TOTAL TIME: Prep: 40 min. + chilling Bake: 35 min.

 Ginger Peach Pies Recipe

 Ingredients

• 3-3/4 cups all-purpose flour

• 3/4 teaspoon salt

• 1 cup cold butter, cubed

• 9 tablespoons shortening, cubed

• 6 to 9 tablespoons ice water

• FILLING:

• 5 cups sliced peeled peaches

• 1 tablespoon lemon juice

• 3/4 cup sugar

• 2 tablespoons cornstarch

• 1/4 cup crystallized ginger, chopped

• 1/2 teaspoon salt

• 2 tablespoons butter, cubed

• OPTIONAL TOPPING:

• 1/2 cup crystallized ginger

• 1/4 cup coarse sugar

 Directions

1. In a large bowl, combine flour and salt; cut in butter and shortening until crumbly. Gradually add water, tossing with a fork, until dough forms a ball.
2. Divide dough into seven portions; wrap each in plastic wrap. Refrigerate for about 1 hour or until easy to handle.
3. On a lightly floured surface, roll out five portions of dough to fit a 5-in. pie plate. Transfer pastry to pie plates and trim to 1/2 in. beyond edge of plates; flute edges.
4. In a large bowl, toss peaches with lemon juice. Combine the sugar, cornstarch, ginger and salt. Add to peaches and toss to coat. Transfer to pie shells. Dot with butter. Transfer pies to a baking sheet.
5. If decorative cutouts are desired, roll remaining pastry to 1/8-in. thickness; cut out with 1-in.cookie cutters. Arrange over pies. If a streusel topping is desired, combine remaining pastry with crystallized ginger and coarse sugar; sprinkle over pies.
6. Bake at 375° for 35-40 minutes or until golden brown and filling is bubbly. Cool on a wire rack. Yield: 5 mini pies.

MAKES: 6-8 servings 

 Peaches Pie Recipe

 Ingredients

• Pastry for double-crust pie (9 inches)

• 5 cups sliced peeled fresh peaches

• 1 tablespoon lemon juice

• 1/2 teaspoon almond extract

• 1 cup sugar

• 1/4 cup quick-cooking tapioca

• 1/4 teaspoon salt

• 2 tablespoons butter

 Directions

1. Line a 9-in. pie plate with bottom crust. Trim pastry to 1 in. beyond edge of pie plate; set aside.
2. In a large bowl, combine the peaches, lemon juice and extract. Add sugar, tapioca and salt; toss gently. Let stand for 15 minutes.
3. Pour into crust; dot with butter. Roll out remaining pastry; make a lattice crust. Seal and flute edges.
4. Cover edges loosely with foil. Bake at 425° for 20 minutes. Remove foil; bake 20-30 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack. Yield: 6-8 servings.

 TOTAL TIME: Prep: 35 min. + standing Bake: 50 min. + cooling

 Peach Pie Recipe

 Ingredients

• 1/2 cup sugar

• 1/4 cup packed brown sugar

• 4-1/2 cups sliced peeled peaches

• Pastry for double-crust pie (9 inches)

• 3 tablespoons cornstarch

• 1/4 teaspoon ground nutmeg

• 1/4 teaspoon ground cinnamon

• 1/8 teaspoon salt

• 2 teaspoons lemon juice

• 1 tablespoon butter

 Directions

1. In a large bowl, combine sugars; add peaches and toss gently. Cover and let stand for 1 hour. Line a 9-in. pie plate with bottom pastry; trim even with edge. Set aside. Drain peaches, reserving juice.
2. In a small saucepan, combine the cornstarch, nutmeg, cinnamon and salt; gradually stir in reserved juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in lemon juice and butter. Gently fold in peaches. Pour into crust.
3. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. Cover edges loosely with foil. Bake at 400° for 50-60 minutes or until crust is golden brown and filling is bubbly. Remove foil. Cool on a wire rack. Yield: 6-8 servings.

 TOTAL TIME: Prep: 40 min. Bake: 45 min. + cooling

 Five-Fruit Pie Recipe

 Ingredients

• 1-1/2 cups sugar

• 3 tablespoons cornstarch

• 2 tablespoons quick-cooking tapioca

• 1 cup chopped peeled tart apples

• 1 cup chopped fresh or frozen rhubarb

• 1 cup each fresh or frozen raspberries, blueberries and sliced strawberries

• CRUST:

• 2 cups all-purpose flour

• 1/2 teaspoon salt

• 1/2 cup shortening

• 1 Eggland's Best Egg

• 1/4 cup cold water

• 2 teaspoons white vinegar

• 2 tablespoons half-and-half cream

• 2 tablespoons coarse sugar

 Directions

1. In a large bowl, combine the sugar, cornstarch, tapioca and fruit; let stand for 15 minutes. In another bowl, combine flour and salt; cut in shortening until mixture resembles coarse crumbs. Combine the egg, water and vinegar; stir into flour mixture just until moistened.
2. Divide dough in half so that one portion is slightly larger than the other. On a lightly floured surface, roll out larger portion to fit a 9-in. pie plate. Transfer pastry to pie plate; trim pastry to 1/2 in. beyond edge of plate. Spoon fruit mixture into crust.
3. Roll out remaining pastry to fit top of pie; make a lattice crust. Trim, seal and flute edges. Brush with cream; sprinkle with coarse sugar.
4. Bake at 375° for 45-55 minutes or until crust is golden brown and filling is bubbly. Cool completely on a wire rack. Yield: 8 servings.

