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Cooking from Scratch - Pie crusts and fillings!

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by on Dec. 21, 2008 at 12:39 PM
Replies (21-24):
michiganmom116
by Group Owner on May. 13, 2012 at 5:02 PM

Fresh Strawberry Pie

  • 1 quart fresh strawberries
  • 1/2 c. water
  • 1 Tablespoon lemon juice
  • 1/4 tsp. salt
  • 1 c. sugar
  • 3 Tablespoons cornstarch
  • 1/4 tsp. vanilla

Slice half of the strawberries and place in baked pie shell; crush remaining berries and add remaining ingredients. Cook until thick. Cool. Pour over sliced berries and chill until firm. Serve with sweetened whipped cream.

michiganmom116
by Group Owner on May. 13, 2012 at 5:02 PM

I refuse to take blame for any weight gain as a result of this recipe.  You are on your own!

Peanut Butter Pie

  • 1 chocolate crumb pie crust
  • 8 oz. cream cheese (softened)
  • 1/2 c. peanut butter
  • 1 c. powdered sugar
  • 2 Tbsp. milk
  • 4 oz. Cool Whip

Beat cream cheese and peanut butter until smooth.  Add powdered sugar and milk.  Beat until combined. Fold in Cool Whip.  Spread in pie crust. Chill.

michiganmom116
by Group Owner on May. 13, 2012 at 5:02 PM

Here's a good one for diabetics

Instant Cheesecake (without the cheese!)

  • 9 inch graham crust
  • 3/4 c. sour cream
  • 1 c. milk
  • 1 small (4 serving size) box of lemon or vanilla instant pudding (can be sugar free!)

Whisk together milk and sour cream.  Mix in pudding mix until smooth.  Pour into graham pie shell and chill.

michiganmom116
by Group Owner on May. 13, 2012 at 5:02 PM

Blueberry Crumb Pie

  • 9 inch unbaked pie crust
  • 3/4 c. white sugar
  • 1/3 c. flour
  • 2 tsp. grated lemon zest
  • 1 Tbsp. lemon juice
  • 5 c. fresh or frozen (thawed) blueberries
  • 2/3 c. packed brown sugar
  • 3/4 c. rolled oats
  • 1/2 c. flour
  • 1/2 tsp. ground cinnamon
  • 6 Tbsp. butter

Preheat oven to 375°

In a large bowl stir together the sugar and flour.  Mix in lemon zest and lemon juice.  Gently stir in the blueberries and pour into pie crust.

In a medium bowl stir together the brown sugar, oats, flour, and cinnamon.  Mix in butter using a fork until crumbly.  Spread the crumb topping evenly over the pie filling

Bake for 40 minutes until browned on top.  Cool on wire rack

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