Pineapple Coconut Pie

  Recipe from Taste of Home

• 1 cup sugar

• 3 tablespoons all-purpose flour

• 1 cup light corn syrup
• 1 cup flaked coconut
• 1 can (8 ounces) crushed pineapple, undrained
• 3 eggs, beaten
• 1 teaspoon vanilla extract
• 1 unbaked pastry shell (9 inches)
• 1/4 cup butter or margarine, melted

 In a bowl, combine sugar and flour. Add the corn syrup, coconut, pineapple, eggs and vanilla; mix well. Pour into pastry shell. Drizzle with butter. Bake at 350° for 50-55 minutes or until a knife inserted near the center comes out clean. (Cover loosely with foil if the top browns too quickly.) Cool on a wire rack. Chill before cutting. Store in the refrigerator. Yield: 6-8 servings

Strawberry Pie

 

This was one of my recipe finds from Pinterest and I must say it's pretty yummy! 

Just add some whipped cream on the top when you are ready to serve.

 

You can find the original recipe here.  I made one little change to it which I will note here, I just reduced the amount of sugar it called for.  The pie is plenty sweet even with the sugar reduction.

 

 

INGREDIENTS:

 

3 Tablespoons cornstarch
1 cup sugar
1 1/2 cups water
3 oz box strawberry Jell-O
2 cups sliced strawberries

Pre-bake a 10" pie shell.

Line bottom with the sliced strawberries

Combine cornstarch, sugar and water in small saucepan. Bring to a boil and simmer, stirring constantly, until thickened. Add the Jell-O and stir until dissolved. Pour over the strawberries and refrigerate until set.  Don't forget to top with whipped cream!!

Apple Crumb Pie

Oh so good!!!!

INGREDIENTS:

Pastry for single-crust pie (9 inches)

6 cups chopped peeled tart apples (about 6 medium)

2 tbsp butter, melted

2 tbsp sour cream

4 tsp lemon juice

1/2 cup sugar

1 tbsp all-purpose flour

1/2 tsp ground cinnamon

1/2 tsp ground nutmeg

TOPPING:

1/2 cup all-purpose flour

1/2 cup sugar

1/4 cup cold butter or margarine

Line a 9 inch pie plate with pastry; flute edges. In a bowl, combine the apples, butter, sour cream, lemon juice, sugar, flour, cinnamon and nutmeg. Spoon into pastry shell. For topping, combine flour and sugar in a bowl; cut in butter until mixture resembles coarse crumbs. Sprinkle over filling.

Bake at 375 for 45-50 minutes or until the filling is bubbly and the apples are tender. Cool on a wire rack.