Pie recipes

- Posted on Mar 20, 2019 - 12:11 PM

APPLE PIE 

Carol Anne Dixon

½ c. sugar, divided

½ c. brown sugar, divided

½ c. flour, divided

½ stick margarine

2 tsp. vanilla

6-8 apples, peeled

1 deep dish pie crust

1 regular pie crust

Cinnamon to taste

Sprinkle bottom of pie shell with cinnamon and sugar. Place a layer of apples onto the bottom of crust; sprinkle with brown sugar, sugar, cinnamon and ½ tsp. flour. Sprinkle vanilla extract over all items in crust. Dot with margarine. Put second layer of apples and sprinkle with cinnamon, brown sugar, sugar and ½ tsp. flour. Sprinkle vanilla extract over all. Repeat layering until crust is filled. Cover top with regular pie crust. Close edges and seal. Cut slits in top crust. Sprinkle top with sugar and cinnamon. Bake at 350°F. for 1 hour. 

 

PEANUT BUTTER PIE

John Lee Callis

1 c. 10X sugar

¾ c. creamy peanut butter

8 oz. cream cheese

1 tsp. vanilla

1 8-oz. container Cool Whip

1 graham cracker crust

Cream peanut butter, cream cheese and sugar until well blended. Add vanilla and fold Cool Whip into mixture until smooth. Put into graham cracker crust and chill until firm. The pie can also be frozen.

 

KEY LIME PIE

Karen Bourque

12 whole graham crackers

1/3 c. butter, melted

3 Tbs. sugar

2 cans (14 oz.) sweetened condensed milk

¾ c. Key lime juice

6 egg yolks

Pinch of salt

Whipped cream (optional)

Lime slices (optional)

Preheat oven to 350°F. Spray 9-inch pie plate or springform pan with cooking spray. Place graham crackers in food processor; purée until coarse crumbs form. Add butter and sugar and pulse until blended. Press mixture onto bottom and 1 inch up side of prepared pan. Bake 8 minutes or until lightly browned. Remove to wire rack to cool 10 minutes. Reduce oven temperature to 325°F. Meanwhile, beat sweetened condensed milk, lime juice, egg yolks and salt in a large bowl with electric mixer at medium-low speed 1 minute or until well blended and smooth. Pour into crust. Bake 20 minutes or until top is set. Cool completely on wire rack. Cover and refrigerate 2 hours or overnight. Garnish with whipped cream and lime slices.