Creamy Pumpkin Pie

9 inch Baked Pie Shell
3/4 cup packed brown sugar
2 TB cornstarch
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/4 tsp ground cloves
2 eggs
1 can (16 oz) pumpkin
1 can (12 oz) evaporated milk

Prepare 9 inch Baked Pie Shell. Mix brown sugar, cornstarch, salt, cinnamon, nutmeg, ginger, and cloves in 3 quart saucepan until well blended. Stir in eggs, pumpkin, and milk until well blended. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Cool 5 minutes. Pour into pie shell. Refrigerate 3 hours before cutting. Spread top of pie with sweetened whipped cream if desired. Immediately refrigerate any remaining pie.


9 inch Baked Pie Shell
1/3 cup plus 1 TB shortening
1 cup all purpose flour
1/2 tsp salt
2-3 TB cold water

Heat oven to 475 degrees. Cut shortening into flour and salt until particles are size of small peas. Sprinkle in water, 1 TB at a time, tossing with fork until all flour is moistened and pastry almost cleans sides of bowl.
Gather pastry into ball. Shape into flattened round and roll out. Put in the pie plate, prick bottom and side thourougly with fork. Bake 8-10 minutes. Cool.

Impossible Cherry Pie

1 cup milk
2 TB butter, softened
1/4 tsp almond extract
2 eggs
1/2 cup Bisquick baking mix
1/4 cup sugar
1 can (21 oz) cherry pie filling
Cinnamon streusel (below)

Heat oven to 400 degrees. Grease pie plate, 10 inch. Beat all ingredients except pie fililng and streusel in blender on high speed 15 seconds until smooth. Pour into pie plat. Spoon filling over top.
Bake 25 minutes. Sprinkle with Cinnamon Streusel. Bake about 10 minutes longer or until streusel is brown.


Cinnamon Streusel
2 TB firm butter
1/2 cup Bisquick baking mix
1/2 cup packed brown sugar
1/2 tsp ground cinnamon

Cut butter into remaining ingredients.

Country Apple Pie

10 inch Two Crust Pie Pastry
1 cup sugar
1/4 cup all purpose flour
3/4 tsp ground cinnamon
1/2 tsp ground nutmeg
Dash of salt
8 cups thinly sliced pared tart cooking apples (about 8 medium apples) *
4 TB heavy whipping cream

Heat oven to 425 degrees. Prepare pastry. Mix sugar, flour, cinnamon, nutmeg, salt. Stir in apples. Turn into pastry-lined deep-dish pie plate, 9X1 1/2 inches, or regular pie plate, 10 X 1 1/2 inches. Drizzle with 3 TB of whipping cream.
Cover with top crust. Cut slits into top crust. Brush with remaining TB whipping cream. Bake 40-45 minutes or until crust is brown and juice begins to bubble through slits in crust.


*Fuji apples were really great in this!

10 inch Two Crust Pie Pastry
1 cup shortening
2 2/3 cups all purpose flour
1 tsp salt
7-8 TB cold water

Cut shortening into flour and salt until particles are size of small peas. Sprinkle in water, 1 TB at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl.
Gather pastry into ball. Divide in half; shape into 2 flattened rounds on lately floured cloth covered surface. Roll pastry.