Grandma's Pies
Pie Crust
5 cups flour
2 cups shortening
2 teaspoons salt
⅔ cup water
Apple Pie Filling
4� cups sugar
1 cup cornstarch
2 teaspoons ground cinnamon
� teaspoon nutmeg
1 teaspoon salt
3 tablespoons lemon juice
2-3 drops yellow food coloring
5�-6 pounds tart apples- pared, cored, sliced
In saucepan, blend first 5 ingredients. Stir in 10 cups water, cook and stir until thickened and bubbly. Add lemon juice and food color. Pack apples into jars leaving 1� head space. Fill with hot syrup leaving �� headspace. Adjust lids. Process in boiling water bath. Pints 15 minutes. Quarts 20 minutes. Makes 6 quarts.
Before serving, prepare pastry for 2 crust pie. Line pie plate with pastry. Add 1 quart apple pie filling. Adjust top crust, cutting slits for steam seal. Bake at 400� for 50 minutes.
Cherry Breeze Cheesecake
⅓ cup melted margarine or butter
� cup sugar
1 cup Kellogg�s� Corn Flake crumbs
1 package cream cheese, softened
1 can Eagle� Brand sweetened condensed milk
� cup ReaLemon� Reconstituted lemon juice
1 teaspoon vanilla flavoring
1 can (1pound 5 ounce) cherry pie filling, chilled
1. Cook margarine and sugar over low heat stirring constantly until mixture boils. Remove from heat. Mix in Corn Flake crumbs. Press evenly and firmly in 9� pan to form crust. Chill.
2. Beat cream cheese until smooth. Gradually mix in Sweetened Condensed Milk. Stir in lemon juice and vanilla. Spread in crust. Refrigerate 3-4 hours or until firm.
3. Top with cherry pie filling. To remove pie pieces easily, place hot, wet towel around sides and bottom of pan before cutting. Serves 8.
Holiday Pumpkin Cheesecake
8� graham crust
20 ounce crushed pineapple, drained- save juice
16 ounce pumpkin
1 cup brown sugar
3 eggs
1 teaspoon cinnamon
� teaspoon ginger
1 envelope (1 tablespoon) unflavored gelatin
2- 8 ounce packages cream cheese
1 tablespoon vanilla
1 cup miniature marshmallows
� cup whipping cream
1. Combine � cup pineapple juice, pumpkin, sugar, eggs, spices and gelatin in saucepan. Cover and simmer for 30 minutes.
2. Beat softened cream cheese and vanilla until fluffy.
3. Gradually beat in warm pumpkin until blended.
4. Pour into pie pan with graham cracker crust, and refrigerate overnight.
5. Cover with topping of crushed pineapple, marshmallows, and whipped cream.
Lemon Meringue Pie
1� cups sugar
6 tablespoons cornstarch
1� cups boiling water
3 egg yolks
3 tablespoons butter
4 tablespoons lemon juice
1� tablespoons grated lemon rind
Mix sugar and cornstarch; stir in boiling water. Stirring constantly until mixture thickens and boils. Set over boiling water, cook 10 minutes longer. Beat egg yolks slightly, add gradually to mixture. Cook 5 minutes, blend in butter, lemon juice, and rind. Cool. Pour into cooled pie shell. Cover with meringue; brown.
Libby�s Famous Pumpkin Pie Recipe
4 eggs, slightly beaten
1 can (29 ounce) Libby�s Solid Pack Pumpkin
1� cups sugar
1 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
� teaspoon ground cloves
2 cans (13 fl. ounces each) evaporated milk OR 3� cups half �n half
2 9-inch shells with high fluted edge*
Preheat oven to 425�F. Combine filling ingredients in order given; divide evenly into pie shells. Bake 15 minutes. Reduce temperature to 350�F and bake an additional 45 minutes or until knife inserted into center of each pie comes out clean. Cool; garnish, if desired, with whipped topping. Yields 2 (9-inch) pies.
*If using REGULAR size FROZEN pie shells, recipe fills 4 (bake in two batches). Slightly thaw pie shells while combining other ingredients. Preheat cookie sheet while preheating oven to 375�F. Bake 2 pies on cookie sheet 45 minutes or until pie test done as directed above. Repeat with remaining 2 pies.
*If using DEEP DISH size FROZEN pie shells, recipe fills 2. Let shell thaw 20 minutes, then recrimp edge to stand �-inch above rim. Preheat cookie sheet while preheating oven to 375�F. Bake 70 minutes or until pie test done as noted above.
Miracle Cheesecake
1 package lemon gelatin
1 cup boiling water
3 tablespoons lemon juice
1- 8 ounce package cream cheese
1 cup sugar
1 teaspoon vanilla
1 can chilled, whipped canned milk
� package graham crackers
� cup butter, melted
Dissolve gelatin in boiling water, add lemon juice and cool. Cream together cream cheese, sugar, and vanilla. Add gelatin and mix well.
Fold whipped canned milk into gelatin mixture. Crush graham crackers into fine crumbs and add melted butter. Firmly pack ⅔ of mixture in bottom of 9x13x2 pan. Add filling. Put ⅓ on top.
Pecan Pie I
3 eggs
⅔ cup sugar
� teaspoon salt
⅓ cup melted butter
1 cup light or dark corn syrup
1 cup pecan halves
Bake 30-40 minutes at 350� or 375�.
Pecan Pie II
1 cup Karo syrup
� cup sugar
4 ounces melted butter
3 eggs
1 teaspoon vanilla
1� cups pecan pieces, divided
Mix Karo syrup, sugar, butter, and eggs; set aside for 1 hour; add vanilla. Place � cups pecan pieces on the bottom of pan. Pour mixture in pie crust. Add � cup pecan pieces on top. Bake at 325� for 50 minutes.