Fruit-cocktail Parfait Pie
1- 1 lb can of fruit cocktail
Drain fruit, reserving syrup. Add water to syrup to make 1 cup; heat to
Turn into Vanilla cooky crust. Chill firm (45 minutes for creamy filling
***VANILLA COOKY CRUST: Line bottom of a buttered 9-inch pie plate with
Double Layer Pumpkin Pie
Soften cream cheese in microwave on high for 15 to 20 seconds
MIX Cream cheese, 1 tbsp milk & sugar in large bowl w/ whisk til smooth.
POUR 1 cup milk in bowl. Add pudding mix. Beat with whisk until blended,
STIR in pumpkin & spices. Using whisk, mix well. Spread over cream Pumpkin Pie for Thanksgiving~! Submitted by AUTUMN 
German Chocolate Pie
Melt chocolate & butter over low heat stiring till blended. Remove from heat.
Dream Pie
2 envelopes of DREAM WHIP Whipped topping mix
BEAT whipped topping mix with 1 cup milk and the vanilla, using large mixer bowl; baet at HIGH with electric mixer about 6 minutes or until topping thickens and forms peaks.
ADD remaining milk and the pie filling mix; blend at LOW. Beat at HIGH for 2 minutes, scraping bowl occasionally.
Autumns' Favorite Apple Pie 
3/4 C sugar
Autumns' Favorite Custard Pie
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Reduce oven temperature to 350*. Bake until knife inserted halfway between center and edge comes out clean, 8 inch pie 10 minutes longer, 9 inch pie 15 to 20 minutes longer.
Autumns' Favorite Classic Pumpkin Pie
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Heat oven to 425*F. Prepare pstry according to directions. Beat eggs(s) slightly with
Reduce oven temperatrure to 350*F. Bake until knife inserted in center comes out clean,
Serve with whippped cream if desired.
Impossible Pumpkin Pie
1 C canned pumpkin
Heat oven to 350*. grease 9-inch pie plate. Stir all ingredients until blended. Pour into pie plate. Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cover and refrigerate any remaining pie.
Impossible Apple Pie
3 C sliced, peeled all purpose apples (3 large)
Heat oven to 325*. Grease 9 inch pie plate. Stir together apples, cinnamon and nutmeg; turn into pie plate. Stir remaining ingrdeients except Streusel until blended. Pour into pie plate. Sprinkle with Streusel. Bake 40 to 45 minutes or until knife inserted in center comes out clean. Cool 5 minutes. Cover and refrigerate any remaining pie.
Streusel:
Stir together all ingredients until crumbly but not softened.
Dutch Apple Pie
Topping:
Heat oven to 375 degrees. Brush crust with egg white. Bake on cookie
Quick Fruit Cobbler
1 can (21 ounces) cherry, peach, blueberry or other
Spread pie filling in ungreased 1 1/2-quart casserole.
Cranberry Cobbler
5 cups Cranberries
Dough:
Combine berries, orange cut up in small pieces, sugar and flour and place in saucepan and bring to a boil and cooking until contents are thick. Remove from heat , stir in vanilla and cool. Place cooled fruit mixture into a 8 or 9 inch square baking pan or dish.
Make dough: Mix dry ingredients and cut in only 3 Tbs butter ( melt remaining butter ) until coarse meal texture. Add milk and stir to make a cohesive dough.
Knead briefly on a floured board. Roll out to an 8 x 10 inch rectangle. Brush with half melted butter. Sprinkle on cinnamon, brown sugar and raisins or nuts if desired.
Roll up from the long sides.Cut dough into 12 even pieces and lay atop fruit. Brush with remaining melted butter.
Bake 400 for 30 minutes or cobbler browned and thickly bubbling.
Easy Gingersnap-Peach Crisp
Peach pie filling
Heat pie filling until hot. Spoon into bowls;
Triple Berry Crisp
1-1/2 cups fresh blackberries
Preheat oven to 350 degrees F.
