2 (21 oz.) cans apple pie filling

1 (18.25 oz.) pkg. yellow or butter cake mix

3/4 cup butter, softened

2/3 cup walnuts, chopped

1/2 tsp. cinnamon

1/2 cup milk

Vanilla ice cream

Heat oven to 375 degrees. In large saucepan over medium heat, heat apple pie filling until very hot, stirring occasionally.

Meanwhile, in large bowl, combine cake mix and butter; blend at low speed for 45 – 60 seconds or until crumbly. Set aside.

Into separate medium bowl, place 1 1/2 cups cake mixture; stir in walnuts and cinnamon until well mixed.

Add 1/2 cup milk to cake and butter mixture in large bowl; stir until dry particles are moistened.

Spoon hot pie filling into ungreased 13×9-in pan or two 8-inch square pans. Top with heaping spoonfuls of cake batter. Sprinkle with walnut mixture.

Bake at 375 degrees for 30-40 minutes or until topping is golden brown and cracks appear dry. Cool 30 minutes. Serve warm topped with vanilla ice cream.

1/3 cup light corn syrup

1/3 cup dark unsulfured molasses

3 Tbsp. Kentucky bourbon

1/2 tsp. vanilla

1/2 tsp. salt

4 eggs

2-3 Tbsp. half-and-half

2 cups walnut pieces

1/3 cup semisweet chocolate chips

Unbaked 9-inch pie crust

Preheat oven to 350 degrees. Press pie crust into 11-inch tart pan with a removable bottom. Trim pastry even with the rim of pan. Do not prick pie crust.

In large, heavy saucepan, combine brown sugar, corn syrup, molasses, butter, bourbon, vanilla and salt. Heat over medium-high heat to boiling, stirring frequently. Boil 1 minute, stirring constantly. Remove pan from heat and let mixture cool.

In mixing bowl, beat eggs with half-and-half until well blended. Mix eggs into cooled syrup mixture until well incorporated. Stir in walnuts and chocolate chips. Pour the filling mixture into pie crust.

Bake 45-50 minutes, until toothpick inserted into center comes out clean. Serve warm or at room temperature.

To serve, remove tart from pan and place on serving platter. Cut tart into wedges and transfer to dessert plates.

Margarita Pie with Chocolate Walnut Crust

Crust:

1 1/2 cups chocolate wafer crumbs

1/4 lb. butter

1/2 cup walnuts, ground

In food processor, grind chocolate wafers to fine crumbs. Transfer to mixing bowl. Grind walnuts and add to wafer crumbs. Melt butter in saucepan over medium-low heat. Add to crumbs and mix well. Press mixture into bottom and up sides of 9-inch pie pan.

Filling:

1 (14 oz.) can sweetened condensed milk

1/4 cup freshly squeezed lemon juice

1/3 cup freshly squeezed lime juice

1 Tbsp. Triple Sec

1 Tbsp. Tequila

1/2 tsp. salt

1 tsp. lime zest

1 (8oz.) container whipped topping

Semi-sweet chocolate curls for garnish

In large mixing bowl, beat together sweetened condensed milk, lemon juice, lime juice, triple sec, tequila and salt. Stir in lime zest. Fold in whipped topping and spoon into prepared chocolate crust.

Refrigerate for at least 2 hours before serving. Garnish with chocolate curls and serve cold.

1 unbaked 9-inch pie shell

1/2 cup butter, softened

2 cups sugar

4 eggs, separated

2 Tbsp. apple cider vinegar

In medium mixing bowl, cream together butter and sugar. Add egg yolks, one at a time, mixing well to incorporate. Add vinegar and mix well.

In separate bowl, beat egg whites until  holds peak and is stiff. Gently fold egg whites into butter mixture. Pour into 9-inch unbaked pie shell. Bake in preheated 375 degree oven for 10-15 minutes or until set. Remove from oven and place on cooling rack. Cool completely before serving.

West Virginia Wild Blackberry Pie

Double pastry crust for 9-inch pie

4 cups prepared wild blackberries (or any fresh blackberries)

3 Tbsp. minute tapioca

3/4 cup sugar

1/4 tsp. salt

1 tsp. butter, melted

1 egg, slightly beaten for pastry wash

1 (additional) Tbsp. sugar for dusting

In large bowl, combine berries, tapioca, sugar, salt and melted butter. Let stand at room temperature for 15 minutes. Pour into prepared pie shell. Cover with pastry dough; crimp and seal edges. Cut several slits in top pastry. Brush with egg wash and dust with 1 Tbsp. sugar. Bake at 350 degrees for 30-35 minutes or until crust in golden brown.

Remove from oven and place on cooling rack. Cool completely before serving.

Peaches and Cream Pie

Heavenly combination of sweet creamy filling topped with farm fresh peaches. Now this is summertime!

