Pies/Cobblers

Double-Cherry Pies

1 cup dried sweet cherries
1/4 cup sugar
1 tablespoon fresh lemon juice
1/2 teaspoon ground cinnamon
1 (16-ounce) bag frozen sour cherries, thawed and drained
1 tablespoon butter
2 1/2 teaspoons cornstarch
1/2 teaspoon vanilla extract
12 Sweet Cream Cheese Dough circles
1/4 cup white chocolate baking chips

Combine the first 5 ingredients in a medium saucepan; cook over medium heat 7 minutes or until liquid almost evaporates. Remove from heat. Add butter, stirring until butter melts. Stir in cornstarch and vanilla. Cool slightly.

Working with 1 Sweet Cream Cheese Dough circle at a time, remove plastic wrap from dough. Place dough on a lightly floured surface. Spoon about 2 tablespoons cherry mixture into center of circle.

Fold dough over filling; press edges together with a fork or fingers to seal. Place pie on a large baking sheet covered with parchment paper. Repeat procedure with remaining Sweet Cream Cheese Dough circles and remaining cherry mixture. Freeze 30 minutes.

Preheat oven to 425°. Remove pies from freezer. Pierce top of each pie once with a fork. Place baking sheet on bottom rack in oven. Bake at 425° for 19 minutes or until edges are lightly browned and filling is bubbly. Cool completely on a wire rack.

Place chocolate chips in a heavy-duty zip-top plastic bag; microwave at HIGH 1 minute or until chips are soft. Knead bag until smooth. Snip a tiny hole in corner of bag; drizzle chocolate over cooled pies. Makes 12 servings

Sweet Cream Cheese Dough
2 cups all-purpose flour (about 9 ounces)
1/4 cup sugar
1/4 teaspoon baking powder
1/8 teaspoon salt
1/4 cup chilled butter, cut into small pieces
1/4 cup (2 ounces) chilled 1/3-less-fat cream cheese, cut into small pieces
1 tablespoon cider vinegar
4 to 5 tablespoons ice water

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking powder, and salt in a food processor; pulse 3 times or until combined. Add chilled butter, cream cheese, and cider vinegar; pulse 4 times. Add ice water through food chute, 1 tablespoon at a time, pulsing just until combined (do not form a ball). (Mixture may appear crumbly but will stick together when pressed between fingers.)

Place half of dough into a 1-cup measuring cup, pressing to compact dough. Remove dough from cup, and form into a ball. Divide ball into 6 equal portions. Repeat procedure with remaining dough. Cover and chill 15 minutes.

Place each dough portion between 2 sheets of plastic wrap. Roll each dough portion, still covered, into a 5-inch circle; chill until ready to use. Makes 12 servings

Graham Cracker Pie

Crust:
1 1/2 cups graham cracker crumbs
3 tablespoons sugar
1 tablespoon all-purpose flour
1/4 cup butter, melted
Cooking spray

Filling:
1/2 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
2 cups fat-free milk
2 large eggs, lightly beaten
1/4 teaspoon vanilla extract

Meringue:
3 large egg whites
1/2 teaspoon cream of tartar
1/2 teaspoon vanilla extract
1/3 cup sugar

Preheat oven to 350°. To prepare crust, combine first 3 ingredients, and stir well with a whisk. Add melted butter; toss until moist. Reserve 2 tablespoons crumb mixture; set aside.

Press the remaining mixture into bottom and up sides of a 9-inch pie plate coated with cooking spray; lightly coat crust with cooking spray. Bake at 350° for 15 minutes, and remove from oven. Reduce oven temperature to 325°.

To prepare the filling, combine 1/2 cup sugar, cornstarch, and salt in a saucepan; stir in milk. Bring the mixture to a boil over medium heat. Cook for 1 minute, stirring constantly. Gradually add the hot milk mixture to eggs, stirring constantly with a whisk.

