Awesome Apple Pie

I can't believe no one has ever posted an apple pie recipe! I make mine with Suncrisp or Fuji apples because I like a sweeter pie. I'm only posting the filling because I know everyone has their own personal pie crust recipe. I use my Grandma Hubbs'. I'll gladly share if anyone is interested.

Apple Pie Filling:

8 cups thinly sliced peeled apples
1 1/2 cup sugar
1/3 cup all-purpose flour
2-3 tsp. ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp. salt
4 tblsp. butter or margarine
1 egg yolk
1 tbsp. water

Combine sugar, flour, cinnamon, salt and nutmeg; add to apples and toss. Pour into crust and then dot with butter. Place top crust, seal the edges and cut slits on top. Beat egg yolk and water and brush over pie. Sprinkle with extra sugar and be generous! Bake at 425 for 15 minutes. Reduce heat to 350 and bake 35-40 more minutes or until crust is golden. Serve warm ... and with vanilla bean ice cream!!

Easy Pudding Pie

Today is Matt's birthday and he doesn't like cake. So, I have to be creative with a dessert for him on his birthday. This year, I made him this easy pudding pie. I used lemon pudding (Matt's favorite) but you can use your favorite pudding flavor mix. Enjoy!

2 pkgs. instant pudding mix
2 cups milk
8 oz. pkg. Cool Whip
graham cracker pie crust

Whisk together pudding mix and milk. Spread 1-1/2 cups of the pudding into the bottom of the graham cracker pie crust. Fold in 1-1/2 cups Cool Whip into the remaining pudding. Spread on top of pudding layer. Top with remaining Cool Whip. Chill for one hour or longer before serving.

Cindy's Pumpkin Pie

My Aunt Cindy makes the most delicious pumpkin pies every year for Thanksgiving. She has used this recipe for years. We look forward to those pies every year. Note that this recipe makes three pies. One for you and two to share!

Crust

4 cups of flour

1-1/3 cup of Crisco

2 tsp. salt

10-14 TBSP cold water

Blend crisco and flour together with pastry blender until the consistency of corn meal. Add salt and blend. Add water. Knead a few times on a floured surface. Roll out. Makes three pie crusts.

Pie Filling

1 29oz. can of pumpkin

1 tsp. salt

3 1/2 cups of milk

5 eggs

1 1/3 cups sugar

2-1/2 tsp. cinnamon

1 tsp ginger

1 tsp nutmeg

1/2 tsp ground cloves

Mix ingredients together with a mixer. Fill homemade pie crusts. Bake pies at 350 for about 40 to 50 minutes.

Pumpkin Spice Pie

* This recipe was given to me by Robin Davis, food editor at the Columbus Dispatch. I asked for it after she sent me one of the best pumpkin pies I had ever tasted. Happy Thanksgiving!

2/3 cup packed brown sugar
1/2 cup sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 can (15 ounces) solid pack pumpkin (not pumpkin pie filling)
3 large eggs
1 cup whipping cream
1 purchased frozen 9-inch pie crust

Set rack at lower third of oven. Place a baking sheet on the rack. Preheat oven to 450 degrees.

Whisk brown sugar, sugar, salt and spices in a large bowl. Add pumpkin and egg. Whisk well. Whisk in cream. Pour mixture into frozen crust.

Place pie on baking sheet in oven. Bake 10 minutes. Reduce oven temperature to 325 degrees.

Bake until sides are puffed and center is just set, about 40 minutes. Cool.

* You can also use a homemade pie crust. Just pop it in the freezer 30 minutes before filling and baking.

No Crust Apple Pie

Christina Doelling passed along this recipe to me. It is a Pampered Chef recipe that provides all the goodness of apple pie minus the crust. I can't wait to make it myself!

5-6 apples peeled and slice- Granny Smith are the best
1 TBSP sugar
1 tsp. cinnamon
1 cup butter
1 cup flour
1 cup sugar
1 egg beaten
1/2 cup walnuts (optional)

Arrange apples in deep dish pie pan. Sprinkle with sugar and cinnamon. In saucepan melt butter, add flour, sugar, egg and nuts. Pour over apples. Bake at 350 for 45 minutes or until golden brown.

Serve warm with ice cream!