1 (9″) pie crust
4 eggs
1 cup sugar
2 tbs flour
1 tsp ground cinnamon
1/4 tsp salt
1 cup light corn syrup
1/8-1/4 cup melted butter
1 tsp vanilla
1 cup quick-cooking oats (uncooked)

preheat oven to 350°.

beat eggs until frothy.

combine sugar, flour, cinnamon, salt & oats in a small bowl.

add eggs; mix well.

add corn syrup, melted butter & vanilla.

mix oatmeal mixture well.

pour into uncooked pie shell.

bake for 45 minutes.

STREUSEL TOPPING

1 cup flour
1/2 cup sugar
1/4 cup (1/2 stick) unsalted butter, cut into small pieces
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 cup chopped walnuts OR pecans

pastry for a 9″ single-crust pie

APPLE FILLING

6 cups peeled, cored, & sliced tart cooking apples, such as granny smith (about 1 1/2-1 3/4 lbs total)
1/4 cup flour
1/2 cup sugar
1 tsp ground cinnamon
1 1/2 tbs freshly squeezed lemon juice
3 tbs unsalted butter, cut into small pieces

1 heavy brown paper grocery bag (without writing), large enough to hold pie loosely
3 large paper clips

prepare the oven to 425°.

prepare the streusel topping: in a medium bowl, mix the flour, sugar, butter, spices, & walnuts, using a fork until mixture resembles coarse crumbs. set aside.

if making pastry dough from scratch: roll out the pastry dough on a lightly floured surface to a 12″-13″ circle. gently fold the dough in half & then into quarters, for easier handling. put the dough in a 9″ aluminum pie plate, unfold, & 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, & flute or crimp. if making the crust ahead of time, refrigerate.

prepare the filling: in a large bowl, toss the apples with the flour, sugar, cinnamon, & lemon juice. mound the apples in the pie pan. scatter the small pieces of butter over the filling. sprinkle evenly with the streusel.

slide the pie into the paper bag. fold the end over securely & close tightly with the paper clips. place the pie on a cookie sheet & bake in the center of the oven for 30 minutes.

reduce the oven heat to 350°. continue baking for 30-40 minutes, or until the streusel is golden brown & the apples are tender but not mushy. (use scissors to cut an X shape in the center of the bag toward the end of the baking time so you can peek. peel the paper back slightly, using a spatula or pot holder to protect your hands.) let the pie cool on a wire rack.

makes 1 (9″) pie

THE PAPER BAG KEEPS THE CRUST HIGH – IT ACTUALLY COMES OUT THE SAME SIZE AS IT WENT INTO THE OVEN. IT ALSO MAKES FOR A VERY INTERESTING PRESENTATION, & THE PIE IS EASY TO HANDLE & TRANSPORT IN THE BAG.

YOU CAN MAKE THIS A DOUBLE-CRUST PIE INSTEAD OF A STREUSEL PIE.

CRUST:

2 1/4 cup flour, divided
1/4 cup water
pinch of salt
1 cup shortening

FILLING:

1/2 cup maple syrup, divided
3 lbs tart apples (8-9 medium), peeled & thinly sliced
1 1/4 cups sugar
1/4 cup lemon juice
2 tsp ground cinnamon
1 tsp vanilla extract

TOPPING:

1 cup flour
1/2 cup packed brown sugar
1/2 cup cold butter OR margarine
1 cup chopped pecans

in a small bowl, combine 1/4 cup flour & water until smooth; set aside. in a lg bowl, combine salt & remaining flour; cut in shortening until mixture resembles coarse crumbs. add reserved flour mixture; knead gently until dough forms a ball. press dough onto the bottom & up the sides of an ungreased 15″x10″x1″ baking pan. spread 1/4 cup syrup over crust.  arrange apples over crust. combine sugar, lemon juice, cinnamon, vanilla & remaining syrup; drizzle over apples.

for topping; combine flour & sugar in a bowl; cut in butter until the mixture resembles coarse crumbs. stir in pecans. sprinkle over filling. bake at 350° for 1 hour or until apples are tender.

18-24 servings

NOTE: PASTRY CAN BE EASILY PRESSED INTO PAN BY PLACING A LARGE SHEET OF PLASTIC WRAP ON TOP OF THE DOUGH.

