Cindy’s Pumpkin Pie
1 (15 ounce) can organic pumpkin
1 (14 ounce) can sweetened Condensed Milk
2 large eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon vanilla
1/2 teaspoon salt
1 (9 inch) unbaked pie crust (store bought)
Preheat oven to 400 degrees F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.
Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool.
NOTE: I like to make fresh whipped cream. Take whipping cream, 1/4 cup confectionery sugar and 1 teaspoon of vanilla and blend with an electric hand mixer until stiff peaks. Refrigerate until ready to serve.
Famous Apple Pie
1/3 to 1/2 cup sugar
1/4 all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground all spice
1 teaspoon vanilla
1/8 teaspoon salt
2 tablespoons butter or margarine
1 tablespoon milk
3 pounds of 1/4-1/2 inch thick slices of peeled and cored good cooking apples such as Granny Smith, Pippin, Golden Delicious (I like to combine a few different apples into my pie)
Heat oven to 425°F. With floured rolling pin, roll one pastry round into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.
In large bowl, mix sugar, 1/4 cup flour, the cinnamon, nutmeg, allspice, vanilla and salt. Stir in apples until well mixed. Spoon into pastry-lined pie plate. Cut butter into small pieces; sprinkle over filling. Trim overhanging edge of pastry 1/2 inch from rim of plate.
Roll other round of pastry into 10-inch round. Fold into fourths and cut slits so steam can escape. Unfold top pastry over filling; trim overhanging edge 1 inch from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal; flute as desired. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning. Take milk and brush over the top pastry and this will make the crust extra special.
Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust, removing foil for last 15 minutes of baking.
NOTE: If you are creative you can take the extra dough from the pastry and design leaves and put on the top crust.
Chocolate Pudding Pie
2 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding
1-1/2 cups cold milk
1 Graham cracker crust – prepared
2 cups thawed cool whipped Topping
Sprinkles or any other decorative topping (heath bar crunch)
Make the pudding according to package except use 1/2 cup less (total) of milk. This will make the pudding much thicker.
Take your graham cracker crust and add pudding and let sit in the refrigerator for at least 30 minutes. Add cool whip and add any of your favorite topping (if desired). Put back in the refrigerator for at least another hour then serve!
1 cup light brown sugar
1/4 cup sugar
1/2 cup butter
1/2 teaspoon apple cider vinegar
1 teaspoon vanilla extract
1 cup chopped pecans
Preheat oven to 350 degrees F
In a large bowl, beat eggs until foamy, and stir in melted butter. Stir in the brown sugar, white sugar and the flour; mix well. Last add the cider vinegar, vanilla and nuts.
Pour into an unbaked 9-in pie shell. Bake in preheated oven for 10 minutes at 400 degrees, then reduce temperature to 350 degrees and bake for 30 to 40 minutes, or until done.