"NewYorkNewYork"


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( published May, 2001 )




apple, peach, blueberry and cherry pies




I use the prepared frozen pie shells, making the task of baking a pie very easy. As for the crust, it is equally as good as those that I have made from scratch.

You can cut top pie crust into strips and form a lattice effect if you so choose.




apple pie


ingredients

  • 2 pkg 8" frozen pie shells / 4 shells
  • Makes 2 pies
  • 6 - 8 greening apples / pared, cored & sliced
  • 1/4 tsp nutmeg
  • 1/2 tsp cinnamon
  • 2/3 cup sugar
  • Lemon juice for sprinkling / optional
  • Cream / optional

instructions

  • Pre-heat oven to 400
  • Stir together sugar, nutmeg & cinnamon
  • Toss 1/4 of apples with 1/4 sugar mix
  • Put on bottom of pie shell
  • Toss another 1/4 of apples with 1/4 sugar mix
  • Add to pie shell
  • Sprinkle with lemon juice
  • Cover with pie shell, pinching edges together
  • Prick top with tines of fork 6 times
  • Make 2nd pie
  • Brush top with cream or egg yolk mixed with water
  • Place pies on cookie sheet
  • Bake 1 hour or until golden brown
  • Each pie serves 8
  • Freezes well



peach pie


ingredients

  • 1 pkg 10" frozen pie shells / 2 shells
  • Makes 1 pie
  • 4 cups fresh peaches / peeled & sliced
  • 3/4 cup sugar
  • 3 tbsps flour
  • 2 tbsps butter / margarine / cut in slivers
  • ! egg yolk mixed with 1 tsp water

instructions

  • Pre-heat oven to 425
  • In lge bowl, toss peaches with flour & sugar
  • Pour into pie shell
  • Dot with butter
  • Cover with pie shell, pinching edges together
  • Prick with tines of fork 6 times
  • Brush top with egg mix
  • Place pie on cookie sheet
  • Bake 10 minutes
  • Reduce heat to 350
  • Bake additional 35 minutes or until golden brown
  • Yields 8 servings



blueberry pie


ingredients

  • 1 pkg 10" frozen pie shells / 2 shells
  • Makes 1 pie
  • 4 cups fresh blueberries / pick over, rinse & pat dry
  • 3/4 cup sugar
  • 1/4 cup flour
  • 1 tsp lemon juice
  • 2 tbsps butter / margarine / cut in slivers
  • ! egg yolk mixed with 1 tsp water

instructions

  • Pre-heat oven to 425
  • In lge bowl, toss blueberries with flour, sugar, & lemon juice
  • Pour into pie shell
  • Dot with butter
  • Cover with pie shell, pinching edges together
  • Prick with tines of fork 6 times
  • Brush top with egg mix
  • Place pie on cookie sheet
  • Bake 10 minutes
  • Reduce heat to 350
  • Bake additional 35 minutes or until golden brown
  • Yields 8 servings

For cherry pie, replace the blueberries with 2 cans of drained red pie cherries.




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