Pies/Cobblers

Fried Strawberry Pies

2 cups fresh strawberries, mashed
3/4 cup sugar
1/4 cup cornstarch
1 (15-ounce) package refrigerated piecrusts
Vegetable oil
Powdered sugar

Combine first 3 ingredients in a saucepan. Bring strawberry mixture to a boil over medium heat. Cook, stirring constantly, 1 minute or until thickened. Cool completely.

Roll 1 piecrust to press out fold lines; cut into 9 circles with a 3-inch round cutter. Roll circles to 3 1/2-inch diameter; moisten edges with water. Spoon 2 teaspoons strawberry mixture in the center of each circle; fold over, pressing edges to seal. Repeat with remaining piecrust and strawberry mixture.

Place pies in a single layer on a baking sheet, and freeze at least 1 hour. Pour oil to a depth of 1 inch into a large heavy skillet; heat to 350°. Fry pies, in batches, 1 minute on each side or until golden. Drain on paper towels; sprinkle with powdered sugar. Makes 18 pies

Peanut Butter Pie

1 cup powdered sugar
1 (8-ounce) block cream cheese, softened
1 cup natural-style, creamy peanut butter (such as Smucker's)
1 (14-ounce) can sweetened condensed milk
1 12-ounce tub frozen whipped topping, thawed
2 9-inch ready-made graham cracker shells
4 teaspoons chocolate sundae syrup

Combine the first 3 ingredients in a large bowl; beat with a mixer at medium speed until smooth. Add the condensed milk, and beat until combined. Stir in the whipped topping. Divide the mixture evenly between shells; chill 8 hours or until set (pies will have a soft, fluffy texture). Cut into wedges, and drizzle with chocolate syrup. Makes 2 pies

Apricot Cream Fried Pies

1 1/3 cups water
1 (6-ounce) package dried apricots
1/4 cup sugar
2 tablespoons cream cheese
1 (15-ounce) package refrigerated piecrusts
Vegetable oil

Bring 1 1/3 cups water and apricots to a boil over medium heat. Cook 30 minutes; drain. Mash with a potato masher until smooth. Cool completely. Process sugar and cream cheese in a food processor until smooth. Add apricots; pulse 2 to 3 times or until blended. Roll piecrusts into 12-inch circles; cut each crust into 9 (4-inch) circles.

Spoon 2 rounded teaspoonfuls apricot mixture onto half of each pastry circle. Moisten edges with water; fold dough over fruit mixture, pressing edges to seal. Crimp edges with a fork dipped in flour. Pour oil to a depth of 1/2 inch into a large heavy skillet; heat to 350°. Fry pies, in batches, 2 minutes on each side.

Note: To bake, place on lightly greased baking sheets at 425º for 12 minutes. Makes 1 1/2 dozen

Apple-Cranberry-Currant Pie with French Topping

1/4 cup brandy
1/4 cup currants
1 1/2 cups fresh or thawed frozen cranberries
About 1 1/4 cups granulated sugar
6 tablespoons plus 1 cup unbleached or regular all- purpose flour
1 tablespoon grated orange peel
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
6 cups sliced peeled Granny Smith apples (about 2 1/4 lb.)
10-inch pie pastry for a single-crust pie
2/3 cup firmly packed brown sugar
1/2 cup (1/4 lb.) butter or margarine, cut into chunks

In a small bowl, combine brandy and currants. Cover and let stand until currants are plump, at least 1 hour or up to 1 day. Sort cranberries and discard any that are bruised or decayed. Rinse and drain berries.

In a large bowl, mix 1 1/4 cups granulated sugar, 6 tablespoons flour, orange peel, cinnamon, nutmeg, and salt. With a slotted spoon, lift currants from brandy; reserve brandy. Add currants, cranberries, and apples to sugar mixture and mix well. Taste and add more granulated sugar if desired. Pour filling into unbaked 10-inch pie pastry in pan. Drizzle evenly with reserved brandy.

In another bowl, mix 1 cup flour and the brown sugar. Add butter and cut in with a pastry blender or rub with your fingers until mixture forms small lumps. Sprinkle topping evenly over filling. Set pie in a foil-lined 12-inch pizza pan or 10- by 15-inch baking pan.

