Ingredients

• 1 cup sugar
• 1 can Carnation evaporated milk
• 1 can water (using the can from the evaporated milk)
• 1 teaspoon vanilla
• 3 egg yolks
• 3 tablespoons cornstarch
• Dash of salt
• Small baked pastry shell
• Brown the cup of sugar in a cast iron skillet, stirring constantly.

Directions

Brown the cup of sugar in a cast iron skillet, stirring constantly.

In the meantime, mix evaporated milk, can of water, vanilla, egg yolks, cornstarch and salt together. Pour into the melted sugar. Cook over medium heat until sugar crystals melt; it will thicken like pudding.
Pour into baked pastry shell.
Makes 1 pie.

Ingredients

• 1/4 ts -salt
• 1 1/2 ts Vanilla
• 4 ts Flour; all purpose
• 3 tb Butter; melted
• 3/4 c Corn syrup
• 3/4 c Brown sugar; packed
• 3 Eggs
• 2 1/4 c Currants or raisins
• 1 Pie shell, 9″, unbaked

Directions

In bowl, beat eggs lightly. Stir in brown sugar, corn syrup, butter, flour, vanilla and salt until blended. Stir in currants or rasisns. Pour in pie shell. Bake in 400F for 5 minutes. Remove heat to 250F. Bake for about 30 minutes longer or till centre is just firm to the touch, covering eadges of pastry with foil if browning too much. Let cool completely before cutting.

MAKES:10 Servings

This version of butter tarts (a Canadian speciality) is easier to prepare than the traditional individual tarts. It is very rich and best served in small pieces.

*contributed by Christine

Ingredients

• 2 sticks butter
• 2 cups sugar
• 3 eggs
• 1 tbl. vanilla extract
• 2 tbls. flour
• 1 cup buttermilk
• 2 (8- or 9-inch) pie shells

Directions

1. Preheat oven to 400 degrees.

2. Beat butter, sugar and eggs until creamy. Add vanilla and flour. Mix well and then add buttermilk.

3. Pour into pie shells and bake in preheated oven for 1 hour.

Makes 2 (8- or 9-inch) pies

Source: The Advocate – Baton Rouge, La (Rhonda Pearson)

Ingredients

• 6 granny smith apples, peeled, cored and sliced
• 2 T. flour
• 25 caramels
• 1 T. water
• 1/2 c. sugar
• 1/2 t. ground cinnamon
• 2/3 c. flour
• 1/2 c. (1 stick) butter, softened
• 1/2 c. finely chopped pecans
• 1 (9″) pie crust:
• 1 1/2 c. flour
• 1 t. salt
• 1 t. salt
• 1/2 c. shortening
• 5 T. cold water

Directions

Instructions:
Make pie crust.
Mix flour & salt together. Cut in shortening until it resembles small beads. Then add cold water. Mix well.
Roll out into shape of piecrust on floured surface: put in pie pan.

Preheat oven to 375
In a large bowl, combine the apples and flour, tossing to coat the apples: spoon in the pie shell.

In a medium saucepan, combine the caramels and water over medium heat, stirring until the caramels melt and the mixture is smooth. Spoon the caramel mixture over the apples.

In a medium bowl, combine the flour, sugar, cinnamon, and butter, stirring until crumbly. Add the pecans; mix well.

Sprinkle over the pie and bake pie.
Bake for 40-45 min. Serve warm or allow to cool completely before serving.

Ingredients

• 4 tablespoons sugar
• 1 cup milk
• 2 eggs
• 2 cup sugar
• 1 tablespoon cornstarch
• 4 teaspoon salt
• 2 teaspoon vanilla
• Pie pastry

Directions

Line medium pie plate with pastry, adding a fluted edge.
Place 4 tablespoons sugar in a cast iron saucepan and stir over heat until sugar is melted and turns deep brown, but not burned. Add to milk, which has been scalded, and stir until thoroughly blended.
Remove from fire and gradually pour over well-beaten eggs, which have been mixed with cornstarch and 1&Mac218;2 cup sugar. Add salt and vanilla and pour into pastry-lined pie plate.
Bake at 450 degrees for 10 minutes to set the rim, then reduce heat to 325 degrees for 30 minutes.