.
Salvatore's Kitchen Header Graphic

Navigation Buttons
Previous Button Graphic Home Button Graphic Menu Button Graphic Links Button Graphic Next Button Graphic

Recipes

RcpCardBUBBLY BERRY LATTICE PIE
RcpCardBUTTERSCOTCH APPLE CRUMB PIE
RcpCardCARAMEL PECAN PIE
RcpCardCHEERY CHERRY CHEESE PIE
RcpCardCHEESE PUDDING PIE
RcpCardCHERRY BERRY PIE
RcpCardCHESS PIE
RcpCardCHOCOLATE CHEESE PIE
RcpCardCHOCOLATE DREAM PIE
RcpCardCHOCOLATE MIDNIGHT MADNESS
RcpCardCREAM CHEESE PIE
RcpCardDUTCH APPLE PIE
RcpCardEASY KARO PECAN PIE
RcpCardEASY MILKY WAY PIE
RcpCardFASHIONED SWEET POTATO PIE
RcpCardFLORIDA KEY LIME PIE
RcpCardFLUFFY STRAWBERRY PIE
RcpCardFOUR-LAYER LEMON PIE
RcpCardFRESH PEAR AND APPLE PIE
RcpCardFROSTY PUMPKIN ICE CREAM PIE
RcpCardFROSTY RICOTTA CHEESE PIE
RcpCardFROZEN CITRUS PIE
RcpCardFRUIT TOPPED CHEESE PIE
RcpCardFUDGE PECAN PIE
RcpCardGEORGIA PEACH PIE
RcpCardGLAZED FRUIT PIE
RcpCardGRAND PRIZE WINNING MAPLE WALNUT MOUSSE PIE
RcpCardHERSHEY BAR PIE
RcpCardHOOSIER HARVEST APPLE PIE
RcpCardHUCKLEBERRY PIE
RcpCardILLINOIS APPLE PIE
RcpCardISLAMORADA KEY LIME PIE
RcpCardJAPANESE FRUIT PIE
RcpCardJIFFY BUTTER PIE CRUST
RcpCardKENTUCKEY DERBY PIE
RcpCardKENTUCKY APPLE FESTIVAL APPLE PIE
RcpCardLEMON AFTERNOON DELIGHT
RcpCardLEMON CHIFFON PIE
RcpCardLEMON PIE
RcpCardLEMON PUDDING PIE
RcpCardLIBBY'S FAMOUS HOMEMADE PUMPKIN PIE
RcpCardLIBBY'S FAMOUS PUMPKIN PIE RECIPE
RcpCardMALT SHOP PIE
RcpCardMAPLE APPLE PIE
RcpCardMAPLE PECAN PUMPKIN PIE
RcpCardMARSHMALLOW MERINGUE PIE
RcpCardMIDNIGHT MINT PIE
RcpCardMILLION DOLLAR PIE
RcpCardMISSISSIPPI MUD PIE
RcpCardNEVER FAIL MERINGUE
RcpCardNO SUGAR APPLE PIE

Any Comments?  E-mail me.

ContentsNextRcp

BUBBLY BERRY LATTICE PIE

6 servings

1 quart fresh blueberry, or 2 packages of unsweetened frozen blueberries
1/4 cup flour
1 two-crust pie pastry, divided
1/2 cup sugar, divided
2 teaspoons lemon juice
2 teaspoons butter or margarine


Preheat oven to 375 degrees.Place large size (14 X 20") oven cooking bag on large cookie sheet.In large bowl,coat blueberries with 3 tablespoons flour.Roll out pastry for bottom crust,fit into pan;sprinkle with 1 tablespoon sugar and remaining flour. Pour in blueberries;sprinkle with lemon juice and remaining sugar.Dot with butter.Add lattice top crust made with remaining pastry;slide pie into bag.Close bag with nylon tie;make 6 half-inch slits in top.Bake 1 hour or until syrup boils and crust is brown.

Nutrition Facts
Amount Per Serving: Calories 405 - Calories from Fat 164
Percent Total Calories From: Fat 40%, Protein 4%, Carbohydrate 55%
Totals and Percent Daily Values (2000 calories): Fat 18g, Saturated Fat 5g, Cholesterol 3mg, Sodium 322mg, Total Carbohydrate 56g, Dietary Fiber 1g, Sugars 0g, Protein 4g, Vitamin A 145 units, Vitamin C 13 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

BUTTERSCOTCH APPLE CRUMB PIE

6 servings

1 1/2 teaspoons lemon juice
4 cups tart apples, Pared, sliced
1/2 cup sugar
1/4 cup all-purpose flour
1 teaspoon cinnamon
1/8 teaspoon salt
1 pie shell, 9" unbaked
TOPPING
1 package butterscotch chips, 6 oz.
1/4 cup butter
3/4 cup all-purpose flour
1/8 teaspoon salt


Preheat oven to 375 degrees.In large bowl,combine lemon juice and apples;toss until well coated.Stir in sugar,flour,cinnamon and salt;mix well.Turn into 9" unbaked pie shell.Cover edges with aluminum foil.Bake @ 375 degrees for 20 minutes. TOPPING: Melt over hot(not boiling water,Nestle Butterscotch Flavored Morsels and butter;stir until smooth.Remove from heat;stir in flour and salt.Blend until mixture forms large crumbs.Remove foil from pie.Crumb mixture over top of hot apples.Bake @ 375 degrees 25 minutes longer.

Nutrition Facts
Amount Per Serving: Calories 410 - Calories from Fat 164
Percent Total Calories From: Fat 40%, Protein 4%, Carbohydrate 56%
Totals and Percent Daily Values (2000 calories): Fat 18g, Saturated Fat 7g, Cholesterol 21mg, Sodium 360mg, Total Carbohydrate 57g, Dietary Fiber 2g, Sugars 0g, Protein 4g, Vitamin A 330 units, Vitamin C 5 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

CARAMEL PECAN PIE

6 servings

36 caramel candies, Kraft
1/2 teaspoon vanilla
1/4 cup water
3 beaten eggs
1/4 cup margarine
1 cup pecan halves
3/4 cup sugar
1 pie shell, 9 " unbaked
1/4 teaspoon salt


Melt caramels with water & margarine in a saucepan over low heat. Stir occasionally until smooth.Combine sugar,salt & eggs. Gradually add caramel sauce;Mix well. Stir in pecan halves & pour into pastry shell.Bake @ 350 degree for 40 minutes.Pie filling will appear soft,but becomes firm as it cools.

Nutrition Facts
Amount Per Serving: Calories 586 - Calories from Fat 315
Percent Total Calories From: Fat 54%, Protein 5%, Carbohydrate 41%
Totals and Percent Daily Values (2000 calories): Fat 35g, Saturated Fat 7g, Cholesterol 107mg, Sodium 456mg, Total Carbohydrate 60g, Dietary Fiber 1g, Sugars 0g, Protein 7g, Vitamin A 498 units, Vitamin C 0 units, Calcium 0 units, Iron 2 units


PrevRcpContentsNextRcp

CHEERY CHERRY CHEESE PIE

1 servings

1 package cream cheese, (8 oz) softened
1 sweetened condensed milk, (14 oz) EAGLE BRAND
1/3 cup lemon juice, REALEMON
1 teaspoon vanilla
1 graham cracker pie crust
Chilled cherry pie filling


1>. In medium bowl, beat cheese until light and fluffy. Add sweetened condensed (NOT evaporated) milk; blend thoroughly. Stir in ReaLemon and vanilla. Pour into pie crust. Chill at least 3 hours or until well set. Top with desired amount of pie filling before serving. Refrigerate leftovers.

Nutrition Facts
Amount Per Serving: Calories 43 - Calories from Fat 4
Percent Total Calories From: Fat 9%, Protein 4%, Carbohydrate 87%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 1mg, Sodium 5mg, Total Carbohydrate 9g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 35 units, Vitamin C 38 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

CHEESE PUDDING PIE

6 servings

CRUST
1 cup flour
1/2 cup Chopped nuts
1 stick butter
FILLING
1 cup sugar
1 whipped topping, 16 oz (Cool Whip)
8 ounces cream cheese
1 package chocolate pudding mix, 6.75oz


Mix crust and press into the pie pan.Bake @ 350 degrees for 20 minutes. Prepare chocolate pudding as directed on package.With a mixer, combine sugar and cream cheese.Fold in 1/2 of Cool Whip.Pour mixture onto crust.Add chocolate pudding.Top with remaining Cool Whip topping.Sprinkle with broken pecans.Refrigerate before serving.

