Pies & Pastries

[b-man]

Now this is my achillies heel! Serve up your Pie and Pastry recipe(s) for all to behold!


Aline & B-man

[Aline]

Vinegar Pie

(6 to 8 servings)

4 egg yolks
2 egg whites
1 cup sugar
1/4 cup flour
1/2 tsp EACH grated nutmeg, cinnamon, allspice and ground cloves
1 cup sour cream
3 tbsp butter, melted
3 tbsp cider vinegar
1 cup nuts (walnuts or pecans)
1 cup seedless raisins
Pastry for a 1-crust pie
Whipped cream


Preheat oven to 450 F.

Beat egg yolks.

Beat egg whites until stiff. Fold in the sugar and mix with the yolks.

Sift flour with spices and add, alternately with the sour cream, to the egg mixture.

Combine butter, vinegar, nuts and raisins and stir into the filling. Pour mixture into a pastry-lined 9-inch pie plate and bake 10 minutes. Reduce heat to 400 F and bake 5 minutes. Reduce heat to 350 F and bake until filling begins to set, or about 15 minutes.

Cool pie and top with whipped cream.

[Aline]

Honey Pecan Pie

(8 servings)

Pastry for a 1-crust pie
1/2 cup honey
1/2 cup white corn syrup
1/3 cup granulated sugar
1/3 cup light brown sugar
3 eggs, lightly beaten
4 tbsp butter, melted
1 tsp vanilla extract
1 cup pecan halves


Preheat oven to 375 F.

Line a 9-inch pie plate with pastry.

Combine all ingredients except pecan halves. Pour into prepared pie plate. Arrange nut halves on top in any desired pattern.

Bake for 40 to 50 minutes, until filling is set and pastry is golden brown. Cool and serve cold or slightly warm.

[Aline]

Nut-Crumb Crust

1 (8-inch) springform pan crust

2/3 cup graham cracker crumbs
1/4 cup finely chopped nuts
2 tbsp butter, melted
1 tbsp sugar
1/4 tsp cinnamon
1/4 tsp grated nutmeg


Mix together all ingredients.

Sprinkle half the crumb mixture on bottom of an 8-inch springform pan. Turn a pie filling or cheesecake mixture into the pan and sprinkle with remaining crumbs.

[Aline]

(Originally posted by mcculloughfamily but transferred to appropriate category)

Here's a southern spin on a traditional dish. Sounds odd, but taste delicious!

Key Lime Grits Pie

1 unbaked deep-dish 9" pie shell
1 cup water
1/8 teaspoon salt
1/3 cup quick cokking grits
1/2 cup butter
1 cup sugar
2 talespoons all-purpose flour
3 egg yolks, slightly beaten
1/4 cup buttermilk
1/2 cup key lime juice

Prepare your crust and set aside. Preheat oven to 325 degrees F. In a small saucepan , bring water and salt to a boil. Add grits and cook for 4 minutes, stirring the entire side. Add butter and continue to cook and stir for an additional minute. Set aside.

Stir together sugar, flour, egg yolks, buttermilk and key lime juice. Stir into cooked grits. Pour into baked pie shell and bake for 35 to 45 minutes or until set.

You can either prepare a meringue topping for this pie or a whipped cream topping, depending on your preference. Enjoy!!

_________________
Angie McCullough

[Kitchen Witch]

SWEET POTATO PIE

2 1/2 cups of mashed sweet potatoes
1/2 cup of butter or margarine
1 1/4 cup of sugar
1 tablespoon of flour
1/2 teaspoon of salt
1/2 teaspoon of nutmeg
1/2 teaspoon of ginger
1/2 teaspoon of cinnamon
1/8 teaspoon of cloves
2 eggs
2 cans evaporated milk
2/3 cup of milk
2 (9 inch) unbaked pie shells

Combine sweet potatoes and butter or margarine, mix until well blended. Add sugar, flour and spices, mix well. Blend in eggs, and milks, mix well. Pour into pie shells. Bake at 425ºF. oven for 10 minutes. Reduce oven temperature to 350ºF. and cook for 1 hour.

[Kitchen Witch]

FRIED HAND PIES

CRUST:
2 cups self rising flour
1/4 cup Crisco
1 cup milk

FILLING:
4 apples
1/2 stick butter or margarine
1 tsp. cinnamon
1/4 tsp. nutmeg
1/2 cup brown sugar
powdered sugar (to top)

Combine flour, Crisco and milk; mix well. Roll into balls the
size of a walnut (should make 12). Flatten each with a rolling.
Peel and chop apples. Cook apples, margarine, spices, and brown
sugar until apples are tender. Place 1 tbsp. of this apple
mixture in the center of each flattened ball of dough.
Fold corners and press edges with fork. Fry in oil until golden
brown on each side. Top with powdered sugar.

