Pies/Cobblers

Lemon-Blueberry Meringue Pie

Filling
2 eggs
4 egg yolks
1/4 teaspoon salt
1 1/4 cups sugar
1/3 cup cornstarch
1 1/2 cups water
1/4 cup unsalted butter, cut up, softened
1/2 cup lemon juice
2 teaspoons grated lemon peel

Meringue
1/3 cup water
1 tablespoon cornstarch
4 egg whites
1/2 teaspoon lemon juice
Dash salt
1/2 cup sugar
2 teaspoons grated lemon peel

Pie Shell
2 cups fresh blueberries
1 (9-inch) baked deep-dish pie crust

Heat oven to 350°. Whisk eggs, egg yolks and 1/4 teaspoon salt in large bowl until well-blended.

Combine 1 1/4 cups sugar and 1/3 cup cornstarch in medium saucepan. Stir in 1 1/2 cups water. Bring to a boil over medium heat, whisking occasionally. Boil 1 minute, whisking constantly. (Mixture will be very thick.)

Slowly add hot cornstarch mixture to egg mixture, whisking constantly. Return mixture to saucepan. Bring to a boil over medium heat. Boil 30 seconds, stirring constantly. Remove from heat. Stir in butter until melted. Stir in 1/2 cup lemon juice and 2 teaspoons lemon peel. Cover; let stand while making meringue.

Combine 1/3 cup water and 1 tablespoon cornstarch in small saucepan; bring to a boil over medium heat. Boil 30 seconds, stirring constantly.

Combine egg whites, 1/2 teaspoon lemon juice and dash salt in large bowl; beat at medium-low speed until egg whites are frothy. Increase speed to medium; beat until soft peaks form. With mixer running, slowly add 1/2 cup sugar and cornstarch mixture. Increase speed to medium-high; beat until mixture is glossy and stiff peaks form. Lightly fold in 2 teaspoons lemon peel.

Place blueberries in crust. Heat filling over medium-high heat until very hot, stirring constantly. Immediately pour over blueberries. Spoon half of the meringue evenly over hot filling, making sure meringue covers all filling and touches crust on all edges. Spoon remaining meringue onto pie; spread evenly. Add decorative swirls with back of spoon.

Bake 15 to 18 minutes or until meringue is dry to the touch and light brown. Cool on wire rack 2 hours or until room temperature. Refrigerate 3 to 4 hours or until chilled. Store in refrigerator. Makes 8 servings

Banana-Toffee Cream Pie

Crushed toffee candy bars in the graham cracker crust and the whipped cream topping add a sweet crunch to this updated classic dessert. Make sure you chill the filling for at least 4 hours or as long as overnight. Sprinkle the toffee on the pie just before serving so it remains crisp.

Filling
1 3/4 cups whole milk
3/4 cup sugar
1/4 cup all-purpose flour
6 egg yolks
1 teaspoon vanilla extract
2 cups thinly sliced bananas (about 3 small bananas)

Crust
1 1/4 cups graham cracker crumbs
2 (1.4-oz.) toffee candy bars (such as Heath bars), finely chopped
6 tablespoons unsalted butter, melted

Topping
1 1/2 cups heavy whipping cream, chilled
2 tablespoons powdered sugar
1 teaspoon vanilla extract
3 (1.4-oz.) toffee candy bars, coarsely chopped

In medium saucepan, bring milk to a simmer over medium heat. Meanwhile, in medium bowl, whisk sugar, flour and egg yolks until smooth. Slowly pour hot milk into egg yolk mixture, whisking constantly.

Return mixture to saucepan; cook 5 minutes or until mixture thickens and boils, stirring constantly. Remove from heat; stir in 1 teaspoon vanilla. Strain into medium bowl; press plastic wrap directly onto surface. Refrigerate until cold, at least 4 hours or overnight.

Meanwhile, heat oven to 375°. In medium bowl, stir together graham cracker crumbs and 2 finely chopped candy bars. Stir in butter until crumbs are moistened. Press evenly into bottom and up sides of ungreased 9-inch pie plate. Bake 6 to 8 minutes or until set. Cool. (Crust can be made up to 1 day ahead. Cover and store at room temperature.)

Spread generous 1/2 cup filling over crust; top with banana slices. Cover with remaining filling.

In medium bowl, beat cream, powdered sugar and 1 teaspoon vanilla at medium-high speed until firm peaks form. Spread over filling. Refrigerate up to 6 hours.

Let stand at room temperature 10 to 15 minutes before serving. Sprinkle with 3 coarsely chopped candy bars; cut with hot dry knife (run knife under hot water and dry). Refrigerate leftovers. Makes 8 servings

Butterscotch Meringue Pie

A variation on an old classic, this meringue uses brown sugar instead of white. The result is a meringue that is still light and delicious, but less sweet. It marries beautifully with the sweetness of the butterscotch filling.

