Apple Pie:
2 c Flour
¾ tsp Salt
2/3 c Shortening
6 to 7 Tbsp Cold Water
Sift flour and salt; cut in shortening. Add water. Mix with a fork, cutting through mixture with each stroke. Roll out pastry, using plenty of flour on board and on rolling pin. Place 1 crust in pie pan.
1 c Sugar
2 Tbsp Flour
½ tsp Cinnamon
1/8 tsp Nutmeg
1/8 tsp Allspice
 6 med. Tart Apple, peeled and thinly sliced
Mix sugar, flour and spices. Sprinkle half of mixture in pastry lined pan. Add apples; cover with remaining sugar mixture. Moisten edge of bottom crust with water; cover with top crust. Trim top pastry 1 inch from edge of pan. Tuck top pastry under bottom pastry; press edges together. Then flute. Make large air hole in top pastry. Bake at 400 degrees for 45 minutes to 1 hour. 6 to 8 servings.
Apple Turnovers:
2 c. all purpose flour
¼ tsp. salt
1 (8 oz.) cream cheese, cut into ½ inch cubes
¾ c. firm butter, cut into ½ inch cubes
1-2 tbsp. ice water
1 can (21 oz.) apple pie filling
½ c. confectioners’ sugar
1 tbsp. milk 
Preheat oven to 425 degrees.  Lightly grease a rimmed baking sheet.  Stir in flour and salt in a medium bowl; cut in cream cheese and butter until mixture resembles coarse crumbs.  Form pastry into a ball, adding water, (if necessary) to make it hold together.  Shape into a flattened rectangle on floured surface.  Roll out pastry to a 16-inch square and cut into 4 inch squares.  Divide filling onto the pastry squares, cutting larger apple slices if necessary to divide evenly.  Moisten edges of each square and fold over to form a triangle. Place turnovers on baking sheet.  Press edges with a fork dipped in flour.  Piece tops once or twice to vent.  Bake until golden brown for 15 minutes. Let cool slightly.  Combine confectioners’ sugar and milk in small bowl, stir until smooth.  Drizzle over each turnover.  Serve warm.
Best Ever Pie Crust: 
2 ½ c.  flour
1 c. shortening
1 Tbsp. vinegar
1 egg
¼. c. water
Mix all ingredients lightly. This can be kept in refrigerator for a long time and also can be frozen as well. 
Blackberry Cobbler:
1 c. flour
2 tsp. baking powder
1 c. sugar
¾ c. milk
½ tsp. salt
2½ c. blackberries
Combine flour, baking powder, 1/2 cup sugar, milk and salt in a bowl. Pour into greased 9x16x2 inch baking dish. Heat blackberries and 1/2 cup sugar in saucepan until it boils. Pour over batter. Bake at 400 degrees until golden brown.

Blackberry Pie:

1 Qt. black berries

1 Qt. water (for creating the liquid)

Sweeten to taste

1/3 c. corn starch (for thickener)

1/2 c. water

2 cans biscuits



Cook 1 qt. berries in a large pot along with 1 qt. water until berries are done. Then strain berries to remove seeds. Sweeten them to taste. In bowl combine 1/3 c. corn starch and ½ c. water and blend together until it becomes as a smooth milk consistency. Pour this in the berries, gradually and stir as you pour. Let this come to a boil and keep stirring until the liquid is thickened. Next Roll out biscuits into a flattened oval shape as long as large as you can get them and bake them until golden brown or done. In a casserole dish, pour some of the berry and cornstarch mixture in the bottom of dish and let it cover the entire bottom. Then start layering your biscuits neatly and pour more berry and cornstarch mixture on top of the first layer of biscuits and add more biscuits to that and keep doing this until all the berries are used up and all biscuits are layered. Make sure all biscuits are completely emerged in the thickened berry liquid. Makes a good pie.


