Apple Pie

I got this recipe from my coworker, Trina. She said it is called Grandma Ople's Apple Pie. It is delicious.

Ingredients:

1 recipe pastry for a 9 inch double crust pie 1/2 cup unsalted butter 3 tablespoons all-purpose flour 1/2 cup white sugar 1/2 cup packed brown sugar 1/4 cup water 8 Granny Smith apples - peeled, cored & sliced I added 1 tsp cinnamon

	1. Melt butter in a sauce pan. Stir in flour to form a paste. Add white sugar, brown sugar and water; bring to a boil. Reduce temperature, and simmer 5 minutes.
	2. Meanwhile, place the bottom crust in your pan. Mix cinnamon with apple slices and fill crust with apples, mounded slightly. Cover with a lattice work crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off. Use pastry brush to spread sauce over lattice (It browns nicely).
	3. Bake 15 minutes at 425 degrees. Reduce the temperature to 350, and continue baking for 35 to 45 minutes.

Monster Pie

 Also known as Monster Snickers Pie

The girls got this recipe from the demo kitchen that they attend with grandma once a month. It is very sweet with a cookies crust and chocolaty goodness.It was a success at Thanksgiving. Recipe makes 2 pies. Crust: 1½ cups creamy or chunky peanut butter 1 cup packed light brown sugar 1 cup granulated white sugar 8 tablespoons (1 stick) unsalted butter, softened (I used Crisco) 3 large eggs 1 tablespoon vanilla extract 4½ cups old fashioned oats 2 teaspoons baking soda 1 cup milk chocolate chips 1 cup chopped Snickers candies (about 10 Fun Size Bars, cut into eighths) Filling: 2 c milk chocolate chips 1 c heavy cream ½ c chopped peanuts, divided 1 c caramel , divided Garnish (optional): Whipped cream Additional caramel sauce Additional chopped Snickers Instructions Crust: Preheat oven to 350°F. Spray two pie pans with nonstick cooking spray (I used metal pie pans). In a large bowl or the bowl for a stand-up mixer, combine the peanut butter, brown sugar, white sugar, and butter. Use an electric mixer or stand mixer, cream together until well combined. Mix in the eggs and vanilla. Mix in the oats and baking soda. Stop the mixer, and gently stir in the chips and chopped Snickers. Divide dough between the two prepared pans. Press into the pans, push down in the middle, and form a lip for the crust. Bake for 25-30 minutes, or until almost set. Do not overbake. Cool to room temperature. Filling & Assembly: While the crust is cooling, prepare the milk chocolate ganache by heating the heavy cream on the stove or in the microwave just to a simmer. Pour over the chocolate chips and stir until smooth. Cool slightly. Sprinkle ¼ c peanuts over each crust. Pour ½ c caramel over each crust. Divide the chocolate ganache between the pies, over the caramel layer. Place the pie in the refrigerator until set. Garnish as desired. If you like, warm each piece slightly in the microwave before serving.

Peach Pie

Ingredients:

1/3 cup all-purpose flour
1 cup white granulated sugar
1/2 teaspoon cinnamon
1/4 cup butter, at room temperature
Double Pie Crust (your favorite recipe, or store-bought)
8 to 10 large fresh peaches, pitted, peeled and sliced
1 egg whisked with 1 Tablespoon water
course sugar for topping, optional

Directions:

1. Preheat oven to 350 degrees F.

2. In a medium bowl, use a fork to combine flour, sugar, cinnamon and butter. Mix until crumbly.

3. Scoop in one layer of peaches into an unbaked pie crust (9 in). Top with some of the crumbly sugar mixture. Layer more peaches and more crumbles. Continue until you've used up all of your peaches and crumbles. Top the pie with your 2nd pie crust, as desired. I cut mine into strips and created a lattice topping. If you'd like to cover the pie completely with the 2nd crust, just be sure to cut a few slits into the top crust to give that crust a chance to breathe while baking. Crimp the edges decoratively.

4. Brush the top with the egg wash, and sprinkle with coarse sugar if you wish.

5. Bake on the center rack in the oven for 1 hour to 1 1/2 hours. I start checking on my pie at 45 minutes, just to make sure the crust isn't browning too quickly and all looks good. Then I check every 15 minutes until I'm satisfied that it's done. Mine took an hour and 15 minutes, and it was nice and golden brown along the crust with the peach filling bubbling a bit in the center.

6. Cool until ready to eat. It's quite good warm... with vanilla ice cream.

Recipe found at www.recipegirl.com

Pie Crust

1 cup flour
1 tsp salt
1/3 cup plus 1 T Crisco
3 T cold water

Cut Crisco onto flour and salt, then add water. Don't overwork. Roll out between wax paper sheets. Bake at 375 for 10 minutes.

Recipe given to me by Cathy Barrett and it is the best and easiest crust I've made. It works well for cream pie, fruit pies, and pot pies.

Creamy Chocolate Layered Pie

This pie is often requested at Thanksgiving
Makes 1 cream pie (8 servings) Needs 4 hours to chill.

Ingredients:

4 oz. Cream Cheese, softened

1 Tbs. Sugar

1 Tbs. Milk

1 (12oz) tub Whipped Topping

1 Chocolate Pie Crust

1 ½ cups cold milk

2 packages (4 servings size) Jell-o Chocolate instant pudding

Directions:

1. Mix cream Cheese, sugar and 1 T. of milk in a large bowl with a wire whisk until smooth. Stir in 1 ½ cups of whipped topping. Spread in bottom of crust.

2. Pour 1 ½ cups of milk into bowl. Adding pudding mixes beat with whisk for 1 minute (mixture will be thick). Stir in 2 cups of the whipped topping. Spread over cream cheese layer.

3. Refrigerate 4 hours or until set. Garnish with remaining whipped topping, if desired. I also like to shred some chocolate chips on top. Store leftover pie in refrigerator. Makes 8 servings.