(Family Features) Celebration-worthy treats are perfect ways to cap off days spent with those you love, whether there’s a special occasion or you’re simply looking for creative ways to share more moments together. As a beloved staple in American households for generations, pie provides a sweet, delicious way to bring family and friends to the table.

By bringing some of the most popular pie flavors together, the Tart Cherry Unity Pie offers the familiar, distinct sweet-tart flavor of Montmorency tart cherries that pair well with pecans, apple and pumpkin pie spice for a sense of nostalgia representative of family, tradition and celebration.

In this unique recipe, the bold and vibrant flavors of tart cherries take center stage, complemented by the subtle sweetness of apples and crunch of pecans. With their burst of brightness and acidity, tart cherries perfectly balance the other flavors to create a pie fit for any occasion.

U.S.-grown tart cherries are a particularly versatile ingredient that makes them an ideal partner for other beloved ingredients and flavors. In fact, as the demand for sour, less sweet food and beverages continues to gain momentum, they provide a multi-faceted, sweet-tart profile for favorite foods and drinks. While tart cherries are increasingly featured in a wide array of recipes, they remain a favorite ingredient in confectionary items and baked goods like pies.

Slow down your fast-paced world and savor a slice of this timeless dessert alongside loved ones for a moment of respite. With its sweet and tangy filling, flaky crust and tart cherry topping, you can indulge in life’s simple pleasures for a sense of coziness and comfort.

Visit ChooseCherries.com to find more celebration-worthy tart cherry desserts.

Tart Cherry Unity Pie

Recipe courtesy of the U.S. Tart Cherry Industry
Prep time: 20 minutes
Cook time: 55 minutes
Servings: 8

Pie:

• 1 pie crust (9 inches)
• 2 cups canned tart cherry pie filling
• 2 cups canned apple pie filling
• 1 egg, beaten (for egg wash)

Streusel:

• 1/2 cup all-purpose flour
• 1/4 cup brown sugar
• 2 tablespoons granulated sugar
• 1/3 cup pecans, roughly chopped
• 1 pinch salt
• 4 tablespoons butter, melted

Pumpkin Spice Whipped Cream:

• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1/2 teaspoon pumpkin spice

1. Preheat oven to 400 F.
2. Fit pie crust to 9-inch pie dish. Crimp edges and use fork to poke holes in bottom. Place pie crust in freezer to chill.
3. In large bowl, combine tart cherry pie filling and apple pie filling. Set aside.
4. To make streusel: In bowl, use fork to mix flour, brown sugar, granulated sugar, pecans and salt. Pour butter over dry ingredients and mix until ingredients come together in clumps.
5. To assemble pie: Pour cherry-apple filling into prepared pie crust and sprinkle streusel on top. Brush beaten egg onto exposed pie crust edges.
6. Bake 25 minutes. At 10-minute mark, cover pie dish with foil to prevent crust from over-browning. After 25 minutes, lower oven temperature to 375 F and bake 30 minutes.
7. To make pumpkin spice whipped cream: In large bowl or bowl of stand mixer, add heavy cream, powdered sugar and pumpkin spice. Use hand mixer or beater attachment on stand mixer to beat on medium-high speed 3-5 minutes until stiff peaks form. Refrigerate whipped cream until ready to serve.
8. Let pie cool 2-3 hours then dollop pumpkin spice whipped cream on top, slice and serve.
9. Substitution: Storebought whipped cream topped with pumpkin spice can be used in place of homemade pumpkin spice whipped cream.

Source: Cherry Industry Administrative Board

(Family Features) Whether your festivities include immediate family or bring together relatives from around the country, the holidays are about making memories with loved ones. From the first days of the season to the last, many families spend their precious time together with favorite activities and the best foods the holidays have to offer.

This year, you can change things up and start new traditions with a fresh ingredient like Envy apples, which provide an easy way to update classics due to their sweet taste and availability. The sweet, sophisticated flavor; uplifting, fresh aroma; delightfully satisfying crunch; beautiful appearance; and naturally white flesh that doesn’t brown as quickly as other apples all lend themselves to shareable recipes like this Apple Wreath Salad or Roasted Apple Macaroni and Cheese, both perfect for holiday parties.

