Recipe: Good Old Pie

Tradinally pies are apple cheery pumkin around holidays, but why not try something new, I listed great tasting pies, that you family will love

Almond Macaroon Cherry Pie recipe
Filling
1 (16 ounce) can pie cherries
1/2 teaspoon cinnamon
1/8 teaspoon salt
1 tablespoon lemon juice
3/4 cup granulated sugar
2 tablespoons quick cooking tapioca

Topping
1 cup coconut
1/4 cup granulated sugar
1/2 cup sliced almonds
1/8 teaspoon salt
1/4 cup milk
1 tablespoon margarine
1 egg, beaten
1/4 teaspoon almond extract

Preheat oven to 400 degrees F. Line 9-inch pie pan with crust.

Combine filling ingredients and spoon into lined pie pan. Bake for 20 minutes.

Remove from oven. Meanwhile, combine topping ingredients and spread evenly over partially-baked pie. Bake for an additional 15 to 30 minutes or until topping is golden brown. Cover edges with foil during last 5 to 10 minutes of baking if necessary to prevent overbrowning of crust.

Apple Puff Pies recipe
1 (17 ounce) package frozen puff pastry
2 medium size sweet apples
1/3 cup brown sugar, firmly packed
2 tablespoons flour
1 teaspoon grated lemon peel
1 teaspoon fresh lemon juice
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1 large egg, lightly beaten

Preheat oven to 375 degrees F.

Thaw frozen puff pastry according to package directions.

Meanwhile peel, core and coarsely chop apples to measure 2 cups.

In bowl toss apples with sugar, flour, lemon peel and juice, cinnamon and nutmeg.

On lightly floured board cut each pastry sheet into nine 3-inch squares. In center of each square place about 1/4 cup apple mixture, brush edges of square with beaten egg. Top each filled pastry with second square. Press edges with tines of fork. Using a sharp knife make 1-inch L-shape in center of each square, fold back pastry flaps. Place on ungreased cookie sheet and brush with beaten egg. Bake 20 minutes until golden brown.

Banana Caramel Pie recipe
1 (9-inch) baked pastry shell
1 can Eagle Brand sweetened condensed milk, caramelized
3 medium or 2 large bananas
3 small Heath® candy bars, frozen
Cool Whip®

Use one of the three methods below to carzmelize the sweetened condensed milk:

Oven Method
Pour sweetened condensed milk into 9-inch pie plate. Cover with aluminum foil; place in larger shallow pan. Fill larger pan with hot water. Bake at 425 degrees F for 1 hour or until thick and caramel-colored. Beat until smooth.

Stovetop Method
Pour sweetened condensed milk into top of double boiler; place over boiling water. Simmer over low heat for 1 to 1/2 hours or until thick and caramel-colored, stirring occasionally. Beat until smooth.

Microwave Method
Pour sweetened condensed milk into a 2-quart glass measuring cup. Cook on 50% power (medium) 4 minutes, stirring briskly every 2 minutes until smooth. Cook on 30% power (medium-low) 20 to 25 minutes or until very thick and caramel-colored, stirring briskly every 4 minutes during the first 16 minutes and every 2 minutes during the last 4 to 10 minutes.

The milk will have become very thick and brown and will taste like caramel. Let the milk cool down.

Line bottom of pie shell with sliced bananas. Spoon sweetened condensed milk over the bananas. You may spread another layer of bananas over the caramelized milk. Top with Cool Whip®. Crush candy bars into very small pieces and sprinkle over the top of the pie. Chill well before serving.

Chocolate Covered Banana Pie recipe
Makes 1 (9 x 13-inch) pie.

3 cups crushed vanilla wafers
1/2 cup chopped pecans
2/3 cup butter, melted
2 cups semisweet chocolate chips
4 cups milk, divided
4 1/2 cups miniature marshmallows, divided
2 (3.5 ounce) boxes instant vanilla pudding mix
1 cup frozen whipped topping, thawed
2 large bananas, sliced
1 (1.5 ounce) bar milk chocolate candy

Combine crushed cookie crumbs, pecans, and butter or margarine. Press into a 9 x 13 inch pan. Bake at 375 degrees F (190 degrees C) for 5 minutes. Cool.

Combine chocolate chips, 1 cup milk and 2 cups marshmallows in a saucepan. Stir over low heat until melted. Pour over cooled crust. Chill for 1 hour.

Arrange banana slices over chilled chocolate layer. Prepare pudding mix as directed on box except use only the remaining 3 cups of milk. Fold in nondairy whipped topping and remaining marshmallows. Pour pudding mixture over bananas. Grate chocolate bar over the top. Chill for 2 to 3 hours before serving.

Colorado Peach Pie recipe
Crust
1/2 cup butter
1/2 teaspoon salt
1 1/2 cups flour

Cut butter into flour and salt. Press in 9-inch pie pan.

Filling
4 cups fresh sliced peaches
1 cup granulated sugar, divided
2 tablespoons flour
1 egg
1/4 teaspoon salt
1 teaspoon vanilla extract
1 cup sour cream

Slice peaches in bowl, sprinkle with 1/4 cup sugar. Let stand while preparing rest of filling. Combine 3/4 cup sugar, flour, egg, salt, and vanilla. Fold in sour cream. Stir in peaches and pour in crust. Bake 15 minutes at 400 degrees F, then 350 degrees F for 20 minutes. Sprinkle topping over pie. Bake at 400 degrees F for 10 minutes.

Topping
1/3 cup granulated sugar
1/4 cup butter
1/3 cup flour
1 teaspoon cinnamon

Combine till crumbly.

Raspberry Cheesecake Pudding Pie recipe
1/4 cup raspberry preserves
1 (9-inch) graham cracker crust
1 cup fresh or frozen raspberries
1 1/2 cups cold milk
2 small boxes Jell-O Cheesecake flavor instant pudding and pie filling
1/2 to 1 teaspoon grated lime or lemon peel
1 (8 ounce) container Cool Whip

Spread raspberry preserves on bottom of crust. Add fresh raspberries.

Pour milk into a large bowl. Add pudding mixes and lime peel. Beat with wire whisk about 2 minutes until smooth and thick. Immediately stir in whipped topping. Spoon over raspberries in crust.

Refrigerate 3 hours or until set. Garnish with more fresh raspberries.