Apple Pie

Ingredients

• 1/2 cup sugar.
• 1/2 cup packed brown sugar.
• 3 tablespoons all-purpose flour.
• 1 teaspoon ground cinnamon.
• 1/4 teaspoon ground ginger.
• 1/4 teaspoon ground nutmeg.
• 6 to 7 cups thinly sliced peeled tart apples.
• 1 tablespoon lemon juice

ion

Pie Crust

1. • 2 1/4 to 2 1/2 cups unbleached all purpose flour
   • 1 1/2 teaspoons sugar
   • 1 teaspoon salt
   • 2/3 cup Crisco solid vegetable shortening.
   • 1/4  cup (or more) ice water

PREPARATION

1. 1. Blend flour, sugar, and salt in processor. Add Crisco; using on/off turns, blend until mixture resembles coarse meal. Add 5 tablespoons ice water and pulse begins to clump together, adding more water by teaspoonfuls if dry. Let form into a ball by pulsing processor. 
   2. Divide dough in half; flatten each half into disk. Wrap each disk in plastic and refrigerate at least 1 hour. DO AHEAD Can be made 3 days ahead. Keep refrigerated. If necessary, soften slightly at room temperature before rolling out.

Pecan Pie

1 Large Pie Crust (9 inches)
1/2 Cup butterscotch chips
1 Cup Pecans, Crushed
1/2 Cup Sugar
1/2 Cup Corn Syrup, Light
2 Large Eggs

Preheat Oven to 350.  Scatter Butterscotch Chips and Pecans on the bottom of the pie crust.  Beat eggs, butter, and corn syrup in a bowl (or mixer.)  Pour over Butterscotch Chips and Pecans. Put in oven and bake for about 45-50 minutes, or until golden brown, let it set. and cool it on a rack.

Pumpkin Pie

1 15 oz canned Pumpkin
3/4 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground ginger
1/4 tsp ground cloves
1 14 oz can sweetened condensed milk
2 eggs
1 9" deep dish pie shell

Mix all items and place in pie shell

Heat oven to 425.

Place pie in oven for 15 minutes.

Lower temp to 350 and bake an additional 40 minutes.

Remove and cool before serving.

Dutch Apple Crumb Pie

1 Deep Dish Pie Shell
6 Granny Smith Apples, peeled, sliced thin
1/3 Cup Brown Sugar
1/3 Cup White Sugar
1/2 T Cinnamon
1/3 cup flour

Mix the apples, sugars, flour and Cinnamon together and place in pie shell.

CRUMBS

1 stick butter, melted.
1/3 Cup Brown Sugar
1/4 Cup White Sugar
1/3 - 1/2 Cup Flour - enough to make soft crumbs.

Place all items for crumbs in a bowl and mix well until crumbs form. The more flour you add the finer the crumbs. You want them about the size of small rocks. If you add too much flour add a little water and re mix to get back the texture.

Place on top of pie.

Put pie on a cookie sheet and place in a 350 oven for about 60- 75 minutes.

Coconut Cream Pie

2 packages Vanilla Pudding, instant
2 cups Milk OR 1 Can Coconut Milk
4 capfuls coconut extract (omit if using Coconut Milk)
2 cups coconut, toasted.

1 pre made pie shell, baked.

1 cup heavy cream (whipped) OR 8 Oz Cool whip

Add the Vanilla Pudding and Milk and mix until thick, fold in whipped cream or Cool Whip
Add 4 t coconut extract (omit if using coconut milk)  and 2 cups coconut.

Garnish:

Cool Whip

OR
Toast 1 cup coconut as garnish and top with whipped cream, could top whole pie or each slice as it is served.