PIE IN THE SKY BAKE-OFF; READERS SHARE THEIR FINEST FRUIT PIE FAVORITES IN PIE IN THE SKY BAKE-OFF

Hawaiian Delight Pie

1/3 cup butter or margarine, melted

1 1/2 cup granulated sugar

3 extra large eggs

2 T. all purpose flour

2 T. cornmeal

1 1/4 cup drained canned crushed pineapple

1 1/4 cup flaked coconut

1 t. vanilla

1 unbaked 9-inch pie shell

1. Thoroughly drain pineapple in a wire strainer before measuring

2. In medium bowl, beat together butte,r sugar, eggs, flour and cornmeal until well blended. Add pineapple, coconut and vanilla. Mix well. Pour into pie shell.

3. Bake 45 minutes or until wooden pick inserted in center comes out almost clean, in a 350 degree preheated oven.

Filling may be very moist. You can also add a few macadamia nuts or toast about 3 or 4 T. macadamia nuts and sprinkle on top.

Rita Burk

Cape Girardeau

Japanese Fruit Pie

1 cup sugar

2 eggs

1 T. vinegar

pinch of salt

1 stick oleo

3/4 cup raisins

3/4 cup chopped pecans

3/4 cup coconut

1 t. vanilla

1 9-inch unbaked pie shell

Cream sugar and oleo. Blend in the eggs, vinegar and salt, beating until smooth. Add the raisins, pecans, coconut and vanilla. Mix well and pour into pie shell.

Bake about 25 to 30 minutes or until top is brown.

Serve with whipped topping, ice cream or just plain.

Sarah Schulte

Jackson

Hawaiian Fruit Pie

1 No. 2 can crushed pineapple, drained

1 1/4 cup sugar

1/4 cup flour

1 No. 2 can pitted sour cherries, undrained

1 3-oz. pkg. orange jello

1 cup chopped pecans

4 bananas

Mix sugar, flour, add drained pineapple -- bring to boil. Add dry jello to boiled mixture and let stand 5 minutes. Add cherries and let cool. Then fold in other ingredients.

Cool and pour into two baked 9-inch pie shells. Top with whipped cream.

Janis Gilbert

Cape Girardeau

Lulu's French Apple Pie

Pie crust:

1/3 cup butter flavor Crisco

1 cup all-purpose flour

1/4 t. salt

2-3 T. cold tap water

Mix together flour and salt, add Crisco, cutting in to flour with fork. Add cold water 1 T. at a time. Mix until forms a ball. Roll out to fit 9-inch pie pan.

(Hint: 1 roll between waxed paper -- adds no more flour!)

Apple filling: 8 cups thinly sliced, pared Cortland apples (about 8)

2/3 cup sugar

1/4 cup flour

1/2 t. cinnamon

1/2 t. nutmeg

dash of salt

Mix together sugar, flour, cinnamon, nutmeg and salt. Pour mixture over sliced apples in a large bowl. Toss apples until coated. Turn apple mixture into prepared 9-inch pie crust.

Crumb topping:

1 cup flour

1/2 cup brown sugar

1/2 cup firm butter

Mix with fork until crumbly.

Sprinkle crumb mixture over apple pie.

Bake 50 minutes in preheated 425 degree oven.

Cover crumb topping with aluminum foil during last 10-15 minutes to prevent over-browning.

Serve warm with real Wisconsin ice cream!

8 servings.

Luanne Meiers

Cape Girardeau

Japanese Fruit Pie

1 stick butter

1 T. vinegar

1 cup sugar

2 eggs, beaten

3/4 cup raisins

1/2 cup pecans

1/2 cup coconut

Mix all together. Pour in unbaked pie shell. Bake 45 minutes at 350. Serves 6.

