Our cream pies are made from Chocolate and Vanilla Pudding & Pie Fillings. Although it sounds tart, you are in for a pleasant surprise with our Sour Cream & Orange Pie. A delightful filling hides under the Mile-High Meringue.
Tarts, those delectable individual pies, are especially popular in the South. For Pecan, Chess and Lime tarts we use CREAM-CHEESE PASTRY MIX. If you are looking for a spectacular dessert for a special occasion, try Cookie Crust Fruit Tart. Choose fruits of contrasting colors and shapes and create a masterpiece. Its beauty belies how easy it is to prepare.
ALL-AMERICAN APPLE PIE
One of Nevada’s favorites and the most-requested pie we make. We use Granny Smith or Pippin apples and frequently throw in some Macintosh apples, too.
1 Double Freezer Pie Crust, unbaked, page 309
8 or 9 large tart cooking apples, pared, cored and sliced thin
Juice of 1 lemon (about 1/4 cup)
6 tablespoons all-purpose flour
3/4 cup sugar, more if desired
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
2 tablespoons butter
Hot Butter Sauce
1/2 cup butter
1 cup sugar
1 cup cream or evaporated milk
Dash of nutmeg
Prepare bottom crust in a 9-inch pie plate. Put apples in a large bowl. Toss with lemon juice. Set aside. Preheat oven to 400F (205C). In a small bowl, combine flour, sugar, cinnamon and nutmeg. Sprinkle about 1/4 cup of mixture on the bottom pie crust and add the rest to the apples. Stir to coat apples. Fill pie crust heaping full of apple mixture. Dot with butter.
Place top crust over filling. Press edges together and flute. Cut slits in top crust to let steam escape. Bake about 50 minutes, until crust is golden. Serve with Hot Butter Sauce. Makes one 9-inch double-crust pie.
Hot Butter Sauce
Combine butter, sugar and cream or evaporated milk in a small saucepan. Cook over medium heat 3 to 5 minutes, until butter melts and sugar dissolves. Do not boil. Remove from heat. Add nutmeg. Serve warm. Makes about 1-1/2 cups sauce.
All-American Apple Pie
CHOCOLATE CREAM PIE
Smooth, creamy and delicious
Single Freezer Pie Crust, baked, page 309
1 cup CHOCOLATE PUDDING & PIE-FILLING MIX, page 27
2-1/2 cups milk
2 tablespoons butter or margarine
1 teaspoon vanilla extract
2 cups sweetened whipped cream, if desired
Prepare pie crust in a 9-inch pie plate; set aside to cool. In a saucepan, combine CHOCOLATE PUDDING & PIE-FILLING MIX and milk. Cook and stir over medium heat until mixture thickens and begins to bubble, 3 to 5 minutes. Cook and stir 1 minute longer.
Remove from heat. Stir in butter or margarine and vanilla until blended. Cool slightly. Pour into pie crust; cover with plastic wrap. Refrigerate 2 to 3 hours. To serve, top with sweetened whipped cream, if desired. Makes 8 servings.
For a variation of this favorite, make Chocolate Banana Cream Pie by slicing 2 bananas into the baked pie crust. Garnish with chocolate curls and dust with powdered sugar.
CHERRY-ALMOND PIE
For special occasions, make a lattice-top crust by weaving strips of dough.
2 cups fresh tart cherries, pitted
1 (1-lb.) can pitted tart red cherries
1-1/4 cups sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
1 tablespoon butter or margarine, melted
1/4 teaspoon almond extract
1/4 teaspoon red food coloring, if desired
Double Freezer Pie Crust, unbaked, page 309
Almond Glaze, below
Almond Glaze
1 cup powdered sugar
1/2 teaspoon almond extract
About 2 tablespoons cream or milk
Drain canned cherries, reserving 1/2 cup juice. In a medium bowl, combine fresh and canned cherries, sugar, flour, salt, butter or margarine, almond extract, 1/2 cup reserved cherry juice and food coloring, if desired. Let stand about 10 minutes.
Preheat oven to 425F (220C). Prepare bottom pie crust in a 9-inch pie plate. Pour cherry mixture into unbaked crust. Cover with top crust. Cut slits in crust to let steam escape. Trim and flute edges. Bake about 40 minutes until evenly browned. Prepare Almond Glaze. Brush top of hot pie with Almond Glaze. Makes about 8 servings.
Almond Glaze
In a small bowl, combine powdered sugar, almond extract and enough cream or milk to make a thin mixture.
IMPOSSIBLE PIE
Spicy pie forms its own custard on the bottom with a cake-like crust on top.
1/2 cup sugar
4 eggs
2 cups milk
1 teaspoon vanilla extract
3 tablespoons butter or margarine, melted
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup QUICK MIX, page 21
Preheat oven to 400F (205C). Butter a 9-inch pie plate. In a blender, combine sugar, eggs, milk, vanilla, melted butter or margarine, cinnamon and nutmeg. Blend until smooth. Add QUICK MIX and blend 30 more seconds. Pour into prepared pie pan. Bake 25 to 30 minutes until golden. Cool. Serve warm. Makes one 9-inch pie.
LUSCIOUS LEMON PIE
Tart and well worth the pucker!
Single Freezer Pie Crust, baked, page 309
1-1/4 cups LEMON PIE-FILLING MIX, page 28
2-1/2 cups water
3 egg yolks
2 tablespoons butter or margarine
Sweetened whipped cream
Variation
Meringue Topping—Omit whipped-cream topping. In a deep metal or glass bowl, beat 3 egg whites until stiff, gradually adding 6 tablespoons sugar and 1/4 teaspoon cream of tartar. Spread on top of warm pie, sealing to edges. Preheat oven to 400F (205C). Bake 8 to 10 minutes, until meringue is lightly browned. Cool pie, then refrigerate.
Prepare pie crust. In a large saucepan, combine LEMON PIE-FILLING MIX, 1/2 cup of the water and egg yolks. Mix until smooth. Add remaining 2 cups water. Cook over medium heat, 4 to 5 minutes, stirring constantly until mixture is thick and bubbly.
Remove from heat. Add butter or margarine. Stir until melted. Cover and let cool 5 minutes. Stir. Pour into baked pie crust. Cover and refrigerate 3 hours. Top with whipped cream before serving. Makes one 9-inch single-crust pie.
FRESH PEACH PIE
When in season, use fresh strawberries, blueberries, plums or nectarines.
Single Freezer Pie Crust, baked, page 309
1 cup fresh peaches, crushed
1/3 cup water
1 cup sugar
4 tablespoons cornstarch
Pinch of
