Pie

Apple Pie
Double Crust:
2 c flour
1/2 tsp salt
2/3 c shortening
1/3 c water, chilled

Note - 8 inch two crust pie size. Mix the flour and salt. Cut in the shortening with a pastry blender or two knives. Combine lightly until the mixture resembles coarse meal or very tiny peas: its texture will not be uniform but will contain crumbs and small bits and pieces. Sprinkle water over the flour mixture, a tablespoon at a time, and mix lightly with a fork, using only enough water so that the pastry will hold together when pressed gently into a ball. Divide the dough into 2 balls. Roll the bottom crust out 2 inches larger than the pie pan. Then fit it loosely but firmly into the pan. Fill the pie generously, then put on the top crust and prick several places with a fork or cut vents. Bake as indicated in Apple Pie recipe.

Apple Pie Filling:
1 c sugar
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg (optional)
1 1/2 Tblsp flour
6-8 large, firm apples (tart & sweet), about 10 cups
2 Tblsp butter

Preheat oven to 425^F. Mix the sugar, salt, cinnamon, nutmeg, and flour in a large bowl. Peel, core, and thinly slice the apples. Toss apples into the sugar mixture, coating them well. Pile apples into crust-lined pan and dot with butter. Cover with top crust and make vents. Melt 1 TBS. butter and baste the top crust. Bake 10 minutes at 425^F then lower the heat to 350^F and bake 30-40 minutes more or until the apples are tender when pierced with a skewer and the crust is browned.
Submitted by Alisha, Fannie Farmer Cookbook

Grasshopper Pie
1 ½ c cold milk
1 pkg (3.9 oz) instant chocolate pudding
2 ¾ c whipped topping, divided
1 pkg (4.67 oz) mint Andes candies, chopped, divided
1 chocolate crumb crust (9 in.)
¼ tsp mint extract
2 drops green food coloring, optional

In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in ¾ c whipped topping. Fold in ¾ c candies. Spoon into pie crust. In another bowl, combine extract and remaining whipped topping; add food coloring if desired. Spread over pudding layer; sprinkle with remaining candies. Cover and refrigerate for 4 hours or until set.
Submitted by Alison, Taste of Home