Sweet Dream Pie Recipes

Steps:

• Heat the oven to 350°F Prepare 8" round spring form.
• In a separate bowl, mix dry ingredients: flower, salt, baking soda, and baking powder. In another bowl, combine butter, sugar, yokes, vanilla - mix with an electric mixer for 1-2 min or until smooth. Add flour mixture to the butter mixture, and combine. The dough will be soft and smooth, like playdough ;).
• Divide the dough into 3 parts, and place one part into freezer. Using your fingers spread the remaining dough in a baking form. I use metal spring form (silicon ones work ok as well).
• Prepare the fruit filling: For apple filling, wash and core apples, skin them, and grate them. Spread them over the dough in the baking form - this layer should be about 1-2 inches deep. If you are using apricots, wash and break then into halves. Spread them over the dough so that you have about 2 layers of apricot halves.
• Beat the egg whites with confectioner's sugar, until white foam becomes more or less stable. About 5 minute. Pour the foam over the filling.
• Get the piece of dough from the freezer, and using the larger grater, grate the frozen dough over the filling. Spread the pieces evenly.
• Place in the oven. Bake for about 1 hour. After the pie is ready, let it cool before serving. It tastes best when it is room temperature.

Steps:

• In a bowl, mix the cream cheese and strawberry preserves. Fold in the whipped topping. Scoop the mixture into the prepared pie crust, and set aside.
• In a blender or food processor, blend the strawberries, sugar, and grenadine syrup until slightly chunky. Spread over the cream cheese mixture. Chill in the refrigerator at least 2 hours before serving.

Steps:

• Mix cream cheese and sugar in a bowl until well combined; fold in whipped topping, pecans, and pineapple.
• Smooth pineapple mixture into pie crust; chill until mixture has solidified, at least 2 hours.

Steps:

• Preheat oven to 450°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes., Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 375°., Meanwhile, in a large saucepan, combine sugar and cornstarch; stir in milk until smooth. Bring to a boil. Reduce heat; cook and stir 2 minutes or until thickened and bubbly. Remove from heat; stir in butter and vanilla. Transfer to crust; sprinkle with cinnamon. Bake until golden brown, 15-20 minutes. Cool on a wire rack; refrigerate until chilled.