Pies/Cobblers

Cinnamon Streusel-Topped Pumpkin Pie

Filling:
3/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
2 large eggs
1 (15-ounce) can unsweetened pumpkin
1 (14-ounce) can sweetened condensed milk

Crust:
1/2 (15-ounce) package refrigerated pie dough
Cooking spray

Streusel:
1/3 cup all-purpose flour (about 1 1/2 ounces)
1/3 cup packed dark brown sugar
1/4 cup regular oats
1/4 cup chopped pecans
3/4 teaspoon ground cinnamon
1/8 teaspoon ground ginger
2 tablespoons chilled butter, cut into small pieces
2 to 3 teaspoons water

Preheat oven to 375°. To prepare filling, combine first 8 ingredients in a large bowl; stir with a whisk.

To prepare crust, roll dough to an 11-inch circle. Fit dough into a 9-inch pie plate coated with cooking spray. Fold edges under; flute.

To prepare streusel, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (through 1/8 teaspoon ginger) in a bowl. Cut in butter with a fork or fingertips until crumbly. Sprinkle with water, tossing with a fork just until lightly moistened.

Pour pumpkin mixture into crust; sprinkle with streusel. Place pie on a baking sheet. Bake at 375° for 50 minutes or until a knife inserted in center comes out clean. Remove from baking sheet; cool completely on a wire rack. Makes 12 servings

Strawberry Smoothie Ice-Cream Pie

1 (7-ounce) package waffle cones, broken into pieces
6 tablespoons butter, melted
1 tablespoon granulated sugar
2 (1-quart) containers premium vanilla ice cream, divided
1 (16-ounce) container fresh strawberries (1 quart), stemmed
1/4 cup powdered sugar, divided
1 pint fresh blueberries
2 ripe bananas
Garnishes: waffle cone pieces, fresh whole strawberries, fresh blueberries

Process first 3 ingredients in a food processor until finely crushed. Firmly press mixture onto bottom of a lightly greased 10-inch springform pan. Bake at 350° for 10 minutes. Cool completely in pan on a wire rack.

Let vanilla ice cream stand at room temperature 20 minutes or until slightly softened.

Process strawberries and 2 tablespoons powdered sugar in a food processor until pureed, stopping to scrape down sides; remove strawberry mixture, and set aside.

Process blueberries and 1 tablespoon powdered sugar in food processor until pureed, stopping to scrape down sides; set aside. Mash bananas with a fork in a large bowl; stir in remaining 1 tablespoon powdered sugar. Set aside.

Place 1 quart of ice cream in a large bowl; cut into large (3-inch) pieces. Fold strawberry mixture into ice cream until blended. Place in freezer until slightly firm.

Divide remaining quart of ice cream in half, placing halves in separate bowls. Stir blueberry mixture into half and mashed banana mixture into remaining half. Place bowls in freezer.

Spread half of strawberry mixture evenly into prepared crust in springform pan. Place pan and remaining strawberry mixture in freezer. Freeze 30 minutes or until strawberry layer in pan is slightly firm. Spread banana mixture evenly over strawberry layer in pan; return pan to freezer, and freeze 30 minutes or until banana layer is slightly firm.

Repeat procedure with blueberry mixture. Spread remaining strawberry mixture over blueberry layer in pan, and freeze 3 hours or until all layers are firm. Let pie stand at room temperature 15 minutes before serving. Garnish, if desired. Makes 10 to 12 servings

Apricot Cobbler with Custard Sauce

4 (6-ounce) packages dried apricots, cut in half
4 cups water
2 1/2 cups sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 tablespoons almond liqueur (optional)
1 (15-ounce) package refrigerated piecrusts
1 tablespoon sugar
2 tablespoons sliced almonds
Custard Sauce

Combine apricots and water in a saucepan; let stand 8 hours. Stir in 2 1/2 cups sugar; cook over medium-high heat, stirring constantly, until mixture boils. Cover, reduce heat, and simmer, stirring occasionally, 10 minutes.

Uncover and increase heat to medium-high; cook, stirring often, 8 to 10 minutes or until thickened. Remove from heat; cool slightly. Stir in extracts and, if desired, liqueur; cool.

Unfold 1 piecrust, and press out fold lines. Cut to fit into the bottom of a deep 2-quart baking dish, reserving excess pastry. Spoon half of apricot mixture into dish; top with reserved pastry. Bake at 475° for 12 minutes or until lightly browned. Spoon remaining apricot mixture over pastry; cool.

Unfold remaining piecrust; roll to 1/8-inch thickness, and cut into 1-inch strips. Arrange in a lattice design over apricot mixture. Bake at 475° for 15 minutes; sprinkle with 1 tablespoon sugar and almonds, and bake 2 to 3 more minutes. Serve warm with Custard Sauce. Makes 8 to 10 servings

Custard Sauce

3 large eggs
1/4 cup sugar
Pinch of salt
2 cups half-and-half
1/2 teaspoon vanilla extract

Whisk together eggs, sugar, and salt in a heavy saucepan until blended. Whisk in half-and-half, and cook over medium-low heat, whisking constantly, 10 minutes or until slightly thickened. Remove from heat; stir in vanilla. Press wax paper or plastic wrap onto custard surface; cool. Chill. Makes 2 1/2 cups

Harvest Pie

Butternut squash stands in for pumpkin in this pie,

1 large butternut squash, halved and seeded (about 2 1/4 pounds)
Cooking spray
1/2 cup evaporated milk
3/4 cup granulated sugar
1/2 cup egg substitute
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
1/4 cup all-purpose flour (about 1 ounce)
1/4 cup packed dark brown sugar
2 tablespoons chilled butter, cut into small pieces
3 tablespoons chopped pecans
1/2 (15-ounce) package refrigerated pie dough
10 tablespoon whipped topping (optional)

Position oven rack to lowest setting. Preheat oven to 400°. Place squash, cut sides down, on a foil-lined baking sheet coated with cooking spray. Bake at 400° 30 minutes or until squash is tender.

