Pot Pie

Provided by Lois Phillips

2 cups flour
1 1/4 tsp baking powder
3/4 tsp salt
1 1/2 tbs butter
1 egg beaten
milk - add a little at a time until stiff dough forms

Sift the dry ingredients into a bowl.  Add butter and work in with finger tips.  Add egg and then milk to make stiff batter.  Divide dough in half.  Turn out on a well floured board and roll very thin with a rolling pin.  Place on a cloth and let dry (typically make in the morning and let dry until later afternoon).  Cut into squares and drop 1 square at a time into boiling chicken broth.  Cover and cook at medium for 20 minutes.  Do not remove cover while cooking.  Optionally, add chicken cubes and cooked potatoes.

Pecan Pie Squares

Provided by Marie Scheurich

3 cups flour
1/2 cup + 2 tbs sugar
3/4 tsp salt
3/4 cup margarine or butter, softened

Heat oven to 350 degrees.  Grease a jelly roll pan the size of 15 1/2 x 10 1/2 x 1".  Beat flour, sugar, butter, and salt in a large bowl until crumbly.  Press firmly in pan.  Bake until light golden brown, about 20 minutes.  Prepare filling (below).  Pour over baked layer.  Spread evenly.  Bake until filling is set about 25 minutes.  Cool.  Cut into 1 1/2" squares.

Filling:

4 eggs, slightly beaten
1 1/2 cups sugar
1 1/2 cups Karo light or dark corn syrup
3 tsp butter or margarine, melted
1 1/2 tsp vanilla
2 1/2 cups chopped pecans

Mix all ingredients except pecans until well blended.  Stir in pecans.

Fresh Fruit Pie

Provided by Irene Hammons (1991)

1 box (4 serving size) vanilla pudding and pie filling (to cook-not to instant)
1 3 ounce box peach jello
1 tsp lemon juice
2 cups water
1 1/2 cups Dream Whip
1 cup diced peaches
1 baked 9" pie shell or graham cracker

Combine pudding mix, jello, water, and lemon juice in a saucepan.  Cook and stir over medium heat until mixture comes to a boil.  Cool and  chill until thickened.  Fold in whipped topping and fruit.  Pour into pie shell and chill until set.  Top with whipped topping and fruit.  This can be used for peaches, strawberries, blueberries - almost any fruit or berry

Apple Pecan Pie Filling

Provided by Eva Myers (1990)

4 1/2 pounds of apples, peeled, cored, and sliced
2 cups chopped pecans
1 cup raisins
2 tsp cinnamon
1/4 to 1/2 cup honey (depends on tartness of apples)
1/2 tsp cardamon (optional)
2 tsp grated orange peel (optional)
1/3 cup whole wheat pastry flour
2 tbs lemon juice

In a large bowl, mix all ingredients.  Pour into prepared pie shells, and bake in a 375 degree oven for 40 to 45 minutes.  Or, freeze in aluminum pie pans.  Filling will keep for 6 months in the freezer.  It can make 2 9" and 1 8" pie out of this recipe.

Striped Chocolate Peanut Butter Pie

Provided by Joyce Goodhart

3/4 cup peanut butter
3 tbs butter or margarine
1 1/2 cup graham cracker crumbs
1 4 ounce package of vanilla pudding mix (not instant)
1 4 ounce container of Cool Whip
3 cups milk
1 4 ounce package of chocolate pudding mix (not instant)
1 tsp vanilla

Heat 1/2 cup peanut butter and the margarine until smooth.  Stir in crumbs and cool.  Press onto bottom and sides of a 9" pie plate.  Chill.  In 1 quart saucepan, combine vanilla pudding mix, and 1 1/2 cups milk.  Cook and stir to a full boil.  Stir in remaining peanut butter (1/4 cup).  Spoon into crust.  Chill.  Combine chocolate pudding mix and 1 1/2 cups milk.  Cook and stir to a full boil.  Stir in vanilla.  Spoon over peanut butter layer.  Chill.  Spread Cool Ship over top of pie.  Sprinkle with chopped peanuts and chocolate curls.

Shoo-Fly Pie

Provided by Carol Myers

1 cup flour
2/3 cup brown sugar
1 tbs shortening
1/4 tsp cinnamon

Mix.  Reserve 1/2 cup of crumbs for the top of the pie

Syrup:

1 cup table molasses
3/4 cup hot water
1 egg, slightly beaten
1 tsp baking soda in 1/4 cup hot water

Mix:  Add syrup to crumb mixture (above) and pour into a 9' pie shell.  Place the 1/2 cup crumb mixture on top.  Bake at 375 degrees for 35 minutes.

