1 9″ pie shell

1/2 c (1 stick) butter, softened

1 c fresh buttermilk

3 lg eggs

1 1/2 c sugar

1 tbs flour

1 tsp ground nutmeg

In a lg bowl, beat together the butter, buttermilk, eggs, sugar, and flour with a whisk. Pour the filling into the unbaked piecrust. Sprinkle the top with the nutmeg. Bake until the pie turns a golden brown color and a butter knife inserted in the center comes out clean, about 35 minutes. Cool on a wire rack or windowsill until the pie is firm, about 45 minutes.

makes one 9″ pie

1 9″ pie shell

1 1/2 c shredded coconut

1 1/2 c graham cracker crumbs

1 1/2 c chopped pecans

1 1/2 c sugar

1 cup egg whites (4-5 egg whites)

Preheat the oven to 350 degrees.

In a med bowl, combine the coconut, graham cracker crumbs, pecans, and sugar. Mix in the egg whites (do not beat them first). Pour the filling into the unbaked pie shell. Bake for 35-40 minutes. The middle may still look moist, but it will set upon cooling. Cover the edges with foil if needed to prevent over-browning. Cool on a wire rack or windowsill until the pie is firm, about 45 minutes.

makes one 9″ pie

BOTTOM LAYER

1/2 c packed brown sugar

1/2 c corn syrup

1 tbs flour

1 lg egg

1 c water

1 tsp vanilla

TOP LAYER

1 c flour

1/2 c sugar

1/4 c margarine

1/2 tsp baking soda

1/2 tsp baking powder

Preheat the oven to 375 degrees.

TO MAKE THE BOTTOM LAYER: In a med saucepan, combine all the ingredients and cook over LOW heat, stirring, until thickened. Then pour into the unbaked pie shell.

TO MAKE THE TOP LAYER: In a med bowl, combine all the ingredients. Mix until coarse crumbs form. Distribute the crumbs evenly over the top of the filling. Bake until the crumbs on top are golden brown, 45-50 minutes. Cool on a wire rack or window sill until the pie is firm, about 45 minutes.

makes one 9″ pie

1 9″ pie crust

2 c sugar

3 heaping tbs flour

1/2 tsp ground cloves

1 tsp ground cinnamon

3 lg eggs, separated

1 tbs butter, melted

2 c milk

Preheat the oven to 350 degrees.

In a lg bowl, mix together the sugar, flour, cloves, and cinnamon. In a small bowl, beat the egg yolks. Then add the butter, yolks, and milk to the flour mixture and stir vigorously until the filling is creamy and light colored. In another separate small bowl, beat the egg whites for 2 minutes, until stiff peaks form, and then fold into the filling mixture. Pour the pie filling into the unbaked piecrust and bake for about 1 hour or until a butter knife inserted in the center comes out clean and the filling looks firm. Let set for about an hour before serving.

makes one 9″ pie

1 9″ pie crust

1 c sugar

1/2 c flour

2 lg eggs

1/2 c melted butter

1 1/2 c semisweet chocolate chips

1 tsp vanilla

Preheat the oven to 350 degrees.

In a lg bowl, combine the sugar and flour; stir in eggs and butter until the batter is well-blended and smooth. Add the chocolate chips and vanilla;  mix until smooth and the chocolate chips are evenly distributed. Pour the mixture into the unbaked pie shell. Bake at 350 degrees until golden brown 40-45 minutes. Cool on a wire rack or window sill until the pie is firm, about 45 minutes.

makes one 9″ pie

1 1/2 c flour

1 1/2 tsp sugar

1/2 tsp salt

1/2 c vegetable oil

3 tbs cold milk

Place the flour, sugar, and salt in a 9″ pie pan and mix with your fingertips until evenly blended. In a measuring cup, combine the oil and milk and beat until creamy. Pour all at once over the flour mixture. Mix with a fork until the flour mixture is completely moistened. Pat the dough with your fingers, first at the sides of the plate and then  across the bottom. Flute the edges.

The shell is now ready to be filled. If you are preparing a shell to fill later or your recipe requires a prebaked crust, preheat the oven to 425 degrees. Prick the surface of the pastry with a fork an bake until golden brown, 15 minutes. Check often and prick more if needed.

makes 1 single 9″ crust

3 c flour

1 tsp salt

1 c lard

1 lg egg

1/3 c cold water

1 tbs apple cider vinegar

Fit the dough into a 9″ pie pan and trim the edges to a 1″ overhang. Fold the dough under and crimp the edges. If not using now, form the remaining two balls of dough into disks, place each in a resealable bag, and freeze for up to 3 months.

Makes 3 single 9″ crusts

1 (6 oz) graham cracker crust
3 oz cream cheese
1 cup plus 1 tbs half and half
1 tbs sugar
1 1/2 cups cool whip, thawed
2 pkgs vanilla instant pudding
1 (16 oz) can pumpkin puree (NOT pumpkin pie filling)
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves

mix cream cheese, 1 tbs half and half, and sugar with a wire whisk until smooth. gently stir in cool whip. spread mixture on bottom of graham cracker crust.

beat 1 cup half and half and vanilla pudding mix until blended. let stand for 3 minutes. add pumpkin, cinnamon, ginger, and cloves. mix well. spread over cream cheese layer and refrigerate for 2 hours before serving.