Nutrition Facts
Amount Per Serving: Calories 431 - Calories from Fat 191
Percent Total Calories From: Fat 44%, Protein 7%, Carbohydrate 49%
Totals and Percent Daily Values (2000 calories): Fat 21g, Saturated Fat 10g, Cholesterol 47mg, Sodium 133mg, Total Carbohydrate 53g, Dietary Fiber 0g, Sugars 0g, Protein 7g, Vitamin A 615 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

CHERRY BERRY PIE

6 servings

CRUST
2 cups all-purpose flour
1 teaspoon salt
1/4 teaspoon baking powder
1/3 cup shortening
1/3 cup butter flavor shortening
6 tablespoons cold water
2 teaspoons vinegar
CHERRY LAYER
3 cups pitted frozen tart cherries
1/2 cup cherry juice, drained from cherries
1/3 cup sugar, Plus 1 tbsp. of same, divided
1 tablespoon quick cooking tapioca, Plus 1 1/2 t. of same
1 tablespoon cornstarch, divided
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
1 package cream cheese, 8 oz., softened
1/2 cup confectioners' sugar
1/2 teaspoon almond extract
1/3 cup Chopped almonds
1/2 teaspoon vanilla extract
RASPBERRY LAYER
1 cup fresh raspberry, drained
2 tablespoons granulated sugar
1 tablespoon cornstarch
TOPPING
1 lightly beaten egg white
granulated sugar
almonds, chopped, optional
coconut flakes, optional


For Crust: Combine flour,salt and baking powder in a bowl.Cut in shortening and butter flavor shortening with a pastry blender (or 2 knives) until the flour is just blended in to form pea size chunks.Combine water and vinegar.Sprinkle over flour mixture,1 tbsp. at a time.Toss lightly with a fork until dough forms a ball.Divide dough in half.Press between hands to form two 5 to 6" pancakes. Flour rolling surface and pin lightly.Roll dough for bottom crust into a circle.Trim 1" larger than upside down 9" pie plate.Loosen dough carefully.Fold in quarters.Unfold.Press into pie plate.Trim edge even with pie plate. For Cherry Layer: Thaw and drain enough berries to yield 2 to 2 1/2 cups fruit and 1/2 cup juice.Combine cherries,1/3 cup granulated sugar,1 tbsp. tapioca,1 1/2 tsp. cornstarch,almond extract and vanilla extract in a large bowl.Combine 1/2 cup cherry juice,1 tbsp. granulated sugar,1 1/2 tsp. tapioca and 1 1/2 tsp. cornstarch in a small saucepan.Place on medium heat.Cook stirring constantly,3 or 4 minutes.Cool slightly.Pour over cherries.Mix gently until cherries are coated.Set aside. For Cream Cheese Layer: Combine cream cheese,confectioners sugar, almonds,almond extract and vanilla extract in a medium bowl.Beat at medium speed of electric mixer until well blended.Spread on bottom of unbaked pie shell. For Raspberry Layer: Combine raspberries,granulated sugar and cornstarch.Mix carefully.Spoon over cream cheese layer.If desired place raspberry mixture in a saucepan.Cook,briefly,until thickened.Cool until slightly warm before spooning over cream cheese layer. Heat oven to 400 degrees.Spoon cherry mixture over raspberries. Moisten pastry edge with water.Roll top crust same as the bottom.Cut into 10 - 1/2" strips.Place 5 strips evenly across filling.Fold every other strip back.Lay first strip across in opposite direction.Continue in this pattern,folding back every other strip each time you add cross strip.Trim ends of lattice strips even with crust.Press together.Fold edge under.Flute. For Topping: Brush pastry with egg white.Sprinkle lightly with granulated sugar.Bake @ 400 degrees for 15 minutes.Reduce temperature to 350 degrees.Bake 40 minutes.Sprinkle with chopped almonds and flaked coconut 5 minutes before end of baking time, if desired.Cool until barely warm or to room temperature before serving.Makes one 9" pie. Note: If using fresh cherries,use 3 to 4 cups in pie.Mash and press additional cherries through a sieve or colander to obtain 1/2 cup of juice.

Nutrition Facts
Amount Per Serving: Calories 518 - Calories from Fat 160
Percent Total Calories From: Fat 31%, Protein 6%, Carbohydrate 63%
Totals and Percent Daily Values (2000 calories): Fat 18g, Saturated Fat 2g, Cholesterol 0mg, Sodium 436mg, Total Carbohydrate 81g, Dietary Fiber 2g, Sugars 0g, Protein 8g, Vitamin A 365 units, Vitamin C 7 units, Calcium 0 units, Iron 2 units


PrevRcpContentsNextRcp

CHESS PIE

6 servings

1 pie shell, 9", unbaked
4 eggs
1 cup sugar
1/4 cup softened butter
1 tablespoon vinegar
1 tablespoon cornmeal
1 tablespoon flour
1 teaspoon vanilla


Combine filling ingredients in mixing bowl;beat on high speed 3 to 5 minutes or until very well mixed.Pour into pastry shell. Bake @ 350 degrees 25 to 35 minutes or until golden brown and firm.Cool before serving.

Nutrition Facts
Amount Per Serving: Calories 412 - Calories from Fat 190
Percent Total Calories From: Fat 46%, Protein 6%, Carbohydrate 48%
Totals and Percent Daily Values (2000 calories): Fat 21g, Saturated Fat 8g, Cholesterol 162mg, Sodium 304mg, Total Carbohydrate 49g, Dietary Fiber 0g, Sugars 0g, Protein 6g, Vitamin A 507 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

CHOCOLATE CHEESE PIE

6 servings

1 package cream cheese, 8 oz., softened
1 package cream cheese, 3 oz., softened
3/4 cup sugar
1/4 cup HERSHEY'S Cocoa
2 eggs
1 teaspoon vanilla extract
1/2 cup Chilled whipping cream
1 graham cracker pie crust, 8" packaged
1 cup cherry pie filling


Heat oven to 350 degrees.In large mixer bowl,combine cream cheese and sugar;beat well.Blend in cocoa,scraping sides of bowl and beaters frequently.Add eggs and vanilla;blend well.Blend in whipping cream. Pour into crust.Bake 35 to 40 minutes.(Center will be soft but will set upon cooling.Cool to room temperature.Cover and chill several hours or overnight.Garnish with cherry pie filling.Serve 6 to 8.

Nutrition Facts
Amount Per Serving: Calories 256 - Calories from Fat 87
Percent Total Calories From: Fat 34%, Protein 4%, Carbohydrate 62%
Totals and Percent Daily Values (2000 calories): Fat 10g, Saturated Fat 5g, Cholesterol 98mg, Sodium 37mg, Total Carbohydrate 40g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 436 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

CHOCOLATE DREAM PIE

1 servings

2 envelopes dry whipped topping mix, (Dream Whip)
2 3/4 cups Cold milk
2 packages chocolate pudding mix, (JELL-O)
1 pie shell, 9-inch prepared
1 teaspoon vanilla


1>. Prepare whipped topping mix per package directions in a large mixing bowl. Add remaining 1 1/2 cups milk and pudding mix. 2>. Whip, then beat at high speed for 2 minutes, scraping bowl occasionally. 3>. Spoon into pie shell. Chill at least 4 hours.

Nutrition Facts
Amount Per Serving: Calories 1770 - Calories from Fat 1016
Percent Total Calories From: Fat 57%, Protein 8%, Carbohydrate 34%
Totals and Percent Daily Values (2000 calories): Fat 113g, Saturated Fat 57g, Cholesterol 91mg, Sodium 1523mg, Total Carbohydrate 152g, Dietary Fiber 0g, Sugars 0g, Protein 37g, Vitamin A 1671 units, Vitamin C 6 units, Calcium 0 units, Iron 5 units


PrevRcpContentsNextRcp

CHOCOLATE MIDNIGHT MADNESS

1 servings

1 package cream cheese, (8 oz), softened
1/2 cup mayonnaise, (HELLMAN'S Real)
1/2 cup sugar
2 eggs
1 package melted semisweet chocolate chips
1 teaspoon vanilla
1 chocolate crumb crust


1>. In a large bowl with mixer at medium speed beat cream cheese and real mayonaise until smooth, gradually beat in sugar. 2>. Beat in eggs, one at atime, beat in chocolate and vanilla until smooth. 3>. Pour into pie crust, place on cookie sheet. Bake at 350F oven 30 to 35 minutes or until set. Chill 4 hours.

Nutrition Facts
Amount Per Serving: Calories 2414 - Calories from Fat 1315
Percent Total Calories From: Fat 54%, Protein 4%, Carbohydrate 42%
Totals and Percent Daily Values (2000 calories): Fat 146g, Saturated Fat 29g, Cholesterol 466mg, Sodium 1711mg, Total Carbohydrate 253g, Dietary Fiber 0g, Sugars 0g, Protein 22g, Vitamin A 1051 units, Vitamin C 0 units, Calcium 0 units, Iron 2 units


PrevRcpContentsNextRcp

CREAM CHEESE PIE

6 servings

8 ounces cream cheese
14 ounces sweetened condensed milk
1/3 cup lemon juice
9 ounces whipped cream
1/2 cup pecans
1 cup Drained canned pineapple
2 each graham cracker pie crust


Combine cream cheese, milk, lemon juice, and whipped cream. Mix together with mixer. Add pecans, and fruit. Refrigerate.

