Fresh Apple Pie

Janet

1 1/2 cup sugar

8 cups sliced tart baking apples (variety)

1 tsp. cinnamon

4 Tbs. minute tapioca

1/4 cup butter

Peel, core, and slice apples. Mix with sugar, cinnamon, and tapioca. Let mixture stand while preparing crust. Fill bottom crust with fruit mixture, dot with butter. Cover with top shell. Bake at 450 for 15 minutes. Decrease to 425 for 30 minutes longer. For final 10 minutes of baking time, sprinkle pie generously with granulated sugar.

Vanilla Cream Pudding

Ida Young

2/3 cup sugar

4 Tbs. cornstarch

1/4 tsp. salt

4 cups milk

4 egg yolks

1/4 cup butter or margarine

4 tsp. vanilla

Blend sugar, cornstarch and salt in 2 qt. saucepan. Combine milk and egg yolks (in blender) and stir into sugar mixture. Cook over medium heat, stirring constantly until mixture thickens and boils. Boil and stir 1 minute. Remove from heat; stir in butter and vanilla. Pour into baked pie shell.

Butterscotch: Substitute 2/3 cup brown sugar for the sugar and decrease vanilla to 1 tsp.

Chocolate: Increase sugar to ½ cup and stir in 1/3 (or less) cup cocoa into sugar/cornstarch mixture. Omit butter. {or use 1-2 squares unsweetened baking chocolate melted in place of cocoa}

Coconut Cream Pie:

Stir in 3/4 cup shredded coconut

Banana Cream Pie:

Cool and then add layers of bananas

Canned Cherry Pie

Betty Crocker

3/4 - 1 cup sugar

1/4 cup flour

1/2 tsp. cinnamon

2 cans cherry pie filling

1 Tbs. butter

Mix sugar, flour, cinnamon, and cherries in saucepan. Cook over medium heat, stirring constantly, until mixture thickens and boils. If desired, brighten color with red food coloring. Pour into uncooked pie shell. Dot with butter. Cover with top crust; cut slits in top. Seal and flute. Cover edges with foil. Bake at 425 for 35-45 minutes.

Strawberry Pie

Rachel

1 cup hot water

1 cup sugar

2 1/2 - 3 Tbs. cornstarch

1/4 tsp. salt

3 Tbs. strawberry Jell-o

strawberries, cut

Cool Whip

Combine water, sugar, cornstarch, and salt in pan, then add water. Boil until thick adn clear. Remove from heat and add Jell-o. Put cut berries in baked shell, pour mixture over berries. Set up in fridge. Top with Cool Whip.

Pie Meringue

Betty Crocker

8" Pie:

2 egg whites

1/4 tsp. cream of tartar (or 1 tsp. lemon juice)

1/4 cup sugar

1/4 tsp. vanilla

9" Pie:

3 egg whites

1/4 tsp. cream of tartar (or 1 tsp. lemon juice)

6 Tbs. sugar

1/2 tsp. vanilla

Bake 400 for 8-10 minutes. Delicately brown.

Lemon Meringue Pie

Betty Crocker

1 1/2 cups sugar

1/3 cup cornstarch

1 1/2 cups water

3 egg yolks, slightly beaten

3 Tbs. butter

1/4 cup lemon juice

1 Tbs. grated lemon rind

Mix sugar and cornstarch in saucepan. Gradually stir in water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil 1 minute. Slowly stir at least half the hot mixture into egg yolks. Then blend into hot mixture in saucepan. Boil 1 minute longer, stirring constantly. Remove from heat. Continue stirring until smooth. Blend in butter, lemon juice, and rind. Pour into baked pie shell. Cover with pie meringue. Bake. Serve as soon as cool.

Libby's Pumpkin Pie

Janet

3/4 cup sugar

1/2 tsp. salt

1 tsp. cinnamon

1/2 tsp. ground ginger

1/4 tsp. ground cloves

2 eggs

15 oz. Libby's pumpkin

12 oz. evaporated milk

Mix sugar, salt, cinnamon, ginger, adn cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into unbaked 9" pie shell. Bake at 425 for 15 minutes. Reduce temperature to 350 for 40-50 minutes or until knife inserted near center comes out clean. Cool.

Strawberry Delight

Janet

Crust:

2 1/2 cups graham cracker crumbs

1/2 cup butter

1/2 cup chopped nuts

Center:

50 large marshmallows

1 cup milk

2 pkgs. Dream Whip

1 cup milk

1 tsp. vanilla

Top:

20 oz. strawberries in heavy syrup

1 cup water

1/2 cup sugar

2 tsp. lemon juice

Dissolve:

4 Tbs. cornstarch

1/4 cup cold water

Mix graham crackers, butter, and nuts and press into pan. Melt marshmallows and milk. Mix up Dream Whip and mix together. Spread over crust. Refrigerate 1 hour. Heat strawberries, water, sugar, and lemon juice. Dissolve the cornstarch in the cold water. Stir in boiling strawberry mixture. Cook until thick and clear. Cool. Spread over marshmallow mixture. Refrigerate for at least 2 hours before serving.

Abby's Famous Pecan Pie

the Spectrum

9-inch unbaked pie crust

1 cup light corn syrup

1 cup firmly packed dark brown sugar

3 eggs, slightly beaten

1/3 cup butter, melted

1/3 tsp. salt

1 tsp. vanilla

1 heaping cup pecan halves

In a large bowl, combine corn syrup, sugar, eggs, butter, salt, and vanilla. Mix well. Pour filling into unbaked pie crust. Sprinkle with pecan halves. Bake at 350 for 45-50 minutes or until center is set. Cool. Serves 8-10.

Glaze for Fresh Fruit Pies

Janet

1/4 cup sugar

1/4 tsp. salt

1 Tbs. butter

2 Tbs. cornstarch

1 cup water

1 tsp. vanilla

Cook until clear; add food coloring as desired for different fruits. Arrange a layer of fruit then sauce, then fruit, then sauce. This makes delicious fresh peach or strawberry pie. May use graham cracker crust or regular pie crust.

Pie Crust

Betty Crocker

8-9" One Crust:

1 cup flour

1/2 tsp. salt

1/3 cup lard

2 + Tbs. water

9" Two Crust:

2 cups flour

1 tsp. salt

2/3 cup lard

1/4 + cup water

Bake at 475 for 8-10 minutes.

Fresh Peach Pie

Rachel

1 pkg. (3 oz.) cream cheese

5 cups peaches (1 cup smashed)

1 cup sugar

3 Tbs. cornstarch

1 cup hot water

1/4 tsp. salt

3 Tbs. peach Jell-o

Spread cream cheese in bottom of pie shell. Pour 4 cups peaches over cream cheese. Combine sugar, cornstarch, hot water, adn salt in saucepan and then add smashed peaches. Boil 1 minute. Add Jell-o. Cool and pour over peaches in crust.