[Cowgirl]

Basic Cream Pie

3/4 cup sugar
2 TBS flour
3 TBS cornstarch
1/8 tsp salt

Mix the dry ingredients to blend, place into med. sauce pan then add:

2 egg yolks, slightly beaten
2 cups of milk

Blend well, stirring constantly on med heat til thick 'n bubbly.
Remove from heat and add:

2 TBS butter
1 tsp. vanillia

Blend in fruit and pour into Baked Pie Shell, top with Meringue and bake til brown, or serve as a pudding........

Variations:
Chocolate Pie, add 2 TBS of Cocoa
Banana, add 1 sliced banana
Cocanut, add 1/2 cup, lightly toasted is nice, esp for sprinkles on the meringue
Butterscoth, substitute the white sugar with brown sugar
Rasion, add 1/2 cup softened in hot water

[Aline]

Pumpkin Cheese-Swirled Pie

1 pkg (3 oz) cream cheese, softened
1/2 cup light corn syrup, divided
1/2 tsp vanilla
1 cup canned solid pack pumpkin
2 eggs
1/2 cup evaporated milk
1/4 sugar
2 tsp pumpkin pie spice
1/4 tsp salt
1 (9-inch) unbaked pastry pie shell


Preheat oven to 325 F.

In small bowl with mixer at medium speed, beat cream cheese until light and fluffy. Gradually beat in 1/4 cup corn syrup and vanilla until smooth; set aside.

In medium bowl combine pumpkin, eggs, evaporated milk, remaining 1/4 cup corn syrup, sugar, pumpkin pie spice and salt. Beat until smooth. Pour into pie crust.

Drop tablespoonfuls of cream cheese mixture onto pumpkin filling. With knife or small spatula, swirl mixture to give marbled effect.

Bake 50 to 60 minutes or until knife inserted halfway between edge and center comes out clean. Cool completely on wire rack.

Makes 8 servings.

[Aline]

Walnut Pie

3 eggs, lightly beaten
1 cup sugar
1 cup dark corn syrup
2 tbsp all-purpose flour
2 tbsp butter, melted
1 tsp vanilla
1 (9-inch) unbaked pastry pie shell
1-1/2 cups large pieces walnuts


Heat oven to 400 F. Combine eggs, sugar, corn syrup, flour, butter and vanilla; blend well; arrange walnuts on top.

Bake in lower third of oven at 400 F for 15 minutes. Reduce oven temperature to 350 F; bake an additional 35 to 45 minutes or until center appears set. Cool completely.

[Aline]

Peach Delight Pie

Filling:

2-1/2 cups sliced, peeled peaches (about 1-1/4 lbs or 2 to 3 large)
¾ cup granulated sugar
¼ cup quick-cooking tapioca
1 tsp lemon juice
1 tsp peach-flavoured brandy

Crumb Mixture:

¼ cup all-purpose flour
¼ cup packed brown sugar
¼ cup chopped almonds
3 tbsp butter or margarine, melted

Crust:

1 (9-inch) double crust pastry

Glaze:

1 egg white, slightly beaten
Granulated sugar


For filling: combine peaches, ¾ cup granulated sugar, tapioca, lemon juice and brandy in medium bowl. Stir well. Let stand while making crumb mixture and crust.

For crumb mixture: combine flour, brown sugar, almonds and butter. Mix until crumbly. Heat oven to 425 F.

For crust: prepare as directed. Roll and press bottom crust into 9-inch pie plate. DO NOT BAKE. Sprinkle half of crumb mixture over unbaked pie crust. Add filling. Top with remaining crumb mixture.

Cut out desired shapes from top crust with cookie cutter. Place cutouts on filling around edge of pie.

For glaze: brush cutouts with egg white. Sprinkle with granulated sugar. Cover edge of pie with foil to prevent overbrowning.

Bake ate 425 F. for 10 minutes. Reduce oven temperature to 350 F. Bake 25 minutes. Remove foil. Bake 5 minutes. Serve warm or at room temperature.

[Aline]

Traditional Cherry Pie

3 cups frozen tart cherries, not thawed
1 cup granulated sugar
2 tbsp quick-cooking tapioca
½ tsp almond extract
pastry for 2-crust (double) 9-inch pie
2 tbsp butter or margarine


Preheat oven to 400 F.

In medium bowl, combine cherries, sugar, tapioca and almond extract; mix well. Let cherry mixture stand 15 minutes.

Line 9-inch pie plate with 1 pastry crust; fill with cherry mixture. Dot with butter. Cover with top crust. Cut slits for steam to escape. Seal edges and flute.

