Back Of The Box - Pie Recipes

Almond Mocha Pie

1 teaspoon instant coffee granules
2 tablespoons boiling water
1 milk chocolate candy bar with almonds (7 ounces)
1 carton (8 ounces) frozen whipped topping, thawed
1 pastry shell (9 inches), baked
Chocolate curls and additional whipped topping, optional

In a small bowl, dissolve coffee in boiling water; set aside. In a microwave or saucepan, melt the candy bar; cool slightly. Fold in half of the whipped topping. Fold in coffee and remaining whipped topping. Pour into pastry shell; freeze.

Remove from the freezer 15 minutes before serving. Garnish with chocolate curls and additional whipped topping if desired. Makes 6-8 servings.

Golden Layers Fresh Apple Cobbler

6 cups sliced peeled tart apples (4 to 6 medium)
1/2 cup granulated sugar
1/2 cup dried cherries
1/4 cup water
1 tablespoon cornstarch
1 tablespoon fresh lemon juice
1/2 teaspoon ground cinnamon
1 can (12 oz) Pillsbury Golden Layers refrigerated flaky original biscuits
1/4 cup butter or margarine, melted
1/2 cup quick-cooking oats
1/2 cup chopped pecans
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/4 teaspoon ground cinnamon

Heat oven to 375°. In 4-quart saucepan, heat apples, granulated sugar, dried cherries, water, cornstarch, lemon juice and cinnamon to boiling over medium heat, stirring frequently. Boil 1 minute, stirring constantly. Reduce heat; cover pan and cook 10 to 15 minutes, stirring frequently, until apples are starting to soften. Pour into ungreased 13x9-inch glass baking dish.

Meanwhile, separate dough into 10 biscuits. Cut each biscuit into quarters. In large bowl, toss biscuits with melted butter. In small bowl, mix oats, pecans, brown sugar, flour and 1/4 teaspoon cinnamon; add to biscuit pieces. Toss gently, breaking apart any biscuit pieces.

Arrange biscuit pieces over hot apple mixture. Sprinkle any remaining oat mixture over biscuits. Bake 20 to 25 minutes or until biscuits are deep golden brown and fruit mixture is bubbly. Makes 8 servings

Apple Praline Pie

Pastry
2 2/3 cups Gold Medal all-purpose flour
1 teaspoon salt
1 cup shortening
7 to 8 tablespoons cold water

Filling and Topping
1 cup granulated sugar
1 cup chopped pecans
1/3 cup Gold Medal all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon salt
8 cups thinly sliced peeled tart apples (7 medium)
3 tablespoons butter or margarine
1/4 cup packed brown sugar
2 tablespoons half-and-half

In medium bowl, mix 2 2/3 cups flour and 1 teaspoon salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).

Gather pastry into a ball. Divide in half; shape into 2 flattened rounds on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.

Heat oven to 425°. With floured rolling pin, roll one pastry round into round 2 inches larger than upside-down 10-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.

In large bowl, mix granulated sugar, 2/3 cup of the pecans, 1/3 cup flour, the cinnamon, nutmeg and 1/4 teaspoon salt. Add apples; toss to coat. Spoon into pastry-lined pie plate. Cut butter into small pieces; sprinkle over apples. Trim overhanging edge of pastry 1/2 inch from rim of pie plate.

Roll other round of pastry into 11-inch round. Fold into fourths and cut slits so steam can escape. Unfold pastry over filling; trim overhanging edge 1 inch from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal; flute as desired. Cover edge with 2 to 3 inch strip of foil to prevent excessive browning.

Bake 50 to 60 minutes or until crust is brown and juice begins to bubble through slits in crust, removing foil for last 15 minutes of baking.

