PIE RECIPES
              Apple Pie in Cheddar Crust

Crust:
     2 c   Flour (sifted)
1 1/4 c  Cheddar (medium, shredded)
   1/2 ts Salt
   2/3 c  Vegetable Shortening
      1 X Water (iced)

Filling:
      7 c  Apples *
   1/2 c   Sugar
      2 tb  Flour
    1/2 ts  Ground Cinnamon
       2 tb  Butter or Margarine
       1      Egg Yolk (Large, Beaten)

*Use tart cooking apples such as Macs or Granny Smith's.  Core, pare and thinly slice

Cheddar Crust:
Combine the flour, cheese and salt in a bowl.  Using pastry blender cut in the shortening until coarse crumbs form.  Sprinkle the iced water (5 or 6 tbs will be needed) and using fork, toss the crumbs until a dough is formed.  Press dough firmly into a ball. Divide the pastry almost in half and roll out the larger half, on a lightly floured surface to a 13" circle.  Line a 9" pie plate with the pastry, trimming the edges to
1/2" 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 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.)

Filling:
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" circle.  Gently fold into quarters and but steam slits in the folds.  Unfold the crust and place on top of the filling, trimming the crust to 1" 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 400F oven for 45-50 minutes or until apples are tender and the crust is a golden brown.  Cool on a wire rack until slightly warm and serve.
             Cheddar Crumble Apple Pie

    1  9" Unbaked Pie Shell

Topping:
  1/2 c   Flour
  1/3 c   White Sugar
  1/2 c   Brown Sugar (packed)
  1/2 ts  Ground Cinnamon
     5 tb  Butter

Filling:
1 1/2 lb Cooking Apples *
      1 tb Lemon Juice
      6 oz Cheddar (medium, shredded 1 1/2 c)
      4 ts Flour
   1/4 ts Ground Nutmeg

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

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 375F oven for about 40 to 50 minutes.  Serve warm with Vanilla Ice Cream if desired.
             Cherry Almond Pie
  
    1 9" Pie shell

1/4 c  Sugar
    3 tb Almond flavored liqueur
    6 c  Cherries (pitted)
    4 tb Cornstarch

Topping:
   1  c  Flour
1/2  c  Sugar
1/2  c  Flaked Coconut
1/3  c  Butter or Margarine
Combine sugar and cornstarch in saucepan.  Add cherries and liqueur.  Cook and stir over low heat until mixture thickens.  Spoon into baked pie shell. 
Topping: combine flour and sugar and cut in butter with pastry cutter, until texture of coarse meal.  Stir in coconut.  Sprinkle top of pie to within 2" of center.  Bake at 375F for 10-12 min or until coconut is toasted.

Note:  I use the basic idea of this recipe for a regular cherry pie, -use 2 pie shells, and cherry liqueur rather than almond. 
                Fresh Pear and Apple Pie

  1      pastry for a 9" pie
  4   c  each Apples and Pears
  2  tb  Lime Juice
1/4  c  Cornstarch
1/4 ts Nutmeg
2/3  c Brown Sugar (packed)
1/2 ts Cinnamon
  2  tb Butter or Margarine

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 apples and pear slices until coated.  Turn into a deep dish pie plate.  Dot with butter.  Roll out pastry for top crust, cut slits to vent.  Seal and flute edges, bake at 350F for 45-50 min or until lightly browned      
                Old Fashioned Raisin Pie

      1     recipe for 9"-2 crust Pie
      3 c   raisins
   3/4 c   Brown Sugar (packed)
      2 tb Cornstarch
      2 tb Instant Tang Orange Drink
1 1/4  c  Water
      2 tb Lemon Juice
      1 c  Walnuts (coarsely chopped)
      2 tb Butter or Margarine

Divide pastry almost in half.  Roll out larger half and line pie plate. Combine raisins, sugar, cornstarch and drink mix in saucepan.  stir in water and lemon juice. Cook over med heat until mixture boils and thickens. Remove from heat and stir in walnuts.  Turn mixture into pie plate.  Place top crust over filling and trim edge, flute and cut steam vents.  Bake in preheated 400F oven for 30 min or until browned and filling is bubbly.  Cool.
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