Because cherished memories are made with sweet ingredients, you can turn cozy movie nights into festive and memorable events year after year by pairing Hallmark Channel’s popular “Countdown to Christmas” holiday movies with delicious desserts like Apple Custard Sponge Trifle and Brown Butter Apple Pie.

Find more memory-making recipes at EnvyApple.com.

Apple Custard Sponge Trifle

Servings: 8-10

• 6 Envy apples
• 2 tablespoons golden caster sugar
• 1 teaspoon cinnamon
• 1/2 cup, plus 2 tablespoons, water
• 1 tablespoon corn flour
• 1 large plain sponge cake
• 2 cups vanilla bean custard
• 1/2 cup caramel or butterscotch sauce, plus additional for garnish, divided
• 1/2 cup creamfresh apple slices
• fresh strawberry slices

1. Peel, core and dice apples; place in large saucepan. Add caster sugar, cinnamon and 1/2 cup water. Simmer apples 5-8 minutes until tender.
2. Combine corn flour and remaining water. Stir corn flour mixture into apples until apples are syrupy.
3. Cut sponge cake into 2-centimeter diced pieces. Arrange 1/3 of sponge pieces in base of serving bowl. Add half of cinnamon apple pieces, including syrupy juices. Add 1 cup custard and drizzle with 1/4 cup caramel sauce. Repeat with remaining ingredients, finishing with sponge cake; chill.
4. Whip cream and spoon dollops over sponge cake to cover top. Garnish with apple slices, strawberry slices and caramel sauce.

Apple Wreath Salad

Recipe courtesy of "The Produce Moms" (@theproducemoms)

Balsamic Dressing:

• 1 tablespoon honey
• 1 tablespoon Dijon mustard
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon black pepper, finely ground
• 1 large garlic clove, minced
• 1/4 cup balsamic vinegar
• 3/4 cup extra-virgin olive oil

Salad:

• 10 ounces baby arugula
• 3 Envy apples, sliced
• 9 ounces goat cheese, crumbled
• 3 ounces pomegranate arils
• 3 ounces pecans, toasted

1. To make balsamic dressing: In small serving bowl, whisk honey, Dijon mustard, salt, pepper, garlic, balsamic vinegar and olive oil.
2. Place dressing bowl in center of large board or platter. Arrange arugula around dressing bowl in wreath shape.
3. Place apple slices on top of arugula. Sprinkle on goat cheese, pomegranate arils and pecans.

Brown Butter Apple Pie

Streusel Topping:

• 1/2 cup flour
• 1/4 cup chopped pecans
• 2 tablespoons light brown sugar
• 4 tablespoons butter, cut into 1/2-inch cubes

Filling:

• 4 tablespoons butter
• 2 pounds Envy apples, cut into 1/4-inch slices
• 1/2 cup light brown sugar
• 1/2 teaspoon cinnamon
• 1/8 teaspoon grated nutmeg
• 1/4 teaspoon salt
• 1 teaspoon vanilla
• 3 tablespoons flour

• 1 deep dish frozen pie shell

1. Preheat oven to 375 F.
2. To make streusel topping: Mix flour, chopped pecans and light brown sugar. Stir in butter using fingertips until incorporated with small lumps of butter visible. Refrigerate.
3. To make filling: In large skillet over medium heat, melt butter until amber, stirring often. Set aside to cool. In large bowl, stir sliced apples, brown sugar, cinnamon, nutmeg, salt, vanilla and flour using spatula. Pour brown butter over apples and mix, scraping skillet with rubber spatula to incorporate brown butter bits.
4. Place frozen pie shell on baking sheet. Add 2 cups apple mixture into shell, gently pressing apple slices for even base. Add remaining apple slices and gently press. Sprinkle streusel topping evenly over apples.
5. Bake 30 minutes then reduce oven temperature to 350 F and bake 35-45 minutes until topping is golden and apples feel tender when pierced with fork.