Fort Knox Pie

Provided by Linda George

1 envelope unflavored gelatin
1/2 cup cold water
2 cups heavy whipping cream
1 6 ounce bag (1 cup) chocolate chips
2 eggs
1 tsp vanilla
22 caramels
2 tbs butter

In small saucepan, sprinkle gelatin over water.  Let stand one minute.  Stir over low heat until completely dissolved.  Stir in 1 cup cream.  Bring to boiling point, add to blender with chocolate.  Process until chocolate is melted.  While processing, add 1/2 cup cream, eggs, and vanilla.  Optionally, add 1 package of Sweet and Low for a touch of sweetness.  Process until blended.  Pour into bowl and chill until thickened (about 20-25 minutes).

Meanwhile, in a small pan combine caramels, 1/4 cup of cream and butter.  Simmer, stirring occasionally until caramels are melted.  Pour into crust (recipe is below).  Let cool for 10 minutes.

With whisk, beat gelatin mixture until smooth.  Pour onto caramel mixture in crust.  Chill until firm.  Garnish with remaining cream, whipped.  8 servings.

Chocolate-Pecan Crust:

2 cups chocolate wafer cookie crumbs
2/3 cups finely chopped pecans
1/2 cup melted butter or margarine

Press into 9" pie pan and up sides to form high rim.  Bake at 350 degrees for 10 minutes, and let cool.

Strawberry Pie

Provided by Eva Myers

Pastry:

2 1/2 cups flour
1 tsp salt
2/3 cup Crisco
3 tbs cold water

Blend four, salt, and Crisco with pastry blender until the size of peas.  Sprinkle cold water and mix lightly with a fork or hands until mixture will stay together.  Form into 2 balls.  Roll out and pit in a 8" or 9" pie pan.  Makes 2 crusts.  Bake at 425 degrees for 12 minutes.

Filling:

1 quart strawberries (Fresh)
3/4 cup granulated sugar
2 tbs corn starch
2 tbs lemon juie
1/2 cup heavy cream, whipped or Cool Whip

Wash berries, and remove the stems.  Crush half of the berries.  Stir in next 3 ingredients (from above list).  Cook, stirring over low heat until thickened and transparent.  Cool.  Cut rest of berries in half.  Fold into the cooked berries.  Pour into pie shell and chill until set.  Top with whipped topping.  Makes 1 8" pie.

Hawaiian Pineapple Pie

Provided by Blanche Hammons

3 eggs, well beaten
1 cup light corn syrup
1 cup crushed pineapple, drained
1 cup coconut
1 cup sugar
2 tbs flour
1/2 stick (1/2 cup) margarine, melted
1 unbaked 10" pie shell

Combine eggs and syrup.  Beat well.  Stir in other ingredients.  Spoon into pie shell.  Bake at 350 degrees for about 45 minutes or until pastry is brown and filling is firm.

Spaghetti Pie

Provided by Carol Adams (1996)

1/2 pound cooked spaghetti, drained
2 eggs beaten
2 tbs butter
1/4 cup chopped parsley
1 cup parmesan cheese
1 pound ricotta cheese
5 slices mozzarella cheese
16 ounce jar spaghetti sauce
1/2 pound ground beef, cooked and drained (optional)

Toss spaghetti with butter, eggs, parsley, and 2 tbs parmesan cheese.  Place 1 cup spaghetti in bottom of deep dish pie plate.  Place spaghetti on top of sauce and flatten with spoon.  Spread top with Ricotta cheese and spoon sauce and ground beef over the top.  Sprinkle remaining parmesan cheese on top.  Bake 30 to 45 minutes at 350 degrees.  Remove and place mozzarella slices on top.  Return to oven until cheese melts (5 minutes).  Let stand 20 minutes before cutting.

Cheese Supper Pie

Provided by Carol Adams

1 unbaked 9 inch pie shell
1 pound fresh sausage
3/4 cup chopped onion
4 eggs slightly beaten
1/2 cup milk
1 cup shredded American cheese
1/2 tsp Oregano
1/8 tsp pepper
1 8 ounce can of pizza sauce
3 slices of American cheese, cut into 2 triangles each

Preheat oven to 375 degrees.  Cook sausage and onion until brown.  Combine milk, eggs, shredded cheese, oregano, and pepper.  Mix in sausage and onion.  Pour into pie shell, and bake for 25 minutes.  Spread pizza sauce on top, and place the cheese triangles on top.  Return to oven for an additional 5 to 8 minutes.