Circle of Friends Cookbook, Volume 2: 25 Pies, Crisps & Cobblers Recipes

5 apples, peeled, cored and sliced 3/4 c. sugar 15-1/4 oz. red cinnamon candies 2 T. instant tapioca, uncooked 3 T. butter, softened 2 9-inch pie crusts In a bowl, combine all ingredients except crusts. butter, softened 2 9-inch pie crusts In a bowl, combine all ingredients except crusts.

Place one crust in a 9" pie plate; top with apple mixture. Cut remaining crust into 1/2-inch strips; form a lattice pattern over filling. Bake at 425 degrees for 10 minutes. Reduce temperature to 350 degrees and bake an additional 30 minutes. Let cool.

9-inch pie crust 3/4 c. plus 2 T. sugar, divided 1/3 c. all-purpose flour 1/2 t. ground ginger 1/4 t. nutmeg 16-oz. pkg. frozen sliced peaches On a floured surface, roll out pie crust into a 12-inch circle. frozen sliced peaches On a floured surface, roll out pie crust into a 12-inch circle.

Place on an ungreased baking sheet and set aside. Mix 3/4 cup sugar, flour and spices; add frozen peach slices and toss to coat. Spoon peaches onto crust to within 2 inches of edge. Gently fold over edge of crust to form a 2-inch border, pleating as you go. Moisten crust edge with water; sprinkle with remaining sugar. Bake at 425 degrees until golden, about 15 minutes; reduce temperature to 350 degrees and bake until bubbly, about 30 to 35 minutes more.

Makes 8 servings.

4 eggs 1 c. sugar 16-oz. bottle light corn syrup 1/2 c. butter, melted 1 t. salt 3 c. pecan halves Optional: 1 c. sweetened flaked coconut 2 9-inch deep-dish pie crusts In a large bowl, beat eggs until frothy; whisk in sugar. sweetened flaked coconut 2 9-inch deep-dish pie crusts In a large bowl, beat eggs until frothy; whisk in sugar.

Add corn syrup and mix well; mix in melted butter, vanilla and salt. Add pecans and coconut, if using; mix with a wooden spoon. Pour into crusts; bake at 400 degrees for 10 minutes. Reduce oven temperature to 350 degrees. Bake an additional 55 to 60 minutes, until a knife tip inserted in center comes out clean. Cool on wire racks.

Makes 2 pies, 6 to 8 servings each.

12 chocolate sandwich cookies, crumbled 3 T. butter, melted 1 egg white, lightly beaten 1-1/4 c. chopped pecans 1/4 c. sugar 1 pt. chocolate ice cream, softened 12 chocolate sandwich cookies, coarsely chopped and divided Optional: whipped topping, additional coarsely chopped cookies and pecans Stir together crumbled cookies and butter. chocolate ice cream, softened 12 chocolate sandwich cookies, coarsely chopped and divided Optional: whipped topping, additional coarsely chopped cookies and pecans Stir together crumbled cookies and butter.

Press into a 9" pie plate. Brush with egg white. Bake at 350 degrees for 5 minutes. Cool on a wire rack. Place pecans on a lightly greased baking sheet; sprinkle with sugar. Bake at 350 degrees for 8 to 10 minutes.

Press coarsely chopped cookies and pecans on top. Cover and freeze at least 8 hours. Garnish with whipped topping and additional chopped cookies and pecans, if desired. Serves 8.

1/4 c. powdered sugar 9-inch pie crust, baked 1/2 c. all-purpose flour 2/3 c. plus 1/2 c. sugar, divided 1/4 t. salt 2 c. milk, scalded 3 eggs, separated and divided 2 T. butter 1/2 t. vanilla extract 1/4 t. cream of tartar 1 t. cornstarch Mix peanut butter and powdered sugar together until crumbly. cornstarch Mix peanut butter and powdered sugar together until crumbly.

Spread over bottom of pie crust, reserving about one tablespoon for topping. In a saucepan, mix flour, 2/3 cup sugar and salt; gradually add milk. Cook over medium heat until mixture thickens and boils, about 2 minutes. Remove from heat and set aside. Beat egg yolks and blend in a small amount of milk mixture; stir well. Return to pan and cook for one minute.

Add butter and vanilla; cool. Pour over peanut butter mixture in pie crust. Beat egg whites until firm; add cream of tartar and beat until thick. Add remaining sugar and cornstarch; beat until stiff. Spread over pie filling, being sure meringue touches edges of crust. Bake at 425 degrees until delicately golden.