Nutrition Facts
Amount Per Serving: Calories 557 - Calories from Fat 312
Percent Total Calories From: Fat 56%, Protein 7%, Carbohydrate 36%
Totals and Percent Daily Values (2000 calories): Fat 35g, Saturated Fat 18g, Cholesterol 96mg, Sodium 252mg, Total Carbohydrate 51g, Dietary Fiber 1g, Sugars 0g, Protein 10g, Vitamin A 1167 units, Vitamin C 11 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

DUTCH APPLE PIE

8 servings

1 graham cracker pie crust
1 slightly beaten large egg yolk
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3/4 cup all-purpose flour
5 1/2 cups apples, Peeled, sliced
1 tablespoon lemon juice
1/2 cup sugar
1/4 cup firmly packed light brown sugar
1/4 cup sugar
1/4 cup firmly packed light brown sugar
1/3 cup butter, room temperature
3 tablespoons all-purpose flour


Preheat oven @ 375 degrees.Brush bottom and sides of crust evenly with egg yolk;bake on baking on baking sheet until light brown,about 5 minutes.Remove crust from oven. Combine sliced apples,lemon juice,1/2 cup sugar,1/4 cup brown sugar, 3 tablespoons flour,salt,cinnamon and nutmeg.Mix well and spoon into crust.Mix remaining flour,sugar,brown sugar and butter with fork until crumbly.Sprinkle topping mixture evenly over apples. Bake on baking sheet until topping is golden and filling is bubbling; about 50 minutes.Cool thoroughly on wire rack,at least 4 hours.Serve at room temperature.

Nutrition Facts
Amount Per Serving: Calories 302 - Calories from Fat 79
Percent Total Calories From: Fat 26%, Protein 3%, Carbohydrate 71%
Totals and Percent Daily Values (2000 calories): Fat 9g, Saturated Fat 5g, Cholesterol 46mg, Sodium 156mg, Total Carbohydrate 54g, Dietary Fiber 2g, Sugars 0g, Protein 2g, Vitamin A 369 units, Vitamin C 5 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

EASY KARO PECAN PIE

8 servings

3 slightly beaten eggs
1 cup Karo dark corn syrup
1 cup sugar
2 tablespoons melted margarine
1 teaspoon vanilla
1 1/2 cups pecan halves
1 pie shell, 9" unbaked


In a large bowl,stir first 5 ingredients until well blended. Stir in pecans.Pour into pie shell.Bake in 350 degree oven 50 to 55 minutes or until knife inserted halfway between center and edge comes out clean.Cool.

Nutrition Facts
Amount Per Serving: Calories 536 - Calories from Fat 236
Percent Total Calories From: Fat 44%, Protein 4%, Carbohydrate 52%
Totals and Percent Daily Values (2000 calories): Fat 26g, Saturated Fat 4g, Cholesterol 80mg, Sodium 223mg, Total Carbohydrate 70g, Dietary Fiber 2g, Sugars 0g, Protein 5g, Vitamin A 263 units, Vitamin C 0 units, Calcium 0 units, Iron 3 units


PrevRcpContentsNextRcp

EASY MILKY WAY PIE

6 servings

1 cup cherry pie filling, 21 oz.
4 teaspoons lemon juice
4 Milky Way candy bar, 1 1/2 oz.
1/3 cup Chopped nuts
1 pie crust, 9", chilled


Add the lemon juice to pie filling.Place in pie shell.Thinly slice candy bars over top.Sprinkle with nuts.Bake in a preheated 450 degree oven for 10 minutes.Reduce temperature to 350 degrees. Continue baking 10 to 15 minutes more.Cool and serve.

Nutrition Facts
Amount Per Serving: Calories 250 - Calories from Fat 126
Percent Total Calories From: Fat 51%, Protein 5%, Carbohydrate 44%
Totals and Percent Daily Values (2000 calories): Fat 14g, Saturated Fat 3g, Cholesterol 0mg, Sodium 189mg, Total Carbohydrate 28g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 36 units, Vitamin C 2 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

FASHIONED SWEET POTATO PIE

6 servings

1/2 cup softened butter
1/2 cup firmly packed brown sugar
1 cup Mashed, cooked sweet potato
3 lightly beaten eggs
1/3 cup corn syrup
1/3 cup milk
1/2 teaspoon salt
1 teaspoon vanilla extract
1 pie shell, Unbaked


Cream butter and brown sugar in bowl until light and fluffy.Blend in sweet potato and eggs.Add next 4 ingredients;mix well.Pour into pie shell.Bake in a 425 degree oven for 10 minutes.Reduce heat to 325 degrees and bake 35 to 45 minutes longer or until well set.

Nutrition Facts
Amount Per Serving: Calories 477 - Calories from Fat 256
Percent Total Calories From: Fat 54%, Protein 5%, Carbohydrate 41%
Totals and Percent Daily Values (2000 calories): Fat 28g, Saturated Fat 13g, Cholesterol 150mg, Sodium 592mg, Total Carbohydrate 49g, Dietary Fiber 0g, Sugars 0g, Protein 6g, Vitamin A 5202 units, Vitamin C 5 units, Calcium 0 units, Iron 3 units


PrevRcpContentsNextRcp

FLORIDA KEY LIME PIE

8 servings

CRUST
1 1/4 cups graham cracker crumbs
2 tablespoons sugar
1/3 cup melted butter
FILLING
5 large egg yolks
1/2 cup fresh squeezed Key lime juice
1/3 cup sugar
1/8 teaspoon salt
2 tablespoons Coarsely grated lime peel
2 1/2 cups heavy cream
1 lime, Small, sliced, optional


Prepare crust: Heat oven to 375 degrees.In 9" pie plate combine graham cracker crumbs and 2 tbsp. sugar;stir in butter until blended. Press mixture firmly and evenly over bottom and sides of pie plate; bake 10 minutes until browned.Cool completely on wire rack. Prepare filling: In top of double boiler using wire whisk,beat egg yolks,lime juice,1/3 cup sugar and salt until well blended.Set over simmering water;cook about 5 minutes,stirring constantly until mixture is thick enough to coat back of metal spoon.Remove from heat; stir in 1 tbsp. grated lime peel.Refrigerate mixture about 45 minutes until cool.Meanwhile,in large bowl with electric mixer at medium speed,beat cream until soft peaks form.Set 1 cup whipped cream aside for garnish;fold cooled lime mixture into remaining cream.Spoon filling into prepared crust;refrigerate at least 2 hours until set. To serve: Spoon remaining whipped cream decoratively over top of pie; sprinkle cream with remaining 1 tbsp. lime peel.Garnish with lime slices,if desired.

Nutrition Facts
Amount Per Serving: Calories 472 - Calories from Fat 356
Percent Total Calories From: Fat 75%, Protein 4%, Carbohydrate 21%
Totals and Percent Daily Values (2000 calories): Fat 40g, Saturated Fat 23g, Cholesterol 251mg, Sodium 236mg, Total Carbohydrate 25g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 1581 units, Vitamin C 5 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

FLUFFY STRAWBERRY PIE

6 servings

1 package strawberry jello, 4 servings
3/4 cup Cold milk
3/4 cup boiling water
3 1/2 cups whipped topping, (Cool whip)
1/2 cup ice cubes
1 pint strawberry, hulled & sliced
1 package instant vanilla pudding mix
1 pie shell, Baked 9", cooled


Completely dissolve gelatin in boiling water.Add ice cubes and stir until melted.Prepare pie filling mix with 3/4 cup milk as directed on package fad about 2 minutes.Blend in gelatin.Chill,if necessary,until thickened.Fold in 2 cups of the whipped topping and strawberries.Pour into crust.Freeze 1 hour or chill in refrigerator 3 hours before serving.Garnish with remaining whipped topping and additional strawberries,if desired.

Nutrition Facts
Amount Per Serving: Calories 328 - Calories from Fat 201
Percent Total Calories From: Fat 61%, Protein 5%, Carbohydrate 34%
Totals and Percent Daily Values (2000 calories): Fat 22g, Saturated Fat 13g, Cholesterol 4mg, Sodium 211mg, Total Carbohydrate 28g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 429 units, Vitamin C 28 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

FOUR-LAYER LEMON PIE

8 servings

FIRST LAYER
1 1/2 cups flour
1/2 cup vegetable oil
2 tablespoons sugar, (heaping)
5 tablespoons milk
SECOND LAYER
8 ounces softened cream cheese
4 ounces whipped topping
1 cup powdered sugar
THIRD LAYER
6 ounces instant lemon pudding
3 cups milk
FOURTH LAYER
4 ounces whipped topping


First Layer: Mix all ingredients together and pat into a pie pan. Bake in a preheated 400 degree oven until browned,8 to 10 minutes. Second Layer: Beat together and pour into pie shell.Chill. Third Layer: Mix until thickened and pour on cream cheese layer.Chill. Fourth Layer: Cover pie with 4 oz. whipped topping.Chill until serving time

Nutrition Facts
Amount Per Serving: Calories 534 - Calories from Fat 309
Percent Total Calories From: Fat 58%, Protein 6%, Carbohydrate 36%
Totals and Percent Daily Values (2000 calories): Fat 34g, Saturated Fat 16g, Cholesterol 45mg, Sodium 141mg, Total Carbohydrate 48g, Dietary Fiber 0g, Sugars 0g, Protein 8g, Vitamin A 778 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

