Mile High Lemon Meringue Pie

Ingredients:
1/2 c Cornstarch
1 1/2 c Sugar
1/4 ts Salt
1 3/4 c Water
5 Egg yolks; slightly beaten
2 tb Butter or margarine
1 tb Lemon Peel; grated
1/2 c Lemon juice
4 Egg whites
1/2 ts Cream of tartar
1/2 c Sugar
1 pastry shell; Baked

Instructions:


Blend cornstarch, sugar & salt in saucepan. Stir in water gradually. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil 1 minute. Stir half the mixture slowly into egg yolks. Stir yolk mixture into saucepan. Cook over low heat, stirring constantly, 2 minutes longer. Remove from heat. Add butter, lemon rind & juice. Cool slightly. Pour into pastry shell. Heat oven to 350. Beat egg whites & cream of tartar until foamy. Add 1/2 cup sugar gradually. Continue beating until meringue forms stiff, glossy peaks. Swirl meringue onto filling with spoon or spatula. Be sure meringue touches crust all the way around to prevent shrinkage. Bake 15-20 minutes until meringue is tipped golden brown.

Orange Zested Pecan Sweet Potato Pie

Ingredients:
1 pound sweet potatoes
1/4 cup Butter
1 14-oz can sweetened condensed milk
1 teaspoon Ground cinnamon
1 teaspoon orange zest
1 teaspoon Vanilla extract
1/2 teaspoon Ground nutmeg
1/4 teaspoon salt
1 9-inch pie crust; (find recipe)
1 Egg
2 tablespoons dark corn syrup
2 tablespoons brown sugar; packed
1 tablespoon Butter; melted
1/2 teaspoon maple flavored extract
1 cup Pecans; chopped

Instructions:


1. Boil sweet potato whole in skin for 40 to 50 minutes until done. Run cold water over the sweet potato, and remove the skin. Break apart in a large bowl.

2. Melt 1/4 cup butter or margarine, and pour it in the bowl with the sweet potatoes. Beat with an electric mixer until smooth. Blend in sweetened condensed milk, cinnamon, orange rind, vanilla, nutmeg, salt, and 1 egg. Pour into the unbaked crust.

3. Bake at 425 degrees F (220 degrees C) for 20 minutes. Remove the pie from the oven and reduce the temperature to 350 degrees F (175 degrees C).

4. While the pie is baking, prepare the topping. Mix together 1 egg, corn syrup, brown sugar, 1 tablespoon melted butter, maple flavoring, and pecans. Mix thoroughly. Sprinkle over pie.

5. Bake for another 25 minutes until set.

Gooey Shoo-Fly Pie

crumb topping.
1 cup flour
1/2 cup light brown sugar
1/4 cup shortening
1/2 tsp. salt

filling.
1 cup boiling water
1 cup light molasses (I used dark because...I have no idea what light molasses is)
1 tsp. baking soda
1 egg, beaten

Preheat oven to 350 degrees F.
Mix crumb topping ingredients together, using a pastry blender, until very fine. Set aside.
Blend together water, molasses and baking soda.
Mix in egg.
Pour into a 9-inch unbaked pie shell* (they say to use a deep dish pie crust here, but I didn't. Maybe that is why my crumb topping was so crumby).
Using a large spoon, mix the crumb mixture well into the molasses filling
Bake 35-40 minutes.

German Chocolate Pie

Ingredients:
4 pie shells; frozen
6 whole EGGS
1 stick margarine; melted
4 cups Sugar
4 Tablespoon Flour
1/2 cup Cocoa
1 Tablespoon Vanilla
1 medium can coconut
3/4 cup Pecans; chopped
1 large can evaporated milk

Instructions:


Mix all filling ingredients together and pour equal amounts in unbaked pie shells. Bake at 325 for 50 minutes. -- Makes 4 pies To Freeze: Cool. Wrap well in aluminum foil. To Serve: Thaw and enjoy.

Banana Carmel Pie

Ingredients:
1 cup dark brown sugar
1/4 tsp. Salt
2 egg eggs; yolks
1 tbsp. Butter
3 bananas; (up to 4), ripe sliced
1 cup sweetened whipped cream; or Cool Whip
1/4 cup All-purpose flour
1 1/4 cups Cold water
1/4 cup Evaporated milk
1/2 tsp. Vanilla
1 8-oz baked pie shell; (up to 9-oz)

Instructions:


In a saucepan mix brown sugar, flour and salt. Add water, egg yolks,

evaporated milk, butter and vanilla. Beat with wire whisk until smooth.

Place over medium heat, cook and stir until thickened.

Cool 5 minutes.

Spread in baked pie shell.

Shortly before serving, slice bananas over

filling and top with whipped cream.

Refrigerate any remaining pie.

Peach Crumb Pie

Ingredients:
-- Pie Crust --
1 1/4 cups All-purpose flour
1 teaspoon Sugar
1/2 teaspoon Salt
1/4 pound unsalted butter; very cold, cut into small pieces
3 tablespoons ice water
-- Filling --
5 cups ripe Freestone peaches; peeled* and sliced
1/4 cup dark brown sugar
1/4 cup Sugar
3 tablespoons Cornstarch
1/4 teaspoon nutmeg,; freshly ground
1/4 teaspoon Ground cinnamon
pinch of Salt
1 tablespoon Lemon juice
-- Crumble Topping --
2 tablespoons Unsalted butter
1 cup Sugar
1/2 cup All-purpose flour
1 teaspoon Baking Powder
1/2 teaspoon Salt
1/2 teaspoon Ground ginger
3/4 cup almonds; sliced and crushed
1/2 cup rolled oats; (oatmeal)

Instructions:


For Crust: Combine the flour, sugar, and salt in a mixing bowl. Add the butter and work into the dry ingredients using your hands until the mixture resembles coarse crumbs. Mix in the water. Form into a flattened ball, wrap in plastic wrap and refrigerate for about 1 hour.

