"MOM'S BEST APPLE PIE"

Crust: 10 inch double pie crust

Prepare pie crust and put in the refrigerator until needed. Pie Crust should stay cold until you put it in the oven.

Preheat oven to 375 F

In a large bowl place

8 cups peeled and sliced Granny Smith Apples ( about 8 medium apples )

In a medium bowl combine

1/2 cup firmly packed brown sugar

1/2 cup sugar

2 tablespoons flour

1/4 teaspoon nutmeg

1 teaspoon cinnamon

Add to sugar mixture and mix well.

4 tablespoons butter; melted

1 - 8 oz carton vanilla yogurt

1 teaspoon vanilla

Pour mixture over sliced apples and stir until apples are coated evenly.

Put apple mixture into refrigerator. Take out pie dough and roll out as directed.

Pour apple filling into unbaked pie crust. Moisten pastry edge with water and cover with top crust. Fold top edge under bottom crust, flute edge.

Brush with 2 tablespoons melted butter, sprinkle with 3 tablespoons sugar. Cut silts or design on top of crust to allow steam to escape.

Bake for 40 to 50 minutes or until filling in center is bubbly and crust is golden brown. Cool until barely warm or to room temperature before serving.

Yields: one 10 inch pie

TACO PIE

This was entered in the first contest KRAFT had in the New Mexico State Fair. My recipe was picked from hundreds of recipes entered that year. I was one of nine delicious recipes that won. There were three categories Busy Day Recipes, Everyday Family Dinners and Casual Entertaining. I entered this recipe in the Everyday Family Dinners category. This was a great experience for me. My family will never forget all the trial recipes they had to try before I came up with this winning recipe, we had a lots of fun filled memories that will last a life time. I had named it KRAFTY TACO PIE, but Kraft changed the name to just TACO PIE. I put a lot of heart n soul in this recipe and added lots of love for my family. Now you can do the same!

CORNMEAL CRUST:

Heat oven to 475 F

In a medium size bowl mix

1 cup flour

1/4 cup cornmeal

1.2 teaspoon salt

Cut in with a pastry blender or a fork until mixture resembles coarse crumbs.

1/4 cup ( 1 ounce ) shredded Longhorn Style Colby/Monterrey Jack cheese

1/3 cup shortening

Add water 1 tablespoon at a time, while mixing lightly until dough forms a ball.

3 to 4 tablespoons water

Press crust into 10-inch pie plate. Prick bottom and side thoroughly with fork about 50 times to prevent shrinkage. Bake 10 minutes or until light golden brown; remove from oven the cool.

FILLING:

Reduce oven temperature to 400 F. Mix together and spread onto bottom of cooled crust.

1 can ( 16 ounces ) refried beans

1/2 cup salsa

On top of bean mixture, arrange around edge of pie plate.

2 small tomatoes, chopped

1/2 cup chopped onions.

Mash together and mix well. Then spoon mixture in the center if the bean mixture.

2 avocados, peeled and chopped

1/2 cup mayonnaise

1/2 teaspoon garlic powder

1/2 teaspoon salt

Then sprinkle over top.

1/2 cup ( 2 ounces ) shredded Longhorn Style Colby/Monterrey Jack Cheese

1 can ( 2-1/4 ounces ) sliced ripe olives

Bake 15 minutes or until thoroughly heated and cheese is melted.

Make 8 servings

Helpful hints; You can use any kind of shredded cheese.

Use your family's favorite salsa

Prep time 30 minutes

Total cooking time about 25 minutes

CLASSIC PIE CRUST

This is the best flaky crust. It's really a classic Crisco Crust. I've used it for years with great

results. This crust has always received great reviews from the pie judges at the New Mexico State Fair but more importantly from my family and friends. I've always baked for my family and friends first, their satisfaction as they enjoy one of my pies is more important to me than any

award or blue ribbon.

Don't forget, that baking with all your heart and soul, is the best secret!

Classic Pie Crust

8,9 or 10 inch single crust:

1-1/3 cups all-propose flour

1/2 teaspoon salt

1/2 cup butter flavored shortening

3 tablespoons ice cold water

8 or 9 inch double crust:

2 cups all-propose flour

1 teaspoons salt

3/4 cup butter flavored shortening

5 tablespoon ice cold water

10 inch double crust:

2-2/3 cup all-propose flour

1 teaspoon salt

1 cup butter flavored shortening

7 to 8 tablespoons ice cold water

In a medium bowl, combine flour and salt.

Cut in shortening using a pastry blender or a fork, until flour is blended to form pea-size chunks.

Sprinkle with water, one tablespoon at a time. Toss lightly with a fork or with fingertips until dough forms a ball. DON'T over work dough. For a double crust divide in half.

Roll dough out on a lightly floured surface, in a circle 3 inches larger than the pie plate you plan on using. Fold dough into quarters. Unfold and press into pie plate.

For a single pie crust, trim 1/2 inch beyond edge of pie plate. Fold edge under and flute edge.

For a double crust, trim edge evenly with pie plate. Moisten pastry edge with water, pour desired filling into unbaked pie crust. Lift top crust onto filled pie plate. Trim 1/2 inch beyond edge of pie plate. Fold edge under bottom crust. Flute edge.

For recipes using a baked pie crust, heat oven to 425 F. Prick bottom and sides thoroughly with a fork to prevent shrinkage. Bake for 10 to 15 minutes or until crust is a golden brown.

For unbaked pie crust, bake according to specific recipe directions.

Helpful Hints;

Always use ice water.

If your kitchen is hot put shortening in the refrigerator.

Depending on the moisture in the flour you may need to use more or less water.

Always use a pastry blender or a fork to blend flour. The heat in your fingers and hands will break down shortening to soon.