In 1-quart saucepan, place brown sugar, remaining 1/3 cup pecans and the half-and-half. Cook over low heat, stirring constantly, until sugar is melted. Spread over hot pie. Serve warm. Makes 8 servings

Banana Cream Pie-in-a-Bowl

1 cup Gold Medal all-purpose flour
1/4 cup packed brown sugar
1/2 cup firm butter or margarine
1/2 cup peanuts
1 box (4-serving size) banana instant pudding and pie filling mix
2 cups cold milk
3 ripe medium bananas, sliced
1 container (8 oz) frozen whipped topping, thawed

Heat oven to 400°. In medium bowl, mix flour and brown sugar. Cut in butter, using pastry blender, until mixture is crumbly. Stir in peanuts. Press evenly on bottom of ungreased 9-inch square pan. Bake about 15 minutes or until light brown. Stir to break up. Cool completely, about 1 hour.

In large bowl, make pudding mix as directed on box, using 2 cups milk. In 2-quart serving bowl, layer half of the crumb mixture, pudding, bananas and whipped topping; repeat layers. Cover and refrigerate at least 4 hours. Top with additional peanuts if desired. Store in refrigerator. Makes 6 servings

Caribbean Pineapple Pie

Pineapple
6 cups cut-up pineapple (2 medium)
1 cup sugar
2 tablespoons rum

Pastry
2 cups Gold Medal all-purpose flour
1 teaspoon salt
2/3 cup plus 2 tablespoons shortening
4 to 6 tablespoons cold water

Filling and Topping
1/2 cup sugar
1/2 cup Gold Medal all-purpose flour
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 tablespoon butter or margarine
1 package (8 oz) cream cheese, softened

In large glass or plastic bowl, stir pineapple, 1 cup sugar and the rum until mixed. Cover and refrigerate at least 4 hours.

In medium bowl, mix 2 cups flour and the salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).

Gather pastry into a ball. Divide in half; shape into 2 flattened rounds on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.

Heat oven to 425º. With floured rolling pin, roll 1 pastry round into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.

Drain pineapple, reserving juice. Spoon pineapple into pastry-lined pie plate. In 1-quart saucepan, mix 1/2 cup sugar, 1/2 cup flour, the cinnamon and nutmeg. Stir in 1/2 cup of the reserved juice (reserve remaining juice). Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat. Stir in butter. Pour over pineapple. Trim overhanging edge of pastry 1 inch from rim of pie plate.

Roll other round of pastry into 10-inch round. Cut round into 1/2-inch strips. Place 6 strips across filling. To make lattice top, weave a cross-strip through center by first folding back every other strip going the other way.

Continue weaving lattice, folding back alternate strips before adding each cross-strip, until lattice is complete. Trim ends of strips. Fold trimmed edge of bottom crust over ends of strips, building up a high edge; seal and flute. Cover edge with 3-inch strip of foil to prevent excessive browning during baking.

Bake 35 to 45 minutes or until crust is brown and filling is bubbly, removing foil for last 15 minutes of baking. In medium bowl, beat cream cheese with electric mixer on medium speed, gradually adding 1/4 cup plus 2 tablespoons reserved pineapple juice until smooth and creamy. Serve with pie. Makes 8 servings

Decadent Pecan Pie

Pastry
1 cup Gold Medal all-purpose flour
1/2 teaspoon salt
1/3 cup plus 1 tablespoon shortening
2 to 3 tablespoons cold water

Filling
2/3 cup sugar
1/3 cup butter or margarine, melted
1 cup corn syrup
1/2 teaspoon salt
3 eggs
1 cup pecan halves or broken pecans

In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).

Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.

Heat oven to 375°. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; press with times of fork or flute if desired.

In another medium bowl, beat all filling ingredients except pecans with wire whisk or hand beater until well blended. Stir in pecans. Pour into pastry-lined pie plate.

