1-1/4 cups graham cracker crumbs (about 18 squares)
1/3 cup butter or margarine, melted
2 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
2 eggs
1 teaspoon vanilla extract
1/2 teaspoon finely grated lemon peel
Topping:
1 cup (8 ounces) sour cream
2 tablespoons sugar
1/2 teaspoon vanilla extract
Additional lemon peel, optional
Mint leaves, optional
Combine crumbs and butter. Firmly press into the bottom and up the sides of a 9-inch pie plate.
Chill. In a small mixing bowl, blend crem cheese, sugar, eggs and vanilla. Stir in lemon peel. Pour into
prepared crust; bake at 325 degrees for 25 minutes. Remove from oven. Cool 5 minutes. Meanwhile, in a small bowl,
combine sour cream, sugar and vanilla. Spread over pie; bake 5 additional minutes. Cool to room temperature, then
refrigerate at least 5 hours. Garnish with additional lemon peel and mint leaves if desired. Yield: 6-8 servings.
Secret to this recipe is in the baking. Just let it barely show little bubbles on the surface before taking it out of the oven.
You don't want cheesecake to bake too long.
Prep: 15 min. plus refrigerating
2 cups cold milk
2 pkg. (4-serving size) JELL-O Chocolate Flavor Instant Pudding
1 KEEBLER READY CRUST Graham Cracker Pie Crust (6 oz.)
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
Pour milk into large bowl. Add pudding mixes. Beat with wire whisk 1 minute. (Mixture will be thick.)
Spoon 1-1/2 cups of the pudding into remaining pudding. Spread over pudding in crust. Top with
remaining whipped topping. Refrigerate 4 hours until set.
Makes 8 servings.
1/4 cup all-purpose flour
1 cup sugar
Dash salt
2 cups milk
3 egg yolks, beaten
1-1/2 teaspoons vanilla extract
1-1/4 cups flaked coconut, divided
1 pie shell (9 inches), baked
Meringue:
3 egg whites
6 tablespoons sugar
In a saucepan, combine flour and sugar; add salt, milk and egg yolks. Mix well.
Cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
Reduce heat; cook and stir 2 minutes more. Remove from the heat; stir in vanilla and 1 cup coconut.
Pour hot filling into pie shell. For meringue, beat egg whites in a mixing bowl until soft peaks form.
Gradually beat in sugar until mixture forms stiff glossy peaks and sugar dissolves. Spread meringue over hot filling.
Sprinkle with remaining coconut. Bake at 350 degrees for 12-15 minutes or until golden. Cool. Store in the refrigerator. Yield: 6-8 servings.
3 eggs, slightly beaten
1 cup Karo Light or Dark Corn Syrup
1 cup sugar
2 Tbsp. butter or margarine, melted
1 tsp. vanilla
1-1/4 cups pecans
1 (9-inch) frozen deep dish or unbaked pie crust
1. Preheat oven and a cookie sheet** to 350 degrees F.
2. In medium bowl combine first 5 ingredients. Stir in pecans. Pour into frozen pie crust.
3. Bake on cookie sheet 50 to 55 minutes or until filling is firm 2 inches from edge. Cool. Makes 8 servings.
**Omit cookie sheet when preparing in unbaked pie crust.
Variations
Butterscotch Pecan Pie
Follow classic recipe: In step 2, omit butter or margarine; add 1/4 cup heavy cream to filling.
Chocolate Pecan Pie
Follow classic recipe: In step 2, melt 2 oz. semisweet chocolate; add to filling.
Kentucky Bourbon Pecan Pie
Follow classic recipe: In step 2, add 2 Tbsp. bourbon to filling.
Chocolate Chip Walnut Pie
Follow classic recipe: In step 2, omit pecans; add 1 cup coarsely chopped walnuts to filling. Sprinkle 1/2 cup
semisweet chocolate chips into crust. Add filling.
Prep time: 15 min. plus refrigerating
1-1/4 cups cold milk
2 pkg. (4-serving size) JELL-O Cheesecake Flavor Instant Pudding
1/2 teaspoon grated lemon peel
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 KEEBLER READY CRUST Graham Cracker Pie Crust (6 oz.)
