Deep Dish Dutch Apple Pie

Mix together:

1 1/2 cups sugar
1/2 cup flour
1 tsp. nutmeg
1 tsp. cinnamon
1/4 tsp. salt

Coat 12 cups thinly sliced tart apples (Granny is a good pie choice) with the mixture.

Put into a ready 9-inch pie pastry. 

Add crumb topping:
1 stick of butter
1/2 cup sugar
3/4 cup flour

Cook at 425* for 1 hour.

Apple Pie Bars

Crust:
2 1/4 cups flour
3/4 tsp. salt
2/3 cup butter
8-10 tbsp. water

Mix flour and salt.  Cut in butter.  Add water.  Knead until a ball forms.  Roll out dough out in a rectangle onto a floured surface.  Wrap dough around rolling pin and then unwrap onto a greased jelly roll pan, going slightly up the sides.

Filling:
2/3 cup sugar
1/3 cup flour
1 tsp. cinnamon
about 7 slightly tart apples, peeled, cored and cut into pieces

Toss apples around in the sugar/flour/cinnamon mixture.  Spoon evenly over crust.

Crumb Topping:
1 cup oats
1 cup packed brown sugar
1/2 cup flour
1/2 cup butter

Stir together until crumbly.  Sprinkle onto filling.

Cook for 40-45 minutes at 375*

Peaches and Cream Pie

3/4 cup wheat flour
1 (3 ounce) package non‑instant vanilla pudding mix  (about 1/4 cup of cannery pudding)
3 tablespoons butter
1 egg 
1/2 cup milk


1 (8 ounce) package cream cheese
1/2 cup white sugar
2 1/2 cups canned sliced peaches, syrup reserved

1 tablespoon white sugar
1 teaspoon ground cinnamon

1. Preheat the oven to 350*. Drain peaches and reserve the syrup; set aside.

2. Combine flour, pudding mix, butter, egg, and milk; beat well. Pour into a greased 8 or 9 inch pie pan. Arrange drained peaches on top of mixture, just to edges.

3. Cream together softened cream cheese, sugar, and 3 tablespoons reserved peach syrup. Spoon mixture carefully on top of peaches, just to edges. Sprinkle sugar and cinnamon on top.

4. Bake for 30 to 35 minutes. Do not over bake.

Rhubarb Berry Pie

• 2 cups rhubarb
• 2 cups raspberries
• 2 cups blueberries
• 1 1/2 cups sugar
• 1/2 cup flour

crumb topping

• 3/4 cup flour
• 1/2 sugar
• stick butter

Any berries can be substituted.

Bake it at 375* with edges covered with foil for 40‑50 minutes. Then remove foil and cook for 25 more minutes.

THREE BERRY PIE

I like to add rhubarb in this, too.

CRUST: 1 1/2 c. flour 3/4 tsp. baking powder 1/2 c. butter 1 tbsp. sugar FILLING: 2 c. sliced strawberries 2 c. blueberries 1 c. raspberries 3/4 c. sugar 3 tbsp. flour TOPPING: 3/4 c. flour 1/2 c. sugar 1/3 c. butter Preheat oven to 375 degrees. Mix 1 1/2 cups flour with baking powder and 1 tablespoon sugar. Work in 1/2 cup butter. Roll out on floured waxed paper then invert into 9" to 10" pie pan (crust should be about 1/8" thick). Combine berries, with 3/4 cup sugar, 3 tablespoon flour, then pour into pie pan. Mix remaining flour, sugar and butter with fork until crumbly. Sprinkle topping mixture evenly over berries. Bake on baking sheet until topping is golden and filling bubbling, about 45 to 50 minutes.

Pumpkin Pie Cake

Remove 1 ½ c. of 1 yellow cake mix and set aside.

Melt 1 stick of butter.
Add one egg, then stir into bowl of cake mix.
Spread this into a 9x13 pan.

In another bowl, add:
 1 can (29 oz) of pumpkin,
2 ½ t. pumpkin spice (1 tsp cinnamon, 1 tsp. ginger, 1/2 tsp. cloves),
2/3 c. milk,
1 c. sugar
2 eggs.

 Pour onto cake mixture. Spread in the bottom of pan.

To reserved cake mix add: 1 ½ t. cinnamon, 3 T. butter, ¼ c. sugar.

Sprinkle dry ingredients on top of pumpkin mix.

Bake at 350 for one hour.

Top with whipping cream.