Roasted Apple Macaroni and Cheese

• Salted water
• 1 pound macaroni noodles
• 4 tablespoons butter
• 1 Envy apple, peeled and diced
• 4 tablespoons flour
• 2 cups heavy cream
• 2 cups milk
• 3 cups sharp cheddar cheese, grated
• 1 cup Romano cheese, grated
• 1 cup gruyere cheese, grated
• 1 tablespoon kosher salt
• 1 teaspoon Worcestershire

Topping:

• 2 tablespoons butter
• 1 cup panko breadcrumbs

1. Bring large pot of salted water to boil. Add noodles and cook until just tender. Drain and set aside.
2. In large pot over high heat, melt butter then saute diced apple until caramelized and tender. Sprinkle in flour and stir. Cook 1 minute, stirring frequently.
3. Whisk in heavy cream and milk; bring to boil, whisking frequently so milk doesn't burn.
4. Once boiling, turn heat to low and whisk in cheddar cheese, Romano cheese, gruyere cheese, salt and Worcestershire. Continue whisking until cheese is melted thoroughly.
5. Carefully pour mixture into large blender and blend on high until smooth.
6. Pour cheese sauce over noodles and stir.
7. Pour macaroni and cheese into 9-by-13-inch pan and spread evenly.
8. Heat oven to broil.
9. To make topping: In medium bowl, melt butter and stir in panko breadcrumbs.
10. Sprinkle breadcrumbs over macaroni and cheese; broil until golden brown.

Source: Envy Apples

(Family Features) The rush of the holiday season – shopping for gifts, decorating the house, hosting loved ones and other added obligations – can be challenging. Restore balance and holiday cheer by treating yourself and others who are home for the holidays to a no-fuss, relaxing dinner that feels celebratory.

Supported by a menu that can be prepared entirely using a skillet, you can easily add to the joyful holiday spirit while also lowering stress levels typically associated with this time of year. Start with a main course like Seared Salmon with Pine Nut, Caper and Fennel Topping, which can go a long way toward building a tasty holiday meal. Paired with Long-Cooked Green Beans with Tomatoes and Garlic, the savory salmon and complementary side can be on the family table in less than an hour then capped off by a seasonal Stovetop Apple Pie.

These dishes and more can be created for holiday festivities with the help of kitchen equipment like Anolon Advanced Home skillets, part of a collection designed for everyday cooking with heavy-gauge hard anodized aluminum construction for durability and even heating. With a triple-layer, sapphire-reinforced interior that resists chipping, the cookware offers durability and easy cleaning along with features like nonstick exteriors, convenient volume markings for saucepans and stockpots, and comfortable SureGrip handles.

Find more inspiration and the right kitchen equipment to make the holiday season special at Anolon.com.

Seared Salmon with Pine Nut, Caper and Fennel Topping

Recipe courtesy of Anolon Gourmet Cookware
Yield: 4 servings

• Anolon Advanced Home 12-inch nonstick skillet
• 1/2       cup pine nuts
• 2          tablespoons olive oil, divided
• 1          shallot, finely chopped (about 3 tablespoons)
• 1/2       medium fennel bulb, cored and finely chopped
• 3          tablespoons drained capers
• 1 1/2    teaspoons fresh orange zest
• 2          tablespoons thinly sliced fresh basil
• 1/2       teaspoon, plus 1/8 teaspoon, salt, divided
• 4          skin-on salmon fillets (6-7 ounces each)
• 1/4       teaspoon ground black pepper

1. Heat nonstick skillet over medium heat. Add pine nuts and cook, shaking pan often, about 4-5 minutes until lightly browned. Transfer pine nuts to medium bowl.
2. In same skillet over medium heat, heat 1 tablespoon oil. Add shallot and fennel; cook, stirring occasionally, 3-4 minutes until slightly softened. Add capers and cook 1 minute. Transfer to bowl with pine nuts. Stir in remaining oil and orange zest. Let cool 5 minutes before adding basil and 1/8 teaspoon salt; reserve.
3. Season salmon with remaining salt and pepper. Heat skillet over medium heat until hot. Add salmon, flesh-side down, and cook 5 minutes until nicely browned. Flip salmon and continue cooking 4-5 minutes until skin is crisp and salmon is cooked through but still slightly translucent in center. Place one salmon fillet on each of four serving plates; top each with pine nut mixture.

