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* Exported from MasterCook *

All-American Cherry Pie

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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4 cups fresh tart cherries
1 1/3 cups sugar
2 tablespoons plus 2 teaspoons
quick-cooking tapioca
2 tablespoons kirsch -- optional
pastry for 9" double-crust
pie shell -- unbaked
2 tablespoons butter

Preparation time: 35 minutes. Cooking time: 50 minutes. 1. Heat oven to


450 degrees. Sort, rinse, stem and pit cherries. Mix cherries, sugar,
tapioca and kirsch in large bowl; let stand for 1 minutes.2. Pour fruit
into unbaked pie shell and dot with butter. Cover with top crust (slashed
to allow steam to escape) or lattice pastry. Bake 10 minutes at 450
degrees. Then reduce oven temperature to 350 degrees and continue baking
until golden brown, about 40 more minutes. Cool on wire rack.Nutrition
information per serving: 501 calories; 22 g fat; 8 mg cholesterol; 496 mg
sodium; 38 percent calories from fat. From the Chicago Tribune 7/1/93.

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* Exported from MasterCook *

Almond-Streusel Peach Pie

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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2 cups flour
3/4 teaspoon salt
10 tablespoons butter -- chilled
2 tablespoons shortening -- chilled
1 cup brown sugar
3/4 teaspoon nutmeg
1/2 cup almonds -- sliced
1 lemon
9 peaches -- about 3 pounds
3 tablespoons cornstarch
1/4 teaspoon almond extract
2 tablespoons dry bread crumbs

Combine 1 cup flour and 1/2 ts. salt. Cut in 4 tb. of butter and the
shortening until mixture resembles coarse meal with a few pea-sized pieces
remaining.Sprinkle in 3 to 4 tb ice water, a tablespoon at a time, until
dough just comes together. Gather into a disk. Wrap and chill at least 30
minutes. Combine remaining cup of flour, 1/3 cup brown sugar, 1/4 ts.salt,
and 1/4 ts. nutmeg. Cut in remaining 6 tb. of butter until crumbly. Stir
in almonds. Chill. On a lightly floured work surface, roll out chilled pie
pastry to fit a 9" pie pan. Fit pastry into pan. Trim and flute edges.
Chill. Heat oven to 475. Grate 1 ts.of lemon zest from the lemon and
squeeze 1 tb. of juice. Peel peaches and slice. Combine with remaining 2/3
cup brown sugar, remaining 1/2 ts nutmeg, lemon zest and juice, cornstarch
and almond extract.Sprinkle bread crumbs over bottom of pie shell and fill
with peach mixture. Sprinkle almond crumb mixture on top. Bake 15 minutes.
Reduce temperature to 350.Continue baking until top is browned and fr uit
juices are bubbling, 50 to 55 minutes. Cool completely before cutting.

Source:
"Jo Ferry"

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* Exported from MasterCook *

Almond-Topped Pear Pie

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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3 teaspoons cornstarch
1/8 teaspoon salt
2 teaspoons butter or margarine
1/2 teaspoon lemon rind -- grated
4 pears; medium -- *
1 cup flour -- unbleached
1/4 teaspoon ginger -- ground
1/2 cup almonds -- coarsely chopped
1/4 teaspoon ginger -- ground
1/2 cup corn syrup -- dark karo
1 teaspoon lemon juice
1 pie shell -- unbaked 9-inch
topping-------
1/2 cup brown sugar -- firmly packed
1/2 cup butter or margarine
* 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.

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* Exported from MasterCook *

Apple Crisp,vegetarian

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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5 medium apples -- peeled and sliced
1/2 cup walnuts -- chopped
1 teaspoon cinnamon
1/4 teaspoon ground cloves
topping--
3 teaspoons margarine -- non-dairy
--softened
1/4 cup flour -- whole-grain wheat
3 teaspoons brown sugar
4 teaspoons wheat germ
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg

Preparation Time: 1:00 Preheat oven to 350. Combine the first four
ingredients in a mixing bowl, and mix together until the spices coat the
apples more or less evenly. Grease an 8 x 8-inch or 9 x 9-inch baking pan
and arrange the apples in it. Cut the margarine into thin slices and
place in a mixing bowl. Add the remaining topping ingredients and cream
together with a fork until a crumbly mixture is formed. Sprinkle evenly
over the apples and bake for 50 to 60 minutes, or until the apples are
done and the crust is browned. 4-6 servings.
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* Exported from MasterCook *

Apple Crumb Pie

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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5 cups tart apples
9 inch pie shell
1/2 cup sugar
3/4 teaspoon cinnamon
1/3 cup sugar
3/4 cup flour
6 tablespoons butter

Pare apples, core and cut into eights. Arrange in pie shell. Mix 1/2 cup
sugar and cinnamon, sprinkle over apples. Mix 1/3 cup sugar with flour,
cut in butter until crumbly(with pastry blender) Sprinkle over apples.
Bake at 400 F for 35-40 minutes, or until done. If pie browns too quickly,
cover edge with foil.Cool. Pass the whipped cream!

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* Exported from MasterCook *

Apple Filling For Pierogies

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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jeanne ziola cbtn00c
6 apples
1/2 cup sugar
1/4 teaspoon cinnamon
Peel and core apples. Put through coarse blade of grinder. Mix with sugar
and cinnamon. Fill pierogi.Cover the cooked pierogi with thick sour cream,
buttered bread crumbs sugar and cinnamon. Bake in oven at 350F for 15
minutes.(No servings amount given. The 1 stands for 1 batch of filling.)
Recipe from "TREASURED POLISH RECIPES FOR AMERICANS" Published by Polanie
Publishing Company, Minneapolis, Minnesota. Jeanne in Jersey - J.ZIOLA on
GEnie - CBTN00C on *P*

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* Exported from MasterCook *

Apple Meringue Pie

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 pie shell -- 9" unbaked
1/2 cup sugar
1 tablespoon lemon juice
1/2 teaspoon cinnamon
1/4 cup sugar -- confectioners
2 cups apple -- grated
3 tablespoons butter
3 eggs -- separated
1/2 teaspoon nutmeg
1 teaspoon 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.
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* Exported from MasterCook *

Apple Pie

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 teaspoon cinnamon
2 tablespoons flour
1 tablespoon butter or margarine
3/4 cup sugar (1 c for tart apples)
4 mcintosh apples
4 cortland apples

Line bottom of pie plate with thin crust, let it drape over edge of plate.
Slice apples into plate until it is HEAPED over top. Mix the cinnamon and
flour into the sugar and pour this over the apple slices. Dot the top with
pieces of the butter. Now cut around the plate to rid the excess crust.
Roll out top crust and "smear" center (6 inches or so) with crisco... Make
5 or 6 slits near middle.. Sprinkle with flour.. Fold and put on pie. This
makes it easier to place on pie. Unfold, then cut off to within 1 1/2 "
any access and fold under the other crust making finger "folds" to seal
all around. Now walk to sink and holding pie in one hand ..run it quickly
under cold water to PARTIALLY rinse off flour. This is what makes it
"flaky". Cook at 350 for about 1 hour until golden brown and a sharp knife
inserted feels NO firm apples

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* Exported from MasterCook *

Apple Pie #2

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 large egg yolk -- slightly beat
1/2 teaspoon ground cinnamon
1 graham cracker pie crust
3/4 cup all-purpose flour
1 tablespoon lemon juice
1/2 cup sugar
1/4 cup packed light brown sugar
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
5 1/2 cups sliced -- peeled cooking apple
1/4 cup sugar
1/4 cup packed light brown sugar
1/3 cup butter -- room temperature
3 tablespoons 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.

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* Exported from MasterCook *

Apple Pie ***

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1/2 cup margarine or shortening
1 1/4 matzos
1 cup sugar
1 grated lemon rind
3 diced apples
1 teaspoon lemon juice
1/2 cup sugar with 1 tsp. cinnamon
3 hard-boiled egg yolks
1 teaspoon salt
1 cup matzo meal
2 well-beaten eggs
1/2 cup chopped nuts

Soak MATZOS 10 minutes and squeeze out excess water. Cream butter and
matzos until blended. Mash yolks fine and add to mixture. Add sugar;
salt, beaten eggs, lemon rind and matzo meal. Grease a pie pan and spread
with half of mixture. Arrange apples over mixture. Spread lemon juice,
sugar mixture and nuts on top. Spread remaining dough over apples. Bake
30-40 minutes at 325 degrees F (160 degrees C) This great recipe comes
from "The Kosher For Pesach Cookbook." The Carrots Lyonaise recipe comes
from "The Manishewitz Passover Cookbook." FROM: MARILYN SULTAR (FJVS25A)

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* Exported from MasterCook *

Apple Pie In A Brown Bag

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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-----pastry-----
1 1/2 cups flour
1 1/2 teaspoons sugar
1 teaspoon salt
1/2 cup salad oil
2 tablespoons cold milk
-----filling-----
1/2 cup sugar
2 tablespoons flour
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
4 cups sliced apples
-----topping-----
1/2 cup flour
1/2 cup butter
1/2 cup sugar

Pastry: Combine the flour, sugar and salt. Mix the oil and milk and blend
with the flour mixture and pat into a 9" pie plate. Filling:Combine the
sugar, flour and spices and toss with the apples.Put into pie crust.
topping: Mix the flour and sugar and cut in the butter. pour over top of
pie.Put the pie in a heavy brown paper bag( not a recycled one) place in
center of oven and bake at 350 F for 1 hour 30 minutes.Remember not to let
the bag touch the walls of the oven. The Bag may produce a small amount of
smoke for the first few minutes. this has happen each time I have used
this recipe. Just keep a close eye on it as it bakes.The bag should be
folded closed when you put it in the oven. You"ll notice that as the pie
bakes and the bag heats it will get darker in color-- that's normal.be
sure to use oven mits when you open the bag after the pie is baked, there
will be a small amount of steam escaping from the bag.
Source:
"Sue Paddock"

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* Exported from MasterCook *

Apple Pie In Cheddar Crust

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 1/4 cups cheddar; md -- shredded
2/3 cup vegetable shortening
1/2 cup sugar
1/2 teaspoon cinnamon -- ground
1 egg yolk; lg -- beaten
2 cups unbleached flour -- sifted
1/2 teaspoon salt
7 cups apples -- *
2 teaspoons unbleached flour
2 teaspoons butter or regular margarine
1 teaspoon water

* Use tart cooking apples such as Macs or Granny Smith's. Core, pare
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.
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* Exported from MasterCook *

Apple Pie Low-Cal

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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2 cans sliced apples -- drained (comstock)
2 teaspoons sweet 'n low
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 tablespoon butter or marg -- Optional
2 tablespoons flour
1 cup crushed unsweetened pineapple packed in
own juice -- do not drain
1 your favorite pie crust

In large bowl combine apple slices and all ingredients except butter. Mix
together. Pour into unbaked bottom crust. Dot with butter. Top with
vented or lattice crust. Bake 425 degrees F for 15 minutes. Reduce heat to
350 degrees F and continue baking 25 to 35 minutes or until crust is
golden brown. The pineapple used has no sugar added. It is the size can
that looks like a tuna can...about 7 or 8 oz.

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* Exported from MasterCook *

Apple Pie With Cranberries

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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filling---
8 granny smith apples
3 tablespoons lemon juice
3/4 cup cranberries -- whole
3 tablespoons cornstarch
2 tablespoons butter or margarine -- melted
2/3 cup brown sugar -- packed
--topping-
2/3 cup rolled oats
1 cup brown sugar -- packed
1/2 cup flour
1/2 teaspoon cinnamon
1/2 cup butter or margarine
-- in 1/2" squares

Preparation Time: 1:45 Peel and slice apples and put in lemon juice. Then
add all other filling ingredients and mix in a bowl. Make topping in
separate bowl. Put apple mixture in pie shell. Sprinkle topping on
liberally. Place butter squares on pie. Bake at 300 deg. for 1/2 to 1 3/4
hours.

