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Orange Meringue PieThis pie is a slice of sunshine! If you have anylemon pie lovers in your life, this orange versionwill be sure to win them over as well.

Sweet Potato PieThis is a traditional sweet potato pie recipefinished off with a streusel topping – becauseanything wonderful becomes even more so whenyou add a topping of brown sugar, butter, andpecans!

Sawdust PieWhip up this rich and buttery sawdust pie with onlya mixing bowl and a spoon. Add whipped creamand sliced bananas - this is sheer perfection.

Cherry Cream Cheese PieOpening the refrigerator and finding Cherry CreamCheese pie looking back at you sure was abeautiful sight!

German Chocolate PieThis is a decadent recipe that is perfect forany holiday dinner but it also makes a familydinner extra special.

Faux Pecan PieBring this treasured holiday pie back to thetable for folks who have nut allergies,without sacrificing taste!

Freezer Apple PieThis special recipe is unlike any other,creating a perfect classic apple pie tocelebrate and share with those you love the most.

Impossible Lemon PieIn addition to using ingredients you probablyalready have on hand, this pie also makesits own crust,. It's so quick and easy, blink oryou’ll miss it.

Water PieThis pie has a creamy buttery taste, similarto a warm vanilla cookie once chilled andsliced. Half the thrill will be telling yourfamily that the main ingredient is water!

Fried PieThis fried pie recipe will certainly drawpraise from those lucky enough to samplethe wares!

CONTENTS

In a small saucepan, melt the chocolate andbutter over low heat, stirring to mix well. Removefrom heat and blend in evaporated milk. Setaside.

In large bowl, combine the sugar, cornstarch, andsalt. Stir in eggs and vanilla until well blended.Gradually stir in chocolate mixture. Pour into piecrust.

Combine the pecans and coconut and sprinkleover the top. Bake at 375 for 45-50 minutes, untilpuffed and browned*. Cool for at least thirtyminutes (or longer) before serving. Refrigerateany leftovers and serve reheated or cold.

*Check pie after 30 minutes of baking and ifcoconut is very brown, cover with foil forremaining cook time to prevent burning.

Ingredients

4 ounce package GermanChocolate from baking aisle4 tablespoons butter12 ounce can evaporatedmilk1 +1/2 cups sugar3 tablespoons cornstarch1/8 teaspoon salt2 eggs1 teaspoon vanilla1 unbaked deep dish pieshell1/2 cup chopped pecans1 +1/3 cup sweetenedflaked coconut

GERMAN CHOCOLATE PIE

FAUXPECAN PIE

Preheat oven to 350.

Ingredients

4 Eggs1+ 1/4 cup sugar1/2 cup plus 2 Tablespoonsunsalted butter melted and cooled3/4 cup light corn syrup1 teaspoon vanillaDeep Dish Pie Shell unbaked

1-1/2 cups crushed pretzels3 Tablespoons butter melted2 Tablespoons sugar

Topping

For Filling

Place first five ingredients in large mixingbowl and mix with wire whisk until wellcombined. Pour into pie shell.

For Topping

Combine all topping ingredients in medium bowl and stir well with a spoon to coat pretzels. Sprinkle toppingevenly over pie.

Bake in 350 oven for 1 hour, covering with foil after 30 minutes to prevent over browning. Allow to coolcompletely before serving.

Can be made a day or two ahead of time and stored in refrigerator.

Ingredients

1 Package Roll Out Pie Crusts 9-10 apples two different kinds,one Granny Smith¼ Cup Apple Juice2 Tablespoons Lemon Juice¾ Cup Sugar¼ Cup plus 1 Tablespoon CornStarchdash of salt1 teaspoon Vanilla1 teaspoon Cinnamon½ teaspoon Allspice

Roll one pie crust out into pie plate. Placelemon and apple juice in large mixing bowlalong with vanilla. Peel and chip apples intothat bowl, pausing every now and then to stirthem to coat in juice.

In separate bowl, combine all dry ingredientsand stir to blend. Pour dry ingredients applesand juice and stir well to coat.

Fill pie crust with apple mixture. Dip a brushor fingertip in water and run around the edgeof the crust before placing the other crust ontop of it. Crimp the edges together with afork or your fingers. Cut four slits in top ofpie crust.

If you are using a disposable pie plate, toppie with the accompanying lid. Carefully sealpie in a FoodSaver bag or wrap really well infoil. Note: how well the pie is sealeddetermines quality of the pie once baked.Freeze immediately.

To bake frozen pie

Unwrap frozen apple pie. If desired, brushtop with melted butter and sprinkle about atablespoon of sugar over.

Place fully frozen apple pie on a bakingsheet in the center of oven. Preheat oven to425. Watch to see when oven reachespreheated temperature. Once oven reaches425, set timer for fifteen minutes.

After that time is up remove pie from oven,reduce temperature to 375, cover the edgesof pie in foil, and return to oven. Continuebaking for 50-60 minutes, or until pie islightly browned on top and bubbly inside.

To bake a fresh (just made) pie

Preheat oven to 425. Place pie on bakingsheet in oven and bake for 15 minutes. Afterthat time is up remove pie from oven, reducetemperature to 375, cover the edges of pie infoil, and return to oven. Continue baking for40-50 minutes, or until pie is lightly brownedon top and bubbly inside.

FREEZER APPLE PIE

IMPOSSIBLE LEMON PIE

Ingredients

2 Cups milk¾ Cup sugar½ Cup Bisquick Bakingmix4 eggs¼ Cup butter meltedand cooled1½ teaspoons vanilla¼ cup lemon juice(bottled is fine)

Spray 9 inch pie plate generously withcooking spray.