 TOTAL TIME: Prep: 30 min. + chilling

 Quick Apple Cream Pie Recipe

 Ingredients

• 4 cups thinly sliced peeled tart apples
• 2 tablespoons sugar
• 2 tablespoons lemon juice
• 1/4 cup butter
• 1 package (8 ounces) PHILADELPHIA® Cream Cheese, softened
• 1-1/2 cups cold milk, divided
• 1 package (3.4 ounces) instant vanilla pudding mix
• 1 teaspoon grated lemon peel
• 1 pastry shell (9 inches), baked
• 1/4 cup apricot preserves or strawberry jelly, melted

 Directions

1. In a large skillet, saute apples, sugar and lemon juice in butter until apples are tender. Cool.
2. In a bowl, beat the cream cheese until smooth; gradually beat in 1 cup milk, dry pudding mix and lemon peel. Add remaining milk; beat until thickened. Spread into pastry shell. Arrange apples over filling. Brush with preserves. Refrigerate for 1 hour before serving. Brush with additional preserves if desired.Yield: 6-8 servings.

 TOTAL TIME: Prep: 10 min. + freezing

 Frosty Peach Pie Supreme Recipe

 Ingredients

• 1 cup sliced fresh or frozen peaches,divided
• 2 cups (16 ounces) fat-free reduced-sugar peach yogurt
• 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
• 1 reduced-fat graham cracker crust (8 inches)

 Directions

1. Finely chop half of the peaches; place in a bowl. Stir in the yogurt. Fold in whipped topping. Spoon into the crust.
2. Cover and freeze for 4 hours or until firm. Refrigerate for 45 minutes before slicing. Top with remaining peaches. Yield: 8 servings.

 TOTAL TIME: Prep: 45 min. Bake: 45 min. + cooling

 Creamy Apple Pie Recipe

 Ingredients

• 2-1/4 cups all-purpose flour

• 3/4 teaspoon salt

• 3/4 cup cold butter, cubed

• 6 tablespoons cold water

• FILLING:

• 6 cups sliced peeled tart apples

• 1 tablespoon lemon juice

• 3/4 cup sugar

• 2 tablespoons all-purpose flour

• 1 teaspoon grated lemon peel

• 1/2 teaspoon ground cinnamon

• 1/4 teaspoon salt

• 2 tablespoons butter

• CREAM SAUCE:

• 1 Eggland's Best Egg

• 2 tablespoons sugar

• 1 tablespoon lemon juice

• 3 tablespoons cream cheese, softened

• 1/4 cup sour cream

 Directions

1. In a large bowl, combine flour and salt; cut in butter until mixture resembles coarse crumbs. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half. Roll out one portion. Line a 9-in. pie plate with bottom pastry; trim pastry even with edge of plate. Set aside.
2. In a large bowl, toss apples with lemon juice. Combine the sugar, flour, lemon peel, cinnamon and salt; add to apples and gently toss. Mound apples in pastry shell so center is higher than edges; dot with butter.
3. Roll out remaining pastry to fit top of pie; cut a hole in the center about the size of a quarter. Place over filling; trim, seal and flute edges. Cut slits in pastry. Add decorative cutouts if desired.
4. Cover edges loosely with foil. Bake at 450° for 10 minutes. Reduce heat to 375° and remove foil. Bake 35-40 minutes longer or until crust is golden brown and filling is bubbly. Cool on wire rack for 10 minutes.
5. Meanwhile, in a small saucepan, beat the egg, sugar and lemon juice. Cook and stir over low heat until mixture is thickened and reaches 160° and coats the back of a metal spoon.
6. Remove from the heat; stir in cream cheese and sour cream until smooth. Slowly pour into center of pie. Cool on wire rack for 1 hour. Cover and refrigerate until serving. Yield: 6-8 servings.

 TOTAL TIME: Prep: 25 min. Bake: 15 min.

 Puff Pastry Apple Turnovers Recipe

 Ingredients

• 1/3 cup sugar

• 1 tablespoon all-purpose flour

• 1/2 teaspoon ground cinnamon

• 4 cups chopped peeled apples

• 1 package (17.3 ounces) frozen puff pastry, thawed

• TOPPING:

• 3 tablespoons butter, melted

• 2 tablespoons sugar

• 1/4 teaspoon ground cinnamon

• Vanilla ice cream, optional

 Directions

1. In a large bowl, combine the sugar, flour and cinnamon; add apples and toss to coat. On a lightly floured surface, roll out each pastry sheet into a 12-in. square. Cut each into four squares.
2. Spoon 1/2 cup apple mixture into the center of each square; fold diagonally in half and press edges to seal. Place on a parchment paper-lined baking sheet.
3. In a small bowl, combine the butter, sugar and cinnamon; brush over pastry. Bake at 400° for 12-16 minutes or until golden brown. Serve warm with ice cream if desired. Yield: 8 servings.