Return mixture to pan. Cook over medium heat until thick (about 2 minutes), stirring constantly. Remove from heat, and stir in 1/4 teaspoon vanilla. Pour the hot filling into prepared crust.

To prepare meringue, place the egg whites and the cream of tartar in a large bowl; beat with a mixer at high speed until foamy. Add 1/2 teaspoon vanilla, and beat well. Gradually add 1/3 cup sugar, 1 tablespoon at a time, beating until stiff peaks form.

Spread meringue evenly over the hot filling, sealing to edge of crust. Sprinkle with the reserved crumb mixture. Bake at 350° for 15 minutes or until meringue is golden. Cool 1 hour on a wire rack. Chill at least 2 hours. Makes 8 servings

Peach Cobbler

1/2 cup unsalted butter
1 cup all-purpose flour
2 cups sugar, divided
1 tablespoon baking powder
Pinch of salt
1 cup milk
4 cups fresh peach slices
1 tablespoon lemon juice
Ground cinnamon or nutmeg (optional)

Melt butter in a 13- x 9-inch baking dish. Combine flour, 1 cup sugar, baking powder, and salt; add milk, stirring just until dry ingredients are moistened. Pour batter over butter (do not stir).

Bring remaining 1 cup sugar, peach slices, and lemon juice to a boil over high heat, stirring constantly; pour over batter (do not stir). Sprinkle with cinnamon, if desired. Bake at 375° for 40 to 45 minutes or until golden brown. Serve cobbler warm or cool. Makes 10 servings

Strawberry-Almond Cream Tart

Crust:
36 honey graham crackers
2 tablespoons sugar
2 tablespoons butter, melted
4 teaspoons water
Cooking spray

Filling:
2/3 cup light cream cheese
1/4 cup sugar
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract

Topping:
6 cups small fresh strawberries, divided
2/3 cup sugar
1 tablespoon cornstarch
1 tablespoon fresh lemon juice
2 tablespoons sliced almonds, toasted

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

Place mixture in a 9-inch round removable-bottom tart pan coated with cooking spray, pressing into bottom and up sides of pan to 3/4 inch. Bake at 350° for 10 minutes or until lightly browned. Cool completely on a wire rack.

To prepare filling, combine cream cheese, 1/4 cup sugar, and extracts in a medium bowl; stir until smooth. Spread mixture evenly over bottom of tart shell.

To prepare topping, place 2 cups strawberries in food processor; process until pureed. Combine strawberry puree, 2/3 cup sugar, and cornstarch in a small saucepan over medium heat, stirring with a whisk. Bring to a boil, stirring constantly. Reduce heat to low; cook 1 minute. Remove glaze from heat, and cool to room temperature, stirring occasionally.

Combine 4 cups strawberries and juice; toss to coat. Arrange berries, bottoms up, in a circular pattern over filling. Spoon half of glaze evenly over berries (reserve remaining glaze for another use). Sprinkle nuts around edge. Cover and chill 3 hours.

Note: You can use either an 8 x 12-inch rectangular pan or a 9-inch round tart pan. The recipe also works with a 9-inch springform pan and a 10-inch pie plate. Makes 10 servings

Sky-High Chocolate Pie

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 (6-ounce) graham cracker crust

Meringue:
1 cup sugar
1/2 cup water
8 large egg whites
1 teaspoon cream of tartar

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; stir constantly with a whisk. Return milk mixture to pan.

Add chopped chocolate; cook over medium heat until thick and bubbly (about 5 minutes); stir constantly. Reduce heat to low; cook 2 minutes, stirring constantly. Remove from heat; stir in vanilla. Pour into crust; cover surface of filling with plastic wrap. Chill 3 hours or until cold. Preheat oven to 350°.

To prepare meringue, combine 1 cup sugar and water in a saucepan; bring to a boil. Cook, without stirring, until candy thermometer registers 240°. Beat egg whites and cream of tartar at high speed of a mixer until foamy.

