Pies/Cobblers

Lemon Meringue Pie

1-1/2 cups sugar
6 tablespoons cornstarch
Dash salt
1-1/2 cups water
3 egg yolks, lightly beaten
2 tablespoons butter
1/3 cup fresh lemon juice (about 3 lemons)
2 teaspoons grated lemon peel
1 pastry shell (9 inches), baked

Meringue
3 egg whites, room temperature
1/2 teaspoon vanilla extract
1/4 teaspoon cream of tartar
6 tablespoons sugar

In a saucepan, combine sugar, cornstarch and salt. Stir in water. Cook and stir over medium-high heat until thickened. Reduce heat; cook and stir 2 additional minutes. Gradually stir in 1 cup of hot filling to egg yolks; return to saucepan. Bring to a boil. Cook, stirring constantly, for 2 minutes. Remove from heat. Stir in butter, lemon juice and peel. Pour hot filling into pastry shell.

For meringue, beat egg whites, vanilla and cream of tartar in a mixing bowl at medium speed until soft peaks form. Add sugar gradually, 1 tablespoon at a time, beating on high until stiff and glossy. Immediately spread over pie, sealing edges to pastry. Bake at 350° for 12-15 minutes or until meringue is golden. Cool. Store in refrigerator. Makes 8 servings.

Old-Fashioned Egg Custard Pie

Pastry for single- or double-crust pie (9 inches)
4 eggs
2-1/2 cups milk
1/2 cup sugar
1 teaspoon ground nutmeg
1 teaspoon vanilla extract
1 teaspoon almond extract
1/2 teaspoon salt

Line 9-in. pie plate with bottom pastry; trim to 1/2 in. beyond edge of plate; flute edges or prepare a braided crust. Bake at 400° for 10 minutes.

In a large mixing bowl, beat eggs. Add remaining ingredients; mix well. Pour into crust. Cover edges with foil. Bake for 20-25 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers. Makes 6-8 servings.

Note: Pastry for 1 double crust is needed only if a braided crust is desired. To prepare braided crust: Trim pastry even with the edge of the pie plate; brush with water. From the top pastry, cut 12 strips, each 1/4 in. thick. Using three strips at a time, braid pastry on edge of crust, attaching ends together. press down gently. Bake as directed on front.

Pastry for Double Pie-Crust

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

In a bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half so one ball is slightly larger than the other.

Roll out the larger ball to fit a 9-in. or 10-in. pie plate. Transfer pastry to pie plate. Trim pastry with even with edge of plate. Pour desired filling into crust.

Roll out second ball; cut slits in pastry. Position over filling. 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 1 double-crusted or lattice-topped pie (9 or 10 inches).

Pastry for Single-Crust Pie

1-1/4 cups all-purpose flour
1/2 teaspoon salt
1/3 cup shortening
4 to 5 tablespoons cold water

In a large bowl, combine flour and salt; cut in the shortening until crumbly. Gradually add water, tossing with a fork until a ball forms. Roll out pastry to fit a 9-in. or 10-in. pie plate.

Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of pie plate; flute edges. Fill or bake shell according to recipe directions. Makes 1 pastry shell (9 or 10 inches).

Blackberry Cobbler

1 cup butter or margarine, divided
1 cup sugar
1 cup water
1-1/2 cups self-rising flour
1/3 cup milk, room temperature
2 cups fresh or frozen blackberries
1/2 to 1 teaspoon ground cinnamon
2 tablespoons sugar

In a 10-in. round or oval baking dish, melt 1/2 cup butter; set aside. In a saucepan, heat sugar and water until sugar melts; set aside. Place flour in a mixing bowl; cut in remaining butter until fine crumbs form. Add milk, stirring with a fork until dough leaves sides of bowl. Turn out onto a floured surface; knead three or four times. Roll out to an 11-in. x 9-in. rectangle 1/4 in. thick. Spread berries over dough; sprinkle with cinnamon.

Roll up, jelly-roll style. Cut into 1/4-in. thick slices. Carefully lay slices in baking dish over butter. Pour sugar syrup around slices (syrup will be absorbed). Bake at 350° for 45 minutes. Sprinkle sugar over top and bake 15 minutes more. Serve warm or cold.

If self-rising flour is not available, use 1-1/2 cups all-purpose flour plus 1/4 teaspoon salt and 2-1/4 teaspoons baking powder.) Makes 8 servings.

