Pumpkin Torte

This dessert was inspired by our 3 year old. One night he and I made a pumpkin pie for Papa. I let him eat some of the pie filling straight out of the can. He loved it so much that when he was given a piece of pie the next day he told his Papa that he liked it better the night before! What you need:

• 1 package of mini graham cracker pie crusts
• 1 small box of vanilla pudding, prepared
• 1 small can of pumpkin pie filling
• 1/2 container of cool whip

Directions:

• Put one large spoonful of pudding in the bottom of each pie crust. Spoon pie filling over it. Top with a dollop of cool whip.
• Enjoy!

Aunt Elma's Cherry Pie

This recipe has been in my family for generations. I hope you enjoy it as much as my family does! What you need:

• 1 unbaked pie shell
• 3 c. cherries, pitted
• 1 c. sugar
• 2 Tbsp. flour
• 1 Tbsp. butter, melted

Directions:

• Mix together cherries, sugar, flour, and butter. Put in unbaked pie shell.
• Bake at 400 for 10 minutes. Reduce heat to 350 and bake for 25 minutes.
• Blueberries or rhubarb can be instead of cherries.

Blueberry & Vanilla Custard Pie

One of my favorite ways to create new recipes is to combine the best parts of tried-n-true recipes. I combined parts of the Rustic Fruit Tart and the Blueberry Custard Pie to create this recipe. What you need:

• 1 ready made pie crust, unbaked
• 4 c. fresh blueberries, divided
• 3 Tbsp. sugar
• 2 Tbsp. corn starch
• 1 (3.4 oz.) box instant vanilla pudding
• 1 c. heavy cream
• 1/2 c. whole milk
• 2 tsp. vanilla

Directions:

• In a small bowl, combine 3 cups of blueberries, sugar, and cornstarch. Pour into unbaked pie crust. Bake at 450 for 35 minutes or until crust is golden and blueberries are bubbling. Allow to cool.
• In a medium sized bowl, combine pudding, heavy cream, milk, and vanilla. Beat on high for about 45 seconds or until well blended and thick. Spread over cooled pie.
• Top with remaining blueberries.

Rhubarb Cobbler

I created this recipe a few years ago when I wanted to make a rhubarb pie but didn't want to go through all the trouble of making a crust. I think it turned out great and so did my family.

• 3 c. cut rhubarb
• 1 c. sugar
• 1 Tbsp. butter, melted
• 2 eggs
• 2 heaping Tbsp. flour

Mix together and put in a greased 8-in. pan.

• 1 c. Jiffy mix (made in Michigan)
• 1/3 c. milk

Combine and spread over rhubarb mixture.

• 2 Tbsp. brown sugar

Sprinkle sugar on top.

Bake at 350 for 40 minutes.

Blueberry Custard Pie

I made this pie last summer with blueberries my husband and I picked at Locke's Fruitful Acres in Decatur. The pie is delicious and I can't wait until we pick blueberries this summer so I can make it again. What you need:

• 1 quart fresh blueberries (washed, drained & divided)
• 1 c. water (divided)
• 1/2 c. sugar
• 2 Tbsp. cornstarch
• 1 tsp. lemon juice
• 1 (3.4 oz.) pkg. instant vanilla pudding
• 1 c. heavy cream
• 1/2 c. milk
• 1 tsp. vanilla extract
• 1 (10 in. diameter) baked pie crust

Directions:

• In a small saucepan over medium-high heat, simmer 1 cup of the buleberries with 2/3 cup water for about 3 minutes.
• In a small bowl, whisk together sugar, cornstarch, and remaining 1/3 cup water; add to simmering fruit mixture.
• Bring to a boil and boil 2 minutes, stirring constantly. Remove from heat.
• Add lemon juice. Cool fruit filling in pan.
• In a medium chilled bowl with electric mixer, whip dry pudding mix with whipping cream, milk, and vanilla, until blended and thick, about 30 seconds.
• Spread custard evenly over cooled pie crust in pie pan.
• Place remaining 3 cups uncooked blueberries on top of custard.
• Pour cooled fruit filling over fresh berries.
• Refrigerate, covered loosely with plastic wrap, until firm. Serve cold.

This recipe was found in Deanna House's column in the Kalamazoo Gazette last summer.

Blueberry Lemon Pie

This pie is light and refreshing. What you need:

• 1 small pkg. lemon gelatin
• 2/3 c. boiling water
• 1/2 c. cold water
• Ice cubes
• 3 1/2 c. thawed whipped topping
• 1 pint fresh blueberries
• 1 graham cracker crumb crust

Directions:

• Completely dissolve gelatin in boiling water. Combine water and ice cubes to make 1 1/4 cups. Add to gelatin, stirring until slightly thickened. Remove any unmelted ice. using wire whisk, blend in whipped topping. Fold in 1 1/2 cups of blueberries and chill until mixture will mound. Spoon into crust. Chill 2 hours. Garnish with remaining blueberries and additional whipped topping.

This recipe is from Locke's Fruitful Acres in Decatur. Give them a call at (269) 423-6536 to find out how the blueberry picking is going. They are open Monday - Saturday from 8:30 a.m. to 6 p.m. and Sunday from 12 to 6 p.m. Locke's also has a wonderful gift shop with many great country treasures to peruse.