Pour hot sugar syrup in a thin stream over egg white mixture; beat at high speed until stiff peaks form. Remove wrap from filling. Spread meringue evenly over filling; seal to edge of crust. Bake at 350° for 15 minutes or until lightly browned; cool on a wire rack. Chill until set. Makes 10 servings

Peach Cobbler with a Cinnamon Crust

1/4 cup all-purpose flour
1 cup sugar
3/4 teaspoon ground cinnamon, divided
6 cups sliced peeled fresh ripe peaches or 2 (16-ounce) packages frozen sliced peaches
Cooking spray
2 tablespoons sugar
1 (15-ounce) package refrigerated pie dough
1 large egg white, lightly beaten

Preheat oven to 350°. Lightly spoon flour into a dry measuring cup; level with a knife. Combine the flour, 1 cup sugar, and 1/2 teaspoon cinnamon in a small bowl. Place the peaches in an 11 x 7-inch baking dish coated with cooking spray. Sprinkle with sugar mixture; let stand 30 minutes.

Combine 1/4 teaspoon cinnamon and 2 tablespoons sugar in a small bowl. Unfold 1 pie dough, reserving remaining dough for another use. Brush with egg white; sprinkle with cinnamon and sugar mixture. Cut the dough into 16 wedges.

Place the dough wedges, coated sides up, on a baking sheet coated with cooking spray. Bake at 350° for 15 minutes or until golden brown; set aside. Bake peaches at 350° for 30 minutes or until bubbly. Arrange crust over peaches. Serve warm. Makes 10 servings

Chocolate Pecan Pie

3 tablespoons butter, melted
3 eggs, beaten
3/4 cup brown sugar
2 tablespoons flour
1 teaspoon vanilla extract
3/4 cup dark corn syrup
3 tablespoons bourbon liquor
1 1/2 cups pecan halves
1/2 cup mini milk chocolate morsels
1 (9-inch) unbaked pie shell
Homemade whipped cream

Preheat oven to 350 degrees. Melt butter in a small saucepan. While butter is melting, add beaten eggs to a medium sized bowl. Stir in brown sugar, flour, vanilla extract, corn syrup and bourbon until combined. Add butter when just melted.

Mix in the pecans and chocolate morsels. Mix all together. Pour mixture into pie shell. Place on a sheet tray and bake for 50 to 60 minutes. When ready to serve top with a dollop of whipped cream. Makes 8 servings

Homemade Whipped Cream:
1 cup heavy cream
4 tablespoons confectioners' sugar
1 teaspoon vanilla extract

Pour heavy cream into a bowl and whip with an electric mixer for a few minutes, until it becomes thick. Add confectioners' sugar and beat until soft peaks form, about 2 minutes. Fold in vanilla extract.

Apple Crumb Pie

Apple Pie:
1/4 cup sugar
1 tablespoon corn starch
1-1/2 teaspoons ground cinnamon
1/4 teaspoon salt
3 tablespoons butter, melted
1/2 cup light or dark corn syrup
6 cups thinly sliced, peeled cooking apples
1 (9-inch) unbaked deep-dish pie crust

Crumb Topping:
3/4 cup flour
2/3 cup sugar
6 tablespoons butter

Preheat oven to 375°. For Pie: Combine sugar, corn starch, cinnamon, salt, butter and corn syrup in a large bowl. Add apples and stir to coat. Pour into pie crust.

FOR Crumb Topping: Combine flour and sugar. Cut in butter with a pastry blender or two knives until mixture resembles coarse crumbs. Sprinkle evenly over pie.

Place pie on baking sheet to avoid boil-overs in oven. Bake 1 hour, until crust is brown and apples are tender. If crust browns too quickly, cover edges with foil halfway through baking. Makes 1 pie

Chocolate Silk Pie

7 oz. chocolate sandwich cookies (about 17 cookies)
4 tbsp. unsalted butter, melted
2 cups heavy cream
8 oz. bittersweet or semisweet chocolate, chopped
2 cups miniature marshmallows
3 tbsp. sifted unsweetened cocoa powder
1 tbsp. sugar

Preheat oven to 350°. Grind cookies in a food processor. Mix in butter until crumbs are moistened. Press into a 9-inch pie pan. Chill for 15 minutes. Bake until set, 10 to 12 minutes. Let cool on a wire rack.

