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. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=