FRESH PEAR AND APPLE PIE

6 servings

4 each apples, (4 cups sliced)
4 each pears, Firm (4 cups sliced)
2 tablespoons lime juice
2/3 cup firmly packed brown sugar
1/4 cup cornstarch
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
2 tablespoons butter
1 pastry crust, for a 9 inch pie


Preheat oven to 350 degrees. Combine all ingredients and bake approx. 45 minutes

Nutrition Facts
Amount Per Serving: Calories 453 - Calories from Fat 134
Percent Total Calories From: Fat 29%, Protein 2%, Carbohydrate 68%
Totals and Percent Daily Values (2000 calories): Fat 15g, Saturated Fat 5g, Cholesterol 10mg, Sodium 230mg, Total Carbohydrate 77g, Dietary Fiber 4g, Sugars 0g, Protein 3g, Vitamin A 239 units, Vitamin C 14 units, Calcium 0 units, Iron 2 units


PrevRcpContentsNextRcp

FROSTY PUMPKIN ICE CREAM PIE

10 servings

1 quart vanilla ice cream
1 cup canned pumpkin
1/4 cup granulated sugar
1 teaspoon pumpkin pie spice
1 graham cracker pie crust, 9" baked
1 cup stiffly beaten heavy cream
walnut chocolate candy


In large bowl,working quickly,combine ice cream,pumpkin,sugar and pumpkin pie spice;stir gently but thoroughly to blend. Spread ice cream mixture evenly in prepared crust;freeze until firm,at least 1 hour or overnight.To serve:Swirl whipped cream decoratively around edge of pie;top with walnut shaped chocolate candies,if desired.

Nutrition Facts
Amount Per Serving: Calories 238 - Calories from Fat 138
Percent Total Calories From: Fat 58%, Protein 5%, Carbohydrate 37%
Totals and Percent Daily Values (2000 calories): Fat 15g, Saturated Fat 10g, Cholesterol 59mg, Sodium 63mg, Total Carbohydrate 22g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 5995 units, Vitamin C 2 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

FROSTY RICOTTA CHEESE PIE

6 servings

1 cup orange juice concentrate, 6oz
1 pint softened vanilla ice cream
1 cup ricotta cheese
2/3 cup seedless red raspberry jam
3 cups whipped topping, Non dairy
2 graham cracker pie crust
1/8 teaspoon orange food coloring


In a large mixing bowl,beat frozen orange juice concentrate for about 45 seconds.Spoon in softened ice cream and blend.Fold in whipped topping,Ricotta cheese and food coloring,if desired. Blend until smooth.Place bowl in the freezer for 15 to 20 minutes until mixture will mound.Carefully,spread 1/3 cup raspberry jam over bottom of each pie crust.Spoon Ricotta mixture into crusts; do not over fill.Cover,loosely,with several layers of plastic wrap and freeze until firm,at least 6 hours or overnight.Let stand for 20 to 30 minutes at room temperature before serving.Garnish with peach slices,raspberries and mint sprigs,if desired.

Nutrition Facts
Amount Per Serving: Calories 475 - Calories from Fat 183
Percent Total Calories From: Fat 38%, Protein 7%, Carbohydrate 55%
Totals and Percent Daily Values (2000 calories): Fat 20g, Saturated Fat 15g, Cholesterol 43mg, Sodium 93mg, Total Carbohydrate 65g, Dietary Fiber 0g, Sugars 0g, Protein 8g, Vitamin A 858 units, Vitamin C 66 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

FROZEN CITRUS PIE

6 servings

1 cup lemonade concentrate, 6 oz.
1 pint softened vanilla ice cream
3 1/2 cups Thawed whipped topping
1 graham cracker pie crust
yellow food coloring


Place concentrate in large mixing bowl and beat about 30 seconds. Gradually,spoon in ice cream and blend.Fold in whipped topping and add food coloring,whipping until smooth.Freeze,if necessary,until mixture will mound.Spoon in pie crust.Freeze until firm,at least 4 hours.Store any leftover pie in freezer.

Nutrition Facts
Amount Per Serving: Calories 318 - Calories from Fat 148
Percent Total Calories From: Fat 47%, Protein 3%, Carbohydrate 50%
Totals and Percent Daily Values (2000 calories): Fat 16g, Saturated Fat 13g, Cholesterol 22mg, Sodium 56mg, Total Carbohydrate 40g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 613 units, Vitamin C 7 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

FRUIT TOPPED CHEESE PIE

6 servings

1 package cream cheese, 8 oz., softened
1/3 cup sugar
1 3/4 cups whipped topping, (Cool whip)
1 graham cracker pie crust
1 cup cherry pie filling, Canned


Beat cheese and sugar until creamy.Mix in topping.Spoon into the crust;add pie filling around the edge of the pie.Chill at least 3 hours.Garnish with additional whipped topping,if desired.

Nutrition Facts
Amount Per Serving: Calories 166 - Calories from Fat 51
Percent Total Calories From: Fat 31%, Protein 1%, Carbohydrate 68%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 5g, Cholesterol 0mg, Sodium 10mg, Total Carbohydrate 28g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 224 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

FUDGE PECAN PIE

8 servings

1 pie shell, 9" unbaked
1/3 cup butter or margarine
1/3 cup HERSHEY'S Cocoa
2/3 cup sugar
1/4 teaspoon salt
3 slightly beaten eggs
3/4 cup light corn syrup
1 cup Chopped pecans
1 cup pecan halves


Heat oven to 375 degrees.Melt butter over low heat;add cocoa and stir until smooth.Remove from heat;cool slightly.Stir in sugar,salt,eggs and corn syrup.Blend thoroughly.Stir in chopped nuts,if desired.Pour into unbaked pie shell.Place pecan halves over top.Bake for 40 minutes.Cool.Let stand 8 hours before serving.Garnish with sweetened whipped whipping cream or whipped topping.

Nutrition Facts
Amount Per Serving: Calories 476 - Calories from Fat 241
Percent Total Calories From: Fat 51%, Protein 4%, Carbohydrate 45%
Totals and Percent Daily Values (2000 calories): Fat 27g, Saturated Fat 8g, Cholesterol 100mg, Sodium 337mg, Total Carbohydrate 54g, Dietary Fiber 1g, Sugars 0g, Protein 5g, Vitamin A 426 units, Vitamin C 0 units, Calcium 0 units, Iron 2 units


PrevRcpContentsNextRcp

GEORGIA PEACH PIE

10 servings

CRUST
2 cups all-purpose flour
1/4 teaspoon salt
3/4 cup butter
FILLING
8 peaches, peeled, 1" slices
1/2 cup sugar
1/4 cup all-purpose flour
2 tablespoons fresh lemon juice
1 teaspoon Grated lemon peel
2 tablespoons milk


Prepare Crust: In large bowl,combine 2 cups flour and salt;using pastry blender or two knives,cut in butter until mixture resembles coarse crumbs.Sprinkle 5 to 6 tbsp. cold water,1 tbsp. at a time,over flour mixture;toss with fork to blend lightly but evenly.When mixture forms ball,knead gently 2 or 3 times.Divide dough in half.On lightly floured surface roll our half dough to 12" circle;fit into 9" pie plate;trim,leaving 1" overhang.Roll out remaining half dough to 12" circle;using sharp knife cut circle into ten strips,each about 1" wide;set aside.Heat oven to 375 degrees. Prepare filling: In large bowl,combine peaches,sugar,1/4 cup flour,lemon juice and grated peel;toss well.Pour filling into prepared crust.Arrange reserved strips of dough in lattice pattern over filling;trim strips to match lower of crust overhang.Dampen overhang lightly with water;turn up over ends of strips and seal.Flute edge decoratively.Brush lattice strips and edge of crust with milk;bake 50 minutes until bubbling and crust is golden brown.

Nutrition Facts
Amount Per Serving: Calories 301 - Calories from Fat 128
Percent Total Calories From: Fat 43%, Protein 5%, Carbohydrate 53%
Totals and Percent Daily Values (2000 calories): Fat 14g, Saturated Fat 9g, Cholesterol 38mg, Sodium 201mg, Total Carbohydrate 40g, Dietary Fiber 1g, Sugars 0g, Protein 4g, Vitamin A 898 units, Vitamin C 6 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

GLAZED FRUIT PIE

8 servings

3/4 cup Gingersnap crumbs
1/2 cup graham cracker crumbs
1 tablespoon sugar
3 tablespoons melted butter
1 envelope unflavored gelatin
8 ounces canned pineapple slices
2 each small banana
2 cups Sliced strawberries
2 each peeled and sliced kiwi fruits


Stir together gingersnaps, graham crackers and sugar. Drizzle with margarine, tossing to combine. Press onto bottom and up sides of a 9" pie plate to form a firm, even crust. Bake in a 375-degree oven for 5 minutes. Cool. For glaze, drain pineapple, reserving juice(unsweetened juice). Cut pineapple into small pieces and set aside. Add enough unsweetened pineapple juice (about 1 1/2 cups) to the reserved juice to make 1 3/4 cups total liquid. In a small sauce pan stir together pineapple liquid and gelatin, then let stand 5 minutes. Stir over low heat until gelatin dissolves. Cover and chill to the consistency of unbeaten egg whites (partially set). Spread 1/3 cup of the glaze over botton of crust. Slice bananans and arrange over glaze. Top with another 1/3 cup of glaze and arrange strawberries over glaze. Stir together pineapple pieces and remaining glaze, then spoon over strawberries. Chill for 2 to 4 hours or until set. Before serving, arrange kiwi fruit on pie.