 TOTAL TIME: Prep: 15 min. Bake: 40 min.

Sweet Apple Pie Recipe

 Ingredients

• Pastry for double-crust pie (9 inches)

• 3/4 cup sugar

• 1/4 cup all-purpose flour

• 1/2 teaspoon ground cinnamon

• 1/2 teaspoon ground nutmeg

• Dash salt

• 6 cups thinly sliced peeled tart apples (about 6 medium)

• 1 cup English toffee bits or almond brickle chips

• 2 tablespoons butter

 Directions

1. Line a 9-in. pie plate with bottom pastry; trim pastry even with edge of plate. In a large bowl, combine the sugar, flour, cinnamon, nutmeg and salt; add apples and toss to coat. Stir in toffee bits. Pour into crust. Dot with butter.
2. Roll out remaining pastry to fit top of pie; make decorative cutouts in the pastry. Place pastry over filling. Trim, seal and flute edges. Top with cutouts; brush top pastry with cream if desired. Cover edges loosely with foil.
3. Bake at 425° for 30 minutes. Remove foil; bake 10-15 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack. Store in the refrigerator. Yield: 6-8 servings.

 TOTAL TIME: Prep: 20 min. Bake: 55 min.

 Club Pie Recipe

 Ingredients

• 1/3 cup butter, softened
• 1 cup sugar
• 2 eggs, separated
• 1/4 cup milk
• 1/2 cup Diamond of California Chopped Walnuts
• 1 cup raisins
• 1 unbaked pie pastry (9 inches)
• Whipped cream, optional

 Directions

1. In a bowl, cream butter and sugar. Add egg yolks; beat well. Blend in milk. Stir in nuts and raisins; set aside. Using clean beaters, beat egg whites until stiff peaks form; fold into the raisin mixture. Pour into pie shell.
2. Bake at 350° for 15 minutes. Reduce the temperature to 300°; bake 40 minutes longer or until lightly browned. Cool. Refrigerate. Serve pie chilled with whipped cream if desired.Yield: 6-8 servings.

• Prep: 30 min. + freezing Bake: 30 min. + freezing
• Yield: 10 Servings

Banana Split Brownie Pie Recipe

 Ingredients

• 4 ounces German sweet chocolate, chopped
• 1/2 cup butter, cubed
• 3 eggs
• 1 cup sugar
• 1/2 teaspoon vanilla extract
• 1/2 cup all-purpose flour
• 1-1/3 cups vanilla ice cream
• 1-2/3 cups chocolate ice cream
• 1-2/3 cups strawberry ice cream
• 2 medium firm bananas, sliced
• 1 cup fresh strawberries, sliced
• 1/2 to 3/4 cup hot fudge ice cream topping, warmed
• 1/2 to 3/4 cup strawberry ice cream topping
• 1/4 to 1/2 cup toffee bits or almond brickle chips
• Whipped cream and sliced almonds

 Directions

• In a microwave, melt chocolate and butter; stir until smooth. Cool. In a small bowl, beat the eggs, sugar, vanilla and chocolate mixture. Gradually add flour until well blended. Spread into a greased 9-in. springform pan.
• Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cover and freeze until firm.
• Using 1/3 cup for each scoop, place four scoops of vanilla ice cream, five scoops of chocolate ice cream and five scoops of strawberry ice cream on a waxed paper-lined baking sheet. Freeze until firm. Place vanilla scoops in center of brownie crust; alternate scoops of chocolate and strawberry around edge. Cover and freeze until firm.
• Just before serving, remove sides of pan. Arrange bananas and strawberries over ice cream. Drizzle with hot fudge and strawberry toppings. Sprinkle with toffee bits. Garnish with whipped cream and almonds. Cut into wedges. Yield: 10 servings.

• Prep: 20 min. + chilling Bake: 20 min. + cooling
• Yield: 8 Servings

Mint Brownie Pie Recipe

 Ingredients

• 6 tablespoons butter
• 2 ounces unsweetened chocolate
• 1 cup sugar
• 2 eggs, lightly beaten
• 1/2 teaspoon vanilla extract
• 1/2 cup all-purpose flour
• FILLING:
• 1 package (8 ounces) cream cheese, softened
• 3/4 cup sugar
• 1/2 teaspoon peppermint extract
• Green food coloring, optional
• 1 carton (8 ounces) frozen whipped topping, thawed
• 1/4 cup semisweet chocolate chips, melted
• Additional whipped topping and chocolate chips, optional

 Directions

• In a large saucepan, melt butter and chocolate. Stir in sugar until smooth. Add eggs and vanilla. Stir in flour until well blended.
• Pour into a greased 9-in. springform pan. Bake at 350° for 18-20 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
• In a large bowl, beat cream cheese and sugar until smooth. Beat in extract and food coloring if desired. Fold in whipped topping. Spread evenly over brownie layer. Cover and refrigerate for at least 1 hour.
• Remove sides of pan just before serving. Melt chocolate chips; drizzle over the top. Garnish with whipped topping and additional chocolate chips if desired. Yield: 8 servings.

