PIE IN THE SKY BAKE-OFF (FINALISTS)

Fruit pies

Praline Taffy Apple Pie

Pastry for a double-crust pie

1/2 cup packed brown sugar

1/2 cup chopped pecans

1/2 cup flour

1/4 cup sugar

2/3 cup sugar

3 T. flour

2 t. cinnamon

1 teaspoon lemon juice

dash salt

6 cups thinly sliced, peeled cooking apples

10 caramels, cut in half

Prepare crust. Roll out half of the pastry. Fit into a 9 inch pie plate.

For praline mixture, combine the brown sugar, pecans, 1/3 cup flour and melted butter or margarine. Mix well and set aside.

Combine the sugar, 3 T. flour, cinnamon, lemon juice and salt. Add the apples and toss to coat.

Transfer half of the apple mixture to the pastry-lined pie plate. top with half of the praline mixture. Top with all the caramels. Repeat layers with apples and praline mixture.

Roll out remaining dough for top crust. Cut slits. Place on apples and seal and flute the edges. Brush crust with a little milk. Cover edge with foil.

Bake in a 375 degree oven for 25 minutes. Remove foil. Bake 20 to 25 minutes more or till top is golden and fruit is tender. Serve warm.

Joan Haring

Cape Girardeau

Old fashioned crumb-top apple pie

Pastry for single crust 9-inch pie

1/2 cup brown sugar

1/2 cup white sugar

3 T. flour

1 t. cinnamon

1/8 t. nutmeg

1/8 t. salt

5 1/2 cup peeled, cored and thinly slice Granny Smith apples

Crumb topping

Preheat oven to 375 degrees. Roll pastry out to a circle to fit a 9 inch pie pan. In a large bowl, mix the brown sugar, white sugar, flour, cinnamon, nutmeg and salt. Add apple slices, gently toss. Spoon into prepared crust. Sprinkle crumb topping over pie. Cover edges of the pie with foil to prevent over browning. Bake 25 minutes; remove the foil. Continue baking 20-25 minutes, until top is golden brown. cool on wire rack.

Crumb topping:

1/2 cup flour

1/2 cup sugar

4 T. butter or margarine, softened

3 T. rolled oats (dry, quick oatmeal)

1/2 t. cinnamon

1/8 t. nutmeg

Mix all ingredients until crumbly

Cookie Little

Cape Girardeau

Colonial Blackberry Deep Dish Pie

Double pastry for 8 X 12 inch baking dish.

4 cups blackberries

1 1/2 cup granulated sugar

3 T. cornstarch

1/4 t. salt

3 T. butter

Line an 8 X 12-inch baking dish with pastry. Mix blackberries with sugar, cornstarch and salt. Fill pastry lined pan with fruit mixture. Dot with butter. Cover with top crust. Seal edges and cut several 2-inch slits in top.

Bake on the bottom shelf of a hot oven, 425 degrees, for about one hour.

Serve warm with cream.

Make 8-10 servings. This is my favorite blackberry pie. This pie is good without the cream, warm or cold.

Rose Mary Arnzen

Leopold

Autumn Medley Pie

1.5 cups cubed butternut squash

1 medium sweet potato

1 cup pumpkin

6 oz. non-fat vanilla yogurt

1/2 cup packed brown sugar

1/2 cup maple syrup

1/4 t. ginger

1/4 t. nutmeg

1 t. cinnamon

1/2 cup Grape Nut cereal

Steam sweet potato and small butternut squash in steamer, following directions for water amount.

Mash sweet potato in with pumpkin until there are no lumps. Mix in remaining ingredients. Beat with fork until smooth (only chunks of squash should show).

Pie Crust:

1 cup flour

1 1/2 t. salt

1/3 cup shortening

2/3 t. cold water

Pre-heat oven to 400 degrees.

In small mixing bowl, cut shortening into flour/salt mixture.

Add cold water.

Mix with fork and form into a ball.

With rolling pin, roll crust out to fit in a 9-inch pie plate.

Spray pie plate with cooking spray, and arrange crust -- trimming any excess.

Pour in pie mixture.

Bake at 400 degrees for 15 minutes.

Turn down oven to 350 degrees and bake for an additional 25 minutes or until done.

Scott Hubbard

Cape Girardeau

All time favorites

Lemon Torte

4 eggs, separated (reserve 2 yolks to be used in filling)

1-1/3 cups sugar

1/4 t. salt

1/4 t. cream of tartar

1 t. vanilla extract

Preheat oven to 450 degrees.

In mixing bowl, add salt, cream of tartar and vanilla to egg whites. Beat egg whites until soft peaks form. At this time start adding sugar. Use about 4 tablespoons of sugar at a time and continue beating until all sugar is used. Takes about 15 to 20 minutes to complete.