Cool slightly, and peel. Mash pulp to measure 2 1/2 cups. Combine the pulp and milk in a food processor; process until smooth. Add granulated sugar and next 5 ingredients (through cloves); process until smooth.

Increase oven temperature to 425° Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and brown sugar in a medium bowl; cut in butter using two knives or a pastry blender. Add pecans; toss to combine.

Roll dough into a 13-inch circle; fit into a 9-inch deep-dish pie plate coated with cooking spray. Fold edges under; flute. Pour squash mixture into prepared crust. Place pie plate on bottom rack; bake at 425° for 15 minutes. Remove pie from oven.

Reduce oven temperature to 350°. Sprinkle flour mixture evenly over filling; shield edges of piecrust with foil. Return pie plate to bottom rack; bake an additional 40 minutes or until center is set. Cool on a wire rack. Garnish each serving with 1 tablespoon whipped topping, if desired. Makes 10 servings

Frozen Hawaiian Pie

1 (14-ounce) can sweetened condensed milk
1 (12-ounce) container frozen whipped topping, thawed
1 (20-ounce) can crushed pineapple, drained
2 tablespoons lemon juice
1/2 cup mashed ripe banana (about 1 large banana)
1 large orange, peeled and sectioned
1/2 cup sweetened flaked coconut
1/2 cup chopped walnuts, toasted
1/2 cup maraschino cherries
2 (9-inch) ready-made graham cracker crusts
Garnishes: chopped pineapple, maraschino cherries, chopped walnuts, whipped topping, toasted coconut, fresh mint sprigs

Stir together condensed milk and whipped topping. Fold in next 7 ingredients. Pour evenly into graham cracker crusts.

Cover and freeze 12 hours or until firm. Remove from freezer, and let stand 10 minutes before serving. Garnish, if desired. Makes 16 servings

Pumpkin-Maple Pie

Crust:
1 cup all-purpose flour
2 tablespoons sugar
1/8 teaspoon salt
1/4 cup chilled butter or stick margarine, cut into small pieces
3 1/2 tablespoons ice water
Cooking spray

Filling:
1/2 cup sugar
1/3 cup maple syrup
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 large eggs
1 cup evaporated milk
1 (15-ounce) can pumpkin

To prepare crust, lightly spoon flour into a dry measuring cup; level with a knife. Combine the flour, 2 tablespoons sugar, and salt in a bowl; cut in butter 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 heavy-duty plastic wrap; cover with additional plastic wrap. Roll dough, still covered, to a 12-inch circle. Freeze 10 minutes or until plastic wrap can be easily removed.

Remove 1 sheet of plastic wrap; fit dough into a 9-inch pie plate coated with cooking spray. Remove top sheet of plastic wrap. Fold edges under; flute. Preheat oven to 425°.

To prepare filling, beat 1/2 cup sugar and next 5 ingredients (1/2 cup sugar through eggs) at medium speed of a mixer until well-blended. Add milk and pumpkin; beat well. Pour into prepared crust. Bake at 425° for 10 minutes. Reduce oven temperature to 350° (do not remove pie from oven); bake an additional 50 minutes or until set. Cool on a wire rack. Makes 8 servings

Apple Cobbler

8 cups sliced peeled Granny Smith apple (about 2 3/4 pounds)
1/3 cup apple cider
1/4 cup all-purpose flour
1/2 cup packed brown sugar
1/2 teaspoon ground cinnamon
1 tablespoon chilled butter, cut into small pieces
1/2 (15-ounce) package refrigerated pie dough
1 teaspoon water
1 large egg white, lightly beaten
1 tablespoon turbinado sugar or granulated sugar

Preheat oven to 350°. Arrange apple in an 11 x 7-inch baking dish. Drizzle cider over apple. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, brown sugar, and cinnamon; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle flour mixture over apple mixture.

Roll dough into a 12 x 8-inch rectangle. Place dough over apple mixture; fold edges under, and flute. Cut 3 slits in top of dough to allow steam to escape.

Combine water and egg white, stirring well with a whisk. Brush dough with egg white mixture; sprinkle evenly with turbinado sugar. Bake at 350° for 40 minutes or until crust is golden brown. Makes 8 servings

Strawberry-Cream Cheese Pie

Whole strawberries make a stunning topping for this creamy cheesecake-like pie. Using a food processor to mix the filling will ensure it’s smooth.

