Cherry Pie

1 can unsweetened cherries
1 c sugar
6 tsp cornstarch
2/3 cherry juice
Pinch of salt
2 tsp butter
1/2 tsp pure almond extract (optional)
1 pie shell, 8?-9?

Heat cherry juice, cornstarch and sugar. Stir until completely dissolved. (Ad almond extract if using, mix well.) Pour juice mixture over cherries in an unbaked pie shell. Bake at 425 degrees F for 10 minutes, then at 350 degrees F for 20 minutes.

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Blueberry Pie

4 c. fresh blueberries, divided in half
1/2 c. dark brown sugar
1/2 c. white sugar
3 tbsp. flour
1 tbsp. butter
2 tbsp. lemon juice
1/2 tsp. ground nutmeg
1/4 tsp. salt
1 pie shell, 8″-9″, baked
1 c. heavy cream, whipped
1 tbsp. sugar
1/2 tsp. pure bourbon vanilla

In a medium saucepan (or double boiler), combine sugars, flour, butter, lemon juice, nutmeg and salt. Stir until blended. Add 2 cups of blueberries. Cook mixture over low heat, stirring until it comes to a boil and thickens. Cool to room temperature. Stir in remaining 2 cups of blueberries. Turn into a baked pie crust.

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Coconut Custard Pie

1/2 cup butter
1 1/2 cups sugar
2 tablespoons all-purpose flour
2 eggs
1 cup milk
1 cup flaked coconut
1 teaspoon pure vanilla extract
1 recipe pastry for a 9 inch single crust pie – or – ready made 9 inch pie crust.
extra coconut for top (if desired)

Preheat oven to 350 degrees

In a large bowl, beat together butter, sugar, and eggs with an electric mixer on low speed. Stir in flour. Mix in a little bit of milk at a time. Add 1 cup coconut and vanilla, and mix well.

Pour filling into unbaked pie shell. Lightly sprinkle top with additional coconut before baking (if desired). Bake for 40 to 50 minutes, or until set.

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