Long-Cooked Green Beans with Tomatoes and Garlic

Recipe courtesy of Anolon Gourmet Cookware
Yield: 4 servings

• Anolon Advanced Home 12-inch nonstick skillet
• 2          tablespoons extra-virgin olive oil
• 1/4       cup yellow onions, minced
• 3          cloves garlic, thinly sliced
• 1 1/2    pounds green beans, ends trimmed
• 3          large ripe tomatoes, peeled, seeded and chopped
• salt, to taste
• freshly ground black pepper, to taste

1. In nonstick skillet over medium heat, warm olive oil.
2. Add onions and cook until soft, stirring occasionally, 7-10 minutes. Add garlic and continue stirring 1 minute. Add green beans and tomatoes; cover and cook over low heat until green beans are soft, 25 minutes.
3. Season with salt and pepper, to taste. Cook, uncovered, until liquid is almost gone, 2-3 minutes.

Stovetop Apple Pie

Recipe courtesy of Anolon Gourmet Cookware
Yield: 1 10-inch pie

• Anolon Advanced Home 10-inch nonstick skillet
• 6          tablespoons butter
• 1/2       cup, plus 2 teaspoons, sugar, divided
• 1/2       teaspoon ground cinnamon or apple pie spice
• 6          medium Granny Smith apples, peeled, cored and cut into eight wedges each
• 1          refrigerated pie crust
• 2          teaspoons cream

1. In nonstick skillet over low heat, melt butter; remove from heat. Stir in 1/2 cup sugar and cinnamon. Arrange apple wedges evenly in skillet, overlapping as needed.
2. Heat oven to 350° F.
3. In skillet over medium heat, cook sugar mixture until it is light amber in color and bubbly, 8-10 minutes.
4. Carefully place pie crust on top of apples; cut few slits in pastry to allow air to escape. Brush pastry with cream and remaining sugar. Bake 25-30 minutes, or until crust is golden brown and apples are tender. Serve warm or at room temperature.

Source: Anolon

(Family Features) Crisp air, changing colors, orchards teeming with ripe apples - all sure signs of autumn. Usher in the fall harvest season by spending an afternoon with the family picking apples, and then rewarding yourself with a delectable home-baked pie.

It's easy to save time in the kitchen by starting with Pillsbury Refrigerated Pie Crusts. Just unroll a crust into your favorite pie plate, spoon in a sweet apple filling, bake and serve. Add a delicious twist to the classic apple pie with a number of complementary and favorite fall flavors - such as cinnamon, nutmeg, caramel, streusel, pecans and even cranberries.

From picking apples to baking a pie and enjoying it with family and friends, all in a matter of hours - any way you slice it, it's a delicious time of year. Here are a few Pillsbury pie recipes to get you started baking apple pies now. For more ideas, visit www.pillsbury.com/pie.

Festive Apple-Berry Pie

• 2 cups fresh or frozen cranberries
• 1 1/2 cups sugar, divided
• 4 tablespoons cornstarch, divided
• 2 tablespoons water
• 1 box (14.1 ounces) Pillsbury refrigerated pie crusts, softened as directed on box
• 5 to 6 cups sliced peeled apples (5 to 6 medium)
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

1. In 1-quart saucepan, mix cranberries, 1 cup sugar, 1 tablespoon cornstarch and water. Heat to boiling. Boil 5 minutes. Cool 15 minutes.
2. Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.
3. In large bowl, mix apples, remaining 1/2 cup sugar, remaining 3 tablespoons cornstarch, cinnamon and nutmeg until apples are coated.
   Stir in cooled cranberry mixture. Spoon into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
4. Bake 40 to 50 minutes or until golden brown. After 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning.

