Back Of The Box - Pie Recipes

Banana Pudding Cream Pie

1 1/2 cups vanilla wafer crumbs (about 36 wafers)
1/4 cup sugar
1/3 cup butter or margarine, melted
1 (14-ounce) can Eagle Brand Sweetened Condensed Milk
4 egg yolks
1/2 cup water
1 (4-serving size) package vanilla flavor pudding mix (not instant)
1 (8-ounce) container sour cream, at room temperature
2 medium bananas, sliced, dipped in lemon juice and drained
Whipping cream, whipped
Additional banana slices and vanilla wafers

Preheat oven to 375º. Combine wafer crumbs, sugar and butter; press firmly on bottom and up side to rim of 9-inch pie plate to form crust. Bake 8 to 10 minutes. Cool.

In heavy saucepan, combine Eagle Brand , egg yolks, water and pudding; mix until well blended. Over medium heat, cook and stir until thickened and bubbly. Cool 15 minutes. Beat in sour cream.

Arrange 2 sliced bananas on bottom of prepared crust. Pour filling over bananas; cover. Chill thoroughly. Top with whipped cream. Garnish with additional banana slices and vanilla wafers. Store leftovers covered in refrigerator. Makes one (9-inch) pie

Praline Pumpkin Pie

Pastry
1 cup Gold Medal all-purpose flour
1/4 teaspoon salt
1/3 cup plus 1 tablespoon shortening
2 to 3 tablespoons cold water

Filling
2 eggs
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 can (15 oz) pumpkin (not pumpkin pie mix)
1 can (12 oz) evaporated milk

Cinnamon-Pecan Streusel
1/3 cup packed brown sugar
1/3 cup chopped pecans
1 tablespoon butter or margarine, softened
1/2 teaspoon ground cinnamon

In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).

Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.

Heat oven to 425°. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired.

In medium bowl, beat eggs slightly. Stir in all remaining filling ingredients. Pour into pastry-lined pie plate. Bake 15 minutes. Meanwhile, in small bowl, mix all streusel ingredients until crumbly.

Reduce oven temperature to 350°. Bake pie 35 minutes longer. Sprinkle streusel over pie. Bake about 10 minutes or until knife inserted in center comes out clean. Cover and refrigerate at least 4 hours. Store in refrigerator. Makes 8 servings

Pink Lemonade Pie

Graham Cracker Crust
1 1/2 cups finely crushed graham crackers (20 squares)
1/3 cup butter or margarine, melted
3 tablespoons sugar

Filling
1 quart (4 cups) vanilla ice cream, softened
1/2 can (12-oz size) frozen pink lemonade concentrate, thawed
1 container (4 oz) frozen whipped topping, thawed
Red food color, if desired
Lemon or lime peel, if desired

Heat oven to 350°. In medium bowl, mix all crust ingredients until well blended. Press in bottom and up side of 9-inch glass pie plate. Bake 8 to 10 minutes or until golden brown; cool.

In large bowl, mix ice cream, lemonade concentrate, whipped topping and a few drops food color. Spoon and spread ice-cream mixture into cooled crust. Freeze until firm, about 4 hours. Let stand at room temperature a few minutes before cutting. Garnish with lemon peel. Makes 8 servings

Pineapple Banana Pie

Honey Graham Crust
1 1/2 cups graham cracker crumbs (20 squares)
2 tablespoons honey
1 tablespoon water
2 teaspoons vegetable oil

Filling
1 can (8 oz) crushed pineapple in juice, drained and juice reserved
1 package (4-serving size) pineapple-flavored gelatin
2 cups ice cubes
1 container (8 oz) frozen whipped topping, thawed
1 medium banana, thinly sliced
Fresh mint leaves or toasted coconut, if desired

Heat oven to 350°. In medium bowl, mix all crust ingredients. Press in bottom and up side of 9-inch glass pie plate. Bake 8 to 10 minutes or until golden brown; cool.

Add enough water to reserved pineapple juice to measure 2/3 cup. In small saucepan, heat juice mixture to boiling. In medium bowl, stir gelatin and hot juice mixture about 3 minutes until gelatin is dissolved. Add ice cubes; stir constantly about 3 minutes or until gelatin is thickened. Remove any ice that is not melted.

