Kathy's Recipe Korner
PIE/CRISP/TART ARCHIVES

--PIE-- COBBLER -- CRUST-- CRISP--TART--

PIES

--Fruit--Cream--

Fruit Pies

--Apple--Berry--Citrus---Frozen--Nut--Pumpkin--Misc--

Apple

Apple-Cranberry Crisp Pie
appleappleApple Glaze Pie
spacerpieApple Pie by Grandma Opie
spacerpieApple-Pumpkin-Pecan Pie
spacerpieCrockpot Apple Pie
spacerpieFrench Apple Pie
spacerpiePaper Bag Apple Pie
spacerpiePecan-Streusel Lattice Apple Pie

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Berry

spacerpieBlueberry-Peach Mason Jar Lid Piesnew
spacerpieCreamy Lemon Raspberry Pie
spacerpieLands End Blueberry Pie
spacerpieOld Glory Berrry Pie(photo)

spacerpie
Strawberry-Kiwi Banana Cream Pie (WW)
spacerpieStrawberry Margarita Pie
spacerpieStrawberry Satin Pie

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Citrus

spacerpieCreamy Lemon Raspberry Pie
spacerpieKey Lime Pie
spacerpieLemonade Pie
spacerpieMagic Margarita Pie
spacerpieMile-High Lemon Meringue Mini Pies
spacerpiePolynesian Sunshine Pie

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Frozen

spacerpieFrozen Hawaiian Pie
spacerpieFrozen Lemon Mousse
spacerpieSpumoni Pie

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Nut

spacerpiePecan-Streusel Lattice Apple Pie
spacerpiePecan Pie
spacerpiePecan Pumpkin Pie
spacerpieSweet Potato Pie with Macadamia Praline

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Pumpkin

Better Than Pumpkin Pie
spacerpieCreamy Pumpkin Pie
spacerpiePumpkin Chiffon Pie
spacerpiePumpkin Pie
spacerpieToo Good To Deny Pumpkin Pie(WW)new



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Miscellaneous

spacerpiePeach Slab Pie
spacerpieSlide Cake (Gram's Specialty)


pie

Cream Pies


Bailey's Irish Cream Mousse Pie
Baked Alaska

brandybrandyBrandy Alexander Pie
spacerpieCoconut Macadamia Nut Pie
spacerpieCreamsicle Ice Cream Pie

spacerpieCreamy Lemon Raspberry Pie
spacerpieCreamy Pumpkin Pie
spacerpieDecadent Chocolate Brownie Derby Day Pie
Double-Coconut Cream Pie
Dr. Barbara's Chocolate Pie
Easy Apple Custard Pie
spacerpieMudslide Pie
Peanut Butter Cream Pie


CRUSTS

spacerhatPecan Crustnew

spacerhatShaker Pie Crust


pie

TARTS

spacerpieApple Cheddar Dessert
spacerpieApple Tarts
spacerpie Caramel-Apple Tart
spacerpie Cinnamon Cream Cheese Squares
spacerpie Cream Cheese Jewel Tart
spacer Island Fruit Tart
spacerpie Lemon Crumb Tart
spacerpie Peach Pocketsnew
Vanilla Cream Fruit Tart

COBBLERS/CRISPS

spacechefApple-Cranberry Crisp
spacechefApple-Mango Crisp new
spacechef Apple-Pear Crisp
spacechefApple and Pear Crumble
spacechef Blueberry Crunch
spacechefCherry-Peach Cobbler
spacechefPeach Cobbler
Plum Crisp
spgifPumpkin Crispnew
Pumpkin Crunch
Rhubarb Crumble

spacerchefSkillet Apple Crisp
spacerchefSlowcooker Apple Crisp
spacerchefStrawberry-Blueberry Crunch
spacerchefStrawberry Rhubarb Cobblernew
spacerchefStrawberry-Rhubarb Crisp

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PIE RECIPES

Blueberry-Peach Mason Jar Lid Pies

Cooking spray, for spraying the lids
2 medium peaches, peeled and diced (about 2 cups) *
1 cup blueberries
2 to 3 tablespoons granulated sugar
2 teaspoons cornstarch
1/8 teaspoon freshly grated nutmeg
Kosher salt
2 teaspoons lemon juice
One 14-ounce box refrigerated pie crusts (2 crusts)
All-purpose flour, for rolling
1 large egg, beaten
1 tablespoon cold unsalted butter, cut into bits
Demerara sugar, for sprinkling

Special equipment: 6 wide-mouth (3 1/2-inch diameter) mason jar lids and a 4 1/4-inch round cutter, optional

Preheat the oven to 375°F. Line a baking sheet with parchment paper. Prepare 6 wide-mouth (3 1/2-inch diameter) mason jar lids so that the rubber seals on the inner part of the lids face down, then spray the insides of the lids lightly with cooking spray.
Toss together the peaches, blueberries, sugar, cornstarch, nutmeg and a pinch salt in a medium bowl. Drizzle with the lemon juice and toss again. Set aside at room temperature while you roll the crusts.
Roll out 1 crust on a lightly floured surface. Cut out 6 bottom crusts with a 4 1/4-inch round cutter (or just cut slightly larger than the circumference of the lids). Fit the crusts into the prepared lids and press up the sides so the crusts slightly overhang the edges. Roll out the second crust and cut out 6 top crusts. Cut 3 small slits in each top crust for steam vents.
Divide the filling among the bottom crusts and lightly brush the edges with the beaten egg. Dot with the butter, top with the vented crusts and crimp to seal. Brush the tops lightly with beaten egg and sprinkle with demerara sugar. Bake on the prepared baking sheet until the crusts are golden brown and the filling is bubbly, about 30 minutes. Let cool at least 20 minutes before serving.
To serve, press the bottom of each lid up and pop the pie out, leaving the ring and lid behind. From Food Network Kitchen

*Note: You can also use canned pie filling instead of fresh.

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Apple-Pumpkin-Pecan Pie

Crust:
Nonstick cooking spray
1 prepared pie dough round
All-purpose flour for dusting
1 large egg white

Pecan Pie Filling:
1 1/3 cup pecan halves
1/2 cup light corn syrup
1/3 cup packed light brown sugar
3 tablespoons unsalted butter, melted
1 large egg
Fine salt

Apple Pie Filling:
3 Granny Smith apples
2 tablespoons granulated sugar
1 tablespoon lemon juice
2 tablespoons unsalted butter1 teaspoon all-purpose flour

Pumpkin Pie Filling:
1 cup pure pumpkin puree
1/2 cup heavy cream
1/3 cup granulated sugar
1 large egg
1/2 teaspoon pumpkin pie spice
Unsweetened whipped cream, for serving

Special equipment: a 9 1/2-inch deep-dish pie pan; pie weights, uncooked rice or dried beans.

For the crust: Position the oven rack in the middle of the oven and preheat the oven to 350°F. Coat the bottom and sides of a 9 1/2-inch deep-dish pie pan with nonstick cooking spray.
Roll the pie dough out, if needed, into a 10-inch round on a lightly-floured surface (or between two pieces of floured parchment paper). If the dough gets too warm, refrigerate it to firm up. Ease the dough into the prepared pie pan. Fold the overhanging dough under itself and crimp the edges as desired. Chill for 30 minutes.
Meanwhile, spread the pecans out on a baking sheet and bake until golden and toasted, 8 to 10 minutes. Let cool and separate 1/3 cup; coarsely chop the 1/3 cup pecans for garnish and set aside.
Put the pie pan on a baking sheet and line the chilled pie crust with foil or a large coffee filter and fill with pie weights. Bake until the edges are just barely golden, 15 to 18 minutes. Remove the foil with weights, then brush the bottom and edges of the dough all over with the egg white and continue baking until the bottom of the crust is also just barely golden, 8 to 10 minutes more. Transfer to a rack and cool completely. (Par-bake your pie shell up to 1 day in advance.)

