LEMON SPONGE PIE

3 eggs, separated
2 cups sugar
5 tbs freshly squeezed lemon juice
3 tbs melted butter
1/4 cup flour
2 cups warm milk
9" unbaked pie crust

beat egg yolks. add sugar, lemon juice, and melted butter; mix well. stir in flour & milk.

in a separate bowl, beat egg whites until they form stiff peaks; fold into the first mixture. pour into unbaked pie crust & bake at 425° for 10 minutes. reduce heat to 325° & continue baking for 35 minutes.

S'MORES PIE

CREAM CHEESE FILLING:

1 (8 oz) pkg cream cheese, at room temperature
1/4 cup sugar
1 egg
1 tsp vanilla extract

MARSHMALLOW TOPPING:

25 lg marshmallows OR 3-3 1/2 cups mini marshmallows
1 cup milk chocolate chips
1/4 cup graham cracker crumbs

GRAHAM CRACKER CRUST:

1 1/3 cups graham cracker crumbs
1/4 cup sugar
5 tbs unsalted butter OR margarine, melted & cooled

preheat the oven to 350°.

for the crust: in a med bowl, combine the crumbs, sugar, and melted butter and mix well. press the crumb mixture firmly over the bottom and up the sides of an 8" foil pie pan.

bake in the center of the oven for 7-8 minutes. let the crust cool completely before filling.

for the filling: in a medium bowl, cream the cream cheese together with the sugar, egg and vanilla until smooth. or make the filling in a food processor. spoon into the crust.

bake in the center of the oven for 25-30 minutes. the center should just be set.

sprinkle the marshmallows over the hot filling. scatter the milk chocolate chips over the marshmallows. return to the oven for 2-3 minutes, or just until the marshmallows and chocolate have mostly melted. remove from the oven and sprinkle the graham cracker crumbs on top. refrigerate for at least 30 minutes before cutting. store in the refrigerator.

makes one (8") pie

SPICED PUMPKIN PIE

3 eggs
1 cup milk
1/2 cup sugar
1/2 cup packed brown sugar
1 tsp ground cinnamon
3/4 tsp ground nutmeg
1/2 tsp salt
1/2 tsp ground ginger
1/2 tsp ground cloves
1 (15 oz) can solid-pack pumpkin
1 (9") unbaked pastry shell
whipped topping & additional ground cinnamon

in a bowl, lightly beat eggs. add the milk, sugars, cinnamon, nutmeg, salt, ginger & cloves; mix well. stir in the pumpkin just until blended. pour into pastry shell. bake at 350° for 50-60 minutes or until a knife inserted near the center comes out clean. cool on a wire rack. chill until serving. garnish with whipped topping sprinkled with cinnamon. refrigerate leftovers.

6-8 servings

OLD-FASHIONED OATMEAL PIE

1 (9") pie crust
4 eggs
1 cup sugar
2 tbs flour
1 tsp ground cinnamon
1/4 tsp salt
1 cup light corn syrup
1/8-1/4 cup melted butter
1 tsp vanilla
1 cup quick-cooking oats (uncooked)

preheat oven to 350°.

beat eggs until frothy.

combine sugar, flour, cinnamon, salt & oats in a small bowl.

add eggs; mix well.

add corn syrup, melted butter & vanilla.

mix oatmeal mixture well.

pour into uncooked pie shell.

bake for 45 minutes.

PAPER BAG GREEN APPLE PIE

STREUSEL TOPPING

1 cup flour
1/2 cup sugar
1/4 cup (1/2 stick) unsalted butter, cut into small pieces
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 cup chopped walnuts OR pecans

pastry for a 9" single-crust pie

APPLE FILLING

6 cups peeled, cored, & sliced tart cooking apples, such as granny smith (about 1 1/2-1 3/4 lbs total)
1/4 cup flour
1/2 cup sugar
1 tsp ground cinnamon
1 1/2 tbs freshly squeezed lemon juice
3 tbs unsalted butter, cut into small pieces

1 heavy brown paper grocery bag (without writing), large enough to hold pie loosely
3 large paper clips

prepare the oven to 425°.

prepare the streusel topping: in a medium bowl, mix the flour, sugar, butter, spices, & walnuts, using a fork until mixture resembles coarse crumbs. set aside.

