Back Of The Box - Pie Recipes

Cherry Berry Pie

1-1/2 cups sugar
1/4 cup plus 2 teaspoons quick-cooking tapioca
1/8 teaspoon salt
2-1/2 cups fresh or frozen pitted tart cherries, thawed
1-1/2 cups fresh or frozen unsweetened raspberries, thawed
1 teaspoon lemon juice
Pastry for double-crust pie (9 inches)
1 tablespoon butter or margarine

In a bowl, combine sugar, tapioca and salt. Add the cherries, raspberries and lemon juice; toss gently. Let stand for 15 minutes. Line a 9-in. pie plate with bottom pastry. Trim to 1 in. beyond edge of pie plate. Pour filling into crust; dot with butter.

Roll out remaining pastry; make a lattice crust. Trim, seal and flute high edges. Cover edges loosely with foil. Bake at 400° for 30 minutes. Remove foil; bake 5-10 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).

Strawberry Pie

1-1/4 cups sugar
1 tablespoon cornstarch
1 cup water
1 package (3 ounces) strawberry gelatin
3 tablespoons lemon juice
1 quart fresh strawberries, halved
1 pastry shell (9 inches), baked
Whipped topping, optional

In a saucepan, combine the sugar and cornstarch. Stir in water until smooth. Bring to a boil; cook and stir for 2 minutes. Remove from the heat. Add the gelatin and lemon juice; stir until dissolved.

Allow to cool to room temperature, about 30 minutes. Add strawberries and stir gently to coat. Spoon into pastry shell. Chill until set, about 3 hours. Serve with whipped topping if desired. Makes 6-8 servings.

Ambrosia Apple Pie

1 pastry shell (9 inches), baked
1/2 cup packed brown sugar
1/2 cup apple juice
2 tablespoons butter or margarine
2 tablespoons cornstarch
1/4 teaspoon salt
4 cups thinly sliced peeled baking apples
2 teaspoons lemon juice
1 egg
2/3 cup evaporated milk
1/2 cup sugar
1/2 cup flaked coconut
2 teaspoons vanilla extract
1 teaspoon ground cinnamon

Pecan Cream Topping
1 package (8 ounces) cream cheese, softened
1/2 cup sugar
3/4 cup chopped pecans, toasted
1 teaspoon vanilla extract
1 carton (8 ounces) frozen whipped topping, thawed
Whole pecans, toasted, optional

Line pastry shell with a double thickness of foil. Bake at 450° for 5 minutes. Remove from the oven; remove foil. Cool pastry shell.

In a saucepan over medium heat, bring brown sugar, apple juice, butter, cornstarch and salt to a boil. Stir in apples and lemon juice; cook and stir over low heat until apples are crisp-tender, 5-8 minutes. Pour into pastry shell.

In a small bowl, beat egg, milk, sugar, coconut, vanilla and cinnamon; mix well. Pour over apple mixture. Bake at 350° for 40-45 minutes or until mixture is set. Cool on a wire rack.

For topping, beat the cream cheese and sugar in a mixing bowl. Stir in pecans and vanilla. Fold in whipped topping. Spread over pie. Garnish with pecans if desired. Chill for 4-6 hours. Makes 8 servings.

Blackberry Pie

4 cups all-purpose flour
1 tablespoon sugar
2 teaspoons salt
1-3/4 cup cold shortening
1/2 cup cold water
1 egg
1 tablespoon white vinegar

Filling
8 cups fresh or frozen blackberries
2 cups sugar
1/2 cup all-purpose flour
Half-and half cream

In a large bowl, combine flour, sugar and salt; cut in shortening until mixture resembles coarse crumbs. In a bowl, combine water, egg and vinegar; stir into flour mixture just until moistened. Form into a roll. Cover and refrigerate for 1 hour.

On a floured surface, roll two-thirds of the dough into a 18-in. x 14-in. rectangle. Carefully place onto the bottom and up the sides of a 13-in. x 9-in. x 2-in. glass baking dish. Combine berries, sugar and flour; pour into crust. Use the remaining dough to make lattice strips; place over the filling. Brush pastry with cream.

Bake at 400° for 15 minutes; reduce heat to 350°. Bake about 1 hour longer or until bubbly. Cool completely. Store in the refrigerator. Makes 12-16 servings. Note: If using frozen berries, do not thaw.