In a saucepan over medium-low heat, stir 1/4 cup cream, chocolate and marshmallows until smooth, 5 minutes. Remove from heat and let cool for 15 minutes.

Whip 1 cup cream until soft peaks form. Add cocoa; beat until stiff peaks form. Stir a third of whipped cream into chocolate mixture; gently fold chocolate mixture into whipped cream. Spoon mixture into pie shell; smooth top. Chill until set, about 2 hours. Whip remaining cream with sugar; serve with pie. Makes 8 servings

Chocolate Meringue Pie

1 9-inch pie crust, unbaked
1 cup sugar
3 tablespoons unsweetened cocoa powder
2 tablespoons all-purpose flour
1 tablespoon plus 1 teaspoon cornstarch
1 can (12 ounces) evaporated whole milk
3 large eggs, separated
3 tablespoons unsalted butter, cut into small pieces
1 teaspoon pure vanilla extract

Preheat oven to 375 degrees. Place pie crust in plate on a rimmed baking sheet; bake until crust is golden, about 20 minutes. Cool completely; set aside.

Put a fine-mesh sieve over a medium bowl; set aside. In a medium saucepan, off heat, whisk together 2/3 cup sugar, cocoa powder, flour, and 1 tablespoon cornstarch. Gradually whisk in evaporated milk. Whisk in egg yolks.

Place pan over medium heat; whisking constantly, cook until the first large bubble forms, about 5 minutes. Reduce heat to low; whisking constantly, cook 1 minute.

Immediately pour mixture through prepared sieve into bowl. Stir in butter and vanilla. Pour warm filling into baked crust; cover surface directly with plastic wrap. Chill at least 2 hours and up to 1 day.

Preheat oven to 450 degrees. Using an electric mixer, beat egg whites, remaining 1/3 cup sugar, and 1 teaspoon cornstarch until stiff peaks form. Spread meringue on top of filling, right up to edge of crust; bake until meringue is lightly browned, 5 to 7 minutes. Serve immediately. Serves 8

Apple Crunch Pie

1 ready-crust Graham pie crust
1 egg yolk, slightly beaten
1 (21-ounce) can apple pie filling
1/2 cup all-purpose flour
1/2 cup rolled oats
3 tablespoons granulated sugar
3 tablespoons brown sugar
1/4 cup margarine or butter, melted

Brush bottom and sides of crust with egg yolk. Place on baking sheet. Bake at 375° for 5 minutes. Spread pie filling in crust. In small bowl combine flour, oats, granulated sugar and brown sugar.

Stir in margarine or butter. Sprinkle over pie filling. Bake on baking sheet at 375° about 35 minutes or until filling is bubbly and topping is light brown. Serve warm or cool. Serves 8

Coconut Custard Pie

Prepared pastry for one-crust 9-inch pie
2 1/2 cups milk
1/2 cup Sugar
3 eggs
1 1/2 teaspoons vanilla
1/2 teaspoon salt
1/4 teaspoon nutmeg
1 cup shredded coconut
Sweetened whipped cream (optional)

To make sweetened whipped cream, beat 1 cup heavy whipping cream at high speed until soft peaks form. Continue beating while gradually adding 2 tablespoons Domino® Granulated Sugar until stiff peaks form. Serve immediately, or refrigerate for up to 2 hours.

Preheat oven to 425°. Line a 9-inch pie plate with pastry. Trim and crimp edges as desired; set aside. In large bowl, combine milk, sugar, eggs, vanilla, salt and nutmeg; beat well.

