Cream peanut butter and cream cheese together. Mix in powdered sugar until blended. Add whipped topping to mixture until well blended and creamy. Pour into crust and refridgerate. Serve with a drizzle of chocolate syrup if desired. Serves eight
1 C. all purpose flour 1/4 tsp. salt 1/3 C. butter 3 T. cold water
3 eggs 1 C. pumpkin 1/2 C. sugar 2/3 C. evaporated milk 1/3 C. maple syrup 1/4 C. packed brown sugar 1/2 tsp. vanilla dash of salt
Mix flour and salt in small bowl. Cut in butter until mixture is the size of small peas. Slowly add water, tablespoon at a time, until mixture holds together with a fork. Press into a circle, wrap in plastic wrap and refrigerate for at least 20 minutes.
Beat 2 eggs in a medium bowl. Stir in pumpkin, sugar, evaporated milk. Set aside. In another bowl, beat the remaining egg. Stir in maple syrup, brown sugar, vanilla and salt. Mix well.
Preheat oven to 425F. Roll out dough on to a lightly floured surface to a 12 inch circle. Transfer to a 9 or 10 inch pie plate. Trim crust allowing a 1/2 inch overhang. Fold under the edge and press with a fork. Place on baking sheet. Pour mixture into pie crust. Bake for 25 minutes. Reduce heat to 350F. and continue to bake for another 20 minutes. Knife inserted must come out clean. Cool.
Using an apple corer wash apples and core out seeds. Place cored apples sitting up on a 10"x10" piece of tinfoil. Fill center with red hot candies. Wrap with tinfoil and throw into a good bed of coals. Takes about 10 minutes depending on bed of coals. Cook until tender. Horray, Homemade Crustless apple pie!
2 graham cracker crusts 1 small can of frozen lemonade 16 ounces of lite cool whip 1 can sweetened condensed milk yellow food coloring(optional) lemons for garnish
Mix lemonade, cool whip, milk, and food coloring together until well blended and everthing is melted together. Pour evenly into 2 crusts and garnish with thin lemon slices. Great summer pie and easy to make!
Dough: 3-8.5ounce boxes of Jiffy Corn Muffin Mix 2 Large eggs 2/3 cup 2% Milk 1/2 cup All-Purpose flour
Filling: 5 Granny Smith apples, cored, Sliced. 1/8 cup lemon juice 1 cup sugar 1/2 cup canned pumpkin
For the Dough: Mix all the ingredients together. Let sit for 4 minutes to thicken. Now roll your dough with a rolling pin till 1/4 inch thick. Use the top of a medium sized drinking glass to cut out circles from the dough. put the circles on a cookie sheet and place to the side for later.
For filling: Take 5 Granny Smith apples, cored, sliced. put the apple slices into a mixing bowl. Add Lemon juice and sugar, and mix with a spoon.
Now take a medium sized saucepan at medium heat. Put your apple mixture into the pan. cook the apples for 8 minutes. Now, add the 1/2 cup canned pumpkin into the pan, and stir. Let cook for another 3 minutes on simmer. Remove the pan from the stove, and put the apple mix back into the mixing bowl for cooling.
Now pull your dough circles back out. press each circle down and flatten more to thin out. Take some of the apple mix and put on each dough circle. Only use 1/2 your apple mix, the other half will be used as a topping. Now, fold the dough circles in half and use a fork or spoon to close them shut.
Now heat some vegetable oil in a pan on medium. now add your apple filled dough circles into the hot oil and fry for 1-2 minutes, until golden brown.
Remove from heat, put apple filled dough onto a paper towel to cool. About 10 minutes. Now, put your apple filled dough into a cake pan. Take your remaining Apple mix and pour on top of your Pump-Apple Fried Critter-Pies.
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