Nutrition Facts
Amount Per Serving: Calories 129 - Calories from Fat 46
Percent Total Calories From: Fat 36%, Protein 6%, Carbohydrate 58%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 3g, Cholesterol 12mg, Sodium 82mg, Total Carbohydrate 19g, Dietary Fiber 1g, Sugars 0g, Protein 2g, Vitamin A 225 units, Vitamin C 43 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

GRAND PRIZE WINNING MAPLE WALNUT MOUSSE PIE

8 servings

3 separated eggs
1/8 teaspoon salt
3/4 cup maple syrup
2 cups whipped topping, (Cool Whip)
1 cup chopped walnut meat
2 tablespoons shaved semisweet chocolate
1 chocolate crumb crust


Beat egg yolks until lemon colored.Add salt and maple syrup. Cook in top of double boiler until yolk mixture thickens.Cool. Beat egg whites until stiff.Combine maple mixture,egg whites, and 2/3 of the Kool Whip,using a folding motion.Fold in 3/4 cup of the nut meats.Scrape into baked pie shell.Cover with remaining whipped topping.Sprinkle with remaining nut meats and chocolate shavings.Freeze for a minimum of four hours.

Nutrition Facts
Amount Per Serving: Calories 312 - Calories from Fat 121
Percent Total Calories From: Fat 39%, Protein 5%, Carbohydrate 56%
Totals and Percent Daily Values (2000 calories): Fat 13g, Saturated Fat 6g, Cholesterol 80mg, Sodium 185mg, Total Carbohydrate 44g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 281 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

HERSHEY BAR PIE

6 servings

1 graham cracker pie crust
1/2 cup milk
6 Hershey bar with nuts, 1.35 oz.
21 marshmallows, Large (18-24)
1/2 package whipped topping, 9 oz.


Place milk,candy bars and marshmallows in top pan of double boiler.Melt.(or just use a large pan set in a pan of boiling or simmering water.Chocolate will stick and burn if pan is next to the burner.) When melted,set out of water to cool completely.Fold topping into chocolate.Pour into pie crust and chill in refrigerator for at least 3 hours or until ready to serve.

Nutrition Facts
Amount Per Serving: Calories 96 - Calories from Fat 6
Percent Total Calories From: Fat 7%, Protein 5%, Carbohydrate 89%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 3mg, Sodium 20mg, Total Carbohydrate 21g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 27 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

HOOSIER HARVEST APPLE PIE

6 servings

CRUST
2 cups all-purpose flour
2 teaspoons granulated sugar
1 teaspoon salt
3/4 cup butter flavor shortening
1/4 cup cold water
1 egg, small, lightly beaten
1 1/2 teaspoons apple cider vinegar
sugar, and cinnamon
FILLING
1/3 cup firmly packed brown sugar
1/3 cup granulated sugar
1/2 teaspoon cinnamon
1 tablespoon butter flavor shortening
6 cups Peeled, sliced tart apples
3 tablespoons apple cider, fresh
GLAZE
milk
granulated sugar


Heat oven to 375 degrees.For crust: Combine flour,granulated sugar and salt in a bowl.Cut in butter flavor shortening,using a pastry blender or 2 knives until all flour is blended in to form pea size chunks.Combine water,egg and vinegar.Pour into flour mixture.Mix lightly with a fork until dough form a ball.Divide dough in half.press between hands to form two 5 to 6" pancakes. Wrap in plastic or aluminum foil.Refrigerate. Flour rolling surface and pin lightly.Roll dough for bottom crust into a circle.Trim 1" larger than upside down 9" pie plate. Loosen dough carefully.Fold into quarters.Unfold.Press into pie plate.Trim edge even with pie plate. For Filling: Combine brown sugar,granulated sugar,flour and cinnamon.Cut in butter flavor shortening with a fork until crumbs form.Toss apples with crumb mixture.Pour into unbaked pie shell. Sprinkle cider over filling. Roll top crust same as bottom.Use a cookie cutter to make a cut out in the center.Remove cut out.Sprinkle lightly with sugar and cinnamon.Bake separately.Place on top of pie halfway through the baking time.Moisten edge of bottom crust.Lift top crust onto the filled pie.Press edges together.Cut even with the edge of pie plate.Use tiny apple cutter to make vents in top crust for escape of steam.Use cutter to make additional tiny apple cut outs from extra pastry.Brush rim with water.Press apple cut outs gently in place all around edges. For Glaze: Brush top with milk.Sprinkle with the granulated sugar.Bake @ 375 degrees for 30 to 40 minutes.Cover edge of pie with foil the last 10 minutes,if necessary to prevent over browning.Cool until barely warm or to room temperature before serving.Makes one 9" pie.

Nutrition Facts
Amount Per Serving: Calories 346 - Calories from Fat 15
Percent Total Calories From: Fat 4%, Protein 6%, Carbohydrate 89%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 0g, Cholesterol 35mg, Sodium 403mg, Total Carbohydrate 77g, Dietary Fiber 2g, Sugars 0g, Protein 6g, Vitamin A 112 units, Vitamin C 6 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

HUCKLEBERRY PIE

6 servings

3 cups huckleberries, Fresh or frozen
1 cup Grated apple
1 cup sugar, (scant)
2 tablespoons flour
1/2 teaspoon almond extract
1 dash salt
1 two-crust pie pastry


Measure ingredients into a two quart mixing bowl and mix well.Pour into unbaked pie shell.Cover with top crust and bake @ 375 degrees for about one hour or until nicely browned.Makes one 9" pie.

Nutrition Facts
Amount Per Serving: Calories 402 - Calories from Fat 150
Percent Total Calories From: Fat 37%, Protein 3%, Carbohydrate 59%
Totals and Percent Daily Values (2000 calories): Fat 17g, Saturated Fat 4g, Cholesterol 0mg, Sodium 352mg, Total Carbohydrate 60g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 10 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

ILLINOIS APPLE PIE

6 servings

CRUST
2 cups all-purpose flour, (Level cups)
1/4 teaspoon salt
1 cup shortening, (Crisco)
1/2 cup ice water
1/4 cup milk
1/4 cup white sugar
APPLE FILLING
6 cups peeled & sliced tart apples
1/2 cup sugar
1/2 cup brown sugar
1 teaspoon cinnamon
2 tablespoons lemon juice
1/4 teaspoon salt
1/4 teaspoon nutmeg
1 tablespoon butter


Preheat oven to 450 degrees.For crust,combine flour and salt in mixing bowl.Cut in shortening with pastry blender or 2 knifes until mixture is uniform.Add water;toss lightly with a fork until dough forms a ball.Divide dough into 2 parts. On lightly floured surface,roll bottom crust into circle 1/8" thick and about 1 1/2" larger than inverted 9" pie plate.Gently, ease dough into pie plate,being careful not to stretch dough.Trim edge even with pie plate. For apple filling:Combine all ingredients in mixing bowl.Stir until mixed well.Spoon into unbaked pie shell. Use remaining half of dough to roll top crust,as instructed for bottom crust.Lift onto filled pie.Trim 1/2" beyond edge of pie plate.Fold top edge under bottom crust;flute as desired.Cut slits or design in top crust to allow steam to escape.Brush top crust with milk;sprinkle with white sugar.Bake @ 450 degrees for 20 minutes.Reduce heat to 350 degrees;bake an additional 25 to 30 minutes or until crust in golden brown.Cool and serve .

Nutrition Facts
Amount Per Serving: Calories 727 - Calories from Fat 369
Percent Total Calories From: Fat 51%, Protein 3%, Carbohydrate 47%
Totals and Percent Daily Values (2000 calories): Fat 41g, Saturated Fat 7g, Cholesterol 7mg, Sodium 223mg, Total Carbohydrate 85g, Dietary Fiber 2g, Sugars 0g, Protein 5g, Vitamin A 146 units, Vitamin C 9 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

ISLAMORADA KEY LIME PIE

6 servings

1 cup sweetened condensed milk
6 separated eggs
1/2 cup lime juice
1 tablespoon cream of tartar
1 cup sugar
1 pie crust, 10" or two 8"


Whip together condensed milk and separated egg yolks until light and creamy at medium speed,about 8 minutes.Add 1/2 cup lime juice. Let rotate at low speed for about 1 second.Fold a few times with a rubber spatula.Pour into baked pie shell.Let stand. Beat separated egg whites with cream of tartar for a full five minutes.Add sugar.Beat another full five minutes.Spread on top of pie.Brown in oven at 350 degrees.

