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MasterCook

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All-American Cherry Pie Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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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Almond-Streusel Peach Pie Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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 2 1/4

tablespoons teaspoon tablespoons

cornstarch almond extract 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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Almond-Topped Pear Pie Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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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Apple Crisp,vegetarian Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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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Apple Crumb Pie Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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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Apple Filling For Pierogies Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------jeanne ziola cbtn00c 6 apples 1/2 cup sugar 1/4 teaspoon cinnamon

Peel and core apples. Put through coarse blade of grinder. Mix and cinnamon. Fill pierogi.Cover the cooked pierogi with thick buttered bread crumbs sugar and cinnamon. Bake in oven at 350F minutes.(No servings amount given. The 1 stands for 1 batch of Recipe from "TREASURED POLISH RECIPES FOR AMERICANS" Published Publishing Company, Minneapolis, Minnesota. Jeanne in Jersey GEnie - CBTN00C on *P*

with sugar sour cream, for 15 filling.) by Polanie J.ZIOLA on

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Apple Meringue Pie Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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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Apple Pie Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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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Apple Pie #2 Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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 1/4 1/4 1/4 5 1/2 1/4 1/4 1/3 3

cup cup teaspoon teaspoon cups cup cup cup tablespoons

sugar packed light brown sugar salt ground nutmeg sliced -- peeled cooking apple sugar packed light brown sugar butter -- room temperature 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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Apple Pie *** Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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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Apple Pie In A Brown Bag Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ ------------------------------------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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Apple Pie In Cheddar Crust Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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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Apple Pie Low-Cal Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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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Apple Pie With Cranberries Recipe By : Serving Size : 8 Categories : Amount Measure Preparation Time :0:00 Ingredient -- Preparation Method

-------8 3 3 2 2/3 1 2/3 1/2 1/2 1/2

-----------tablespoons cup tablespoons tablespoons cup cup cup cup teaspoon cup

3/4

-------------------------------filling--granny smith apples lemon juice cranberries -- whole cornstarch butter or margarine -- melted brown sugar -- packed --toppingrolled oats brown sugar -- packed flour cinnamon 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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Apple Streusel Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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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Apple-Walnut Tart Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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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Apple-Walnut Upside-Down Pie Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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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Apricot Pie Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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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Apricot Pineapple Pie Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ ------------------------------------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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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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Banana Mandarin Cheese Pie Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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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Banana Meringue Pie Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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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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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Bob Hope's Lemon Pie Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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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Butterscotch Apple Crumb Pie Recipe By Serving Size Categories : : 6 : Preparation Time :0:00

Amount -------1 1/2 1/2 1 1 1 3/4 4 1/4 1/8 1/4 1/8

Measure -----------teaspoons cup teaspoon 9" 6 oz. cup cups cup teaspoon cup teaspoon

Ingredient -- Preparation Method -------------------------------lemon juice sugar cinnamon unbaked pie shell packag butterscotch chips all-purpose flour pared -- sliced tart apples all-purpose flour salt -- ---------topping---butter 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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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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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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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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MasterCook

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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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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 3 2 16 1 *

1/2 1/2

ounces ounces cup teaspoon ounces

1/4

cup tablespoon

cream cheese; softened -- plus cream cheese -- softened sugar vanilla egg whites -- stiffly beaten cherries; pie -- in water red food coloring sugar 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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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 5

cups

two 9" pie crusts 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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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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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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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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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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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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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 1

tablespoons cup

flour 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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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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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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Delaware Cream Cheese-Pineapple Pie Recipe By : Serving Size : 8 Categories : Amount Measure Preparation Time :0:00 Ingredient -- Preparation Method

-------1/3 1 8 8 1/2 1 2 1/2 1/2 1 1/4

-----------cup tablespoon ounces ounces cup teaspoon cup teaspoon 9" cup

-------------------------------sugar cornstarch crushed pineapple w juice cream cheese -- softened sugar salt eggs milk vanilla unbaked pie shell 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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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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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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Dutch Apple Pie Recipe By Serving Size Categories : : 8 : Preparation Time :0:00

Amount -------1 1/4 1/4 5 1/2 1/2 1/4 1/3 1 1/2 3/4 1 1/4 1/4 3

Measure -----------teaspoon teaspoon cups cup cup cup large teaspoon cup tablespoon cup cup tablespoons

Ingredient -- Preparation Method -------------------------------graham cracker pie crust salt ground nutmeg peeled -- sliced cooking apple sugar sugar butter -- room temperature egg yolk -- slightly beat ground cinnamon all-purpose flour lemon juice light brown sugar -- packed light brown sugar -- packed 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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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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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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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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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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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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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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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 1/2 1/4 1/4 3/4

cups cup cup tablespoons cup pinch cup

3 1

frozen rhubarb -----Streusel topping----sugar butter liquid honey shortening salt 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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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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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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Fresh Apricot Pie Recipe By : Serving Size : 6 Categories : Amount Measure Preparation Time :0:00 Ingredient -- Preparation Method

-------1 5 2 3/4 1/4 1/4 2

-----------9" cups teaspoons cup cup teaspoon tablespoons

-------------------------------double pie crust apricot halves lemon juice sugar flour cinnamon 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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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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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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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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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 1/8 1/2 1 3/4

teaspoons teaspoon cup teaspoon cup

cornstarch salt orange juice lemon juice 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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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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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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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. with fruit. Place in pie shells. Dot with margarine. flute edges; cut vents. Gently mix

If using a top crust seal and

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.

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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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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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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 1

cup

pecans 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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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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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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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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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

12

1/2 1/2

cup teaspoon

sugar nutmeg 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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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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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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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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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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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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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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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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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 2 1

14 oz can teaspoon teaspoon teaspoon teaspoon cups

1/2 1/2 1/2 1 1/2

sweetened condensed milk eggs cinnamon salt nutmeg ginger 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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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. start juice in fruit. Add cornstarch and sugar mixed together. 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 Simmer to

Cook about 5 minutes or until

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

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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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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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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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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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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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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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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 1 2 1/8 1/3 1/3 1/3 1

cup teaspoons teaspoon cup cup cup cup

apples -- sliced sugar vanilla salt brown sugar granulated sugar flour 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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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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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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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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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 1/4 1/4 teaspoon cup

egg whites cream of tartar 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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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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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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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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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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Rhubarb Pie With Brown Sugar Recipe By : Serving Size : 1 Categories : Amount Measure Preparation Time :0:00 Ingredient -- Preparation Method

-------3 1/2 1 1 1/4 2

-----------cups cups tablespoons

-------------------------------pastry for a 9 inch pie rhubard;sliced,raw -- unpeeled lemon light brown sugar 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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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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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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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 1 2 1/4 1/4 1 1/2 1/3 3/4 1/4

teaspoon dash cups teaspoon 9" cup cup teaspoon cup

vanilla salt cooking apples, finely chpd peeled (2-3 apples) grated lemon peel single-crust pie shell unbaked -----streusel topping----sugar flour cinnamon 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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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 leaving the cut as many the lattice oven to 375 F. Line a 12-inch pie plate with one round, excess pastry to hang over, and chill. Using a pastry wheel, 3- to 4-inch-wide strips as possible from the other round for 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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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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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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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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