Tin Roof Fudge Pie

2 squares (1 ounce each) semisweet baking chocolate
1 tablespoon butter
1 pastry shell (9 inches), baked

Peanut Layer
20 caramels
1/3 cup heavy whipping cream
1-1/2 cups salted peanuts

Chocolate Layer
8 squares (1 ounce each) semisweet chocolate, coarsely chopped
2 tablespoons butter
1 cup heavy whipping cream
2 teaspoons vanilla extract
Whipped cream and salted peanuts, optional

Topping
3 caramels
5 teaspoons heavy whipping cream
1 tablespoon butter

In a small saucepan, melt chocolate and butter over low heat; stirring until smooth. Spread onto the bottom and up the sides of crust; refrigerate until the chocolate is set.

For peanut layer, in a saucepan, melt caramels and cream over low heat, stirring frequently until smooth. Remove from the heat; stir in peanuts. Spoon into pie shell; refrigerate.

For chocolate layer, in a small saucepan, melt chocolate and butter over low heat, stirring until smooth. Remove from the heat; let stand for 15 minutes.

Meanwhile, in a mixing bowl beat cream and vanilla until soft peaks form. Carefully fold a third of the whipped cream into the chocolate mixture; fold in the remaining whipped cream. Spread over peanut layer; refrigerate until set. Garnish with whipped cream and peanuts if desired.

For topping, in a small saucepan, melt caramels, cream and butter over low heat. stirring until smooth. Drizzle over pie. Store in the refrigerator. Makes 10 servings.

Chocolate Banana Cream Pie

1/2 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
1-1/2 cups milk
1 cup whipping cream
3 eggs yolks, lightly beaten
1 tablespoon butter or margarine
2 teaspoons vanilla extract
1 pastry shell (9 inches), baked
4 squares (1 ounce each) semisweet chocolate, melted
2 medium firm bananas, sliced
Whipped cream and chocolate shavings, optional

In a saucepan, combine sugar, cornstarch and salt. Gradually add milk and cream until smooth. Cook and stir over medium-high heat until thickened and bubbly, about 2 minutes.

Add a small amount to egg yolks; mix well. Return all to the pan. Bring to a gentle boil; cook for 2 minutes, stirring constantly. Remove from the heat; stir in butter and vanilla.

Pour half into the pastry shell; cover and refrigerate. Add chocolate to remaining custard; mix well. Cover and refrigerate for 1 hour. Do no stir. Arrange bananas over filling.

Carefully spoon chocolate custard over all. Refrigerate for at least 2 hours. Garnish with whipped cream and chocolate shavings if desired. Makes 6-8 servings.

Chocolate Truffle Pie

2 cups (12 ounces) semisweet chocolate chips
1-1/2 cups whipping cream, divided
1/4 cup confectioners' sugar
1 tablespoon vanilla extract
1 chocolate cookie crust (8 or 9 inches)
Whipped cream and chocolate-covered peppermint candies, optional

In a microwave-safe dish, combine the chocolate chips and 1/2 cup of cream; cook on high for 1-2 minutes, stirring every 30 seconds until smooth. Cool to room temperature. Stir in sugar and vanilla; set aside. In a small mixing bowl, beat remaining cream until soft peaks form.

Beat in chocolate mixture on high, one third at a time; mix well. Spoon into crust. Refrigerate for at least 3 hours. Garnish with whipped cream and candies if desired. Makes 8-10 servings.

Creamy Peanut Butter Pie

1 package (8 ounces) cream cheese, softened
1/2 cup sugar
1/3 cup creamy peanut butter
1/3 cup whipped topping
10 peanut butter cups,divided
1 chocolate crumb crust (8 or 9 inches)

In a small mixing bowl, beat the cream cheese, sugar and peanut butter until smooth and light. Fold in the whipped topping. Coarsely chop half of the peanut butter cups; stir into cream cheese mixture.

Spoon into crust. Quarter remaining peanut butter cups; arrange over top. Refrigerate for at least 4 hours before cutting. Refrigerate leftovers. Makes 6-8 servings.

