For this recipe you will need:

• 1/2 package (15 oz.) refrigerated pie crust
• 1 lb. frozen rhubarb, thawed
• 1 lb. frozen strawberries, halved
• 1/2 cup granulated sugar
• 1/4 cup strawberry jam
• 2 tablespoons orange juice
• 3 tablespoons cornstarch
• 4 egg whites
• 1 cup confectioner’s sugar

Directions:

1)  Heat oven to 400°F.  Line a 9″ pie plate with pie crust; crimp edges.  Using fork, pierce bottom 5 times; line with foil and pie weights.  Bake 10 minutes.  Remove weights and foil.  Bake 3 minutes, or until golden.  Cool.

2)  In pan over medium-high heat, cook next 5 ingredients 5 minutes.  In bowl, combine cornstarch and 3 tablespoons water; add to fruit.  Bring to a boil.  Let simmer 2 minutes; pour into crust.

3)  In bowl of electric mixer, beat remaining ingredients 4 minutes, or until stiff peaks form; spread over hot filling.  Bake 3 minutes.  Let cool.

For the dough you will need:

• 2 1/2 cups all-purpose flour
• 1/2 cup solid vegetable shortening
• 7 tablespoons cold stick butter, cut in small pieces
• 1/2 teaspoon salt
• 6 to 7 tablespoons ice water

For the filling you will need:

• 1/2 cup apple cider or juice
• 1/2 cup golden raisins
• 1/2 cup walnuts, toasted and coarsely chopped
• 1/2 cup sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon grated lemon zest
• 1 table spoon lemon juice
• 1/2 teaspoon ground cinnamon
• 5 medium ( 2 lb) Granny Smith apples, peeled, quartered, cored and cut in 1/2-inch thick wedges (about 6 1/2 cups)
• 1 tablespoon milk

Directions:

1) To make the dough in food processor:  Pulse flour, vegetable shortening, butter and salt until coarse crumbs form.  Sprinkle 6 tablespoon water over crumbs; pulse just until the mixture clumps together, adding remaining tablespoon water little by little if needed.  Remove blade, then dough.  By hand:  Mix flour and salt in a medium bowl.  Cut in shortening and butter with a pastry blender until mixture resemble coarse crumbs.  Sprinkle with 6 tablespoons water, then stir with a fork until the mixture clumps together, adding remaining tablespoon water little by little if needed.

2)  Divide dough in half.  Shape each half into a 1-inch thick disk.  Wrap and refrigerate at least 1 hour until firm enough to roll out, or up to 1 week.

3)  Place oven rack in lowest position.  Heat oven to 375°F.  Have ready a 9-inch pie plate and foil-lined rimmed baking sheet.

4)  Heat cider and raisins in a saucepan or bowl in the microwave until hot.  Cover, then remove from heat; set aside.

5)  On a lightly floured surface with a lightly floured rolling pin, roll out half the dough to a 12-inch circle.  Line pie plate with dough.  Refrigerate.

6)  On a piece of lightly floured wax paper, roll out remaining dough to a 12-inch circle.  Cut with a pastry wheel or sharp knife into 1-inch wide strips.  Slide wax paper (with strips of dough) onto a baking sheet and refrigerate.

7)  Mix nuts, sugar, flour, lemon zest, lemon juice and cinnamon in a large bowl.  Add apples, soaked raisins and cider,; toss gently to mix.  Spread in pie plate, tucking apples in to fit.  Scrape juices in bowl over filling.

8)  Arrange half the strips over filling, using longest near the center.  Lay remaining strips in opposite direction.  Roll the overhang of bottom crust up over ends of strips to make an even rim.  Flute decoratively.  Brush lattice and rim with milk.  Placed on prepared rimmed baking sheet.

9)  Bake 60 to 70 minutes until crust is golden brown and apples are tender when pierced.  (If top browns too quickly, cover loosely with foil.)  Remove to a wire rack to cool.

You will need:

• 2 Eggs, Slightly Beaten
• 1 cup Light Corn Syrup
• 1/4 cup Sugar
• 2 tablespoons Flour
• 1/4 teaspoon Salt
• 1 teaspoon Vanilla
• 1-1/4 cups pecans

Procedure:

1)  Preheat oven to 375°.

2)  Spread pecans in an unbaked 9-inch pie shell.

3)  Mix remaining ingredients and pour over pecans.

4) Bake at 375 deg F. for 40 to 50 minutes or until filling is set.

For this recipe you will need:

• frozen pie shell, thawed or fresh pastry for single-crust 9 1/2-inch pie dish
• 2 cups walnut halves
• 1/2 cup butter, melted
• 1/4 cup white sugar
• 1 cup light brown sugar
• 1 1/2 tablespoon all-purpose flour
• 1 tablespoon milk
• 2 eggs
• seed from 1 vanilla pod or 1 teaspoon vanilla extract
• a pinch of salt

Procedure:

1)  Preheat oven to 400° F.

2)  In a mixing bowl, beat eggs with a wire whisk until foamy. Add the melted butter and beat until mixed.

3)  Add the brown sugar, white sugar, milk, flour, salt, and vanilla; mix well. Stir in the walnuts.

4)  Pour filling into the prepared pie shell. Bake for 10 minutes at 400° F., then reduce heat to 350° F.  Bake for another 35 to 40 minutes, or until the crust in browned and filling is set.

For the Peach Pie, you will need:

• pastry for a double-crust 9-inch pie
• 5 cups fresh peaches, sliced
• 1 cup sugar
• 1/3-1/2 all purpose flour
• 1/4-1/2 teaspoon cinnamon
• 2 tablespoons butter
• 2 tablespoons sugar

1)  Preheat oven to 425° F.

2)  Stir together flour, 1 cup sugar, and cinnamon and set aside.

3)  Wash, peel, and slice fresh peaches.  If you’re using canned peaches, drain and slice peaches.

4)  Mix together peaches with the combined dry ingredients.  If using canned, skip the 1 cup sugar.

5)  Turn into pastry-lined pie pan and dot with butter.

6)  Cover with top crust, cut slits in it, seal the edges.

7)  Sprinkle top with 2 tablespoons of sugar.

8)  Cover the edges with foil to prevent over browning; remove foil for the last 15 minutes of baking.

9)  Bake 35 to 45 minutes or until crust is brown and juice begins to bubble through the slits in the crust.

10)  Pie may be frozen for future use.