by Michelle Reeves

Created on: November 17, 2009

Making pies are my specialty when Thanksgiving and Christmas come around. It is my favorite time of year, because I love to cook! I have four pies that I would like to introduce to you, all easy, some more time consuming than others. Two of the pies come from my grandmother, one from my cousin who got it from the keebler elves, ready crust recipes, and one from thrifty maid cherry fruit filling label.

Grandma's Apple Pie

6 cups of pared, sliced, Granny Smith green tart apples

3/4 cups of sugar

1 tbsp of cornstarch

1 tsp of cinnamon

2 tbsp butter

2 Pillsbury Pie Dough (1 box)

1 9" Pie pan

Take one of your pie dough shells and line it in your pie pan

Put your 6 cups of Granny Smith apples in it

In a separate bowl mix your sugar, cornstarch, and cinnamon together

Pour it over the apples

Take the 2 tbsp of butter cut in smalls pieces and place randomly on top of apples and spices

Use your second pie dough to put over the top, press edges together with a fork, make little slivers on top, usually in the shape of a star, like an asterisk star

Bake at 400 degrees for 45 to 60 minutes

Grandma's Pumpkin Pie

Grandma used Libby's pumpkin pie recipe, but changed it around just a bit, and made it a whole lot better. mmm..mmm..good!

1/2 cup of granulated (white) sugar

1/2 cup of light brown sugar

1/2 tsp of salt

1 tsp of ground cinnamon

1/2 tsp of ground ginger

1/4 tsp of ground cloves

2 large eggs

1 can (15 oz) Libby's 100% pure pumpkin

1 can evaporated milk

1 Pillsbury dough pie shell

1 9" pie pan (deep dish)

Preheat oven to 425 degrees

Line pie shell in pie pan

In a small bowl mix sugar, salt, cinnamon, ginger, and cloves

In a large bowl beat eggs and pumpkin together

Add spices to pumpkin mixture, mix well

Slowly add evaporated milk

After mixing all ingredients, pour into pie shell

Bake on 425 for 15 minutes

Reduce heat to 350 and bake for 40 to 50 minutes, or until fork comes out clean after poking in the middle

Let cool for two hours

Cherry Cheese Pie

This no-bake pie recipe came from a Thrifty Maid label for cherry fruit filling . Yum! Yum! Good! If you don't like cherry, you can use strawberry, or no fruit filling at all, it's good any which way.

1 8 oz package of cream cheese

1 14 oz can of sweetened condensed milk (not evaporated milk)

1/3 cup of lemon juice from concentrate

1 tsp of vanilla extract

1 6 oz graham cracker pie crust

1 21 oz can of cherry fruit filling (chilled)

In a large bowl beat cream cheese until fluffy

Gradually beat in sweetened condensed

• 1
• 2
• Next Page >>