Type what you have

Ingredients

• ✓ nutmeg
• pear
• lemon
• white sugar
• pie crust
• butter
• brown sugar
• all-purpose flour

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C).
2. 2 Sprinkle pears with lemon juice in a bowl. Mix white sugar and nutmeg in a separate small bowl; sprinkle over pears and mix thoroughly.
3. 3 Fit pie crust into the bottom of a 9-inch pie dish. Cut butter, brown sugar, and flour together in a bowl using a pastry cutter until mixture resembles crumbs. Spoon pear mixture into pie shell and sprinkle top with brown sugar mixture.
4. 4 Bake in the preheated oven for 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and bake until filling is bubbling and crumble topping is lightly browned, about 35 more minutes.

By Ingrid F

Ingredients

• ✓ nutmeg
• puff pastry
• apple
• lemon juice
• sugar
• cornstarch
• cinnamon
• clove
• egg

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Lay puff pastry onto a round pizza pan.
3. 3 Mix apples and lemon juice together in a bowl until evenly coated; add sugar, cornstarch, cinnamon, nutmeg, and cloves. Toss to evenly coat apples. Spread apple mixture into the center of the puff pastry and fold edges of pastry toward the center. Brush the folded pastry edges with about 1/2 the egg.
4. 4 Refrigerate pastry-apple mixture for flavors and pastry to settle, about 10 minutes. Brush pastry with remaining 1/2 egg.
5. 5 Place pan on the top rack of preheated oven and bake for 20 minutes. Give galette a 1/4 turn and lower heat to 350 degrees F (175 degrees C). Continue baking until pastry is lightly browned, 8 to 10 minutes. Cool slightly before serving, about 10 minutes.

By Liam Walshe

Ingredients

• ✓ nutmeg
• white sugar
• ginger
• pear
• bourbon whiskey
• butter
• white sugar
• salt
• pie crust

Instructions

1. 1 Combine 2 tablespoons sugar, ginger, and nutmeg in a small bowl.
2. 2 Carefully cut away the cores from each pear half. Place one pear half into a large bowl. Cut remaining nine pear halves in half lengthwise, then cut each piece into three slices lengthwise, from the core end to the bottom. Place all slices into the bowl with the pear half. Drizzle pears with bourbon and sprinkle with sugar-spice mixture; toss until evenly coated.
3. 3 Melt butter in a 9-inch cast iron skillet over medium heat. Add ⅔ cup sugar and salt to the melted butter; cook and stir until well combined and bubbling, 2 to 3 minutes. Place single pear half, cut-side up, into the center of the skillet. Fan remaining pear slices around the center, with the stem ends facing the center; if possible, turn the pieces in the same direction. Add all remaining pear slices to fill in any gaps.
4. 4 Reduce heat to medium-low and cook, undisturbed, until pears are fork-tender and liquid develops a golden color, about 20 minutes.
5. 5 Meanwhile, preheat the oven to 375 degrees F (190 degrees C). Place a baking sheet on a rack in the lower third of the oven. Remove refrigerated pie pastry from the package. Follow the manufacturer's instructions for unrolling crust.
6. 6 Remove the skillet from the heat. Place pie pastry over pears and tuck edges in toward the bottom of the skillet. Place the skillet onto the baking sheet in the preheated oven and reduce the temperature to 350 degrees F (175 degrees C).
7. 7 Bake until crust is golden brown, 28 to 30 minutes; remove from the oven. Place a heat-safe plate, larger than the skillet, upside down over the crust.
8. 8 Use oven mitts to grab the plate and skillet together and quickly flip the skillet contents onto the plate; this move is tricky and requires some forearm strength and dexterity. After the flip, use a spatula to gently center the contents on the plate if needed. Add any fruit that didn't transfer from the skillet, then drizzle any remaining liquid over the top of the tarte.
9. 9 Let the tarte sit for 15 to 20 minutes, then serve warm.

By Bibi

Ingredients

• ✓ nutmeg
• apple
• cinnamon
• sugar
• milk
• biscuit mix
• egg
• butter
• biscuit mix
• walnut
• brown sugar
• butter

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease a 10-inch pie pan.
2. 2 In a large bowl, mix apples, cinnamon, and nutmeg together; turn mixture into pan. In a separate bowl, beat sugar, milk, 1/2 cup biscuit mix, eggs, and butter until smooth. Pour over apples.
3. 3 In a small bowl, stir together 1 cup biscuit mix, nuts, brown sugar and butter; mix until crumbly. Sprinkle streusel over top of pie.
4. 4 Bake in preheated oven for 55 to 60 minutes; bake until knife inserted in center of pie comes out clean.

