6 cups blueberries
4 tablespoons tapioca starch flour
1 – 1 1/2 cups sugar
juice of one lemon
pinch fine sea salt
1 recipe pie dough
2 tablespoons unsalted butter, cut into pieces

-Toss together the fruit, flour, sugar, lemon, and salt.
-Roll out bottom crust and place in pie dish.
-Add filling and sprinkle pieces of butter on top.
-Cover with top crust and crimp.
-Place pie on baking sheet lined with parchment
-Bake in 350* oven for 1 to 1 1/4 hours, until filling is bubbly.
-Allow to cool before cutting.

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

Filling:
5 cups sliced peeled Granny Smith apple (about 2 pounds)
1 cup granulated sugar, divided
1/2 teaspoon ground cinnamon
2 tablespoons all-purpose flour
1/4 teaspoon salt
3 large eggs
1 3/4 cups fat-free buttermilk
1 teaspoon vanilla extract

Preheat oven to 325º.
To prepare crust, roll dough into a 14-inch circle; fit into a 9-inch deepdish pie plate coated with cookig spray. Fold edges under; flute. Place pie plate in refrigerator until ready to use.

To prepare streusel, lightly spoon 1/3 cup flour into a dry measuring cup; level with a knife. Combine 1/3 cup flour, brown sugar, and 1/2 teaspoon cinnamon in a medium bowl; cut in butter with a pastry blender or 2 knives until the mixture resembles coarse meal. Place streusel in refrigerator.

To prepare the filling, heat a large nonstrick skillet coated with cookig spray over medium heat. Add sliced apple, 1/4 cup granulated sugar, and 1/2 teaspoon cinnamon; cook 10 minutes or until the apple is tender, sitrring mixture occasionally. Spoon the apple mixture into prepared crust.

Combine remaining 3/4 cup granulated sugar, 2 tablespoons flour, salt, and eggs, stirring with a whisk. Stir in buttermilk and vanilla. Pour over apple mixture. Bake at 325º for 30 minutes. Reduce oven temperature to 300º (do not remove pie from oven); sprinkle streusel over pie. Bake at 300º for 40 minutes or until set. Let stand 1 hour before serving.

2 eggs, beaten
1 cup sour cream
1 cup sugar
6 Tbsp. flour, divided
1 tsp. vanilla
1/4 tsp. salt
3 cups apples, sliced thin or cut in 1/2 inch dice
1 pastry shell
3 Tbsp. butter
1/4 cup brown sugar

Preheat oven to 375*F.

Mix eggs, sour cream, sugar, 2 Tbsp. of the flour, vanilla, and salt in a medium mixing bowl. Combine well. Stir in the apples. Pour mixture into pastry shell. Bake 15 minutes.

Combine butter, brown sugar, and remaining 4 Tbsp. of flour until crumbly. Sprinkle over pie. Return to oven and bake an additional 20 to 25 minutes or until filling is set.

Allow to cool before serving, or server slightly warm.

1/4 cup granulated sugar
3/4 cup butter, softened
1 large egg
2 to 2 1/4 cups sifted cake flour
2 egg yolks
6 tablespoons granulated sugar
1/4 cup butter, cut into pieces
1 tablespoon fresh lemon juice
2/3 cup coarsely chopped pecans
1/2 cup firmly packed light brown sugar
1 tablespoon dark corn syrup
1 teaspoon vanilla extract
2 cups sliced, peeled fresh peaches or 1 (16-ounce) package frozen peach slices, thawed (2 cups)
1/4 cup peach preserves
Garnish: sweetened whipped cream

Process first 3 ingredients in a food processor until smooth. Add 2 cups cake flour. Process, adding additional flour, 1 tablespoon at a time, as necessary, until dough forms a ball. Shape dough into a 6-inch disk; wrap in wax paper, and chill 50 minutes or until firm but still malleable.

Coat a 10-inch tart pan with removable bottom and 1-inch sides with cooking spray. Remove wax paper from dough, and press into bottom and 1/2 inch up sides of prepared pan.

Bake at 350° for 35 minutes or until golden. Cool in pan on a wire rack 10 minutes; remove from pan, and cool completely. Remove to a serving platter.

