Raspberry Pie

• 4 cups raspberries
• 1 cup sugar
• 4 tablespoons tapioca

Preparation:
Mix and dot with butter, turn into bottom crust. Top with crust. Brush with milk. Bake at 425 for 10 min. and reduce to 350 for 45 minutes.

Grandma's Pie Paste

• 3 cups flour
• 1 1/2 cups shortening
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon salt
• water

Preparation:
Mix dry ingredients and cut in shortening. Put approx. 1 to 1 1/2 cups of mixture in bowl. Add enough cold water to moisten and cut in with knife. When sticky, turn out onto floured surface to roll to desired pie plate size.

Tart Cherry Pie

• 4 cups pitted cherries
• 4 tablespoons quick cooking tapioca
• 1/8 teaspoon salt
• 1 1/4 cups white sugar
• 1/4 teaspoon almond extract
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon cinnamon (optional)
• 1 1/2 tablespoon butter

Preparation:
Pre-heat oven to 400 F (205C). Combine ingredients and let stand 15 minutes. Turn out into bottom crust and dot with butter. Cover with top crust and vent or arrange lattice pastry top. Bake for 50 minutes.

Raspberry Almond Bar

• 1 3/4 cups quick oats
• 1 cup flour
• 1 cup lightly packed brown sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup butter, melted
• 3/4 cup raspberry jam
• 1/2 cup sliced or coarsely chopped almonds

Directions
Preparation time: 15 minutes. Baking time: 30 minutes.
Combine first 5 ingredients; mix well. Stir in melted butter. Press 2/3 of crumb mixture into greased 9 inch square cake pan. Spread with jam. Add almonds to remaining crumb mixture; sprinkle over jam, patting down lightly. Bake at 375F for 25 to 30 minutes or until golden. Cool and cut into bars. Makes 24 bars.
Excellent for freezing.

  Cherry Cobbler - Cherry Cobbler.docx