By Brenda Ward

Ingredients

• ✓ nutmeg
• whipping cream
• sugar
• cinnamon
• ginger
• clove
• pumpkin puree
• vanilla bean
• rum
• egg yolk
• white sugar
• pecan
• maple syrup

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Combine the whipping cream, 1/4 cup sugar, cinnamon, ginger, nutmeg, cloves, pumpkin puree, and the vanilla bean pod and seeds in a saucepan over medium-low heat; bring to a simmer; stir in the rum. Remove from the heat cover and stand 15 minutes.
3. 3 Beat together the egg yolks and 2 tablespoons sugar. Stir in 2 tablespoons of the cream mixture. Pour the egg yolk mixture into the saucepan with the cream mixture to make a custard; stir; simmer 3 to 5 minutes.
4. 4 Arrange 6 ramekins in a shallow baking dish. Pour the custard evenly into the ramekins. Pour boiling water into the baking dish to half-way up the sides of the ramekins. Loosely cover the baking dish with aluminum foil.
5. 5 Bake in the preheated oven until the custard is nearly set with a dime-sized circle of jiggly liquid remaining in the center of each ramekin, 25 to 40 minutes. Allow to sit, loosely covered with aluminum foil, another 30 minutes.
6. 6 Cover each ramekin with plastic wrap; chill in refrigerator overnight. Top each custard with pecans and maple syrup to serve.

By redforever

Ingredients

• ✓ nutmeg
• heavy cream
• half and half
• vanilla bean
• chai tea bag
• egg
• egg yolk
• white sugar
• cinnamon
• cardamom
• clove
• allspice
• white sugar

Instructions

1. 1 Whisk cream, half-and-half, scraped vanilla seeds, and vanilla pod in a saucepan. Place over medium heat and bring just to a boil. Remove from heat and add chai tea bags to the cream mixture; cover and let steep for 15 minutes. Squeeze tea bags and discard; discard spent vanilla bean pod.
2. 2 Preheat oven to 300 degrees F (150 degrees C).
3. 3 Whisk egg, egg yolks, and 1/2 cup sugar in a bowl until smooth. Slowly whisk in cream mixture, followed by cinnamon, cardamom, cloves, nutmeg, and allspice.
4. 4 Spoon cream mixture into 6 6-ounce ramekins. Bring a pot of water to a boil. Place ramekins in a baking pan and carefully pour enough boiling water into the pan to reach halfway up the sides of the ramekins.
5. 5 Bake in the preheated oven until the desserts are softly set, 35 to 40 minutes. Remove ramekins from the water bath and refrigerate for 4 hours to overnight.
6. 6 Sprinkle each dessert with about 1 1/2 teaspoon sugar in an even layer. Use a kitchen torch to lightly brown and caramelize the sugar, about 1 minute; let the hot topping cool and harden before serving.

By seabright1226

Ingredients

• ✓ nutmeg
• butter
• egg
• white sugar
• milk
• salt
• vanilla extract
• almond extract
• all-purpose flour
• pear
• almond
• white sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch baking dish generously with 1 tablespoon butter.
2. 2 Whisk eggs, 1/3 cup sugar, milk, salt, nutmeg, vanilla extract, almond extract, and flour together in a bowl.
3. 3 Reserve 12 to 14 pear slices for topping; add remaining pear slices to the prepared baking dish. Pour egg custard mixture over pears in the baking dish and top with almonds. Shake and tap the dish gently on the countertop to let mixture settle. Lay reserved pear slices flat on top. Melt remaining butter and brush over pears. Sprinkle with 1/2 tablespoon sugar.
4. 4 Bake in the preheated oven until top is golden, fruit is soft, and custard is set, about 45 minutes. Remove from the oven and let cool to room temperature before serving, or serve chilled.