Bake on the bottom rack of a 375° oven until juices bubble around edges and through topping, 55 to 65 minutes. If pie browns too quickly (check after 30 minutes), cover loosely with foil. Set pie, uncovered, on a rack until cool to touch, 2 1/2 to 3 hours. Cut into wedges. Makes 10 to 12 servings

Chocolate-Walnut Meringue Pie

Spreading the meringue over warm filling helps it adhere. Place plastic wrap over the filling to keep it warm while you make the meringue. Use a knife dipped in hot water to slice the pie. The crust is a bit crumbly, but you won't mind after you taste the pie. Rating:

Crust:
1 1/2 cups graham cracker crumbs (about 10 cookie sheets)
1/2 cup finely ground walnuts
1/4 cup butter, melted
Cooking spray

Filling:
3/4 cup sugar
3 1/2 tablespoons cornstarch
Dash of salt
2 cups evaporated milk
4 ounces semisweet chocolate, finely chopped
3 large egg yolks, lightly beaten
1 teaspoon vanilla extract

Meringue:
4 large egg whites
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1/2 cup sugar
1 teaspoon vanilla extract

Preheat oven to 350º. To prepare crust, combine the first 3 ingredients, tossing well. Press into the bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 350º for 15 minutes or until lightly browned. Cool completely on a wire rack.

To prepare filling, combine 3/4 cup sugar, cornstarch, and dash of salt in a medium saucepan; whisk in milk and chocolate. Bring to a boil over medium heat, stirring constantly. Cook 1 minute, stirring constantly. Remove from heat. Gradually add 1/2 cup chocolate mixture to egg yolks, stirring constantly with a whisk. Return egg mixture to pan. Cook over medium heat until thick (about 4 minutes), stirring constantly. Stir in 1 teaspoon vanilla. Spread mixture into prepared crust. Cover surface of chocolate mixture with plastic wrap.

Reduce oven temperature to 325º.

To prepare meringue, place the egg whites, cream of tartar, and 1/4 teaspoon salt in a large bowl. Beat with a mixer at high speed until foamy. Add 1/2 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Add 1 teaspoon vanilla, beating just until blended. Remove plastic wrap from filling. Spread meringue evenly over filling, sealing to edge of crust.

Bake at 325º for 25 minutes. Cool 1 hour on a wire rack. Chill for 3 hours or until pie is set. Makes 12 servings

Fig-and-Raspberry Cobbler

2 pounds fresh figs, stemmed and cut into fourths
2 pounds fresh raspberries
1 cup granulated sugar
1/2 cup firmly packed brown sugar
2 tablespoons all-purpose flour
2 teaspoons grated fresh ginger
1 teaspoon grated lemon rind
2 (3-inch) cinnamon sticks
1 (15-ounce) package refrigerated piecrusts

Combine half of figs, half of raspberries, and next 6 ingredients in a saucepan, and cook, stirring occasionally, over low heat 40 minutes or until fig mixture is thickened. Stir in remaining figs and raspberries, and remove from heat. Remove and discard cinnamon sticks.

Spoon half of fig mixture into a lightly greased 2-quart baking dish, reserving other half. Roll each piecrust into a 12-inch circle. Cut 1 piecrust into 1-inch strips; set aside. Place remaining piecrust on top of fig mixture in baking dish.

Bake at 475° for 12 minutes. Spoon remaining fig mixture over baked crust; arrange reserved strips in a lattice design over filling. Bake 14 minutes or until golden. Makes 6 to 8 servings

Frozen Chocolate Brownie Pie

1/4 cup margarine
2/3 cup firmly packed brown sugar
1/2 cup egg substitute
1/4 cup buttermilk
1/4 cup all-purpose flour
1/3 cup cocoa
1/4 teaspoon salt
1 teaspoon vanilla extract
Vegetable cooking spray
1/2 gallon vanilla nonfat frozen yogurt, softened
1 quart chocolate nonfat frozen yogurt, softened
12 tablespoons chocolate syrup
Garnishes: fresh strawberries, chocolate curls

Melt margarine in a large saucepan over medium-high heat; add brown sugar, stirring with a wire whisk. Remove from heat; cool slightly. Add egg substitute and buttermilk, stirring well.

Combine flour, cocoa, and salt; add to buttermilk mixture, stirring until blended. Stir in vanilla. Pour into a 9-inch springform pan lightly coated with cooking spray.

Bake at 350° for 15 minutes. Cool completely in pan on a wire rack. Spread half of vanilla yogurt over brownie; spread chocolate yogurt over vanilla yogurt, and top with remaining vanilla yogurt. Cover and freeze 8 hours or overnight. Serve with chocolate syrup; garnish, if desired. Makes 12 servings

Pecan and Date Pie

Crust:
1 cup all-purpose flour, divided
3 tablespoons ice water
1 teaspoon fresh lemon juice
2 tablespoons powdered sugar
1/4 teaspoon salt
1/4 cup vegetable shortening
Cooking spray

Filling:
1/2 cup whole pitted dates, chopped
1/3 cup chopped pecans
1 cup dark corn syrup
1/2 cup packed brown sugar
3 tablespoons all-purpose flour
1 teaspoon vanilla extract
1/4 teaspoon salt
4 large eggs

Preheat oven to 325°. To prepare crust, lightly spoon 1 cup flour into a dry measuring cup; level with a knife. Combine 1/4 cup flour, water, and juice, stirring with a whisk until well blended to form a slurry.