Crust
1 1/2 cups graham cracker crumbs
2 tablespoons sugar
1 teaspoon grated orange peel
5 tablespoons unsalted butter, melted

Filling
2 eggs
2/3 cup sugar
12 oz. cream cheese, softened
1/2 cup sour cream
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
1/2 teaspoon grated orange peel

Topping
4 cups whole fresh strawberries
1/4 cup red currant jelly, melted

Heat oven to 325°. Spray 9-inch pie pan with cooking spray. Combine crumbs, 2 tablespoons sugar and 1 teaspoon orange peel in medium bowl. Stir in melted butter until crumbs are moistened. Press into bottom and up sides of pan. Bake 6 minutes or until set.

Process eggs and 2/3 cup sugar in food processor 1 minute or until smooth. Add cream cheese; pulse to break up. Process 15 seconds or until smooth. Add all remaining filling ingredients; process just until smooth. Pour into crust.

Bake 30 to 35 minutes or until top is firm when gently shaken and outside edge is slightly puffed. Place on wire rack; cover with paper towels. Cool 2 hours. Remove paper towels; cool to room temperature. Cover and refrigerate until thoroughly chilled, at least 5 hours or overnight.

Arrange strawberries over top of pie; brush with jelly. Serve cold. Store in refrigerator. Makes 8 servings

Cherry-Chocolate Chip Crisp

This deluxe version of a traditional crisp marries sweet, dark Bing cherries with a topping laden with warm, melting chocolate chips.

Filling
2 lb. fresh Bing cherries (about 4 cups), pitted
2 tablespoons sugar
1 tablespoon lemon juice

Topping
3/4 cup all-purpose flour
1/3 cup sugar
1/4 cup sliced almonds, ground
1/2 cup butter, chilled, cut up
1/2 cup mini chocolate chips

Heat oven to 375°. Combine all filling ingredients in large bowl; spoon into 11x7-inch (2-quart) glass baking dish.

Combine flour, 1/3 cup sugar and almonds in medium bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs with some pea-sized pieces. Stir in chocolate chips.

Sprinkle topping over filling, squeezing to form lumps.

Bake 35 minutes or until top is lightly browned and cherries just begin to bubble at edges of dish. Cool on wire rack 30 minutes; serve warm. Makes 8 servings

Lemon Chess Pie

Crust
1 (9-inch) pie shell

Filling
1 1/4 cups sugar
6 tablespoons unsalted butter, softened
3 eggs, well beaten, room temperature
2 egg yolks, well beaten, room temperature
1/4 cup buttermilk
2 tablespoons cornmeal
1 tablespoon grated lemon peel
1 /4 cup lemon juice
1/2 teaspoon salt

Heat oven to 350º. Beat sugar and butter in large bowl at medium speed 5 minutes or until thick and pale yellow. Beat in eggs and egg yolks just until combined. Beat in all remaining ingredients until combined. Pour into crust. Bake 40 minutes or until filling is set. Cool; cover and refrigerate up to 3 days. Makes 8 servings

Key Lime Cloud Pie

Crust
1 1/4 cups graham cracker crumbs
3 tablespoons sugar
6 tablespoons unsalted butter, melted

Pie
4 egg yolks
3 eggs
1/2 cup unsalted butter, cut up
1/2 cup plus 2 teaspoons sugar, divided
1/3 cup Key lime juice
1 tablespoon plus 1 teaspoon grated lime peel, divided
2 1/4 cups heavy whipping cream, divided

Combine graham cracker crumbs and 3 tablespoons sugar in small bowl. With fork, stir in melted butter until crumbs are moistened. Press into bottom and up sides of 9-inch pie pan. Refrigerate while making filling.

Whisk egg yolks and eggs in medium bowl.

Combine 1/2 cup butter, 1/2 cup of the sugar, lime juice and 1 tablespoon of the lime peel in large bowl. Place bowl over saucepan of simmering water; stir 5 minutes or until butter melts and sugar dissolves.

Gradually whisk 1/3 cup of the juice mixture into egg mixture. Whisk back into juice mixture. Cook over saucepan of simmering water 4 to 5 minutes or until mixture thickens and temperature reaches 165°F. to 170°F., whisking constantly.

Pour lime mixture through strainer into large bowl. Place plastic wrap directly on surface; refrigerate at least 2 hours or until chilled.

Beat 1 1/2 cups of the cream in large bowl at medium-high speed until stiff but not dry peaks form. Gently fold into cooled lime mixture. Spoon into crust; smooth top. Cover and refrigerate overnight.

Up to 3 hours before serving, beat remaining 3/4 cup cream with remaining 2 teaspoons sugar in medium bowl at medium-high speed until stiff but not dry peaks form. Pile whipped cream over top of pie; swirl with spoon. Sprinkle with remaining 1 teaspoon peel. Store in refrigerator. Makes 8 servings

Three-Berry Cobbler

2 cups fresh blueberries
3 cups fresh raspberries
3 cups fresh blackberries
3/4 cup sugar, divided
1 tablespoon lemon juice
1 teaspoon grated lemon peel
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter, chilled, cut up
1 egg, lightly beaten
1/2 cup milk

Heat oven to 425°. Spray 13x9-inch glass baking dish with cooking spray. Combine berries, 1/2 cup of the sugar, lemon juice and lemon peel in large bowl; pour into baking dish.

Whisk flour, remaining 1/4 cup sugar, baking powder and salt in medium bowl. With pastry blender or two knives, cut in butter until mixture resembles coarse crumbs with some pea-sized pieces. Combine egg and milk; stir into flour mixture until just moistened. Spoon over berries in small mounds.

Bake 35 to 40 minutes or until golden brown and juices bubble in center. (If browning too quickly, cover with foil during last 5 to 10 minutes.) Serve warm. Makes 12 servings

Spiced Blueberry-Peach Cobbler

Blueberries and peaches share the same season and have a natural affinity for one another, making them ideal choices to pair in a summer cobbler. Serve it with a scoop of vanilla ice cream or a dollop of whipped cream.

Filling
1 cup sugar
2 tablespoons cornstarch
1 tablespoon finely chopped crystallized ginger
1/2 teaspoon ground nutmeg
7 cups thickly sliced peeled peaches (generous 1-inch slices)
2 cups blueberries
1 tablespoon lemon juice

Topping
2 cups all-purpose flour
8 tablespoons sugar, divided
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, chilled, cut up
1 1/4 cups whole milk
1/2 teaspoon ground cinnamon

Heat oven to 400°. Spray 13x9-inch glass baking dish with cooking spray. Combine 1 cup sugar, cornstarch, ginger and nutmeg in large bowl. Gently stir in peaches, blueberries and lemon juice. Spoon into baking dish. Bake 15 minutes.

Meanwhile, whisk flour, 6 tablespoons of the sugar, baking powder and salt in large bowl. With pastry blender, cut in butter until mixture resembles very coarse crumbs. Stir in milk just until dough forms.

Combine remaining 2 tablespoons sugar and cinnamon. Remove fruit from oven. Drop 12 mounds of dough over hot fruit; sprinkle with cinnamon sugar.

Bake 30 to 35 minutes or until fruit is bubbly and topping is rich golden brown. Let stand 45 minutes. Serve warm or at room temperature.

Notes - To peel peaches, drop peaches into large pot of boiling water; boil 30 seconds or until peach skins loosen. Remove with slotted spoon; drop into ice water to cool. Use knife to peel away skins. Makes 12 servings

Flaky Pie Crust

This generous recipe makes a single 9-inch to 11-inch pie or tart shell. Roll out any leftover dough and cut
into decorative shapes. Sprinkle with sugar and bake until lightly browned.

1 1/2 cups all-purpose flour
2 tablespoons sugar
1/2 teaspoon salt
6 tablespoons unsalted butter, chilled, cut up
3 tablespoons shortening
1 egg yolk
1 teaspoon lemon juice or white vinegar
3 to 4 tablespoons ice water, divided

In large bowl, stir together flour, sugar and salt. With pastry blender or 2 knives, cut in butter until butter is
partially mixed into flour. Add shortening. Continue blending butter and shortening until they resemble coarse crumbs with some pea-sized pieces.

In small bowl, whisk together egg yolk, lemon juice and 2 tablespoons of the water. Add egg yolk mixture to flour mixture; toss with fork until well-mixed. Add remaining water 1 teaspoon at a time until dough begins to stick together. (It should be neither sticky nor powdery.) Shape into flat round; cover and refrigerate 30 minutes before rolling out. Makes 1 pie crust

Variations

For Double-Crust Pie: Use 3 cups flour, 3 tablespoons sugar, 1 teaspoon salt, 3/4 cup unsalted butter, 6 tablespoons shortening, 1 egg yolk, 2 teaspoons lemon juice and 6 to 8 tablespoons ice water. Proceed as directed above, initially adding 4 tablespoons water.

To Prepare Dough with Electric Mixer: In large bowl, combine all dry ingredients; add butter. Beat at low speed until butter begins to blend in. Add chilled shortening; beat slowly until mixture forms pea-sized pieces. While slowly mixing, add egg yolk, lemon juice and 2 tablespoons of the water (4 tablespoons for double crust).

Add remaining water 1 teaspoon at a time, mixing just until dough pulls away from sides of bowl and begins to stick together. Do not overmix. Shape dough into flat round; cover and refrigerate 30 minutes before rolling out.

To Prepare Dough in Food Processor: Because the food processor works very quickly, use frozen butter and chilled shortening; dough will remain cold enough to roll out as soon as it is formed. To prevent overmixing and toughening dough, only use the pulse button.

In food processor, combine all dry ingredients; pulse 3 or 4 times to blend. Add cut-up frozen butter and
chilled shortening; pulse 5 to 10 times or until dough has texture of rice. Through feed tube, add egg yolk, lemon juice and 2 tablespoons ice water (4 tablespoons for double crust); pulse 3 or 4 times.

Add additional water 1 teaspoon at a time, just until dough begins to stick together. Do not let dough form into a ball or it will be overworked. Turn out dough onto lightly floured surface; roll out as directed in pie recipe, or cover and refrigerate until ready to use.

Old-Fashioned Honey-Apple Pie

This two-crust pie is bursting with apples richly spiced with cinnamon and nutmeg and sweetened with golden raisins and honey.

Crust
Double-crust recipe for Flaky Pie Crust

Filling
8 large apples (half Granny Smith and half Cortland, Golden Delicious or Jonathan), peeled, thinly sliced (about 13 cups)
1/2 cup golden raisins
1/2 cup packed light brown sugar
1/3 cup honey
1/2 cup all-purpose flour
2 tablespoons lemon juice
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg

Glaze
1 egg
1 teaspoon water
2 tablespoons sugar

Prepare pie crust. In large bowl, gently stir together all filling ingredients. In small bowl, whisk together egg
and water. On lightly floured surface, roll out half of dough to 1/8-inch thickness. Line 9-inch deep-dish pie pan with dough; trim dough overhang to 1 inch. Brush dough lightly with egg mixture to prevent bottom crust from absorbing liquid.

Spoon half of the apple mixture into crust; pack down tightly. Add remaining apple mixture, mounding into a tall dome. Press with hands into a firm shape. Brush dough edges with egg mixture.

On lightly floured surface, roll out remaining half of dough to 1/8-inch thickness. Fold into quarters; cut 1/2 inch off the folded tip, creating a center vent hole. Position cut point in center of apple mixture; unfold dough, draping it evenly over apples.

Trim dough overhang to 1 inch. Fold dough under, even with rim of pie pan. Pinch gently to seal. Flute edge in deep scallops. With tip of paring knife, cut 5 evenly spaced vent holes around center hole in top crust.

If desired, cut decorative leaf shapes from leftover dough scraps; press in veins with back of knife. Brush top of pie with egg mixture. Place leaves on top crust, pressing gently; brush leaves with egg mixture. Sprinkle 2 tablespoons sugar over top crust. Refrigerate pie 20 to 30 minutes.

Meanwhile, heat oven to 425ª. Place pie on 15x10x1-inch baking sheet. Place sheet with pie in oven. Bake at 425ª. for 15 minutes. Reduce oven temperature to 350ªF.; bake an additional 40 to 50 minutes or until crust is golden brown. Check pie after first 20 minutes of baking; if crust appears to be browning too quickly, cover edges with foil. Serve warm or at room temperature. Makes 8 servings

Flaky Pie Crust

This generous recipe makes a single 9-inch to 11-inch pie or tart shell. Roll out any leftover dough and cut
into decorative shapes. Sprinkle with sugar and bake until lightly browned.

1 1/2 cups all-purpose flour
2 tablespoons sugar
1/2 teaspoon salt
6 tablespoons unsalted butter, chilled, cut up
3 tablespoons shortening
1 egg yolk
1 teaspoon lemon juice or white vinegar
3 to 4 tablespoons ice water, divided

In large bowl, stir together flour, sugar and salt. With pastry blender or 2 knives, cut in butter until butter is
partially mixed into flour. Add shortening. Continue blending butter and shortening until they resemble coarse crumbs with some pea-sized pieces.

In small bowl, whisk together egg yolk, lemon juice and 2 tablespoons of the water. Add egg yolk mixture to flour mixture; toss with fork until well-mixed. Add remaining water 1 teaspoon at a time until dough begins to stick together. (It should be neither sticky nor powdery.) Shape into flat round; cover and refrigerate 30 minutes before rolling out. Makes 1 pie crust

Variations

For Double-Crust Pie: Use 3 cups flour, 3 tablespoons sugar, 1 teaspoon salt, 3/4 cup unsalted butter, 6 tablespoons shortening, 1 egg yolk, 2 teaspoons lemon juice and 6 to 8 tablespoons ice water. Proceed as directed above, initially adding 4 tablespoons water.

To Prepare Dough with Electric Mixer: In large bowl, combine all dry ingredients; add butter. Beat at low speed until butter begins to blend in. Add chilled shortening; beat slowly until mixture forms pea-sized pieces. While slowly mixing, add egg yolk, lemon juice and 2 tablespoons of the water (4 tablespoons for double crust).

Add remaining water 1 teaspoon at a time, mixing just until dough pulls away from sides of bowl and begins to stick together. Do not overmix. Shape dough into flat round; cover and refrigerate 30 minutes before rolling out.

To Prepare Dough in Food Processor: Because the food processor works very quickly, use frozen butter and chilled shortening; dough will remain cold enough to roll out as soon as it is formed. To prevent overmixing and toughening dough, only use the pulse button.

In food processor, combine all dry ingredients; pulse 3 or 4 times to blend. Add cut-up frozen butter and
chilled shortening; pulse 5 to 10 times or until dough has texture of rice. Through feed tube, add egg yolk, lemon juice and 2 tablespoons ice water (4 tablespoons for double crust); pulse 3 or 4 times.

Add additional water 1 teaspoon at a time, just until dough begins to stick together. Do not let dough form into a ball or it will be overworked. Turn out dough onto lightly floured surface; roll out as directed in pie recipe, or cover and refrigerate until ready to use.

Lemon Meringue Pie

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

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

Pie Shell
1 (9-inch) baked pie shell

Heat oven to 350°. In large bowl, whisk eggs, egg yolks and 1/4 teaspoon salt until well-blended. In medium saucepan, combine 1 1/4 cups sugar and 1/3 cup cornstarch. Stir in 1 1/2 cups water. Bring to a boil over medium heat, stirring occasionally. Boil 1 minute, stirring constantly. (Mixture will be very thick.)

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

To make meringue, in small saucepan, combine 1/3 cup water and 1 tablespoon cornstarch. Bring to a boil over medium heat. Boil 30 seconds, stirring constantly.

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

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

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

Grasshopper Cream Pie

The grasshopper, a minty cocktail popular in the ‘50s and ‘60s, makes a comeback in this chocolate-crusted cream pie. The filling is fluffy and creamy, the flavor mildly minty—the perfect way to cap a meal.

Crust
2 cups chocolate cookie crumbs
1/2 cup unsalted butter, melted
1 tablespoon sugar
1/8 teaspoon salt

Filling
1/4 cup sugar
3 1/2 tablespoons cornstarch
1/8 teaspoon salt
1 3/4 cups whole milk
4 egg yolks
1 (7-oz.) jar marshmallow creme
1 teaspoon vanilla extract
2 oz. semisweet chocolate, chopped
1/4 cup green or white crème de menthe or mint-flavored syrup

Topping
1 cup whipping cream
4 teaspoons sugar
1/2 teaspoon vanilla extract

Heat oven to 325°. In medium bowl, stir together all crust ingredients until crumbs are evenly moistened. Press into bottom and up sides of 9-inch pie pan, taking care not to make edges too thick. Bake 8 to 10 minutes or until set and edges are dry. Cool on wire rack. (Don’t worry if center of crust looks soft and oily after baking; it will crisp as it cools.)

In medium saucepan, whisk together 1/4 cup sugar, cornstarch and 1/8 teaspoon salt. Whisk in milk until smooth. Bring to a boil over medium-high heat, whisking constantly. Reduce heat to medium; cook 2 minutes or until thickened, whisking constantly. Remove from heat; quickly whisk in egg yolks until blended. Return to heat; bring to a boil. Boil 2 minutes, whisking constantly.

Remove from heat. Stir in marshmallow creme and 1 teaspoon vanilla until smooth. Place chocolate in small bowl. Immediately pour 1 cup of the hot marshmallow mixture over chocolate; stir until chocolate is melted. Spread chocolate filling over bottom of crust; refrigerate 20 minutes. Cool remaining hot marshmallow mixture while chocolate sets, stirring occasionally.

Whisk crème de menthe into marshmallow mixture (it will still be warm); pour over chocolate layer. Refrigerate until set, at least 4 hours.

In medium bowl, beat all topping ingredients at medium-high speed until firm but not stiff peaks form. Spread topping over pie. Refrigerate up to 2 hours before serving. Store in refrigerator.

Notes - Crush chocolate wafer cookies or chocolate sandwich cookies in food processor or in plastic bag with rolling pin. Makes 8 servings

Key Lime-Coconut Mousse Pie

If you can’t find Key limes, don’t worry. This pie is just as tart and delicious with Persian limes, the most common variety in markets. When you grate the peel, be sure to get only the colored part; the white pith underneath can be bitter. For a flavor twist, substitute fresh lemon juice for the lime juice.

Crust
10 oz. soft coconut macaroons (about 12 cookies)

Garnish
3 tablespoons sweetened shredded coconut

Filling
3 eggs
4 egg yolks
1 1/4 cups sugar
Dash salt
1/2 cup fresh Key lime juice (about 15 Key limes)
1 1/2 tablespoons grated lime peel
1/4 cup unsalted butter, cut up
1 cup heavy whipping cream

Heat oven to 350°. Spray 9-inch pie plate with nonstick cooking spray. Place macaroons in food processor; process until finely crushed. (You should have about 1 1/2 cups.) Gently press into bottom and up sides of pie plate. Bake 10 to 12 minutes or until golden and fragrant. Cool completely on wire rack. (Crust can be prepared up to 1 day ahead. Cover and store at room temperature.)

Meanwhile, spread coconut on small baking sheet. Bake 6 to 8 minutes, stirring frequently, or until golden and toasted. Cool completely. (Coconut can be made up to 1 day ahead. Cover and store at room temperature.)

In heavy medium saucepan, whisk eggs, egg yolks, sugar and salt until thick. Whisk in lime juice and peel. Add butter. Cook over medium-low heat, stirring almost constantly, 8 to 12 minutes or until mixture is smooth and thick enough to coat back of spoon. (Mixture should reach 165°.) Pour lime filling into medium bowl; cover and refrigerate at least 3 hours or up to 24 hours, until chilled.

In another medium bowl, beat cream at medium-high speed until stiff peaks form; fold into lime filling until no streaks of white remain. Spoon filling into crust; sprinkle with toasted coconut. Refrigerate at least 1 hour or until firm. Store in refrigerator up to 12 hours.

Note - Look for soft coconut macaroon cookies, often sold in bakeries. Archway brand also has a soft macaroon in its grocery line. Dry, crisp macaroon cookies will not hold together for this crust. Makes 8 servings

Harvest Apple Pie

Crust
1 1/4 cups all-purpose flour
2 teaspoons sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup butter, chilled, cut up
3 to 5 tablespoons apple cider, chilled

Filling
2 small Braeburn apples
2 small Gala apples
2 small Anjou or Bosc pears
1/3 cup raisins
1/3 cup dried cranberries
3 tablespoons packed brown sugar
1 1/2 tablespoons all-purpose flour
1 1/2 teaspoons grated lemon peel
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
3 tablespoons maple syrup
1 1/2 tablespoons lemon juice

Topping
6 tablespoons all-purpose flour
6 tablespoons old-fashioned rolled oats
6 tablespoons packed brown sugar
1/4 cup butter, cut up
1/2 teaspoon ground cinnamon

Heat oven to 375°. Place all crust ingredients except cider in food processor; pulse until mixture resembles coarse crumbs. Add 3 tablespoons of the cider; pulse until dough forms, adding additional cider 1 tablespoon at a time, if necessary. Shape into flat round. Cover; refrigerate at least 1 hour.

