Shannas Nanas Lemon Cherry Pie Food

SHANNA'S NANA'S LEMON CHERRY PIE

Steps:

• In a large bowl, beat cream cheese until smooth. Gradually beat in lemon juice, milk, and pudding mix. Gently fold in whipped topping.
• Spread into pie crust. Spoon cherry pie filling over top. Refrigerate a minimum of 4 hours before serving.

CHERRY-LEMON ICEBOX PIE

Steps:

• Line a 9-in. deep-dish pie plate with pastry; trim and flute edges. Line pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5-7 minutes longer or until lightly browned. Cool on a wire rack., In a large bowl, whisk the milk, lemon juice and extracts until thickened, about 2 minutes. Beat cream until stiff peaks form; fold into milk mixture. Pour into crust., Refrigerate for 30 minutes; spoon pie filling over the top. Refrigerate for at least 2 hours before serving.

NANA'S APPLE PIE

Steps:

• Combine sugar and cinnamon. Remove 2 tbsp to a small bowl.
• Peel and slice apples. Sprinkle the remaining cinnamon-sugar over the apples.
• Mix remaining ingredients well. Add ice water if needed to achieve a good consistency.
• Dive dough in half and roll out. Place one piece in the bottom of a 9" pie plate. Add the apples. Cover with the second piece of dough. Crimp the edges. Cut a vent in the top crust. Sprinkle reserved cinnamon-sugar over top.
• Bake in preheated 350F oven about 1 hour or until golden brown.

CHERRY LEMON ICEBOX PIE

Steps:

• In a bowl, combine the milk, lemon juice and extracts; stir until thickened, about 2 minutes. Beat cream until stiff; fold into milk mixture. Pour into pastry shell. Refrigerate for 10 minutes; top with pie filling. Chill for at least 2 hours or overnight if desired.