By John Mitzewich

Ingredients

• ✓ nutmeg
• all-purpose flour
• butter
• white sugar
• cream cheese
• mascarpone cheese
• sugar
• vanilla extract
• cinnamon
• strawberry
• blackberry
• kiwi
• white sugar
• cornstarch
• water
• lemon juice

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease 2 tart pans.
2. 2 Make crust: Blend together flour, butter, and sugar in a large bowl using an electric mixer until combined. Divide mixture evenly and press into the bottoms of the prepared tart pans.
3. 3 Bake in the preheated oven until golden brown, 12 to 15 minutes. Let cool completely.
4. 4 While crusts are cooling, make filling: Beat together cream cheese, mascarpone cheese, sugar, vanilla, nutmeg, and cinnamon in a medium bowl using an electric mixer until light and fluffy. Spread mixture over cooled crusts.
5. 5 Add topping: Arrange strawberries, blackberries, and kiwis over filling in desired design.
6. 6 Make glaze: Mix together sugar and cornstarch in a small saucepan. Pour in water and lemon juice. Cook over medium heat until clear and thick, about 2 minutes. Let glaze cool completely.
7. 7 Glaze the entire top of each tart gently using a pastry brush.

By Sarah

Ingredients

• ✓ nutmeg
• salt
• vanilla extract
• powdered sugar
• butter
• heavy cream
• sour cream
• milk
• almond extract
• vanilla extract
• vanilla bean
• egg
• egg yolk
• butter
• sugar
• salt
• baking powder
• all-purpose flour

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
2. 2 Whisk together flour, baking powder, salt, and nutmeg in a bowl until well combined.
3. 3 Cream together white sugar and butter in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add in egg yolks and beat until incorporated. Add in whole eggs, 1 at a time, beating well after each addition. Beat mixture on medium-high speed until very fluffy, and mixture has lightened in color, 3 to 5 minutes more.
4. 4 Slice vanilla bean in half lengthwise. Use the back of a knife to scrape seeds out of both halves, and add seeds to the butter mixture. Set vanilla bean pod aside to use for the frosting. Mix vanilla bean seeds into the butter mixture on low speed until incorporated.
5. 5 Add vanilla and almond extracts to the batter and mix on low speed until incorporated. Pour in half of the dry ingredients and mix until combined. Add milk and sour cream and mix until combined. Pour in remaining dry ingredients and mix until just combined. Divide batter evenly between the cake pans and smooth into even layers.
6. 6 Place pans into the preheated oven and bake until centers of the cakes spring back lightly when touched, 30 to 35 minutes. Remove from oven and allow cakes to cool in pans for 15 minutes before running a knife carefully around the edges of the pans to loosen. Transfer cakes to a wire rack to cool completely.
7. 7 While cakes are in the oven, begin making the frosting. Add reserved vanilla bean pod to a small saucepan and pour in heavy cream. Place pan over low heat and cook until mixture is just warm, about 5 minutes. Remove pan from heat and allow mixture to sit at room temperature for about 30 minutes before placing into the refrigerator until chilled, about 30 minutes more.
8. 8 When heavy cream mixture is chilled, finish the frosting. Place 1 cup butter into a large bowl and beat on high speed until smooth and creamy, about 3 minutes. Mix in powdered sugar gradually, 1 cup at a time, mixing well after each addition.
9. 9 Remove vanilla bean pod from chilled heavy cream. Discard vanilla bean pod. Pour heavy cream into the butter-powdered sugar mixture. Add in vanilla extract and salt. Beat mixture on low speed until cream is incorporated, then turn mixer speed up to medium-high and continue to beat until frosting is light and fluffy, about 3 to 5 minutes more.
10. 10 Pipe a layer of frosting to the top of one of the cakes and set 2nd cake on top. Frost cake as desired with remaining frosting.

By Kim

Ingredients

• ✓ nutmeg
• butter
• brown sugar
• pecan

Instructions

1. 1 Melt butter in a heavy saucepan over low heat; stir in brown sugar, pecans, and nutmeg. Stir constantly and bring topping to a boil; allow to simmer until topping thickens slightly, about 5 minutes. Remove from heat.
2. 2 To use as pie topping, spoon topping onto pie and broil until topping bubbles; watch carefully to avoid burning. Let pie cool before serving.
3. 3 To use as ice cream topping, just spoon warm or cooled topping over ice cream and serve.

