Apple Pie In A Bag

PIE FILLING
5 apples, peeled and sliced
1/2 cup granulated sugar
3 tablespoon all-purpose flour
1/2 teaspoon cinnamon
1 tablespoon lemon juice

CRUMB TOPPING
1 cup light brown sugar
1/2 cup all-purpose flour
1/8 lb (1/4 stick) butter

MISCELLANEOUS
1 unbaked 9-inch pie crust
1 large brown grocery bag
Preheat oven to 400° F.

Combine granulated sugar, flour, and cinnamon. Coat sliced apples with sugar mixture. Put mixture in unbaked pie crust and sprinkle with lemon juice. Combine brown sugar and flour and cut butter into mixture until crumbly. Sprinkle over top of apples. Place pie pan in large grocery bag. Fold over front and pin shut.

Bake at 400° F for 1 to 1-1/4 hours.

Strawberry Glazed Pie

5 cup fresh strawberries
1 cup granulated sugar
1/4 teaspoon salt
3 tablespoon cornstarch
1 tablespoon lemon juice
1 baked & cooled 9 pie shell

Wash, drain thoroughly, and hull strawberries. Arrange about 3 cups of whole berries over bottom of baked pastry shell. Crush remaining berries in a saucepan. In a bowl, mix sugar, salt and cornstarch; stir into crushed berries. Heat slowly, stirring constantly, until mixture comes to a boil and thickens. Remove from heat and stir in lemon juice. Cool, then spoon over berries in pie shell Chill until glaze is set. Before serving, garnish with Whipped Cream Topping.

MICROWAVE DIRECTIONS: Crush 2 cups berries in a deep 1 quart glass bowl. Stir in lemon juice. Combine sugar, salt and cornstarch in small bowl. Stir into crushed berries. Microwave at full power 3 to 6 minutes stirring every 1-1/2 minutes until mixture is thickened.

No Bake Sugar-Free Pumpkin Pie


Ingredients:


2 small packages sugar free instant vanilla pudding
2 teaspoons pumpkin pie spice
2 cups skim milk
2 cups canned pure pumpkin
1 (8-inch) fat reduced graham cracker pie crust
Fat free Cool Whip

Mix the pudding, spices, milk and pumpkin. Beat on low speed of electric mixer until mixed thoroughly. Pour into pie crust, filling evenly. Chill one hour.

Serve with fat free Cool Whip if desired.

O'Charley's Caramel Pie


Ingredients:


2 cans sweetened condensed milk
1 large graham cracker pie crust (or prepared ready-made frozen pie crust)
1 small container Cool Whip
1 small package chopped pecans
1/2 cup mini chocolate chips

Peel paper from cans of sweetened condensed milk. Place unopened cans of milk on their sides in a large pot and cover completely with cold water. Slowly bring pot to rolling boil and boil for 3 hours making sure to turn cans every 30 minutes or so and add more hot water as needed to keep the cans submerged in water. At the end of 3 hours, allow the cans to cool for 1 hour or until you can safely handle them.

Do not open cans while they are hot as they might explode. Open the cans of milk and spread the mixture into the pie crust. Cover the pie with cool whip. Sprinkle chopped pecans and chocolate chips all over the top of the pie. Refrigerate for 8 hours before serving.

(NOTE: Make sure there are no holes in the cans while boiling. Again, the cans may explode if the cans are opened while they are hot. Be sure to never leave the cans boiling on the stove unattended and don't let all of the water boil down in the pot.)

This is sinfully rich!

Strawberry Rhubarb Pie


Pie filling requires:
2 cups sliced Rhubarb (fresh or frozen)
2 cups of sliced strawberries
1/2 cup of sugar
2 pats of butter
2 teaspoons cornstarch


Preheat oven 350 degrees cook for about an hour and a half, 90 min.
Let cool
Can eat warm or cold