Next, butter a 9" pie plate. Pour egg mixture in pie plate and smooth over. Open oven and place in oven. Close oven door, count to 30, then turn oven off. Leave in oven overnight or a minimum of 5 hours.

Filling:

3/4 cup sugar

2 egg yolks

1-1/2 T. flour

1 T. butter

1-1/2 T. corn starch

1/4 cup lemon juice

3/4 cup water

1/2 t. lemon extract

Combine sugar, flour, corn starch and water in a medium sauce pan. Over medium heat stir frequently until mixture gets thick and boils. Reduce heat and cook for 2 minutes more. Remove from heat. Add about 1/4 cup of mixture to 2 egg yolks (beat egg yolks slightly before adding hot mixture). Add eggs to mixture in saucepan and place back on low heat. Bring back to boil and cook for 2 more minutes. Remove from heat. Add 1 tablespoon butter and mix well. Add 1/4 cup lemon juice and 1/2 teaspoon lemon extract. Mix well. Pour into previously prepared meringue crust. Chill for about 1 hour.

Topping:

1 pint heavy whipping cream

1/3 cup sugar

1/2 t. vanilla extract

Beat cream and vanilla until thickened. Add sugar and beat until firm.

Spread over chilled filling and smooth and spread evenly.

Refrigerate for about 4 hours for adequate cooling and thickening of filling.

George Savoy

Cape Girardeau

Peanut Butter Banana Cream Pie

1 9" pie crust

Filling:

2/3 cup powdered sugar

1/3 cup peanut butter

1-1/4 cup milk

1 3-oz. pkg. vanilla pudding (not instant)

8 oz. sour cream

1 ripe banana

Topping:

Cool Whip

chopped peanuts

In small bowl mix powdered sugar and peanut butter with fork until crumbly. Sprinkle mixture over bottom of crust. Set aside.

In medium saucepan, combine milk and pudding mix, cook over medium heat until mixture thickens and boils, stirring frequently. Remove from heat, stir occasionally. Stir in sour cream. Slice banana and place evenly over peanut butter mixture in crust. Pour pudding mixture evenly over bananas. Cover with plastic wrap. Refrigerate at least 2 hours or until set. Spread Cool Whip over pie, sprinkle with chopped peanuts.

Tracey Tripp

Cape Girardeau

Mystery Pecan Pie

Mix in small bowl until thick and creamy:

8 oz. cream cheese

1/3 cup sugar

1 egg

1 t. vanilla

1/4 t. salt (optional)

Mix and blend in another small bowl:

3 eggs

1/4 cup sugar

1 cup light corn syrup

1 t. vanilla

Spread cream cheese mixture in bottom of pastry-lined pie dish with 9" unbaked pie shell.

Sprinkle with 1-1/4 cup chopped pecans. Gently pour corn syrup mixture over pecans.

Bake at 375 degrees for 35-40 minutes. Let set for a while until it's firmed up before slicing.

Here's another great recipe that was a favorite of my late mother's, Olline Cantrell. We think of her everytime we have it! This is not your normal pecan pie. The cream cheese filling makes it very different. Hence the name, Mystery Pecan Pie!

Cindy Knudtson

Cape Girardeau

Alabama Chocolate-Pecan Jumbo Christmas Fudge Pie

1 1/4 cup chocolate wafer crumbs

1/3 cup butte or margarine, melted

1/3 cup butter or margarine, softened

3/4 cup firmly packed brown sugar

3 eggs

1 (12 oz.) pkg. semi-chocolate morsels, melted

2 t. instant coffee granules

1 t. vanilla

1/2 cup all-purpose flour

1 cup coarsely chopped pecans

Cool whip

chocolate syrup

maraschino cherries with stems

mint spriggs (or artificial leaves)

Combine chocolate crumbs and 1/3 cup melted butter; firmly press mixture on bottom and sides of a 9-inch tart pan or pie plate.

Bake at 350 degrees for six to eight minutes.

Cream the 1/2 cup butter, gradually add brown sugar, beating at medium speed until blended. Add eggs, one at a time, beating after each addition. Stir in melted chocolate and next four ingredients. Pour mixture into prepared crust. Bake at 375 degrees for 25 minutes. Cool completely on a wire rack.

Before serving, pile cool whip on top of each serving and drizzle with chocolate syrup. Garnish with cherries and mint leaves.

Delicious and pretty.

Rita Burk

Cape Girardeau

No bake pies

Orange Chiffon Pie

1 1/2 cups orange juice

1 cup milk

1/2 cup sugar

1 packet unflavored gelatin

1/2 t. orange extract

Regular pie crust

2 large egg yolks

2 T. corn starch

zest from 1 orange

2 egg whites, beaten stiff

1 t. sugar

pinch of salt

In a heavy saucepan, combine orange juice, milk, yolks, sugar, cornstarch, zest, orange extract and gelatin. Cook stirring over medium heat until mixture is smooth, thickened and begins to boil.

