Fresh Strawberry Pie

Ingredients:
1 9 " pie shell, baked and cooled
4 cups fresh strawberries, thinly sliced
1 cup sugar
2 tablespoons corn syrup
1/4 cup cornstarch
1 cup water
3 tablespoons strawberry Jell-O powder


Directions:
1. Slice fresh strawberries into bottom of baked pie shell.
2. Combine remaining ingredients (except Jello) in saucepan and cook until thick and clear.
3. Remove from heat and stir in Jello powder.
4. Pour over fruit. Chill until set. Serve with real whipped cream.

Also works great with fresh peaches and peach jello!

Peanut Butter Pie

Sorry no picture, I made this one for the guys on the field and transported it on a slightly slanted surface so by the time I got to the field most of the whip cream and chocolate syrup had run off. Definitely not worthy of a picture that day!

• 1 pkg (8oz) cream cheese, softened
• 1 cup plus 2 Tbsp creamy peanut butter, divided
• 1/2 cup sugar
• 1 carton (12oz) frozen whipped topping, thawed, divided
• 1 chocolate crumb crust (8 inches)
• 2/3 cup plus 2 Tbsp hot fudge ice cream topping, divided

In a large mixing bowl, beat the cream cheese until smooth. Add 1 cup peanut butter and sugar; mix well. Fold in 3 cups whipped topping; spoon into chocolate crumb crust. In a microwave safe bowl, heat 2/3 cup hot fudge topping for 30 seconds. Pour over the peanut butter layer and spread to the edges of the crust. Refrigerate for 2 hours.

Spread remaining whipped topping over pie. Cut into slices. Place the remaining hot fudge topping and peanut butter in two separate plastic bags. Cut a small hole in the corner of each bag; pipe topping and peanut butter over each slice of pie.

Yield: 8 servings

* Personally I leave the piping of peanut butter out! It definitely has a nice rich taste of it without the extra on top!

Rhubarb Pie

Pie Dough
5 cups flour
6 scoups lard
sprinkle of salt
1 tsp. vinegar
cold water
Mix flour & cold lard until crumbly like lrg peas, sprinkle in salt, add vinegar & cold water and mix until a nice soft ball forms. Cut dough into 4 and roll out quite thin and so its big enough to cover your whole pie plate, then roll out second piece and save for the top

Filling
4 cups rhubarb
1 1/2 cups sugar
3 Tbsp. flour
Mix rhubarb ( which has been cut into 1/2 or so pieces) and sugar & flour, i like to have mine sit for a while so the juices from the rhubarb will mix together so pie isn't sugary. Then pour into pie shell and top with second piece. Crimp edges and cut slits in top. Bake 350 till golden aprox 40 min and up to an hr. enjoy with some ice cream.