Etheleen D. Crider

Cape Girardeau

Cherry Apple Pie

1 21 oz. can of cherry pie filling

3 cups of thinly sliced apples

1 1/2 t. of cinnamon

1/4 t. salt

2 T. flour

2 T. butter

1/2 cup sugar

1 pkg. of all-ready made pie crusts

Preheat oven to 425 degrees and prepare pie crusts to package directions.

In a large bowl, combine all ingredients except butter and mix lightly. Spoon into pie crust-lined pan. Top off with dabs of butter here and there.

Put the other crust on top and cut slits in a few places to let steam escape. Bake for 40 to 45 minutes or until the crust is golden brown.

Mary E. Burns

Cape Girardeau

Apple Raisin Cream Pie

Filling:

1 10" unbaked pastry shell

5 cups peeled, thinly sliced, tart baking apples

1 cup dark raisins

2/3 cup sugar

3 T. flour

1 t. nutmeg

1 T. lemon juice

1 cup (8 oz.) dairy sour cream

Topping:

1/2 cup brown sugar, packed

1/2 cup flour

4 tablespoons butter

Combine apples with remaining filling ingredients; spoon into unbaked pie shell.

TOPPING: Cut butter into sugar and flour with a pastry blender until crumbs form; sprinkle mixture over apple filling. Cover and bake 30 minutes at 350. Uncover and bake another 30 minutes or until apples are tender.

Sandra Black

Jackson

Apple Crunch Pie

Crust (makes 2 crusts):

2 cups flour

3/4 t. salt

2/3 cup vegetable shortening

cold water

Combine the flour and sugar in mixing bowl. Using a pastry blender cut in the shortening until the mixture resembles course meal. Toss in 5 to 6 tablespoons cold water, one tablespoon at a time, until dough just comes together in clumps. Shape dough into two discs. Wrap in plastic wrap and refrigerate at least 30 minutes.

Heat oven to 450 degrees. Roll out crust and line pie plate. Crimp edges of the crust. Place pie plate back in refrigerator until ready to fill and bake.

Filling:

7 - 10 medium/large Jonathan apples

1 T. lemon juice

1/2 cup granulated sugar

3 T all-purpose flour

3/4 t. ground cinnamon

1/8 t. ground nutmeg

Peel and slice apples. Place into a large bowl and toss with lemon juice. In a separate bowl, mix sugar, flour, cinnamon and nutmeg. Sprinkle over apple slices and toss until coated.

Crumb topping:

1 cup all-purpose flour

1/2 cup each packed light-brown sugar and granulated sugar

1 t. ground cinnamon

1 stick (8 T.) cold butter or margarine, cut in small pieces

Mix flour, sugars and cinnamon in a medium-sized bowl. Cut in butter with pastry blender until mixture forms moist, course crumbs that clump together easily.

Remove pie plate from refrigerator. Layer apple slices in pie shell, mounding them higher in center. Pat topping over apples to form a top crust.

Place pie on cookie sheet to catch drips. Bake 15 minutes. Reduce oven temperature to 350 degrees. Bake 45 minutes longer or until a skewer meets some resistance when center of pie is pierced (apples will continue cooking after pie is removed from the oven) and topping is golden brown. If topping browns too quickly, cover with foil.

Cool pie completely on wire rack before serving.

Julie Fiehler

Cape Girardeau

Pumpkin Pie

(makes two pies)

2 unbaked 10 inch pie crusts

1 3/4 cup pumpkins (29 ounce can)

1 3/4 cup milk

1 t. salt

6 eggs

1 1/3 cup brown sugar

1/4 cup granulated sugar

2 1/2 t. cinnamon

1 t. ginger

1 t. nutmeg

1/2 t. cloves

Mix together with a beater. Pour into 2 pie crusts. Bake at 425 degrees for 45-55 minutes. (Bake just until a silver knife inserted 1 inch from side of filling comes out clean. The center may still look soft but will set later.