For the pecan pie filling: Scatter the remaining 1 cup pecans in the bottom of the cooled pie shell. Whisk the corn syrup, brown sugar, butter, egg and 1/4 teaspoon salt together in a medium bowl. Pour the egg mixture over the pecans. Bake until just set, 20 to 25 minutes. Transfer the pie to a rack until cool to the touch.
For the apple pie filling: Meanwhile, peel, core and cut the apples into 1/4-inch slices. Toss with the granulated sugar and lemon juice in a medium bowl. Melt the butter in a large nonstick skillet over medium heat, then add the apples and cook, gently stirring occasionally, until the apples are soft but still hold their shape, about 10 minutes. Stir in the flour and cool completely. (Spread the mixture out on a baking sheet in a thin layer to help cool faster).
Pile the cooled apple mixture up and around the edge of the cooled pie (directly on top of the pecan filling) leaving about an 8-inch well in the center of the pie.

For the pumpkin pie filling: Whisk together the pumpkin, heavy cream, granulated sugar, egg and spice in a medium bowl. Pour the filling into the center of the pie (directly on top of the pecan filling) with the apples as a border.
Bake the pie until the pumpkin center is set with just a slight jiggle, 50 minutes to 1 hour. If the crust gets too brown, cover with foil or a pie crust shield. Let the pie cool completely on a rack.

Sprinkle the reserved 1/3 cup chopped pecans around the pie, snug up against the apple filling. Slice and serve with dollops of whipped cream. Source: Foodnetwork.com

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Spumoni Pie

1 1/2 cups graham cracker crumbs
1/3 cup soft butter
1/4 cup sugar
pistachio ice cream or lime ice or sherbet
strawberry ice cream
chocolate ice cream
vanilla ice cream
1/2 cup light or dark rum
1/2 cup heavy cream

Mix crumbs, butter and sugar; pour into 9-inch pie plate. Press mixture
firmly against bottom and sides of pan. Bake at 375F for 8 minutes; cool.
Scoop ice cream with large spoon or scooper. Press into crumb shell,
alternating colors to give variegated effect when sliced into wedges. Build
up to 3 inches.
Lace liberally with rum, which trickles into air spaces. Cover top with
whipped cream and decorated with unsweetened shaved chocolate or pistachio
nuts. Return to freezer until firm. NOTE: Any and all ice creams and or
sherbets may be used or substituted. Yield: 6 - 8 servings.
Source: Bella

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Mudslide Pie

6 oz semi-sweet chocolate chips
1 tsp instant coffee
1 tsp hot water
3/4 cup sour cream
1/2 cup sugar
1 tsp vanilla
1 (9 inch) chocolate crumb crust
1-1/2 cups whipping cream
1 cup powdered sugar
1/4 cup cocoa powder

Melt chocolate in a small heavy saucepan over low heat, stirring until
smooth. Remove from heat; set aside to cool. In medium bowl, combine
instant coffee and water. Add sour cream, sugar and vanilla; stir until
sugar is dissolved. Stir in melted chocolate and mix until smooth. Spread
into crust and chill several hours or overnight. In a small bowl combine
cream, powdered sugar and cocoa powder and beat on high speed until stiff
peaks form. Spoon onto pie.
Source: Laurie

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Strawberry Margarita Pie

2 C. cleaned fresh strawberries
10 T. sugar
1 3/4 C. graham cracker crumbs
1/2 C. butter
3/4 C. sweetened condensed milk
7 T. Tequila
6 T. Triple Sec
2 T. fresh lime juice
2 C. chilled heavy cream

Butter a 9 inch springform pan. Toss the strawberries with 4 T. of the sugar.
Blend remaining sugar with graham cracker crumbs, butter and sugar in the food processor.
Press crumb mixture on bottom and sides of pan.
Puree strawberries and sugar with the condensed milk, tequila, triple sec and lime juice.
Transfer to a large bowl. In another bowl whip cream until stiff peaks form. Fold 1/3 into the strawberry mixture.
Gently fold in the remaining whip cream. Pour into crust.
Cover and freeze overnight. Run a sharp, hot knife around pan to loosen, if necessary. Release pan sides. Cut pie into 8 - 10 pieces.
Top with a strawberry if desired
. Source: Marla

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Brandy Alexander Pie

20 OREO Chocolate Sandwich Cookies, finely crushed
1/4 cup margarine or butter, melted
1 envelope KNOX Unflavored Gelatin
1/4 cup cold water
1 1/2 cups heavy cream
1/4 cup sugar
2 tablespoons brandy *
2 tablespoons white creme de cacao liqueur *
Whipped cream and toasted coconut, for garnish

Mix cookie crumbs and margarine or butter in medium bowl; press firmly on bottom and side of 9-inch pie plate. Refrigerate until firm.
Sprinkle gelatin over cold water in small saucepan; let stand 1 minute.
Stir over low heat until gelatin completely dissolves, about 2 minutes. Remove from heat; let stand 5 minutes.
Beat heavy cream in large bowl with mixer at high speed until slightly thickened, about 1 minute. Gradually blend in cooled
gelatin mixture, sugar, brandy and creme de cacao on low speed. Beat until creamy smooth, about 30 seconds. Immediately pour into prepared crust. Refrigerate until set, about 2 hours.
Garnish with additional whipped cream and toasted coconut before serving. Makes 8 servings
. Source: Marla

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Apple Glaze Pie

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese , softened
2 Tbsp. sugar
1 Tbsp. milk
1 tsp. vanilla
1 baked pastry shell (9 inch) , cooled
2/3 cup water
1/2 cup sugar
1/4 cup red cinnamon candies
4 cups sliced peeled apples
1 Tbsp. lemon juice
2 tsp. cornstarch

Mix cream cheese, 2 tablespoons sugar, milk and vanilla until well blended.
Spread onto bottom of crust.
Heat water, 1/2 cup sugar and candy on low heat; stir until candy is melted.
Add apples; continue cooking 8 to 10 minutes or until apples are tender. Drain,
reserving 1/2 cup liquid.
Mix reserved 1/2 cup liquid, juice and cornstarch in saucepan. Stirring constantly, bring to boil on medium heat. Boil 1 minute.
Arrange apples over cream cheese mixture; cover with glaze. Refrigerate.
Source: Kraft

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Pecan-Streusel Lattice Apple Pie

Pillsbury Pre-Made Pie Crust
21/2 to 3 lbs baking apples
1/2 cup granulated sugar, plus more for top
1/4 cup cornstarch
3/4 tsp ground cinnamon
1/2 tsp ground ginger
Pinch nutmeg
3/4 cup coarsely chopped pecans
3 tbsp unsalted butter, melted
2 tbsp packed light brown sugar
1 large egg

For apple filling, peel, core and cut apples into 1/8- to 1/4-inch-thick slices.
In a large bowl, gently toss together apples, granulated sugar, cornstarch, 1/2 tsp cinnamon, the ginger and nutmeg.
In another bowl, combine nuts, butter, brown sugar and remaining 1/4 tsp cinnamon.
Fill crust with half of the apples, evenly sprinkle with nut mixture and top with remaining apples. Freeze while making lattice top.
Heat oven to 425°F and place rack in lower third.
Using a fluted pastry wheel, cut remaining crust into eight 1-inch-wide strips. Vertically arrange half of strips over filling.
Horizontally weave in remaining strips, gently lifting vertical strips.
Adhere to bottom crust with some water; trim and crimp.
Beat egg with 1 tbsp water; brush over lattice. Generously sprinkle with granulated sugar.
Bake on a baking sheet 25 min. Reduce oven to 375°F and bake until apples are tender (test by piercing with a paring knife) and juices are bubbling, about 1 hr 15 min. If crust browns too quickly, cover with foil. Transfer pie to a wire rack and let cool at least 1-1/2 hrs before serving. Serve warm or at room temperature. Makes 8 servings.

