Hearth and Home

Crust:
Curst for 2 crust 9 inch pie
Filling:
1 (21 oz) can cherry pie filling
1 (16 oz)can whole berry cranberry sauce
3 tablespoons cornstarch
1/4 teaspoon cinnamon
Glaze & Topping:
1/2 cup powdered sugar
1 tablespoon light corn syrup
3 to 4 teaspoons water
1/4 cup almond slices

Heat oven to 400. In large bowl mix cherry filling, cranberry sauce, cornstarch and cinnamon. Spoon into crust. Top with top crust, seal edges, flute, and cut slits to vent. Bake at 400 for about 40 to 50 minutes, or until crust is golden brown. You can cover crust with strips of tin foil after about 15 or 20 minutes to prevent crust from turning dark brown. Remove pie from oven. Immediatly in small bowl blend powdered sugar, corn syrup, and enough water to make a drizzling consistancy. Drizzle over hot pie. Decorate or spirnkle with almonds. Cool at least one hour before serving. Makes 8 servings.

1 cup mashed, cooked sweet potato
1-1/2 cups sugar
1-2/3 cups milk
3 eggs
1/2 teaspoon salt
1/8 teaspoon ground ginger
1 teaspoon grated fresh orange rind
1 unbaked 9-inch pastry shell

Preheat oven to 350 degrees F. Mix sugar, milk, eggs, salt, ginger, and orange rind into cooked sweet potato. Turn into unbaked pastry shell and bake for 1 hour or until knife inserted in center comes out clean. (If desired, serve warm with 1 cup of heavy cream whipped with 1/4 cup brandy.)

1 cup brown sugar
3 cups mashed sweet potatoe
1/2 cup butter
1/2 cup of milk
3 eggs, beaten
1 teapoon cinnamon
1/2 teapoon nutmeg
1/4 teaspoon cloves
1 teaspoon vanilla

Cream your butter. Then add sweet potatoe and sugar, mixing well. Next add in eggs. Next stir in the milk. Add your spice and vanilla being sure to mix well.
Pour into 2 unbaked pie shells. Bake at 350 for about 40mins to an hour, or until knife comes out clean.

Two Lemon Icebox Pies
Filling
2 cans sweetened condensed milk
3 lemons (probably would have used four if I had them)
1 scoop of sugar (about 1/3 cup)
6 egg yolks
Meringue
6 egg whites
1 scoop of sugar (about 1/3 cup)
Crust
Vanilla wafers (about 1 box), some will be crushed, some will be whole.
1/2 stick butter

Preheat Oven 325 or 350 degrees.
To prepare the crust crush up about 1/2 box of vanilla wafers. Then melt 1/2 stick butter. Add some crumbs and half the butter you melted to each pie plate. Use a fork and spread evenly. Then add a few dry crumbs on top and help fill in any gaps. Do this for two pies. Set aside.
For the filling mix in blender sweetened condensed milk, egg yolks and sugar. While its blending cut up your lemons and squeeze the juice out of them. Get rid of any seeds. Now add that to the blender and continue to blend for a couple more minutes. Pour half of mixture into each pie plate with prepared crust. Then push around the edges vanilla wafers to line pie.
For the meringue use blender or hand whip 6 egg whites. Once frothy, add sugar and continue to whip until stiff peaks form.
Spread meringue over filling and bake in preheated oven for about 15 minutes.
Once they are done, remove from oven, and let cool. Then place in the fridge for at least an hour or until well chilled.

Need to use up those few potatoes? Here is a great recipe to put those potatoes to good use. I have a whole basket full of potatoes in my pantry that I need to go through, since I haven't been able to cook as much as I normally do. So this recipe has come in handy. I would make sure you have a deep pie dish to keep it from spilling over.

2 medium potatoes, cooked, peeled and mashed
2/3 cup butter
1 cup sugar
1/2 teaspoon baking powder
1/8 teaspoon salt
1/2 cup whipping cream
1/2 cup milk
2 teaspoons lemons, rind of
2 tablespoons lemon juice
1 teaspoon vanilla extract
1/8 teaspoon ground nutmeg
4 eggs, beaten

First combine the mashed potatoes, butter, sugar, baking powder and salt in medium mixing bowl; mix well. Then gradually add whipping cream and milk, stirring until well blended. Stir in lemon rind, juice, vanilla and nutmeg. Add eggs; mix well. Pour mixture into pie crust. Bake at 350'F for 55 minutes or until knife comes out of center clean. Cool.
Yields one 9-inch pie.

1 cup sugar
1/4 water
2 tablespoons butter or margarine
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
5 medium sized baking apples, peeled, cored, and sliced
1 unbaked (9-inch) pie crust
1 egg beaten
1 tablespoon all-purpose flour
2/3 cup whipping cream

Combine sugar, water, butter, cinnamon, and nutmeg in a medium Dutch oven; stir well. Cook over medium heat, stirring until butter melts. Then add the apples, cover, and simmer for 10 minutes until apples are tender. Drain apples, reserving 1/2 cup of the syrup.
Arrange apples onto pie crust, then pour reserved syrup onto apples. Bake in oven heated to 450F for 5 minutes. Reduce heat to 375 and continue baking another 15 minutes. Remove pie from oven.
Now combine egg and flour in a small bowl. Stir until well blended and almost no lumps. Gradually add the whipping cream and then pour over the apples. Put pie back into the oven and bake for another 10 minutes at 375. Cool before slicing.
Yield: one 9-inch pie.