Icecream Pie
Preheat oven to 425
Prepare pastry,roll out half dough and line
a 9 inch pie plate.Trim.Flute edge and prick.
Bake in preheated oven for 10-12 minutes,
or until golden brown.Cool.
Mix together:
3/4 cup crushed peppermint candy sticks
3 pints vanilla icecream
Scoop into baked pie shell.Wrap and freeze.
Can be stored in freezer for up to 2 months.
Just before serving spoon over icecream;
chocolate fudge
Garnish with whipped cream and walnuts.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Never Fail Pastry
Mix together:
5 1/2 cups all purpose flour
1 1/2 tsp.salt
1 tsp.baking powder
3 tbsp.brown sugar
With pastry blender or knives,cut in until the
consistency of coarse meal with a few larger pieces.
1 pound lard or shortening
Break into a measuring cup and beat slightly;
1 egg
Add;
1 tbsp.vinegar
Fill cup to 3/4 mark with;
cold water,and blend together.
With a fork gradually liquid mixture into
flour mixture.Add only enough liquid to make
dough cling together and clean easily from bowl.
wrap tightly in wax paper and chill until ready to use.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Fresh Berry Pie
Preheat oven to 450.
Prepare pastry,roll out half of dough and line
a 9-inch pie plate.Trim.Roll out top crust.
Mix together:
3/4 cup sugar
1/4 cup flour
pinch of salt
Combine with;
4 1/4 cups berries
Turn into pastry lined pie plate
Dot with 1 tbsp.butter or margarine.
Cover with top crust.Seal and flute edges.
Slit or prick top.Bake in preheated 450 oven,
for 15 minutes,or until pastry is golden.
Reduce heat to 350 and continue baking 50-55
minutes longer or until filling is thickened
and fruit is tender.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Apple Pie
Preheat oven to 450.
Prepare pastry,roll out half of dough and
line a 9-inch pie plate.Trim.Roll out top crust.
Peel,core,and cut apples into thick slices,
enough for 7 cups sliced apples
Mix together and combine with apples
1/2 cup sugar
1/4 cup light brown sugar
2 tbsp.flour
1 tsp.grated lemon rind
1/2 tsp.cinnamon
pinch of salt
Turn into lined pie plate:Sprinkle with,
juice of 1 lemon
Cover with top crust.Seal and flute edges.
Slit or prick top.Bake for 15 minutes or until
pastry is golden,Reduce heat to 350 and continue
baking 40-45 minutes longer.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Raisin Pie
Simmer together for 10 minutes:
2 cups raisins
2 cups water
Mix together and gradually stir in;
1/2 cup sugar
2 tbsp.flour
pinch of salt
Blend in;
4 tsp.cornstarch
1/2 tsp.vanilla
1 tbsp.butter or margarine
1 tbsp.lemon juice
Cool.Turn into pastry lined pie plate.
Cover with top crust.Bake in 450 oven for
15 minutes,Reduce heat to 350 and continue
baking 25-30 minutes longer.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Raspberry Pear Pie
Mix together:
1/2 cup sugar
2 tbsp.flour
Combine with,
1(19-ounce)can sliced pears,drained
1(15-ounce)pkg.frozen raspberries,thawed
Turn into pastry lined pie plate.Cover with top crust.
Seal and flute edges.Prick the top.
Bake in preheated 450 oven for 15 minutes,
or until pastry is golden.Reduce heat to continue,
baking 30-35 minutes longer.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Cherry Custard Pie
Mix together;
1 1/3 cups sugar
5 tbsp.flour
Combine and blend in:
3 eggs
1/4 cup milk
2 tbsp.melted butter
Beat smooth with rotary beater.Stir in:
4 cups pitted sweet cherries,drained
Pour into pastry lined pie plate.Immedediately
bake in preheated oven at 425 for 15 minutes
or until pastry is golden.Reduce heat to 350
and continue baking 35-40 minutes longer or
until filling is set around edges and slightly soft in center.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Cracker Pie
3 egg whites
1/4 tsp.salt
3/4 cup sugar
1 cup chopped pecans
18 plain crackers(unsalted)crushed
1 tsp.vanilla
1/4 cup pineapple topping for icecream
1 small container whipped topping
Beat egg whites with salt until almost stiff.
Gradually add sugar and beat until stiff.
