Peanut Butter Pie

I was going through my Grandma's recipes and found this recipe.  I have never had a peanut butter pie and thought it was time to try one.  This turned out very good...it is like peanut butter cheesecake and very easy to make! -Kristin

1 1/4 cup graham cracker crumbs
6 T. melted butter
1/4 cup sugar

• Mix together these crust ingredients and press into a pie pan and refrigerate.

8 ounce package cream cheese, softened
1/2 cup peanut butter
1 cup powdered sugar
1/4 cup half and half
10 ounce container of Cool Whip
Shaved Chocolate, desired amount and optional

• Beat the cream cheese and peanut butter together.
• Add the powdered sugar and half and half, beat well.
• Fold in the Cool Whip.
• Place in the pie shell.
• Top with shaved chocolate.
• Chill the pie in refrigerator.

Easy Apple Pie Filling

I can't remember where I found this recipe years ago, but I thought it was brilliant! I have a hard time getting my regular apple pie filling cooked through without over browning the crust. This solves that problem beautifully. When the filling is done it will resemble canned apple pie filling with a much better flavor. -Sarah

1 recipe pie crust

5 cups peeled and thinly sliced apples

• Place apples in a microwave safe bowl. Microwave for 6 minutes.

1 cup sugar

4 T. cornstarch

1/4 t. nutmeg

1 t. cinnamon

dash of salt

• Combine sugar, cornstarch, nutmeg, cinnamon and salt. Pour over apples and stir well. Add 1 T. of water.
• Pour filling into unbaked pie crust and dot with 2 T. butter. Top with another crust and bake pie at 425 degrees 20-25 minutes.

Fruit and Cream Pie

This recipe called for raspberries, but I tried it with blueberries and I think both would be awesome! This was a big hit with my family and I'm sure it will be with yours!-Sarah

crust
1 cup graham cracker crumbs
1/2 cup sugar
5 T. melted butter

filling
8 oz. cream cheese, softened
1/4 cup powdered sugar
2 t. milk
1 t. vanilla

top layer
3/4 cup sugar
3 T. cornstarch
1 1/3 cup cold water
1/4 cup Jell-O powder
3 c. fresh berries

• Combine crust ingredients and press into a lightly greased 10 inch pie plate.
• Bake at 350 degrees 9-11 minutes. Cool crust.
• Combine filling ingredients and spread over crust.
• In a small saucepan combine sugar, cornstarch and water until smooth. Bring to a boil, cook and stir until thickened. Remove from heat and stir in Jell-O. Cool to room temperature and refrigerate until slightly thickened.
• Stir fruit into gelatin mixture. Spoon over filling and refrigerate until set.

Tart Cherry Pie

It's cherry season in Michigan and that means cherry pie! The boys and I pick every summer, and this is my official pie recipe. This recipe fits in my deep dish pie plate.-Sarah

1 1/2 recipes pie crust (on blog)

1/4 cup sugar
2 T. flour

5 cups washed and pitted sour cherries
1 1/2 cups sugar
1/3 cup flour
1/4 t. almond flavoring
1/4 t. salt

• Place cherries in a bowl and add remaining ingredients. If cherries are frozen let them thaw with the other ingredients, and it will form a syrup.
• Make pie crust. Mix the 1/4 cup sugar and 2 T. flour, spread over the bottom crust. Top with cherries and cover with top crust.
• Bake at 450 degrees for 20 minutes. Reduce heat to 350 degrees and bake 30-40 minutes longer. (Make sure the filling bubbles and thickens before taking it out of the oven)

Rhubarb Custard Pie

This is my Dads and husbands favorite pie. I make this every year for Father's Day.  -Kristin

9 inch double pie crust

1 1/2 c. sugar
1/4 c. flour
1/4 t. nutmeg
dash of salt
3 eggs, beaten
4 c. (1 inch) pieces of rhubarb
2 T. butter

• Place bottom crust into pie dish; set aside.
• Mix together sugar, flour, nutmeg and salt.
• Add the beaten eggs and stir till smooth.
• Stir in rhubarb and pour into pie crust.
• Dot with 2 T. butter and top with crust as a lattice top.
• Bake at 400 for 50 minutes.

