Coconut Meringue Pie

For Pastry:
5 oz. plain fluor
1 1/2 oz margarine
1 oz lard
pinch of salt

For Filling:
4 os margarine
3 oz sugar
pinch nutmeg
2 egg yolks
3 oz coconut
1/2 pt milk
a few drops vanilla essence

For meringue:
3 egg whites
4 oz sugar

9" pie plate

First make pastry. Roll out and line a pie plate.  TRim and pinch edges to give a scalloped effect.

Cream the margarine and sugar till fluffy then beat in egg yolks and nutmeg; add coconut, milk and vanilla.  When all combined turn into pastry case and bake on centre shelf 200ºC, 20 minutes.  Then 180ºC for 30 minutes.  When cooked remove and reduce heat to 170ºC.  Whisk egg whites till stif then add 2 level tablespoons sugar, rewisk till very stiff, fold in rest of sugar and spread on pie.

Bake 15-20 minutes.

Cherry Crunch

Heat oven to 325ºF

Pat half box of yellow cake mix into oblong pan (13 x 9 x 2 inch), building up 1/2 edge.  Spread 2 cans (1 lb 4 oz each) cherry pie filling over cake mixture to within 1/2" of pan edge.
Blend 1/2 cup butter and 1/2 cup chopped walnuts with other half of cake mix and sprinkle over the top.
Bake for 45 minutes and serve warm with whipped cream or ice cream.

Apple-less Apple Pie

8 inch pie:
2 cups water
1 cup plus 2 tbsp sugar
2 tsp cream of tartar

9 inch pie:
2 1/2 cups water
1 1/4 cups plus 2 tbsp sugar
2 1/2 tsp cream of tartar

Bring to a boil above ingredients.  Add 25 (or 31) unbroken ritz crackers.  Boil for just two minutes.  Pour into an unbaked pie crust.  Sprinkle with cinnamon.  Dot generously with butter.

Bake at 425ºF about 20 minutes, until crust is browned.

Buttermilk pie

A Kentucky specialty

Ingredients

Beat 4 eggs and 3/4 cup sugar together until light and lemon colored, add the fluor and beat more.

2 tbsp fluor

3 tbsp melted butter or oleo

grated rind 1 lemon (yellow part only)

1 1/2 cup buttermilk (churned buttermilk is best)

1 tsp vanilla

3 tbsp lemon juice

Sprinkle with cinnamon on top after filling is in the crust.

Mix the butter, vanilla, lemon juice and rind and the buttermilk, then add it to the egg mixture, pour into baked, but not brown, pie shell.

Cook at 375º F 20 to 30 minutes - over cooking makes it tough.

For a pleasing variation omit lemon rind and juice and add 3 tbsp Kentucky Bourbon.

Buttermilk Pie Crust (makes a double crusted 9-inch pie crust)

2 sticks (8 ounces) cold unsalted butter
2 1/2 (12 ounces) cups all purpose fluor
1 tbsp sugar1 tsp salt
1/2 cup (5 to 6 ounces) buttermilk

1- Cut the butter into 1-inch pieces and place in the freeser to chill for 15 minutes.  Measure out the buttermilk and store in the refrigerator to keeo it cold (you could even put in the freezer for a few minutes too).
2- Sift together the fluor, sugar and salt in a large bowl.  Take the cold butter from the freezer and toss it with the fluor mixture.
3- Dump the cold butter cubes and fluor mixture onto a large work area for rolling.  With a rolling pin, roll the mixture, flattening the butter cubes with the fluor into long, thin, fluored butter sheets.  Work quickly to ensure that the butter stays cold.
4- Place the fluor and flattened butter back in the large bowl and chill for 10 minutes.  When butter is cold, remove the bowl from the refrigerator, make a small well in the center of the fluor and butter mixture.  Add the cold buttermilk to the bowl all at once.  Begin to bring the dough together with one hand.  Moisten all of the fluor with the milk, using your hand to break up large clumps of milk and fluor.  The dough will be rather shaggy, but you can add another tablespoon of buttermilk, if you see that all your fluor isn't moistened.  From the dough into two disks.  The disks will be rough, and hard to shape together, but once they rest in the fridge for an hour, tey'll be easier to roll out.
5- Chill the dough for at least an hour in the refrigerator.  At this point, the dough will keep in the fridge for up to three days, or in the freezer for up to three weks.  For freezing, roll the dough out into sheets and wrap them in plastic film.
6- Roll out the top crust large enough to cut a 12 inch circle.