Sweet Apple Pie

Pastry for double-crust pie (9 inches)
3/4 cup sugar
1/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Dash salt
6 cups thinly sliced peeled tart apples (about 6 medium)
1 cup English toffee bits or almond brickle chips
2 tablespoons butter

Line a 9-in. pie plate with bottom pastry; trim pastry even with edge of plate. In a large bowl, combine the sugar, flour, cinnamon, nutmeg and salt; add apples and toss to coat. Stir in toffee bits. Pour into crust. Dot with butter.

Roll out remaining pastry to fit top of pie; make decorative cutouts in the pastry. Place pastry over filling. Trim, seal and flute edges. Top with cutouts; brush top pastry with cream if desired. Cover edges loosely with foil.

Bake at 425° for 30 minutes. Remove foil; bake 10-15 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack. Store in the refrigerator. Makes 6-8 servings.

Sweet Potato Pie

1-2/3 cups pie crust mix
1/4 cup chopped pecans
3 to 4 tablespoons cold water
3 eggs
2 cans (15 ounces each) sweet potatoes, drained
1 can (14 ounces) sweetened condensed milk
1-1/2 to 2 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
1/2 teaspoon salt
Whipped topping and additional chopped pecans, toasted, optional

In a small bowl, combine pie crust mix and pecans. Gradually add water, tossing with a fork until dough forms a ball. Roll out to fit a 9-in. deep-dish pie plate. Transfer pastry to pie plate. Flute edges; set aside.

In a food processor or blender, combine the eggs, sweet potatoes, milk, pumpkin pie spice, vanilla and salt; blend until smooth. Pour into pastry.

Bake at 425° for 15 minutes. Reduce heat to 350°; bake 30-35 minutes longer or until a knife inserted near the center comes out clean. Cool on a wire rack. Garnish with whipped topping and toasted pecans if desired. Makes 8 servings.

Chocolate Angel Pie

2 egg whites
1/8 teaspoon cream of tartar
1/2 cup sugar

Filling
1 cup (6 ounces) semisweet chocolate chips
3 tablespoons strong brewed coffee
1 teaspoon vanilla extract
1-1/2 cups heavy whipping cream
Chopped nuts, optional

Place egg whites in a small mixing bowl and let stand at room temperature for 30 minutes. Add cream of tartar and beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until soft glossy peaks form and sugar is dissolved. Spread evenly into a well-greased 9-in. pie pan. Bake at 275° for 50 minutes. Cool on a wire rack.

For filling, melt chocolate in a small heavy saucepan or microwave; sir until smooth. Stir in coffee and vanilla. Cool to room temperature.

In a chilled small mixing bowl, beat cream until soft peaks form. Fold into chocolate mixture. Pour into the meringue shell. Sprinkle with nuts if desired. Refrigerate, for several hours before serving. Refrigerate leftovers. Makes 6-8 servings.

Chocolate Chip Banana Cream Pie

1 tube (16-1/2 ounces) refrigerated chocolate chip cookie dough
1/3 cup sugar
1/4 cup cornstarch
1/8 teaspoon salt
2-1/3 cups milk
5 egg yolks, lightly beaten
2 tablespoons butter
2 teaspoons vanilla extract, divided
3 medium firm bananas
1-1/2 cups heavy whipping cream
3 tablespoons confectioners' sugar

Cut cookie dough in half widthwise. Let one portion stand at room temperature for 5-10 minutes to soften (return the other half to the refrigerator for another use).

Press dough onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 375° for 11-12 minutes or until lightly browned. Cool on a wire rack.

In a large saucepan, combine the sugar, cornstarch and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir 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 butter and 1 teaspoon vanilla.

Spread 1 cup filling into prepared crust. Slice bananas; arrange over filling. Pour remaining filling over bananas. Refrigerate for 2 hours or until set.

In a chilled large mixing bowl, beat cream until it begins to thicken. Add confectioners' sugar and remaining vanilla; beat until stiff peaks form. Spread over pie. Refrigerate for 1 hour or until chilled. Refrigerate leftovers. Makes 6-8 servings.

Orange-Glazed Apple Pie

3/4 cup sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
6 cups sliced peeled tart apples (about 5 medium)
1/3 cup raisins
Pastry for double-crust pie (9 inches)
3 tablespoons butter or margarine
2 tablespoons orange juice

Glaze
1/2 cup confectioners' sugar
4-1/2 teaspoons orange juice
1/2 teaspoon grated orange peel

In a large bowl, combine the sugar, flour, cinnamon and salt. Add apples and raisins; toss to coat. Line a 9-in. pie plate with bottom pastry; trim to 1 in. beyond edge of plate. Spoon apple mixture into crust. Dot with butter; sprinkle with orange juice. Roll out remaining pastry to fit top of pie. Make cutouts in pastry with small cookie cutters if desired or cut slits in pastry. Place over filling; trim, seal and flute edges.

