  {uncaptioned} Apple and cherry, lemon and raisin—what wonderful pies there are to make! Each can become a specialty of yours, a discovery in elegant eating that’s well worth your while to prepare. Spicy Frozen Raisin Pie1 No. 2 can (2 cups) raisin pie filling ½ teaspoon cinnamon ¼ teaspoon cloves ¼ teaspoon nutmeg ½ teaspoon vanilla ¼ cup chopped pecans 1 6-ounce can (? cup) evaporated milk, chilled and whipped 1 9-inch graham cracker crust Combine pie filling, spices and vanilla; stir in pecans. Fold in whipped evaporated milk. Mound into prepared crust. Freeze until firm. Peanut Crunch Apple Pie½ cup chunk style peanut butter ¼ cup soft butter or margarine ½ cup light brown sugar 1 cup sifted all-purpose flour ¼ teaspoon salt 2 No. 2 cans (2 cups each) apple pie filling 1 10-inch unbaked pastry shell Blend peanut butter, butter and brown sugar into flour and salt until mixture is crumbly. Spoon apple pie filling into unbaked crust; sprinkle peanut butter mixture over pie filling. Bake in a 400° oven for 30 to 35 minutes or until filling is hot and pastry browned. Pineapple Sundae Pie1 package vanilla pudding mix 2 cups milk 2 eggs, separated 1 package pineapple-orange flavored gelatin 1 cup dairy sour cream 1 9-inch baked pie shell 1 No. 2 can (2 cups) pineapple pie filling Whipped cream, chopped pecans and cherries Combine vanilla pudding mix, small amount of milk and 2 egg yolks; blend well. Add remaining milk and cook, stirring constantly until mixture boils and thickens. Add pineapple-orange gelatin and stir until dissolved; cool. Blend in sour cream. Beat egg whites until soft peaks form. Fold into pudding mixture. Pour into baked pie shell. Chill. When ready to serve, cut pie into wedges and spoon pineapple pie filling over each. Top with whipped cream, chopped pecans and cherries. Rainbow Cherry Pie1 unbaked 9-inch pie shell 1 No. 2 can (2 cups) cherry pie filling ¼ cup milk 2 cups colored miniature marshmallows 1 cup heavy cream, whipped Fill pie shell with pie filling; bake in a 425° oven for 25 minutes. Cool and chill. Heat milk almost to boiling. Add marshmallows and stir until they are softened and partially melted. Cool. Fold into whipped cream. Spread cream mixture over top of chilled pie. Glazed Raisin-Cherry PiePastry for 2 crust pie 1 No. 2 can (2 cups) raisin pie filling ½ can cherry pie filling 1 teaspoon grated lemon peel ? cup sugar ¼ cup water 1 teaspoon butter or margarine 1 tablespoon cornstarch 1 tablespoon cold water 1½ tablespoons lemon juice Roll out pastry for bottom crust and fit into a 9-inch pie plate. Combine pie fillings and lemon peel; spoon into pastry. Roll out remaining pastry; slash and adjust over filling; trim and crimp edge. Bake in a 400° oven for 30 to 35 minutes or until crust is golden brown. Cool pie for 15 to 20 minutes. Combine sugar, water and butter in a saucepan; heat until sugar is dissolved. Combine cornstarch and water; add to hot mixture and heat until thickened. Stir in the lemon juice. Spread over pie. Swedish Apple Cake(It’s really a pie!) ? cup butter 3 tablespoons sugar 2 egg yolks ¾ cup sifted, enriched flour ? cup finely chopped blanched almonds 1 tablespoon grated lemon peel 1 No. 2 can (2 cups) apple pie filling 2 tablespoons lemon juice ? cup raspberry jam 2 egg whites ¼ cup sugar Cream butter and 3 tablespoons sugar together; add egg yolks and mix well. Add flour, almonds and lemon peel. Mix until flour is moistened. Press onto the bottom and sides of a 9-inch pie plate. Bake in a 350° oven for 15 minutes or until browned. Combine apple pie filling and lemon juice; heat to boiling. Spread jam over baked crust and top with hot apple mix. Beat egg whites until fluffy; gradually add ¼ cup sugar and continue to beat until stiff peaks form. Spread over apples, sealing to the edge. Bake in 350° oven for 18 minutes or until meringue is lightly browned. Makes 9-inch pie. {uncaptioned} {uncaptioned} |
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