Crust
1 1/2 cups all-purpose flour
1 tablespoon sugar
1/8 teaspoon salt
3/4 cup unsalted butter, chilled, cut up
2 to 3 tablespoons ice water

Filling
1/4 cup unsalted butter, cut up
1 cup packed brown sugar
1 1/4 cups whole milk, divided
1/2 cup heavy whipping cream
1 egg
1 egg yolk
3 tablespoons cornstarch
Dash salt
1 1/2 teaspoons vanilla extract

Meringue
1/3 cup water
1 tablespoon cornstarch
4 egg whites
1/2 cup packed brown sugar
1/2 teaspoon cream of tartar

In large bowl, stir together flour, sugar and 1/8 teaspoon salt. With pastry blender or 2 knives, cut in 3/4 cup butter until mixture resembles coarse crumbs with some pea-sized pieces. Add 2 tablespoons of the water; stir until dough starts to form, adding additional water 1 teaspoon at a time, if needed. Shape into flat round; cover. Refrigerate at least 20 minutes.

On lightly floured surface, roll dough into 1/8-inch-thick round (12 to 13 inches across). Fold dough in half; transfer to 9-inch pie plate. Gently ease dough into plate, without stretching. Trim to 1/2 inch beyond edge of plate. Turn crust under itself, even with edge of pan. Flute edges. Freeze 20 to 30 minutes or until firm.

Meanwhile, heat oven to 375°. Cover pie crust with foil. Fill with pie weights, beans or rice. Bake 25 minutes. Remove foil and weights; bake an additional 15 to 20 minutes or until crust is golden brown. Cool on wire rack. Reduce oven temperature to 350°.

Melt 1/4 cup butter in medium saucepan over medium heat. Add 1 cup brown sugar; cook and stir 3 minutes or until sugar is melted and mixture is smooth. Whisk in 3/4 cup of the milk and cream. Cook, whisking constantly, until mixture comes to a boil. Remove from heat.

In medium bowl, whisk together egg, egg yolk and remaining 1/2 cup milk. Whisk in 3 tablespoons cornstarch and dash salt. Slowly whisk in hot sugar mixture. Pour into same saucepan. Cook over medium-low heat, stirring constantly, 5 minutes or until thick. Strain into medium bowl; stir in vanilla. Cover to keep warm.

To make meringue, in small saucepan, combine 1/3 cup water and 1 tablespoon cornstarch; mix well. Bring to a boil over medium heat. Boil 30 seconds, stirring constantly. Turn off heat; cover to keep warm.

In large heatproof bowl, whisk together egg whites and 1/2 cup brown sugar. Place over pan of simmering water (bowl should not touch water); whisk constantly 1 to 2 minutes or until sugar has dissolved. (To success, remove bowl from heat and rub small amount of mixture between your fingers.

It should feel smooth and silky, without any graininess.) Remove from heat. Add cream of tartar; with electric mixer, beat at medium speed until soft peaks form. With mixer running, add warm cornstarch mixture. Increase speed to medium-high; beat 2 to 3 minutes or until meringue is shiny and stiff peaks form.

Heat filling until hot; pour into crust. Working quickly, spread meringue evenly over filling, making sure meringue completely covers filling and touches crust on all edges, using spoon to make decorative finish.

Bake at 350°. for 13 to 15 minutes or until meringue is golden brown. Cool on wire rack 2 hours. Refrigerate. (Pie can be made up to 4 hours ahead. Refrigerate.) Makes 8 servings

Caramelized Banana Cream Pie with Toasted Coconut

Bananas Foster meets cream pie in this mingling of two popular desserts. Fresh bananas are sautéed in buttery brown sugar with a splash of rum, then layered in a flaky pastry crust with rich vanilla custard and whipped cream. Toasted coconut sprinkles make a striking garnish. Save on oven time by toasting the coconut right after removing the baked pastry crust from the hot oven.

Crust
1 cup all-purpose flour
1 tablespoon sugar
1/4 teaspoon salt
1/4 cup unsalted butter, chilled, cut up
2 tablespoons shortening, chilled
2 to 3 tablespoons ice water

Filling
2 1/2 cups whole milk
1/3 cup plus 2 tablespoons sugar
3 egg yolks
6 tablespoons cornstarch
1/2 cup heavy whipping cream
1 1/2 tablespoons unsalted butter
1 1/2 teaspoons vanilla

Bananas
2 medium-large ripe but firm bananas
1 1/2 tablespoons unsalted butter
3 tablespoons packed light brown sugar
1 tablespoon dark or spiced rum, or orange juice

Topping
1 cup heavy whipping cream
1 tablespoon sugar
1 teaspoon vanilla
1/3 cup flaked coconut, toasted

In medium bowl, stir together flour, 1 tablespoon sugar and salt. With pastry cutter or two knives, cut 1/4 cup butter and shortening into flour mixture until pea-sized crumbs form. Stir in 2 tablespoons of the water, mixing until dough forms. (Add remaining 1 tablespoon water 1 teaspoon at a time if dough seems dry.) Shape dough into flattened round. Cover with plastic wrap; refrigerate at least 30 minutes.

On lightly floured surface, roll dough into 12-inch round. Line bottom and sides of 9-inch pie plate with dough; trim away excess. Flute edge. Refrigerate or freeze 20 minutes or until dough is firm.

Heat oven to 425°. Line pie crust with foil; fill with dried beans or pie weights. Bake 10 minutes. Reduce temperature to 350°F.; remove weights and foil. Bake an additional 10 to 12 minutes or until light golden brown. Cool on wire rack.

