PIE RECIPES



Million Dollar Apple Pie
Crust:
Combine in bowl.
2 c. Flour
3/4 c. Shortening
1 t. Salt
Cut with kitchen knife until completely blended into fine crumbly particles. Add 4 to 6 T.
water while tossing flour mixture with fork. Stop, divide dough & push (with hands) into
2 balls. Turn 1 ball out on a lightly floured surface & roll to 9" pie pan width. Put in pan.
Slice & pare:
5 to 7 Apples in pan
Combine:
1/3 c. Flour
1/2 c. Sugar
1-1/2 to 2-1/2 t. Cinnamon
1/2 t. Nutmeg
1/4 t. Salt
Pour over apples, mix & put in pan.
Add approximately:
1 c. Brown sugar
1/2 t. Vanilla
1 T. Lemon juice
And dot with 1/4 to 1/3 c. butter.
Cover with top crust, pierce top. Put foil on rim of crust until last 10 min. of baking. Always put
foil under pie in oven to catch any runover. Bake 425 defrees for approximately 35-40 min.

Pecan Pie
1/4 c. Butter
2/3 c. Brown Sugar, firmly packed
1/4 t. Salt
3/4 c. Dark corn syrup
3 Eggs, beaten
1 t. vanilla
1 c. pecan halves
Cream butter & sugar together until fluffy; add next 4 ingredients. Line pie pan with
pastry & sprinkle with pecans; Pour the filling over pecans. Bake in very hot oven,
450 degrees for 10 min. Reduce temperature to moderate, 350 degrees and bake 35 min.
longer. Makes 1 8" pie.



Lemon Meringue Pie
3 Eggs, separated
1 can Eagle Brand Sweetened Condensed Milk
1/2 c. Lemon Juice
1/4 t. Cream of Tartar
1/3 c. Sugar
1 Pie Shell, baked

Beat egg yolks, milk and lemon juice. Pour into crust. Beat egg whites with
cream of tartar, adding sugar gradually, until stiff. Spread on pie. Bake at
350 degrees for 12-15 min. Cool. Chill in refrigerator.



Libby's Pumpkin Pie
1 Pie Crust, 9" unbaked
2 Eggs, lightly beaten
1-3/4 c. (16 oz. can)Solid Pack Pumpkin
3/4 c. Sugar
1/2 t. Salt
1 t. Ground Cinnamon
1/2 t. Ground Ginger
1/4 t. Ground Cloves
1-1/2 c. (12 oz. can) Evaporated Milk

In large bowl, combine eggs, pumpkin, sugar, salt, cinnamon, ginger, cloves and evaporated
milk; pour into unbaked pie crust. Bake at 425 degrees for 15 minutes. Reduce temperature
to 350 degrees bake for an additional 40-50 minutes or until knife inserted near
center comes out clean.



Pink Lemonade Pie
1 sm. can Frozen Pink Lemonade
1 lg. Cool Whip
1 can Eagle Brand Sweetened Condensed Milk
2 T. Lemon Juice
1 Graham Cracker Pie Crust

Mix above ingredients with electric beater. Pour into pie crust. Refrigerate several
hours. This pie keeps well for several days in the fridge. May use regular lemonade instead of pink lemonade.



Myrtie Mae's Possum Pie
2 pkgs.(3 oz.) Cream Cheese, softened
3/4 c. Powdered Sugar
1 (9") Graham Cracker Crust
1/4 c. Pecans, chopped
1/3 c. Instant Chocolate Pudding Mix
1/4 c. Instant Vanilla Pudding Mix
2 c. Milk
3/4 t. Vanilla
1/2 c. Whipping Cream, whipped
12-16 Pecan Halves

In a mixing bowl, beat cream cheese and sugar until smooth. Spread onto
bottom of crust. Sprinkle with chopped pecans. In another mixing bowl,
combine pudding mixes. Add milk and vanilla; beat on low speed for 2 min.
Spoon over the pecans. Refrigerate for at least 2 hours. Top with
whipped cream and pecan halves.



Plum Pie
1/4 c. Brown Sugar, packed
1/4 c. Saltine Crumbs
Pastry for double crust pie(9")
1-1/2 lbs. Fresh Plums, pitted & quartered
1 c. Sugar
1/4 c. Flour
1 t. Ground Cinnamon
3 T. Butter or Margarine
1 t. Cinnamon-Sugar

In a small bowl, combine brown sugar and crumbs. Line a 9" pie pan
with bottom crust; sprinkle with brown sugar mixture and pack gently. Cover
with plums. Combine the sugar, flour and cinnamon; cut in butter until
crumbly. Sprinkle over plums. Roll out remaining pastry to fit top of pie.
Make small cuts or slits in top crust; place over plums. Seal and flute
edges. Sprinkle with cinnamon-sugar. Bake at 400 degrees for 30 min. Reduce
heat to 350 degrees; bake 25 min. more or until golden brown. Serves 6-8



Raspberry Mallow Pie
35 Large Marshmallows
1/2 c. Milk
1 pkg.(10 oz.) Frozen Raspberries
1 carton(8 oz.) Frozen Whipped Topping, thawed
1 Graham Cracker Crust (9")

In a large microwave-safe bowl, combine marshmallows and milk. Cook
on high for 1-2 min.; stir until smooth. Stir in raspberries. Fold in the
whipped topping. Pour into crust. Refrigerate or freeze. Serves 6-8

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