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6 Fourth of July Recipes: Pies

A home-style 6 Fourth of July Recipes: Pies made with White Flour, Sugar, Lemon Juice, Rainbow Usa Chips Deluxe Cookies Chopped, and Cream Cheese. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 2 cup
• 1 cup
• 1/3 cup
• 1 tsp
• 1 1/4 cup
• 1 pkg
• 1 cup
• 2 tbsp
• 1/3 cup
• 1/2 cup
• 1/3 cup
• 1/8 tsp
• 2 1/2 cup
• 1/4 cup
• 1/4 cup
• 1 tbsp
• 1/4 tsp
• 1 tsp
• 8 oz
• 1 cup

Method (preview)

1. 1

   Pared and cored.

2. 2

   Preheat oven to 400 degrees F.

3. 3

   Mix together the flour, salt, and shortening until crumbly. Add the water and mix well.

4. 4

   Thinly slice the apples.

5. 5

   In a medium-sized bowl, combine the flour, sugar, and cinnamon; add the apple slices and mix well.

6. 6

   Take 1/2 of the pastry and roll flat; place pastry in a 9" pie plate.

7. 7

   Fill with the apple mixture and dot with butter.

8. 8

   Take the remaining pastry dough and roll flat.

9. 9

   Place pastry on top of pie; crimp along the edges to seal.

10. 10

    Take a knife and cut slits into top of pastry to allow steam to escape.

11. 11

    Bake for about 50 minutes or until crust is golden.

12. 12

    Let cool and serve pie with a dollop of whipped cream or ice cream.

13. 13

    Betty Crocker Parlor Perfect Confetti Sprinkles

14. 14

    Mix cream cheese, sugar and lemon juice with electric mixer until blended; gently stir in whipped topping.

15. 15

    Fold in chopped cookies.

16. 16

    Spoon into graham cracker crust.

17. 17

    Refrigerate 3 hours or overnight.

18. 18

    Garnish with sprinkles just prior to serving.

19. 19

    Bake 10" pie pastry; let cool to room temperature.

20. 20

    Pour blueberry pie filling into shell; refrigerate for 30 minutes.

21. 21

    Beat cream cheese and powdered sugar; beat until smooth. Fold in whipped topping.

22. 22

    Spread cheese mixture over blueberry pie filling; refrigerate for 30 minutes.

23. 23

    Spread cherry pie filling over cheese mixture.Refrigerate for at least 4 hours before serving.

24. 24

    Heat oven to 375 degrees.

25. 25

    In 9" pie plate combine graham cracker crumbs and 2 tbsp. sugar; stir in butter until blended.

26. 26

    Press mixture firmly and evenly over bottom and sides of pie plate; bake 10 minutes until browned. Cool completely on wire rack.

27. 27

    In top of double boiler using wire whisk, beat egg yolks, lime juice, sugar and salt until well blended.

28. 28

    Set over simmering water; cook about 5 minutes, stirring constantly until mixture is thick enough to coat back of metal spoon.

29. 29

    Remove from heat; stir in 1 tbsp. grated lime peel. Refrigerate mixture about 45 minutes until cool.

30. 30

    Meanwhile, in large bowl with electric mixer at medium speed, beat cream until soft peaks form.

31. 31

    Set 1 cup whipped cream aside for garnish; fold cooled lime mixture into remaining cream.

32. 32

    Spoon filling into prepared crust; refrigerate at least 2 hours until set.

33. 33

    To serve: Spoon remaining whipped cream decoratively over top of pie; sprinkle cream with remaining 1 tbsp. lime peel.

34. 34

    Garnish with lime slices, if desired.

35. 35

    Peeled, cored, and sliced very thin.

36. 36

    Preheat oven to 425 F. Spray a 9-inch deep-dish pie plate with cooking spray.

37. 37

    In a large bowl, combine brown sugar, granulated sugar, flour, lemon zest, cinnamon, and nutmeg. Mix well.

38. 38

    Add sliced apples to sugar mixture; stir until well coated. Stir in raisins.

39. 39

    Spoon into prepared plate.

40. 40

    Place pie crust on top of filling. Trim edges, pressing against edge of pan.

41. 41

    Using a sharp knife, cut steam vents in piecrust.

42. 42

    To glaze, lightly brush piecrust with beaten egg. Sprinkle with sugar.

43. 43

    Bake about 30 to 40 minutes or until piecrust is golden brown.

44. 44

    Place on a wire rack and cool for 30 minutes.

45. 45

    Pour the blueberry pie filling into the baked crust and chill for about 1/2 hour.

46. 46

    Beat the cream cheese, adding the powdered sugar until smooth. Fold in the whipped topping.

47. 47

    Spread the cheese mixture on top of the blueberry pie filling. Chill another 20 minutes.

48. 48

    Gently spread the cherry pie filling on top of the cheese mixture and chill at least 4 hours before serving.