Best Apple Pie

Pie Crust for top and bottom. You can use 2 frozen pie crusts.
7 medium granny smith apples
1/2 cup butter
3 tbsp all-purpose flour
1/4 cup water
1/2 cup white sugar
1/2 cup brown sugar
1 heaping tsp cinnamon
1/4 tsp nutmeg
1 tsp vanilla

Preheat oven to 425F.
Peel, core and slice apples. Place in a large bowl and set aside.
In a medium saucepan melt butter over low heat. Add 3 tbsp flour and mix, forming a paste. Add water, white sugar, brown sugar, cinnamon, nutmeg and vanilla. Mix well and bring to a boil. boil on medium heat for 1 minute.
Remove from heat. Pour 1/3 cup into a measuring cup and set aside. Add remaining filling to apples and toss well.
Pour apple mixture into prepared pie crust, mounding slightly. Slice remaining pie crust on a cutting board and place on top of pie in a lattice pattern. Brush remaining 1/3 cup cup of filling onto crust.
Cover pie loosely with aluminum foil. Lightly spray foil with Pam first to avoid sticking. Place pie on a pie sheet lined with foil, shiny side down. Bake at 425F for 10-12 minutes.Reduce heat to 350F and bake for 50 minutes. Remove foil last 10 minutes to allow crust to brown. Pie is done when apples are soft when pierced with a fork and crust is golden-brown.

Serves: 8-10 people

Recipe adapted from https://audreysapron.wordpress.com/2013/12/20the-best-apple-pie-ever

Cherry Cobbler

1/2 c sugar
1 T cornstarch
1 20 oz can sour red pitted cherries
1 1/2 c sifted all-purpose flour
2 t baking powder
1/2 t salt
1/2 c sugar
1/4 c butter
1/3 c milk
1 egg, slightly beaten


Combine 1/2 c sugar and cornstarch; gradually stir in cherries and juice. Place over moderate heat; bring to a boil, stirring constantly.  Boil for 1 minute. Pour into a shallow 1 1/2 quart casserole.

Heat oven to 375 degrees. Sift flour, baking powder, salt and 1/2 c sugar into a bowl.  Cut in butter coursely. Combine milk and egg; add to dry ingredients. Stir just until flour is dampened. Drop batter by spoonfuls onto cherries. Bake 30 minutes at 375 degrees until top is brown. Serves 4.

Orange Pecan Pie

3 eggs, beaten
1 c dark corn syrup
1/2 c granulated sugar
1/3 c orange juice
1 T grated orange rind
1 T flour
1/4 t salt
1 1/4 c chopped pecans
1 unbaked 9-inch pastry shell
3/4 c pecan halves
whipped cream

Preheat oven to 350 degrees. In a large mixing bowl combine eggs, corn syrup, sugar, orange juice, orange rind, flour and salt. Beat at medium speed on an electric mixer until blended. Stir in chopped pecans. Pour filling into unbaked pastry shell, top with pecan halves, and bake at 350 degrees for 55 minutes to 1 hour. Place on a wire rack to cool. Serve with whipped cream. Makes one 9-inch pie.

Bourbon Chocolate Pie

If you love chocolate and bourbon, this pie is for you.

1 c granulated sugar
2 eggs, slightly beaten
1/4 c cornstarch
1/2 c melted butter
3 T bourbon
1 c chopped pecans
1 (6-oz) pkg semisweet chocolate chips
1 unbaked 9-inch pie crust shell
1 c whipping cream
1/2 t bourbon
2 T powdered sugar

Preheat oven to 350 degrees. In medium mixing bowl, combine granulated sugar, slightly beaten eggs, cornstarch, melted butter and bourbon. Beat at medium speed of electric mixer until just blended. Stir in pecans and chocolate chips. Pour filling into  pie crust shell and bake at 350 degrees for 30 to 35 minutes. Cool on wire rack. Beat whipping cream and 1/2 teaspoon bourbon, gradually adding powdered sugar, until soft peaks form. Serve pie with the whipped cream. Makes one 9-inch pie.

Apple Crisp

4 cooking apples, peeled, cored and chopped
1 c flour
1 t baking powder
1 c sugar
1 egg
1/2 t salt
1/2 c butter, melted

Preheat oven to 350 degrees. Place prepared apples in a 12x8x2 inch baking dish. Combine flour, sugar, salt and baking powder in a small mixing bowl. Cut egg into flour mixture with a pastry blender until mixture resembles coarse corn meal. Sprinkle over apples. Pour melted butter on top and bake at 350 degrees for 40 minutes or until browned. Makes 6 servings.