Sprinkle coconut into pastry shell. Pour egg mixture over coconut. Bake 20-25 minutes or until knife inserted in center comes out clean. Cool. Serve garnished with whipped cream. Makes 8 servings.

S'mores Pie

Chocolate Sauce:
4 ounces bittersweet chocolate
3 tablespoons butter
1 tablespoon brandy
1 tablespoon Grand Marnier
2 1/2 tablespoons corn syrup
2 1/2 tablespoons heavy cream

Graham Cracker Crust:
1 1/2 cups graham cracker crumbs
3 tablespoons sugar
4 ounces (1 stick) unsalted butter
2 tablespoons honey

Meringue:
1/2 tablespoon vanilla extract
2 packets of Knox powdered gelatin
2 1/2 tablespoons corn syrup
1 1/4 cups sugar
4 egg whites
Pinch of cream of tartar

Assemble Pie:
1/4 cup toasted chopped almonds
1/4 cup + 2 tablespoons semisweet chocolate chips

For the chocolate sauce: Pour an inch of water into a large saucepot and bring to a boil over medium-high heat. Turn heat down to a simmer. In a medium bowl, combine chocolate, butter, brandy, Grand Marnier and corn syrup and place the bowl over the simmering pot of water. Stir frequently and once ingredients are melted, remove bowl from heat and stir in cream. Set aside.

For the graham cracker crust: In a large bowl, mix the graham cracker crumbs, sugar, butter and honey until well combined. Press the mixture evenly into a 10-inch pie tin. Spread about a 1/2 cup of the chocolate sauce over the crust. Set aside.

For the meringue: Combine 1/2 tablespoon of cold water with the vanilla extract in a small bowl. Sprinkle the gelatin over the vanilla mixture and set aside.

Combine 1/2 cup of water, corn syrup and sugar in a heavy bottomed pot and bring to a boil. Place a candy thermometer in the sugar mixture and cook until the temperature reaches 240° degrees. This is known as the soft ball stage.

While the sugar mixture is cooking, whip the egg whites and cream of tartar in an electric mixer until they form soft peaks. When the sugar reaches 240°, remove from the heat and carefully pour over whipped egg whites while the mixer is on low speed. Add dissolved gelatin mixture and mix on medium high speed until well incorporated. The meringue should be warm and hold soft peaks.

To assemble the pie: Preheat oven to 450°. Spread the almonds over the bottom of the pie crust, followed by 1/4 cup of the semisweet chocolate chips. Pour about 1/3 of the meringue over the nuts and chocolate chips.

Drizzle remaining chocolate sauce across the meringue, sprinkle remaining chocolate chips. Finish off with remaining meringue, mounding it toward the center with an offset spatula to create a domed effect.

With a hot knife, divide pie into 6 equal slices. Place the slices on a sheet pan and toast in the oven, about 5 minutes or until the meringue is golden brown. Serve right away. Serves 6

Strawberry Tart

1 sheet refrigerated pie pastry
3 ounces German sweet chocolate, melted
2 packages (8 ounces each) cream cheese, softened
3 tablespoons heavy whipping cream
2 teaspoons vanilla extract
1-3/4 cups powdered sugar
2-1/2 cups sliced fresh strawberries
1/4 cup red currant jelly

Press pastry onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with a removable bottom. Place on a baking sheet. Bake at 450° for 10-12 minutes or until golden brown. Cool on a wire rack.

Spread melted chocolate over bottom of crust. Cover and refrigerate for 5-10 minutes or until almost set. Meanwhile, in a large bowl, beat the cream cheese, cream and vanilla until smooth. Gradually beat in confectioners' sugar. Spread over chocolate layer.

Arrange strawberries over filling; brush with jelly. Cover and refrigerate for at least 2 hours. Remove sides of pan before serving. Makes 6-8 servings.