Nutrition Facts
Amount Per Serving: Calories 532 - Calories from Fat 175
Percent Total Calories From: Fat 33%, Protein 9%, Carbohydrate 58%
Totals and Percent Daily Values (2000 calories): Fat 19g, Saturated Fat 7g, Cholesterol 230mg, Sodium 428mg, Total Carbohydrate 77g, Dietary Fiber 0g, Sugars 0g, Protein 12g, Vitamin A 487 units, Vitamin C 7 units, Calcium 0 units, Iron 2 units


PrevRcpContentsNextRcp

JAPANESE FRUIT PIE

6 servings

1 cube melted, cooled margarine
1 cup sugar
2 beaten eggs
1/2 teaspoon vinegar
1 teaspoon vanilla extract
1/2 cup Chopped dates
1/2 cup coconut
1/2 cup Chopped nuts
1 pie shell, Unbaked


Combine margarine,sugar,eggs,vinegar and vanilla in bowl.Mix well. Stir in dates,coconut and nuts.Pour into pie shell.Bake in 300 degree oven for 45 to 50 minutes or until brown.Makes 6 to 8 servings.

Nutrition Facts
Amount Per Serving: Calories 468 - Calories from Fat 196
Percent Total Calories From: Fat 42%, Protein 6%, Carbohydrate 53%
Totals and Percent Daily Values (2000 calories): Fat 22g, Saturated Fat 6g, Cholesterol 71mg, Sodium 230mg, Total Carbohydrate 62g, Dietary Fiber 1g, Sugars 0g, Protein 6g, Vitamin A 192 units, Vitamin C 0 units, Calcium 0 units, Iron 2 units


PrevRcpContentsNextRcp

JIFFY BUTTER PIE CRUST

6 servings

2 cups all-purpose flour
3/4 teaspoon salt
2/3 cup butter, chilled, cut into 8 pieces
1 large egg yolk


This rich,all-butter recipe makes two single piecrusts or one double crust pie;margarine may be substituted for butter,if desired. In a large bowl,combine flour and salt.With pastry blender or two knives,cut in butter until mixture resembles coarse crumbs.In small bowl,beat egg yolk with 3 tablespoons ice water;sprinkle mixture,1 tablespoon at a time,over flour mixture;toss with fork to blend lightly but evenly.Add up to 1 tablespoon water,if necessary,until dough begins to form a ball.Knead dough gently 2 or 3 times;flatten into disk shape. TO MAKE SINGLE CRUST:On lightly floured surface,roll out half dough to 11 to 12" circle(see note);fit into 9" pie plate;trim, leaving 1" overhang.Dampen underside of hangover with water; turn under;flute edges or make decorative edging as described below.Place in freezer 10 minutes.Note:Depending on depth of edge or type of edging used for crust,you may need up to full recipe dough.Any unused dough can be frozen,tightly wrapped, for up to 2 months. TO MAKE DOUBLE CRUST:Roll out dough as for single crust pie; fit into pie plate;trim.Roll out remaining dough to 11 to 12" circle;fit over top of pie;trim,leaving 1"overhang.Dampen edges of pastry with water;press together or turn under; flute edge .Cut vents for steam in center of top crust. PREBAKED PIE SHELL:Prepare jiffy Butter crust,recipe above, or one 10 or 11 ounce package piecrust mix according to package directions.Roll out half dough;fit into 9" pie plate; prepare single crust as directed.After fluting,place in freezer 10 minutes.Heat oven to 425 degrees.Line crust with foil;fill foil with dried beans or rice.Bake 6 minutes.Remove foil and beans;bake 8 to 10 minutes longer until pie shell is lightly browned.Cool completely on wire rack before filling.Makes one 9"pie shell. ROPE EDGE Fit and shape pastry crust as in Jiffy Butter Crust recipe; trim to leave 1 1/2" overhang.Dampen overhang with water; roll under to make high standing edge.Press right thumb into pastry edge at an angle;press and squeeze pastry between thumb and knuckle of forefinger.Repeat,keeping same angle to make ropelike edging. LEAF EDGE Fit and shape pastry crust as in Jiffy Butter Crust recipe, turning edge under.Press flat to rim of pie plate.With sharp paring knife,cut out 1" oval-shaped leaves from leftover pastry scraps.Lightly mark veins on leaves.Dampen rim of pastry crust with water;place leaves in slightly overlapping pattern around edge;press gently but firmly to adhere. SCALLOPED EDGE Fit and shape crust as in Jiffy Butter Crust recipe,turning edge under.Place forefinger of left hand inside crust edge. Using thumb and forefinger of right hand,pinch around left forefinger to make wide scallops.Repeat around border,making sure scallops are same size. BRAIDED EDGE Fit and shape pastry crust as in Jiffy Butter Crust recipe, turning edge under.Press edge flat to rim of pie plate.Roll leftover pastry into long thin rectangle;cut into long strips,1/4"wide.Weave strips into one long continuous braid to fit around rim of piecrust.Brush rim with water;set braid in place;press gently to adhere SUNBURST EDGE Fit and shape pastry crust as in Jiffy Butter Crust;trim edge exactly to fit pie plate rim.Cut pastry edge at 1/4" intervals, making each cut 3/4" long.Dampen cut edge with water;fold over each pastry section into triangle,pressing to seal.

Nutrition Facts
Amount Per Serving: Calories 343 - Calories from Fat 195
Percent Total Calories From: Fat 57%, Protein 6%, Carbohydrate 37%
Totals and Percent Daily Values (2000 calories): Fat 22g, Saturated Fat 13g, Cholesterol 89mg, Sodium 501mg, Total Carbohydrate 32g, Dietary Fiber 0g, Sugars 0g, Protein 5g, Vitamin A 824 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

KENTUCKEY DERBY PIE

6 servings

1 1/2 cups sugar
3/4 cup flour
3 each eggs
1 1/2 sticks butter
1 1/2 cups pecans
1 1/2 cups chocolate chips
1 1/2 teaspoons vanilla
2 each pie shells, Unbaked


Mix sugar and flour well with fork. Add eggs and melted butter and blend together. Add coursely chopped nuts, chocolate chips, vanilla and mix. Pour in pie shell. Bake 325 for 40-45 minutes.

Nutrition Facts
Amount Per Serving: Calories 1055 - Calories from Fat 534
Percent Total Calories From: Fat 51%, Protein 5%, Carbohydrate 45%
Totals and Percent Daily Values (2000 calories): Fat 59g, Saturated Fat 18g, Cholesterol 114mg, Sodium 430mg, Total Carbohydrate 118g, Dietary Fiber 3g, Sugars 0g, Protein 12g, Vitamin A 309 units, Vitamin C 1 units, Calcium 0 units, Iron 4 units


PrevRcpContentsNextRcp

KENTUCKY APPLE FESTIVAL APPLE PIE

6 servings

1/3 cup shortening
1/3 cup butter
2 cups flour
1/3 cup boiling water
1/2 teaspoon salt
1/2 teaspoon baking powder
FILLING
7 Granny Smith apples
1 teaspoon cinnamon
1 1/2 tablespoons butter
3/4 cup sugar

Crust: Mix shortening with 1/2 cup of butter and flour. Add: boiling water,salt and baking powder.Mix well.Separate into 2 balls; place between 2 pieces of wax paper;roll. Filling: Peel,core and slice apples.Lightly mix cinnamon and sugar with the apples.Heap into pastry lined pie pan and dot with 1 1/2 tbsp. butter.Cover with topping crust;slit to allow steam to escape.Bake 60 to 75 minutes @ 425 degrees.

Nutrition Facts
Amount Per Serving: Calories 634 - Calories from Fat 243
Percent Total Calories From: Fat 38%, Protein 3%, Carbohydrate 59%
Totals and Percent Daily Values (2000 calories): Fat 27g, Saturated Fat 10g, Cholesterol 35mg, Sodium 358mg, Total Carbohydrate 93g, Dietary Fiber 5g, Sugars 0g, Protein 5g, Vitamin A 620 units, Vitamin C 13 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

LEMON AFTERNOON DELIGHT

1 servings

1 package cream cheese, (8 oz), softened
1/2 cup mayonnaise, (Hellman's)
1/2 cup sugar
3 eggs
2 teaspoons Grated lemon rind
1 tablespoon lemon juice
1 teaspoon vanilla
1 graham cracker pie crust


1>. In a large bowl with mixer at medium speed beat cream cheese and real mayonaise until smooth; gradually beat in sugar. 2>. Beat in eggs, one at a time; beat in rind, juice and vanilla. 3>. Pour into pie crust, place on cookie sheet. Bake at 350F oven 30 to 35 minutes or until set. Chill 4 hours.

