PIE RECIPES
Sweet Potato Pie with Macadamia Praline
Crust
1 box Pillsbury® refrigerated pie crusts, softened as directed on box
Filling
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1 teaspoon vanilla
1 can (23 oz) sweet potatoes in syrup, drained and mashed (about 2 cups)
1 can (12 oz) evaporated milk
2 eggs, beaten
Topping
3 tablespoons packed brown sugar
3 tablespoons corn syrup
1 tablespoon butter or margarine
1/2 teaspoon vanilla
1 jar (3 1/2 oz) macadamia nuts, coarsely chopped, or 3/4 cup chopped pecans
1 cup crème fraîche or whipped cream
Heat oven to 425°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
In large bowl, mix filling ingredients. Pour into crust-lined pie plate.
Bake 15 minutes. Reduce oven temperature to 350°F. Bake 25 minutes longer.
Meanwhile (during last 5 minutes of bake time), in 1-quart saucepan, mix brown sugar, corn syrup and butter.
Heat to boiling over low heat. Reduce heat; simmer 2 minutes. Remove from heat; stir in vanilla.
Sprinkle nuts evenly over pie; drizzle with topping mixture.
Bake 20 to 30 minutes longer or until knife inserted in center comes out clean.
(Place foil or cookie sheet on lowest oven rack during baking to guard against spillage.)
Cover crust edge with strips of foil during last 10 minutes of baking to prevent excessive browning.
Cool 1 hour. Garnish with crème fraîche. Cover and refrigerate any remaining pie.
Try unsalted cashews or peanuts as a substitute for the macadamia nuts.
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Mile-High Lemon Meringue Mini Pies
1 Pillsbury® refrigerated pie crust, softened as directed on box
3/4 cup lemon curd (from a 10 oz jar)
12 large fresh raspberries
1/4 cup egg whites (from 16-oz carton) or 2 egg whites
1/4 teaspoon cream of tartar
1/4 teaspoon vanilla
2 tablespoons sugar
Heat oven to 400°F. Unroll pie crust onto work surface; flatten slightly with rolling pin. Using 3-inch round cutter, cut out 12 rounds. Invert mini muffin-cup pan. Place each crust round over bottom of 12 cups. Press and pinch dough to form cup. Prick bottom and sides with fork. Bake 8 to 10 minutes or until light golden brown.
Place baked shells inside mini muffin cups in pan (they will not fit, but will sit toward the top and keep the crust from tipping.) Place 1 raspberry in bottom of each shell.
In small microwavable bowl, microwave lemon curd uncovered on High 45 to 60 seconds or until hot. Stir until smooth. Spoon about 1 tablespoon lemon curd over raspberry in each cup.
Reduce oven temperature to 350°F. In small deep bowl, beat egg whites, cream of tartar and vanilla with electric mixer on medium speed about 1 minute or until soft peaks form. On high speed, gradually beat in sugar 1 tablespoon at a time until stiff glossy peaks form and sugar is dissolved. Spoon meringue onto hot lemon filling; spread to edge of crust to seal well and prevent shrinkage.
Bake at 350°F 8 to 10 minutes or until meringue is light golden brown. Cool completely, about 1 hour. Refrigerate until filling is set, about 1 hour. Store in refrigerator.
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Peach Slab Pie
1 box Pillsbury® refrigerated pie crusts, softened as directed on box
3/4 cup packed brown sugar
1/4 cup cornstarch
2 tablespoons lemon juice
1/4 teaspoon salt
9 cups sliced fresh or frozen (thawed, drained) peaches
1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
Heat oven to 375°F. Remove pie crusts from pouches.
Unroll and stack crusts one on top of the other on lightly floured surface. Roll to 17x12-inch rectangle.
Fit crust into 15x10x1-inch pan, pressing into corners. Fold extra pastry under, even with edges of pan.
Crimp edges.
Mix brown sugar, cornstarch, lemon juice and salt. Stir in peaches to coat.
Spoon peach mixture into crust-lined pan.
Break cookie dough into coarse crumbs; spoon crumbs evenly over filling.
Bake 50 to 60 minutes or until crust is golden brown and filling is bubbling. Cool on rack 45 minutes.
