Directions
1. For the crust: Place steel blade in food processor bowl. Add the 2-1/4 cups flour, the 3/4 cup butter and salt. Cover; routine with on/off turns until most of mixture resembles cornmeal, but with a few larger pieces. With processor walking, quickly add 6 tablespoons water through the feed tube. cease processor when all the water is added scrape down sides. routine with 2 on/off turns (mixture may not all be dampened and will resemble coarse crumbs). Remove the dough from the food processor bowl; shape in to a ball kneading with hands as necessary. (Or, in a medium bowl combine flour and salt; cut in 3/4 cup butter using a pastry blender. Make a well in center; add 6 to 8 tablespoons ice water, one tablespoon at a time. Toss mixture with a fork to dampen after each addition.)
2. Use your hands to flatten the dough in to a disk. Cover the disk with plastic wrap and refrigerate for 1 hour or until the dough is elementary to handle; unwrap.
3. On a lightly floured surface, roll the dough from middle to edges to form a circle 15 inches in diameter. Fold the pastry in quarters and transfer the pastry to a 10-inch springform pan or 10-inch round cake pan. Unfold the pastry in to the pan, being careful not to stretch the pastry. Gently press the pastry onto side of pan three inches up the sides of the springform pan or trim the edges flush with the top of the cake pan.
4. Generously prick bottom and sides of pastry in pan with a fork. Line pastry with a double thickness of regular foil or one layer of heavy-duty foil. Bake in a 450 degree F oven for 8 minutes. Remove foil. Bake for 4 to 5 minutes more or till set and dry. Set aside. Reduce oven temperature to 350 degree F.
5. For filling: In a huge mixing bowl, beat the eggs with an electric mixer on high speed about 5 minutes or until thick and light colored. Gradually add the sugar; mix well until mixture is light and fluffy. Add the 3 tablespoons melted butter and vanilla; mix well. Add the flour; mix  until combined, scraping the sides of the mixing bowl. Stir in walnuts and chocolate pieces.
6. Pour the filling in to the partially baked pastry shell. Bake in a 350 degree F oven for 45 minutes until golden brown. cold 1-1/2 hours on a wire rack. Remove sides of springform pan, or turn the tart in cake pan out onto rack, then invert onto cake plate. Serve with ice cream. Top of cake will crack when cut. Makes 12 to 16 servings.


Ingredients
2-1/4 cups  all-purpose flour
3/4 cup  cold unsalted butter or butter, cut in to small pieces
1/2 teaspoon  salt
6 to 8 tablespoons  ice water
4   eggs
1-1/4 cups  sugar
3 tablespoons  unsalted butter or butter, melted
1 teaspoon  vanilla
3/4 cup  all-purpose flour
1-3/4 cups  coarsely chopped toasted walnuts
1-1/2 cups  semisweet chocolate pieces
  Vanilla ice cream

Ingredients
1 recipe  Pastry for Double-Crust Pie or 2 refrigerated unbaked piecrusts
1/2 cup  packed brown sugar
1/3 cup  all-purpose flour
2 to 3 tablespoons  snipped fresh sage or 1 teaspoon ground sage
7 cups  seedless red or black grapes, halved
1/4 cup  port wine or red grape juice
1   egg white
1 tablespoon  water

Directions
1. Preheat oven to 375 degree F. Prepare Pastry for Double-Crust Pie. For filling, in a large bowl stir together brown sugar, flour, and sage; stir in grapes and port wine.
2. Transfer the filling to the pastry-lined pie plate. Roll remaining dough in to a circle about 12 inches in diameter. Cut slits to permit steam to escape. Place pastry on the filling; trim to 1/2 inch beyond fringe of plate. Fold top pastry under bottom pastry. Crimp edge as desired. Place pie on a baking sheet.
3. In a tiny bowl merge egg white and water. Brush top of pie with egg white mixture. Cover fringe of pie with foil. Bake for 25 minutes; remove foil. Bake 30 to 35 minutes more or until top of pastry is golden brown and filling bubbles through slits in crust. Remove from oven; cold at least 6 hours. Pie can be baked up to 24 hours ahead. Loosely cover and store at room temperature. Makes 8 servings.
Pastry for Double-Crust Pie
In a medium bowl stir together 2-1/4 cups all-purpose flour and 3/4 teaspoon salt. Using a pastry blender, cut in 2/3 cup shortening until pieces are pea-size. Sprinkle 1 tablespoon chilled water over part of the flour mixture; gently toss with a fork. Push moistened dough to side of bowl. iterate, using 1 tablespoon water at a time until all the flour mixture is moistened (about 8 to 10 tablespoons total). Divide dough in half. Form each half in to a ball. On a lightly floured surface, use your hands to slightly flatten 1 dough ball. Roll dough from middle to edges in to a 12-inch circle. To transfer pastry, wrap it around the rolling pin; unroll in to a 9-inch pie plate. Ease pastry in to pie plate, being cautious not to stretch pastry. Trim pastry even with the rim of the pie plate. Fill pie and continue as directed.
Food Processor Directions
Place steel blade in food processor bowl. Add flour, salt, and shortening. Cover; technique with on/off turns until most of mixture resembles cornmeal but a few larger pieces stay. With processor walking, quickly add 6 tablespoons water through feed tube. cease processor when all water is added; scrape down sides. technique with three on/off turns. Remove dough from bowl; shape in to a ball. Divide in half. Continue as directed above.