Place all ingredients in a blender. Mix onlow speed for three minutes. Pour intogreased pie plate. Let rest for fiveminutes before placing in oven.

Bake at 350 for forty minutes. Allow tocool before cutting. Refrigerate leftovers.

May be served straight from the fridge ifyou prefer it chilled.

Ingredients

1 9 inch deep dish pie crust,unbaked1 + 1/2 cups water 4 tablespoons all purpose flour1 cup sugar2 teaspoons vanilla5 tablespoons butter, cut into 5pieces

Preheat oven to 400 and set empty pie cruston a baking sheet.

Pour 1 + 1/2 cups water into the pie crust.

In a small bowl, stir together flour and sugar.

Sprinkle evenly over water in crust. Don't stir.

Drizzle vanilla over water in pie crust. Placepats of butter on top of this.

Bake at 400 for 30 minutes. Reduce heat to375 and cover sides of crust if needed toprevent burning.

Continue cooking for an additional 30minutes.

Pie will be watery when you pull it out of theoven but will gel as it cools. Allow to coolcompletely and then cover and place in thefridge until chilled before cutting.

WATER PIE

EASY FRIED PIES

Place dried fruit in a pot and add water. Bring to a boil and reduceheat to simmer until fruit is tender. Add other ingredients and mashtogether with a potato masher or fork. Set aside while dough isprepared.

Roll each biscuit out on a floured surface into a five or six inch circle.Place two tablespoons of filling in each. Wet the edges and fold over,crimping with a fork.

Cook in oil which has been heated on medium heat, until browned onboth sides, turning as needed. Remove to paper towel lined plate.

Ingredients

6-7 ounces dried fruit(I used peaches, canuse apples, apricots,or other dried fruit)1 cup sugar2 cups water¼ cup butter ormargarine1 T lemon juice(optional, but I use it)½ tsp cinnamon(optional, but I use it)if using apples, I add¼ tsp Allspice too10 - 15 flaky layersbiscuits

ORANGEMERINGEPIE

For filling, In a medium sized bowl, mixtogether sweetened condensed milk, orangejuice concentrate, and egg yolks with electricmixer until well blended. Pour into crust.

For meringue, Whip egg whites with anelectric mixer until foamy. Add sugar.Continue beating on high speed until softpeaks form. Pour onto top of pie and spreadto edges to seal well. Bake at 325 for fifteenminutes or until top is golden. Allow to coolcompletely and refrigerate until chilledbefore serving.

Ingredients

14-15 ounce can sweetenedcondensed milk filling½ cup frozen orange juiceconcentrate thawed2 large egg yolksGraham cracker crust

3 large egg whites¼ cup sugar

For the filling

For the meringue

Ingredients

9 inch deep dish frozen piecrust2 cups cooked sweetpotatoes mashed and cooled1/4 cup butter melted andslightly cooled14 ounce can sweetenedcondensed milk1 egg1 teaspoon cinnamon1 teaspoon vanilla1/2 teaspoon cloves1/2 teaspoon allspice1/4 teaspoon salt

1 cup firmly packed light ordark brown sugar1/3 cup all-purpose flour1/3 cup butter melted3/4 cup coarsely choppedpecans

For the topping

SWEET POTATO PIE

Heat oven to 400. Beat sweet potatoes and1/4 cup melted butter with an electric mixeruntil smooth. Add condensed milk, egg,cinnamon, vanilla, cloves, allspice, and saltand beat with an electric mixer for twominutes, scraping down sides as needed.Pour into unbaked pie crust.Bake 20minutes.

While that is baking, stir together toppingingredients in a medium sized bowl until wellmixed. Remove pie from oven, sprinkle topwith topping. If any parts of the crust lookdark, cover with foil, then return pie to ovenfor 25-30 minutes, or until set. If you areskipping the topping, you'll still want tocontinue baking this pie until lightly brownedon top and set, which is about the sameamount of time.

Allow to cool completely for prettiest slices. Ilike to refrigerate mine overnight.

Make Cornbread Topping

Wrap them in foil and put them in a 400degree oven for about an hour. Then, I letthem cool a little and put them in the fridge tomake the pie the next day. After they arecooked and when they are cold, the skins justslide right off so no peeling.

Ingredients

7 egg whites1 ½ C Sugar1 ½ C Graham cracker crumbs1 ½ C Pecans (or walnuts - canomit nuts if needed)1 ½ C Sweetened Flaked Coconut9" unbaked pie shellBananas for serving

Mix all ingredients together and stir by hand.Pour into unbaked pie shell. Bake inpreheated 325 degree oven until set, about25-30 minutes. Do not over bake.

Serve warm with sliced bananas andwhipped cream.

SAWDUST PIE

Make sure cream cheese is softened atroom temperature to prevent pie from beinglumpy.

In mixing bowl, place cream cheese,condensed milk, lemon juice, and vanilla. Mixuntil creamy and smooth. Spread into piecrust and cover.

Refrigerate several hours. Top with pie fillingand return to refrigerator until completelychilled. Serve cold.

Note: This is a soft pie. It won't get firm sokeep it in the refrigerator and serve cold.

Ingredients

8 ounce pkg cream cheesesoftened14 ounce can sweetenedcondensed milk1/3 cup lemon juice1 teaspoon vanillastore bought graham crackercrust1 Can of pie filling of your choice (Ilove cherry or blueberry)

CHERRYCREAMCHEESE PIE

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