Apple Butter Pumpkin Pie

1 c apple butter

1 c canned pumpkin

½ c packed brown sugar

¾ tsp ground cinnamon

¾ tsp ground nutmeg

½ tsp salt

¼ tsp ground ginger

3 eggs lightly beaten

¾ c evaporated milk

1 unbaked pastry shell

Whipped Cream

In a large bowl, combine the apple butter, pumpkin, brown sugar, cinnamon, nutmeg, salt and ginger. Add eggs. Gradually beat in milk until smooth. Pour into pastry shell. Bake at 425* for 35-40 minutes or until set (cover the edges loosely with foil if necessary to prevent over browning). Cool on a wire rack. Garnish with whipped cream. Refrigerate leftovers.

Dark Chocolate and Peppermint Whipped Cream Tart

8-10 Servings

Crust

• 1 1/4 cups all purpose flour
• 1/3 cup powdered sugar
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 10 tablespoons (1 1/4 sticks) chilled unsalted butter, diced
• 1 teaspoon vanilla extract
• 4 1/2 teaspoons cold whole milk

Filling

• 1 1/4 cups whipping cream
• 1/4 cup light corn syrup
• 12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
• 1 ounce unsweetened chocolate, chopped
• 1/2 cup plus 1 tablespoon coarsely crushed red–and–white–striped hard peppermint candies

Topping

• 3 1/2 cups chilled whipping cream
• 3/4 cup powdered sugar
• 1 3/4 teaspoons peppermint extract

Directions:

For crust:
Blend first 4 ingredients in processor. Add butter and vanilla; cut in using on/off turns until butter forms pea–size pieces. Add milk and blend in using on/off turns until mixture forms small moist clumps. Gather dough into ball; flatten into disk. Wrap dough in plastic; chill 1 hour.

Roll dough out between sheets of floured parchment to 12–inch round. Press dough onto bottom and up sides of 10–inch–diameter tart pan with removable bottom. Fold dough edges over and press to form thick sides. Using thumb, press dough around sides to extend crust 1/8 inch above edge of pan. Freeze 20 minutes.

Preheat oven to 350°F. Bake crust until brown, piercing bubbles with fork, about 30 minutes. Transfer to rack; cool.

For filling:
Bring cream and corn syrup to simmer in medium saucepan; remove from heat. Add all chocolate; whisk until smooth. Cool 30 minutes. Pour filling into crust. Sprinkle with 1/2 cup candy. Chill until set, about 3 hours. Do aheadCan be made 1 day ahead. Cover and keep refrigerated.

For topping:
Using electric mixer, beat all ingredients in large bowl to stiff peaks. Spread 2 cups whipped cream over filling, mounding slightly in center. Spoon remaining whipped cream into 1 bottom corner of large resealable plastic bag. Twist at top; grasp top firmly. Using scissors, cut 3/4 inch off filled corner to form opening; turn bag so that 1 seam faces up. Pipe 2–inch–long ovals of whipped cream side by side around edge of tart. Pipe more ovals to form second ring inside first, then pipe ovals in center. Chill at least 30 minutes and up to 3 hours. Remove tart from pan; place on platter. Sprinkle top of tart with remaining 1 tablespoon crushed peppermint candies and serve.

Never Fail Pie Crust

This was given to me by a lady in our ward who used to be a Home Ec. teacher at BYU. It hasn't failed me yet!

3 Cups Flour

1 tsp. Salt

1 1/4 Cups Shortening

1 egg, beaten

5 Tbs. Cold Water

1 Tbs. milk

Measure accurately. Sift or stir flour before measuring, gently spoon into the cup and level off with a knife. Mix flour and salt. Cut shortening into flour mixture, leaving the shortening about the size of peas. In a separate bowl mix the egg, milk, and water. Gently combine the wet and dry ingredients. DO NOT OVER MIX! Dough should have lighter swirls of color in it. 

Roll dough between 2 layers of plasatic wrap, rolling with light even strokes from center. Do not use any flour. Use sooking spray on dough if too sticky. 

Bake pie in glass or dull metal pie plates (shiny metal pans prevent crust from browning)

Bake crust at 425 in metal pands or at 400 in glass pans. If pastry is baked without filling, prick the bottom and sides with a fork, allowing steam to escape. 

Pumpkin Pie

Every year we save our pumpkin from our Halloween pumpkin cravings and make Thanksgiving pumpkin pie with them. 

Prepare Pumpkin:

Use any firm pumpkin flash scrapped from your pumpkin. Don't use the skin or seeds. Boil until soft (like you would potatoes). Drain and mash. Firmly pack pumpkin when measuring, being sure to drain off any excess liquid. 

Prepare Pie Filling (9" Pie):

1 Cup Pumpkin

2 Eggs

2/3 Cup Condensed Milk

2/3 Cup Sugar (Brown or White)

1/4 tsp. Salt

1/4 tsp. Ginger

1/4 tsp. Nutmeg

1 tsp. Cinnamon

1/8 tsp. Cloves

Combine pumpkin. egg, milk, sugar, salt, ginger, nutmeg, cinnamon, and cloves in blender or mixer. Blend until smooth. Pour into pie crust and bake at 375 for 50 minutes. 

Peach Pie

3/4 Cup flour
1/2 tsp. salt
1 small package vanilla pudding (not instant)
1/2 Cup milk
1 egg
1 tsp. baking powder
1 lg. can peaches, drained (save juice)
8 oz. cream cheese
1/2 Cup Sugar
1/2 tsp. cinnamon

Combine flour, baking powder, salt, pudding, egg, & milk in a large bowl. Put into 10" greased pie pan. Place drained peaches on top and set aside. Combine cream cheese, sugar, & 3 Tbs. peach juice. Beat until smooth. Spoon on top of peaches & keep away from edge, about 1 inch. Combine 1 TBS Sugar & Cinnamon. Sprinkle on top. Bake 30-35 minute at 350.

Chocolate-Cherry Ice Cream Pie with Hot Fudge Sauce

Crust and Filling:
Chocolate Cookie Pie Crust
3/4 pound fresh Bing cherries, pitted, coarsely chopped
1/4 Cup Sugar
1/8 teaspoon almond extract
1 quart vanilla ice cream, slightly softened
1/2 Cup miniature semisweet chocolate chips

Sauce:
1 Cup Whipping Cream
12 ounces bittersweet or semisweet chocolate , finely chopped

Stir cherries and sugar over medium heat until sugar dissolves and mixture comes to a boil. Reduce heat, simmer until thick syrup forms stirring often, about 10 minutes. remove from heat. Mix in almond extract. Cool to room temperature.
Place ice cream in large bowl. Fold in cherry mixture and chocolate chips. Pack ice cream into Chocolate Pie crust. Cover pie and freeze.

For Sauce: Bring whipping cream to simmmer. remove from heat. Add chocolate; whisk until smooth.

Rewarm sauce over low heat and serve sauce with pie.

(Sauce and pie can be prepared 3 days ahead. Cover & refrigerate sauce. Keep pie frozen.)