Razzleberry Pie

1 box ready-made pie crusts with 2 crusts
1 bag frozen raspberries (fresh when in season)
1 bag frozen blackberries
1/3 cup granulated sugar
2 1/2 tablespoons flour

Thaw fruit almost completely and pour in colander to strain juice.

In large bowl, mix fruit, sugar and flour together. Line bottom of greased pie tin with crust. Fill with fruit.

Before adding top layer cut design into crust (as vents) Lay over top of crust, moisten edges with water to "glue" the two crusts together. With the back side of a fork, pinch edges together, or pinch with fingers. Lightly brush top crust with water. Sprinkle sugar over the top. Cover edges with 1 1/2-inch strip of aluminum foil. Bake for 30 minutes at 400 degrees F. Remove foil and bake an additional 10 minutes until crust is golden brown.

Traditional Mince Pie

Pastry for 2-crust pie
1 (27 ounce) jar None Such? Ready-to-Use
    Mincemeat (Regular or Brandy and Rum)
1 egg yolk plus 2 tablespoon water (optional)

Place rack in lowest position in oven; preheat oven to 425 degrees F.

Prepare pastry. Turn mincemeat into pastry-lined 9-inch pie plate. Cover with top crust; cut slits near center. Seal and flute. Brush egg mixture over crust if desired. Bake 30 minutes or until golden. Cool slightly. Garnish as desired.

Tomato Pie

1 (No. 2 1/2) can tomatoes
1 cup granulated sugar
1/2 teaspoon salt
6 tablespoons cornstarch

Put tomatoes, sugar and salt in pan and bring to a boil. Mix cornstarch with a little water. Add gradually until it thickens (may need more or less cornstarch). Roll pie crust and sprinkle the bottom with cinnamon. Pour in tomatoes and sprinkle with cinnamon. Put top crust on. Bake at 450 degrees F for 10 minutes, then at 375 degrees F until done, about 30 minutes.

Sweet Potato Pie

1 1/2 cups mashed, cooked sweet potatoes
1/2 cup granulated sugar
1/2 teaspoon nutmeg
1 teaspoon cinnamon
1/4 teaspoon cloves
2 eggs, well beaten
1/2 teaspoon vanilla extract
1/2 teaspoon salt
1/4 cup butter
1 cup milk
1 (9-inch) unbaked pie shell

Combine the first eight ingredients. Melt butter in the milk. gradually pour butter-milk mixture into potato mixture, stirring constantly. Beat gently until well blended and smooth. Bake in a pie shell at 450 degrees F for 10 minutes. Reduce heat to 350 degrees F and bake for 45 minutes or until a silver knife comes out clean.

Summit Club Pie

1 (14 ounce) can sweetened condensed milk
1/3 cup lemon juice
2 (11 ounce) cans mandarin oranges, drained
1 (15 1/2 ounce) can crushed pineapple, drained
2 cups chopped pecans
1 (9 ounce) container frozen whipped topping
2 graham cracker pie shells

Combine sweetened condensed milk and lemon juice. Stir until thickened. Add oranges, pineapple and nuts. Fold mixture into thawed whipped topping. Pour into pie shells. Let set in refrigerator overnight.

Streusel Peach Pie

4 cups peaches, quartered
1 teaspoon nutmeg
2 teaspoons cream
1/2 cup flour
1/2 cup granulated sugar
1 egg
1/4 cup brown sugar, packed
1/4 cup butter, softened

Sprinkle sugar and nutmeg over peaches. Mix egg and cream together and pour over peaches and sugar. Mix brown sugar, flour and butter until crumbly; sprinkle over peach mixture in pie pan. Bake at 350 degrees F until golden brown and serve warm.

Blue Ribbon Cherry Pie

This won the Mississippi Cherry Pie Contest in 1962.

Cherry Pie Filling
1 1/4 cups granulated sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1 tablespoon soft butter
1/2 cup cherry juice
1/4 teaspoon red food coloring
1/4 teaspoon almond extract
2 teaspoons lemon juice
3 cups drained canned cherries (reserve liquid)

Combine sugar, cornstarch, and salt. Stir in butter. Combine cherry juice, food coloring, almond extract, and lemon juice. Add this mixture to dry ingredients. Add cherries and let stand while preparing pastry. Line a 9-inch pie plate with pastry; fill with cherry mixture. Make lattice top; flute edges. Cut a 3-inch strip of aluminum foil and fold loosely around the edge of the pie. Bake at 400 degrees F for 50 to 55 minutes.

Rich Pastry
2 1/4 cups sifted flour
1 teaspoon salt
1 tablespoon granulated sugar
2/3 cup shortening
1 egg yolk
1 tablespoon lemon juice
1/3 cup milk
1 egg white

Sift flour with salt and sugar. Cut in 1/2 shortening until mixture resembles cornmeal. Cut in other 1/2 until mixture resembles large peas. Beat egg yolk and lemon juice together. Blend in juice and milk. Add to dry ingredients, tossing with a fork into a soft dough. Form into a ball. Divide ball into halves. Roll first half to 1/8-inch thickness. After putting dough into pie pan, brush bottom with egg white. Roll second half out and cut into strips to make lattice top.