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Decadent Chocolate Brownie Derby Day Pie
4 large eggs, lightly beaten
2 cups sugar
1 (12-ounce) package semisweet chocolate morsels, melted
1 cup sifted self-rising flour
1 cup (2 sticks) butter, melted
2 teaspoons vanilla extract
2 cups chopped pecans
2 (9-inch) deep dish unbaked pie shells or 3 (9-inch) unbaked regular pie shells
Ice cream, optional
Preheat oven to 350°F.
Combine eggs, sugar, and melted chocolate in large bowl. Add flour and mix well, stirring in remaining ingredients except for pie shells. Bake 30-40 minutes.
Serve warm with ice cream. Freezes well!! Yields 2 delicious pies
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Coconut Macadamia Nut Pie
1 refrigerated pie crust
1 can cream of coconut
2 boxes cook and serve vanilla pudding mix
1 3/4 cups milk
4z macadamia nuts, chopped
1 ½ cup heavy cream
2/3 cup shredded coconut, toasted
Heat oven to 450°F. Place piecrust into 9" pie plate and crimp edges.
Bake at 450°F for 10 min. Cool completely.
Reserve 3 tbl. of the cream of coconut. In a medium saucepan, mix remaining cream of coconut, pudding mix and milk. Cook over medium heat, stirring constantly, until thick, about 18 min. Take off heat and stir in half of the nuts.
Pour filling into cooled piecrust and refrigerate for 2 hours.
Whip cream and reserved 3 tbl. cream of coconut to stiff peaks.
Spread over top of pie. Top with remaining nuts and toasted coconut.
Refrigerate at least 3 hours or overnight.
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Creamy Lemon Raspberry Pie
1/4 cup seedless red raspberry jam
1 prepared 9" shortbread crumb crust
1/2 pint (1 cup) fresh red raspberries (div)
4z cream cheese, softened
1 can (12z) evaporated milk
2 pkg (3.4z each) lemon instant pudding
Grated peel of 1 lemon
1 - 8s. frozen whipped topping, thawed, div.
Additional grated lemon zest
Spread raspberry jam over bottom of crust. Sprinkle 3/4 cup raspberries over jam.
Beat cream cheese in large mixing bowl until creamy.
Gradually add evaporated milk, pudding mixes and lemon zest.
Beat for 2 minutes on medium speed until well blended.
Gently stir in half of whipped topping. Spoon into crust; top with remaining whipped topping.
Refrigerate for 2 hours or until set. Garnish with remaining raspberries and additional lemon zest, just before serving.
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Shaker Pie Crust
4 c. white flour
1 tbl. sugar
1-1/2 tsp. salt
1-3/4 c. shortening (Crisco)
1/2 c. cold water
1 tbl. apple cider vinegar
1 large egg
In a very large bowl, mix flour, sugar and salt. Add shortening and cut in with a pastry blender, two knives or an electric mixer set at low speed until the shortening is the size of small peas.
In a separate bowl, mix the egg, vinegar and water. Add to flour mixture and mix until moistened.
The mixture will be dry. Do not add more water.
Using your hands you can press the dough together to force any remaining flour to cling to the dough.
Refrigerate for at least 15 minutes. Roll out just enough dough to fit the pie pan, rolling dough 1/8 inch thick. Dust the board and rolling pin frequently.
Makes two covered 9" pies and two pie shells.
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Creamsicle Ice Cream Pie
Crust:
26 gingersnap cookies
1/3 c. pecan pieces
1/3 c. butter, melted
2 pt. orange sherbet
1 pt. vanilla ice cream
1 c. heavy cream
1/4 c. confectioners' sugar
Garnish: orange slices and mint sprigs
Coat a 9" pie plate with nonstick spray.
Crust: Pulse cookies and nuts in food processor to make fine crumbs. Add butter and process to blend.
Press over bottom and up sides of pie plate. Freeze 30 minutes.
Meanwhile soften sorbet and ice cream until spreadable but not melting.
Spread 1 pt. sorbet over bottom of crust. Spoon on ice cream, then spread into an even layer.
Top with spoonfuls of remaining sorbet; spread to edges of pie.
Freeze at least 4 hours, or wrap airtight and freeze up to 2 weeks.
