CRUST

1 c Flour
2 Tbsp. Sugar
1 tsp Baking powder
1/2 tsp Salt
3/4 c water, cold
2/3 c Vegetable shortening
1 Egg

FILLING
1 can Apple pie filling-1 lb 5 oz
1 Tbsp. Lemon juice
1/2 tsp Apple pie spice OR cinnamon

DIRECTIONS;
In small bowl, combine flour, sugar,
baking powder, salt, water,
shortening and egg.

Blend well at lowest speed
beat 2 minutes at medium speed.

Spread batter in 9 or 10"
deep dish pie pan.

Carefully spoon filling into
center of batter. DO NOT STIR.

Bake at 425
40-45 minutes until crust is golden brown.

1 Prepared single crust pie shell
1 Egg
1 c Sour cream, room temp
3/4 c Sugar
2 Tbsp. Flour
1/2 tsp Vanilla
dash Salt
2 1/4 c (2-3 medium) apples,
peeled & finely chopped
1/4 tsp Grated lemon peel

STREUSEL TOPPING
1/2 c Sugar
1/3 c Flour
3/4 tsp Cinnamon
1/4 c Butter

DIRECTIONS;
Preheat oven to 450

In large bowl, beat egg,
stir in sour cream, sugar, flour,
vanilla, and salt to blend thoroughly.

Fold in apples and lemon peel,
pour into pie shell.

Bake 450 10 mins.
Reduce heat to 350, bake 25-30
mins until crust is golden brown.

Sprinkle Streusel Topping
evenly over pie.
Bake 15 mins longer.
Remove to rack to cool slightly.

Serve immediately or
cover and refrigerate.

STREUSEL TOPPING
In small bowl mix sugar, flour,
cinnamon. With pastry blender
or 2 knives, cut in butter
to make a crumble mixture.

2 1/2 cups all-purpose flour
2 tbsp. sugar
1/4 tsp. salt
1/2 cup cold butter,
cut into 1/2-inch pieces
5 tbsp. cold vegetable shortening
8 tbsp. ice water

DIRECTIONS;
Measure the flour, sugar and salt
into a gallon-size sealable plastic bag.

Seal and shake the bag to combine.

Add the chilled butter pieces
and shortening to the bag,
press down on the bag with their palms.
The goal is to flatten the butter
and shortening and coat them
with flour to produce a
flaky, layered crust.

Open the bag and add the ice water.
Reseal, then press and shake
until the dough holds together
(add more water, if necessary).

HINT>>> mix up piecrust and
other doughs in a sealable bag
instead of a bowl.

Turn the dough onto a lightly
floured surface and knead
it together, then divide in half.

Flatten each half into a disk,
wrap in plastic and
chill for at least 30 minutes.

Roll out one of the disks on a
lightly floured surface until
you have a circle that's
about 12 inches in diameter.

Line a 9-inch pie plate with the dough,
trimming any extra from the edges
with a sharp knife.
Return it to the refrigerator
until you are ready to make the pie.

Makes 1 double crust.

Crust:
1 1/2 cups flour
1 1/2 sticks (3/4 cup) oleo*
3/4 cup chopped nuts

DIRECTIONS;
Mix together all ingredients listed above.
Pat this into 9x13 inch pan
and bake 1/2 hour at 350 degrees.
Let COOL completely!

Mix together:
1- 8 oz. pkg. cream cheese
1 cup powdered sugar
1/2 - 16 oz carton Cool Whip

Spread this over COOL crust

Mix together:
4 1/2 cups milk (I use 1%)
3 small boxes of any flavor Instant Pudding

Spread this over top of above mixture.
Then spread the other 1/2 of
the Cool Whip on top of this.
Sprinkle with a few chopped nuts.

Refrigerate at least a
couple hours to let set up!!!

Diabetic
PREBAKED Single Pie Crust
1 TBSP Cornstarch
2 can 16 OZ Unsweetened Red Cherries
1/4 Tsp Almond Extract
1 c Liquid from Cherries
1 c Sugar Substitute
Cool Whip

DIRECTIONS;
Drain cherries well,
reserving 1 cup liquid.
Set cherries aside and
combine 1 cup liquid and cornstarch.
Cook and stir over moderate heat
until thickened and transparent
and the starchy taste is gone.

Remove from heat and
add sugar substitute,
almond extract and cherries.

Taste and add more sweetener,
if desired.
Cool to room temperature.

Spread filling evenly in crust.
Let set at least 15 minutes.

Add Cool Whip

Diabetic

1 Sugar free chocolate pudding
2 Bananas
2 1/4 c  Milk

CRUST
6 TBSP Peanut butter
1 TBSP Honey
2 cup  Rice crispies
1 Cool whip light

DIRECTIONS;
Mix peanut butter with honey.
Then mix in rice crispies.
Press in pie plate with metal spoon,
build up edge.

Slice banana over crust.
Then mix pudding with milk
and spread over bananas.

Top with Cool Whip.

