" SOUR CREAM PEAR PIE "

• 1 - 9 inch unbaked pie pastry
• 4 cups sliced peeled pears
• 1 teaspoon lemon juice
• 1/3 cup sugar
• 2 tablespoons all-purpose flour
• 1/8 teaspoon salt
• 1 cup (8 ounces) sour cream
• 1/2 teaspoon vanilla extract
• 
  
• TOPPING:
• 1/2 cup all-purpose flour
• 1/3 cup butter, melted
• 1/3 cup brown sugar
• 
  
• In a large bowl, toss pears and lemon juice, add sugar and flour combine until blended.
• In a small bowl combine sour cream and vanilla extract, add to pear mixture, mix until blended. Pour into prepared pie shell.
• In a small bowl, mix topping ingredients until crumby. Sprinkle over pears. Bake at 400 F for 10 minutes. Reduce heat to 350 F. bake 45 minutes more or until the pears are tender.
• YIELDS: 6 to 8 serving

" COCONUT MACAROON PIE "

CRUST: 9 - 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

FILLING:

2 eggs

1/2 cup water

1 - 1/2 cups sugar

5 tablespoons all-purpose flour

1/4 teaspoon salt

1 - 1/3 cups lightly packed moist flaked coconut

1/2 cup butter, melted and cooled

1 teaspoon vanilla

1 egg white

3 ( 1 ounce ) baking chocolate, melted

Preheat oven to 350 F.

Prepare dough for crust. 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 filling, in a medium bowl, beat eggs, water, sugar, flour and salt together 2 to 3 minutes, until very well blended. Stir in coconut, butter and vanilla.

Brush unbaked pie shell with unbeaten egg white. Pour filling into pie shell. Bake on the bottom oven rack about 45 minutes or until filling is set and very lightly browned. Cool on a wire rack and drizzle with melted chocolate before serving.

Makes: 1 ( 9-inch ) pie, 8 servings.

Note: Butter-flavored shortening can be substituted for butter and add 1/4 teaspoon more vanilla.

Due to the filling being moist I brush the unbeaten egg white to prevent the filling from soaking into the crust and help keep it crisp.

Because this pie is baked in a slow oven, to brown the bottom crust you must place the pie on the bottom rack where the temperature is higher.

"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

" KEY LIME PIE "

CRUST:

9 - inch single crust

FILING:

1 teaspoon unflavored gelatin

1/4 cup water

1 cup sugar

1/4 cup cornstarch

1 cup milk

3 egg yolks,

lightly beaten

1/3 cup key lime juice

1/4 cup butter

1 cup sour cream

TOPPING:

2 cups whipping cream

1/4 cup confectioners sugar

For crust;

Prepare, bake and cool.

For filling;

Soften gelatin in water in top of double boiler. Place over boiling water. Stir until gelatin is dissolved.

Combine sugar and cornstarch in medium saucepan. Stir in milk until smooth. Stir in egg yolks and lime juice. Add butter. Cook and stir on medium heat until mixture comes to a boil. Boil 1 minute. Remove from heat. Stir in gelatin mixture slowly. Pour into large bowl. Chill 40 to 50 minutes. Fold in sour cream. Pour into baked pie crust. Chill hours.

For topping;

Combine whipped cream and confectioners sugar. Beat until stiff. Spoon over top of pie.

Notes;

Lemon juice can be used instead of lime juice.

" PEACH CUSTARD PIE "

If not apple pie, than it's peach pie. Both are my favorites. I use canned peaches in this recipe and you can't tell they are canned. I entered this recipe in the New Mexico State Fair and won a Blue Ribbon. The judge couldn't believe the peaches were canned. This is an easy recipe. If you have trouble making a crust, just make the filling as a peach custard. That's what my mom does and everybody loves it. Baking with Lots of Love comes from all your heart n soul. Share this recipe or any one of my recipes with your family and friends and show them that you can also bake with Lots of Love.

Peach Custard Pie

Crust: 10 - inch double crust

( see pie crust recipe post dated 5/24/2009 )

Preheat oven to 400 F

Filling;

Drain peaches and reserve 3 tablespoons of the peach syrup, Set aside.

1- 29 oz. can sliced peaches in heavy syrup

In a large bowl combine and mix:

3 tablespoons cornstarch

1 cup sugar

1/8 teaspoon nutmeg

1/4 teaspoon cinnamon

Add and mix well:

3 eggs, lightly beaten

1/3 cup buttermilk

1/2 cup butter; melted and cooled

1 teaspoon vanilla

3 tablespoons reserved peach syrup

Stir in drained peaches until peaches are coated. Pour filling into unbaked pie crust. Moisten pastry edge with water and cover with top crust. Flute edges. Brush with 2 tablespoons melted butter. Sprinkle with 3 tablespoons sugar.. Cut slits or designs on top of crust to allow steam to escape.

Bake for 45 minutes or until filling in center is bubbly and crust is golden brown. Cool to room temperature before serving.

If you don't want to use a crust. Make filling according to directions. Pour filling into a buttered dish and bake for 45 minutes or until a toothpick inserted in middle comes out clean.

Yields: one 10 - inch pie.

" PINEAPPLE PIE with PRALINE TOPPING "

I entered this creations in the New Mexico State Fair. I won a blue ribbon. I developed this recipe because I love pineapple pies and pralines, so I thought the two together would be delicious. I was right, this is one of my families favorite. Remember what you make with all your Heart N Soul is made with Lots of Love and should be shared with others.

Geri

Pineapple Pie with Praline Topping

Crust: 9 - inch double Crust ( see posted dated 5/24/3009 )

Filling: 3 tablespoons cornstarch

1/2 cup sugar

1/4 teaspoon salt

3 - 8 ounce cans pineapple in own juice

1 tablespoon lemon juice

1 tablespoon butter

Topping: 1/2 cup firmly packed brown sugar

4 tablespoons butter

2 tablespoons corn syrup

1 cup chopped pecans

Preheat oven to 425 F.

Prepare crust ( See post dated 5/24/2009 for directions to my Classic Pie Crust. )

In medium saucepan, combine cornstarch, sugar and salt mix well. Stir in pineapple. Cook over medium heat until mixture thickens and starts to boil, stirring constantly. Boil for 1 minute. Remove from heat, stir in lemon juice and butter. Pour filling into unbaked pie crust. Moisten pastry with water and cover with top crust. Flute edges and cut slits in the top crust to allow steam to escape.

Bake for 15 to 20 minutes. or until crust is lightly golden brown.

Meanwhile in a small saucepan combine all the topping ingredients. Cook over low heat until sugar is dissolved, stirring constantly. Set aside.

After pie has bake and lightly golden brown, remove pie from oven. Spoon and spread warm topping mixture evenly over top of pie. Cover the edges of crust with strips of foil to prevent excessive browning.

Bake for an additional 10 to 15 minutes or until crust is a deep golden brown.

Cool and serve with whipped cream.

Yields: one 9 - inch pie.

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.

Hi everyone, I haven't posted in several days because  underwent scheduled back surgery. Everything went well, however I'm off my feet, Doctor's orders! Anyway my husband helped with this post. Soon I hope to back in the swing of things, baking, cooking and posting interesting recipes. After eating hospital food (yuck!) I been laying here thinking of all the cooking I do for my family, popular recipes like, coconut cream pie, brownies, and spam stuffed pizza....

Thanks for being patient, I'll be posting as soon as possible.

Remember, what you make with all your heart n soul is done with lots of love.