Cover edge of pastry with 2- to 3-inch-wide strip of foil to prevent excessive browning. Bake 40 to 50 minutes or until center is set, removing foil for last 15 minutes of baking. Refrigerate at least 2 hours until chilled before serving. Store in refrigerator. Makes 8 servings

Frosty French Silk Pie

Chocolate Pat-in-Pan Pie Crust
3/4 cup butter or margarine, softened
1/3 cup sugar
1/4 cup unsweetened baking cocoa
1 1/4 cups Gold Medal all-purpose flour
1/4 cup finely chopped nuts

Filling
1/4 cup butter or margarine
3 oz unsweetened baking chocolate
1 cup sugar
2 tablespoons cornstarch
3 eggs
1 teaspoon vanilla
1 cup whipping cream

Garnish, if desired
Whipped cream
Sliced almonds, toasted

Heat oven to 325°. In large bowl, beat 3/4 cup butter and 1/3 cup sugar with electric mixer on medium speed 1 minute. Stir in cocoa and flour until mixture is crumbly. Press firmly and evenly against bottom and side of 9 1/2-inch deep-dish glass pie plate or 10-inch regular glass pie plate. Sprinkle with chopped nuts. Bake 20 to 25 minutes or until edge appears dry. Cool completely, about 45 minutes.

In 2-quart saucepan, melt 1/4 cup butter and the chocolate over low heat, stirring occasionally; remove from heat. In small bowl, mix 1 cup sugar and the cornstarch with wire whisk; stir into chocolate mixture.

In small bowl, beat eggs with electric mixer on medium speed about 5 minutes or until thick and lemon colored; stir into chocolate mixture. Cook chocolate mixture over medium heat 5 minutes, stirring constantly, until thick and glossy. Stir in vanilla. Cool 10 minutes, stirring occasionally.

In medium bowl, beat whipping cream with electric mixer on high speed until stiff. Fold chocolate mixture into whipped cream. Pour over crust. Cover; freeze about 4 hours or until firm. Remove from freezer; let stand 30 minutes before cutting. Top with whipped cream; sprinkle with almonds. Store covered in freezer. Makes 12 servings

New-Fashioned Banana Cream Pie

1/4 cup cornstarch
1/3 cup sugar
2 cups vanilla soymilk
2 egg yolks
1 teaspoon vanilla
1 tablespoon butter
8 squares cinnamon- or chocolate-flavored graham crackers, crushed (1/2 cup)
1 ripe medium banana, thinly sliced
1 cup frozen (thawed) whipped topping
Caramel or chocolate topping, if desired

In 2-quart stainless steel or nonstick saucepan (do not use aluminum because pudding will discolor), stir together cornstarch and sugar. Gradually stir in soymilk and egg yolks with wire whisk. Heat to boiling over medium heat, stirring constantly. Boil 1 minute, stirring constantly; remove from heat. Stir in vanilla and butter. Cover surface of pudding with plastic wrap to prevent skin from forming. Refrigerate about 30 minutes or until cool.

Sprinkle 1 tablespoon cracker crumbs over bottoms of 4 small shallow serving bowls. Stir pudding. Spoon 1/4 cup pudding over crumbs in each bowl; top each with 1/4 of the banana slices. Spoon 1/4 cup pudding over banana slices; top with 1/4 cup whipped topping and 1 tablespoon cracker crumbs. Drizzle with topping. Makes 4 servings

Creamy Orange Ice Cream Pie

1 pouch (1 lb 1.5 oz) Betty Crocker sugar cookie mix
1/2 cup butter or margarine, softened
2 pints (4 cups) orange sherbet
1 pint (2 cups) vanilla ice cream

Heat oven to 375°. In medium bowl, stir cookie mix and butter until well mixed (mixture will be crumbly). Reserve 1 1/2 cups crumb mixture; set aside. In ungreased 9-inch glass pie plate, press remaining mixture over bottom and up side of plate; prick with fork. Bake 16 to 18 minutes or until light golden brown. Cool completely, about 1 hour.

Meanwhile, on ungreased cookie sheet, sprinkle remaining crumb mixture. Bake 10 to 11 minutes or until edges of crumb mixture begin to brown. Cool on cookie sheet, about 30 minutes.

While crust and crumb mixture are cooling, place sherbet and ice cream in refrigerator to soften. Scoop half of softened sherbet over crust; spread to cover crust. Sprinkle with 1/2 cup crumbs. Scoop all of softened ice cream over sherbet and crumbs; spread to cover.