• Prep: 10 min. + freezing
• Yield: 6-8 Servings

Mint Chocolate Chip Pie Recipe

 Ingredients

• 6 to 8 cups mint chocolate chip ice cream, softened
• 1 chocolate crumb crust (9 inches)
• 2 ounces semisweet chocolate, chopped

 Directions

• Spoon ice cream into crust. In a microwave-safe bowl, melt chocolate; stir until smooth. Drizzle over ice cream. Freeze for 6-8 hours or overnight. Remove from the freezer 15 minutes before serving. Pie may be frozen for up to 2 months. Yield: 6-8 servings.

• Prep: 10 min. Bake: 15 min. + freezing
• Yield: 8 Servings

Chocolate Chip Ice Cream Pie Recipe

 Ingredients

• 1 tube (16-1/2 ounces) refrigerated chocolate chip cookie dough
• 1/4 cup sour cream
• 1/4 cup chocolate syrup
• 1 quart chocolate chip ice cream, softened

 Directions

• Cut cookie dough in half widthwise; let one half stand at room temperature for 5-10 minutes to soften (save the other half for another use). Press dough onto the bottom and up the sides of an ungreased 9-in. deep-dish pie plate. Bake at 350° for 12-16 minutes or until lightly browned. Cool on a wire rack.
• In a small bowl, combine sour cream and syrup. Spoon half of the ice cream into crust. Cover and freezer for 1 hour. Drizzle with 1/4 cup syrup mixture. Repeat layers. Cover and freeze for 8 hours or overnight. Yield: 8 servings.

• Prep: 25 min. + freezing
• Yield: 6-8 Servings

Black-Bottom Ice Cream Pie Recipe

 Ingredients

• 1-1/2 cups crushed gingersnaps (about 24 cookies)
• 1/4 cup confectioners' sugar
• 1/3 cup butter, melted
• 1 cup chocolate ice cream, softened
• 1 cup (6 ounces) semisweet chocolate chips
• 1/2 cup heavy whipping cream
• 1/2 teaspoon vanilla extract
• 1 quart vanilla ice cream, softened
• Sweetened whipped cream and maraschino cherry, optional

 Directions

• Combine the gingersnap crumbs, confectioners' sugar and butter; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Refrigerate for at least 30 minutes. Spoon chocolate ice cream into crust; freeze until firm, about 1 hour.
• Meanwhile, in a heavy saucepan, melt chocolate chips with cream over low heat, stirring constantly. Remove from the heat; add vanilla. Cool. Spread half of the chocolate sauce over chocolate ice cream; freeze until set, about 1 hour.
• Spoon vanilla ice cream over chocolate sauce; freeze until firm, about 1 hour. Spread remaining chocolate sauce evenly over pie; freeze for 4-6 hours or overnight. Remove from the freezer 5-10 minutes before serving. Garnish with sweetened whipped cream and a cherry if desired. Yield: 6-8 servings. 

• Prep: 25 min. + freezing
• Yield: 6-8 Servings

Coffee Ice Cream Pie Recipe

 Ingredients

• 1-1/2 cups Oreo cookie crumbs, divided
• 1/4 cup butter, melted
• 2 pints coffee ice cream, softened
• 1 cup miniature marshmallows
• 1 cup miniature semisweet chocolate chips
• 2 cups whipped topping
• 2 tablespoons caramel ice cream topping
• 2 tablespoons hot fudge ice cream topping, warmed
• Additional cream-filled chocolate sandwich cookies, optional

Directions

• Prep: 20 min. + freezing
• Yield: 6-8 Servings

Sunflower Ice Cream Pie Recipe

 Ingredients

• 1-1/2 cups Oreo cookie crumbs (about 15 cookies) , divided
• 3 tablespoons plus 1/2 cup caramel ice cream topping, divided
• 2 tablespoons semisweet chocolate chips, melted
• 2-1/2 to 3 cups vanilla ice cream, softened
• 1 tablespoon chopped walnuts
• Black decorating gel

Directions

• Prep: 25 min. + freezing
• Yield: 8 Servings

Cookie Ice Cream Pie Recipe

 Ingredients

• 10 cream-filled chocolate sandwich cookies, finely crushed
• 3 tablespoons butter, melted
• 14 whole cream-filled chocolate sandwich cookies
• FILLING:
• 1/2 gallon raspberry ripple ice cream, softened, divided
• 1/2 cup prepared fudge topping, divided
• Fresh raspberries, optional

 Directions

• In a small bowl, combine crushed cookies and butter. Press onto bottom of a 9-in. pie plate. Stand whole cookies up around edges, pressing lightly into crust. Freeze 1 hour or until set.
• For filling, spread half of ice cream over crushed cookies. Drizzle with 1/4 cup of fudge topping. Freeze 1 hour or until set.
• Spread remaining ice cream on top. Drizzle with remaining fudge topping. Freeze several hours or overnight.
• Garnish with fresh raspberries if desired. Let pie stand at room temperature for 15 minutes before cutting. Yield: 8 servings.

