Almond-Melon Tart

Any kind of melon can be used for this recipe–honeydew, cantaloupe, Persian, casaba, Santa Claus, Jan Canary, Crenshaw, Muscatine. A good summery tart.

Ingredients:

1 1/3 cups pie crust mix

1 cup sour cream

non-stick cooking spray

1 egg

1 cup ground blanched almonds

1/2 cup light corn syrup

several drops almond extract

1/2 cup soft style cream cheese with pineapple

1 small melon, peeled and seeded

1/2 medium sized mango or papaya, peeled

1/4 cup apple jelly

Directions:

1

In a small mixing bowl combine pie crust mix and 1/4 cup sour cream;

stir till moistened. Turn dough onto a generously floured surface. Knead

about 12 times, or till dough is firm enough for easy handling. Spray a 10

inch round tart pan with a removable bottom with the cooking spray.

Press dough evenly onto the bottom and up the sides of the pan.

2

In another bowl beat egg slightly. Stir in almonds, corn syrup, and

almond extract. Pour mixture into tart shell, spreading evenly. Bake at

375 degrees F ( 190 degrees C) for 25 to 30 minutes, or till crust is

brown and filling set. Cool in pan on a wire rack.

3

In a small mixing bowl, stir together 1/4 cup sour cream and cream

cheese. Spread atop the almond mixture.

4

Using a cheese slicer or a vegetable peeler, thinly slice the peeled melon

and mango or papaya. Arrange the fruit slices atop the filling. Cover and

chill for up to 2 hours.

5

Before serving, melt the apple jelly over medium heat in a small

saucepan. Brush onto melon and mango. Cut into squares or wedges,

and serve immediately.

Makes 1 – 10 inch tart

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Chocolate Banana Pie

This pie is actually better the second day. So the best plan would be to make it the day before you need it, and let it sit in the refrigerator overnight.

Ingredients:

1 9 inch pie crust, unbaked

1/4 cup finely chopped pecans

1 (8 ounce) container cream cheese, softened

1 cup confectioners sugar

1 cup whipping cream

1/2 cup white sugar

2 large bananas, sliced

1 (3 ounce) package chocolate cream pie filling made with 1/2 cup less

milk than called for

1/2 cup chopped pecans

Directions:

1

Knead together the pie dough and the 1/4 cup finely chopped pecans.

Line 9 inch pie pan with the pecan dough; bake at 350 degrees F (175

degrees C) for 15-20 minutes. Let cool.

2

Beat cream cheese and confectioners

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Chocolate Praline Pie

Chocolate lovers will love this combination of chocolate and pecans.

Ingredients:

2 eggs

1 egg yolk

1 cup white sugar

4 tablespoons sifted cornstarch

8 tablespoons buttter or margarine, melted

1/4 cup praline liqueur

1 cup chopped pecans

6 (1 ounce) squares semisweet chocolate pieces, chopped small

1 -9 inch unbaked pastry shell

praline liqueur

Directions:

1

Preheat oven to 350 degrees F (175 degrees C).

2

Beat eggs slightly. Combine sugar and cornstarch, and gradually mix

into eggs. Stir in melted butter or margarine. Add praline liqueur,

pecans, and chocolate pieces. Pour filling into pie shell.

3

Bake for 45 to 50 minutes. While pie is still warm, brush a little praline

liqueur over pie with pastry brush. Chill 3 hours before serving.

Makes 1 – 9 inch pie

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Cranberry Apple Pie

Slightly tart, crunchy textured pie with a divine streusel topping.

Ingredients:

5 – 6 large, firm, tart apples

1 (12 ounce) package cranberries

1 1/2 cups white sugar

1/3 cup minute tapioca

1 – 9 inch deep dish pie shell

2/3 cup butter or margarine, unsalted

3/4 cup packed brown sugar

1/2 teaspoon salt

1 teaspoon ground cinnamon

1 1/2 cups all-purpose flour

1 egg

Directions:

1

Defrost and partially bake pie shell according to package directions.

2

Peel, core, and chop apples into chunks the size of cranberries. Chop

cranberries into smaller pieces. Combine apple pieces, cranberries, and

sugar in a large bowl. Cover, and let sit approximately 20 minutes. Add

tapioca to fruit mixture; let sit 15 to 20 minutes longer, until tapioca has

absorbed fruit juice. Fill partially baked pie shell.

3

To Make Streusel Topping: Combine butter, brown sugar, salt, cinnamon,

and flour. Work mixture with fingertips until crumbly. Top the pie with

this mixture. Brush exposed pie shell with slightly beaten egg to prevent

burning.

4

Bake at 325 degrees F (165 degrees C) on bottom oven rack until cooked

through, 45 to 60 minutes. (Pie tends to drip juice so protect your oven

by baking on cookie tin covered with tin foil.)

Makes 1 – 9 inch pie

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Dream Cream Cheese Pie

The best no-bake pie ever, and its easy too!! You can also use flavored cream cheese! Great for holidays!!

