Chocolate truffle pie

From kraft 

Lime chiffon pie

From kraft

Double layer pumpkin pie

From Kraft 

Decadent triple layer mudpie

From kraft

Turtle Pumpkin Pie

From Kraft 

Chocolate Pudding Pie

From Kraft 

Butter Tarts

1/4 cup raisins or chopped pecans (optional)
12 unbaked tart shells (recipe below)
1/4 cup butter, softened
1/2 cup packed brown sugar
1/4 cup corn or maple syrup (I used maple syrup)
1 egg
1 tsp white vinegar
1 tsp vanilla
pinch of salt
Sprinkle raisins (or pecans) evenly in crust shells. Cream together butter and brown sugar. Beat in corn syrup, egg, vinegar, vanilla and salt. Pour into shells, filling 3/4 full.
Bake at 375 for 15 minutes or until golden brown. Let cool in pans for a few minutes, then remove to rack and let cool completely.

 TART SHELL / PIE DOUGH

Best of Both Worlds Pie Dough
For one 9-inch pie crust (double if necessary)
1 1/2 cups all purpose flour
1 Tablespoon sugar
1/2 tsp salt
5 1/2T shortening (Frozen!)
7 Tablespoons unsalted butter (Frozen!)
* cut both of these into small cubes and pieces and toss in freezer
1/4 cup ice water
1 teaspoon cider vinegar (just add to the water)
Place dry ingredients into food processor and pulse a few times to distribute the salt and sugar.  Scatter frozen cubes of butter and shortening on top of the flour.

Pulse in processor for about 1 second each time until the mixture looks like coarse meal.  You can take a knife and fluff it around to be sure no large chunks are under the blade.  This should be about 6-8 pulses.  Once the fat is cut in, add the ice water through the chute about a tablespoon at a time while you continue short pulses.  The mixture will not look like cookie dough – it will probably look a little crumbly.  Periodically check to see if the dough pinches together.  When the dough begins to hold together, turn it out onto saran wrap, form into a ball, wrap and press it into a disc.  If you did a double batch, separate the dough into two discs.  Refrigerate for an hour or up to two days.

Easy Crumble Top Apple Pie

PIE
1 pie shell (9" - make your own or use a refrigerated one from store)
6 C apples - thinly sliced/chopped
1 T lemon juice (optional)

3/4 C white sugar
2 T white flour
1/2 t cinnamon
1/8 t nutmeg
1/2 C raisins (optional)
1/2 C chopped walnuts (optional)

CRUMB TOPPING
1/2 C flour
1/2 C brown sugar
3 T butter

1. Preheat oven to 375 degrees F (190 degrees C).
2. Place sliced apples in a large bowl. Sprinkle with lemon juice if desired. In a small bowl, mix together white sugar, 2 tablespoons flour, cinnamon, and nutmeg. Sprinkle mixture over apples. Toss until apples are evenly coated. Stir in raisins and walnuts if desired. Spoon mixture into pastry shell.
3. In a small bowl mix together 1/2 cup flour and brown sugar. Cut in butter or margarine until mixture is crumbly. Sprinkle mixture over apple filling. Cover top loosely with aluminum foil.
4. Bake in preheated oven for 25 minutes. Remove foil and bake an additional 25 to 30 minutes, until top is golden brown. Cool on a wire rack.

Lemonade Cheesecake Pie

1 pkg (8oz) cream cheese, softened
1/2 C thawed frozen lemonade concentrate
1 tub (8oz) cool whip, thawed, divided
1 graham wafer pie crust
1 1/2 C sliced fresh strawberries
2 T sugar

Beat cream cheese in large bowl with mixer until creamy. Gradually add concentrate, beating well. Whisk in 2 C cool whip; spoon into crust.

Refrig. 4 hrs or until firm. Meanwhile toss berries with sugar. Refrig until ready to use.

Pipe or spoon remaining cool whip around edge of pie jsut before serving. Top with berries.

