Ingredients:

Pie Dough for Single Crust
3 large egg whites
1 large egg
1 cup light corn syrup
½ cup granulated sugar
¹/³ cup packed dark brown sugar
1 teaspoon vanilla extract
¹ 8 teaspoon salt
1 cup pecans

Directions:

On lightly floured work surface with lightly floured rolling pin, roll dough into 12-inch round. Gently fold dough in quarters and ease into 9-inch pie plate, pressing it against side of pie plate. Trim edge, leaving 1-inch overhang. Decoratively crimp edge of dough. Freeze until firm, about 15 minutes.

Meanwhile, preheat oven to 425°F.

Whisk together all remaining ingredients except pecans in large bowl; stir in pecans. Pour into pie shell and spread evenly.

Bake pie 15 minutes. Reduce oven temperature to 350°F. Bake until edges are set and filling is jiggly in center, 30–35 minutes longer. Loosely cover pie with foil to prevent overbrowning, if needed. Let cool completely on wire rack.

Ingredients:

1/3 c apple sauce
3 tbsp vegetable oil
1 c brown sugar
1 egg
1 c milk
1 1/2 tsp vanilla
2 c flour
2/3 c cocoa
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/2 c ground pecans
1/2 c ground chocolate chips

Preheat oven to 350. Mix apple sauce through vanilla & set aside. Then mix dry ingredients flour-ground chocolate. Add both mixes together. Place dollops of batter on lightly greased cookie sheets & bake for 10 minutes, let sit for 10 minutes then transfer to a cooling rack.

Filling:

1 c butter
2 c powdered sugar
7 oz marshmallow creme
1 1/2 tsp vanilla
1/2 tsp peppermint extract

Beat butter until light & airy, add sugar, marshmallow, vanilla & peppermint. Once buns are cooled place large spoonful of filling in between two buns, roll sideways in 1 c crushed peppermint hard candies so the creme filling is decorated with crushed mint.

Ingredients:

3 large eggs
2/3 cup sugar
1 cup dark corn syrup
¼ cup melted butter
¼ cup dark rum
1 teaspoon vanilla
1 cup chopped pecans
9-inch pie shell (see recipe below)
20 pecans

Preheat oven to 375 degrees. In large mixer bowl, combine first 6 ingredients; beat for 3 or 4 minutes. Fold in chopped pecans; pour into unbaked pie shell. Place whole pecans on pie. Bake 45 minutes. Cool on wire rack. Garnish with whipped cream if desired.

Pie Crust:

2 ½ cups unbleached all-purpose flour
1 teaspoon table salt
2 tablespoons sugar
12 tablespoons (1 ½ sticks) cold unsalted butter, cut into ¼ inch slices
½ cup chilled solid vegetable shortening, cut into 4 pieces
¼ cup vodka, cold
¼ cup cold water

Directions:

Process 1 ½ cup flour, salt, and sugar in food processor until combined, about two 1-second pulses. Add butter and shortening and process until homogeneous dough just starts to collect in uneven clumps, about 15 seconds (dough will resemble cottage cheese curds and there should be no uncoated flour). Scrape bowl with rubber spatula and redistribute dough evenly around processor blade.

Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.

Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Divide dough into 2 even balls and flatten each into 4-inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.

Roll out dough for pies as needed.

Ingredients:

9 in- uncooked pie dough
7-8 fresh cored and peeled pear halves(could use canned)
1/4 cup lemon juice
1/4 cup melted butter
1 cup sugar
1/4 cup + 1tbl flour
3 eggs
1 tsp Vanilla
1/8 tsp salt
mace- to sprinkle(important)

Directions:

Preheat 350 oven Place dough in 9 inch pie plate, place pears large end to outside in a circle in pie plate.

Place one pear in center, looks nice if you fan the pear on top.

Brush pears with lemon juice. In a mixing bowl combine butter, sugar, flour, eggs, vanilla and salt. Mix well. Pour mixture over pears. Sprinkle top with Mace. Bake for 45-50 minutes or until firm and golden. May be easily increased, a very forgiving recipe.

Crust:

1 1/2 cup flour
2 t sugar
1/2 t salt
1/2 cup chilled unsalted butter cut into 1/4 inch cubes
2 T ice water

Whisk, flour, sugar and salt in medium bowl to blend. Add butter and rub inn with finger tips until mixture resembles coarse meal.

Add two tablespoons of water and stir with fork until evenly moistened, adding more water by teaspoonfuls if mixture is dry. Gather dough into a ball, flatten and chill at least one hour. Soften dough slightly before rolling out into 8 inch pie tin.

Filling:

4 cups cherries (from our favorite cherry tree)
1 cups raspberries
3/4 cups sugar
1 T lemon juice
3 cornstarch

Gently toss cherries, raspberries with sugar, add remaining ingredients and cook over low heat until boiling, pour into prepared pie crust.

Streusel Topping:

3/4 cups flour
1/2 cup sugar
1 t chopped crystallized ginger
2 t grated orange peel
1/4 t salt
1 t shole milk
1 cup sliced almonds

Blend four, sugar, ginger, orange peel and salt in a bowl, cut in butter until coarse crumbs form. Blend in milk and add almonds, gently press onto pie filling and bake at 375 degrees for 40 minutes. Transfer pie to rack and cool completely.