1 unbaked 9-inch pie shell

6 large fresh peaches, peeled, sliced

2 eggs, slightly beaten

3/4 cup sugar

1 Tbsp. cornstarch

1/4 tsp. salt

1 1/2 cups milk

1/4 tsp. nutmeg (if desired)

1/4 tsp. cinnamon (if desired)

Sprinkle the bottom of pie shell with 1 Tbsp. sugar. Peel and slice peaches and arrange on unbaked shell.

In medium mixing bowl, combine all other ingredients and beat well. Pour over peaches. Bake in preheated 450 degree oven for 5 minutes. Reduce heat to 350 degrees and continue baking an additional 45 minutes or until custard is set.

Remove pie to baking rack and cool completely before serving.

Blueberry Girl's Pie

Pastry for double crust pie

4 cups fresh blueberries

5 Tbsp. flour

3/4 cup sugar

1/2 tsp. cinnamon

1 Tbsp. lemon juice

1 Tbsp. butter

1 egg, slightly beaten

1 Tbsp. sugar (for dusting)

Combine all ingredients, except butter, and pile into a 9 or 10-inch pie shell. Dot with butter. Cover with top crust. Brush crust with beaten egg and sprinkle with sugar.

Bake in preheated oven at 400 degrees for 40 minutes or until bubbling

 and golden brown.

Blackberry Cobbler

2 cups flour

1 tsp. salt

1 Tbsp. sugar

1/2 tsp. baking soda

1 tsp. baking powder

1/2 cup butter flavored Crisco

1/2 cup milk

1 egg, slightly beaten

2 1/2 cups blackberries

1 Tbsp. tapioca (granulated)

1/4 cup sugar

1/4 tsp. salt

1/4 tsp. cinnamon

Dash nutmeg (1/8 tsp.)

1 Tbsp. butter

Place fresh blackberries in a large bowl. Sprinkle with tapioca and let stand at room temperature for 10-15 minutes. Add sugar, salt and spice. Mix well.

Preheat oven to 425 degrees. In medium mixing bowl, whisk together flour, salt, sugar, baking powder and baking soda. Cut in Crisco. Add milk and egg and stir until dough comes together. Don’t over-stir.

Divide the dough mixture in half. Place half on bottom of 13×9-inch baking dish by scooping out well rounded tablespoons of dough and flattening it to cover bottom.

Add blackberry mixture on top of cobbler dough. Dot with butter.

Use remaining dough to top cobbler by scooping out well rounded tablespoons and flatten with hands. Place on top of blackberries. Dust dough with additional sugar.

Bake for 20 minutes or until dough is golden brown. Serve warm or cold with a scoop of vanilla ice cream.

1 refrigerated pie crust or 1 deep-dish frozen pie crust

1 qt. large fresh strawberries, divided

4 (1 oz.) squares white baking chocolate

1 (8 oz.) pkg. cream cheese, softened

3/4 cup cold milk

1 (3.3 oz.) pkg. white chocolate instant pudding and pie filling

1 1/2 cup fresh blueberries, rinsed and drained

1 cup frozen whipped topping, thawed

Preheat oven to 425 degrees. Place pie crust in a deep-dish pie plate, pressing dough into bottom and up the sides. Prick the bottom and sides liberally with a fork to prevent shrinkage. Bake 10-12 minutes or until golden brown. Remove from oven and cool completely. (If using a frozen crust, follow package directions.)

Rinse strawberries and pat dry with paper towels. Reserve 8 berries for garnish. Hull remaining strawberries and cut into quarter slices. Set berries aside.

Melt white chocolate on high in microwave for 1 minute, stirring every 10 seconds until chocolate is melted and smooth. Do not overheat. Slice reserved strawberries in half and dip into melted white chocolate. Place on cookie sheet or tray covered with waxed paper, with cut side down.  Place in refrigerator to harden.

Spread remaining chocolate into bottom of pie crust. Spread evenly on bottom and up sides of cooked, cooled crust. Layer sliced strawberries onto top of white chocolate.

Place cream cheese in large bowl and beat with hand mixer on high until smooth. Reduce speed to medium and gradually beat in milk. Add pudding mix and continue to beat until mixture begins to thicken. Spread mixture evenly over strawberries. Spread whipped topping over the  cheese filling.

Arrange the reserved, dipped strawberry halves, tops touching the crust, around the outter edge of pie crust. Place the blueberries in the center of the strawberry ring.  Refrigerate until ready to serve.

 Double pastry for 9-inch pie

2 ½ cups tart cherries

1 cup cherry juice

2/3 cups sugar

½ tsp. salt

1/4 tsp. almond extract

2 Tbsp. butter

3 Tbsp. cornstarch

¼ tsp. red food coloring

 Preheat oven to 400°. Line a 9-inch pie plate with pie crust and flute edges.

 In medium saucepan, combine cherries, juice, sugar, salt and cornstarch; cook over medium heat until mixture comes to full boil. Remove from heat and add butter, food coloring and almond extract. Let cool. Put filling in pastry lined crust. Dot with butter and top with second crust. Put several slits in top crust, sprinkle with sugar and bake at 400° for 10 minutes;

Grand Traverse Cherry Pie