Want to taste a really good piece of pie? Try one of these winning recipes from the Bluffton Relay for Life. The first place bought $532 for the American Cancer Society's research to find a cure for cancer.

1st Place by Charlotte Brown of Bluffton

Fresh Peach Pie

l c. sugar
2 T. white karo syrup
2 T. corn starch (heaping)
l c. cold water

Cook 5 minutes, stirring constantly. Add 3 1/2 T. peach jello and 1-2 drops yellow food coloring. Cool. Mix in 5-6 med. peeled, sliced peaches. Pour into 9" baked pie shell. Top with cool whip.

Pie Crust

3 c. flour
1 1/4 c. shortening
l tsp. baking power

Work together until like small peas.

Beat l egg, add: l tsp. vinegar

5 T. water
1 1/2 tsp. salt

Pour over flour & shortening mixture. Mix well. roll out into crust. Makes 3 large crusts. Bake at 400 degrees for approx 11-12 minutes.

2nd Place by Cheryl Freed from Jenera

Dutch Apple Pie

Topping and crust:

2 c. flour
1 c. packed brown sugar
3/4 c. butter or margarine, melted
1/2 c. quick-cooking oatmeal

Combine and set aside 1 cup for topping. Press remaining crumb mixture into an ungreased 9-inch pie plate. Set aside.

Filling:

2/3 c.sugar
3 T. cornstarch
1 1/4 c. water
3 c. diced, peeled tart apples
1 tsp. vanilla extract

Combine sugar, cornstarch and water in a saucepan. Stir until smooth and bring to a boil. Cook and stir for 1 minute or until thickened. Remove from heat and stir in apples and vanilla. Pour over crust. Top with reserved crumb mixture. Bake at 350 degrees for 40-45 minutes or until crust is golden brown. Yield: 6-8 servings.

3rd place by Teresa Siferd of Bluffton

English Toffee Pecan Pie

3 large eggs, lightly beaten
2/3 cup light corn syrup
1/4 cup firmly packed light-brown sugar
1/4 cup unsalted butter, melted
1/4 teaspoon salt
1 teaspoon pure vanilla extract
1/2 teaspoon almond extract
1 cup toffee bits
1 cup chopped pecans
22 pecan halves for garnish

Preheat oven with a rack set in the lower 1/3 to 375 degrees. In a large bowl mix together all but the pecan halves for garnish. Pour filling into a 9-inch unbaked pie crust. Top with the 22 pecan halves by evenly spacing 14 of them around the outer edge of the pie filling. Make a second row evenly spacing 7 pecans in a smaller circle in the center. Place the last pecan half in the center. Bake for 20 minutes. Carefully cover with foil and continue baking until a knife inserted in the center comes out clean which will be between 20-30 minutes more. Place on a wire rack to cool.