Sprinkle with 1/2 cup crumbs. Scoop remaining half of sherbet over ice cream and crumbs. Sprinkle with remaining 1/2 cup crumbs. Freeze until firm, 4 to 6 hours or overnight. Let stand 15 minutes to soften before cutting. Makes 8 servings

Pear-Raisin Pie

Streusel Topping
2/3 cup quick-cooking oats
1/2 cup Original Bisquick mix
1/3 cup packed brown sugar
1/4 cup firm butter or margarine

Crust
1 cup Original Bisquick mix
1/4 cup butter or margarine, softened
2 tablespoons boiling water

Filling
1/2 cup pineapple juice
1/2 cup raisins
1 tablespoon cornstarch
1/8 teaspoon ground nutmeg
1/8 teaspoon ground ginger
4 cups sliced peeled pears (about 3 medium)

Heat oven to 375°. In small bowl, mix oats, 1/2 cup Bisquick mix and the brown sugar. Cut in 1/4 cup firm butter with fork or pastry blender until mixture is crumbly; set aside.

In medium bowl, mix 1 cup Bisquick mix and 1/4 cup softened butter. Add boiling water; stir vigorously until very soft dough forms. In ungreased 9-inch glass pie plate, press dough firmly, using fingers dusted with Bisquick mix and bringing dough onto rim of pie plate. Flute edge if desired.

In 2-quart saucepan, mix pineapple juice, raisins, cornstarch, nutmeg and ginger. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Stir in pears. Spoon into pie plate. Sprinkle with topping. Bake 25 to 30 minutes or until crust and topping are light golden brown. Makes 8 servings

Apricot-Mince Pie

Pastry
2 2/3 cups Gold Medal all-purpose flour
1 teaspoon salt
1 cup shortening
7 to 8 tablespoons cold water

Filling
1 cup dried apricots
1 tablespoon sugar
1 jar (27 oz) ready-to-use mincemeat (3 cups)

In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).

Gather pastry into a ball. Divide in half and shape into 2 flattened rounds on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.

Heat oven to 425°. With floured rolling pin, roll one pastry round into round 2 inches larger than upside-down 10-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.

In 1 1/2-quart saucepan, mix apricots and sugar. Add just enough water to cover apricots. Heat to boiling over medium heat; reduce heat. Simmer uncovered about 20 minutes or until apricots are tender; drain.

Place apricots in pastry-lined pie plate. Spread with mincemeat. Trim overhanging edge of pastry 1/2 inch from rim of plate. Roll other round of pastry. Fold into fourths and cut slits so steam can escape. Unfold top pastry over filling; trim overhanging edge 1 inch from rim of plate.

Fold and roll top edge under lower edge, pressing on rim to seal; flute as desired. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning. Bake 35 to 40 minutes or until crust is brown, removing foil for last 15 minutes of baking. Serve warm. Makes 8 servings

Coconut Cream Pie

2 cups cold milk
2 pkg. (4-serving size each) Vanilla Flavor Instant Pudding & Pie Filling
1 cup Angel Flake Coconut, divided
2 cups thawed Cool Whip Whipped Topping, divided
1 Graham Pie Crust (6 oz.)

Pour milk into large bowl. Add dry pudding mixes and 3/4 cup of the coconut. Beat with wire whisk 2 Minutes. Gently stir in 1 cup of the whipped topping. Pour into crust. Refrigerate 4 hours or until set.

Spread pie with remaining 1 cup whipped topping. Toast remaining 1/4 cup coconut, if desired. Sprinkle over pie. Store leftover pie in refrigerator. Makes 8 servings

Lemon Fruit Pie

1 (21 ounce) can cherry pie filling
1 (9 inch) prepared graham cracker crust
1 (8 ounce) package cream cheese, softened
1 cup cold milk
1 (3 ounce) package instant lemon pudding mix
1 (8 ounce) container frozen whipped topping, thawed

Spread half of the cherry pie filling on bottom of crust. In a large bowl, beat cream cheese with wire whisk until smooth. Gradually beat in milk until well blended. Add pudding mix, and beat until smooth. Gently fold in half of the whipped topping.