Old-Fashioned Raisin Pie

2 eggs
1 cup (8 ounces) sour cream
2 cups raisins
1 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
Pastry for double-crust (9 inches)
Additional nutmeg, optional

In a bowl, beat eggs. Add sour cream. Stir in raisins, brown sugar, cinnamon, nutmeg and salt. Place bottom pastry in a pie plate; our in filling. Top with a lattice crust.

Bake at 450° for 10 minutes. Reduce the heat to 350°, bake for about 25 minutes more or until filling is set. If desired, sprinkle with nutmeg. Makes 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. x 10-in. pie plate. Transfer pastry to pie plate. Trim pastry even with edge. Pour desired filling into crust.

Roll out second ball; cut slits in pastry. Position over filling. 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).

Buttermilk Lemon Pie

1 cup sugar
1/2 cup all-purpose flour
2 cups buttermilk
1/2 cup water
3 egg yolks, lightly beaten
6 tablespoons lemon juice
2 tablespoons butter or margarine

Meringue
3 egg whites
6 tablespoons sugar
1 pastry shell (9 inches), baked

In a large saucepan, combine sugar and flour. Gradually stir in buttermilk and water until smooth. Cook and stir over medium heat until thickened and bubbly, about 4 minutes. Reduce heat; cook and stir 2 minutes longer. Remove from the heat.

Stir in a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat; stir in lemon juice and butter until butter is melted. Keep warm.

In a small mixing bowl, beat the egg whites on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high just until stiff peaks form and sugar is dissolved.

Pour the hot filling into pastry shell. Spread meringue evenly over hot filling, sealing edges to crust. Bake at 350° for 15 minutes or until the meringue is golden brown. Cool on a wire rack for 1 hour; refrigerate for at least 5 hours before serving. Refrigerate leftovers. Makes 6-8 servings.

White Chocolate Mousse Pie

1 (9-inch) baked pie crust
1(6-ounce) package premium white chocolate baking squares
1 (14-ounce) can Eagle Brand Sweetened Condensed Milk
1/2 teaspoon almond extract
2 cups (1 pint) whipping cream, stiffly whipped
Fresh raspberries or strawberries (optional)

In saucepan, over low heat, melt chocolate with Eagle Brand. Stir in extract. Cool to room temperature. Fold in whipped cream. Spoon into pie crust. Chill 4 hours or until set. Serve with fresh raspberries or strawberries. Makes one (9-inch) pie

Sweet Potato Pecan Pie

1 pound yams or sweet potatoes, cooked and peeled
1/4 cup butter or margarine
1 (14-ounce) can Eagle Brand Sweetened Condensed Milk
1 teaspoon, each ground cinnamon, grated orange rind and vanilla extract
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1 egg
1 (6-ounce) prepared graham cracker pie crust
Pecan Topping

Preheat oven to 425°. With mixer, beat hot yams and butter until smooth. Add Eagle Brand, cinnamon, orange rind, vanilla, nutmeg, salt and egg; mix well. Pour into crust. Bake 20 minutes.

Prepare Pecan Topping. Remove pie from oven; reduce oven to 350°. Spoon Pecan Topping on pie. Bake 25 minutes longer or until set. Cool. Serve warm or at room temperature. Garnish with orange zest twist if desired. Store leftovers covered in refrigerator.

Pecan Topping: Beat together 1 egg, 2 tablespoons each dark corn syrup and firmly packed brown sugar, 1 tablespoon melted butter and 1/2 teaspoon maple flavoring. Stir in 1 cup chopped pecans. Makes 8 servings

Fluffy Key Lime Pie

1 1/2 cups finely crushed graham crackers (20 squares)
1/3 cup butter or margarine, melted
3 tablespoons sugar
1 can (14 oz) sweetened condensed milk
1/2 cup Key lime juice
1 container (8 oz) frozen whipped topping, thawed

Heat oven to 350°. In small bowl, mix graham cracker crumbs, butter and sugar. Press in bottom and up side of 9-inch glass pie plate. Bake 8 to 10 minutes or until golden brown; cool.

