Southern Chess Pie

1 1/2 c. sugar
3 eggs
5 tbsp. cream
1 stick butter, melted
1 tsp. vanilla
1 tbsp. flour
2 tbsp. lemon juice
9 inch pie shell

Mix sugar and flour together. Beat eggs lightly with cream, lemon juice, and vanilla. Add this to the sugar and flour. Add melted butter and mix well. Put in a 9 inch pie shell and bake at 325 for 45 minutes or til done.

Chocolate Chip Buttermilk Pie

1/2 cup flour
2 1/2 cup sugar
1 teaspoon salt
6 eggs
1/2 cup melted butter
1 cup buttermilk
1 teaspoon vanilla
2 cups chocolate chips
2 unbaked pie shells

Place 1 c. each of chocolate chips in unbaked pie shells. Mix remaining ingredients well; pour into pie shells. Bake at 350 for 30 to 40 minutes. Makes two pies. If you only want one pie, then split all ingredients in half.

Caramel-Pecan-Apple Pie

Crust:
1 box (15 oz) Pillsbury® refrigerated pie crusts, softened as directed on box

Filling:
6 cups thinly sliced, peeled apples (6 medium)
3/4 cup sugar
2 tablespoons all-purpose flour
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1 tablespoon lemon juice

Topping:
1/3 cup caramel topping
2 to 4 tablespoons chopped pecans

1. Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie plate. 2. In large bowl, gently mix filling ingredients; spoon into crust-lined pie plate. Top with second crust;seal edges and flute. Cut slits or shapes in several places in top crust. Cover edge with 2- to 3-inch-wide strips of foil to prevent excessive browning; remove foil during last 15 minutes of baking. 3. Bake 40 to 45 minutes or until apples are tender and crust is golden brown. Immediately after removing pie from oven, drizzle with caramel topping; sprinkle with pecans. Cool on cooling rack at least 2 hours before serving.