With wire whisk, stir whipped topping into gelatin mixture; beat until smooth. Fold in pineapple and banana. Refrigerate about 30 minutes or just until mixture mounds when dropped from a spoon.

Spread pineapple-banana mixture in crust. Refrigerate about 2 hours or until firm but no longer than 8 hours. Garnish with mint leaves. Store in refrigerator. Makes 8 servings

Orange-Pecan Pie

1 cup Gold Medal all-purpose flour
1 tablespoon grated orange peel
1/2 teaspoon salt
1/2 cup shortening
2 to 3 tablespoons cold water
Sugar

Filling
2/3 cup sugar
1/3 cup butter or margarine, melted
1 cup corn syrup
1 to 2 tablespoons orange-flavored liqueur or orange juice
1/2 teaspoon salt
3 eggs
1 cup pecan halves

Topping
1/4 cup semisweet chocolate chips
1 teaspoon shortening
Orange Sauce
1/4 cup sugar
1 tablespoon cornstarch
3/4 cup orange juice
2 tablespoons orange-flavored liqueur or orange juice
1 tablespoon grated orange peel

In medium bowl, mix flour, 1 tablespoon orange peel and 1/2 teaspoon salt. Cut in 1/2 cup shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).

Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.

Heat oven to 375°. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate. Cut scraps of rolled pastry with tiny star-shaped cookie cutter. Sprinkle cutouts with sugar; press on pastry edge.

In medium bowl, beat all filling ingredients except pecans with wire whisk or hand beater until smooth. Stir in pecans. Pour into pastry-lined pie plate. Cover edge of pastry with 2- to 3-inch strip of foil to prevent excessive browning.

Bake 40 to 50 minutes or until crust is brown and filling is set, removing foil for last 15 minutes of baking. Cool 15 minutes. In small saucepan, melt chocolate chips and shortening over low heat, stirring constantly; drizzle over top of pie.

In 1-quart saucepan, mix 1/4 cup sugar and the cornstarch. Stir in orange juice and 2 tablespoons liqueur. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir in orange peel. Serve sauce over pie. Makes 8 servings

Maple-Apple Pie

Pastry
2 cups Gold Medal all-purpose flour
1 teaspoon salt
2/3 cup plus 2 tablespoons shortening
4 to 6 tablespoons cold water

Filling
6 cups thinly sliced peeled tart apples (5 medium)
1/2 cup packed brown sugar
3 tablespoons butter or margarine, melted
6 tablespoons maple-flavored syrup

In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas.

Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).

Gather pastry into a ball. Divide in half; shape into 2 flattened rounds on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.

Heat oven to 425°. With floured rolling pin, roll 1 round into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.

In medium bowl, mix apples and brown sugar. Place in pastry-lined pie plate. Drizzle with butter and 3 tablespoons of the syrup. Trim overhanging edge of pastry 1/2 inch from rim of plate.

Roll other round of pastry into 10-inch round. Fold into fourths and cut slits so steam can escape. Unfold pastry over filling; trim overhanging edge 1 inch from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal; flute as desired.

Bake 15 minutes. Make diagonal cuts about 1 inch apart through top crust. Pour remaining syrup over top. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning. Bake about 25 minutes or until crust is deep golden brown, removing foil for last 15 minutes of baking. Cool completely. Makes 8 servings

Rhubarb Meringue Pie

Pastry
1 cup Gold Medal all-purpose flour
1/2 teaspoon salt
1/3 cup plus 1 tablespoon shortening
2 to 3 tablespoons cold water

Filling
2 eggs
1 cup sugar
1/3 cup Gold Medal all-purpose flour
4 cups cut-up rhubarb
2 tablespoons butter or margarine

Meringue
3 egg whites
1/4 teaspoon cream of tartar
1/4 cup sugar

In medium bowl, mix 1 cup flour and the salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).

Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.

Heat oven to 475°. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired. Prick bottom and side of pastry thoroughly with fork. Bake 8 to 10 minutes or until light brown; cool on cooling rack.

Reduce oven temperature to 375°. In large bowl, beat 2 eggs and 1 cup sugar with electric mixer on medium speed until thickened. Stir in 1/3 cup flour and the rhubarb; pour into pie crust. Cut butter into small pieces; sprinkle over pie.