By MsMarilyn

Ingredients

• ✓ nutmeg
• egg
• eggnog
• white sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Fill an 8x8-inch baking dish with 1 inch of water.
2. 2 Beat egg, eggnog, and sugar together in a bowl. Pour into two small baking dishes. Sprinkle tops with nutmeg. Place the baking dishes into the dish with water. Add more water if necessary to reach halfway up the sides of the smaller baking dishes.
3. 3 Bake in preheated oven until tops are set, 35 to 45 minutes. Cool before serving.

By shannasfour

Ingredients

• ✓ nutmeg
• sugar
• cinnamon
• flour tortilla
• oil

Instructions

1. 1 Combine sugar, cinnamon, and nutmeg in a large resealable plastic bag. Seal and toss to mix.
2. 2 Heat oil in a deep fryer or deep skillet to 375 degrees F (190 degrees C). Fry 4 or 5 tortilla strips until golden brown, about 30 seconds. Drain on paper towels.
3. 3 While still warm, place fried tortillas in a bag and shake to coat with sugar mixture. Serve at once or store in an airtight container.

By Arrenia Grubb

Ingredients

• ✓ nutmeg
• raisin
• dark rum
• vanilla ice cream

Instructions

1. 1 Place raisins in a small bowl, pour rum on top, cover with plastic wrap, and allow to steep overnight.
2. 2 The next day, remove ice cream from the freezer; let stand at room temperature until softened but not melting, about 15 minutes.
3. 3 Scoop ice cream into a large bowl. Stir in rum-soaked raisins, any extra rum in the bowl, and nutmeg until ice cream is well combined. The rum will soften the ice cream and make mixing easier.
4. 4 Pack flavored ice cream back into the carton; refreeze until needed, at least 30 minutes.

By xxDXxx

Ingredients

• ✓ nutmeg
• peach
• butter
• maple syrup
• lemon zest

Instructions

1. 1 Cut each peach in half, remove pit, and cut each half into 6 slices.
2. 2 Melt butter in a medium saucepan over medium-high heat until slightly browned, 2 to 4 minutes. Place peach slices into the butter, reduce heat to medium-low, and cook for 3 minutes, turning carefully. Add maple syrup, lemon zest, and nutmeg to the pot and cook for 2 to 3 more minutes.
3. 3 Allow to cool slightly before serving.

By Bren

Ingredients

• ✓ nutmeg
• apple
• cinnamon
• sugar
• cream cheese
• cranberry

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Cut the stem out of the apple and hollow out the center until it is about 1 1/2 inches wide without going through the bottom. In a small cup, stir together the cinnamon, nutmeg and sugar. Set aside half of this mixture, and mix the rest with the cream cheese and dried cranberries.
3. 3 Sprinkle some of the reserved cinnamon sugar into the apple's cavity. Fill with the cream cheese mixture, and sprinkle the remaining cinnamon sugar on the top. Place the apple in a small baking dish.
4. 4 Bake for 35 to 40 minutes, until the apple is tender enough to easily pierce with a fork.

By Emily

Ingredients

• ✓ nutmeg
• white cake mix
• vanilla pudding mix
• vegetable oil
• white wine
• egg

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch bundt pan.
2. 2 In medium bowl combine the cake mix, instant vanilla pudding, nutmeg, vegetable oil, white wine, and eggs. Beat with an electric mixer for 5 minutes.
3. 3 Bake at 350 degrees F (175 degrees C) for 50 minutes or until a toothpick inserted in the center comes out clean. Let cake cool on rack in pan for 10 minutes then remove cake from pan to rack. Let cake cool completely before slicing. Garnish sliced cake with a dollop of whipped cream or dust with confectioners' sugar and sliced strawberries.
4. 4 Variation: You can also "flour" the pan after it's been greased with cocoa powder or a cinnamon sugar mixture for a textured crust. Simply fill a clean salt shaker for easy application. This will eliminate that "white stuff" on the outside of your baked cake which makes for a prettier cake.

By Esther Nelson

Ingredients

• ✓ nutmeg
• watermelon
• honeydew
• blueberry
• ginger root

Instructions

1. 1 Blend the watermelon, honeydew, and about half the blueberries in a blender until smooth. Add the ginger and nutmeg; blend again until incorporated. Pour the soup into a bowl and stir the reserved blueberries to serve.