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* Exported from MasterCook *

Apple Streusel

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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6 apples, tart, peeled -- cored
and sliced
1/3 cup sugar
1/2 teaspoon cinnamon
1/4 cup orange juice
3/4 cup flour -- all purpose
1 teaspoon baking powder
4 tablespoons margarine
2/3 cup brown sugar
1 egg
1/4 cup walnuts -- chopped (optional)

1. Preheat oven to 350F. 2. Add the sugar, cinnamon, and orange juice to
the apples. Mix lightly and place in a greased 1 1/2 qt. casserole. 3.
Sift together the flour and baking powder. 4. Cut the margarine into the
flour and rub with your fingertips to a crumbly consistency. 5. Mix the
brown sugar and egg. Add the mixture, along with the nuts, to the flour
mixture. 6.Sprinkle the streusel over the apple mixture. Bake 45 minutes,
or until the apples are tender and the crust golden brown.

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* Exported from MasterCook *

Apple-Walnut Tart

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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pastry
1 1/2 cups flour
1/4 cup butter -- cold
1/4 cup crisco
1/4 teaspoon salt
5 tablespoons water -- maybe a little less
filling
1 3/4 cups sugar
3/4 cup water
5 tart apples -- peeled & sliced
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon salt
1/2 cup butter
2 lg eggs -- beaten
3/4 cup Raisin
1/2 cup nuts -- coarsely chopped

Pastry; Process flour,cold butter,crisco and salt in work bowl until the
butter is in pea size pieces. Add Ice water and process with on-off turns
only until dough begins to hold its shape. take out pat down into flat
circle and refrigerate 30 min's. Roll out on floured surface and put into
9 inch tart pan with removable bottom. cover pastry with foil and fill
with beans, bake in 375 degree oven for 10 min's. Remove beans and bake
until golden brown. Remove from oven and let cool.FILLING: Mix 3/4 cup
sugar and water in saucepan and bring to a boil. Add sliced apples and
cook, covered, stirring occasionally until tender.Drain and cool. In top
of double boiler, mix 1 cup of sugar, spices, salt and butter. Add beaten
eggs quickly and Beat with whisk until blended. Add remaining ingredients
and cook over hot water strong until thickened. Cool.Layer Apples in pie
shell and pour mixture over apples. Refrigerate until ready to use. Serves
8. From old newspaper clipping, found in Journal. Good Luck and Enjoy. Mar
ked a favorite of customers. Joni in S.Jersey

Source:
"Joni Cloud"

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* Exported from MasterCook *

Apple-Walnut Upside-Down Pie

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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2 pie crusts
1/4 cup firmly packed brown sugar
2 tablespoons margarine or butter -- melted
1/2 cup chopped walnuts
4 cups pared & sliced apples
3 tablespoons flour
2 tablespoons lemon juice
1 teaspoon ground cinnamon

Preheat oven to 400. In 9" pie pan, combine brown sugar, margarine and
walnuts. Carefully place one crust on top of sugar/nut mixture; trim even
with edge of pie pan. Combine remaining ingredients and put into pie
crust. Cover with remaining pie crust; trim even with edge of pie pan.
Fold crust edge inward toward center of pie; seal edges with water. Prick
top of crust to vent; place on foil-covered baking sheet. Bake 40-45
minutes or until golden brown. Let stand 2 minutes. Carefully run knife
tip around plate to loosen pie. Invert onto serving platter. Serve warm
with ice cream of whipped cream.

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* Exported from MasterCook *


Apricot Pie

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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2 cups dried apricots
3/4 cup sugar
2 eggs
2 tablespoons cream
1/4 cup butter

Wash apricots. Cover with water. Simmer 40 minutes, or until tender and
water is evaporated. Beat until smooth. Cool. Cream butter and sugar.
Add well-beaten egg yolks, cream, and apricots. Fold in stiffly beaten egg
whites. Pour into baked pastry shell. Bake in moderate oven (400 F) until
firm. If desired, dried peaches, prunes, or apples may be substituted for
apricots.

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* Exported from MasterCook *

Apricot Pineapple Pie

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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-----pie shell-----
-----filling-----
1 cup crisp rice cereal -- crushed
3 tablespoons margarine
1 tablespoon sugar
1 can apricot halves (16 oz)
1 can crushed pineapple(15 1/4 oz)
1/4 cup sugar
3 tablespoons quick cooking tapioca
1/2 teaspoon ground cinnamon
1 cup juice from apricots and pine
2 teaspoons lemon juice

To make pie shell: Preheat oven to 375 deg (moderate) Mix rice cereal,
margarine, and 1 tbs sugar thoroughly. Save 1/4 cup of crumb mixture for
top of pie. Press remaining crumb mixture into 8 in pie pan so the bottom
and sides are completely covered. Bake until crust is firm, about 8 min.
Cool. To make filling: Drain juice pack Apricots and pineapple; save 1 cup
juice. Coarsely chop apricots. Mix sugar, tapioca, and cinnamon in
saucepan, Stir in fruit juice. Let stand 5 min Cook over low heat,
stirring constantly until thickened. Remove from heat. Add
apricots,pineapple and lemon juice. Mix well Spoon filling into pie.
Sprinkle crumbs over the top. Chill until set.

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* Exported from MasterCook *

Baked Key Lime Pie

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can sweetened condensed milk
4 egg yolks
1/3 cup bottled key lime -- (1/3 to 1/2)
1 unbaked 9" graham cracker pie crust
whipped cream for garnish

This is mighty tasty and quite easy to make: Pre-heat oven to 325`F. In a
medium-sized bowl, mix together sweetened con. milk and egg yolks until
well-blended.Slowly stir in the lime juice ( for more tart flavor, use 1/2
cup juice), stirring gently just until blended. Pour into pie crust and
bake for 10 minutes.Allow to cool at room temperature, then chill before
serving. Top with whip cream, if desired...I think it's best with the
whipped cream.

Note: This recipe leaves room in the crust for whipped cream. If more
filling is desired, increase the filling proportions by 1/2.

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* Exported from MasterCook *


Banana Mandarin Cheese Pie

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 9" graham cracker crust
8 ounces cream cheese -- softened
8 ounces sweetened condensed milk
1 teaspoon realemon lemon juice
1 teaspoon vanilla extract
3 medium bananas
11 ounces mandarin orange (drained)

In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened
condensed milk until smooth. Stir in 1/3 cup ReaLemon and vanilla. Slice 2
bananas; dip in ReaLemon and drain. Line crust with bananas and about 2/3
of the orange segments. Pour filling over fruit. Chill 3 hours or until
set. Before serving, slice remaining banana; dip in ReaLemon and drain.
Garnish top with banana slices and remaining orange segments. Refrigerate
leftovers.

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* Exported from MasterCook *

Banana Meringue Pie

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 1/4 cups all-purpose flour
2 tablespoons granulated sugar
6 tablespoons cold unsalted butter -- diced
1 egg -- beaten
6 ripe bananas
1/2 cup warm light cream
1/2 cup granulated sugar
1 tablespoon cornstarch
1 teaspoon vanilla
4 egg whites -- room temperature
1 pinch salt
1/3 cup granulated sugar
To make pastry, combine flour, sugar and butter in a food processor.
Process until the consistency of fine meal. Add beaten egg; continue to
process just until dough starts to come together. Gather into a ball, wrap
and refrigerate for one hour or place in freezer for 15 minutes to chill.
Roll out dough on a floured surface or roll out between two sheets of
plastic wrap to an 11-inch circle. Dough is sticky and falls apart easily;
just patch together and fit into a nine-inch flan pan with removable
bottom; trim edges. (If you don't have a flan pan, a pie plate can be
used.) Chill for 30 minutes. Bake pastry at 375 degrees for 12 minutes
until light golden in color. Thinly slice five of the bananas and arrange
on bottom of pastry shell. Mash the remaining banana and combine with warm
cream, 1/2 cup sugar, cornstarch and vanilla. Pour over banana layer. Bake
at 350 degrees for 35 - 40 minutes or until filling is set. Let pie cool
slightly. To make meringue, beat egg whites with a pinch of salt until
soft peaks form. Gradually beat in 1/3 cup sugar until meringue is stiff
and glossy. Spread meringue over warm pie; bake at 350 degrees for 12 - 15
minutes or until browned. Let cool; refrigerate until serving time.

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* Exported from MasterCook *

Banana Vanilla Wafer Pie

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lg box vanilla wafer cookies
6 whole ripe banana;, sliced
diagonally
1 pint heavy cream -- or whipping
cream -- whipped
1 teaspoon vanilla

Arrange vanilla wafers on plate in round circle. Add vanilla to whipped


cream. Place sliced bananas on top, cover with whipped cream. Repeat to
make 3 - 4 layers.Refrigerate, covered at least 4 hours or overnight.Makes
12 servings. Formatted by Elaine Radis BGMB90B; October, 1993 Posted
August. 1993

Source:
"Brenda Rich"
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* Exported from MasterCook *

Bob Hope's Lemon Pie

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 cup sugar
2 tablespoons sugar
3 tablespoons conrstarch
1 cup boiling water
2 tablespoons butter
1 pinch salt
4 tablespoons lemon juice
4 egg yolks
grated rind of 1 lemon
3 egg whites
baked pie shell
2 tablespoons sugar

Combine cornstarch and sugar, add water slowly, stirring constantly, until
thick and smooth. Add slightly beaten egg yolks, butter, lemon rind and
juice and salt,. Cook 2-3 minutes. Pour into baked shell. Cover with
meringue made from 3 egg whites, beaten stiff and 2 tbsp sugar. Bake in
slow oven 15 minutes until brown. From "A Taste of Palm Springs, a
cookbook of recipes from celebrities.

Source:
"Pat Gardetta"

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* Exported from MasterCook *

Butterscotch Apple Crumb Pie

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 teaspoons lemon juice
1/2 cup sugar
1 teaspoon cinnamon
1 9" unbaked pie shell
1 6 oz. packag butterscotch chips
3/4 cup all-purpose flour
4 cups pared -- sliced tart apples
1/4 cup all-purpose flour
1/8 teaspoon salt -- ---------topping----
1/4 cup butter
1/8 teaspoon 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.

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* Exported from MasterCook *

Candy Apple Cheese Pie

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 9" pastry shell -- baked
8 ounces cream cheese -- softened
1 can sweetened condensed milk
1/3 cup ReaLemon lemon juice
1 teaspoon vanilla extract
20 ounces sliced apples -- well drained
1/4 cup red cinnamon candies
6 tablespoons water
2 teaspoons cornstarch

In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened
condensed milk until smooth. Stir in lemon juice and vanilla. Pour into
prepared pastry shell. Arrange apple slices over filling. In small
saucepan, over LOW heat, dissolve cinnamon candies in 1/4 cup water. Stir
together remaining 2 tbs. water and cornstarch; add to cinnamon mixture.
Cook and stir until mixture thickens and boils. Remove from heat; cool
slightly. Drizzle over apples. Chill 3 hours or until set. Refrigerate
leftovers.

