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Cup Pies

Crust Ingredients:

2 ½ cups all-purpose flour

2 tablespoons sugar

1 teaspoon salt

2 ½ sticks unsalted butter

6 tablespoons cold water

Instructions:

Combine dry ingredients, pulse twice in a food processor.

Return to bowl and place 1 stick of butter cut into ¼ inch pieces on top.

Use your hands and incorporate the butter into the dry ingredients. Add cold water as needed.

Add remaining butter and mold into ball.

Refrigerate for at least 2 hours before rolling out and baking.

Each filling recipe makes 12 cup pies. 

 

Pumpkin Pie Filling Ingredients:

¾ cup sugar

1 ½ teaspoons pumpkin pie spice

½ teaspoon salt

1 can (15 oz) pumpkin

1 ¼ cups evaporated milk

2 eggs, beaten

Instructions:

Combine ingredients in a large bowl. 

Make sure all egg is incorporated into mixture before baking.

 

Pecan Pie Filling Ingredients:

1 cup brown sugar

¼ cup white sugar

½ cup butter

2 eggs

1 ½ teaspoons flour

1 teaspoon milk

1 teaspoon vanilla extract

1 ¼ cups chopped pecans

Instructions:

Melt butter in a pan over low heat, mix in sugars.

Mix together eggs, milk, flour and vanilla in a separate bowl.

Combine both and add chopped pecans making sure to coat all in the mixture.

 

Apple Pie Filling Ingredients:

2 tablespoons lemon juice

3 pounds baking apples

⅔ cup sugar

¼ cup unsalted butter

¼ teaspoon ground cinnamon

Generous pinch of ground nutmeg

1 large egg

Instructions:

Peel, halve and core the apples. Cut them into desired size slices. Toss apples with lemon juice, add the sugar and toss to combine. 

In a large skillet melt the butter over medium heat. 

Add the apples and cook, stirring until the sugar dissolves and the mixture simmers. 

Cover and reduce heat – let the apples cook until they are soft and release their juices.

Strain the apples and return them to skillet to simmer over medium heat until thickened and caramelized. 

 

Chilled Chocolate Pie Filling Ingredients:

Chocolate pudding mix

3 cups of milk

Whipped cream or icing if desired 

Instructions:

In a large bowl, mix pudding mix and milk until completely combined. 

Chill in the fridge for 2 hours.

Pierce the crusts with fork before baking. 

Let the crust cool completely before adding the chocolate mixture and topping with desired toppings. 

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