Nutrition Facts
Amount Per Serving: Calories 1424 - Calories from Fat 934
Percent Total Calories From: Fat 66%, Protein 5%, Carbohydrate 29%
Totals and Percent Daily Values (2000 calories): Fat 104g, Saturated Fat 21g, Cholesterol 679mg, Sodium 836mg, Total Carbohydrate 103g, Dietary Fiber 0g, Sugars 0g, Protein 19g, Vitamin A 1371 units, Vitamin C 5 units, Calcium 0 units, Iron 2 units


PrevRcpContentsNextRcp

LEMON CHIFFON PIE

8 servings

1 deep dish pie shell, baked
1 teaspoon unflavored gelatin
1/4 cup water
3 separated large eggs
1 cup sugar
1/2 cup lemon juice
2 teaspoons Grated lemon peel
3 drops yellow food coloring
1 cup thawed whipped topping
chocolate, shavings for garnish
lemon slice, garnish


Soak gelatin in water.In double boiler over gently simmering water, beat yolks;add 1/2 cup sugar and lemon juice.Cook,stirring until mixture coats the bottom of a spoon.Add grated lemon peel,gelatin and food coloring.Stir well.Cool in refrigerator about 1/2 hour until slightly thickened.Beat egg whites with 1/2 cup sugar;fold into lemon mixture.Fold in whipped topping.Spoon into baked pie crust.Refrigerate 2 to 3 hours before serving.garnish with chocolate shavings and lemon slices.

Nutrition Facts
Amount Per Serving: Calories 167 - Calories from Fat 39
Percent Total Calories From: Fat 23%, Protein 7%, Carbohydrate 69%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 3g, Cholesterol 80mg, Sodium 27mg, Total Carbohydrate 29g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 204 units, Vitamin C 9 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

LEMON PIE

6 servings

1 1/2 cups sugar
4 tablespoons all-purpose flour
4 tablespoons cornstarch
1/2 teaspoon salt
2 cups boiling water
4 egg yolks
1/3 cup lemon juice
2 lemon rind, Grated (need 2 lemons)
1 9" baked pie shell


Mix sugar,flour,cornstarch and salt together.Add the boiling water,stirring constantly,using high heat until mixture begins to thicken.Then cook on a low heat until thick.Add beaten egg yolks.Cook 2 minutes longer on low heat.Add the lemon juice and rind.Cool.Pour into previously baked pie shell.Cover with meringue (recipe above).Makes one 9" pie.

Nutrition Facts
Amount Per Serving: Calories 430 - Calories from Fat 120
Percent Total Calories From: Fat 28%, Protein 4%, Carbohydrate 68%
Totals and Percent Daily Values (2000 calories): Fat 13g, Saturated Fat 4g, Cholesterol 137mg, Sodium 383mg, Total Carbohydrate 73g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 210 units, Vitamin C 7 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

LEMON PUDDING PIE

6 servings

1 cup granulated sugar
3 large egg yolks, at room temperature
4 tablespoons butter, softened, 1/2 stick
1/3 cup fresh lemon juice, strained
2 teaspoons Finely grated lemon rind
3 tablespoons flour, (Plus 2 teaspoons of same)
1 cup light cream, room temperature
2 large egg whites, at room temperature
1 pinch cream of tartar
1 Fully baked 9" pie shell


Cream butter well in large mixing bowl.Add 3/4 cup sugar in 2 additions,beating 1 minute after each portion added.Blend in the egg yolks,1 at a time,beating well after each addition.Beat in the lemon juice and rind;beat in flour and cream. Beat egg whites on moderately high speed in small deep bowl until frothy.Add cream of tartar;continue beating until soft peaks form.Add remaining 1/4 cup sugar;beat until firm but moist peaks form.Stir in small spoonful of the egg whites into lemon mixture; then fold in remaining egg whites. Gently,pour filling into baked pie shell.Bake @ 400 degrees 10 minutes,reduce oven temperature to 350 degrees and continue baking about 25 minutes or until top is well risen and firm to the touch. Transfer to cooling rack.Cool completely;then refrigerate 6 hours before serving.Makes one 9" pie.

Nutrition Facts
Amount Per Serving: Calories 524 - Calories from Fat 292
Percent Total Calories From: Fat 56%, Protein 4%, Carbohydrate 40%
Totals and Percent Daily Values (2000 calories): Fat 32g, Saturated Fat 16g, Cholesterol 167mg, Sodium 336mg, Total Carbohydrate 52g, Dietary Fiber 0g, Sugars 0g, Protein 6g, Vitamin A 896 units, Vitamin C 7 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

LIBBY'S FAMOUS HOMEMADE PUMPKIN PIE

6 servings

2 slightly beaten eggs
1/4 teaspoon ground cloves
1 3/4 cups canned solid-pack pumpkin, (16 oz)
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 1/2 cups evaporated milk, (12 oz)
1 pie crust, 9" unbaked
1 package whipped topping


Preheat oven to 425 degrees.Combine filling ingredients in order given;pour into pie shell.Bake 15 minutes.Reduce temperature to 350 degrees.Bake an additional 45 minutes or until knife inserted near center comes out clean.Cool;garnish with ready-whip topping.

Nutrition Facts
Amount Per Serving: Calories 390 - Calories from Fat 151
Percent Total Calories From: Fat 39%, Protein 9%, Carbohydrate 52%
Totals and Percent Daily Values (2000 calories): Fat 17g, Saturated Fat 6g, Cholesterol 89mg, Sodium 469mg, Total Carbohydrate 51g, Dietary Fiber 1g, Sugars 0g, Protein 9g, Vitamin A 16023 units, Vitamin C 4 units, Calcium 0 units, Iron 2 units


PrevRcpContentsNextRcp

LIBBY'S FAMOUS PUMPKIN PIE RECIPE

1 servings

2 slightly beaten eggs
1 canned solid-pack pumpkin, (16 oz) (Libby's)
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 evaporated milk, (13 fl oz)
1 pie shell, 9-inch unbaked


1>. Preheat oven to 425F. Mix filling ingredients in order given. Pour into pastry shell. Bake at 425F for 15 minutes. Reduce temperature to 350F and continue baking for 45 minutes or until a knife inserted into center of pie filling comes out clean. Cool. Top with whipped cream.

Nutrition Facts
Amount Per Serving: Calories 1659 - Calories from Fat 634
Percent Total Calories From: Fat 38%, Protein 6%, Carbohydrate 56%
Totals and Percent Daily Values (2000 calories): Fat 70g, Saturated Fat 18g, Cholesterol 425mg, Sodium 2395mg, Total Carbohydrate 232g, Dietary Fiber 1g, Sugars 0g, Protein 24g, Vitamin A 868 units, Vitamin C 1 units, Calcium 0 units, Iron 7 units


PrevRcpContentsNextRcp

MALT SHOP PIE

8 servings

1 graham cracker pie crust
1 pint softened vanilla ice cream
1 package whipped topping, 8 oz. container, (frozen)
8 ounces Whoppers candy
whipped topping, frozen, (additional)


Combine softened ice cream and whipped topping until well blended. Reserve 8 whole Whoppers for garnish,crush remaining Whoppers.Add 1 cup crushed candy to the ice cream mixture;reserve remaining 1/2 cup of crushed candy.Spoon ice cream mixture into pie crust.Top with reserved crushed candy and freeze 4 hours.To serve,garnish with whipped topping and 8 whole Whoppers.

Nutrition Facts
Amount Per Serving: Calories 78 - Calories from Fat 37
Percent Total Calories From: Fat 47%, Protein 7%, Carbohydrate 46%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 3g, Cholesterol 17mg, Sodium 33mg, Total Carbohydrate 9g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 152 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

MAPLE APPLE PIE

6 servings

CRUST
2 cups unbleached flour
1/2 teaspoon baking powder
1 teaspoon salt
2/3 cup shortening, (Crisco)
1 tablespoon maple syrup
APPLE FILLING
7 cups peeled and sliced apples
3/4 cup maple syrup
2 tablespoons cornstarch
NUT MIXTURE
1/2 cup Chopped pecans
2 tablespoons maple syrup
1 teaspoon butter
8 to 7 tablespoons cold water

Preheat oven to 375 degrees. For crust: combine flour,baking powder and salt in large mixing bowl.Cut in Crisco shortening with pastry blender or 2 knives until mixture is uniform.Sprinkle water in,1 tbsp. at a time,until dough forms a ball.Divide dough into 2 equal parts. On lightly floured surface,roll bottom crust into circle 1/8" thick and 1/2" larger than and inverted 9" pie plate.Gently,ease crust into greased plate,being careful not to stretch dough.Trim edge even with plate. For filling,microwave apple slices on high for 2 minutes.Stir; repeat procedure twice or until apples begin to soften.Set aside. In separate microwaving bowl,combine maple syrup and cornstarch. Microwave 2 minutes;stir.Repeat procedure until mixture starts to thicken.Add the thickened mixture to apples.Toss lightly until apples are well coated;set aside to cool.Spoon cooled Apple filling into unbaked pastry shell. For nut filling,combine pecans,syrup and butter in microwaving bowl.Microwave on high 1 minute,stir and continue to microwave an additional minute on medium setting.Stir to break up mixture. Spread nut mixture on top of apple filling. On lightly floured surface,roll out top crust the same as bottom.Carefully,lift top crust onto filled pie;trim 1/2" beyond edge of pie plate.Fold top edge under crust.Crimp edges or flute as desired.Slit top crust with knife to allow steam to escape.Bake @ 375 degrees for 60 minutes or until apples start to bubble.Brush top of pie with maple syrup;continue to bake and additional 5 minutes.

