Dutch Apple Pie

This dessert has always been the top request for holiday gatherings and is one of the all-time favorite apple pie recipes. The tender crust cuts beautifully to reveal a filling ofdiced apple. In fall or winter, or any time of year, this apple pie is a true favorite.

Prep: 20 min. Bake: 40 min.  20
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Dutch Apple Pie Recipe

Ingredients

• 2 cups all-purpose flour
• 1 cup packed brown sugar
• 1/2 cup quick-cooking oats
• 3/4 cup butter, melted
• 
  FILLING:
• 2/3 cup sugar
• 3 tablespoons cornstarch
• 1-1/4 cups cold water
• 3 cups diced peeled tart apples
• 1 teaspoon Spice Islands® pure vanilla extract

Directions

• In a large bowl, combine the flour, brown sugar, oats and butter; 
• Set aside 1 cup for topping. Press remaining crumb mixture into an ungreased 9-in. pie plate; set aside.
• For filling, combine the sugar, cornstarch and water in a large saucepan until smooth; 
• Bring to a boil. Cook and stir for 2 minutes or until thickened. 
• Remove from the heat; stir in apples and vanilla.
• Pour into crust; 
• Top with reserved crumb mixture. 
• Bake at 350° for 40-45 minutes or until crust is golden brown. 
• Cool on a wire rack.

Yield: 6-8 servings

Berry Patch Pie

Berry Patch Pie

This mouth watering pie recipe is especially good for summer time enjoyment, but is a beautiful and delicious dessert any time of year. Each bite bursts with sweet, juicy berries.

Prep: 30 min. + cooling

Ingredients
Single-crust pie pastry (9 ")
3/4 cup sugar
1/4 cup cornstarch
2 cups halved fresh strawberries
1-1/2 cups fresh raspberries
1 cup fresh blackberries            
1 cup fresh blueberries
1 tablespoon lemon juice 

Directions

1. On a lightly floured surface, unroll pastry and transfer to a 9-inch pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges.
2. Line unpricked pastry with a double thickness of heavy-duty foil.
3. Bake at 450° for 8 minutes.
4. Remove foil; bake 5-7 minutes longer or until golden brown.
5. Cool on a wire rack.

Meanwhile, in a large saucepan,

1. combine sugar and cornstarch.
2. Stir in berries and lemon juice. Thawed, frozen berries can be used.
3. Cook, stirring occasionally, over medium heat until mixture just comes to a boil; pour into prepared crust.
4. Cool completely on a wire rack.

Yield: 6-8 servings

Caramel-Pecan Cheesecake

Caramel-Pecan Cheesecake

In the fall or winter holiday season, or any time of year, this rich and delicious cheesecake pie is one that will make you proud to serve. While it’s easy to make, it is very special and will be enjoyed by all.
Prep: 15 min. Bake: 35 min. + chilling

Ingredients

1 sheet of refrigerated pie pastry
1 package (8 oz) cream cheese, softened
1/2 cup sugar
4 eggs
1 teaspoon pure vanilla extract
1-1/4 cups chopped pecans
1 jar (12-1/4 ounces) fat-free caramel ice cream topping
      
Directions

1. Line a 9-inch pie plate with pastry. Trim and flute edges.
2. In a small bowl, beat the cream cheese, sugar, 1 egg and vanilla until smooth. Spread into pastry shell; sprinkle with pecans.
3. In a small bowl, whisk remaining eggs; gradually whisk in caramel topping until blended. Pour slowly over pecans.
4. Bake at 375° for 35-40 minutes or until lightly browned (loosely cover edges with foil after 20 minutes if pie browns too quickly).
5. Cool on a wire rack for 1 hour.
6. Refrigerate for 4 hours or overnight before slicing.

Optional, garnish with additional caramel ice cream topping.

Yield: 6-8 servings.