Perfect Apple Pie

Prep Time: 30 minutes
Ready in: 3 hours
8 servings

• 1 box (14.1 ounces) Pillsbury refrigerated pie crusts, softened as directed on box

Filling

• 6 cups thinly sliced, peeled apples (6 medium)
• 3/4 cup sugar
• 2 tablespoons all-purpose flour
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/8 teaspoon ground nutmeg
• 1 tablespoon lemon juice

1. Heat oven to 425°F. Place 1 pie crust in ungreased 9-inch glass pie plate. Press firmly against side and bottom.
2. In large bowl, gently mix filling ingredients; spoon into crust-lined pie plate. Top with second crust.
3. Wrap excess top crust under bottom crust edge, pressing edges together to seal; ?ute. Cut slits or shapes in several places in top crust.
4. Bake 40 to 45 minutes or until apples are tender and crust is golden brown. Cover edge of crust with 2- to 3-inch-wide strips of foil after first 15 to 20 minutes of baking to prevent excessive browning. Cool on cooling rack at least 2 hours before serving.

Tip: Two cans (21 ounces each) apple pie filling can be substituted for the filling.

Caramel-Apple Streusel Pie

Prep Time: 30 minutes
Start to Finish: 3 hours
8 servings

• 6 cups sliced peeled ripe apples
• 1 tablespoon lemon juice
• 1/2 cup sugar
• 2 tablespoons quick-cooking tapioca
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1 box (14.1 ounces) Pillsbury refrigerated pie crusts, softened as directed on box
• 3/4 cup old-fashioned oats
• 1 tablespoon all-purpose flour
• 3 tablespoons sugar
• 1/4 cup cold butter or margarine
• 18 caramels, unwrapped
• 5 tablespoons milk
• 1/4 cup chopped pecans

1. Heat oven to 400°F. In large bowl, mix apples and lemon juice. In small bowl, mix 1/2 cup sugar, tapioca, cinnamon, salt and nutmeg.
   Add to apples; stir gently. Let stand 15 minutes. Place 1 pie crust in ungreased 9-inch glass pie plate. Pour apple mixture into pastry-lined pie plate.
2. In small bowl, mix oats, flour and 3 tablespoons sugar. Cut in butter until crumbly. Sprinkle over apples. Cut second crust into wedges; arrange wedges in an alternate pattern across the mixture.
3. Bake 45 minutes. Meanwhile, in 1-quart saucepan, heat caramels and milk over low heat until caramels are melted. Stir until smooth; add pecans. Drizzle over pie. Bake 8 to 10 minutes longer or until crust is golden brown and filling is bubbly. Cool completely on cooling rack, about 2 hours.

Source:  Pillsbury

(Family Features) Eating healthy as a family starts with a plan involving nutritious ingredients, and one of the easiest ways to incorporate them is through meal prepping. By organizing recipes and the ingredients you’ll need to make them ahead of time, you’re saving time in the kitchen and helping ensure your family members won’t go off-course.

Dishes like Chicken Cauliflower Fried Rice and Mini Apple Pie Empanadas, ideal for a weekday family dinner and dessert, involve using fresh produce to encourage nutritious eating habits. Plus, because the recipes take little time to assemble and cook, you’ll save yourself more precious moments to spend at the table with loved ones.

These recipes are part of the “Mission for Nutrition” by Produce for Kids, an effort to raise awareness on the importance of meal planning and preparation to achieve regular healthy family eating together. In addition, partners of the program will donate 800,000 meals to families in need through Feeding America.

To find more information and recipes, and to download a free e-book including meal-planning ideas, visit themissionfornutrition.com.

Mini Apple Pie Empanadas

Recipe courtesy of Produce for Kids
Prep time: 15 minutes
Cook time: 25 minutes
Servings: 12

• 4          cups peeled, sliced Gala apples
• 1/4       cup maple syrup
• 1          tablespoon cornstarch
• 1          teaspoon cinnamon
• 12        frozen empanada shells, thawed
• 1          large egg white, beaten

1. Heat skillet over low heat. Add apples, syrup, cornstarch and cinnamon. Cook 10 minutes, stirring frequently, or until apples are tender.
2. Line center of each empanada shell with apples; fold and use fork to press edges together and seal. Brush with egg wash.
3. Heat oven to 375° F.
4. Place sealed empanadas on parchment-lined baking sheet. Bake 25-30 minutes, or until golden brown.