To make filling, combine milk and 1/3 cup plus 2 tablespoons sugar in medium saucepan. Bring to simmer over medium heat, stirring just until sugar dissolves.

Meanwhile, in medium bowl, whisk together egg yolks, cornstarch and 1/2 cup cream until smooth. Pour hot milk mixture into yolk mixture, whisking constantly; return mixture to saucepan. Cook and stir over medium heat 7 minutes or until thickened and mixture comes to a boil.

Cook an additional 30 seconds; remove from heat. Stir in butter and 1 1/2 teaspoons vanilla. Pour into medium bowl; place plastic wrap directly on surface of filling to prevent skin from forming. Refrigerate 2 hours or until completely chilled. (Crust and filling can be made up to 1 day ahead. Cover and refrigerate.)

6. To prepare bananas, cut bananas into 1/3-inch-thick slices. Heat 1 1/2 tablespoons butter and brown sugar in large nonstick skillet over medium heat until butter is melted and sugar is dissolved.

Add bananas in one layer; cook 1 minute or until bottoms of bananas are browned. Remove from heat; gently turn bananas with spatula. Return to heat; sprinkle with rum. Cook an additional 30 seconds. Remove from heat; cool.

Meanwhile, beat 1 cup cream, 1 tablespoon sugar and 1 teaspoon vanilla at medium-high heat until stiff peaks form. Line bottom of crust with bananas. Whisk cooled filling until smooth; spoon over bananas. Spread whipped cream over filling. Refrigerate at least 2 hours or up to 4 hours. Sprinkle with toasted coconut 30 to 60 minutes before serving.

Note - To quickly chill shortening, place 2 tablespoons shortening on plate in freezer 10 to 15 minutes. To toast coconut, place on baking sheet. Bake at 350°. for 7 to 10 minutes or until lightly browned, stirring occasionally. Makes 8 servings

Chocolate Berry Cobbler

This chocolate cobbler tastes just like a warm, moist, chocolate brownie, nicely complemented with fresh fruit.

Cobbler
2 cups fresh blueberries
2 cups fresh raspberries
2 cups sliced fresh strawberries
1 1/4 cups plus 1 tablespoon sugar, divided
1 cup plus 2 tablespoons all-purpose flour, divided
1/4 cup unsweetened Dutch-processed cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup unsalted butter, chilled, cut up
1/3 cup buttermilk
1 egg

Topping
1/2 cup whipping cream
1 tablespoon sugar

Heat oven to 425°. Spray 9-inch square baking pan with nonstick cooking spray. In large bowl, combine blueberries, raspberries, strawberries, 1/2 cup of the sugar and 2 tablespoons of the flour; mix gently. Spoon into pan.

In medium bowl, stir together 3/4 cup of the sugar, remaining 1 cup flour, cocoa, baking soda and salt. With pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs. In small bowl, whisk together buttermilk and egg. Stir into flour mixture until well-blended.

Drop dough by spoonfuls over berry mixture; sprinkle with remaining 1 tablespoon sugar. Bake 25 to 35 minutes or until fruit is bubbly and cobbler is set. (Top surface should be dull and dry to the touch.)

Meanwhile, in another small bowl, whip cream with 1 tablespoon sugar until soft peaks form. Cover and refrigerate. Serve warm cobbler with whipped cream. Makes 6 servings

Lemon Icebox Pie

1 (8-ounce) package cream cheese, at room temperature
1 (14-ounce) can condensed milk
1/2 cup fresh lemon juice
3 tablespoons lemon zest
1 teaspoon vanilla extract
1 prepared graham cracker crust

Combine the cream cheese, milk, lemon juice, lemon zest, and vanilla in a large bowl. Mix on medium speed until smooth. Pour into the pie crust. Refrigerate overnight. Makes 8 servings

Perfect Pumpkin Pie

Pastry
6 tbsp cold unsalted butter
6 tbsp cold vegetable shortening
1 1/2 cups all purpose flour
2 tbsp sugar
1/2 tsp fine salt
4 to 5 tbsp ice water

Pumpkin Pie
2 cups canned pumpkin
3/4 cup light brown sugar, packed
3 tbsp fancy molasses
1 tsp cinnamon
1/4 tsp ground nutmeg
1/8 tsp ground cloves
1/2 tsp fine salt
3 large eggs
1 1/3 cups whipping cream
3 tbsp brandy or orange liqueur

Spiced Whipped Cream
1 cup whipping cream
2 tsp sugar
1/4 tsp cinnamon
Pinch nutmeg

For pastry, freeze butter and shortening for 30 minutes. Combine flour, sugar and salt in a large bowl. Using a box grater, grate the butter and shortening into flour. Toss this mixture with your fingers to coat the fats, breaking up lumps with your fingers as you go.

The dough should be a rough, crumbly texture and take on a slight yellow tone. Add 3 Tbsp of the water and mix with a spatula or wooden spoon to bring dough together, adding a little more water if needed. Shape dough into a disc and chill for an hour before rolling.

Pumpkin Pie: Preheat oven to 400 degrees. On a lightly floured surface, roll out dough to just under ¼-inch thick. Dust the bottom of a 9-inch pie shell with flour and line with dough. Trim edges, keeping scraps to roll and cut for garnish, if desired. Chill while preparing filling.