Diabetic

8  ounces Light Cream Cheese -softened
2  tablespoons Sugar Substitute
1  teaspoon Vanilla
1  Egg

  Pie Layer
1 1/2 cups  Pumpkin -- canned
1 cup Evaporated Milk
2 Eggs
2 tablespoons Sugar Substitute
1 1/2 tsp Pumpkin Pie Spice
1  Pie Crust -- un-baked

DIRECTIONS;
For the cheese layer
combine cream cheese, sugar substitute,
vanilla and 1 egg
in a medium sized mixing bowl, using an electric mixer.

Spread in bottom of un-baked pie shell.

For pie layer
in a large bowl,
combine pumpkin, milk,
2 eggs, sugar substitute and spices,
beating to blend completely.

Carefully pour over cheese layer

Bake at 350 degrees for 65 to 70 minutes
or until knife inserted
into center comes out clean.

Diabetic

2 small packages sugar free
instant vanilla pudding
1 tsp pumpkin pie spice
2 c skim milk
2 c canned pumpkin
1 8-inch graham cracker pie crust
Fat free Cool Whip

DIRECTIONS;
     Mix the pudding ,spices, milk and pumpkin.
Beat on low-speed until mixed thoroughly.
Pour into pie crust, filling evenly.
Chill one hour.

Serve with fat free Cool Whip if desired.

3/4 cup all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1 (3.5 ounce) package instant vanilla pudding mix
3 tablespoons butter, softened
1 egg
1/2 cup milk
1 (29 ounce) can sliced peaches,
(drained and syrup reserved)
1 (8 ounce) package cream cheese, softened
1/2 cup white sugar
1 tablespoon white sugar
1 teaspoon ground cinnamon

DIRECTIONS;
Preheat oven to 350 degrees.
Grease sides and bottom of
a 10 inch deep-dish pie pan.

In a medium mixing bowl, mix together
flour, salt, baking powder and pudding mix.
Mix in butter, egg and milk.
Beat for 2 minutes.

Pour mixture into pie pan.
Arrange the peach slices
on top of the pudding mixture.

In a small mixing bowl,
beat cream cheese until fluffy. Add 1/2 cup sugar and
3 tablespoons reserved peach syrup.
Beat for 2 minutes.

Spoon mixture over peaches
to within 1 inch of pan edge.

Mix together 1 tablespoon sugar
and 1 teaspoon cinnamon,
and sprinkle over top.

Bake in preheated oven for
30 to 35 minutes,
until golden brown.

Chill before serving.

1/2 cup brown sugar, packed
1 cup packaged pie-crust mix
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 (1 lb.) can applesauce (2 cups)
1 tablespoon lemon juice
Light cream or ice cream

DIRECTIONS;
Heat oven to 375
Grease 8" pie plate.

Combine sugar, piecrust mix,
cinnamon and nutmeg until crumbly.

In pie plate, place applesauce
sprinkle with lemon juice
spread with crumbly mixture.

Bake 25 - 30 minutes or until tender.

Diabetic

5 large or 8 small Granny Smith apples,
peeled and sliced thin
6 packs artificial sweetener
3 tablespoons flour
2 teaspoons cinnamon
2 tablespoons lemon juice
frozen prepared pie crusts

DIRECTIONS;
Sprinkle sweetener mixture
over sliced apples.
Taste for sweetness.
Add one or two more packs if needed

Put apple mixture in bottom of
unbaked pie shell
that has been picked with a fork.
Sprinkle with lemon juice.
Put cinnamon on top of that.
Dot with butter.
Put on top crust and cover edges
of crust with aluminum foil.

Bake for 25 minutes @ 375°
Remove foil and bake 20 minutes more.

1 9 inch unbaked pie shell
1 8 oz. pkg. cream cheese
1/3 cup sugar
1/4 tsp. salt
1 tsp. vanilla
1 egg
1 1/4 cup chopped pecans

TOPPING:
3 eggs
1/4 cup sugar
1 cup light corn syrup
1 tsp. vanilla

DIRECTIONS;
In mixing bowl, combine cream cheese,
sugar, salt, vanilla and egg.

Blend well at medium speed.
Spread in bottom of pastry shell.
Sprinkle with pecans.

Combine ingredients for topping
in mixer bowl and blend at medium speed.
Gently pour over pecans.

Bake at 375 for 35-40 minutes
until center is firm to the touch.

During baking time, the two
fillings invert and pecans end up on top.

1 9" pie crust, baked and cooled
3 tablespoons cornstarch
1 1/3 cups water
1 (14-ounce) can Eagle® Brand Sweetened
Condensed Milk (NOT evaporated milk)
3 egg yolks, beaten
2 tablespoons margarine or butter
1 teaspoon vanilla
1/2 cup flaked coconut, toasted
2 medium bananas
Lemon juice from concentrate
Whipped cream, whipped OR
Cool Whip

DIRECTIONS;
In heavy saucepan,
dissolve cornstarch in water;
stir in Eagle® Brand and egg yolks.

Cook and stir until thickened and bubbly.
Remove from heat;
add margarine and vanilla.
Cool slightly.

Fold in coconut.

Slice bananas;
dip in lemon juice and drain.

Arrange on bottom of pie crust.
Pour filling over bananas; cover.

