Classic Pumpkin Pie - Jeanne Shields

2 cups sugar pumpkin or squash pulp puree*
1 1/2 cups heavy cream or evaporated milk
1/2 cup packed brown sugar
1/3 cup white sugar
1/2 tsp. salt
2 eggs plus the yolk of one more egg
2 tsp. cinnamon
1/2 tst. ginger
1/4 tsp nutmeg
1/4 tsp. cloves

* To make puree from a sugar pumpkin: start with a small-medium sugar pumpkin or two acorn squash. Cut out the stem and scrape out the insides. Discard (of course). Cut the pumpkin/squash in half and lay cut side down on a rimmed baking sheet lined with foil. Bake at 350 degrees until fork tender (about 1 1/2 hours). Remove from oven and cool. When cool enough, scoop out the pulp. Process in a food processor.

1. Preheat oven to 425 F.
2. Mix sugars, salt, and spices in a large bowl. Beat the eggs and add to the bowl. Stir in the pumpkin puree. Stir in cream. Whisk until well mixed.

3. Pour into pie shell and bake at 425 for 15 minutes. After 15 minutes, reduce the temperature to 350 and bake for 40-50 minutes (or until knife comes out clean).

Cool and serve with whipped cream or vanilla ice cream..

Maple Bourbon Pecan Pie - Susan Loyd

by Susan
1/2 recipe Pate Brisee
1 c. sugar
4 T butter, melted
4 large whole eggs
1 c. plus 2 T. dark corn syrup
1/2 c. pure maple syrup
2 T bourbon or dark rum
1 t. pure vanilla extract
2 c. pecan halves
whipped cream

1. Roll dough on a lightly floured surface to 1/8 inch thick. Transfer to a 9 in. pie plate, leaving a 1/2 inch overhang. Fold under evenly. Chill for at least 30 min.
2. Heat oven to 400*. In a medium bowl whisk together sugar, butter, eggs, corn syrup, maple syrup, bourbon, and vanila. Fold in half the pecans. Pour filBling into the pie shell; arrange remaining pecan halves on top of pie.
3. Bake at 400* for 15 minutes. Reduce heat to 350*. Bake for another hour or until a knife tip comes out clean.

Pecan Pie - Mike Scarpone

submitted by Carla Selberg

1 cup Karo light corn syrup
3 eggs
1 cup sugar
2 Tbsp. butter, melted
1 tsp. vanilla extract
1 1/2 cups pecans
1 unbaked 9" pie crust

Stir the first 5 ingredients thoroughly using a spoon. Mix in Pecans.
Pour into pie crust.
Bake on center rack of a 350 degree oven for 60-70 minutes.
Store pie in the refrigerator.

Apple Pie - Erin Lowell

submitted by Carla Selberg

Crust:
2 ¼ cups all-purpose flour
1 tsp. salt
¾ cup shortening
6 tablespoons cold water

Filling:
Lots of apples 6-10 depends on size
1 cup sugar
pinch of salt
1 tsp. cinnamon
¼ tsp. nutmeg
2 T. butter (dot on top of filling after it is in the crust)

Directions: Mix flour and salt. With a pastry blender cut in shortening until it is in very small pieces. Stir in water with a fork; with hands form and press dough into 2 balls. Place on a floured pastry cloth and roll out one ball until it is large enough to line your pie plate. Trim to the edge of the plate. Put filling in shell. Roll out second ball and place on top. Trim and crimp edges. Cut holes in top to vent the steam. Bake in 450° oven for 10 minutes…then turn down oven to 350° and bake for 45 minutes more.