For filling, whisk pumpkin with brown sugar, molasses spices and salt. Whisk in eggs, then whipping cream and brandy or orange liqueur. Pour into chilled pie shell.

Bake for 10 minutes, then lower temperature to 350 degrees F. and bake for 20 to 30 minutes, until filling puffs just a little around edges but still has a bit of jiggle in center when moved. Allow to cool to room temperature, then chill completely.

To serve pumpkin pie warm, it is recommended to bake and chill completely, then re-warm in a 300 degrees oven for 15 minutes before slicing. Serve with spiced whipped cream.

Spiced Whipped Cream: Whip cream with sugar and spices until medium peaks form. Dollop over the pieces of pie. Makes 68 servings

Frozen Butterfinger Pie

40 chocolate graham crackers (10 full cookie sheets)
1 1/2 tablespoons butter, melted
1 large egg white
Cooking spray
4 cups vanilla frozen yogurt
3 tablespoons light-colored corn syrup
3 tablespoons creamy peanut butter
1 tablespoon milk
1 (2.1-ounce) chocolate-covered crispy peanut-buttery candy bar (such as Butterfinger), chopped

Preheat oven to 350°. Place graham crackers in a food processor; pulse until crumbly. Add butter and egg white; pulse until moist. Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 350° for 8 minutes; cool on a wire rack 15 minutes. Freeze 15 minutes.

Remove yogurt from freezer, and let stand at room temperature for 15 minutes to soften. Spoon half of yogurt into prepared crust.

Combine the corn syrup, peanut butter, and milk in a small bowl, stirring until smooth. Drizzle half of the peanut butter mixture over the yogurt in crust. Sprinkle with half of chopped candy bar. Repeat the procedure with remaining yogurt, peanut butter mixture, and candy bar. Cover with plastic wrap, and freeze for 3 hours or until firm. Makes 9 servings

Applesauce Pie

10 large Granny Smith apples, peeled and chopped
1 large lemon, sliced and seeded
2 1/2 cups sugar
3 tablespoons butter or margarine
1 teaspoon vanilla extract
1 (15-ounce) package refrigerated piecrusts
Whipped cream (optional)

Cook first 3 ingredients in a Dutch oven over medium heat, stirring often, 35 minutes or until thickened. Remove from heat, and discard lemon. Add butter and vanilla; cool. Fit 1 piecrust into a 9-inch pieplate according to package directions. Pour applesauce mixture into crust.

Roll remaining piecrust to press out fold lines, and cut into 1/2-inch strips. Arrange strips in a lattice design over filling; fold edges under, and crimp.

Bake on lowest oven rack at 425° for 30 to 35 minutes or until golden, shielding pie with aluminum foil to prevent excessive browning, if necessary. Serve with whipped cream, if desired. Makes 1 (9-inch) pie

Pecan Pie

1 (15-ounce) package refrigerated piecrusts
3 large eggs
1 cup sugar
3/4 cup light corn syrup
2 tablespoons butter or margarine, melted
2 teaspoons vanilla extract
1/4 teaspoon salt
1 1/2 cups pecan halves

Unfold and stack 2 piecrusts; gently roll or press together. Fit into a 9-inch pieplate according to package directions; fold edges under, and crimp.

Stir together eggs and next 5 ingredients; stir in pecans. Pour filling into piecrust. Bake at 350° for 55 minutes or until set. Serve warm or cold. Makes 8 servings

Pumpkin Pie with Maple Cream and Sugared Pecans

1 1/3 cups all-purpose flour
1/2 teaspoon salt
1/2 cup shortening
4 to 5 tablespoons ice water
2 cups canned pumpkin
2/3 cup firmly packed light brown sugar
1/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1 1/2 teaspoons grated orange rind
1 1/2 cups half-and-half
3 large eggs, beaten
2 tablespoons granulated sugar
1/2 cup chopped pecans
1 cup whipping cream
1/4 cup powdered sugar
1/4 cup maple syrup

Combine flour and 1/2 teaspoon salt; cut in shortening with a pastry blender until mixture resembles the size of peas. Sprinkle ice water, 1 tablespoon at a time, evenly over surface; stir with a fork until dry ingredients are moistened. Shape dough into a ball; cover and chill 30 minutes.

Roll dough to 1/8" thickness on a lightly floured surface. Fit into a 9" deep-dish pieplate; trim off excess pastry along edges. Fold edges under, and crimp.

Line pastry with aluminum foil, and fill with pie weights or dried beans. Bake at 450° for 8 minutes. Remove weights and foil; bake pastry 4 more minutes. Remove pastry crust to a wire rack to cool; reduce oven temperature to 375°.

Whisk together pumpkin and next 10 ingredients in a large bowl until combined. Pour filling into crust.

Bake at 375° for 50 to 55 minutes or until a knife inserted near center comes out clean, shielding crust after 20 minutes. Cool on a wire rack. Cover and refrigerate overnight.

Combine 2 tablespoons granulated sugar and pecans in a small skillet. Cook over medium-low heat, stirring constantly, 5 minutes or until sugar melts and pecans are toasted. Spoon onto wax paper to cool. Crumble sugared pecans into pieces.