Fold in nuts,cracker crumbs and vanilla.
Mix well and pour into a well buttered 9-inch
pie pan.Bake at 325 for 35 minutes.Cool completely.
Fold pineapple topping into whipped topping,
spread on pie and chill for 2 hours.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Peanut Butter Pie
1/3 cup chunky peanut butter
1/2 cup confectioners sugar
1 large pkg.chocolate pudding
1/2 cup chopped salted peanuts
Prepared crust
Cut peanut butter and confectioners sugar together
Cook chocolate pudding.Stir in half of peanut
butter mixture.Cool 8 minutes,stirring frequently.
Stir in half of remaining peanut mixture and
chopped peanuts.Pour half of this filling in pie shell.
Sprinkle with remaining peanut mixture.Pour in
remainder of filling.Chill 3 hours,serve with whipped cream.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
HOME
Prepare pastry,roll out half dough and line
a 9 inch pie plate.Trim.Flute edge and prick.
Bake in preheated oven for 10-12 minutes,
or until golden brown.Cool.
Mix together:
3/4 cup crushed peppermint candy sticks
3 pints vanilla icecream
Scoop into baked pie shell.Wrap and freeze.
Can be stored in freezer for up to 2 months.
Just before serving spoon over icecream;
chocolate fudge
Garnish with whipped cream and walnuts.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Never Fail Pastry
Mix together:
5 1/2 cups all purpose flour
1 1/2 tsp.salt
1 tsp.baking powder
3 tbsp.brown sugar
With pastry blender or knives,cut in until the
consistency of coarse meal with a few larger pieces.
1 pound lard or shortening
Break into a measuring cup and beat slightly;
1 egg
Add;
1 tbsp.vinegar
Fill cup to 3/4 mark with;
cold water,and blend together.
With a fork gradually liquid mixture into
flour mixture.Add only enough liquid to make
dough cling together and clean easily from bowl.
wrap tightly in wax paper and chill until ready to use.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Fresh Berry Pie
Preheat oven to 450.
Prepare pastry,roll out half of dough and line
a 9-inch pie plate.Trim.Roll out top crust.
Mix together:
3/4 cup sugar
1/4 cup flour
pinch of salt
Combine with;
4 1/4 cups berries
Turn into pastry lined pie plate
Dot with 1 tbsp.butter or margarine.
Cover with top crust.Seal and flute edges.
Slit or prick top.Bake in preheated 450 oven,
for 15 minutes,or until pastry is golden.
Reduce heat to 350 and continue baking 50-55
minutes longer or until filling is thickened
and fruit is tender.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Apple Pie
Preheat oven to 450.
Prepare pastry,roll out half of dough and
line a 9-inch pie plate.Trim.Roll out top crust.
Peel,core,and cut apples into thick slices,
enough for 7 cups sliced apples
Mix together and combine with apples
1/2 cup sugar
1/4 cup light brown sugar
2 tbsp.flour
1 tsp.grated lemon rind
1/2 tsp.cinnamon
pinch of salt
Turn into lined pie plate:Sprinkle with,
juice of 1 lemon
Cover with top crust.Seal and flute edges.
Slit or prick top.Bake for 15 minutes or until
pastry is golden,Reduce heat to 350 and continue
baking 40-45 minutes longer.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Raisin Pie
Simmer together for 10 minutes:
2 cups raisins
2 cups water
Mix together and gradually stir in;
1/2 cup sugar
2 tbsp.flour
pinch of salt
Blend in;
4 tsp.cornstarch
1/2 tsp.vanilla
1 tbsp.butter or margarine
1 tbsp.lemon juice
Cool.Turn into pastry lined pie plate.
Cover with top crust.Bake in 450 oven for
15 minutes,Reduce heat to 350 and continue
baking 25-30 minutes longer.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Raspberry Pear Pie
Mix together:
1/2 cup sugar
2 tbsp.flour
Combine with,
1(19-ounce)can sliced pears,drained
1(15-ounce)pkg.frozen raspberries,thawed
Turn into pastry lined pie plate.Cover with top crust.
Seal and flute edges.Prick the top.