if making pastry dough from scratch: roll out the pastry dough on a lightly floured surface to a 12"-13" circle. gently fold the dough in half & then into quarters, for easier handling. put the dough in a 9" aluminum pie plate, unfold, & use your fingertips to fit the dough into the pan. trim the overhanging edges. press the edges of the crust into place around the rim of the pie plate, & flute or crimp. if making the crust ahead of time, refrigerate.

prepare the filling: in a large bowl, toss the apples with the flour, sugar, cinnamon, & lemon juice. mound the apples in the pie pan. scatter the small pieces of butter over the filling. sprinkle evenly with the streusel.

slide the pie into the paper bag. fold the end over securely & close tightly with the paper clips. place the pie on a cookie sheet & bake in the center of the oven for 30 minutes.

reduce the oven heat to 350°. continue baking for 30-40 minutes, or until the streusel is golden brown & the apples are tender but not mushy. (use scissors to cut an X shape in the center of the bag toward the end of the baking time so you can peek. peel the paper back slightly, using a spatula or pot holder to protect your hands.) let the pie cool on a wire rack.

makes 1 (9") pie

THE PAPER BAG KEEPS THE CRUST HIGH - IT ACTUALLY COMES OUT THE SAME SIZE AS IT WENT INTO THE OVEN. IT ALSO MAKES FOR A VERY INTERESTING PRESENTATION, & THE PIE IS EASY TO HANDLE & TRANSPORT IN THE BAG.

YOU CAN MAKE THIS A DOUBLE-CRUST PIE INSTEAD OF A STREUSEL PIE.

POTLUCK APPLE PIE

CRUST:

2 1/4 cup flour, divided
1/4 cup water
pinch of salt
1 cup shortening

FILLING:

1/2 cup maple syrup, divided
3 lbs tart apples (8-9 medium), peeled & thinly sliced
1 1/4 cups sugar
1/4 cup lemon juice
2 tsp ground cinnamon
1 tsp vanilla extract

TOPPING:

1 cup flour
1/2 cup packed brown sugar
1/2 cup cold butter OR margarine
1 cup chopped pecans

in a small bowl, combine 1/4 cup flour & water until smooth; set aside. in a lg bowl, combine salt & remaining flour; cut in shortening until mixture resembles coarse crumbs. add reserved flour mixture; knead gently until dough forms a ball. press dough onto the bottom & up the sides of an ungreased 15"x10"x1" baking pan. spread 1/4 cup syrup over crust.  arrange apples over crust. combine sugar, lemon juice, cinnamon, vanilla & remaining syrup; drizzle over apples.

for topping; combine flour & sugar in a bowl; cut in butter until the mixture resembles coarse crumbs. stir in pecans. sprinkle over filling. bake at 350° for 1 hour or until apples are tender.

18-24 servings

NOTE: PASTRY CAN BE EASILY PRESSED INTO PAN BY PLACING A LARGE SHEET OF PLASTIC WRAP ON TOP OF THE DOUGH.

CRUMB CRUST

1 1/3 cups cookie crumbs
1/4 cup sugar
5 tbs unsalted butter OR margarine, melted & cooled

in a medium bowl, combine the crumbs, sugar, & melted butter & mix well. press the crumb mixture firmly over the bottom & up the sides of an 8" or 9" foil pie pan.

the cookie crust can be chilled or baked. to chill the crust, set it in the regrigerator for at least 20 minutes, until firm. to bake it, preheat the oven to 350°. bake in the center of the oven for 7-8 minutes. let the crust cool completely before filling.

makes one 8" or 9" crust

FREE-FORM PEACH PIE

CRUST

1 1/2 cups flour
2 tbs sugar
1/4 tsp salt
1/2 cup (1 stick) unsalted butter, cut into pieces & chilled
2 tbs shortening, chilled
4-6 tbs ice water

PEACH FILLING

4 cups peeled, pitted, & sliced peaches (about 1 1/4 lbs)
1/2 cup sugar
1/2 tsp ground cinnamon
2 tbs flour

GLAZE

1 egg, beaten
1/4 cup sugar

prepare the crust. in a medium bowl, stir together the flour, sugar, & salt. using a pastry blender, 2 knives, or a fork, cut in the butter & shortening to make a crumbly dough. sprinkle the water a tablespoon at a time over the mixture & stir with a fork until a smooth dough forms.

