SIMPLY DELICIOUS NO-BAKE PEACH PIE

½ cup milk
20 large marshmallows

Melt marshmallows in milk; let cool. Add 8 oz. whipped topping; blend. Add 5-6 cups skinned and sliced peaches. Pour into baked 9 inch pie shell. Let set up well.

FRESH BLUEBERRY PIE

¾ cup sugar
3 tbsps. corn starch
1/8 tsp. salt
¼ cup cold water
5 cups fresh blueberries, washed and divided
1 tbsp. butter
1 tbsp. lemon juice
1 baked pastry shell

In a saucepan over medium heat, combine first four ingredients until smooth. Add 3 cups berries and bring to a boil; cook and stir for 2 minutes until thick and bubbly. Remove pan from heat; add butter, lemon juice and rest of the berries; stir until butter is melted; let cool. Pour mixture into a pastry shell; refrigerate.

KENTUCKY MINCEMEAT PIE

23 ounces mincemeat -- canned
8 ounces crushed pineapple -- drained
2 cups apples -- sliced
2 pie crusts (9 inch)
1 tablespoon sugar

Combine first 3 ingredients in bowl and set aside.

Fit 1 pie crust into a 9-inch pie plate according to package directions. Spoon mincemeat mixture into pie crust.

Roll remaining piecrust to press out fold lines; cut with a 3-inch leaf-shaped cutter. Mark veins on leaves with a pastry wheel or sharp knife. Arrange pastry leaves over mincemeat mixture; sprinkle with sugar.

Bake at 425 degrees F. for 30 to 32 minutes or until golden. Shield edges of pie with strips of aluminum foil after 12 minutes to prevent excessive browning. 10 servings.

Raspberry Cream Pie

2 baked 9-inch pie crusts
***Raspberry Filling***
1 cup water
1/2 cup granulated sugar
1 tablespoon cornstarch
1/8 teaspoon salt
1/4 cup water
1/4 teaspoon lemon juice
1 box (3 ounce size) raspberry Jell-O
3 cups fresh raspberries
***Vanilla Filling***
3 cups milk, scalded
1/2 cup cornstarch
1 1/3 cup granulated sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
3 egg yolks
1 cup milk

Directions:

For Raspberry Filling: Heat the 1 cup water and sugar. Mix the cornstarch, salt, 1/4 cup water and lemon juice. Add to water-sugar mixture. Boil until mixture is clear. Add Jell-O and stir to dissolve. Add raspberries and let cool.

For Vanilla Filling: Place 3 cups milk in kettle. Heat to scalding.

Mix cornstarch, sugar, salt, vanilla, egg yolks and 1 cup milk. Slowly blend into hot milk, stirring constantly until thick. Cool.

Pour 2 cups Vanilla Filling into each pie shell. Place 2 cups Raspberry Filling on top of Vanilla Filling.

Serve topped with whipped cream.

Cherry Pie

3 cups frozen tart cherries, not thawed
1 1/2 cup granulated sugar
1/4 quick-cooking tapioca
pastry for 2-crust (double) 9-inch pie
2 tbsp butter or margarine


Preheat oven to 400 F.

In medium bowl, combine cherries, sugar, tapioca; mix well. Let cherry mixture stand 15 minutes.

Line 9-inch pie plate with 1 pastry crust; fill with cherry mixture. Dot with butter. Cover with top crust that has slits cut for steam to escape. Seal edges and flute.

Bake 50 to 55 minutes or until crust is golden brown and filling is bubbly.

Makes 6 to 8 servings.