Pies/Cobblers

Blueberry Cream Pie

1-1/3 cups vanilla wafer crumbs (about 40 wafers)
2 tablespoons sugar
5 tablespoons butter, melted
1/2 teaspoon vanilla extract

Filling:
1/4 cup sugar
3 tablespoons all-purpose flour
Pinch salt
1 cup half-and-half cream
3 egg yolks, beaten
3 tablespoons butter
1 teaspoon vanilla extract
1 tablespoon confectioners' sugar

Topping:
5 cups fresh blueberries, divided
2/3 cup sugar
1 tablespoon cornstarch

Combine the first four ingredients; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 350° for 8-10 minutes or until crust just begins to brown. Cool.

In a saucepan, combine sugar, flour and salt. Gradually whisk in cream; cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Gradually whisk half into egg yolks; return all to pan.

Bring to a gentle boil; cook and stir 2 minutes. Remove from heat; stir in butter and vanilla until butter is melted. Cook 5 minutes, stirring occasionally. Pour into crust; sprinkle with confectioners' sugar. Chill 30 minutes or until set.

Meanwhile, crush 2 cups of blueberries in a medium saucepan; bring to a boil. Boil 2 minutes, stirring constantly. Press berries through sieve; set aside 1 cup juice (add water if necessary). Discard pulp.

In a saucepan, combine sugar and cornstarch. Gradually stir in blueberry juice; bring to a boil. Boil 2 minutes, stirring constantly. Remove from heat; cool 15 minutes. Gently stir in remaining berries; carefully spoon over filling. Chill 3 hours or until set. Store pie in the refrigerator. Makes 6-8 servings.

Peach Cobbler

2 cans (29 ounces each) sliced peaches
1/2 cup packed brown sugar
6 tablespoons quick-cooking tapioca
1 teaspoon ground cinnamon, optional
1 teaspoon lemon juice
1 teaspoon vanilla extract

Topping:
1 cup all-purpose flour
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup cold butter
2 eggs, beaten

Butterscotch Sauce:
1/2 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon salt
1/4 cup butter, melted
2 tablespoons lemon juice
Vanilla ice cream, optional

Drain peaches, reserving 1/2 cup syrup for the sauce. In a large bowl, combine peaches, brown sugar, tapioca, cinnamon if desired, lemon juice and vanilla. Transfer to an ungreased 11-in. x 7-in. baking dish. Let stand for 15 minutes.

In a large bowl, combine the flour, sugar, baking powder and salt; cut in butter until mixture resembles coarse crumbs. Stir in eggs. Drop by spoonfuls onto peach mixture; spread evenly. Bake at 350° for 50-55 minutes or until filling is bubbly and a toothpick inserted in topping comes out clean. Cool for 10 minutes.

In a small saucepan, combine the brown sugar, flour, salt, butter and reserved peach syrup. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened. Remove from the heat; add lemon juice. Serve with cobbler and ice cream if desired. Makes 10-12 servings.

Chocolate Caramel Tart

2 cups crushed chocolate wafers (about 35 wafers)
1/3 cup butter, melted
30 caramels
1/2 cup caramel ice cream topping
1/2 cup heavy whipping cream, divided
2 cups chopped pecans
3/4 cup semisweet chocolate chips

In a small bowl, combine the wafer crumbs and butter; press onto the bottom of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack.

In a heavy saucepan, cook and stir the caramels and caramel topping over low heat until smooth. Remove from the heat; stir in 1/4 cup cream and pecans. Spread over crust. Cover and refrigerate for 1 hour.

In a saucepan, melt chocolate chips with remaining cream over low heat, stirring until smooth. Drizzle over tart. Cover and refrigerate for 1 hour or until serving. Makes 12 servings.

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 small 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 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.

