4 cups sliced fresh apricots
1 cup granulated sugar
1/3 cup all-purpose flour
Pinch of ground nutmeg
1 tablespoon lemon juice
9-inch pastry for double-crust pie
Milk
Additional sugar

In a bowl, toss apricots, sugar, flour and nutmeg. Sprinkle with lemon juice; mix well. Line a 9-inch pie plate with bottom crust; add filling. Roll out remaining pastry to make a lattice crust. Place over filling; seal and flute edges. Brush with milk and sprinkle with sugar. Cover edges of pastry loosely with foil. Bake at 375 degrees F for 45 to 55 minutes or until golden brown.

Boston Cream Cheese Pie

1 (9 oz.) pkg. yellow cake mix
2 (8 oz.) pkgs. Philadelphia cream cheese, softened
1/2 c. granulated sugar
1 tsp. vanilla
2 eggs
1/3 c. sour cream
2 (1 oz.) sq. unsweetened chocolate
3 tbsp. Parkay margarine
1 c. powdered sugar
2 tbsp. hot water
1 tsp. vanilla

Grease bottom of 9-inch pan. Prepare cake mix as directed on package; pour batter evenly into pan. Bake at 350 degrees for 20 minutes. Combine cream cheese, granulated sugar and vanilla, mixing at medium speed on electric mixer, blend well. Add eggs, 1 at a time, mix well after each addition. Blend in sour cream, pour over cake layer. Bake at 350 degrees for 35 minutes. Loosen cake from rim of pan. Cool before removing rim of pan. Melt chocolate and margarine over low heat, stirring until smooth. Remove from heat. Add remaining ingredients, mix well. Spread over cheese pie. Chill 2 hours. Ready to serve.

FILLING:
1 pk Sugar free chocolate pudding
2 Bananas
2 1/4 c Milk
CRUST:
6 tb Peanut butter
1 tb Honey
2 c Rice crispies
TOPPING:
1 Cool whip light

Mix peanut butter with honey. Then mix in rice crispies. Press in pie plate with metal spoon, build up edge. Slice banana over crust. Then mix pudding with milk and spread over bananas. Top with Cool Whip.

Easy Peanut Butter Pie

3/4 cup chocolate fudge topping, divided
1 Graham Cracker Pie Crust (6 oz.)
1 tub (8oz.) COOL WHIP , thawed
1 1/4 cups cold milk
1/2 cup creamy peanut butter
2 pkgs (4-serving size) Vanilla Flavor Instant Pudding & Pie Filling

SPOON 1/2 cup fudge sauce into bottom of pie crust. Gently spread half of the whipped topping over fudge sauce; place in freezer 10 minutes.
POUR milk into large bowl; stir in peanut butter until smooth. Add pudding mixes. Beat with wire whisk 2 minutes or until smooth. (Mixture will be thick.) Immediately stir in remaining whipped topping. Spoon over layers in pie crust.
REFRIGERATE 3 hours or until set. To serve, drizzle with remaining fudge topping.
Makes 8 servings

1/2 cup butter
3 squares (1 ounce each) unsweetened chocolate
1 1/4 cups sugar
1/4 cup flour
pinch salt
1/4 teaspoon vanilla
3 large eggs
1/4 cup chopped pecans

Melt butter and chocolate in double boiler; beat in sugar. Fold in flour and salt. Add vanilla. Beat eggs; fold into chocolate mixture with pecans. Turn into a greased 9-inch pie plate. Bake at 350° for 20 to 30 minutes. Center of the chocolate pie should still be moist when done. Serve this fudge pie warm with ice cream.

1 cup milk
2 Tbl soft butter or margarine
1/4 tsp almond extract
2 eggs
1/2 cup Bisquick
1/4 cup sugar
1 (21 oz.) can cherry pie filling

STREUSEL:

2 Tbl firm butter
1/2 cup Bisquick
1/2 cup brown sugar
1/2 tsp ground cinnamon

Preheat oven to 400 degrees.

Grease 10-inch pie plate. Beat all ingredients except pie filling and streusel in blender for 15 seconds. Pour into pie plate. Spoon pie filling evenly over top. Bake 25 minutes. Then, top with streusel. Bake until brown, about 10 minutes. Cool. Refrigerate.

2 cups white sugar
1 cup coconut
1/2 cup self-rising flour
1 tsp vanilla flavoring
4 eggs, beaten
2 cups milk

Melt 1/2 stick (4-oz) melted margarine in plate in oven. Pour in mixture. Bake in 10 inch pie plate (glass) at 350 degrees for 30 minutes or more until coconut is lightly browned.

1 c sugar
1 c light corn syrup
1/2 c butter or margarine
4 eggs, lightly beaten
1/4 c bourbon (one miniture bottle)
1 tsp vanilla
1/4 tsp salt
1 c semi sweet chocolate chips
1 c pecan pieces
1 unbaked pastry shell fitted into a 9 inch deep-dish pie plate

Preheat oven to 325 F. Combine first 3 ingredients in a small saucepan and cook over medium heat, stirring constantly, until butter melts and sugar dissolves. Cool slightly. Beat eggs, bourbon, vanilla, and salt in a large bowl; gradually ad sugar mixture, beating well with a wire whisk. Stir in chocolate chips and pecans, pour into pastry shell. Bake for 50-55 minutes, or until set. Serve warm or chilled.

