PIES 9

UPSIDE-DOWN APPLE PIE 1
1/2 cup walnut halves
1/4 cup butter or margarine, melted
1/2 cup firmly packed light brown sugar
pastry for 2-crut 9-inch pie, unbaked
1/2 cup granulated sugar
2 1/2 cups (one 1-lb 4-oz can) apples slices, drained
2 tablespoons flour
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 teaspoon ground nutmeg
Arrange nuts, flat sides up, in butter in deep 9-inch pie pan. Pat brown sugar over nuts and cover with a thick circle of pastry, 1/8 inch thick. Trim edges. Mix remaining ingredients and spoon into pastry. Cover with top crust. Bake in pre-heated moderate oven (350F) for about 40 minutes. Cool for 5 minutes. Serve warm, plain or with whipped cream or ice cream. Yields: 6 to 8 servings

UPSIDE-DOWN APPLE PECAN PIE 2
1 cup chopped pecans
1/2 cup firmly packed brown sugar
1/3 cup margarine, melted
1 pastry for a 9 inch double crust pie
6 cups Granny Smith apples - peeled, cored and sliced
1/4 cup white sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Preheat oven to 375 degrees F. In a 9 inch deep-dish pie pan, combine pecans, brown sugar and margarine; spread into a single layer. Roll out dough, and place bottom crust over pecan mixture. In a large bowl, combine apples, sugar, flour, cinnamon and nutmeg. Pour into crust in pan. Top with second crust. Fold edges of crust over, and flute to seal edges. Make several small slits in the top to allow steam to escape. Place pan on foil or cookie sheet during baking to guard against spillage. Bake in preheated oven for 40 to 50 minutes, or until crust is golden brown and apples are tender. Cool pie in pan for 5 minutes. Place serving plate over pie, and flip to invert, being careful not to come in contact with molten sugar. If some of the nuts stick to the pan, remove them with a knife, and place on pie. Allow to cool for 1 hour.

MAGIC APPLE PIE
A camping recipe. Put the first six ingredients in a Ziploc bag to have ready to take camping. Then all you have to do is add the egg and apple when you're ready to bake.
3/4 cup sugar
1/2 cup flour
1 teaspoon baking powder
pinch of salt
1/2 cup raisins (optional)
1/4 tsp cinnamon
1 egg
1 apple, peeled and diced
Just mix all the ingredients and put in a 9" pie pan. Bake for 25 minutes at 350 degrees. Servings: 8

FIREMAN"S APPLE PIE
"This pie makes its own crust. yield: 1 - 9 inch pie.
1/4 cup margarine, softened
1 cup white sugar
1 egg
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup flour
4 apples - peeled, cored and sliced
Preheat oven to 350 degrees F. In a bowl, cream margarine and sugar. Beat in egg. Mix in cinnamon, salt and flour; stir until smooth. Fold in apples, pour mix in a 9 inch pie dish. Bake for one hour. The pie will make its own crust.

DUTCH APPLE PIE
MAKES 1 9-INCH PIE
8 cups pared, sliced tart baking apples (about 3 pounds apples)
1 cup sugar
2 tablespoons flour
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
1/2 teaspoon grated lemon rind
2 to 3 teaspoons fresh lemon juice
2 tablespoon butter
1 egg yolk
1 tablespoon water
1/2 cup heavy or whipping cream
Roll out 1/2 of your pastry dough and place in a 9-inch pie pan. Preheat oven to 425° F. Combine apple slices, sugar, flour, cinnamon, nutmeg salt lemon rind and lemon juice in large bowl. Turn into pie plate. Dot with butter. Roll out remaining 1/2 of pastry dough. Place on top of apples and crimp with bottom crust edge to seal. Cut several slits in top crust. Brush with egg yolk mixed with water. Bake for 35-40 minutes. Enlarge slits as needed and pour in the 1/2-cup heavy cream. Bake an additional 5 minutes. Remove from oven and cool on rack. Serve warm or room temperature.

APPLE PIE-TOPSY TURVY
GLAZE & CRUST
1/4 cup Firmly packed brown sugar
1 tablespoon Marg. or butter -- melted
1 tablespoon Corn syrup
1/4 cup Pecan halves
15 ounces Pkg refrigerated pie crusts
1 teaspoon Flour
FILLING
2/3 cup Sugar
2 tablespoons Flour
1/2 teaspoon Cinnamon
4 cups Sliced peeled apples
In 9 in. pie pan, combine brown sugar, marg. and corn syrup; spread evenly over bottom of pan. Arrange pecans over mixture in pan.
Prepare pie crust according to package directions for two crust pie; place bottom crust over mixture in pan.
Heat oven to 425F.
In small bowl, combine sugar, 2 T. flour and cinnamon; mix well. Arrange half of apple slices in pie crust-lined pan; sprinkle with half of sugar mixture. Repeat with remaining apple slices and sugar mixture.
Top with second crust; seal and flute. Cut slits in several places.
Bake at 425 F. for 8 min. or until apples are tender and crust is golden brown.(Place pan on foil or cookie sheet during baking to catch ay spillage.)
Loosen edge of pie; carefully invert onto serving plate. Serve warm or cold with whipped cream.