Tip: To make in air fryer: Heat air fryer to 375° F. Spray air fryer basket with nonstick cooking spray. Add sealed empanadas and cook 8 minutes, or until golden brown.

Chicken Cauliflower Fried Rice

Recipe courtesy of Produce for Kids
Prep time: 15 minutes
Servings: 4

• 2          teaspoons olive oil
• 12        ounces boneless, skinless chicken breasts, chopped
• 1          package Green Giant Fresh Cauliflower Crumbles fried rice blend
• 1          large egg, scrambled

1. In large skillet over medium heat, heat oil. Add chicken and cook 5 minutes, or until cooked through. Remove from skillet.
2. Add cauliflower crumbles. Cook 5 minutes, or until tender. Push to edge of skillet to make hole in middle. Pour egg into center and cook, stirring frequently, 2-3 minutes, or until firm. Add chicken back to pan and stir to combine.

Source: Produce for Kids

(Family Features) When the weather is warm and it’s time for a sweet treat, look for seasonal goodies that complement summertime fun. For example, reach for an option like whole-grain, fluffy and crisp popcorn which can be an easy, DIY snack.

Combine sweet and salty flavors to create something delicious to devour like Coconut Popcorn Crunch Pie or delightful Down Home Apple Pie Popcorn.

To better serve a crowd, try these Perfect Picnic Popcorn Squares, Popcorn S’mores or Key Lime Popcorn Clusters at your next family pool party or summertime barbecue with friends.

For more creative, DIY popcorn recipe ideas, visit popcorn.org.

Down Home Apple Pie Popcorn

Yield: 10 cups

• 3          tablespoons melted butter
• 1          teaspoon vanilla extract
• 2          tablespoons brown sugar
• 1          teaspoon ground cinnamon
• 1/8       teaspoon ground allspice
• 1/8       teaspoon ground nutmeg
• 8          cups popped popcorn
• 1          cup dried apple chips, broken into large pieces
• 1/4       cup toffee bits

1.  Heat oven to 300° F. Whisk melted butter with vanilla. Toss brown sugar with cinnamon, allspice and nutmeg.
2. Toss popcorn with butter mixture. Sprinkle evenly with brown sugar mixture. Stir. Transfer to baking sheet lined with parchment paper.
3. Sprinkle apple chips and toffee bits over top. Bake 15 minutes, or until toffee bits start to melt. Cool before serving.

Tip: Add chopped pecans for extra crunch.

Key Lime Popcorn Clusters

Yield: about 32 clusters

• 8          cups popped popcorn
• 4          whole graham crackers, finely chopped, divided
• 1          jar (7 1/2 ounces) marshmallow creme
• 1/4       cup butter or margarine
• 2          tablespoons grated lime peel
• 1          tablespoon key lime juice

1. Line 9-inch square pan with foil.
2. In large bowl, combine popcorn and all but 2 tablespoons graham cracker pieces.
3. In large glass bowl, microwave marshmallow creme and butter on high 1 minute. Stir until butter is melted. Stir in lime peel and lime juice.
4. Pour marshmallow mixture over popcorn, mixing thoroughly.
5. Using damp hand, firmly press mixture into prepared pan. Sprinkle with reserved graham cracker pieces. Refrigerate 2 hours until firm.
6. Lift foil from pan. Break popcorn mixture into clusters.