Cover edge of pastry with 2- to 3-inch strip of foil to prevent excessive browning. Bake 35 to 45 minutes or until filling is bubbly and rhubarb is tender. Cool pie on cooling rack while preparing meringue.

In large bowl, beat egg whites and cream of tartar with electric mixer on high speed until foamy. Beat in 1/4 cup sugar, 1 tablespoon at a time, until stiff and glossy (do not underbeat).

Spread meringue over rhubarb mixture to edge of crust. Bake 6 to 8 minutes or until light brown. Cool pie away from draft, about 30 minutes. Makes 8 servings

Scrumptious Apple Pie

Pastry
2 cups Gold Medal all-purpose flour
1 teaspoon salt
2/3 cup plus 2 tablespoons shortening
4 to 6 tablespoons cold water

Filling
1/3 to 1/2 cup sugar
1/4 cup Gold Medal all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon salt
8 cups thinly sliced peeled tart apples (8 medium)
2 tablespoons butter or margarine

In medium bowl, mix 2 cups flour and 1 teaspoon salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas.

Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).

Gather pastry into a ball. Divide in half; shape into 2 flattened rounds on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.

Heat oven to 425°. With floured rolling pin, roll one pastry round into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.

In large bowl, mix sugar, 1/4 cup flour, the cinnamon, nutmeg and 1/8 teaspoon salt. Stir in apples until well mixed. Spoon into pastry-lined pie plate. Cut butter into small pieces; sprinkle over filling. Trim overhanging edge of pastry 1/2 inch from rim of plate.

Roll other round of pastry into 10-inch round. Fold into fourths and cut slits so steam can escape. Unfold top pastry over filling; trim overhanging edge 1 inch from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal; flute as desired. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning.

Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust, removing foil for last 15 minutes of baking. Serve warm if desired. Makes 8 servings

Tempting Pumpkin Pie

Pastry
1 cup Gold Medal all-purpose flour
1/2 teaspoon salt
1/3 cup plus 1 tablespoon shortening
2 to 3 tablespoons cold water
Sugar

Filling
2 eggs
1/2 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1 can (15 oz) pumpkin (not pumpkin pie mix)
1 can (12 oz) evaporated milk

In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas.

Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).

Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.

Heat oven to 425º. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate.

Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate. Cut scraps of rolled pastry with tiny leaf-shaped cookie cutter. Sprinkle cutouts with sugar; press on pastry edge.

In medium bowl, beat eggs slightly with wire whisk or hand beater. Beat in all remaining filling ingredients until well blended.

To prevent spilling, place pastry-lined pie plate on oven rack. Pour filling into pie plate. Bake 15 minutes. Reduce oven temperature to 350°. Bake about 45 minutes longer or until knife inserted in center comes out clean. Cool 30 minutes. Refrigerate about 4 hours or until chilled. Store in refrigerator. Makes 8 servings

Upside-Down Plum-Pecan Pie

Pecans
1/4 cup butter or margarine, softened
30 pecan halves (1/2 cup)
1/3 cup packed brown sugar
1 tablespoon corn syrup

Pastry
2 cups Gold Medal all-purpose flour
1 teaspoon salt
2/3 cup plus 2 tablespoons shortening
4 to 6 tablespoons cold water

Filling
1 1/2 lb fresh plums, sliced (4 cups)
1/2 cup granulated sugar
1/3 cup Gold Medal all-purpose flour
1 tablespoon lemon juice

Cut 15-inch round from heavy-duty foil. Line 9-inch glass pie plate with foil round, leaving 2 inches overhanging rim of plate. Spread butter over foil lining. Place pecan halves, rounded sides down, on butter. In small bowl, mix brown sugar and corn syrup; drop by small spoonfuls evenly over pecans and foil.

In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas.

Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).

Gather pastry into a ball. Divide in half; shape into 2 flattened rounds on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.

Heat oven to 450°. With floured rolling pin, roll one pastry round into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; ease into pie plate over pecans and brown sugar mixture.

In medium bowl, mix filling ingredients; pour into pastry-lined pie plate. Roll other round of pastry into 12-inch round. Fold into fourths; cut slits so steam can escape. Place over filling and unfold; seal and flute as desired. Turn up overhanging foil to catch juices and to prevent crust from excessive browning. Bake 10 minutes.