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Apple Pie by Grandma Opie

1 recipe pastry for a 9 inch double crust pie
1/2 cup unsalted butter
3 tablespoons all-purpose flour
1/4 cup water
1/2 cup white sugar
1/2 cup packed brown sugar
8 Granny Smith apples - peeled, cored and sliced

Preheat oven to 425°F.
Melt the butter in a saucepan. Stir in flour to form a paste.
Add water, white sugar and brown sugar, and bring to a boil.
Reduce temperature and let simmer.
Place the bottom crust in your pan.
Fill with apples, mounded slightly. Cover with a lattice work crust.
Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
Bake 15 minutes in the preheated oven. Reduce the temperature to 350°F.
Continue baking for 35 to 45 minutes, until apples are soft.

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Sweet Potato Pie with Macadamia Praline

Crust
1 box Pillsbury® refrigerated pie crusts, softened as directed on box

Filling
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1 teaspoon vanilla
1 can (23 oz) sweet potatoes in syrup, drained and mashed (about 2 cups)
1 can (12 oz) evaporated milk
2 eggs, beaten

Topping
3 tablespoons packed brown sugar
3 tablespoons corn syrup
1 tablespoon butter or margarine
1/2 teaspoon vanilla
1 jar (3 1/2 oz) macadamia nuts, coarsely chopped, or 3/4 cup chopped pecans
1 cup crème fraîche or whipped cream

Heat oven to 425°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
In large bowl, mix filling ingredients. Pour into crust-lined pie plate.
Bake 15 minutes. Reduce oven temperature to 350°F. Bake 25 minutes longer.
Meanwhile (during last 5 minutes of bake time), in 1-quart saucepan, mix brown sugar, corn syrup and butter.
Heat to boiling over low heat. Reduce heat; simmer 2 minutes. Remove from heat; stir in vanilla.
Sprinkle nuts evenly over pie; drizzle with topping mixture.
Bake 20 to 30 minutes longer or until knife inserted in center comes out clean.
(Place foil or cookie sheet on lowest oven rack during baking to guard against spillage.)
Cover crust edge with strips of foil during last 10 minutes of baking to prevent excessive browning.
Cool 1 hour. Garnish with crème fraîche. Cover and refrigerate any remaining pie.
Try unsalted cashews or peanuts as a substitute for the macadamia nuts.

Source: Pillsbury

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Mile-High Lemon Meringue Mini Pies

1 Pillsbury® refrigerated pie crust, softened as directed on box
3/4 cup lemon curd (from a 10 oz jar)
12 large fresh raspberries
1/4 cup egg whites (from 16-oz carton) or 2 egg whites
1/4 teaspoon cream of tartar
1/4 teaspoon vanilla
2 tablespoons sugar

Heat oven to 400°F. Unroll pie crust onto work surface; flatten slightly with rolling pin. Using 3-inch round cutter, cut out 12 rounds. Invert mini muffin-cup pan. Place each crust round over bottom of 12 cups. Press and pinch dough to form cup. Prick bottom and sides with fork. Bake 8 to 10 minutes or until light golden brown.

Place baked shells inside mini muffin cups in pan (they will not fit, but will sit toward the top and keep the crust from tipping.) Place 1 raspberry in bottom of each shell.

In small microwavable bowl, microwave lemon curd uncovered on High 45 to 60 seconds or until hot. Stir until smooth. Spoon about 1 tablespoon lemon curd over raspberry in each cup.

Reduce oven temperature to 350°F. In small deep bowl, beat egg whites, cream of tartar and vanilla with electric mixer on medium speed about 1 minute or until soft peaks form. On high speed, gradually beat in sugar 1 tablespoon at a time until stiff glossy peaks form and sugar is dissolved. Spoon meringue onto hot lemon filling; spread to edge of crust to seal well and prevent shrinkage.

Bake at 350°F 8 to 10 minutes or until meringue is light golden brown. Cool completely, about 1 hour. Refrigerate until filling is set, about 1 hour. Store in refrigerator. Source: Pillsbury

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Peach Slab Pie

1 box Pillsbury® refrigerated pie crusts, softened as directed on box
3/4 cup packed brown sugar
1/4 cup cornstarch
2 tablespoons lemon juice
1/4 teaspoon salt
9 cups sliced fresh or frozen (thawed, drained) peaches
1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies

Heat oven to 375°F. Remove pie crusts from pouches.
Unroll and stack crusts one on top of the other on lightly floured surface. Roll to 17x12-inch rectangle.
Fit crust into 15x10x1-inch pan, pressing into corners. Fold extra pastry under, even with edges of pan.
Crimp edges.
Mix brown sugar, cornstarch, lemon juice and salt. Stir in peaches to coat.
Spoon peach mixture into crust-lined pan.
Break cookie dough into coarse crumbs; spoon crumbs evenly over filling.
Bake 50 to 60 minutes or until crust is golden brown and filling is bubbling. Cool on rack 45 minutes.
Source: Pillsbury

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Decadent Chocolate Brownie Derby Day Pie

(This is "Corrie's Kentucky Pie" Recipe, as demonstrated on Food TV, Paula Deen's show in September, 2007)

4 large eggs, lightly beaten
2 cups sugar
1 (12-ounce) package semisweet chocolate morsels, melted
1 cup sifted self-rising flour
1 cup (2 sticks) butter, melted
2 teaspoons vanilla extract
2 cups chopped pecans
2 (9-inch) deep dish unbaked pie shells or 3 (9-inch) unbaked regular pie shells
Ice cream, optional

Preheat oven to 350°F.
Combine eggs, sugar, and melted chocolate in large bowl. Add flour and mix well, stirring in remaining ingredients except for pie shells. Bake 30-40 minutes.
Serve warm with ice cream. Freezes well!! Yields 2 delicious pies
Visit Shaboom's Kitchen: http://www.shaboomskitchen.com/

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Coconut Macadamia Nut Pie

1 refrigerated pie crust
1 can cream of coconut
2 boxes cook and serve vanilla pudding mix
1 3/4 cups milk
4z macadamia nuts, chopped
1 ½ cup heavy cream
2/3 cup shredded coconut, toasted

