Apple Cranberry Pie

The tartness of the cranberries played well with the sweeter apples, and the vanilla ice cream complimented it all. Mmm.

*Apple Cranberry Pie*

one recipe of Never Fail Pie Crust

6 c. peeled and sliced granny smith or golden delicious apples

2 c. washed cranberries dusted with 1 Tbls. flour

3/4 to 1 c. sugar, to preference

1 tsp. cinnamon

3. Tbls. cornstarch

1 Tbls. lemon juice

Preheat oven to 375°.   Prepare pie crust, rolling thin, and placing bottom crust into a deep 9" pie plate. 

Combine apples and cranberries, and drizzle with lemon juice, tossing well to coat. Combine sugar, cinnamon, and cornstarch, and toss with apple/cranberry mixture. Pour filling into pie crust. 

Roll top crust, and place on top of filling. Crimp the edges, and add fluted edge, if desired. If using a solid top rather than lattice, cut slits to allow steam to escape. Brush top crust very lightly with water, and sprinkle with a thin dusting of cane sugar. Bake for 50 minutes, until crust is lightly browned. 

Derby Pie

Derby Pie

2 eggs
1/2 c. flour
1/2 c. sugar
1/2 c. brown sugar
3/4 c. softened butter
1 c. chopped walnuts
1 c. semi-sweet chocolate chips
9" unbaked pie shell

Preheat oven to 325 F. In a large bowl, beat eggs until foamy. Beat in flour, sugar and brown sugar. Beat in softened butter. Stir in walnuts and chocolate chips. Pour into unbaked pie shell. Bake 55-60 minutes or until knife inserted halfway between edge and center comes out clean, and top is golden brown. Cool on wire rack.

Cherry Pie

Never Fail Pie Crust
4 Tbls Minute Tapioca
2 Tbls corn starch
1 cup sugar
2 cans (14.5 ounces) tart cherries, drained, NOT pie filling; Use 3 cans for a deep pie dish
1/2 tsp vanilla extract
1/4 tsp almond extract
1 1/2 Tbls butter

Prepare pie crust. Preheat oven to 425 F. In a bowl, combine cherries, tapioca, cornstarch, sugar, vanilla, and almond.

Place bottom crust in pan. Sprinkle with 1/2 Tbls. flour. Pour cherry mixture into crust. Dot with butter. Cover with top crust, or lattice crust. Brush crust with milk, and sprinkle with sugar.

Place pie on middle rack in the oven, and bake for 30-35 minutes until the crust is golden brown.

Peach Pie

Never Fail Pie Crust
5 cups peaches, peeled and sliced
2 Tbls. lemon juice
1 3/4 c. sugar
1/4 c. flour
2 1/2 Tbls. cornstarch
1/8 tsp. nutmeg
1/4 tsp. cinnamon
2 Tbls. butter
2 Tbls. Minute tapioca

Prepare your peaches by placing them in a pot of boiling water for two minutes.


Remove them with a slotted spoon and place them in a bath of VERY cold water for two minutes.


The skins should peel off easily at this point. With a paring knife, cut the peach into eighths, and pull the sections away from the stone.


Prepare pie crust. Sprinkle 1/2 Tbls . flour into bottom of pie plate. Put bottom crust into plate. Sprinkle with tapioca.


Preheat the oven to 450 F.

In a bowl, combine peaches, lemon juice, sugar, flour, cornstarch, nutmeg, and cinnamon. Toss until well mixed.

Pour into pie crust and dot with butter. Roll out pie dough, and cut it into long strips. Place them in a criss-cross fashion. You don't have to weave them, but it really isn't difficult. (Alternately, you can use a cookie cutter and cut shapes like the stars shown above, laying them on top of the pie filling.) Crimp edges.

Brush crust with milk, and sprinkle with sugar.



Bake at 450 F for 10 minutes. Reduce heat to 350 F, and bake 40 minutes longer.

Cool before serving.

Blackberry Sour Cream Pie

Unbaked pie crust
5 c. fresh blackberries
3 Tbls. Minute tapioca
1 1/4 c. sugar
1 cup flour
1/4 tsp salt
1 c. sour cream

Gently wash berries, and toss with Minute tapioca. Place in unbaked pie shell.

Mix flour, sugar, salt, and sour cream. Pour over blackberries. Sprinkle with 2 Tbls. sugar. Bake at 450 F for 10 minutes. Reduce temperature to 350 F, and bake for 30 minutes longer. Cool on wire rack.

German Chocolate Pie

4 oz. German chocolate

1/4 c. butter

12 oz can evaporated milk

1 1/2 c sugar

3 Tbls. corn starch

1/8 tsp. salt

2 eggs, lightly beaten

1 tsp. vanilla

9 inch pie shell, unbaked

1/2 c chopped pecans

1 1/3 c coconut

Prepare pie crust.

Melt butter and chocolate. Blend in milk; set aside. In a bowl, combine sugar, corn starch, and salt. Stir in eggs and vanilla, gradually adding the chocolate. Fold in the pecans and coconut. Pour into unbaked pie shell, and bake at 375 F for 45-50 minutes. Cool. Chill at least four hours before serving.

This is wonderful with vanilla ice cream!