1 can (16 oz.) whole berry cranberry sauce, divided
1/2 cup toasted chopped walnuts, divided
Pour milk into large bowl. Add pudding mixes and lemon peel. Beat with wire whisk 1 minute. Gently
stir in 1/2 of the whipped topping. Spread 1/2 of the pudding mixture on bottom of crust. Spread 1/2 of the cranberry sauce over pudding mixture.
Sprinkle with 1/2 of the walnuts. Top with remaining pudding mixture. Refrigerate 4 hours until set. Garnish with remaining topping and walnuts.
Serve with remaining cranberry sauce. Makes 10 servings.
1/2 cup sugar
3 tablespoons cornstarch
3 egg yolks
2 cups milk
2 teaspoons lemon juice
1/2 cup raisins
1 pastry shell (9 inches), baked
Meringue:
3 egg whites
1/4 cup sugar
In a medium saucepan, combine sugar and cornstarch. Whisk in the egg
yolks and milk until thoroughly combined. Cook over medium heat, stirring constantly,
until mixture comes to a boil; boil for 1 mintues. Remove from the heat. Add lemon juice and
raisins. Pour into the pie shell. For meringue, beat egg whites in a small bowl until foamy. Gradually
add sugar, about 1 tablespoon at a time, beating until stiff and glossy. Spread over warm pie, making sure
meringue covers all of the filling. Bake at 350 degrees for 10-15 minutes or until light golden brown. Serve warm
or cold. Store leftovers in the refrigerator. Yield: 8 servings.
Variation:
Cool filling in crust completely then refrigerate. Just before serving,
top with whipped cream instead of meringue.
1/2 cup apple butter
1 egg, slightly beaten
1/2 cup sugar
1 tablespoon all-purpose flour
2 cups evaporated milk
Ground cinnamon
1 unbaked pastry shell (9 inches)
In a bowl, combine apple butter, egg, sugar, flour and milk; mix well. Pour into the pie shell;
sprinkle with cinnamon. Bake at 425 degrees for 10 minutes. Reduce temperature to 350 degrees; bake 35 minutes more until a
knife inserted near the center comes out clean. Cool on a wire rack. Store in the refrigerator.
Yield: 6-8 servings.
1/2 cup butter or margarine
2 cups sugar
5 eggs
2 tablespoons all-purpose flour
2 tablespoons lemon juice
1 teaspoon vanilla extract
1 cup buttermilk
1 cup chopped pecans
1 unbaked pastry shell (10 inches)
In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each
addition. Blend in flour, lemon juice and vanilla. Stir in buttermilk and pecans. Pour into the pie shell.
Bake at 325 degrees for 55 minutes or until set. Cool on a wire rack. Store in refrigerator. Yield: 8 servings.
1 Graham Cracker pie crust
1 (4-ounce) box peach gelatin
1 cup boiling water
1-1/2 cups diced peaches
4 ounces whipped topping
Dissolve gelatin in boiling water. Chill until thick. Add peaches and gently fold in
whipped topping. Place in pie crust and chill until firm.
6 cups thinly sliced peeled baking apples
2 tablespoons lime juice
3/4 cup sugar
1/4 cup all-purpose flour
1/2 teaspoon ground cinnamon or nutmeg
1/4 teaspoon salt
Pastry for double-crust pie (9 inches)
2 tablespoons butter or margarine
Topping:
1/4cup butter or margarine
1/2 cup packed brown sugar
2 tablespoons heavy cream
1.2 cup chopped pecans
In a large bow, toss apples with lime juice. Combine dry ingredients; add to the apples
and toss lightly. Place bottom pastry in a 9-inch pie plate; fill with apple mixture. Dot with
butter. Cover with top crust. Flute edges high; cut steam vents. Bake at 400 degrees for 40-45
minutes or until golden brown and apples are tender. Meanwhile, for topping, melt butter in a small
saucepan. Stir in brown sugar and cream; bring to a boil, stirring constantly. Remove from the heat and stir
in pecans. Pour over top crust. Return to the oven for 3-4 mintues or until bubbly. Serve warm. Yield: 8 servings.