Blueberry Pie with Lemon Crust

2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon grated lemon peel
2/3 cup shortening
1 tablespoon lemon juice
4 to 6 tablespoons cold water

Filling:
4 cups fresh blueberries
3/4 cup sugar
3 tablespoons all-purpose flour
1/2 teaspoon grated lemon peel
Dash salt
1 to 2 teaspoons lemon juice
1 tablespoon butter

In a large bowl, combine the flour, salt and lemon peel. Cut in shortening until crumbly. Add lemon juice. Gradually add water, tossing with a fork until a ball forms. Cover and refrigerate for 1 hour.

Divide dough in half. On a lightly floured surface, roll out one portion to fit a 9-in. pie plate. Transfer pastry to pie plate; trim to 1 in. beyond edge of plate.

In a large bowl, combine the blueberries, sugar, flour, lemon peel and salt; spoon into crust. Drizzle with lemon juice; dot with butter. Roll out remaining pastry; place over filling. Seal and flute edges. Cut slits in top crust.

Bake at 400° for 40-45 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. Store in refrigerator. Makes 6-8 servings.

Picnic Pecan Pie

3 eggs
1 cup dark corn syrup
1/2 cup sugar
2 tablespoons butter, melted
1 teaspoon vanilla extract
1/8 teaspoon salt
1 cup chopped pecans
1 unbaked pastry shell (9 inches)

In a small bowl, lightly beat the eggs. Stir in the corn syrup, sugar, butter, vanilla and salt. Add pecans and mix well.
Pour into pie shell. Cover edges loosely with foil. Bake at 350° for 20 minutes. Remove foil; bake 20 minutes longer or until a knife inserted near the center comes out clean. Cool on a wire rack. Store in the refrigerator. Makes 8 servings.

Pear Crumble Pie

1/3 cup sugar
3 tablespoons all-purpose flour
6 cups sliced peeled fresh pears
1 unbaked pastry shell (9 inches)

Crumble Topping:
1/3 cup all-purpose flour
3 tablespoons brown sugar
1/4 teaspoon ground cinnamon
2 tablespoons cold butter

In a large bowl, combine sugar and flour; add the pears and toss gently to coat. Spoon into pastry shell. In a small bowl, combine the flour, brown sugar and cinnamon; cut in butter until crumbly. Sprinkle over pie.

Bake at 400° for 45-50 minutes or until pears are tender and topping is golden brown. Cover edges loosely with foil during the last 30 minutes to prevent overbrowning. Cool on a wire rack. Makes 8 servings.

Citrus Meringue Pie

3 egg whites
6 tablespoons sugar
1 tablespoon water
1/4 teaspoon plus 1/8 teaspoon cream of tartar
1-1/2 teaspoons cornstarch
2 tablespoons plus 1-1/2 teaspoons cold water
1/2 teaspoon vanilla extract
1/8 teaspoon salt

Filling:
2/3 cup sugar
3 tablespoons cornstarch
1 cup grapefruit juice
1/2 cup water
1/4 cup orange juice
1 tablespoon lemon juice
1 egg
1 egg white
1 teaspoon grated grapefruit peel
7 drops yellow food coloring, optional
1 pastry shell (9 inches), baked

In a heavy saucepan or double boiler, combine the egg whites, sugar, water and cream of tartar; mix well. Heat over low heat or simmering water while beating with a portable mixer on low speed for 1 minute, scraping down sides of pan. Continue beating until mixture reaches 160°.

Remove from the heat. In a small saucepan, combine cornstarch and cold water until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; cool for 1 minute. Whisk into egg white mixture; add vanilla and salt. Beat on high until stiff peaks form. Set meringue aside.

In a saucepan, combine sugar and cornstarch. Gradually add the grapefruit juice, water, orange juice and lemon juice until smooth. Bring to a boil over medium-high heat; cook and stir for 2 minutes or until thickened. Remove from the heat.

In a small bowl, whisk together egg and egg white; gradually sir 1/2 cup hot filling into egg mixture; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in grapefruit peel and food coloring if desired.

Pour hot filling into crust. Spread meringue evenly over hot filling, sealing edges to crust. Broil for 30-60 seconds or until meringue is golden brown. Cool on a wire rack. Refrigerate for at least 3 hours before serving. Store leftovers in the refrigerator. Makes 8 servings.

