| Ingredients | Quantity |
|---|---|
| cup sugar | 1/2 cup |
| packed brown sugar | 1/2 cup |
| all-purpose flour | 3 tablespoons |
| ground cinnamon | 1 teaspoon |
| ground ginger | 1/4 teaspoon |
| ground nutmeg | 1/4 teaspoon |
| thinly sliced peeled tart apples | 6 to 7 cups |
| lemon juice | 1 tablespoon |
| Pastry for double-crust pie | 9 inches |
| butter | 1 tablespoon |
| large egg white | 1 |
| Additional sugar |
Step 1: In a small bowl, combine the sugars, flour and spices; set aside. In a large bowl, toss apples with lemon juice. Add sugar mixture; toss to coat.
Step 2: Line a 9-in. pie plate with bottom crust; trim even with edge. Fill with apple mixture; dot with butter. Roll remaining crust to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in crust.
Step 3: Beat egg white until foamy; brush over crust. Sprinkle with sugar. Cover edges loosely with foil.
Step 4:Bake at 375° for 25 minutes. Remove foil and bake until crust is golden brown and filling is bubbly, 20-25 minutes longer. Cool on a wire rack.
Source: Taste of home
| Ingredients | Quantity |
|---|---|
| Medium pie pumpkin | 1 |
| Pastry for single-crust pie | 9 Inches |
| Eggs | 2 |
| Packed Brown Sugar | 3/4 Cup |
| Ground Cinnamon | 1 Teaspoon |
| Salt | 1/2 Teaspoon |
| Ground Ginger | 1/2 Teaspoon |
| Ground Cloves | 1/4 Teaspoon |
| 2% Milk | 1 Cup |
| Whipped cream | Optional |
Step 1: Cut pumpkin in half lengthwise; discard seeds. Place cut side down in a microwave-safe dish; add 1 in. of water. Cover and microwave on high for 15-18 minutes or until very tender.
Step 2: Meanwhile, roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Set aside.
Step 3: Drain pumpkin. When cool enough to handle, scoop out pulp and mash. Set aside 1-3/4 cups (save remaining pumpkin for another use).
Step 4: In large bowl, combine the mashed pumpkin, eggs, brown sugar, cinnamon, salt, ginger and cloves; beat until smooth. Gradually beat in milk. Pour into crust.
Step 5: Bake at 425° for 15 minutes. Reduce heat to 350°; bake until a knife inserted in the center comes out clean, 40-50 minutes longer. Cover edges with foil during the last 30 minutes to prevent over-browning if necessary. Cool on a wire rack. If desired, pipe whipped cream around edge of pie using a star tip. Refrigerate leftovers.
Source: Taste of home
| Ingredients | Quantity |
|---|---|
| Cold 2% milk | 1 Cup |
| Vanilla Extract | 1/2 teaspoon |
| instant vanilla pudding mix | 1 package (3.4 ounces) |
| frozen whipped topping, thawed, divided | 1 carton (12 ounces) |
| 1 graham cracker crust | 9 inches |
| medium firm bananas, sliced | 2 |
| Additional banana slices | optional |
Step 1: In a large bowl, whisk milk, vanilla and pudding mix for 2 minutes (mixture will be thick). Fold in 3 cups whipped topping.
Step 2: Pour 1-1/3 cups of pudding mixture into pie crust. Layer with banana slices and remaining pudding mixture. Top with remaining whipped topping. Garnish with additional banana slices if desired. Refrigerate until serving.