By smokehouse

Ingredients

• ✓ nutmeg
• white sugar
• all-purpose flour
• cinnamon
• peach
• butter
• pastry

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Mix sugar, flour, nutmeg, and cinnamon together in a bowl.
3. 3 Pour peaches into the bottom of a glass 9x13-inch baking dish. Sprinkle sugar mixture over peaches and mix well. Scatter 1/2 of the butter chunks over the peach mixture. Arrange pastry strips over peach mixture in a crisscross or striped pattern. Scatter remaining butter chunks over pie pastry.
4. 4 Bake in the preheated oven until crust is golden brown and crisp, 30 to 40 minutes.

By Tripllew

Ingredients

• ✓ nutmeg
• egg
• sugar
• all-purpose flour
• butter
• almond extract
• cinnamon

Instructions

1. 1 Preheat oven to 350 degrees F (180 degrees C). Spray madeleine molds with non-stick spray.
2. 2 In a double boiler, heat eggs and sugar stirring constantly; whipping in as much air as possible. Remove from heat, let cool.
3. 3 Stir in flour add remaining ingredients.
4. 4 Fill madeleine molds with a generous amount of batter, but don't spread it out. Bake until lightly browned; approx. 15 minutes. Cool one minute, remove to racks to cool completely. *Extracts can be varied and spices changed to suit tastes. Sprinkle with powdered sugar or dip in chocolate.

By Dee

Ingredients

• ✓ nutmeg
• white sugar
• cinnamon
• pastry
• apple
• maple syrup
• vanilla extract

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Stir together the sugar, cinnamon, and nutmeg in a small bowl; set aside. Press one of the pastries into the bottom of a 9-inch pie pan; reserve the crust.
2. 2 Toss the apples with maple syrup and vanilla extract. Spread 1/3 of the apples into the pie pan and sprinkle with the sugar mixture. Repeat the layers with the remaining apples and sugar. Cover the pie with the top crust and pinch the edges to seal.
3. 3 Bake in the preheated oven until the crust is golden brown, 30 to 35 minutes. Allow to cool before serving.

By Laura

Ingredients

• ✓ nutmeg
• butter
• white sugar
• egg
• all-purpose flour
• salt
• milk

Instructions

1. 1 Thoroughly cream the butter by hand. Add sugar and mix til fluffy. Beat in the egg and then the milk or cream.
2. 2 In a separate bowl mix together all the dry ingredients. Stir them into the butter. Knead the dough for just a minute. Chill the dough until firm.
3. 3 Preheat oven to 350 degrees F (180 degrees C).
4. 4 Form the cookies as directed above. Bake for 10 - 12 minutes or until the edges brown. *Quantity will vary depending on the size of your ceramic molds.

By Lois M Campbell

Ingredients

• ✓ nutmeg
• coconut
• water
• cornstarch
• sugar
• salt
• vanilla extract

Instructions

1. 1 Stir coconut into boiling water in a large bowl. Let sit for 15 minutes, then strain through cheesecloth, squeezing out all of the liquid to yield 3 cups.
2. 2 Stir together the cornstarch, sugar, nutmeg, and salt. Bring the coconut milk to a simmer in a saucepan over medium-high heat. Whisk in the sugar mixture, and cook until thickened, stirring constantly. When very thick, remove from heat ,and stir in vanilla. Pour into an 8x8-inch pan, and cover with plastic wrap. Refrigerate until set.

By ANNIE HIGHTOWER

Ingredients

• ✓ nutmeg
• egg
• sugar
• vanilla extract
• salt
• milk
• pie crust

Instructions

1. 1 Preheat oven to 475 degrees F (245 degrees C.)
2. 2 In a large bowl, beat eggs and sugar. Beat in vanilla, salt and nutmeg. Stir in milk. Pour into crust.
3. 3 Bake in the preheated oven for 10 minutes. Reduce temperature to 350 degrees F (175 degrees C) and bake for 25 to 35 minutes, or until crust is golden brown and filling is set.

By Evelyn

Ingredients

• ✓ nutmeg
• butter
• sugar
• egg
• all-purpose flour
• baking powder
• milk

Instructions

1. 1 In a medium bowl, cream the butter and sugar together. Stir in eggs, and beat well. Sift together the flour, baking powder and nutmeg. Add dry ingredients to the creamed mixture alternately with the milk. Divide dough in half. Cover and chill for 1 hour.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets or line with parchment paper.
3. 3 On a lightly floured surface, roll out the dough to 1/4 inch thickness. Cut with cookie cutters and place onto the prepared cookie sheets. Bake for 8 minutes in the preheated oven, cookies should brown slightly.