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* Exported from MasterCook *

Caramel Almond Apple Pie *

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----crust-----
1 cup flour
1 tablespoon sugar
1/2 teaspoon salt
1/2 cup vegetable oil
1 tablespoon milk
-----filling-----
5 medium tart apples; peeled, cored
and sliced
4 tablespoons white -or- brown sugar
1 tablespoon cornstarch
1 tablespoon lemon juice
-----caramel almond topping-----
1/4 cup butter or margarine -- soft
1/2 cup sugar
2 tablespoons flour
2 tablespoons milk
1 teaspoon cinnamon
3 ounces almonds -- sliced
sour cream

In small bowl, stir together flour, sugar and salt. With fork, beat
together salad oil and milk. Stir oil mix into flour mix to make a soft
dough. Press dough into 9" pie plate or 10" shallow au-gratin dish. Press
edges to make sides about 1" high in gratin dish; make sides come to top
of pie plate. Bake at 425: for 10-12 minutes or until golden. While crust
bakes, prepare apples. Mix with sugar, cornstarch and lemon juice1 into
baked pie shell. Melt butter in skillet. Add sugar, flour, cinnamon and
almonds. Boil 1 minute, stirring. Pour over apples in pan to coat evenly.
Bake at 425: for 25-30 minutes or until caramel topping is golden and
bubbly. Cool before serving. Excellent served with sour cream, or may
serve with lightly sweetened whipped cream.

Source:
"Patti"

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* Exported from MasterCook *

Cheddar Crumble Apple Pie

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 9" unbaked pie shell
----------topping-----------
1/2 cup unbleached flour
1/3 cup sugar
1/3 cup brown sugar; firmly packed
1/2 teaspoon cinnamon,ground
5 teaspoons butter
----------filling-----------
1 1/2 pounds cooking apples; *
1 teaspoon lemon juice; fresh
6 ounces cheddar;medium, shredded,1 1/2 c
4 teaspoons unbleached flour
1/4 teaspoon nutmeg; ground

* Use a cooking apple such as Granny Smith's. Core, peel and thinly
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++ 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.

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* Exported from MasterCook *

Cheese Apple Pie

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 cups apples; pared -- cored and thi
1 cup sugar
1 1/4 cups all-purpose flour
1/4 teaspoon cinnamon
1 1/2 teaspoons baking powder
1 1/2 cups shredded cheddar cheese
1/3 cup butter;or margarine -- melted
1/4 cup milk

Preheat oven to 400 degrees. Lightly butter 8x8x2-inch square or


11x7x2-inch baking pan. Set aside. Combine apples that have been peeled
cored and thinly sliced, 3/4 cup of the sugar, 1/4 cup of the flour and
the cinnamon in large bowl; toss together.Spread evenly in prepared pan.
Combine remaining 1 cup flour, remaining 1/4 cup sugar, baking powder and
cheese in large bowl; toss together to combine. Add butter and milk,
stirring until just combined. Spoon cheese mixture over apple mixture in
pan. Bake at 400 degrees for 30-35 minutes or until topping is crisp and
golden and apples are tender.Serve warm.

Source:
"Michele Cole"

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* Exported from MasterCook *

Cherry Cheese Pie

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----brown sugar graham crust-----
1 1/2 cups graham cracker crumbs -- *
1/4 cup brown sugar -- firmly packed
1/3 cup butter or margarine -- melted
-----filling-----
8 ounces cream cheese; softened -- plus
3 ounces cream cheese -- softened
1/2 cup sugar
1/2 teaspoon vanilla
2 egg whites -- stiffly beaten
16 ounces cherries; pie -- in water
red food coloring
1/4 cup sugar
1 tablespoon 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.

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* Exported from MasterCook *

Cherry Pie

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup sugar
1/4 teaspoon almond extract
2 tablespoons or 3 cornstarch
4 drops red food coloring
1/8 teaspoon salt
red tart cherries -- pitted
thawed
1 cup juice drained from
cherries drained -- juice saved
1 tablespoon butter
1 two 9" pie crusts
5 cups frozen unsweetened

PREHEAT OVEN TO 425 DEGREES.IF CHERRIES ARE EXTREMELY WELL DEFROSTED AND
DRAINED,USE TWO TABLESPOONS CORNSTARCH;IF THE STILL HAVE A HIGH MOISTURE
CONTENT USE THREE TABLESPOONS CORNSTARCH. IN A MEDIUM SAUCE PAN COMBINE
SUGAR,CORNSTARCH AND SALT UNTIL WELL MIXED AND LUMP FREE.ADD CHERRY JUICE
GRADUALLY,STIRRING UNTIL SMOOTH.COOK OVER MEDIUM HEAT AND STIR UNTIL THICK
AND CLEAR.STIR IN BUTTER,ALMOND EXTRACT,AND RED FOOD COLOR.COOL TEN
MINUTES.GENTLY TOSS IN CHERRIES TO COAT.SPOON INTO UNBAKED PIE SHELL.ADD
VENTED TOP PASTRY OR LATICE STRIPS.FLUTE EDGES AND COVER FLUTED EDGES WITH
FOIL STRIPS.BAKED FOR THIRY MINUTES.REMOVE FOIL.RETURN TO OVEN FOR 10 MORE
MINUTES.CHECK FILLING TO MAKE SURE IT IS SIMMERING.REMOVE FROM OVEN. COOL
ON RACK.MAKES ONE 9" PIE.

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* Exported from MasterCook *

Crazy Crust Apple Pie (Makes Its Own Crust)

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup water -- cold
2/3 cup vegetable shortening
1 egg
1 can apple pie filling-1 lb 5 oz
1 tablespoon lemon juice
1/2 teaspoon apple pie spice or cinnamon

In small bowl, combine flour, sugar, baking powder, salt, water,


shortening and egg. Blend well at lowest speed; beat 2 minutes at medium
speed. Spread batter in 9 or 10" deep dish pie pan. Carefully spoon
filling into center of batter. DO NOT STIR. Bake at 425 for 40-45 minutes
until crust is golden brown.
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* Exported from MasterCook *

Creamy Lemon Pie

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 graham cracker or reg. crust
3 egg yolks
14 ounces sweetened condensed milk
1/2 cup lemon juice concentrate
1 whipped topping or cream

Preheat oven to 350 F. Beat egg yolks then stir in sweetened condensed
milk ; lemon juice, and yellow food coloring (if desired). Pour into
graham cracker crust or baked normal crust. Bake 8 minutes. Cool then
chill. Spread with whipped topping. Annette Thompson.

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* Exported from MasterCook *

Crumb Top Apple Pie

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 cups sliced tart apples
3/4 cup firmly packed brown sugar
2 tablespoons flour
1/8 teaspoon salt
1 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon mace
1 tablespoon grated lemon peel
1 Unbaked 9" pie shell
Crumb Topping -- see recipe
Combine apple slices, brown sugar, flour, salt, spices and lemon peel.
Toss to mix thoroughly.

Heap in unbaked pie shell.

Sprinkle with crumb topping.

Baking at 425 degrees for 40 to 45 minutes or until apples are tender.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98

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* Exported from MasterCook *

Crunchy Apple Pie

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups chopped cooking apples
1/2 cup firmly packed brown sugar
1/2 cup granulated sugar
1/2 cup all-purpose flour
1 egg yolk -- beaten
1/2 teaspoon vanilla extract
1/2 teaspoon freshly squeezed lemon juice
1/2 cup chopped pecans
1 egg white beaten until foamy
1 9" unbaked pie shell

Put chopped apples in a large bowl. Add sugar, flour, egg yolk, vanilla,
lemon juice and pecans; mix well.Add egg white. Stir well and pour mixture
into unbaked pie shell. Bake at 350 degrees for 30-45 minutes or until
apples are tender and brown. Yield: one 9-inch pie. Formatted for MM7 by
Marge Nemeth-GNFK05B
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* Exported from MasterCook *

Crustless Apple Pie

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups tart apples -- sliced
1 stick butter -- melted
1 cup sugar
1 egg
1 cup all-purpose flour
1/2 cup walnuts
cinnamon -- to taste
nutmeg -- to taste

Preparation Time: 0:45 Slice apples into a greased pie plate; make a
batter of the other ingredients. Pour batter over the apples. Bake 45 min.
at 350 deg.

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* Exported from MasterCook *

Deep Dish Peach Pie

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons lemon juice
1 1/4 cups sugar
1/8 teaspoon salt
1/4 teaspoon nutmeg
4 tablespoons butter
1 1/2 pounds fresh peaches (6 c sliced)
2 tablespoons sugar
1/4 teaspoon cinnamon
3 tablespoons flour
1 cup heavy cream -- whipped

Poor juice over peach slices in large bowl. Mix 1 1/4 cup sugar with the
salt, nutmeg, cinnamon and flour. Add to peaches. Toss until evenly
coated. Spread in 1 1/2 quart baking dish. Dot with butter. Roll out
pastry to cover dish with 1 1/2 inch overhang. Press pastry to edge of
dish and flute edge. Cut 3 vents in top. Sprinkle with remaining sugar.
Bake 10 minutes at 450 degrees, then reduce heat to 350 degrees and bake
30 minutes more. Serve with whipped cream. Makes 1 pie Preheat oven to
450 degrees Prep. time: 1 hour

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* Exported from MasterCook *

Deep Dish Pear Pie With Cheddar Cheese Pastry

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds pears -- halved
1 tablespoon lemon juice
3 tablespoons flour
1 cup sugar
1 dash salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 tablespoon butter
1 cup flour
1/4 cup cheese -- shredded
1/2 teaspoon salt
1/3 cup butter
2 tablespoons Cold Water -- (2 to 3)

Place pears in 1 1/2 quart casserole. Sprinkle with lemon juice. Combine
next 5 ingredients. Sprinkle over pears. Dot with butter. Cover with
Cheddar Cheese Pastry, crimping to sides of dish. Cut slits in top. Bake
at 350 degrees for 30 to 40 minutes or until pears are tender. Cheddar
Cheese Pastry: Combine flour and salt. Cut in butter and cheese.
Sprinkle with water. Shape into a ball and roll out to cover top of pie.
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* Exported from MasterCook *

Deep-Dish Pear Pie

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 anjou pears
2 tablespoons unbleached white flour
1/2 cup sugar
1/8 teaspoon salt
1 cup nonfat yogurt
1 egg
1/4 teaspoon grated nutmeg
1 teaspoon vanilla extract
1/4 cup sugar
1/4 cup unbleached white flour
1/2 teaspoon cinnamon
2 tablespoons margarine
1 package baked pie crust

Preheat oven to 400 F. Peel pears and cut into bite-size pieces. Set
aside. In a large bowl, combine remaining filling ingredients and fold in
pears. Pour pear mixture into pie crust and bake at 400 F for 15 minutes
Lower heat to 350 F and continue baking for 25 minutes more. Mix together
topping ingredients. Remove pie from oven and sprinkle topping over
filling. Raise heat to 375 F and bake until topping is brown.

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* Exported from MasterCook *

Delaware Cream Cheese-Pineapple Pie

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 cup sugar
1 tablespoon cornstarch
8 ounces crushed pineapple w juice
8 ounces cream cheese -- softened
1/2 cup sugar
1 teaspoon salt
2 eggs
1/2 cup milk
1/2 teaspoon vanilla
1 9" unbaked pie shell
1/4 cup pecans -- chopped

1. Combine sugar, cornstarch and pineapple plus juice in a small saucepan.


Cook over med. heat, stirring constantly until mixture is think and clear.
Cool; set aside. 2. Blend cream cheese, sugar and salt in a mixer bowl.
Add 2 eggs, one at a time, beating after each addition. Blend in milk and
vanilla. (If mixture looks slightly curdled, don't worry--it bakes out.)
Spread cooled pineapple layer over bottom of pie shell. Pour cream cheese
mixture over pineapple; sprinkle with pecans. 3. Bake at 400 degrees for
50 minutes. Cool.