Combine 3/4 cup flour, powdered sugar, and 1/4 teaspoon salt; cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add slurry; toss with a fork until mixture is moist. Gently press mixture into a 4-inch circle on 2 sheets of heavy-duty plastic wrap that overlap; cover with two additional sheets of overlapping plastic wrap. Roll dough, still covered, into a 12-inch circle; freeze 10 minutes.

Remove top 2 sheets of plastic wrap; let dough stand 1 minute or until pliable. Fit dough, plastic-wrap side up, into a 9-inch pie plate coated with cooking spray. Remove remaining plastic wrap. Press dough into bottom and up sides of pan. Fold edges under; flute.

To prepare filling, sprinkle dates and pecans evenly over bottom of crust. Combine corn syrup and remaining ingredients in a large bowl; beat with a mixer at medium speed until well blended. Pour mixture into prepared crust. Bake at 325° for 55 minutes or until a knife inserted 1 inch from the edge comes out clean. Cool on a wire rack. Makes 10 servings

Mango-Lime Icebox Pie

Crust:
1 (9-inch) Piecrust or 1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)

Filling:
1 cup mango nectar
3/4 cup sugar
1/2 cup fresh lime juice (about 4 limes)
1/4 cup cornstarch
1/4 cup fresh orange juice
2 large eggs
2 1/2 tablespoons butter
2 teaspoons grated lime rind

Meringue:
3 large egg whites
1/8 teaspoon salt
1/2 cup sugar
1/4 cup water
Grated lime rind (optional)

Prepare and bake Piecrust in a 9-inch pie plate. Cool completely on a wire rack. To prepare filling, combine nectar and next 5 ingredients (nectar through eggs) in a large saucepan, stirring with a whisk. Bring to a boil over medium heat, stirring constantly. Cook 1 minute, stirring constantly.

Remove from heat; stir in butter and 2 teaspoons rind. Spoon mango mixture into a bowl; place bowl in a large ice-filled bowl for 10 minutes or until mango mixture comes to room temperature, stirring occasionally. Remove bowl from ice; spoon mango mixture into prepared crust. Cover and chill 8 hours or until firm.

To prepare meringue, place egg whites and salt in a large bowl; beat with a mixer at high speed until soft peaks form. Combine 1/2 cup sugar and water in a saucepan; bring to a boil. Cook, without stirring, until candy thermometer registers 238°. Pour hot sugar syrup in a thin stream over egg whites, beating at high speed until stiff peaks form. Spread meringue over filling; garnish with rind, if desired. Makes 8 servings

Banana-Mango Crisp

5 cups sliced banana (about 6 bananas)
3 cups chopped peeled mango (about 3 mangos)
1/4 cup dark rum
Cooking spray
1/4 cup all-purpose flour
3/4 cup regular oats
1/2 cup flaked sweetened coconut, toasted
6 tablespoons brown sugar
3 tablespoons chopped crystallized ginger
1/4 teaspoon salt
3 tablespoons chilled butter, cut into small pieces

Preheat oven to 375°. Combine first 3 ingredients in an 11 x 7-inch baking dish coated with cooking spray. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, oats, coconut, sugar, ginger, and salt in a bowl; cut in butter with a pastry blender or 2 knives until the mixture resembles coarse meal.

Add 1/3 cup oat mixture to banana mixture, stirring gently to combine. Sprinkle remaining oat mixture over banana mixture. Bake at 375° for 30 minutes or until lightly browned and bubbly. Makes 8 servings

Mixed-Berry Cobbler

1 (15-ounce) package refrigerated piecrusts
1 tablespoon sugar
1 1/2 cups sugar
2 (16-ounce) packages frozen blueberries
1 (16-ounce) package frozen cherries
1 cup fresh or frozen cranberries
3 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 cup cold butter or margarine, cut up
Garnish: whipped topping

Unfold 1 piecrust, and press out fold lines; cut pastry into 1-inch strips, and place on a baking sheet. Unfold remaining piecrust; press out fold lines, and cut into 1/2-inch strips. Sprinkle evenly with 1 tablespoon sugar, and place on a baking sheet. Bake pastry strips at 425° for 7 to 8 minutes or until golden.

Stir together 1 1/2 cups sugar and next 5 ingredients. Spoon half of berry mixture into a lightly greased 13- x 9-inch baking dish, and top evenly with 1-inch baked pastry strips. Spoon remaining berry mixture into baking dish; dot with butter. Bake at 400° for 30 to 35 minutes or until bubbly. Top with 1/2-inch baked pastry strips. Garnish, if desired.

Note - 1 Granny Smith apple, peeled and chopped, may be substituted. Makes 12 servings

Key Lime Tart

Before pasteurized egg whites were widely available, meringues were made with raw egg whites, which required extended baking to reach the recommended safe temperature. A common result was a watery meringue. Using a pasteurized product reduces the baking time to just long enough for the meringue to become a beautiful golden brown.

