Pies, Tarts and Tartlets

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Black Bottom Cherry Pie
This pie has a brown sugar and nut crust and a no-bake filling with dark sweet cherries.

For crust: Preheat oven to 400°F. Mix nuts, butter and brown sugar and press into 9" pie plate. Bake crust for 8 minutes or until golden. Cool completely.

For filling: Drain cherries well and pat dry. Reserve 10 whole cherries for garnish, and cut the rest in half. In separate bowl, whip 1 cup of the cream until stiff peaks form. Set aside. In another bowl, beat instant vanilla pudding with 1 cup of milk as package directs. Fold the whipped cream into the vanilla pudding. Remove 1 1/2 cups of filling and set aside, then fold in the melted chocolate into remaining filling. Spoon the chocolate filling into the pie crust and top with the halved cherries. Spread the vanilla filling over the cherry halves. With spatula, evenly spread the filling. Chill 1 hour. Before serving, whip remaining whipping cream, and garnish with piped dollops of cream and whole reserved cherries.

Source 9.

Shaker Lemon Pie
For this lemon pie, the lemons must be paper thin. The pie doesn't turn out like it should if they aren't.

Preheat oven to 450°F.

Slice lemons paper thin, rind and all. Combine with the sugar, mixing well. Let lemons stand for 2 hours, stirring occasionally. Add beaten eggs to lemons. Mix well. Pour this into pie crust, arranging lemon slices evenly. Cover with the top crust. Cut several slits near the center of the pie. Bake at 450°F for 15 minutes, then reduce heat to 375°F and bake for 20 more minutes. The pie is done when a knife inserted near the edge of the pie comes out clean. Cool pie before serving.

Source 21.