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Dutch Apple Pie 2 cups all-purpose flour 1 cup packed brown sugar 3/4 cup butter or margarine, melted 1/2 cup quick-cooking oats
FILLING: 2/3 cup sugar 3 tablespoons cornstarch 1-1/4 cups water 3 cups diced peeled tart apples 1 teaspoon vanilla extract |
| Combine the
first four ingredients; set aside 1 cup for topping. Press remaining crumb
mixture into an ungreased 9-in pie plate; set aside. For the filling,
combine sugar, cornstarch and water in a saucepan until smooth; bring to a
boil. Cook and stir for 1 minute or until thickened. Remove from the heat;
stir in apples and vanilla. Pour into crust; top with a reserved crumb
mixture. Bake at 350° for 40-45
minutes or until crust is golden brown. Makes 6-8 servings.
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Black Forest Pie 3/4 cup sugar 1/3 cup baking cocoa 2 tablespoons all-purpose flour 1/3 cup milk 1/4 cup butter or margarine 2 eggs, lightly beaten 1 can (21 ounces) cherry pie filling, divided 1 unbaked pastry shell (9 inches) Whipped topping, optional |
| In a saucepan, combine sugar, cocoa, flour and milk until smooth. Add butter. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir a small amount of hot mixture into eggs. Return all to the pan. Fold in half of the pie filling. Pour into pastry shell. Bake at 350° for 35-40 minutes or until filling is almost set. Cool completely on a wire rack. Just before serving, top with remaining pie filling and whipped topping if desired. Makes 6-8 servings. |