In large bowl, beat milk and lime juice with electric mixer on medium speed until smooth and thickened. Fold in whipped topping. Spoon into cooled pie crust. Cover and refrigerate about 1 hour or until set. Store in refrigerator. Makes 8 servings

Fluffy Strawberry 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
3/4 cup boiling water
1 package (4-serving size) strawberry-flavored gelatin
1 teaspoon grated lime peel
1/2 cup lime juice (4 limes)
1 1/2 cups whipping cream
3/4 cup powdered sugar
1 pint (2 cups) strawberries, slightly crushed
Whipped cream, if desired
Strawberry halves, if desired

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 475°. 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; flute as desired. Prick bottom and side of pastry thoroughly with fork. Bake 8 to 10 minutes or until light brown; cool on cooling rack.

In large bowl, pour boiling water over gelatin; stir until gelatin is dissolved. Stir in lime peel and lime juice. Refrigerate about 1 hour or until very thick but not set.

Beat gelatin mixture with electric mixer on high speed about 4 minutes, scraping bowl occasionally, until thick and fluffy; set aside. In chilled large bowl, beat whipping cream and powdered sugar on high speed until stiff.

Gently stir whipped cream and crushed strawberries into gelatin mixture. Pour into crust. Refrigerate about 3 hours or until set. Garnish with whipped cream and strawberry halves. Store in refrigerator. Makes 8 servings

Fresh Blueberry Pie

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
3/4 cup sugar
1/2 cup Gold Medal all-purpose flour
1/2 teaspoon ground cinnamon, if desired
6 cups blueberries
1 tablespoon lemon juice
1 tablespoon butter or margarine, if desired

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 425°. With floured rolling pin, roll one 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.

In large bowl, mix sugar, 1/2 cup flour and the cinnamon. Stir in blueberries. Spoon into pastry-lined pie plate. Sprinkle any remaining sugar mixture over blueberry mixture. Sprinkle with lemon juice.

Cut butter into small pieces; sprinkle over blueberries. Cover with top pastry that has slits cut in it; seal and flute. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning.

Bake 35 to 45 minutes or until crust is golden brown and juice begins to bubble through slits in crust, removing foil for last 15 minutes of baking. Cool on cooling rack at least 2 hours. Makes 8 servings

Irish Cream Pie

Chocolate Pat-in-Pan Pie Crust
3/4 cup plus 2 tablespoons Gold Medal all-purpose flour
1/2 cup butter or margarine, softened
1/4 cup powdered sugar
1/4 cup finely chopped pecans or walnuts
2 tablespoons unsweetened baking cocoa

Filling
1/2 cup milk
32 large marshmallows
1/3 cup Irish cream liqueur
1 1/2 cups whipping cream
Grated semisweet baking chocolate, if desired

Heat oven to 400°. In medium bowl, mix all crust ingredients until soft dough forms. Press firmly and evenly against bottom and side of ungreased 9-inch glass pie plate. Bake 12 to 15 minutes or until light brown. Cool completely on cooling rack, about 30 minutes.

In 3-quart saucepan, heat milk and marshmallows over low heat, stirring constantly, just until marshmallows are melted. Refrigerate about 20 minutes, stirring occasionally, until mixture mounds slightly when dropped from a spoon. (If mixture becomes too thick, place saucepan in bowl of warm water; stir mixture until proper consistency.) Gradually stir in liqueur.

In chilled medium bowl, beat whipping cream with electric mixer on high speed until stiff. Fold marshmallow mixture into whipped cream. Spread in pie crust. Sprinkle with grated chocolate. Cover; refrigerate until set, at least 4 hours but no longer than 48 hours. Store in refrigerator. Makes 8 servings

Honey-Walnut 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
1/2 cup packed brown sugar
1/2 cup corn syrup
1/2 cup honey
1 tablespoon Gold Medal all-purpose flour
1 tablespoon butter or margarine, melted
1 teaspoon vanilla
1/4 teaspoon salt
2 eggs
1 1/2 cups walnut pieces

In medium bowl, mix 1 cup flour and 1/2 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. 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 350°. 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; flute as desired.

In medium bowl, beat all filling ingredients except walnuts with wire whisk or hand beater. Stir in walnuts. Pour into pastry-lined pie plate. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning.