Heat oven to 450°F. Place piecrust into 9" pie plate and crimp edges.
Bake at 450°F for 10 min. Cool completely.
Reserve 3 tbl. of the cream of coconut. In a medium saucepan, mix remaining cream of coconut, pudding mix and milk. Cook over medium heat, stirring constantly, until thick, about 18 min. Take off heat and stir in half of the nuts.
Pour filling into cooled piecrust and refrigerate for 2 hours.
Whip cream and reserved 3 tbl. cream of coconut to stiff peaks.
Spread over top of pie. Top with remaining nuts and toasted coconut.
Refrigerate at least 3 hours or overnight.
Source: Woman's Day Magazine

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Creamy Lemon Raspberry Pie

1/4 cup seedless red raspberry jam
1 prepared 9" shortbread crumb crust
1/2 pint (1 cup) fresh red raspberries (div)
4z cream cheese, softened
1 can (12z) evaporated milk
2 pkg (3.4z each) lemon instant pudding
Grated peel of 1 lemon
1 - 8s. frozen whipped topping, thawed, div.
Additional grated lemon zest

Spread raspberry jam over bottom of crust. Sprinkle 3/4 cup raspberries over jam.
Beat cream cheese in large mixing bowl until creamy.
Gradually add evaporated milk, pudding mixes and lemon zest.
Beat for 2 minutes on medium speed until well blended.
Gently stir in half of whipped topping. Spoon into crust; top with remaining whipped topping.
Refrigerate for 2 hours or until set. Garnish with remaining raspberries and additional lemon zest, just before serving.Source: Carnation Evaporated Milk

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Shaker Pie Crust

4 c. white flour
1 tbl. sugar
1-1/2 tsp. salt
1-3/4 c. shortening (Crisco)
1/2 c. cold water
1 tbl. apple cider vinegar
1 large egg

In a very large bowl, mix flour, sugar and salt. Add shortening and cut in with a pastry blender, two knives or an electric mixer set at low speed until the shortening is the size of small peas.
In a separate bowl, mix the egg, vinegar and water. Add to flour mixture and mix until moistened.
The mixture will be dry. Do not add more water.
Using your hands you can press the dough together to force any remaining flour to cling to the dough.
Refrigerate for at least 15 minutes. Roll out just enough dough to fit the pie pan, rolling dough 1/8 inch thick. Dust the board and rolling pin frequently.
Makes two covered 9" pies and two pie shells.
Source: "Romancing the Stove" by Grammy Guru

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Pecan Crust

2 sticks of marg
1 cup of brown sugar( do not pack down)
1 2ounce bag of fine ground pecans

Melt marg. in sauce pan when melted add brown sugar let it come to a
boil redce heat and boil for three min. add pecans boil for another min.
Coat game hens, chicken or pork roast last ten min. of cooking.
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Creamsicle Ice Cream Pie

Crust:
26 gingersnap cookies
1/3 c. pecan pieces
1/3 c. butter, melted

2 pt. orange sherbet
1 pt. vanilla ice cream
1 c. heavy cream
1/4 c. confectioners' sugar
Garnish: orange slices and mint sprigs

Coat a 9" pie plate with nonstick spray.
Crust: Pulse cookies and nuts in food processor to make fine crumbs. Add butter and process to blend. Press over bottom and up sides of pie plate. Freeze 30 minutes.
Meanwhile soften sorbet and ice cream until spreadable but not melting.
Spread 1 pt. sorbet over bottom of crust. Spoon on ice cream, then spread into an even layer. Top with spoonfuls of remaining sorbet; spread to edges of pie.
Freeze at least 4 hours, or wrap airtight and freeze up to 2 weeks.

About 20 minutes before serving: Remove pie from freezer. Beat cream and sugar in a large bowl with mixer until soft peaks form when beaters are lifted.
Spread decoratively on pie; garnish with orange slices and mint.
Source: Woman's Day

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Creamy Pumpkin Pie

1/2 cup cold milk
1 package (6 oz) vanilla instant pudding mix
1 tsp. pumpkin pie spice*
1 cup canned pumpkin
2 1/2 cups frozen Cool Whip
1 Keebler Ready Crust, graham cracker

In large bowl beat milk, pudding mix and spice with wire whisk for 1 minute. (mixture will be very thick) Whisk in pumpkin. Stir in whipped topping.
Spread in crust. Refrigerate at least 2 hours or until set.
Garnish as desired. Store in refrigerator.

*Note: May suibstitute 1/2 tsp. ground cinnamon, 1/4 tsp. ground ginger and d1/2 tsp. ground cloves in place of pumpkin pie spice.
From: Ready Crust by Keebler - ref:11/06/05

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Apple-Cranberry Crisp Pie

Crust:
1 Pillsbury Refrigerated Pie Crust, softened

Filling:
3/4 cup sugar
2 tbl. flour
1 tsp. cinnamon
1/4 tsp. salt
5-6 cups thinly sliced apples
1-1/2 cups fresh or frozen cranberries

Topping:
1/2 cup rolled oats
1/3 cup brown sugar
1/3 cup flour
1/4 cup marg. or butter, soft

Heat oven to 425°F. Prepare pie crust as directed for one-crust filled pie, using 9" pie pan.
In large bowl, combine sugar, flour, cinnamon and salt; mix well. Add apples and cranberries; mix well. Spoon into crust-lined pan.
In small bowl, combine all topping ingredients; mix with fork until crumbly. Sprinkle over filling.
Bake for 35-45 min. until apples are tender and topping is golden brown.
Cover edge of crust with strips of foil after 15 minutes to prevent excessive browning.

From: Pillsbury Refrigerated Pie Crust - ref:11/20/04

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Strawberry Satin Pie

1 pastry shell 9" (baked)
1/2 cup sliced almonds, toasted
1/2 cup sugar
3 tbl. flour
3 tbl. cornstarch
1/2 tsp. salt
2 cups milk
1 egg, lightly beaten
1 tsp. vanilla extract
1/2 cup whipping cream, whipped

GLAZE:
3 cups fresh strawberries
1 cup water
1/3 cup sugar
2 tbl. cornstarch
12 drops red food coloring (optional)

Cover bottom of pie shell with almonds; set aside.
In a saucepan, combine the sugar, flour cornstarch and salt. Stir in milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened.
Remove from the heat. Stir a small amount of hot filling into egg. return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. remove from the heat.
Stir in vanilla. Cool to room temp. Whisk in whipped cream until blended. Pour into pie shell. Cover and refrigerate for a least 2 hours.
Crush 1 cup of strawberries; set remaining berries aside. In a saucepan, bring crushed berries and water to boil; cook, uncovered for 2 minutes. Strain through cheesecloth; discard fruit and set liquid aside to cool.
In another saucepan, combine sugar and cornstarch; gradually stir in berry liquid until blended. bring to a boil; cook and stir for 2 minutes or until thickened. Stir in food coloring. cool for 20 minutes.
Slice the reserved strawberries; arrange over chilled filling. Pour glaze evenly over berries. Refrigerate for at least 1 hour before serving. Yield: 6-8 servings.

From: Taste of Home - ref:03/22/03

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Polynesian Sunshine Pie

1 can (15z) Mandarin oranges, drained
1 graham cracker crust
1 banana, sliced
6z cream cheese, softened
1 tsp. vanilla
1 tub cool whip
2/3 cup coconut, toasted, divided
1/ cup apricot jam, melted

Drain oranges; reserve 2 tbl. syrup. Place half of oranges in bottom of crust. Top with half of the banana slices; set aside.
Beat cream cheese, reserved syrup and vanilla until well blended. Gently stir in whipped toping. Stir in 1/3 cup coconut. Spread mixture over fruit in crust. Refrigerate at least one hour.
Arrange tropical fruit salad, banana slices and remaining mandarin oranges over filling. Drizzle jam over fruit. Sprinkle coconut over pie.