CRUST

1 1/2 cups flour
2 tbs sugar
1/4 tsp salt
1/2 cup (1 stick) unsalted butter, cut into pieces & chilled
2 tbs shortening, chilled
4-6 tbs ice water

PEACH FILLING

4 cups peeled, pitted, & sliced peaches (about 1 1/4 lbs)
1/2 cup sugar
1/2 tsp ground cinnamon
2 tbs flour

GLAZE

1 egg, beaten
1/4 cup sugar

prepare the crust. in a medium bowl, stir together the flour, sugar, & salt. using a pastry blender, 2 knives, or a fork, cut in the butter & shortening to make a crumbly dough. sprinkle the water a tablespoon at a time over the mixture & stir with a fork until a smooth dough forms.

OR, to make the dough in a food processor, combine the flour, sugar, & salt & pulse to mix. add the butter & shortening & process to make a crumbly dough, about 10-15 seconds. with the machine running, add the ice water a tablespoon at a time through the feed tube & process until the dough forms a ball.

shape the dough into a disk, wrap in plastic wrap, & refrigerate for at least 30 minutes.

preheat the oven to 400°.

on a lightly floured board, roll out the dough to a rough circle 12 1/2″-13 1/2″ in diameter. fold the dough in half & then into quarters, for easy handling, & place on a nonstick baking sheet. unfold the dough.

prepare the filling. in a large bowl, toss the peaches with the sugar, cinnamon, & flour. arrange the peaches in the center of the crust, leaving a 2″ border. fold the edges of the crust in toward the center, pleating the dough where necessary. brush the border with the beaten & sprinkle with the sugar.

bake in the center of the oven for 40-45 minutes, until the crust is a golden brown & the peaches are tender. cool on the baking sheet.

loosen the pie gently with a spatula, & carefully move it to a plate.

makes one 9″ pie

NOTE: YOU CAN ALSO USE PLUMS, APPLES, OR NECTARINES.

3/4 cup sugar
1/2 cup flour
1/4 tsp salt
1 1/4 cups water
2 egg yolks, lightly beaten
2-3 tbs grated orange peel
1/2 tsp grated lemon peel
1/2 cup orange juice
2 tbs lemon juice
1 (9″) pastry shell, baked

FROSTING

1/2 cup sugar
2 egg whites
2 tbs water
1/8 tsp cream of tartar
1/8 tsp salt
1/2 cup flaked coconut, toasted, optional

in a saucepan, combine sugar, flour & salt; gradually add water. cook & stir over medium-high for 2-3 minutes or until thickened & bubbly. remove from heat. gradually stir 1/2 cup into egg yolks (this is called “tempering”); return all to pan. bring to a gentle boil; cook & stir for 2 minutes. remove from heat; stir in orange & lemn peels. gently stir in juices. pour into pastry shell. cool on a wire rack for 1 hour. chill for at least 3 hours.

in a heavy saucepan or double boiler, combine sugar, egg whites, water, cream of tartar & salt. with a portable mixer, beat on low speed for 1 minute. continue beating on low over low heat until frosting reaches 160°, about 8-10 minutes. with a stand mixer, beat on high until frosting forms stiff peaks, about 7 minutes. spread over chilled pie. just before serving, sprinkle with coconut. store in refrigerator.

6-8 servings

2 (8 oz) cans crescent rolls
2 (8 oz) pkgs cream cheese, softened
2 cups sugar, divided
2 tsp vanilla, divided
1/2 cup margarine OR butter
ground cinnamon

spray a 9″x13″ pan with pam. use one can of crescent rolls to line the bottom of the pan; stretch the dough & pinch the holes closed to form a crust.

blend together the softened cream cheese, one cup of sugar & one teaspoon of vanilla. spread mixture evenly over the dough, but not too close to the edges. stretch the second can of crescent rolls over the cream cheese mixture to form top crust.

melt the butter & blend in one cup  sugar & one teaspoon vanilla; pour evenly over the crust.

sprinkle generously with cinnamon. bake at 350° for 30 minutes or until bubbly  & crust is slightly browned.

let cool & refrigerate before cutting into squares.

CRUST:

1 1/3 cups finely chopped peanuts
3 tbs butter OR margarine, melted
2 tbs sugar

FILLING:

1/4 cup peanut butter
1/4 cup light corn syrup
1/4 cup flaked coconut
3 tbs chopped peanuts
1 qt vanilla ice cream, softened

mini m&m’s OR semi-sweet chocolate chips

combine the peanuts, butter & sugar; press onto the bottom & up the sides of a greased 9″ pie plate. cover & refrigerate for 15 minutes.

in a lg bowl, combine peanut butter & corn syrup. add coconut & peanuts. stir in ice cream until just combined.

spoon into crust. cover & freeze overnight, or until firm. just before serving, sprinkle with mini m&m’s or chocolate chips.

6-8 servings