"A good dessert can turn a plain meal into a banquet. The last thing tasted is the first thing remembered."
Ann Lander's Best-Ever Lemon Pie
Sour Cream Raisin Pie
Old Fashioned Peach Pie
Sunny Cottage Pie
Cherry Cream Pie

Pumpkin Pie Spice


1 baked 9-inch pie shell (home-made is best)
1-1/4 C sugar
6 T cornstarch
2 C water
1/3 C lemon juice
3 egg yolks
1-1/2 t lemon extract
2 t vinegar
3 T butter

Mix sugar and cornstarch together in the top of a double broiler. Add the two cups of water. Combine egg yolks with lemon juice and beat until well mixed. Add to the rest of the sugar mixture. Cook over boiling water until thick -- about 25 minutes. This does away with the starchy taste. Now add the lemon extract, butter and vinegar, and stir thoroughly. Pour mixture into deep 9-inch pie shell, and let cool. Cover with meringue, and brown in oven.
Never-Fail Meringue
1 T cornstarch
2 T cold water
1/2 C boiling water
3 egg whites
6 T sugar
1 t vanilla
pinch of salt

Blend cornstarch and cold water in a saucepan. Add boiling water and cook stirring until clear and thickened. Let stand until COMPLETELY cold. With electric beater at high speed, beat egg whites until foamy. Gradually add sugar, and beat until stiff but not dry. Turn mixer to low speed; add salt and vanilla. Gradually beat in cold cornstarch mixture. Turn mixer again to high, and beat well. Spread meringue over cooled pie filling. Bake at 350 degrees for 10 minutes or until top is lightly browned.

--Ann Landers


1 C raisins
1 C sour cream
1 t vanilla
1 T flour
1 C firmly packed brown sugar
1 T vinegar
1 8-inch unbaked pie shell

Simmer raisins in small amount of water. When tender, drain, add remaining ingredients, blend thoroughly. Pour into pie crust. Bake at 425 for 10 minutes, reduce heat to 350, bake additional 20 minutes or until filling is set.


8 medium sized fresh peaches
3/4 C sugar
3 T flour
1/2 t cinnamon
1 C sour cream
1 9-inch unbaked pie shell

Slice peaches into pie shell. Combine dry ingredients, add sour cream. Pour over peaches, bake at 450 for 20 minutes.


3 eggs
1 carton (16 ounces) cottage cheese
1/2 C milk
3/4 C sugar
1 T melted butter

Beat eggs, add cottage cheese, milk and sugar, then melted butter. Blend thoroughly, pour into pie shell, sprinkle with cinnamon. Bake at 375 for about one hour or until filling is set.


1 inter-seal package graham crackers, crushed
1/2 C melted margarine
1/4 C sugar
1 (8-oz) package cream cheese, softened
2 packages Dream Whip
1 C cold water
1/2 C sugar
1 T vanilla
1 can cherry pie filling

Mix crushed graham crackers, margarine and 1/2 cup sugar until crumbly. Reserve 1/2 cup of the mix. Pat the remaining mixture in bottom of 14 by 9-inch pan. Refrigerate. In a bowl, blend together Dream Whip, milk, 1/2 cup sugar and vanilla. Whip until it stands in stiff peaks. Add softened cream cheese and mix well. Spread half of cream cheese mixture over graham cracker crust. Next spoon on cherry pie filling. Carefully spread on the remainder of the cream cheese mixture. Then sprinkle with the reserved 1/2 cup of crumb mixture. Chill overnight in the refrigerator.


Mix Together:
1/2 t ground cinnamon
1/4 t ground ginger
1/8 t allspice
1/8 t nutmeg
This makes enough pumpkin pie spice for one pumpkin pie. NOTE: Makes a wonderful potpourri sauce when added to boiling water.


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