Beat whipping cream at high speed with an electric mixer until foamy; gradually add powdered sugar, 1 tablespoon at a time, until soft peaks form. Slowly fold maple syrup into whipped cream. Cover and chill 1 hour.

To serve, spoon maple cream onto each serving. Sprinkle sugared pecans over cream. Makes 1 (9") deep-dish pie

Chocolate Bourbon Pecan Pie

1/2 (15-ounce) package refrigerated piecrusts
1 1/2 cups chopped pecans
1 cup (6 ounces) semisweet chocolate morsels
1 cup dark corn syrup
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1/4 cup bourbon or water
4 large eggs
1/4 cup butter or margarine, melted
2 teaspoons cornmeal
2 teaspoons vanilla extract
1/2 teaspoon salt

Fit piecrust into a 9-inch deep-dish pie plate according to package directions; fold edges under, and crimp. Sprinkle pecans and chocolate evenly onto bottom of piecrust; set aside.

Combine corn syrup and next 3 ingredients in a large saucepan, and bring to a boil over medium heat. Cook, stirring constantly, 3 minutes. Remove from heat.

Whisk together eggs and next 4 ingredients. Gradually whisk about one-fourth hot mixture into egg mixture; add to remaining hot mixture, whisking constantly. Pour filling into prepared piecrust. Bake at 325° for 55 minutes or until set; cool on wire rack. Makes 8 servings

Black Bottom Banana-Cream Pie

1 (9-inch) Pastry Crust
3 tablespoons cornstarch, divided
2 tablespoons sugar
2 tablespoons unsweetened cocoa
Dash of salt
1 1/3 cups milk, divided
1 ounce semisweet chocolate, chopped
1/2 cup sugar
1/4 teaspoon salt
2 large eggs
1 tablespoon stick margarine or butter
2 teaspoons vanilla extract
2 ounces block-style cream cheese, softened
2 cups sliced ripe banana (about 2 large bananas)
1 1/2 cups frozen whipped topping, thawed
Chocolate curls (optional)

Prepare and bake Pastry Crust in a 9-inch pie plate. Cool completely on a wire rack.

Combine 1 tablespoon cornstarch, 2 tablespoons sugar, cocoa, and dash of salt in a small, heavy saucepan; gradually add 1/3 cup milk, stirring with a whisk. Cook 2 minutes over medium-low heat.

Stir in chocolate; bring to a boil over medium heat. Reduce heat to low; cook 1 minute, stirring constantly. Spread chocolate mixture into bottom of prepared crust.

Combine 2 tablespoons cornstarch, 1/2 cup sugar, 1/4 teaspoon salt, eggs, 1 cup milk, and margarine in a heavy saucepan over medium heat, stirring constantly with a whisk. Bring to a boil.

Reduce heat to low, and cook 30 seconds or until thick. Remove from heat. Add vanilla. Beat cream cheese until light (about 30 seconds). Add 1/4 cup hot custard to cream cheese, and beat just until blended. Stir in remaining custard.

Arrange banana slices on top of chocolate layer; spoon custard over bananas. Press plastic wrap onto surface of custard; chill 4 hours. Remove plastic wrap. Spread whipped topping evenly over custard. Garnish with chocolate curls, if desired. Chill until ready to serve. Makes 8 servings

Pear, Walnut, and Maple Syrup Pie

Pastry:
2 cups all-purpose flour, divided
1/3 cup ice water
1/2 teaspoon salt
3 tablespoons chilled stick margarine or butter
3 tablespoons vegetable shortening

Filling:
1/3 cup packed brown sugar
1/3 cup chopped walnuts, toasted
3 tablespoons cornstarch
1 tablespoon lemon juice
4 large Comice pears (about 3 pounds), peeled, cored, and cut lengthwise into 1/2-inch-thick slices
1/4 cup maple syrup
1 teaspoon vanilla extract
Cooking spray
2 teaspoons water
1 large egg

Preheat oven to 450°. To prepare pastry, lightly spoon flour into dry measuring cups; level with a knife. Combine 1/3 cup flour and ice water, stirring with a whisk until well-blended. Combine 1 2/3 cups flour and salt in a bowl; cut in margarine and shortening with a pastry blender or 2 knives until mixture resembles coarse meal.

Add ice water mixture; toss with a fork until moist. Divide dough in half. Gently press each half of dough into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Roll one half of dough, still covered, into an 12-inch circle; freeze 10 minutes. Roll other half of dough, still covered, into an 11-inch circle; freeze 10 minutes.

To prepare filling, combine brown sugar, walnuts, and cornstarch in a large bowl. Combine lemon juice and pears in a medium bowl, and stir in syrup and vanilla. Stir pear mixture into sugar mixture. Remove 1 sheet of plastic wrap from the 12-inch circle, and fit dough into a 9-inch pie plate coated with cooking spray, allowing dough to extend over edge of plate.

Remove top sheet of plastic wrap. Combine 2 teaspoons water and egg in a small bowl, and stir well with a whisk. Spoon pear mixture into prepared crust, and brush edges of piecrust lightly with egg mixture.

