Pie Are Square

This is pie month for me. Over the years I have collected some great pie recipes. I have many more to try. I love my husband's reactions to the pies. He loves pie. He tells me how my pumpkin pie is the best etc. I will always make him pies. I don't like my pie crusts however and mostly cheat with Pillsbury. My cousin Mardee makes the best pie crust I have ever had....I might have to bug her sometime. I can make great pie fillings. I am featuring two this week. One I am making today. I had a wonderful apple pie a few weeks ago with caramel sauce. I am offering caramel sauce with the Apple Crumble Pie tonight. The second recipe, French Silk, is a favorite to Superman. The rich chocolate melts in your mouth. I hope readers with wonderful pie recipes will share with me.

Apple Crumble Pie
1 single unbaked pie crust (get it where you can)
1 c. sugar
2 TB. flour
1 tsp. lemon peel
6 c. thinly sliced peeled apples
3 TB lemon juice
1/2 c. flour
1/2 tsp. cinnamon
1/4 tsp. ginger
1/8 tsp. mace or nutmeg
1/4 c butter or margarine
Get your crust ready. Stir together 1/2 c. sugar, 2 TB flour and lemon peel;set aside. Sprinkle apple slices with lemon juice. Toss apples with sugar mixture to coat. Place in crust. Combine remaining sugar, flour and spices. Cut in butter till crumbly. Sprinkle over apples.
Cover edges of pie with foil to prevent over browning. Bake 375* for 30 minutes. Remove foil; bake 30 minutes more or till topping is golden. Serve with vanilla ice cream.


French Silk Pie
1 baked pie crust (get it wherever you wish)
1 c. sugar
3/4 c. butter- not margarine
3 sq. unsweetened chocolate-melted and cooled
1 1/2 tsp. vanilla
3 eggs
Cool whip or whipped cream
Cream sugar and butter about 4 minutes or til light. Blend in cooled chocolate and vanilla. Add eggs one at a time, beating on medium speed for 2 minutes after each addition, scraping sides of the bowl constantly. (This is a lot of beating but well worth it). Turn into pastry shell. Chill several hours. Top with some kind of whipped cream. (It calls for unsweetened whip cream, but we use Cool Whip)