Apple Pie

Apple Pie

By: Mary Chesney

Crust
Unbaked 8 inch double crust recipe as posted below.

Filling
3 cups peeled and sliced tart apples*
1/4 cup sugar
3/4 cup water
1 cup plus 2 tablespoons sugar
3 to 4 tablespoons flour
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon salt
1/2 teaspoon vanilla
3 tablespoons butter or margarine

Heat oven to 425 degrees.

For filling, combine apples, 1/4 cup sugar, and water in saucepan. Cook on medium heat until apples soften and become more transparent. Drain apples, reserving both apples and 3/4 cup liquid.

Combine 1 cup plus 2 tablespoons sugar, flour, cinnamon, nutmeg, salt, and vanilla in saucepan. Add reserved 3/4 cup apple liquid. Cook on medium heat until mixture comes to a boil and thickens. Add butter and reserved apples. Stir until apples are coated. Spoon into unbaked pie crust.

Cover with top crust. Fold top edge under bottom crust. Flute with fingers or a fork. Cut slits or design in top crust for escape of steam.

Bake at 425 degrees for 10 minutes. Reduce heat to 350 degrees and bake for 25 to 35 minutes or until crust is brown. I usually always turn my oven on broil to achieve the golden crust but watch carefully or it will burn.

*I use Granny Smith apples and have found that 1 apple is just about equivalent to 1 cup of sliced apples.

8 or 9 inch Double Crust
2 cups all-purpose flour
1 teaspoon salt
3/4 cup shortening
5 tablespoons cold water

Combine flour and salt in bowl. Cut in shortening (I use a fork) until all flour is blended in to form crumbs. Sprinkle water, one tablespoon at a time. Toss lightly with fork until dough will form a ball. Divide dough in half.
Press a dough ball between hands to form a 5 to 6 inch "pancake". Flour rolling surface and rolling pin (I use an old Tupperware glass) lightly. Roll dough into a circle. Trim one inch larger than upside-down pie plate. Loosen dough carefully. Fold into quarters. Unfold and press into pie plate. Prick bottom and sides with a fork to prevent shrinkage. Add pie filling.
Roll the second dough ball and lift onto filled pie plate. Trim 1/2 inch beyond edge of pie plate. Fold top edge under bottom crust and flute. Cut slits in top crust.
Bake according to directions.

Layered Lemon Pie

Layered Lemon Pie
From: Mary Chesney

1 (8 oz) package cream cheese, softened
½ cup sugar
1 can Lemon Pie filling
1 (8 oz) carton Cool Whip
Graham Cracker Pie Crust-recipe below

In a small mixing bowl, beat cream cheese and sugar until smooth. Beat in half of the pie filling (I just use the whole can). Fold in cool whip and spoon into crust. Refrigerate for 15 minutes or until serving. Top with extra lemon filling if desired.

Graham Cracker Pie Crust

Mix: 1 ¼ cups graham cracker crumbs (I crush graham crackers in a large Ziploc bag)
¼ cup sugar
6-7 Tablespoons margarine, melted

Using back of large spoon (or your hand), press crumb mixture firmly on bottom and up side of an 8 or 9-inch pie plate.

When using a refrigerated or frozen pie filling, chill or freeze crust 5 to 10 minutes before filling.

Graham Cracker Pie Crust

Graham Cracker Pie Crust
From: Mary Chesney

Mix: 1 ¼ cups graham cracker crumbs (I crush graham crackers in a large Ziploc bag)
¼ cup sugar
6-7 Tablespoons margarine, melted

Using back of large spoon (or your hand), press crumb mixture firmly on bottom and up side of an 8 or 9-inch pie plate.

When using a refrigerated or frozen pie filling, chill or freeze crust 5 to 10 minutes before filling.

Peanut Butter Pie

Peanut Butter Pie
From: Mary Chesney

Graham Cracker Pie Crust-recipe below
½ cup smooth peanut butter
1 (8 oz) carton Cool Whip
4 oz softened cream cheese
1 ¼ cups powdered sugar

Mix all ingredients. Pour into crust.

Topping: Melt 1 cup chocolate chips in microwave slowly. (I always add a little shortening to make the chocolate softer). Pour chocolate mixture over pie and spread with a spoon. Refrigerate.

Graham Cracker Pie Crust

Mix: 1 ¼ cups graham cracker crumbs (I crush graham crackers in a large Ziploc bag)
¼ cup sugar
6-7 Tablespoons margarine, melted

Using back of large spoon (or your hand), press crumb mixture firmly on bottom and up side of an 8 or 9-inch pie plate.

When using a refrigerated or frozen pie filling, chill or freeze crust 5 to 10 minutes before filling.

Chocolate Pie

Chocolate Pie
From: Mary Chesney

2 1/4 cups sugar
3/4 cup cocoa
pinch of salt
1 heaping cup plain, all-purpose flour
Mix in heavy pot.

To dry mixture add:
3/4 cup evaporated milk (1 small can)
4 cups water
5 egg yolks---save egg whites for meringue if desired
2 tablespoons butter or margarine

Cook until thick on low to medium heat stirring constantly. Let cool. To cool, set pot in cold water (in sink) and stir until cool; then add 1 teaspoon vanilla, stirring until well blended. Pour into already baked pie crust.

Top with meringue if desired.

YIELD: 2 pies

Classic Crisco Crust for two 9-in pies

2 cups all-purpose flour
1 teaspoon salt
3/4 cup shortening
5 tablespoons cold water

1. Combine flour and salt in bowl.
2. Cut in shortening using pastry blender (I use a fork) until all flour is blended in to form pea-size chunks.
3. Sprinkle water, one tablespoon at a time. Toss lightly with fork until dough will form a ball.
4. Divide dough in half.
5. Press dough ball between hands to form 5 to 6 inch "pancake". Flour rolling surface and pin lightly. Roll dough into a circle.
6. Trim one inch larger than upside-down pie plate. Loosen dough carefully.
7. Fold into quarters. Unfold and press into pie plate.
8. Fold edge under and flute with fingers or press with fork.For recipe calling for unbaked pie shell, follow baking directions given in that recipe. For recipe calling for baked pie shell, heat oven to 425 degrees. Thoroughly prick bottom and sides with fork (50 times) to prevent shrinkage. Bake at 425 degrees for 10 to 15 minutes or until lightly browned.

Pumpkin Dessert

PUMPKIN DESSERT
From: Mary Chesney

1 package yellow cake mix
1/2 cup butter, melted
3 eggs, divided
1 can (30 oz) pumpkin pie mix
1 can (5 oz) evaporated milk
1/2 cup sugar
1/4 cup all-purpose flour
3 teaspoons ground cinnamon

In a large mixing bowl, combine the cake mix, butter and one egg. Set aside 2/3 cup for topping. Press the remaining mixture into a greased 9 x 13 baking dish. In a mixing bowl, beat the remaining eggs. Add pie mix and milk; pour over crust. Combine the sugar, flour, cinnamon and reserved crumb mixture; sprinkle over pumpkin layer. Bake at 350 degrees for 45 minutes or until top is golden brown. Cool on a wire rack for 1 hour. Refrigerate for 2 hours or until chilled before cutting.