PIES 4 U

Strawberry Cream Cheese Cobbler

1 stick (1/2 cup) butter 1 egg, lightly beaten 1 cup milk 1 cup all-purpose flour 1 cup sugar 2 teaspoons baking powder 1/2 teaspoon salt 2 quarts whole strawberries, capped and washed 4 ounces cream cheese, cut in small pieces Preheat oven to 350 degrees. Melt butter and pour into a 9-by-13-inch glass baking dish. In a small bowl, mix together the egg, milk, flour, sugar, baking powder, and salt. Pour directly over the butter in the baking dish, but do not stir. Add the strawberries, arranging in a single layer as much as possible. Sprinkle cream cheese pieces over strawberries. Place in preheated oven and bake for 45 minutes, or until top is golden brown and edges are bubbling. (Crust rises up and around the fruit, but fruit will still peek out of top.)

Snickers Bar Pie

INGREDIENTS 1 1/2 cups snickers (about 6 bars), fnely chopped 1 (8 oz.) container whipped cream cheese 1 (8 oz.) container frozen whipped topping 1 cup powdered sugar 1/2 cup peanut butter, creamy or chunky 1 graham cracker crust (store-bought or homemade) PREPARATION 1. In a large bowl or mixer, beat cream cheese until fluffy, then beat in peanut butter. 2. Once combined, mix in powdered sugar and whipped topping, stirring until smooth. 3. Fold in 2/3 chopped snickers until just incorporated. 4. Transfer mixture to graham cracker crust and top with remaining snickers. 5. Refrigerate 3-6 hours, or until chilled and set, then cut into slices, serve and enjoy!

Pineapple Pie

INGREDIENTS 1 (20 oz.) can crushed pineapple, juices reserved 1 graham cracker crust, store-bought or homemade 2 (3.4 oz.) packages instant vanilla pudding mix 1 cup sour cream Frozen whipped topping, as needed Maraschino cherries, garnish Canned pineapple rings or fresh pineapple, garnish PREPARATION 1. Combine crushed pineapple (and juices), sour cream and vanilla pudding mix in a large bowl and stir until fully incorporated. 2. Pour mixture into graham cracker crust and spread into an even layer. 3. Place pie in refrigerator and chill for 30-40 minutes, or until set. 4. Remove from fridge and gently spread frozen whipped topping over the top. Optional: refrigerate 15 minutes until set. Decorate with (drained) pineapple rings, if using, and maraschino cherries.

Georgia Peach Cobbler

INGREDIENTS 6-8 fresh peaches, peeled and sliced 1 stick unsalted butter, melted 1 cup flour 1 cup sugar 1 cup brown sugar 1 tablespoon baking powder ⅛ teaspoon salt 1 cup milk 1 teaspoon vanilla extract Juice from ½ lemon PREPARATION Preheat oven to 375°F. Pour melted butter into center of 9x13-inch baking dish, do not spread butter around pan. In a separate bowl, combine flour, 1 cup sugar, salt, and baking powder. Slowly pour in milk and vanilla extract, and stir to combine. Pour batter over butter, but do not stir. Add brown sugar, peach slices, and lemon juice to a saucepan on high heat. Stir frequently until sugar is completely melted and peaches have released their juices. Pour peaches over top of batter. Do not stir. Bake for 40-45 minutes or until top of cobbler is a golden in color. Serve warm or cold, or with a scoop of ice cream.

Shaker Lemon Pie

Ingredients: 3 large lemons 2 ½ cups sugar 4 eggs plus one egg yolk Pinch of salt Pie Crust Slice ends off lemon. Using a mandolin, slice lemons 1/16th inch thick, rinds, seeds, and all. Layer lemon slices with sugar in a shallow bowl. Cover and refrigerate overnight. Beat eggs and yolk until light and lemony colored. Gently lay lemons and sugar mixture in a pie crust brushed with the slightly beaten egg white leftover from the yolk. Pour eggs over the lemons, lifting slices gently to allow egg to run under some of them. Add top crust, crimp edges, and cut several slits in top to vent. Brush top crust with milk and sprinkle with sugar. Bake at 450 for 10 minutes, then reduce heat to 350 and bake for about 40 to 45 minutes more. Cool, slice and enjoy! This is a real Shaker recipe from the 1830’s. Photo by Amy Broyles

Shaker Lemon Pie (v 2.0)

Years ago, pre-kids, we visited the Shaker community at Pleasant Hill, KY. We loved this pie and bought the cookbook. Haven’t made it in years either, so I don’t remember the sweetness level. This recipe calls for less sugar but only slightly less.

