INGREDIENTS:
•
2 (9 inch)
unbaked pie crusts
•
1/2 pound butter or
margarine
•
2 cups granulated sugar
• 6 eggs
•
1/2 cup white corn syrup
•
2 tsp vanilla extract
•
2 cups finely chopped
pecans
DIRECTIONS:
Preheat oven to 350 degrees.
Cream butter.
(May be done by hand with a spoon or with an
electric hand mixer.)
Add sugar and cream until light and fluffy.
Slightly beat eggs.
Add to creamed
mixture and stir.
Add remaining ingredients and stir until
completely mixed.
Pour your mixture evenly into your two
unbaked pie shells.
Bake for 45 minutes at 350 degrees on your
lower oven rake.
Serve when cool.
May be garnished with whipped cream or
whipped topping.
Apple Walnut Raisin Pie
INGREDIENTS:
•
1 (9 inch) prepared
graham cracker crust
•
2 cans apple pie filling
•
1/4 cup raisins
•
1/2 cup crushed walnuts
•
1/4 cup evaporated milk
•
1/4 teaspoon ground
cinnamon
•
1 pinch of ground ginger
•
1 pinch of ground nutmeg
TOPPING:
•
1/4 cup brown sugar
•
3 tablespoons flour
•
1 pinch cinnamon
•
1 1/4 tablespoon butter
melted
DIRECTIONS:
Preheat oven to 425 degrees.
In a large bowl mix apple filling and dry
ingredients.
Mix well, then add the evaporated milk.
Pour into pie crust. It will be heaping at
the top. This is ok.
(This recipe should all fit in that crust.)
In a separate bowl mix brown sugar, flour
and cinnamon.
Mix well then add the melted butter.
The mixture will be clumpy. Break it
up some, but do leave some clumps.
Sprinkle this on top of the pie.
Bake in the oven for 15 minutes.
Then turn the oven down to 325 degrees and
continue to bake for 30 minutes.
When it's done,
let it cool for one hour.
Refrigerate for another hour.
Then it's ready to serve.
Lemon Chiffon Pie
INGREDIENTS:
•
1 (9 inch) prepared
graham cracker crust
•
1 (25 ounce) package
unflavored gelatin
•
1/4 cup cold water
•
4 egg yolks
•
4 egg whites
•
1 cup granulated sugar
•
1/2 cup lemon juice
•
1 teaspoon lemon zest
•
1/2 teaspoon salt
DIRECTIONS:
Soften gelatin in water
5 minutes.
Beat yolks and add 1/2 cup of the sugar, lemon
juice and salt.
Cook in the top of a double boiler, stirring
constantly, until of custard consistency.
Add grated lemon zest and softened gelatin and
stir thoroughly.
Cool.
In a large glass or metal bowl, whip egg
whites until foamy.
Add sugar gradually, and continue to whip
until stiff peaks form.
Fold egg whites into custard.
Pour filling into pie shell and
chill in refrigerator.
Serve when firm.
Garnish with whipped cream if desired.
Note:
If you are concerned about raw egg whites,
substitute powdered egg whites for fresh.
