• Pie crust mix for 2 crusts
• 1 bag Apples, peeled, cored and sliced or wedged
• 1/2 Cup sugar

• 2 Tbs cinnamon
• ½ Tsp Allspice
• ½ Tsp nutmeg
• 1 Tbs Flour

In large mixing bowl, stir together apples, sugars, spices and flour. Line pie tin with first crust and turn apple mix into it. Lay second crust on top and pinch edges together to seal. Trim off any excess crust hanging over edge of pie tin. Cut a few slits on top crust and bake in 350° oven for 40 minutes or until crust is golden and apples are fork tender. Cool before serving.

Butterscotch Apple Pie

Dutch Apple Pie

Increase flour to 1/4 cup. For crumb topping: 1/4 cup butter, 1/2 cup brown sugar, 3/4 cup flour.

Follow above. Instead of using second crust, cream butter and brown sugar together, combine ¾ cup flour to make a crumbly mixture. Spread over apples and bake as above.

• Pie shell (Regular, gram or chocolate, your choice)
• Banana pudding and pie filling
• milk
• Bananas, peeled and sliced
• Cool Whip topping

Line bottom and sides of pie crust with sliced bananas. Mix pudding and milk according to box directions. If desired, you can blend in 1 mashed banana and 1 cup Cool Whip topping. Pour in pie crust and refrigerate 4 hours or until set. Garnish with banana slices and whipped topping if desired, serve! Store leftover pie in refrigerator.

• Pie shell (Regular, gram or chocolate, your choice)
• Chocolate pudding and pie filling
• Milk
• Cool Whip topping
• Chocolate shavings or powder (Optional)

Mix pudding and milk according to box directions. If desired, blend in 1 cup Cool Whip topping. Pour in pie crust and refrigerate 4 hours or until set. Garnish with whipped topping and chocolate shavings or powder. Store leftover pie in refrigerator.

Chocolate Mint Pie

Just add Mini Peppermint Patties. Follow directions above and stuff small peppermint patties in around the outer rim of the pie (at least enough for each of 8 pie slices). Cut 2 peppermint patties each into 4 pieces and place them on top where each of 8 pie slices would be when it gets cut. Refrigerate 4 hours or until set. Garnish with whipped topping, more peppermint patty chunks, or chocolate shavings or powder. Store leftover pie in refrigerator.

This was the most popular pie this year and was the first to be gone! Everyone requested this be made again next year. I should probably make 6 to have enough!

• Pie shell (Regular, gram or chocolate, your choice)
• Coconut or Vanilla pudding and pie filling
• Milk
• Flaked Coconut
• Cool Whip topping

Mix pudding and milk according to box directions. Blend in 3/4 cup of the coconut. If desired, you can blend in 1 cup Cool Whip topping. Pour in pie crust and refrigerate 4 hours or until set. Garnish with whipped topping and remaining coconut.  Toast coconut, if desired. Store leftover pie in refrigerator.

How To Toast Coconut Preheat oven to 350 degrees F. Spread coconut in shallow baking pan. Bake 7 to 10 minutes or until lightly browned, stirring frequently.

• Pie shell (Regular or gram, your choice)
• Lemon pudding and pie filling, cook not instant.
• 3 Eggs, separated

• 3/4 cup sugar
• 3 cups water
• 3 tbsp Lemon Juice
• 6 Tbs Sugar
• cream of tartar (Optional)

Filling: In saucepan, thoroughly combine pudding mix and sugar. Gradually blend in water and lemon juice. Stir in well beaten egg yolks. Bring to full boil over medium heat, stirring constantly with rubber spatula, until thickened. 

Meringue: In bowl, with electric mixer, beat 3 egg whites with 1/4 tsp. cream of tartar until foamy. Gradually add 6 tbsp. sugar and beat until stiff peaks form.

Pour filling into piecrust. Top with Meringue, sealing well at edges. Broil for 2 to 5 minutes or until meringue is lightly golden. Cool  in refrigerator for 2-1/2 to 3 hours before serving. Refrigerate leftovers.

• Pie shell (Regular, gram or chocolate, your choice)
• Coconut Cream pudding and pie filling

• milk
• Well drained crushed pineapple
• Coconut flakes
• Cool Whip topping

Line bottom of pie crust with well drained crushed pineapple. Mix pudding and milk according to box directions. If desired, you can blend in some well drained crushed pineapple, shredded coconut and/or 1 cup Cool Whip topping. Pour in pie crust and spread well drained pineapple and shredded coconut on top then refrigerate 4 hours or until set. Garnish with whipped topping if desired, serve! Store leftover pie in refrigerator. This was a hit this year as well!

• Pie shell (Regular, gram or chocolate, your choice)
• Strawberries (Whole, halved or sliced, your choice)
• 1 cup sugar
• 2 Tbs cornstarch

• 1 1/2 cup water
• 1 (8 oz) package cream cheese, softened
• 1 (3 oz.) pkg. strawberry gelatin or 1 more Tbs cornstarch
• 1/2 Tsp Strawberry flavor or extract (Optional)

In a medium sauce pan mix water, sugar and cornstarch. Cook while stirring to boiling and mixture is clear and thick. Remove from heat, add a block (8 oz) of cream cheese, strawberry gelatin and strawberry flavor if desired using an electric mixer until well blended. Fold in the strawberries and pour into pie shell. Refrigerate until firm. Serve with whipped topping or cool whip.