3/4 cup sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
2 cups milk
3 egg yolks, lightly beaten
2 tablespoons butter or margarine
1 teaspoon vanilla extract
1 pastry shell (9 inches), baked
3 medium firm bananas
Whipped cream and additional sliced bananas
In a saucepan, combine sugar, flour and salt; stir in milk and mix well. Cook over
medium heat, stirring constantly, until the mixture thickens and comes to a boil;
boil for 2 minutes. Remove from the heat. Stir a small amount into egg yolks; return all to saucepan.
Cook for 2 minutes, stirring constantly; remove from the heat. Add butter and vanilla; cool slightly. Slice the
bananas into pastry shell; pour filling over. Cool. Before serving, garnish with whipped cream and bananas. Refrigerate
any leftovers. Yield: 6-8 servings.
1 envelope unflavored gelatin
1/4 cup cold water
3/4 cup sugar
1/4 cup cornstarch
1/2 teaspoon salt
1-3/4 cups milk
4 egg yolks, beaten
2 tablespoons butter or margarine
1 tablespoon vanilla extract
4 medium firm bananas
1 cup heavy cream, whipped
1 pastry shell (10 inches), baked
Juice and grated peel of 1 lemon
1/2 cup apple jelly
Soften gelatin in cold water; set aside. In a saucepan, combine sugar,
cornstarch and salt. Blend in the milk and egg yolks; cook over low heat,
stirring constantly, until thickened and bubbly, about 20-25 minutes. Remove
from the heat; stir in softened gelatin until dissolved. Stir in butter and vanilla.
Cover the surface of custard with plastic wrap and chill until no longer warm. Slice 3 bananas;
fold into custard with whipped cream. Spoon into pie shell. Chill until set, about 4-5 hours. Shortly
before serving time, place lemon juice in a small bowl and slice the remaining banana into it. Melt jelly in a saucepan over low heat. Drain banana; pat dry
and arrange on top of pie. Brush banana with the jelly. Sprinkle with grated lemon peel. Serve immediately. Yield: 8 servings.
1 milk chocolate candy bar with almonds (7 ounces)
16 large marshmallows or 1-1/2 cups miniature marshmallows
1/2 cup milk
2 cups whipping cream, whipped
1 pastry shell, baked or graham cracker or chocolate crumb crust (8 or 9 inches)
Place the candy bar, marshmallows and milk in a heavy saucepan; cook over low heat, stirring constantly until chocolate
is melted and mixture is smooth. Cool. Fold in whipped cream; pour into crust. Refrigerate for at least 3 hours.
Yield: 6-8 servings.
3 eggs, lightly beaten
1 cup sugar
2 tablespoons all-purpose flour
1 cup Karo Light or Dark Corn Syrup
2 tablespoons butter, melted
1 teaspoon vanilla
1 (9-inch) unbaked pastry pie shell
1-1/2 cups large pieces Diamond Walnuts
Heat oven to 400 degrees. Combine eggs, sugar, flour, corn syrup, butter and vanilla; blend well. Pour into unbaked pie shell; arrange walnuts on top. Bake in lower third of oven at 400 degrees F. for 15 minutes.
Reduce oven temperature to 350 degrees F.; bake an additional 35 to 45 minutes or until center appears set. Cool completely.
8 servings.
Prep Time: 10 minutes.
Bake Time: 50-60 minutes.
3 eggs, slightly beaten
1 cup Karo syrup, dark
1/8 tsp. salt
1 c. sugar
1 c. chopped pecans
1 t. vanilla
1/4 c. melted butter
Beat eggs slightly until light; add sugar and beat well. Add karo syrup & melted butter, chopped pecans,
mix well. Pour into uncooked pie shell. Bake at 350* for 15 min., then lower heat to 300*- 325* and continue
to bake until custard is firm.
1 package (5.1 ounces) instant vanilla pudding mix
1-1/2 cups cold milk
1 carton (8 ounces) frozen whipped topping, thawed, divided
3/4 to 1 cup flaked coconut, toasted, divided
1 pastry shell, baked or graham cracker crust (8 or 9 inches)
In a mixing bowl, beat pudding and milk on low speed for 2 minutes.