Remove 1 sheet of plastic wrap from the 11-inch circle, and place on top of pear mixture. Remove top sheet of plastic wrap. Press edges of dough together; fold edges under, and flute.

Brush top and edges of pie with egg mixture. Place pie on a baking sheet; cut 5 (1-inch) slits into top of pastry using a sharp knife. Bake at 450° for 15 minutes. Reduce oven temperature to 350° (do not remove pie from oven); bake an additional 45 minutes or until browned. Cool on a wire rack 30 minutes. Serve warm or at room temperature. Makes 10 servings

Sky-High Chocolate Pie

Filling:
2 cups milk, divided
2/3 cup sugar
1/3 cup unsweetened cocoa
3 tablespoons cornstarch
1/8 teaspoon salt
1 large egg
2 ounces semisweet chocolate, chopped
1 teaspoon vanilla extract
1 (6-ounce) reduced-fat graham cracker crust

Meringue:
1 cup sugar
1/2 cup water
8 large egg whites
1 teaspoon cream of tartar

To prepare filling, combine 1/2 cup milk, 2/3 cup sugar, and next 4 ingredients (2/3 cup sugar through egg) in a large bowl, stirring with a whisk.

Heat 1 1/2 cups milk in a heavy saucepan over medium-high heat to 180° or until tiny bubbles form around edge (do not boil). Remove from heat. Gradually add hot milk to sugar mixture; stir constantly with a whisk. Return milk mixture to pan.

Add chopped chocolate; cook over medium heat until thick and bubbly (about 5 minutes); stir constantly. Reduce heat to low; cook 2 minutes, stirring constantly. Remove from heat; stir in vanilla. Pour into crust; cover surface of filling with plastic wrap. Chill 3 hours or until cold. Preheat oven to 350°.

To prepare meringue, combine 1 cup sugar and water in a saucepan; bring to a boil. Cook, without stirring, until candy thermometer registers 240°. Beat egg whites and cream of tartar at high speed of a mixer until foamy.

Pour hot sugar syrup in a thin stream over egg white mixture; beat at high speed until stiff peaks form. Remove wrap from filling. Spread meringue evenly over filling; seal to edge of crust. Bake at 350° for 15 minutes or until lightly browned; cool on a wire rack. Chill until set. Makes 10 servings

Buttery Apple Crumble

3/4 cup whole wheat flour
1 1/4 cups regular oats
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup butter, melted
2 teaspoons vanilla extract, divided
1/2 cup apple cider
1/4 cup granulated sugar
1 1/2 teaspoons cornstarch
Dash of salt
10 cup sliced peeled baking apples
Cooking spray

Preheat oven to 375°. Lightly spoon flour into a dry measuring cup, and level with a knife. Combine flour, oats, brown sugar, cinnamon, and 1/2 teaspoon salt in a small bowl. Add butter and 1 teaspoon vanilla; stir with a fork until moist and crumbly.

Combine 1 teaspoon vanilla, cider, granulated sugar, cornstarch, and dash of salt in a large bowl; stir with a whisk until sugar dissolves and mixture is smooth. Add apples, tossing to coat.

Spoon apple mixture into a 13 x 9-inch baking dish coated with cooking spray. Sprinkle with oat mixture. Cover with foil; bake at 375° for 30 minutes. Uncover and bake 30 minutes or until browned and bubbly. Makes 8 servings

Peach Plum Pie

2 cups sliced peeled fresh or frozen peaches, thawed and drained
2 cups sliced peeled fresh purple plums
1 tablespoon lemon juice
1/4 teaspoon almond extract
1-1/2 cups sugar
1/4 cup quick-cooking tapioca
1/2 to 1 teaspoon grated lemon peel
1/4 teaspoon salt
Pastry for double-crust pie (9 inches)
2 tablespoons butter

In a large bowl, combine the peaches, plums, lemon juice and extract. In another bowl, combine sugar, tapioca, lemon peel and salt. Add to fruit mixture and stir gently; let stand for 15 minutes. Line a 9-in. pie plate with bottom crust; add the filling. Dot with butter.

Roll out remaining pastry to fit top o pie; cut slits in pastry. Place over filling. Trim, seal and flute edges. Cover the edges loosely with foil.

Bake at 450° for 10 minutes. Reduce heat to 350°. Remove foil; bake 35 minutes longer or until crust is golden brown and filling is bubbly. Makes 6-8 servings.

Pastry for Double-Crust Pie

2 cups all-purpose flour
3/4 teaspoon salt
2/3 cup shortening
6 to 7 tablespoons cold water

In a bowl, combine flour and salt; cut in the shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half so that one ball is slightly larger than the other. Roll out larger ball to fit a 9-in. or 10-in. pie plate. Transfer pastry to pie plate. Trim pastry even with edge.

Pour desired filling into crust. Roll out second ball. Position over filling; cut slits in pastry. Trim pastry to 1 in. beyond edge of pie plate. Trim pastry to 1 in. beyond edge of pie plate. Fold top crust over bottom crust. Flute edges. Bake according to recipe directions. Makes pastry for double-crust pie (9 or 10 inches).