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* Exported from MasterCook *

Dried Apple Pie

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups boiling water
1 1/2 cups dried apple slices
1/3 cup sugar
1/2 teaspoon cinnamon -- ground
1/4 teaspoon nutmeg -- ground
2 tablespoons butter or margarine
1 unbaked two-crust pastry

Pour boiling water over dried apples and let soak for 3 to 4 hours. Add
sugar, cinnamon, and nutmeg. Stir well. Fit half of pastry into a 9-inch
pie pan and pour apple mixture into this. Dot with butter or margarine cut
into bits. Cover with remaining rolled-out pastry and bake 45 minutes in
a 350 F. oven. Makes one 9-inch pie.
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* Exported from MasterCook *

Dried Fruit Pie

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups prunes
2 cups apricots -- dried
1 cup golden raisins
1/2 cup apples -- dried
3/4 cup sugar
1/2 cup walnuts
1/2 cup butter -- melted
pastry for double crust pie
1/4 cup sugar
1 teaspoon cinnamon

Put fruit in large pan and cover with water. Bring to a boil and simmer
10 minutes. Drain fruit and coarsely chop. Combine with sugar, nuts and
butter. Roll out half of pastry and line pie pan. Fill pie shell with
fruit mixture, mounding in center. Top with lattice crust. Sprinkle with
mixture of 1/4 cup sugar and cinnamon. Bake in bottom third of 425 degree
preheated oven for 30 minutes. Reduce heat to 375 degrees and bake 20 to
30 minutes

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* Exported from MasterCook *

Dutch Apple Pie

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 graham cracker pie crust
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
5 1/2 cups peeled -- sliced cooking apple
1/2 cup sugar
1/4 cup sugar
1/3 cup butter -- room temperature
1 large egg yolk -- slightly beat
1/2 teaspoon ground cinnamon
3/4 cup all-purpose flour
1 tablespoon lemon juice
1/4 cup light brown sugar -- packed
1/4 cup light brown sugar -- packed
3 tablespoons 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.

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* Exported from MasterCook *

Dutch Apple Tart

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
*pastry
5 apple
1 tablespoon flour
1 cup sugar
1/4 teaspoon nutmeg
2 teaspoons butter

Line a deep dish with pastry. Sprinkle the flour and cup of the sugar on
bottom of the crust. Peel and quarter the apples and place cut side down.
Cover with the balance of the sugar, dot with the butter and sprinkle with
the nutmeg. Bake at 350-F about 35 minutes or until apples are baked and
rich syrup has formed.

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* Exported from MasterCook *

Dutch Rhubarb Pie

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pie shell-9"-uncooked
1 pound rhubarb-fresh
1 cup sugar
1/3 cup flour
1/4 teaspoon salt
1/4 teaspoon cloves
1/4 teaspoon cinnamon
2/3 cup evaporated milk
1 teaspoon butter -- melted

Wash and trim rhubarb and cut into 1/2 inch slices-to make about 3 1/2
cups. Place in unbaked pie shell. In a small mixing bowl, mix together the
sugar, flour, salt and spices. Blend in evaporated milk to the melted
butter and add to the sugar mixture and pour all, over the rhubarb. Bake
in a 400: oven for 25 minutes. Reduce temp to 375: and continue baking for
25 minutes.

Cover with foil the last 10 mins to prevent overbrowning of crust. Cool
and serve.

Source:
"joyce alenskis"

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* Exported from MasterCook *

Easy Peach Pie


Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 ounces cream cheese
3/4 cup sifted confectioner's sugar
1/4 teaspoon almond extract
3/4 cup whipping cream -- whipped
1 cup sliced peaches (16 oz) drain
1 graham cracker crust 9"

Combine first 3 ingredients. Beat until smooth. Fold in whipped cream and
gently stir in peaches. Pour filling into graham cracker crust. Chill
well.

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* Exported from MasterCook *

Easy Pineapple Pie

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 20 ounce can crushed pineapple
1 3 1/2 ounce instant lemon pud/pie mix
1 cup milk
4 ounces frozen whipped topping -- thaw
2 tablespoons lemon juice
1 teaspoon lemon zest
1 graham pie crust

Drain pineapple well. Combine pudding mix and milk in medium bowl. Beat
2-3 min until very thick. Fold in whipped topping, pineapple, lemon juice
and lemon zest. Pour into crust. Cover and refrigerate 4 hours or
overnight. Garnish with pineapple chunks and mint sprigs. This is really
great for those hot summer nights! Calories: 266 per serving (but low in
cholesterol!)<g>
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* Exported from MasterCook *

Fish Market Apple Pie

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 3/4 cups sifted all purpose flour
1/4 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
2/3 cup butter
1/4 cup water -- -filling:
1 1/2 cups sour cream
1 egg
2 teaspoons vanilla
1 cup sugar
1/2 teaspoon salt
1/4 cup all purpose flour
2 1/2 pounds Mcintosh apples -- -topping:
1/2 cup butter
1/2 cup flour
1/3 cup sugar
1/3 cup firmly packed lt brown -- sugar
3 teaspoons cinnamon
1/4 teaspoon salt
1 cup walnuts

Combine flour, sugar, cinnamon and salt in a large bow. Cut in butter with
pastry blender until mix has the consistency of coarse meal. Sprinkle in
just enough water to moisten dough. make into ball. Preheat oven to very
hot 450. Roll out dough on a lightly floured surface to a 12 inch round;
fit into a 10 inch pie plate. Turn under over hanging pastry and flute to
make a stand up rim. Refrigerate until ready to fill.... Now here is
where I get lazy. I don't do this. I buy the ready made crust and
sprinkle it with cinnamon sugar... Beat egg slightly in a large bowl..
Stir in sour cream, sugar, flour, vanilla and salt until smooth. Add
sliced apples stirring gently just to coat. ( paring and slicing apples
into cream mix helps retard browning. Spoon filling into shell. Bake in
preheated very hot oven 450 for 10 min. Lower heat to moderate 350 and
bake 35 min longer. While pie bakes prepare topping. Remove pie from oven.
Sprinkle topping evenly over filling. Return pie to oven. Bake at 350 for
15 min until lightly browned. This is a very large pie you could almost
make two 8" pies!
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* Exported from MasterCook *

Fourth Of July Tart

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 sweet pastry crust, 10" -- fully baked
1 1/2 cups rum cream filling
1 cup red currant jelly
2 tablespoons sugar
2 tablespoons light rum, kirsch -- or cognac
1 pint strawberries
1 pint blueberries

Wash, hull, and thoroughly dry strawberries. Wash and dry blueberries.
Boil the jelly, sugar and liqueur in a small saucepan until last drops
from spoon are sticky. With a pastry brush, paint the interior of the
pastry shell with a thin coating of the jelly mixture and allow to set for
5 minutes. Spread the pastry cream into the shell. Arrange the
strawberries and blueberries over the cream. Paint over them with the
jelly mixture. Refrigerate until ready to serve.

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* Exported from MasterCook *

Fourth Street Rose Rhubarb Pie

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 eggs
1/4 cup flour
1 pie shell
1/2 cup sugar
2 cups frozen strawberries
2 cups frozen rhubarb
-----Streusel topping-----
1/2 cup sugar
1/4 cup butter
3 tablespoons liquid honey
1/4 cup shortening
1 pinch salt
3/4 cup flour

Preheat oven 425 degrees F Whisk eggs in large bowl. Wish sugar, flour
until smooth. Set aside. Cut rhubarb, fold into egg mixture. Put in pie
shell. Bake 15 minutes, remove and reduce heat to 350 degrees. Apply
topping and bake for 40 minutes.

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* Exported from MasterCook *

French Apple Pie

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups thick unsweetened applesauce
1/2 cup honey
3 tablespoons apple brandy -- optional
1 tablespoon vanilla extract
lemon -- grated rind only
tart apples -- peeled & thinly
sliced
1/2 cup all-fruit apricot jam

PREPARE AND BAKE crust according to recipe instructions. (See Light &
Flaky Pie Crust recipe) Set aside. Preheat oven to 375F. In a 2-quart
saucepan over med-high heat, simmer applesauce, honey, brandy if desired,
vanilla and lemon rind until quite thick, about 10 to 15 minutes. Pour
mixture into prepared crust. Arrange apples in concentric circles on top
of sauce. In a 1-qt saucepan over med-high heat, melt apricot jam, then
press through a sieve. Use a pastry brush to glaze apples with jam. Bake
for 30 minutes. Let cool before slicing. SERVES 8 to 10.
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* Exported from MasterCook *

French Pear Pie

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 cups bartlett pears -- *
1/2 teaspoon lemon rind -- ---spicy crumb
topping
1/2 cup sugar
1/2 teaspoon ginger -- ground
1/4 cup butter or margarine
3 teaspoons orange juice; frozen -- conc.
1 unbaked 9-inch pie shell
3/4 cup unbleached flour
1 teaspoon cinnamon -- ground
1/8 teaspoon salt

* The Bartlett Pears should be pared and thinly sliced. Combine the
pears, orange juice concentrate and lemon rind in a bowl and toss lightly.
Arrange the pear mixture in the unbaked pie shell. Prepare the Spicy Crumb
Topping and sprinkle over the pear mixture. Bake in a preheated 400 degree
F. oven for 40 minutes or until the pears are tender. Cover loosely with
aluminum foil after 30 minutes if the top becomes too brown. Cool on a
wire rack before serving. SPICY CRUMB TOPPING: Combine the flour, sugar,
spices and salt in a bowl. Cut in the margarine, using a pastry blender,
until the mixture is crumbly.

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* Exported from MasterCook *

Fresh Apricot Pie

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 9" double pie crust
5 cups apricot halves
2 teaspoons lemon juice
3/4 cup sugar
1/4 cup flour
1/4 teaspoon cinnamon
2 tablespoons butter

Heat oven to 425. Prepare your favorite pastry. In a large bowl, combine
apricots and lemon juice. Add sugar, flour and cinnamon; toss lightly to
mix. Turn into pastry-lined pie pan. Dot with butter. Cover with top
crust (cut slits to vent steam); seal and flute edge. Bake at 425 for
35-40 min. or until juice begins to bubble through slits in crust. Yield:
one 9" pie Nutritional information: Serving size=1/6 Calories: 560
Sodium: 404 mg Fat: 27g

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* Exported from MasterCook *

Fresh Banana Rhubarb Pie

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound fresh rhubarb
3 medium bananas
1 cup sugar
1/4 cup orange juice
1/4 teaspoon salt
1/4 teaspoon cinnamon
1 teaspoon nutmeg
1 tablespoon butter
1 9" unbaked double pie crust

Prepare pastry. Slice rhubarb (should yield 3 cups). Slice bananas (should
yield 3 cups). Combine ingredients except butter and crust. Spread into
pie crust. Dot with butter. Place crust on top. Bake at 450F for 15
minutes. Reduce oven temperature to 350F and bake for an additional 20
minutes or until browned. From The Central Market Cookbook by Phyllis
Good.
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* Exported from MasterCook *

Fresh Peach Pie

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----crust-----
1 1/2 cups flour
2 tablespoons sugar
1/2 teaspoon salt
1/2 cup oil
2 tablespoons milk
-----crust-----
1 1/2 cups flour
1 1/2 cups nuts
1 1/2 sticks margarine
-----filling-----
1 cup sugar
3 1/2 tablespoons cornstarch
1 dash salt
2 tablespoons corn syrup -- light
1 cup water
3 tablespoons peach jello
4 large peaches

For crust #1: Mix all ingredients together and press into a 9" pie pan.
Bake 15 to 20 minutes at 325F.Cool. For crust #2: Mix all ingredients
together and press into a 10" pie pan or a large deep dish pie plate. Bake
for 30 minutes at 350F. Cool. Filling:Boil all but peaches and jello,
stirring constantly until thickened. Remove from heat. Add the jello and
cool in the refrigerator. Peel and slice the peaches.Add to the cooled
filling and pour into the crust. Garnish with Whipped Cream or Cool Whip.
NOTE: I gave you 2 crust recipes because I prefer crust #2! Crust #1 came
with the recipe. You decide which you would prefer!