Fudgy Pecan Tartlets

1/4 cup butter, softened
3 tablespoons cream cheese, softened
1/2 cup all-purpose flour

Filling:
1 egg yolk
3 tablespoons sugar
1-1/2 teaspoons butter, melted
1-1/2 teaspoons 2% milk
1/2 teaspoon vanilla extract
1/2 cup semisweet chocolate chips, melted and cooled
12 pecan halves

In a small bowl, cream butter and cream cheese until light. Gradually add flour, beating until blended. Roll into 1-in. balls. Press onto the bottom and up the sides of miniature muffin cups coated with cooking spray.

For filling, in a bowl, combine the egg yolk, sugar, butter, milk and vanilla; gradually stir in melted chocolate. Fill tart shells three-fourths full. Top each with a pecan half.

Bake at 375° for 18-22 minutes or until lightly browned and filling is set. Cool for 10 minutes before removing to a wire rack. Makes 1 dozen.

Grasshopper Pie

2 packages (3 ounces each) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
15 drops green food coloring
24 chocolate-covered mint cookies, divided
2 cups whipped topping
1 chocolate crumb crust (9 inches)

In a large bowl, beat the cream cheese until fluffy. Gradually beat in milk until smooth. Beat in the food coloring. Coarsely crush 16 cookies; stir into the cream cheese mixture.

Fold in whipped topping. Spoon into the crust. Cover and freeze overnight. Remove from the freezer 15 minutes before serving. Garnish with remaining cookies. Makes 8 servings.

Mint Chocolate Chip Pie

2 cups heavy whipping cream
2 tablespoons confectioners' sugar
2 cups cold milk
1-1/2 teaspoons peppermint extract
5 to 6 drops green food coloring, optional
2 packages (3.4 ounces each) instant vanilla pudding mix
1 cup miniature semisweet chocolate chips
1 pastry shell (9 inches), baked

In a small bowl, beat cream and sugar until soft peaks form. In a large bowl, combine the milk, extract and food coloring if desired. Add pudding mixes; beat on low speed for 2 minutes or until thickened. Fold in cream mixture and chocolate chips. Pour into pastry shell. Refrigerate for 3 hours or until set. Makes 6-8 servings.

Buttermilk Lemon Pie

1 cup sugar
1/2 cup all-purpose flour
2 cups buttermilk
1/2 cup water
3 egg yolks, lightly beaten
6 tablespoons lemon juice
2 tablespoons butter

Meringue:
3 egg whites
6 tablespoons sugar
1 pastry shell (9 inches), baked

In a large saucepan, combine sugar and flour. Gradually stir in buttermilk and water until smooth. Cook and stir over medium heat until thickened and bubbly, about 4 minutes. Reduce heat; cook and stir 2 minutes longer. Remove from the heat.

Stir in a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat; stir in lemon juice and butter until butter is melted. Keep warm.

In a small bowl, beat the egg whites on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high just until stiff peaks form and sugar is dissolved.

Pour the hot filling into pastry shell. Spread meringue evenly over hot filling, sealing edges to crust. Bake at 350° for 15 minutes or until the meringue is golden brown. Cool on a wire rack for 1 hour; refrigerate for at least 5 hours before serving. Refrigerate leftovers. Makes 6-8 servings.

Peanut Butter Crumb Apple Pie

1 can (21 ounces) apple pie filling
1 teaspoon lemon juice
1 pastry shell (9 inches), baked
1/2 cup all-purpose flour
1/3 cup packed brown sugar
1 to 3 teaspoons grated lemon peel
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
6 tablespoons chunky peanut butter
2 tablespoons cold butter

In a small bowl, combine the pie filling and lemon juice; spoon into pastry shell. In a large bowl, combine the flour, brown sugar, lemon peel, cinnamon and nutmeg; cut in peanut butter and butter until crumbly.

