"More tasty pies".

1/4 lb. butter 1 large can of fruit or 2 med. cans. (with juice) 3/4 c. milk

1 c. sugar 1 c. flour 1 1/2 teas. baking powder *****

Melt butter in bottom of baking dish. Mix milk, sugar, flour, and baking powder and pour over butter. Do not stir! Pour fruit over batter - do not stir. Sprinkle sugar over top. Bake 1 hour at 350 - 375 degrees. Fruit will sink and batter will rise. Add a little cinnamon to peaches or apples and almond flavoring to cherries. Use your imagination. Never fails!!

Recipe submitted by: Angela Chavez NM

Apple mince tart.

3 large tart cooking apples. 1 1/2 c. mincemeat 1 unbaked pie crust 9 inch diameter 2 tablespoons sugar, divided

Juice of one lemon Cinnamon Nutmeg 4 teas. butter, divided 1/2 cup strained appricot preserves, if desired.

Recipe for pie crust can be found at Pastries. Preheat oven to 375. Peel and core apples: cut into thin slices and toss with lemon juice. Spread mincemeat evenly into pie crust; arrange half of apple slices over mincemeat. Sprinkle with 1 tablespoon sugar, and the cinnamon and nutmeg to taste.. Dot with 2 teaspoons butter. Re- peat with remaining apples, sugar, spices and butter. Bake 55 to 60 minutes or until crust is golden and apples are tender. Brush top with preserves. Serve with ice cream.

Recipe submitted by: Gram-ma:-)

Snow capped Pumpkin pie.

Recipe for oil pastry can be found in Pastries.Prick generously
with a fork and bake at 450 for 10 to 12 minutes, until golden
brown.

Combine all ingredients in saucepan. Bring to a boil. Cover; cook 5 minutes, stirring occasionally. Cool slightly; pour into baked pie shell. Top with merinque, sealing edges well. Sprinkle with additional nutmeg. Bake at 350 for 12 to 15 minutes until golden brown.

Meringue.

Recipe submitted by: Jana Markum CA

Vanilla cream pie.

3 slightly beaten egg yolks 2 tbsp. butter 1 teas. vanilla 1 9-inch baked pastry shell meringue

3/4 c. sugar 1/3 c.flour or 3 tbsp cornstarch 1/4 teas. salt 2 c. milk

In saucepan, combine sugar, flour and salt; gradually stir in milk. Cook and stir over medium heat till bubbly. Cook and stir 2 minutes. Remove from heat. * Stir small amount hot mixture into yolks; immediately return to hot mixture; cook 2 minutes, stirring constantly. Remove from heat. Add butter and vanilla. Pour into cooled baked pastry shell. Spread meringue atop pie and bake at 350 for 12 to 15 minutes. Cool Meringue. 2 egg whites 1/2 teas. vanilla 1/4 teas. cream of tartar 4 tbsps. sugar Beat egg whites with vanilla and cream of tartar till soft peaks form. Gradually add sugar, beating till stiff and glossy peaks form and all sugar is dissolved. Spread meringue over hot filling, sealing to edge of pastry. (to keep skin from forming on surface of filling, put waxed paper directly on top of hot filling, if you want to omit the meringue and serve with whipped cream.) Chocolate cream pie. Prepare vanilla cream pie, increasing sugar to 1 c. Chop 2 1-ounce squares unsweetened chocolate; add with milk. Top with meringue. Bake as above. Banana cream pie. Slice 3 bananas into cooled baked 9-inch pastry shell. Top with vanilla filling and meringue. Bake as directed. Butterscotch pie. Substitute brown sugar for granulated sugar in vanilla cream pie filling. Increase butter to 3 tbsps. Top with meringue. Bake as above. Coconut cream pie. Add 1 c. flaked coconut to vanilla cream filling. Top with meringue, and bake as above. Recipe submitted by: Jana Markum CA. Lovely graphics by: