Poor Man's Pie (Bill Erwin)
Fresh Strawberry Pie (Eunice Lantagne)
Peanut Butter Pie (Carol Studie)
Millionaire Pie (Angie Rushing)
Blackberry Cobbler (Linda Barrette)
Strawberry Pie (Carol Studie)
Kentucky Bourbon Chocolate-Chip Pecan Pie (Tracie Zoller)

1 stick butter or margarine
1 cup sugar
1 cup flour
2 tsp. baking powder
1/2 cup milk
3 - 4 cup fruit - your choice (we like peach or blackberry)

Melt butter in 9x9 baking dish.  In bowl mix flour, sugar, and baking powder add milk.  Pour mixture into baking dish allowing to spread out.  Drain fruit and pour into center of dish.  Crust will bake up and around filling.  Bake at 350 degrees for 45 minutes.

(For one pie)
Cook until thick and clear:
     3 1/2 Tbsp. cornstarch
     1 cup water
     1 cup sugar
     2 Tbsp. light corn syrup
     while hot: add 4 Tbsp. strawberry jello
Cool above.
Fill baked pie shell with sliced strawberries.  (DO NOT SUGAR)  Pour above mixture over strawberries after it has cooked.  Refrigerate overnight.  Top with Cool Whip.

1 8 oz. pkg. cream cheese (softened)
1 cup peanut butter
1 cup sugar
1 tsp. vanilla extract
1 small bowl Cool Whip topping
1 graham cracker prepared crust

Beat cream cheese, peanut butter, sugar and vanilla until smooth.  Fold in Cool Whip.  Gently spoon into crust.  Garnish with peanuts if desired.  Refrigerate.

Yield: 8 - 10 servings

8 oz. pkg. of cream cheese (softened)
1/2 cup sugar
8 oz. can of crushed pineapple (undrained)
1 cup grated coconut
1 cup chopped pecans
8 oz. carton pf whipped topping thawed (or 2 cups whipping cream, whipped and sweetened with 3 Tbsp of sugar (if you, for some reason, have an aversion to non-dairy)

Directions:

Cream together the softened cream cheese and the sugar with an electric mixer, letting the mixer run for 3 or 4 minutes on high speed.  Stir into the cream cheese mixture the crushed pineapple, coconut and pecans, and mix well.  Carefully fold in half of the whipped topping until filling is blended well.  Reserve remaining half for top (see below).  Pile the filling into a prepared crust, and chill for several hours.  Millionaire Pie can be garnished with a dollop of the reserved shipped topping when served, or you can spread the remaining half of the topping over the whole pie and garnish with a sprinkling of chopped pecans.  A third alternative is to fold both cups of whipped topping into the filling; this works quite will and makes for and even lighter texture, but allow more chilling time before serving if you go the route.

8 cups fresh blackberries
2 1/4 cups sugar
1/3 cup all-purpose flour
1 teaspoon lemon juice
Pastry, divided
1/4 cup butter or margarine, cut up
Sugar (optional)

Stir together first 4 ingredients; let mixture stand 10 minutes or until sugar dissolves.  Roll half of pastry to 1/4-inch thickness; cut into 1 1/2-inch-wide strips.  Place on a lightly greased baking sheet.  Bake at 425 degrees for 10 minutes or until lightly browned.  Remove to a wire rack to cool.  Break strips into pieces.  Spoon half of blackberry mixture into a lightly greased 13- x 9-inch baking dish; top with pastry pieces.  Spoon remaining blackberry mixture over pastry; dot with butter.  Roll remaining pastry to 1/4-inch thickness; cut into 1-inch strips, and arrange in a lattice design over filling.  Sprinkle with sugar, if desired.  Place cobbler on a baking sheet.  Bake at 350 degrees for 50 minutes or until golden.  Serve with vanilla ice cream and Blackberry Syrup, if desired.
Yield: 8 servings;  Prep: 25 min.;  Bake 50 min.

Pastry:

2 1/2 cup all-purpose flour
1 3/4 teaspoons baking powder
3/4 teaspoon salt
1/2 cup shortening
2/3 cup milk

Combine first 3 ingredients in a medium bowl; cut in shortening with a pastry blender until mixture is crumbly.  Add milk, stirring with a fork until dry ingredients are moistened and mixture forms a soft ball.  Turn dough out onto a floured surface, and knead 6 to 8 times.  Yield: pastry for 1 (13- x 9-inch) cobbler.  Prep: 5 min.

1 qt. fresh strawberries, sliced
1 c. sugar
4 Tbsp. cornstarch
1 1/4 c. water
pinch of salt
1 3-oz box strawberry Jello
1 baked and cooled 9 in. deep dish pie crust
Cool Whip

Cook sugar, starch, water and salt together until thick and clear.  Remove from heat.  Add Jello and let cool.  Add strawberries, then pour into baked pie crust.  Refrigerate.  Top with Cool Whip.

Kentucky Bourbon Chocolate-Chip Pecan Pie

1 Cup Sugar
1 Cup light corn syrup
½ cup butter
4 eggs
¼ cup bourbon
1 tsp vanilla extract
¼ tsp salt
1 cup semi-sweet chocolate chips
1 cup pecan pieces
1 unbaked pastry shell

Preheat oven to 325 degrees, combine sugar, corn syrup and butter in small saucepan.  Cook over medium heat, stirring constantly until butter melts and sugar dissolves completely.  Cool slightly to prevent chocolate chips from melting. 

In a separate bowl, beat eggs, bourbon, vanilla and salt.  Gradually add sugar mixture beating well with a wire whisk.  Stir in ½ of chocolate chips and pecans.  Pour into pastry shell.  Sprinkle remaining chocolate chips on top.  Bake 50 – 55 minutes or until set.  Serve warm.