Bake 50 to 55 minutes or until crust is golden brown and filling is bubbly.

Makes 6 to 8 servings.

[Aline]

Chocolate Brandy Pie

Pie shell:

1-1/4 cups all-purpose flour
1 tbsp sugar
½ tsp salt
6 tbsp butter
1 egg
1 to 2 tbsp water

Filling:

¼ cup all-purpose flour
½ tsp baking soda
pinch salt
¾ cup strong coffee
¼ cup brandy
½ cup butter
2 ounces unsweetened chocolate
1 cup blanched almond paste (Blue Diamond)
1 cup sugar
1 egg, beaten
½ tsp vanilla extract
½ tsp almond extract

Garnish:

Whipped cream
Chocolate shavings


To prepare pie shell in food processor, combine flour, sugar and salt. Add butter and mix with on-off bursts until mixture resembles coarse cornmeal. To prepare by hand: combine flour, sugar and salt. With fingertips or pastry cutter, work butter into flour mixture until mixture resembles coarse cornmeal. DO NOT OVERMIX.

Add egg and enough water just to form dough. Shape dough into ball and chill 30 minutes. Roll dough out on lightly floured board. Fit into 9-inch pie pan; chill 30 minutes. Prick bottom of pastry shell with fork. Line with waxed paper and fill with dried beans. Bake at 400 F for 10 minutes. Remove paper and beans; reserve shell.

To prepare filling, sift flour, baking soda and salt; set aside. In double boiler, over simmering water, heat coffee and brandy. Add butter and chocolate, stirring until melted and smooth. Remove from heat; set aside. Beat almond paste and sugar until mixture resembles coarse cornmeal. Add egg and extracts, beating until smooth. Blend in flour mixture. Gradually add chocolate mixture, scraping sides of bowl occasionally. Pour into prepared pie shell.

Bake at 275 F. for 1-1/2 hours. Cool on wire rack. Garnish with whipped cream and chocolate shavings. Makes 8 to 10 servings.

[Aline]

Peanut Butter Crumble Topped Apple Pie

1 cup (8 oz) dairy sour cream
¾ cup sugar, divided
2 eggs
2 tbsp plus ¾ cup all-purpose flour, divided
2 tsp vanilla extract
¼ tsp salt
4 cups peeled, thinly sliced apples (about 5 apples)
1 unbaked 9-inch pie shell
1 cup quick-cooking or regular rolled oats
1 tsp ground cinnamon
1 cup creamy peanut butter
1 tbsp butter or margarine, softened


Heat oven to 350 F.

In large bowl, with whisk, blend sour cream, ½ cup sugar, eggs, 2 tbsp flour, vanilla and salt. Add apples; stir until well coated. Spoon into unbaked crust. Stir together oats, remaining ¾ cup flour, remaining ¼ cups sugar and cinnamon.

In small microwave-safe bowl, place peanut butter and butter. Microwave at HIGH (100%) 30 seconds or until butter is melted. Stir mixture until smooth. Add to oat mixture; blend until crumbs are formed. Sprinkle crumb mixture over apples.

Bake 55 to 60 minutes or until apples are tender and topping is golden brown. Cool completely on wire rack. Cover; refrigerate leftover pie. Makes 6 to 8 servings.

[Aline]

Golden Apple Pie with Rum Sauce

6 to 7 Golden Delicious apples
¼ cup firmly packed brown sugar
2 tbsp all-purpose flour
½ tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp salt (optional)
¼ cup chopped nuts
Rum Sauce (see Dessert Sauces section)
Pastry for 2-crust 9-inch pie


Peel, core and slice apples to equal 7 cups. In large bowl, combine apples, sugar, flour, cinnamon, nutmeg, salt and nuts. Transfer apple mixture to pastry-lined pie plate. Arrange pastry strips in lattice pattern on top of apples and trim at edges; pinch edges of crusts together and flute.

Bake 20 minutes in a preheated 425 F oven. Reduce oven temperature to 375 F. Bake 35 to 40 minutes or until apples are tender. If necessary, loosely cover top of pie with foil during baking to prevent overbrowning.

Meanwhile, prepare Rum Sauce. To serve, cool pie at least 20 minutes; slice and serve with sauce.

Makes 10 servings.

[Aline]

Hazelnut Plum Tart

1 cup hazelnuts
¼ cup firmly packed light brown sugar
1 cup all-purpose flour
1/3 cup olive oil
1 egg, separated
pinch salt
3 tbsp granulated sugar
2 tsp cornstarch
½ tsp grated lime peel
pinch ground nutmeg
pinch ground cloves
1-1/4 lbs plums (about 5 large), halved and pitted
3 tbsp currant jelly
Sweetened whipped cream (optional)


Preheat oven to 375 F. Grease 9-inch tart pan with removable bottom with olive oil.