Spread cream cheese mixture over cherry filling in crust. Spread remaining whipped topping over the cream cheese mixture. Spoon remaining cherry pie filling over whipped topping layer. Refrigerate 3 hours.

Peanut Butterfinger Cream Pie

1 prepared 9-inch (6 to 8 oz.) chocolate cookie crust
1 package (8 oz.) cream cheese, at room temperature
1/2 cup creamy peanut butter
1 1/2 cups powdered sugar
1 (2.1 oz.) Butterfinger Candy Bar, chopped
2 cups whipping cream, whipped
1/4 cup Chocolate Flavor Syrup

Beat cream cheese and peanut butter in large mixer bowl until smooth. Beat in powdered sugar. Stir in chopped Butterfinger.

Fold in whipped cream. Spread into cookie crust. Refrigerate for 3 to 4 hours. Drizzle with chocolate before serving. Makes 8 servings

Oreo Pudding Pie

2-1/2 cups cold milk
2 pkg. (4-serving size each) Jell-O Oreo Flavor Instant Pudding & Pie Filling
1 tub (8 oz.) Cool Whip Whipped Topping, thawed, divided
1 Oreo Pie Crust (6 oz.)
5 OREO Chocolate Sandwich Cookies, halved

Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Gently stir in half of the whipped topping.

Pour into pie crust. Refrigerate 4 hours or until set. Top with remaining whipped topping and cookie halves just before serving. Store any leftover pie in refrigerator. Makes 10 servings

Mudslide Pie

20 Chips Ahoy Real Chocolate Chip Cookies, finely crushed (about 1-3/4 cups crumbs)
1/4 cup (1/2 stick) margarine or butter, melted
1 qt. (4 cups) coffee ice cream, softened
1 cup thawed Cool Whip Whipped Topping
1/2 cup fudge ice cream topping
4 Chips Ahoy Real Chocolate Chip Cookies, coarsely crushed

Mix finely crushed cookies and the margarine until well blended. Press firmly onto bottom and up side of 9-inch pie plate to form crust.

Spread ice cream into crust. Freeze at least 6 hours or until firm. Top with the whipped topping just before serving; drizzle with fudge topping, then sprinkle with the coarsely crushed cookies. Store leftover pie in freezer. Makes 10 servings

Peach Pie

1/2 cup sugar
1/4 cup packed brown sugar
4-1/2 cups sliced peeled peaches
Pastry for double-crust pie (9 inches)
3 tablespoons cornstarch
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
2 teaspoons lemon juice
1 tablespoon butter

In a large bowl, combine sugars; add peaches and toss gently. Cover and let stand for 1 hour. Line a 9-in. pie plate with bottom pastry; trim even with edge. Set aside. Drain peaches, reserving juice.

In a small saucepan, combine the cornstarch, nutmeg, cinnamon and salt; gradually stir in reserved juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in lemon juice and butter. Gently fold in peaches. Pour into crust.

Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. Cover edges loosely with foil. Bake at 450° for 25 minutes. Remove foil. Reduce temperature to 350°; bake 20-25 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack. Makes 6-8 servings.

Pastry for Double-Crust Pie
2 cups all-purpose flour
3/4 teaspoon salt
2/3 cup shortening
6 to 7 tablespoons cold water

In a bowl, combine flour and salt; cut in the shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half so that one ball is slightly larger than the other. Roll out larger ball to fit a 9-in. or 10-in. pie plate. Transfer pastry to pie plate. Trim pastry even with edge.

Pour desired filling into crust. Roll out second ball. Position over filling; cut slits in pastry. Trim pastry to 1 in. beyond edge of pie plate. Trim pastry to 1 in. beyond edge of pie plate. Fold top crust over bottom crust. Flute edges. Bake according to recipe directions. Makes pastry for double-crust pie (9 or 10 inches).