Bake 45 to 55 minutes or until crust is brown and filling is set, removing foil for last 15 minutes of baking. Refrigerate at least 2 hours or until chilled. Store in refrigerator. Makes 8 servings

Impossibly Easy French Apple Pie

Filling
3 cups sliced peeled apples
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup Original Bisquick mix
1/2 cup granulated sugar
1/2 cup milk
1 tablespoon butter or margarine, softened
2 eggs

Streusel
1/2 cup Original Bisquick mix
1/4 cup chopped nuts
1/4 cup packed brown sugar
2 tablespoons firm butter or margarine

Heat oven to 325º. Grease 9-inch glass pie plate. In medium bowl, mix apples, cinnamon and nutmeg; place in pie plate. In medium bowl, stir remaining filling ingredients until well blended. Pour over apple mixture in pie plate.

In small bowl, mix all streusel ingredients until crumbly; sprinkle over filling. Bake 40 to 45 minutes or until knife inserted in center comes out clean. Cool 5 minutes. Store in refrigerator. Makes 6 servings

Kentucky 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
2 tablespoons bourbon, if desired
1/2 teaspoon salt
3 eggs
1 cup pecan halves or broken pecans
1 bag (6 oz) semisweet chocolate chips (1 cup)

In medium bowl, mix flour and 1/2 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 cleans 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; flute as desired.

In large bowl, beat sugar, butter, corn syrup, bourbon, 1/2 teaspoon salt and the eggs with wire whisk or hand beater. Stir in pecans and chocolate chips. Pour into pastry-lined pie plate. Cover edge of pastry with 2 to 3 inch strip of foil to prevent excessive browning.

Bake 40 to 50 minutes or until set, removing foil for last 15 minutes of baking. Cool 30 minutes. Refrigerate until chilled, about 2 hours. Makes 8 servings

Lattice Peach-Apple Pie

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
1 cup sugar
1/4 cup Gold Medal all-purpose flour
1/4 teaspoon ground cinnamon
3 medium fresh peaches, sliced (2 cups)
2 medium green cooking apples, peeled and thinly sliced (2 cups)
1/4 cup sliced almonds
1 tablespoon butter or margarine

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. On lightly floured surface, shape each half into flattened round. 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 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.

In large bowl, mix sugar, 1/4 cup flour and the cinnamon. Stir in peaches and apples. Spoon into pastry-lined pie plate. Sprinkle with almonds. Cut butter into small pieces; sprinkle over filling. Trim overhanging edge of pastry 1 inch from rim of plate.

Roll other pastry round 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 of pastry with 2- to 3-inch strip of foil to prevent excessive browning.

Bake 35 to 45 minutes or until crust is brown and filling is bubbly, removing foil for last 15 minutes of baking. Cool on cooling rack. Serve slightly warm. Makes 8 servings

Traditional Pumpkin Pie

1 (15-ounce) can pumpkin (2 cups)
1 (14-ounce) can Eagle Brand Sweetened Condensed Milk
2 eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 (9-inch) unbaked pie crust

Preheat oven to 425º. Whisk pumpkin, Eagle Brand, eggs, spices and salt in medium bowl until smooth. Pour into pie crust. Bake 15 minutes. Reduce oven temperature to 350º and continue baking 35 to 40 minutes or as directed with one Favorite Topping, or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator. Make one (9-inch) pie

Favorite Toppings:
Sour Cream Topping: In medium bowl, combine 1 1/2 cups sour cream, 2 tablespoons sugar and 1 teaspoon vanilla extract. After pie has bake 30 minutes at 350º, spread evenly over top; bake 10 minutes.

Streusel Topping: In medium bowl, combine 1/2 cup packed brown sugar and 1/2 cup all-purpose flour; cut in 1/4 cup (1/2 stick) cold butter or margarine until crumbly. Stir in 1/4 cup chopped nuts. After pie has baked 30 minutes at 350º, sprinkle evenly over top; bake 10 minutes.

Chocolate Glaze: In small saucepan over low heat, melt 1/2 cup semi-sweet chocolate chips and 1 teaspoon solid shortening. Drizzle or spread over top of baked pie.

Streusel Topped Apple Custard Pie

1 (9-inch) unbaked pie crust
4 large all-purpose apples, pared and cored
2 eggs
1 (14-ounce) can Eagle Brand Sweetened Condensed Milk
1/4 cup butter or margarine, melted
1/2 teaspoon ground cinnamon
Dash ground nutmeg
1/2 cup firmly packed brown sugar
1/2 cup all-purpose flour
1/4 cup cold margarine or butter
1/4 cup chopped nuts

Preheat oven to 425º. Arrange apples in prepared pie crust. In medium bowl, beat eggs. Add Eagle Brand, butter, cinnamon and nutmeg; mix well. Pour over apples.