Applesauce Lattice Pie

1-1/2 cups all-purpose flour
3 tablespoons sugar
1/4 teaspoon plus 1/8 teaspoon baking powder
1/4 teaspoon plus 1/8 teaspoon salt
6 tablespoons cold butter, cubed
4 to 6 tablespoons cold water
4-1/2 teaspoons milk
1-1/2 teaspoons cider vinegar

Filling:
5 cups sliced peeled tart apples
1/4 cup raisins
3 tablespoons sugar
2 tablespoons all-purpose flour
4 teaspoons Dark Brown Sugar
2 teaspoons ground cinnamon
1-1/2 cups unsweetened applesauce
2 teaspoons butter or stick margarine

In a large bowl, combine the flour, sugar, baking powder and salt; cut in butter until mixture resembles coarse crumbs. Combine the water, milk and vinegar; gradually add to crumb mixture, tossing with a fork until dough forms a ball.

Coat a 9-in. pie plate with cooking spray. Set aside a third of the dough. On a lightly floured surface, roll out remaining dough to fit pie plate. Transfer pastry to plate; trim even with edge.

In a large bowl, combine apples and raisins. Combine the sugar substitute, flour, brown sugar and cinnamon; add to apple mixture and toss to coat. Spoon 3 cups into the crust; cover with applesauce. Top with remaining apple mixture; dot with butter.

Roll out reserved portion of dough; make a lattice crust. Trim and flute edges. Bake at 375° for 40-45 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. Makes 8 servings.

Taffy Apple Cheesecake Pie

3/4 cup dark brown sugar, divided
2 tablespoons butter
5 cups thinly sliced peeled tart apples
21 caramels
1/2 cup half-and-half cream
1 package (8 ounces) cream cheese, softened
1 egg
1-1/2 teaspoons vanilla extract
1 teaspoon pumpkin pie spice, divided
1 unbaked deep-dish pastry shell (9 inches)
3/4 cup chopped pecans
1/2 cup milk chocolate chips, chopped
2 cups whipped topping

In a large skillet, combine 1/4 cup brown sugar and butter. Cook over medium-high heat until sugar is dissolved, stirring occasionally. Add apples. Cook, uncovered, for 12-15 minutes or until apples are tender, stirring occasionally; drain and set aside.

In a large heavy saucepan, combine caramels and cream; cook over low heat, stirring frequently. Remove from the heat; keep warm. In a large bowl, beat cream cheese and remaining brown sugar until fluffy. Beat in the egg, vanilla and 1/2 teaspoon pumpkin pie spice until smooth.

Stir half of caramel mixture into apples. Pour into pastry shell. Combine pecans and chocolate chips; set aside 2 tablespoons for topping. Sprinkle remaining pecan mixture over apples. Fold remaining caramel mixture into cream cheese mixture. Spread over pecan mixture.

Cover edges loosely with foil. Bake at 375° for 20 minutes. Remove foil; bake 15-20 minutes longer or until filling is set. Cool on a wire rack. Chill for 30 minutes.

Combine whipped topping and remaining pumpkin pie spice; spread over pie just before serving. Sprinkle with reserved pecan mixture. Refrigerate leftovers. Makes 8-10 servings.

Blackberry Apple Pie

Pastry for a double-crust pie (9 inches)
5 cups thinly sliced peeled tart apple (about 5 medium)
1 pint fresh blackberries, rinsed and drained
1 tablespoon lemon juice
3/4 cup sugar
2 tablespoons cornstarch
2 tablespoons butter
1 egg, lightly beaten
1 tablespoon water or milk
Additional sugar

Line a 9-in. pie plate with bottom pastry; trim to 1 i. beyond edge of plate. Top with a thin layer of apples. In a large bowl, combine blackberries and remaining apples; sprinkle with lemon juice. Combine sugar and cornstarch. Add to fruit mixture; toss gently to coat. Spoon into pie shell; dot with butte.r

Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. Beat egg with water or milk; brush over lattice top and pie edges.

Bake at 375° for 50 minutes or until filling is bubbly and apples are tender. Cool on a wire rack. Sprinkle with additional sugar. Serve warm or at room temperature. Makes 6-8 servings.

