Pies ~ umm, we always have room for pie!!!

Apple Pie

(Great with Cinnamon Ice Cream - umm)

1 ready-to-use double pie crust                             

½ cup butter                                               

3 Tbsp. flour                                                          

½ cup white sugar                                      

½ cup brown sugar

¼ cup water

8 Granny smith apples, peeled, sliced

1 Tbsp. cinnamon

Melt butter in a sauce pan.  Stir in flour to form a paste.  Add white sugar, brown sugar, water and cinnamon, bring to a boil.  Reduce temperature and dimmer 5 minutes.  Place bottom crust in your pan.  Fill with apples, mounded slightly.  Cover with a lattice work of crust.  Gently pour the sugar and butter liquid over the crust.  Pour slowly so that it does not fun off.  Bake 15 minutes at 425°.  Reduce the temperature to 350° and bake for 35-45 minutes. 

Cranberry Cherry Pie

An Elegant Twist to An Old Tradition

1 (15 oz) pkg. Pillsbury All Ready Pie Crusts                          

2 cups fresh or frozen Cranberries              

¾ cup Sugar    

2 Tbsp. Cornstarch

1 (21 oz. can) Cherry Fruit Pie Filling

Prepare pie crust according to package directions for two-crust pie using 9” pie pan.  Heat oven to 425.  In large bowl combine cranberries, sugar and cornstarch - mix well.  Stir in cherry pie filling, mix lightly.  Spoon into pie crust-lined pan.  To make top crust, cut out 2 hearts or bells with cookie cutter, tops toward center.  Place crust over filling and fold edge of top crust under bottom crust.  Flute edges.  Brush underside of “cut out” heart or bell with water.  Place on crust between cutouts.  Sprinkle top of pie with cinnamon and sugar.  Bake at 425 for 35-45 minutes until crust is golden brown and filling is bubbly.  Cover edge of crust with strips of foil after about 15 to 20 minutes of baking to prevent excessive browning.

Pecan Pie

Maple Syrup Makes it Thick & Rich

Unbaked 9” Single Crust                             

3 Eggs, beaten                                           

1 cup Sugar                                                 

1 ¼ cups Pecan halves

¼ cup Butter, melted

1/8 tsp. Salt

1 tsp.  Vanilla

¾ cup Maple Syrup (thick) 

optional:  1/2 -1 tsp. maple extract (I love this stuff!!!)

Heat oven to 375.  Prepare pie crust of single pie.  For filling – combine eggs, sugar, maple syrup, butter, salt and vanilla in bowl.  Mix thoroughly.  Spoon into unbaked pie shell.  Arrange pecans on top.  Reduce oven temperature to 350 and bake for 45-55 minutes or until filling is set.  (Reduce temperature to 325 or shield with foil if crust and/or pecans begin browning too quickly).  Cool to room temperature before serving.



Pumpkin Pie

¾ cup sugar                                                         

½ tsp. salt                                                  

1 tsp. cinnamon                                          

½ tsp. ginger                                              

¼ tsp. cloves

2 large eggs

1 (15 oz.) Libby’s Pure Pumpkin

1 (12 oz.) can evaporated milk

1 unbaked pie crust (deep dish)

optional:  1 tsp. maple extract

Mix sugar, salt, cinnamon, ginger and cloves in small bowl.  Beat eggs in large bowl.  Stir in pumpkin and sugar-spice mixture.  Gradually stir in evaporated milk.  Pour into pie shell.  Bake in preheated 425 degree oven for 15 minutes.  Reduce temperature to 350° and bake for 40-50 minutes or until knife inserted near the center comes out clean.  Cool for 2 hours.  Top with whipped cream.