Easy Pie Recipes Featuring Apples, Pineapples, Cherry, Chocolate Plus

3 large apples, peeled and sliced

1 teaspoon cinnamon

1 teaspoon nutmeg

2 teaspoons sugar

¾ cup melted butter

1 cup flour

1 cup sugar

1/8 teaspoon salt

Arrange apples on bottom of 9" pie plate. Sprinkle cinnamon, nutmeg and 2 teaspoons sugar. Combine melted butter, flour and cup of sugar. Mix well and spread over apples. Bake 30-40 minutes. Goes great with ice cream.

Easy Pineapple Pie

20 oz can of crushed pineapple, drained

14 oz can sweetened condensed milk

16 oz whipped topping

½ cup lemon juice

9" graham cracker pie shell

Mix ingredients well and pour into pie shell. Chill for at least 1 hour in refrigerator and serve.

Easy Cherry Pie

3 tablespoons tapioca

1 ¼ cups sugar

2 can red cherries, pitted and drained

½ cup cherry juice

1 tablespoon butter

Dash salt

2, 9" pastry shells

Combine tapioca, sugar, salt, cherries, cherry juice and let sit to get flavor together for about 20 minutes. Pour into bottom shell. Dot with butter. Put top layer of shell cutting off edges. Put fork marks on top shell and cook at 425 degrees Fahrenheit for about 45 minutes.

Easy Lime Chiffon Pie

1 package lemon gelatin chiffon pie filling

½ cup boiling water

½ cup cold water

2 tablespoons lime juice

½ cup sugar

1 teaspoon grated lime rind

9" pastry shell

Place chiffon mix in bowl with water and mix thoroughly. Add cold water and lime juice. Beat until foamy. Add sugar and rinds and blend very well. Pour into shell and refrigerate about 5 hours.

Easy Chocolate Pecan Pie

2 squares baker's unsweetened chocolate

3 tablespoons butter

¾ cup sugar

1 cup light corn syrup

3 eggs

1 teaspoon vanilla

1 cup pecan, chopped

9" unbaked pie shell

Melt chocolate and butter over hot water. Combine sugar and syrup in saucepan. Boil until sugar is dissolved. Add chocolate. Pour slowly over slightly beaten eggs, stirring continually.. Add vanilla and nuts and keep stirring. Put in pie shell and bake 45 minutes at 375 degrees Fahrenheit. Absolutely Scrumptious.

Easy Chocolate Almond Pie

4 squares baker's unsweetened chocolate

20 marshmallows

½ cups almonds, chopped

1/3 cup milk

12 oz cool whip

9" pastry shell

In a double boiler melt chocolate and then add remaining ingredients. Let cool. Fold in cool whip and put into pastry shell. Refrigerate 5 hours or so and serve.

Easy Lemon Pie

1 large can evaporated milk

2 packages lemon gelatin

½ cup boiling water

1/3 cup lemon juice

9" pastry shells

Whip milk until thick. Dissolved gelatin in boiling water. Add lemon juice and cool. Add in whipped milk. Pour into crust and refrigerate 5 hours.