• Prep: 15 min. + chilling
• Yield: 8 Servings

Creamy Raspberry Pie Recipe

 Ingredients

• 1 package (3 ounces) raspberry gelatin
• 1/2 cup boiling water
• 1 cup low-fat vanilla frozen yogurt
• 1 cup fresh or frozen unsweetened raspberries
• 1/4 cup lime juice
• 2 cups whipped topping
• 1 graham cracker crust (9 inches)
• Lime slices and additional raspberries and whipped topping, optional

 Directions

• In a bowl, dissolve gelatin in boiling water. Stir in frozen yogurt until melted. Add the raspberries and lime juice. Fold in whipped topping. Spoon into crust.
• Refrigerate for 3 hours or until firm. Garnish with lime, raspberries and whipped topping if desired. Yield: 8 servings.

• Prep/Ttotal Time: 10 min.
• Yield: 6-8 Servings

Berry Special Pie Recipe

 Ingredients

• 1/2 cup semisweet chocolate chips
• 1-1/2 teaspoons shortening
• 1 chocolate crumb crust (8 inches)
• 2 cups fresh raspberries
• 1 carton (8 ounces) frozen whipped topping, thawed

 Directions

• In a microwave, melt chocolate chips and shortening; stir until smooth. Spread over the bottom of pie crust. Top with raspberries and whipped topping. Refrigerate until serving. Yield: 6-8 servings.

• Prep: 20 min. + chilling
• Yield: 8 Servings

White Chocolate Berry Pie Recipe

 Ingredients

• 5 ounces white baking chocolate, chopped, divided
• 2 tablespoons milk
• 1 package (3 ounces) cream cheese, softened
• 1/3 cup confectioners' sugar
• 1 teaspoon grated orange peel
• 1 cup heavy whipping cream, whipped
• 1 graham cracker crust (9 inches)
• 2 cups sliced fresh strawberries

 Directions

• In a microwave, melt four ounces of white chocolate with milk; stir until smooth. Cool to room temperature.
• Meanwhile, in a large bowl, beat cream cheese and sugar until smooth. Beat in orange peel and melted chocolate. Fold in whipped cream.
• Spread into crust. Arrange strawberries on top. Melt remaining white chocolate; drizzle over berries. Refrigerate for at least 1 hour. Store in the refrigerator. Yield: 8 servings.

• Prep: 30 min. + chilling
• Yield: 12-16 Servings

Summer Berry Pie Recipe

 Ingredients

• 1-1/2 cups sugar
• 6 tablespoons cornstarch
• 3 cups cold water
• 2 packages (3 ounces each) raspberry or strawberry gelatin
• 2 cups fresh blueberries
• 2 cups sliced fresh strawberries
• 2 cups fresh raspberries
• 2 graham cracker crusts (9 inches)
• 4 cups whipped topping
• Fresh mint and additional sliced strawberries

 Directions

• In a large saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in gelatin until dissolved. Refrigerate for 15-20 minutes or until mixture begins to thicken.
• Stir in the berries. Pour into crusts and chill until set. Garnish with whipped topping, mint and strawberries. Yield: 2 pies (6-8 servings each).

• Prep: 15 min. + freezing
• Yield: 6-8 Servings

Fudge Berry Pie Recipe

 Ingredients

• 2 packages (10 ounces each) frozen sweetened raspberries or sliced strawberries, thawed and drained
• 1/4 cup corn syrup
• 1 carton (12 ounces) frozen whipped topping, thawed, divided
• 1 chocolate crumb crust (9 inches)
• 1 cup (6 ounces) semisweet chocolate chips

 Directions

• In a blender, add berries; cover and process until pureed. Pour into a large bowl. Stir in the corn syrup. Fold in 2 cups of whipped topping. Spoon into the crust. Cover and freeze for 2 hours or until firm.
• In a large saucepan, combine 1 cup of whipped topping and chocolate chips; cook and stir over low heat until smooth. Spread over filling. Cover and freeze for 4 hours or until firm.
• Remove from the freezer 30 minutes before serving. Top with remaining whipped topping. Yield: 6-8 servings.

