Apple Cranberry Streusel Custard Pie
1 9-inch unbaked pastry shell
1 14-ounce can Eagle Brand Sweetened Condensed Milk
1 teaspoon ground cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
2 eggs, beaten
1/2 cup apple juice
1 1/2 cups fresh or dry-pack frozen cranberries
1 1/2 cups sliced apples
1/2 cup firmly packed brown sugar
1/2 cup unsifted flour
1/4 cup butter, softened
1/2 cup chopped walnuts or pecans
Place rack in lower third of oven; preheat oven to 425:. In large bowl, combine Eagle Brand and cinnamon. Add eggs, water and fruits;
mix well. Pour into pastry shell. In medium bowl, combine sugar and flour; cut in margarine until crumbly. Add nuts. Sprinkle over pie. Bake 10 minutes. Reduce oven temperature to 375:; continue baking 30 to 40 minutes or until golden brown. Cool. Refrigerate leftovers.
Mincemeat Pie Supreme
1 (28 ounce) jar mincemeat
1 9-inch pie shell, unbaked
1 cup flour
1/2 cup butter or margarine, softened
1/2 cup brown sugar, packed
1/2 cup shredded coconut
1/2 cup chopped pecans
Preheat oven to 400 degrees. Spread mincemeat in bottom of pie crust. Mix all other ingredients together well. Pour on top of mincemeat in pie shell. Bake at 400 degrees for 25 to 30 minutes or till done.
Maple Honey Walnut Pie
4 large eggs
3/4 cup real maple syrup
1/4 cup honey
2 Tbsp lemon juice
1 Tbsp vanilla
1/4 tsp salt
2 cup chopped walnuts (or however much it takes to fill the crust)
Combine everything except the walnuts and whisk until frothy. Fill an unbaked piecrust (see below) with walnuts and pour in the liquid.
Bake 375 degrees for 30-35 minutes. Do not underbake or filling will be runny. Cool for at least 30 minutes before serving.
Chocolate Graham Cracker Pie Crust
1 packet chocolate graham crackers (if you need more, add it)
1/4 cup peanut butter (or, substitute
1/4 cup finely crushed walnuts)
1/2 small ripe banana (more or less – whatever it takes to stick it all
together)
Smash it all together until well mixed. With well greased fingers (olive oil works nicely), press the crust in a greased (again, olive oil) pie tin.
Pour in your filling (see above) and bake as directed.
