pie recipes

- 6-7 large apples
- 1 pastry for double-crust pie (or use Pillsbury pie dough, in dairy section of grocery store(package has ready-made crust for pie)
- 1 cup sugar
- lemon juice
- 2 tablespoons flour
- 1 pinch cinnamon
- 1/4 cup butter or margarine
- 1 pinch nutmeg

- Topping:
- 3 eggs
- 1/4 cup sugar
- 1 cup light corn syrup
- 1 teaspoon vanilla extract
- Pie:
- 1 (8-ounce) package cream cheese, room temperature
- 1/3 cup sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 egg
- 1 un-baked deep-dish (9-inch) pie shell
- 1 1/4 cups chopped pecans

- pastry for double-crust pie (I use Pillsbury pie crusts sold in the dairy section)
- 1/4 cup flour
- 1-1 1/2 cup sugar (may need up to 1 1/2 cups if you want a sweeter pie)
- 2 cups cranberries
- 1 teaspoon nutmeg
- 3 apples for pies

- 1 recipe pastry for a 9 inch single crust pie
- 1 teaspoon pumpkin pie spice
- 1 (8 ounce) package cream cheese
- 3 eggs
- 2 cups pumpkin puree
- 14 ounces sweetened condensed milk

- 2 cups water
- 1 1/2 teaspoons cream of tartar
- 1 recipe pastry for a 9 inch double crust pie
- 1/2 teaspoon ground cinnamon
- 1 1/2 cups white sugar
- 25 buttery round crackers
- 2 tablespoons butter

- 1/2 teaspoon almond extract
- 1 tablespoon lemon juice
- 1 cup sugar
- 1 pastry for double-crust pie
- 1/4 teaspoon salt
- 5 cups sliced peeled peaches
- 2 tablespoons butter or margarine
- 1/4 cup quick-cooking tapioca

- 1 egg
- 3 tablespoons brown sugar
- 1/8 teaspoon ground cloves
- 1 (9 inch) unbaked pie shells (store bought or see Classic Pie Crust #26205 by Mean Chef)
- 1/2 teaspoon ginger
- 1/2 teaspoon nutmeg
- 11 ounces sweetened condensed milk
- 3/4 teaspoon cinnamon
- 14 ounces pumpkin pie filling (no spices added)
- 1/2 teaspoon salt