Sprinkle over filling. Bake at 400° for 20-22 minutes or until topping is lightly browned. Cool on a wire rack. Yield: 6-8 servings.

Chocolate Custard Meringue Pie

1 9-inch ready-made graham cracker crust
4 eggs
3/4 cup sugar
1 tbs. vanilla
1/4 cup cocoa powder
1 cup cream
1/4 cup egg whites
3 tbs. sugar

Preheat oven to 325 degrees. Place eggs, 3/4 cup sugar, vanilla, cocoa powder, and cream in the bowl of a food processor. Pulse until all ingredients are incorporated and smooth, but not frothy.

Pour carefully into crust. Bake in preheated oven for 55-60 minutes until custard is set. Remove from the oven and cool on a wire rack.

For the meringue: Preheat oven to 500 degrees. Place the sugar and egg whites in a double boiler, stir occasionally until the sugar is completely melted and the mixture is 100 degrees. Place mixture in the bowl of an electric mixer fitted with a wire whip attachment.

Beat meringue until it is thick and firm. Spread over the custard top and place in the oven until meringue is golden -- about 5-10 minutes. Let pie cool completely before serving. Serves 8

Strawberry Cheesecake Pie

4 ounces cream cheese, softened
1/4 cup sugar
1/2 cup sour cream
1 teaspoon vanilla extract
1-3/4 cups whipped topping
1 cup strawberry glaze
1 graham cracker crust (9 inches)
2 pints fresh strawberries, thinly sliced
Fresh mint and additional strawberries, optional

In a small bowl, beat cream cheese and sugar until smooth. Stir in sour cream and vanilla until blended. Fold in whipped topping.

Spread half of the glaze over bottom of crust; layer with strawberries. Top with remaining glaze. Spoon cream cheese mixture over the top. Refrigerate for 2-4 hours or until set. Garnish with mint and additional berries if desired. Makes 6-8 servings.

Creamy Lemonade Pie

2 (5-oz.) cans evaporated milk
2 (3.4-oz.) packages lemon instant pudding mix
2 (8-oz.) packages cream cheese, softened
2 (3-oz.) packages cream cheese, softened
1 (12-oz.) can frozen lemonade concentrate, partially thawed
1 (9-oz.) ready-made prepared graham cracker crust
Garnishes: whipped cream, fresh mint sprigs, lemon slices

Whisk together evaporated milk and pudding mix in a bowl 2 minutes or until thickened. Beat cream cheeses at medium speed with an electric mixer, using whisk attachment, until fluffy.

Add lemonade concentrate, beating until blended; add pudding mixture, and beat until blended. Pour into crust; freeze 4 hours or until firm. Garnish, if desired. Makes 8 servings

Chocolate-Peanut Butter Ice-Cream Pie

21 cream-filled chocolate sandwich cookies
1/2 cup unsalted dry-roasted peanuts
1/4 cup butter or margarine, melted
3 pints chocolate ice cream,softened
8 (1.6-ounce) packages peanut butter cup candies, coarsely chopped
1 (8-ounce) jar fudge sauce
1/4 cup strong brewed coffee
2 tablespoons coffee liqueur (optional)

Process cookies and peanuts in a food processor until finely crumbled. Add melted butter, and process until blended. Press crumb mixture into a 9-inch deep-dish pieplate, and freeze 15 minutes.

Stir together chocolate ice cream and chopped candies; spoon into piecrust. Freeze at least 6 hours. Remove from freezer, and let stand 15 minutes before serving.

Heat fudge sauce in a small saucepan over low heat, stirring constantly. Remove from heat; stir in coffee and, if desired, coffee liqueur. Drizzle over pie. Makes 1 (9-inch) pie

Banana Pudding Pie

1 (12-oz.) box vanilla wafers, divided
1/2 cup butter, melted
2 large bananas, sliced
4 egg whites
1/2 cup sugar
Vanilla Cream Filling

Set aside 30 vanilla wafers; pulse remaining vanilla wafers in a food processor 8 to 10 times or until coarsely crushed. Stir together crushed vanilla wafers and butter until blended. Firmly press on bottom, up sides, and onto lip of a 9-inch pieplate.

