Ingredients

  • 4 c. fresh peaches
  • 1 apple, cored and sliced
  • 1 c. all-purpose flour
  • 1 c. sugar
  • 4 Tbsp. lemon juice
  • 1 stick butter or margarine
  • 2 qt. fresh, frozen or canned blackberries *
  • 3 c. sugar or to taste
  • 3 Tbsp. sugar
  • 2 1/2 sticks butter (do not substitute)
  • 2 tsp. sugar
  • 2 tsp. pure vanilla extract
  • 4 (9-inch size) Pillsbury pie crusts or use your own pie crust dough
  • 2 Tbsp. water
  • 2 large pkg. Jell-O pistachio pudding and pie filling
  • 3 3/4 c. cold milk and 2 Tbsp.
  • 2 Oreo cookie pie shells
  • 1 container Cool Whip (optional)
  • 4 Oreo cookies (without filling), crumbled fine
  • 1/2 c. butter or margarine
  • 2 c. sugar
  • 4 eggs
  • 2 c. buttermilk
  • 5 c. mashed sweet potatoes or yams (I prefer yams)
  • 1 tsp. nutmeg
  • 1 tsp. cinnamon
  • 1 tsp. vanilla extract
  • 1 tsp. grated orange rind
  • 1 tsp. baking powder
  • 1/2 c. butter or margarine
  • 3 eggs
  • 3/4 c. sugar
  • 1/4 tsp. salt
  • 1 c. dark corn syrup or light corn syrup
  • 1 uncooked pie crust (see following recipe or purchase pie crust)

Method

  • Preheat oven to 350°.
  • Prepare flaky pie crust or store-bought pie shell.
  • Melt butter or margarine.
  • Cool and set aside.