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* Exported from MasterCook *

Fresh Pear And Apple Pie

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 apples (4 cups sliced)
2 tablespoons lime juice
1/4 cup cornstarch
1/4 teaspoon nutmeg
pastry for a 9 inch pie
4 firm pears (4 cups sliced)
2/3 cup brown sugar -- firmly packed
1/2 teaspoon cinnamon
2 tablespoons butter

Preheat oven to 350 degrees Prepare pastry or thaw frozen pastry and set
aside. Peel and slice apples and pears. Place in large bowl and toss
with lime juice. Combine brown sugar, cornstarch, cinnamon and nutmeg in
small bowl. Toss with apple and pear slices until coated. Turn into a
9x1-1/2 inch deep dish pie plate. Dot with butter. Roll out pastry for
top crust. Cut slits to vent steam during baking and place over filling.
Seal and flute edges. Bake at 350 degrees for 45 to 50 minutes or until
crust is lightly browned.

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* Exported from MasterCook *

Fruit Tarts

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----cheese tart shells-----
1/2 cup vegetable shortening
5 ounces american cheese spread;1 jar
1 1/2 cups unbleached flour
----------filling-----------
2 navel oranges;peel & section
8 1/4 ounces pineapple; crushed, 1 cn
1/4 cup sugar
5 teaspoons cornstarch
1/8 teaspoon salt
1/2 cup orange juice
1 teaspoon lemon juice
3/4 cup cheddar; sharp, shredded

CHEESE TART SHELLS: Combine the shortening and cheese spread in a medium
bowl. Cut flour into the cheese mixture with two knives until well
blended. Shape into a roll 1 1/4-inch in diameter and 12 inches long.
Wrap completely in waxed paper or plastic wrap. Refrigerate for 1 hour or
longer. Preheat oven to 375 degrees F. Remove the dough from the
refrigerator and unwrap. Slice 1/8-inch thick. Using 12 (2 3/4-inch)
muffin cups or 3-inch tart pans, place 1 slice of dough in the bottom of
each. Overlap 5 slices around the outside of each. Gently press
together. Pierce the bottoms and sides with a fork. Bake 18 to 20
minutes in the preheated oven until lightly browned. Cool in the pans on
a rack and gently remove the shells when cold to the touch. FILLING: Cut
each orange section into 3 pieces and set aside. Drain the pineapple,
reserving the syrup. Combine the pineapple syrup, orange juice, and lemon
juice in a saucepan. Stir in the rest of the ingredients except the
cheddar cheese, and cook, st irring gently, over medium heat until the
mixture thickens and bubbles. Stir in the orange pieces and pineapple.
Refrigerate for at least 1 hour. Spoon the chilled filling into the baked
tart shells and sprinkle each tart with about 1 Tbls of the cheddar
cheese. Refrigerate until serving time.

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* Exported from MasterCook *

Georgia Peach Pie

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 teaspoon salt
1/2 cup sugar
2 tablespoons freshly squeezed lemon juice
2 tablespoons milk
2 cups all-purpose flour
3/4 cup butter
8 peaches,peeled -- 1" slices
1/4 cup all-purpose flour
1 teaspoon grated lemon peel

Prepare Crust: In large bowl,combine 2 cups flour and salt;using pastry


blender or two knives,cut in butter until mixture resembles coarse
crumbs.Sprinkle 5 to 6 tbsp. cold water,1 tbsp. at a time,over flour
mixture;toss with fork to blend lightly but evenly.When mixture forms
ball,knead gently 2 or 3 times.Divide dough in half.On lightly floured
surface roll our half dough to 12" circle;fit into 9" pie
plate;trim,leaving 1" overhang.Roll out remaining half dough to 12"
circle;using sharp knife cut circle into ten strips,each about 1" wide;set
aside.Heat oven to 375 degrees. Prepare filling: In large bowl,combine
peaches,sugar,1/4 cup flour,lemon juice and grated peel;toss well.Pour
filling into prepared crust.Arrange reserved strips of dough in lattice
pattern over filling;trim strips to match lower of crust overhang.Dampen
overhang lightly with water;turn up over ends of strips and seal.Flute
edge decoratively.Brush lattice strips and edge of crust with milk;bake 50
minutes until bubbling and crust is golden brown.

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* Exported from MasterCook *

Glazed Fruit Pie

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup finely chopped ginger snaps
1/2 cup finely crushed grah. cracker
1 tablespoon sugar
3 tablespoons butter -- melted
1 env. unflavored gelatin
1 8 ounces can pineapple slices
2 small bananas
2 cups sliced strawberries
2 kiwi fruit -- peeled and slice

Stir together gingersnaps, graham crackers and sugar. Drizzle with


margarine, tossing to combine. Press onto bottom and up sides of a 9" pie
plate to form a firm, even crust. Bake in a 375-degree oven for 5 minutes.
Cool. For glaze, drain pineapple, reserving juice(unsweetened juice). Cut
pineapple into small pieces and set aside. Add enough unsweetened
pineapple juice (about 1 1/2 cups) to the reserved juice to make 1 3/4
cups total liquid. In a small sauce pan stir together pineapple liquid and
gelatin, then let stand 5 minutes. Stir over low heat until gelatin
dissolves. Cover and chill to the consistency of unbeaten egg whites
(partially set). Spread 1/3 cup of the glaze over botton of crust. Slice
bananas and arrange over glaze. Top with another 1/3 cup of glaze and
arrange strawberries over glaze. Stir together pineapple pieces and
remaining glaze, then spoon over strawberries. Chill for 2 to 4 hours or
until set.

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* Exported from MasterCook *

Grape & Apple Pie

Recipe By : Shirley Tremple


Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups green grapes -- seeded
3 cups thinly sliced apples -- Golden Delicious
1 tablespoon lemon juice
1/4 cup packed brown sugar
3 tablespoons flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon grated lemon rind
1/4 teaspoon salt
2 9 inch pie crust -- pastry for
2 tablespoons margarine

Sprinkle grape and apples with lemon juice.

Combine sugar, flour, cinnamon, lemon peel, salt and nutmeg. Gently mix
with fruit.

Place in pie shells. Dot with margarine. If using a top crust seal and
flute edges; cut vents.

Bake at 425 degrees for 10 minutes, reduce heat to 350 degrees and bake
for 30 minutes. Serve warm.

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NOTES : I save a dozen grapes after mixed with other ingrediest and put on
top of pie last 4 minutes of baking.

* Exported from MasterCook *

Illinois Apple Pie

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups level cups all-purpose flour
1/4 teaspoon salt
1 cup level cup Crisco shortening
1/2 cup ice water
1/4 cup milk
1/4 cup white sugar
6 cups tart apples -- peeled & sliced
1/2 cup white sugar
1/2 cup brown sugar
1 teaspoon cinnamon
2 tablespoons lemon juice
1/4 teaspoon salt
1/4 teaspoon nutmeg
1 tablespoon butter

Preheat oven to 450 degrees.For crust,combine flour and salt in mixing


bowl.Cut in shortening with pastry blender or 2 knifes until mixture is
uniform.Add water;toss lightly with a fork until dough forms a ball.Divide
dough into 2 parts. On lightly floured surface,roll bottom crust into
circle 1/8" thick and about 1 1/2" larger than inverted 9" pie
plate.Gently, ease dough into pie plate,being careful not to stretch
dough.Trim edge even with pie plate. For apple filling:Combine all
ingredients in mixing bowl.Stir until mixed well.Spoon into unbaked pie
shell. Use remaining half of dough to roll top crust,as instructed for
bottom crust.Lift onto filled pie.Trim 1/2" beyond edge of pie plate.Fold
top edge under bottom crust;flute as desired.Cut slits or design in top
crust to allow steam to escape.Brush top crust with milk;sprinkle with
white sugar.Bake @ 450 degrees for 20 minutes.Reduce heat to 350
degrees;bake an additional 25 to 30 minutes or until crust in golden
brown.Cool and serve .
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* Exported from MasterCook *

Impossible Apricot Pie

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Bisquick baking mix
3/4 cup sugar
1/4 cup butter -- softened
1 teaspoon vanilla
3 eggs
1 17 ounce can apricot halves -- drained
1 12 ounce can evaporated milk
1/2 cup apricot preserves

Heat oven to 350 degrees. Grease a pie plate, 10 X 1-1/2 inches. Mix all
ingredients except the preserves in a blender container until smooth,
approximately 1 minute. Pour into the pie plate. Bake until a knife
inserted in the center comes out clean, about 40 minutes; cool completely.
Heat the preserves over low heat until melted. Spread over the pie; cool.

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* Exported from MasterCook *

Japanese Fruit Pie

Recipe By : Peggie Patton


Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup sugar
1 stick margarine -- melted
3 Eggs -- well beaten
1 tablespoon vinegar
1/2 cup coconut
1/2 cup raisins
1/2 cup pecans
1 Pie shell -- 9"

Bake in pie shell for 35 minutes at 325 degrees.

NOTE: Can substitute well drained pineapple in place of raisins.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98

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* Exported from MasterCook *

Lemony Pie With Brown Sugar Meringue

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon flour
1 1/2 cups granulated sugar
2 teaspoons grated lemon rind
1 tablespoon cornmeal
4 large eggs
1/3 cup milk
1/4 cup butter -- melted
1/4 cup lemon juice
1 unbaked pie crust -- chilled
2 egg whites -- room temp
1 tablespoon lemon juice
1/2 cup light brown sugar

Combine flour; sugar, rind, and cornmeal. Add eggs, milk, butter, and
juice then beat thoroughly. Turn into crust, bake at 350 F for 25-30
minutes, or until set. To make meringue: raise oven temp to 400 F. Beat
whites till foamy and doubled in volume then beat in lemon juice. Beat in
sugar 1-2 T at a time until stiff peaks form and mixture is thick and
glossy. Spread on hot pie. Bake in 400 F oven for 8 minutes, until golden
brown. Annette Thompson.
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* Exported from MasterCook *

Lois' Upside Down Applepie W/Pecans

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pie crust -- may be frozen as
1 apple pie; your fav recipe
1/2 cup pecans -- whole
1/2 cup butter
1/2 cup brown sugar

In this recipe, it is the construction that is important. Get the apples


and spices ready for your favorite 9" pie. Prepare or buy 2 pie crusts.
Now get your pie pan ready. My daughter uses a pyrex pie pan. Butter the
pie pan completely, and well. Don't miss a spot. Use the entire 1/2 cup of
butter and get the sides too.Place the pecans in the bottom of the pie
pan, and sprinkle with the brown sugar. Now, put your bottom pie crust on
top of the pecans. In fact, forget that they (the pecans) are there. Just
proceed with your apple pie, as usual, with one exception. You don't want
a bulging pie, kinda firm and flat. When you have both crusts sealed and
fluted, bake at 400 degrees for exactly 50 min. Cool for 5 min. on a rack
and turn out on a serving dish immediately. When you do this, you are
flipping it over so that the pecans are on the top, and the usual top of
the pie is on the bottom. This recipe is my daughter, Lois's. She says
that you must flip it out after 5 min. or the butter and sugar will harden
den and you won't get it out. Let me tell you it is always a hit and
people are astounded. The combination of the sugar, pecans and apple pie
are delicious. You should keep your apple pie filling on the tart side. I
hope you enjoy this as much as we do. NOTE: I know that this is NOT a
deep dish apple pie, but this is OUR Thanksgiving specialty and I hope you
will all enjoy this.