Pat out the dough on a lightly floured surface and dust it lightly with flour. Roll the dough into a circle, about 12- to 13-inches in diameter and 1/8 inch thick. Place the crust in a 9- to 10-inch pan. Crimp the edges. Refrigerate until ready to use.

To Partially Blind Bake Pie Shell: You will bake shell for about 20 minutes total, until golden brown. Baking times are approximate. Watch your crust carefully as it will burn easily.

Position the oven rack in the lower third of the oven, place a baking sheet in the oven and preheat it to 425 degrees F for 20 minutes before baking.

Take well-chilled crust from the refrigerator or freezer. If the dough is not well-chilled, freeze it for 5-10 minutes.

Cut a piece of parchment or waxed paper so it can reach up the sides of the pan. Place it in the chilled shell. Fill it 1/3 full with pie weights, beans or rice. BAKE FOR FOR 8-10 MINUTES with the pie weights. Remove from oven, carefully grab both sides of the parchment or waxed paper, and lift out the weights.

Reduce the oven heat to 350 degrees F. Return crust to oven and BAKE FOR ANOTHR 5-10 MINUTES, or until the pie crust is starting to turn golden brown. --OR-- For additional (optional) moisture-proofing: Remove crust from oven when it has about 5 minutes left to bake. Apply moisture proofing (1 large beaten egg or egg white) with a pastry brush on the bottom of the crust and about an inch up the sides. Place pie shell in oven back into the oven. BAKE FOR ANOTHER 4-5 MINUTES, or until the pie crust is starting to turn golden brown.

Cool crust completely on a wire cake rack.

For Filling: Toss peaches with sugars. Allow to stand one hour. Drain and reserve juices.

Preheat oven to 400 degrees F. Combine peach juice, cornstarch, spices, and salt in a small saucepan. Cook over low heat until thick and clear, stirring constantly. Combine with drained peaches, add lemon juice, and spoon mixture into the partially baked pie shell.

For Crumble Topping: Using fingertips, mix all the ingredients together. Sprinkle over prepared pie shell. Put into preheated oven 10 minutes. Reduce heat to 350 degrees F. and continue baking for another 45 minutes. Serve with vanilla ice cream.

*Tip: To peel peaches, immerse in boiling water for 30 seconds. Plunge into cold water and peel.

Deep Dish Apple Pie with Brandy Pecan Crumb

Ingredients:
Here is the recipe for the pastry dough:
1 1/2 cups all-purpose flour
2 ounces granulated sugar
3/4 teaspoon Salt
1 1/2 sticks unsalted butter ; cold
4 tablespoons ice water
For the filling:
3 pounds Gala Apples , fresh
1/2 cup brown sugar , firmly packed
1/4 cup granulated sugar
2 tablespoons whole butter; cut up into pieces
2 tablespoons all-purpose flour
1 tablespoon fresh lemon juice
1 teaspoon cinnamon
1/4 teaspoon vanilla bean paste
1 ounce Brandy
For the topping:
2 tablespoons butter ; room temperature
2 ounces light brown sugar
1/2 ounce Brandy
2 tablespoons all-purpose flour
1/2 cup pecans; chopped fine
1/4 cup walnuts; chopped fine

Instructions:


To make the pastry dough: In a kitchen aid mixer you will mix together the flour, sugar, salt, and butter until the mixture resembles a coarse cookie dough. You will add cold water and pulse until the dough has come together.

You will take the dough from the mixer and add to a lightly floured work surface. You will start to knead the dough out with your hands until flattened somewhat. Once the dough is flat to about a half an inch to an inch in thickness you will cover it with plastic wrap and hold in the fridge until ready for it. When you are ready for the dough pull from the fridge and let warm up to almost room temp so it will be pliable and easier to work with

To make the filling: Peel and core the apples. Cut the apples into 1/2-inch wedges and in a bowl toss the remaining filling ingredients sugar, brown sugar, lemon juice, vanilla bean paste, Brandy,flour and cinnamon until they are completed coated. Now you will add your pieces of butter and give it another quick stir. You will now want to preheat your oven to 350°F while you make the topping and finish off making your deep dish apple pie recipe.

To make the topping:

In a small bowl with your fingertips blend the butter, brown sugar, and Brandy and mix. You will then add the flour and once again mix, but now until it is smooth and blend in all nuts. You will then wrap the topping in a saran covered bowl and chill the until you are ready for the topping.

To assemble the deep dish apple pie: You will need to prepare a lightly floured surface and roll out the dough until it is about an eighth of an inch thick. You will then add to a seasoned cast iron skillet. You will start to spoon the apple pie filling into the dough lined skillet.You will bake the pie for about 30 minutes and turn 108 degrees and then cook for about another 15 to 30 minutes in the oven. You will then remove the pie from the oven to add the crumble topping over the top of the pie, and then sprinkle with some brown sugar. You will continue to cook until the brown sugar is nice and melted, and starting to turn caramel in color. It may take another 15 to 20 minutes and then you will need to pull from the oven. If you have a wire baking rack you should cool the pie on a rack until cooled. You can serve this pie warm, or at room temperature, and as with all apple pies, it is of course fabulous with vanilla ice cream. Enjoy!