Apple Pie

1/2 cup sugar
1/2 cup brown sugar
3 tablespoons flour
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
6 1/2 cups tart apples, peeled and thinly sliced
1 tablespoon lemon juice
double crust pie pastry
1 tablespoon butter
1 each egg white
sugar


Heat oven to 400 degrees
.
Combine sugar flour and spices; set aside. In a large bowl combine apples and lemon juice; add sugar mixtures and stir to coat. Line a 9 inch pie pan with bottom crust; add apple mixture and dot with butter; top with 2nd crust; pinch, seal and cut slits in top. Beat egg white until foamy; brush on crust and sprinkle with sugar. Bake for 25 minutes with foil over edge and 20 minutes uncovered.

Banana Cream Cheesecake

1 3/4 cups graham cracker crumbs
1/4 cup sugar
1/2 cup butter, melted
8 ounces cream cheese, softened
1/2 cup sugar
8 ounces Cool Whip®, divided
3 banana, sliced
1 3/4 cups cold milk
1 package instant banana pudding mix, 3.4 ounces


Combine the first 3 ingredients, set aside 1/2 cup. Press remaining crumb mixture into bottom and sides of a greased spring form pan. Bake at 350 degrees for 5-7 minutes, cool. In a bowl beat cream cheese and sugar until smooth. Fold in two cups cool whip. Layer half of the bananas on the crust, top with half of the cream cheese mixture, repeat. In a bowl beat pudding mix and milk until smooth. Pour over cream cheese layer, chill. Top with remaining cool whip and remaining crumb mixture. Refrigerate 1-2 hours.

Cashew Pie

1 refrigerated pie crust, prepared as directed
1 cup brown sugar, firmly packed
4 tablespoons butter, softened
1 cup light corn syrup
1 teaspoon vanilla
4 each egg
1 1/4 cup cashews, chopped


Prepare crust as directed. heat oven to 350 degrees. In a mixer beat brown sugar and butter until light and fluffy. Add corn syrup and vanilla, beat until smooth. Add eggs 1 at a time beating well after each egg. Stir in cashews, pour into crust. Bake for 45-50 minutes. Cover edge of crust after 20 minutes.

Chocolate Smore Pie

1 graham cracker pie crust, 9 inch
or
12 Small Graham Cracker Tart Cups
4 Hershey's Chocolate Bars
16 marshmallows, large
1/2 cup milk
2 cups Cool Whip®


In heavy pan combine chocolate bars, marshmallows and milk, heat over low heat until melted and smooth. Cool in ice bath. Fold in Cool Whip. Place in pie crust, top with grated chocolate.

Double Layer Chocolate Pie

4 ounces cream cheese, softened
1 tablespoon milk
1 tablespoon sugar
8 ounces Cool Whip®
1 chocolate pie crust
2 cups milk
2 packages instant chocolate pudding


Mix cream cheese, milk and sugar until smooth. Gently stir in 1 1/2 cups of cool whip. Spread on bottom of pie crust, chill until set. In bowl mix 2 cups milk and pudding mix. Fold in remaining cool whip. Spread over cream cheese layer. Refrigerate 4 hours or until set.

Double Layer Pumpkin Pie

4 ounces cream cheese, softened
1 tablespoon milk
1 tablespoon sugar
8 ounces Cool Whip®
1 large graham cracker pie crust, 9 inch
1 cup milk, cold
1 can pumpkin
2 packages instant vanilla pudding
1 teaspoon ground cinnamon
1/2 teaspoon ginger
1/4 teaspoon clove


Mix cream cheese, milk and sugar until smooth. Gently fold in 1 1/2 cups cool whip, spread on bottom of crust. Into 1 cup milk add pumpkin, pudding mix and spices. Beat until well mixed, mixture will be thick. Spread over cream cheese layer, refrigerate at least 4 hours.

Easy Pumpkin Pie

            Crust
               1 1/4 cup flour
               1/2 teaspoon salt
               1/2 tablespoon sugar
               1/2 cup butter, cubed and cold
               3-6 tablespoons ice water

            Filling
              15 ounce pumpkin puree
              12 ounces evaporated milk
              3/4 cup sugar
              1 1/2 teaspoon pumpkin pie spice
              1/2 teaspoon salt
              2 eggs, well beaten


           To make crust, combine flour, salt and sugar.
           Cut in cold butter until butter is the size of small
           peas.  Add just enough water to make the dough
           stick together. Mix lightly and place in a zip lock
           bag and refrigerate for 1 hour.  Roll out crust and
           place in a pie pan. With a fork poke holes all over
           crust, including the sides.  Bake at 400 degrees for
           10 minutes. In a medium saucepan combine all of
           the filling ingredients and mix well. Over medium
           heat cook filling while the crust is baking.  When
           crust is done, remove from oven and add filling.
           Return to oven and bake for 15 minutes.  Reduce
           oven temperature to 350 degrees and bake 40-45
           minutes more. Pie should be firm with a little jiggle
           in the middle.  Cool completely before serving.