Transfer the pie filling mixture to the pie shell.  Moisten the border of the bottom crust by brushing it lightly with water and place the top crust over the filling.  Trim the overhang of the top crust so that there is only 1/2 inch of overhand.  Tuck the overhand under the bottom crust boarder and press down all roun to seal it.  Crimp the border using a fork or your fingers and make about 5 evenly spaced 2 inch slashes starting about 1 inch from the center of the pie and radiating toward the edge.  Cover the pie loosely with plastic wrap and refrigerate it for 1 hour before baking.  This will chill ad relax the pastry, preventing shrinking.

Pumpkin Pie

Ingredients:

1 cup sugar
1 1/2 tsp cinnamon
1/2 tsp cloves, nutmeg, allspice, ginger and salt
2 eggs beaten
1 1/2 cups pumpkin (cooked and smashed)
1 2/3 cups evaporated milk (1 tall can)
9" pie shell

Mix all ingredients, beat well.  Prepare shell as directed, fill with pumpkin mix and bake at 425ºF for about 15 minutes or 350ºF about 40 min.

Pecan Pie

Ingredients

4 eggs
2 tbsp fluor
1 cup corn syrup
1 1/2 cups chopped pecans
1 tsp salt
1 cup sugar
1 stick (1/2 cup) butter
1 cup water

Melt butter and blend in all other ingredients and mix together well.  Por into a 9 inch unbake pie shell and bake abaout 1 hour in a 325ºF (160ºC) oven.

Pastel de Manzana

Ingredientes

1 base para pie

Relleno: Crema de Vainilla
2 tazas de leche
4 cucharadas de fécula de maíz
2 yemas
3 cucharadas de azúcar
1/8 cucharadita de sal
1 cucharada de ron blanco
1 cucharadita  ralladura de limón
3 tazas de tajadas de manzanas
3 cucharadas de azúcar
30 gramos de lactocrema
1 cucharadita de canela

Preparación:
Licuar leche, fécula, yemas, azúcar, cocinar a espesar, apartar, agregar ron y ralladura.  Verter en la base cocinada.  Freír en la lactocrema las manzanas con el azúcar, distribuirla sobre la crema.  Preparar el merengue.

Merengue:
2 claras
6 cucharadas de azúcar
1/2 cucharadita jugo de limón

Preparación: Batir las claras a nieve duras, con el azúcar y el jugo de limón.  Vierta sobre las manzanas.
Hornear a 350ºF (180ºC) solo a que dore el merengue.

Cherry Torte

Filling

1 oz cream cheese
1 12 oz cool whip
1 cup powdered sugar

Cream above and spread on graham cracker crust (9 x 13 pan)

Top 1 can cherry pie filling to wich you add:
1 tbsp lemon juice
2 tbsp sugar
1/4 tsp almond extract

Buttermilk Pie is Semi-Sweet

Ingredients

1/3 cup butter
1/2 cup sugar
2 egg yolks
4 teaspoons fluor
1/4 teaspoonsalt
1/4 teaspoon grated lemon rind
2 teaspoons lemon juice
1 1/3 cups buttermilk
2 egg whites, stifly beaten

9 inch unbaked pastry shell

Beat butter and sugar until creamy and fluffy.  Add egg yolks one at a time.  Add fluor, salt, lemon rind and juice.  Blend in buttermilk.  Fold in egg whites.  Pour into pastry shell.