Place hazelnuts in food processor; process until coarsely chopped. Remove ¼ cup for garnish; set aside. Add brown sugar; process until nuts are finely ground. Add flour, olive oil, egg yolk and salt; process until combined. (Mixture will be crumbly.)

Spoon mixture into prepared pan. Press firmly in even layer on bottom and up side. Brush inside of crust with slightly beaten egg white. Place crust in freezer 10 minutes.

In large bowl, combine granulated sugar, cornstarch, lime peel, nutmeg and cloves. Cut each plum half into 4 wedges. Add to sugar mixture; toss until combined. Arrange plums in overlapping circles in crust; spoon any remaining sugar mixture over plums. Place tart on baking sheet.

Bake 45 to 50 minutes or until fruit is tender and juices are thickened. Cool 30 minutes on wire rack.

Place currant jelly in small saucepan; heat over low heat, stirring frequently, until melted. Brush over plums; sprinkle with reserved hazelnuts.

Serve tart warm or at room temperature with whipped cream, if desired.

Makes 6 servings.

[Aline]

Almond Amaretto Pie

3 eggs
1 cup sugar
1 cup corn syrup
2 tbsp butter or margarine, melted
1 tsp vanilla
2 tbsp almond-flavoured liqueur
½ tsp almond extract
1 cup sliced almonds
1 (9-inch) unbaked pastry pie shell


Preheat oven to 350 F.

In medium bowl with fork, beat eggs slightly. Add sugar, corn syrup, butter, vanilla, almond extract and almond-flavoured liqueur; stir until well blended. Stir in almonds. Pour into pie crust.

Bake 50 to 55 minutes or until knife inserted halfway between center and edge comes out clean. Cool on wire rack. Makes 8 servings.

[Aline]

(Originally posted by Shelley E Bodnar but transferred to appropriate category)


Candy Bar Pie

5 snickers candy bars(2.07 ounces each) cut into 1/4 inch pieces
1 pastry shell 9 inches baked
12 ounces cream cheese softened
1/2 cup sugar
2 eggs
1/3 cup sour cream
1/3 cup peanut butter
2/3 cup semi sweet chocolate chips
2 tblsp whipped cream

place candy bar pieces in the pastry shell;set aside.in a mixing bowl,beat cream cheese & sugar until smooth.add eggs,sour cream & peanut butter;beat on low speed just until combined.pour into pastry shell.bake @ 325 for 35 to 40 minutes or until set.cool on a wire rack.in a small heavy saucepan,melt chocolate chips with cream over low heat until smooth.spread over filling.refrigerate for 2 hours or overnight.cut with a warm knife.yield 8-10 servings. i like it with french vanilla ice cream on the side

[skyEyz_7]

Magic Pie Recipe

4 eggs
1/4 cup margarine
1 cup white sugar
1/2 cup flour
1/4 teaspoon salt
1/2 teaspoon baking powder
2 cups milk or half and half
1 cup coconut
1 teaspoon vanilla

Place all ingredients in blender at one time and blend until mixed together. Pour into a buttered 10-inch piepan. Bake in a 350 degree oven for 1 hour. When done, crust will be on bottom, custard in the middle, an coconut on top - right where they belong.

[patm099]

Low Fat Sweet Potato Pie

1 lg or 2 med sweet potatoes,
cooked, peeled, & mashed
1/4 cup margarine (light)
1/4 cup low fat buttermilk
1/2 cup Splenda (or sugar substitute)
1 egg plus 1 egg white (beaten together)
1/2 tsp vanilla
1 1/2 tsp pumpkin pie spice
1 unbaked deep dish pie shell (low fat)

Mix hot potatoes with margarine and sugar; let cool slightly then add beaten eggs along with buttermilk, vanilla and spices. Mix well. Pour into pie shell and bake for one (1) hour or until filling is firm. Makes 8 servings. Cal. 184, cal from fat 49%, fat 10 g, sat fat 1 g, carbs 21, cholesterol 25 mg, sodium 15 mg

[mmchummel]

Brownie Pudding Pie

Prep Time: 20 Mins
Servings: 12

Ingredients:
1 (20 oz) package of chocolate brownie mix
1 (3.9 oz) package of instant chocolate pudding mix
1 cup of milk
1(8 oz) container of whipped cream
¼ cup of shaved semi-sweet chocolate
1 package of chocolate wafer cookies

Directions:
1. Prepare brownies in a 9 x 13 inch pan according to the package directions. Bake and then cool.