In a large bowl, gently toss together blackberries, raspberries, blueberries, and white sugar; set aside.
In a separate large bowl, combine flour, oats, brown sugar, cinnamon, and nutmeg. Cut in butter until crumbly. Press half of mixture in the bottom of a 9x13 inch pan. Cover with berries. Sprinkle remaining crumble mixture over the berries.
Bake in the preheated oven for 30 to 40 minutes, or until fruit is bubbly and topping is golden brown.
Apple Crisp
4 C sliced tart apples (about 4 med)
Heat oven to 375. Arrange apples in greased square pan, 8x8x2 inches.
Bake until toppingis golden brown and apples are tender, about 30 mins. Serve warm and, if
Makes 6 servings
Baked Apples
Core baking apples and pare 1 inch strip of skin from around middle of each apple or pare
Bake uncovered in 375 oven until tender when pierced with fork, 30 to 40 mins. (Time will
Peach Crumble
1/3 cup granulated sugar
FOR FILLING: In bowl, combine the sugar, 2 tablespoons flour, and cornstarch. Add peach slices and cranberries. Toss gently to coat. Add melted butter and lemon juice; stir gently to combine.
Mixed Berry Crumble
2 12 oz. bags frozen mixed berries
FOR CRUMBLE TOPPING:
1 cup baking mix
In a 4- or 5-quart slow cooker stir together mixed berries, dried cranberries, cranberry juice, tapioca, cinnamon, and sugar.
Makes 8 servings
Blueberry Buckle
1/4 cup butter, softened
TOPPING:
In a small mixing bowl, cream butter and sugar. Beat in the egg. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Fold in the blueberries. Pour into greased 9-in. square baking pan.
For topping, combine the sugar, flour and cinnamon in a bowl; cut in butter until crumbly. Sprinkle over blueberry mixture. Bake at 375 degrees F for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
Berry Nectarine Buckle
1/3 cup all-purpose flour
BATTER:
For topping, in a small bowl, combine the flour, brown sugar and cinnamon; cut in butter until crumbly. Set aside.
In a large bowl, cream the butter and 3/4 cup sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Set aside 3/4 cup batter. Fold blueberries into remaining batter.
Spoon into a 13-in. x 9-in. baking dish coated with cooking spray. Arrange nectarines on top; sprinkle with remaining sugar. Drop reserved batter by teaspoonfuls over nectarines. Sprinkle with raspberries, blackberries and reserved topping.
Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Serve warm. 20 servings.
Apple Pandowdy
1-1/4 cup butter
Preheat oven to 350° F.
Combine flour, baking powder and salt, set aside.
Butter a 9" square baking dish. Place sliced apples in buttered baking dish and sprinkle with a mixture of brown sugar, cinnamon and nutmeg.
Cream butter and sugar until fluffy. Mix in egg. Add flour mixture, alternating with milk, beginning and ending with flour mixture to make a stiff batter. Spread batter evenly over apples (see photo) and bake for about 50 minutes or until golden brown. Cool for at least ten minutes before serving.
You can serve this dish right out of the pan, or invert it onto a serving plate like an upside-down cake, warm or at room temperature. Top with whipped cream or ice cream.
Apricot & Sweet Cherry Pandowdy
The dough can be made up to a day in advance and refrigerated until ready to use. Let it rest at room temperature while preparing the fruit, then roll it out.
For the dough:
For the filling:
For the dough:
Using a pastry blender or your fingers, mix butter into flour mixture until butter is in pea-size pieces, about 3 minutes. Add 3 tablespoons ice water and almond extract and mix until dough just comes together. (Add the last tablespoon of ice water if necessary, but do not overwork the dough or it will become tough.)
Shape dough into a disk and wrap it in plastic. Refrigerate for 30 minutes before rolling out.