Remove from heat. Pour into large mixing bowl and cool in freezer for 10 minutes, while you beat egg whites. Add salt and sugar gradually as egg whites become stiff. Stir the beaten egg whites into the cooked filling and set in refrigerator.

After it has cooled, take the mixture from the refrigerator and pour into a baked, cooled pie crust and chill for at least two hours, preferably four to six hours.

Top with layer of cool whip and, if you like, decorate with thin slices of peeled orange. A capful of almond extract added to the Cool Whip gives a nice addition to the taste.

Makes eight slices.

David Kaempfer

Cape Girardeau

Fluffy Cranberry Cheese Pie

Cranberry topping:

1 3-oz. pkg. raspberry-flavored gelatin

1/3 cup sugar

1-1/4 cups cranberry juice

1 8-oz. can jellied cranberry sauce

Filling:

1 3-oz. pkg. cream cheese, softened

1/4 cup sugar

1 T. milk

1 t. vanilla extract

1/2 cup frozen whipped topping, thawed

1 9" pastry shell, baked

In a mixing bowl, combine gelatin and sugar. Set aside. In a saucepan bring cranberry juice to a boil. Remove from heat and pour over gelatin mixture, stirring to dissolve. Stir in the cranberry sauce. Chill until slightly thickened. Meanwhile, in another mixing bowl, beat cream cheese, sugar, milk and vanilla until fluffy. Fold in the whipped topping. Spread evenly into pie shell. Beat cranberry topping until frothy, pour over filling. Chill overnight.

This pie has a light texture, zippy flavor and vibrant color. It is easy because you make it a day ahead.

Wilma Stratton

Cape Girardeau

Turtle Pie

1 cup (6 oz.) semisweet chocolate chips - divided

1/4 cup chopped pecans

1 pastry shell, 9-inch, baked

1/4 cup caramel topping

2 pkg. (8 oz. each) cream cheese, softened

3/4 cup confectioners' sugar

2 T. whipping cream

Whipped cream and additional chocolate chips, pecans and caramel topping for garnish, optional

Directions:

Sprinkle 1/4 cup of chocolate chips and pecans into pastry shell. Pour caramel topping over chips and pecans. In a mixing bowl, beat cream cheese and sugar until smooth.

In a saucepan over low heat, cook and stir cream and remaining chips until smooth. Gradually add to the cream cheese mixture; mix well. Carefully spread into pastry shell. Garnish as desired.

Yield: 8 servings.

Paula Niswonger

Jackson

Pudding or custard Pies

Brownie Bottom Pudding Pie

1 pkg. (4 oz.) Baker's German Sweet Baking Chocolate

1/4 cup (1/2 stick) butter or oleo

3/4 cup sugar

2 eggs

1 t. vanilla

1/2 cup flour

1/2 cup chopped nuts (optional)

2 1/2 cups cold milk

2 pkg. (4-serving size) Jello chocolate flavored instant pudding pie filling

Thawed Cool Whip topping

Heat oven to 350 degrees (325 degrees for glass pie plate). Grease sides and bottom of 9-inch pie pan.

Microwave chocolate and butter in large microwavable bowl on high 2 minutes. Stir until chocolate is melted. Stir in sugar, eggs and vanilla. Mix in flour, then nuts. Spread in pan. Bake 25-30 minutes. Cool.

Pour milk into large bowl, add pudding mixes. Beat with wire whisk one minute. Let stand two minutes.

Spread over brownie pie. Top with whipped topping. Garnish with grated chocolate or nuts. Refrigerate until ready to serve.

Sarah Schulte

Jackson

Old Fashioned Egg Custard Pie

1 unbaked pie shell

1 T. flour

3/4 cup sugar

3 eggs

1 1/2 cup milk

1/2 stick butter or margarine

1/2 t. nutmeg or vanilla flavoring

Mix together flour, sugar and egg, beating until smooth. in a saucepan heat the milk and butter until butter is melted and milk is scalded (almost at the boiling point). Add this to egg mixture. Beat will, until thoroughly mixed. Flavor with nutmeg or vanilla. Pour into unbaked pie shell. Bake at 400 degrees for 20-30 minutes. To test for doneness, shake pan gently. If the filling quivers instead of rippling and seems set, the pie is done.