"Texas" Chocolate Pie

Milk Rhubarb Twist Cobbler

Lemon Juice Zucchini Twist Cobbler

Nutmeg Peach Twist Cobbler

Lemonade Icebox Pie

Ingredients 1 package (8 ounces) cream cheese, softened 1 can (14 ounces) sweetened condensed milk 3/4 cup lemonade concentrate 1 carton (8 ounces) frozen whipped topping, thawed Yellow food coloring, optional 1 graham cracker crust (9 inches) Directions 1. In a large mixing bowl, beat the cream cheese until smooth. Gradually beat in milk until blended. Beat in lemonade concentrate. Fold in whipped topping and food coloring if desired. Pour into crust. Cover and refrigerate until set. Yield: 8 servings.

Lemon Supreme Pie (Taste of Home)

Ingredients Frozen deep-dish pie shell LEMON FILLING: 1-1/4 cups granulated sugar, divided 6 tablespoons cornstarch 1/2 teaspoon salt 1-1/4 cups water 2 tablespoons butter 2 teaspoons grated lemon peel 4 to 5 drops yellow food coloring, optional 1/2 cup lemon juice CREAM CHEESE FILLING: 11 ounces cream cheese, softened 3/4 cup confectioners' sugar 1-1/2 cups whipped topping, thawed 1 tablespoon lemon juice Directions 1. Preheat oven to 450°. Line unpricked pie shell with a double thickness of heavy-duty foil. Bake 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. 2. For lemon filling, combine 3/4 cup granulated sugar, cornstarch and salt in a small saucepan. Stir in water until smooth. Bring to a boil over medium-high heat. Reduce heat; add remaining sugar. Cook and stir until thickened and bubbly, 2 minutes. Remove from heat; stir in butter, lemon peel and food coloring, if desired. Gently stir in lemon juice. Cool to room temperature, about 1 hour. 3. For cream cheese filling, beat cream cheese and confectioners' sugar until smooth. Fold in whipped topping and lemon juice. Refrigerate 1/2 cup for garnish. Spread remaining cream cheese mixture into pie shell; top with lemon filling. Refrigerate overnight. 4. Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a #21 star tip. Transfer reserved cream cheese mixture to bag. Pipe stars onto pie. Refrigerate. Yield: 6-8 servings.

Granny’s Best Pie Crust

5 ½ cups all purpose flour 1 lb butter or shortening, 2 cups 1 tsp salt 1 egg 1 Tbsp apple cider vinegar Water to fill cup Cut butter (or shortening, I use butter flavored) into flour and salt. In a Cup put egg and vinegar and fill to the top with water. Work into flour mixture. Makes 3 double crusts. Split into 6 even balls, roll out on floured surface each ball, place in pie plate, crimp edges, prick with fork on bottom and sides before baking into your favorite pie. Remaining dough may be rolled in plastic wrap tightly, put into freezer bags and frozen up to 6 months.

Coconut-German Chocolate-Pecan Pie

Ingredients • 1-1/4 cups all-purpose flour • 1/4 teaspoon salt • 6 tablespoons cold lard • 3 to 4 tablespoons ice water • FILLING: • 4 ounces German sweet chocolate, chopped • 2 ounces unsweetened chocolate, chopped • 1 can (14 ounces) sweetened condensed milk • 4 large egg yolks • 1 teaspoon vanilla extract • 1 cup chopped pecans • TOPPING: • 1/2 cup packed brown sugar • 1/2 cup heavy whipping cream • 1/4 cup butter, cubed • 2 large egg yolks • 1 cup sweetened shredded coconut • 1 teaspoon vanilla extract • 1/4 cup chopped pecans Directions • 1. In a small bowl, mix flour and salt; cut in lard until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic. Refrigerate 30 minutes or overnight. • 2. Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. • 3. Bake 11-13 minutes or until bottom is lightly browned. Remove foil and weights; bake 6-8 minutes longer or until light brown. Cool on a wire rack. Reduce oven setting to 350°. • 4. In a microwave, melt chocolates in a large bowl; stir until smooth. Cool slightly. Whisk in milk, egg yolks and vanilla; stir in pecans. Pour into crust. Bake 16-19 minutes or until set. Cool 1 hour on a wire rack. • 5. Meanwhile, in a small heavy saucepan, combine brown sugar, cream and butter. Bring to a boil over medium heat, stirring to dissolve sugar. Remove from heat. • 6. In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Cook 2-3 minutes or until mixture thickens and a thermometer reads 160°, stirring constantly. Remove from heat. Stir in coconut and vanilla; cool 10 minutes. • 7. Pour over filling; sprinkle with pecans. Refrigerate 4 hours or until cold.