Easy Mud Pie

3/4 c crushed vanilla wafers
1/2 cup finely chopped pecans
2 T butter, melted
1 8-oz pkg cream cheese
3/4 c confectioner's sugar
1 1/2 cups cool whip, thawed
1 3/4 c milk
1 pkg (4-serving size) instant chocolate
   pudding and pie filling

Preheat oven to 375 degrees. Combine vanilla wafer crumbs, melted butter and pecans; press firmly into bottom and sides of a 9-inch pie plate. Bake at 375 degrees for 10 minutes; cool. In a large mixer bowl, beat cream cheese and sugar at medium speed of mixer until well blended. Gently stir in 1 cup of cool whip and spread over crust. Pour milk into medium mixing bowl. Add pudding mix and beat with a wire wisk for 2 minutes. Spoon pudding over cream cheese layer. Refrigerate for several hours or until set. Top with remaining 1/2 cup cool whip before serving. Store in refrigerator. Makes 8 servings.

Easy Banana Cream Pie

Easy Banana Cream Pie uses vanilla pudding and pie filling and whipped topping.

1 pkg (4-serving) instant vanilla pudding
  and pie filling
1 envelope (1 1/2 oz)whipped topping mix
1 1/2 c milk
1/2 t vanilla
2 medium bananas, sliced and dipped in
   lemon juice
1 Graham Cracker Crust, 9"

In small mixing bowl combine pudding and pie filling, whipped topping mix, milk and vanilla. Beat on low speed of electric mixer until combined. Increase speed to high and continue to beat for 3 minutes until very thick. Pour one third of mixture into prepared pie crust. Layer on 1/2 of sliced bananas. Pour on remaining pie filling. Chill until set, about 1 hour. Garnish with remaining banana slices and serve.

Easy Chocolate Raspberry Cheesecake

This cheesecake recipe uses Eagle Brand sweetened condensed milk and fresh or frozen raspberries.

6 oz cream cheese, softened
1 (14 oz) can Eagle Brand sweetened condensed milk
1 egg
3 T lemon juice
1 t vanilla
1 c fresh or frozen raspberries
Chocolate Glaze (recipe below)
1 chocolate graham cracker pie crust, 9"

Preheat oven to 350 degrees. In large mixer bowl beat cream cheese until fluffy. Gradually beat in Eagle Brand sweetened condensed milk until smooth. Add egg, lemon juice and vanilla. Mix well.

Arrange raspberries in bottom of prepared pie crust. Pour cream cheese filling slowly over raspberries. Bake 30 to 35 minutes at 350 degrees until center is set. Cool.

Top cooled cheesecake with Chocolate Glaze, chill.

Chocolate Glaze

2 (1-oz each) squares of semi-sweet chocolate
1/4 c whipping cream

Place chocolate and cream in a small saucepan. Melt chocolate with cream over low heat, stirring constantly. Cook and stir until thickened and smooth. Remove from heat.

10-Minute Chocolate Cream Pie

This Chocolate Cream Pie uses German's Sweet Chocolate, cream cheese and cool whip.

1 pkg (4 oz) Baker's German Sweet Chocolate
1/3 c milk
2 T sugar
1 pkg (3 oz) cream cheese, softened
1 (8 oz) container cool whip, thawed
1 Graham Cracker Cust, 9"

Place chocolate and 2 tablespoons of milk in a small saucepan. Heat over low, stirring constantly until chocolate is melted. In large mixing bowl, beat sugar and cream cheese on medium speed of electric mixture until smooth; add remaining milk and chocolate mixture and beat until smooth. Fold in cool whip and blend until smooth and creamy. Spoon into prepared graham cracker crust and freeze for 4 hours.

Apple-Streusel Mince Pie

This apple pie combines apples and mincemeat and has a yummy streusel topping.



9" unbaked pie shell
3 large apples, pared & cored
3 T flour
2 T melted butter
28 oz None Such ready-to-use Mincemeat
Streusel Topping

Preheat oven to 425 degrees.  In a large mixing bowl, toss apples with flour and margarine. Arrange apple mixture in unbaked pie shell. Top with mincemeat and streusel topping. Bake 10 minutes at 425 degrees. Reduce heat to 375 degrees and bake for 25 minutes. Cool. Serve pie warm.

Streusel Topping:

1/2 c flour
1/4 c brown sugar
1 t cinnamon
1/3 c butter

In medium mixing bowl, combine flour, sugar and cinnamon. Cut in butter with a fork or pastry blender until mixture is crumbly.