Courtney E. Bonney

Cape Girardeau

Raisin Nut Pie

1 unbaked pie shell

2 T. vinegar

1 cup sugar

1 t. vanilla

1/2 cup raisins

2 egg yolks

2 T. butter

1/2 cup chopped nuts

2 egg whites, beaten

Mix sugar, butter, vinegar and egg yolks. Add raisins, nuts and vanilla. Beat egg whites until stiff and fold into above mixture. Pour into unbaked pie shell. Bake about 40 minutes at 350 degrees.

Darlene L. Bonney

Jackson

Tofu Pumpkin Pie

10 ounces of soft silken tofu blended until smooth

1-16 ounce can pumpkin

3/4 cup sugar

1/2 t. salt

1 t. ground cinnamon

1 t. ground ginger

1/4 t. ground cloves

1-9 inch unbaked pie shell

Preheat oven to 425 degrees. Cream together pumpkin and sugar. Add salt, spices, and blended tofu, mixing until thoroughly blended together. Pour into pie shell. Bake at 425 degrees for 15 minutes. Lower the temperature to 350 degrees and bake for an additional 40 minutes.

Ann Albrecht

Cape Girardeau

Sour Cream-Apple Pie

Pastry for single crust pie

2 slightly beaten eggs

1 cup dairy sour cram

1 cup sugar

2 tablespoons all-purpose flour

1 t. vanilla

1/4 t. salt

3 cups grated, peeled cooking apples (about 1 pound)

3 T. butter or margarine

1/4 cup packed brown sugar

1/4 cup all-purpose flour

Prepare and roll out pastry. Line a 9 inch pie plate. Trim pastry to 1/2 inch beyond edge of pie plate. Flute edge; do not prick pastry.

In mixing bowl combine eggs and sour cream; stir in sugar, flour, vanilla and salt. Stir in apple. Pour apple mixture into pastry-lined pie plate. To prevent over browning, cover edge of pie with foil. Bake in 375 degree oven for 15 minutes.

Meanwhile, melt butter; stir in brown sugar and flour. Remove foil from pie. Dot top of pie with brown sugar mixture. Bake for 20 to 25 minutes more or till filling is set. Cool thoroughly on rack. Cover, chill to store.

Margie Reisenbichler

Pocahontas

Southern Apple Cream Pies

(makes two pies)

2 unbaked 9 inch pie shells

1 quart finely chopped peeled apples (use a food processor)

1 1/2 cups sugar

4 T. flour

2 cups buttermilk

2 eggs, beaten

1 t. vanilla

Topping:

1 cup sugar

2 t. cinnamon

1 stick butter or margarine

6 T. flour

Chop apples fine; add sugar and flour and mix thoroughly. Add buttermilk and eggs. Stir in vanilla. Place in pie shells. Bake in hot oven (400 degrees) for 30 minutes. Remove from oven and sprinkle topping over pies. Bake 10 minutes longer.

To make topping: Mix together sugar, cinnamon, butter and flour until mixture is crumbly. Sprinkle all of this mixture on pies.

Can be served with Caramel Whipped Cream. Put 2/3 cup brown sugar, firmly packed, 1 cup heavy cream and 1/2 t. vanilla into bowl. Chill 1 hour or longer. Then beat until mixture holds its shape, but use care not to over beat. Also great on pumpkin pie.

Joan Haring

Cape Girardeau

Apple Crumb Pie

5 to 7 tart apples

1-9 inch unbaked pastry shell

1 cup sugar

1 t. cinnamon

3/4 cup flour

1/3 cup butter

Peel and slice apples in 1/8s. Arrange in unbaked pie shell. mix 1/2 cup sugar with the cinnamon, sprinkle over apples. Mix remaining sugar with the flour, cut in butter until crumbly. Sprinkle over prepared apples. Bake at 400 degrees for 40 minutes or until done.