Bake in preheated 450 oven for 15 minutes,
or until pastry is golden.Reduce heat to continue,
baking 30-35 minutes longer.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Cherry Custard Pie
Mix together;
1 1/3 cups sugar
5 tbsp.flour
Combine and blend in:
3 eggs
1/4 cup milk
2 tbsp.melted butter
Beat smooth with rotary beater.Stir in:
4 cups pitted sweet cherries,drained
Pour into pastry lined pie plate.Immedediately
bake in preheated oven at 425 for 15 minutes
or until pastry is golden.Reduce heat to 350
and continue baking 35-40 minutes longer or
until filling is set around edges and slightly soft in center.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Cracker Pie
3 egg whites
1/4 tsp.salt
3/4 cup sugar
1 cup chopped pecans
18 plain crackers(unsalted)crushed
1 tsp.vanilla
1/4 cup pineapple topping for icecream
1 small container whipped topping
Beat egg whites with salt until almost stiff.
Gradually add sugar and beat until stiff.
Fold in nuts,cracker crumbs and vanilla.
Mix well and pour into a well buttered 9-inch
pie pan.Bake at 325 for 35 minutes.Cool completely.
Fold pineapple topping into whipped topping,
spread on pie and chill for 2 hours.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Peanut Butter Pie
1/3 cup chunky peanut butter
1/2 cup confectioners sugar
1 large pkg.chocolate pudding
1/2 cup chopped salted peanuts
Prepared crust
Cut peanut butter and confectioners sugar together
Cook chocolate pudding.Stir in half of peanut
butter mixture.Cool 8 minutes,stirring frequently.
Stir in half of remaining peanut mixture and
chopped peanuts.Pour half of this filling in pie shell.
Sprinkle with remaining peanut mixture.Pour in
remainder of filling.Chill 3 hours,serve with whipped cream.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
HOME
5 1/2 cups all purpose flour
1 1/2 tsp.salt
1 tsp.baking powder
3 tbsp.brown sugar
With pastry blender or knives,cut in until the
consistency of coarse meal with a few larger pieces.
1 pound lard or shortening
Break into a measuring cup and beat slightly;
1 egg
Add;
1 tbsp.vinegar
Fill cup to 3/4 mark with;
cold water,and blend together.
With a fork gradually liquid mixture into
flour mixture.Add only enough liquid to make
dough cling together and clean easily from bowl.
wrap tightly in wax paper and chill until ready to use.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Fresh Berry Pie
Preheat oven to 450.
Prepare pastry,roll out half of dough and line
a 9-inch pie plate.Trim.Roll out top crust.
Mix together:
3/4 cup sugar
1/4 cup flour
pinch of salt
Combine with;
4 1/4 cups berries
Turn into pastry lined pie plate
Dot with 1 tbsp.butter or margarine.
Cover with top crust.Seal and flute edges.
Slit or prick top.Bake in preheated 450 oven,
for 15 minutes,or until pastry is golden.
Reduce heat to 350 and continue baking 50-55
minutes longer or until filling is thickened
and fruit is tender.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Apple Pie
Preheat oven to 450.
Prepare pastry,roll out half of dough and
line a 9-inch pie plate.Trim.Roll out top crust.
Peel,core,and cut apples into thick slices,
enough for 7 cups sliced apples
Mix together and combine with apples
1/2 cup sugar
1/4 cup light brown sugar
2 tbsp.flour
1 tsp.grated lemon rind
1/2 tsp.cinnamon
pinch of salt
Turn into lined pie plate:Sprinkle with,
juice of 1 lemon
Cover with top crust.Seal and flute edges.
Slit or prick top.Bake for 15 minutes or until
pastry is golden,Reduce heat to 350 and continue
baking 40-45 minutes longer.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Raisin Pie
Simmer together for 10 minutes:
2 cups raisins
2 cups water
Mix together and gradually stir in;
1/2 cup sugar
2 tbsp.flour
pinch of salt
Blend in;
4 tsp.cornstarch
1/2 tsp.vanilla
1 tbsp.butter or margarine
1 tbsp.lemon juice
Cool.Turn into pastry lined pie plate.
Cover with top crust.Bake in 450 oven for
15 minutes,Reduce heat to 350 and continue
baking 25-30 minutes longer.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Raspberry Pear Pie
Mix together:
1/2 cup sugar
2 tbsp.flour
Combine with,
1(19-ounce)can sliced pears,drained
1(15-ounce)pkg.frozen raspberries,thawed
Turn into pastry lined pie plate.Cover with top crust.