Rhubarb Meringue Pie

3/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon sugar
1/4 cup shortening
1 tablespoon beaten egg
1/4 teaspoon white vinegar
3 to 4-1/2 teaspoons cold water

Filling:
3 cups chopped fresh or frozen rhubarb
1 cup sugar
2 tablespoons all-purpose flour
Dash salt
3 egg yolks
1 cup heavy whipping cream

Meringue:
4 teaspoons plus 1/3 cup sugar, divided
2 teaspoons cornstarch
1/3 cup water
3 egg whites
1/8 teaspoon cream of tartar

In a bowl, combine flour, salt and sugar; cut in shortening until crumbly. Combine egg and vinegar; sprinkle over crumb mixture. Gradually add water, tossing with a fork until a ball forms. Cover and chill for 1 hour or until easy to handle.

On a lightly floured surface, roll out pastry to fit a 9-in. pie plate. Trim to 1/2 in. beyond edge of plate; flute edges. Place rhubarb in crust. Whisk the sugar, flour, salt, egg yolks and cream; pour over rhubarb. Bake at 350° for 50-60 minutes or until a knife comes out clean.

In a small saucepan, combine 4 teaspoons sugar and cornstarch. Gradually stir in water. Bring to a boil, stirring constantly; cook for 1-2 minutes or until thickened. Cool to room temperature.

In a small mixing bowl, beat egg whites and cream of tartar until frothy. Add cornstarch mixture; beat on high until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved.

Spread evenly over hot filling, sealing edges to crust. Bake for 15 minutes or until meringue is golden brown. Cool on a wire rack for 1 hour. Store in the refrigerator. Makes 6-8 servings.

Strawberry Chiffon Pie

2-1/2 cups sliced fresh strawberries
1 envelope unflavored gelatin
2 tablespoons lemonade concentrate
1/4 cup sugar
3 egg whites, lightly beaten
1 tablespoon orange juice
1-1/2 cups whipped topping
1 graham cracker crust (8 inches) or chocolate crumb crust
4 large fresh strawberries, halved

Place sliced strawberries in a food processor or blender; cover and process until smooth. Set aside 1-1/2 cups for filling (discard remaining puree or save for another use).

In a saucepan, sprinkle gelatin over lemonade concentrate; let stand for 5 minutes. Stir in sugar and reserved strawberry puree. Cook and stir over medium heat until mixture comes to a boil and gelatin is dissolved. Remove from the heat.

Stir a small amount of filling into egg whites; return all to the pan, stirring constantly. Cook and stir over low heat for 3 minutes or until mixture is slightly thickened and a thermometer reaches 160° (do not boil). Remove from the heat; stir in orange juice. Cover and refrigerate for 2 hours, stirring occasionally.

Fold in whipped topping; spoon into crust. Cover and refrigerate for 2 hours or until set. Just before serving, garnish with halved strawberries. Makes 8 servings.

Honey Peach and Blackberry Cobbler

2 1/4 cups all-purpose flour, divided
8 cups chopped peeled peaches (about 4 pounds)
1/4 cup honey
3 tablespoons fresh lemon juice
3/4 teaspoon salt, divided
3 cups blackberries
Cooking spray
3/4 cup granulated sugar
1 tablespoon grated lemon rind
1 teaspoon baking powder
6 tablespoons chilled butter, cut into small pieces
1 1/4 cups low-fat buttermilk
2 tablespoons turbinado sugar

Preheat oven to 400°. Lightly spoon flour into dry measuring cups; level with a knife. Combine 1/4 cup flour, peaches, honey, juice, and 1/4 teaspoon salt in a large bowl; toss gently. Let stand 15 minutes. Fold in blackberries. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray.

Combine 2 cups flour, 1/2 teaspoon salt, granulated sugar, rind, and baking powder in a medium bowl, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add buttermilk, and stir just until moist.

Drop dough onto peach mixture to form 12 mounds. Sprinkle mounds with turbinado sugar. Bake at 400° for 40 minutes or until bubbly and golden. Makes 12 servings

Mango Pie

Crust:
2 1/2 cups all-purpose flour
1/2 teaspoon salt
5 tablespoons chilled butter, cut into small pieces
3 tablespoons vegetable shortening, chilled
10 tablespoon ice water
Cooking spray

Filling:
2/3 cup packed brown sugar
3 tablespoons cornstarch
4 1/2 cups (1/2-inch-thick) mango wedges (about 4 medium)
1 tablespoon chilled butter, cut into small pieces

Topping:
1 1/2 teaspoons milk
2 tablespoons chopped crystallized ginger
1 tablespoon granulated sugar

To prepare crust, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and salt, stirring well with a whisk. Cut in 5 tablespoons butter and shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add water, stirring just until moist. Divide dough into two equal portions. Gently press each portion into a 4-inch circle on a sheet of plastic wrap; cover. Chill 30 minutes.

Preheat oven to 425°. Unwrap dough; place 1 portion chilled dough on a lightly floured surface. Roll dough into a 12-inch circle. Fit dough into a 10-inch deep-dish pie plate coated with cooking spray.

To prepare filling, combine 2/3 cup brown sugar and cornstarch in a large bowl, stirring well with a whisk. Add mango; toss to coat. Add mango mixture to prepared pie plate; sprinkle evenly with 1 tablespoon butter.