Paper Bag Apple Pie

Ingredients 1 Pillsbury unbaked pie shell 1/2 c sugar 2 Tbsp all-purpose flour 1/2 tsp McCormick cinnamon, ground 1 Tbsp lemon juice 3 – 4 medium apples, thinly sliced TOPPING 1/2 tsp Domino sugar 1 stick Land O Lakes butter, softened 1/2 c Gold Medal flour, use less if apples are not juicy. Instructions Preheat oven to 425. Peel and thinly slice 3 or 4 apples, enough to fill an unbaked pie shell. Mix first four ingredients with apple slices in a large bowl. Put apple mixture into pie crust. Mix sugar and flour and cut in soft butter. Sprinkle this topping over apples. Put pie in large brown paper bag on cookie sheet and staple shut. Place in oven taking care not to touch the element. Bake at 425 for 1 hour. Brown bag will scorch but will not catch fire. Depending on your oven, you may need to take out a wire rack. The brown bag gets no bigger than what it is when you staple it shut.

Fresh Southern Peach Cobbler

8 fresh peaches – peeled, pitted and sliced into thin wedges 1/4 cup white sugar 1/4 cup brown sugar 1/4 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg 1 teaspoon fresh lemon juice 2 teaspoons cornstarch 1 cup all-purpose flour 1/4 cup white sugar 1/4 cup brown sugar 1 teaspoon baking powder 1/2 teaspoon salt 6 tablespoons unsalted butter, chilled and cut into small pieces 1/4 cup boiling water MIX TOGETHER: 3 tablespoons white sugar 1 teaspoon ground cinnamon How to make it : Preheat oven to 425 degrees F (220 degrees C). In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly, and pour into a 2 quart baking dish. Bake in preheated oven for 10 minutes. Meanwhile, in a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt. Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. Stir in water until just combined. Remove peaches from oven, and drop spoonfuls of topping over them. Sprinkle entire cobbler with the sugar and cinnamon mixture. Bake until topping is golden, about 30 minutes.

No-Bake Lemon Pie

Ingredients 1 Pie Crust 2 cans (14 oz.) sweetened condensed milk 3/4 cup lemon juice Directions Pour two cans of sweetened condensed milk into a mixing bowl Add Lemon Juice and Stir Pour into the Pie Crust and refrigerate for a couple hours Whipped cream for garnish

Grape-Nuts Baked Custard

INGREDIENTS 2 cups milk, scalded 2 eggs, slightly beaten 1/3 cup Grape-Nuts cereal 1/3 cup granulated sugar 1/2 teaspoon vanilla extract 1/8 teaspoon salt PREPARATION Preheat oven to 325°F. In a medium bowl, combine eggs, sugar, and salt. Gradually add milk, mixing until thoroughly combined. Then, add vanilla and Grape-Nuts and stir until incorporated. Pour mixture into an 8x8-inch baking dish. Make a hot water bath by placing the baking dish in a large roasting pan filled with 2-inches of hot water. (You want water to come halfway up the outside of the custard dish.) Bake for 40-50 minutes, or until a knife inserted in the center comes out clean. "Serve plain or with cream or cool whip."

Pecan Tarts

Ingredients 1- 3 oz. pkg. cream cheese, softened 1 stick of margarine or butter, softened 1 C. flour Dash of salt Blend together cream cheese, margarine, flour and salt. Shape into 24 balls; press each ball into 1 3/4? muffin tins (press dough in bottom and sides with fingers, do not leave any holes). Filling: 2 eggs, beaten 1 C. brown sugar 2 T. margarine or butter, melted 1 tsp. vanilla Dash of salt 1 C. pecans, chopped How to make it : Combine eggs, brown sugar, margarine, vanilla, and salt. Mix well (do not beat with beater, or tops will be crusty instead of a nutty one). Divide pecans evenly in pastry shells. Pour filling in shells, filling 2/3 full. Bake at 350 degrees for 20-25 minutes. Cool slightly before removing from pans. Cool on wire rack. Makes 24. “Nutty” rich–a real favorite.