Pastry for Double-Crust Pie
2 cups all-purpose flour
3/4 teaspoon salt
2/3 cup shortening
6 to 7 tablespoons cold water

In a bowl, combine flour and salt; cut in the shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half so that one ball is slightly larger than the other. Roll out larger ball to fit a 9-in. or 10-in. pie plate. Transfer pastry to pie plate. Trim pastry even with edge.

Pour desired filling into crust. Roll out second ball. Position over filling; cut slits in pastry. Trim pastry to 1 in. beyond edge of pie plate. 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 double-crust pie (9 or 10 inches).

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

Caramel-Pecan Apple Pie

7 cups sliced peeled tart apples
1 teaspoon lemon juice
1 teaspoon vanilla extract
3/4 cup chopped pecans
1/3 cup packed brown sugar
3 tablespoons sugar
4-1/2 teaspoons ground cinnamon
1 tablespoon cornstarch
1/4 cup caramel ice cream topping, room temperature
1 unbaked pastry shell (9 inches)
3 tablespoons butter, melted

Streusel Topping:
3/4 cup all-purpose flour
2/3 cup chopped pecans
1/4 cup sugar
6 tablespoons cold butter
1/4 cup caramel ice cream topping, room temperature

In a large bowl, toss apples with lemon juice and vanilla. Combine the pecans, sugars, cinnamon and cornstarch; add to apple mixture and toss to coat. Pour caramel topping over bottom of pastry shell; top with apple mixture (shell will be full). Drizzle with butter.

In a small bowl, combine the flour, pecans and sugar. Cut in butter until mixture resembles coarse crumbs. Sprinkle over filling. Bake at 350° for 55-65 minutes or until filling is bubbly and topping is browned. Immediately drizzle with caramel topping. Cool on a wire rack. Makes 8 servings.

Orange Apple Pie

Double Crust Pie Crust
3/4 cup sugar
1 tablespoon cornstarch
1 teaspoon ground cinnamon
1/2 teaspoon grated orange peel
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
7 cups peeled and sliced Granny Smith apples, about 2 pounds or 7 medium
2 tablespoons butter
Milk
Sugar

Prepare double pie crust, using a 9-inch pie plate. Roll out dough for bottom crust and place in pie plate according to recipe directions. Heat oven to 400º.

Combine sugar, cornstarch, cinnamon, orange peel, salt and nutmeg in small bowl. Place apples in unbaked pie crust. Sprinkle sugar mixture over apples. Dot with butter. Moisten pastry edge with water.

Roll out dough for top crust, place onto filled pie and finish edges according to recipe directions. Cut slits in top crust or prick with fork to vent steam.

Bake 35 minutes. Remove pie from oven. Brush with milk. Sprinkle with sugar. Cover edge of pie with foil, if necessary, to prevent overbrowning. Bake 10 minutes or until filling in center is bubbly and crust is golden brown. Makes 8 servings

Blueberry-Pecan Cobbler

3 (12-oz.) packages frozen blueberries, thawed and drained
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
3/4 cup sugar, divided
5 tablespoons all-purpose flour, divided
5 white bread slices
5 tablespoons butter, melted
1 large egg
1/2 cup pecans, finely chopped

Preheat oven to 350°. Stir together first 3 ingredients, 1/4 cup sugar, and 3 tbsp. flour in a lightly greased 11- x 7-inch baking dish. Trim crusts from bread slices; cut each slice into 5 strips. Arrange strips over blueberry mixture.

