Pies from Cooking Country

Deep Dish Apple

Ingredients:
1/2-3/4 cup sugar
3 tbsp. all purpose flour
1/2 tsp. ground cinnamon
1/8 tsp. ground allspice
6 cups thinly sliced, peeled, cooking apples
Pastry for single-crust pie In a mixing bowl combine sugar, flour, cinnamon, and allspice. Add apples; toss to coat fruit. Transfer to a 1 1/2 qt. casserole.
Prepare pastry for single-crust pie, except roll pastry
1 in. larger than the top of casserole. Seal and flute to rim of casserol. Cover edges of pie with foil.Place on baking sheet. Bake at 375 for 25 min. Remove foil. Bake for 30-35 more min. or till crust is golden brown, and filling is bubbly. Serve warm or cool. Makes 8 servings.
Deep Dish Peach pie:
Prepare as above, except omit cinnamon and allspice. Substitute 6 cups sliced peeled peaches for the apples. Sprinkle peaches with 1/4 tsp. almond extract; toss with flour and sugar

Raisin Pie

Ingredients:
2/3 cup packed brown sugar
2 tbsp. cornstarch
2 cups raisins
1 tsp. finely shredded orange peel
1/2 cup orange juice
2 tbsp. lemon juice
1/2 cup chopped walnuts
Pastry for Double Crust Pie In a saucepan mix brown sugar and cornstarch. Stir in raisins, peel, orange juice, lemon juice, and 1 1/3 cups cold water. Cook and stir till bubbly; cook and stir 2 min. more.
Remove from heat; stir in nuts. Transfer to pastry lined 9 in. pie plate. Cut slits in top crust. Adjust top crust. Seal and flute in edge. Cover edge with fiol and bake in 375 for 25 min. Remove foil; bake 20-25 min. more or till crust is golden. Serves 8.

Crunchy Peach Pie

Ingredients:
3/4 cup finely crushed vanilla wafers
1/2 cup chopped almonds
3 tbsp. butter (melted)
2 eggs
1 tbsp. lemon juice
1/4 cup sugar
3 16 or 17oz. cans peach slices,
Pastry for single-crust pie

Mix crushed wafers, almonds, and butter; set aside. Line the bottom of a pastry-lined 9 in. pie plate with a double thickness of foil. Bake in a 350 oven for 5 min. Remove foil. Bake 5 min. more. Meanwhile, beat together eggs and lemon juice; stir in sugar. Fold fruit into egg mix. Transfer to the partially baked pastry shell. Sprinkle with wafer mix. Cover edge with foil. Reduce oven temp, to 375. Bake for 20 min. Remove foil, and bake 15-20 min. more ot till set.
Cool, cover and chill to store. Serves 8.

Cherry Lattice Pie

Ingredients:
2 16oz. cans pitted tart red cherries
(water pached)
1 cup sugar
1/4 cup cornstarch
1 tbsp. butter
3-4 drops almond extract
10 drops red food coloring (optional)
Pastry for lattice top pie Drain cherries. reserving 1 cup liquid. In a large saucepan combine 3/4 cup of the sugar and the cornstarch. Stir in reserved liquid. Cook and stir on med. heat till thickened and bubbly. Cook and stir 2 min. more. Remove from heat. Stir in the remaining sugar; butter, almond extract, and food coloring. Stir in cherries. Cool slightly.
Fill a pastry lined 9 in. pie-plate with cherrry mix. Top with lattice crust. Cover edge of pie with foil. Bake at 375 for 25 min. Remove foil; bake 25-30 min. more or till crust is golden brown. Cool before serving. Makes 8 servings