Bake at 350° for 10 to 12 minutes or until lightly browned. Remove to a wire rack, and let cool 30 minutes or until completely cool.

Arrange banana slices evenly over bottom of crust. Prepare Vanilla Cream Filling, and spread half of hot filling over bananas; top with 20 vanilla wafers. Spread remaining hot filling over vanilla wafers. (Filling will be about 1/4 inch higher than top edge of crust.)

Beat egg whites at high speed with an electric mixer until foamy. Add sugar, 1 Tbsp. at a time, beating until stiff peaks form and sugar dissolves. Spread meringue evenly over hot filling, sealing the edges.

Bake at 350° for 10 to 12 minutes or until golden brown. Remove from oven, and let cool 1 hour on a wire rack or until completely cool. Coarsely crush remaining 10 vanilla wafers, and sprinkle evenly over top of pie. Chill 4 hours. Makes 8 servings

Vanilla Cream Filling
3/4 cup sugar
1/3 cup all-purpose flour
2 large eggs
4 egg yolks
2 cups milk
2 teaspoons vanilla extract

Whisk together first 5 ingredients in a heavy saucepan. Cook over medium-low heat, whisking constantly, 8 to 10 minutes or until it reaches the thickness of chilled pudding. (Mixture will just begin to bubble and will be thick enough to hold soft peaks when whisk is lifted.) Remove from heat, and stir in vanilla. Use immediately. Makes about 3 cups

Berry Pie

Pastry for single-crust pie (9 inches)
3/4 cup sugar
1/4 cup cornstarch
2 cups halved fresh strawberries
1-1/2 cups fresh raspberries
1 cup fresh blackberries
1 cup fresh blueberries
1 tablespoon lemon juice

On a lightly floured surface, unroll pastry. Transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5-7 minutes longer or until golden brown. Cool on a wire rack.

Meanwhile, in a large saucepan, combine sugar and cornstarch. Stir in berries and lemon juice. Cook, stirring occasionally, over medium heat until mixture just comes to a boil; pour into prepared crust. Cool completely on a wire rack. Makes 8 servings.

Fresh Raspberry Pie

2 cups all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
3/4 cup shortening
1 egg, lightly beaten
3 tablespoons cold water
1 tablespoon white vinegar

Filling:
1-1/3 cups sugar
2 tablespoons quick-cooking tapioca
2 tablespoons cornstarch
5 cups fresh or frozen unsweetened raspberries, thawed
1 tablespoon butter

Topping:
1 tablespoon milk
1 tablespoon sugar

In a large bowl, combine the flour, sugar and salt; cut in shortening until mixture resembles coarse crumbs. Combine the egg, water and vinegar; stir into flour mixture just until moistened. Divide dough in half so that one ball is slightly larger than the other; wrap each in plastic wrap. Refrigerate for 30 minutes or until easy to handle.

Meanwhile, in another large bowl, combine the sugar, tapioca, cornstarch and raspberries; let stand for 15 minutes. On a lightly floured surface, roll out larger ball of dough to fit a 9-in. pie plate. Transfer dough to pie plate; trim even with edge. Add raspberry filling; dot with butter.

Roll out remaining dough to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Brush with milk; sprinkle with sugar. Bake at 350° for 50-55 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. Makes 6-8 servings.

Peppermint-Marshmallow Ice Cream Pie

4 cups vanilla ice cream, softened and divided
20 chocolate wafer cookies (such as Nabisco's Famous Chocolate Wafers), coarsely crushed and divided
1 1/4 cups miniature marshmallows, divided
15 hard peppermint candies, crushed
8 chocolate wafer cookies
5 hard peppermint candies, crushed

Place
2 tablespoons vanilla low-fat ice cream in a small microwave-safe bowl.
Microwave at high 20 seconds or until ice cream melts. Spread melted
ice cream in the bottom of a 9-inch pie plate. Arrange half of crushed
chocolate wafer cookies in bottom of pie plate.