In medium bowl, combine sugar and flour; cut in butter until crumbly. Stir in nuts. Sprinkle over pie. Place in bottom third of oven; bake 10 minutes. Reduce oven temperature to 375º; continue baking 35 to 40 minutes or until golden brown. Cool. Store leftovers covered in refrigerator.

Peach variations: omit apples, substitute 1 (29-ounce) can sliced peaches well drained, for apples. Proceed as above. Makes one (9-inch) pie

Luscious Lemon Meringue 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
3 egg yolks
1 1/2 cups sugar
1/3 cup plus 1 tablespoon cornstarch
1 1/2 cups water
3 tablespoons butter or margarine
2 teaspoons grated lemon peel
1/2 cup lemon juice
2 drops yellow food color, if desired

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

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 cleans 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 475°. 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; flute as desired. Prick bottom and side of pastry thoroughly with fork. Bake 8 to 10 minutes or until light brown; cool on cooling rack.

Reduce oven temperature to 400°. In small bowl, beat egg yolks with fork. In 2-quart saucepan, mix sugar and cornstarch; gradually stir in water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.

Immediately stir at least half of hot mixture into egg yolks; stir back into hot mixture in saucepan. Boil and stir 2 minutes; remove from heat. Stir in butter, lemon peel, lemon juice and food color. Pour into pie crust.

In medium bowl, beat egg whites and cream of tartar with electric mixer on high speed until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not underbeat. Beat in vanilla. Spoon onto hot pie filling. Spread over filling, carefully sealing meringue to edge of crust to prevent shrinking or weeping.

Bake 8 to 12 minutes or until meringue is light brown. Cool away from draft 2 hours. Cover and refrigerate cooled pie until serving. Store in refrigerator. Makes 8 servings

Peanut Butter Chocolate Pie

2 (1-ounce) squares semi-sweet baking chocolate
1 (14-ounce) can Eagle Brand Sweetened Condensed Milk
1/4 cup creamy peanut butter
1 (8-ounce) container frozen non-dairy whipped topping, thawed
1 (9-ounce) prepared graham cracker pie crust

In a large bowl, melt chocolate squares in microwave for 1 minute, stirring after 30 seconds or until completely melted. Add Eagle Brand and peanut butter to melted chocolate; mix well. Fold in whipped topping. Spoon into crust. Freeze overnight. Garnish as desired. Serve immediately. Store leftovers covered in freezer. Makes 8 servings

Pumpkin-Cream Cheese Pie

Pecan Shortbread Cookie Crust
1 1/2 cups lightly packed crushed shortbread cookies with pecans (16 cookies)
3 tablespoons Gold Medal all-purpose flour
3 tablespoons butter or margarine, melted

Filling
1 cup sugar
3 tablespoons Gold Medal all-purpose flour
1 package (8 oz) cream cheese, softened
1 package (3 oz) cream cheese, softened
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
3 eggs
1 can (15 oz) pumpkin (not pumpkin pie mix)
1 tablespoon milk

Heat oven to 375°. In medium bowl, mix all crust ingredients until crumbly. Press firmly on bottom and side of ungreased 9-inch glass pie plate. Bake about 12 minutes or until light golden brown.

In large bowl, beat sugar, 3 tablespoons flour and both packages of cream cheese with electric mixer on low speed until smooth; reserve 1/2 cup. Add all remaining filling ingredients except milk to cream cheese mixture. Beat on medium speed, scraping bowl constantly, until smooth. Pour into crust.

In small bowl, mix reserved 1/2 cup cream cheese mixture and the milk. Spoon over pumpkin mixture. Cut through cream cheese and pumpkin mixtures with knife in S-shaped curves in one continuous motion. Turn pie plate one-fourth turn and repeat. Cover edge of crust with 2- to 3-inch strip of foil to prevent excessive browning.

Bake 35 to 40 minutes or until knife inserted in center comes out clean, removing foil for last 15 minutes of baking. Cool 30 minutes. Cover loosely and refrigerate at least 4 hours before serving. Store in refrigerator. Makes 8 servings