Dutch Apple Pie

• 6 cups sliced, peeled, tart apples
• 3/4 cup sugar
  
• dash of salt
• 1/4 cup flour
• 1/2 tsp. nutmeg
  
• 2 Tbsp. margarine
• 1/2 tsp. cinnamon
  
• 1 crust pastry (9”)

Heat oven to 425 degrees. Prepare pastry. Mix sugar, flour, nutmeg, cinnamon and salt. Stir in apples. Turn into pastry lined pie plate; dot w/margarine. Cover with crumble topping. Cover edge w/foil; remove foil last 15 min. of baking. Bake until crust and juice begins to bubble around the edge, 40 to 50 min.

Pecan Pie

• 3 eggs
• 2/3 c. sugar
• dash of salt
• 1 c. dark corn syrup
• 1/3 cup butter, melted
• 1 cup pecan halves
• Pastry for a single crust pie

Directions:

In a mixing bowl beat eggs slightly with a rotary beater or fork. Add sugar and salt; stir until dissolved. Stir in corn syrup and melted butter; mix well. Stir in pecan. Place a 9” pie crust on a oven rack; pour in pecan mixture. Do not prick pie crust! Cover edge of pie with foil. Bake in a 350 degree oven for 25 min. Remove foil; bake about 25 min. more or until knife inserted off center comes out clean. Cool. Cover; chill to store

Fresh Peach Pie

• 4 c. sliced peaches
  
• 3/4 c. sugar
• 1/4 c. Minute Tapioca
  
• 1 Tbsp. lemon juice
• two 9" pie shells

Directions:

Heat oven to 400 degrees. Mix above ingredients in a bowl; let stand 15 min. Fill pastry-lined 9-inch pie plate with fruit mixture. Dot with 1 Tbsp. margarine. Cover pie with top crust; seal and flute edge. Cut several slits to permit steam to escape. Brush crust w/milk and sprinkle w/cinnamon-sugar. Cover edges w/aluminum foil. Take foil off the last 15 min. Bake 1 hr. or until juices form bubbles that burst slowly. Cool.

Fresh Pear Pie

• 1/2 c. sugar
• 2 Tbsp. flour or Minute tapioca
• 3 Tbsp. lemon juice
  
• 5 c. peeled, sliced, fresh pears
• 9” Pastry for Single crust pie

Directions:

In a large bowl sprinkle pears w/lemon juice. Combine sugar and flour, mix, and add to pears. Toss to coat fruit. Fill pie crust. Sprinkle crumb mixture over pear filling. Cover pie edge with foil; bake in a 375 degree oven for 25 min. Remove foil; bake for 25 to 30 minutes more or until pie is bubbly and crust is golden. Cool.

Crumble Topping for Pie

• 1/2 c. flour
• 1/2 c. sugar
• 1/2 tsp. ginger
  
• 1/2 tsp. cinnamon
• 1/4 c. butter

Directions:

Combine dry topping ingredients; mix well. Cut in butter until mixture resembles coarse crumbs. Sprinkle crumb mixture over pie filling.

Never-fail Pie Crust

• 1 1/4 c. shortening
• 3 c. flour
• 1/2 tsp. salt
  
• 1 Tblsp. vinegar
  
• 1/4 c. cold water
• 1 egg

Directions:

Cut shortening into flour and salt with a pastry cutter or knife, into 1/4” bits. In a measuring cup add egg and vinegar to the 1/4 c. of cold water; stir together with a fork. Add water mixture to flour mixture and mix together. Makes enough for 3 pie crusts. Be careful not to under bake.