Place remaining
softened ice cream, 1 cup marshmallows, and 15 crushed candies in a
large bowl; beat with a mixer at medium speed until well combined.
Spoon half of mixture evenly into crust, and sprinkle evenly with
remaining crushed cookies.

Spread remaining ice cream mixture
over crushed cookies. Arrange whole cookies around outside edge of pie;
sprinkle top of pie with remaining 1/4 cup marshmallows and 5 crushed
candies. Cover and freeze 4 hours or until firm. Makes 8 servings

Chocolate Cobbler

1 cup self-rising flour
1/2 cup sugar
2 tablespoons plus 1/4 cup baking cocoa, divided
1/2 cup milk
3 tablespoons vegetable oil
1 cup packed brown sugar
1-3/4 cups hot water
Vanilla ice cream, optional

In a bowl, combine the flour, sugar and 2 tablespoons cocoa. Stir in milk and oil until smooth. Pour into a greased 8-in. square baking pan. Combine the brown sugar and remaining cocoa; sprinkle over batter.

Pour hot water over top (do not stir). Bake at 350° for 40-45 minutes or until top of cake springs back when lightly touched. Serve warm with ice cream if desired. Makes 6-8 servings.

Blackberry Buckle

1/2 cup shortening
1 cup sugar, divided
1 egg, beaten
2-1/2 cups all-purpose flour, divided
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
2 cups fresh or frozen blackberries
2 teaspoons lemon juice
1/2 teaspoon ground cinnamon
1/4 cup cold butter

In a large bowl, cream the shortening and 1/2 cup sugar until light and fluffy. Add the egg and mix well. Combine 2 cups flour, baking powder and salt; add to the creamed mixture alternately with the milk, beating well after each addition.

Spread into a greased 9-in. square baking dish. Toss the blackberries with lemon juice; sprinkle over batter. In a small bowl, combine the cinnamon and remaining sugar and flour; cut in the butter until mixture resembles coarse crumbs. Sprinkle over berries.

Bake, uncovered, at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Refrigerate leftovers. Makes 9-12 servings.

Pear Crumb Pie

1-1/3 cups all-purpose flour
1/2 teaspoon salt
1/2 cup shortening
2 to 3 tablespoons cold water

Filling:
1/2 cup packed brown sugar
2 tablespoons cornstarch
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon salt
Dash ground nutmeg
6 cups thinly sliced peeled pears
1 tablespoon lemon juice

Topping:
2/3 cup all-purpose flour
1/3 cup packed brown sugar

In a bowl, combine flour and salt; cut in shortening until crumbly. Sprinkle with water; toss until mixture is moist enough to shape into a ball. On a floured surface, roll out pastry to fit a 9-in. pie pan. Flute edges. Combine filling ingredients; spoon into the crust.

Bake at 400° for 25 minutes. For topping, combine flour and brown sugar; cut in butter until crumbly. Sprinkle over filling. bake 40 minutes longer. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Makes 6-8 servings.

Cherry Cobbler

1/2 cup sugar
2 tablespoons cornstarch
1/4 teaspoon ground cinnamon
3/4 cup water
1 package (12 ounces) frozen pitted dark sweet cherries, thawed
1 tablespoon butter

Topping:
1 cup all-purpose flour
4 tablespoon sugar, divided
2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons shortening
1/2 cup milk
Ice cream, optional

In a large saucepan, combine the sugar, cornstarch and cinnamon. Stir in water until smooth. Add the cherries and butter. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Pour into an 8-in. square baking pan; set aside.

For topping, in a large bowl, combine the flour, 2 tablespoons sugar, baking powder and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in milk just until moistened.

Drop by spoonfuls over the cherries; sprinkle with remaining sugar. Bake at 400° for 30-35 minutes or until golden brown. Serve warm with ice cream if desired. Makes 8 servings.