1 (9-inch) pie shell
1 1/2 lbs apples
1/4 cup butter or margarine
2 tbsp lemon juice
2 tbsp sugar
1 (8 oz) pkg cream cheese
1 1/2 cups milk
1 (3 1/2 oz) pkg vanilla pudding
1 pkg Jell-O

4 apples
3/4 cup butter
1 cup sugar or Splenda
1 egg
1 cup flour
1/2 tsp. baking powder

Crust:
2 ½ cups all-purpose flour
1 tsp salt
2 tbsp sugar
¾ cup unsalted butter, chilled, cut into ¼-inch cubes
½ cup all-vegetable shortening, chilled, cut into ¼-inch cubes
6-8 tbsp ice water
Filling:
4 Granny Smith apples, peeled and diced
¾ cup dark brown sugar
1 tbsp cornstarch
¾ tsp cinnamon
1/8 tsp cloves
1/8 tsp nutmeg
1 tsp lemon juice

8 cups blackberries
Water
Sugar
4 cups flour
4 tsp baking powder
Pinch salt
1/2 cup shortening

Pie Crust:
3 cups flour
� lb shortening
� cup margarine
1 tsp salt
� cup cold water
Filling:
1/3 cup water
� cup sugar
1 envelope gelatin
� cup cold water
2 egg whites
Pinch salt
2 tsp lemon juice
1 tsp almond flavouring
1 pint whipping cream
Sauce:
2 cups partridgeberries
1 cup sugar
2 tsp arrowroot

3/4 cup flour
1/4 cup sugar
3/4 cup brown sugar
2 tsp baking powder
1 tsp salt
2 eggs
1 cup milk
1 cup cream
3 cups cooked pumpkin, mashed
cinnamon sugar

1/2 cup butter
1/2 cup sugar
1 cup flour


Filling:
3 tbsp cornstarch
1 cup sugar
1/4 cup water
1 1/2 cups blueberries
2 tsp. lemon juice
1 tsp. lemon rind
1 cup raspberries
1 cup strawberries (halved)

1/2 cups water
1/4 cup butter
1/2 cup flour
2 eggs
1 pkg vanilla instant pudding
1-1/2 cups milk
1 tub sour cream (250 ml)
1 cup blueberry jam
1 tbsp custard powder
1 pkg whipped topping, prepared