Pies

• Graham Cracker Crust
• 1 8 oz Cream cheese
• 2 tsp vanilla
• ¾ cup powdered sugar
• 1 (16oz) cool whip
• Fruit Topping

Microwave cream cheese in bowl 10 seconds, 3 times. Stir. Add vanilla. Stir. Add powdered sugar. Stir. Add cool whip. Beat until smooth and well blended. Put mixture in graham cracker crust. Top with fruit if desired.

• 2 ½ cups sifted flour
• 1 cup shortening
• ¼ cup ice water
• 1 tsp vinegar
• 1 tsp salt
• 1 large beaten egg

Sift flour and salt together. Cut in shortening until mixture resembles small peas. In a separate mixing bowl combine water, vinegar and beaten egg. Pour into flour mixture and knead into a ball. Divide dough as desired and fill with favorite filling or bake as a pastry shell. (Can be frozen.)

Yield: 2 crusts

• 6-7 tart apples
• 3 Tbsp All-purpose flour
• Dash of nutmeg
• 1 cup white sugar
• 1 tsp cinnamon
• Dash of salt

Pare, slice and peel apples. Combine sugar, salt spices and flour; toss with apples. Place pie crust in pie pan. Fill with apple mixture; dot with butter, adjust top pie crust and seal. Bake in oven at 350º F for 50 minutes or until done. Brush top with melted butter and sprinkle with cinnamon and sugar.

• Graham cracker crust
• 4 large egg yolks
• 1 can (14 oz) sweetened condensed milk
• ½ cup fresh or bottled key lime juice or regular lime juice
• 1 or 2 drops green food color, if desired
• 1 ½ cups whipped topping

Make graham cracker crust as directed- except do not bake. Heat oven to 375º F. In medium bowl, beat egg yolks, milk, lime juice and food color with electric mixer on medium speed about 1 minute or until well blended. Pour into unbaked crust. Bake 14-16 minutes or until center is set. Cool on wire rack 15 minutes. Cover and refrigerate until chilled, at least 2 hours but no longer than 3 days. Spread with whipped topping. Store covered in refrigerator.

Yield: 8 servings

• 1 cup canned pumpkin
• 1 ¼ cup evaporated milk
• 2 eggs, beaten
• 1 cup sugar
• ¾ tsp cinnamon
• ½ tsp pumpkin pie spice
• 1 unbaked (9-in) pie shell
• Whipped cream

1. Preheat oven to 450º F. Blend the pumpkin and evaporated milk in a bowl. Add eggs; beat until smooth and creamy.
2. Add sugar, cinnamon and pumpkin pie spice; beat until smooth and well blended.
3. Pour into pie shell. Bake at 450 º F for 10 minutes. Reduce temperature to 350 º F.
4. Bake for 30 minutes or until knife inserted near center comes out clean. Cool on wire rack. Top with whipped cream.

• 1 Cup Brown Sugar
• 1 Cup Oatmeal
• 1/2 Cup Flour
• 1/4 Cup Butter
• 3 Cups Apples (Sliced)
• 3/4 Cup Water
• 1/2 Cup Sugar
• 1 tsp Cinnamon

Preheat oven to 350. Mix the first 4 ingredients together to make soft crumbs. Add half of the crumbs to the apples in a 2 qt. baking dish, mixing them together well. Stir the water, sugar and cinnamon together and pour over the apples. Top with the remaining crumbs. Bake at 350 for 45 minutes or until the apples are done. Eat warm from the oven - and top with ice cream if you like.

• 6 large Apples (peeled, cored and sliced)
• 3 Tbl Cinnamon (to taste)
• 2 Tbl lime or lemon
• 2 Tbl Sugar (can substitute Splenda)
• 1/4 Cup Apple Cider
• 2 Cup Instant Oatmeal
• 1/4 Cup Butter (Melted)
• 1/4 Cup Brown Sugar
• 2 Tbl Cinnamon

1. Mix filling ingredients (apples, 3 tbsp cinnamon,lime, sugar and cider) together and chill for at least 1 hour.
2. Toss filling with apple cider.
3. Pour into greased oven safe pan.
4. Mix topping ingredients together thoroughly and spread on top.
5. Bake at 350 degrees for 45-60 minutes or until apples are tender and bubbly.

• 2 cup sour cream
• 1 cup sugar
• 1/4 cup sifted flour
• 1/2 tsp. salt
• 3/4 tsp. almond extract
• 2 eggs
• 1 unbaked 9-in. graham cracker pie shell
• 2 cup blackberry pie filling
• 1/2 cup whipping cream

1. Combine sour cream, sugar, flour, salt, almond ex- tract and eggs; beat well.
2. Pour filling into pie shell.
3. Bake at 375 degrees for 30 minutes.
4. Spread pie filling over sour cream layer; chill.
5. Whip cream; spread over pie.
6. Serve chilled.