Peach Pie - Recipe

2 16 oz. cans sliced peaches in syrup
1/2 cup sugar
2 tablespoons butter
2 tablespoons flour
1/4 teaspoon ground nutmeg
1 tablespoon fresh lemon juice
2 pie crusts (top and bottom)
cinnamon sugar

Preheat oven to 400°F degrees. Drain peaches, reserving 1/3 cup syrup.In a saucepan, mix together sugar, flour, nutmeg and a pinch of salt. Add reserved syrup and cook, stirring constantly, over medium heat until mixture becomes thick and bubbly.
Add butter, lemon juice and peaches. Remove from heat and allow to cool.
Meanwhile, line a 9 inch pie dish with pie crust; fill.
Using a wavy-edged pastry wheel, cut upper pastry crust into lattice strips (optional). Put lattice strips on top of filled pie and dust with cinnamon sugar.
Bake at 400°F degrees 40 to 45 minutes until golden brown.
Serve with vanilla ice cream topped with peach syrup or garnished simply with a sprig of fresh mint.

Chocolate Silk Pie - Recipe

1 unbaked single pie crust
1 cup semisweet chocolate chips
1/2 cup (1stick) butter
1 cup sugar
pinch of salt
1 tbsp unsweetened cocoa powder
3 eggs
2/3 cup evaporated milk
1 tsp vanilla

Preheat oven to 350 degrees.In large, microwave-safe bowl, melt chocolate chips and butter at 50% power for 2 minutes until butter is melted; stir until smooth, Whisk in salt, sugar, cocoa powder, eggs, evaporated milk and vanilla extract, whisk until well blended. Pour chocolate mixture into crust.
Bake 30 minutes or until filling has puffed, but center still wiggles. Cool completely. Refrigerate until ready to serve.
Garnish with shipped cream and chocolate shavings, if desired.
Notes: Try baking pie shell 8 minutes in preheated 350 degree oven before filling shell. I have used half Splenda and half sugar with good results.

Apple Vanilla Cream Pie - Recipe

1 double pie crust (store-bought or homemade)
7 cups apples
1 tbsp. freshly squeezed lemon juice
1/4 cup sugar
1/4 cup light brown sugar
2 tablespoons flour
1/2 teaspoon cinnamon
1/4 tsp. ground ginger
large pinch of nutmeg
1/8 teaspoon salt
7 cups thinly sliced apples
1/4 cup cream
1/4 tsp. pure vanilla
4 tablespoons butter, softened

Have oven preheated to 400°F for at least 15 minutes while pie is assembled.
Line a pie dish with the bottom pie crust.
Wash, peel and remove core from apples. Slice into wedges. Sprinkle fresh lemon juice over the slices.
In a bowl, combine flour, cinnamon, ginger, nutmeg and salt. Stir in sugar and brown sugar. Toss apples in mixture to coat well.
Arrange apple wedges in pie as evenly as possible. Dot with softened butter.
Place top crust over pie and trim edges, seal, crimp and flute. Decorate edge and top, if desired, with trimmed pieces of pie crust (leaves, vines, berries, etc). Using a sharp knife, pierce a circular vent in the center about 1/2-inch wide. Brush pie top lightly with cream or milk. Sprinkle very lightly with coarse white sugar.
Stir vanilla into the cream; mix. Just before pie is put in oven, pour a thin stream of the cream through the center vent hole.
Cut a few extra vent slits in pie top.
To prevent spills in oven, position pie on a small cookie sheet in bottom third of oven.
Bake in preheated oven for 50-60 minutes. Reduce heat to 350°F if pie begins to brown too quickly and shield edges with a pie shield or aluminum foil.
Serve with a side of vanilla ice cream while still hot, if desired.