Crust:
3/4 cup cake flour
1/2 teaspoon sugar
Dash of salt
2 tablespoons chilled butter, cut into small pieces
1 tablespoon olive oil
2 tablespoons ice water
1/2 teaspoon cider vinegar

Filling:
4 teaspoons grated lime rind
1/2 cup fresh lime juice (about 4 limes)
4 large pasteurized egg yolks
1 (14-ounce) can sweetened condensed milk

Meringue:
1/4 teaspoon cream of tartar
3 large pasteurized egg whites
1/4 cup sugar
1/4 teaspoon vanilla extract

To prepare crust, lightly spoon flour into dry measuring cups; level with a knife. Place flour, 1/2 teaspoon sugar, and salt in a food processor; pulse 2 times or until combined. Add butter and oil; pulse 5 times or until mixture resembles coarse meal. Drizzle flour mixture with water and vinegar; pulse 10 times or just until combined. Gently press mixture into a 3-inch circle on plastic wrap, and cover and chill for 30 minutes.
Preheat oven to 425°.

Slightly overlap 2 sheets of plastic wrap on a slightly damp surface. Unwrap and place chilled dough on plastic wrap. Cover with 2 additional sheets of overlapping plastic wrap. Roll dough, still covered, into a 10-inch circle. Fit dough, plastic wrap side up, into a 9-inch round removable-bottom tart pan.

Remove remaining plastic wrap. Press dough against bottom and sides of pan. Pierce bottom of dough with a fork. Line bottom of dough with a piece of parchment paper; arrange pie weights on paper. Bake at 425° for 16 minutes or until edge is lightly browned. Remove pie weights and parchment paper; bake an additional 5 minutes or until bottom of crust is lightly browned. Cool on a wire rack. Reduce oven temperature to 350°.

To prepare filling, combine rind, juice, egg yolks, and milk, stirring with a whisk until well blended. Pour into prepared crust. Bake at 350° for 15 minutes or until set. Remove tart from oven; place on a wire rack.

Increase oven temperature to 425°.

To prepare meringue, place cream of tartar and egg whites in a large bowl; beat with a mixer at high speed until foamy. Add 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form; beat in vanilla. Spread meringue evenly over filling, sealing to edge of crust. Make peaks with the back of a spoon (shown here). Bake at 425° for 4 minutes or until golden brown. Serve chilled or at room temperature. Makes 8 servings

Nectarine Tart

1/2 (15-oz.) package refrigerated piecrusts
3/4 cup sugar
2 cups milk
1/3 cup all-purpose flour
4 large eggs
1/2 teaspoon almond extract
3 nectarines, cut in wedges
1/4 cup honey

Preheat oven to 425°. Fit piecrust into a 9-inch tart pan with removable bottom; trim off excess piecrust along edges. Line crust with aluminum foil, and fill with pie weights or dried beans.

Bake at 425° for 8 minutes. Remove weights and foil, and bake 3 to 4 more minutes or until golden brown. Remove from oven, and cool on a wire rack 20 minutes or until completely cool.

Whisk together sugar and next 3 ingredients in a heavy saucepan. Cook over medium-low heat, whisking constantly, 8 to 10 minutes or until thickened. (Mixture should be a chilled-pudding-like thickness and will just begin to bubble and be thick enough to hold soft peaks when whisk is lifted.) Remove from heat; whisk in almond extract, and immediately spoon into cooled tart shell. Cover with plastic wrap touching the surface, and chill 4 hours.

Arrange nectarine slices decoratively over top of tart. Microwave honey in a microwave-safe bowl at HIGH 15 seconds or until warmed; brush evenly over nectarines. Makes 8 servings

Apple and Walnut Cream Tart

2/3 cup coarsely chopped walnuts
1/2 cup sugar
1/4 cup milk
1/8 teaspoon salt
1 large egg
2 tablespoons sugar
1/2 teaspoon ground cinnamon
Cooking spray
6 sheets frozen phyllo dough, thawed
1 tablespoon butter
5 cups sliced peeled Granny Smith apple (about 2 pounds)
1/3 cup raisins
3 tablespoons sugar

Preheat oven to 400°. Place walnuts in a single layer on a jelly roll pan. Bake at 400° for 5 minutes or until toasted; cool. Reduce oven temperature to 350°. Place walnuts in a food processor; process until smooth (about 1 minute), scraping sides of bowl once.

Combine walnut butter, 1/2 cup sugar, milk, salt, and egg; stir well with a whisk. Combine 2 tablespoons sugar and cinnamon. Coat a 9-inch pie plate with cooking spray. Working with 1 phyllo sheet at a time, coat sheet with cooking spray; sprinkle with 1 teaspoon cinnamon mixture.