About 20 minutes before serving: Remove pie from freezer. Beat cream and sugar in a large bowl with mixer until soft peaks form when beaters are lifted.
Spread decoratively on pie; garnish with orange slices and mint. Source: Woman's Day
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Creamy Pumpkin Pie
1/2 cup cold milk
1 package (6 oz) vanilla instant pudding mix
1 tsp. pumpkin pie spice*
1 cup canned pumpkin
2 1/2 cups frozen Cool Whip
1 Keebler Ready Crust, graham cracker
In large bowl beat milk, pudding mix and spice with wire whisk for 1 minute.
(mixture will be very thick) Whisk in pumpkin. Stir in whipped topping.
Spread in crust. Refrigerate at least 2 hours or until set.
Garnish as desired. Store in refrigerator.
*Note: May suibstitute 1/2 tsp. ground cinnamon, 1/4 tsp. ground ginger and d1/2 tsp. ground cloves in place of pumpkin pie spice.
From: Ready Crust by Keebler - ref:11/06/05
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Apple-Cranberry Crisp Pie
Crust:
1 Pillsbury Refrigerated Pie Crust, softened
Filling:
3/4 cup sugar
2 tbl. flour
1 tsp. cinnamon
1/4 tsp. salt
5-6 cups thinly sliced apples
1-1/2 cups fresh or frozen cranberries
Topping:
1/2 cup rolled oats
1/3 cup brown sugar
1/3 cup flour
1/4 cup marg. or butter, soft
Heat oven to 425°F. Prepare pie crust as directed for one-crust filled pie, using 9" pie pan.
In large bowl, combine sugar, flour, cinnamon and salt; mix well. Add apples and cranberries; mix well. Spoon into crust-lined pan.
In small bowl, combine all topping ingredients; mix with fork until crumbly. Sprinkle over filling.
Bake for 35-45 min. until apples are tender and topping is golden brown.
Cover edge of crust with strips of foil after 15 minutes to prevent excessive browning.
From: Pillsbury Refrigerated Pie Crust - ref:11/20/04
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Strawberry Satin Pie
1 pastry shell 9" (baked)
1/2 cup sliced almonds, toasted
1/2 cup sugar
3 tbl. flour
3 tbl. cornstarch
1/2 tsp. salt
2 cups milk
1 egg, lightly beaten
1 tsp. vanilla extract
1/2 cup whipping cream, whipped
GLAZE:
3 cups fresh strawberries
1 cup water
1/3 cup sugar
2 tbl. cornstarch
12 drops red food coloring (optional)
Cover bottom of pie shell with almonds; set aside.
In a saucepan, combine the sugar, flour cornstarch and salt. Stir in milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened.
Remove from the heat. Stir a small amount of hot filling into egg. return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. remove from the heat.
Stir in vanilla. Cool to room temp. Whisk in whipped cream until blended. Pour into pie shell. Cover and refrigerate for a least 2 hours.
Crush 1 cup of strawberries; set remaining berries aside. In a saucepan, bring crushed berries and water to boil; cook, uncovered for 2 minutes. Strain through cheesecloth; discard fruit and set liquid aside to cool.
In another saucepan, combine sugar and cornstarch; gradually stir in berry liquid until blended. bring to a boil; cook and stir for 2 minutes or until thickened. Stir in food coloring. cool for 20 minutes.
Slice the reserved strawberries; arrange over chilled filling. Pour glaze evenly over berries. Refrigerate for at least 1 hour before serving. Yield: 6-8 servings.
From: Taste of Home - ref:03/22/03
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Polynesian Sunshine Pie
1 can (15z) Mandarin oranges, drained
1 graham cracker crust
1 banana, sliced
6z cream cheese, softened
1 tsp. vanilla
1 tub cool whip
2/3 cup coconut, toasted, divided
1/ cup apricot jam, melted
Drain oranges; reserve 2 tbl. syrup. Place half of oranges in bottom of crust. Top with half of the banana slices; set aside.
Beat cream cheese, reserved syrup and vanilla until well blended. Gently stir in whipped toping. Stir in 1/3 cup coconut. Spread mixture over fruit in crust. Refrigerate at least one hour.