Coconut-Popcorn Crunch Pie

Yield: 12 servings

• 2          quarts popped popcorn, unsalted
• 1          can (4 ounces) flaked coconut, toasted
• 1          cup sugar
• 1          cup light corn syrup
• 1/2       cup butter or margarine
• 1/4       cup water
• 2          teaspoons salt
• 1          teaspoon vanilla
• 1          quart vanilla, spumoni or butter pecan ice cream
• fresh fruit, for topping (optional)
• chocolate sauce, for topping (optional)

1. In large, buttered bowl, mix popcorn and coconut. In saucepan, combine sugar, syrup, butter, water and salt. Bring to boil over low heat, stirring until sugar dissolves. Continue cooking until syrup reaches hard crack stage (290-295 F).
2. Stir in vanilla. Pour syrup in fine stream over popcorn mixture; stir until particles are evenly coated with syrup.
3. On buttered, 12-inch pizza pan, spread half of popcorn mixture in thin layer, covering bottom of pan. Mark off into wedge-shaped servings; set aside. Repeat using remaining popcorn mixture; cool.
4. Cover one layer with ice cream; top with second popcorn layer. Store in freezer. To serve, cut in wedges. Serve with fruit or chocolate sauce, if desired.

Perfect Picnic Popcorn Squares

Yield: 12 squares

• 1          cup light corn syrup
• 1/2       cup sugar
• 1/2       cup brown sugar
• 1          cup reduced-fat peanut butter
• 3/4       cup raisins
• 8          cups air-popped popcorn
• nonstick cooking spray

1. In large saucepan, combine corn syrup, sugar, brown sugar and peanut butter.
2. Bring to boil over low heat, stirring constantly; boil 2-3 minutes. Remove saucepan from heat.
3. In large bowl, combine raisins and popcorn; pour hot mixture over popcorn and toss carefully with wooden spoons until well-coated.
4. Spray 9-by-13-inch baking dish with cooking spray; press popcorn mixture into pan and cool completely.
5. Cut into squares and serve.

Popcorn S’mores

Yield: 20 pieces

• 1          cup firmly packed light brown sugar
• 1/2       cup (1 stick) butter or margarine
• 1/2       cup corn syrup
• 1/2       teaspoon baking soda
• 10        cups freshly popped popcorn
• 1          package (10 1/2 ounces) miniature marshmallows
• 2          cups mini graham cookies
• 1          cup chocolate chips

1. In medium saucepan, combine brown sugar, butter and corn syrup.
2. Cook over high heat 5 minutes; remove from heat and stir in baking soda.
3. In large bowl, combine popcorn and marshmallows.
4. Pour sugar mixture over popcorn to coat.
5. Gently stir in graham cookies and chocolate chips.
6. Spread mixture evenly into greased 15-by-10-inch pan.
7. Let cool completely. Break into pieces.

Ballpark Popcorn Crunch (VIDEO)

• 1/2 cup butter
• 1/2 cup brown sugar
• 3 quarts unsalted popped popcorn
• 1 cup chopped walnuts

1. Cream together butter and brown sugar till light and fluffy.
2. In a separate bowl, toss popcorn and walnuts.
3. Add creamed mixture to popcorn and nuts. Combine until coated.
4. Spread on a large baking sheet in a single layer.
5. Bake at 350-degree oven for 10 minutes or until crisp.

Source: Popcorn Board

(Family Features) Berry season means colors, tastes and aromas that are sure to please. With a variety of gorgeous fresh fruits at your fingertips, why not whip up a fabulous fruit pie or tart to surprise family or share with friends? From family dinners to spur-of-the-moment picnics, pies are easy to make and easy for family and friends to appreciate.

To save time in the kitchen, start with Pillsbury Refrigerated Pie Crusts for a flaky, tender base. Just unroll it into your favorite pie plate or tart pan, spoon in a delicious fruit filling, bake and enjoy. Pillsbury has updated the packaging with a fresh, contemporary look and features a recipe for Perfect Apple Pie. For more delicious recipes, visit www.pillsbury.com/pie.

Make Crusts Extra Special

When making a top crust for pies, these tips can help you make them look extra special.
Glossy Upper Crust: Brush the dough with slightly beaten egg white (if desired, sprinkle with sugar, too) before baking.

Sweet Glazed Top: Brush the top pastry with a small amount of water, and sprinkle with granulated or coarse sugar before baking.

Pretty Cutouts: Cut shapes from the top crust with a canapé cutter or a knife before placing the top crust over the filling. With water or beaten egg, moisten the back of each cutout and set the design, moistened side down, on the crust.