Reduce oven temperature to 375°. Bake 35 to 40 minutes longer or until crust is brown and juice begins to bubble through slits in crust. Cool 5 minutes. Turn foil away from pastry. Turn pie upside down onto heatproof serving plate; peel off foil. Serve warm. Makes 8 servings

Sugar-Kissed Apple Pie

Pastry
2 cups Gold Medal all-purpose flour
1 teaspoon salt
2/3 cup plus 2 tablespoons shortening
4 to 6 tablespoons cold water

Filling
1/2 cup sugar
1/4 cup Gold Medal all-purpose flour
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash salt
6 cups thinly sliced peeled tart apples (6 medium)
2 tablespoons butter or margarine, if desired

Topping
1 tablespoon water
1 tablespoon sugar

Heat oven to 425°. In medium bowl, mix 2 cups flour and 1 teaspoon salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas.

Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).

Gather pastry into a ball. Divide pastry in half; shape each half into flattened round on lightly floured surface. Wrap flattened rounds of pastry in plastic wrap; refrigerate about 45 minutes or until firm and cold, yet pliable.

On lightly floured surface, roll 1 round of pastry into circle 2 inches larger than upside-down 9-inch glass pie plate, using floured rolling pin. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.

In large bowl, mix 1/2 cup sugar, 1/4 cup flour, the cinnamon, nutmeg and dash of salt. Stir in apples. Spoon into pastry-lined pie plate. Cut butter into small pieces; sprinkle over apples. Trim overhanging edge of bottom pastry 1/2 inch from rim of plate.

Roll other round of pastry. Fold pastry into fourths and cut slits so steam can escape; place over filling and unfold. Trim overhanging edge of top pastry 1 inch from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal; flute. Brush top crust with 1 tablespoon water; sprinkle with 1 tablespoon sugar.

Cover edge with 2- to 3-inch strip of foil to prevent excessive browning; remove foil during last 15 minutes of baking. Bake 40 to 50 minutes or until crust is golden brown and juice begins to bubble through slits in crust. Cool on cooling rack at least 2 hours. Makes 8 servings

Almond Crumble Cherry Pie

Crust
1 Pillsbury refrigerated pie crust (from 15-oz box), softened as directed on box

Topping
4 oz marzipan (about 1/3 cup)
3 tablespoons butter or margarine, softened
1/2 cup old-fashioned oats
2 tablespoons Gold Medal all-purpose flour

Filling
2 cans (21 oz each) cherry pie filling
1/4 teaspoon almond extract

Heat oven to 375°. Make 1 pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate. Bake 8 to 10 minutes or just until set but not brown.

Meanwhile, in small bowl, place marzipan and butter; with pastry blender or fork, mix until well blended. Stir in oats and flour until crumbly. In large bowl, mix filling ingredients.

Remove partially baked shell from oven. Spread filling in shell. Crumble topping over filling. Bake 30 to 40 minutes longer or until topping is golden brown and filling is bubbly around edges. If necessary, after 15 minutes of baking, cover edge of crust with strips of foil to prevent excessive browning. Makes 8 servings

Maple Pecan Pie

Maple Pastry
1 cup Gold Medal all-purpose flour
1/2 teaspoon salt
1/3 cup plus 1 tablespoon shortening
1/2 teaspoon maple flavor plus cold water to make 3 tablespoons

Pie
2/3 cup sugar
1/3 cup butter or margarine, melted
1 cup real maple syrup or maple-flavored syrup
1/2 teaspoon salt
3 eggs
1 cup pecan halves
1/4 cup semisweet chocolate chips
1 teaspoon shortening

Heat oven to 375°. In medium bowl, mix flour and 1/2 teaspoon salt. Cut in 1/3 cup plus 1 tablespoon shortening, using pastry blender or crisscrossing 2 knives, until particles are size of small peas.

Sprinkle in cold maple flavor mixture, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl.

Gather pastry into a ball; shape into flattened round on lightly floured surface. With floured rolling pin, roll 2 inches larger than upside-down 9-inch pie plate. Ease pastry into pie plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of plate. Fold and roll pastry under, even with plate; flute.

In medium bowl, beat sugar, butter, maple syrup, 1/2 teaspoon salt and the eggs with hand beater until smooth. Stir in pecans. Pour into pastry-lined pie plate. Cover edge of pastry with 2- to 3-inch strip of foil to prevent excessive browning; remove foil for last 15 minutes of baking.