Source:
"Elaine Radis"

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* Exported from MasterCook *

Mango Chiffon Pie *

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lg mangos -- ripe
2 packages unflavored gelatin
3/4 cup sugar
1/2 cup water
1 tablespoon lime -or- lemon juice
2 egg whites
1 cup whipping cream
1/2 teaspoon vanilla
1 9" baked pie shell
sweetened whipped cream
mango slices
fresh mint (opt granish)

Peel, seed and slice mango. Whirl in food processor or blender until
smooth. Press through sieve to remove fibers. Measure 1-1/2 cups. Combine
gelatin and sugar in small saucepan. Add water. Cook and stir until sugar
and gelatin are dissolved. Add lime juice and mango puree. Refrigerate
until consistency of unbeaten egg white, about 1 hour. Beat egg whites
until peaks form. Fold in mango mix. Whip cream. Add vanilla and fold into
mango mix. Turn into pie shell. Refrigerate until firm, about 2-3 hours.
To serve, top with whipped cream and sliced mango. Garnish with fresh
mint.

Source:
"Patti"

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* Exported from MasterCook *

Marshmallow Apple Pie

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 tart apples -- (6 to 7)
1 tablespoon butter
few grains salt
1/2 cup sugar
1/2 teaspoon nutmeg
12 marshmallows

Line a pie pan with plain pastry. Fill with pared and sliced apples.
Combine sugar, salt, and nutmeg. Sprinkle over apples. Dot with butter.
Bake in hot oven (425 F) until crust is brown and the apples tender.
Remove from oven. Cover the apples with halved marshmallows. Brown in
slow oven (325 F). Serve warm.

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* Exported from MasterCook *

Mary Yarborough Pie

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can sour pitted cherries
1 package cherry jello (small)
1/4 cup flour
3 bananas
9 graham cracker pie crust
1 can drained crushed pineapple-sm
1/4 cup chopped nuts
1 cup sugar
whipped cream

Combine cherries, sm can pineapple, flour & sugar. Cook until thick.
Remove from heat and add Jello. Stir and let cool. Add bananas and nuts.
Pour into graham cracker crust. Top with whipped cream and serve

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* Exported from MasterCook *


Meyer Lemon Curd

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lemons -- grated peel only
1/2 cup lemon juice
1/2 cup sugar
3 egg yolks

GRATE THE LEMON CAREFULLY, avoiding the white area under the skin, which
has a bitter flavor. Beat the egg yolks well and pour them through a
strainer into a small non-corrosive saucepan. Then add the lemon peel, the
lemon juice and the sugar. Cook over medium-low heat, stirring constantly,
until the mixture thickens.Take care not to let it boil or the yolks will
curdle.Set the lemon curd in the refrigerator to cool. When cooled, use
immediately or cover with plastic wrap and refrigerate. Makes 1 Pie
DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK

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* Exported from MasterCook *

Mile High Peach Pie

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 graham crackers -- 2x2 inch
2 tablespoons margarine
1 cup sugar
2 egg whites
1 teaspoon vanilla
1 teaspoon lemon juice
1 cup whipped topping
4 peaches; peeled -- finely chop
1 pinch salt

Crush crackers in a blender or with a rolling pin and transfer to a pie


plate. Melt margarine and stir into cracker crumbs, pressing mixture
evenly over bottom and up sides of the pan. In medium mixing bowl, combine
sugar, egg whites, vanilla and lemon juice; beat at medium speed for 15
minutes or until mixture is stiff. Fold in whipped topping and peaches.
Pile lightly into prepared crumb shell. Chill for 1 1/2 hours and serve.
NUTRITION PER SERVING: 227 calories 71% carbohydrate 4% protein 25% fat

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* Exported from MasterCook *

Mince Pie

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----mincemeat-----
makes filling for 20 pies
9 quarts apples -- prepared as for pie
4 pounds beef -- chopped and cooked o
beef heart
2 pounds suet -- chopped
3 pounds sugar
2 quarts cider
4 pounds seedless raisins
3 pounds currants
1 1/2 pounds citron -- chopped
1/2 pound candied orange peel -- dried
1/2 pound candies lemon peel -- dried
1 juice and rind of 1 lemon
1 tablespoon cinnamon
1 tablespoon mace
1 tablespoon cloves
1 teaspoon salt and pepper
2 whole nutmegs -- grated
1 gallon sour cherries/w juice
2 pounds nut meats -- broken
1 teaspoon powdered coriander seed
brandy
1 double pie crust
more brandy

I expect EACH and EVERY one of you to make this. Actually my friend Betty
did and this is the recipe she used from JOY OF COOKING. It is
delicious... Cook the ingredients SLOWLY for 2 hours. Prepare your
favorite pie shells (for 2 crust pie) and heap with mincemeat; flavor w/
more brandy of course and bake at 450 degrees for about 30 minutes. NOTE:
I set the ingredients to 20 the recipe for the mincemeat (20 pies) but
you can reformat for 1; and 1 pie.
Source:
"Elaine Radis"

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* Exported from MasterCook *

Naked Apple Pie

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 egg
1/2 cup brown sugar
1/2 cup sugar
1 teaspoon vanilla
1 pinch salt
1/2 cup flour
1 teaspoon baking powder
2 medium apples -- peel and sliced
1/2 cup chopped pecans

1. beat egg in medium bowl. add sugars, vanilla, salt, flour and baking
powder and mix well. Stir in apples and pecans.

2. Spread ingredients into grease 9-inch pie plate.

3. Bake at 350 F for 1/2 hour. serve with whipped cream or ice cream.

Source:
"rosalie w. keegan"

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* Exported from MasterCook *

Obsttorte (Fruit Torte)


Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----------pastry-----------
2 cups flour; unbleached
1/4 cup sugar
1 cup butter
2 egg yolks
----------filling-----------
4 cups fruit; fresh, canned, frozen
1/2 cup sugar -- with fresh fruit
1/4 cup water -- if needed
2 tablespoons cornstarch
-------almond coating-------
1 egg white
1 tablespoon sugar
1/2 cup almonds; toasted, sliced
----------topping-----------
2 tablespoons sugar
1 teaspoon vanilla extract
1 cup cream heavy, whipped

CAKE: Mix flour and sugar. Cut in butter until mixture resembles coarse
crumbs. Add egg yolks; mix to form dough. Press dough into bottom and
sides of a 10-inch springform pan. Dough should come 1 1/2 inches up the
sides. Bake in a preheated 375 degree F. oven for 20 to 25 minutes, until
pastry is firm and light brown. FILLING: Drain canned or frozen fruit,
reserving juice. Crush 1 cup of fresh fruit to make juice. Add sugar to
fresh fruit and let stand 1/2 hour. Drain juice and add water to make 1
cup. Mix cornstarch and fruit juice. Cook over medium heat until
thickened. Place whole fruit in baked pastry shell. Pour thickened fruit
juice over top. Chill thoroughly. Carefully remove torte from springform
pan. ALMOND COATING: Beat egg white until foamy. Gradually beat in the
sugar. beat until stiff peaks are formed. Spread the meringue around the
outside of the pastry shell. Press in the almonds so that they completely
cover the sides. TOPPING: Gently fold sugar and vanilla into whipped
cream. Spread over the fruit. Garnish with sliced toasted almonds, if
desired.

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* Exported from MasterCook *

Old Fashioned Apple Cider Pie

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
crust
6 cups apples
1 cup apple cider or juice
2/3 cup sugar
2 teaspoons cornstarch
2 teaspoons water
1/2 teaspoon cinnamon; ground
1 teaspoon butter

Divide the pastry almost in half and roll out the larger half on a lightly
floured surface to a 13-inch circle. Line a 9-inch pie tin with the
pastry. Trim the edge to 1/2-inch beyond the rim of the pie tin. Combine
the apples, 1 cup of apple cider and the sugar in a 3-quart saucepan and
cook, over high heat, until the mixture comes to a boil. Reduce the heat
to low and simmer for 8 minutes or until the apples are tender. Drain the
apples, reserving the syrup. Add enough additional apple cider to the
syrup to make 1 1/3 cups. Return the syrup and apples to the saucepan.
Combine the cornstarch and water in a small bowl and stir until well
blended. Stir the cornstarch mixture and the cinnamon into the apple
mixture. Cook over medium heat, stirring constantly, until the mixture
comes to a boil. Remove from the heat and stir in the butter, then pour
the mixture into the pastry lined pie tin. Roll out the remaining pastry
to an 11-inch circle. Fold the pastry gently, so as not to tear it, into
quarters and cut slits in the folds. Gently unfold the pastry on to the
top of the filling and trim the edge to 1-inch beyond the rim of the pie
tin. Fold the top crust under the lower crust and form a ridge by fluting
the edge of the pie. Bake in a 400 degree F. oven for 40 to 45 minutes or
until golden brown. Cool on a wire rack until slightly warm before
cutting and serving. NOTE: This is the perfect pie to serve with the rich
cheddar sauce in this file.

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* Exported from MasterCook *

Peace Pie

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 unbaked 9 inch pie shell
2 cups cooked or canned pumpkin
1 14 oz can sweetened condensed
milk
2 eggs
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1 1/2 cups mincemeat

Preheat oven to 425 degrees. In large mixing bowl combine pumpkin,


condensed milk, egg and spices. Mix well. Pour mincemeat into pie shell,
top with pumpkin mixture. Bake 15 minutes, reduce heat to 350 and bake 30
to 35 minutes, or until knife inserted in center comes out clean.

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* Exported from MasterCook *

Peach Pie

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups peaches
1/4 cup water
1 cup sugar
3 tablespoons cornstarch
1 tablespoon lemon juice
1 Baked pie shell
Whipped cream

Place 2 cups sliced peaches in saucepan with 1/4 cup water. Simmer to
start juice in fruit.

Add cornstarch and sugar mixed together. Cook about 5 minutes or until
thick and clear.

Add lemon juice and cool.

Slice or quarter remaining 2 cups peaches and place in baked pie shell.

Cover at once with glaze mixture.

Cover with whipped cream and sprinkle with slivered blanched almonds.

Possum Kingdom Lake Cookbook


MC Formatted using MC Buster & SNT on 4/10/98

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* Exported from MasterCook *

Peach Tart

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 9" frozen pie shell
1/3 cup sugar
4 fresh halves peaches
1 yolk egg
2 tablespoons heavy cream
1 teaspoon apricot liqueur

1. Remove frozen pie shell from tin and place in buttered pie plate.
Sprinkle bottom of shell with sugar.
2. Cover sugar with peach halves, upside down, the halves overlapping in a
spiral from the center. Microwave at FULL POWER 5 minutes.
3. In another bowl, beat egg yolk with cream and liqueur and pour over
pie. Heat at FULL POWER 5 minutes more.

Variation: Substitute dark, sweet, pitted cherries for the peaches.


Substitute cognac for the apricot liqueur. Serves 4-6. Microwave time: 10
minutes Conventional range time: 30 minutes at 350 deg.F.

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* Exported from MasterCook *

Peaches and Cream pie


Recipe By : newspaper
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup evaporated milk
1 1/2 teaspoons gelatin
2 tablespoons lemon juice
1 1/2 cups canned peaches -- drained
2/3 cup syrup from peaches
1/4 cup sugar
1/4 teaspoon salt
16 marshmallows -- quartered
1 tablespoon grated lemon rind
1 9 inch pie shell -- baked

Chill evaporated milk until crystallized. Soften gelatin in lemon juice.


Combine peach syrup, sugar,, salt and marshmallows, and cook stirring over
very low heat until marshmallows melt. Stir in softened gelatin and lemon
rind. Chill until slightly thicker than an unbeaten egg white. Whip the
evaporated milk until fluffy like whipped cream. Fold in cold gelatin
mixture. Fold in well drained peach slices. Leave some peach slices to
trim top. Put in refrigerator to chill until firm about 2 hours or more.