Fold phyllo sheet in half lengthwise to form a 13 x 8 1/2-inch rectangle. Gently press folded phyllo sheet into prepared pan, allowing ends to extend over edges; coat phyllo with cooking spray. Repeat procedure with remaining phyllo sheets and cinnamon mixture, arranging folded phyllo sheets in a crisscross pattern. Fold edges of phyllo under.

Melt butter in a large nonstick skillet over medium-high heat. Add apple; sauté 5 minutes or until lightly browned. Add raisins and 3 tablespoons sugar; cook 2 minutes, stirring occasionally.

Cool apple mixture slightly; arrange in pan on top of phyllo crust. Pour egg mixture over apples. Bake at 350° for 50 minutes or until center is set. Cool 15 minutes before serving. Makes 10 servings

Pumpkin-Walnut Layered Pie

1 (15-ounce) package refrigerated piecrusts
1 large egg, lightly beaten
1 1/4 cups firmly packed light brown sugar, divided
1 cup walnuts, finely chopped and toasted
3 tablespoons butter or margarine
1/4 teaspoon vanilla extract
1 (16-ounce) can pumpkin
1 (8-ounce) package cream cheese, softened
2 large eggs
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
Whipped cream (optional)

Roll 1 piecrust to press out fold lines; cut out leaves with a leaf-shaped cutter. Brush leaves with lightly beaten egg, and place on a baking sheet; set aside. Fit remaining piecrust into a 9-inch pieplate according to package directions; fold edges under and crimp.

Bake leaves at 350° for 10 to 12 minutes or until golden. Bake piecrust for 6 minutes or until lightly browned. Remove leaves and piecrust from oven; let cool. Increase oven temperature to 425°. Combine 1/2 cup light brown sugar, chopped walnuts, butter, and vanilla extract; spread on the bottom of baked piecrust.

Beat pumpkin, cream cheese, 2 eggs, and remaining 3/4 cup brown sugar at medium speed with an electric mixer. Add flour, cinnamon, ginger, allspice, and nutmeg, beating until blended. Spoon pumpkin mixture over walnut mixture.

Bake at 425° for 15 minutes. Reduce temperature to 350°, and bake 30 more minutes or until pie is set. Remove pie to a wire rack; cool. Arrange leaves on top of pie. Serve warm or chilled with whipped cream, if desired. Makes 10 servings

Pumpkin Streusel Pie

A classic pumpkin pie with a streusel topping, with pastry leaves around the edge then set a few on top. If making the leaves, double the pastry recipe. Roll out half as directed for crust; roll other half into a 1/8-inch-thick round and use a cookie cutter to make shapes, or place a leaf on dough and cut around it with a small, sharp knife. If making pie up to 1 day ahead, cover and chill.

1/2 cup granulated sugar
1/2 cup firmly packed dark brown sugar
1 tablespoon all-purpose flour
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon ground ginger
1 can (15 oz.) pumpkin
1 can (12 oz.) evaporated milk
2 large eggs, beaten to blend
10-inch pie pastry for a single-crust pie
Walnut streusel

In a bowl, mix granulated sugar, brown sugar, flour, cinnamon, nutmeg, salt, and ginger. Add pumpkin, milk, and eggs; whisk until well blended. Pour mixture into unbaked 10-inch pie pastry in pan. Sprinkle walnut streusel evenly over filling.

Bake on the bottom rack of a 375° oven until center barely jiggles when pan is gently shaken, 35 to 40 minutes. Set on a rack until cool to touch, about 2 hours. Cut into wedges. Makes 10 to 12 servings

10-inch Pie Pastry

In a bowl, mix 1 1/2 cups unbleached or regular all-purpose flour and 1/4 teaspoon salt. Add 1/4 cup (2 oz.) cold butter or margarine, cut into chunks, and 1/4 cup cold solid shortening, cut into chunks (or omit butter and use 1/2 cup shortening). With a pastry blender or your fingers, cut in the fats or rub with your fingers until mixture forms pea-size crumbs.

Sprinkle 3 tablespoons cold water over crumbs and mix with your hands until evenly moistened. Gently squeeze about 1/4 cup of the dough into a ball; if it won't hold together, crumble lump back into bowl, sprinkle with 1 more tablespoon water, and mix again until evenly moistened.

With lightly floured hands, form dough into a ball. Dust ball lightly with flour; flatten into a round about 3/4 inch thick, pressing edges to make smooth.

On a lightly floured surface, with a lightly floured rolling pin, roll dough firmly but gently in short strokes from the center outward to form a round 1/8 inch thick and about 14 inches wide; lift and turn dough occasionally, dusting underneath with more flour. If edges split while rolling, press them back toward the center to make smooth.