Darlene L. Bonney

Jackson

Maple Syrup Cream Pie

1 3/4 cup milk, divided

3/4 cup plus 1 T maple or maple flavored syrup, divided

2 T. butter or margarine

1/4 cup cornstarch or 1/2 cup flour

1/4 t. salt

2 egg yolks

2 cups Cool Whip (16 oz. carton) divided

Sliced almonds toasted

1 baked 9-inch pie shell

Blend together 1/4 cup milk and cornstarch or flour in a saucepan until smooth gradually stir in remaining milk, 3/4 cup of the syrup and salt.

Cook over medium heat, stirring constantly until mixture comes to a boil. Remove from heat. Stir about 1/4 cup of mixture into the yolks. Return to saucepan.

Cook stirring constantly until thick and bubble. Remove from heat stir in butter, cool thoroughly stirring frequently.

Fold 1 cup cool whip into cooled filling. Spoon into baked, cooled crust.

Top with remaining cool whip, blended with the remaining 1 T. maple syrup. Garnish with toasted almonds.

Chill for several hours.

Rita Burk

Cape Girardeau

Meat or Vegetable Pies

Country Beef Pie

Crust:

1/2 cup tomato sauce

1/2 cup bread crumbs

1 pound ground beef

1/2 cup chopped onions

1/2 cup chopped green pepper

1 1/2 t. salt

1/2 t. pepper

1/2 t. oregano

Put all ingredients in a bowl and mix with fork. Then pat the mixture gently into the bottom and sides of a 9-inch pie plate.

Filling:

1 1/2 cups Minute Rice

1 1/2 cups tomato sauce

1/2 t. salt

1 cup water

1 cup grated cheddar cheese

Combine rice, tomato sauce, salt, water and 1/2 cup cheese. Spoon rice mixture into meat shell. Cover with foil and bake 30 minutes at 350 degrees. Uncover, top filling mixture with another cut of grated cheese, leaving the ground beef crust exposed to make the casserole look like a pie. Bake 5-10 minutes until cheese is melted.

Rhonda Wessel

Cape Girardeau

Chicken Pie

Filling:

3 lbs. boneless chicken breasts

3 carrots, coarsely chopped

3 celery stalks coarsely chopped

2 small onions coarsely chopped

2 bay leaves

1 t. thyme

2 t. parsley

water to cover

2 small onions chopped

3 med. carrots, peeled, cut into matchstick strips

3 med. potatoes, peeled, cut into 1 inch cubes.

1 1/2 cup frozen peas, thawed

Sauce:

1 cup plus 2 T. butter

1 1/2 cup whip cream

3 med. onions sliced

2 t. white pepper

1 cup all purpose flour

1 1/2 t. fresh lemon juice

1/4 t. Tabasco sauce

pie crust for 2 pies

egg yolks beaten for glaze

Filling:

Bring first eight ingredients to a boil, reduce heat and simmer until chicken is done or about 20 minutes. Using tongs, transfer chicken to large bowl to cool. Strain cooking liquid and return to pot. Remove skin from chicken and shred into large pieces. Cover chicken meat and refrigerate. Bring strained chicken liquid to boil. Add onions and blanch one minute. Remove to bowl of ice water with slotted spoon. Drain onions. Repeat with carrots and potatoes, cooking carrots only about 2 minutes and potatoes about 15 minutes. Reserve 4 1/2 cups cooking liquid. Add onions, carrots and potatoes to chicken.

Sauce:

Melt one cup of butter in heavy large saucepan over medium heat. Add slice onions and saute for 5 minutes. Whisk in flour and white pepper. Cook 2 minutes, whisking constantly. Gradually add (whisking) reserved cooking liquid and whipping cream (1 1/2 cups). Boil 3 minutes whisking constantly. Mix in fresh lemon juice, hot pepper sauce and remaining 2 T. butter. Season sauce to taste with salt and pepper. Cool.

To assemble place one pie crust in deep dish 9 inch pie pan. Place chicken and vegetables in crust and top with sauce. Cover with second crust. Seal edges and cut vents in top of crust. Preheat oven to 375 degrees. Brush egg glaze over dough. Bake until pastry is deep golden brown or about 50 minutes. Let stand for 10 minutes before cutting.

Mary Ann Cruse

Scott City

Onion Pie

1 cup Ritz crackers finely crushed

1/4 cup, plus 2 T. melted oleo

2 cups sliced thin onions (sweet onions)

2 eggs

3/4 cup milk

dash pepper

1 cup sharp cheddar cheese grated

paprika and parsley optional

Mix cracker crumbs with 1/4 cup oleo and press in 8 inch round Pyrex plate. Saute onions in 2 T. oleo until translucent but not brown. Spoon into crust. Beat eggs, add milk and pepper and pour over onions. Sprinkle with cheese and paprika. Garnish with paprika if desired. Bake at 350 degrees for 30 minutes.

Merna Grigsby

Cape Girardeau