1 (9″) pastry pie shell

FILLING:

6 cups peeled, sliced apples (2 lbs)
1 cup sugar
2 tsp flour
1/2 tsp cinnamon
1/4 tsp nutmeg
1/3 cup cream

TOPPING:

1 cup rolled oats
1/3 cup flour
1/2 cup brown sugar
1/2 tsp cinnamon
1/4 tsp salt
1/3 cup butter

combine filling ingredients; pour into prepared pie shell. combine topping ingredients; sprinkle over filling. bake at 375 degrees for 1 hour.

8 servings

pie crust for a 9″ single-crust pie

CHOCOLATE PECAN FILLING:

1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup sugar
3 eggs
1 cup light corn syrup
1/2 cup semisweet chocolate chips
1 1/4 cups chopped pecans
1 1/4 tsp vanilla

preheat the oven to 450 degrees.

roll out the pastry dough on a lightly floured surface or pastry cloth to a 12″-13″ circle. gently fold the dough in half and then again into quarters for easier handling. put the dough into a 9″ aluminum pie plate, unfold, and use your fingertips to fit the dough into the pan. trim the overhanging edges. press the edges of the crust into place around the rim of the pie plate, and flute or crimp. refrigerate until ready to use.

make the filling: in a large bowl, with an electric mixer, beat the butter, sugar, and eggs until light, about 2-3 minutes. add the corn syrup. stir in the chocolate chips, pecans, and vanilla. pour the filling into the pie shell.

bake in the center of the oven for 10 minutes. reduce the temperaure to 350 degrees and continue baking for 45 minutes, or until a cake tester or knife inserted into the center comes out clean and the crust is golden brown. cool on a wire rack.

makes 1 (9″) pie

SYRUP MIXTURE:

2 lg eggs
2 2/3 cups ole barrel syrup*
1 1/2 tsp baking soda
2 cups boiling water

in a small mixing bowl, beat eggs with an electric mixer until thick. beat in syrup. stir in baking soda. gradually add boiling water, stirring continually until mixed. set aside until completely cool. if in a hurry, set bowl in cold water and stir gently until cool.

*ole barrel syrup will produce the best results. however, if it is unavailable in your area, a thick corn syrup may be substituted.

CRUMBS:

2 1/2 cups flour
1 1/2 cups brown sugar
1/8 tsp salt
2 tbs shortening

pastry for two 9 1/2″ single crust pies

in a large bowl, mix together flour, brown sugar, and salt. cut shortening into flour mixture with a pastry blender. set 1 1/3 cups crumb mixture aside in a small bowl. pour approximately 1 cup syrup mixture into remaining crumb mixture; mix by hand to make a thick, smooth paste. add remaining syrup mixture approximately 1 cup at a time, stirring well after each addition to keep mixture as smooth as possible.

pour syrup and crumb mixture into pie crusts; sprinkle half of reserved crumbs evenly on each pie. bake at 375 degrees for 10 minutes; reduce heat to 350 degrees and bake for 30 more minutes.if center of pie is not set at the end of this time, turn oven off and leave pies in the oven for 5-15 minutes more.

make 2 (9 1/2″) pies

pastry for an 8″ double-crust pie

SWEET POTATO FILLING

3 eggs
3 tbs molasses
1 cup packed dark brown sugar
1/4 tsp salt
2 1/2 tbs pumpkin pie spice
1 tsp cinnamon
2 cups mashed sweet potatoes (drained canned OR peeled & boiled fresh)
1 (12 oz) can evaporated milk

preheat the oven to 450 degrees.

divide the pastry dough in half. one at a time, roll out each half on a lightly floured surface or pastry cloth into a 10″-11″ circle. gently fold the dough in half and then again into quarters, for easier handling. put each half in an 8″ aluminum pie plate, unfold, and use your fingertips to fit the dough into the pan. trim the overhanging edges. press the edges of the crust into place around the rim of the pie plate, and flute or crimp. refrigerate until ready to use.

make the filling. in a large bowl, with an electric mixer, beat the eggs, molasses, and brown sugar until light. beat in the salt, pumpkin pie spice, and cinnamon. blend in the sweet potatoes and evaporated milk. pour the filling into the crusts, dividing it evenly.

bake in the center of the oven for 15 minutes. reduce the heat to 350 degrees and continue baking for 30 minutes, or until a cake tester or knife inserted into the center of the fillng comes out clean. let cool on wire racks.

makes 2 (8″) pies

1 ready crust graham cracker crust*
1 pint vanilla ice cream, softened
1 (8 oz) container cool whip, thawed
8 oz malted milk balls
additional cool whip OR whipped cream

*can used chocolate-flavored crust also

combine softened ice cream and cool whip until well blended. reserve 8 whole malted milk balls for garnish. crush remaining malted milk balls. add 1 cup crushed crushed candy to ice cream mixture. reserve remaining 1/2 cup crushed candy. spoon ice cream mixture into pie crust. top pie with reserved crushed candy. freeze 4 hours. to serve, garnish with whipped topping or whipped cream & 8 malted milk balls.

1 (9″) chocolate cookie crumb crust*
1/2 cup sugar
1 (8 oz) pkg softened cream cheese
1/3 cup mayonnaise (regular mayo, NOT miracle whip or sandwich spread)
2 eggs
1 cup white chocolate chips
1/2 tsp vanilla
1 cup semisweet chocolate chips

*you can make your own crust from chocolate cookie crumbs, or buy a pre-made one from your grocery store.

preheat the oven to 350 degrees with the rack in the middle position.

beat the sugar with the softened cream cheese until it’s thoroughly blended. add the mayonnaise and the eggs. beat well.

melt the white chocolate chips in a microwave-safe bowl on HIGH for 40 seconds. stir them to see if they are melted. (don’t be fooled – chips may retain their shape even when they’re melted.) if they’re not melted, microwave in 15-second intervals, stirring after each attempt, until you can stir them smooth. set the melted chips on the counter to cool for a moment or two.

when you can comfortably cup your hands around the bowl holding the melted chips, mix them gradually into the batter. then add the vanilla and mix well.

remove the bowl from the mixer and stir in the semisweet chocolate chips by hand.

spoon the pie batter into the cookie crust and smooth the top with a rubber spatula.

bake the pie at 350 degrees for 30-35 minutes.

cool the pie on a wire rack and then refrigerate. take your pie out of the refrigerator 20 minutes before serving. serve with sweetened whipped cream on top.