These are the ones I just posted on your ACF thread:
This is not a conventional pie but it IS awesome.
Free-Form Harvest Apple Tart
Prep 20 min. – Total 55 min. including refrigerating
1 ½ Cups flour
½ cup (one stick) butter, softened
1 pkg. (8 oz.) Philadelphia Cream Cheese, divided
1 pkg. (4 serving size) jell-O Brand Lemon Flavor Gelatin, divided
2 medium McIntosh apples (about 1 lb), unpeeled, cored and thinly sliced
1 tsp cornstarch
½ tsp ground cinnamon
1/3 cup Planters Sliced Almonds
Place flour, butter and half of the cream cheese in food processor; cover. Process, using pulsing action, until mixture is well blended and almost forms a ball. Shape dough into ball; wrap tightly with plastic wrap. Refrigerate 1 hour or until chilled.
Preheat oven to 400 degrees F. Place pastry on lightly floured surface; roll out to 14 x 8 inch rectangle. Place on parchment paper-covered baking sheet; set aside. Mix remaining cream cheese and half of the dry gelatin mix until well blended. Spread onto pastry to within 2 inches of edge.
Toss apples with the remaining dry gelatin mix, the cornstarch and cinnamon. Spoon evenly over cream cheese filling. Fold edge of pastry over apples toward center of tart. (apples in center of tart will remain exposed). Sprinkle top with almonds, bake, in lower third of oven, 35 min. or until crust is golden brown and apples are tender. Cool. Store leftover tart in refrigerator.
Makes 8 servings, 1 slice each.
Jazz it up: For a more golden brown crust, lightly beat 1 egg yolk with 1 tsp. water. Brush over top of crust; sprinkle with 2 tsp. sugar. Bake as directed.
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Key Lime Pie
Filling:
14 oz. sweetened condensed milk
4 oz. lime juice (freshly squeezed, please)
2 egg yolks
Mix the milk, lime juice and egg yolks together in an oven proof dish and bake in a preheated 350 degree oven for 20 minutes. Let rest.
Crust:
6 oz. almonds ground in food processor
2 oz. dry coconut
1 sleeve graham crackers out of the box, crushed
Mix together the almonds, coconut and crushed crackers and add a little melted butter, enough to bind the ingredients. Press into pie pan, prep bake for 5 minutes at 350.
Add filling to pie crust and chill for at least an hour or two before topping with merangue. I use about 4 egg whites because I like a lot of merangue. If you add merangue to a warm pie, it will 'weep'.
Edit: I know some people don't bother, but I perfer the looks of a browned merangue. I put mine in a preheated 350 degree oven and keep an eye on it till I see it lightly browned on the top. Then remove the pie from the oven and thoroughly chill in the fridge until the entire pie is cold. Very, very cold is the perfect temperature for key lime pie
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Be sure to thank Hellnhiheels for this one:
Bourbon Street Chocolate Pecan Pie
1 c light corn syrup
3 eggs
1/3 c butter, melted
1 c brown sugar
1/4 tsp vanilla
1 pinch salt
2 c pecans, coarsely chopped
1 pie shell, uncooked
5 oz milk chocolate, coarsely chopped
Preheat oven to 350F.
Combine the corn syrup, eggs and melted butter and whisk briskly. Add the brown sugar and mix well. Add the vanilla, salt and pecans. Blend well.
Pour the mixture into the pie shell and drop in the chocolate pieces. Wrap the edge of the pie with foil to help keep the crust from over browning and drying out. Place the pie on a small sheet pan and put it into the hot oven for about one hour, until the center is set and the pie is golden brown.
Best served at room temperature or warmed slightly in the microwave oven.
a little French Vanilla Ice Cream on the side won't kill you any faster!
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