I would think the sweet potato and pumpkin pies would cover the veggies.

Too true! Forgot about that!

Lanibird, where in West Texas are you melting? We are in Midland.

I have been LOVING this thread!!

When customers ask "how can you not gain 100 pounds around all that cake..." I always respond, "I really don't like cake...I LOVE PIE!!!!"

I have to admit, though, that I have never made a scratch crust -- until now. At this moment the Apple Pie in a Paper Bag is in my oven!!!! 52 minutes to go. I will let you all know how it turns out!!

Oh man...I can't forget the Mississippi Mud Pie. Was always the first to go at picnics. Including the recipe if anyone wants it.

INGREDIENTS
2 cups graham cracker crumbs
1/4 cup white sugar
1/2 cup butter, softened
1 (12 ounce) container frozen whipped topping, thawed
3/4 cup white sugar
8 ounces cream cheese, softened
1 (3.9 ounce) package instant chocolate pudding mix
1 (3.4 ounce) package instant butterscotch pudding mix
3 cups milk


DIRECTIONS
Thoroughly blend graham cracker crumbs, 1/4 cup sugar, and butter. Press firmly in bottom of 9x13 inch pan.
Blend together half the whipped topping, 3/4 cup sugar, and softened cream cheese. Spread mixture on top of crust.
Whip together the puddings and milk and spread on top of cream cheese mixture. Top with remaining whipped topping.

Here are some great websites I've used for pie recipes.

http://www.recipesource.com/desserts/pies/

http://allrecipes.com/Recipes/Desserts/Pies/Main.aspx

http://www.cdkitchen.com/recipes/cat/38/

WARNING- I just got a question on the Hoosier cream pie. It isn't setting up for a friend. I will see what happen for her and if it doesn't set up for her I will make it again and see what the problem is. In the meantime don't try it. My oven might have been hot (I added the time.) Wait until I find out what happened.

I just tried the key lime pie. Like someone had said, I had never had REAL key lime pie. Just the ones you get at restaurants. Not knowing how to make it, I think I goofed it up. First of all,it is very hard to zest such a little lime and I'm afraid I got some of the white part in the zest. That may have been why there was a slight bitter aftertaste. Also, you could see the green zest specks in the yellow pie. Is that normal? I used the pie crust recipe from the Crisco site that someone posted. It was a dream. I rolled it between parchment and avoided adding any flour.

WIth all my doubts, it must not have been too bad. My sons friend who is spending the night came back for thirds! If anyone has any comments about what I could do to make it better, Id appreciate it.

Could I just use the lime juice and avoid the zest? Just wondering...

You could leave out the zest, but I find that it gives it a nice zing. And yes, the flecks are normal, another way you can tell if its homemade or not. But, if you don't like it in there, take it out, it's your pie! Do what you want

Lanibird-

Hi ! I am from New York. I will be spending the holidays witht sister and her family for Thanksgiving. They live near Sunland. We love to eat at the Golden Corral. We were there last year and visted the La Poste restaurant, Alamagordo, Ruidoso , couple of pecan farms near New Mexico. They live closer to the transverse mountain area.

How is the cake decorating scene in El Paso. Any cake supply stores you recommend. She usually buys her cake stuff at Hobby Lobby or Wilton products at Fort Bliss.

Hey Bettinashoe,

I just finished making your coconut cream pie and it's cooling on the counter. I can't wait to try it. However, the humidity turned my meringue into soup-GRRRRRRRRRRRRR!

I couldn't find unsweetened coconut so I just used Baker's Coconut (in the blue bag),

Thanks for sharing the recipe

I hope you love the coconut creame pie, Luby. I always use whipped cream with it, but I know it will be good with meringue, too. I've used sweetened coconut before and it turns out well with it. Enjoy!

Just entered our local festival's pie contest today and used two of the recipes posted in this thread. Narie's Amethyst Pie received a first place in the double crust division and the Pecan pie with vanilla pudding mix received third in the single crust division. I also received a second place with Cranberry-Pear Pecan Pie. Overall I go $50 in prize money which I figure covers my entry fees and ingredient cost minus the lack of sleep baking until midnight!! Thanks for all the great pie recipes!!

Yeah! Pretty color isn't it.

That's great, christeena. Way to go!!!

Congrats Christeena, I am glad you tried my recipe for the pecan pie, I just have two questions. Did you get to taste it and what did you think of it if your did taste it? Did you think it was easy to make? Oops, I guess that makes three questions.

Thanks everyone for the congrats! Here is pic of the Amethyst Pie. It was very pretty but I need work on my lattice tops! The Pecan pie from dldbrou had a very smooth consistency but I think next time I'll try the light Karo syrup for a lighter color and flavor! It was very easy to make and set up beautifully and cut cleanly! The judges liked it and the 2 pies that beat it were made by an old Amish woman with YEARS of pie baking experience!!

Christeena thanks for posting the photo you are awesome! I think your lattice looks great! Congratulations!

Thanks! The trouble I have with lattice is that I take my pie baking cues from a great book by Ken Haedrich called PIE so I freeze my pie shell for at least 15 minutes before putting in the fillings. Therefore when I go to put on the lattice the edge is still somewhat frozen and I can't seal and put a pretty fluted edge like I'd love to do. Freezing my base shell has been key for me in turning out a great crust, even if the edge looks "crappy"!

Christeena, I do not think that the light Karo would make a difference in the taste, so if you prefer a lighter look go ahead and try it. I use the dark Karo, because down south the typical pecan pie has a dark filling. Again congrats on you winnings

Yeah, I'm sure that the regional pie preference is key to a judge too, because the Amish women won first with a Pecan Buttermilk pie. I didn't get to taste hers but it had a very light color. Thanks again, dldbrou, for my placing in the pie contest. We will eat pie for a couple of days around here and then I will "forget" to make pie for awhile!! Until the holidays and the pie frenzy begins all over again!!

How funny I came across this thread tonight, as I have just come from picking apples at the Elegant Farmer which is where the brown bag apple pie being talked about is from. They had signs all over their store that the Food Network will be there on Monday September 22, Darn I was only 2 days off!! Picked a 1/2 bushel of apples and am waiting for my apple kringle to cook before diving in. This is a recipe that we always had growing up.
Apple Kringle
crust: 2c. flour 3/4 c. butter 1/2 teas. salt 2 egg yolks 1/2 c. milk
Mix together and pop in refrig while doing apples.
Cut up 4 cups of apples (I prefer Macintosh, fresh and tart)
Mix 3/4c. sugar and 1 teas. cinnamon and pour over apples, mix well
Divide dough in half and roll half into rectangle. Put in bottom of 11x17 inc pan. Add apples on top, add a few small dollops of butter on top of apples. Roll out and place top crust in place. Take bottom crust and bring ends over top crust and pinch together. Bake at 350 degrees for about 30 minutes or until very lightly browned. While warm, spread a basic icing on top. Cool Enjoy!
For the icing I usually just take about 1 tblsp of butter, 1/2 teas vanilla, add some powd sugar and a little milk to make glaze , and spread over top of kringle
Lori

Wow this thread is growing fast! I love pies, baking and eating them! Especially this time of year. My favorites are real keylime, burbon pecan, and apple w/ cheese in the crust. I just found a Better Home and Gardens New Cookbook (first edition, first printing 1953) at a local antique store. It has some very interesting pie recipes.