Frozen Lemon Pie (Makes 2 pies)

 2 store-bought graham cracker pie crusts

1 can sweetened condensed milk

1 large can frozen lemonade concentrate

1 12 oz Cool Whip  (8 oz ??)

Mix ingredients together.

Pour into pie crusts.

Freeze for at least 4 hours, but OVERNIGHT is best.

Perfect Single Pie Crust

1 cup flour

1/2 cup Crisco

1 tsp salt

Mix together.

Add 1/4 cup water

Roll out, bake, and enjoy

No Bake Cream Cheese Lemonade Pie

START EARLY - NEEDS TO CHILL AT LEAST 4 HOURS

*Crust:

2-1/2 cups graham cracker crumbs

1/3 cup sugar

2/3 cup butter, melted

*OR 1 store-bought graham cracker crust

Filling: 

1 SMALL (5-oz) can evaporated milk - OR 1/2 regular sized can.  NOT sweetened condensed

1 3.4-oz box lemon instant pudding (small box)

2 8-oz pkgs cream cheese, room temp

3/4 cup frozen lemonade concentrate (do not dilute)

Directions:

For Crust (If making your own)

Preheat oven to 350 degrees

Combine all crust ingredients in a mixing bowl.

Whisk together to combine.

Press into a deep dish pie plate, making sure to go up the sides as well.

Bake 10 to 12 minutes; Cool.

For filling:

In a small mixing bowl, combine evaporated milk and instant pudding.

Beat on low for 2 minutes until thick.

In a medium mixing bowl, beat cream cheese until light and fluffy, about 3 minutes.

Gradually beat in lemonade concentrate.

Gradually beat in pudding mixture.

Pour mixture into COOLED crust.

Cover and refrigerate at least four hours.

OPTIONAL:  Serve with whipped cream and lemon zest

Chess Pie

2 unbaked pie shells
1 can evaporated milk
1 stick butter, melted
1 LB brown sugar
4 eggs
4 TBS flour
1 tsp vanilla
1/4 tsp salt

Preheat oven to 400.
In a large bowl, using an electric mixer, mix together all ingredients.
Pour into 2 unbaked pie shells.
Bake 10 minutes.
Reduce heat to 350 and bake 20 minutes more.

Apple Pie - From Hunter's Johnny Appleseed Day Pie at School

CRUST
2 cups flour
1 cup cold butter, cut into small pieces
1/2 cup ice water
1 tsp salt
1 egg yolk

Stir flour and salt together in a bowl.
Add pieces of cold butter into flour mixture.
Mix together with your fingers (or pastry cutter) until pieces are the size of peas.
Add ice water, a few tablespoons at a time, adding more as needed to moisten all the dough.
stir with a fork until mixture forms a loose ball.
Divide dough in half to make 2 equal flat patties.
Place 1 disc between two sheets of wax or parchment paper, an roll out into a 12" circle.
Peel off top paper and place, dough side down, into pie pan.  Remove other piece of paper.
Trim around the edge.
Roll out other patty in the same way.
Refrigerate both until ready to use.

FILLING
5 - 7 apples, peeled, cored, and cut into 1/2-inch slices.
3/4 cup sugar
1/4 tsp salt
2 TBS butter
1 tsp cinnamon

Preheat oven to 425.
In a large bowl, combine sugar, cinnamon, and salt.
Toss apples in sugar mixture until well coated.
Arrange apple slices in pie pan, piling them high in the center.
Dot with butter.
Moisten the edge of the bottom crust with water.
Cover pie with the top crust and trim the edges.
Pinch top and bottom crusts together.
Mix egg yolk with 1 TBS water and brush mixture over the top crust.
Bake 45 minutes until apples are tender and crust is golden brown.

NOTE: Johnny Appleseed Day is September 26th. 
John Chapman "Johnny Appleseed" was born Sept. 26th, 1774 - Died March 18th, 1845. 

Peanut Butter Pie

Ingredients

24-28 Oreo cookies
4 tbsp melted Butter

1 cup Peanut Butter
8 oz softened Cream Cheese
1 cup Powdered Sugar
8 oz package Cool Whip thawed

Instructions

Preheat the oven to 350.
Place cookies in food processor and pulse until they're small crumbs.
Add the melted butter and stir with a fork to combine.
Press into a pie pan and bake 7 minutes or until set.
Allow to cool completely.
Combine peanut butter and cream cheese and beat until combined.
Add the powdered sugar and beat until smooth.
Add in whipped topping and blend until completely incorporated.
Pour into the crust and smooth the top.
Chill before serving.

Raisin Pie

1 double unbaked pie crust - prepared in advance. (Recipe below)
2 cups raisins
2 cups water
1/2 cup packed brown sugar
2 TBS cornstarch
1/2 tsp cinnamon
1/4 tsp salt
1 TBS vinegar
1 TBS butter or margarine

Preheat oven to 425.
Combine raisins and water and boil for 5 minutes.
Meanwhile, blend together sugar, cornstarch, cinnamon, and salt.
After raisins have boiled 5 minutes, add cornstarch mixture and continue cooking and stirring until mixture is clear and thickened.
Remove from heat and add butter and vinegar.
Cool slightly and pour into prepared pastry-lined pie pan.
Cover with top pastry or lattice strips.
Bake at 425 about 30 minutes or until crust is golden brown.

Pie Dough (pate brise)

2 1/2 cups flour

1 tsp salt

1 tsp sugar

2 sticks COLD butter, cut into chunks

1/4 - 1/2 cup ice cold water

Place flour, salt, and sugar in food processor. Drop in cubed butter.

Pulse until butter is chopped into small, pea-sized pieces.

With machine running, SLOWLY drizzle in ice water until mixture *just* comes together and forms a ball.

Divide in half, roll out on floured surface.

Edwards' Mansion Fresh Orange Pie

1 1/4 c. flour 3/4 c. (1 1/4 sticks) soft butter 1/4 c. powdered sugar 1 tbsp. grated orange peel Combine all ingredients and press on bottom and sides of a 10 inch pie plate. Flute. Bake at 375 degree for 15-18 minutes. Cool. FILLING: 6 tbsp. cornstarch 1 1/2 c. fresh orange juice 1/2 c. sugar 2/3 c. orange marmalade 1 tsp. vanilla 1 tsp. cinnamon 1 tsp. nutmeg 6 lg. oranges, peeled and sections (Navels are best - be sure all membranes and seeds are removed). Dissolve cornstarch in 1/2 cup orange juice. Put remaining 1 cup of orange juice and next 5 ingredients in a saucepan. Cook, and while constantly stirring add the orange juice-cornstarch mixture to the saucepan. Continue to cook until thick and clear. Add orange sections and mix gently. Pour into cooled pie crust. Chill 3-4 hours. Serve at room temperature, garnished with sweetened whipped cream.