For the filling:
Remove the dough from the refrigerator, place on a lightly floured surface, and roll out to 1/4-inch thickness (it should be large enough to fit over a shallow 2-quart baking dish with 1/2-inch overhang on all sides). Top the fruit mixture with the dough and tuck the edges into the dish.
Heat the oven to 400°F and arrange a rack in the middle.
Apple Brown Betty
4 medium apples, sliced
Mix bread crumbs, butter, lemon or orange peel, sugar, and cinnamon. Place half of the sliced apples in a buttered baking dish. Cover with half of the bread crumb mixture. Add remaining apple slices and cover with remaining crumb mixture. Moisten with fruit juice. Bake at 375° for 45 minutes. Serve hot or cold with cream, whipped topping, or ice cream.
Rhubarb Brown Betty
4 c. rhubarb, diced
Mix rhubarb and salt. Let stand a half hour; put in shallow baking dish. Sprinkle with brown sugar. Bake at 375 degrees for 5 minutes.
PART 2:
1/2 c. brown sugar
Cream together brown sugar and shortening. Add flour, salt, and spice; blend until crumbly. Sprinkle on top of the rhubarb; return to oven. Continue baking until the rhubarb is tender (20 minutes). Serve hot with custard sauce.
Blackberry Grunt
4 cups blackberries
Combine first 4 ingredients in a 3-quart saucepan. Bring to a boil over medium heat,
stirring occasionally. Cover; reduce heat to low.
Meanwhile, combine flour and next 3 ingredients in a bowl. Add milk and butter, stirring until smooth. Spoon dumpling mixture over berry mixture. Cover and simmer 15 minutes. (Do not remove cover.) Dumplings are done when a knife inserted in center comes out clean. Serve warm with sweetened whipped cream, if desired.
Blueberry Grunt
3 cups fresh blueberries
Preheat oven to 350 degrees F (175 degrees C).
Arrange the blueberries in the bottom of a casserole dish; sprinkle 1 cup sugar over the blueberries.
Cream together the shortening, 1/2 cup sugar, and egg. Add the milk, flour, baking powder, and salt. Beat until evenly combined. Drop by spoonfuls on top of the blueberries.
Bake in preheated oven until golden brown, about 30 minutes.
Sour Cherry Fruit Slump
Fruit:
To prepare fruit: Stir together 3/4 cup sugar, cornstarch and cinnamon in a 9- to 10-inch non-reactive deep-sided skillet or 3-quart wide-bottomed saucepan or Dutch oven (see Note). Stir in cranberry (or orange) juice and lemon zest, then the cherries and other fruit. Bring the mixture to a gentle simmer over medium heat, stirring. Simmer, stirring, until the mixture thickens slightly, about 2 minutes. Remove from the heat, taste and add up to 2 tablespoons more sugar if desired.
To prepare dough: Whisk all-purpose flour, whole-wheat flour, sugar, baking powder, salt and baking soda in a medium bowl. Add butter and oil. Using a pastry blender, two knives or a fork, cut in the butter until the mixture resembles coarse meal. Add 3/4 cup buttermilk, mixing with a fork just until incorporated. The dough should be very soft and slightly wet; if necessary, stir in a little more buttermilk. Let the dough stand for 3 to 4 minutes to firm up slightly.
To finish: Use lightly oiled soup spoons to scoop up the dough, dropping it in 8 portions onto the fruit, spacing them evenly over the surface. Return the slump to the stovetop and adjust the heat so it simmers very gently. Cover the pot tightly, and continue simmering until the dumplings are very puffy and cooked through, 17 to 20 minutes. Cut into the center dumpling with a paring knife to check for doneness. Let the slump cool on a wire rack, uncovered, for at least 15 minutes. Sprinkle the cinnamon sugar over the dumplings. Serve warm.
Mixed Berry Slump
7-1/2 ounces blueberries (1-1/2 cups)
Bring berries, 1/2 cup sugar, 1/4 cup water, the vanilla seeds and pod, and a pinch of salt to a simmer in a saucepan over medium heat. Cook, covered, for 5 minutes. Whisk together cornstarch and remaining tablespoon water; add to berries. Simmer for 1 minute. Let stand while making dough.