2. In a bowl, combine pudding mix and milk. Whisk until smooth. Allow to set for 5 minutes, and then spread cover cooled brownies.

3. Spread whipped cream over the pudding layer. Garnish with shaved chocolate and crushed chocolate wafers immediately before serving. Store leftovers in refrigerator.

[mmchummel]

NO BAKE PUMPKIN PIE


1-6oz. GRAHAM CRACKER PIE CRUST

1 C. MILK
1-15oz CAN PUMPKIN
2pks VANILLA INSTANT PUDDING (4 serving size)
1 tsp GROUND CINNAMON
½ tsp GROUND GINGER
¼ tsp GROUND CLOVES

Pour milk into large bowl. Add pumpkin, dry pudding mix and spices. Beat with wire whisk 2 min. or until well blended. Fill pie shell and refrigerate for at least 4 hours until set.



MICHELLE’S VERSION

I get requests for this during the holidays, even the secrataries at my husbands job put in orders! Great stuff!

2-6oz. GRAHAM CRACKER PIE CRUST
1-30oz CAN EASY PUMPKIN MIX
½ C. MILK
1 C. WHIPPING CREAM
1 tsp PUMPKIN PIE SPICE
4 pkgs VANILLA INSTANT PUDDING (4 serving size)
PECAN HALVES (enough to edge entire pie)

Directions: Follow those above

[mmchummel]

Jamaican Pumpkin Pie

Ingredients:
1/2 tsp ground cloves
2 tbsps sugar
1 1/4 cups gingersnap cookie crumbs (about 25 cookies)
3 tbsps melted butter
1/4 tsp dry Jamaican jerk seasoning
1 can solid-pack pumpkin
1/2 cup light brown sugar
1/2 tsp imitation rum extract
1 quart BLUE BUNNY® Premium Lite Butter Pecan Ice Cream, softened
whipped cream and pecan halves, for garnish

Preparation:
Combine crust ingredients in a small bowl; mix well. Press onto bottom and sides of a 9 inch pie pan. Bake at 350 degrees F. for 6 minutes. Cool. If jerk seasoning is not finely ground, grind in a coffee mill or with a mortar and pestle. In a large mixing bowl, combine jerk seasoning, pumpkin, brown sugar, rum extract and cloves; mix well. Add ice cream, beat on low speed just until blended. Pour into pie shell. Freeze at least 2 hours. If frozen solid, pie may be removed from freezer 10 minutes before serving. Garnish with whipped cream and pecan halves. Makes 8 servings.

[mmchummel]

One-Hundred-One-Year-Old Pastry Recipe

Original recipe yield: 2 - 9 inch shells.

"This is an old pie crust recipe, made with egg and vinegar, along with the usual ingredients."

INGREDIENTS:
· 2 1/2 cups sifted all-purpose flour
· 1/2 teaspoon salt
· 1 cup shortening
· 1 egg
· 1 tablespoon distilled white vinegar
· 1 1/2 cups cold water

DIRECTIONS:
1. In a large bowl, mix flour and salt. Cut shortening into the flour until it is the size of peas.
2. In a 2 cup measuring cup, beat the egg lightly. Add vinegar, then fill to 1 1/2 cups with cold water.
3. Add just enough liquid to flour mixture to hold the dough together. It should be approximately 4 tablespoons. Reserve remaining liquid for your next batch of dough.
4. Handle dough as little as possible. Roll out and use as desired.

[mmchummel]

Grandma's Lemon Meringue Pie


INGREDIENTS:
1 cup white sugar
2 tablespoons all-purpose flour
3 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups water
2 lemons, juiced and zested
2 tablespoons butter
4 egg yolks, beaten
1 (9 inch) pie crust, baked
4 egg whites
6 tablespoons white sugar

---------------------------------------------------------------------

DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C).
To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg
yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.

To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.

Bake in preheated oven for 10 minutes, or until meringue is golden brown.

[Kitchen Witch]

COCONUT CUSTARD PIE [Makes its own crust]

4 eggs
2 c. sweet milk
3/4 c. sugar
1/2 c. flour
1/4 c. butter
1 t. vanilla extract
1 c. sweetened flaked coconut

Put all ingredients in large mixing bowl. Beat well with mixer on high speed. Pour into greased 10-inch pie plate. Bake at 350* F. for 40 minutes

[patm099]

Peanut Butter Pudding Pie

2 cups milk
1(3 oz) pkg cookand serve vanilla pudding mix
1 cup peanut butter chips
1 graham cracker crust (9")
2 1/2 cups whipped topping
1/3 cup milk chocolate chips
1 tsp shortening

In a medium saucepan, whisk the milk and pudding mix. Cook and stir over medium heat until it comes to a boil. Reduce heat; stir in peanut butter chips. Cook until melted. Pour into crust. Cover and refrigerate overnight or at least 3-4 hours until set. Spread whipped topping over top of pie. Melt chocolate chips and shortening; stir together. Cool for five (5) minutes or until it still can be drizzled but not hot enough to "melt" the whipped topping. Keep refrigerated until ready to serve. Refrigerate any leftovers.