From: Kathy's Korner - ref:07/24/04

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Strawberry Satin Pie

1 pastry shell 9" (baked)
1/2 cup sliced almonds, toasted
1/2 cup sugar
3 tbl. flour
3 tbl. cornstarch
1/2 tsp. salt
2 cups milk
1 egg, lightly beaten
1 tsp. vanilla extract
1/2 cup whipping cream, whipped
GLAZE: 3 cups fresh strawberries
1 cup water
1/3 cup sugar
2 tbl. cornstarch
12 drops red food coloring (optional)

Cover bottom of pie shell with almonds; set aside.
In a saucepan, combine the sugar, flour cornstarch and salt. Stir in milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened.
Remove from the heat. Stir a small amount of hot filling into egg. return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. remove from the heat.
Stir in vanilla. Cool to room temp. Whisk in whipped cream until blended. Pour into pie shell. Cover and refrigerate for a least 2 hours.
Crush 1 cup of strawberries; set remaining berries aside. In a saucepan, bring crushed berries and water to boil; cook, uncovered for 2 minutes. Strain through cheesecloth; discard fruit and set liquid aside to cool.
In another saucepan, combine sugar and cornstarch; gradually stir in berry liquid until blended. bring to a boil; cook and stir for 2 minutes or until thickened. Stir in food coloring. cool for 20 minutes.
Slice the reserved strawberries; arrange over chilled filling. Pour glaze evenly over berries. Refrigerate for at least 1 hour before serving. Yield: 6-8 servings.

From: Taste of Home - ref:03/22/03

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Paper Bag Apple Pie

1 9" pie crust, unbaked
8 medium apples, peeled & sliced
1/2 cup sugar
2 tbl. flour
1/2 tsp. cinnamon
1/4 tsp. nutmeg
2 tbl. lemon juice

Topping:
1/2 cup sugar
1/2 cup flour
1/2 cup butter

Mix together sugar, flour, cinnamon and nutmeg. Stir this into the apples and pour into pie shell. Sprinkle lemon juice over top.
For the topping, stir together the sugar and flour, then cut in the butter until crumbly. Sprinkle evenly over the pie. Slide pie into a large paper grocery bag.
Fold the opening over twice and fasten with large paper clips. Place on a baking sheet.
Bake at 425° for 1 hour. Remove from oven, remove bag and cool pie on wire rack.
Do not open bag while baking.

From: Laurie's Cookbook - ref:07/13/02

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Double-Coconut Cream Pie

1/3 cup sugar
1/4 cup cornstarch
1/4 tsp. salt
2 cups milk
1 8 ounce can cream of coconut (3/4 cup)
3 beaten egg yolks
2 tbl. margarine
1 cup flaked coconut
2 tsp. vanilla
1-9" baked pastry shell
3 egg whites
½ tsp. vanilla
1/4 tsp. cream of tartar
1/3 cup sugar
2 tbl. flaked coconut

For filling:
In a medium saucepan combine first 1/3 cup sugar, cornstarch and salt. Stir in milk and cream of coconut. Cook and stir over medium heat till thickened and bubbly. Cook and stir 2 minutes more. Gradually stir about 1 cup of the hot milk mixture into the beaten egg yolks, stirring constantly. Return all the mixture to saucepan. Cook and stir till bubbly. Cook and stir 2 minutes more. Remove from heat. Stir in margarine till melted. Stir in 1 cup coconut and 2 tsp. vanilla. Pour filling into baked pastry shell.
For meringue:
Let egg whites stand at room temp. for 30 minutes. In a mixing bowl beat egg whites, ½ tsp. vanilla, and cream of tartar on medium speed of electric mixer till soft peaks form (tips curl). Gradually add 1/3 cup sugar, 1 tbl. at a time, till stiff peaks form. Evenly spread meringue over hot filling; seal to pastry edge. Sprinkle with 2 tbl. coconut. Bake in 350°F oven for 15 minute. Cool for 1 hour on wire rack. Cover and chill 3-6 hours before serving.
From: BHG-Best Recipes Yearbook, copyright 1995 - ref:06/15/02

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Bailey's Irish Cream Mousse Pie

3 eggs -- separated
3/4 cup Bailey's Irish Cream
1 cup walnut meats -- chopped
1/8 teaspoon salt
2 cup Cool Whip
2 tablespoons shaved semi-sweet chocolate

Beat egg yolks until lemon-colored. Add salt and Bailey's. Cook in top of double boiler until yolk mixture thickens. cool. Beat egg whites until stiff. Combine egg/Bailey's mixture, egg whites, and 2/3 of the Cool Whip, using a folding motion. Fold in 3/4 cup of the nut meats. Scrape into a baked pie shell. Cover with remaining whipped topping. Sprinkle with remaining nut meats and chocolate shavings. Freeze for 4 hours (no more than 8, though).
From: Kathy's Korner - ref:03/30/02

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French Apple Pie

5 cups apples or 7 or 8 peaches
3/4 cup sugar
4 tbl. flour
1/4 tsp. salt
1/2 tsp. cinnamon
1 cup cream

Slice apples into large bowl. Mix flour, 1/4 tsp. cinnamon, sugar except 1 tablespoon and salt into apples. Mix well. Stand apples in rows around pastry lined pie tin. Pour cream over apples and sprinkle 1 tbl. sugar, 1/4 tsp. cinnamon on top. Bake 400°F 50-60 minutes. Grace Kratchman - ref:02/16/02

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Better Than Pumpkin Pie

1 cup cooked butternut squash
1 cup unpacked brown sugar
1 tablespoon cornstarch
1 egg, beaten
1 cup evaporated milk
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 (9 inch) pie crust

Preheat oven to 350°F (175°C). In an electric blender, mix butternut squash, brown sugar, cornstarch, egg, milk, cinnamon, allspice, cloves, ginger, and nutmeg. Pour the mixture into the unbaked pie shell. Bake in a preheated 350°F (175°C) oven for 50 minutes, or until a table knife comes out clean when inserted in the center. Makes 8 servings www.allrecipes.com - ref:08/11/01

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Land's End Blueberry Pie

Baked pie shell
2 pints blueberries
1 tablespoons tapioca
1 cup sugar
l/2 tablespoons lemon juice
1 tablespoons flour

Cook 1 pint berries, sugar, flour, tapioca, lemon juice until thick; cool a little. Pour into pie shell; add 1 pt. berries and press lightly. Garnish with whip cream.
From Aunt Theresa - ref:08/11/01

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Easy Apple Custard Pie

Crust:
1 1/4 cup flour
3/4 cup uncooked rolled oats
1/4 cup brown sugar
1/8 tsp. salt
1/2 cup margarine, melted
1 tbl. water
1 tsp. vanilla

Filling:
8z sour cream
2/3 cup brown sugar
1/4 cup flour
2 eggs, slightly beaten
1/2 tsp. cinnamon
1/8 tsp. nutmeg
4 cup peeled, thinly sliced apples

Topping:
1 cup rolled oats
1/4 cup brown sugar
1/4 cup flour
1/4 cup melted marg.

