CARMEL APPLE PIE
- 3 cups sliced peeled ripe pears (about 6 medium)
- 1/2 tablespoon lemon juice
- 1/4 cup plus 3 tablespoons sugar, divided
- 1 tablespoons quick-cooking tapioca
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1/8 teaspoon ground nutmeg
- 1 unbaked pastry shell (9 inches)
- 3/4 cup old-fashioned oats
- 1 tablespoon all-purpose flour
- 1/4 cup cold butter, cubed
- 18 caramels
- 5 tablespoons milk
- 1/4 cup chopped pecans
Pour into pastry shell. In a bowl, combine the oats, flour and remaining sugar. Cut in butter until crumbly. Sprinkle over pears. Bake at 400° for 45 minutes.
Meanwhile, in a saucepan over low heat, melt caramels with milk. Stir until smooth; add pecans. Drizzle over pie. Cool on a wire rack.
Chocolate Pie
1 pkg. instant chocolate pudding (small)
1 pint of vanilla ice cream
1 cup milk
Pie crust (graham cracker or shortbread)
Mix in a medium size bowl vanilla ice cream and pudding until smooth. Stir in milk until everything is smooth and well blended. Pour into a pie crust. Refrigerate over night so it can set up! Enjoy!
Pumpkin Pie
Directions:
Mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.
Bake in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.
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