Easy Graham Cracker Crust

Makes 1 crust

ingredients 

● 1 1/2 cup graham cracker crumbs (or 10 graham cracker sheets pulverized)
 ● 2 tbsp sugar
● 1 tbsp brown sugar, packed
● 7 tbsp butter, melted

instructions

1. Pulverize crackers
Pulverize graham crackers in a food processor until finely ground into crumbs (skip this step if starting with
graham cracker crumbs).
2. Combine
Combine graham cracker crumbs and sugars in a medium-sized bowl. Add melted butter and use a fork to
combine ingredients well.
3. Press into pan
Pour mixture into a pie or springform pan. Use the clean bottom of a measuring cup to firmly pack crumbs into
the bottom of the pan and (if using a pie pan) gently press up the sides. Use your fingers to pack crumbs tightly
into the sides of the pie pan.
4. Bake or chill
If the crust needs to be pre-baked, bake at 375°F for 7-10 minutes. If using this crust as part of a different
recipe, bake according to that recipe's instructions. If this crust is for a no-bake recipe, refrigerate or freeze for
10-20 minutes before filling.

Pumpkin Crumble

I have to dig this recipe out of my email EVERY. autumn, and I finally got tired of it;) So, I'm posting it, so I can not only share, but keep track;) I'll post a picture after I make it.

This stuff is seriously the best pumpkin dessert you'll probably ever have. It speaks to the pumpkin pie lover, and it captures the pumpkin pie hater, it is everything delicious about pumpkin pie, and yet, not all pie-y, and filled with so much fall goodness! I LOVE it!!

Filling:

1 (15oz) can pumpkin
1 (14oz) can sweetened condensed milk
2 TBSP brown sugar
1 tsp cinnamon
1/2 tsp nutmeg (I usually don't put that in)
2 eggs


Topping:
1 box cake mix, yellow, vanilla, white, whatever you have
3/4 chopped pecans
1/2 melted butter

Heat oven to 350. Spray 9x13 pan with cooking spray. Combine all
ingredients for filling. Beat until smooth. Pour in to pan.

In bowl combine topping ingredients; mix well. Sprinkle evenly over filling.

Bake for 40-50 minutes. Until top is golden brown. Cool at least 30
minutes before serving.

Store leftovers in refrigerator.

Dutch Apple Pie

This recipe is, TO DIE FOR GOOD, or atleast I think so! It's an apple pie recipe, but I substituted pears in place, and I made extra pie crust so I could spread it across a cookie sheet, then it came out kind of "tart" like, I then graciously called them "pear tarts"!


8-10 large Golden Delicious or Granny Smith apples, pared, peeled & sliced
Juice of one lemon, toss and coat apples

In small mixing bowl add:
1 cup of brown sugar
1 heaping TBsp. flour
dash of salt
1 1/2 tsp. cinnamon

Mix above ingredients together; pour over apples and toss well.


Place apple mixture in pie shell (unbaked), dot with butter (approx. 2 TBsp.)

Topping:
1 cup flour
1/2 - 3/4 c. white sugar
1 tsp, cinnamon
dash of salt

Mix together in small bowl then add: 1 cube [1/2 c.] of soft butter. cut into flour mixture until it resembles crumbs; sprinkle over top of apples.


Bake at 400 degrees for 35 minutes, lower temp to 350 and bake for 30 minutes more.

Classic Crisco Pie Crust

Single Crust

1 1/3 level cups PILLSBURY BEST® All-Purpose Flour
1/2 level teaspoon salt
1/2 Crisco® All-Vegetable Shortening Stick or 1/2 level cup Crisco® All-Vegetable Shortening
3 tablespoons cold water

Double Crust

2 level cups PILLSBURY BEST® All-Purpose Flour
1 level teaspoon salt
3/4 Crisco® All-Vegetable Shortening Stick or 3/4 level cup Crisco® All-Vegetable Shortening
5 tablespoons cold water

9-inch Deep Dish Double Crust or Two 10-inch Double Crust

2 2/3 cups PILLSBURY BEST® All-Purpose Flour
1 teaspoon salt
1 cup Crisco® All-Vegetable Shortening
7 to 8 tablespoons cold water

Spoon flour into measuring cup and level.Mix flour and salt in medium bowl. Cut in Crisco using pastry blender (or 2 knives) until all flour is blended in to form pea-size chunks. Sprinkle with water, one tablespoon at a time. Toss lightly with fork until dough will form ball. Divide dough in half, if making double crust. Press between hands to form one or two 5 to 6-inch pancakes.

Flour dough lightly. Roll into circle between sheets of waxed paper on dampened countertop. Peel off top sheet. For single crust, trim one inch larger than inverted 9-inch pie plate. Flip into pie plate. Remove other sheet and press pastry to fit. Fold edge under. Flute.

For double crust, flour each half of dough lightly. Roll into circles between sheets of waxed paper on dampened countertop. Peel off top sheet for bottom crust. Transfer bottom crust to pie plate. Remove other sheet and press pastry to fit. Trim edge even with pie plate. Add desired filling to unbaked pie crust. Remove top sheet from top crust. Lift top crust onto filled pie. Remove other sheet. Trim to 1/2-inch beyond edge of pie plate. Fold top edge under bottom crust. Flute. Cut slits in top crust to allow steam to escape.

Bake according to specific recipe instructions.

For single baked pie shell, heat oven to 425ºF. Thoroughly prick bottom and sides with fork (50 times) to prevent shrinking. Bake at 425ºF for 10 to 15 minutes or until lightly browned. For recipe calling for unbaked pie shell, follow baking directions given in that recipe.