Award-Winning
Pies
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Submit your
favorite recipes to: Reader Recipes;
P.O. Box 2340; Glen Allen, VA
23058-2340. Or send your recipe by e-mail to [email protected]. |
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PRIZE-WINNING
SWEET POTATO PIE
From Nan
Finch of Brodnax
Ingredients:
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3 T flour |
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1 2⁄3 cups sugar |
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1 3⁄4 cups cooked, mashed sweet potatoes |
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2 eggs |
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1⁄4 cup light corn syrup |
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1 t nutmeg |
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1 t pumpkin pie spice |
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1⁄4 cup melted butter |
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3⁄4 cup evaporated milk (undiluted) |
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Pinch of salt |
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1 unbaked 9- or 10-inch deep-dish pie shell |
Directions: Preheat oven to 350˚. In a
large mixing bowl, combine flour and sugar. Add remaining ingredients and
beat well. Pour into pie shell. Bake for 55-60 minutes.
PEANUT
BUTTER PIE
From April
Foubare of Manassas
Ingredients:
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1⁄3 cup creamy peanut butter |
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3-oz. pkg. cream cheese (softened) |
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2 T butter or margarine (softened) |
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1 cup confectioner�s sugar |
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1⁄4 cup milk |
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8-oz. tub whipped topping (thawed) |
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9-inch chocolate crumb crust |
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2 T chopped peanuts |
Directions: Combine peanut butter, cream
cheese and butter; beat until smooth. Add sugar and milk; fold in whipped
topping. Pour into crust. Cover and freeze for at least 4 hours. Remove
from freezer just before serving. Garnish with peanuts and chocolate curls
if desired.
MILLION-DOLLAR
PIE
From
Cassandra Brogdon of Randolph
Ingredients:
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1 large can pineapple (drained) |
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1 can Eagle Brand milk |
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1⁄4 cup lemon juice |
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8-oz. container Cool Whip |
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1 cup walnuts (chopped) |
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1 cup coconut |
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9-inch graham cracker pie crust |
Directions: Mix all ingredients well. Pour
into graham pie crust. Cover and refrigerate overnight.
BUTTERMILK
CUSTARD PIE
From
Deborah Brumfield of Gretna
Ingredients:
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1 1⁄3 cup sugar |
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1⁄2 cup margarine |
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2 egg yolks (reserve whites) |
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1 T flour |
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1⁄2 cup buttermilk |
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1 t vanilla |
Directions: Combine all ingredients. Beat 2
egg whites and add to mixture. Pour in pie shell and cook at 400˚
until brown. Reduce heat to 250˚ for 25 minutes. Don�t worry. If
you don�t like buttermilk, you can�t taste it.
ORANGE
CREAM PIE
From
Kathleen Davis of Spotsylvania
Ingredients:
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12-oz. can frozen orange juice |
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14-oz. can sweetened condensed milk |
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1 cup sour cream |
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9-oz. container whipped cream |
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2 ready-made graham cracker pie crusts |
Directions: Mix orange juice and condensed
milk. Add sour cream and whipped cream; stir until smooth. Pour half of
mixture into each pie crust. Refrigerate 4 hours until firm and serve.
Makes 16 servings.
OLD-FASHIONED
CUSTARD PIE
From Mae
Surface of Staunton
Ingredients:
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4 eggs |
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1 cup sugar |
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1⁄2 t salt |
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1⁄4 t nutmeg (plus a dash to sprinkle on
top before baking) |
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2 1⁄2 cups scalding hot milk |
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1 t vanilla |
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1 unbaked 9-inch deep-dish pie shell |
Directions: Preheat oven to 425˚. Beat
eggs slightly with wire whisk. Continue to beat while adding sugar. Add
rest of ingredients. Mix well and pour into pie shell. Sprinkle nutmeg on
top. Bake for 25 minutes. Do not over-bake. The center may be soft but
will set while cooling.
CHERRY-TOPPED
EASY PIE
From Linda
Diehl of Staunton
Ingredients:
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14 whole graham crackers |
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1 pkg. instant vanilla pudding |
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2 cups cold milk |
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1 cup thawed Cool Whip |
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21-oz. can cherry pie filling |
Directions: Line 9-inch square pan with whole
graham crackers, breaking if necessary. Combine pudding mix and milk in
bowl. Beat slowly with beater or at lowest speed of electric mixer until
well blended, about 2 minutes. Let stand 5 minutes, then blend in whipped
topping. Spread half the pudding mixture over crackers; add another layer
of crackers. Top with remaining pudding mixture and remaining crackers.
Top with cherry pie filling. Chill 3 hours. Makes 9 servings.
APPLE PIE
From Alene
Carroll of Bracey
Ingredients:
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Crust for 2-crust 9-inch pie plate |
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1 1⁄2 cups all-purpose flour |
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1 T granulated sugar |
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2 t corn starch |
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1⁄2 t salt |
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1 t baking powder |
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1⁄2 cup Crisco plus 2 T |
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4 to 7 T cold water |
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4 or 5 large Granny Smith apples |
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3⁄4 cup granulated sugar |
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1 t cinnamon |
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1 T all-purpose flour |
Directions: To make crust, combine the first five
ingredients in a mixing bowl; cut in Crisco to form pea-size chunks. Add
water, one tablespoon at a time. Mix until dough forms a ball; divide into
2 equal balls. Make the crust first, roll out dough on floured board for
bottom crust; put in pie plate and trim. Roll out the top crust; leave on
the board while you peel and cut apples. Preheat oven at 425˚.
Arrange the apples on bottom crust. Combine the last three ingredients and
pour it evenly over the apples. Make slits in the top crust and place the
crust over the apples; trim and flute edges. Bake 15 minutes at 425˚
and then turn the heat down to 350˚ about 45 minutes or until done.
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