Seal and flute edges.Prick the top.
Bake in preheated 450 oven for 15 minutes,
or until pastry is golden.Reduce heat to continue,
baking 30-35 minutes longer.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Cherry Custard Pie
Mix together;
1 1/3 cups sugar
5 tbsp.flour
Combine and blend in:
3 eggs
1/4 cup milk
2 tbsp.melted butter
Beat smooth with rotary beater.Stir in:
4 cups pitted sweet cherries,drained
Pour into pastry lined pie plate.Immedediately
bake in preheated oven at 425 for 15 minutes
or until pastry is golden.Reduce heat to 350
and continue baking 35-40 minutes longer or
until filling is set around edges and slightly soft in center.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Cracker Pie
3 egg whites
1/4 tsp.salt
3/4 cup sugar
1 cup chopped pecans
18 plain crackers(unsalted)crushed
1 tsp.vanilla
1/4 cup pineapple topping for icecream
1 small container whipped topping
Beat egg whites with salt until almost stiff.
Gradually add sugar and beat until stiff.
Fold in nuts,cracker crumbs and vanilla.
Mix well and pour into a well buttered 9-inch
pie pan.Bake at 325 for 35 minutes.Cool completely.
Fold pineapple topping into whipped topping,
spread on pie and chill for 2 hours.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Peanut Butter Pie
1/3 cup chunky peanut butter
1/2 cup confectioners sugar
1 large pkg.chocolate pudding
1/2 cup chopped salted peanuts
Prepared crust
Cut peanut butter and confectioners sugar together
Cook chocolate pudding.Stir in half of peanut
butter mixture.Cool 8 minutes,stirring frequently.
Stir in half of remaining peanut mixture and
chopped peanuts.Pour half of this filling in pie shell.
Sprinkle with remaining peanut mixture.Pour in
remainder of filling.Chill 3 hours,serve with whipped cream.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
HOME
Prepare pastry,roll out half of dough and line
a 9-inch pie plate.Trim.Roll out top crust.
Mix together:
3/4 cup sugar
1/4 cup flour
pinch of salt
Combine with;
4 1/4 cups berries
Turn into pastry lined pie plate
Dot with 1 tbsp.butter or margarine.
Cover with top crust.Seal and flute edges.
Slit or prick top.Bake in preheated 450 oven,
for 15 minutes,or until pastry is golden.
Reduce heat to 350 and continue baking 50-55
minutes longer or until filling is thickened
and fruit is tender.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Apple Pie
Preheat oven to 450.
Prepare pastry,roll out half of dough and
line a 9-inch pie plate.Trim.Roll out top crust.
Peel,core,and cut apples into thick slices,
enough for 7 cups sliced apples
Mix together and combine with apples
1/2 cup sugar
1/4 cup light brown sugar
2 tbsp.flour
1 tsp.grated lemon rind
1/2 tsp.cinnamon
pinch of salt
Turn into lined pie plate:Sprinkle with,
juice of 1 lemon
Cover with top crust.Seal and flute edges.
Slit or prick top.Bake for 15 minutes or until
pastry is golden,Reduce heat to 350 and continue
baking 40-45 minutes longer.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Raisin Pie
Simmer together for 10 minutes:
2 cups raisins
2 cups water
Mix together and gradually stir in;
1/2 cup sugar
2 tbsp.flour
pinch of salt
Blend in;
4 tsp.cornstarch
1/2 tsp.vanilla
1 tbsp.butter or margarine
1 tbsp.lemon juice
Cool.Turn into pastry lined pie plate.
Cover with top crust.Bake in 450 oven for
15 minutes,Reduce heat to 350 and continue
baking 25-30 minutes longer.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Raspberry Pear Pie
Mix together:
1/2 cup sugar
2 tbsp.flour
Combine with,
1(19-ounce)can sliced pears,drained
1(15-ounce)pkg.frozen raspberries,thawed
Turn into pastry lined pie plate.Cover with top crust.
Seal and flute edges.Prick the top.
