Pies And Pastries Recipes

1 x Yellow cake mix 1/2 cup Butter, softened 1 x 20-ounce can pie apples, drained 1 tsp Cinnamon 2 x Egg yolks 1 cup Sour cream

Preheat oven to 350 degrees. Cut butter into dry cake mix until crumbly. Pat mixture lightly into ungreased 13" x 9" x 2" pan, building up slightly at edges. Bake 10 minutes. Arrange apple slices on warm crust. Sprinkle cinnamon on apples. Blend sour cream and egg yolks and drizzle over apples. Bake 25 minutes or until apples are lightly browned. Serve warm with a scoop of vanilla ice cream. Yield: Servings determined by package of cake mix.

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9 x inch unbaked refrigerated pie crust 8 sm tart apples cored & chopped (4 cups) 3/4 cup raisins 1 cup unsweetened apple juice 1 pkt sugar free lemon jello (4 serving) 1 pkt sugar free vanilla Cook and Serve pudding (4 serving) mix 1 tbl Apple Pie Spice 2 tsp cider vinegar 1 tbl Brown Sugar Twin

Preheat oven to 375 F. In small bowl combine apples and raisins. In large pan combine apple juice, dry jello, pudding mix, spices, vinegar and brown sugar. Cook over medium heat about 1 minute. Add apple and raisin mixture. Cook about 10 minutes, stirring often. Place pie crust in 8 inch pie plate. With sharp knife, carefully cut crust off even with edge to plate rim. Save scraps. Flute edge. Pour apple mixture into crust. Garnish top with pie crust scraps made into cute shapes! Bake 45-50 mins. Diabetic: 2 fruit, 1 starch, 1 fat

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3/4 cup brown sugar packed 1 1/2 tbl sugar 3/4 tsp cinnamon 1/2 tsp ginger 1/2 tsp nutmeg 1/4 tsp allspice 2 cup pumpkin 1 1/4 cup evaporated skim milk 3/4 cup egg whites whipped 2 1/2 tsp vanilla

Preheat oven at 375. Make pie crust. In a mixing bowl, combine sugars, cinnamon, ginger, nutmeg, and allspice. In another mixing bowl, combine pumpkin, milk, egg whites, and vanilla. Mix dry ingredients with wet ingredients just until moistened. Pour into prepared pie pan. Bake for 50 to 60 minutes, or until crust is nicely browned and the filling is set in the center when jiggled.

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