yummy pie recipes

So I've been practicing my pie making for the holiday's (I'm dumb, I know) and found a couple EXCELLENT fruit pies that everyone at my work loved. Especially the cherry. Just a note, instead of a regular pie crust I use a sugar cookie crust. I'll put the recipe up as well. Very good.

SUGAR COOKIE CRUST-makes a single crust. Also I double the egg and always end up adding some water. FYI.

1/2 egg
3 tablespoons white sugar
1 pinch salt
1 1/2 cups all-purpose flour
1/2 cup butter, cut into pieces

DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C). Grease a 9 inch pie pan.
In a small bowl, mix egg and sugar together. In a separate bowl, combine salt and flour. Cut in butter. Stir in egg mixture, then knead dough into a smooth ball. Keep refrigerated for 15 minutes.
Roll dough to 1/8 of an inch thickness and place it in pie pan; prick edges with a fork.
Bake in oven for 20 minutes. Use with favorite pie recipe





APPLE PIE- for a little extra pazzaz, add some cinnamon, to the apples, not the sauce. Good without it though!


1 recipe pastry for a 9 inch double crust pie
1/2 cup unsalted butter
3 tablespoons all-purpose flour
1/4 cup water
1/2 cup white sugar
1/2 cup packed brown sugar
8 Granny Smith apples - peeled, cored and sliced

DIRECTIONS
Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.
Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work of crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.



CHERRY PIE- I used canned tart and pitted cherried in water. Supposedly Albertson's has cherries so if they do, I am going to try it with FRESH cherries. Good with the canned though.

2 cups pitted sour cherries
1 1/4 cups white sugar
10 teaspoons cornstarch
1 tablespoon butter
1/4 teaspoon almond extract



Place the cherries, sugar, and cornstarch in a medium size non-aluminum saucepan. Allow the mixture to stand for 10 minutes, or until the cherries are moistened with the sugar. Bring to a boil over medium heat, stirring constantly. Lower the heat; simmer for 1 minute, or until the juices thicken and become translucent. Remove pan from heat, and stir in butter and almond extract. Pour the filling into the pie shell. Cover with top crust.
Bake in a preheated 375 degree F (190 degree C) oven for 45 to 55 minutes, or until the crust is golden brown.



and last but not least, PEANUT BUTTER PIE---I used a regular chocoalte graham cracker crust last time, but I personally think the oreo crust would be great with it.

1 1/4 cups chocolate cookie crumbs
1/4 cup white sugar
1/4 cup butter
1 (8 ounce) package cream cheese, softened
1 cup creamy peanut butter
1 cup white sugar
1 tablespoon unsalted butter, softened
1 teaspoon vanilla extract
1 cup heavy whipping cream


Combine 1 1/4 cup cookie crumbs, 1/4 cup sugar, and 1/4 cup butter or margarine; press into a 9 inch pie plate. Bake at 375 degrees F (190 degrees C) for 10 minutes. Cool.
In a mixing bowl, beat cream cheese, peanut butter, sugar, butter, and vanilla until smooth. Whip the cream, and fold into the peanut butter mixture.
Gently spoon filing into crust. Garnish pie with chocolate or cookie crumbs if desired. Refrigerate