Combine all ingredients. Put into 2 baked pie shells. Freeze.

Preheat oven to 425 degrees. Divide pastry in half; roll out one-half and place in 9 inch pie plate, leaving about 1 inch overhang. Brush marmalade evenly over the bottom. Set other piece of pastry aside. In a small bowl, combine sugars, tapioca, raisins, orange zest, cinnamon,ginger,and salt until well combined. Layer tomatoes, sugar mixture, […]

In a large bowl,stir first 6 ingredients until well blended. Stir in pecans.Pour into pie shell.Bake in 350 degree oven 50 to 55 minutes or until knife inserted halfway between center and edge comes out clean.Cool.

Place sherbet in bowl; stir in 1/2 of the cool whip until well blended. Spoon into crust. Sprinkle with chopped oreo cookies, pressing firmly into sherbet. Cover with remaining cool whip. Freeze 4 hours or until firm. Let stand at room temp 10 minutes before serving. Garnish with finely chopped oreo cookies & candy pumpkins, […]

This rich,all-butter recipe makes two single piecrusts or one double crust pie; margarine may be substituted for butter,if desired. In a large bowl,combine flour and salt.With pastry blender or two knives,cut in butter until mixture resembles coarse crumbs.In small bowl,beat egg yolk with 3 tablespoons ice water;sprinkle mixture,1 tablespoon at a time,over flour mixture;toss with […]

-FILLING – 1/2 c Cottage Cheese 1 c Heavy Cream 1/4 c Cream Sherry 3 Eggs; Large 2 Egg Yolks, Large 1/3 c Sugar; Granulated 2 tb Rosewater 1/2 ts Nutmeg; Grated 1/4 ts Cinnamon; Ground 1/4 c Currants; Dried * DO NOT use margarine in this recipe. ~– CRUST: Sift together the flour, salt […]

Divide butter into thirds & keep cold while preparing paste. Roll dough in rectangle 5x15x1/8″. Trim 1/2″ off side to use for patching. take 1/3 butter in fingers, knead it to soften & pinch off small pieces. Cover rectangle with butter dots, except around edges. Fold short ends of dough towards center, overlapping like a […]

Bake 10″ pie pastry;let cool to room temperature.Pour blueberry pie filling into shell;refrigerate for 30 minutes.Beat cream cheese and powdered sugar;beat until smooth.Fold in whipped topping.Spread cheese mixture over blueberry pie filling;refrigerate for 30 minutes.Spread cherry pie filling over cheese mixture.Refrigerate for at least 4 hours before serving.Yields one 10″ pie.

Cream butter and sugar together. Beat egg yolks and mix well with creamed ingredients. Add other ingredients except the egg whites; mix well. Beat egg whites until stiff and fold into mixture. Pour into two unbaked pie shells, Bake in a moderate oven until set. Serves 12.

Mix shortening, salt and boiling water in a large bowl. Whip with a fork until fluffy. Add the flour all at once. Stir until it leaves the side of the bowl. Roll between two sheets of wax paper. Makes enough for a two-crust pie. If using for two one-crust pies, bake at 375 10-12 minutes […]