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* Exported from MasterCook *

Pear Pie

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 tablespoons flour
1/8 teaspoon ground cinnamon
4 cups pears -- peeled and sliced
6 tablespoons brown sugar
1 tablespoon margarine
brown sugar
3/4 teaspoon apple pie spice
1/8 teaspoon salt
2 unbaked pie crusts
1 1/2 teaspoons vanilla extract
1 tablespoon milk
Mix first 4 dry ingredients.Toss with pears.Place in prepared unbaked pie
crust.Top with 6 tablespoons brown sugar,the vanilla extract and the
margarine.Cover with second unbaked crust.Brush milk and a little brown
sugar on top of crust.Bake 15 minutes in preheated 425 degree oven.Reduce
heat to 350 to 375 degrees for approximately 25 to 30 minutes or until
crust is browned.

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* Exported from MasterCook *

Pennsylvania Peaches 'n Cream-Cheese Crustle

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
3 1/2 ounces vanilla pudding (not instant
1 egg
1/2 cup milk
3 1/2 cups canned sliced peaches
reserve syrup from peaches
-----topping-----
8 ounces cream cheese -- softened
1/2 cup sugar
3 tablespoons reserved syrup
1 tablespoon sugar
1/2 teaspoon cinnamon

1. Combine flour, baking powder, salt, pudding mix, egg and milk in large
bowl. Beat 2 minutes at medium speed. Pour into greased 9 or 10" pie pan.
Place drained peach slices over batter.

2. Combine cream cheese, 1/2 c sugar and 3 T reserved syrup; beat 2


minutes. Spoon to within 1 " of edge of batter. Sprinkle top with sugar
and cinnamon.

3. Bake at 350 degrees for 30-35 minutes.


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* Exported from MasterCook *

Perach Kisan

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----vulcan custard fruit pie-----
2 piecrusts -- for 9" pie pans
fruit**
-----custard filling-----
1 cup whipping cream
4 eggs -- large
1 cup sugar
1/2 cup milk
cinnamon -- to sprinkle on top

Note:Perach Kisan is similar to Prusah Kisan but differs in fruit and the
arrangement.**Fruit: 4 pounds of fresh Italian freestone prune plums, or 4
pounds of fresh apicots, or 4 (30 oz) cans unpeeled apricot halves.This
makes two pies. Preheat the oven to 350. Put the piecrusts in the pie pans
and finish the edges.Set aside. Wash and pit the fresh fruit, cutting each
plum or apricot nearly in half from the stem to blossom end.Starting at
the edge of the pastry-lined pan, arrange them standing up as close to
each other as possible, with the hollow, or pit side facing the center.
When the pan is filled, it should look somewhat like the petals of a
blossom, with a single plum or apricot half in the center, open side
up.Put all the ingredients for the custard filling, except the cinnamon,
in a small bowl, and beat with a whisk until it is thoroughly mixed. Pour
half the custard mixture over each pie and sprinkle with cinnamon. Bake
for about 1 hour, or until the crust is lightly browned and the custard is
golden brown.If you use the canned apricots, the procedure is much the
same. Drain the apricot halves and make sure there are no pits in them.
(Save the juice to use in a gelatin dessert or to sweeten a fruit drink.)
Arrange the halves as described above and follow the remaining directions.

Source:
"Jo Ferry"

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* Exported from MasterCook *

Perfect Apple Pie

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 tart apples, pared -- cored (6cups)
3/4 cup sugar
2 tablespoons flour
1 teaspoon cinnamon
1 dash nutmeg
2 crust uncooked pastry
2 tablespoons butter

If apples aren't tart. sprinkle with 1 tablespoon of lemon juice. Thinly


slice apples. Combine sugar, flour, spices, salt and mix with apples. Line
9 inch pie plate with pastry. Fill with apples, dot with butter. Adjust
top crust. Cut slits for escape of steam in top of crust. seal. Sprinkle
with sugar. Bake at 400 F for 50 minutes or until done.

Source:
"Marge Nemeth"

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* Exported from MasterCook *

Philadelphia Apple Pie

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 stick butter -- cut in pieces
1/4 teaspoon salt
1 egg
1 1/2 cups sour cream
1/3 cup flour
1/4 pound melted butter
1 pinch salt
1 teaspoon cinnamon
1 1/2 cups flour
4 tablespoons ice water
cinnamon
7 apples -- sliced
1 cup sugar
2 teaspoons vanilla
1/8 teaspoon salt
1/3 cup brown sugar
1/3 cup granulated sugar
1/3 cup flour
1 cup chopped walnuts

Crust: Combine flour,salt and butter in bowl.Cut butter into flour.Add ice
water;toss to form ball.Roll out to fit 12" pie pan.Sprinkle with
cinnamon.Bake @ 400 degrees for 20 minutes. Filling: Mix filling
ingredients together.Fill shell.Bake @ 450 degrees for 10 minutes.Then @
350 degrees for 40 minutes. Topping: Sprinkle over pie.Bake 15 minutes.

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* Exported from MasterCook *

Pina Colada Pie

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
7 ounces roasted macadamia nuts
3/4 cup sweetened shredded coconut
3 tablespoons brown sugar
1 tablespoon unsalted butter-melted
-----filling-----
1 1/2 pints pineapple sorbet -- softened
1 cup cream of coconut
4 teaspoons dark rum
1/2 teaspoon imitation coconut extract
3/4 cup sweetened shredded coconut
1/2 large pineapple -- thin sliced
2 pints vanilla frozen yogurt -- soft
coconut; shredded -- toasted
fresh mint sprigs

CRUST: Preheat oven to 350:. Line a 10" glass pie dish with foil,
overlapping sides. Finely chop the first 3 ingredients in a food
processor. Add butter and blend until moist crumbs form. Press mixture
onto bottom and up sides (but not rim) of prepared pie dish. Freeze 10
minutes. Bake crust until golden brown, about 15 minutes. Freeze for 20
minutes. FILLING: Spread sorbet in crust, smooth top. Place in Freezer.
Boil cream of coconut in heavy small saucepan over med-high heat until
reduced to 3/4 cup, stirring frequently, about 7 minutes. Pour into a
large bowl, mix in rum and extract, then 3/4 cup coconut. Cool slightly.
Add frozen yogurt to coconut mixture and fold until blended. Freeze until
semifirm, stirring occasionally, about 1 hour. Spoon filling over sorbet
in pie dish , mounding slightly.Cover and freeze overnight (can be
prepared 2 weeks ahead). Turn out pie onto platter. Peel off foil. Turn
pie right side up. Arrange pineapple slices decoratively atop. Sprinkle
with toasted coconut.

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* Exported from MasterCook *

Pineapple Cream Pie

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 10" baked pie shell
1/2 cup pineapple juice
1 cup pineapple -- #2 cn crushed & d
2 teaspoons unflavored gelatin mixed w/
1 cup sugar
4 large eggs -- separated
1 cup whipping cream
3 tablespoons cold water (let thicken)

Combine 1/2 cup sugar with pineapple juice and slightly beaten egg
yolks.Cook over very low heat until sugar is completely dissolved and
custard coats spoon.Do not allow to boil;just
simmer.Stir,continuously,while cooking.Add gelatin mixture to very hot
custard and keep over low heat,stirring constantly,until completely
melted.Remove from heat and pour into a large bowl. Add strained crushed
pineapple to hot custard and blend well. Beat egg whites until they just
cling to bowl,add other 1/2 cup sugar;beat only until blended.Pour egg
whites,all at once, into hot custard and fold until well blended. Pour
into cold baked pie shell.Let stand until cool,then put in refrigerator
for several hours until cold.beat 1 cup whipping cream and put on pie.
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* Exported from MasterCook *

Pineapple Pie

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
pastry for 2 crust pie
1 cup sugar
1/4 teaspoon salt
3 tablespoons cornstarch
1 crushed pineapple and -- juice (2 1/2 cups)

Mix in saucepan sugar, salt and cornstarch. Stir in pineapple. Cook over
medium heat, stirring constantly, until mixture thickens and boils. Boil 1
minute. Pour into pastry lined pie pan. QUICKLY cover with top crust which
has slits cut in it. Bake at 425 for 25-30 minutes.

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* Exported from MasterCook *

Pineapple Sour Cream Pie

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups graham cracker crumbs
1/3 cup margarine -- melted
3 tablespoons sugar
-----filling-----
1/2 cup sugar
1/4 cup flour
1/2 teaspoon salt
2 1/2 cups pineapple;crushed -- undrained
1 cup sour cream
1 tablespoon lemon juice
2 egg yolks -- slightly beaten
-----meringue-----
2 egg whites
1/4 teaspoon cream of tartar
1/4 cup sugar

1. For crust, combine crumbs, margarine and sugar in bowl; blend well with
fork. Spoon crumb mixture into 9" pie pan. Set an 8" pie pan on top and
press to make even crumb layer. Remove 8" pie pan. Bake crust at 375
degrees for 8 minutes if desired, or use as is.

2. Combine sugar, flour and salt in medium saucepan. Stir in pineapple,


sour cream and lemon juice; cook over medium heat, stirring, until mixture
comes to boil. Cook 2 minutes. Stir 1/2 c of cooked mixture into beaten
yolks; return filling/egg yolk mixture to remaining filling. Cook for 2
minutes more, stirring constantly. Cool slightly. Spoon filling into
crust.

3. Make meringue by beating egg whites with cream of tartar until soft
peaks form. Add sugar gradually, beating until stiff peaks form. Spread
over pie filling; seal edges.

4. Bake at 350 degrees for 12-15 minutes or until golden brown.

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* Exported from MasterCook *

Pineapple-Grapefruit Meringue Pie

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 cups sugar
1/3 cup cornstarch
1 3/4 cups pineapple-grapefruit juice
3 Egg yolks -- beaten
2 tablespoons butter or margarine
1 can pineapple tidbits -- well drained (13
-- oz.)
3 Egg whites
1/4 teaspoon cream of tartar
6 tablespoons sugar
1 9" Baked pie shell

Combine sugar and cornstarch in saucepan. Gradually stir in


pineapple-grapefruit juice. Cook over medium heat, stirring constantly,
until mixture thickens and boils, Boil 1 minute.
Slowly stir half of mixture into egg yolks. Gradually return to hot
mixture. Bring to boil; boil 1 minute longer, stirring constantly.
Remove from heat and stir in butter.

Line cooled 9" pie shell with pineapple tidbits.

Pour filling over pineapple.

Beat egg whites with cream of tartar until frothy. Gradually beat in 6
Tbsp. sugar and continue beating until stiff, glossy peaks form.

Spread over filling, sealing to edge of pie shell.

Place in slow oven and bake 10 to 12 minutes or until meringue is a


delicate golden brown.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98

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* Exported from MasterCook *

Pomona Apple Pie *

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 crust for 9" pie (single)
-----filling-----
4 cups tart apples -- shredded
2 tablespoons lemon juice
1 cup walnuts -- chopped
3/4 cup brown sugar
1 dash nutmeg
1/2 cup honey
-----topping-----
4 tablespoons butter -- soft
3 tablespoons flour
3 tablespoons walnuts -- chopped
3 tablespoons brown sugar

Prepare crust or use a ready made one. Prebake at 375: for about 8
minutes. Prepare filling. Shred apples (they don't need to be peeled if
skin is soft). Mix with lemon juice quickly. Blend together walnuts, brown
sugar and nutmeg. Place apples in the prepared shell. Top with walnut mix.
Pour honey evenly over all. Bake at 375: for about 35 minutes. In the
meantime, prepare topping. With fork, blend together butter, flour,
walnuts and sugar until crumbly. Top pie with crumbled mix. Bake another
10-15 minutes or until apples are soft and topping is light brown.Serve
with whipped cream or ice cream.