Fold dough round in half, lift gently without stretching, and lay folded edge across the center of a 10-inch pie pan. Unfold and ease dough into pan. Trim edge evenly 1 inch beyond pan rim; reserve scraps for other uses or discard. Fold edge under itself flush with rim; flute decoratively. Cover crust and chill until ready to use. Makes 10-inch single crust

Walnut Streusel

1/2 cup firmly packed brown sugar
1/2 cup rolled oats
1/2 cup chopped walnuts
1/4 cup all-purpose flour
1/4 cup (1/8 lb.) butter or margarine
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

In a bowl, combine brown sugar, rolled oats, chopped walnuts, flour, butter or margarine, ground cinnamon and ground nutmeg. Mix until crumbly. Makes about 2 cups

Lemon Meringue Baked Alaska

32 vanilla wafers
2 cups vanilla ice cream, softened
2 cups lemon sorbet, softened
4 large egg whites
1 cup sugar
1/4 cup water
1 tablespoon grated lemon rind

Line bottom and sides of a 9-inch deep-dish pie plate with wafers; set aside. Place softened ice cream and sorbet in a large bowl; beat with a mixer at medium speed until smooth. Spoon mixture into prepared pie plate; place in freezer.

Place egg whites in a large bowl; beat with a mixer at high speed until foamy. Combine sugar and water in a small saucepan; bring to a boil. Cook, without stirring, until a candy thermometer registers 238°.

Pour hot sugar syrup in a thin stream over egg whites, beating at medium speed. Increase speed to high; beat until stiff peaks form. Fold in rind. Spread over ice cream. Loosely cover, and freeze 4 hours or until firm.

Preheat broiler. Broil frozen pie for 1 minute or until meringue is lightly browned. Serve immediately. Makes 8 servings

Frozen Coffee-Fudge Pie

Crust:
1 cup packaged chocolate cookie crumbs (such as Oreo)
1 tablespoon butter or stick margarine, melted
1 large egg white, lightly beaten
Cooking spray

Filling:
2 teaspoons instant coffee granules
1 tablespoon boiling water
3/4 cup hot fudge topping, divided
4 cups coffee ice cream
9 chocolate-covered coffee beans (optional)

Preheat oven to 350°. To prepare crust, combine first 3 ingredients, and toss with a fork until moist. Press into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 350° for 8 minutes. Cool on a wire rack. Place crust in freezer.

To prepare filling, place a large bowl in freezer. Combine coffee granules and boiling water in a small bowl; stir until coffee dissolves. Add 3 tablespoons fudge topping; stir well. Set aside.

Spoon ice cream into chilled bowl, and stir in fudge topping mixture. Spoon ice cream mixture into chilled crust; freeze 30 minutes. Cover with plastic wrap; freeze 4 hours or until set. Place pie in refrigerator 20 minutes before serving to soften. Serve pie with 9 tablespoons fudge topping, and garnish with coffee beans, if desired. Makes 8 servings

Chocolate-Cream Pie

Crust:
40 graham crackers (10 full cracker sheets)
2 tablespoons sugar
2 tablespoons butter or stick margarine, melted
1 large egg white
Cooking spray

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 1/2 cups frozen whipped topping, thawed
3/4 teaspoon grated semisweet chocolate

Preheat oven to 350°. To prepare crust, place crackers in a food processor; process until crumbly. Add 2 tablespoons sugar, butter, and egg white; pulse 6 times or just 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.

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, stirring constantly with a whisk. Return milk mixture to pan. Add chopped chocolate; cook over medium heat until thick and bubbly (about 5 minutes), stirring constantly.

Reduce heat to low; cook 2 minutes, stirring constantly. Remove from heat; stir in vanilla. Pour into prepared crust; cover surface of filling with plastic wrap. Chill 3 hours or until cold. Remove plastic wrap; spread whipped topping evenly over filling. Sprinkle with grated chocolate. Makes 10 servings

Apple-Pear-Cranberry Pie

Because fruit pies require a long baking time, the streusel topping for this pie is added in the final minutes of baking to prevent it from overbrowning. To keep the apple filling from drying out as it bakes, a foil tent is placed over the pie, acting like a top crust. Several slits cut in the foil release excess steam, and the fruit retains its moisture and flavor.

