Autumn Harvest Pie
Ingredients:
2 1/2 cups sliced pears
2 cups sliced apples, peeled
1 cup whole cranberries (pre-cook according to directions on bag)
1 cup brown sugar
3 tablespoons flour
1/2 tsp. cinnamon
1/4 tsp. nutmeg
Combine all of the above items, mix well and pour into your favorite pie crust.
Top with the this topping:
Topping:
1 cup oatmeal
1 cup flour
1/2 cup brown sugar
1/4 tsp. cinnamon
4 tablespoons margarine
Cut in margerine through mixture until crumbly and spread all on top of the
pie mixture. Bake at 350 degrees for 30-35 minutes until bottom crust is brown.
Pumpkin-Gingersnap Pie
Ingredients:
1 10 1/2 or 11 ounce package cheesecake mix
1/4 cup gingersnap crumbs (about 4 cookies)
2 tablespoons finely chopped pecans
1/3 cup butter or margarine, melted
1 3 ounce package cream cheese, softened
1 cup milk
2 tsp. pumpkin-pie spice
1 cup canned pumpkin
In a mixing bowl, toss together the graham cracker crust from the package of
cheesecake mix, the gingersnap crumbs and pecans. Add melted butter or margarine
and toss to combine. Turn into a 9 inch pie plate and spread evenly. Press onto
bottom and side to form a firm, even crust.
Bake crust in a 375 degree oven for 5 minutes. Cool on wire rack.
In a small bowl, beat cream cheese with mixer till smooth. Add 1 cup milk,
pumpkin-pie spice and the rest of the cheesecake mix. Beat for 3 minutes on
medium speed. Add pumpkin; beat until combined. Turn into crust. Cover,
refrigerate pie 4 to 24 hours.
Pecan Glazed Pumpkin Pie
Ingredients:
2 eggs
1 16 ounce can solid pack pumpkin
1 can evaporated milk, 12 ounces
1 cup brown sugar, divided
2 teaspoons pumpkin pie spice
1 frozen pie crust
1 cup pecan pieces
1/4 cup butter, melted
Preheat oven and baking sheet to 375 degrees. In large bowl, using a
wire wisk, mix together eggs, pumpkin, milk, 3/4 cup of the sugar and
pie spice. Place frozen crust on baking sheet. Pour filling into crust. Bake
40 minutes. In small bowl combine remaining 1/4 cup sugar, pecans and melted butter.
Crumble over top of partially baked pie. Bake an additional 30 minutes, or until
knife inserted come out clean. Makes 8 servings.
Creamy Lemon Pie
Ingredients:
1 8 or 9 inch baked pie crust or graham cracker crust
3 egg yolks or 3 egg whites
1 14oz. can sweetened condensed milk (not evaporated)
1/2 cup lemon juice from concentrate
2 cups whipped topping
Preheat oven to 325 degrees. In bowl beat egg yolks or whites with condensed
milk and lemon. Pour into pie crust. Bake 30 minutes. Cool, and Chill. Spread top
with whipped cream.
About the author
Brenda Hyde is a wife and Mom of three, a freelance writer, bookseller and editor of Seeds of Knowledge.
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