Terri Batz

Jackson

Pear Pie

3/4 cup sugar

2 tablespoon all-purpose flour

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/2 teaspoon grated lemon peel

1 to 2 teaspoon lemon juice

6 to 7 cups thinly sliced pears (fresh or frozen)

1 tablespoon butter

pastry for two crusts

In small bowl combine sugar, flour, cinnamon, nutmeg, grated lemon peel and lemon juice.

Put pears into pie crust and sprinkle mixture from small bowl over them. Dot butter over top of pie.

Cut rest of dough into strips and make a lattice design over pie.

Bake in preheated oven (425 degrees) for 40 to 50 minutes or until crust is light brown.

Jeanette Stephens

Piedmont

French Raisin Pie

1/2 cup oleo or butter

1 1/4 cup sugar

3 eggs

1 teaspoon flour

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1 teaspoon vanilla

1 cup raisins

1/2 cup chopped nut

Mix all and put into unbaked pie shell.

Bake 25-30 minutes at 350 degrees. Test with knife 1 inch or so from middle. If comes out clean it's done. Cool on wire rack before cutting. It's a lot like pecan pie.

Cora E. Grigsby

Cape Girardeau

Party Pumpkin Pie

(makes two pies -- 350 degree oven)

2 cups stewed or canned pumpkin

1 1/8 cups sugar

1 1/2 t. ginger

1 1/4 t. salt

1 t. cinnamon

1 t. vanilla

3 slightly beaten egg yolks

2 cups rich milk or cream

1 cup shredded coconut

1/2 cup chopped pecans (optional)

3 egg whites, stiffly beaten into peaks

Mix all ingredients, except egg whites. Fold in the beaten egg whites last and fold in carefully. Pile the mixture into two unbaked 9 inch pie shells and bake in pre-heated oven until set and tooth pick comes out clean.

Viola Dannenmueller

Cape Girardeau

Apple Crumb Pie

4 large tart apples

1/2 cup sugar

1 t. cinnamon

1/2 cup sugar

3/4 cup enriched flour

1/3 cup butter or margarine

9 inch unbaked pie shell

Pare apples and slice. Mix 1/2 cup sugar and cinnamon with apples and put into 9 inch pie shell. Sift 1/2 cup sugar with flour; cut in butter until crumbly. Sprinkle over apples. Bake in hot oven 40-50 minutes. Oven temperature 400 degrees.

Victoria Scherer

Caramel Apple Pie and Best Pie Crust

Best Pie Crust

3 cups plain flour

1 cup Crisco shortening

1/2 cup cold milk

a little salt (optional)

In mixing bowl, cut Crisco into flour until crumbly. Add milk and salt, mix well. Roll out to make a 10" pie.

Caramel Apple Pie

4 to 5 large Golden Delicious apples, peeled and sliced

1 cup sugar

2 t. cinnamon

a little salt

One caramel apple wrap or ten square pieces of caramel, cut in half.

Put apples in the bottom of pie crust. Then sugar, cinnamon, salt, and caramel. Bake at 350 for one hour.

Beulah Lusk

Hiram, Mo.

Apple Crumb Pie

1 recipe plain pastry

4 - 6 large tart apples, such as Jonathan (enough to fill pastry)

1/2 cup sugar

3/4 cup enriched flour

1/2 cup butter or margarine

1 t. cinnamon/mixed with 1/2 cup sugar

Pare apples, cut into eighths and arrange in 9" pastry lined pie pan. Sprinkle cinnamon/sugar mixture over apples. Sift 1/2 cup sugar with flour and cut in butter until crumbly. Sprinkle over apples. Bake at 400 degrees for 40-50 minutes.