Fold in half of the whipped topping and 1/2 to 3/4 cup of coconut.
Pour into crust. Spread with remaining whipped topping; sprinkle
with remaining coconut. Chill. Yield: 6-8 servings.
Crust:
1-1/4 cups chocolate cookie crumbs (20 cookies)
1/4 cup sugar
1/4 cup butter or margarine, melted
Filling:
1 package (8 ounces) cream cheese, softened
1 cup creamy peanut butter
1 cup sugar
1 tablespoon butter or margarine, softened
1 teaspoon vanilla extract
1 cup heavy cream, whipped
Grated chocolate or chocolate cookie crumbs, optional
Combine crust ingredients; press into a 9-in. pie plate. Bake at 375 degrees for 10 minutes.
Cool. In a mixing bowl, beat cream cheese, peanut butter, sugar, butter and vanilla until smooth. Fold in whipped cream. Gently spoon into crust. Garnish
with chocolate or cookie crumbs if desired. Refrigerate. Yield: 8-10 servings.
12 cup vanilla or white chips
2 packages (8 ounces each) cream cheese, cubed
1 carton (8 ounces) frozen whipped topping, thawed
1 graham cracker crust (9 inches)
1/3 cup English toffee bits or almond brickle chips
In a heavy saucepan, melt chips over medium-low heat; stir until smooth. Remove
from the heat; stir in cream cheese until smooht. Fold in whipped topping. Pour into the crust. Cover and refrigerate overnight
or until set. Just before serving, sprinkle with toffee bits. Yield: 6-8 servings.
6 cups sliced peeled baking apples (5 to 6 medium)
2 tablespoons water
1 tablespoon lemon juice
1/2 cup sugar
1/2 cup packed brown sugar
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground ginger
1/8 teaspoon salt
Pastry for double-crust pie (9 inches)
In a saucepan, combine apples, water and lemon juice; cook over medium-low
heat just until the apples are tender. Remove from the heat and cool (do not drain).
In a large bowl, combine sugars, flour, cinnamon, nutmeg, ginger and salt; add apples and toss
to coat. Place bottom pastry in pie plate; add apple mixture. Cover with top pastry; seal and flute edges.
Cut slits in top crust. Bake at 450 degrees for 10 minutes. Reduce heat to 350 degrees; bake 35-45 minutes longer
or until golden brown. Yield: 6-8 servings.
2 cups all-purpose flour
1 cup packed brown sugar
3/4 cup butter or margarine, melted
1/2 cup butter or margarine, melted
1/2 cup quick-cooking oats
Filling:
2/3 cup sugar
3 tablespoons cornstarch
1-1/4 cups water
3 cups diced peeled tart apples
1 teaspoon vanilla extract
Combine the first four ingredinets; set aside 1 cup for topping. Press remaining crumb mixture into an ungreased 9-in. pie plate; set aside. For the filling, combine sugar, cornstarch and water in a saucepan until smooth; bring to a boil. Cook and stir for 1 minute or until thickened. Remove from the heat' stir in apples and vanilla. Pour into crust; top with reserved crumb mixture.
Bake at 350 degrees for 40-45 minutes or until crust is golden brown. Yield:6-8 servings.
Prep: 10 min. plus refrigerating
1 large rip banana, sliced
1 KEEBLER READY CRUST Shortbread Pie Crust (6 oz.)
2 cups cold milk
2 pkg. (4-serving size) JELL-O White Chocolate or Vanilla Flavor Instant Pudding
1/2 tsp. ground cinnamon
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
Caramel dessert topping
Place banana slices in bottom of crust. Pour milk into large bowl. Add pudding mixes and cinnamon.
Beat with wire whisk 1 minute. Gently stir in whipped topping. Spoon into crust. Refrigerate 4 hours until set. Serve
with caramel topping.
Makes 8 servings.