Chill 4 hours or until set.

Top with whipped cream. OR Cool Whip

Garnish with toasted coconut
and sliced bananas if desired.

Refrigerate leftovers.

(Makes pastry for a single-crust 8- or 9- inch pie)

1 1/2 cups plus 3 tablespoons all-purpose flour
1 1/2 teaspoons sugar
1/2 teaspoon salt
1/2 cup vegetable oil
3 tablespoons cold milk

DIRECTIONS;
Place the flour, sugar, and salt
in the pie pan and mix with your fingers
until blended.

In a measuring cup, combine the oil and milk
and beat with a fork until creamy.

  Pour all at once over the flour mixture.
Mix with a fork until the flour mixture is
completely moistened.

Pat the dough with your fingers,
first up the sides of the plate,
then across the bottom. Flute the edges.

Shell is now ready to be filled.

IF you are preparing a shell to fill later,
or your recipe requires a prebaked crust,
preheat the oven to 425 degrees.
Prick the surface of the pastry with a fork
and bake 15 minutes,
checking often, and pricking more if needed.

1 Baked Pie Shell
1 cup sugar
3 tablespoons cornstarch
1/2 Cup Water
1 tablespoon butter
4 cups sliced fresh peaches

====================
Mix together sugar and cornstarch.
Add water, bring to boil.
Add 2 cups of the sliced peaches, simmer 5 minutes or until thick. Stir in butter. Cool.

Pour remaining 2 cups of fresh peaches in baked pie shell.
Pour cooled peach mixture over fresh sliced peach in pie shell.
Serve with scoop of Vanilla or Peach Ice Cream on top, if desired.

Crust
1 cup of butter
2 cups of flour
1 cup of sugar
1 cup of chopped pecans

Topping
8 oz. cream cheese
1 cup of white powdered sugar
12 oz. of cool whip (whipped topping)
2 cans of cherry pie filling (or whatever flavor you like)

=====================
Crust:
Mix all together until it becomes thick.
Press it in 9" x 13" pan. Bake at 350
Cook until the crust is golden brown.
Let the crust cool.

Topping:
Mix cream cheese, white powder sugar, and cool whip mix all together until it is mixed all together thick and fluffy.
  Spoon pie filling on top.

1/4 c margarine, softened
1/4 c sugar
1 Tbs flour
1 c pecans, ground
====================
Combine all ingredients. Press over bottom and sides of greased 9" pie plate. Bake 10 minutes at 325°. Cool.

Fill with your favorite filling

4 cups apples, peeled and diced
1 c sugar
1 c half and half
f 2 Tbs flour

====================
Combine all ingredients. Pour into an unbaked pie shell.
Bake 45 minutes to 1 hour or until brown at 350°

1 c flour
1 1/4 c. granulated sugar
2 tsp baking powder
1/2 tsp. salt
2 eggs
2 tsp.vanilla
2 c. peeled & chopped apples
1 c. chopped nuts.

===================
Mix first 6 ingredients together.
Then add apples and nuts.
Mix well. Divide and put into two (2) 9" pie plates.
Bake at 350 deg. for 40 min. or until apples are done.

PRIZE WINNING APPLE PIE

1st Place Winner
Mary Anderson Lowell, Indiana

CRUST
2 1/2 cups flour
1 level tsp. salt
1/2 lb. lard
4-6 tbsp. cold water

===============
Place flour and salt in a large mixing bowl.
Cut small teaspoon-sized pieces of lard into the flour (about 5 pieces at a time), with a hand pastry cutter or fork.

When all the lard is worked into flour (should have a crumble-like look) start adding cold water, 2 tablespoons at a time, until flour mixture pulls away from sides of the bowl.

Separate dough into 2 equals parts, cover, and refrigerate while preparing apples.

Note: This crust recipe is enough for two 9" apple pies, and the leftover dough can be frozen.

FILLING
7 cups cut-up apples ( I recommend Granny Smith or Jonathan apples)
3/4 cup sugar
1 rounded tsp. cinnamon
1 tsp. lemon juice
1 tbsp. cold water
1 stick butter
1 level tsp. flour

===============
In a large bowl, add apples, sugar, cinnamon, lemon juice and water. Stir well.

Cut tiny pieces of butter into apples, using 2/3 of the stick.

Sprinkle flour over apple mixture and stir and toss well. Cover and set aside.

Using 1/2 of dough mixture, separate into 2 equal pieces. Flour rolling surface and dough lightly, and roll out 1 crust for the bottom, and place in pie pan.

Add apple mixture. Cut remaining butter into small pats.

Roll out crust for top of pie. Place over apples.
When the top crust is trimmed and pinched shut, cut several slits in it.

Bake at 375ºF for about 70 minutes OR until crust is a light/medium golden brown.

Variations
• About 5 minutes before pie is to come out of oven, lightly coat top crust with melted butter and sprinkle with sugar. Return to oven for final 5 minutes.

• Once pie is completely cooled, prepare a powdered sugar drip glaze frosting (2/3 cup powdered sugar in 1—2 tablespoons milk). Drizzle over top of cool apple pie

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