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Mandarin Orange Cream Pie
1- 3oz. pkg orange gelatin
1/2 cup boiling water
1 1/4 cup cold club soda
1/2 cup whipped topping
1- 11oz. can mandarin oranges
1- 9" graham cracker pie crust
In mixing bowl,dissolve gelatin in boiling water and stir in cold club soda.Set aside a half cup,refrigerate remaining mixture for 20 minutes until it begins to thicken.Pour into pie crust and refrigerate 1/2 hour more or until set.Whisk together reserved gelatin and whipped topping.Pour evenly over pie.Place orange pieces on top of pie filling and refrigerate 3 hours,pie serves 6-8.

Quick and Easy

Country Apple Pie
5 c. sliced apples (peeled cored)
3/4 c. water
3/4 c. sugar
dash of salt
1 tsp. cinnamon
1/4 tsp nutmeg
1 tbsp. lemon juice
2 tbsp. cornstarch
1 tbsp. butter
1- 9" graham cracker pie crust
Combine sugar , cinnamon , nutmeg , and salt in sauce pan stir in 1/2 c. of water , apples and lemon juice. Stir over medium heat until mixture comes to boil.Cover and simmer on low heat 15 min. stirring occasionally or until apples are starting to get tender. Mix cornstarch with remaining water add to apple mixture stir until thickened , stir in butter and pour into pie crust.Bake in preheated oven for 30 min.Great served hot with Ice Cream.

Measure measure measure ! Too much shortening makes pie crust greasy and crumbly. Too much flour makes pastry crust tough. Too much water turns it tough and soggy. Sprinkle water 1 tablespoon at a time into flour and shortening mixture.(USE ICE COLD WATER)
For a baked pie crust use glass or dull metal pan. Shiny metal pans keep pie crusts from browning properly. For a perfect fluted pie crust cover rim of crust with foil during the first part of baking.15 minutes before baking is done remove the foil for golden brown edges. For a pretty double crust pie, lightly brush the unbaked top with a beaten egg.
For quick clean up and to
avoid a mess in your oven bake the pie on a baking sheet.
To check if your pie is done gently shake the pie. If the liquid in the center of pie is smaller than one inch the pie is done.Or insert a knife near the center of the pie.If it comes out clean the pie is done. Don't over cook custard it causes separation of liquid from solid when the custard is cut.
Eggs separate best when they are cold. Separate eggs carefully even a tiny amount of egg yolk can prevent the whites from whipping. Wash beaters thoroughly before beating egg whites.Whip whites in a clean glass bowl. Beat egg whites when they reach room temperature before for the best results. Spread the meringue on the pie immediately after beating sealing it to the edge of the crust to prevent shrinkage.
When serving cream pies, dip your pie server into water between slicing each piece.

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