Hot Apple & Cherry Pies

Hot Apple & Cherry Pies
4−6 Cups vegetable oil (in fryer)
1 package Pillsbury apple or cherry turnovers
(Find them in the refrigerated section)
1. Unroll the Pillsbury turnover dough. You will have six 3"x3" pieces. You
will use four of them. Stretch them out to about 4"x5" rectangles. Do this
on waxed paper.
2. Spread 1/2 of the pie filling on one dough, and the other half on
another, leaving about 1/2" of dough around edges. Clear a 3/4" space
lengthwise down the middle of both.
3. Place the remaining two doughs on top of the two with the filling. Crimp
the edges. You'll have what looks like two giant pop−tarts.
4. Cut both of them precisely down the middle, in that 3/4" space you
created. Crimp those two edges.
5. Manipulate as needed to form an attractive, uniform shaped pie. They
should look like small burritos, only crimped around the edges.
6. Place all four, flat on waxed paper, in the freezer. After about 45
minutes, spray all sides of each pie with water mist. Return to the freezer
for at least another hour.
7. Place in a freezer bag and seal for future use, or get ready to deep−fry
them.
Cooking Your Pies:
1. Pre−heat your deep fryer to 375 . Also pre−heat your oven to warm.
2. Quickly dip a frozen pie in cold water, making sure to immerse it
entirely.
3. Drop the pie into the hot oil. Be careful−−−it will most likely splatter.
After all the pies are in the fryer, place your spare fryer basket over the
top. ("Sandwiching" the pies between the two baskets.) This ensures the pies
are fully submerged. It is important that the pies are fully submerged or a
good portion of it won't cook correctly.
4. Cook 5−7 minutes. Check after 5 minutes−−−the color should be a golden

Pie Crust

Pie Crust
1/4 cup butter
1/4 cup shortening
1 1/4 cups all−purpose flour
1 tablespoon sugar
1/4 teaspoon salt
1 egg yolk
2 tablespoons ice water
1/2 teaspoon vinegar
Beat together butter and shortening until smooth and creamy; chill until
firm. Sift together flour, sugar and salt in medium bowl. Using fork, cut
butter and shortening into dry ingredients until mixture has a consistent
texture. Mix egg yolk, ice water and vinegar into dough, then form into ball
and refrigerate about 1 hour.
Preheat oven to 450 . When dough has chilled, roll it out and press into pie
plate. Press parchment paper or aluminum foil into crust and weight crust
down with ceramic pie weight or another pie plate filled with dried beans.
Bake 15 minutes, then remove weight or pan filled with beans and prick crust
with fork to allow steam to escape. Bake another 5−10 minutes or until crust
is golden brown. Let crust cool.
Makes enough dough for one 8− to 10−inch single crust pie.

Pumpkin Cheesecake

Pumpkin Cheesecake
Crust:
1−1/2 cups graham crumbs
5 Tbsp. butter, melted
1 Tbsp. sugar
Filling:
3 − 8oz. pkgs. cream cheese, softened
1 cup sugar
1 tsp. vanilla
1 cup canned pumpkin
3 eggs
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. allspice
Whipped Cream
Mix crust ingredients together, just till coated and crumbly. Press onto the
bottom and 2/3 up the sides of an 8" springform pan. Bake for 5 mins. at
350. Set aside. Combine cheese, sugar and vanilla in large bowl, mix until
smooth with an electric mixer. add pumpkin eggs,and spices, beat till smooth
and creamy. Pour into the crust. Bake for 60−70 mins.or till the top turns a
bit darker. Remove from oven and allow to come to room temperature, then
refrigerate. After it has thoroughly chilled, remove the pan sides and cut.
Serve with whipped cream.

Peanut Butter Pie

Peanut Butter Pie
1 5 oz. pkg. Jell−O Instant Vanilla Pudding
2 cups cold skim milk (you could use any milk you like)
1/2 cup whipping cream, whipped
1−1/4 cup creamy peanut butter
1 prebaked pie shell of your choice (use a ready made, refrigerated
crust, or you can bake your own), lightly browned
1 − 8 Ounce container of Cool Whip (or store brand equivalent)
Garnish: chocolate syrup & crushed peanuts
Whisk together pudding mix and cold milk in bowl until creamy. Add 1/2 cup
whipped whipping cream, peanut butter. Whisk until completely blended. Pour
into baked pie shell, cover with generous layer of Cool Whip whipped
topping. Put in freezer for 1 hour until set. Remove from freezer, drizzle
with your favorite chocolate syrup & crushed peanuts. Cover, chill 2 hours,
serve.

Strawberry Pie

Strawberry Pie
1 cup All Purpose Flour
1/4 tsp. salt
3/4 stick butter
1 1/2 Tbsp. shortening
1/8 cup Ice water
Put flour and salt in the bowl of a food processor. Cut
the butter, and shortening into the flour. Process a
few seconds until the mixture resembles a coarse
meal. Drop by drop add the water, processing briefly.
The whole process should take about 20 to 30
seconds. Wrap and chill for an hour. Remove from
refrigerator, and let stand 15 minutes before rolling.
You can double this up for a top and bottom crust.
Filling:
1 cup Sugar
3 Tbsp. Corn Starch
1 pint Strawberries
1 12 oz. can 7−UP
Whipped cream
In a medium sized sauce pan combine sugar,
cornstarch, and 7−UP until creamy. Cook over a
medium to a medium high heat until the mixture
becomes thick. When this mixture becomes thick, cool
to room temperature, and add a couple of drops of red
food coloring. Wash, and cut strawberries into
quarters, or smaller depending on how large they are.
Sprinkle a teaspoon or two of sugar on the
strawberries, and place them into the shell. Pour the
cooled 7−Up mixture over the strawberries. Allow this
to set for a few minutes. Serve with plenty of Whipped Cream.

Key Lime Pie

Key Lime Pie
1-9” graham cracker crust
¼ cup key lime juice (fresh or bottled, you can use regular lime juice)
1 can sweetened condensed milk
1-8 oz. carton of cool whip

Mix key lime juice and sw. cond. Milk. Fold in cool whip. Pour into crust and chill.