• Pie shell (Regular, gram or chocolate, your choice)
• Strawberries (Whole, halved or sliced, your choice)
• 1 1/2 cup water

• 1 cup sugar
• 2 Tbs cornstarch
• 1 (3 oz.) pkg. strawberry gelatin or 1 more Tbs cornstarch
• 1/2 Tsp Strawberry flavor or extract (Optional)

In a medium sauce pan mix water, sugar and cornstarch. Cook while stirring to boiling and mixture is clear and thick. Add the strawberry gelatin and strawberry flavor if desired. Add the strawberries and gently mix until berries are coated. Pour into pie shell. Refrigerate until firm. Serve with whipped topping or cool whip.

• pie crust
• vanilla pudding and pie filling
• milk
• Oreos
• 1  Cool Whip topping

Crumble 5-7 Oreo cookies and set aside. Mix pudding and milk according to box directions, blend in 1-1/2 cups Cool Whip topping then gently fold in crumbled cookies. Spread in pie crust and refrigerate 4 hours or until set. Garnish with remaining whipped topping, whole cookies or crumbled cookies just before serving. Store leftover pie in refrigerator.

• Pie shell, uncooked
• 3/4 cup white sugar
• 1/2 teaspoon salt
• 1 teaspoon cinnamon

• 1/2 Tsp Nutmeg
• 1/4Tsp Ginger
• 2 eggs
• 15 ounce can 100% Pure Pumpkin
• 12 ounce can Evaporated Milk

This is usually the most popular, however, this year it got beat by the Chocolate Mint pie. I usually make 6 of these to have enough (Each family has to have one of their own to take home!)

Pumpkin Spice Pie

Increase cinnamon to 2 tsp, nutmeg to 1 Tsp, ginger to 1 1/2 tsp, and add 1/4 teaspoon ground cloves. Make as directed above.

Pumpkin Chocolate Chip Pie

A stunningly beautiful tart of thinly sliced fruit encased in a flaky cream cheese pastry.

• 1 1/2 cups flour
• 1/2 cup butter, softened
• 1/2 cup Cream Cheese
• 4 medium plums, thinly sliced
• 2 medium nectarines, thinly sliced
• 1/3 cup sugar
• 1 teaspoon ground ginger
• 1 tablespoon cornstarch
• 1/3 cup apricot jam 

Place flour, butter and cream cheese in food processor container; cover. Process, using pulsing action, until mixture is well blended and almost forms a ball. Shape dough into ball; wrap tightly with plastic wrap. Refrigerate 1 hour or until chilled. 
Heat oven to 400 degrees F. Place pastry on lightly floured surface; roll out to 12 inch circle. Place on lightly greased baking sheet; set aside. Toss fruit with sugar, spices and cornstarch. Arrange decoratively over crust to within 2 inches of edge of crust. Fold edge of crust over fruit. Bake 30 minutes or until golden brown. Remove from oven; spread fruit with jam, top with whip cream, drizzle with caramel or ala mode with a scoop of ice cream. Serve warm or at room temperature. 

Cut the cold butter and cream cheese into the flour with a knife or pastry blender until the mixture resembles coarse crumbs. (This can also be done in a food processor: pulse the cold butter into the flour until the mixture resembles cornmeal; add the cream cheese and pulse until it's the size of small peas.) When you squeeze a handful of the mixture, it should form a ball. Shape the dough into a round disk, wrap it in plastic, and refrigerate for at least 1 hour. 

• 9 inch graham cracker crust 
• 5 ounces white or regular baking chocolate, chopped
• 1 (3 ounce) package cream cheese, softened
• 1/2 cup confectioners' sugar
• 1 cup whipped cream
• 1 quart fresh strawberries, hulled 

Place 4 ounces of the white or regular chocolate in a microwave-safe dish. Cook for 1 minute in the microwave, stir, and continue to heat and stir at 15 second intervals until the chocolate is smooth. Set aside to cool slightly. 
In a medium bowl, cream together the cream cheese and confectioners' sugar until light and fluffy. Stir in the melted chocolate, then fold in the whipped cream. Spread the mixture evenly in the bottom of the pie crust. Place the berries, point side up or sliced in the chocolate mixture. Melt the remaining chocolate, starting at 15 second intervals, in the microwave. Drizzle over the berries. Chill for at least 2 hours before serving. Hint: You can use any berries singly or in combination.

Nothing could be easier than this fruit pie made with Puff Pastry Sheets.

• 1 (17.3 ounce) package Puff Pastry Sheets
• 1 egg
• 1 tablespoon water
• 1 (21 ounce) can fruit pie filling, any variety 

Thaw pastry sheets at room temperature 30 min. Preheat oven to 400 degrees F. Mix egg and water. 
Unfold pastry sheets. Place 1 pastry sheet on baking sheet. Spread pie filling on pastry to within 1 inch of edges. Brush edges with egg mixture. Place remaining pastry sheet over pie filling. Press edges together with fork to seal. Brush with egg mixture. Cut several 2 inch slits in top of pastry. Bake 30 minutes or until golden. Cool on baking sheet on wire rack at least 15 minutes. Cut into squares.