Source:
"Patti"

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* Exported from MasterCook *

Pumpkin-Apple Pie

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 cup brown sugar -- firmly packed
1 tablespoon cornstarch
1/2 teaspoon cinnamon -- ground
1/4 teaspoon salt
1/3 cup water
2 tablespoons butter or regular margarine
3 cups apple; pared -- thinly sliced
1 egg -- lg
1/3 cup sugar -- granulated
3/4 cup pumpkin; mashed -- canned
1/2 teaspoon cinnamon -- ground
1/4 teaspoon ginger -- ground
1/8 teaspoon clove -- ground
1/4 teaspoon salt
3/4 cup evaporated milk
1 unbaked 9-inch pie shell

Combine the brown sugar, cornstarch, 1/2 tsp of cinnamon and 1/4 tsp of
salt in a 2-quart saucepan.Stir in the water and butter. Cook, over medium
heat, stirring constantly, until the mixture comes to a boil. Carefully
add the apple slices and cook for another 4 minutes. Remove from the heat
and set aside.Combine the egg, sugar, pumpkin, 1/4 ts of salt, spices, and
evaporated milk in a bowl. Beat until well blended using a rotary or
electric mixer set on low speed. Pour the apple mixture into the unbaked
pie shell and then spoon an even layer of the pumpkin mixture over the
apple mixture. Bake in a preheated 425 degree F oven for 10 minutes then
reduce the oven temperature to 375 degrees F and bake another 40 minutes
or until the filling is set around the edge.Cool on a wire rack.

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* Exported from MasterCook *

Rhubarb Honey-Lemon-Pie

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups rhubarb -- 1/2" pieces
1 1/4 cups sugar
6 tablespoons flour
2 teaspoons lemon rind -- or 2t juice
1/3 cup honey
1/4 teaspoon salt
4 drops red food coloring

Combine rhubarb, sugar, flour, salt, rind or juice. Blend in honey and
food coloring and let stand while making pastry. Pour in the rhubarb
mixture into the piecrust. Dot with butter and top with other crust. Brush
with milk and sprinkle with sugar. Bake 15 mins at 450:, then 45 mins at
350: Joyce Alenskis, ID

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* Exported from MasterCook *

Rhubarb Pie With Brown Sugar

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
pastry for a 9 inch pie
3 1/2 cups rhubard;sliced,raw -- unpeeled
1 lemon
1 1/4 cups light brown sugar
2 tablespoons flour

Preheat Oven to 375 degrees. Mix flour and brown sugar together. Line a 9
inch pie plate with pastry.Sprinkle a third of the flour, sugar mixture
over the crust. Arrange a layer of rhubarb, scatter lemon slices over it,
sprinkle with sugar mixture. Repeat once or twice until all ingredients
are used. Cover with a lattice crust (preferable, as this is a juicy pie)
and bake for 50-60 minutes. This is from Cookery AS It Should Be Cook
Book,from 19 century America;sane,sober and delicious. Good Luck and Enjoy
Joni in S.Jersey

Source:
"Joni Cloud"

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* Exported from MasterCook *

Rhubarb-Cheesecake Pie

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups rhubarb -- cut in 1/2" pieces
or smaller
1/2 cup sugar
1 tablespoon flour
1 unbaked 9-inch pie crust
12 ounces cream cheese -- softened
1/2 cup sugar
2 eggs
1 cup sour cream
1 teaspoon vanilla
2 tablespoons sugar

Toss rhubarb lightly with sugar and flour. Place in pie > crust. Bake at
425 degrees for 15 minutes. While rhubarb is baking, beat cream cheese
with the sugar until fluffy. Beat in eggs, 1 at a time, until creamy. Pour
over hot rhubarb, and return to oven. Lower heat to 350 degrees, and bake
30 minutes. Mix sour cream with sugar and vanilla. Spread over hot pie.
Let cool completely before cutting. May be served with whipped cream.
Store in refrigerator.
Formatted by Elaine Radis BGMB90B; September, 1993

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* Exported from MasterCook *

Rich Cheddar Sauce For Apple Pie

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 ounces cheddar; sharp, cubed
1/2 cup milk

Put the cheddar cheese in the top of a double boiler. Place over
simmering water and stir gently until the cheese begins to melt. Add the
milk gradually, while stirring constantly. Continue to stir constantly
until the cheese is melted and the mixture is smooth. Serve piping hot
over warm apple pie.

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* Exported from MasterCook *

Streusel Apple Pie

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 egg
1 cup sour cream -- room temp
3/4 cup sugar
2 tablespoons flour
1/2 teaspoon vanilla
1 dash salt
2 1/4 cups cooking apples, finely chpd
peeled (2-3 apples)
1/4 teaspoon grated lemon peel
1 9" single-crust pie shell
unbaked
-----streusel topping-----
1/2 cup sugar
1/3 cup flour
3/4 teaspoon cinnamon
1/4 cup butter

Prep: 20 mins Cook: 50-55 mins In lg bowl beat egg, stir in sour cream,
sugar, flour, vanilla, and salt to blend thoroughly. Fold in apples and
lemon peel, pour into pie shell. Bake 450, 10 mins. Reduce heat to 350,
bake 25-30 mins until crust is golden brown. Sprinkle Streusel Topping
evenly over pie. Bake 15 mins longer.Remove to rack to cool slightly.
Serve immediately or cover and refrigerate. STREUSEL TOPPING; In sm bowl
mix sugar, flour, cinnamon. With pastry blender or 2 knives, cut in butter
to make a crumble mixture.

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* Exported from MasterCook *

Tartan Rhubarb Pie

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 13" circles of pate brisee -- chilled
2 1/2 pounds fresh rhubarb -- cut into
1 piece -- or two
1 20 ounces pk frozen rhubarb -- thawed
1 cup sugar -- or to taste
1/2 cup all-purpose flour
1 tablespoon ground cardamom (scant tb)
1 teaspoon freshly grated nutmeg
juice and grated rind of
1 bright-skinned orange

Preheat the oven to 375 F. Line a 12-inch pie plate with one round,
leaving the excess pastry to hang over, and chill. Using a pastry wheel,
cut as many 3- to 4-inch-wide strips as possible from the other round for
the lattice top. Place on a parchment-lined or water-sprayed baking sheet
and chill for at least 30 minutes.

Put the rhubarb in a large mixing bowl. Combine the remaining ingredients
in another bowl. Sprinkle this mixture over the rhubarb and stir to coat
all the fruit. Turn the fruit into the prepared crust. Weave the lattice
strips over the filling, securing the ends by pasting them to the crust
with a bit of water. Turn up the overhang of the bottom crust, trim, and
crimp as desired. Bake for about 50 minutes, until the filling has bubbled
and thickened. Let cool before serving. Makes one 12 inch double-crust pie
Martha Stewart's Pies and Tarts From the collection of Jim Vorheis From
Cookie-Lady's Files. Posted on GEnie's Food & Wine RT by COOKIE-LADY
[Cookie] on 10/7/93 MM by QBTOMM and Sue Woodward (S.WOODWARD/GEnie;
72772,2247/CIS; SWOODWARD/NVN)

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* Exported from MasterCook *

Three-Peach Pie

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
pastry for 2 crusts
1/3 cup toasted almonds -- chopped
3 pounds peaches-mixed varieties
white -- yellow
peeled -- pitted
1/2 cup sun-dried cherries -- plumped
1 in brandy and drained
1 cup light brown sugar
1 teaspoon ground cinnamon
2 3/4 tablespoons quick-cooking tapioca
2 tablespoons fresh limon juice
3 tablespoons unsalted butter
2 tablespoons milk
2 tablespoons sugar -- combined with:
1 teaspoon ground cinnamon
whipped cream -- (optional)

Preheat oven to 400 deg. Lightly butter a deep 9-inch pie pan and set
aside. Roll pastry into 1 lg circle 1/8-inch thick; line the prepared pan,
leaving sides to overlap onto counter. Sprinkle almonds over the bottom.
Toss peaches, cherries, brown sugar, 1 ts cinnamon, topioca and lemon
juice together in a bowl, then heap into pie pan. Dot with butter. Pull
pastry up and over filling into a rough topping. Brush top crust lightly
with milk and sprinkle with cinnamon-sugar. Bake for 10 min., lower heat
to 350 deg. and bake another 35-40 min, until golden. Cool completely
before removing from pan.From "Lee Bailey's California Wine Country
Cooking" by Bailey Per serving: 507 cal., 23 grams fat, 26 mg chol., 286
mg sodium.Atlanta Journal-Constitution

Source:
"don fifield"

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* Exported from MasterCook *

Topsy Turvy Apple Pecan Pie

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup softened butter or margarine
1/2 cup pecan halves
2/3 cup firmly packed brown sugar
pastry for 2-crust pie
6 cups sliced tar apples*
2 tablespoons lemon juice
1 tablespoon flour
1/2 cup sugar
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt

*INGREDIENT LIST SHOULD READ: 6 cups sliced tart apples (about 2 1/2
lbs.).Spread softened butter evenly on bottom and sides of 9" pie pan.
Press pecan halves, rounded side down, into butter. Pat brown sugar evenly
over pecans. Roll out enough pastry for 1 crust; place in pie pan over
singular; trim, leaving 1/2" overhang. Combine remaining ingredients; pour
into pie pan, keeping top level. Top with remaining pastry; trim even
with bottom crust; fold edges together, flush with rim; flute. Prick top
of pie with fork. Bake in hot oven, 450 degrees, 10 mins.; reduce heat to
moderate, 350 degrees; bake 30-45 minutes or longer, or until apples are
tender. Remove from oven.When syrup in pan stops bubbling, place serving
plate over pie; invert. Carefully remove pie pan. SERVE HOT.I have not
made this recipe yet. It sounds great for Thanksgiving. It came from one
of the Rochester newspapers. Marilyn Sultar
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* Exported from MasterCook *

True Blue Tart

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups all purpose flour
6 tablespoons butter -- cut in small pieces
2 tablespoons solid shortening
1 tablespoon sugar
3 tablespoons water -- ice cold
-----sauce-----
1/2 cup sugar
1/2 teaspoon cornstarch
4 cups fresh blueberries
1/4 cup fresh lemon juice
1 tablespoon red currant jelly
1 teaspoon lemon peel -- finely grated
-----glaze-----
11 ounces apricot preserves
1/4 cup apricot brandy
2 cups whipping cream

For pastry: Combine flour, butter, shortening and 1 tablespoon sugar in


medium bowl and mix well. Add ice water, stirring with fork until mixture
is consistency of coarse meal. Form dough into ball. Knead on floured
surface several seconds. Shape into ball and dust with flour. Wrap dough
in waxed paper and refrigerate for 1 hour. Roll dough into 9" circle.
Press into bottom and sides of 9" pie plate or tart pan. Trim excess dough
1 inch beyond rim of pan. Turn excess under to make narrow rolled rim.
Flute decoratively or press edge with fork. Prick bottom of pastry and
chill for 1 hour. Position rack in lower third of oven and preheat to
400:. Line pastry with parchment paper or foil and fill with dried beans
or rice. Bake until delicately browned, about 10 to 15 minutes. Discard
paper and beans; let tart shell cool. For sauce: Mix 1/2 cup sugar with
cornstarch. Combine 2 cups blueberries, sugar, lemon juice, currant jelly
and lemon peel in medium saucepan and bring to boil over medium heat,
stirring frequently. Cook, stirring constantly until thickened, about 10
minutes. Let cool completely. Transfer to bowl and chill. For glaze:
Combine preserves and brandy in processor or blender and puree. Paint thin
layer over tart shell. (Store remaining glaze in refrigerator.) Spread
remaining 2 cups blueberries in shell. Carefully pour sauce over top.
Chill until set. Serve with cream.
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