If you are using a 9” pie crust shell:
3/4 c sugar
1/4 c all purpose flour (if using self-rising flour, omit salt)
1/2 tsp nutmeg
1/2 tsp cinnamon
dash salt
6 c thinly sliced, peeled McIntosh, or Honeycrisp apples (may want to use less sugar depending on sweetness of apples)

If using a 10” crust:
1c sugar
1/3 all purpose flour (if using self-rising flour, omit salt)
1 tsp nutmeg
1 tsp cinnamon
dash salt
8 c thinly sliced, peeled McIntosh, or Honeycrisp apples (less sugar depending on sweetness of apples)

Crumb topping:
1 c all purpose flour
1/2 c firm butter, or margarine (out in room temp for at least 1/2 hr)
1/2 c packed brown sugar
Mix until crumbly.

Directions:

Use hands for mixing and then cover pie with topping, careful to get it evenly covered. Before putting it in the oven, mold strip of aluminum foil around the edge of the pie crust to avoid burning.

Bake at 425, or 400 (if your oven runs hot) for about 45 minutes, or until you see pie bubbling and the topping is golden brown. If you feel the top is browning too quickly, cover it loosely with foil when it starts to get golden brown. Cool and enjoy!!

Graham Cracker Crust:
1 ½ cups graham cracker crumbs
2 Tbsp. sugar
½ tsp. cinnamon
¼ cup melted butter

Cream Cheese Layer:
4 oz. cream cheese, softened
1 cup frozen whipped topping, thawed
3 Tbsp. powdered sugar

Cranberry Jello:
1 ½ cups water
2 cups fresh or frozen cranberries
1 cup sugar
1 ½ small packages of raspberry jello
1 small can crushed pineapple, drained
1 apple, cored and chopped
½ cup pecans, chopped

Sour Cream Layer:
1 ½ cups sour cream
2 cups mini marshmallows
Garnish with Cranberries & Fresh Mint

Directions:

Mix together ingredients for the graham cracker crust in a food processor. Press into a 9” pie plate. Bake for 20 minutes @ 350 degrees. Cool on a wire rack.

Mix together cream cheese, whipped topping and powdered sugar with a mixer. Spread in the bottom of your cooled graham cracker crust.

To make cranberry jello, mix water, cranberries and sugar in a saucepan. Simmer for 10 minutes and then remove from heat and add jello. Allow to cool for a few minutes. Add pineapple, apple and pecans. Pour into a bowl and chill for 2 hours until softset.

Then add cranberry jello mixture to the top of your cream cheese layer. Chill until firm. Mix together your sour cream and mini marshmallow and add to the top of your pie. Garnish with cranberries and fresh mint.

This is an easy recipe, but may take a little time because of the chilling. You can cut out 1 step by using a purchased graham cracker crust. This pie is delicious and well worth the wait!

Ingredients:

1 9 inch deep dish pie crust
Praline Pecans
3/4 cup chopped pecans
2 T melted butter
1T brown sugar

Filling
1 8oz package of cream cheese, softened
1 1/3 cups sugar, divided
1/2 t vanilla extract
1 egg
1 1/4 cups canned pure pumpkin
1 c half and half
1 T flour
2 eggs slightly beaten
2 teaspoons pumpkin pie spice
1/4 t ground cloves
1/2 t finely grated orange rind
1/4 t salt
1 t cinnamon
grated nutmeg

Directions:

To prepare pecans, place pecans, butter and brown sugar in a non-stick skillet. Cook over medium heat until fragrant, about 5 minutes. Remove from heat and scrape onto aluminum foil to cool. Preheat oven to 350.

Combine cream cheese, 1/3 cup sugar and vanilla, mixing until well blended. Blend in one egg. Pour in one 9-inch deep dish pie crust.

To prepare filling, combine pumpkin, half and half, flour, remaining sugar, 2 beaten eggs, pumpkin pie spice, cloves, orange rind, salt and cinnamon. Carefully pour pumpkin mixture in a spiral pattern over cream cheese mixture. (pumpkin mixture will sink to the bottom.)

Bake 1 hour or until almost set in middle. Let cool. Sprinkle Praline Pecans over the top pie. Dust with ground nutmeg.

Crust:

2 cups ginger snap cookies (crushed fine)
¼ cups sugar
½ cups. of melted butter
Combine above ingredients and press into 9 in. pie plate. Heat oven to 350 degrees.

Pumpkin Pie Filling:

1 – 15 oz. can pure pumpkin (not the mix)
1 - 12 oz. can of evaporated milk
¾ cups sugar
3 eggs
2 t pumpkin pie spice
Blend ingredients together until smooth. Pour into pie crust.
Topping
¼ cup. of butter
½ cup pecans
¼ cup brown sugar

Directions:

Melt butter in pan, add pecans. Heat till warm and then add brown sugar. Cook over low heat for 5 minutes or until the sugar starts to caramelize and stick to the spoon. Bake for 50 minutes or until the center is set.