from Mom (Gary Jones' favorite!)

1 small package vanilla jello instant pudding
2 c. milk
2 tsp. vanilla
1 (8 oz.) pkg. softened cream cheese

Blend all together in the blender. Pour out into a graham cracker pie crust. Chill in refrigerator. Top with pie filling cherries or blueberries. Easy and Delicious! (To cut the tin can taste in cherry pie filling, add 1 T. brown sugar.)

Labels: Desserts, easy, pie

from Mamarazzi and Cooking with Jordan!

1 graham cracker pie crust
1 large vanilla pudding
egg nog
cool whip

Open pie crust. Prepare pudding as per pie crust directions, but use egg nog instead of milk. Mix for 1 minute on lowest speed. Fold in 3 large scoops of Cool Whip. Scoop into pie crust and make it pretty. Chill for 30 minutes and serve. (Don't forget to lick the beaters! Thanks Jordan!)

Labels: Desserts, easy, pie

Handwritten recipe from the former owner of my "new" 60 year old cookbook.

Boil until syrupy one and 1/2 cups brown sugar, 1 cup water, and a piece of butter the size of an egg.

Then add the following mixture:

Yolks of 3 eggs
2 tablespoons flour
1 cup top milk (cream? half & half?)

Pour slowly into first mixture and boil until creamy.

Flavor with vanilla and pour into baked crust. Cover with meringue

Meringue - 3 eggs, pinch of cream of tartar (I would add 3 T. sugar to that.)

Labels: pie

1 pie crust, prebaked
6 cups sliced, peeled peaches
about 1 T. fruit fresh (sprinkle over and coat as you slice peaches to keep them pretty)
1 1/2 cup water
1 cup sugar
3 Tablespoons cornstarch

For glaze, in a blender process 1 cup of the peaches until smooth. Add 1 cup water, 1 cup sugar, and 3 T. cornstarch, continue blending. Pour into saucepan. Add 1/2 cup water. Stir over medium heat until mixture boils and thickens. Continue stirring for 2 minutes. Cool for 10 minutes without stirring.

In prebaked pie crust, spoon about 1/4 cup of glaze, spreading over bottom and sides of crust. Add half of the peach slices, carefully cover with 1/2 the glaze. Add more peaches, cover every peach with the rest of the glaze. Chill for 1-2 hours. (After 2 hours the filling may begin to water out.) Garnish with whipped cream or serve with ice cream.

Labels: Desserts, fruit, pie

Use 1 (9 inch) baked pie shell, cooled.

Wash and hull 4 cups fresh strawberries, place in cooled pie shell.

Combine:
1 1/2 cup water
3/4 cup sugar
2 tbsp. cornstarch

(3 oz. pkg. strawberry jello - add later)

Cook over medium heat; stirring constantly until mixture comes to a boil, continue to cook over low heat for 2 minutes. Mixture should be clear and thick. Remove from heat. Add 1 package (3 ounces) strawberry jello. Stir until dissolved. Pour cooked mixture evenly over strawberries while still hot. Chill until set. Garnish with whipped cream.

from Paula Ellsworth/ Melanie Chesley

Labels: Desserts, fruit, pie

4 qt. sliced peeled peaches (9 lbs)
3 1/2 cups sugar
1/2 cup plus 2 tbsp quick cooking tapioca
1/4 c. lemon juice
1 tsp. salt

Combine peaches, sugar, tapioca, lemon juice and salt. Heat through and ladle into hot jars. Water bath for 20-30 minutes. Can be used for pie filling, cobbler, or over ice cream for topping.

from Ann Gardner

Labels: canning, Desserts, fruit, pie

2 cups wter
1 cup sugar
1 (6 oz.) frozen orange juice
5 tsp. cornstarch
1 tbsp orange jello mix

Cook until thickened. Cool and then fold into fresh sliced peaches. Pour into a baked pie shell. Cool. Top with whipped cream. Can arrange fresh peach slices fancy and then pour sauce over.

from Gayle Pace

Labels: Desserts, fruit, pie

1 3/4 cup Crisco Shortening
4 c. flour
1 Tbsp. sugar
2 tsp. salt
1/2 c. water
1 Tbsp. white vinegar
1 beaten egg

Cut Crisco into mixture of flour, sugar, and salt. When well mixed, add water with white vinegar and egg. Mix well. Divide dough into portions. Chill. Makes 3 double crust (9 inch) pies. Leftovers can be frozen in plastic bag. No matter when you reroll this dough, it will still give a flaky crust!

For a 9" pie, roll about 12" in diameter and 1/4 inch thick. For a Baked Pastry shell: Prick bottom and sides, bake in 425 degree oven for 10 to 12 minutes or till golden. Cool on a wire rack.

Labels: baking, pastry, pie