Ellie Knight

Scott City

Apple Banana Crunch Pie

1 9" pie crust

1/4 cup butter or margarine, softened

1 20-oz. can pie-sliced apples, drained

2 medium bananas, peeled and cut into chunks (2 cups)

2 T. lemon juice

1/2 cup all-purpose flour

1/4 cup granulated sugar

1/4 cup packed brown sugar

1/4 t. ground cinnamon

1/4 t. ground nutmeg

Preheat oven to 375 F. Bake pie shell for about 5-7 minutes, or until lightly browned. Cool. In bowl, combine drained apples, bananas and lemon juice; let stand 10 minutes. Meanwhile, to make crumb mixture, combine flour, granulated sugar, brown sugar, cinnamon and nutmeg; cut in softened butter until crumbly. Place apples and bananas in the baked pie shell. Sprinkle crumb mixture over fruit. Bake for approximately 40 minutes. Cool before serving.

Tracey Tripp

Cape Girardeau

Cherry Cheese Pizza Pie

3/4 t. salt

1-3/4 cup all-purpose flour

1/2 cup butter or margarine

3 T. shortening

1 beaten egg yolk

3 T. ice water

1 8-oz. pkg. cream cheese, softened

1/2 cup sugar

2 eggs

1/3 cup chopped walnuts

1 t. vanilla

2/3 cup sugar

2 T. corn starch

1/2 cup water

2 cups fresh or frozen pitted tart red cherries (16 oz.)

1 T. butter or margarine

Few drops almond extract

Few drops red food coloring

Unsweetened whipped cream

Combine flour and 3/4 teaspoon salt; cut in the 1/2 cup butter and shortening until pieces are the size of fine crumbs. Combine egg yolk and the 3 tablespoons ice water; gradually add to flour mixture and mix well. Using fingers, knead lightly to form a ball. Cover; chill pastry for 1/2 to 1 hour. Roll pastry to a 13" circle. Line a 12" pizza pan with pastry. Trim pastry to 1/2" beyond edge of pan. Flute edge, prick pastry. Bake in 350 F. oven for 15 minutes.

In mixer bowl combine cream cheese and 1/2 cup sugar; beat with electric mixer until fluffy. Beat in eggs. Stir in nuts and vanilla. Pour cheese mixture into crust. Bake in 350 F. oven 12-15 minutes or until set. Cool.

In saucepan stir together the 2/3 cup sugar, the cornstarch and dash of salt. Add the 1/2 cup water; cook and stir over medium heat til thickened and bubbly. Remove from heat. Stir in cherries, the 1 tablespoon butter, almond extract, and food coloring. Spread cherry mixture over cheese layer. Chill. To serve, garnish with whipped cream.

Tracey Tripp

Cape Girardeau

Peach Pie Deluxe

Cream:

1 stick oleo

2 T. flour

1 cup sugar (if using fresh peaches) or 1/2 cup sugar (if using large can peaches)

1 beaten egg

Line 9" crust (unbaked) with sliced peaches (no juice.) Put batter on top. Bake for 45 minutes at 375 degrees.

Fran Rediger

Cape Girardeau

Raisin Cream Pie

2 baked pie crusts

1/4 cup butter

2 T. vanilla

4 cups milk

pinch of salt

1 cup sugar

1 cup raisins

3 T. corn starch

6 eggs, separated

1/2 cup pecans (optional)

1 t. cream of tartar

1 T. sugar

Mix sugar, corn starch, butter and salt until smooth. Add milk and egg yolks. Cook in double boiler until thick. Cool. Cook raisins and drain. Add nuts, raisins and vanilla. Pour into two baked crusts. Beat egg whites, add vanilla, 1 teaspoon cream of tartar and 1 tablespoon sugar. Makes 2 pies.

Opal Rodgers

Jackson

Blueberry Banana Cream Pie

3-5 bananas

8 oz. cream cheese

1 cup sugar

1 container Cool Whip

1/2 t. vanilla

1 can blueberry pie mix

2 deep dish baked pie shells

Add sugar to cream cheese. Mix vanilla with Cool Whip. Mix Cool Whip and cream cheese mixtures. Place sliced bananas on top of cooled pie shell. Top bananas with Cool Whip mixture. Add blueberries on top of Cool Whip mixture. Chill and serve.

