The Cookbook Recipes

Desserts

Pecan Pie

1 cup Karo® Light OR Dark Corn Syrup
3 eggs
1 cup granulated sugar
2 tablespoons butter, melted
1 teaspoon pure vanilla extract
1–1/2 cups (6 ounces) coarsely chopped pecans
1 (9-inch) unbaked OR frozen deep-dish pie crust
Instructions
Preheat oven to 350°F.
Mix Karo® Light Corn Syrup, eggs, sugar, butter and vanilla using a spoon or a rubber spatula. Stir in pecans and pour the mixture into pie crust.
Bake on center rack of oven for 60 to 70 minutes. Cool for at least 2 hours on wire rack before serving.

Peach Pie

Ingredients
2/3
cup sugar
1/3
cup Gold Medal™ all-purpose flour
1/4
teaspoon ground cinnamon
5
to 5 1/2 cups sliced peeled fresh peaches (5 to 6 medium) SAVE $
1
teaspoon lemon juice
1
package (12 oz) Pillsbury™ Pet-Ritz™ frozen deep dish pie crusts
Steps
1
Place cookie sheet on oven rack. Heat oven to 400°F.
2
In large bowl, mix sugar, flour and cinnamon. Stir in peaches and lemon juice. Spoon into frozen crust. While second crust is still in pan and frozen, remove crimp with sharp knife. Remove crust from pan and center frozen crust upside down on top of filled pie. Let thaw 10 minutes; crimp edges together. Cut 2 or 3 slits in top crust. Cover edge of crust with pie shield or foil strips.
3
Bake on cookie sheet about 45 minutes or until crust is golden brown and juice is thick and bubbly. Cover entire top of pie loosely with foil if crust is getting too brown. Cool on cooling rack at least 2 hours.

Peach Cobbler