Home-Front Apple Pie
1 cup light corn syrup
4 tablespoons flour
5 or 6 apples
2 tablespoons butter
1/2 teaspoon cinnamon
In a saucepan, combine the corn syrup and flour. Heat the
mixture over medium heat. Stir until the mixture is smooth and thick. Let cool.
Peel and core the apples. Then slice the apples into rings. Follow the directions on the pie crust box to place 1 sheet of pastry in a pie pan.
Layer the apples in the pie. Pour the syrup mixture over the apples. Dot the apples with butter and sprinkle with cinnamon.
To place the top crust, follow the directions on the pie crust box for the 2-crust pie. Bake the pie at 425F (220C) degrees for 30 to 40 minutes. Remove the pie from the oven. Let cool before serving. This recipe is from Shaw, age 10, from the
Chocolate Mint Pie
1 8-ounce jar marshmallow cream
1/4 cup green mint extract
3 tablespoons chocolate syrup
2 cups whipped cream
1/3 cup butter, melted
1 1/2 cup chocolate cookies, crushed
Add crushed cookies to butter and mix well. Spread into a 9" pie pan and press firmly to form crust. Chill for 2 hours.
In a mixing bowl combine marshmallow cream, mint extract, and
chocolate syrup and beat for 1-2 minutes on low speed.
Whip the cream until soft peaks begin to form. Fold into chocolate mint mixture.
Spoon filling onto pie crust. Freeze overnight (at least 6 hours). Top with chocolate shavings.
1 cup sugar
3/4 cup butter
1 teaspoon vanilla
4 1-ounce squares cooking chocolate
1 ready-made pie crust
Bake pie crust at 375F (190C) for about 20 minutes until golden brown. Remove from oven and let cool (you can refrigerate overnight if you wish).
In a mixing bowl, beat sugar and butter for about 5 minutes until fluffy. In a small saucepan, melt chocolate over low heat, stirring constantly. Add vanilla and melted chocolate to sugar mixture and stir. Next add one egg at a time and beat into mixture. Mix well for another 2 minutes.
Spread chocolate mixture over pie crust. Top with whipped cream and chocolate shavings (optional: sprinkle cookie crumbs, chopped nuts, or merishino cherries on top). This pie is choco-licious!
Sweet Maple Pecan Pie
3 large eggs, beaten
1 cup maple syrup
3/4 cup sugar
1/3 cup butter, melted
1 teaspoon cinnamon
1 1/2 cups pecans, halved
Single crust pie pastry
Preheat oven to 350F degrees (180C). In a large mixing bowl, beat eggs. Next add maple syrup,
sugar, melted butter, and cinnamon and beat well.
Line a 9" pie pan with the single crust pie pastry. Pour in the filling then arrange the pecan nuts on top by pressing gently into the filling. Cover the edges with some foil to keep them from burning. Bake for 25 minutes, then remove foil from edges and bake for another 25 minutes. Remove from oven and allow to cool for 10 minutes. Serve warm or refrigerate overnight and serve cold.
Perfect Pumpkin Pie
1 16-ounce can pumpkin (2 cups pumpkin boiled and mashed)
1/2 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/2 cup whole milk
2/3 cup evaporated milk
single crust pie pastry
Preheat oven to 375F degrees (190C). In a large mixing bowl, combine pumpkin, sugar, and spices. Next add eggs and beat lightly for about 1 to 2 minutes. Then stir in milk and evaporated milk a little at a time until well blended.
Line a 9" pie pan with the single crust pie pastry. Pour in the filling. Cover the edges with some foil to keep them from burning. Bake for 20 minutes, then remove foil from edges and bake for another 20 to 30 minutes. Test to see if pie is ready by sticking a clean fork down the center. If it comes out clean it is ready. Remove from oven and let cool for 10 minutes. Add a dollop of ice cream or whipped cream on top of each slice of pie with a sprinkle of nutmeg. Eat when cool or refrigerate until ready to eat.
1 cup milk
1 packet hot chocolate mix
box of cookies
pad of butter
To make filling: Boil milk then whisk in your hot chocolate mix. Mix cornstarch in but not enough to where it is too lumpy. Whisk until smooth then leave in frige for an hour.
To make crust: Heat oven to 200F degrees. Mash up one cookie at a time then add a penny size of butter as you go. Form into a ball then press one at a time into each cup of muffin pan. Bake until it has a pie crust texture.
Add filling into pie crust and enjoy!
This recipe was submitted by Shelby, age 13.
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