Submitted By: Janet M. KY

Blue Berry Delight:
1 can blue berry pie filling 
1 can crushed pineapple drained 
1 pkg. cream cheese softened 
1 large container cool whip coarse crushed corn flakes 
3 tbsp. sugar 
½  stick butter melted 
Deep oblong dish 
Place crushed corn flakes on a cookie sheet, bake in preheated 300 oven for about 15 minutes or until lightly toasted. Place crushed corn flakes in dish, add sugar and butter combine and press to make pie crust. Place in frig. (Leave out some unsweetened flakes for sprinkling on top of pie) 
blend cream cheese and cool whip stir in pineapple mixing well. Spread half of cream cheese mixture on prepared pie shell, spread all of the blue berry pie filling then spread the rest of the cream cheese mixture and sprinkle the reserved corn flakes on top. This is simple and very good.
Buttermilk Pie:
4 Tbsp Flour
4 Tbsp Cold Water
¾ c Sugar 
2 Eggs, separated
1 c Buttermilk 
2 Tbsp Butter
1 tsp Vanilla 
1 Pie Shell, baked
Mix flour, water, sugar and egg yolks; add buttermilk and butter. Cook in double boiler until creamy. Add vanilla; cool. Pour into baked pie shell. Top with meringue made from egg whites. Bake at 325 degrees for 15 minutes or until browned. 5 to 6 servings.
Buttermilk Pie:
3 eggs
1 cup buttermilk
1 stick margarine, melted
3 level Tablespoons flour
1 Tablespoon vanilla
1-1/4 cup sugar
1 unbaked pie crust
Mix ingredients. Pour in pie crust. Bake at 325 for 35-40 minutes. (Pie may be jiggly in center.)
Butterscotch Pie:
2 Egg Yolks 
3 Tbsp Water
3 Tbsp Flour 
1 c Milk
1 c Brown Sugar 
1 tsp Vanilla
2 Tbsp Butter
Mix egg yolks, water, flour, milk and brown sugar together. Cook over medium heat until thick. Remove from heat; add vanilla and butter. Cool. Pour in 9 inch baked pie shell. Use egg whites for meringue.
Candy Bar Pie: 
4 oz. Philadelphia cream cheese, softened
1 tbsp. milk
1(12 oz.) bowl frozen Cool Whip, thawed and divided
2(2.07 oz.) pkg. chocolate covered caramel peanut nougat bars, chopped
1¾ c. cold milk
2 (4 serving size) pkg.  Jell-O chocolate instant pudding
1 Ready-Crust Chocolate pie crust
Mix together: cream cheese and 1 tbsp. milk in a bowl with a wire whisk until smooth. Gently stir in: 2 cups cool whip and chopped candy nougat bars; set aside. Pour cold milk into another bowl and add both pkgs. of the pudding mix; beat for 1 minute. Gently stir in: ½ c. whipped topping.  Spread half of the pudding mixture on bottom of crust. Spread cream cheese mixture over pudding mixture. Top with remaining pudding mixture. Refrigerate 4 hours until set. Garnish with remaining Cool Whip. 
Caramel Walnut Tart:
1 c. all purpose flour
½ c. toasted walnut pieces, ground
¼ c. sugar
6 tbsp. cold butter
2 large eggs
1 tsp. vanilla extract
1 jar (12 oz.) caramel ice-cream topping
1 tbsp. butter, softened
1 c. toasted walnut halves and pieces
Preheat oven to 375 degrees.  Combine flour, ground walnuts and sugar in a medium bowl. Cut in 6 tablespoons cold butter with a pastry blender until coarse crumbs form.  Press dough evenly onto bottom and up side of an 11-inch tart pan with removable bottom.  Bake until lightly browned, about 20 minutes.  Remove from oven. Reduce oven temperature to 350 degrees.  Mix eggs and vanilla in a large bowl until blended.  Stir in the caramel topping and 1 tablespoon softened butter. Sprinkle walnut halves and pieces over the baked crust.  Pour caramel mixture over walnuts. Bake until bubbly at edges and almost set in center, 25-30 minutes. Cool on wire rack 10 minutes. Carefully remove side of pan; cool completely. 
Chocolate Cherry Crisp:
2 cans (21 oz. each) cherry pie filling
¾ c. all purpose flour
¾ c. rolled oats
½ c. firmly packed light brown sugar
2 tbsp. unsweetened cocoa powder
1/3 c. cold butter, cut into pieces
½ c. (4 oz.) chocolate chunks
Preheat over to 375 degrees. Spoon pie filling into a 9-inch square baking dish. Combine flour, oats, brown sugar and cocoa powder in a medium bowl and mix well. Cut in butter with a pastry blender until consistency becomes like coarse crumbs. Sprinkle flour mixture over pie filling. Sprinkle with chocolate crumbs. Bake crisp until filling is bubbly, about 40 minutes.  Cool slightly and serve warm. 
Creamy Fruit Pie: 
1 pie crust (your choice: store bought or homemade)
1 can Eagle Brand Condensed milk
½ c. lemon juice
2 or 3 small cans mandarin oranges
2 cans chunked or crushed pineapples
1 c. pecans
2 large bowls Cool Whip
Mix: Cool Whip, condensed milk, and lemon juice. Then, mix fruit into the cool whip mixture. Pour into pie crust. Best if chilled overnight. 
Peanut Butter Pie: 
1 c. peanut butter
6 oz. cream cheese, softened
2 c. powdered sugar
1 large bowl cool whip
Beat all ingredients together and pour into a graham cracker crust. Refrigerate until ready to serve.
Peanut Butter Pie: 
1 Graham cracker crust
1 c. peanut butter
1 (8 oz.) cream cheese
2 cups confectioners’ sugar
16 oz. Cool Whip
Set cream cheese and Cool whip to room temperature. Then take cream cheese and peanut butter and mix well; add Cool Whip and then the sugar; mix well. Pour into shells and chill at least 1 hour before serving. 


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