Crust:
1 cup flour
½ cup nuts, finely chopped
¼ cup brown sugar
½ cup butter, softened

filling:
8 oz. cream cheese, softened
½ tsp. almond extract
1 cup icing sugar
2 cups prepared cherry filling (21 oz. can)
1 cup cream, whipped and sweetened

In ungreased 9×13 inch pan combine crust ingredients. Bake at 375°F for 15-20 minutes until golden brown. Stir once while baking. Reserve ½ cup crumbs for top. Using a spoon firmly press remaining warm crumb mixture into ungreased 9-10 inch pie pan. Chill crust.

In medium bowl, blend 1ast 3 filling ingredients until smooth. Spread over crust. Fold fruit filling into whipped cream. Spoon over cream cheese layer. Sprinkle with reserved crumbs. Chill 1-2 hours. Store in fridge.

2 cups flour
1 egg
¼ tsp. Salt
¼ cup ice cold water
1 Tbsp. melted butter
Sugar for sprinkling
Sweetened condensed milk for drizzling
Oil for frying

Sift flour into a hill on a clean surface. Make a well in the middle and add in egg, melted butter, ice water and salt. Use your hands to incorporate the mixture into dough. Knead until the dough is soft and form into balls about the size of a duck’s egg. Roll lightly in oil and let rest for three hours.

When you are ready to make the roti, roll each ball of dough as thin as it will go, forming a flat disk. Make a pile as you go.

Warm frying pan at high heat. Add in oil. Place in the roti, flatten with heavy plate if it puffs up. Fry until light golden brown on both sides. Remove the roti from the pan sprinkle with a little sugar and drizzle with the sweetened condensed milk.

1 baked pie shell
1 Tbsp gelatin
½ cup sugar
½ cup limejuice
¼ cup water
4 eggs, separated
1 tsp. lime peel
2 drop green food coloring
1 cup cream
½ cup sugar

In saucepan combine ½ cup sugar, lime juice, water and egg yolks. Cook over medium heat 6-7 minutes stirring constantly until thickened. Stir in lime peel and food coloring. Refrigerate until mounds (about 45 minutes). Beat egg whites until slightly stiff. Add ½ cup sugar and continue to beat until stiff. Fold into refrigerated mixture. Whip cream and fold in. Refrigerate for at least 2 hours.

45 minutes preparation, 30 minutes baking

Crumb Crust/Topping:
1 cup hazelnuts or almond (about 4 oz.)
2 cups flour
½ cup sugar
¾ cup chilled butter, cut into small pieces

Filling:
½ cup sugar
1 ½ Tbsp. cornstarch
2 pints fresh berries (such as blueberries, raspberries and /or strawberries)

Preheat oven to 350°F. To prepare crumb crust/topping, spread nuts in a medium baking pan. Roast the nuts, stirring occasionally, until toasted, about 10 minutes.

Remove nuts from the oven and turn out onto a cloth towel. Rub off and discard the papery skins. Increase the oven temperature to 450°F.

In food processor process the nuts until finely ground, about 10 seconds.

In large bowl, mix together the nuts, flour and sugar. Using a pastry blender or 2 knives, cut the butter into the flour mixture until coarse crumbs form.

Using fingers, evenly press half of the crumb crust/topping mixture into the bottom and sides of an 8-9 inch tart pan.

To prepare the filling, in a medium bowl, mix together the sugar and the cornstarch. Gently fold in the berries. Spoon the berry mixture into the crust, spreading evenly.

Sprinkle the berry mixture evenly with the remaining crumb crust/topping.

Bake until topping is golden and filling is bubbly, 30 minutes. Transfer the pan to a wire rack to cool for 10 minutes. Serve warm.

Crust:
1 cup flour
½ tsp. salt
1/3 cup lard
3-4 Tbsp. water

Meringue:
2 egg whites
½ tsp. vinegar
¼ tsp. salt
¼ tsp. cinnamon
½ cup sugar

Chocolate Whipped Cream Filling:
1 cup semi-sweet chocolate chips
2 egg yolks, slightly beaten
¼ cup water
¼ tsp. cinnamon
1 cup cream
¼ cup sugar

Make crust. Bake in 9 inch pie pan at 425°F for 8-12 minutes until golden brown. Chill. In small bowl beat egg whites, vinegar, salt and cinnamon until forms soft mounds. Gradually add sugar. Continue beating until stiff peaks form. Spread bottom and sides of crust with meringue. Bake at 325°F for 15-18 minutes or until lightly browned; cool.

In saucepan over low heat melt chocolate chips. Stir in yolks and water. Spread 3 Tbsp. over cooked meringue. In small bowl combine cinnamon and cream. Beat until thick. Stir in sugar. Spread half of whipped cream over chocolate in pie. Combine remaining whipped cream with remaining chocolate mixture. Spread over pie. Chill at least 4 hours.

pie pastry
3 pints of blueberries, cleaned and stems removed
2 Tbsp freshly squeezed lemon juice
1/4 cup all-purpose flour (for thickening)
1/2 cup sugar
1/4 teaspoon ground cinnamon
2 Tbsp unsalted butter, cut into small pieces

Egg wash ingredients:
1 egg
1 Tbsp milk

Prepare crust. On a lightly floured work surface, roll out half of the dough to 1/8-inch-thick circle, about 13 inches in diameter. Drape dough over a 9-inch pie pan and put into the refrigerator to chill for about 30 minutes.

Whisk egg and milk together to make an egg wash and set aside.

Combine blueberries, flour, cinnamon, lemon juice, and sugar and place in the chilled bottom crust of the pie pan. Dot the top with butter pieces. Roll out the remaining dough to the same size and thickness. Brush the rim of the crust with the egg wash, place the other piece of dough on top, trim to 1/2 inch over the edge of the pan, and crimp the edges with a fork or your fingers. Transfer the pie to the refrigerator to chill until firm, about 30 minutes. Heat oven to 425°F.

