Allrecipes' The Perfect Apple Pie

Ingredients
1 recipe pastry for a 9 inch double crust pie
1/2 cup unsalted butter
3 tablespoons all-purpose flour
1/4 cup water
1/2 cup white sugar
1/2 cup packed brown sugar
8 Granny Smith apples - peeled, cored and sliced


Directions
Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.

Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work of crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.

Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.

This Recipes had over 2000 reviews and most of them were 4 or 5 stars.

I made my crust like this and it turned out great!!!
*Picture from another recipe blog.

Silk Chocolate Pie

1 cooked 9-inch pie crust (or graham cracker)
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
2 large egg yolks
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
Whipped cream

Directions:
WHISK together evaporated milk and egg yolks in medium saucepan. Heat over medium-low heat, stirring constantly, until mixture is very hot and thickens slightly; do not boil. Remove from heat; stir in morsels until completely melted and mixture is smooth.

POUR into crust; refrigerate 3 hours or until firm. Top with whipped cream before serving;


This Recipe is from Nestle's web site.

Strawberry Rhubarb Pie

1 1/3 Cup Sugar
1/3 Cup Flour
2 Cups Chopped Rhubarb
2 Cups Strawberries
1/2 t. Orange Zest (optional)
Mix together, Pour in 9' Pie Crust

Top sprinkle top with 2 T. Butter cut in pieces, Add top crust.
Bake at 425 for 40-50 minutes.

Mystery Pecan Pie

1 refrigerated pie crust (from 15 oz. box) softened as directed on box

Cream Cheese Layer
1 package (8 oz.) cream cheese softened
1/3 cup sugar
¼ t. salt
1 t. vanilla
1 egg

Pecan Layer
3 eggs
¼ cup sugar
1 cup corn syrup
1 t. vanilla
1 ¼ cup chopped pecans

1. Heat oven to 375 degrees. Place pie crust in 9 inch glass pie plate as directed on box for one- crust filled pie.

2. In a small bowl, beat all cream cheese layer ingredients with electric mixer on low speed until well blended and smooth. Set aside.

3. In another bowl, beat 3 eggs with electric mixer on medium speed. Add remaining pecan layer ingredients except pecans, beat until well blended.

4. Spread cream cheese mixture in bottom of crust lined pan. Sprinkle with pecans. Gently pour egg mixture over pecans. Cover crust edges with 2 to 3 inch wide strips of foil to prevent excessive browning; remove foil during last 15 minutes of baking.

5. Bake 35 to 45 minutes or until center is set. Cool completely, about 2 hours before serving. Store in refrigerator.

Mixed Berry Pie

1 unbaked pie crust
2-12 oz bags of frozen mixed berries (blueberries, strawberries, black berries and raspberries)
3/4 Cup Sugar
3 T Flour
2-4 T Water

Poor bags of berries into pie crust. Mix sugar, flour and water together and pour over berries. Place top crust on and pinch sides. Bake 425 for 35-45 minutes.

Blackberry Pie

1 Pie Crust.
5 Cups Black Berries
3/4-1 Cup Sugar
1/3 Cup Corn Starch
1/8 t. Salt

Wash, drain and dry berries and place in bowl. Make Pie Crust. Fill pie crust to the top with berries. Careful not to put any excess liquid from bottom of berry bowl into pie. Save 1/4 cup excess liquid and mix it with sugar, cornstarch and salt. Pour mixture over berries. Cover berries with pie crust top. Cut many holes in pie crust top to vent. Bake 400 for 45 minutes.

Washing Berries: Fill kitchen sink with water. Put berries in water. Slowly and carefully scoop berries out of water with hands, draining water as much as possible. Place berries in bowl (careful not to mash berries in your hands, sink or bowl). Let berries sit for 30-60 minutes to dry.