Stir together butter, egg, and remaining 1/2 cup sugar and 2 tbsp. flour. Drizzle over bread slices. Sprinkle with pecans. Bake at 350° for 40 to 45 minutes or until golden and bubbly. Let stand 10 minutes. Serve warm. Makes 6 servings

Classic Cherry Pie

Dough:
3 cups all-purpose flour
1 tsp. salt
2 tbsp. sugar
2 1/2 sticks butter
1 large egg

Filling:
5 cups fresh sweet cherries, pitted (or frozen cherries, thawed and drained)
3 tbsp. quick-cooking tapioca
1 1/4 cups sugar
1/8 tsp. salt

To make dough: Place flour, salt, and sugar in the bowl of a mixer fitted with a paddle attachment; combine on low speed. Cut butter into small cubes; add to bowl. Mix on low until butter resembles pea-size balls; then, while mixer is running, add 1/4 cup very cold water, 1 tablespoon at a time. Mix until ingredients just come together. If dough won't quite combine, add an extra tablespoon water.

Divide dough in half. Shape each piece into a flat, round disk. Roll each between 2 pieces of parchment or waxed paper until dough is 1/8-inch thick. Chill (in paper), lying flat, for at least 1 hour before using.

To make filling: Place cherries in a bowl. Toss with tapioca, sugar, and salt; let sit for 15 minutes.

Preheat oven to 425°. Remove dough from refrigerator and place on a countertop. Remove top piece of parchment from 1 sheet, and lay it dough side down in a 9-inch pie pan. Pull the other piece of paper off, and let dough sit for a few minutes to soften. When it has become pliable, gently press it into pan. Trim edges, but leave a 1/2-inch overhang.

Work with other dough sheet to prepare lattice top. Peel off top piece of paper and immediately place it back on dough. Flip dough over; remove and discard the other piece of paper. Cut dough into 1/2-inch strips.

Pour filling into pie shell. Lay half of dough strips evenly across the top, keeping a 1/4 to 1/2-inch gap between strips. Form a lattice by weaving the remaining strips perpendicular to the first layer (again keeping a 1/4 to 1/2-inch gap between strips).

Trim excess dough around rim so edges of lattice match up with the 1/2-inch overhang of bottom crust. Dust your fingers with flour, then pinch top and bottom layers of dough together to form a ridged crust. Continue crimping dough around entire pie shell, flouring your fingers as needed.

Place pie pan on a baking sheet, and set it on a rack in bottom third of oven. Bake for 10 minutes. Meanwhile, beat egg in a bowl. Pull pie out of oven and brush egg on crust. Return to oven and lower heat to 350°; bake for 45 minutes or until crust is golden brown and fruit is bubbling and thickened. Remove from oven. Allow to cool at least 1 hour before serving. Serves 8 or 9

Chocolate Chip Walnut Pie

1 refrigerated pastry for a single-crust 9-inch pie (1/2 of a 15-oz. package), at room temperature
1/2 cup (1/4 lb.) melted butter or margarine
2 large eggs
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1/2 cup all-purpose flour
1 cup (6 oz.) semisweet chocolate chips
1 cup chopped walnuts
Vanilla ice cream (optional)

Unfold pastry round and ease evenly into a 9-inch pie pan. In a bowl, beat butter, eggs, granulated sugar, and brown sugar until well blended. Add flour and mix well. Stir in chocolate chips and nuts.

Pour chocolate chip filling into pastry. Bake on the lowest rack in a 325° oven until top is a rich golden brown, 40 to 45 minutes (about 30 minutes in a convection oven). Cool on rack at least 20 minutes. Serve warm or cool, cut into wedges, with ice cream. Makes 8 servings

Frosty Toffee Bits Pie

1 package (3 ounces) cream cheese, softened
2 tablespoons sugar
1/2 cup half-and-half cream
1 carton (8 ounces) frozen whipped topping, thawed
1 package (8 ounces) milk chocolate English toffee bits, divided
1 graham cracker crust (9 inches)

In a large bowl, beat cream cheese and sugar until smooth. Beat in cream until blended. Fold in whipped topping and 1 cup toffee bits.

Spoon into crust; sprinkle with remaining toffee bits. Cover and freeze overnight. Remove from the freezer 10 minutes before serving. Makes 6-8 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