Bake at 400ºF (200ºC)  for 30 to 35 minutes or until knife inserted between center and edge comes out clean.

Boxing Day Pie

Ingredients

1 oz butter
2 onions peeled and sliced
1 oz fluor
2 chicken cubes crumbled and dissolved in 3/4 pint hot water
8-10 oz cooked turkey cut in pieces or any other leftover meat
1/2 teaspoon mixed herbas
1 tablespoon parsley chopped
saly and pepper
1/2 lb tomatoes skinned and sliced
1 teaspoon basil

8 oz self-raising fluor
salt
4 oz butter
3 oz cheese grated
water to mix
beaten egg

Melt butter, add onions and cook for 5 minutes.  Stir in fluor.  remove from heat and add stock gradually.  Bring to the boil, stirring continuosly.  Cook for a minute.  Add turkey, herbs, parsley and seasoning.  Place the mixture in a round 8-inch pie dish.  Sprinkle with basil.  Repeat the layers.

Sieve fluor and salt into a bowl.  Rub in butter until mizture resembles fine bread crumbs.  Stir in 2 oz of the cheese.  Add enough water to mix to a firm dough.  Roll pastry out and using a 2 1/2 inch fluted cuttr, stamp out rounds.  Arrange on top of the pie in overlapping circles, so thet the whole pie is covered.  Brush with egg and sprinkle with remaining cheese.  Cook in oven at 190ºC (375ºF) for about 30 minutes.

Blondie-Brownie Pie (serves 12)

Ingredients

1 stick (1/2 cup) butter, cut up
1/2 cup paced light-brown sugar
2 large eggs
1 tsp vanilla extract
1 cup all-purpose fluor
1/2 tsp baking powder
1 cup (6 oz) semisweet cocolate chips
1 tbsp cocoa powder
13 fun-size snickers or other snack-size candy bars
Garnish: cut-up snickers candy barz and chopped peanuts

Coat in a 9-inch. glass pie plate with nonstick spray.  Melt butter and brown sugar in a large saucepan over medium heat until mixture starts to bubble.  Remove from heat; cool 10 minutes.

Stir in 1 egg and the vanilla until blended, then stir in fluor and baking powder until smooth.  Scrape (don't spread) 3/4 cup into prepared pie plate; freeze 10 minutes or until firm.

Meanwhile heat oven to 350ºF and melt 1/2 cup chocolate chips as package directs.  Stir melted chips, remaining egg and cocoa powder into remaining batter.

Press chilled batter evenly over bottom and halfway up sides of pie plate.  Top with snickers, then chocolate batter.

Bake 24 to 27 minutes until a wooden pick inserted in center comes out with moist crumbs attached.  Sprinkle remaininf 1/2 cup chocolate chips in middle, let stand 5 minutes until soft, then spread to blonsie crust in decorative swirls.  Top with garnishes.  Cool before cutting in wedges.

Planing tip:  Refrigerate covered up to 3 days.

Apple Cruch Pie (serves 8)

Ingredients

1 refrigerated ready-to-bake pie crust (15 oz box)

Crumb Topping

1/2 cup plus 2 tbsp all-purpose fluor

1/2 cup packed light-brown sugar

1/3 cup granulated sugar

1 tsp ground cinnamon

1 stick (1/2 cup) cold butter, cut in small pieces

Filling

7 medium to large tart apples (about 3 1/4 lb) such as Granny Smith, Pippins or Greenings

1 tbsp lemon juice

1/2 cup granulated sugar

3 tbsp all-purpose fluor

1/2 tsp ground cinnamon

1/8 tsp ground nutmeg

Have ready a 9 inch pie plate and a baking sheet.  Place oven rack in lowest position in oven.  Heat oven to 450ºF.

Line pie plate with pie crust as package directs.  Flute or crimp edge.