1 graham cracker crust
2-3oz pkgs fat free vanilla instant pudding
2 cups skim milk
1-6 oz can frozen lemonade concentrate
1-8 oz container Cool Whip

Stir pudding mix and milk with a whisk in mixing bowl. Stir in lemonade and Cool Whip. Pour into pie crust. Refrigerate until ready to serve.

1 (14 ounce) can sweetened condensed milk
Juice of 1 lemon
1 (16 ounce) can sliced peaches in heavy syrup, drained and chopped
1 (8 ounce) container nondairy whipped topping
Graham cracker pie crust

Put the sweetened condensed milk into a large bowl and add lemon juice, peaches, and whipped topping. Blend thoroughly. Pour into pie crust; refrigerate until completely chilled.

4 cups sliced peaches, fresh or frozen (thawed)
1/2 cup granulated sugar
2 tablespoons tapioca
1 teaspoon lemon juice
1/2 cup all-purpose flour
1/4 cup firmly packed brown sugar
1/4 cup butter or margarine
1/2 cup chopped pecans
1 (9-inch) pie crust, unbaked

Combine first 4 ingredients in a large bowl; let stand 15 minutes. Combine flour and brown sugar; cut in butter with a pastry blender until mixture resembles coarse meal. Stir in pecans. Sprinkle 1/3 of flour mixture in bottom of pie crust. Spoon in peach mixture, and top with remaining flour mixture. Bake at 425 degrees F for 10 minutes. Reduce temperature to 350 degrees F and bake 20 to 30 minutes or until pie is golden brown. Yields 8 servings.

1 package Pillsbury Refrigerated Pie Crusts (contains 2 crusts)
1 8 oz. package cream cheese
1/2 cup powdered sugar
1 tsp. almond flavoring
1 package white chocolate instant pudding (3.4 oz.)
3/4 cup milk
1/2 tub (8 oz.) whipped topping
1/2 package frozen red raspberries thawed (other fruits may be substituted)
2 T. butter
2 T. cinnamon sugar
1/2 cup chopped walnuts
Whipped cream

Place top crust on cookie sheet and spread lightly w/ butter, cinnamon sugar, and walnuts. Bake with bottom crust in a tart pan at 425 degrees for 9-10 minutes or until light brown. Mix cream cheese, powdered sugar and almond flavoring in mixture. Spread on the bottom cooled crust. Layer with red raspberries. Mix instant pudding with milk, add whipped topping with whisk until it thickens. Spread over the red raspberries. Cover with top crust. Serve with whipped cream on top

1 pie crust and lattice for top
4 cups of sliced rhubarb (or a little more)
1 cup white sugar
1 Tablespoon Flour

Add flour to sugar and mix well. Pour over rhubarb and mix well. Let sit for 15 minutes. This will cause a juice to form.

3 eggs beaten
1/3 - 1/2 cup sugar (I use 1/3 cup)
2/3 cup (6 oz) of evaporated milk

Mix these 3 ingredients together.

Place rhubarb and juice mixture in pie crust. Pour egg mixture over till pie is full. Place lattice on top of pie.

Bake at 425 degrees in preheated over for 15 minutes. Lower oven to 350 degrees for 25-30 minutes. I had to keep it in there for 40 minutes to make it golden brown. Allow to totally cool and preferably chill before cutting.

Super Sour Lemon Meringue Pie

Submitted by Beverly

1 1/2 cups sugar
7 Tablespoons cornstarch
1 1/2 cups water
3 beaten egg yolks
1 teaspoon grated lemon peel (a little more if you like)
2 Tablespoons butter
1/2 cup lemon juice (either hand squeezed or from a bottle)
1 9" baked pastry shell
3 egg whites
1 teaspoon lemon juice
6 Tablespoons sugar
a dash of salt

Mix frist 3 ingredients in a saucepan, stirring in water. Bring to a boil over medium heat,stirring until thick for a bout 5 minutes. Remove from heat; stir small amount of hot mixture into egg yolks. then return to hot mixture. Bring to boiling and cook 1 minute, stirring constantly. Remove from heat. Add lemon peel and butter, slowly stir in 1/2 cup lemon juice. Cool to lukewarm, stirring frequently. Pour into cooled pastry shell.

Beat egg whites with 1 teaspoon lemon juice to soft peaks. Gradually add 6 Tablespoon sugar beating until stiff peaks form. Spread over filling, sealing to edges for the pastry shell. Bake in oven (350 degrees) 12 to 15 minutes. Cool before serving.

1 1/2 cups crushed buttery round crackers
1/3 cup butter, melted
2 tbs butter
2 cups sliced sweet onions
2 eggs
3/4 cup half-and-half
3/4 tsp salt
1/8 tsp ground white pepper
1/4 cup shredded sharp Cheddar cheese

Preheat oven to 350F. In a medium bowl, mix together crushed crackers and 1/3 cup melted butter. Press mixture firmly into a 9 inch pie pan and set aside. Heat a medium skillet over medium heat. Melt 2 tablespoons butter in skillet and saute onions until translucent and tender but not brown. Spread into prepared crust. In a medium bowl, whisk together eggs, half-and-half, salt, and white pepper. Pour mixture over onions then sprinkle top with shredded cheese. Bake in preheated oven for 30 minutes, until center is set. Let stand 10 minutes before serving.