Reader Recipes

Award-Winning Pies

Submit your favorite recipes to: Reader Recipes; P.O. Box 2340; Glen Allen, VA 23058-2340. Or send your recipe by e-mail to bpotter@odec.com.

 

PRIZE-WINNING SWEET POTATO PIE

From Nan Finch of Brodnax

Ingredients:

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3 T flour

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1 2⁄3 cups sugar

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1 3⁄4 cups cooked, mashed sweet potatoes

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2 eggs

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1⁄4 cup light corn syrup

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1 t nutmeg

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1 t pumpkin pie spice

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1⁄4 cup melted butter

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3⁄4 cup evaporated milk (undiluted)

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Pinch of salt

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1 unbaked 9- or 10-inch deep-dish pie shell

Directions: Preheat oven to 350˚. In a large mixing bowl, combine flour and sugar. Add remaining ingredients and beat well. Pour into pie shell. Bake for 55-60 minutes.

 

PEANUT BUTTER PIE

From April Foubare of Manassas

Ingredients:

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1⁄3 cup creamy peanut butter

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3-oz. pkg. cream cheese (softened)

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2 T butter or margarine (softened)

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1 cup confectionerís sugar

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1⁄4 cup milk

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8-oz. tub whipped topping (thawed)

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9-inch chocolate crumb crust

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2 T chopped peanuts

Directions: Combine peanut butter, cream cheese and butter; beat until smooth. Add sugar and milk; fold in whipped topping. Pour into crust. Cover and freeze for at least 4 hours. Remove from freezer just before serving. Garnish with peanuts and chocolate curls if desired.

 

MILLION-DOLLAR PIE

From Cassandra Brogdon of Randolph

Ingredients:

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1 large can pineapple (drained)

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1 can Eagle Brand milk

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1⁄4 cup lemon juice

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8-oz. container Cool Whip

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1 cup walnuts (chopped)

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1 cup coconut

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9-inch graham cracker pie crust

Directions: Mix all ingredients well. Pour into graham pie crust. Cover and refrigerate overnight.

 

BUTTERMILK CUSTARD PIE

From Deborah Brumfield of Gretna

Ingredients:

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1 1⁄3 cup sugar

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1⁄2 cup margarine

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2 egg yolks (reserve whites)

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1 T flour

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1⁄2 cup buttermilk

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1 t vanilla

Directions: Combine all ingredients. Beat 2 egg whites and add to mixture. Pour in pie shell and cook at 400˚ until brown. Reduce heat to 250˚ for 25 minutes. Donít worry. If you donít like buttermilk, you canít taste it.

 

ORANGE CREAM PIE

From Kathleen Davis of Spotsylvania

Ingredients:

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12-oz. can frozen orange juice

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14-oz. can sweetened condensed milk

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1 cup sour cream

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9-oz. container whipped cream

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2 ready-made graham cracker pie crusts

Directions: Mix orange juice and condensed milk. Add sour cream and whipped cream; stir until smooth. Pour half of mixture into each pie crust. Refrigerate 4 hours until firm and serve. Makes 16 servings.

 

OLD-FASHIONED CUSTARD PIE

From Mae Surface of Staunton

Ingredients:

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4 eggs

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1 cup sugar

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1⁄2 t salt

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1⁄4 t nutmeg (plus a dash to sprinkle on top before baking)

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2 1⁄2 cups scalding hot milk

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1 t vanilla

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1 unbaked 9-inch deep-dish pie shell

Directions: Preheat oven to 425˚. Beat eggs slightly with wire whisk. Continue to beat while adding sugar. Add rest of ingredients. Mix well and pour into pie shell. Sprinkle nutmeg on top. Bake for 25 minutes. Do not over-bake. The center may be soft but will set while cooling.

 

CHERRY-TOPPED EASY PIE

From Linda Diehl of Staunton

Ingredients:

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14 whole graham crackers

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1 pkg. instant vanilla pudding

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2 cups cold milk

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1 cup thawed Cool Whip

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21-oz. can cherry pie filling

Directions: Line 9-inch square pan with whole graham crackers, breaking if necessary. Combine pudding mix and milk in bowl. Beat slowly with beater or at lowest speed of electric mixer until well blended, about 2 minutes. Let stand 5 minutes, then blend in whipped topping. Spread half the pudding mixture over crackers; add another layer of crackers. Top with remaining pudding mixture and remaining crackers. Top with cherry pie filling. Chill 3 hours. Makes 9 servings.

 

APPLE PIE

From Alene Carroll of Bracey

Ingredients:

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Crust for 2-crust 9-inch pie plate

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1 1⁄2 cups all-purpose flour

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1 T granulated sugar

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2 t corn starch

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1⁄2 t salt

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1 t baking powder

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1⁄2 cup Crisco plus 2 T

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4 to 7 T cold water

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4 or 5 large Granny Smith apples

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3⁄4 cup granulated sugar

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1 t cinnamon

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1 T all-purpose flour

Directions: To make crust, combine the first five ingredients in a mixing bowl; cut in Crisco to form pea-size chunks. Add water, one tablespoon at a time. Mix until dough forms a ball; divide into 2 equal balls. Make the crust first, roll out dough on floured board for bottom crust; put in pie plate and trim. Roll out the top crust; leave on the board while you peel and cut apples. Preheat oven at 425˚. Arrange the apples on bottom crust. Combine the last three ingredients and pour it evenly over the apples. Make slits in the top crust and place the crust over the apples; trim and flute edges. Bake 15 minutes at 425˚ and then turn the heat down to 350˚ about 45 minutes or until done.

 

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