Peel apples and pears; slice 1/4 inch. In large bowl, toss together apples, pears and all remaining filling ingredients. In medium bowl, stir together all topping ingredients until mixture resembles coarse crumbs.

Roll dough into 12-inch round; line 10-inch pie plate with dough, trimming excess and fluting edge. Pour filling into crust; sprinkle with topping. Bake 30 minutes; cover with foil. Bake an additional 45 to 55 minutes or until apples are tender. Makes 8 servings

Mississippi Mud Pie

Chocolate-fudge sauce and vanilla ice cream represent the muddy Mississippi River in this popular dessert.

1 pint vanilla ice cream, softened
1 (8- or 9-inch) chocolate crumb crust
1 cup chocolate-fudge sauce
2 tablespoons bourbon
1 cup chopped pecans, divided
1 pint coffee ice cream, softened
1 cup heavy whipping cream
2 tablespoons sugar

Spoon vanilla ice cream into crust, packing it down. In small bowl, stir together fudge sauce and bourbon. Drizzle 1/4 cup of the sauce over vanilla ice cream; sprinkle with 1/4 cup of the pecans. Freeze 30 minutes.

Spread coffee ice cream over partially frozen layer. Drizzle with 1/2 cup of the sauce; sprinkle with 1/4 cup of the pecans. Freeze 30 minutes.

In small bowl, beat cream and sugar at medium-high speed until firm but not stiff peaks form. Spoon over pie. Drizzle with remaining sauce; sprinkle with remaining 1/2 cup pecans. Freeze at least 3 hours or overnight. Place in refrigerator about 15 minutes before serving. Makes 8 servings

Mango Margarita Cream Pie

With its lime-spiked mango filling and spicy gingersnap crust, this pie has a decidedly tropical appeal. Cooking the mango briefly with the sugar tenderizes the fruit and brings out its flavor. Garnish the pie with grated lime peel, if desired.

Crust
1 1/2 cups gingersnap cookie crumbs (about 30 gingersnaps)
6 tablespoons unsalted butter, melted
2 tablespoons sugar

Filling
2 cups coarsely chopped mangoes (about 2 large)
1 cup sugar, divided
1/4 cup tequila or nonalcoholic margarita mix
1/4 cup cornstarch
1/4 teaspoon salt
1 3/4 cups whole milk
3 egg yolks
1/3 cup lime juice
2 tablespoons unsalted butter

Topping
1 cup whipping cream, chilled
4 teaspoons sugar
1/2 teaspoon vanilla extract

Heat oven to 325°. In medium bowl, stir together all crust ingredients until crumbs are evenly moistened. Press evenly into bottom and up sides of 9-inch pie pan, taking care not to make edges too thick.

Bake 8 to 10 minutes or until set and edges look dry. (Dont worry if center of crust looks soft and oily after baking; it will crisp as it cools.) Cool on wire rack.

Place mangoes and 1/3 cup of the sugar in medium saucepan; bring to a boil over medium heat, stirring frequently. Boil 5 to 7 minutes or until much of the liquid has evaporated and mixture is consistency of soft jam. Stir in tequila; cool on wire rack.

In another medium saucepan, whisk together remaining 2/3 cup sugar, cornstarch and salt. Whisk in milk until smooth. Bring to a boil over medium-high heat, whisking constantly.

Reduce heat to medium; cook 2 minutes or until thickened, whisking constantly. Remove from heat; quickly whisk in egg yolks until blended. Return to heat; bring to a boil. Boil 2 minutes, whisking constantly.

Remove from heat. Stir in lime juice and 2 tablespoons butter until smooth. Stir in mango mixture until blended. Cool 20 minutes, stirring occasionally.

Pour filling into crust; refrigerate until set, at least 4 hours or overnight.

In medium bowl, beat all topping ingredients at medium-high speed until firm but not stiff peaks form. Spread topping over pie. Refrigerate up to 2 hours before serving. Store in refrigerator. Makes 8 servings

Maple Cream Pie

Celebrate the sugaring season with a dessert that packs a sweet maple punch. Use pure maple syrup, not a maple-flavored syrup, for the fullest flavor.

Crust
1 3/4 cups pecan halves or pieces
3 tablespoons sugar
1/8 teaspoon salt
2 tablespoons egg white

Filling
1/4 cup cornstarch
1 cup evaporated milk, divided
1 cup pure maple syrup
1/8 teaspoon salt
3 egg yolks
3 tablespoons unsalted butter
1 teaspoon vanilla extract

Topping
1 cup whipping cream
4 teaspoons sugar
1/2 teaspoon vanilla extract

Heat oven to 350°. Butter bottom and sides of 9-inch pie pan, using about 1 tablespoon softened butter.

Place pecans, 3 tablespoons sugar and 1/8 teaspoon salt in food processor; process until nuts are finely ground, stopping every few seconds to scrape down sides of bowl. (Do not overprocess; nuts should stay light and dry looking.) Add egg white; pulse just until nuts are moistened.

With back of spoon, press nut mixture into bottom and sides of pan. Bake 20 to 25 minutes or until edges are lightly browned and surface looks dry. Cool on wire rack.

In medium saucepan, whisk together cornstarch and 1/2 cup of the evaporated milk until smooth. Whisk in remaining 1/2 cup evaporated milk, maple syrup and 1/8 teaspoon salt until completely blended.