Impossible Pie

All the ingredients are mixed together and poured into a pie tin, but when it cooks it forms its own crust with filling This has a coconut vanilla taste like a coconut cream pie Ingredients 2 cups milk 1 cup shredded coconut 4 eggs 1 teaspoon vanilla extract 1/2 cup all purpose flour 8 Tablespoon butter 3/4 cup sugar 1/4 teaspoon ground nutmeg Directions Place milk, coconut, eggs, vanilla, flour, butter and sugar in blender. Mix well. Pour into a greased and floured pie plate. Sprinkle nutmeg on top. Bake at 350 degrees for 45 minutes.

Grandma's Egg Custard Pie

INGREDIENTS 1 (9 inch) unbaked pie shells, deep dish 3 eggs, beaten 3⁄4 cup white sugar 1⁄4 teaspoon salt 1 teaspoon vanilla extract 1 egg white 2 1⁄2 cups scalded whole milk 1⁄4 teaspoon ground nutmeg 3 drops yellow food coloring (optional) DIRECTIONS Preheat oven to 400 degrees F. Mix together eggs, sugar, salt, and vanilla. Stir well. Blend in the scalded milk. For more yellow color, add a few drops yellow food coloring. Brush inside bottom and sides of pie crust with egg white to help prevent a soggy crust. Pour custard mixture into piecrust. Sprinkle with nutmeg. Bake for 40 to 50 minutes or until a knife inserted near center comes out clean. (Please adjust according to your oven) Cool on rack.

Lemon Impossible Pie

INGREDIENTS 2 cups whole milk 1 cup unsweetened coconut flakes, optional 3/4 cup sugar 1/2 cup (1 stick) unsalted butter, melted 1/2 cup all-purpose flour 4 large eggs 1/2 lemon, zested and juiced 1 teaspoon vanilla extract PREPARATION Preheat oven to 350º F, and lightly grease and flour an 8 or 9-inch pie dish. In a large bowl or mixer, beat sugar and eggs together until thick and ribbony, then mix in melted butter and milk. Mix in vanilla extract, lemon juice and zest, then gradually mix in flour until just combined. Fold in coconut flakes, if using. (Note: if not using coconut, only add 4 tablespoons butter.) Pour batter into greased pie pan and bake for 45-50 minutes, or until center is just set, but still slightly wobbly. Remove pie from oven and let cool completely, then refrigerate at least 2 hours, or overnight. Once chilled, slice, serve and enjoy!

Fresh Strawberry Pie

INGREDIENTS Crust ½ c. (1 stick) butter, softened 3 Tbsp. sugar 1 c. flour Filling 2 c. water 2 c. sugar 6 Tbsp. cornstarch 1 (6 oz.) package strawberry jell-o 3 quarts strawberries, cleaned and de-stemmed *If you are using a shallow pie plate, cut filling recipe in half. INSTRUCTIONS Crust Mix butter, sugar, and flour and press into a greased deep pie plate. Bake at 375 degrees for 10 minutes. Filling Bring water, sugar, and cornstarch to a boil, stirring, until thick and clear. Remove from heat; add strawberry jell-o. Mix well and cool. Fold in strawberries. Pour into pie shell. Store in refrigerator until set; serve with whipped cream.

Fried Apple or Peach Pies (Pocket Pies)

Ingredients 8 ounces dried apples or dried peaches 1 cup water 1/3 cup sugar 1 tablespoon butter 1 tsp. cinnamon or apple pie spice 1 can jumbo refrigerated flaky biscuits vegetable oil, for frying Directions Combine apples and water in saucepan; bring to a boil. Cover, reduce heat, and simmer for 30 minutes or until tender. Remove from heat and let cool, mashing slightly if pieces are large. Stir in sugar and butter; set mixture aside. If using fresh apples for the filling: Add 2 TBS butter to a large saute pan and melt. Add 4 peeled, cored and chopped apples, sugar, cinnamon, and 1 tsp lemon juice and cook over medium heat until the apples are soft, about 15 minutes. Remove from the heat, mash slightly and cool.) Roll each biscuit into a 5-inch circle on a lightly floured surface. Place about 1 tablespoon apple mixture on half of each biscuit circle. To seal pies, dip fingers in water and moisten edges of circles. Fold in half, making sure edges are even. Using a fork dipped in flour, press edges firmly together to seal. Pour oil to a depth of 1/2 inch into a heavy skillet, or use deep fryer. Fry pies in hot oil (370°) over medium-high heat until golden, turning once. Don’t rush it because you want to make sure the biscuit is cooked completely through. Drain well on paper towels. Makes 10 pies.