Opal Rodgers

Jackson

Fruit Pie

1 pkg. strawberry Jello (large)

1 large can crushed pineapple

1 can cherry pie filling

3/4 cup sugar

1 T. corn starch

1/2 t. red food coloring

6 sliced bananas

1 cup chopped pecans

2 baked pie crusts

In saucepan, combine pie filling, pineapple, sugar, corn starch and food coloring. Cook until thick. Add Jello, then cool. Add bananas and nuts. Pour into 2 baked pie shells. Chill and serve with cream topping.

Opal Rodgers

Jackson

Apple Custard Pie

1 9" deep dish pie crust, unbaked

Filling:

3 Granny Smith apples, peeled and sliced thin. I use the side of an old-fashioned slaw cutter.

Stir together the following:

1-1/2 cups sugar

3 T. flour

1 t. cinnamon

1/4 t. nutmeg

Beat together 2 large eggs, 1 stick of butter (melted and cooled) and 1 teaspoon vanilla. Add dry mixture and apples and mix together.

Pour into pie shell and bake at 400 degrees for 10 minutes, then reduce heat to 350 F. and bake about 35-40 minutes until apples are tender. Reduce heat to 325 F. if using glass.

Serve with vanilla ice cream or whipped cream. Forget the calories.

Susie Chapman

Scott City

Banana Cream Pie

3/4 cup sugar

5 T. corn starch

1/4 t. salt

2 cups milk

3 egg yolks

1 t. pure vanilla

3 or 4 sliced bananas

Meringue:

3 egg whites

1/4 t. cream of tartar

6 T. sugar

Stir together the sugar, corn starch and salt. Add milk. Cook over low flame until very thick, then remove from heat. Add beaten egg yolks and vanilla. Cook a few minutes on low heat. Put into baked pie shell over sliced bananas. To make meringue, beat together egg whites, cream of tartar and sugar until stiff peaks form. Top pie with meringue. Bake at 350 until lightly browned -- watch this step closely.

Mary Lou Rutherford

Millersville

Raisin Pie

2 T. corn starch

1/2 cup sugar

1/4 t. salt

3/4 c. water

1 T. Crisco or butter

1 T. lemon juice

1 lemon rind, grated

1 cup raisins

Mix corn starch, sugar, salt and water well and cook to thicken. Add remaining ingredients and cook a few minutes more. Cool before pouring into crust. Top with second crust and bake at 400 F. until golden brown.

Mary Lou Rutherford

Millersville

Creamy Smooth Pumpkin Pie

1 cup sugar

1/2 t. salt

1 1/2 t. cinnamon

1/2 t. nutmeg

1/2 t. ginger

1/2 t. allspice

1/2 t. cloves

1 1/2 cup cooked pumpkin

1 2/3 cup large can undiluted carnation milk

2 eggs

9-inch unbaked pie shell

Combine all ingredients until smooth

1 t. of cornstarch will help to set the filling. Place in pie shell.

Bake in hot oven for 10-15 minutes. Lower temperature to moderate oven, continue baking about 35 minutes or until pie is firm.

Serve with whipped cream or Cool Whip.

Rose Mary Arnzen

Leopold

Regular Apple Pie

Pastry for 2 crust 9-inch pie plates

1 T. flour

6 medium cooking apples

1/2 t. cinnamon

nutmeg

1 cup sugar

2 T. butter

Line pie plate with pastry leaving an overlapping edge.

Pare and core apples; slice thin. Mix together the sugar, flour, cinnamon and nutmeg; rub a little of mixture into the pastry in the pie plate; add apples; sprinkle with remaining spiced sugar-flour mixture.

Dot with butter. Place top crust over apples, sealing and fluting edges and making a high rim.

Cut vents in top pastry, brush with milk or cream.

Bake in a 425 degree oven until pastry is browned and apples are tender.