Perfect Apple Pie

8 servings
Prep time: 30 minutes
Ready in: 3 hours

Crust

• 1 box (14.1 ounces) Pillsbury refrigerated pie crusts, softened as directed on box

Filling

• 6 cups thinly sliced, peeled apples (6 medium)
• 3/4 cup sugar
• 2 tablespoons all-purpose flour
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/8 teaspoon ground nutmeg
• 1 tablespoon lemon juice

1. Heat oven to 425°F. Place 1 pie crust in ungreased 9-inch glass pie plate. Press firmly against side and bottom.
2. In large bowl, gently mix filling ingredients; spoon into crust-lined pie plate. Top with second crust. Wrap excess top crust under bottom crust edge, pressing edges together to seal; flute. Cut slits or shapes in several places in top crust.
3. Bake 40 to 45 minutes or until apples are tender and crust is golden brown. Cover edge of crust with 2- to 3-inch-wide strips of foil after first 15 to 20 minutes of baking to prevent excessive browning. Cool on cooling rack at least 2 hours before serving.

Tip: Two cans (21 ounces each) apple pie filling can be substituted for the filling.

Lemon Raspberry Pie

8 servings
Prep time: 45 minutes
Start to finish: 3 hours 45 minutes

Crust

• 1 Pillsbury refrigerated pie crust (from 14.1-ounce box), softened as directed on box
• 1 teaspoon flour
• 2 tablespoons finely chopped pecans

Filling

• 1/2 cup sugar
• 2 tablespoons cornstarch
• 1/2 cup water
• 2 tablespoons margarine or butter
• 1 egg yolk, beaten
• 1/4 to 1/3 cup lemon juice

Topping

• 2 3-ounce packages cream cheese, softened
• 1/4 cup powdered sugar
• 1/2 teaspoon lemon extract
• 1 8-ounce carton frozen whipped topping, thawed
• 1 tablespoon milk
• 3 cups fresh raspberries or frozen raspberries without syrup, thawed, dried on paper towels
• Mint sprigs, if desired

1. Heat oven to 450°F. Prepare crust according to package directions for unfilled one-crust pie using 9-inch pie pan. Press pecans into bottom of pie crust-lined pan. Generously prick crust with fork. Bake for 9 to 11 minutes or until light golden brown. Cool completely.
2. In small saucepan, combine sugar and cornstarch; blend well. Stir in water, margarine and egg yolk. Cook over medium heat until mixture boils and thickens, stirring constantly. Boil 1 minute. Remove from heat. Stir in lemon juice. Pour into cooled crust. Refrigerate 1 hour.
3. In small bowl, beat cream cheese, powdered sugar and lemon extract until smooth. Beat in whipped topping at low speed until well blended. Add milk; mix until smooth and of spreading consistency. Spread thin layer of topping mixture around edge of crust. Reserve 4 raspberries for garnish. Arrange remaining raspberries over top of filling. Spread remaining topping over raspberries. Garnish with mint sprigs and reserved raspberries. Refrigerate 2 hours before serving. Store in refrigerator.

Fresh Berry Cream Tart

8 servings
Prep time: 15 minutes
Start to finish: 2 hours 55 minutes

Crust

• 1 Pillsbury refrigerated pie crust (from 14.1-ounce box), softened as directed on box

Filling

• 1 8-ounce package cream cheese, softened
• 1/3 cup sugar
• 1 tablespoon orange-flavored liqueur or orange juice
• 4 cups assorted fresh whole berries (small strawberries, blueberries, raspberries, and/or blackberries)
• 1/3 cup red currant jelly, melted

1. Heat oven to 450°F. Prepare pie crust as directed on package for one-crust baked shell using 9-inch tart pan with removable bottom. Bake for 9 to 11 minutes or until light golden brown. Cool completely.
2. In small bowl, combine cream cheese, sugar and liqueur; beat until smooth and well blended. Spread cream cheese mixture evenly in cooled baked shell. Top with berries; brush berries with melted jelly to glaze. Refrigerate at least 2 hours before serving. Store in refrigerator.

Source: Pillsbury