Ginger Peach Pie

Ginger Peach Pie

Using the recipe above; omit cinnamon and butter. Use 3 Tlb corn starch and ½ tea. ground ginger. Substitute peaches for apples. Bake 40 minutes or until filling is bubbly and crust is browned. 

Fresh Apple Pie – Kenna Christensen

Fresh Apple Pie – Kenna Christensen

¾ cup sugar

1 Tlb corn starch

1 tea. ground cinnamon

6 cups peeled, cored apple slices

1 Tlb lemon juice

1 recipe double crust pastry

1 Tlb butter

Stir together first 3 ingredients. Toss with apples and lemon juice until coated. Turn into a pastry lined 9 inch pie plate.  Dot with butter. Cover with top crust. Seal and flute edge, cut slit in top. Bake at 425˚ for 50 minutes or until crust is browned.

Strawberry Pie – Treasa Silva

Strawberry Pie – Treasa Silva

Filling:

8oz. cream cheese

1 pint whipping cream – whipped stiff

2 cups powdered sugar

Put in 2 graham cracker crusts

Topping:

1 pkg. Danish Dessert

1 cup fresh, sliced strawberries

Lemon Meringue Pie

Lemon Meringue Pie

1 cup sugar

3 Tlb corn starch

1 ½ cup cold water

3 egg yolks, slightly beaten

Grated rind of one lemon

¼ cup lemon juice 

1 Tlb margarine 

1 baked pie (9”) pastry shell

3 egg whites

1/ 3 cup sugar

In a 2 quart saucepan, stir together 1 cup sugar and corn starch. Gradually stir in water until smooth. Stir in egg yolks. Stirring constantly, bring to boil over medium heat and boil 1 minute. Remove from heat. Stir in next 3 ingredients. Cool. Turn into pastry shell. In small bowl with mixer at high speed, beat egg whites until foamy. Gradually beat in 1/3 cup sugar; continue beating until stiff peaks form. Spread some meringue around edge of filling first, touching crust all around, and then fill in center. Bake at 350˚ for 15 – 20 minutes or until lightly browned. Cool and serve. Serves 6 – 8. 

S’More Pie

S’More Pie

1 large graham cracker crust

12 oz. chocolate candy bar, broken into pieces

6 oz. hot fudge, warmed

30 regular marshmallows

¾ cup milk 

2 ½ cup whipped cream (reserve 1 cup for topping)

In saucepan, place chocolate bar, marshmallows and milk. Cook over low heat, stirring constantly, until marshmallows and chocolate are melted. Cool.  Fold 1 ½ cups whipped cream into chocolate mixture. Spread thin layer of warm hot fudge over bottom of pie crust. Gently spoon cooked mixture into crust. Top with reserved whipped cream and garnish with chocolate syrup topping. Refrigerate 3 hours or until set. 

Banana Cream Pie Filling – Kenna Christensen

Banana Cream Pie Filling – Kenna Christensen

4 cups milk 

1 cup sugar

6 – 8 Tlbs. cornstarch

½ tea. salt

3 whole eggs

1 tea vanilla

Place sugar, cornstarch, and salt in a bowl. Gradually add 1 cup milk, stir until smooth. Place 3 cups milk in double boiler, cook until scalded. Add other mixture. Cook until thick, Add eggs, cook until eggs are done and mixture is thick. Remove from heat add vanilla. Cool at room temperature. 

Chocolate Pie – Emily Christensen

Chocolate Pie – Emily Christensen

1 graham cracker crust

3 Tlb water in double boiler

1 6 oz. chocolate candy bar

Melt the candy bar and water together in double boiler. 

Add: 12 oz. whipped topping. Pour in pie crust and freeze.