Dirt Pie

1 cup cold milk
1 pkg (4 oz. serving) Chocolate flavor Instant Pudding
1 (8 oz) container Cool Whip
20 chocolate sandwich cookies, crushed
1-1/2 cups "rocks"*
1 graham cracker pie crust

* Rocks = Granola chunks, chocolate chips, peanut butter chips,
chopped peanuts, or any combination thereof

Pour milk into medium bowl. Add pudding mix. Beat with wire whisk until
well blended. Let stand 5 mins. Fold in whipped topping. Stir 1 cup of
the cookies and "rocks" into pudding mix. Spoon into pie crust. sprinkle
with remaining cookies. Freeze until firm, about 4 hours.


Carol Neer

Nectarine Pie

1 9" unbaked pie shell
4 medium nectarines
2/3 cup sugar
4 tablespoons flour
1/2 teaspoon cinnamon
1/4 teaspoon almond extract
1 cup heavy cream
1/4 teaspoon salt

Combine sugar, flour, salt, cinnamon, cream and almond extract. Set
aside. Preheat oven to 400F. Placenectarines in boiling wtaer for 30
to 45 seconds. then plunge into cold water and remove skins. Cut in
half and remove pits. Place halves flat side down in pie shell. Pour
cream mixture around nectarines and bake 35 to 40 minutes. Serve warm
with ice cream.

Shaker Lemon Pie

2 large lemons
2 cups sugar
4 eggs, well beaten
pastry for a 2 crust 9" pie

Slice lemons (unpeeled) paper thin. Add sugar, mix well and let
stand at least 2 hours. Add beaten eggs and combine well. Roll
half the pastry out and place in pie plate. Fill with lemon
mixture, cover with top crust. Cut slits and seal edges. Bake
in preheated 450 oven for 15 minutes, then reduce heat to 375 and
bake 20 more minutes. Serve at room temperature.

Baked Pastry Shell

1 1/4 cups all purpose flour
1/2 teaspoon salt
1/3 cup shortening or lard
3 to 4 tablespoons cold water

In a mixing bowl combine flour and salt. Cut in shortening or lard till
pieces are the size of small peas. Sprinkle 1 tablespoon of the water
over part of the mixture; gently toss with a fork. Push to sides of bowl.
Repeat till all is moistened. Form dough into a ball.

On a lightly floured surface flatten dough with hands; roll from center to
edge, forming a circle about 12 inches in diameter. Wrap pastry around
rolling pin. Unroll onto a 9-inch pie plate. Ease the pastry into pie
plate, being careful not to stretch pastry. Trim to 1/2 inch beyond edge
of pie plate; fold under extra pastry. Make a fluted edge. Prick bottom
and sides of pastry with a fork.

Bake in a 450 oven for 10 to 12 minutes or till golden.

Apple Pie Cake

1/4 cup butter
1 cup sugar
1 egg
1/4 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon baking soda
1 cup flour
1/2 cup chopped nuts
2 1/2 cups diced apples
1 teaspoon vanilla
2 tablespoons hot water

Combine ingredients in order given. (Batter will be thick).
Bake in a greased 9-inch pie pan for 45 minutes at 350F.
Serve warm with whipped cream or ice cream.

Dutch Apple Pie Jam

1 lb. tart green apples
1/2 cup raisins
1 cup water
1/3 cup lemon juice
1 tsp. ground cinnamon
1/4 tsp. ground allspice
4 1/2 cups granulated sugar
1 cup packed light brown sugar
1/2 tsp. butter or margarine
1 pouch of Certo liquid fruit pectin

Peel, core and finely chop enough apples to measure 2 cups. Place in pot with everything except the pectin.

Place pot over high heat and stir until it comes to a full boil. Boil hard 1 minute, stirring constantly. Remove from heat and immediately stir in pectin. Bring to full rolling boil hard for one minute, stirring constantly. Remove from heat and stir and skim foam if necessary for 5 minutes to prevent floating fruit. (I did this step and the apples still floated to the top). Pour quickly into hot jars, leaving 1/2 of head space. seal and process in B-W Bath for 10 min. Makes 5 - 1/2 pint jars.