Bake 40 to 50 minutes or until set. Cool 15 minutes. In 1-quart saucepan, melt chocolate chips and 1 teaspoon shortening over low heat, stirring constantly; drizzle over top of pie. Serve pie warm or cool. Makes 8 servings

Blueberry Raspberry Lattice Pie

Pastry
2/3 cup plus 2 tablespoons shortening
2 cups Gold Medal all-purpose flour
1 teaspoon salt
4 to 6 tablespoons cold water

Filling
3/4 cup sugar
1/2 cup cornstarch
1/2 teaspoon ground cinnamon, if desired
2 1/2 cups fresh blueberries
2 1/2 cups fresh raspberries
1 tablespoon lemon juice
2 tablespoons butter or margarine

Heat oven to 425º. In medium bowl, cut shortening into flour and salt, using pastry blender or crisscrossing 2 knives, until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).

Gather pastry into a ball. Divide pastry in half and shape into two flattened rounds on lightly floured surface. Roll pastry into circle 2 inches larger than upside-down 9-inch pie plate with floured rolling pin. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.

In large bowl, mix sugar, cornstarch and cinnamon. Gently stir in blueberries and raspberries. Spoon berry mixture into pastry-lined pie plate. Sprinkle with lemon juice. Cut butter into small pieces; sprinkle over berry mixture.

Roll second round of pastry; cut into strips 1/2 to 1 inch wide. (Use a pastry wheel for decorative strips.) Place 5 to 7 strips across filling in pie plate. Weave a cross-strip through center by first folding back every other strip going the other way.

Continue weaving until lattice is complete, folding back alternate strips each time cross-strip is added. (To save time, do not weave strips. Simply lay second half of strips across first strips.) Trim ends of strips. Fold trimmed edge of bottom pastry over ends of strips, building up a high edge. Seal and flute.

Cover lattice top with aluminum foil to prevent excessive browning; remove foil for last 10 minutes of baking. Bake 50 to 60 minutes or until crust is golden brown and juice begins to bubble through lattice crust. Makes 8 servings

Chocolate Pecan Pie

Best Flaky Pastry
1 cup Gold Medal all-purpose flour
1/4 teaspoon salt
1/3 cup plus 1 tablespoon shortening or 1/3 cup lard
2 to 3 tablespoons cold water

Pecan Filling
2/3 cup sugar
1/3 cup butter or margarine, melted
1 cup corn syrup
2 tablespoons bourbon, if desired
1/2 teaspoon salt
3 eggs
1 cup pecan halves or broken pecans
1 bag (6 ounces) semisweet chocolate chips (1 cup)

Heat oven to 375º. In medium bowl, mix flour and 1/4 teaspoon salt. Cut in shortening, using pastry blender or crisscrossing knives, until particles are size of small peas.

Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).

Gather pastry into a ball. Shape into flattened round on lightly floured surface. Roll pastry, using floured rolling pin, into circle 2 inches larger than upside-down pie plate, 9x1 1/4 inches.

Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired.

In large bowl, beat sugar, butter, corn syrup, bourbon, 1/2 teaspoon salt and the eggs with hand beater. Stir in pecans and chocolate chips. Pour into pastry-lined pie plate.

Cover edge with 2- to 3-inch strip of foil to prevent excess browning; remove foil during last 15 minutes of baking. Bake pie 40 to 50 minutes or until set. Cool 30 minutes. Refrigerate about 2 hours until chilled. Makes 8 servings

White Chocolate Mousse Raspberry Pie

Pastry
1/3 cup plus 1 tablespoon shortening
1 cup Gold Medal all-purpose flour
1/4 teaspoon salt
2 to 3 tablespoons cold water

Filling
2 tablespoons orange-flavored liqueur or orange juice
1 teaspoon unflavored gelatin
1 1/2 cups whipping (heavy) cream
1 package (6 ounces) white baking bars (white chocolate), chopped
1 pint (2 cups) fresh raspberries
1/4 cup currant jelly

Heat oven to 475º. In medium bowl, cut shortening into flour and salt, using pastry blender or crisscrossing 2 knives, until particles are size of small peas.

Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).

Gather pastry into a ball. Shape into flattened round on lightly floured surface. Roll pastry into circle 2 inches larger than upside-down 9-inch pie plate with floured rolling pin. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.

Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; press with tines of fork or flute if desired. Prick bottom and side thoroughly with fork. Bake 8 to 10 minutes or until light brown. Cool completely on wire rack, about 30 minutes.

Meanwhile, place orange liqueur in 2-quart saucepan. Sprinkle gelatin over liqueur; let stand 5 minutes to soften. Stir in 3/4 cup of the whipping cream; heat over low heat, stirring frequently, until gelatin is dissolved. Stir in white chocolate until melted and smooth. Transfer to medium bowl; refrigerate about 30 minutes, stirring occasionally, until cool but not set.

In chilled medium bowl, beat remaining 3/4 cup whipping cream with electric mixer on high speed until stiff peaks form. Fold whipped cream into white chocolate mixture. Spoon mixture into baked crust. Refrigerate about 1 hour or until filling begins to set.

Arrange raspberries over filling. Place currant jelly in small microwavable bowl; microwave uncovered on high about 30 seconds or until melted. Brush jelly over raspberries. Refrigerate until serving. Makes 8 servings

Chocolate-Peanut Butter Pie

3 cups Multi-Bran Chex cereal
3 tablespoons butter or margarine
1 tablespoon peanut butter
1 box (4-serving size) chocolate pudding and pie filling mix (not instant)
2 cups milk
1/4 cup peanut butter

Heat oven to 350°. Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin. In ungreased 9-inch microwavable pie plate, mix butter and 1 tablespoon peanut butter.

Microwave uncovered on high 30 seconds; stir until blended. Stir in crushed cereal until evenly coated. Press evenly on bottom and up side of pie plate. Bake 10 minutes. Place in freezer.

Make pudding mix as directed on box for pie filling, except after cooling 5 minutes, add 2 tablespoons of the 1/4 cup peanut butter; stir a few times just until melted and marbled throughout. Pour into crust.

In microwavable measuring cup, microwave remaining 2 tablespoons peanut butter uncovered on high 30 seconds. Drizzle over pie. Refrigerate at least 3 hours but no longer than 24 hours until filling is set. Makes 9 servings

Fresh Apple Pie

1 package Betty Crocker pie crust mix
1/3 cup cold water
1/2 cup sugar
1/2 cup Gold Medal all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
5 cups thinly sliced peeled apples (3 large)
1 tablespoon butter or margarine
Milk
Additional sugar

Heat oven to 425°. Make pie crust mix as directed for 9-Inch Two-Crust Pie, using 1/3 cup cold water--except trim overhanging edge of bottom pastry 1 inch from rim of plate.

Stir together 1/2 cup sugar, the flour, cinnamon and nutmeg in large bowl. Add apples; toss. Spoon into pastry-lined pie plate. Dot with butter.

Roll remaining pastry; cut into 10 strips, each about 1/2 inch wide. Place 5 strips across filling in pie plate. Weave a cross-strip through by first folding back every other strip of the first 5 strips. Continue weaving, folding back alternate strips before adding each cross-strip, until lattice is complete.

Trim ends. Fold trimmed edge of bottom crust over ends of strips, building up a high edge. Seal and flute. Brush lightly with milk; sprinkle lightly with additional sugar. Bake 30 to 35 minutes or until crust is golden brown and juice is bubbly. Makes 8 servings

No-Bake Triple-Berry Pie

1 cup water
3/4 cup sugar
2 tablespoons cornstarch
1/2 package (4-serving size) raspberry-flavored gelatin (3 tablespoons)
3 cups sliced strawberries
1 cup blueberries
1 cup raspberries
1 package (6 ounces) ready-to-use shortbread pie crust
Whipped cream, if desired

Mix water, sugar and cornstarch in 2-quart saucepan. Heat just to boiling over medium heat, stirring constantly. Boil and stir 1 minute; remove from heat. Stir in gelatin until dissolved. Refrigerate about 30 minutes, stirring occasionally, until mixture thickens.