Peanut Butter Crumb Apple Pie

1 can (21 ounces) apple pie filling
1 teaspoon lemon juice
1 pastry shell (9 inches), baked
1/2 cup all-purpose flour
1/3 cup packed brown sugar
1 to 3 teaspoons grated lemon peel
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
6 tablespoons chunky peanut butter
2 tablespoons cold butter

In a small bowl, combine the pie filling and lemon juice; spoon into pastry shell. In a large bowl, combine the flour, brown sugar, lemon peel, cinnamon and nutmeg; cut in peanut butter and butter until crumbly. Sprinkle over filling. Bake at 400° for 20-22 minutes or until topping is lightly browned. Cool on a wire rack. Makes 6-8 servings.

Egg Custard Pie

1 unbaked pastry shell (9 inches)
4 eggs
1/2 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
2-1/2 cups milk
1/4 teaspoon ground nutmeg

Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Remove from the oven and set aside.

Separate one egg; set the white aside. In a mixing bowl, beat the yolk and remaining eggs just until combined. Blend in the sugar, salt and vanilla. Stir in milk. Beat reserved egg white until stiff peaks form; fold into egg mixture.

Carefully pour into crust. Cover edges of pie with foil. Bake at 350° for 25 minutes. Remove foil; bake 15-20 minutes longer or until a knife inserted near the center comes out clean. Cool on a wire rack. Sprinkle with nutmeg. Store in the refrigerator. Makes 8 servings

Pastry for Single-Crust Pie
1-1/4 cups all-purpose flour
1/2 teaspoon salt
1/3 cup shortening
4 to 5 tablespoons cold water

In a bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Roll out to fit a 9-in. or 10-in pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond the edge of plate; flute edges. Fill or bake shell according to recipe directions. Makes 1 pastry shell (9 or 10 inches).

Lemon Meringue Pie

1-1/2 cups sugar
6 tablespoons cornstarch
Dash salt
1-1/2 cups water
3 egg yolks, lightly beaten
2 tablespoons butter or margarine
1/3 cup fresh lemon juice (about 3 lemons)
2 teaspoons grated lemon peel
1 pastry shell (9 inches), baked

Meringue
3 egg whites, room temperature
1/2 teaspoon vanilla extract
1/4 teaspoon cream of tartar
6 tablespoons sugar

In a saucepan, combine sugar, cornstarch and salt. Stir in water. Cook and stir over medium-high heat until thickened. Reduce heat; cook and stir 2 additional minutes. Gradually stir in 1 cup of hot filling to egg yolks; return to saucepan. Bring to a boil.

Cook, stirring constantly, for 2 minutes. Remove from heat. Stir in butter, lemon juice and peel. Pour hot filling into pastry shell. For meringue, beat egg whites, vanilla and cream of tartar in a mixing bowl at medium speed until soft peaks form.

Add sugar gradually, 1 tablespoon at a time, beating on high until stiff and glossy. Immediately spread over pie, sealing edges to pastry. Bake at 350° for 12-15 minutes or until meringue is golden. Cool. Store in refrigerator. Makes 8 servings.

Coconut Custard Pie

1 (9-inch) unbaked pastry shell
1 cup flaked coconut
3 eggs
1 (14-ounce) can sweetened condensed milk
1 1/4 cups hot water
1 teaspoon vanilla extract
1/4 teaspoon salt
1/8 teaspoon ground nutmeg

Preheat oven to 425 degrees. Toast 1/2 cup coconut; set aside. Bake pastry shell 8 minutes; cool slightly.

Meanwhile, in medium bowl, beat eggs. Add sweetened condensed milk , water, vanilla, salt and nutmeg; mix well. Stir in remaining 1/2 cup coconut. Pour into pastry shell. Sprinkle with toasted coconut.

