Perfect Pumpkin Pie
9" unbaked pastry crustFilling:2 cups solid-pack canned pumpkin1 cup vanilla soymilk3/4 cup brown sugar1/4 cup cornstarch1 Tbs. molasses1 tsp. vanilla2 tsp. pumpkin pie spice1/2 tsp. salt1/4 tsp. ground allspice1.
In a blender, combine filling ingredients.2.
Pour filling into the pastry crust.3.
Bake at 350 degrees for 40 minutes; cover edges withfoil and bake another 20 minutes.
Cool and refrigerate overnight before serving
Apple Tart Pie
2 pastry crusts for 9” pie6- 8 tart apples, such as Granny Smith1 Tbs. lemon juice3/4 cup sugar2 Tbs. flour1 Tbs. cinnamon1/4 tsp. nutmeg1/8 tsp. salt2 Tbs. margarine1.
Line bottom of pan with one-half of rolled pastry.2.
Wash, quarter, core, pare and thinly slice the apples,and mix with the lemon juice.3.
Combine the sugar, flour, cinnamon, nutmeg and saltand add to the apple slices.4.
Fill the pastry shell with the apple mixture. Dot evenlywith the margarine.
Cover apples with remaining half of pastry and bake at450 F. for 10 minutes. Reduce heat to 350 F. and bakeabout 40 minutes. Serve warm.