Turtle Pumpkin Pie

From: Kraft

¼ C plus 2 T caramel ice cream topping, divided
1 Graham Cracker crust
½ C plus 2 T pecan pieces, divided
1 C cold milk
2 pkg (3.4 oz each) vanilla instant pudding
1 C canned pumpkin
1 t ground cinnamon
½ t ground nutmeg
1 tub (8oz) cool whip topping, thawed, divided

Pour ¼ C caramel topping into crust; sprinkle with ½ C pecans.

Beat milk, pudding mixes, pumpkin and spices with whisk until blended. Stir in 1 ½ C cool whip. Spread into crust

Refrigerate at least 1 hr. Top with remain cool whip, caramel topping and pecans just before serving. Makes 10 serv.

Cream Schnitz Pie

From: Beccy Kennedy

1 pastry shell
7 apples
3 T flour
1 pinch salt
1 C sour cream
3/4 t cinnamon
1 C sugar

Peel and core apples. Slice and arrange in pastry shell. Combine 3/4C sugar, salt, flour and cream. Pour over the apples. Mix remaining 1/4C sugar with cinnamon and sprinkle on top. Microwave on high for 8-10 minutes or until the filling starts to bubble. Preheat conventional oven to 450. Transfer pie to oven and bake for another 10-15 minutes until golden brown.

TIP: Prepare favourite recipe for 2-crust 9" fresh fruit pie and use same method for cooking.

Peaches and Cream Pie

1/4 C sugar
4 C fresh/frozen sliced peaches
9" pie shell
Filling:
1/2 t almond flavouring
3/4 C sugar
2 T flour
1 C sour cream
1/4 t salt
1 egg
Topping:
1/3 C sugar
1/4 C butter
1/3 C flour

Sprinkle the sugar over peaches and let stand. Combine filling ingredients and stir into peaches. Pour into pir shell. Blend topping ingredients. Cover filling. Bake at 400 for 10 min, then at 350 for 30 min. Serve chilled or freeze and let thaw before serving.

Pear Crumble Pie

6 medium barlett pears, pared
3 T lemon juice
1/2 C sugar
2 T flour
1 t grated lemon peel
9 inch unbaked pie shell
Crumble Topping:
1/2 C flour
1/2 C sugar
1/2 t cinnamon
1/2 t ginger
1/4 t mace
1/4 C butter

Slice 5 pears, and cut remaining pear in sixths. Sprinkle pears with lemon juice. Mix sugar, flour and lemon peel. Stir into pears. Spoon into pastry shell. Arrange pear wedges on top of sliced pear mixture.

Mix flour, sugar and spices for topping. Cut in butter until crumbly. Sprinkle topping on pears. Bake at 400 for 45 min or until pears are tender. Serve warm if desired.

Taffy Tarts

2 C brown sugar
2 eggs
2 t vanilla
2 T melted butter
4 t cold water

Mix all ingredients together. Spoon about 1/8 C of filling into approx. 18 unbaked tart shells. Bake at 400 for 14 min, or until done.

Pecan Tassies

Make Tart Shells

Filling:

2 T butter, melted
3/4 C packed brown sugar
1 egg
1 t vanilla
1 1/2 C chopped pecans

Combine all ingredients. Mix well. Fill evenly. Bake 20-25 min at 350 degrees or until light golden brown. Remove from pan and cool completely. Sprinkle with powdered sugar if desired.

Flat Bottom Fruit Pie

1 refrigerated ready to use pie crust (1/2 of 15oz pkg)
1 tsp cinnamon sugar
1 1/4 C half & half (or milk)
1 pkg (4 serving size) Instant Vanilla Pudding mix
1 C thawed Cool Whip
1 1/2 C fresh peaches
1/2 C fresh blueberries
1/2 C fresh raspberries (or whatever fruit you enjoy! I love strawberries...)

Preheat oven to 450 F. Unroll pie crust onto baking sheet; sprinkle with cinnamon sugar. Bake 8-10 min or until lightly browned; cool completely. Meanwhile, pour half and half into bowl. Add dry pudding mix. Beat with wire whisk 2 min, or until well blended. Gently stir in whipped topping; cover. Refrigerate until ready to use. Spread pudding mixture over crust just before serving; top with fruit.