Pie Recipes

FESTIVAL PIE

1 Cup Graceland dried tart cherries
3 Cups Graceland dried apples, simmered 5 min. in 1 cup water, let stand 10 min., drain
1 Cup Sugar
¼ Cup Flour
½ tsp. Cinnamon
1 Tbsp. Butter or margarine
Pastry for 9-inch, 2-crust pie

In a large mixing bowl, combine cherries and apple slices. In a small bowl, stir together sugar, flour and cinnamon. Pour over fruit mixture; toss to blend. Let stand 15 minutes. Turn fruit mixture into pastry-lined 9-inch pie pan; dot with butter. Cover with top crust which has slits cut in it; seal and flute. Bake in a preheated 425 degree oven 40 to 50 minutes, or until edge is golden brown and apples are tender.

YIELD: 6-8 SERVINGS

DRIED CHERRY CHEESECAKE PIE

1-6oz. Chocolate flavored pie crust
2-8oz. Pkgs. cream cheese, softened
¾ Cup Sugar
2 Eggs
1 tsp. Vanilla
½ Cup Sour cream
2/3 Cup Graceland dried cherries

Position rack in center of the oven and preheat to 350 degrees. In the large bowl of an electric mixer, beat cream cheese until fluffy. Add sugar and beat until smooth and light. Beat in eggs and vanilla just until blended, scraping sides of bowl to combine all ingredients. Stir in sour cream and then the Graceland dried cherries. Pour into prepared pie crust. Bake pie 45 minutes or until lightly browned and set in the center. Remove from oven and cool on a wire rack. Refrigerate 4 hours or overnight before serving.

YIELD: 8 SERVINGS

(This would also work well with blueberries)

SUNDAE PIE

1 (9-inch) baked pie shell
16 oz. Graceland dried dark sweet cherries (soak in 1 cup water for 15 min., drain)
4 Cups Vanilla ice cream, softened
½ Cup Chocolate ice cream topping
½ Cup Chopped pecans

Place one-half of the cherries in baked pie shell; top with 2 cups of the ice cream. Drizzle 1/3 cup chocolate topping over ice cream. Add remaining cherries. Sprinkle pecans on top. Spoon remaining ice cream evenly over pie. Drizzle with remaining chocolate topping. Freeze several hours or overnight. Let thaw 5 to 10 minutes before serving. Garnish with whipped cream and Graceland dried sweet cherries.

YIELD: 8 SERVINGS

TRADITIONAL CHERRY PIE

3 Cups Graceland dried tart cherries (soak in 1 cup water 15 min., drain)
1 Cup Sugar
3 Tbsp. Quick-cooking tapioca
½ tsp. Almond extract
Pastry for 2-crust, 9-inch pie
2 Tbsp. Butter or margarine

In medium bowl, combine cherries, sugar, tapioca and almond extract; mix well. Let cherry mixture stand 15 minutes. Line a 9-inch pie plate with pastry; fill with cherry mixture. Dot with butter. Add top crust, cutting slits for steam to escape. Bake in a preheated 375 degree oven 50 to 55 minutes, or until crust is golden brown and filling is bubbly.

YIELD: 8 SERVINGS

CRUSTLESS CRANBERRY PIE

8 oz. Graceland dried cranberries (soak in ½ cup water 15 min., drain)
¾ Cup Coarsely chopped walnuts
½ Cup Packed light brown sugar
1 tsp. Grated orange peel
1 tsp. Cinnamon
¾ Cup Apricots, snipped
2 Lrg. Eggs
¼ Cup Sour cream
½ Cup Butter, melted
1 Cup Sugar
1 tsp. Vanilla
1 Cup Flour

Heat oven to 325 degrees. Grease deep 10-inch pie plate. Toss drained cranberries, walnuts, brown sugar, orange peel, cinnamon and apricots in prepared pie plate until well mixed. Spread evenly. In a medium bowl, whisk eggs, butter, sugar, sour cream and vanilla until thoroughly blended. Gradually stir in flour until smooth. Pour evenly over cranberry mixture. Bake 55 to 60 minutes until browned on top and fruit bubbles. Serve plain or with whipped cream.

YIELD: 8 SERVINGS.

CRANBERRY APPLE PIE

FILLING
3 Cups Graceland dried apples (simmer 5 minutes in 1 cup water, let stand 10 minutes, drain)
½ Cup Graceland dried cranberries
1 tsp. Grated orange peel
¼ Cup Sugar
¼ Cup Brown sugar
¾ tsp. Cinnamon
½ tsp. Nutmeg
⅛ tsp. Salt
3 Tbsp. Quick cooking tapioca
1 Cup Apple cider
2 tsp. Orange juice
2 tsp. Lemon juice
1 Cup Shredded Cheddar cheese
3 Tbsp. Butter or margarine

Combine apples, cranberries and orange peel in large bowl. Combine white sugar, brown sugar, cinnamon, nutmeg and salt in small bowl. Sprinkle over fruit. Toss to coat. Spoon into unbaked pie shell. (NOTE: add 1 teaspoon grated orange peel to crust) Combine tapioca, cider, orange juice and lemon juice. Pour over fruit. Sprinkle with cheese. Dot with butter. Cover with top crust. Fold top edge under bottom crust. Flute with fingers or fork. Cut slits or design in top crust or prick with fork for escape of steam.

GLAZE
2 Tbsp. Milk
2 Tbsp. Sugar

Brush top crust with milk. Sprinkle with sugar. Cover edge with aluminum foil. Bake at 400 degrees for 35 minutes. Remove foil. Bake for 15 to 25 minutes or until brown. Cool until barely warm or to room temperature.

ICING
1/3 Cup Confectioners sugar
¼ tsp. Grated orange peel
⅛ tsp. Salt
¼ tsp. Almond extract
¼ Cup Half and half

Combine sugar, orange peel, salt and almond extract in small bowl. Add half and half, one tablespoon at a time, mixing until smooth. Drizzle over cooled pie.

YIELD: ONE 9" PIE