Preheat oven 375°F . Prepare crust:
Combine flour, oats, brown sugar and salt in large bowl. Add marg., water and vanilla; mix well. Press firmly into bottom and sides of a 9" glass pie plate, forming 1/4" rim around the edge. Bake 12-15 min. or until lightly browned. Cool.
Prepare the filling: In a large bowl, combine sour cream, brown sugar, flour, eggs, cinnamon and nutmeg. Add apples and toss. Arrange in crust.
Prepare the topping: Combine rolled oats, brown sugar, and flour in a bowl. Add margarine and mix until consistency resembles coarse crumbs. Sprinkle over filling. Bake in middle of oven for 50-60 min. or til knife into in center comes out clean.

From: Kathy's Kitchen - ref:09/22/01

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Dr. Barbara's Chocolate Pie

1 Graham Cracker Crust
1 c. scalded skim milk
12z pkg. Nestle's semi-sweet chocolate chips
3 eggs

Mix in blender. Pour into crust.
Chill at least 4 hours.

Thank you to Dr. Barbara Workman Kihei, Maui - ref: 11/23/97

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Key Lime Pie

4 egg yolks
1 can condensed milk
3/4 c. sugar
4 egg whites
1/2 c. lime juice
1/2 tsp. cream of tartar
1-9" baked pie shell

Filling:
Beat egg yolks until lemon colored.
Blend in condensed milk slowly.
Add lime juice and mix well.

Meringue:
Add cream of tartar to egg whites
and beat until foamy.
Continue beating adding sugar,
1 tbl. at a time until egg whites peak.

Pour filling into pie shell. Top with meringue and bake in slow oven 330°F. until golden brown.
Closest I can come to Mrs. Muggie's Key Lime Pie in Miami, Florida - Kathy's Kookbook - ref:03/22/98

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Lemonade Pie

1 can (14 oz.) sweetened condensed milk (not evaporated milk)
1 can (6 oz.) frozen lemonade concentrate, partially thawed
2 drops yellow food coloring (optional)
1 package (8 oz.) frozen whipped topping, thawed
1 8-inch graham cracker pie shell

In a large bowl, combine milk, lemonade and food coloring. Fold in whipped topping; spoon into pie shell. Chill at least 2 hours before serving.

Thanks to my Cyberfriends at Shaboom's Kitchen - ref: 09/06/98

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Peanut Butter Cream Pie

1 pkg (8 ounces cream cheese, softened
3/4 cup confectioners' sugar
1/2 cup creamy peanut butter
6 tablespoons milk
1 carton (8 ounces frozen whipped topping, thawed
1 graham cracker crust (9 inches)
1/4 cup chopped peanuts

In a mixing bowl, beat cream cheese until fluffy. Add sugar and peanut butter; mix well.
Gradually add the milk. Fold in whipped topping; spoon into the crust.
Sprinkle with peanuts. Chill overnight. Yield: 6-8 servings

Thanks to: A Taste of Home - Jesse and Anne Foust Bluefield, West Virginia- ref:5/30/99

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Frozen Hawaiian Pie

14 z. sweetened condensed milk
12z. frozen whipped topping, thawed
20z. crushed pineapple, drained
½ c. chopped macadamia nuts
½ cup chopped maraschino cherries
2 tbl. lemon juice
2 graham cracker crusts (9")
Fresh mint and additonal mac nuts and cherries

In a bowl, combine milk and whipped topping. Gently fold in pineapple, nuts, cherries and lemon juice. Pour into the crusts. Freeze until firm, about 4 hours.
Remove from the freezer 20 min. before serving. Garnish with mint, nuts and cherries.
Yield: 2 pies.from:
Taste of Home Magazine - ref:4/08/00

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Pumpkin Chiffon Pie

2 cups brown sugar, packed
8 tbs. flour
1 teas. salt
2 tbs. pumpkin pie spice
1 teas. cinnamon
3 cups canned pumpkin
4 eggs beaten
3 cups scalded milk

Combine sugar, flour, salt, spices and pumpkin and mix thoroughly.
Add beaten eggs and cooled milk. Let cool. Pour pumpkin into unbaked shell.
Bake at 425°F - 15 minutes, then 350°F - 45 minutes.

Thanks to Monica Visit her at Autumn Goodies - ref:10/07/00

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Pecan Pumpkin Pie

3 eggs
1/2 cup sugar
1 cup Libby pumpkin
3 tbl. melt. butter
1/3 cup sugar
1/2 tsp. vanilla
1 tsp. pump. spice
1 cup pecan halves
2/3 cup light corn syrup
1 unbaked 9" crust
(I use Pillsbury crust in the dairy section)

First I baste the crust with egg then pre-baked my pie crust in a 450°F oven
for about 5 min. or until it started to turn brown. While that is browning, stir together
1 slightly beaten egg, pumpkin, 1/3 c. sugar, spice. After pie is out of oven, spread over bottom of pie shell. Combine 2 eggs, corn syrup, 1/2 c. sugar, butter and vanilla. Stir in nuts. Spoon over pumpkin mixture. Bake in oven 450°F about 10 min. then reduce heat to 350°F for about 40 min. or until filling is set.
From: Kathy's Kitchen - ref:12/09/00

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TART RECIPES

 

Apple Cheddar Dessert

8 med. cooking apples, peeled, cored, thinly sliced
1 lemon
3/4 C brown sugar, packed
1 tsp. cinnamon
1/2 tsp. nutmeg
1 C coarsely chopped walnuts
10 sheets phyllo dough
1/2 c sweet butter, melted
1 1/2 C shredded sharp cheddar cheese

Place apples in large mixing bowl. Grate rind from lemon. Then squeeze
juice from lemon over apples. Toss apples with brown sugar, flour, cinnamon
and nutmeg. Stir in walnuts and grated rind. Set aside. Stack together 5
sheets phyllo dough, brushing between each layer with the melted butter.
Carefull fit the 5 buttered sheet into a 9 inch springform pan, letting the
edges hang over the top of the pan. Spoon apple mixture into pan. Sprinkle
with cheese. Fold edges of dough over apples and cheese. Butter and stack
remaining 5 sheets. Remove sides of springform pan. Place stack over top
and tuck ends under or trim away with knife. Carefully replace sides of
pan. Place pan on baking sheet to prevent butter from dripping into oven.
Bake at 400°F for 50 minutes or until golden brown.
Lost Angel

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Lemon Crumb Tart

1 roll Pillsbury® refrigerated sugar cookie dough
1 cup Pillsbury BEST® All Purpose Flour
3/4 cup Hershey’s® premier white baking chips
1 jar (10 oz) lemon curd

Heat oven to 350°F. Let cookie dough stand at room temperature 10 minutes to soften.
In large bowl, knead cookie dough and flour with hands until well blended. Stir in baking chips. Reserve 1 cup of the mixture. Press remaining mixture in 10- or 11-inch tart pan with removable bottom.
Bake 13 to 18 minutes or until edges just begin to brown. Cool 5 minutes. In small microwavable bowl, microwave lemon curd on High 20 to 30 seconds or until softened; stir until smooth and of spreading consistency. Spread to within 1 inch of crust edge. Sprinkle remaining crumb mixture evenly over top of tart.
Bake an additional 20 to 30 minutes or until light golden brown. Cool completely, about 1 hour. To serve, cut into 12 wedges. Store covered.
Pillsbury
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Cream Cheese Jewel Tart