Dutch Apple Pie

This is the recipe I turn to when I'm hungry for an apple pie but don't want to make a crust. It's a great way to use those fall apples. -Sarah

Crust & Topping
2 cups flour
1 cup brown sugar, packed
3/4 cup butter, melted
1/2 cup quick oats

Filling
2/3 cup sugar
3 T. cornstarch
1 1/4 cup water
3 cups diced, peeled apples
about 1 t. of cinnamon
1 t. vanilla

• Combine crust and topping ingredients. Set aside 1 cup for topping. Press remaining into ungreased pie plate, forming a crust.
• In a saucepan combine sugar, water and cornstarch until smooth. Bring to a boil, cook and stir for 1 minute until thickened.
• Toss apples in cinnamon.
• Remove from heat, stir in apples and vanilla.
• Pour into crust and top with crumbs.
• Bake at 350 degrees, 40-45 minutes.

Strawberry Pie

Not sure that this recipe is very unique, it's the only strawberry pie recipe I use. The very first time we pick strawberries every Summer I make this pie for dessert that night. The boys would never let me forget this tradition! -Sarah

1 cup sugar
2-3 T. cornstarch
1 cup water
-Boil until clear and thick and add:

2 T. strawberry Jell-O powder

Cool completely and fold about 5 cups of halved strawberries into Jell-O mixture. Spoon into baked and cooled pie shell. Refrigerate and serve with Cool Whip!

Strawberry Rhubarb Pie

My Mother-In-Law made bunches and bunches of these when my husband was growing up, she would freeze them for later in the winter. None of mine have made it into the freezer yet, I guess I need to make more! -Sarah

1 1/2 cups sugar
1/4 cup flour
1/4 t. salt
1/4 t. nutmeg
1 cups 1/2 inch sliced rhubarb
1 cup sliced strawberries
double pie crust
1 T. butter

• Combine 1st 4 ingredients, add fruit and mix well. Let stand for 20 minutes.
• Pour into pie crust, dot with butter, top with other crust.
• Bake at 400 degrees for 40-45 minutes.

Grandma Palma's Two Shell Pie Crust

This is the only pie crust recipe I ever use. One time I served a cherry pie at my house to my Grandparents. A few days later my Grandma called and asked for the crust recipe. "That was the best pie crust I've ever had" she said. "Ummm...Grandma, it's your recipe" I told her! -Sarah

2 cups flour
3/4 t. salt
2/3 cup shortening
4-6 T. ice cold water

• Cut shortening into flour and salt. With a fork, toss the water into the dough, sprinkling it over the mixture.
• Mix just till it sticks together. Then roll out. The more you play with it, the tougher it will be.
• Also, I keep my shortening in the fridge, because I think it works better when it's cold.

Pumpkin Pie

This is one of my most cherished recipes! I personally think it the best pumpkin pie around. -Kristin

Single pie crust (recipe on blog)

2 c. canned pumpkin
1 1/2 c. heavy cream or evaporated milk
1/4 c. brown sugar
1/2 c. sugar
1/2 t. salt
1 t. cinnamon
1/2 t. ginger
1/4 t. nutmeg
1/8 t. cloves
2 slightly beaten eggs

• Place pie crust in pie pan.
• Combine all pie ingredients with mixer until smooth.
• Pour into pie shell.
• Bake at 425 for 15 minutes, then reduce heat to 350 and bake about 45 minutes longer or until an inserted knife comes out clean. If crust starts to brown too much cover the edges with foil.
• Serve with whipped topping.

Cherry Pie

This is my Mom's recipe. It is my older brother's favorite, he asks for this every year on his birthday. Cherry pie together with vanilla ice cream is just too wonderful for words! -Kristin

Top and Bottom Pie crust (recipe on blog)
3 c. sour cherries
1 can sweet cherries
3 heaping T. of tapioca
1 1/2 c. sugar
1/4 t. almond extract

• Put bottom crust in pie pan.
• In bowl mix all other ingredients together and pour into pie crust.
• Top with pie crust. Poke holes in the top, (or do a lattice top).
• Bake at 350 for 35-40 minutes. Reduce heat to 300 and bake additional 30-35 minutes.