Crust
1 1/2 cups all-purpose flour
3/4 teaspoon salt
5 tablespoons unsalted butter, chilled, cut up
3 tablespoons shortening
4 to 5 tablespoons ice water

Filling
6 cups Jonagold, Braeburn or Fuji apples, peeled, cut into 1/4-inch slices (about 4 large apples)
2 cups Anjou or Bartlett pears, peeled, cut into 1/4-inch slices (about 2 large pears)
1 cup dried cranberries
1 tablespoon lemon juice
1/4 cup packed brown sugar
1/4 cup sugar
1 1/2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon unsalted butter, chilled, cut up

Topping
3/4 cup chopped walnuts
1/4 cup packed brown sugar
1 1/2 tablespoons sugar
1 teaspoon ground cinnamon
3/4 cup all-purpose flour
6 tablespoons unsalted butter, chilled, cut up

In large bowl, stir together 1 1/2 cups flour and salt. With pastry blender or 2 knives, cut in 5 tablespoons butter and shortening until mixture resembles coarse crumbs with some pea-sized pieces. Add 4 tablespoons of the water; stir until dough begins to form, adding additional water 1 teaspoon at a time, if needed. Shape into flat round; cover. Refrigerate 1 hour.

On lightly floured surface, roll dough into 12-inch round. Line 9 1/2-inch pie pan with dough; trim dough to 1/2 inch beyond edge of pan. Turn edges of dough under, even with edge of pan; crimp. Freeze 20 to 30 minutes.

Heat oven to 425°. Meanwhile, in large bowl, toss together apples, pears, cranberries and lemon juice. In small bowl, stir together 1/4 cup brown sugar, 1/4 cup sugar, 1 1/2 tablespoons flour, 1 teaspoon cinnamon and nutmeg. Add to bowl with fruit; toss. Spoon into chilled pie crust. Dot fruit with 1 tablespoon butter. Cover pan securely with foil; make 3 or 4 (2-inch) slits in foil to vent. Place on baking sheet. Bake 1 hour.

While pie is baking, place walnuts, 1/4 cup brown sugar, 1 1/2 tablespoons sugar and 1 teaspoon cinnamon in food processor; pulse to combine. Add 3/4 cup flour and 6 tablespoons butter; pulse until combined and butter is finely chopped.

Remove foil from pie; evenly spread topping over fruit. Reduce temperature to 400°. Bake an additional 20 to 25 minutes or until topping is golden brown. Cool completely on wire rack. Serve warm or at room temperature. Makes 8 servings

Chocolate Caramel Ice Cream Pie

1 cup Nutella (chocolate hazelnut spread)
1/2 pint dark chocolate ice cream, softened
1 9-inch dark chocolate cookie crust
3/4 pint caramel (dulce de leche) ice cream, softened
1/4 cup chopped hazelnuts, optional
Caramel sundae syrup

Place unopened jar of Nutella in a pan of hot water and let sit 10 minutes (or heat 1 cup in a bowl in a microwave set on high for 10 to 15 seconds). Spoon chocolate ice cream into cookie crust and use a spatula to smooth surface.

Drop teaspoonfuls of Nutella (about 1/2 cup) on top of ice cream. Place in freezer for 15 minutes. Spoon caramel ice cream over Nutella and return to freezer for 15 minutes. Drizzle remaining 1/2 cup of Nutella over top of caramel ice cream. Top with hazelnuts, if desired. Freeze until firm, 3 hours or overnight.

Before serving, allow pie to sit at room temperature 10 minutes. Cut slices with a large knife dipped in warm water and dried with paper towels. Drizzle a small amount of caramel syrup on dessert plates and top with a slice of pie. Serves 6

Mascarpone Cream Pie with Berry Glaze

6 tablespoons butter or margarine
1 (6.75-ounce) package Bordeaux cookies, crumbled
1/2 cup chopped pecans
1/4 cup cornstarch
2 tablespoons sugar
1 1/2 cups whipping cream
2 egg yolks, lightly beaten
1 (8-ounce) package mascarpone cheese, softened
2 teaspoons orange liqueur or fresh orange juice
1 teaspoon vanilla extract
Berry Glaze
Garnish: orange rind strips

Melt butter in a medium saucepan over medium-high heat. Cook 3 minutes or until golden brown. Stir in cookie crumbs and pecans. Press mixture into bottom and up sides of a lightly greased 9-inch tart pan.
Bake at 350° for 15 minutes or until golden brown; cool.

Combine cornstarch and sugar in a medium saucepan; stir in cream. Cook over medium heat, stirring constantly, until thickened and bubbly. Stir about 1/4 cup hot mixture into egg yolks; add to remaining hot mixture, and cook, stirring constantly, 1 minute. Remove mixture from heat.

Stir in mascarpone cheese, liqueur, and vanilla until smooth. Pour into prepared crust. Spread 2/3 cup Berry Glaze over filling; chill 8 hours. Serve with remaining Berry Glaze. Garnish, if desired. Makes 1 (9-inch) pie

Berry Glaze

1 cup whole-berry cranberry sauce
1/3 cup seedless blackberry jam
1 1/2 tablespoons orange liqueur or fresh orange juice
1 1/2 teaspoons grated orange rind

Cook all ingredients in a small saucepan over medium heat 5 to 7 minutes, stirring until cranberry sauce and jam melt. Strain mixture, discarding solids. Makes about 1 1/2 cups

Easy Blackberry Cobbler

4 cups fresh blackberries
1 tablespoon lemon juice
1 large egg
1 cup sugar
1 cup all-purpose flour
6 tablespoons butter, melted
Whipped cream (optional)
Garnish: fresh mint sprig

Preheat oven to 375°. Place blackberries in a lightly greased 8-inch square baking dish; sprinkle with lemon juice. Stir together egg, sugar, and flour in a medium bowl until mixture resembles coarse meal.