No-Bake Pumpkin Pie

No-bake Pumpkin Pie uses Knox Gelatine and Eagle Brand Milk. This recipe makes one pie.

1 envelope Knox Unflavored Gelatine
1 t cinnamon
1/2 t ginger
1/2 t nutmeg
1/2 t salt
1 (14 oz) can Eagle Brand Sweetened
   Condensed Milk
2 eggs, well beaten
1(16 oz) can pumpkin
1  Graham Cracker Crust 9"

In medium size saucepan combine gelatine, cinnamon, ginger, nutmeg and salt. Stir in Eagle Brand sweetened condensed milk and beaten eggs. Mix well. Let stand for 1 minute. Cook and stir over low heat until gelatine dissolves and mixture thickens slightly - about 10 minutes. Pour into prepared graham cracker crust and chill for 3 hours or until set.

Easy Pumpkin Cheesecake Pie

4 oz cream cheese, softened
1 T milk
1 T sugar
1 (8-oz) tub cool whip
1 graham cracker crust
1 c milk
1 (15 oz) can pumpkin
2 pkg (4-serving size) vanilla instant pudding and
   and pie filling
1 t cinnamon
1/2 t ginger
1/4 t cloves

In medium mixing bowl, beat cream cheese, 1 tablespoon milk and sugar with a wire wisk until well blended. Stir in half of the cool whip. Spread mixture on the bottom of prepare graham cracker crust.

Pour 1 cup milk into large mixing bowl. Add pumpkin,pudding mixes and spices. Beat with a wire wisk for 2 minutes or until well blended. Spread over cream cheese layer.

Refrigerate for 4 hours. Top with remaining cool whip and serve. Store leftovers in refrigerator.
Makes 10 servings.

Best Chocolate Pie

This is the best chocolate pie recipe and my sons' favorite.

3/4 c sugar
1/3 c cocoa
2 T cornstarch
2 T flour
1/4 t salt
1 3/4  c milk
2 egg yolks, slightly beaten
2 T butter
1 t vanilla extract
8 oz graham cracker crust

Combine sugar, cocoa, cornstarch, flour and salt in a medium saucepan. Blend in milk and egg yolks. Cook over medium heat, stirring constantly, until mixture boils; boil and stir 1 minute. Remove from heat; blend in butter and vanilla. Pour into 8 oz graham cracker crust. Press plactic wrap onto pie surface and chill overnight. Top with sweetened whipped cream or cool whip prior to serving. Makes 6 servings.

Tip: For a larger pie double the recipe and use a 9-inch graham cracker crust.

Microwave Directions:  Combine sugar, cocoa, cornstarch, flour and salt in a 2 quart microwave proof bowl. Blend in milk and egg yolks. Microwave on high for 5 minutes, stirring several times, or until mixture boils. Microwave on high 1 to 2 additional minutes or until mixture is smooth and thickened.

Fudge Pecan Pie

This is the very best chocolate pecan pie recipe and it's easy to make.

1 deep dish pie crust
3 T cocoa
2 c sugar
1/8 t salt
1 can (5.33 oz) evaporated milk

1 c pecan halves
1/2 c butter
3/4 c hot water
1/2 c flour
1 t vanilla

Preheat oven and a cookie sheet to 350 degrees. Melt butter in a large saucepan. Add cocoa and stir until dissolved. Add hot water and stir. With wire whip, blend in sugar, flour, salt, vanilla and milk. Stir until smooth. Mix in pecans and pour into crust. Place on preheated cookie sheet and bake in oven at 350 degrees for 50 minutes, or until set.

Best Pecan Pie

Pecan pie is the hardest thing for me to bake. The first time I tried, I overcooked it and it was tough and chewy. Then, I found this recipe in Favorite Namebrand Recipe Book, by the editors of Consumer Guide, 1981. It's original name is "The Devil's Tempting Pecan Pie", and it's found on page 275. It's been my favorite every since.

One 9-inch Single-crust pie shell
4 eggs
1 lb Light Brown Sugar
1/4 c water
1/4 c butter or margarine, softened
1 t vanilla extract
pecan halves

Beat eggs in a small mixing bowl, until frothy; set aside. Combine sugar and water in a 2 quart thick saucepan. Place over medium heat, stirring until sugar dissolves. Bring to a full boil and cook for 3 minutes. Gradually stir hot syrup into eggs. Blend butter and extract into mixture. Pour filling into pie crust. Arrange pecans on top of filling in desired pattern. Bake at 350 degrees for 1 hour or until set. Remove to cooling rack.