Red Robin Mountain-High Mudd Pie

1 Chocolate gram crack crust
½ Gallon of Vanilla Ice cream
½ Gallon of Chocolate Ice cream
1-2 Cups Crunchy peanut butter
1 Cup peanut butter crushed cookie pieces or crushed graham crackers
1 Jar hot fudge topping
1 20-ounce squirt bottle chocolate topping
1 20-ounce squirt bottle caramel topping
1 Can whipped cream
Chopped peanuts
Maraschino cherries, with stems

-Mix Peanut butter and Crushed cookies together.
-Soften chocolate ice cream then put into the bottom of a 2 1/2- to 3-quart mixing bowl and freeze ½ hour.
-Spread thin layer of peanut butter mixture over frozen ice cream and freeze ½ hour.
-Soften the vanilla ice cream, put on top of frozen layers in bowl and freeze ½ hour.
-Pat down crushed chocolate graham cracker crust into frozen vanilla ice-cream and freeze ½ hour.
-Remove bowl from freezer, hold it in a sink filled with warm water (about 1 minute). Soften edges of ice cream just enough to invert the ice cream onto a plate.
-Once the ice cream is out, cover with plastic wrap and freeze ½ hour.
-Spread layer of peanut butter mixture over entire surface of the ice cream mountain and freeze ½ hour
- Spread layer of hot fudge over entire surface of the ice cream mountain and freeze ½ hour.
-Before serving, coat a plate with warm hot fudge
-Place the slice of ice cream upright onto plate.
-Cover top of slice with whipped cream
-Crisscross pattern of fudge, chocolate sauce, caramel sauce, sprinkle with chopped nuts, add a cherry to the top.

Pie Crust

1/4 Cup + 2 T. Butter
1/4 Cup + 1 T. Margarine
1/3 Cup shortening
2 1/2 T. Vegetable Oil
1 T. Sugar
1/2 t. baking powder
1 T dry milk
3 cups flour
1/2 cup Cold Water

Cream all fats together. Adds dry ingredients one at a time. Mix in water. Makes 1 9 inch top/bottom crust pie.

When I don't have dry milk I use 1/2 cup cold milk instead of water and works just was well.

Carie's Missippi Mud Pie

Crust
1 1/2 Stick butter
1 cup chopped nuts
1 1/2 cups flour

Mix together and press in to 9x13 pan. Bake 350 for 15-20 minutes

Cool crust

Filling 1
12 oz cream cheese
1 1/2 cups powdered sugar

Filling 2
2 small boxes cook and serve chocolate pudding, prepared

Cool

Filling 3
Cool Whip

Banana Cream Pie

1 Graham Cracker Crust
2-3 Bananas
1 T. Lemon Juice
-Slice Bananas into a bowl, add Lemon Juice, stir till bananas are completely coated

8 oz Cream Cheese
1 Box Banana Cream Pudding
1 Cup Milk
8 oz Cool Whip
-Whip Cream Cheese until soft
-Mix Budding and Milk together, add slowly to cream cheese (scrapping sides) Mix Well
-Fold ½ Container of Cool Whip into mixture
-Put Bananas into bottom of crust (spread evenly)
-Pour Mixture over Bananas, cover and refrigerate (till set-up, not over night)
-Add rest of Cool Whip as topping

Key Lime Pie

4 Egg Yolk
1 Can Sweeten Condensed Milk
½ Lime Juice
½ t. Cream of Tarter
1 Graham Cracker Curst
-Mix all together, pour into crust
-Bake 325 20-25 minutes
-Top with Cool Whip

Pecan Pie

9’ Un-bake Pie Crust
1 Cup Light Corn Syrup
1 Cup Packed Brown Sugar
3 Eggs (slightly beaten)
1/3 Cup Melted Butter
½ t. Salt
1 t. Vanilla
1/2 Cup Chopped Pecan
1 cup Pecans Halfs

-Mix all together but not the Pecan halfs and pour into pie crust. Put Pecan half in round circles.
-Bake 350 for 45-50 minutes