Crust
1 box Pillsbury® refrigerated pie crusts, softened as directed on box

Filling
1 package (8 oz) cream cheese, softened
1/3 cup sugar
1 tablespoon orange-flavored liqueur or orange juice
4 cups assorted fresh whole berries (such as small strawberries, blueberries, raspberries, and/or blackberries)
1/3 cup red currant jelly, melted

Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch tart pan with removable bottom. Bake 9 to 11 minutes or until lightly browned. Cool completely, about 30 minutes.
In small bowl, beat cream cheese, sugar and liqueur with electric mixer on medium speed until well blended and smooth. Spread evenly in cooled baked shell.
Top tart with berries; brush berries with melted jelly to glaze. Refrigerate at least 2 hours before serving. Store in refrigerator. Source: Pillsbury Bake-Off

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Vanilla Cream Fruit Tart

3/4 cup margarine, soft
½ cup confectioners' sugar
1 ½ cup flour
1 pkg. vanilla chips, melted and cooled
1/4 cup whipping cream
8 oz. cream cheese, soft
1 pint fresh strawberries, sliced
1 cup blueberries
1 cup fresh raspberries
½ cup pineapple juice
1/4 cup sugar
1 tbl. cornstarch
½ tsp. lemon juice

In mixing bowl, cream margarine and sugar. Beat in flour. Pat into the bottom of greased 12" pizza pan. Bake at 300°F. for 25-28 min. Cool.
In mixing bowl, beat melted chips and cream. Add cream cheese; beat until smooth. Spread over crust. Chill for 30 min. Arrange berries over filling.
In a saucepan, combine pineapple juice, sugar, cornstarch and lemon juice; bring to a boil. Boil for 2 min. or until thickened, stirring constantly.
Cool; brush over fruit. Chill 1 hour before serving.

From: Kathy's Kookbook - ref:02/15/03

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ISLAND FRUIT TART

1 peeled and cored fresh pineapple
1-9" refrigerated piecrust
2 bananas, sliced
2 tsp. cinnamon-sugar, divided
1 1/2 to 2 tsp. water
12 ounce jar guava jelly

Preheat oven to 425°F. Cut pineapple crosswise into 1/4" thick slices;
cut each slice in half. Set aside.
Roll piecrust to a 13" circle on a lightly floured surface. Place piecrust on baking sheet lined with parchment paper, and arrange banana slices over crust, leaving a 2" border.Sprinkle 1 tsp. cinnamon-sugar over banana slices. Arrange pineapple slices over banana. Fold 2" border of dough over fruit, pressing firmly.Brush border of dough with water; sprinkle with remaining 1 tsp. cinnamon-sugar.Bake for 30 min. or until crust is golden. Let cool slightly.Carefully slide tart onto a serving platter. Cut into 8 wedges.Place jelly in a small saucepan, and cook over medium heat 10 min.
Remove from heat; let cool 10 min. Drizzle jelly evenly over each serving.

Weight Watchers Magazine - ref:7/29/00

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COBBLER/CRISP RECIPES

Pumpkin Crisp

1 box yellow cake mix
1 egg
1/2 c. butter
1 29 oz can of pumpkin
2 eggs
1 tsp ground nutmeg
1 tsp. cinnamon
1/2 cup white sugar
2/3 c. evaporated milk
3/4 c. sugar
1/2 c. butter

Set aside 1 cup cake mix, Combine remaining mix
with egg and melted butter.
Pat into a 9x13 baking dish (I sprayed mine) In a
large bowl mix pumpkin, 2 eggs, spices, 1/2 cup sugar and milk. Pour pumpkin mixture over the cake mix
crust. In a small bowl, combine 1 cup cake mix,
3/4 c sugar and softened butter. Sprinkle mixture on top of pumpkin mixture. Bake at 350°F for 55 min. do not over bake.
Source: Marla

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Strawberry Rhubarb Cobbler

1 cup sugar
4 teaspoons cornstarch
2 tablespoons orange liqueur or orange juice
4 cups sliced fresh rhubarb
1 cup all-purpose flour
2 tablespoons sugar
1-1/2 teaspoons baking powder
1/4 cup butter
1 egg
2 tablespoons milk
1 pint fresh strawberries, halved
Whipped cream or ice cream (optional)

In a large saucepan combine the 1 cup sugar and cornstarch. Stir in liqueur or orange juice. Add rhubarb. Cook and stir till thickened and bubbly. Remove from heat. Keep hot.
In a medium bowl stir together 1 cup flour, 2 tablespoons sugar, and baking powder. Cut in the butter till mixture resembles coarse crumbs.
Stir together egg and milk; add to flour mixture, stirring just to moisten. Turn out onto lightly floured surface. Knead 5 or 6 times.
Roll dough to an 11x4-inch rectangle. Cut lengthwise into 1/2-inch-wide strips.
Stir strawberries into rhubarb mixture. Turn hot fruit mixture into a 2-quart rectangular or oval baking dish. Weave dough strips atop fruit mixture to make a lattice top, trimming strips to fit dish. Place baking dish on a foil-lined baking sheet. Bake in a 400 degree F. oven for 20 to 25 minutes or till fruit is tender and lattice top is golden.
Serve warm with cream or ice cream, if desired. Makes 6 to 8 servings.

Source: Better Homes and Gardens

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Apple-Mango Crisp

Nonstick cooking spray
3/4 cup all-purpose flour
3/4 cup rolled oats
1/2 cup toasted wheat germ
1/2 cup packed brown sugar or brown sugar substitute equivalent to 1/2 cup brown sugar
1-1/2 teaspoons ground cinnamon
1/4 cup unsalted butter, melted
4 green cooking apples (such as Granny Smith)
2 red cooking apples (such as Gala, Rome Beauty, or Fuji)
3 tablespoons lime juice
2 medium mangoes, pitted, peeled, and chopped
1/3 cup chopped pecans
Frozen light whipped dessert topping, thawed (optional)

Preheat oven to 375°F. Coat two 1-1/2- or 2-quart baking dishes or a 3-quart rectangular baking dish with nonstick cooking spray.

For topping, in a medium bowl, stir together 1/2 cup of the flour, the oats, wheat germ, brown sugar or substitute, and cinnamon. Stir in butter; set aside.
Core and chop apples; place in a very large bowl. Stir in lime juice. Stir in remaining 1/4 cup flour. Fold in mango.
Place apple-mango mixture in the baking dish(es). Top with oat topping. Bake, uncovered, for 30 minutes. Sprinkle with pecans; bake for 10 to 15 minutes more or until apples are tender.
Cool slightly. Serve warm. If desired, top with dessert topping. Makes 16 (3/4-cup) servings.

