STIRRING CONSTANTLY. REMOVE FROM HEAT; STIR IN BROKEN NUTS AND VANILLA. POUR INTO LINED PIE PLATE. BAKE AT 350X F. 50 MIN. ARRANGE WALNUT BALVES AROUND TOP. BAKE 15 MIN. LONGER. COOL ON WIRE RACK. (FOR TOASTY NUTS, BAKE PIE 15 MIN.; THEN ARRANGE NUTS ON TOP OF PIE, AND BAKE 50 MIN.) TO SERVE: THIS PIE IS DELICIOUS AS IS, BUT IF DESIRED, YOU MAY TOP EACH WEDGE WITH SMALL BALL OF VANILLA ICE CREAM OR SMALL MOUND OF WHIPPED CREAM. PECAN PIE: SUBSTITUTE PECANS FOR WALNUTS. PEANUT PIE: SUBSTITUTE SALTED PEANUTS FOR BROKEN WALNUTS. BAKE 1 HR. 5 MIN., OMITTING EXTRA NUTS ON TOP. SERVE TOPPED WITH SMALL MOUNDS OF WHIPPED CREAM AND A FEW PEANUTS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= YARBOROUGH PIE (05/17/93) (1:59) SERVINGS: 8 1 CN SOUR PITTED CHERRIES 1 CN DRAINED CRUSHED PINEAPPLE-SM 1 PK CHERRY JELLO (SMALL) 1/4 C CHOPPED NUTS 1/4 C FLOUR 1 C SUGAR 3 EA BANANAS 1 X WHIPPED CREAM 1 X 9" GRAHAM CRACKER PIE CRUST COMBINE CHERRIES, SM CAN PINEAPPLE, FLOUR & SUGAR. COOK UNTIL THICK. REMOVE FROM HEAT AND ADD JELLO. STIR AND LET COOL. ADD BANANAS AND NUTS. POUR INTO GRAHAM CRACKER CRUST. TOP WITH WHIPPED CREAM AND SERVE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=