Bake in preheated 450 oven for 15 minutes,
or until pastry is golden.Reduce heat to continue,
baking 30-35 minutes longer.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Cherry Custard Pie
Mix together;
1 1/3 cups sugar
5 tbsp.flour
Combine and blend in:
3 eggs
1/4 cup milk
2 tbsp.melted butter
Beat smooth with rotary beater.Stir in:
4 cups pitted sweet cherries,drained
Pour into pastry lined pie plate.Immedediately
bake in preheated oven at 425 for 15 minutes
or until pastry is golden.Reduce heat to 350
and continue baking 35-40 minutes longer or
until filling is set around edges and slightly soft in center.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Cracker Pie
3 egg whites
1/4 tsp.salt
3/4 cup sugar
1 cup chopped pecans
18 plain crackers(unsalted)crushed
1 tsp.vanilla
1/4 cup pineapple topping for icecream
1 small container whipped topping
Beat egg whites with salt until almost stiff.
Gradually add sugar and beat until stiff.
Fold in nuts,cracker crumbs and vanilla.
Mix well and pour into a well buttered 9-inch
pie pan.Bake at 325 for 35 minutes.Cool completely.
Fold pineapple topping into whipped topping,
spread on pie and chill for 2 hours.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Peanut Butter Pie
1/3 cup chunky peanut butter
1/2 cup confectioners sugar
1 large pkg.chocolate pudding
1/2 cup chopped salted peanuts
Prepared crust
Cut peanut butter and confectioners sugar together
Cook chocolate pudding.Stir in half of peanut
butter mixture.Cool 8 minutes,stirring frequently.
Stir in half of remaining peanut mixture and
chopped peanuts.Pour half of this filling in pie shell.
Sprinkle with remaining peanut mixture.Pour in
remainder of filling.Chill 3 hours,serve with whipped cream.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
HOME
Prepare pastry,roll out half of dough and
line a 9-inch pie plate.Trim.Roll out top crust.
Peel,core,and cut apples into thick slices,
enough for 7 cups sliced apples
Mix together and combine with apples
1/2 cup sugar
1/4 cup light brown sugar
2 tbsp.flour
1 tsp.grated lemon rind
1/2 tsp.cinnamon
pinch of salt
Turn into lined pie plate:Sprinkle with,
juice of 1 lemon
Cover with top crust.Seal and flute edges.
Slit or prick top.Bake for 15 minutes or until
pastry is golden,Reduce heat to 350 and continue
baking 40-45 minutes longer.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Raisin Pie
Simmer together for 10 minutes:
2 cups raisins
2 cups water
Mix together and gradually stir in;
1/2 cup sugar
2 tbsp.flour
pinch of salt
Blend in;
4 tsp.cornstarch
1/2 tsp.vanilla
1 tbsp.butter or margarine
1 tbsp.lemon juice
Cool.Turn into pastry lined pie plate.
Cover with top crust.Bake in 450 oven for
15 minutes,Reduce heat to 350 and continue
baking 25-30 minutes longer.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Raspberry Pear Pie
Mix together:
1/2 cup sugar
2 tbsp.flour
Combine with,
1(19-ounce)can sliced pears,drained
1(15-ounce)pkg.frozen raspberries,thawed
Turn into pastry lined pie plate.Cover with top crust.
Seal and flute edges.Prick the top.
Bake in preheated 450 oven for 15 minutes,
or until pastry is golden.Reduce heat to continue,
baking 30-35 minutes longer.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Cherry Custard Pie
Mix together;
1 1/3 cups sugar
5 tbsp.flour
Combine and blend in:
3 eggs
1/4 cup milk
2 tbsp.melted butter
Beat smooth with rotary beater.Stir in:
4 cups pitted sweet cherries,drained
Pour into pastry lined pie plate.Immedediately
bake in preheated oven at 425 for 15 minutes
or until pastry is golden.Reduce heat to 350
and continue baking 35-40 minutes longer or
until filling is set around edges and slightly soft in center.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Cracker Pie
3 egg whites
1/4 tsp.salt
3/4 cup sugar
1 cup chopped pecans
18 plain crackers(unsalted)crushed
1 tsp.vanilla
1/4 cup pineapple topping for icecream
1 small container whipped topping
Beat egg whites with salt until almost stiff.
Gradually add sugar and beat until stiff.
Fold in nuts,cracker crumbs and vanilla.
Mix well and pour into a well buttered 9-inch
pie pan.Bake at 325 for 35 minutes.Cool completely.