[patm099]

Best Ever Pecan Pie

1 cup sugar
3/4 cup light corn syrup
1/2 cup (1 stick) butter
3 large eggs, beaten
1 1/2-2 cups roasted pecans
1/2 tsp pure vanilla extract
1/2 tsp salt
1 deep dish unbaked pie shell

Combine sugar, corn syrup, and butter (do not use margarine or oleo). Cook over medium heat, stirring constantly until mixture comes to a boil. Slowly blend a small amount into the eggs to temper. Add tempered eggs to sugar/syrup mixture. Stir in pecans, vanilla and salt. Pour into pie shell. Bake at 350 degrees for 35-45 minutes. Watch closely.

[Aline]

Spiced Rhubarb Pie

(6 to 8 servings)

Pastry for a 2-crust pie
5 cups of 1-inch pieces for rhubarb
1-1/4 cups sugar
3 tbsp quick-cooking tapioca
2 tbsp butter
1/2 tsp cinnamon
1/4 tsp grated nutmeg
1/8 tsp ground cloves
Pinch of salt


Preheat oven to 450 F.

Line a 9-inch pie plate with half of pastry.

Mix remaining ingredients and turn into prepared pie plate.

Cut remaining pastry into strips and make a lattice top for the pie. Trim, turn under and flute the edge.

Bake for 15 minutes. Reduce heat to 350 F and bake for about 30 minutes longer, until rhubarb is tender and crust is brown.

[Aline]

Orange Custard Pie

Pastry for a 1-crust pie
4 eggs, lightly beaten
3/4 cup sugar
1-1/2 cups half-and-half cream, scalded
2 tsp grated orange rind
1-2/3 cups orange juice
2 or 3 oranges, sectioned
1-1/2 tsp cornstarch
3 tbsp Grand Marnier


Preheat oven to 425 F. Place rack in lower half of oven.

Line a 9-inch pie plate with pastry. Brush pastry with a little of the beaten eggs and chill.

Mix remaining eggs with sugar and cream. Add orange rind and 1-1/3 cups of orange juice. Pour into pastry-lined pie plate.

Bake for about 35 minutes, until a knife inserted into center comes out clean.

Arrange orange sections over the baked custard.

Mix remaining orange juice and cornstarch. Cook, stirring, until thick. Add the liqueur and pour over oranges. Chill.

6 to 8 servings.

[Kitchen Witch]

APPLE-BUTTER PUMPKIN PIE

Slightly sweeter, softer texture and a bit of crunch.

Nut Pastry
1 egg
1 T. water
Sugar - optional

1 can (15 oz.) pumpkin
½ c. brown sugar
½ c. apple butter
1 t. cinnamon
½ t. ginger
¼ t. salt
1/8 t. ground cloves
2 eggs
1 egg yolk
½ c. heavy cream

½ c. chopped pecans or walnuts
2 T. butter
2 T. flour
2 T. brown sugar
Sweetened whipped cream (optional)

NUT PASTRY:
2 ¼ c. flour
¾ t. salt
2/3 c. Crisco
½ c. ground pecans or walnuts
8 to 10 T. water

PREPARE PASTRY: Whisk flour and salt, cut in Crisco to pea size. Add water 1 T. at a time. Toss until moistened. Form a ball. Roll half to fit 9-inch pie plate. Roll remaining pastry and cut into fall shapes about ½ - 1-inch each. Combine water and egg. Brush over edge of pastry in plate and cutouts. If desired, sprinkle with sugar.
FILLING: Combine pumpkin, brown sugar, apple butter, spices. Add eggs and yolk, beat lightly with fork just till combined. Gradually add heavy cream; stir to combine; pour into crust. Loosely cover edge with foil. Bake 375* F. 2o minutes. Remove foil and bake 20 minutes more.
Combine remaining ingredients; sprinkle over pie. Bake 15 to 20 minutes more or until knife inserted in center comes out clean. Serve with whipped cream, if desired.

