Pies

Pie Crust

Margie Johnson

3 Cups Flour 2 tsp. salt
2 tsp. sugar 1 1/2 cups shortening

1 egg
1 tsp. vinegar
2 Tbsp. cold water

Combine flour, salt and sugar. Cut in shortening.
Combine beaten egg, vinegar and water stir into dry mixture.
Divide into 4 equal amounts and roll out or place into freezer for a later date.

For a baked pie shell, bake at 425 degrees for 9 to 10 minutes.

This recipe makes two double crust pies or four single pies shells.


Pumpkin-Apple Pie

Marion Blackford

2 Apples
2 Cups Pumpkin
2 Eggs
1 Cup Brown Sugar
1 1/2 Cups Evap. Milk
1 tsp. Cinnamon
1/2 tsp. Nutmeg
1/4 tsp. Ginger
(Mother Johnsons Pie Crust)

1. Preheat oven to 425 degrees.

2. Roll Pastry and Fit into pie plate and chill (the pie plate, not you)

3. Peel and slice apples and place in skillet with 1 Tble spoon butter and cover for 5 minutes. Remove from heat and drain.

4. Place remaining ingredients in bowl and beat till smooth

5. Arrange apple slices in bottom of pie shell and pour pumpkin filling on top.

6. Bake at 425 degrees for 15 minutes. Then reduce heat to 375 degrees and bake 35-40 minutes more.

Enjoy!


Chocolate Ribbon Pie

Crissy Morgan

4oz. Cream Cheese, softened
2 Tbsp. Sugar
1 Tbsp. Milk
1 (8oz.) Tub Cool Whip, Thawed
1 (6oz. or 9-inch) Prepared Chocolate Flavor Crumb Crust
2 Cups Cold Milk
2 (4 Serving Size pkg.) Chocolate Flavor Instant Pudding and Pie Filling
1 Chocolate Candy Bar

Beat Cream Cheese, Sugar and 1 Tbsp. milk in large bowl until smooth. Gently stir in half of the whip topping. Spread over crust. Pour 2 cups milk into large bowl. Add pudding mixes. Beat with wire whick 2 minutes (mixture will be thick). Pour over cream cheese layer. Refrigerate 4 hours or until set. Just before serving, spread or dollop remaining whip topping over pudding layer. Garnish with shaved chocolate.