Deep Dish Pie Crust

3 3/4 c. flour
1 1/2 t. sugar
1/2-1/3 c. ice water
1 1/2 t. salt
1 1/2 c. chilled unsalted butter in small pieces

Put flour, salt and sugar in a food processor and mix with butter until it resembles crumbs. Add ice water in a slow steady stream until dough holds together about 30 seconds. If still crumbly add more water. Makes 2 crusts.

Award winning Apple Pie

Cheese cake filling:
1 8 oz. cream cheese, softened
1/3 c. sugar
1 egg
1/2 tsp vanilla
combine and beat until light and pour into an unbaked pie crust.

Apple filling:
combine in a saucepan:
1 c. sugar
3 T. cornstarch
1/2 tsp cinnamon
1/4 t. salt
6 c. apples, sliced
1/4 c. apple juice or water
2 T. butter
Bring to a boil over medium heat. Cover and simmer 10 minutes. Pour over cheese cake layer and cover with unbaked pie crust. Bake 400 degrees for 40 minutes

Apple Pie

4 C. Sliced apples
1 C. Sugar
1 C. Water

Bring to a boil. Remove apples with a slotted spoon and set aside.

Add the following to the sugar water:
1/2 tsp. Cinnamon
1/4 tsp. Nutmeg
3 T. Cornstarch

Cook until thick and pour apples back in. Pour into 8 inch pie crust (if you have a 9 inch deep pie pan then double the recipe). Put butter slices on top of filling before putting on the top crust.

Put foil around the edge of the crust. Bake at 425 for 15 minutes. Reduce temperature to 375 and cook an additional 30-40 minutes.

Crunchy Caramel Apple Pie

1 Pastry crust for a deep-dish pie 9-inch
1/2 C. Sugar
3 Tbsp. Flour
1 tsp. Cinnamon
1/8 tsp. Salt
6 C. Apples- peeled and thinly sliced
1 recipe crumb topping (see below)
1/2 C. Pecans- chopped
1/4 C. Caramel topping


Crumb Topping

1 cup packed brown sugar
1/2 cup all-purpose flour
1/2 cup quick cooking rolled oats
1/2 cup butter

1. Stir together brown sugar, flour, rolled oats.
2. Cut in 1/2 cup butter until topping is like course crumbs. Set aside.
Directions for the Pie
1. In a large mixing bowl, stir together the sugar, flour, cinnamon and salt.
2. Add apple slices and gently toss until coated.
3. Transfer apple mixture to the pie shell
4. Sprinkle crumb topping over apple mixture.
5. Place pie on a cookie sheet so the drippings don't drop into your oven.
6. Cover edges of pie with aluminum foil.
7. Bake in a preheated 375 oven for 25 minutes. Then remove foil and put back in for another 25 to 30 minutes without foil.
8. Remove from oven. Sprinkle pie with chopped pecans then drizzle with caramel on top.

Banana Cream Pie

2 sliced bananas
¼ C. Soft Cream Cheese
2/3 C. Sugar
¼ C. Cornstarch
½ tsp. Salt
1 ½ C. Evaporated Milk
1 ½ C. Whole Milk
4 Beaten Egg Yolks
2 T Butter softened
1 T. Vanilla


Mix in a 2 qt. sauce pan: sugar, cornstarch, salt, evaporated milk, and whole milk. Cook over medium heat stirring constantly until mixture thickens and boils for 1 minute. Remove from heat and slowly pour half of the hot mixture into the eggs and stir until it is completely incorporated. Then pour the egg mixture into the pot with the other half of the mixture and continue cooking on medium heat until it reaches boiling stage again. Add the cream cheese and mix with a hand mixer until it dissolves. Remove from heat and add the vanilla and butter and keep mixing with the hand mixer until it is blended. Let pudding stand for 10 minutes but while still warm pour half in the pie shell and layer with bananas then pour remainder of pudding on top.

When pie is completely cooled top with fresh whipped cream and garnish with sliced almonds.

Coconut Cream Pie

3/4 C. Sugar
1/2 C. Flour
1/4 tsp. Salt
2 C. Milk
3 Beaten egg yolks
3 oz. Cream cheese
2 T. Butter
2 tsp. Vanilla
1 1/2 C. Flaked coconut

In saucepan combine sugar, flour, and salt; gradually stir in milk. Cook over medium heat stirring constantly until mixtures thickens and boils for 1 minute. Remove from heat and stir a small amount of hot mixture in to egg yolks; immediately return to hot mixture and cook for 2 minutes stirring constantly. Stir in cream cheese (use hand mixer). Remove from heat and add butter, vanilla, and coconut. Pour into a cooled baked pie shell.