[Kitchen Witch]

BANANA CHESS PIE

1 9-inch pie crust
1/2 c. sugar
1/3 c. flour
1/4 t. salt
2 1/4 c. milk
4 egg yolks
2 T. butter
2 t. vanilla extract
1 c. heavy cream
1/3 c. apple jelly (optional)
4 large bananas
1/2 lemon

PIE CRUST:
1 1/2 c. graham cracker crumbs
1/4 c. sugar
1/3 c. melted butter

Preheat oven to 375* F. In bowl, mix crumbs, sugar and butter. With back of a spoon, press mixture against bottom and sides of 9 inch pie pan. Bake 8-10 minutes. Cool.

FILLING: In 2 qt. sauce pan, mix sugar, flour and salt. Stir in milk until smooth. Over medium heat, cook mixture, stirring constantly until mixture is thickened and begins to boil - about 10 minutes. Boil ONE minute, remove immediately from heat and set aside.

In cup, with wire whisk, beat egg yolks with small amount of the mixture you just made. Slowly pour egg mixture into sauce pan, stirring rapidly to prevent lumping. Over low heat, cook, stirring constantly, until very, very thick DO NOT BOIL. Mixture should mound when dropped from spoon. Remove from heat. Stir in butter and vanilla.

Cover surface of filling with plastic wrap to prevent "skin" from forming. Refrigerate until cool. About 2 hours.

After filling is cooled, peel and slice three of the bananas. Place over bottom of pie crust. Top with cooled filling. Chill until set, About 2 hours. After pie is set, peel and slice remaining banana. Cut a lemon in half and squeeze juice into bowl. Into juice, add the slices of banana. toss to coat. Drain on paper towels. Arrange slices around on top of filling. you may brush with the apple jelly at this time if you wish. Just heat the apple jelly until just melted first. Chill.

TOPPING:
Just before serving, in bowl with beater, whip your cream until stiff peaks form. Add sugar or vanilla extract if that?s your preference. Spread over top of pie.

[Kitchen Witch]

VERY EASY VANILLA CREAM CHEESE PIE

12 oz. cream cheese, room temperature
1/2 c. vanilla sugar or 1/2 c. sugar and 1 T. vanilla extract
2 large eggs
Small pinch salt
1 9-inch pre-made graham cracker crust or pie crust

Topping:
1 tub (16 oz. sour cream
2 T. vanilla sugar
1 t. vanilla extract

GARNISH:
1 pt. fresh raspberries or strawberries, sweetened with 1 T. vanilla sugar or sugar and 1/4 t. pure vanilla extract

Preheat oven to 300* F. Beat cream cheese and sugar until smooth. Add vanilla extract (if using regular sugar), eggs and salt, mixing well after each addition. Beat 1 minute on medium-high speed. Pour into crust. Bake in the center of the preheated oven for exactly 60 minutes. Remove from oven and cool 30 minutes. Preheat the oven to 450* F. Combine topping ingredients in small bowl and whisk until smooth; spread evenly over top. Bake 5 minutes exactly. Cool to room temperature, then refrigerate at least 6 hours to overnight. Combine berries and vanilla sugar . Chill, covered, until serving. Serve with spoonfuls of berries spooned over.

[Kitchen Witch]

MARIE CALLENDER?S LEMON CREAM PIE

CRUST:
1 c. graham cracker crumbs
1/4 c. butter, melted
2 T. sugar

CREAM CHEESE FILLING:
8 oz. cream cheese, softened
1/4 c. granulated sugar
1/2 t. vanilla
1 egg

LEMON FILLING:
1/2 c. sugar
2 T. cornstarch
Dash salt
1 c. water
2 egg yolks
2 T. fresh lemon juice
1 T. butter

Preheat oven to 350* F.

CRUST: Combine graham cracker crumbs with melted butter and sugar in a small bowl. Press mixture into an 8-inch pie pan.
FILLING: Mix cream cheese with 1/4 cup sugar, vanilla and egg using an electric mixer. Mix well until smooth. Pour cream cheese filling into graham cracker crust and bake for 30 to 35 minutes or until center is cooked. A knife stuck in the middle of the filling should come out mostly clean. As pie cools, make lemon filling by combining 1/2 cup sugar with cornstarch, salt and water in small saucepan. Set mixture over low heat and bring to a simmer, stirring often. Whisk in egg yolks, then add lemon juice and butter. When mixture simmers again remove it immediately from the heat. Pour the lemon filling over the cream cheese filling, and let the pie cool. When cool, chill pie in the refrigerator for several hours before serving.

[Kitchen Witch]

DOUBLE LAYER PUMPKIN PIE

1 ready crust
12 oz. cream cheese, softened
1 T. milk
1 T. sugar
1 c. cold milk
1 pkg. instant vanilla pudding
1 can (16 oz.) pumpkin
2 t. pumpkin pie spice OR 1 t. cinnamon, ½ t. ginger and ¼ t. cloves
1 ½ c. cool whip

Whisk cream cheese, 1 T. milk and sugar until smooth. Gently stir in cool whip. Spread on bottom of crust. Combine milk and pudding; whisk. Stir in pumpkin and spices. Spread over cream cheese. Refrigerate 4 hours or until set.