By Jacquetta Peace

Ingredients

• ✓ nutmeg
• short-grain white rice
• milk
• salt
• white sugar
• raisin
• vanilla extract

Instructions

1. 1 In the top of a double boiler, stir together rice, milk, salt, sugar, raisins and nutmeg. Cook, stirring occasionally, over simmering water 1 hour, until thick. Stir in vanilla and serve warm or cold.

By Twylla

Ingredients

• ✓ nutmeg
• pie crust
• milk
• flour
• white sugar
• vanilla extract
• egg

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Line a 9-inch pie plate with pie crust.
2. 2 In a mixing bowl, blend together the milk, flour, sugar, vanilla and eggs. Pour into pie shell. Sprinkle with nutmeg.
3. 3 Bake in the preheated oven until custard is set, about 35 minutes.

By Anna's Custard Pie

Ingredients

• ✓ nutmeg
• butter
• confectioners' sugar
• cornstarch
• all-purpose flour
• almond meal
• almond

Instructions

1. 1 In a medium bowl, cream together the butter and confectioners' sugar until very light. Gradually add the cornstarch, all purpose flour and nutmeg. Stir until well blended. Turn the dough out onto a lightly floured surface, and knead for a few turns. Divide the mixture into 2 parts. Roll each part into a roll about 6 inches (15 cm) long. Wrap the rolls in plastic wrap or wax paper, and refrigerate for at least 1 hour. These can be refrigerated for up to 1 week.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
3. 3 Unwrap the rolls and slice into 1/2 inch thick slices. Place onto the prepared cookie sheets. Gently press an almond onto the top of each cookie.
4. 4 Bake for 12 to 15 minutes in the preheated oven. When cookies are cooled, store in an airtight tin to preserve crispness.

By Linda-Jane Copley

Ingredients

• ✓ nutmeg
• honey
• egg
• pecan
• butter
• vanilla extract
• pie pastry

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Press pastry into a 9-inch pie pan.
2. 2 Bring honey to a boil in a saucepan. Remove from the heat and quickly whisk in eggs. Stir in pecans, butter, vanilla, and nutmeg. Pour into the prepared pie pan.
3. 3 Bake in the preheated oven until set, about 25 minutes.

By MARBALET

Ingredients

• ✓ nutmeg
• pastry
• mulberry
• sugar
• all-purpose flour
• allspice
• salt

Instructions

1. 1 Preheat oven to 400 degrees F (205 degrees C).
2. 2 Lay bottom pie crust in pie plate.
3. 3 Mix mulberries, sugar, flour, nutmeg, allspice, and salt together in a bowl; gently fold mixture with a wooden spoon until blended, 3 to 5 minutes. Pour mixture into bottom pie crust and cover with top crust. Seal the edges; make slits in the top with a sharp knife.
4. 4 Refrigerate pie until sealed edges appear firm, 10 to 20 minutes.
5. 5 Bake pie in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and continue baking until crust is golden brown, about 30 minutes.

By Victoria

Ingredients

• ✓ nutmeg
• ricotta cheese
• confectioners' sugar
• cinnamon
• vanilla extract
• peach pie filling
• lemon juice

Instructions

1. 1 Drain ricotta cheese in cheesecloth placed over a bowl, 12 to 24 hours.
2. 2 Combine drained ricotta, confectioners' sugar, cinnamon, vanilla extract, and nutmeg in a large bowl. Refrigerate immediately.
3. 3 Spread peach pie filling into the bottom of a nonstick pot and add lemon juice. Cook over medium-low heat, stirring with a heat-resistant rubber spatula, until steam or bubbles begin to form. Use the spatula to roll filling together into the middle of the pan, and spread again. Repeat this process until filling is the consistency of honey.
4. 4 While filling is still hot, scrape into a container and allow to cool, 20 to 30 minutes.
5. 5 Take the cream filling out of the refrigerator. Combine fruit mixture with cream in a separate bowl, 1 spoonful of each at a time, until the consistency is that of cake frosting. Refrigerate until ready to serve.

By Brian Muir