A ROUNDUP OF THANKSGIVING PIES | 1, 2, 3

SPICED PEAR AND RAISIN PIE Washington pears and California raisins complement each other deliciously. This is perfect with vanilla ice cream. 8 servings. 1 cup pear nectar 3/4 cup (packed) raisins 1/2 cup (packed) golden brown sugar 3 1/2 tablespoons cornstarch 1 1/2 teaspoons grated lemon peel 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon ground ginger 3 1/4 pounds ripe pears, peeled, quartered, cored, cut crosswise into 1/4-inch-thick slices 2 Easy Pastry Dough disks 1 egg, beaten to blend (for glaze)

Position rack in lowest third of oven; preheat to 400°F. Boil nectar in heavy medium saucepan until reduced to 1/3 cup, stirring occasionally, about 8 minutes. Pour into large bowl; mix in raisins. Cool completely. Mix in sugar and next 5 ingredients, then pears.

Roll out 1 dough disk on floured surface to 13-inch round. Transfer to 9-inch-diameter glass pie dish. Brush inside and top edge of crust with some of glaze. Spoon filling into crust. Roll out second dough disk on floured surface to 13-inch round. Arrange dough over filling. Seal top crust to bottom crust at edge of dish. Trim double overhang to 3/4 inch. Fold under; crimp edge. Using small knife, cut slits in top crust to allow steam to escape. Brush crust and edge with glaze. If desired, roll out any dough scraps and cut out small pear-shaped decorations. Press decorations onto edge of crust.

Bake pie until pears are tender, covering crust with foil if browning too quickly, about 1 hour 10 minutes. Place on rack; cool completely. (Can be made 1 day ahead. Let stand at room temperature.)

Position rack in lowest third of oven and preheat to 400°F. Stir first 5 ingredients in large bowl. Mix in apples, dried cherries and preserves.

Roll out 1 dough disk on lightly floured surface to 13-inch round. Transfer dough to 9-inch-diameter glass pie dish. Brush inside and top edge of crust with glaze. Spoon filling into crust. Roll out second dough disk on floured surface to 13-inch round. Cut out small hole from center. Arrange dough over filling. Seal top crust to bottom crust at edge. Trim double overhang to 3/4 inch. Fold under; crimp edge. Brush crust (except edge) with glaze.

Place pie on baking sheet. Bake until apples are tender; cover crust with foil if browning too quickly, about 1 hour 15 minutes. Cool on rack. (Can be made 1 day ahead. Store at room temperature.)

TOASTED ALMOND CREAM PIE WITH BOYSENBERRY TOPPING

Developed by Rudolph Boysen in Southern California in 1923, the boysenberry is a hybrid of the blackberry, raspberry and loganberry. In the thirties, it became the top berry in the famous pies at Knott's Berry Farm (which is now an amusement park) in Buena Park. Almonds, another product of California, flavor the filling and decorate the crust.

8 servings.

FILLING
5 tablespoons sugar
3 tablespoons cornstarch
Large pinch of salt
1 1/3 cups half and half
4 large egg yolks
1 teaspoon vanilla extract
1/2 teaspoon almond extract

1/2 cup chilled whipping cream
1/2 cup whole blanched almonds, toasted, coarsely ground

CRUST
1 Easy Pastry Dough disk
1/2 cup whole blanched almonds

TOPPING
1 1-pound package frozen boysenberries, thawed, drained, juice reserved
1 tablespoon crème de cassis
1 3/4 teaspoons unflavored gelatin
6 tablespoons sugar

Lightly sweetened whipped cream

FOR FILLING: Stir sugar, cornstarch and salt in heavy saucepan. Gradually whisk in half and half, then yolks. Whisk over medium heat until custard thickens and boils, about 8 minutes (custard may be lumpy; whisk until smooth). Remove from heat. Whisk in extracts. Transfer to medium bowl. Press plastic onto surface; chill until cold and firm, at least 4 hours.

Beat 1/2 cup cream in medium bowl until stiff peaks form. Whisk 1/4 of cream into filling to loosen. Fold remaining cream into filling; then fold in ground almonds. Cover and refrigerate up to 1 day.

FOR CRUST: Preheat oven to 375°F. Roll out dough disk on floured surface to 13-inch round. Transfer to 9-inch-diameter glass pie dish. Fold overhang under; crimp edge, forming high-standing rim. Press whole almonds on diagonal into crust edge, spacing 1/2 inch apart. Pierce crust all over with fork. Freeze 10 minutes. Line with foil and beans or pie weights.

Bake crust until sides are set, about 15 minutes. Remove foil and beans. Bake until cooked through and pale golden, covering edge with foil if nuts brown too quickly and piercing with fork if crust bubbles, about 10 minutes. Transfer to rack; cool. Spoon filling into crust; chill.

FOR TOPPING: Reserve 1/4 cup berries. Transfer remaining berries to processor; puree. Firmly press puree through sieve into measuring cup. If necessary, stir in enough reserved juice to yield one cup. Transfer 1/2 cup puree to saucepan; mix in crème de cassis. Sprinkle gelatin over. Let stand 15 minutes. Add sugar. Stir over medium-low heat until gelatin dissolves and mixture begins to simmer, about 2 minutes. Mix in remaining 1/2 cup puree. Chill just until cold but not set, 30 minutes.

Spoon topping over filling; chill until set, at least 3 hours and up to 1 day.

Garnish pie with whipped cream and reserved berries.

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