Remove from refrigerator. Brush the top with egg wash. Score the pie on the top with two perpendicular cuts (so steam can escape while cooking). Bake for 20 minutes at 425°. Reduce heat to 350°F and bake for 30 to 40 minutes more or until juices are bubbling. Let cool before serving.

9-inch Baked Pie Shell
2/3 cup sugar
¼ cup cornstarch
½ tsp. salt
3 cups milk
4 egg yolks, slightly beaten
1 Tbsp. vanilla
2 large bananas or 3 medium
1 cup sweetened whipped cream or Meringue

Meringue:
4 egg white
½ tsp. cream of tartar
6 Tbsp. sugar
½ tsp. vanilla

Bake pie shell. Mix sugar, cornstarch and salt in saucepan. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir at least half of the hot mixture gradually into egg yolks. Stir into hot mixture in saucepan. Boil and stir 1 minutes; remove from heat. Stir in vanilla. Press plastic wrap onto filling in saucepan: refrigerate until room temperature. Slice bananas into pie shell; pour filling over bananas. Refrigerate until serving time. Top pie with whipped cream and garnish with banana slices. Refrigerate any remaining pie immediately. 8 servings.

Meringue: To prepare meringue, beat egg whites until frothy. Add cream of tartar. Beat until soft peaks are formed. Beat in sugar a little at a time until very stiff and glossy. Do not underbeat. Beat in ½ vanilla. Spread the meringue over hot filling; seal to edge. Bake in 350ºF oven for 12 to 15 minutes or till meringue is golden. Cool. Cover; chill to store.

Apricot pie:

9-Inch:
Pie Pastry for 9-inch Two-Crust Pie
1 cup sugar
¼ cup flour
¼ tsp. cinnamon
5 cups sliced fresh apricots
1 tsp. lemon juice
2 Tbsp. butter

10-Inch:
Pie Pastry for 10-inch Two-Crust Pie
1 ¼ cups sugar
1/3 cup flour
¼ tsp. cinnamon
6 cups sliced fresh apricots
1 tsp. lemon juice
3 tbsp. butter

Heat oven to 425˚F. Prepare Pie Pastry. Mix sugar, flour and cinnamon. Stir in apricots and lemon juice. Turn into pastry-lined pie plate. Dot with butter. Cover with top crust that has slits cut in it; seal and flute. Cover with foil. Bake 45 minutes; remove foil. Bake 15 more minutes. Serve with ice cream if desired.

Peach-Apricot pie:

9-Inch:
Pie Pastry for 9-inch Two-Crust Pie
¾ cup packed brown sugar
¼ cup flour
¼ tsp. cinnamon
¼ cup apricot jam
5 cups sliced fresh peaches (about 5 medium)
1 tsp. lemon juice
2 Tbsp. butter

10-Inch:
Pie Pastry for 10-inch Two-Crust Pie
1/3 cup flour
¼ tsp. cinnamon
¼ plus 1 Tbsp. apricot jam
6 cups sliced fresh peaches (about 6 medium)
1 tsp. lemon juice
3 Tbsp. butter

Heat oven to 425˚F. Prepare Pie Pastry. Mix sugar, flour and cinnamon. Combine jam apricots and lemon juice. Stir fruit mixture into flour mixture. Turn into pastry-lined pie plate. Dot with butter. Cover with top crust that has slits cut in it; seal and flute. Cover with foil. Bake 45 minutes; remove foil. Bake 15 more minutes. Serve with ice cream if desired.

Raspberry Sauce:
¼ cup sugar
1 Tbsp cornstarch
12 oz. frozen raspberries, thawed and drained (reserve liquid)
½ tsp. almond extract

In 2-quart saucepan, mix ¼ cup sugar and 1 Tbsp. cornstarch. If necessary, add water to reserved raspberry liquid to measure ½ cup. Gradually stir liquid into sugar mixture. Cook, stirring constantly over medium heat until mixture boil and thickens. Gently fold in raspberries; stir in almond extract. Cool completely, about 1 hour.

1 cup oat flour (rolled oats may be ground)
1 cup brown rice flour
1 tsp. salt
½ cup butter

Mix until crumbly. Sprinkle in about 2 Tbsp. water and mix in. Roll out between 2 sheets of wax paper. Makes 2 – 8 inch pie crusts.

1. Mix together the flour and salt in a mixing bowl using the dough hook on a mixer.
2. Slowly add the egg yolks, oil and water on medium speed until the dough pulls away from the side of the bowl, but slightly sticks to the bottom of the bowl.
3. Remove from the mixing bowl and place in a sealed container covering with vegetable oil.
4. Place dough in refrigerator overnight.
5. Remove from refrigerator and gently wipe off the excess oil from the dough. For best results, place a clean, lint free towel on the kitchen counter and gently pull the dough with your hands until the dough is paper thin, shaping into a rectangle.
6. Once you have stretched out the dough, place 3 Tablespoons of the breadcrumbs on the long end of the dough closest to you approximately 3 inches wide.
7. Mix together apples and raisins and place on top of breadcrumbs. Mix together sugar and cinnamon. Sprinkle over apple mixture. Sprinkle remaining breadcrumbs over apple mixture.
8. With a pastry brush, brush melted butter on the dough that is exposed.
9. Grabbing the towel with the side where the apple mixture, roll the dough to the other end making sure that the apple mixture inside is even. Brush the outside of the dough with more of the melted butter.
10. Bake at 400ºF for 25 to 30 minutes or until dough is golden brown.
11. Let cool at room temperature 30 to 45 minutes, then slice with a serrated knife into 8 equal portions.