Ingredients
1 recipe  elderly school Piecrust (see recipe below)
1-1/2 cups  raisins
1 cup  water
3/4 cup  sugar
1/4 cup  all-purpose flour
1-1/2 teaspoons  ground cinnamon
1-1/2 cups  half-and-half or light cream
3   egg yolks
1 tablespoon  cornstarch
3   egg whites
1/2 cup  sugar
2/3 cup  water

Directions
1. On a lightly floured surface, use your hands to slightly flatten elderly school Piecrust. Roll dough from center to edge in to a circle about 12 inches in diameter. To transfer pastry, wrap it around the rolling pin. Unroll pastry in to a 9-inch pie plate. Ease pastry in to pie plate, being cautious not to stretch pastry. Trim pastry to 1/2 inch beyond fringe of pie plate. Fold under additional pastry. Crimp edge as desired.
2. Generously prick bottom and sides of pastry with a fork. Line pastry with a double thickness of foil. Bake in a 450 degree F oven for 8 minutes. Remove foil. Bake for 5 to 6 minutes more or until golden. icy on a wire rack.
3. For filling, in a medium saucepan, combine raisins and the 1 cup water. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes.
4. Meanwhile, in a medium bowl, stir together the 3/4 cup sugar, the flour, and cinnamon. Stir in half-and-half or cream until well combined. Add to raisin mixture. Cook and stir until thickened and bubbly; cook and stir for 1 minute more. Remove from heat.
5. In a medium bowl, slightly beat egg yolks with a fork. Gradually stir about 1 cup of hot mixture in to yolks. Return egg yolk mixture to hot filling in pan. Bring to a delicate boil. Cook and stir the mixture for 2 minutes; keep warm.
6. For meringue, in a tiny saucepan, stir together cornstarch and the 2/3 cup water. Cook and stir over medium heat until thickened and bubbly. icy.
7. In a giant bowl, beat egg whites with an electric mixer until soft peaks form (tips curl). Continue beating, while gradually adding the 1/2 cup sugar. Beat until stiff peaks form (tips stand straight). Fold in cooled cornstarch mixture.
8. Pour warm filling in to baked pie shell. Immediately spread meringue over hot pie filling, carefully sealing to fringe of pastry to prevent shrinkage. Bake in a 400 degree F oven for about 12 minutes or until light brown. Store, covered, in the refrigerator. Makes 8 servings.
elderly school Piecrust
In a medium bowl, stir together 1-1/2 cups all-purpose flour and 1/2 teaspoon salt. Using a pastry blender, cut in 1/2 cup lard or shortening with a pastry blender until crumbly. In another bowl, beat 1 egg yolk. Stir in 3 tablespoons water and 1-1/2 teaspoons vinegar. Add to dry ingredients and stir until  combined. Form dough in to a ball.

Directions
1. MIX sugar, pumpkin pie spice and corn starch in a large bowl. Cut apples in to 1/4-inch thick slices and place in a separate bowl. Sprinkle apples with lemon juice and rum; add to dry ingredients. Stir to merge. Place in piecrust. Dot with 2 tablespoons of butter. Drizzle with caramel sauce.
2. STIR flour and brown sugar together in tiny bowl. Cut in 1/4 cup butter until mixture resembles coarse meal. Sprinkle evenly over top of pie.
3. BAKE in a preheated 400°F oven for 10 minutes. Reduce heat to 350°F and bake an additional 40 to 50 minutes, until golden brown. delicious when served warm with a scoop of vanilla ice cream.


Ingredients
1/2 cup  sugar
1 teaspoon  Spice Islands® Pumpkin Pie Spice
1 tablespoon  Argo® Corn Starch
5 to 6   McIntosh OR Granny Smith apples, peeled and cored
1 tablespoon  lemon juice
1 teaspoon  rum OR imitation rum flavoring
1 9-inch  unbaked deep dish pie crust
2 tablespoons  butter OR margarine
3 tablespoons  prepared caramel sauce
1/2 cup  flour
1/3 cup  brown sugar
1/4 cup  butter OR margarine