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
2 sheets of ready-made pie crust Filling: 2 cups Granny Smith apples, peeled & sliced 2 cup pears, peeled & sliced 1 cup craisins 1/4 cup lemon juice 1/4 cup cornstarch 1/2 cup sugar 1 tsp cinnamon 1/8 tsp cloves
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
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)