Nutrition Facts
Amount Per Serving: Calories 668 - Calories from Fat 297
Percent Total Calories From: Fat 44%, Protein 3%, Carbohydrate 52%
Totals and Percent Daily Values (2000 calories): Fat 33g, Saturated Fat 5g, Cholesterol 2mg, Sodium 429mg, Total Carbohydrate 88g, Dietary Fiber 3g, Sugars 0g, Protein 5g, Vitamin A 104 units, Vitamin C 7 units, Calcium 0 units, Iron 2 units


PrevRcpContentsNextRcp

MAPLE PECAN PUMPKIN PIE

8 servings

SHELL
1 package pie crust, (15 oz.)
1 teaspoon flour
FILLING
1/2 cup sugar
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 cup raisins
1/4 cup Chopped pecans
2 cups unsweetened pumpkin filling, 16 oz.
1 1/2 cups evaporated milk
1 teaspoon maple syrup
2 slightly beaten eggs
TOPPING
1 cup whipping cream
2 tablespoons powdered sugar
1/2 teaspoon maple syrup
pecan halves


Prepare pie crust, according to package directions,for one crust pie.Refrigerate remaining pie crust for later use.Heat oven to 425 degrees.Place prepared crust into a 10" tart pan with removable or a 9" pie pan.Press in bottom and up sides of pan. Trim edges,if necessary. In a large bowl,combine all filling ingredients;blend well. Carefully,pour into pie crust lined pan.Bake for 40 to 50 minutes or until knife inserted in center comes out clean.Cool.In a small bowl,beat cream until soft peaks form.Blend in powdered sugar and maple flavor;beat until stiff peaks form.Spoon or pipe over filling.Garnish with pecan halves.Store in refrigerator.

Nutrition Facts
Amount Per Serving: Calories 429 - Calories from Fat 234
Percent Total Calories From: Fat 55%, Protein 7%, Carbohydrate 38%
Totals and Percent Daily Values (2000 calories): Fat 26g, Saturated Fat 12g, Cholesterol 108mg, Sodium 364mg, Total Carbohydrate 41g, Dietary Fiber 1g, Sugars 0g, Protein 8g, Vitamin A 14148 units, Vitamin C 4 units, Calcium 0 units, Iron 2 units


PrevRcpContentsNextRcp

MARSHMALLOW MERINGUE PIE

6 servings

6 cups apples
1 tablespoon lemon juice
1/2 cup sugar
1/4 cup flour
1/2 tablespoon cinnamon
3 egg whites
1 marshmallow cream, 7 oz. jar


On lightly floured surface,roll pastry to a 12" circle.Place in a 9" pie plate,turn under edge;flute.Drizzle apples with lemon juice.Toss with combined sugar,flour and cinnamon.Spoon into shell.Bake @ 450 degrees for 35 minutes.Reduce oven temperature to 350 degrees.Beat egg whites until soft peaks form.Gradually,add marshmallow cream,beating until stiff peaks form.Spread over apples,sealing to edge.Bake 10 minutes or until meringue is slightly browned.Cool and serve.

Nutrition Facts
Amount Per Serving: Calories 169 - Calories from Fat 4
Percent Total Calories From: Fat 3%, Protein 6%, Carbohydrate 91%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 28mg, Total Carbohydrate 39g, Dietary Fiber 2g, Sugars 0g, Protein 3g, Vitamin A 61 units, Vitamin C 8 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

MIDNIGHT MINT PIE

6 servings

CRUST
1 1/4 cups Crushed thin mint cookies
1/4 cup Melted butter or margarine
FILLING
1 cup butter
2 cups Sifted powdered sugar
4 ounces Melted unsweetened chocolate
4 eggs
1 teaspoon peppermint extract


Preheat oven to 350 degrees.Blend cookie crumbs with butter and press into bottom and sides of a 9" pie pan.Bake 5 to 7 minutes and cool thoroughly. Beat butter and sugar until light and fluffy.Add chocolate,eggs and peppermint extract,beating until well combined.Mound filling into the baked pie shell.Freeze until firm.

Nutrition Facts
Amount Per Serving: Calories 676 - Calories from Fat 466
Percent Total Calories From: Fat 69%, Protein 4%, Carbohydrate 27%
Totals and Percent Daily Values (2000 calories): Fat 52g, Saturated Fat 31g, Cholesterol 245mg, Sodium 434mg, Total Carbohydrate 46g, Dietary Fiber 0g, Sugars 0g, Protein 7g, Vitamin A 1670 units, Vitamin C 0 units, Calcium 0 units, Iron 2 units


PrevRcpContentsNextRcp

MILLION DOLLAR PIE

6 servings

1 cup sweetened condensed milk
1 cup canned crushed pineapple in juice, 9oz, drained
1/2 cup Chopped pecans
3 tablespoons lemon juice
1 package whipped topping, Large carton, (Cool whip)


Mix ingredients and pour in 2 - 9 " graham cracker pie shells. Serve chilled.

Nutrition Facts
Amount Per Serving: Calories 263 - Calories from Fat 96
Percent Total Calories From: Fat 37%, Protein 8%, Carbohydrate 56%
Totals and Percent Daily Values (2000 calories): Fat 11g, Saturated Fat 3g, Cholesterol 17mg, Sodium 65mg, Total Carbohydrate 37g, Dietary Fiber 1g, Sugars 0g, Protein 5g, Vitamin A 198 units, Vitamin C 9 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

MISSISSIPPI MUD PIE

6 servings

2 sticks butter or margarine
2 cups sugar
4 eggs
1/2 cup cocoa
1 teaspoon vanilla extract
1 1/2 cups flour
1 cup Chopped pecans
1 marshmallow cream, Jar


Mix butter,2 eggs and cocoa together.Then,add and mix in vanilla extract,2 eggs,flour and pecans,if desired.Put into a greased 11 x 14" pan.Bake @ 350 degrees for 30 minutes. Remove from oven.While cake is hot,spread 3/4 jar of marshmallow creme in top. Mix together 1 stick butter,6 tbsp. milk,1/2 cup cocoa,1 box powdered sugar,1 tsp. vanilla extract and 1 cup medium chopped pecans.Spread over marshmallow topping.

Nutrition Facts
Amount Per Serving: Calories 619 - Calories from Fat 187
Percent Total Calories From: Fat 30%, Protein 7%, Carbohydrate 63%
Totals and Percent Daily Values (2000 calories): Fat 21g, Saturated Fat 5g, Cholesterol 152mg, Sodium 134mg, Total Carbohydrate 98g, Dietary Fiber 2g, Sugars 0g, Protein 10g, Vitamin A 379 units, Vitamin C 0 units, Calcium 0 units, Iron 2 units


PrevRcpContentsNextRcp

NEVER FAIL MERINGUE

6 servings

1 tablespoon cornstarch
2 tablespoons cold water
1/2 cup boiling water
3 egg whites
6 tablespoons sugar
1 pinch baking soda
1 teaspoon vanilla


Blend cornstarch and cold water in saucepan.Add boiling water. Cook,stirring until clear and thickened.Let stand until cold.With electric beater on high speed,beat egg whites until foamy. Gradually,add sugar;beat until stiff but not dry.Turn mixer to low speed;add soda and vanilla. Gradually,beat in cold cornstarch mixture.Raise mixer again to high speed;beat well.Spread meringue over cooled pie filling.Bake @ 350 degrees for at least 10 minutes

Nutrition Facts
Amount Per Serving: Calories 63 - Calories from Fat 0
Percent Total Calories From: Fat 0%, Protein 11%, Carbohydrate 89%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 164mg, Total Carbohydrate 14g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


PrevRcpContents

NO SUGAR APPLE PIE

6 servings

1 cup frozen apple juice concentrate, 6 oz
2 tablespoons cornstarch
1/2 cup water
1/2 teaspoon apple pie spice
4 apples
1 two-crust pie pastry, Uncooked
sweetener, (Sweet and Low), if desired


Mix first 4 ingredients.Cook until thick.Slice apples into uncooked pie crust.Pour mixture over apples.Cover with top pie crust.Bake @ 350 degrees for 45 minutes.Apples can be sprinkled with one package of Sweet and Low,if desired. Note: This pie can be made without crust to save calories.Pour mixture over apples in pie pan.

Nutrition Facts
Amount Per Serving: Calories 345 - Calories from Fat 153
Percent Total Calories From: Fat 44%, Protein 4%, Carbohydrate 52%
Totals and Percent Daily Values (2000 calories): Fat 17g, Saturated Fat 4g, Cholesterol 0mg, Sodium 303mg, Total Carbohydrate 45g, Dietary Fiber 3g, Sugars 0g, Protein 3g, Vitamin A 71 units, Vitamin C 8 units, Calcium 0 units, Iron 1 units


This page last updated on 28 May 2001.
Copyright © 1997-2016 Salvatore's Kitchen. Page designed and maintained by MultiWebs.net.