Mix together remaining 2 tablespoons sugar, the flour, baking soda, grated nutmeg, and 1/8 teaspoon salt. Rub in butter using your fingers until very small pieces remain. Stir in buttermilk until dough forms.
Return berry mixture to a gentle simmer over low heat, and add 6 mounds of dough. Cook dumplings, covered, until cooked through, about 10 minutes. Remove pod. Serve warm.
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A pie is a baked dish which is usually made of a pastry dough shell that covers or completely contains a filling of various sweet or savoury ingredients.
A cobbler is a type of deep-dish fruit dessert with a thick biscuit or pie dough crust that is prepared and then served warmed to guests. It is very similar to a pie except that the crust is thicker and it is traditionally placed only on top.
A crisp is a sweet dessert made with baked fruit as the bottom layer, which is topped with a crumbly topping. It is commonly referred to as a "fruit crisp" or as a crisp described by the name of the fruit in the dessert, such as apple crisp, a three fruit crisp, or something similar. A typical crisp combines a variety of ingredients, which include brown sugar, oatmeal and nuts that are mixed with the butter, flour and cinnamon to create a granular topping that is spread over the baked fruit.
A crumble is a dessert with a crumb topping made from flour, sugar, and butter combined into a mixture that is sprinkled over sliced fruit and baked. The topping is made up of basically the same ingredients as a pastry except it doesn't contain any liquid. When the crumble bakes the butter melts and mixes with the flour and sugar to create a crunchy, crumbly topping. A crumble is very similar to a crisp except that the topping for a crisp generally contains oats and often nuts, giving it a coarser texture that the crumbles toppings.
A Buckle is a sweet dessert that is made from a cake batter traditionally topped with berries, which is topped with a streusel type topping. The batter rises up as it bakes and the berries and streusel topping sink at uneven intervals, forming a buckled affect in the cake. Originally, buckle was made as a single layer cake topped with blueberries. However, over the years a variety of berries, fruits and toppings have been added to make different versions of this cake dessert.
A pandowdy is a sweet dessert that is made with a pastry or bread dough topping that covers a fruit base made from one or several fruits. Apple Pandowdy is the most common version of this dessert. When prepared, the dough is rolled out into thin circular or square shape matching the shape of the deep baking dish containing the fruit. Nuts, such as sliced almonds, are often added to the Pandowdy dough.
Brown Betty is a name given to an early era baked pudding dessert made by those who came to America during the 1600's. The most well known is Apple Brown Betty or simply Brown Betty. A combination of tart apples, (Granny Smith and Gala work well or other combinations of two to three semi-tart varieties) are cut into slices and mixed with sugar, cinnamon, vanilla, and lemon juice.
Pieces of bread are torn and baked or browned on the stovetop in butter, basically creating breadcrumbs to be used as a layer or filling. The sweetened and seasoned fruit is then layered with the breadcrumbs to form a baked pudding of fruit and crispy breadcrumbs that is served warm and is often topped with whipped cream or ice cream.
A grunt is a dessert, traditionally served on America's east coast that is a combination of a pie and a cobbler. It consists of fruit, most often berries, which are cooked beneath a crust of biscuit or dumpling type dough. The Grunt was named for the echo of sounds coming from the bubbling fruit under the dough as it cooks. A Grunt is similar in preparation to the Slump with the exception that the Grunt is steam cooked and the Slump is baked.
A slump is a dessert that is basically the same as a grunt as far as ingredients and construction. It consists of fruit, berries, or a mixture of fruit and berries, which are cooked beneath a crust of biscuit or dumpling type dough. The difference between the grunt and the slump is that the slump is baked uncovered instead of steamed. Some recipes call for it to be cooked on the stovetop and others use the oven. The slump was given its name because when served on a plate it has a tendency to slump.