Bake at 400° for 40-45 minutes or until crust is golden brown and filling is bubbly. In a small bowl, whisk glaze ingredients until blended. Spread over warm pie. Cool on a wire rack. Makes 6-8 servings.

Peach Pie

1/2 cup sugar
1/4 cup packed brown sugar
4-1/2 cups sliced peeled peaches
Pastry for double-crust pie (9 inches)
3 tablespoons cornstarch
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
2 teaspoons lemon juice
1 tablespoon butter

In a large bowl, combine sugars; add peaches and toss gently. Cover and let stand for 1 hour. Line a 9-in. pie plate with bottom pastry; trim even with edge. Set aside. Drain peaches, reserving juice.

In a small saucepan, combine the cornstarch, nutmeg, cinnamon and salt; gradually stir in reserved juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in lemon juice and butter. Gently fold in peaches. Pour into crust.

Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. Cover edges loosely with foil. Bake at 450° for 25 minutes. Remove foil. Reduce temperature to 350°; bake 20-25 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack. Makes 6-8 servings.

Pecan Pumpkin Pie

1 can (30 ounces) pumpkin pie mix
1 cup sugar
1 can (5 ounces) evaporated milk
3 eggs
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 package (18-1/4 ounces) yellow cake mix
1 cup butter or margarine, melted
1-1/2 cups chopped pecans

Caramel Sauce
1 cup butter or margarine
2 cups packed brown sugar
1 cup whipping cream

Topping
2 cups whipping cream
3 tablespoons confectioners' sugar
1-1/2 teaspoons vanilla extract

Line two 9-in. pie plates with waxed paper or parchment paper; coat the paper with cooking spray. Set aside. In a mixing bowl, combine pumpkin, sugar and milk. Beat in eggs, cinnamon and salt. Pour into prepared pans. Sprinkle with dry cake mix.

Drizzle with butter. Sprinkle with pecans; press down lightly. Bake at 350° for 50-60 minutes or until golden brown. Cool for 2 hours on wire racks. Carefully run a knife around edge of pan to loosen. Invert pies onto serving plates; remove waxed paper. Chill.

In a heavy saucepan over low heat, melt butter. Add brown sugar and cream; cook and stir until sugar is dissolved. For topping, in a mixing bowl, beat cream until foamy. Beat in confectioners' sugar and vanilla until soft peaks form. Cut the pie into slices; drizzle with caramel sauce and dollop with topping. Makes 2 pies (10 servings each).

Fudgy Pecan Pie

1 unbaked pastry shell (9 inches)
1 package (4 ounces) German sweet chocolate
1/4 cup butter
1 can (14 ounces) sweetened condensed milk
1/2 cup water
2 eggs, beaten
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup chopped pecans

Filling
1 cup cold milk
1 package (3.9 ounces) instant chocolate pudding mix
1 cup Cool Whip whipped topping

Topping
1 cup heavy whipping cream
1 tablespoon confectioners' sugar
1 teaspoon vanilla extract

Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 5 minutes. Remove foil and set shell aside. Reduce heat to 375°.

In a heavy saucepan, melt chocolate and butter. Remove from the heat; stir in milk and water. Add a small amount of hot chocolate mixture to eggs; return all to the pan. Stir in vanilla and salt. Pour into shell; sprinkle with nuts. Cover edges with foil. Bake for 35 minutes or until a knife inserted near the center comes out clean. Remove to a wire rack to cool completely.

In a mixing bowl, whisk milk and pudding mix for 2 minutes. Fold in whipped topping. Spread over nut layer; cover and refrigerate.

In a mixing bowl, beat cream until soft peaks form. Add sugar and vanilla; beat until stiff peaks form. Spread over pudding layer. Refrigerate until set, about 4 hours. Makes 6-8 servings.

Quick Peach Cobbler

1/2 cup butter or margarine, melted
2 cans (15-1/4 ounces each) sliced peaches, undrained
1 cup self-rising flour
1 cup sugar
1 cup milk
1/4 teaspoon ground nutmeg
Ice cream, optional

Pour butter into a 13-in. x 9-in. x 2-in. baking dish. Pour peaches with juice over butter. In a mixing bowl, combine flour and sugar. Add milk and beat until smooth. Pour batter evenly over peaches. Sprinkle with nutmeg. Bake at 375° for 40 minutes or until golden brown. Serve warm with ice cream if desired. Makes 10-12 servings.