OR, to make the dough in a food processor, combine the flour, sugar, & salt & pulse to mix. add the butter & shortening & process to make a crumbly dough, about 10-15 seconds. with the machine running, add the ice water a tablespoon at a time through the feed tube & process until the dough forms a ball.

shape the dough into a disk, wrap in plastic wrap, & refrigerate for at least 30 minutes.

preheat the oven to 400°.

on a lightly floured board, roll out the dough to a rough circle 12 1/2"-13 1/2" in diameter. fold the dough in half & then into quarters, for easy handling, & place on a nonstick baking sheet. unfold the dough.

prepare the filling. in a large bowl, toss the peaches with the sugar, cinnamon, & flour. arrange the peaches in the center of the crust, leaving a 2" border. fold the edges of the crust in toward the center, pleating the dough where necessary. brush the border with the beaten & sprinkle with the sugar.

bake in the center of the oven for 40-45 minutes, until the crust is a golden brown & the peaches are tender. cool on the baking sheet.

loosen the pie gently with a spatula, & carefully move it to a plate.

makes one 9" pie

NOTE: YOU CAN ALSO USE PLUMS, APPLES, OR NECTARINES.

FROSTED ORANGE PIE

3/4 cup sugar
1/2 cup flour
1/4 tsp salt
1 1/4 cups water
2 egg yolks, lightly beaten
2-3 tbs grated orange peel
1/2 tsp grated lemon peel
1/2 cup orange juice
2 tbs lemon juice
1 (9") pastry shell, baked

FROSTING

1/2 cup sugar
2 egg whites
2 tbs water
1/8 tsp cream of tartar
1/8 tsp salt
1/2 cup flaked coconut, toasted, optional

in a saucepan, combine sugar, flour & salt; gradually add water. cook & stir over medium-high for 2-3 minutes or until thickened & bubbly. remove from heat. gradually stir 1/2 cup into egg yolks (this is called "tempering"); return all to pan. bring to a gentle boil; cook & stir for 2 minutes. remove from heat; stir in orange & lemn peels. gently stir in juices. pour into pastry shell. cool on a wire rack for 1 hour. chill for at least 3 hours.

in a heavy saucepan or double boiler, combine sugar, egg whites, water, cream of tartar & salt. with a portable mixer, beat on low speed for 1 minute. continue beating on low over low heat until frosting reaches 160°, about 8-10 minutes. with a stand mixer, beat on high until frosting forms stiff peaks, about 7 minutes. spread over chilled pie. just before serving, sprinkle with coconut. store in refrigerator.

6-8 servings

SOPAPILLA CHEESECAKE

2 (8 oz) cans crescent rolls
2 (8 oz) pkgs cream cheese, softened
2 cups sugar, divided
2 tsp vanilla, divided
1/2 cup margarine OR butter
ground cinnamon

spray a 9"x13" pan with pam. use one can of crescent rolls to line the bottom of the pan; stretch the dough & pinch the holes closed to form a crust.

blend together the softened cream cheese, one cup of sugar & one teaspoon of vanilla. spread mixture evenly over the dough, but not too close to the edges. stretch the second can of crescent rolls over the cream cheese mixture to form top crust.

melt the butter & blend in one cup  sugar & one teaspoon vanilla; pour evenly over the crust.

sprinkle generously with cinnamon. bake at 350° for 30 minutes or until bubbly  & crust is slightly browned.

let cool & refrigerate before cutting into squares.

MEXICAN BROWNIE BOTTOM CHEESECAKE

FOR THE CRUST:

1/2 cup butter, cut into pieces
4 oz unsweetened chocolate
1 cup sugar
2 eggs
1 tsp vanilla
1/2 cup flour
2 tsp cinnamon
1/2 tsp cayenne pepper (optional)
1 pinch salt
1/2 cup chocolate chips (milk OR semisweet), optional

FOR THE FILLING:

3 (8 oz) pkgs cream cheese
3/4 cup sugar
1 tsp vanilla
1 tbs cinnamon
1/2 cup sour cream
3 eggs
cayenne (OR cinnamon), for top garnish

preheat oven to 350°. spray an 8"-9" springform pan with pam.

