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Cherry pie. Ingredients: pie crusts 4 cups cherries 3/4 to 1-1/2 cup sugar (I like sour, so I use 3/4 cup) 3 heaping Tablespoons instant tapioca 1/3 cup cherry juice I mix the tapioca with the fruit and the juice (I drink the rest of the juice: good for arthritis) Let sit for 5-10 minutes. Pour into pie shell Bake 425 for 50 minutes I often make the crust and fill it, then immediately freeze it so I can pull it out and bake it at my leisure. If you bake from frozen, add 15 minutes to the baking time, and cover the edges with foil so they don't get too brown. Actually, I cover my pie crust edges anyway, cause we don't like them too brown. Good luck finding frozen sour cherries. They used to be hard to find, but I am seeing them more iand more in the Superstores.

Without a recipe for the filling, I really couldn't say about that... But... thaw the pastry, and pat it into the tart tins...making sure to get it into all the fluted edges. Then place a piece of foil into the shell, fill it with "pie weights"..sort of metal beads...or use beans you save just for that use...and bake at 375 for about 12 minutes...remove the weights and the foil and bake another 3 or 4 minutes and cool. Now if you are useing a cooked filling put it into the cooled crust ( the filling should be cool too) then just before serving, top with the fruit....I suspect that's what the cherries were for? What a wonderful thing to do!....and now you can make tarts often ...in his memory. I am adding a copied recipe from a mag. of a lot of years ago...perhaps it will give you an idea of how he made the dough...and how you might make some when this is gone. Linda C This from Cook's magazine a lot of years ago......none better! Pastry: 1 1/2 cups all purpose flour 1/4 cup cake flour 1/4 cup sugar 1/4 tsp salt 1/4 pound chilled butter in cubes 2 egg yolks....and water if needed. Mix dry ingredients and cut in butter until mix resembles peas. Work in the egg yolks....and if necessare to make a smooth stiff dough, up to 3T of water. Form into ball, cover and chill 30 minutes. Roll dough slightly larger than tart pan.....fit into pan and roll the pin over the edges of the pan to cut off excess dough....Chill at least 5 minutes....or over night. Fill with buttered foil weight with pie weights or beans and bake 10 minutes at 375, remoive weights and foil and bake another 10 minutes at 350. Pastry cream 2 1/2 T. flour 1/4 cup sugar pinch of salt 3 egg yolks 1 cup milk 1 tsp vanilla 1 1/2 T eau d'vie...or liquor that blends well with the fruit youa re going to use. 2 tsp butter. Mix sugar and salt in a heavy pan,beat in egg yolks, gradually whisk in milk, cook and whisk over low heat until bubbles break surface.....boil 1 minute stirring constantly. Remove from heat ands tir in vanilla and liquor. lay plastic wrap on the surface of the cream and chill. Glaze 1 cup of apricot preservs or red currant jelly and 1 T water.... Heat until jelly is melted. Put pastry into shell, cut up fresh fruit of your choice ( strawberries, raspberries, peaches, apricots, kiwi....or a mixture.) Brush with glaze,chill and serve

teresa, I make the pumpkin fluff and I highly recommend. *****I kick it up a notch and always add: 1 teaspoon pumpkin pie spice Makes a lot. I serve mine with Shuberts or maybe it's Snyders honey wheat pretzels. Pumpkin dip 1 container (16 ounce size) frozen whipped topping, thawed 1 box (5 ounce size) instant vanilla pudding mix 1 can (15 ounce size) solid pack pumpkin 1 teaspoon pumpkin pie spice Directions: In a large bowl, mix together instant vanilla pudding mix, pumpkin and pumpkin pie spice. Fold in the thawed frozen whipped topping. Chill in the refrigerator until serving