Unwrap dough; place remaining chilled dough portion on a lightly floured surface. Roll dough into a 12-inch circle. Fit dough over mango mixture. Press edges of dough together. Fold edges under; flute. Cut several slits in top of dough to allow steam to escape.

To prepare topping, brush top of dough with milk. Combine ginger and granulated sugar; sprinkle evenly over dough. Place pie plate on a foil-lined baking sheet; bake at 425° for 20 minutes. Reduce oven temperature to 375°; bake an additional 30 minutes or until pie is golden brown. Cool completely on a wire rack. Makes 12 servings

No-Bake Chocolate Pie

7 milk chocolate candy bars (1.55 ounces each), chopped
20 large marshmallows
1/2 cup milk
2 cups whipped topping
1 graham cracker crust (9 inches)
Additional whipped topping, optional

In a large heavy saucepan, combine the candy bars, marshmallows and milk. Cook and stir over low heat until smooth. Remove from the heat; cool. Fold in whipped topping; pour into crust. Cover and refrigerate for 4 hours or overnight. Garnish with additional whipped topping if desired. Makes 8 servings.

German Chocolate Pie

1 4 ounce package sweet german chocolate
1/4 cup butter
1-13 ounce can evaporated milk
1-1/2 cup sugar
4 tablespoons cornstarch
2 eggs
1 teaspoon vanilla
1 large or 2 small pie shells
1-1/3 cup coconut
1/2 cup pecans, chopped

Combine chocolate and butter in a saucepan. Cook over low heat, stirring constantly until chocolate melts. Remove from heat and gradually add milk, set aside. Combine sugar, cornstarch and salt in a large bowl, add eggs and vanilla and mix well.

Gradually stir in chocolate mixture. Pour into pastry shell and sprinkle with coconut and pecans. Bake at 350 degrees for 45 minutes. Pie should be soft in the center. Cool at least 2 to 3 hours before serving.

Blackberry Pie with Nut Glaze

2 cups all-purpose flour
1/2 teaspoon salt
2/3 cup shortening or lard
6 to 7 tablespoons cold water
3/4 cup sugar
1/4 cup all-purpose flour
1/2 teaspoon finely shredded lemon peel
4 cups fresh or frozen unsweetened blackberries
1/3 cup packed brown sugar
3 tablespoons half-and-half or light cream
1/3 cup chopped toasted hazelnuts

In a mixing bowl stir together the 2 cups flour and the salt. Cut in shortening or lard until pieces are the size of small peas.

Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push to side of bowl. Repeat until all is moistened. Divide dough in half. Form each half of dough into a ball.

On a lightly floured surface, flatten each ball of dough with you hands. Roll out one portion of dough from center to edges, forming a circle about 12 inches in diameter.

Wrap pastry around a rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim pastry even with rim of pie plate.

For top crust, repeat rolling remaining dough. Cut slits to allow steam to escape. Cover with plastic wrap until needed.

In a large mixing bowl combine the sugar, the 1/4 cup flour, and lemon peel. Add fresh or frozen blackberries, toss gently until coated. If using frozen blackberries, before adding let them stand 15 to 30 minutes or until the berries are partially thawed but still icy.

Transfer berry mixture to the pastry-lined 9-inch pie plate. Adjust top crust. Trim, seal, and flute edge. To prevent overbrowning, cover edge of pie with foil.

Bake in a 375-degree oven for 25 minutes for fresh berries 50 minutes for frozen berries. Remove foil. Bake for 20 to 25 minutes more for fresh berries and 20 to 30 minutes for frozen berries or until top is golden and center is bubbly.

Meanwhile, in a small saucepan combine packed brown sugar and half-and-half or light cream. Cook and stir over low heat until sugar melts. Stir in chopped toasted hazelnuts. Pour over hot pie. Cool. Makes 8 servings

Black Bottom Pie

Crust
1/2 stick margarine
1/4 cup gingersnap crumbs

Custard
2 cups milk
4 egg yolks
1/2 cup sugar
1/2 tablespoon cornstarch
1 envelope gelatin
1/4 cup cold water
1/4 cup rum
1/4 cup sugar

Chocolate Layer
1 1/2 squares unsweetened chocolate
1 teaspoon vanilla
1 cup of hot custard mixture

Topping
1 pint whipping cream
1/2 cup grated chocolate
4 egg whites

Melt margarine and combine with crumbs and press into a 9-inch pie plate. Bake 8 to 10 minutes
at 350-degrees then cool.

Custard: Scald milk in a heavy saucepan. In a medium bowl, beat egg yolks with 1/2 cup sugar and the cornstarch. Add some hot milk to sugar-cornstarch mixture and cook over medium heat in a double boiler, stirring constantly until custard is thick. Set aside to cool. Makes 8 servings

Chocolate Layer: Add 1 cup hot custard to chocolate and vanilla. Beat until smooth. Spread over crust and chill.

Custard Layer: Dissolve gelatin in water and add to remaining hot custard. Cool to room temperature. Add rum and beat egg whites with 1/4 cup sugar until stiff peaks form. Spread this over chocolate mixture and chill for two hours.

Topping: Beat whipping cream until stiff peaks form. Spread the whipped cream over the chilled pie. Sprinkle chocolate shavings over whipped cream.