Fold pineapple topping into whipped topping,
spread on pie and chill for 2 hours.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Peanut Butter Pie
1/3 cup chunky peanut butter
1/2 cup confectioners sugar
1 large pkg.chocolate pudding
1/2 cup chopped salted peanuts
Prepared crust
Cut peanut butter and confectioners sugar together
Cook chocolate pudding.Stir in half of peanut
butter mixture.Cool 8 minutes,stirring frequently.
Stir in half of remaining peanut mixture and
chopped peanuts.Pour half of this filling in pie shell.
Sprinkle with remaining peanut mixture.Pour in
remainder of filling.Chill 3 hours,serve with whipped cream.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
HOME
2 cups raisins
2 cups water
Mix together and gradually stir in;
1/2 cup sugar
2 tbsp.flour
pinch of salt
Blend in;
4 tsp.cornstarch
1/2 tsp.vanilla
1 tbsp.butter or margarine
1 tbsp.lemon juice
Cool.Turn into pastry lined pie plate.
Cover with top crust.Bake in 450 oven for
15 minutes,Reduce heat to 350 and continue
baking 25-30 minutes longer.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Raspberry Pear Pie
Mix together:
1/2 cup sugar
2 tbsp.flour
Combine with,
1(19-ounce)can sliced pears,drained
1(15-ounce)pkg.frozen raspberries,thawed
Turn into pastry lined pie plate.Cover with top crust.
Seal and flute edges.Prick the top.
Bake in preheated 450 oven for 15 minutes,
or until pastry is golden.Reduce heat to continue,
baking 30-35 minutes longer.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Cherry Custard Pie
Mix together;
1 1/3 cups sugar
5 tbsp.flour
Combine and blend in:
3 eggs
1/4 cup milk
2 tbsp.melted butter
Beat smooth with rotary beater.Stir in:
4 cups pitted sweet cherries,drained
Pour into pastry lined pie plate.Immedediately
bake in preheated oven at 425 for 15 minutes
or until pastry is golden.Reduce heat to 350
and continue baking 35-40 minutes longer or
until filling is set around edges and slightly soft in center.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Cracker Pie
3 egg whites
1/4 tsp.salt
3/4 cup sugar
1 cup chopped pecans
18 plain crackers(unsalted)crushed
1 tsp.vanilla
1/4 cup pineapple topping for icecream
1 small container whipped topping
Beat egg whites with salt until almost stiff.
Gradually add sugar and beat until stiff.
Fold in nuts,cracker crumbs and vanilla.
Mix well and pour into a well buttered 9-inch
pie pan.Bake at 325 for 35 minutes.Cool completely.
Fold pineapple topping into whipped topping,
spread on pie and chill for 2 hours.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Peanut Butter Pie
1/3 cup chunky peanut butter
1/2 cup confectioners sugar
1 large pkg.chocolate pudding
1/2 cup chopped salted peanuts
Prepared crust
Cut peanut butter and confectioners sugar together
Cook chocolate pudding.Stir in half of peanut
butter mixture.Cool 8 minutes,stirring frequently.
Stir in half of remaining peanut mixture and
chopped peanuts.Pour half of this filling in pie shell.
Sprinkle with remaining peanut mixture.Pour in
remainder of filling.Chill 3 hours,serve with whipped cream.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
HOME
1/2 cup sugar
2 tbsp.flour
Combine with,
1(19-ounce)can sliced pears,drained
1(15-ounce)pkg.frozen raspberries,thawed
Turn into pastry lined pie plate.Cover with top crust.
Seal and flute edges.Prick the top.
Bake in preheated 450 oven for 15 minutes,
or until pastry is golden.Reduce heat to continue,
baking 30-35 minutes longer.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Cherry Custard Pie
Mix together;
1 1/3 cups sugar
5 tbsp.flour
Combine and blend in:
3 eggs
1/4 cup milk
2 tbsp.melted butter
Beat smooth with rotary beater.Stir in:
4 cups pitted sweet cherries,drained
Pour into pastry lined pie plate.Immedediately
bake in preheated oven at 425 for 15 minutes
or until pastry is golden.Reduce heat to 350
and continue baking 35-40 minutes longer or
until filling is set around edges and slightly soft in center.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Cracker Pie
3 egg whites
1/4 tsp.salt
3/4 cup sugar
1 cup chopped pecans
18 plain crackers(unsalted)crushed
1 tsp.vanilla
1/4 cup pineapple topping for icecream
1 small container whipped topping
Beat egg whites with salt until almost stiff.
