The Cookbook

Blueberry Cream Pie

1 cup sour cream
2 tablespoons all-purpose flour
3/4 cup sugar
1 teaspoon vanilla
1/4 teaspoon salt
1 egg, beaten
2-1/2 cups fresh blueberries
1 unbaked 9-inch pastry shell
3 tablespoons all-purpose flour
1-1/2 tablespoons butter
3 tablespoons chopped pecans
Preheat oven to 400°F.

Combine sour cream, 2 tablespoons flour, sugar, vanilla, salt and egg in large bowl of an electric mixer. Beat 5 minutes at medium speed or until smooth. Fold in the blueberries. Pour filling into pastry shell, and bake for 25 minutes. Remove from oven.

Combine remaining 3 tablespoons flour, butter and chopped pecans. Sprinkle over top of pie. Return pie to oven, and bake an additional 10 minutes. Chill pie before serving.

Jami

Pink Lemonade Pie

1 - 6 oz can pink lemonade
1 can Eagle Brand Sweetened Condensed Milk
Juice of one Lemon
Whip this well then mix with one 9 oz carton of Cool Whip.
Pour into 9 inch Graham Cracker Crust
Refrigerate

Knotlazy

Kent's Really Good Apple Pie

I used to make my own crusts, but *gasp* the Pillsbury ready made crusts are pretty good. Just finish them off with a brushing of cream and don't let the edges burn.

A really good apple pie:

5 to 7 apples
3/4 to 1 Cup sugar (closer to 1, depends on the tartness of the apples)
2 Tbsp flour
1/8 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
2 Tbsp butter

Mix sugar, flour, salt and spices. Peel a slice apples (not too thin and not too thick, I usually go about 1/8 inch thick).

Place pie crust in a deep pie plate (Pyrex makes a good one). Sprinkle 1/2 of the dry mixture over bottom crust. Add apples, mounded slightly. Sprinkle remaining dry mixture over the apples. Cut up the butter and places the pieces on the apples (spread around). Add top crust.

Brush the pie crust with half anf half or heavy cream (not too much). Make 4 small slits in top crust; sprinkle with sugar.

Bake in a 350 degree oven 35-40 minutes (or until crust is a golden brown).

I use Jonothan, Macintosh or Rome apples. Don't peel the apples too early or they will brown.

Kent

Boston Cream Pie

Cake:

1/3 cup shortening
1 cup sugar
2 eggs
1 tsp vanilla
1 1/4 cup flour
1 1/2 tsp baking powder
1/2 tsp salt
3/4 cup milk

Heat oven to 350. Cream shortening, sugar, eggs, and vanilla. Combine dry ingredients. Add alternately with milk to creamed mixture. Pour into well greased and floured 9 inch pie pan. Bake 30-35 minutes or until done. Cool for 10 minutes, remove from pan.

Filling:

1/3 c up sugar
2 Tbsp cornstarch
1 1/2 cups milk
2 egg yolks, slightly beaten
1 Tbsp butter
1 tsp vanilla

In a saucepan, combine sugar, cornstarch, milk and egg yolks. Cook and stir over medium heat until mixture boils. Boil and stir for one minute. Remove from heat, blend in butter and vanilla. Cover and chill. Cut cake into two layers, spread filling onto one cake layer. Top with other layer.

Glaze:

3 Tbsp Water
2 Tbsp Butter
3 Tbsp Cocoa
1 Cup confectioners sugar
1/2 tsp vanilla

In small saucepan, combine water and butter. Boil. Remove from heat and immediately stir in cocoa. Beat in convectioners sugar and vanilla (with whisk if necessary) until smooth. Cool slightly. Pour onto top of cake, allowing some to drizzle down the side. Chill and serve.

stemyn

Ann Landers' Pecan Pie

1 Cup White Corn Syrup
1 Cup Dark Brown Sugar
1/3 Cup Melted Butter
1 Cup Pecans (heaping Cup)
3 Eggs, Beaten
Dash of Vanilla
Pinch of Salt

Mix ingredients well.
Pour into unbaked 9" pastry shell.
Bake at 350 degrees for 45-50 minutes.
---Best Pecan pie ever!

DoubtingThomas