Blueberry Strata Pie by Helen Guymon

1- 1 lb. can (2cups BB)
1- 8 3/4 oz. can crushed pineapple (1 cup)
1- 8 oz. pkgs, cream cheese softened
3- Tbs sugar
1 Tbs milk
1/2 tsp vanilla
1 baked  9" pastry shell
1/4 cup sugar
3 Tbs cornstarch
1/4 tsp salt
1 tsp lemon juice
1/2 cup whipping cream, whipped

Drain fruit reserving syrups. Blend cream cheese and next three ingredients. Set aside 2 Tbs pineapple. Stir in remaining into cheese mixture. Spread over bottom of pastry shell, chill. Blend 1/4 cup sugar, the cornstarch and salt. Combine reserved syrups. Measure 1 1/2 cups blend into cornstarch mixture. Cook and stir until thickened. Stir in blueberries, lemon juice, cool. Pour over cheese layer, chill. Top with whipped cream and reserve pineapple.

Peach Pie by Helen Guymon

2 cups water
1/2 cup sugar
1 package peach jello
3 Tbs cornstarch
2 cups peaches
Orange food coloring

Mix 1 cup water, sugar, and coloring. Boil. Mix the rest of the water and cornstarch and add to mixture.  Cook until thickened. Add jello. Place peaches in crust and add colored mixture. Chill 4 hours.

Crust:
1 heaping cup flour
1/2 cup margarine
3 1/2 Tbs powdered sugar

Blend and press into pies. Bake at 350 degrees for 10-15 minutes.

Lemon Meringue Pie by Helen Guymon

2 cups boiling water
1 1/2 cups sugar
1/8 tsp salt
1/2 cup cornstarch (don't use quite that much)

Cook until transparent, stirring constantly until boiling.

Add:

3 beaten egg yolks
1/3 cup lemon juice
1 Tbs butter

Top with meringue.

Fresh Raspberry Ribbon Pie by Helen Guymon

1 baked 9" pastry shell
1 package (3 oz.) raspberry gelatin
1/2 cup sugar
1 1/4 cups boiling water
1 Tbs lemon juice
Dash of Salt
2 cups fresh raspberries, crushed, or 1 package (10 oz.) frozen raspberries
1 package (3 oz.) cream cheese, softened
1/3 cup sifted confectioners sugar
1 tsp vanilla
1 cup whipping cream, whipped

Dissolve gelatin and sugar mixture in boiling water. Add lemon juice. Stir in raspberries until well blended. Chill until partially set.

Blend confectioners sugar, vanilla, and salt with softened cream cheese. Beat until fluffy; fold in whipped cream.

Spread 1/2 of cream-cheese mixture in baked and cooled pastry shell, then half of raspberry mixture. Repeat, forming four layers in all and ending with red on top. Allow to chill until firm. Set into wedges to serve.