Arrange tropical fruit salad, banana slices and remaining mandarin oranges over filling. Drizzle jam over fruit. Sprinkle coconut over pie.
From: Kathy's Korner - ref:07/24/04
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Strawberry Satin Pie
1 pastry shell 9" (baked)
1/2 cup sliced almonds, toasted
1/2 cup sugar
3 tbl. flour
3 tbl. cornstarch
1/2 tsp. salt
2 cups milk
1 egg, lightly beaten
1 tsp. vanilla extract
1/2 cup whipping cream, whipped
GLAZE: 3 cups fresh strawberries
1 cup water
1/3 cup sugar
2 tbl. cornstarch
12 drops red food coloring (optional)
Cover bottom of pie shell with almonds; set aside.
In a saucepan, combine the sugar, flour cornstarch and salt. Stir in milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened.
Remove from the heat. Stir a small amount of hot filling into egg. return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. remove from the heat.
Stir in vanilla. Cool to room temp. Whisk in whipped cream until blended. Pour into pie shell. Cover and refrigerate for a least 2 hours.
Crush 1 cup of strawberries; set remaining berries aside. In a saucepan, bring crushed berries and water to boil; cook, uncovered for 2 minutes. Strain through cheesecloth; discard fruit and set liquid aside to cool.
In another saucepan, combine sugar and cornstarch; gradually stir in berry liquid until blended. bring to a boil; cook and stir for 2 minutes or until thickened. Stir in food coloring. cool for 20 minutes.
Slice the reserved strawberries; arrange over chilled filling. Pour glaze evenly over berries. Refrigerate for at least 1 hour before serving. Yield: 6-8 servings.
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Paper Bag Apple Pie
1 9" pie crust, unbaked
8 medium apples, peeled & sliced
1/2 cup sugar
2 tbl. flour
1/2 tsp. cinnamon
1/4 tsp. nutmeg
2 tbl. lemon juice
Topping:
1/2 cup sugar
1/2 cup flour
1/2 cup butter
Mix together sugar, flour, cinnamon and nutmeg. Stir this into the apples and pour into pie shell. Sprinkle lemon juice over top.
For the topping, stir together the sugar and flour, then cut in the butter until crumbly. Sprinkle evenly over the pie. Slide pie into a large paper grocery bag.
Fold the opening over twice and fasten with large paper clips. Place on a baking sheet.
Bake at 425° for 1 hour. Remove from oven, remove bag and cool pie on wire rack.
Do not open bag while baking.
From: Laurie's Cookbook - ref:07/13/02
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Double-Coconut Cream Pie
1/3 cup sugar
1/4 cup cornstarch
1/4 tsp. salt
2 cups milk
1 8 ounce can cream of coconut (3/4 cup)
3 beaten egg yolks
2 tbl. margarine
1 cup flaked coconut
2 tsp. vanilla
1-9" baked pastry shell
3 egg whites
½ tsp. vanilla
1/4 tsp. cream of tartar
1/3 cup sugar
2 tbl. flaked coconut
For filling:
In a medium saucepan combine first 1/3 cup sugar, cornstarch and salt. Stir in milk and cream of coconut. Cook and stir over medium heat till thickened and bubbly. Cook and stir 2 minutes more. Gradually stir about 1 cup of the hot milk mixture into the beaten egg yolks, stirring constantly. Return all the mixture to saucepan. Cook and stir till bubbly. Cook and stir 2 minutes more. Remove from heat. Stir in margarine till melted. Stir in 1 cup coconut and 2 tsp. vanilla. Pour filling into baked pastry shell.
For meringue:
Let egg whites stand at room temp. for 30 minutes. In a mixing bowl beat egg whites, ½ tsp. vanilla, and cream of tartar on medium speed of electric mixer till soft peaks form (tips curl). Gradually add 1/3 cup sugar, 1 tbl. at a time, till stiff peaks form. Evenly spread meringue over hot filling; seal to pastry edge. Sprinkle with 2 tbl. coconut. Bake in 350°F oven for 15 minute. Cool for 1 hour on wire rack. Cover and chill 3-6 hours before serving.
