JANUARY 27, 1997

 The Edwards Agency

Home & Garden

recipes

Dining In: Special pies bring spring to a dreary winter dinner


Caramel Apple Cheesecake
   1 1/4 c. graham cracker crumbs
   1/4 c. sugar
   1/3 c. margarine or butter, melted
   1 (14 oz.) can fat free sweetened condensed milk (not evaporated), caramelized
   3 (8 oz.) pkg. cream cheese, softened
   3/4 c. sugar
   2 Tbsp. flour
   3 eggs
   2 Tbsp. milk
   1 tsp. vanilla extract
   2 medium all-purpose apples, cored and sliced
   1 Tbsp. margarine or butter

   Preheat oven to 300 F. Combine crumbs, sugar, and melted margarine; press firmly on bottom and 1-inch up side of 9-inch spring-form pan. Reserve 2 Tbsp. caramelized condensed milk; spread remainder over prepared crust. Bake 15 minutes. Meanwhile, in large mixer bowl, beat cheese, sugar and flour. Add eggs, 2 Tbsp. milk and vanilla; mix well. Pour into prepared pan. Bake 1 hour or until set. Cool. In large skillet, cook apples in 1 Tbsp. margarine until tender-crisp. Spread reserved caramelized condensed milk on top of cheesecake. Arrange apples on top of cheesecake. Chill. Refrigerate leftovers.

Fresh Lemon Meringue Pie
   1 1/2 c. sugar
   1/4 c. plus 2 Tbsp. cornstarch
   1/2 tsp. salt
   1/2 c. cold water
   1/2 c. fresh squeezed lemon juice
   3 egg yolks, well beaten
   2 Tbsp. butter or margarine
   1 1/2 c. boiling water
   Grated peel of 1/2 lemon
   2 to 3 drops yellow food coloring (optional)
   1 (9-inch) baked pie crust
   Three egg meringue (recipe follows)

   In saucepan, thoroughly combine sugar, cornstarch, and salt. Gradually blend in cold water and lemon juice. Stir in egg yolks. Add butter and boilding water. Bring to a boil over medium-high heat, stirring constantly. Reduce heat to medium and boil for 1 minute. Remove from heat and stir in lemon peel and food coloring. Pour into baked pie crust. Top with Three Egg Meringue, sealing well at edges. Bake at 350 F for 12 to 15 minutes. Cool for 2 hours before serving.

Three Egg Meringue
   3 egg whites
   1/4 tsp. cream of tartar
   6 Tbsp. sugar

   In a bowl, with an electric mixer, beat egg whites with cream of tartar until foamy. Gradually add sugar and beat until stiff peaks foam.

Raspberry Royal Pie
For the crust:
   1/2 c. butter or margarine, softened
   1/4 c. powdered sugar
   1/2 tsp. vanilla
   1 1/4 c. flour
   1/8 tsp. salt
   1/2 c. hazelnuts or pecans, finely chopped
For the filling:
   2 10-oz. pkgs. frozen raspberries, thawed
   1/3 c. water
   4 Tbsp. cornstarch
   1/3 c. sugar

   Drain raspberries and set juice aside.
   To make crust: Cream together all crust ingredients. Refrigerate 30 to 40 minutes. Pat the mixture into a 9-inch pie pan and bake at 400 degrees for 10 to 12 minutes until golden brown. Cool.
   For the filling: Add water, cornstarch, and sugar to the raspberry juice. Simmer over low heat until thick, stirring constantly. Fold in berries and pour into cooled crust. Chill 2 hours or until firm. Garnish with whipped cream.

Traditional Cherry Pie
   1 21-oz. can cherry filling
   1 8-inch double crust

   Line pie pan with rolled crust. Spread filling evenly in crust. Place vented or lattice top crust over filling. Bake at 425 F for 10 minutes; reduce heat to 375 F and continue baking for 30-40 minutes until golden brown.

Real Cool Lime Pie
   1 pint vanilla ice cream
   6 oz. prepared graham cracker crumb pie crust
   14 oz. can sweetened condensed milk
   2 Tbsp. plus 1 tsp. freshly squeezed lime juice
   1 tsp. grated lime zest
   1 c. heavy cream, whipped with
   2 Tbsp. sugar
   Lime for garnish

   Remove ice cream from paper carton by cutting package seam. Slice into rounds 1/4 to 1/2 inch thick. Arrange in petal form in pie crust. Press down to remove air pockets and smooth surface. Put in freezer. In a small bowl combine condensed milk, lime juice, and lime zest. Refrigerate until cool and thickened. Spread lime mixture over ice cream layer and freeze at least 2 hours. When ready to serve, decorate top with whipped cream sweetened with sugar and garnish with lime slices.

Pennsylvania Dutch Shoo-Fly Pie
Crust:
   2 c. all-purpose flour
   1 Tbsp. salt
   2/3 c. butter flavored Crisco, divided
   1 egg
   5-7 Tbsp. ice water
Crumbs:
   4 c. all-purpose flour
   2 c. sugar
   1 Tbsp. baking soda
   1 c. butter or margarine
Filling:
   2 c. unsulphured molasses
   2 c. warm water
   1 egg
   2 tsp. baking soda

   Heat oven to 400 F.
   Crust: Combine flour and salt in medium bowl. Cut in 1/3 c. butter flavored Crisco using pastry blender (or 2 knives) until flour blends into fine crumbs. Cut in remaining 1/3 c. Crisco until coarse crumbs form. Stir in egg. Sprinkle with water, one Tbsp. at a time. Toss lightly with fork until dough forms a ball. Press between hands to form two 5-6 in. "pancakes." Flour rolling surface and rolling pin lightly. Roll one "pancake" into circle. Trim 1 in. larger than upside-down 9-inch pie plate. Fold into quarters. Unfold and press into pie plate. Flute. Repeat for second pie shell.
   Crumbs: Combine flour, sugar, and baking soda in large bowl. Cut in butter with pastry blender or (2 knives) until crumbs form.
   Filling: Combine molasses, water, egg, and baking soda in large bowl. Beat at low speed of electric mixer until blended. Add half the crumb mixture to filling. Beat at low speed just until blended. Pour into unbaked pie shells, filling a little over half full (you may not use all the filling). Sprinkle remaining crumbs over both pies. Bake at 400 F for 10 min. Reduce oven to 375 F. Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool 10 min. on cooling rack. Place each pie inside separate plastic bag. Fasten open end with twistie. Cool completely on counter.