Garden Vegetable Pie

2 cup chopped fresh broccoli or sliced fresh cauliflowerets
1/2 cup chopped onion
1/2 cup chopped green pepper
1 cup shredded cheddar cheese
1 1/2 cup milk
3/4 cup Bisquick
3 eggs
1 tsp salt
1/4 tsp pepper

Preheat oven to 400*. Lightly grease pie plate. Heat 1 inch salted water to boiling, add broccoli, cover and cook about 5 minutes. Drain thoroughly. Mix broccoli, onion, green pepper and cheese in pie plate. Beat milk, Bisquick, eggs, salt and pepper until smooth. Pour over broccoli in pie plate. Bake at 400* for about 35-40 minutes, until golden brown and knife inserted between the center and the edge comes out clean.

Chocolatetown Pie

1/2 cup butter, softened
2 eggs beaten
2 tsp vanilla
1 cup sugar
1/2 cup flour
1 cup semi-sweet chocolate chips
1 cup chopped pecans or walnuts
1 unbaked 9-inch pie crust

Heat oven to 350F. In bowl, beat butter, add eggs and vanilla. Stir togther sugar and flour and add to butter mixture. Stir in the chocolate chips and nuts. Pour mixture into unbaked pie crust. Bake for 45 to 50 minutes until golden brown. Cool about an hour and serve warm. Can be garnished with whipped cream.

French Coconut Pie

3 eggs
1 1/2 cups sugar
1/2 cup butter or margarine, softened
1 tablespoon lemon juice
1 teaspoon vanilla
3 1/2- ounce can flaked coconut
1 pie shell (9 inch deep dish), unbaked

Preheat oven to 350 degrees. Beat eggs in bowl with fork; stir in sugar, butter, lemon juice, vanilla and coconut. Pour into pie shell. Bake for about 45 minutes or until knife inserted in center, halfway between center and edge comes out clean. Cool.

Yield: 8 servings.

Cheeseburger Bisquit Pie

1 (12oz) can Pillsbury® Big Country® Buttermilk Bisquits
1 lb. lean ground beef
¼ cup chopped onion
1/3 cup ketchup
3 TBS mustard
¼ tsp salt
¼ tsp pepper
7 slices American cheese

Heat oven to 400°F and grease a 9-inch pie pan. Separate dough into 10 bisquits. Press 6 bisquits over bottom and up sides of pie pan to form crust. Cut remaining 4 biscuits into quarters and set aside. In large skillet, brown ground beef and onion until thoroughly cooked, drain. Add ketchup, mustard, salt and pepper. Heat until bubbly. Spoon into biscuit-lined pan. Arrange cheese slices on top of beef mixture. Place biscuit quarters, point side down around edge of pie pan. Bake at 400°F for 15 to 17 minutes or until biscuits are golden brown. Serves 6.

Mango Pie

1 double crust
1 cup sugar
1/2 tsp. cinnamon
1/4 tsp. nutmeg
2 or 3 tablespoons flour
4 cups sliced ripe mangoes
1 tablespoon lemon juice
Brush top crust with milk

Layer sliced mangoes sprinkled with spices alternately until all mangoes are used. Sprinkle with lemon juice and cover with top crust. Bake at 425 degrees F., for first 10 minutes then reduce to 350 degrees F. for 30 to 40 minutes.

Old-Time Buttermilk Pie

Unbaked 9 inch pie shell
2/3 cup sugar
4 Tbsps. flour
1/4 tsp. salt
4 egg yokes
3 tsps. vanilla
2 cups buttermilk
1/4 cup melted butter
4 egg whites

Using a fork, blend together all of the ingredients except the egg whites until smooth. Beat the egg whites until they are stiff but not dry, then slowly beat in the yoke mixture. Turn into the pie shell and bake at 425 for 10 mins. then at 325 for 35 mins. Test by inserting a knife into the center, it should come out clean

Old Woman's Pie Crust

2 c. flour
1/2 c. margarine
1 t. salt (optional)
1/2 c. water

Mix flour, margarine and salt (optional) together, adding water
as needed.
Separate dough into two balls. Roll one ball into a 9" pie
shell. Bake for 10-15 minutes at 400 for a half-baked pie
shell. Roll other ball into top crust.

