Harvest Pie

Yet another in my "uses for apples" series.

3 pie crusts
2 stick butter, diced
1 cup flour
2 cups sugar
2 tbsp cinnamon
6 large apples, peeled and sliced thinly
1 cup raisins (rehydrated)
1/2 cup cranberries, chopped
1 tbsp orange peel
1/2 cup chopped walnuts

In large bowl, mix fuit, nuts, cinnamon, sugar, and flour till evenly coated/distributed. This will be your filling.

For the crust, combine 2 crusts into 1 large crust and place in bottom of deep-dish pan. Pile filling high (will probably overflow) and add additional crust for the top, cutting slits for steam. Cover crust edges with foil (to prevent burning).

In 400F oven back for about 45 min.

Chocolate peanut butter pie

2 pre-made oreo crusts
2 pack vanilla instant pudding
2 pack chocolate instant pudding
4 envelopes Dream Whip
5 1/2 cup milk
1 package peanut butter morsels
2 tsp vanilla extract

In microwave or double boiler soften morsels and combine with 1 cup milk. Chill
BEAT whipped topping mix and 1 cup of the milk/peanut butter and 1tsp vanilla in large bowl with electric mixer on high speed 6 minutes or until topping thickens and forms soft peaks. ADD 1-3/4 cups milk and vanilla pudding mixes. Beat on low speed until well blended. Beat on high speed 2 minutes, scraping bowl occasionally. Spoon into pie crusts.
BEAT whipped topping mix and 1 cup of the milk and 1 tsp vanilla in large bowl with electric mixer on high speed 6 minutes or until topping thickens and forms soft peaks. ADD 1-3/4 cups milk and chocolate pudding mixes. Beat on low speed until well blended. Beat on high speed 2 minutes, scraping bowl occasionally. layer into pie crusts on top of peanut butter layer.
REFRIGERATE at least 4 hours. Garnish as desired.

Makes 2 8 inch pies