Bring to a boil over medium-high heat, whisking constantly. Reduce heat to medium; cook 2 minutes or until thickened, whisking constantly. Remove from heat; quickly whisk in egg yolks until blended. Return to heat; bring to a boil. Boil 2 minutes, whisking constantly.

Remove from heat. Whisk in butter and 1 teaspoon vanilla until smooth. Cool 20 minutes, stirring occasionally. Spread filling in crust; refrigerate until set, at least 3 hours.

In medium bowl, beat all topping ingredients at medium-high speed until firm but not stiff peaks form. Spread topping over pie. Refrigerate up to 2 hours before serving. Store in refrigerator. Makes 8 servings

Macadamia Nut Pie

This pie uses prepared dough and the filling is mixed in a single bowl, making it a top choice when you need a no-fuss dessert.

Dough for 1 (9-inch) single-crust pie
3/4 cup light corn syrup
1/2 cup coconut milk
1/2 cup sugar
3 eggs
3 tablespoons butter, melted
2 tablespoons macadamia or hazelnut liqueur, if desired
1 1/2 cups macadamia nuts, coarsely chopped

Heat oven to 350°. Line 9-inch pie pan with dough; crimp edges. In large bowl, beat corn syrup, coconut milk, sugar and eggs at medium speed until smooth. At low speed, beat in butter and liqueur. Stir in nuts. Pour into crust.

Bake 40 to 50 minutes or until golden brown and puffed on edges with a few cracks, and knife inserted in center comes out wet but clean. Cool completely on wire rack. Makes 8 servings

Lemon-Lime Meringue Pie

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

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

Pie Shell
1 (9-inch) baked pie shell

Heat oven to 350°. To make filling, in large bowl, whisk eggs, egg yolks and 1/4 teaspoon salt until well blended. Set aside. In medium saucepan, combine 1 cup sugar and 1/3 cup cornstarch; mix well. Stir in 1 1/2 cups water. Bring to a boil over medium heat, stirring occasionally. Boil 1 minute, stirring constantly. (Mixture will be very thick.)

Slowly add hot cornstarch mixture to egg mixture, whisking constantly. Return mixture to saucepan. Bring to a boil over medium heat. Boil 30 seconds, stirring constantly. Remove from heat. Add butter; stir until melted. Stir in 2 teaspoons lime peel, 1/4 cup lime juice and lemon juice. Cover; let stand while making meringue.

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

In large bowl, combine egg whites, 1/2 teaspoon lime juice and dash salt; beat at medium-low speed until egg whites are frothy. Increase speed to medium; beat until egg whites hold a soft peak. With mixer running, slowly add 1/2 cup sugar; spoon in warm cornstarch mixture. Increase speed to medium-high; beat until mixture is glossy and egg whites hold a stiff peak. Gently fold in 2 teaspoons lime peel.

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

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

Maple-Nut Pie

This fabulously nutty pie calls for three types of nuts, toasted to intensify their flavors. The caramel-like filling is sweetened with maple syrup, a terrific flavor partner for the nuts. If you're feeling decadent, serve slices with a scoop of vanilla ice cream or softly whipped cream.

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

Filling
1 cup walnut halves, toasted
1 cup pecan halves, toasted
1 cup whole hazelnuts, toasted
6 egg yolks
1/2 cup sugar
1/2 cup packed dark brown sugar
1/2 cup pure maple syrup
1/3 cup unsalted butter
1/3 cup whipping cream
1/2 teaspoon salt
1 tablespoon brandy, if desired
1 teaspoon vanilla extract

In medium bowl, whisk together flour, 1 tablespoon sugar and 1/8 teaspoon salt. With pastry blender or 2 knives, cut in 3/4 cup butter until mixture resembles coarse crumbs with some pea-sized pieces. Add water; stir until dough begins to form. Shape into flat round. Cover and refrigerate 30 minutes.

On lightly floured surface, roll dough into 12-inch round. Carefully place in 9-inch pie pan. Trim dough, leaving 1/2-inch overhang. Fold edge under, even with rim of pie pan; crimp. Poke bottom and sides of crust with fork every 1/2 inch. Freeze 20 minutes or until ready to bake.

Meanwhile, heat oven to 350¬. Line crust with foil; fill with pie weights or dried beans. Bake 20 minutes. Remove foil and weights; bake an additional 15 to 20 minutes or until crust is light golden brown. (If pastry begins to puff, poke lightly with fork.) Cool on wire rack about 30 minutes.

Place walnuts, pecans and hazelnuts in crust. Place egg yolks, 1/2 cup sugar, brown sugar, maple syrup, 1/3 cup butter, cream and 1/2 teaspoon salt in medium saucepan. Cook over medium-low heat, stirring constantly, until slightly thickened and mixture coats back of spoon or until temperature reaches 160°. Do not boil. Immediately pour through fine strainer. Stir in brandy and vanilla. Pour over nuts (crust will be full).

Bake 40 to 50 minutes or until golden brown and slightly puffed. Cool on wire rack until warm. Serve slightly warm.

Note - To toast nuts, place on baking sheet; bake at 350¬. for 6 to 8 minutes (walnuts and pecans) or 7 to 9 minutes (hazelnuts). Cool. Makes 8 servings