Damsel, the sour cream apple pie and the pecan cheesecake pie sound
great. How transportable are they? I think I forgot to say that we
have to drive up to Orlando with them the day before Thanksgiving...
could they handle three hours in the car?

On Wed, 16 Nov 2005 20:00:55 -0600, Damsel in dis Dress
> wrote:

>On Wed, 16 Nov 2005 20:45:21 -0500, Karen AKA Kajikit
> wrote:
>
>>I went to the store for ingredients this afternoon and got a big can
>>of pumpkin for the pumpkin pie, a bag of fresh apples for apple pie,
>>and two cans of dessert peaches to drain and use in a peach pie. There
>>are going to be 20+ people there for the weekend so I need a couple
>>more pies to make! Help me out please...
>
>All tried, tested, and devoured:
>
>Pumpkin Pecan Pie
>Sour Cream Apple Pie
>Cheesecake-Pecan Pie
>
>
> * Exported from MasterCook *
>
> Pumpkin Pecan Pie
>
>Recipe By :Libby's
>Serving Size : 8 Preparation Time :0:00
>Categories : pies-crusts Thanksgiving
>
>
> Amount Measure Ingredient -- Preparation Method
>-------- ------------ --------------------------------
> PUMPKIN LAYER
> 1 pie crust (9 inch) -- unbaked
> 1 cup canned pumpkin
> 1/3 cup granulated sugar
> 1 large egg
> 1 teaspoon pumpkin pie spice
> PECAN LAYER
> 2/3 cup light corn syrup
> 1/2 cup granulated sugar
> 2 large eggs
> 3 tablespoons melted butter
> 1/2 teaspoon vanilla extract
> 1 cup chopped pecans
>
>PREHEAT oven to 350° F.
>
>FOR PUMPKIN LAYER
>COMBINE pumpkin, sugar, egg and pumpkin pie spice in medium bowl; stir
>well. Spread over bottom of pie shell.
>
>FOR PECAN LAYER
>COMBINE corn syrup, sugar, eggs, butter and vanilla extract in same
>bowl; stir in nuts. Spoon over pumpkin layer.
>
>BAKE for 50 minutes or until knife inserted in center comes out clean.
>Cool on wire rack.
>
>Cuisine:
> "American - South"
>Source:
> "www.verybestbaking.com"
>
> - - - - - - - - - - - - - - - - - - -
>
>NOTES : November 28, 2002
>The pumpkin-pecan pie was to-die-for. As soon as I digest some of
>what's already in my stomach, I'm gonna bombard myself with another
>slice of pie. It tastes primarily like a pecan pie, but with a
>delightfully spicy pumpkin undertone (I used Penzey's Pumpkin Pie
>Spice). A definite keeper!
>
>
>
> * Exported from MasterCook *
>
> Sour Cream Apple Pie
>
>Recipe By amsel
>Serving Size : 0 Preparation Time :0:00
>Categories : fruits pies-crusts
>
>
> Amount Measure Ingredient -- Preparation Method
>-------- ------------ --------------------------------
> 3/4 cup granulated sugar
> 2 tablespoons all-purpose flour
> 1/2 teaspoon ground cinnamon
> 1/4 teaspoon ground nutmeg
> 1/4 teaspoon salt
> 1/2 cup sour cream
> 2 pounds peeled apple slices
>
>
>1. Combine first five (dry) ingredients.
>2. Cover bottom of unbaked pie shell with 1/4 of mixture.
>3. Stir remaining mixture into sour cream.
>4. Slice apples 1/8-inch thick, and stir into sour cream mixture..
>5. Place mixture into pie shell and cover with top pastry. Let rest 10
>minutes.
>6. Sprinkle with sugar and cinnamon.
>7. Bake at 450°F for 15 minutes, reduce heat to 325°F, and bake about
>45 minutes, or until apples are done.
>8. IMPORTANT: Cool 3 to 4 hours on rack before cutting.
>
>Cuisine:
> "American"
>Source:
> "Pat Zastera (Damsel's Mom)"
>
> - - - - - - - - - - - - - - - - - - -
>
>
>
>
> * Exported from MasterCook *
>
> Cheesecake-Pecan Pie
>
>Recipe By amsel
>Serving Size : 8 Preparation Time :0:00
>Categories : cheesecakes Easter
> pies-crusts
>
> Amount Measure Ingredient -- Preparation Method
>-------- ------------ --------------------------------
> ---Crust---
> 1 stick butter -- chilled
> 2 cups flour
> 1 egg yolk
> 1/4 teaspoon salt
> 2/3 cup sour cream
> ---Cheesecake Layer---
> 8 ounces cream cheese
> 1 large egg
> 1/3 cup sugar
> 1 teaspoon vanilla
> ---Pecan Pie Layer---
> 1 1/4 cups pecans -- coarsely broken
> 3 eggs
> 1 cup light corn syrup
> 1/4 cup sugar
> 1 teaspoon vanilla
> 1/4 teaspoon salt
>
>Crust:
>Place flour in a medium bowl. Cut in butter until mixture is the size
>of small peas. Add egg, salt, and sour cream. Stir with a fork until
>pastry forms a ball (or use food processor).
>
>Divide into two parts. If making a single crust pie, refrigerate or
>freeze one portion for another pie.
>
>Wrap in plastic and chill until stiff enough to work with
>(approximately 45 minutes). When ready to use, roll pastry thinly
>(about 1/8 inch).
>
>Preheat oven to 350°F.
>
>Cheesecake Layer:
>With an electric mixer, whip the cream cheese, egg, sugar and vanilla
>until fluffy. Spread the mixture in the bottom of the unbaked pie
>shell.
>
>Pecan Pie Layer:
>Sprinkle the pecans over the cheese mixture. Beat the eggs with an
>electric mixer until foamy. Add the corn syrup, sugar, vanilla, and
>salt and mix well. Pour over the pecans.
>
>Bake until center of pie is firm, about 55 minutes. Store in
>refrigerator.
>
>VARIATION
>Cheesecake-Almond Pie (J. Helman):
>Substitute sliced almonds for the pecans, and almond extract for the
>vanilla.
>
>
> - - - - - - - - - - - - - - - - - - -
>
>NOTES : After baking, the pecan filling will be on the bottom, the
>cheesecake layer will be on top of that, and the nuts will form a
>crunchy topping. This is a very rich pie. Cut those pieces small!


--
~Karen aka Kajikit
Crafts, cats, and chocolate - the three essentials of life
http://www.kajikitscorner.com
Online photo album - http://community.webshots.com/user/kajikit