Tart Cherry Cheese Pie

Ingredients:
Pie crust
2 32 oz. fresh pitted tart cherries or 16 oz. cans pitted tart red cherries (water pack)
1 1/2 cups sugar
1/3 cup cornstarch
Dash salt
1 Tbsp. butter
3-4 Drops almond extract

Wash/drain cherries; reserve one cup liquid
In a medium saucepan combine 3/4 cup sugar, cornstarch, and salt; stir in reserved cherry liquid. Cook and stir over medium heat till thickened and bubbly. Cook and stir one minute more. Remove from heat. Stir in remaining 3/4 cup sugar, the cherries, butter and almond extract. Let stand.

Top:
8 oz. cream cheese
1/3 cup sugar
1 egg
1 tsp. vanilla extract

In a mixing bowl, beat cream cheese, sugar, egg and vanilla until smooth. Pour cherry mixture into prepared pie crust then carefully spread cream cheese mixture around outside edges of pie, leaving a 3-in. circle of cherries exposed in the center. Bake at 350 for 30-35 minutes or until edges begin to brown. Cool on a wire rack. Refrigerate for several hours before serving.

I combined a couple recipes to make this so the baking time might need tweaking, I can't really remember if I baked at 350 or 375. I think the topping would be awesome for any kind of berry pie.

Rachel's S'more Pie

1 cup semi- sweet chocolate chips
1/2 cup milk
1 tsp. vanilla
16 large marshmallows
1 1/2 c. heavy whipping cream
Graham Cracker Crust

Reserve 1 T. chocolate chips. Melt remaining chips, milk, and marshmallows on stove on low heat stirring often. When mixture is melted and smooth, stir in vanilla and chill until cool.
Whip 1 cup cream until light and airy. Fold into cooled chocolate mixture.
Turn into pie crust. Whip remaining cream and carefully spread over top of pie. Press remaining morsels into the cream.
Chill until firm.
*Pie may be frozen for future use; remove from freezer 30 min. before serving

Double Layer Pumpkin Pie

8 oz cream cheese

2 cups milk, plus 2 Tbs

2 Tbs sugar

3 cups cool whip

4 small packages vanilla pudding

1 large can pumpkin puree

2 tsp cinnamon

1 tsp ginger

1/2 tsp cloves

2 graham cracker crusts

Mix cream cheese, 2 Tbs milk, and sugar until smooth.

Stir in cool whip.

Divide mixture into 2 graham cracker crusts.

Mix 2 cups milk and pudding.

Add pumpkin, spices, and blend until fluffy.

Divide equally and spread evenly over cool whip mixture.

Refrigerate for at least 4 hours.

Pecan Pie

Ingredients
1 whole Unbaked Pie Crust

1 cup White Sugar
2 Tablespoons Brown Sugar
¼ teaspoons Salt
1 cup Corn Syrup
⅓ cups Melted Butter (salted)
3 whole Eggs Beaten
¼ teaspoons Vanilla
1 cup (heaping) Chopped Pecans

Preparation Instructions
Begin by stirring three eggs in a small bowl.

Now, in a separate bowl, add the sugar…Brown sugar, and salt.

Then measure 1 cup of corn syrup and pour the corn syrup into the bowl.

Next, melt the butter and pour it into the mix.

Now just give it a stir, making sure all ingredients are combined well.

Next, pour in the beaten eggs. And stir it ’til combined.

Now add about 1/4 teaspoon vanilla extract.

Dump the chopped pecans right into the bottom of the pie shell. Spread them out into a flat layer…Next, just pour the corn syrup/egg mixture slowly over the top.

Bake pie at 350º for 50 minutes, being careful not to burn pecans and crust. And check on it halfway though; if the outer crust of the pie appears to be browning too soon, gently wrap some foil around the edge.
When you pull it out of the oven, it should be only slightly jiggly. If it’s overly jiggly, keep it in the oven for a little while longer. BUT…be careful not to burn the pecans. Seriously, they can burn if you turn your back for five seconds.

Another VERY important step: after baking, you must allow the pie to cool to room temperature. Although it can be served warm, Pecan Pie is best when it’s completely set. Very often, I’ll make my Pecan Pie the night before by the next day, it’s perfect.

Recipe and photos from http://thepioneerwoman.com/

Mrs. Sigg's Fresh Pumpkin Pie

This recipe uses fresh pumpkin puree and it is so yummy! Here's the link for a great picture tutorial on how to bake your pumpkin: http://www.ourbestbites.com/2009/09/homemade-pumpkin-toasted-pumpkin-seeds.html

Ingredients:

• 1 sugar pumpkin
• 1 recipe pastry for a 9 inch single crust pie
• 2 eggs
• 1 cup packed light brown sugar
• 1 tablespoon all-purpose flour
• 1/2 teaspoon salt
• 2 1/2 teaspoons pumpkin pie spice
• 1 (12 fluid ounce) can evaporated milk

Directions:

1. Cut pumpkin in half and remove seeds. Place cut side down on a cookie sheet lined with lightly oiled aluminum foil. Bake at 325 degrees F (165 degrees C) for 30 to 40 minutes, or until the flesh is tender when poked with a fork. Cool until just warm. Scrape the pumpkin flesh from the peel. Either mash, or puree in small batches in a blender. Increase oven temperature to 450 degrees F (230 degrees C.)
2. In a large bowl, slightly beat eggs. Add brown sugar, flour, salt, 2 cups of the pumpkin puree, pumpkin pie spice, and evaporated milk. Stir well after each addition.
3. Pour mixture into the unbaked pastry shell. Place a strip of aluminum foil around the edge of the crust to prevent over browning.
4. Bake 10 minutes at 450 degrees F (230 degrees C), then reduce the oven temperature to 350 degrees F (175 degrees C). Bake an additional 40 to 50 minutes, or until a toothpick inserted near the center comes out clean. Remove the strip of foil about 20 minutes before the pie is done so that the edge of the crust will be a light golden brown. Cool pie, and refrigerate overnight for best flavor.