Miss Alice Reese's Apple Pie

Miss Alice was an old friend of the family in Dandridge.  She always made the best apple pies.

1 stick Margarine
1 tsp Cinnamon
1 1/4 c. Sugar
1/4 tsp Salt
1 Egg, well beaten
1 1/2 c. Apples, chopped
1 Pie Crust

Melt margarine in saucepan.  In a bowl mix sugar, salt, and cinnamon.  Add to melted margarine.  In a small bowl beat the egg.  Add a small amount of warm butter mixture to the egg to slowly warm the eggs temperature.  Pour the entire egg mixture into the melted butter mixture.  Stir in the apples, then pour into unbaked pie shell.  Bake at 400 degrees for 15 minutes then turn down oven to 350 degrees and bake until apple are tender and crust is brown.

Crustless Coconut Custard Pie

2 c. Milk
4 Eggs
1/2 c. All Purpose Flour
1 c. Coconut
1 c. Sugar
1/2 c. Butter
1/2 tsp Salt
1 tsp Vanilla

Place all ingredients in the blender.  Blend on medium speed for 10 seconds.  (If you don't want your coconut chopped, you can wait and add it after you blend the other ingredients.) Pour into 9" DEEP pie plate.  Bake at 350 degrees for 45 minutes.

Steusel Topped Pumpkin Pie

15 oz can Pumpkin (not pumpkin pie filling)
Pie Ingredients:
14 oz can Sweetened Condensed Milk
1 Egg
3/4 tsp Cinnamon
1/2 tsp Ginger
1/2 tsp Nutmeg
1/2 tsp Salt
1 Graham Cracker Pie Crust

Topping Ingredients:
1/4 c. Brown Sugar
1/2 tsp Cinnamon
2 TB Flour
2 TB Cold Butter
3/4 c. Walnuts, chopped

Preheat oven to 425 degrees.  Combine pie ingredients and pour into graham cracker pie crust.  In a small bowl combine the topping ingredients and set aside.  Bake the pie without any topping for 15 minutes.  Reduce oven to 350 degrees, then sprinkle topping over pie and return to oven to bake for an additional 40 minutes.