Topping: Mix fluor, sugars and cinnamon in a medium bowl.  Cut in butter with pastry blender (or rub in with fingertips) until mixture forma moist, coarse crumbs that clump together easily.

Filling:  Peel, quarter and core apples.  Cut in 1/8 inch thick slices by hand (or with slicing disk of a food processor).  Put into a large bowls.  Toss with lemon juice to coat.  Mix remaining ingredients in a small bowl.  Sprinkle over apple slices; toss to coat.

Layer apples slices in pie shell, mounding them higher in center.  Pat topping evenly over apples to form a top crust.

Place pie on the baking sheet to catch any drips.  Bake 15 minutes.  Reduce oven temperature to 350ºF and bake 45 minutes longer or until a skewet meets some resistance when center of pie is pierced (apples will continue to cook after pie is removed from oven) and topping is golden brown.  If topping is browning too quicky, drape a piece of foil over pie.  Cool pie completely on a wire rack before serving.

TIP: This pie is best served the day it's baked.

Black Forest Pie

Ingredients

1 graham cracker pie crust (6 oz)
1 pkg (8 oz) cream cheese softened
1/4 cup sugar
1/2 cup cocoa
1 egg
1/2 tsp almond extract
1 cup non-dairy whipped topping, thawed
1 can (21 oz) cherry pie filling, chilled.

Preheat oven to 350ºF. Beat cream cheese until fluffy; add sugar and cocoa, mix well.  Add eggs and almond extract.

With a spatula, scrape filling into crust, spread evenly.

Bake 35 minutes.  Cool and refrigerate.  Just before serving, top with non-dairy whipped topping and cherry pie filling.

HINT: Soften cream cheese in microwave on high 15 to 20 seconds.

Coconut Meringue Pie

Ingredients

For Pastry
5 oz fluor
1 1/2 oz margarine
1 oz lard
pinch of salt

For Filling
4 oz margarine
3 oz sugar
pinch nutmeg
2 egg yolks
3 oz coconut
1/4 pt milk
a few drops vanilla essence

For Meringue
2 egg whites
4 oz sugar
9" pie plate

First make pastry. Roll out and line Pie Plate.  Trim and pinch edges to five scall effect.
Filling:  Cream the margarine and sugar until fluffy then add egg yolks and nutmeg.  Add coconut, milk and vanilla.  When all combined turn into pastry case and bake on center shelf 410ºF, 20 minutes, then 350ºF, 30 minutes. Remove from the oven, and reduce temperature at 320ºF.
Meringue: Whisk ess whites until sriff then add 2 tbs sugar, rewisk until very stikk.
Fold in rest of sugar and spread on pie.  Bake 15-20 minutes.

Frozen Key Lime Pie

Ingredients

Crust:
1 1/2 c graham cracker crumbs (10 crackers)
1/2 c sugar
6 tbsp unsalted butter melted (3/4 stick)

Filling:
6 XL larg egg yolks at room tepterature
1/4 c sugar
1 can sweetened condensed milk (14 oz)
2 tbsp grated lime zest.
4 to 5 squeezed limes.

Decoration:
1 c old heavy cream
1/4 c sugar
1/4 tsp pure vanilla extract.
Thin lime wedges

Preheat oven to 350ºF

For the crust, combine the graham cracker crumbs, sugar, and butter in a bowl.  Press into a 9-inch pie pan, making sure the sides and the bottom are an even thickness.  Bake for 10 minutes, allow to cool completely.

For the filling, beat the egg yolks and sugar on high speed in the bowl of an electric mixer fitted with a paddle attachment for 5 minutes, until thick.

With the mixer on medium speed, add the condensed milk, lime zest, and lime juice.  Pour into the baked pie shell and freeze.

For the decoration, beat the heavy cream on high speed in the bowl of an electric mixer fitted with the whisk attachment until soft peaks form.  Add the sugar and vanilla and beat until firm.   Spoon or pipe decoratively onto the pie and decorate with lime.  Freeze for several hours or overnight.