From: BHG-Best Recipes Yearbook, copyright 1995 - ref:06/15/02
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Bailey's Irish Cream Mousse Pie
3 eggs -- separated
3/4 cup Bailey's Irish Cream
1 cup walnut meats -- chopped
1/8 teaspoon salt
2 cup Cool Whip
2 tablespoons shaved semi-sweet chocolate
Beat egg yolks until lemon-colored. Add salt and Bailey's. Cook in top of double boiler until yolk mixture thickens. cool. Beat egg whites until stiff. Combine egg/Bailey's mixture, egg whites, and 2/3 of the Cool Whip, using a folding motion. Fold in 3/4 cup of the nut meats. Scrape into a baked pie shell. Cover with remaining whipped topping. Sprinkle with remaining nut meats and chocolate shavings. Freeze for 4 hours (no more than 8, though).
From: Kathy's Korner - ref:03/30/02
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French Apple Pie
5 cups apples or 7 or 8 peaches
3/4 cup sugar
4 tbl. flour
1/4 tsp. salt
1/2 tsp. cinnamon
1 cup cream
Slice apples into large bowl. Mix flour, 1/4 tsp. cinnamon, sugar except 1 tablespoon and salt into apples. Mix well. Stand apples in rows around pastry lined pie tin. Pour cream over apples and sprinkle 1 tbl. sugar, 1/4 tsp. cinnamon on top. Bake 400°F 50-60 minutes. Grace Kratchman - ref:02/16/02
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Better Than Pumpkin Pie
1 cup cooked butternut squash
1 cup unpacked brown sugar
1 tablespoon cornstarch
1 egg, beaten
1 cup evaporated milk
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 (9 inch) pie crust
Preheat oven to 350°F (175°C). In an electric blender, mix butternut squash, brown sugar, cornstarch, egg, milk, cinnamon, allspice, cloves, ginger, and nutmeg. Pour the mixture into the unbaked pie shell. Bake in a preheated 350°F (175°C) oven for 50 minutes, or until a table knife comes out clean when inserted in the center. Makes 8 servings www.allrecipes.com - ref:08/11/01
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Land's End Blueberry Pie
Baked pie shell
2 pints blueberries
1 tablespoons tapioca
1 cup sugar
l/2 tablespoons lemon juice
1 tablespoons flour
Cook 1 pint berries, sugar, flour, tapioca, lemon juice until thick; cool a little. Pour into pie shell; add 1 pt. berries and press lightly. Garnish with whip cream.
From Aunt Theresa - ref:08/11/01
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Easy Apple Custard Pie
Crust:
1 1/4 cup flour
3/4 cup uncooked rolled oats
1/4 cup brown sugar
1/8 tsp. salt
1/2 cup margarine, melted
1 tbl. water
1 tsp. vanilla
Filling:
8z sour cream
2/3 cup brown sugar
1/4 cup flour
2 eggs, slightly beaten
1/2 tsp. cinnamon
1/8 tsp. nutmeg
4 cup peeled, thinly sliced apples
Topping:
1 cup rolled oats
1/4 cup brown sugar
1/4 cup flour
1/4 cup melted marg.
Preheat oven 375°F . Prepare crust:
Combine flour, oats, brown sugar and salt in large bowl. Add marg., water and vanilla; mix well. Press firmly into bottom and sides of a 9" glass pie plate, forming 1/4" rim around the edge. Bake 12-15 min. or until lightly browned. Cool.
Prepare the filling: In a large bowl, combine sour cream, brown sugar, flour, eggs, cinnamon and nutmeg. Add apples and toss. Arrange in crust.
Prepare the topping: Combine rolled oats, brown sugar, and flour in a bowl. Add margarine and mix until consistency resembles coarse crumbs. Sprinkle over filling. Bake in middle of oven for 50-60 min. or til knife into in center comes out clean.
From: Kathy's Kitchen - ref:09/22/01
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Dr. Barbara's Chocolate Pie
1 Graham Cracker Crust
1 c. scalded skim milk
12z pkg. Nestle's semi-sweet chocolate chips
3 eggs
Mix in blender. Pour into crust.
Chill at least 4 hours.
Thank you to Dr. Barbara Workman
Kihei, Maui -
ref: 11/23/97
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Key Lime Pie
4 egg yolks
1 can condensed milk
3/4 c. sugar
4 egg whites
1/2 c. lime juice
1/2 tsp. cream of tartar
1-9" baked pie shell
Filling:
Beat egg yolks until lemon colored.