Peaches Cream Pie

Pastry for double-crust pie (9 inches)
1 cup sugar
1/4 cup all-purpose flour
1 tablespoon quick-cooking tapioca
Dash salt
1 cup heavy whipping cream, divided
1/4 teaspoon vanilla extract
4 cups sliced fresh or frozen peaches, thawed
Additional sugar

Line a 9-in. pie plate with bottom pastry; trim pastry even with edge of plate. In a bowl, combine the sugar, flour, tapioca and salt; mix well. Set aside 2 tablespoons cream. Combine remaining cream with vanilla; add to the sugar mixture. Add peaches; toss to coat. Let stand for 15 minutes.

Pour peach mixture into crust. Roll out the remaining pastry; make a lattice top crust. Seal and flute edges. Brush with reserved cream; sprinkle with additional sugar.

Cover edges loosely with foil. Bake at 400° for 50-55 minutes or until golden brown and bubbly. Cool on a wire rack. Store pie in the refrigerator. Makes 6-8 servings.

Cherry Crumb Pie

1 tablespoon cornstarch
1 tablespoon cold water
1 can (21 ounces) cherry pie filling
1 graham cracker crust (9 inches)
TOPPING:
1/3 cup all-purpose flour
1/3 cup quick-cooking oats
2 tablespoons sugar
2 tablespoons brown sugar
3 tablespoons cold butter

In a small bowl, combine cornstarch and water until smooth. Stir in pie filling. Pour into crust.

For topping, combine flour, oats and sugars in another small bowl; cut in the butter until crumbly. Sprinkle over filling. Bake at 375° for 35-40 minutes or until filling is bubbly and topping is browned. Cool on a wire rack; refrigerate until chilled. Makes 6-8 servings.

Glazed Pineapple Pie

1 can (20 ounces) crushed pineapple
Pastry for double-crust pie (9 inches)
3/4 cup flaked coconut
1 cup sugar
1/4 cup all-purpose flour
1/4 teaspoon salt
1 tablespoon lemon juice
1 tablespoon butter, melted

Glaze
1/2 cup confectioners' sugar
1/4 teaspoon rum or vanilla extract

Drain pineapple, reserving 2 tablespoons juice (discard remaining juice or refrigerate for another use); set pineapple aside. Line a 9-in. pie plate with bottom pastry; trim pastry even with edge of plate. Sprinkle with coconut.

In a bowl, combine the sugar, flour, salt, lemon juice, butter and pineapple. Spread over coconut. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut sits in pastry. Add decorative cutouts if desired.

Cover edges loosely with foil. Bake at 400° for 30 minutes. Remove foil; bake 5-10 minutes longer or until crust is golden brown and filling is bubbly.

In a bowl, combine confectioners' sugar, extract and enough of the reserved pineapple juice to achieve glaze consistency. Drizzle over warm pie. Cool on a wire rack. Store in the refrigerator. Makes: 6-8 servings.

Strawberry Pie

3/4 cup sugar
1/2 cup all-purpose flour
1/4 teaspoon salt
3 cups milk
3 egg yolks, lightly beaten
2 tablespoons butter
1-1/2 teaspoons vanilla extract
1/2 pint heavy whipping cream
1-1/2 tablespoons confectioners' sugar
1 pie shell (9 inches), baked
1 pint fresh strawberries, halved
1 cup fresh or frozen blueberries

In a 3-qt. saucepan, combine sugar, flour and salt. Add milk, stirring until smooth. Cook and stir over medium heat until thickened. Stir in small amount of milk mixture into yolks, then return all to saucepan. Cook, stirring for 2 minutes. Remove from the heat; stir in butter and vanilla. Cool 20 minutes.

Pour into pie shell; chill several hours until firm. Whip cream and sugar; spread half over pie filling. Arrange berries on cream. Dollop or pipe remaining cream around edge of pie. Makes 8 servings.

Banana Blueberry Pie

1 package (8 ounces) cream cheese, softened
3/4 cup sugar
2 cups Cool Whip whipped topping
4 medium firm bananas, sliced
2 pastry shells (9 inches), baked
1 can (21 ounces) blueberry pie filling
Fresh blueberries and mint and additional sliced bananas, optional

In a mixing bowl, beat cream cheese and sugar until smooth. Fold in whipped topping and bananas. Pour into pastry shells. Spread with pie filling. Refrigerate for at least 30 minutes. Just before serving, garnish with blueberries, mint and bananas if desired. Makes 2 pies (6-8 servings each).