PUMPKIN MASCARPONE PIE
1 recipe Pastry for Single-Crust Pie
1 8-ounce package mascarpone or cream cheese, softened
1 slightly beaten egg yolk
2 tablespoons honey
1/2 teaspoon vanilla
1 cup canned pumpkin
1 5-ounce can evaporated milk (2/3 cup)
2 slightly beaten eggs
1/3 cup packed brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Preheat oven to 375 degree F. Prepare and roll out Pastry for Single-Crust Pie. Line a 9-inch pie plate with the pastry. Trim and crimp edge high. In a medium mixing bowl beat mascarpone or cream cheese, egg yolk, honey, and vanilla with an electric mixer on low to medium speed until smooth. Set aside. In another medium mixing bowl stir together pumpkin, evaporated milk, the remaining 2 eggs, brown sugar, cinnamon, and nutmeg. Pour into pastry-lined pie plate. Dollop the mascarpone mixture over the pumpkin mixture. Pull a thin metal spatula gently through dollops to swirl fillings. Bake for 50 minutes or until puffed and a knife inserted near the center comes out clean. Cool for 1 hour on a wire rack. Cover and chill at least 2 hours before serving. Makes 8 servings.

APPLE MAPLE CREAM PIE
1 recipe Pastry for Double-Crust Pie (see recipe below)
1/3 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt, optional
6 cups sliced, peeled apples (6 medium)
1/2 cup maple-flavored syrup or pure maple syrup
1/4 cup whipping cream
1/2 teaspoon vanilla
Milk
Sugar or maple syrup
Prepare and roll out pastry for double-crust pie. Line a 9-inch pie plate with half of the pastry. Set aside.
FILLING
In a large bowl, stir together the 1/3 cup sugar, the cornstarch, and the salt. Add the apples and gently toss until coated.
In a small bowl, stir together maple syrup, whipping cream, and vanilla. Pour over apple mixture. Fold until combined. Transfer to the pastry-lined pie plate. Trim pastry to 1/2 inch beyond edge of pie plate.
Roll out remaining pastry and cut into 1/2-inch-wide strips. (Or roll out second portion of pastry to form a top crust; cut slits.) Weave strips over filling for lattice crust. Press ends of strips into crust rim. Fold bottom pastry over strips; seal and crimp edge. Brush pastry with milk and sprinkle with sugar. To prevent overbrowning, cover edge of pie with foil. If you like, place the pie on a baking sheet to catch drips. Bake the pie in a 375 degree F oven for 25 minutes. Remove the foil. Bake the pie for about 30 minutes more or until the top is golden. Serve warm or cool. Makes 8 servings.
NOTE:
To make pastry cutouts on top of pie, roll out pastry scraps about 1/8 inch thick and use small cutters to form leaf shapes. Moisten with water and place atop unbaked crust. PASTRY FOR DOUBLE-CRUST PIE
In a mixing bowl, stir together 2 cups flour and 1/2 teaspoon salt (optional). Using a pastry blender, cut in 2/3 cup shortening until pieces are peasize. Sprinkle 1 tablespoon of cold water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon cold water at a time, until all the dough is moistened (6 to 7 tablespoons cold water total). Divide dough in half. Form each half into a ball. On a lightly floured surface, use your hands to slightly flatten 1 dough ball. Roll dough from center to edge into a circle about 12 inches in diameter. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Continue as directed above.