to prepare crust: melt the butter over medium-low heat. when the butter is melted, reduce heat to low & add chocolate, stirring constantly until melted. remove from heat & stir in sugar. add eggs one at a time, mixing between each addition. add vanilla. stir in the flour, cinnamon, cayenne, & salt. stir vigorously for 30 seconds until batter is smooth. stir in chocolate chips, if using.

pour batter into prepared pan & bake for 30 minutes, until center is barely set. remove from oven & allow to cool. store at room temperature until filling is ready.

reduce oven heat to 325° or preheat again, if necessary.

to prepare filling: mix cream cheese, sugar, cinnamon, & vanilla with mixer until well blended, scraping down the sides of the bowl as necessary. blend in sour cream. add eggs, mixing on low speed, just until blended. pour over brownie crust.

place springform pan on a rimmed cookie sheet & place in the oven. pour about 3/4" of water into the baking sheet. bake at 325° for 1 hour & 5 minutes, or until the center is almost set. the very center of the cheesecake should jiggle slightly, but the outer 3" should be firm. turn oven off & crack oven door. leave cheesecake to cool until it's OK to pick up without hot pads. transfer to the countertop until cooled to room temperature. cover with plastic wrap & refrigerate at least 4 hours or overnight.

run knife or metal spatula around rim of pan to loosen cake. remove outer rim of pan, slice, & serve with a dusting of cayenne or cinnamon, if desired.

makes about 12 servings

PEANUTTY ICE CREAM PIE

CRUST:

1 1/3 cups finely chopped peanuts
3 tbs butter OR margarine, melted
2 tbs sugar

FILLING:

1/4 cup peanut butter
1/4 cup light corn syrup
1/4 cup flaked coconut
3 tbs chopped peanuts
1 qt vanilla ice cream, softened

mini m&m's OR semi-sweet chocolate chips

combine the peanuts, butter & sugar; press onto the bottom & up the sides of a greased 9" pie plate. cover & refrigerate for 15 minutes.

in a lg bowl, combine peanut butter & corn syrup. add coconut & peanuts. stir in ice cream until just combined.

spoon into crust. cover & freeze overnight, or until firm. just before serving, sprinkle with mini m&m's or chocolate chips.

6-8 servings

CHOCOLATE PEANUT BUTTER PIE

1 (6 oz) graham cracker crust
1 (14 oz) can creamy chocolate sweetened condensed milk
1/4 cup creamy peanut butter
1 (8 oz) container cool whip, thawed

in a lg bowl, combine sweetened condensed milk & peanut butter. mix well. fold in cool whip. spoon into pie crust. garnish as desired. freeze leftovers.

PEAR CRUMB PIE

CRUST:

1 1/3 cups flour
1/2 tsp salt
1/2 cup shortening
2-3 tbs cold water

FILLING:

1/2 cup packed brown sugar
2 tbs cornstarch
1/2 tsp cinnamon
1/4 tsp ginger
1/8 tsp salt
dash nutmeg
6 cups thinly sliced peeled pears
1 tbs freshly squeezed lemon juice

TOPPING:

2/3 cup flour
1/3 cup packed brown sugar
1/3 cup cold butter OR margarine

in a bowl, combine flour & salt; cut in shortening until crumbly. sprinkle with water; toss until mixture is moistened enough to shape into a ball. on a floured surface, roll out pastry to fit a 9" pie pan. flute edges.

combine filling ingredients; spoon into crust. bake at 400° for 25 minutes.

for topping, combine flour & brown sugar; cut in butter until crumbly. sprinkle over filling. bake 40 minutes longer. cover edges with foil during the last 15 minutes of baking to preveng overbrowning, if necessary.

6-8 servings

WHITE RUSSIAN PIE

24 large marshmallows
1/2 cup milk
21 oreo cookies, finely crushed
3 tbs butter, melted
1/3 cup coffee liqueur OR strong black coffee, chilled
2 cups whipped cream OR whipped topping
chocolate curls (optional)

in a medium saucepan, combine the marshmallows and milk; cook over low heat until the marshmallow melt, stirring constantly. let cool in the pan for 15 minutes.

meanwhile, in a medium bowl, combine the cookie crumbs and butter; mix well. press the mixture firmly over the bottom and sides of s 9" pie plate. freeze for 15 minutes, or until firm.

place the whipped cream in a large bowl. stir the liqueur (or coffee) into the marshmallow mixture , then gently fold the mixture into the whipped cream. spoon into the crust, then cover loosely.

freeze the pie for 8 hours, or until firm. just before serving, garnish with chocolate curls, if desired.