Place egg yolks in a small bowl; whisk well. Combine 6 tablespoons granulated sugar, 1/4 cup butter, and lemon juice in a small saucepan. Cook, whisking constantly, over medium-low heat until butter melts. Remove from heat. Gradually whisk about one-fourth of hot mixture into yolks; add to remaining hot mixture, whisking constantly. Place over medium-low heat; cook, whisking constantly, 2 to 3 minutes or just until thickened. Cover lemon curd; cool completely.

Combine pecans and next 3 ingredients in a medium skillet. Place over medium heat; cook, stirring constantly, until sugar melts and mixture is bubbly. Pour in a single layer onto wax paper; cool completely. Carefully remove wax paper, and break into small pieces.

Spread lemon curd in a thin layer over bottom of crust.

Drain peach slices well, and pat dry with a paper towel.

Place preserves in a medium bowl. Microwave at HIGH 20 seconds or just until warm; mash preserves with a fork. Add peach slices, stirring to glaze.

Arrange peach slices in a circular pattern on lemon curd. Gently brush any preserves remaining in bottom of bowl over peach slices. Top peach slices with praline mixture, mounding slightly in center of tart. Garnish, if desired. Serve immediately. Store in refrigerator.

Tip: Select firm, ripe fresh peaches. If using frozen peaches, be sure peaches are completely thawed and well drained. Soft, very ripe peaches produce an undesirable amount of juice on this tart, which interferes with the texture of the lemon curd. Carefully run a thin sharp knife between bottom of pan and pastry to release bottom of pan. Peach jam can be substituted for peach preserves.

Yield: Makes 10 to 12 servings

3/4 cup unsalted butter, softened
1 cup sugar
1 large egg
1 teaspoon vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 (10.5- or 11-ounce) jar fig preserves
1/2 cup chopped pitted dates
1/2 cup chopped walnuts or pecans, toasted
2 tablespoons brown sugar
1/4 teaspoon ground allspice

Beat butter at medium speed of an electric mixer until fluffy; gradually add sugar, beating well. Add egg and vanilla, beating well. Combine flour and next 4 ingredients; gradually add to butter mixture, beating until blended. Shape dough into a ball. Cover and chill 30 minutes.

Roll dough to 1/4″ thickness on a lightly floured surface. Cut and fit dough into nine lightly greased 3″ tart pans, reserving dough scraps.

Combine preserves and remaining 4 ingredients; stir well. Spoon filling mixture into tart pans.

Roll dough scraps to 1/8″ thickness; cut half of dough into 1/4″ strips. Cut remaining half of dough with small cookie cutters.

Arrange strips of dough, lattice fashion, across tops of 4 tarts. Place shaped cutouts on tops of remaining tarts.

Place tarts on a baking sheet. Bake at 375° for 15 minutes or until golden. Let cool on a wire rack. Gently remove from pans.

Yield: 9 tarts

1/2 cup firmly packed dark brown sugar
1/2 cup granulated sugar
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
4 ripe Bartlett pears, peeled, cored, and thinly sliced (about 3 1/2 cups)
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
1 (15-ounce) package refrigerated piecrusts
1/3 cup all-purpose flour
1/4 cup firmly packed dark brown sugar
1/4 teaspoon ground cinnamon
2 tablespoons cold butter, cut into small pieces
1 egg white, lightly beaten
Sweetened whipped cream

Combine first 5 ingredients. Toss together pears, lemon juice, and vanilla in a large bowl. Add sugar mixture, tossing to coat.

Roll 1 piecrust to press out fold lines. Place piecrust on a nonstick aluminum foil-lined baking sheet. Spoon pear mixture in center of pastry, leaving a 3-inch border.

Combine 1/3 cup flour, 1/4 cup brown sugar, and 1/4 teaspoon cinnamon in a medium bowl; cut in butter with a pastry blender or fork until mixture is crumbly. Sprinkle over pear mixture. Lift pastry edges, and pull over pear mixture, fluting edges. Press edges gently to secure.

Roll remaining piecrust to press out fold lines; cut out leaves with a 2 1/2-inch leaf-shaped cutter. Arrange leaves over pear mixture; brush with egg white.

Bake at 425° for 10 minutes. Reduce heat to 350°; bake 35 more minutes or until golden and bubbly. Let stand 20 minutes before serving. Serve with sweetened whipped cream.

