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1 9" pie shell,Unbaked filling

6 c apples,peeled & sliced 1/2 c light brown sugar 1/4 c granulated sugar 1/2 t salt 2 T flour 1/4 t nutmeg 1/2 t cinnamon 1 T lemon juice 1 T butter

topping 1/4 c light brown sugar 1/4 c flour 2 T butter 1/2 c pecans,chopped

Preheat oven to 425 Degrees

Steam the apple slices in 1 or 2 TBSP water in a covered saucepan for 5 minutes. Remove from heat & add the sugars, salt, flour, numeg, cinnamon, lemon juice & butter. Mix well and turn into unbaked pie shell.

Prepare topping. Blend sugar, flour & butter. Sprinkle on top of pie. Sprinkle nuts over topping.

Cover top of pie with foil & bake at 425 degrees for 15 minutes, then reduce oven heat to 375 degrees. Remove foil & bake for 30 to 40 minutes longer.





Blum's Coffee Toffee Pie Recipe

1 pie shell,preferably chocolate pie shell **filling

1 butter,softened 3/4 c sugar 2 t instand coffee powder 1 unsweetened chocolate (1 -ounce),melted 2 eggs **topping 1 1/2 c heavy cream,chilled 6 T powdered sugar 1 1/2 T coffee powder,Instant chocolate curls,optional

FILLING...With electric mixer, beat butter in a large bowl until light & fluffy. Gradually add the sugar, beating on high speed. Beat in instant coffee & melted chocolate. Add eggs, one at a time, beating on high speed 5 minutes after each egg. Spread filling evenly in cooled pie shell. Cover & refrigerate at least 6 hours before serving.

TOPPING...With electric mixer, beat cream, powdered sugar & instant coffee in a large bowl until stiff peaks form. Drop dollops of cream around edges of pie. Arrange a few chocolate curls in center. Refrigerate at least 2 hours before serving.





Country Three Berry Pie Recipe

Yield: 1 Servings

2 c all-purpose flour 1 t salt 3/4 c butter flavored shortening. -chilled 1 T lemon juice 3 T lemon juice 2 c fresh (or frozen strawberries ),thawed and -drained 1 c fresh (or frozen blueberries ),thawed and -drained 1 c fresh (or frozen raspberries ),thawed and -drained 1 T lemon juice 1/4 c quick-cooking tapioca 1 1/4 c sugar 1 ds salt 1/2 t cinnamon 2 T butter,cut into small

Pie crust: items #1-5 In a large mixing bowl, combine flour and salt. Cut in half of the shortenmg until the mixture resembles coarse crumbs. Cut in the remaining shortening until the mixture is the size of peas. Mix the lemon juice with the water. Sprinkle liquid over mixture and toss gently until all is moistened. Knead pastry lightly and quickly with fingertips until the pastry clears the bowl. Divide and form into 2 flat rounds and wrap in plastic. Chill for 30 minutes.

Pie filling: Combine all berries in a large bowl. Sprinkle the lemon juice over the berries. Sprinkle the tapioca over the berries and toss gently to coat evenly. Let sit for 15 minutes. Combine the sugar, salt, and cinnamon. Stir the butter into the berries. Toss sugar mixture with berries. On a floured surface roll out one round of chilled pastry and place in pie pan. Roll out second round of pastry to form a lattice top crust. Place filling evenly in pie shell and cover with lattice strips. Seal and flute edges. Lightly sprinkle top with sugar, if desired. Cover edge with foil. Bake in preheated 425 degree oven for 20 minutes. Reduce heat to 375 degrees and bake 30 more minutes. Remove foil the last 15 minutes. Cool pie on wire rack.

What a great pie recipe To see the Blur Ribbon pie recipe book Click Here