Ingredients:

1 cup confectioners sugar

1 (8 ounce) package cream cheese

1 (12 ounce) container nondairy whipped topping

3 bananas

2 graham cracker crusts

1 (21 ounce) can any pie filling, or fresh fruit

Directions:

1

Slice bananas, and arrange on the bottom of each pie crust.

2

Mix confectioners

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EZ Peanut Butter Pie

A cool and creamy peanut butter treat!

Ingredients:

1 (8 ounce) package cream cheese, softened

1 cup white sugar

1 teaspoon vanilla extract

2/3 cup creamy peanut butter

1 (8 ounce) container non-dairy dessert topping, thawed

1 premade pie crust

Directions:

1

Beat the cream cheese, sugar and vanilla together. Add the peanut

butter and mix well. Fold in the dessert topping until completely

blended.

2

Fill the pie crust with the peanut butter mixture and chill in the freezer

until ready to serve. Note: Good in a chocolate crust with chocolate chips

sprinkled on top.

Makes 1 pie

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Fresh Pear Pie

This is quite a refreshing dessert. Serve plain, or with whipped cream.

Ingredients:

1 recipe double crust pie pastry

1/2 cup white sugar

3 tablespoons all-purpose flour

1/4 teaspoon salt

1 teaspoon ground cinnamon

1 teaspoon grated lemon rind

5 cups peeled, sliced pears

1 tablespoon butter or margarine

1 tablespoon lemon juice

Directions:

1

Combine sugar, flour, salt, cinnamon, and lemon rind in mixing bowl.

2

Arrange pears in layers in a 9 inch pastry lined pan, sprinkling sugar

mixture over each layer. Dot with butter. Sprinkle with lemon juice. Roll

out remaining dough; cut slits for escape of steam. Moisten rim of

bottom crust. Place top crust over filling. Fold edge under bottom crust,

pressing to seal. Flute edge.

3

Bake at 450 degrees F (230 degrees C) for 10 minutes. Reduce

temperature to 350 degrees F (175 degrees C), and bake for an

additional 35 to 40 minutes.

Makes 1 – 9 inch pie

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German Chocolate Pie

This is a pie with the flavor of a German Chocolate Cake.

Ingredients:

1/3 cup white sugar

3 tablespoons cornstarch

1 1/2 cups milk

1 (4 ounce) bar german sweet cooking chocolate, cut into pieces

1 tablespoon butter or margarine

2 egg yolks, beaten

1 teaspoon vanilla extract

1 9 inch pie crust, baked

1 egg

1 (5 1/3 ounce) can evaporated milk

1/2 cup white sugar

1/4 cup butter or margarine

1 1/3 cups flaked coconut

1/2 cup pecans, chopped

Directions:

1

In a medium saucepan, combine the 1/3 cup sugar and the cornstarch.

Stir in the milk, chocolate, and 1 tablespoon butter or margarine. Cook

and stir till thickened and bubbly. Reduce heat; cook and stir 2 minutes

more.

2

Gradually stir about 1 cup of mixture into egg yolks. Return mixture to

saucepan; bring to boiling. Cook and stir 2 minutes more. Stir in vanilla.

3

Turn the hot pie filling into the baked pie shell.

4

In another saucepan, combine the beaten egg, evaporated milk, the 1/2

cup sugar, and 1/4 cup butter or margarine. Cook and stir over medium

heat just till the mixture is thickened and bubbly. Stir in the coconut and

pecans.

5

Spread the pecan mixture evenly over the chocolate filling. Cool the pie

on a wire rack; chill thoroughly.

Makes 1 – 9 inch pie

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Jeff Davis Pie

This is an old southern recipe.

Ingredients:

1 3/4 cups white sugar

1 tablespoon all-purpose flour

1/2 teaspoon pumpkin pie spice

dash ground nutmeg

1/2 cup butter or margarine

4 eggs

1 cup milk

1 tablespoon vanilla extract

1 unbaked 9 inch pie shell

Directions:

1

Mix together the sugar, flour and spices. Stir in butter. Beat in eggs and

add milk and vanilla. Mix well.

2

Pour into unbaked pie shell. Bake 10 to 15 minutes at 400 degrees F

(205 degrees C), then reduce heat to 350 degreesF (175 degrees C) and

bake 30 minutes more or until pie sets.

Makes 1 – 9 inch pie

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Lemonade Pie II

Good summertime treat!

Ingredients:

1 deep dish baked pie crust or deep dish graham cracker crust

1 (6 ounce) can frozen lemonade concentrate

1 (8 ounce) can crushed pineapple

1 (14 ounce) can sweetened condensed milk

1 (8 ounce) container nondairy whipped topping

Directions:

1

In a large bowl, mix lemonade, crushed pineapple, and sweetened

condensed milk. Fold in whipped topping. Pour filling into pie crust, and

freeze. Serve frozen.

Makes 1 deep dish pie

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