3/4 cup heavy cream
2 tablespoons red cinnamon candies
1/2 teaspoon ground cinnamon
1 cup sugar
1/4 cup all-purpose flour
2 tablespoons vinegar
4-1/2 cups thinly sliced peeled baking apples
Pastry crust for double-crust pie (9 inches)
In a mixing bowl, combine first six ingredients; mix well. Add apples and stir gently to mix. Pour into a pastry-lined
pie plate. Roll our remaining pastry to fit top of pie. Cut slits in top crust; place over apples. Seal and flute edges. Bake at 400 degrees
for 50 minutes or until pastry is golden and apples are tender. Yield: 8 servings.
Prep: 15 min. plus refrigerating
1-1/4 cups cold milk
1 cup canned pumpkin
2 pkg. (4-serving size) JELL-O Cheesecake Flavor Instant Pudding
1 tsp. pumpkin pie spice
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 KEEBLER READY CRUST Graham Cracker Pie Crust (6 oz.)
Struesel Topping (recipe follows)
Stir milk and pumpkin in large bowl until smooth. Add pudding mixes and spice. Beat with wire whisk until well blended. Gently stir in 1/2 of the whipped topping.
Spoon into crust. Refrigerate 4 hours until set. Sprinkle with Struesel Topping just before serving. Makes 8 servings.
Struesel Topping
Mix 1/2 cup chopped walnuts, 2 Tbsp. brown sugar and 1 Tbsp. butter in samll microwavable bowl. Microwave on HIGH for 2-1/2
minutes or until bubbly, stirring once. Cool.
1 graham cracker crust
1 packing cup of confectioners' sugar
1 pint of cleaned strawberries
1 (8 oz.) carton of Cool Whip
1 (8 oz.) package of cream cheese
Mix cheese, sugar and Cool Whip with mixer until fluffy. Add strawberries, mix with a wooden spoon to keep
from crushing berries. Pu mixture in graham cracker crust and let chill for one to two hours. If you are making them for
the freezer put them in the freezer with the plastic top from the pie crust and keep it tight.
1 cup sugar
1/4 cup cornstarch
Dash salt
Dash ground nutmeg
2 tablespoons water
1 tablespoon lemon juice
2-1/2 cups pureed peeled fresh peaches
3-1/2 cups sliced peeled fresh peaches
1 pie pastry (9 inches), baked
In a saucepan, combine sugar, cornstarch, salt and nutmeg. Stir in water, lemon juice and pureed peaches. Cook over medium heat, stirring constantly, about 5 minutes or until mixture is thickened. Pour all but 1/2 cup of glaze into the pie shell. Top with sliced peaches and brush with reserved glaze. Chill
for at least 3 hours. Yield: 8 servings.
Prep: 15 min. plus refrigerating
4 oz. PHILADELPHIA Cream Cheese, softened
1 Tbsp. milk
1 tub ( 12 oz.) COOL WHIP Whipped Topping, thawed, divided
2 pkg. (2.07 oz. each) chocolate-covered caramel peanut nouget bars, chopped
1-3/4 cups cold milk
2 pkg. (4-serving size) JELL-O Chocolate Flavor Instant Pudding
1 KEEBLER READY CRUST Chocolate Pie Crust (6 oz.)
Mix cream cheese and 1 Tbsp. milk in bowl with wire whisk until smooth. Gently stir in 2 cups whipped topping
and chopped candy bars; set aside. Pour 1-3/4 cups milk into another bowl. Add pudding mixes. Beat with wire whisk 1minute. Gently stir in 1/2 cups whipped topping. Spread 1/2 of the pudding mixture on bottom of crust. Spread cream cheese mixture over pudding mixture. Top with remaining pudding mixture. Refrigerate 4 hours or until set. Garnish with remaining whipped topping.
Makes 8 servings.
Helpful Hint: To soften cream cheese, microwave on HIGH 15 seconds.
Pastry for a double-crust pie (9 inches)
5 cups thinly sliced peeled baking apples (about 4 medium)
1 pint fresh blackberries, rinsed and drained
1 tablespoon lemon juice
3/4 cup sugar
2 tablespoons cornstarch
2 tablespoons butter or margarine
1 egg, lightly beaten
1 tablespoon water or milk
Additional sugar
Place bottom pastry in a 9-inch pie plate; top with a thin layer of apples. Combine
blackberries and remaining apples in a large bowl; sprinkle with lemon juice. Add sugar
and cornstarch and toss gently. Spoon into pie shell; dot with butter. Top with a lattice
crust; seal edges. Combine egg and water or milk; brush over lattice top and pie edges.