Tip: If you don’t have leaf-shaped cutters, any shaped cutters will work. Your piecrust will slip down during baking, so make sure it’s fitted snug up over your pear mixture before baking.

Yield: Makes 8 servings

3 med Apples; cut in chunks
2 med Bananas; cut into chunks
2 Tbsp. Lemon juice
1 c All purpose flour
1/2 c Sugar
1/2 c Brown sugar; packed
1/2 tsp Cinnamon
1/2 tsp Nutmeg
1/2 c Butter or margarine; soften
1 9″ pastry shell; unbaked

Recipe Directions
Combine fruits and lemon juice; let stand 10 minutes. Combine flour, sugar and spices; cut in butter till crumbly. Arrange fruit in pastry shell. Sprinkle with crumb mixture. Bake at 400 degrees F for 35-40 minutes. Cover top loosely with foil if crumb mixture browns too quickly. Cut in wedges to serve.

1 package (15 ounce) refrigerated pie crusts, softened as directed on package
1 egg white, lightly beaten
3/4 cup semi-sweet chocolate morsels, divided
1 package (8 ounces) cream cheese, softened
1/4 cup powdered sugar
2 tablespoons milk
1 container (12 ounces) frozen whipped topping, thawed, divided
1 can (21 ounce) cherry pie filling, divided

Chocolate Drizzle
1/4 cup semi-sweet chocolate morsels
1 teaspoon vegetable oil

Recipe Directions
Preheat oven to 425°F. Gently unfold one crust onto lightly floured cutting board. Roll to a 12-inch circle using lightly floured rolling pin, place in pie plate, pressing dough into bottom and up sides of pie plate. Unfold remaining crust onto lightly floured cutting board. Cut 24 heart-shaped pieces. Brush edge of crust with egg whites; gently press hearts onto edge of crust. Prick bottom and sides with pastry tool. Bake 10-12 minutes or until golden brown. Cool completely. Place ½ cup of chocolate morsels in cup or bowl in microwave, uncovered, on high 1 minute or until chocolate is melted and smooth, stirring after each 20-second interval. Coarsely chop remaining chocolate morsels. Combine cream cheese and powdered sugar in a bowl; whisk in milk and melted chocolate until smooth. Fold in chopped chocolate and 2-1/2 cups of whipped topping; Mix until blended. Spoon half of the pie filling over bottom of pie crust. Spread cream cheese mixture over pie filling. Create a decorative border around the pie using remaining whipped topping. For chocolate drizzle, microwave chocolate morsels and oil on high 30 seconds or until chocolate is melted and smooth; drizzle over pie. Refrigerate at least 30 minutes.

Pastry for 9-inch two crust pie
1 quart fresh blackberries
1 cup sugar (or to taste)
3 tablespoons quick-cooking tapioca
1/2 teaspoon ground cinnamon
1/4 teaspoon lemon juice

Recipe Directions
Preheat oven to 400 degrees. Prepare pie pastry. In a large bowl, combine blackberries, sugar, tapioca, cinnamon, and lemon juice. Spoon into pastry-lined plate. Cover with remaining pastry and flute. Cut slits in pastry so steam can escape. Cover edge with aluminum foil to prevent excessive browning.

Bake 10 minutes; reduce heat to 375 degrees and bake another 45 minutes. Remove aluminum foil during last 15 minutes of baking. Remove from oven and cool on a wire rack before cutting and serving. Serve warm or at room temperature.

Makes 8 servings.

1 1/2 cups sugar
3 tablespoons cornmeal
2 tablespoons all-purpose flour
1/4 teaspoon salt
4 large eggs, lightly beaten
1 teaspoon vanilla extract
1/4 cup butter or margarine, melted
1 (3 1/2-ounce) can flaked coconut
1 (15 1/4-ounce) can crushed pineapple, well drained
1 unbaked 9-inch pastry shell

Recipe Directions
Combine first 4 ingredients in a large bowl; add eggs and vanilla, stirring until blended, Stir in butter, coconut and pineapple; pour into unbaked pastry shell. Bake at 350 for 1 hour or until set, covering with aluminum foil after 40 minutes. Cool on a wire rack. Yield: one 9-inch pie.