Apple Crumb Pie

Ingredients

pastry for single-

  crust pie ( 9 in)

6 cups chopped

  peeled tart apples

2 tbsp butter, melted

2 tbsp sour cream

4 tsp lemon juice

1/2 cup sugar 

1 tbsp all-purpose

  flour

1/2 tsp ground

  cinnamon

1/2 tsp ground 

  nutmeg

Topping: 

1/2 cup all-purpose

  flour

1/2 cup sugar

1/4 cup cold butter

Line a 9-in. plate with pastry; flute edges. In a bowl, combine the apples, butter, sour cream, lemon juice, sugar, flour, cinnamon and nutmeg. Spoon into pastry shell. For topping combine flour and sugar in a bowl; cut in butter until mixture resembles coarse crumbs.  Sprinkle over filling. Bake at 375 degrees for 45-50 minutes or until the filling is bubbly and the apples are tender.  Cool on a wire rack. MAKES: 6-8 servings. 

Pink Peppermint Pie

Back pie crust. Heat marshmallows and milk in saucepan over low heat, stirring constantly , just until marshmallows are melted. Remove from heat; stir in vanilla, salt, peppermint extract, and food color. Refrigerate, stirring occasionally, until mixture molds slightly when dropped from a spoon. Beat whipped cream in chilled bowl until stiff. Stir marshmallow mixture until blended; fold into whipped cream. Pour into crust. Refrigerate at least 12 hours. Just before serving, sprinkle with crushed candy.  

Ingredients

Graham Cracker crust

24 large marshmallows

1/2 cup milk

1 tsp vanilla

1/8 tbsp salt

6 drops peppermint

  extract

6 drops red food color

1 cup chilled whipped

  cream

2 tbsp crushed peppermint

  candy

Fresh Apple Pie

Ingredients

Pastry for 8-in Two-Crust

  Pie

1/2 cup sugar

3 tbsp flour

1/4 tbsp ground nutmeg

1/4 tbsp ground cinnamon

Dash of salt

5 cups thinly sliced pared

  tart apples

1 tbsp margarine or butter

Heat oven to 425 degrees. Prepare pastry. Mix sugar, flour nutmeg, cinnamon and salt. Stir in apples. turn into pastry-lined pie plate; dot with margarine. Cover with top crust that has slits cut in it; seal and flute. Cover edge with 3 inch strip of aluminum foil; remove foil during last 15 minutes of backing. Back until crust is brown and juice begins to bubble through slits in crust, 40-50 minutes. 

Strawberry Pie

Cover the bottom of the pie crust with almonds. In a saucepan, combine the sugar flour, cornstarch, and salt. Sir in milk until smooth. Bring to boil; cook and stir for 2 min. or until thickened. Remove from heat. Stir a small amount of hot filling into egg. Return all to the pan, stirring constantly. Bring to gentle boil; cook and stir 2 min. longer. Remove from heat. Stir in vanilla. Cool to room temperature. Whisk in whipped cream until blended. Pour in pie shell. Cover and refrigerate for at least 2 hours. Crush 1 cup strawberries; set remaining berries inside. in saucepan bring crushed berries and water to a boil; cook; uncover for 2 minutes. Strain through cheesecloth; set liquid aside to  cool and discard fruit. In another saucepan, combine sugar and cornstarch; stir in berry liquid. Bring to boil; cook for 20 min. slice the reserved strawberries; arrange over chilled filling. Pour glaze evenly over berries. Refrigerate 1 hour before serving. Makes: 6-8 servings. 

Ingredients

1 pasty shell (9in) 

  baked

1/2 cup sliced 

  almonds, toasted

1/2 cup sugar

3 tbsp all-purpose

  flour

3 tbsp cornstarch

1/2 tsp salt

2 cups milk

1 egg, lightly beaten

1 tsp vanilla extract

1/2 cup whipping

  cream

GLAZE: 

3 cups fresh straw-

  berries

1 cup water

1/3 cup sugar

2 tbsp cornstarch

12 drops red food 

  coloring (optional)