DOUBLE LAYER PUMPKIN PIE #2

4 oz. cream cheese
1 T. milk
1 T. sugar
1 tub (8 oz.) cool whip
1 prepared crust
1 c. milk
1 can (15 oz.) pumpkin
2 pkgs. (4-serving each) instant vanilla pudding
1 t. cinnamon
½ t. ginger
¼ t. cloves

Mix cream cheese, milk and sugar with whisk until well blended. Gently stir in half of cool whip. Spread into crust. Pour 1 c. milk in bowl. Add remaining ingredients and whisk to blend. Spread over cream cheese layer. Refrigerate 4 hours of until set. Top with remaining cool whip.

[Kitchen Witch]

CHOCOLATE CARAMEL PECAN PIE

3 c. pecan pieces, divided
¼ c. sugar
¼ c. (½ stick) butter or margarine, melted
1 pkg. (14 oz.) caramels
2/3 c. heavy cream, divided
1 pkg. (8 oz.) semisweet chips
¼ c. confectioners? sugar
½ t. vanilla

Preheat oven to 350* F. Process 2 c. pecans until finely ground. Mix with sugar and butter; press into 9-inch pie pan. Bake 12 minutes or until lightly browned. Cool completely. If crust puffs up during baking, gently press down with back of spoon.
Melt caramels and 1/3 c. heavy cream. Pour into crust. Chop remaining pecans; sprinkle over crust. Melt chocolate with remaining heavy cream, powdered sugar and vanilla. Gently spread over top of pie. Refrigerate at least 2 hours.

[Kitchen Witch]

ALMOND-CRUSTED STRAWBERRY PIE

CRUST:
2 c. sliced almonds
3 T. flour
2 T. confectioners? sugar
1 T. Splenda
4 T. unsalted butter, melted

Process dry ingredients. Place in bowl; add melted butter. Press into 9-inch pie plate. Bake 350* F. for 15 minutes. Cool.

FILLING:
¼ c. heavy cream
1 t. unflavored gelatin
1 pkg. (8 oz.) cream cheese
1/3 c. Splenda
¼ t. almond extract
1 c. sliced strawberries
1 oz. bittersweet chocolate
Strawberries for garnish

Sprinkle gelatin over cream. Allow to dissolve for 5 minutes. Heat to dissolve; cool slightly. Beat cream cheese, sugar and extract; beat in cooled gelatin mixture. Spread over crust. Arrange strawberries on top. Refrigerate 1 to 2 hours. To serve - melt chocolate and drizzle. Garnish with additional strawberries.

[patm099]

German Chocolate Pie

1 (12 oz) pkg German chocolate
1/3 cup milk
2 Tbsp sugar (heaping)
1/2 pkg (4 oz) cream cheese
1 (8 oz) container Cool Whip, thawed
1 graham cracker crust

In a medium saucepan, heat chocolate in 3 Tbsp milk on low until melted. Beat sugar and cream cheese together; Add it and remainder of milk to chocolate mixture; beat until smooth. Fold in whipped topping blending again until smooth. Spoon into crust. Freeze until firm. Garnish with shaved chocolate if desired.

[patm099]

Creamy Chocolate Pie

3 (1 oz) square unsweetened chocolate
1 (14 oz) can sweetened condensed milk (not evaporated milk)
1/4 tsp salt
1/4 cup hot water
1 tsp vanilla extract
1 cup (1/2 pint) whipping cream, whipped
1 graham cracker crust

In a saucepan, over medium heat, melt chocolate with milk and salt. Cook and stir constantly until thick and fudgy (5-8 minutes). Add water, cook and stir until mixture thickens and boils. Remove from heat; add vanilla. Cool 15 minutes. Chill 20-30 minutes; stir. Fold in whipped cream. Pour into crust and chill for at least 3 hours. Garnish as desired.

[patm099]

Egg Custard

4 eggs, beaten
2/3 cup sugar
1 tsp vanilla
1/4 tsp salt
1/4 tsp nutmeg
2 1/4 cups milk
1 unbaked pie shell

Combine eggs, sugar, vanilla, salt and nutmeg beating until well blended. Gradually stir in milk and mix well. Pour into pie shell and sprinkle top with a little extra nutmeg. Bake at 400 degrees for 12 minutes then reduce heat to 325 degrees and bake for 35-40 minutes or until a knife inserted in the center comes out clean. Cool before serving. Keep refrigerated.