Bake 10 minutes. Reduce oven temperature to 350 degrees; bake 25 to 30 minutes longer or until knife inserted near center comes out clean. Cool. Chill if desired. Refrigerate leftovers. Makes one (9-inch) pie

Apple Walnut Pie

3/4 cup ground walnuts
2 tablespoons brown sugar
2 tablespoons beaten egg
1 tablespoon milk
3 tablespoons butter or margarine, softened, divided
1/4 teaspoon vanilla extract
1-1/4 teaspoons lemon juice, divided
Pastry for double-crust pie (9 inches)
5 cups sliced peeled tart apples (about 6 medium)
3/4 cup sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
Additional milk, optional

In a bowl, combine the walnuts, brown sugar, egg, milk, 1 tablespoon butter, vanilla and 1/4 teaspoon lemon juice. Line a 9-in. pie plate with bottom pastry; trim even with edge of plate. Spread mixture over crust.

In a large bowl, toss apples with remaining lemon juice. Combine the sugar, flour, cinnamon, nutmeg and salt; toss with apples. Spoon over the nut mixture; dot with remaining butter.

Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. Brush top with a additional milk if desired. Bake at 375° for 50-60 minutes or until golden brown. Serve warm. Makes 6-8 servings.

Pastry for Double-Crust Pie
2 cups all-purpose flour
3/4 teaspoon salt
2/3 cup shortening
6 to 7 tablespoons cold water

In a bowl, combine flour and salt; cut in the shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half so that one ball is slightly larger than the other. Roll out larger ball to fit a 9-in. or 10-in. pie plate. Transfer pastry to pie plate. Trim pastry even with edge. Pour desired filling into crust.

Roll out second ball. Position over filling; cut slits in pastry. Trim pastry to 1 in. beyond edge of pie plate. Trim pastry to 1 in. beyond edge of pie plate. Fold top crust over bottom crust. Flute edges.

Chocolate Cherry Pie

1 cup all-purpose flour
2 tablespoons sugar
1/2 teaspoon salt
1/2 cup cold butter or margarine

Filling
1 can (14 ounces) sweetened condensed milk
1 cup (6 ounces) semisweet chocolate chips
1/2 teaspoon salt
1 can (21 ounces) cherry pie filling
1/4 to 1/2 teaspoon almond extract
Whipped cream and maraschino cherries, optional

In a bowl, mix flour, sugar and salt. Cut in butter until mixture resembles coarse crumbs. Press firmly onto the bottom and sides of a 9-in. pie plate. Bake at 350° for 15-20 minutes or until golden brown.

Cool completely. In a saucepan, combine milk, chocolate chips and salt; cook and stir over low heat until chocolate melts. Stir in pie filling and extract. Pour into crust. Chill 2-3 hours or until firm. Garnish with whipped cream and cherries if desired. Makes 8 servings.

Two-Layer Silk Pie

2 unbaked pastry shells (9 inches)
2-1/2 cups cold milk
1 package (5.9 ounces) instant chocolate pudding mix
1 can (14 ounces) sweetened condensed milk
1/2 cup creamy peanut butter
1 carton (12 ounces) frozen whipped topping, thawed
Chocolate curls and chopped peanuts, optional

Line unpricked pastry shells with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on wire racks.

In a bowl, whisk milk and pudding mix for 2 minutes. Spread into crusts. In a large mixing bowl, beat condensed milk and peanut butter until smooth. Set aside 2 cups whipped topping for garnish; cover and refrigerate.

Fold remaining whipped topping into peanut butter mixture. Spread over pudding layer. Refrigerate for 6 hours or until set. Garnish with reserved whipped topping; top with chocolate curls and peanuts if desired. Makes 2 pies.

Sweet Potato Pie

1/3 cup butter or margarine, softened
1/2 cup sugar
2 eggs, lightly beaten
3/4 cup evaporated milk
2 cups mashed sweet potatoes
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1 unbaked pastry shell (9 inches)

In a mixing bowl, cream butter and sugar. Add eggs; mix well. Add milk, sweet potatoes, vanilla, cinnamon, nutmeg and salt; mix well. Pour into pie shell.

Bake at 425° for 15 minutes. Reduce heat to 350°; bake 35-40 minutes longer or until a knife inserted near the center comes out clean. Cool. Store in refrigerator. Makes 6-8 servings.