Pies

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: PISTACHIO FREEZER PIES : -------------------------------------------------------------------------------- : 1 1/4 c. cold milk : 1 (3 1/8 oz.) pkg. Royal : instant pistachio pudding : 2 c. prepared whipped topping : 48 chocolate wafer cookies : Pour milk into a small deep mixing bowl. Add instant : pudding and mix on low speed of electric mixer for 2 minutes. : Chill until partially set, about 5 minutes. Fold in prepared : whipped topping. Spread 1 tablespoon pudding mixture on each : 24 chocolate wafer cookies. Top with remaining cookies and : wrap pies individually in plastic wrap. Freeze until firm. : Makes 24 individual pies. : -------------------------------------------------------------------------------- : HALF MOON PIES : Filling: : -------------------------------------------------------------------------------- : 2 c. dried apples : 2/3 c. sugar : 1 1/2 c. warm water : 1/8 tsp. cloves : 1/2 tsp. cinnamon : 1/8 tsp. salt : Dough: : 2 c. flour : 2/3 c. lard : 1 tsp. salt : 1/4 c. cold water : Soak apples in water overnight; then cook in same water : until soft. Force apples through ricer. Add sugar and spices. : Mix dough. Roll dough 1/8 inch thick. Cut into 6-inch circles : with floured cutter. Place small amount of filling on each : circle. Fold over to form a half moon. Seal edges well; : flute edges. Pierce pies with a fork. Bake at 425 degrees for 15 to : 20 minutes. Makes 6 to 8 pies. : -------------------------------------------------------------------------------- : TINY PECAN PIES : -------------------------------------------------------------------------------- : 3/4 c. firmly packed brown : sugar : 1 Tbsp. butter or margarine, : softened : 1 egg : dash of salt : 1 tsp. vanilla extract : 2/3 c. coarsely chopped pecans : pastry shells : Combine brown sugar, margarine, egg, salt and vanilla : extract in a small bowl; beat at medium speed of electric mixer : just until smooth. Layer 1/2 teaspoon of pecans, 1 teaspoon : filling and 1/2 teaspoon pecans in each pastry shell. Bake : pies at 325 degrees for 25 minutes or until filling is set. Yield: 2 : dozen. : Pastry Shells: : 1 (3 oz.) pkg. cream cheese, : softened : 1/2 c. butter or margarine, : softened : 1 c. all-purpose flour : Combine cream cheese and butter in a small bowl; stir : until smooth. Add flour, mixing well. Chill dough 1 hour; : shape into 24 (1-inch) balls. Place in ungreased 1 3/4-inch : muffin tins, shaping each into a shell. Yield: 2 dozen. : -------------------------------------------------------------------------------- : LEMONY CHEESE PIES : -------------------------------------------------------------------------------- : 1 (15 oz.) container Ricotta : cheese : 1/2 c. confectioners sugar : 1 egg yolk : 1 tsp. grated lemon rind : 1/2 tsp. vanilla : 1 (17 1/4 oz.) pkg. prerolled : frozen puff pastry : 1 egg white, beaten lightly : Beat Ricotta, sugar, yolk, rind and vanilla in small : bowl until blended. Follow directions for preparing and baking : puffy pies. Divide cheese mixture among pastry squares. Bake : in 400 degrees oven for 30 minutes. : ----------------------------------------------------------- : MUD PIES : -------------------------------------------------------------------------------- : 2 Tbsp. creamy peanut butter : 4 oz. semi-sweet chocolate : 1/3 c. milk : 1 1/2 oz. cream cheese : 3 1/2 c. nondairy whipped : topping, thawed : 2 Tbsp. sugar : 10 large timbale cases : Melt chocolate with 2 tablespoons of the milk on low : heat. Stir in peanut butter and mix together on the low heat. : When well blended, mix in cream cheese and continue stirring on : heat until chocolate, peanut butter and cream cheese are : creamed together. Stir in sugar until mixed in, then stir in : the balance of the milk and blend together well. Remove from : heat and let set for a few minutes. Then pour off as much as : possible of the oil that's standing. Put mixture in a bowl and : fold in topping. Fill timbale cases with mixture and freeze. : Let pies stand at room temperature 20 minutes before serving. : -------------------------------------------------------------------------------- : PEANUT BUTTER FROZEN PIES : Graham Cracker Crust: : -------------------------------------------------------------------------------- : 1 3/4 to 2 sticks butter, : melted : 1 1/2 Tbsp. sugar : 2 pkg. graham crackers, : crushed : Mix well and press into pan. : Filling: : 8 oz. cream cheese : 2 c. powdered sugar : 2/3 c. peanut butter : 1 c. milk : 9 oz. Cool Whip : Beat cream cheese and powdered sugar until smooth. Add : remaining ingredients and pour into shells. Freeze. Makes 2 : pies. : -------------------------------------------------------------------------------- : PEACH FRIED PIES : -------------------------------------------------------------------------------- : 2 (6 oz.) pkg. dried peaches : 1/2 c. sugar : 2 Tbsp. fresh lemon juice : 1/2 tsp. ground cinnamon : 1/2 tsp. ground nutmeg : egg pastry : vegetable oil : Cook peaches according to package directions; drain and : mash. Combine with sugar, lemon juice and spices. Roll out : pastry; cut into 5-inch rounds. Place 3 tablespoons peach : filling on half of each round. Moisten edges with water; fold : in half, pressing edges together with fork to seal. In skil- : let, fry pies in 1-inch of hot oil (375 degrees) until golden brown on : each side, turning only once. Drain well on paper towels. : -----------

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