Sprinkle over fruit. Drizzle melted butter over topping. Bake at 375° for 35 minutes or until lightly browned and bubbly. Let stand 10 minutes. Serve warm with whipped cream, if desired. Garnish with fresh mint sprig, if desired.

For a neat presentation, bake for the same amount of time in 6 (8-oz.) ramekins on an aluminum foil-lined baking sheet. Makes 6 servings

Coconut Cream Pie

Crust:
1 (10-inch) Piecrust or 1/2 (15-ounce) package refrigerated pie dough

Filling:
1/4 cup all-purpose flour
1/2 cup sugar
1/8 teaspoon salt
2 large eggs
3/4 cup milk
3/4 cup light coconut milk
1/4 teaspoon coconut extract
1/4 teaspoon vanilla extract

Meringue:
3 large egg whites
2/3 cup sugar
1/4 cup water
1 tablespoon flaked sweetened coconut, toasted

Prepare and bake Piecrust in a 10-inch deep-dish pie plate. Cool completely on a wire rack. To prepare filling, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 1/2 cup sugar, salt, and eggs in a large bowl; stir well with a whisk.

Heat milk and coconut milk over medium-high heat in a small, heavy saucepan to 180° or until tiny bubbles form around edge (do not boil). Gradually add hot milk mixture to sugar mixture, stirring constantly with a whisk. Place mixture in pan; cook over medium heat until thick and bubbly (about 10 minutes), stirring constantly.

Remove from heat. Spoon custard into a bowl; place bowl in a large ice-filled bowl for 10 minutes or until custard comes to room temperature, stirring occasionally. Remove bowl from ice. Stir in extracts; spoon mixture into prepared crust. Cover and chill 8 hours or until firm.

Preheat broiler. To prepare meringue, place egg whites in a large bowl; beat with a mixer at high speed until soft peaks form. Combine 2/3 cup sugar and water in a saucepan; bring to a boil. Cook, without stirring, until candy thermometer registers 238°. Pour hot sugar syrup in a thin stream over egg whites, beating at high speed until stiff peaks form.

Spread meringue over chilled pie, and sprinkle with coconut. Broil for 1 minute or until meringue is lightly browned; cool 5 minutes on a wire rack. Serve immediately. Makes 10 servings

Piecrust

1 1/2 cups all-purpose flour
2 tablespoons sugar
1/4 teaspoon salt
3 tablespoons butter
2 tablespoons vegetable shortening
4 tablespoons ice water
Cooking spray

Preheat oven to 400°. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, and salt in a bowl; cut in butter and vegetable shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle surface with ice water, 1 tablespoon at a time; toss with a fork until moist and crumbly (do not form a ball).

Press mixture gently into a 4-inch circle on plastic wrap; cover. Chill for 15 minutes. Slightly overlap 2 sheets of plastic wrap on a slightly damp surface. Unwrap and place chilled dough on plastic wrap. Cover dough with 2 additional sheets of overlapping plastic wrap. Roll dough, still covered, into a 13-inch circle. Place dough in freezer 5 minutes or until plastic wrap can be easily removed.

Remove top sheets of plastic wrap; fit dough, plastic wrap side up, into a deep-dish pie plate coated with cooking spray. Remove remaining plastic wrap. Fold edges under; flute. Pierce bottom and sides of dough with a fork; bake at 400° for 15 minutes. Cool on a wire rack. Makes 1 piecrust

Apple-Cranberry Walnut Crisp

Filling:
9 cups peeled, sliced Gala apples (about 3 pounds)
1/2 cup fresh cranberries
1/2 cup apple cider or juice
1/4 cup maple syrup
1 1/2 teaspoons cornstarch
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
Dash of salt

Topping:
1 cup regular oats
1 cup whole wheat pastry flour
1/3 cup coarsely chopped walnuts
1/3 cup maple syrup
1/4 cup unsalted butter, softened
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/2 teaspoon salt

Preheat oven to 375°. To prepare filling, combine apples and next 7 ingredients (apples through dash of salt). Spoon apple mixture into a 13 x 9-inch baking dish.

To prepare topping, combine oats and remaining ingredients. Sprinkle over apple mixture. Cover with foil; bake at 375° for 40 minutes. Uncover; bake an additional 20 minutes or until topping is crisp and juices are thick and bubbly. Makes 10 servings