Cherry Cheesecake Pie

Marcy Dineen Medeiros


  • 2 C graham cracker crumbs
  • 6 tbsp butter or margarine, melted

Mix crumbs with butter and press into 10 inch pie pan. You can shortcut this by a buying ready made graham cracker crust.


  • 16 oz Philadelphia cream cheese
  • 1 C sugar
  • 1/2 tsp lemon juice
  • 1 tsp vanilla
  • Dash of salt
  • 4 eggs

Beat softened cheese until fluffy. Gradually add sugar, lemon juice, vanilla, and salt. Add eggs, one at a time, beating well after each egg. Pour into prepared crust. Bake at 325 for one hour. Cool. Top with cherry pie filling. Chill until ready to serve

Cherry Crunch

Peg McCaslin Dineen

  • 1 C oatmeal
  • 1 C flour
  • 1 C sugar
  • 1/2 C margarine
  • 1 can cherry pie filling
  • Whipped topping

Combine oats, flour, and sugar. Cut in margarine until crumbly. Place half of oatmeal mixture in bottom of buttered 8 inch pan.  Top with pie filling. Top with remaining oatmeal mixture. Bake at 350 for 45 minutes. Serve with whipped cream.

Apple Crisp

Kate Kelly Hodsdon

  • 1/2 C margarine, room temperature
  • 3/4 C flour
  • 1 C sugar
  • 1 tsp cinnamon

Mix butter with flour, sugar, and cinnamon until crumbly. Set aside, Place 6-8 apples, cored and cut into eighths, in well greased 8 inch baking pan. Pack the crumbly mixture on top. Bake at 375 for 40 minutes or until apples are tender. Serve warm topped with whipped cream or ice cream.

Banana Custard Pie

Tim Dineen

  • 8 oz. cream cheese
  • 1/3 C powdered sugar
  • 1/2 tsp vanilla
  • 4 egg yolks
  • 1/2 C water
  • 1/2 cut sugar
  • 1 tbsp unflavored gelatin
  • 1/4 tsp salt
  • 1 very large, ripe banana
  • 4 egg whites
  • 1/2 C sugar
  • 1 C heavy cream
  • 1 tsp vanilla
  • Whipped cream, as needed
  • Banana slices, cocoa (for garnish)

Combine cream cheese with 1/3 cup sugar and vanilla. Whip until well blended and light. Spread on top of graham cracker crust. Reserve.

Combine yolks, water, 1/2 cup sugar, gelatin, and salt in shallow, non-reactive bowl. Whip constantly over simmering water until thick and lemon colored. Remove from heat. Puree banana. Add. Cool. Reserve.

Whip egg whites with 1/2 cup sugar to soft peak stage. Add large spoonful to banana-yolks mixture to temper. Mix well. Fold in remaining whites. Reserve.

Whip cream with vanilla. Add to reserved banana mixture. Pour into prepared graham cracker crust. Smooth top. Chill 2 to 3 hours. Remove from pan. With pastry tube, pipe whipped cream in decorative pattern on top of pie. Dust with cocoa. Garnish with whipped cream and banana slices.

Graham Cracker Crust:

  • 4 oz. graham cracker crumbs
  • 4 oz. melted butter
  • 1/2 C powdered sugar
  • 1/4 tsp salt

Mix butter with crumbs, sugar, and salt. Spoon into 10 inch springform pan. Pat down to cover bottom. Bake at 300 for 10 minutes.

Malt Shoppe Pie

Kate Kelly Hodsdon

  • 1 chocolate cookie crumb pie crust (store-bought works great!)
  • 1 pint vanilla ice cream, softened
  • 1-8 oz carton Cool Whip, defrosted
  • 8 oz. whopper candy, crushed

Blend ice cream and Cool Whip. Add crushed candy, reserving a little to sprinkle on top. Pour into prepared shell. Top with remaining crushed candy. Freeze until ready to serve.

Peach Cobbler

Arlene Dineen Parker

  • 1/2 C sugar
  • 1 tbsp cornstarch
  • 4 C sliced fresh peaches
  • 1 tsp lemon juice
  • 1 C flour
  • 1 tbsp sugar
  • 1-1/2 tsp baking powder
  • 1/2 tsp salt
  • 3 tbsp shortening
  • 1/2 C milk
  • 1/4 tsp cinnamon

Preheat oven to 400. Blend 1/2 cup sugar and cornstarch in saucepan. Stir in peaches, cinnamon, and lemon juice.

Stir constantly until mixture thickens and boils. Boil and stir one minute.

Pour into ungreased 2 quart casserole. Keep fruit hot in oven while mixing topping.
Measure flour, 1 tbsp sugar, baking powder, salt, and cinnamon. Add shortening and milk. Cut through shortening about six times and mix until dough ball forms.

Drop dough by spoonfuls onto hot fruit. Bake 30 minutes or until biscuit topping is golden brown.

(By the way, I live in an old ranch house surrounded by acres and acres of peaches. So, if any Dineens want peaches, come on up and pick ’til you drop. Sorry, no mail service available, Omaha. Here’s another reason to visit us California Dineens!)

Easy Lite Cheesecake

Patty Dineen Reynolds

  • 1 package cinnamon crisp graham crackers
  • 1/2 stick margarine, melted
  • 1 package Dream Whip
  • 1-8 oz. package cream cheese
  • 1 C powdered sugar
  • 1 can cherry pie filling

Mix finely ground cracker crumbs and melted margarine. Line pie pan.

Prepare Dream Whip according to instructions on package. In a separate bowl, mix cream cheese and powdered sugar. Add Dream Whip. Pour mixture into prepared crust. Top with cherries. Refrigerate until serving.

Apple Brunch Bake

Peg McCaslin Dineen


  • 1 cup Oatmeal
  • ½ cup brown sugar
  • 4 tbsp. butter
  • 2 tbsp. flour


  • 4 apples, sliced
  • ½ cup brown sugar
  • ½ cup frozen orange juice, thawed
  • ½ cup raisins (if desired)
  • Cinnamon, nutmeg as desired

Combine topping ingredients – set aside. Combine filling ingredients, stir, spoon into baking dish. Sprinkle on topping. Bake 30-35 minutes at 350. Add cool whip or ice cream.

Cherry Cobbler

Claire Dineen Fitzsimmons via Betty Fitzsimmons Seymore

  • 2 cups canned red pitted cherries (drained, save juice)
  • 1 tsp. flour
  • ½ cup sugar
  • ½ tsp. salt
  • ½ cup cherry juice (from above)

Cobbler topping:

  • 1 cup flour
  • 1½ tsp. baking powder
  • ½ tsp. salt
  • ½ cup crisco
  • 1/3 cup milk
  • 1 tsp. sugar

Place cherries in greased 6″ x 10″ baking dish. Sprinkle the 1 tsp. flour over cherries. Combine ½ cup sugar, ½ tsp. salt, and ½ cup cherry juice. Pour over cherries. Meanwhile, make cobbler dough. Sift flour, baking powder, salt and sugar together. Cut in crisco. Add milk. Spoon dough onto cherries. (Don’t roll dough.)

Bake at 375 degrees for 25 minutes or until puffy and golden.