Recipes Ingredients:
6 Medium MacIntosh apples,
14 oz (can) Sweetened condensed
Pared
Milk
Unbaked 9″ Pie shell
Ground cinnamon
Recipe Instructions:
Cut apples into halves and remove cores. Prick surface of apples with a fork. Place on apple half, cut side down, in center of unbaked Pie shell. Arrange remaining apple halves in ring around center apple, overlapping adjacent apple halves. Pour sweetened condensed Milk over apples. Sprinkle with cinnamon. Bake in 425F Oven 20 minutes. Reduce temperature to 300F and bake 50 minutes more, or until apples are tender. Cool on rack. Source: Farm Journal’s Best-Ever Pies by Patricia A. Ward (1981) Susan Anderson
Chocolate Dream Pie
Recipes Ingredients:
2 Envelopes DREAM WHIP (R)
Instant Pudding
Whipped Topping mix 1
9-inch prepared Pie shell
2 3/4 c Cold milk
1 ts Vanilla
2 pk JELL-O (R) Chocolate Flavor
Recipe Instructions:
1>. Prepare whipped Topping mix per package directions in a large mixing bowl. Add remaining 1 1/2 cups Milk and pudding mix. 2>. Whip, then beat at high speed for 2 minutes, scraping bowl occasionally. 3>. Spoon into Pie shell. Chill at least 4 hours.
Recipes Ingredients:
6 c Apples
1 tb Lemon juice
1/2 c Sugar
1/4 c Flour
1/2 tb Cinnamon
3 ea Egg whites
1 ea 7 oz. jar marshmallow cream
Recipe Instructions:
On lightly floured surface,roll pastry to a 12″ circle.Place in a 9″ Pie plate,turn under edge;flute.Drizzle apples with lemon juice.Toss with combined sugar,flour and cinnamon.Spoon into shell.Bake @ 450 degrees for 35 minutes.Reduce Oven temperature to 350 degrees.Beat Egg whites until soft peaks form.Gradually,add marshmallow cream,beating until stiff peaks form.Spread over apples,sealing to edge.Bake 10 minutes or until meringue is slightly browned.Cool and serve.
Recipes Ingredients:
2 ea Large Lemons
4 ea Eggs
2 c Sugar
2 ea Pastry Crusts
1/2 ts Salt
Recipe Instructions:
Grate and reserve peel from both lemons (2 full tsp). Pare lemons, removing white membrane. Cut lemons into very thin slices and quarter slices. Place slices in bowl with lemon peel, Sugar and salt; let set. Heat Oven to 425 deg. Prepare pastry. Beat eggs until foamy. Pour over lemon slices and sugar; mix well. Pour into pastry-lined Pie plate. Cover with top crust, seal and flute. Brush crust with water and sprinkle with sugar. Cover edges with foil to prevent excessive browning. Remove foil during last 15 minutes of baking. Bake until crust is golden brown, 45 to 55 minutes. If you love Lemon you will enjoy this old Shaker recipe! Jeff Viets
Recipes Ingredients:
1/3 c Semi-sweet Chocolate chips
1 pk 4 serving Chocolate pudding
1 1/2 c Half and half or light cream
1/3 c Miniature marshmallows
1/3 c Chopped nuts
3 1/2 c (8 oz.) whipped topping
1 ea Graham cracker Pie crust
Recipe Instructions:
Pour half and half into large bowl.Add Pie filling mix.Beat with wire whisk until well blended,about 1 minute.Let stand 5 minutes. Fold in whipped topping,chocolate chips,marshmallows and nuts.Spoon into Pie crust.Freeze until firm,about 6 hours or overnight. Remove from Freezer and let stand 10 minutes to soften before serving. Store leftover Pie in freezer.
Recipes Ingredients:
1 c 6 oz. lemonade concentrate
1 pt Vanilla ice cream,softened
3 1/2 c Thawed whipped topping
1 ea Ready graham cracker crust
1 x Yellow food coloring,opt.
Recipe Instructions:
Place concentrate in large mixing bowl and beat about 30 seconds. Gradually,spoon in Ice Cream and blend.Fold in whipped Topping and add food coloring,whipping until smooth.Freeze,if necessary,until mixture will mound.Spoon in Pie crust.Freeze until firm,at least 4 hours.Store any leftover Pie in freezer.
Recipes Ingredients:
1 ea Deep dish Pie crust shell
1 qt Fresh strawberries,hulled
1 c Sugar
1/4 c Cornstarch
1 c Water
1 x Few drops red food coloring
1 pk Whipped topping,any size
Recipe Instructions:
Preheat Oven to 400 degrees.Bake Pie shell according to directions for empty baked crust.Cool.Chop one cup of strawberries.Combine Sugar and cornstarch in a 2 qt. saucepan.Stir in water gradually until smooth.add chopped strawberries.Cook,stirring constantly,until mixture thickens and boils.Remove from heat.Stir in food coloring.Cool in Refrigerator 1/2 hour.Pour 3/4 of the Syrup into prepared Pie crust. Stand up remaining strawberries in Pie crust,reserving 1/4 cup (about 3 large strawberries) for garnish.Pour remaining Syrup over strawberries Chill until firm,about 3 hours.To serve,top each slice with Whipped Topping and a slice of reserved strawberry.
Recipes Ingredients:
1 ea Pie crust, single crust
1/4 ts Almond extract
3/4 c Sugar
2 c Apples, peeled and chopped
1/4 c Corn starch
1 c Almonds, toasted and sliced
3 ea Eggs
1 ea Apple, peeled & sliced thin
1/2 c Butter or margarine, melted
2 tb Almonds, toasted and sliced
1/2 c Corn syrup, light or dark
Recipe Instructions:
=——————————- GARNISH ——————————— Prepare Pie crust for filled one-crust Pie using 9-inch pan. Flute edge. Heat Oven to 375F. Reserve 2 T sugar. In medium bowl, combine remaining Sugar and corn starch. Add eggs, beating well to combine. Stir in butter, corn Syrup and almond extract. Mix in apples and almonds. Pour into Pie crust-lined pan. If desired, garnish with apple slices overlapped in a circle around edge of pie. Sprinkle center with almonds. Sprinkle reserved Sugar over top. Bake at 375F for 50 minutes or until center of Pie is set. Cool completely on wire rack. Store in refrigerator.
Recipes Ingredients:
1 c 6 oz. lemonade concentrate
1 pt Vanilla ice cream, softened
3 1/2 c Thawed whipped topping
1 ea Ready graham cracker crust
1 x Yellow food coloring, opt.
Recipe Instructions:
Place concentrate in large mixing bowl and beat about 30 seconds. Gradually, spoon in Ice Cream and blend. Fold in whipped Topping and add food coloring, whipping until smooth. Freeze, if necessary, until mixture will mound. Spoon in Pie crust. Freeze until firm, at least 4 hours. Store any leftover Pie in freezer.
Recipes Ingredients:
1 c Sour cream
1 c Sugar
1 c Raisins
1 ea Egg
1 ea 8″ unbaked Pie shell
Recipe Instructions:
Mix first 4 ingredients thoroughly and pour into unbaked Pie shell. Bake @ 275 degrees 90 minutes, until filling is golden brown. Makes 1 - 8″ pie.