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Volume II
November 6, 2009

No-Bake Pies
By Bethany Booth

Between the turkey, the rolls, and all of the casseroles crammed into the oven on Thanksgiving Day there will be little room left for baking fresh pies. Here are a few quick and deliciously easy no-bake pie recipes that can be prepared the night before or even days in advance.

No Bake Pumpkin Pie

1 9-inch prepared graham cracker crust
1 .25 ounce pkg. unflavored gelatin
1 teaspoon ground cinnamon
˝ teaspoon ground ginger
˝ teaspoon ground nutmeg
˝ teaspoon salt
1 14-ounce can sweetened condensed milk
2 eggs, beaten
1 15-ounce can pumpkin puree

In a heavy saucepan combine gelatin, cinnamon, ginger, nutmeg, and salt. Stir in condensed milk and beaten eggs, mixing well. Let stand one minute, then place on burner over low heat, stirring constantly for about 10 minutes, or until gelatin dissolves and mixture thickens. Remove from heat.

Stir in pumpkin, mixing thoroughly, and pour mixture into graham cracker crust. Chill for at least 3 hours before serving.

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Banana Cream Quickie

3 bananas
2 cups milk
2 3.5 oz pkg. instant vanilla pudding
1 cup sour cream
1 pre-baked pie shell

Prepare homemade or store bought baked pie shell in pie pan.

Line bottom of pie shell with 3 sliced bananas. In large bowl, beat together milk, pudding, and sour cream. Pour over bananas.

Refrigerate at least 2 hours before serving. Top with whip cream and serve.

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Fried Apple Pies

2 cups all-purpose flour
˝ cup shortening
1 teaspoon salt
˝ cup cold water
2 apples, cored and peeled
1/3 cup white sugar
˝ teaspoon ground cinnamon
1 cup vegetable oil

Dice apples. Add sugar and cinnamon. Cook in a saucepan on low heat. Cook until soft, then mash with fork to form a thick applesauce.

Sift flour and salt together. Cut in the shortening. Add water and mix with fork.

Roll out to about 1/8 inch thick on a floured board. Cut with a large cookie cutter (4 inches in diameter).

In each round, place 1 heaping tablespoon fruit. Moisten edges with cold water, fold and press edge with a fork.

Heat oil in a large skillet on medium-high heat. Fry pies, a few at a time, 2 to 3 minutes on each side; cook until golden brown.

Drain on paper towels. Sprinkle with confectioner’s sugar.

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You may still have to save room for pie but at least not in the oven. Happy Thanksgiving!

* DVO welcomes your kitchen hints and cooking or nutrition questions! Email us and we'll post your hints and Q/A's in upcoming newsletters! *

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