Blueberry Bottom Pie 

2 packs (4 serving size) vanilla pudding&pie filling
1 1/4 cups milk
1 1/2 cups blueberries, pureed
1/2 tsp cinnamon
1 baked 9" pie shell, cooled
3 1/2 cups thawed Cool Whip

Combine 1 package pudding mix, 1/4 cup milk, pureed berries, and cinnamon in a saucepan. Cook and stir until it is in a full boil. Pour into crust, chill. Prepare remaining pudding following package directions. Cover with plastic wrap and chill for about an hour, until cold. Fold in one cup of cool whip and spoon over blueberry layer. Cover pie with remaining cool whip. Refrigerate 3 hours before serving.

                   Peaches & Cream Pie

Filling:
4 cups sliced, peeled peaches
2/3 cup sugar
1/4 cup flour
1/2 tsp cinnamon
1/4 tsp salt
1/2 cup cream
1/2 cup milk

Pastry:
1 cup flour
1/2 tsp salt
1/3 cup shortening
3 to 4 TBLSP  ice water

Pastry:  Combine flour & salt. Cut in shortening until crumb-like. Sprinkle in water. Stir and shape into a ball. Roll out to an 11" circle and place in 9" pie pan. Flute edges. Set aside.

Filling: Preheat oven to 400. Put peaches into shell. Combine dry ingredients in a bowl and whisk in cream and milk. Mix until smooth. Pour over peaches. Bake 50 - 55 minutes until bubbly in center. Refrigerate.