Gradually add sugar and beat until stiff.
Fold in nuts,cracker crumbs and vanilla.
Mix well and pour into a well buttered 9-inch
pie pan.Bake at 325 for 35 minutes.Cool completely.
Fold pineapple topping into whipped topping,
spread on pie and chill for 2 hours.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Peanut Butter Pie
1/3 cup chunky peanut butter
1/2 cup confectioners sugar
1 large pkg.chocolate pudding
1/2 cup chopped salted peanuts
Prepared crust
Cut peanut butter and confectioners sugar together
Cook chocolate pudding.Stir in half of peanut
butter mixture.Cool 8 minutes,stirring frequently.
Stir in half of remaining peanut mixture and
chopped peanuts.Pour half of this filling in pie shell.
Sprinkle with remaining peanut mixture.Pour in
remainder of filling.Chill 3 hours,serve with whipped cream.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
HOME
1 1/3 cups sugar
5 tbsp.flour
Combine and blend in:
3 eggs
1/4 cup milk
2 tbsp.melted butter
Beat smooth with rotary beater.Stir in:
4 cups pitted sweet cherries,drained
Pour into pastry lined pie plate.Immedediately
bake in preheated oven at 425 for 15 minutes
or until pastry is golden.Reduce heat to 350
and continue baking 35-40 minutes longer or
until filling is set around edges and slightly soft in center.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Cracker Pie
3 egg whites
1/4 tsp.salt
3/4 cup sugar
1 cup chopped pecans
18 plain crackers(unsalted)crushed
1 tsp.vanilla
1/4 cup pineapple topping for icecream
1 small container whipped topping
Beat egg whites with salt until almost stiff.
Gradually add sugar and beat until stiff.
Fold in nuts,cracker crumbs and vanilla.
Mix well and pour into a well buttered 9-inch
pie pan.Bake at 325 for 35 minutes.Cool completely.
Fold pineapple topping into whipped topping,
spread on pie and chill for 2 hours.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Peanut Butter Pie
1/3 cup chunky peanut butter
1/2 cup confectioners sugar
1 large pkg.chocolate pudding
1/2 cup chopped salted peanuts
Prepared crust
Cut peanut butter and confectioners sugar together
Cook chocolate pudding.Stir in half of peanut
butter mixture.Cool 8 minutes,stirring frequently.
Stir in half of remaining peanut mixture and
chopped peanuts.Pour half of this filling in pie shell.
Sprinkle with remaining peanut mixture.Pour in
remainder of filling.Chill 3 hours,serve with whipped cream.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
HOME
1/4 tsp.salt
3/4 cup sugar
1 cup chopped pecans
18 plain crackers(unsalted)crushed
1 tsp.vanilla
1/4 cup pineapple topping for icecream
1 small container whipped topping
Beat egg whites with salt until almost stiff.
Gradually add sugar and beat until stiff.
Fold in nuts,cracker crumbs and vanilla.
Mix well and pour into a well buttered 9-inch
pie pan.Bake at 325 for 35 minutes.Cool completely.
Fold pineapple topping into whipped topping,
spread on pie and chill for 2 hours.
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Peanut Butter Pie
1/3 cup chunky peanut butter
1/2 cup confectioners sugar
1 large pkg.chocolate pudding
1/2 cup chopped salted peanuts
Prepared crust
Cut peanut butter and confectioners sugar together
Cook chocolate pudding.Stir in half of peanut
butter mixture.Cool 8 minutes,stirring frequently.
Stir in half of remaining peanut mixture and
chopped peanuts.Pour half of this filling in pie shell.
Sprinkle with remaining peanut mixture.Pour in
remainder of filling.Chill 3 hours,serve with whipped cream.
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1/2 cup confectioners sugar
1 large pkg.chocolate pudding
1/2 cup chopped salted peanuts
Prepared crust
Cut peanut butter and confectioners sugar together
Cook chocolate pudding.Stir in half of peanut
butter mixture.Cool 8 minutes,stirring frequently.
Stir in half of remaining peanut mixture and
chopped peanuts.Pour half of this filling in pie shell.
Sprinkle with remaining peanut mixture.Pour in
remainder of filling.Chill 3 hours,serve with whipped cream.
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