• Prep: 40 min. + standing Bake: 50 min. + cooling
• Yield: 8 Servings

American Flag Berry Pie Recipe

 Ingredients

• Pastry for a double-crust pie (9 inches)
• 2-1/2 cups pitted dark sweet cherries
• 2-1/2 cups fresh blueberries
• 3/4 cup sugar
• 1/4 cup all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1 tablespoon butter
• Additional sugar

 Directions

• Line a 9-in. pie plate with bottom crust; trim pastry even with edge. Set aside.
• In a large bowl, gently combine cherries and blueberries. Combine the sugar, flour and cinnamon; stir into fruit. Let stand for 10 minutes. Pour into crust; dot with butter.
• Roll out remaining pastry into a 10-in. circle. Cut pastry in half. Cut one half into two wedges. Using a 1-in. star cookie cutter, cut out stars from one wedge. Place cutout pastry wedge over filling. Discard cutout stars.
• Cut remaining pastry pieces into 1/2-in.-wide strips; position over filling to resemble a flag. Seal and flute edges. Sprinkle pastry with additional sugar. Cover edges with foil.
• Bake at 425° for 15 minutes. Reduce heat to 350°; bake 35-40 minutes longer or until pastry is golden brown and filling is bubbly. Cool on a wire rack. Yield: 8 servings.

• Prep: 10 min. + freezing
• Yield: 6 Servings

Yogurt Berry Pies Recipe

 Ingredients

• 1 cup (8 ounces) mixed berry yogurt or flavor of your choice
• 2 cups whipped topping
• 1 package (6 count) individual graham cracker tart shells
• Blueberries and raspberries

 Directions

• In a large bowl, stir yogurt and whipped topping until combined. Spoon into tart shells. Cover and freeze for 20 minutes or until set. Top with berries. Yield: 6 servings.

• Prep: 25 min. Bake: 1 hour + cooling
• Yield: 6-8 Servings

Meringue Berry Pie Recipe

 Ingredients

• MERINGUE:
• 1/2 cup sugar, divided
• 1/4 cup slivered almonds, toasted and ground
• 2 tablespoons cornstarch
• 2 egg whites
• 1/8 teaspoon cream of tartar
• SAUCE AND TOPPING:
• 1/2 cup sugar
• 1 tablespoon cornstarch
• 1/3 cup water
• 1 pint fresh raspberries
• 1 quart vanilla ice cream
• 2 cups mixed fresh berries

 Directions

• For meringue, in a small bowl, combine 1/4 cup sugar, almonds and cornstarch; set aside. In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Fold in almond mixture. Spread evenly over the bottom and up the sides of a greased 9-in. pie plate.
• Bake at 275° for 1 to 1-1/2 hours or until light golden brown. Turn oven off; leave meringues in oven for 1 hour. Cool on a wire rack.
• For sauce, combine sugar and cornstarch in a large saucepan. Gradually stir in water until smooth; add raspberries. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened. Set aside to cool.
• Scoop ice cream into crust; top with mixed berries and sauce. Freeze leftovers. Yield: 6-8 servings.

• Prep: 30 min. + chilling
• Yield: 8 Servings

"Red, White and Blue Berry Cream Pie" Recipe

 Ingredients

• 1 pastry shell (9 inches), baked
• BERRY LAYER:
• 1-1/2 cups sugar
• 1/4 cup plus 1-1/2 teaspoons cornstarch
• 1-1/2 cups water
• 1/4 cup plus 1-1/2 teaspoons raspberry gelatin
• 1 pint fresh or frozen unsweetened blueberries
• 1 teaspoon lemon juice
• 1 pint fresh or frozen unsweetened raspberries
• CREAM LAYER:
• 4 ounces cream cheese, softened
• 1/3 cup confectioners' sugar
• 1-3/4 cups whipped topping

 Directions

• For berry layers, combine sugar, cornstarch and water in medium saucepan, stirring to dissolve. Cook until thick and clear. Add gelatin; stir until dissolved.
• Divide mixture in half. Stir blueberries and lemon juice into half of the mixture; spread over bottom of pie shell. Refrigerate. Fold raspberries gently into remaining half of mixture; set aside.
• For cream layer, beat together cheese and sugar until smooth. Mix in the topping; spread over blueberry layer. Refrigerator until set. Carefully spread raspberry layer over cream layer. Chill for at least 4 hours before serving. Yield: 8 servings.

• Prep/Total Time: 10 min.
• Yield: 6 Servings

Banana Berry Tarts Recipe

 Ingredients

• 4 ounces cream cheese, softened
• 2 tablespoons honey
• 1 package (10 ounces) frozen sweetened raspberries, thawed and undrained
• 1 cup miniature marshmallows
• 1 medium firm banana, chopped
• 1 cup whipped topping
• 1 package (6 count) individual graham cracker tart shells

 Directions

• In a small bowl, beat cream cheese and honey until smooth; beat in raspberries until blended. Stir in marshmallows and banana. Fold in whipped topping. Spoon into tart shells. Chill until serving. Yield: 6 servings.

• Prep: 15 min. Bake: 45 min.
• Yield: 6-8 Servings

Raisin Pie Recipe

 Ingredients

• 1 cup sugar
• 2-1/2 tablespoons all-purpose flour
• 1-1/2 cups cold water
• 2 cups raisins
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1 tablespoon butter
• Pastry for double-crust pie (9 inches)

 Directions

• In a saucepan, stir together sugar and flour. Add water and mix well. Stir in raisins, salt and cinnamon; cook and stir over medium heat until bubbly. Cook and stir 1 minute more. Remove from heat and stir in butter. Pour into a pastry-lined pie plate. Top with lattice crust, or cover with top crust and cut slits for steam to escape. Bake at 375° for about 45 minutes or until crust is golden brown. Yield: 6-8 servings.