Blend in condensed milk slowly.
Add lime juice and mix well.
Meringue:
Add cream of tartar to egg whites
and beat until foamy.
Continue beating adding sugar,
1 tbl. at a time until egg whites peak.
Pour filling into pie shell.
Top with meringue and bake
in slow oven 330°F. until golden brown.
Closest I can come to Mrs. Muggie's
Key Lime Pie in Miami, Florida -
Kathy's Kookbook -
ref:03/22/98
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Lemonade Pie
1 can (14 oz.) sweetened condensed milk (not evaporated milk)
1 can (6 oz.) frozen lemonade concentrate, partially thawed
2 drops yellow food coloring (optional)
1 package (8 oz.) frozen whipped topping, thawed
1 8-inch graham cracker pie shell
In a large bowl, combine milk, lemonade and food coloring.
Fold in whipped topping; spoon into pie shell.
Chill at least 2 hours before serving.
Thanks to my Cyberfriends at Shaboom's Kitchen -
ref: 09/06/98
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Peanut Butter Cream Pie
1 pkg (8 ounces cream cheese, softened
3/4 cup confectioners' sugar
1/2 cup creamy peanut butter
6 tablespoons milk
1 carton (8 ounces frozen whipped topping, thawed
1 graham cracker crust (9 inches)
1/4 cup chopped peanuts
In a mixing bowl, beat cream cheese until fluffy.
Add sugar and peanut butter; mix well.
Gradually add the milk.
Fold in whipped topping;
spoon into the crust.
Sprinkle with peanuts.
Chill overnight.
Yield: 6-8 servings
Thanks to:
A Taste of Home -
Jesse and Anne Foust
Bluefield, West Virginia-
ref:5/30/99
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Frozen Hawaiian Pie
14 z. sweetened condensed milk
12z. frozen whipped topping, thawed
20z. crushed pineapple, drained
½ c. chopped macadamia nuts
½ cup chopped maraschino cherries
2 tbl. lemon juice
2 graham cracker crusts (9")
Fresh mint and additonal mac nuts and cherries
In a bowl, combine milk and whipped topping.
Gently fold in pineapple, nuts, cherries and lemon juice.
Pour into the crusts.
Freeze until firm, about 4 hours.
Remove from the freezer 20 min. before serving.
Garnish with mint, nuts and cherries.
Yield: 2 pies.from: Taste of Home Magazine -
ref:4/08/00
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Pumpkin Chiffon Pie
2 cups brown sugar, packed
8 tbs. flour
1 teas. salt
2 tbs. pumpkin pie spice
1 teas. cinnamon
3 cups canned pumpkin
4 eggs beaten
3 cups scalded milk
Combine sugar, flour, salt,
spices and pumpkin and mix thoroughly.
Add beaten eggs and cooled milk.
Let cool.
Pour pumpkin into unbaked shell.
Bake at 425°F - 15 minutes,
then 350°F - 45 minutes.
Thanks to Monica
Visit her at Autumn Goodies -
ref:10/07/00
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Pecan Pumpkin Pie
3 eggs
1/2 cup sugar
1 cup Libby pumpkin
3 tbl. melt. butter
1/3 cup sugar
1/2 tsp. vanilla
1 tsp. pump. spice
1 cup pecan halves
2/3 cup light corn syrup
1 unbaked 9" crust
(I use Pillsbury crust in the dairy section)
First I baste the crust with egg
then pre-baked my pie crust in a 450°F oven
for about 5 min. or until it started to turn brown.
While that is browning, stir together
1 slightly beaten egg, pumpkin, 1/3 c. sugar, spice.
After pie is out of oven, spread over bottom of pie shell.
Combine 2 eggs, corn syrup,
1/2 c. sugar, butter and vanilla. Stir in nuts.
Spoon over pumpkin mixture.
Bake in oven 450°F about 10 min.
then reduce heat to 350°F for about
40 min. or until filling is set. From: Kathy's Kitchen -
ref:12/09/00
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Apple-Cranberry Crisp Pie
Apple Tarts
Apple-Cranberry Crisp