• Pastry for double crust pie
• 3 pints blueberries, cleaned and stems removed
• 2 tablespoons lemon juice
• 1/4 cup flour
• 1/2 cup sugar
• 1/4 teaspoon cinnamon
• Butter

Combine flour, sugar and cinnamon.  Add to blueberries along with the lemon juice.  Put in pastry lined 9 inch pie pan.  Dot top of filling with butter.  Add top pie crust.  Crimp edges.  Cut slits in top and sprinkle with sugar.  Have oven preheated to 375 degrees.  Bake approximately 50 to 60 minutes on a cookie sheet lined with foil until golden brown.

• 8 ounce package of cream cheese (softened)
• 3/4 cup sugar, divided use
• 4 eggs, divided use
• 1/2 teaspoon salt
• 2 teaspoons vanilla, divided use
• 10 inch unbaked pie shell
• 1 & 1/4 cups chopped pecans
• 1 cup light corn syrup

In a medium bowl, cream together the cream cheese, one egg, 1/2 cup of the sugar and one teaspoon of the vanilla together until smooth.  Dust both sides of the pie crust with flour and put crust in pie pan.

Pour cream cheese mixture into pie crust and sprinkle the chopped pecans on top.

In another bowl beat the 3 remaining eggs, corn syrup, 1/4 cup sugar and 1 teaspoon vanilla together until smooth.  Pour over pecan layer.

Bake in a 350 degree preheated oven for 45 - 50 minutes until center sets.  The pie will puff up and crack in the center when it is done.

The ingredients separate into 3 layers, with pecans on top, cream cheese in the middle layer and a rich custard on the bottom.  It is good warm or tastes just like a candy bar when served cold.

• 1 & 1/2 cup sugar
• 1 tablespoon flour
• 3 beaten eggs
• 3/4 cup buttermilk
• 1/8 cup melted butter
• 1 teaspoon vanilla
• 1 unbaked pie crust.

Preheat oven to 325 degrees. 

Mix sugar and flour together.  Add beaten eggs, buttermilk, melted butter and vanilla.  Pour into unbaked pie crust.  Bake for about 60 minutes until set.

• 1 cup of peanut butter (smooth or crunchy)
• 8 ounce package of cream cheese
• 1 cup of sugar
• 2 tablespoons of melted butter
• 1 small carton of cool whip
• 1 teaspoon real vanilla
• 1 graham cracker crust
• Hot fudge sauce for topping

Cream together peanut butter, cream cheese and sugar.  Stir in the melted butter, whipped topping, and vanilla.  Mix well.  Pour into graham cracker crust.  Chill 4 or 5 hours until well set.  Top with hot fudge sauce that you have thinned a tiny bit with hot water.  Chill again for 30 minutes.

• 1 & 1/2 cups of sugar
• 2 teaspoons of pumpkin pie spice
• 1 teaspoon salt
• 1 large can pumpkin
• 2 & 1/2 cups evaporated milk (I sometimes use 2% milk; it makes a lighter pie)
• 4 eggs beaten

1. Use the refrigerated ready to use rolled up piecrust in the long box.  Use 2 - 9 inch pie pans.  Put pastry in the pans and flute the edges.  Set pans on a cookie sheet. 
2. Have oven preheated to 425 degrees.  In a large bowl, combine all filling ingredients using a mixer, blending well.  Carefully fill unbaked pie shells.  Transfer cookie sheet with pies on it into the oven.
3. Bake at 425 degrees for 15 minutes.  REDUCE OVEN TEMPERATURE TO 350 degrees.  Continue baking for 40 - 50 minutes or until knife inserted near center comes out clean.  Cool, then refrigerate until serving time.  Serve with real whipped cream.

• Pastry for a two crust 9 inch pie
• 1 cup of sugar mixed together with
• 4 tablespoons flour and
• 1 teaspoon cinnamon and mixed lightly through
• 7 cups sliced apples

Heap these ingredients into a pastry lined pan.  Dot with butter.  Put on top crust.  Crimp edges.  Cut slits in top and sprinkle with sugar mixed with a little cinnamon.  Have oven preheated to 400 degrees.  Bake about 1 hour or until crust is a deep golden brown.

• Pastry for 9 inch two crust pie (I use the boxed refrigerated kind now as I have grown lazy in my old age)  
• 1 & 1/3 cups sugar
• 3 tablespoons flour
• 2 cans (16 oz) pitted red tart cherries
• 1 teaspoon vanilla extract
• Butter

Preheat oven to 375 degrees.  In saucepan mix flour and sugar together.  Add the two cans of cherries including juice.   (You may add a drop or two of red food coloring if you like.)  Stir and then cook over medium heat until mixture starts to thicken.  Keep stirring as it is cooking.  Remove from heat.  Add vanilla. Pour into pastry lined pie pan.  Dot with butter.  Add top crust; crimp edges to seal; cut slits in top of pie and sprinkle top with sugar.  Put pie on cookie sheet and bake for 40 - 45 minutes until top is golden brown. 

• 1 pkg pillsbury ready to use 2 pie crusts
• 1 large can of peach slices (do not drain)
• 1 cup sugar
• 3 tablespoons flour
• 1/2 teaspoon cinnamon

Mix the flour, cinnamon and sugar together in a medim size saucepan (use your fingers so there are no lumps)  Add the peaches, juice included to the flour/sugar mixture.  Stir to mix the ingredients together.  Cook over medium heat, stirring constantly, until mixture begins to thicken and starts to bubble. Remove from heat.