• Prep: 20 min. Bake: 45 min. + cooling
• Yield: 8 Servings

Spiced Plum Pie Recipe

 Ingredients

• Pastry for double-crust pie (9 inches)
• 4-1/2 cups sliced fresh plums
• 2/3 cup sugar
• 1/4 cup all-purpose flour
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1 egg, lightly beaten
• 1/2 cup orange juice
• 1 teaspoon grated orange peel
• 2 tablespoons butter
• Vanilla ice cream, optional

 Directions

• Preheat oven to 400°. Line a 9-in. pie plate with bottom pastry; trim even with edge. Arrange plums in crust. In a small bowl, combine sugar, flour, cinnamon, salt and nutmeg. Stir in egg, orange juice and peel. Pour over plums; dot with butter.
• Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in pastry.
• Bake 45-50 minutes or until crust is golden brown and filling is bubbly (cover edges with foil during the last 15 minutes to prevent overbrowning if necessary). Cool on a wire rack 10 minutes before cutting. Serve warm with ice cream if desired. Yield: 8 servings.

• Prep: 15 min. Bake: 50 min.
• Yield: 6-8 Servings

Sour Cream Plum Pie Recipe

 Ingredients

• Pastry for single-crust pie (9 inches)
• 2 cans (15 ounces each) pitted plums, drained
• 2 egg yolks, beaten
• 2 cups (16 ounces) sour cream
• 1/2 cup sugar
• 1 teaspoon vanilla extract

 Directions

• Line a 9-in. pie plate with pastry; flute edges. Line pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 5 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. Reduce heat to 350°.
• Halve and pit the plums; pat dry with paper towels. Arrange cut side up in crust. In a large bowl, combine egg yolks, sour cream, sugar and vanilla; pour over plums. Cover edges of pastry loosely with foil. Bake for 40-45 minutes or until set. Cool on a wire rack. Yield: 6-8 servings.

• Prep: 20 min. Bake: 55 min.
• Yield: 6-8 Servings

Plum Pie Recipe

 Ingredients

• 1/4 cup packed brown sugar
• 1/4 cup crushed saltines
• Pastry for double-crust pie (9 inches)
• 1-1/2 pounds fresh plums, pitted and quartered
• 1 cup sugar
• 1/4 cup all-purpose flour
• 1 teaspoon ground cinnamon
• 3 tablespoons cold butter
• 1 teaspoon cinnamon-sugar

 Directions

• In a small bowl, combine brown sugar and crumbs. Line a 9-in. pie pan with bottom crust; sprinkle with brown sugar mixture and pack gently. Cover with plums. Combine the sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over plums.
• Roll out remaining pastry to fit top of pie. Make small cuts or slits in top crust; place over plums. Seal and flute edges. Sprinkle with cinnamon-sugar. Bake at 400° for 30 minutes. Reduce heat to 350°; bake 25 minutes longer or until golden brown. Yield: 6-8 servings

• Prep: 20 min. Bake: 55 min. + cooling
• Yield: 6-8 Servings

Cranberry Cherry Pie Recipe

 Ingredients

• 3/4 cup sugar
• 2 tablespoons cornstarch
• 1 can (21 ounces) cherry pie filling
• 2 cups cranberries
• Pastry for double-crust pie (9 inches)
• Milk and additional sugar

 Directions

• In a large bowl, combine sugar and cornstarch. Stir in pie filling and cranberries. Line a 9-in. pie plate with bottom pastry; trim to 1 in. beyond edge of plate. Pour filling into crust.
• Roll out remaining pastry to fit top of pie. Cut slits in pastry or cut out stars with a star-shaped cookie cutter. Place pastry over filling; trim, seal and flute edges. Arrange star cutouts on pastry. Brush with milk and sprinkle with sugar.
• Cover edges loosely with foil. Bake at 375°for 55-60 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. Yield: 6-8 servings.

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 Chocolate Covered Peanut Butter Pie

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 Directions

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Peanut Butter Pie

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 Directions

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Mango Lime Cream Pie

 Ingredients

 Directions

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French Coconut Pie

 Ingredients

 Directions

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 Frozen Bananas Foster Ice Cream Pie

 Ingredients

 Directions

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Macadamia Nut Cream Pie

 Ingredients

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 Total Time:

Black Bottom Pie

 Ingredients

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Sugar Cream Pie

 Ingredients

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Chocolate Banana Ice Cream Pie

 Ingredients

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 Total Time:

Ultimate Pumpkin Pie

 Ingredients

 Directions

 Total Time:

 I don't have any evaporated milk Pumpkin Pie

 Ingredients

 Directions

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 Amaretto Pumpkin Pie With Almond Praline

