#973 - Banana Pudding Pie

(by Shirley McNevich)

1 - 9" pie dough (baked according to package directions OR bake your own pie dough)
1 - 6oz. box Jell-O vanilla INSTANT pudding
2 1/4 cups milk
2 bananas
1/2 cup Cool Whip (thawed) + extra for frosting

Make and bake your own pie dough or bake a 9" pie dough according to package directions--cool. In a mixer add pudding mix and milk--beat until thick. Remove 1 cup of the pudding batter--set aside. Pour the rest of the pudding into the pie crust. Slice the bananas into coin shaped pieces--arrange them on top of the pudding. Add the reserved 1 cup pudding to the 1/2 cup Cool Whip--stir and spread on top of banana pieces. Refrigerate overnight. Frost the top of the pie with extra Cool Whip.

#578 - Fresh Peach Pie

(by Shirley McNevich)

3/4 cups white sugar
3 TBSP flour
1/4 tsp. cinnamon
1/4 tsp. salt
5 cups sliced fresh peaches
2 TBSP butter
2 - 9" ready-made or homemade pie crusts (unbaked)
1 egg white (beaten)

Preheat oven to 400 degrees. Spray inside of a 9" pie plate with Pam cooking spray. Place one crust into the pie plate and spray inside of crust with Pam also. In a bowl add white sugar, flour, cinnamon, salt--stir well. Add sliced peaches to the mixture and stir lightly. Pour peach mixture into the pie crust and dot with 2 TBSP butter. Add top crust, use Pam or water to seal while crimping the edges of the pie doughs together. Use a sharp knife to poke holes through the top crust all the way to the bottom of the pie for air. Use the same knife to make a dime-sized hole right in the center of the pie. Beat the egg white and brush the egg white all over the top crust. Sprinkle a tsp. or two of white sugar over the top of the crust. Place pie on a cookie sheet and bake at 400 degrees for 40-45 minutes or until crust is golden brown. You can cover crust edges with foil and remove foil when there is 10 minutes left of baking--this keeps the edges from burning.

#575 - Fresh Blueberry Pie

(by Shirley McNevich)

2 - pie crust doughs (or make your own from scratch)
4 cups fresh or frozen blueberries (if using frozen blueberries, thaw for 1 hour at room temperature and drain them)
3/4 cup white sugar (and some extra for sprinkling)
1/3 cup quick cook tapioca pudding mix
1 tsp. fresh lemon zest
2 TBSP fresh lemon juice
1 egg white (lightly beaten)

Preheat oven to 400 degrees. Spray inside of a 9" pie plate with Pam cooking spray. Place one crust into the pie plate and spray inside of crust with Pam also. In a bowl add blueberries, 3/4 cup white sugar, tapioca mix, lemon juice and lemon zest--stir well and let it stand for 5 minutes. Pour blueberry mixture into the pie crust. Add top crust, use Pam or water to seal while crimping the edges of the pie doughs together. Use a sharp knife to poke holes through the top crust all the way to the bottom of the pie for air. Use the same knife to make a dime-sized hole right in the center of the pie. Beat the egg white and brush the egg white all over the top crust. Sprinkle a tsp. or two of white sugar over the top of the crust. Place pie on a cookie sheet and bake at 400 degrees for 15 minutes--reduce heat to 350 degrees and bake for another 45-50 minutes or until crust is golden brown. You can cover crust edges with foil and remove foil when there is 10 minutes left of baking--this keeps the edges from burning.

#571 - Strawberry Chiffon Pie

(by Shirley McNevich)

1 - 3oz. box strawberry Jell-O
1/2 cup boiling water
1/4 cup white sugar
1 envelope Dream Whip (mix according to package directions)
1 1/2 cups sliced strawberries (fresh if they are in season)
1 - 9" pie crust (baked according to package directions OR make and bake your own pie crust--bottom only)

Bake your pie crust first and made sure it's completely cooled. In a bowl add Jell-O and the boiling water--stir. Add white sugar and stir well until mixed. Cool Jell-O mixture on the counter until cool, then refrigerate until it starts to gel. Remove Jell-O from refrigerator. Mix Dream Whip according to package directions. Fold Dream Whip into the thickened Jell-O. Add the strawberries to the Jell-O and stir. Pour Jell-O mixture into the baked pie crust. Refrigerate several hours or overnight before serving.

#509 - Raisin Pie

(by Phyllis [Neff] Moyer - friend)

2 - 9" unbaked pie crust doughs
2 cups Sunmaid raisins
1 cup white sugar
2 cups water
1/2 tsp. salt
2 TBSP butter
3 TBSP lemon juice
1 tsp. lemon extract
2 TBSP cornstarch
3 TBSP water

In a saucepan add raisins, white sugar, water, salt, butter, lemon juice, and lemon extract--stir and bring to a boil, then boil for 5 minutes--do NOT drain. While raisins are cooking use a cup to dissolve cornstarch in 3 TBSP cold water--stir until dissolved. Add the cornstarch mixture to the raisin mixture on the stovetop after the raisins have cooked for the 5 minutes--stir and cook 3 minutes longer. Spray pie plate with Pam, place pie dough in pie plate, spray inside of pie dough with Pam, and pour raisin mixture into the pie dough. Place second pie dough on top and seal (pinch the two crusts all the way around--if you didn't spray with Pam, you will need to use water to seal the edges). Flute the edges of the top pie dough. Bake at 425 degrees for 25 minutes.

#505 - Deluxe Shoo Fly Pie

(by Art Keithan - friend)

3/4 cup King syrup molasses
1/4 cup lite Brer Rabbit baking molasses
3/4 cup boiling water
1 egg
3/4 tsp. baking soda
1 unbaked ready-made pie crust dough
Crumbs: 1/4 cup butter, 1 1/2 cups flour, 1 cup Domino's dark brown sugar (packed)

In a bowl add butter, flour and brown sugar--use your hands to mix until it turns to crumbs--set aside. In a separate bowl beat the egg, then add King syrup and molasses--stir with a spoon until well blended. Add the boiling water to the molasses mixture--add the baking soda to the boiling water/molasses mixture and stir until it stops fizzing. Spray the 9" pie plate with Pam--put unbaked pie crust in the pie plate, flute the edges and spray inside of the pie dough with Pam. Pour molasses mixture into the pie crust, then sprinkle all of the crumbs over the top. Bake at 400 degrees for 10 minutes. Turn heat down to 350 degrees and bake 25-30 minutes longer.

#426 - Ham & Potato Pie

(by Shirley McNevich)

2 medium or 1 large red potato (thinly sliced)
2 cups cubed cooked ham (you could also substitute chicken, beef or turkey for the ham)
1 small chopped onion
8-10oz. shredded cheddar cheese
3 TBSP flour
1 tsp. garlic salt
1/2 tsp. salt
1/4 tsp. pepper
1 cup milk
1 TBSP butter
1 - 9 inch pie crust dough (ready-made or make your own)

In a greased glass pie plate, add the sliced potatoes evenly on the bottom. Place the cubed meat evenly on top of potatoes. Sprinkle chopped onions evenly over top of the meat. In a separate bowl, toss cheddar cheese, flour, pepper, salt and garlic salt until mixed. Spread cheese mixture over the top of the meat. Pour the milk evenly over the top of the cheese mixture. Dot the butter over the top of everything. Cover everything with the pie crust dough and use a knife to cut four slits in the top of the dough to vent--crimp the edge. Place a cookie sheet underneath before placing in oven to catch spillover. Bake at 350 degrees for 1 hour or until golden brown.