Line 9 inch pie tin with the bottom crust.  Pour the filling in.  Dot the top of filling with margarine or butter.  Add the top crust.  Crimp edges together.  Cut slits in top and sprinkle with sugar.  Place pie on a foil lined cookie sheet.  Bake in a 375 degree preheated oven until pie is golden brown and juice is bubbling out of the slits, about 45 - 50 minutes.

• Ready made graham cracker crust
• 1 small can frozen lemonade
• 1 can sweetened condensed milk
• 1 medium container cool whip
• 1/4 cup finely chopped nuts

Mix all ingredients except nuts with an electric mixer.  Pour into pie shell.  Sprinkle finely chopped nuts over the top.  Chill for several hours or overnight.

***I have had this recipe for quite awhile but I have never made it.  Sounds easy though and you know I love any dessert made with lemons.

• Pastry (unbaked) for 9 inch one crust pie (I love the new kind of pastry that is rolled up in a box)
• 1 & 1/4 cups light corn syrup
• 1/2 cup sugar
• 1 Tablespoon butter
• 1 cup chocolate chips
• 1/3 cup evaporated milk
• 3 eggs, slightly beaten
• 1 cup pecan halves

Preheat oven to 350 degrees.  Line 9 inch pie pan with the pastry.

Combine corn syrup, sugar, chocolate chips, butter and milk in a saucepan.  Heat, stirring constantly, just until the chocolate is melted.  Gradually stir the hot mixture into the eggs, then stir in pecan halves.  Pour into the pastry lined pan.  Bake 50 - 60 minutes.  The center will appear soft.  Cool.  Refrigerate.

**Note:  This pie is so rich it will curl your toes so cut the pie in little bitty pieces.

• 8 inch graham cracker crust
• 8 ounce pkg cream cheese softened
• 14 ounce can of sweetened condensed milk
• 1/3 cup bottled lemon juice
• 1 tub of cool whip
• 1 can cherry pie filling chilled (may use strawberry or blueberry)

Beat cream cheese till light and fluffy.  Gradually beat in condensed milk.  Stir in lemon juice and vanilla.  Fold in whipped topping.  Pour into crust.  Chill at least two hours.  Top with pie filling before serving.

• 4  to 5 cups diced rhubarb (rinsed and patted dry)
• 5 tablespoons of flour
• 2 cups  sugar
• Butter

Line large pie tin with pastry.  Mix the flour and sugar together.  Sprinkle about 1/3 of the dry mixture into the pie shell.  Add the rhubarb.  Sprinkle the rest of the dry mixture over the rhubarb.  Dot the rhubarb with butter.  Cover with pastry.  Cut slits in the top and sprinkle the top with sugar.

Put pie on a cookie sheet lined with foil (in case you have any dribbles) and bake until top is golden brown and juice is bubbling out of the pie slits.

***Rhubarb leaves are poisonous.  Just a word of caution in case you didn't know.  Use only the stalks.

• 2 cups of flour
• 1 and 1/2 teaspoons salt
• 1/2 cup canola oil
• 1/4 cup of very cold water

Sift salt and flour, then add water and oil.  Mix with a fork until the dough forms a ball.  Divide dough into two pieces and roll out between waxed paper.  Makes two pie shells or pastry for one pie.

• 3/4 cup white sugar
• 1/3 cup all purpose flour
• 1/4 teaspoon salt
• 2 cups milk
• 4 egg yolks (beaten)  Save the egg whites for the meringue
• 2 TBLs butter
• 1 1/4 teaspoons vanilla extract
• 1 9 inch pie crust, baked
• 3 or 4 bananas, sliced

In a saucepan, combine the sugar, flour and the salt.  Add the beaten egg yolks to the 2 cups of milk mixing thoroughly.  Pour into dry ingredients mixing thoroughly.  Turn on medium heat and cook, stirring constantly until mixture thickens and starts to bubble.  Be careful not to scorch.  Turn off heat.  Add butter and vanilla and mix thoroughly.  Slice the bananas into the cooled pie shell. Pour the filling over the bananas.  Have your oven preheated to 350 degrees.

Fix the meringue.  Whip the egg whites on high until they begin to peak.  Add 1/3 cup sugar to the egg whites and continue beating until stiff peaks form.  Spread the meringue evenly over the filling.  Bake at 350 degrees for 15 minutes.

Enjoy!

• 2/3 cup brown sugar
• 1/3 cup granulated sugar
• 1 teaspoon cinnamon
• 6 tablespoons flour
• 1 tablespoon lemon juice
• 2 cups  applesauce
• 4 cups sliced apples

Mix together flour, sugars, and cinnamon.  Add to apples , applesauce and lemon juice which have been mixed together. Mix together.  Pour into pastry shell.  Dot with butter.  Put on top pastry shell.  Crimp edges.  Cut slits in top and sprinkle with sugar.  Bake in 400 degree oven for 40 minutes or until done.

*** You may add nutmeg or allspice if you like.  I try to stay away from too much spice because the different spices tend not to agree with me.