Bake at 375 degrees for 50 minutes or until filling is bubbly and apples are tender. Sprinkle with
additional sugar. Serve warm or at room temperature. Yield: 6-8 servings.
1 can (21 ounces) cherry pie filling
1 can (20 ounces) crushed pineapple, undrained
3/4 cup sugar
1 tablespoon cornstarch
1 teaspoon red food coloring, optional
4 medium firm bananas, sliced
1/2 cup chopped pecans or walnuts
2 pastry shells (9 inches), baked
Whipped cream
In a saucepan, combine pie filling, pineapple, sugar, cornstarch and
food coloring if desired; mix well. Bring to a boil over medium heat,
stirring constantly. Cook and stir for 2 minutes. Cool. Fold in
bananas and nuts. Pour into pie shells. Chill for 2 to 3 hours. Garnish
with whipped cream. Store in the refrigerator. Yield: 12-16 servings.
2 eggs
1 cup (8 ounces) sour cream
1 cup sugar
6 tablespoons all-purpose flour, divided
1 teaspoon vanilla extract
1/4 teaspoon salt
3 cups chopped peeled cooking apples
1 unbaked pie shell (9 inches)
3 tablespoons butter or margarine, melted
1/4 cup packed brown sugar
In a large bowl, beat eggs. Add sour cream. Stir in sugar, 2 tablespoons flour, vanilla and salt; mix well.
Stir in apples. Pour into pie shell. Bake at 375 degrees for 15 minutes. Meanwhile, combine butter, brown
sugar and remaining flour. Sprinkle over top of pie. Return to oven for 20-25 minutes or until filling is set. Serve
or cover and refrigerate. Yield: 8 servings.
1 PET-RITZ Regular Pie Crust Shell
3/4 cup sugar
1/3 cup flour
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
2 packages (16 oz. each) frozen blueberries
1 Tablespoon lemon juice
3 Tablespoons butter or margarine
In mixing bowl, combine sugar, flour and spices. Coat berries ith sugar mixture. Place berry mixture
in a shallow 8-1/2 inch round casserole dish. Sprinkle with lemon juice. Dot with butter. Bake in 400 degree F. oven for 25 minutes.
Meantime, invert frozen pie crust onto waxed paper. Let thaw until completely flat. Place flat crust over berries. Continue baking until crust is browned
and juice bubbles, about 30 minutes.
Variation:
Blackberry Cobbler
Use 2 (16 oz.) packages frozen blackberries. Omit spices and increase lemon juice to 1/4 cup.
Prep: 15 min. plus refrigerating
1 can (21 oz.) cherry pie filling, divided
1 KEEBLER READY CRUST Chocolate Pie Crust (6 oz.)
1-1/2 cups cold milk
2 pkg. (4-serving size) JELL-O Chocolate Flavor Instant Pudding
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
Spread 1 cup pie filling on bottom of crust. Pour milk into medium bowl. Add pudding mixes. Beat with wire whisk 1 minute. Gently stir in 1/2 of the whipped topping. Spread pudding mixture over pie filling in crust. Spoon remaining whipped topping, around edge of pie forming a 1-inch border. Spoon remaining pie filling over pudding mixture. Refrigerate 4 hours until set. Makes 8 servings.
Crust:
1-1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup shortening
1 teaspoon vanilla extract
2 to 3 tablespoons ice water
Filling:
1 cup sugar
1/4 cup all-purpose flour
2 teaspoons ground cinnamon
6 cups sliced peeled baking apples
1 cup heavy cream
Whipped cream, optional
In a bowl, combine flour and salt; cut in shortening until the mixture resembles coarse crumbs. Sprinkle with vanilla and stir in. Sprinkle with water, 1 tablespoon at a time, stirring until pastry holds together.Shape into a ball. On a lightly floured surface, roll the dough to 1/8-in. thickness. Transfer to a 9-in. pieplate; trim and flute edges. For filling, combine sugar, flour and cinnamon; sprinkle 3 tablespoons into crust. Top with half of the apples. Sprinkle with half of the remaining sugar mixture. Top with remianing apples and sugar mixture.