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Skillet Apple Crisp

Topping:
¾ cup (3¾ ounces) unbleached all-purpose flour
¾ cup pecans, chopped fine
¾ cup old-fashioned rolled oats (see note)
½ cup (3½ ounces) packed light brown sugar
¼ cup (1¾ ounces) granulated sugar
½ teaspoon ground cinnamon
½ teaspoon table salt
8 tablespoons (1 stick) unsalted butter, melted

Filling:
3 pounds Golden Delicious apples (about 7 medium), peeled, cored, halved, and cut into ½-inch-thick wedges (see note)
¼ cup (1¾ ounces) granulated sugar
¼ teaspoon ground cinnamon (optional)
1 cup apple cider
2 teaspoons juice from 1 lemon
2 tablespoons unsalted butter

For the topping: Adjust oven rack to middle position and heat oven to 450 degrees.
Combine flour, pecans, oats, brown sugar, granulated sugar, cinnamon, and salt in medium bowl.
Stir in butter until mixture is thoroughly moistened and crumbly. Set aside while preparing fruit filling.
For the filling: Toss apples, granulated sugar, and cinnamon (if using) together in large bowl; set aside.
Bring cider to simmer in 12-inch ovensafe skillet over medium heat; cook until reduced to ½ cup, about 5 minutes.
Transfer reduced cider to bowl or liquid measuring cup; stir in lemon juice and set aside.
Heat butter in now-empty skillet over medium heat. When foaming subsides, add apple mixture and cook, stirring frequently,
until apples begin to soften and become translucent, 12 to 14 minutes. (Do not fully cook apples.) Remove pan from heat and gently stir in cider mixture until apples are coated.
Sprinkle topping evenly over fruit, breaking up any large chunks.
Place skillet on baking sheet and bake until fruit is tender and topping is deep golden brown, 15 to 20 minutes.
Cool on wire rack until warm, at least 15 minutes, and serve. Cooking.com
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Slowcooker Apple Crisp

1 pkg (3.4 oz) JELL-O Vanilla Flavor Instant Pudding
1/2 cup sugar, divided
1 tsp. ground cinnamon
10 Granny Smith apples (3 lb), peeled, sliced
1 cup fresh or frozen cranberries
6 tbsp. butter, melted, divided
12 NILLA wafers, coarsely chopped
1/4 cup PLANTERS Sliced Almonds (optional)

Mix dry pudding, 1/4 cup sugar and cinnamon. Toss fruit with 1/4 cup butter in large bowl. Add pudding mixture; mix lightly. Spoon into slowcooker; cover with lid. Cook on LOW 4 to 6 hours (or HIGH 2 to 3 hours).
Meanwhile, combine chopped wafers, nuts (optional), remaining butter and sugar in shallow microwaveable dish. Microwave on HIGH 1 min; stir. Microwave 1-1/2 to 2 min. or until golden brown, stirring every 30 seconds. Cool.
Sprinkle with mixture just before serving. Add cool whip on top for extra treat.
Source: Mel Binam from Jasper, MO.

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Peach Cobbler

Fillings:
8 fresh peaches - peeled, pitted and sliced into thin wedges.
1/4 cup Splenda
1/4 cup brown sugar
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
1 tsp fresh lemon juice
2 tsp cornstarch

Toppings:
1 cup all purpose flour
1/4 cup Splenda
1/4 cup brown sugar
1 tsp baking powder
1/2 tsp salt
6 tbsp unsalted butter - cut into small pieces and chilled.
1/4 cup boiling water.

Preheat oven to 425°F.
In large bowl combine fillings. Toss to coat and pour into a 2 quart baking dish. Bake for 10 min.
Meanwhile combine toppings. Blending butter with your finger tips until mixture resembles coarse crumbles. Stir in hot water until combined.
Drop spoonfuls of toppings over warm fillings.
Bake until golden brown...approx. 30 min.
Serve with vanilla ice cream :) Source: Jen Woodward

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Cherry-Peach Cobbler

1 cup all-purpose flour
2 tablespoons sugar (I use Spenda)
1-1/2 teaspoons baking powder
1/4 teaspoon ground nutmeg
2 tablespoons butter or margarine
1/2 cup sugar
4 teaspoons cornstarch
3 cups fresh or frozen unsweetened sliced, peeled peaches
2 cups fresh or frozen unsweetened pitted tart red cherries
1 cup plain fat-free yogurt
1/4 cup refrigerated or frozen egg product, thawed
Ground nutmeg (optional)

For topping, in a mixing bowl, stir together the flour, the 2 tablespoons sugar, the baking powder, and the 1/4 teaspoon nutmeg. Using a pastry blender, cut in the butter or margarine until mixture resembles coarse crumbs. Set aside.
For filling, in a large saucepan stir together the 1/2 cup sugar and the cornstarch. Stir in 1/3 cup water. Add the peaches and cherries. Cook and stir until thickened and bubbly. Keep the filling hot while finishing topping.
To finish topping, stir together the yogurt and egg product. Add yogurt mixture to flour mixture, stirring just to moisten.
Transfer filling to a 2-quart square baking dish, using a spoon. Calories: 202
Source: Ladies Home Journal

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Strawberry-Blueberry Crunch

1/4 cup whole almonds plus 2 tablespoons sliced almonds
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg
1 tablespoon trans-fat-free margarine
2 cups sliced strawberries
1 cup blueberries
1 tablespoon granular sugar substitute
6 tablespoons part-skim ricotta cheese

Preheat the oven to 350°F.

In a blender or spice grinder, grind whole almonds until finely ground. In a small bowl, combine ground almonds, cinnamon, and nutmeg. Add margarine and stir to combine.
Lightly coat an 8x8-inch baking dish with cooking spray. Place strawberries, blueberries, and sugar substitute in the dish; toss to combine. Dot with ground nut mixture (it will not cover entire surface) and then sprinkle with sliced almonds.
Bake for 35 minutes, or until topping is golden and fruit is hot. Divide fruit among 6 dessert bowls and top each serving with 1 tablespoon of ricotta.

Nutritional Information: 100 calories, 6 g total fat (1.5 g sat), 10 g carbohydrate, 4 g protein, 3 g fiber, 35 mg sodium Source: The Taste of Summer Cookbook

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Plum Crisp

1 lb Plums
2 tablespoons dark brown sugar

CRUMBLE TOP:
4 oz wholewheat flour, plain or self-rising
Pinch of salt
2 1/2 oz. brown sugar
a grating of nutmeg
2 oz. butter or margarine

Wash plums and put them, without drying, into a small round oven-proof dish.
Make them lie as level as possible. Sprinkle with 2 tablespoons sugar.

FOR THE CRUMBLE:
Mix together flour, salt, sugar and nutmeg. Rub in butter or margarine until mixture is like fine breadcrumbs. Cover plums all over with the crumble. Put at once into a moderately hot oven 400°F for 20 minutes. Then lower heat to moderate 350°F for 20 minutes more. Cousin Mina - ref:10/14/00

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PUMPKIN CRUNCH

1-16oz. can pumpkin
1-13oz. can evaporated milk
2 tsp. pumpkin pie spice
4 eggs
1 1/2 c. sugar
1 yellow cake mix
2 sticks margarine, melted
1 c. chopped pecans

Combine first 5 ingredients and pour into ungreased 9 x 13 pan.
Sprinkle DRY cake mix over top and drizzle with melted margarine.
Top with pecans and bake 1 hour at 350°F.
Serve hot or cold with whipped topping and refrigerate any leftovers!

Special Thanks to Penny's Treehouse - ref: 11/09/97

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RHUBARB CRUMBLE

2 cups fresh rhubarb
1\3 cup plus 1\2 cup sugar
1\2 cup walnuts,chopped
1 egg
1\2 cup flour
1\4 cup margarine,melted
1 quart of vanilla ice cream

Preheat oven to 325°F. Spray 8" pie plate with non-stick spray. Put rhubarb in pie plate. Sprinkle with 1\3 cup of sugar and nuts. Beat egg well,adding 1\2 cup of sugar gradually. Beat until foamy. Add flour and melted margarine. Beat until thoroughly blended. Pour over rhubarb. Bake for 45 min. Crust will be golden brown. Serve warm with ice cream. Serves 6. Thanks to my sister Pam

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