Rose Mary Arnzen

Leopold

Cream Rhubarb Pie

3 eggs

1/2 cup heavy cream

1 1/2 cups sugar

2 T. flour

1/2 t. cinnamon

2 1/2 cups rhubarb cut fine

1 unbaked 9 inch pie shell

Beat eggs. Add cream, sugar and flour. Add cinnamon; fold in rhubarb. Pour in unbaked pie shell. Bake at 350 degrees until done, about 30 to 40 minutes. Yield 6-8 servings.

Dortha J. Strack

Cape Girardeau

Rhubarb Pie

3 cups rhubarb (cut small)

2 tablespoon flour

1/2 cup orange juice

1 cup sugar

3 egg yolks

1/4 teaspoon salt

Mix sugar, flour, egg yolks, and salt and pour over rhubarb in unbaked pie shell. Bake about 45 minutes at 400 degrees. Spread with meringue made of stiffly beaten egg whites and 5 tablespoons powdered sugar and bake in 350 degree oven until nice and brown. Very good.

Marie McElreath

Cape Girardeau

Paradise Pumpkin Pie

1 8 oz. pkg. cream cheese, softened

1/4 cup sugar

1/2 t. vanilla

1 slightly beaten egg

1 unbaked 9-inch pie shell

Beat together the first four ingredients until smooth.

Chill for 30 minutes. Turn into pie shell.

1 1/4 cup canned pumpkin

1 cup evaporated milk

2 beaten eggs

1/4 cup packed brown sugar

1/4 cup granulated sugar

1 t. cinnamon

1/4 t. salt

1/4 t. nutmeg

Combine the above eight ingredients, carefully pour over the cream cheese mixture. Cover edge of pie with foil. Bake in a 350 degree oven for 25 minutes.

Remove foil. Bake 25 minutes more.

Then combine:

1/2 cup chopped pecans

2 T. butter, softened

2 T. all-purpose flour

2 T. brown sugar

Sprinkle over top of pie. Bake the pie for 10 to 15 minutes more or until a knife inserted in the center comes out clean. Cool on wire rack.

Rita Burk

Cape Girardeau

Apple Praline Pie

Crust for a double crust pie

1 can pie apples (Comstock are best)

1/2 cup granulated sugar

1/4 cup firmly packed brown sugar

1/4 t. salt

3/4 t. cinnamon

1/4 t. nutmeg

2 or 3 T. all-purpose flour

2 T. butter

Mix all together except butter in a large bowl. Place in unbaked crusts. Cut butter in wedges and place on top of apples. Moisten edges with cold water, place top crust on top. Cut slits in several places. Bake for 45 to 50 minutes in 350 degree oven or until crust is lightly browned. Remove from oven.

Topping:

1/4 cup butter or margarine

1/2 cup firmly packed brown sugar

2 T. half and half or cream

1/2 cup chopped pecans

In a small saucepan, melt margarine. Stir in brown sugar and half and half. Heat slowly until bowling. Remove from heat and stir in pecans. Spread on top of pie. Place on cookie sheet, return to oven. Bake 5 minutes or until topping bubbles. Cool at least 1 hour before serving.

Rita Burk

Cape Girardeau

Traditional Pumpkin Pie

Filling

6 eggs

1 can solid-pack pumpkin

2 cups packed brown sugar

2 t. ground cinnamon

1 t. salt

1/2 t. each ground cloves, nutmeg, ginger

2 cups evaporated milk

Special topping for pumpkin pie

1/4 c. brown sugar

2 T. all-purpose flour

1/2 t. cinnamon

2 T. cold margarine

3/4 c. pecans

Combine sugar, flour and 1/2 t. cinnamon. Cut in margarine with a fork until crumbly. Stir in nuts. Sprinkle over unbaked pumpkin pie.

Bake at 450 degree for 10 minutes. Reduce heat to 350 degrees for 40 to 45 minutes until knife inserted near the center comes out clean.

Rosemary Ross

Chaffee