APPLE PUDDING PIE
1 unbaked 9-inch pastry shell
3 eggs
1 cup applesauce
1/2 cup fat-free vanilla yogurt
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/3 cup rolled oats
1 teaspoon ground cinnamon
4 slices bread, cut up (about 3 cups)
2 medium cooking apples
1/4 cup packed brown sugar
1/4 cup all-purpose flour or whole wheat flour
2 tablespoons butter
1/2 cup chopped nuts, such as walnuts, pecans, or almonds
For crust, line the unbaked pastry shell with a double thickness of foil. Bake in a 450 degree F. oven for 8 minutes. Remove foil. Bake for 4 minutes more. Remove from oven. Reduce oven temperature to 350 degrees F. For filling, peel, core, and slice apples. In a medium mixing bowl stir together eggs, applesauce, yogurt, granulated sugar, 1/2 cup brown sugar, oats, and cinnamon. Stir in bread and apples. Set aside.
TOPPING
In another mixing bowl stir together 1/4 cup packed brown sugar and flour. Cut in butter until mixture resembles coarse crumbs. Stir in nuts.
Pour filling into the prepared pie crust.
Sprinkle topping over filling. Cover edge of crust with foil. Bake for 30 minutes. Remove foil; bake 30 minutes more or until top is golden and fruit is tender. Makes 8 servings.

CHOCOLATE-COVERED CHERRY PIE
1 (12-ounce) package semi-sweet chocolate morsels
1/2 cup whipping cream
1/4 cup butter, cut into pieces
1 (6-ounce) ready-made chocolate crumb piecrust
1 (21-ounce) can cherry pie filling
1 (8-ounce) package cream cheese, softened
1/3 cup powdered sugar
1 large egg
1/4 teaspoon almond extract
16 maraschino cherries with stems
2 cups frozen whipped topping, thawed
Microwave morsels and cream in a microwave-safe bowl at MEDIUM (50% power) 1 to 2 minutes or until chocolate begins to melt. Whisk in butter until smooth. Let cool, whisking occasionally, 5 to 10 minutes or until mixture reaches spreading consistency. Spoon half of chocolate mixture into piecrust. Cover and chill remaining chocolate mixture.
Spoon cherry pie filling evenly over chocolate mixture in piecrust. Place piecrust on a baking sheet.
Beat cream cheese and next 3 ingredients at medium speed with an electric mixer until smooth. Pour cream cheese mixture evenly over cherry pie filling. (Pie shell will be very full but will not overflow when baking.)
Bake at 350° for 30 minutes or until center is set. Remove from oven, and cool on a wire rack. Cover and chill 8 hours.
Drain maraschino cherries on paper towels; pat dry. Microwave reserved chocolate mixture at MEDIUM (50% power) 1 minute. Remove from microwave; stir until spreading consistency, reheating if necessary. Dip cherries in chocolate mixture, and place on a baking sheet lined with wax paper; chill 15 minutes. Spread remaining chocolate mixture evenly over top of pie. Spoon 8 dollops of whipped topping around outer edge of pie; place 2 chocolate covered cherries in center of each dollop.

BANANA SPLIT PIE
1 cup hot fudge sauce
1 9-inch chocolate cookie pie crust
1-1/2 bananas, peeled and sliced
1 pint vanilla ice cream, softened
1 8-ounce can crushed pineapple, drained
2 cups sliced strawberries
1 cup whipping cream, whipped to peaks with 2 tablespoons powdered sugar
1/2 cup chopped walnuts
Spread hot fudge sauce over bottom of crust. Arrange bananas over. Spoon ice cream over. Cover and freeze 4 hours. (Can be prepared 1 day ahead.) Spoon pineapple over ice cream. Arrange strawberries over. Top with whipped cream. Sprinkle with nuts. Serve immediately. 6 to 8 servings.

MAPLE LEAF OATMEAL PIE
2 eggs, slightly beaten
3/4 cup pure maple syrup or maple-flavored syrup
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup milk
1/2 cup butter, melted
1 teaspoon vanilla
1 cup flaked coconut
3/4 cup rolled oats
1/2 cup chopped walnuts
Pastry for Single-Crust Pie*
Cinnamon Whipped Cream (optional)
Preheat oven to 375 degrees F. For filling: In a large bowl, combine eggs, maple syrup, granulated sugar, brown sugar, milk, butter, and vanilla. Stir in coconut, rolled oats, and walnuts. Pour filling into unbaked pastry shell Bake for 35 to 40 minutes or until a knife inserted near the center of pie comes out clean. Cool on a wire rack. Cover with plastic wrap and refrigerate within 2 hours. Store in the refrigerator for up to 2 days (do not freeze). If desired, serve with Cinnamon Whipped Cream. Makes 8 servings
CINNAMON WHIPPED CREAM
In a chilled medium bowl, combine
1 cup whipping cream,
2 tablespoons powdered sugar,
1 teaspoon vanilla,
1/2 teaspoon ground cinnamon,
dash ground nutmeg.
Beat with chilled beaters of an electric mixer on medium speed until soft peaks form (tips curl).
*Note:
Or, use a refrigerated piecrust, piecrust mix, or a deep-dish frozen pie shell.