Pies

        Pumpkin Pie



 1 (15-oz.) pkg. ready-made refrigerated pie crust

 1 (21-oz.) can cherry fruit pie filling

 1 (16-oz.) can whole berry cranberry sauce

 3 tbsp. cornstarch

 1/4 tsp. cinnamon



Topping

 1/2 cup powdered sugar

 1 tbsp. light corn syrup

 3  to 4 tsp. water

 1/4  cup almond slices



 Prepare pie crust as directed on package for two-crust pie using 9-inch pie pan.

 Heat oven to 400�F.

 In large bowl, combine all filling ingredients; mix well.

 Spoon into crust-lined pan.

 Top with second crust; seal edges and flute.

 Cut slits in several places in top crust.

 Bake at 400�F for 40 to 50 minutes or until crust is golden brown. 

 Remove pie from oven.

 Immediately, in small bowl, blend powdered sugar, corn syrup and enough water for desired drizzling consistency.

 Drizzle over hot pie.

 Decorate or sprinkle with almonds.

 Cool at least 1 hour before serving.

Apple Bourbon Pie 



  1/2 cup raisins 

  1/2 cup bourbon 

  3 pounds cooking apples 

  3/4 cup sugar 

  2 tablespoons all-purpose flour 

  1 teaspoon ground cinnamon 

  1/4 teaspoon salt 

  1/8 teaspoon ground nutmeg 

  1/2 cup chopped pecnas or walnuts -- toasted 

  1 pkg (15oz) refrigerated piecrusts 

  2 teaspoons apricot preserves, melted 

  1 tablespoon buttermilk 

  1 tablespoon sugar 



  Combine raisins and bourbon, and let soak for at least 2 hours. 

  Peel apples, and cut into 1/2-inch slices; arrange apple slices in a steamer basket over boiling water. 

  Cover and steam 10 minutes or until apple slices are tender. 

  Combine 3/4 cup sugar and next 4 ingredients in a large bowl; add apple slices, raisin mixture, and pecans, stirring to combine. 

  Fit 1 piecrust into a 9-inch pieplate according to package directions; brush preserves over piecrust. Spoon apple mixture into piecrust. 

  Roll remaining piecrust to press out fold lines; cut with a 3-inch leaf-shaped cutter.    Mark veins on leaves with a pastry cutter or sharp knife. Arrange pastry leaves over apple mixture; brush  leaves with buttermilk, and sprinkle pie with sugar. 

  Bake at 450 degrees F. on lower rack of oven 15 minutes. 

  Shield edges of pie with strips of aluminum foil to prevent excessive browning.

  Bake at 350 degrees F. for 30 to 35 additional minutes. 

APPLE-PORT PIE with CHEDDAR CHEESE CRUST



-Filling:

        1-1/2 cup sugar

        1/4 cup cornstarch

        2/3 cup apple juice

        2/3 cup Port wine

        2 tablespoons butter/margarine

        1 lemon peel; grated

        8 medium cooking apples; peeled and sliced (7-8 Cups)

-Cheddar Cheese Crust:

        2 cups flour; sifted

        1 teaspoon salt

        2/3 cup shortening

        3/4 cup sharp cheddar cheese; shredded

        5 1/2 tablespoons water

DIRECTIONS

1. For the filling, combine sugar and cornstarch in a large saucepan.

2. Stir in apple juice, port, butter and lemon peel.

3. Cook over medium heat until mixture boils; add apples and cook

   gently until just tender.

4. To make Cheddar Cheese crust, mix flour, salt and shortening until

   mixture resembles coarse meal. Stir in the cheese.

5. Add water gradually and mix lightly with fork to form dough.

6. Divide pastry in half and roll out one half to fit a 9-inch pie

   pan.

7. Roll second half of pastry and cut into tem 1/2-inch strips.

8. Spoon filling into pastry-lined pan. Weave pastry strips across

    filling to make lattice top.

9. Bake at 375F for 30 to 45 minutes, or until done. Serve warm.

SWEET POTATO PIE topped with RUM WHIPPED CREAM



        1 9-inch pre-made pie crust

        1/4 tsp cloves, ground

        1/2 cup sugar      

        1/4 tsp allspice

        1/4 cup molasses

        2 cups pureed sweet potatoes

        Pinch salt

        1 cup Half & Half

        1 tbls lemon juice

        2 cups whipped cream

        3 eggs, separated

        1-1/2 tsp light rum or rum flavored syrup/substitute

        1/2 tsp cinnamon

DIRECTIONS

1. Preheat the oven to 425F.

2. Place the pie crust in the pie pan.

3. Combine the sugar, molasses, salt, lemon juice, egg yolks and all

   the spices; beat until smooth.

4. Beat in the sweet potato puree and the Half & Half.

5. Beat the egg whites until stiff peaks form. Fold the egg whites

   into the sweet potato mixture. Pour into the prepared pie shell.

6. Bake for 10 minutes.

7. Reduce the oven temperature to 350F and bake until the custard is

   set (about 35-40 minutes).

8. Add rum (or rum flavoring) to the whipped cream.

9. Serve the pie garnished with the rum flavored whipped cream.

        Maple Topped Pumpkin Pie



 1 (15-oz.) pkg. refrigerated pie crust

 2 eggs, slightly beaten

 1 can (16-oz.) pumpkin

 3/4 cup sugar

 1/2 tsp. salt

 1 tsp. ground cinnamon

 1/2 tsp. ground ginger

 1/4 tsp. ground cloves

 1 can (12-oz.) evaporated milk



Topping:

 1 cup whipping cream

 2 tbsp. powdered sugar

 1 tbsp. maple-flavored syrup

 1/4 tsp. cinnamon



 Heat oven to 425�F.

 Prepare pie crust according to package directions for filled one-crust pie.

 Refrigerate remaining crust for later use.

 Combine filling ingredients in order given; pour into pie crust lined pan.

 Bake at 425�F for 15 minutes. Reduce oven temperature to 350� F; bake an additional 40 to 50 minutes or until knife inserted near center of pie comes out clean; cool.

 In small bowl, beat whipping cream until soft peaks form.

 Add powdered sugar,  syrup and 1/4 teaspoon cinnamon; beat until stiff peaks form.

 Just before serving, garnish with whipped cream topping.

	Pumpkin Pie



4 eggs, beated					2 Tbsp. flour

1 can pumpkin (29 oz.)				1 tsp salt

2 cup firmly packed brown sugar

3 cups evaporated milk				2 Tbsp. Pumpkin Pie Spice1

2 9" pastry shells unbaked		



1 You may substitute 2 tsp. Cinnamon, 1 tsp. Nutmeg, 1 tsp. Ginger, and 1 tsp. Cloves for 2 Tbsp. Pumpkin Pie Spice.



  Combine eggs and pumpkin. Blend in sugar, spice, flour and salt; mix well. Add milk; mix well. 

  Pour into pastry shells.

  Bake at 425 F, 15 minutes. Reduce heat to 350 F and continue baking 35-40 minutes or until knife inserted near center comes out clean. Cool. Store in refrigerator. Two pies (8 servings each.)