Graham Cracker Crust

1 1/2 cups graham cracker crumbs, finely ground
1/3 cup sugar
1/2 tsp cinnamon (optional)
6 TB butter, melted

Mix graham cracker crumbs, sugar, melted butter, an cinnamon until well blended.  Press mixture into 8 or 9 inch pie plate.  Bake at 375 for 7 minutes.

Apple Cream Crumble Pie

from my mom

Single pie crust

5 large baking apples
2 TB lemon juice
1/2 cup sugar
2 TB flour
1/4 tsp nutmeg
1/2 tsp cinnamon

1/2 cup sugar
1/2 cup flour
1/2 cup butter
1 cup cream

Prepare pastry for 9" pie pan.  Flute edges.  Pare, slice apples (about 7 cups).  Place in large bowl, sprinkle lemon juice over.  Mix 1/2 cup sugar, 2 TB flour, and spices in cup.  Sprinkle over apples, tossing well to coat.  Spoon into prepared pie crust.  Combine 1/2 cup sugar and 1/2 cup flour in small bowl.  Cut in butter with pastry blender until crumbly, sprinkle over apples.  Cover pie loosely with foil.  Place on large cookie sheet for easy handling.  Bake at 425 for 45 minutes.  Uncover.  Drizzle 1/2 cup cream over.  Bake 15 more minutes or until top is golden.  Remove from oven and place on wire rack.  Drizzle remaining cream over.  Cool about 1 hour or until filling is set.

Pumpkin Pie

from my mom

3 cups cooked mashed pumpkin
1 cup brown sugar
1 cup white sugar
1 TB molasses
1 tsp salt
1 tsp nutmeg
1 tsp ginger
2 tsp cinnamon
1/2 tsp cloves
4 eggs
1 can evaporated milk
2 unbaked pastry shells

Combine pumpkin with brown sugar, white sugar, molasses, salt, and spices.  When mixed well add eggs.  Blend well, add cream, and mix well.  Pour into unbaked pie shells.  Oven should be 450 for first 10 minutes then 350 for another 30 minutes or until pie is done by testing with a knife.

Never Fail Pie Crust

from my mom

3 cups flour
1 1/4 cups shortening
1 tsp salt (I use a little less)
1 egg, well beaten
5 TB water
1 TB vinegar

Cut shortening into flour and salt.  Combine egg, water, and vinegar.  Pour liquid into flour mixture all at once.  Blend with a spoon just until flour is all moistened.  This is an easy crust to handle and can be re-rolled without toughening.  It also keeps in fridge for up to 2 weeks.  Makes enough for 2 double crusts.

Key Lime Pie

Key Lime Pie

Lime Filling:
4 tsp grated lime zest
½ cup fresh lime juice
4 egg yolks
1 (14oz) can sweetened condensed milk

Graham Cracker Crust:
11 full graham crackers, crushed into crumbs
3 TB sugar
5 TB melted butter

Sour Cream Topping:
8 oz sour cream
¼ cup sugar
1/8 tsp salt


Filling:
Whisk together yolk and zest. Beat in the milk and then the lime juice. Set aside at room temperature to thicken.

Crust:
Preheat oven to 325* Mix together crumbs, sugar, and butter. Bake about 10-15 minutes. Cool to room temperature before filling.

Topping:
Bake filling for 12-15 minutes. Whisk together topping ingredients and spread over the top of pie. Return to oven for 5 more minutes.

Pecan Pie

Pecan Pie

1 cup corn syrup
1 cup brown sugar
3 eggs slightly beaten
1/3 cup melted butter
1/3 t. salt
1 t. vanilla
1 heaping cup pecans

In large bowl combine corn syrup, sugar eggs, butter,
salt and vanilla.
Pour into uncooked pie crust and sprinkle pecans on top.
Bake at 350* for 45--50 min or until set.

I find that the crust get overly done, i.e. burnt, so
either put a cookie sheet on the rack under the pie
when it is about half done or put foil around the edges.