Rhubarb Streusel Pie

TOPPING
2 tablespoons butter -- firm
1/2 cup bisquick
1/4 cup brown sugar -- packed
1/4 cup chopped nuts
FILLING
2 cups rhubarb
3/4 cup milk
2 eggs
1 cup sugar
1/2 cup bisquick
2 tablespoons butter -- softened
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Heat oven to 375. Grease a 9" pie plate. Prepare Streusel Topping; reserve. Arrange rhubarb evenly in plate. Beat remaining ingrediants until smooth. Pour into plate. Sprinkle evenly with Streusel Topping. Bake until knife inserted in center comes out clean, about 40 minutes. Serve with sweetened whipped cream if desired. STREUSEL TOPPING; Cut butter into baking mix and brown sugar til crumbly; stir in nuts.

French Toast Pie

6 slices toasted white bread, cubed
8 breakfast sausage links, cooked crispy and sliced
3 cups milk
6 eggs
1/4 cup minced dry onions
1/4 tsp. lemon-pepper
1 tsp. butter
1 dash freshly grated nutmeg

Preheat oven to 350 degrees. Place toast and sausage in a bowl and sprinkle with onions, toss to combine. In a separate bowl, beat eggs and milk until well blended and frothy. Add lemon-pepper. Grease a 2 quart baking dish.
Add the toast mixture then pour the egg mix over the top.
Grate a bit of fresh nutmeg over the top. Bake 60-70 minutes.
The pie will have risen above the top of the dish and when touched will spring back, if done, the center should remain firm. If not firm cook a few minutes more.

Let cool 10 minutes before slicing, serve warm.

Traditional Pumpkin Pie

9 inch unbaked pastry/pie shell
2 cups pumpkin (1 16oz can)
1 can eagle brand sweetened condensed milk (14oz can)
2 eggs
2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt

Preheat oven to 425 degrees.
In large mixer bowl, combine all ingredients except pastry shell; mix
well. Pour into pastry shell. Bake 15 minutes on 425 degrees.



Reduce oven temp to 350 degrees, continue baking 35 to 40 minutes or until knife inserted 1 inch from edge comes out clean. Cool. Garnish with cool whip or as desired.

- Anita Recipe Oasis

Impossible Bacon Pie

12 slices of bacon, crisply fried and crumbled
1 Cup shredded Swiss cheese
1/3 Cup chopped onion
2 Cups Milk
1 cup Bisquick© baking mix
4 eggs
1/4 tsp. salt
1/8 tsp. pepper

Heat oven to 400 degrees. Lightly grease a 10" pie pan. Sprinkle bacon, cheese and onion in pie pan. Beat remaining ingredients until smooth, 15 seconds in a blender on high or 1 minute with hand beater. Pour mixture into pie pan. Bake until golden brown and knife inserted halfway between center and edge comes out clean, 35 to 40 minutes. Let stand 5 minutes before cutting. Refrigerate any remaining pie.

- Aunt Lynnie

Thanksgiving Cranberry Cobbler

1 pkg. yellow cake mix
1 tsp. cinnamon
1/4 tsp. nutmeg
1 c. butter, softened
1 c. chopped nuts
1 can peach pie filling
1 can (16 oz.) whole berry cranberry sauce
Vanilla ice cream or Cool Whip

Preheat oven to 350 degrees. Combine dry cake mix and spices in bowl. Cut in butter until crumbly. Stir in nuts. Set aside. Combine pie filling and cranberry sauce in ungreased 13x9 inch pan. Sprinkle crumb mixture over fruit. Bake 45 or 50 minutes until golden brown. Serve warm with ice cream or Cool Whip. If you can't find peach pie filling, apple or cherry will do.

Ground Beef and Potato Pie

1 sm. onion
2 sm. carrots
3/4 lb. ground beef, seasoned with
salt & pepper
3 tbsp. butter
3 tbsp. flour
2 c. seasoned mashed potatoes

Cook onions and carrots in salted and boiling water; drain. Season beef and form into 8 balls. Brown in fat placed in casserole. To make gravy, add flour to drippings; brown. Add 1 1/2 cups liquid, using any left from cooking vegetables. Stir until thickened. Add to the meatballs, gravy, onions and carrots. Cover with the mashed potatoes. Bake in a moderate oven, 350 degrees until brown, about 20 minutes.

Egg Pie

1 cup sugar
1 1/2 tablespoons flour
1/4 cup butter, melted
2 eggs
1 cup milk
1 teaspoon vanilla
1 unbaked 9-inch deep dish pie pastry
nutmeg (to garnish)

Preheat oven to 400°F.
Combine all ingredients.
Pour into pie shell, place on a cookie sheet and bake 30 to 45 minutes, or until set.
Remove from oven and sprinkle with nutmeg.