Raspberry Custard Pie

Pastry for single-crust pie (9 inches)
3 eggs
2 cups sugar
1/2 cup all-purpose flour
1/3 cup evaporated milk
2 teaspoons vanilla extract
Dash salt
5-1/2 cups fresh or frozen raspberries

Topping
1/2 cup all-purpose flour
1/4 cup packed brown sugar
1/4 cup cold butter

Line a 9-in. pie plate with pastry; trim to 1/2 in. beyond edge of plate. Flute edges; set aside. In a large mixing bowl, beat eggs. Add the sugar, flour, milk, vanilla and salt; mix well. Gently fold in raspberries. Pour into crust.

For topping, combine flour and brown sugar in a small bowl; cut in butter until crumbly. Sprinkle over filling. Bake at 400° for 10 minutes. Reduce heat to 350°; bake 45-50 minutes longer or until a knife inserted near the center comes out clean. Cool on a wire rack. Refrigerate leftovers. Makes 8 servings.

Frozen Peanut Parfait Pies

1 package (8 ounces) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
1 carton (16 ounces) frozen Cool Whip® whipped topping, thawed
1 jar (11-3/4 ounces) hot fudge ice cream topping, warmed
2 cups dry roasted peanuts
2 pastry shells (9 inches), baked

In a large mixing bowl, beat cream cheese and condensed milk until smooth; fold in whipped topping. Spread a fourth of the mixture into each pie shell.

Drizzle each with a fourth of the fudge topping; sprinkle each with 1/2 cup peanuts. Repeat layers. Cover and freeze for 4 hours or overnight. Remove from the freezer 5 minutes before cutting. Makes 2 pies (6-8 servings each).

Chocolate Sundae Pie

4 ounces cream cheese, softened
1/2 cup sweetened condensed milk
4 teaspoons baking cocoa
1 carton (8 ounces) frozen Cool Whip whipped topping, thawed
1 chocolate crumb crust (9 inches)
1/2 cup chocolate syrup
1/2 cup chopped pecans

In a mixing bowl, beat cream cheese until smooth. Add milk and cocoa; beat until smooth. Fold in whipped topping. Spoon into crust. Drizzle with chocolate syrup and pecans. Cover and freeze overnight. Makes 6-8 servings.

Black Forest Ice Cream Pie

1 prepared chocolate crumb crust (9 inches)
3-1/2 cups vanilla ice cream
1 cup cherry pie filling
2 whole chocolate graham crackers, broken into bite-size pieces
1 cup hot fudge ice cream topping, warmed

Fill crust with scoops of ice cream. Top with dollops of pie filling. Insert graham cracker pieces between scoops. Invert plastic cover from crust and place over pie.

Freeze for 2 hours or until firm. Remove from the freezer 15-20 minutes before serving. Drizzle with fudge topping. Cut into wedges. Makes 8 servings.

Streusel Pumpkin Pie

2 cups all-purpose flour
1/4 cup finely chopped pecans
1 teaspoon salt
2/3 cup plus 1 tablespoon shortening
4 to 5 tablespoons water

Filling
1 can (30 ounces) pumpkin pie filling
1 can (14 ounces) sweetened condensed milk
1 egg, lightly beaten

Streusel Topping
1/2 cup packed brown sugar
1/4 cup all-purpose flour
1/4 cup chopped pecans
1/2 teaspoon ground cinnamon
3 tablespoons cold butter

In a bowl, combine flour, pecans and salt; cut in the shortening until crumbly. Gradually add water, tossing with a fork until a ball forms. Divide dough in half. Roll out each portion to fit a 9-in. pie plate; place pastry in pie plates. Flute edges and set aside.

Combine pie mix, milk and egg; pour into pastry shells. For topping, combine brown sugar, flour, pecans and cinnamon in a small bowl; cut in butter until crumbly. Sprinkle over filling. Cover edges of pastry loosely with foil.

Bake at 375° for 40-45 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack for 2 hours. Refrigerate until serving. Makes 2 pies (6-8 servings each).

Old-Fashioned Raisin Pie

2 eggs
1 cup (8 ounces) sour cream
2 cups raisins
1 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
Pastry for double-crust (9 inches)
Additional nutmeg, optional

In a bowl, beat eggs. Add sour cream. Stir in raisins, brown sugar, cinnamon, nutmeg and salt. Place bottom pastry in a pie plate; our in filling. Top with a lattice crust. bake at 450° for 10 minutes. Reduce the heat to 350°, bake for about 25 minutes more or until filling is set. If desired, sprinkle with nutmeg. Makes 8 servings.