Preheat oven to 375 degrees F.
Spread apple filling in buttered 9-inch square baking pan.
In large bowl, beat eggs, sweetened condensed milk, melted
butter and spices; pour over apple filling.
In small bowl, combine brown sugar and flour; cut in cold
butter until crumbly. Add nuts and oats.
Sprinkle over top.
Bake 50 minutes or until set. Cool.
Serve warm with vanilla ice cream (optional).
Store leftovers covered in refrigerator. 9 servings.
4 cups pitted sour cherries
1 1/2 cups white sugar
4 tablespoons all-purpose flour
1 1/2 cups all-purpose flour
1 cup old-fashioned oats
1 cup brown sugar
1/2 cup butter
1/2 cup shortening
Preheat oven to 375 degrees F (190 degrees C).
In a large bowl, combine cherries, 1 1/2 cups white sugar,
and 4 tablespoons flour.
Pour into 9x13 inch baking dish. In a medium bowl,
combine 1 1/2 cups flour, oats, and brown sugar.
Cut in butter & shortening until crumbly.
Sprinkle over cherries.
Bake in preheated oven for 45 to 50 minutes
or until topping is golden brown.
Yields: 1 - 9x13 inch dish ~ 8 servings.
In a bowl, gently stir cranberries, raspberries, sugar,
tapioca, extract and salt.
Line pie plate with bottom pastry; add filling.
Top with a lattice crust.
Bake at 375 degrees F for 15 minutes.
Reduce heat to 350 degrees F and bake 35-40 minutes
more or until bubbly. 6 servings.
STREUSEL TOPPING:
3 tablespoons butter
1/2 cup all-purpose flour
1/3 cup dark brown sugar
1/2 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine pumpkin, apple butter,
1/4 cup brown sugar, cinnamon, nutmeg, and salt.
Stir in eggs and evaporated milk.
Pour into prepared pie shell.
Bake in preheated oven for 50 to 60 minutes, or until a
knife inserted 2 inches from the center comes out clean.
Sprinkle streusel topping over the pie, and
bake for an additional 15 minutes.
To make the streusel topping:
In a small bowl, combine butter, flour, and 1/3 cup brown sugar.
Stir until mixture resembles coarse crumbs. Stir in pecans.
Yields: 1 - 9 inch deep dish pie. Serves 8.
1 (9 inch) prepared graham cracker crust
2 cups pumpkin puree
1 (14 ounce) can sweetened condensed milk
1 egg
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 cup packed brown sugar
2 tablespoons all-purpose flour
2 tablespoons butter
3/4 cup chopped walnuts
Preheat oven to 425 degrees F (220 degrees C).
In a mixing bowl, combine the pumpkin, condensed milk,
egg, 3/4 teaspoon cinnamon, ginger, nutmeg and salt.
Pour batter into the pie crust.
Bake at 425 degrees F (220 degrees C) for 15 minutes.
Reduce oven temperature to 350 degrees F (175 degrees C).
In a small bowl, combine brown sugar, flour,
and remaining 1/2 teaspoon cinnamon.
Cut in the butter or margarine until the mixture is crumbly.
Stir in walnuts. Sprinkle mixture evenly over the pie.
Bake pie for 40 minutes or until a knife inserted one inch
from the edge comes out clean. Cool and garnish as desired.
Yields: 8 servings.
1 (8 ounce) package cream cheese
1 1/2 cups confectioners' sugar
1 cup peanut butter
1 cup milk
1 (16 ounce) package frozen whipped topping, thawed
2 (9 inch) prepared graham cracker crusts
Beat together cream cheese and confectioners' sugar.
Mix in peanut butter and milk. Beat until smooth.
Fold in whipped topping. Spoon into two 9 inch graham
cracker pie shells; cover, and freeze until firm.
Makes 2 - 9 inch pies (16 servings).
1 recipe pastry for a 9 inch double crust pie
1/2 cup white sugar
3 tablespoons all-purpose flour
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon lemon zest
5 cups peeled and sliced pears
1 tablespoon butter
1 tablespoon lemon juice
Combine sugar, flour, salt, cinnamon, and lemon rind in mixing bowl.
Arrange pears in layers in a 9 inch pastry lined pan, sprinkling
sugar mixture over each layer. Dot with butter. Sprinkle with lemon juice.
Roll out remaining dough; cut slits for escape of steam. Moisten rim of
bottom crust. Place top crust over filling. Fold edge under bottom crust,
pressing to seal. Flute edge.
Bake at 450 degrees F (230 degrees C) for 10 minutes.
Reduce temperature to 350 degrees F (175 degrees C), and bake for
an additional 35 to 40 minutes. Makes 1-9 inch pie (8 servings).
Crumb topping:
2/3 cup flour
1 tsp. cinnamon
1/4 cup brown sugar
2 Tbsp. lemon juice
1/4 cup butter, melted
Combine all pie ingredients in a large bowl and mix well.
Place in piecrust and bake at 350 degrees for 30 minutes.
Combine crumb-topping ingredients, except for butter, and
mix to form a crumb-like consistency.
Sprinkle over pie and pour melted butter on top of the pie.
Bake an additional 30 minutes at 350 degrees.
Combine cornstarch and water and stir until smooth.
Add cherry pie filling and mix. Pour into pie crust.
Combine oats, flour, brown sugar and butter and mix to
create a crumbly mixture. Sprinkle over cherry pie and bake
for 30-40 minutes at 350 degrees. Allow to cool before serving.