Hometown Get-Togethers - Candace Floyd [71]
Two 8-ounce packages cream cheese, softened
1½ cups sugar
2 tablespoons all-purpose flour
2 eggs
8 ounces sour cream
2 teaspoons lemon juice
One 6-ounce bag frozen coconut, thawed
2 graham cracker piecrusts
1. Preheat the oven to 325°F.
2. Combine the cream cheese, sugar, and flour in a bowl. Beat until smooth with a mixer at medium-high speed. Add the eggs, one at a time, and beat until well blended. Add the sour cream, lemon juice, and all but ¼ cup of the coconut, beating well after each addition.
3. Pour into the piecrusts and bake for 35 to 45 minutes, until set. Refrigerate for 3 hours or until completely cooled. Sprinkle the remaining ¼ cup coconut on top of the pies. Refrigerate until ready to serve.
Cran-Raspberry Pie
Mary Ann Kauchak, Woodbridge, Virginia
Serves 6 to 8
“Several years ago, I created this pie. It is now a family favorite for Christmas and a must when company comes. It is tart, yet sweet, and makes a colorful addition to any table. My mom’s streusel topping gives this pie a homemade touch.”
FILLING
Two 16-ounce cans whole-berry cranberry sauce
One 12-ounce bag frozen unsweetened raspberries, thawed
2 tablespoons quick-cooking tapioca
One 9-inch unbaked piecrust
STREUSEL TOPPING
½ cup all-purpose flour
¼ cup sugar
¼ cup (½ stick) cold butter or margarine
1. Preheat the oven to 425°F.
2. To prepare the filling, spoon the cranberry sauce into a large bowl. Break up the sauce with a spoon. Stir in the raspberries and tapioca. Let the mixture stand for 15 minutes. Pour the filling into the piecrust.
3. To prepare the topping, combine the flour, sugar, and butter in a small bowl. Mix with a fork until crumbly. Sprinkle the topping evenly over the fruit.
4. Bake for 30 minutes, or until brown and bubbly.
Fresh Fruit Pies
Carole VanCleave, Concord, North Carolina
Serves 12 to 16
“As my time has always been limited, I like easy-to-make dishes. This recipe has always served me well at holiday dinners, family gatherings, and church functions.”
1 cup heavy cream
One 8-ounce package cream cheese, softened
Juice of 1 medium lemon (2 tablespoons)
1 cup sugar
2 graham cracker piecrusts
2½ cups sliced fresh strawberries
2 cups sliced fresh peaches
1. Combine the cream, cream cheese, lemon juice, and sugar in a large bowl. Beat until smooth with a mixer at medium-high speed. Spread half of the mixture in the bottom of each piecrust. Refrigerate for 2 hours, or until set.
2. Remove the pies from the refrigerator and arrange the fruit on top of each. Return to the refrigerator overnight.
Easy Arizona Lemon Pie
June Laughlin, Lady Lake, Florida
Serves 6 to 8
“Yummy!”
1 large Meyer lemon or 1 organic lemon, peel left on
4 eggs
1½ cups sugar
½ cup (1 stick) butter, softened
1 unbaked 9-inch piecrust
1. Preheat the oven to 350°F.
2. Cut up the lemon and place in a blender. Add the eggs, sugar, and butter. Blend on high for 3 minutes. Pour the mixture into the piecrust.
3. Place a baking sheet on an oven rack. Place the piecrust on the baking sheet. Bake for 35 to 40 minutes, until set.
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TIPS FROM OUR TEST KITCHEN: This is the easiest pie you’ll ever make. It explodes with great lemon flavor.
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Old-Fashioned Sweet Potato Pies for a Crowd
Debra Davis, Texarkana, Arkansas
Serves 24
“I bake these pies for church suppers and family get-togethers. They never stay around for long. Someone told me that they have just the right sweetness. Eat this pie with a passion—um, um good.”
Four 9-inch unbaked frozen piecrusts
2 pounds sweet potatoes, peeled and cooked
2 cups sugar
1½ cups (3 sticks) butter, softened
2 teaspoons ground nutmeg
1 teaspoon ground cinnamon
2 teaspoons vanilla extract
1 cup evaporated milk
3 medium egg yolks
1. Preheat the oven to 400°F.
2. Thaw the piecrusts for 15 minutes. Prick the bottom and sides and bake for 7 minutes, or until slightly browned. Remove from the oven and reduce the oven temperature