 Ingredients

 Directions

 Total Time:

 Pumpkin Pie with Almond Spiced Whipped Cream

 Ingredients

 Directions

 Total Time:

Pumpkin Chiffon Pie

 Ingredients

 Directions

 Total Time:

Pina Colada Key Lime Pie

 Ingredients

 Directions

 Total Time:

Key Lime-Coconut Pie

 Ingredients

 Directions

 Total Time:

Key Lime Pie

 Ingredients

 Directions

 Prep Time: 5 minutes

Easy Chocolate Custard Pie

Ingredients

Directions

 Prep Time: 5 minutes

Key Lime Angel Pie

Ingredients

Directions

 Black Forrest Brownie Tortie

Directions:

 REP TIME: 1 hrs

COOK TIME: 10 min

 YIELD: 18 whoopie pies

Raspberry Creme Whoopie Pies

Ingredients:

Directions:

Frozen Peanut Butter Pie

Ingredients

Directions

Prep Time:
20 Min

Cook Time:
20 Min

Ready In:
40 Min

 Fruit Pizza with White Chocolate

Ingredients

• 1/2 cup butter
• 1/2 cup shortening
• 1 1/2 cups white sugar
• 2 eggs
• 2 3/4 cups all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2 cups vanilla baking chips
• 1/4 cup heavy cream
• 1 (8 ounce) package cream cheese
• 1 pint fresh strawberries, sliced
• 1/2 cup white sugar
• 2 tablespoons cornstarch
• 1 cup pineapple juice
• 1 teaspoon lemon juice

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a cookie sheet.
2. For the crust: Cream together butter, shortening and 1 1/2 cups sugar with electric mixer. Beat in eggs. In a separate bowl, stir together flour, cream of tartar, baking soda and salt. Beat flour mixture into butter mixture to form a stiff dough. Press dough into a rectangle as large as the baking sheet.
3. Bake for 10 minutes in the preheated oven, or until light brown.
4. For the filling: In medium microwave safe bowl, microwave vanilla chips and cream on high 60 to 90 seconds, or until chips are melted and smooth after stirring. Beat in cream cheese with electric mixer until creamy. Spread on cooled cookie crust.
5. For the topping: Arrange sliced fruit decoratively over filling. In a medium saucepan over medium heat, combine 1/2 cup sugar, cornstarch, pineapple and lemon juices. Stir and cook until sugar dissolves and mixture thickens. Pour over fruit. Refrigerate until serving.

Prep Time:
30 Min

Ready In:
30 Min

Fruit Pizza 

Ingredients

• 1 (18 ounce) package refrigerated sugar cookie dough
• 1 (8 ounce) package cream cheese, softened
• 1 (8 ounce) container frozen whipped topping, thawed
•  
• 2 cups sliced fresh strawberries
•  
• 1/2 cup white sugar
• 1 pinch salt
• 1 tablespoon cornstarch
• 1/2 cup orange juice
• 2 tablespoons lemon juice
• 1/4 cup water
• 1/2 teaspoon orange zest

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Slice cookie dough and arrange on greased pizza pan, overlapping edges. Press dough flat into pan. Bake for 10 to 12 minutes. Allow to cool.
2. In a large bowl, soften cream cheese, then fold in the whipped topping. Spread over cooled crust. You can chill for a while at this point, or continue by arranging the fruit.
3. Begin with strawberries, sliced in half. Arrange in a circle around the outside edge. Continue with fruit of your choice, working towards the middle. If bananas are used, dip them in lemon juice so they don't darken. Then make a sauce to spoon over fruit.
4. In a saucepan, combine sugar, salt, corn starch, orange juice, lemon juice and water. Cook and stir over medium heat. Bring to a boil, and cook for 1 or 2 minutes, until thickened. Remove from heat, and add grated orange rind. Allow to cool, but not set up. Spoon over fruit. Chill for two hours, then cut into wedges and serve.

Prep Time:
20 Min

Ready In:
2 Hrs 20 Min

Peanut Butter Pie 

Directions

1. Beat together cream cheese and confectioners' sugar. Mix in peanut butter and milk. Beat until smooth. Fold in whipped topping.
2. Spoon into two 9 inch graham cracker pie shells; cover, and freeze until firm.

Prep Time:
15 Min

Ready In:
4 Hrs 15 Min

Tin Roof Sundae Pie

Ingredients

• 4 cups honey and nut flavor cornflakes cereal
• 1/2 cup peanut butter
• 1/2 cup light corn syrup
• 1 quart vanilla ice cream, softened
• 1/4 cup chopped salted peanuts
• 1/2 cup chocolate syrup

Directions

1. Lightly grease a 9 inch pie pan. In a large bowl, mix together cereal, peanut butter, and corn syrup. Press mixture into greased pie pan.
2. Spread softened ice cream evenly into crust. Top with chopped peanuts. Freeze until firm, at least 4 hours. Top each slice with chocolate syrup before serving.

Prep 10 mins. total 3hrs. 10 min.

Orange-Mango Bars

Ingredients