6 servings

STRAWBERRY CHEESE PIE

1 (9") unbaked pastry shell
1 (8 oz) package cream cheese, softened
1 (3 oz) package cream cheese, softened
1/2 cup + 2 tablespoons sugar, divided
1/2 teaspoon vanilla
2 eggs
1 cup (8 oz) sour cream
2 pints fresh strawberries, hulled
10x sugar, optional

line unpricked pastry shell with a double thickness of heavy-duty aluminum foil. bake at 450° for 8 minutes. remove foil and set shell aside. in a mixing bowl, combine cream cheese, 1/2 cup sugar and vanilla; beat until smooth. add eggs; mix until combined. pour into shell. bake at 350° for 20-25 minutes or until center is almost set. remove from the oven and let stand for 5 minutes. combine sour cream and remaining sugar in a mixing bowl. mix well. spread over filling. turn oven off. return pie to the oven for 15 minutes. remove; cool on wire rack. refrigerate for 6 hours or overnight. before serving, top with strawberries. dust with 10x sugar if desired.

6-8 servings

EASY PEACH PIE

3/4 cup flour
1 teaspoon baking powder
1 (3 oz) regular vanilla pudding
1 egg
3 tablespoons butter
1/2 cup milk
1 large can peaches, drained (save 3 tbs juice)
1 (8 oz) cream cheese, softened
1/2 cup sugar
extra sugar
cinnamon

mix together flour, baking powder, pudding, egg, butter and milk (crust mixture). pour into a large glass pie pan. spread peaches over crust mixture. mix together cream cheese, sugar and reserved peach juice. pour on top of peaches. sprinkle sugar and cinnamon on top. bake at 350° for 35-40 minutes until golden brown. do not overbake.

PUMPKIN APPLE PIE

1/3 cup packed brown sugar
1 tablespoon cornstarch
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/3 cup water
2 tablespoons butter OR margarine
3 cups sliced, peeled tart apples
pastry for a single-crust pie (9")

PUMPKIN LAYER:

3/4 cup cooked OR canned pumpkin
3/4 cup evaporated milk
1/3 cup sugar
1 egg
1/2 teaspoon cinnamon
1/4 teaspoon salt
whipped cream, optional

in a saucepan combine brown sugar, cornstarch, cinnamon and salt. add water and butter; bring to a boil. add apples. cook and stir for 4 minutes. place pastry in a 9" pan; add apple mixture.

in a bowl, whisk pumpkin, milk, sugar, egg, cinnamon and salt until smooth; pour over apple layer. flute the edges or decorate with pastry leaves. bake at 375° for 50-55 minutes or until a knife comes out clean. if necessary, cover edges with foil for the last 15 minutes of baking time to prevent overbrowning. cool completely. store in refrigerator.

6-8 servings

PEANUT BUTTER PIE

CRUST:

1 1/4 cups chocolate cookie crumbs (20 cookies)
1/4 cup sugar
1/4 cup butter OR margarine, melted

FILLING:

1 (8 oz) package cream cheese, softened
1 cup creamy peanut butter
1 cup sugar
1 tablespoon butter OR margarine, softened
1 teaspoon vanilla
1 cup heavy cream, whipped

grated chocolate OR chocolate cookie crumbs, optional

combine crust ingredients. press into a 9" pie plate. bake at 375° for 10 minutes. cool. in a mixing bowl, beat cream cheese, peanut butter, sugar, butter and vanilla until smooth. fold in whipped cream. gently spoon into crust. garnish with grated chocolate or cookie crumbs, if desired. refrigerate.

8-10 servings

CHOCOLATE MOUSSE PIE

1 (7 oz) milk chocolate candy bar with almonds
16 large marshmallows OR 1 1/2 cups mini marshmallows
1/2 cup milk
2 cups whipping cream, whipped
1 pastry shell, baked OR graham cracker OR chocolate crumb crust (8" OR 9")

place the candy bar, marshmallows and milk in a heavy saucepan; cook over low heat, stirring constantly, until chocolate is melted and mixture is smooth. cool. fold in whipped cream; pour into crust. refrigerate for at least 3 hours.

6-8 servings