Fresh Peach Pie - or uncooked Cheesecake!

This recipe is from my friend Anne

graham cracker pie crust

8 oz cool whip
8 oz cream cheese - softened
1 tsp vanilla
1/2 c. sugar
sliced fresh peaches
peach glaze
Mix Cool Whip, cream cheese, vanilla and sugar with mixer. Pour into crust. Refrigerate until ready to serve. 3-4 hours minimum.   You can also use sliced strawberries and strawberry glaze or any canned pie filling. My boys like it without fruit, drizzled with chocolate or caramel sauce.

Pumpkin Pie

Pumpkin Pie

1 (29 oz.) can unseasoned pumpkin

2 (14 oz) cans sweetened condensed milk
4 eggs
3 tsp. cinnamon
1 tsp. ginger
1 tsp. nutmeg
1 tsp. salt
Preheat oven to 425. In large mixing bowl, combine all ingredients. Mix well. Pour into uncooked pastry shell. Bake 15 minutes. Reduce oven temperatore to 350 and bake for 35-40 minutes or until knife inserted in center comes out clean. I cover the edges of crust with foil until the last 10 minutes so they don’t get overdone. Makes 2 pies.
 
Pie Crust
Crust (makes 1 double crust or 2 single crust pies) - recipe from Lucia Newman

1 c. Crisco
1 c. butter flavored Crisco
dash of salt
4 c. flour
2-3 T. sugar
6 T. ice cold water

Apple Cream Pie

APPLE CREAM PIE

2 c. grated apples
3/4 c. sugar
2 T. flour
1 c. sour cream
1/2 tsp salt
1 egg
1/2 tsp. vanilla

Combine everything but apples. Beat until smooth. Add apples and mix thoroughly. Pour into pastry lined pan. Bake at 450 degrees for 15 minutes. Reduce heat to 325 degrees and bake for 30 minutes. Remove from oven.

Combine
1/3 c. sugar
1 tsp cinnamon
1/3 c. flour
1/4 c. softened butter
Mix with pastry blender or fork and sprinkle on top of pie. Return to oven at 325 degrees and bake an additional 20 minutes.