Fold berries into gelatin mixture. Pour into crust. Refrigerate about 2 hours or until set. Serve with whipped cream. Store covered in refrigerator. Makes 8 servings

Chocolate Cream Pie

1/2 cup milk
1 1/2 cups miniature marshmallows or 16 large jet-puffed marshmallows
1 bar (8 ounces) milk chocolate, chopped
1 cup whipping (heavy) cream
1 package (6 ounces) ready-to-use graham cracker or chocolate-flavored pie crust

Heat milk, marshmallows and chocolate in 3-quart saucepan over low heat, stirring constantly, until chocolate and marshmallows are melted and blended. Refrigerate about 20 minutes, stirring occasionally until mixture mounds slightly when dropped from a spoon.

Beat whipping cream in chilled medium bowl with electric mixer on high speed until soft peaks form. Fold chocolate mixture into whipped cream. Pour into pie shell. Refrigerate uncovered about 8 hours or until set. Garnish with milk chocolate curls and whipped cream if desired. Immediately refrigerate any remaining pie after serving. Makes 12 servings

Sweetie-Pie Surprise

2/3 cup powdered sugar
1 package (3 ounces) cream cheese, softened
1/2 teaspoon almond extract
1 egg
1 3/4 cups Original Bisquick mix
2/3 cup miniature semisweet chocolate chips
1 can (21 ounces) cherry pie filling
1/4 cup white baking chips
2 teaspoons shortening

Heat oven to 400º. Stir together powdered sugar, cream cheese, almond extract and egg. Stir in Bisquick mix. Pat dough into 12-inch circle on ungreased cookie sheet.

Bake 8 to 10 minutes or until light golden brown. Sprinkle chocolate chips over hot crust. Bake 1 minute longer or until chips are melted; spread evenly. Cool 5 minutes.

Gently loosen and transfer to serving plate. Spread pie filling over crust. Heat white baking chips and shortening over low heat until smooth; drizzle over pie filling. Makes 8 servings

Two-Berry Crisp with Pecan Streusel Topping

3/4 cup quick-cooking oats
1/2 cup Gold Medal all-purpose flour
1/2 cup packed brown sugar
1/2 cup butter or margarine, cut into pieces
1/4 cup chopped pecans
1 can (21 oz) blueberry pie filling
2 cups raspberries
3 tablespoons granulated sugar
1 tablespoon Gold Medal all-purpose flour

Heat oven to 400°. Spray bottom and sides of 8-inch square (2-quart) glass baking dish with cooking spray. In medium bowl, mix oats, 1/2 cup flour and the brown sugar.

Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly. Stir in pecans.

In large bowl, mix remaining ingredients. Spread in baking dish. Sprinkle oat mixture over top. Bake 30 to 40 minutes or until fruit mixture is bubbly and topping is golden brown. Makes 6 servings

Cherry Cobbler

1 can (21 ounces) cherry pie filling
1 cup Original Bisquick mix
1/4 cup milk
1 tablespoon sugar
1 tablespoon butter or margarine, softened

Spread pie filling in ungreased 1 1/2-quart casserole. Place in cold oven. Heat oven to 400ºF; let heat 10 minutes. Remove pan from oven.

While pie filling is heating, stir remaining ingredients until soft dough forms. Drop by 6 spoonfuls onto warm pie filling. Sprinkle with additional sugar if desired. Bake 18 to 20 minutes or until topping is light brown. Makes 6 servings

Quick Fruit Cobbler

1 can (21 ounces) cherry, peach, blueberry or other fruit pie filling
1 cup Original Bisquick mix
1/4 cup milk
1 tablespoon sugar
1 tablespoon butter or margarine, softened

Spread pie filling in ungreased 1 1/2-quart casserole. Place in cold oven. Heat oven to 400º; let heat 10 minutes. Remove pan from oven.

While pie filling is heating, stir remaining ingredients until soft dough forms. Drop by 6 spoonfuls onto warm pie filling. Sprinkle with additional sugar if desired. Bake 18 to 20 minutes or until topping is light brown. Makes 6 servings

Chocolate-Cherry Crisp

1 can (21 oz) cherry pie filling
1/2 cup Original Bisquick mix
1/2 cup packed brown sugar
1/2 cup quick-cooking oats
1/4 cup firm butter or margarine
1/2 cup semisweet chocolate chips

Heat oven to 350º. In ungreased 8-inch square pan, spread pie filling. In medium bowl, mix Bisquick mix, brown sugar and oats.

Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly. Stir in chocolate chips. Spoon evenly over pie filling. Bake 30 to 35 minutes or until very bubbly around edges. Serve warm. Makes 9 servings