Pour cream over all. Bake at 450 degrees for 10 minutes. Reduce heat to 350 degrees; bake for 55-60 minutes or until apples are tender. Cool. Serve with whipped cream if desired. Yield: 6-8 servings.
Crust:
1 cup all-purpose flour
5 tablespoons butter or margarine
1/2 cup shredded cheddar cheese
1/2 teaspoon salt
3 to 4 tablespoons milk
Filling:
1 package (3 ounces) cream cheese, softened
1 egg
1/2 cup sugar
5 cups sliced peeled baking apples
Topping:
1/4 cup all-purpose flour
1/4 cup sugar
1/4 teaspoon ground cinnamon
2 tablespoons butter or margarine
1/4 cup chopped walnuts or hickory nuts
Vanilla ice cream, optional
In a bowl, stir flour, butter, cheese and salt until crumbly. Sprinkle with
milk, 1 tablespoon at a time, stirring until pastry holds together; form into a ball.
Roll out on a lightly floured board. Transfer to a 9-in. pie pan; trim and flute edges. In a
mixing bowl, beat cream cheee, egg and sugar until smooth. Stir in apples; pour into crust. In another
bowl, mix flour, sugar and cinnamon. Cut in butter until crumbly. Stir in nuts. Sprinkle over apples. Bake at
350 degrees for 15 mintues. Reduce heat to 300 degrees, bake for 30-35 minutes or until apples are tender. Serve
warm or chilled with ice cream if desired. Yield: 8 servings.
2 PET-RITZ Regular Pie Crust Shells
1 can (16 oz.) MUSSELMAN'S Red Tart Pitted Cherries
1 can (1 lb. 13 oz.) sliced peaches, drained
3/4 cup sugar
1/4 cup cornstarch
1 Tablespoon lemon juice
2 Tablespoons butter or margarine, melted
Preheat oven to 400 degrees F. Remove pie crust from freezer, invert one frozen crust onto waxed paper.
Let thaw until completely flat. In large bowl, combine cherries, peaches and sugar. Let stand at room temperature 1 hour. Drain reserving 1 cup liquid.
In medium saucepan gradually add liquid to cornstarch. Cook, stirring constantly until smooth and thick. Remove from heat. Add lemon juice
and butter. Gently mix fruit into cornstarch mixture. Spoon into pie crust. Cover with flattened pie crust. Seal edges, vent. Bake on a preheated cookie sheet
until golden brown, about 35 to 40 minutes.
1 cup sugar
2 cups self-rising flour
cup milk
1/2 cup butter, melted
1 can sliced peaches
pinch of cinnamon
Combine sugar, flour, milk, melted butter. Pour part of batter into baking dish. Then add peaches and most of the juice. Cover with remaining batter. Bake
at 350 degrees F. until done.
1 PET-RITZ Regular Pie Crust Shell
4 squares semi-sweet chocolate
1/2 cup butter or margarine
3/4 cup firmly packed brown sugar
1/4 cup water
2 eggs, seperated
1 teaspoon vanilla
1/3 cup all-purpose flour
1/4 teaspoon salt
3/4 cup chopped FUNSTEN Pecans
Preheat oven and cookie sheet to 350 degrees F. In a medium saucepan, melt chocolate and butter; cool slightly. Mix together
water, eggs and vanilla. Stir into chocolate mixture. Fold in flour and salt. Beat egg whites until stiff; fold into chocolate mixture.
Stir in pecans. Spread in pie shell. Bake in 350 degree F. oven, about 30 minutes. Cool completely.
2-1/2 cups blue berries
1 cup sugar
1/4 cup flour
1 pinch salt
1 Tbsp. lemon juice
2 Tbsp. butter
2 pie crust
Combine berries, sugar, flour, salt, and lemon juice. Pour into pan on top of first
crust. Add butter. Put other pie crust on top of pie. Bake at 400 degrees until golden brown.