Any Fool Can Make It Pecan Pie
Prepare a pie shell and set aside, or use a pre-made pie shell.

1/3 cup butter
3/4 cup brown sugar, firmly packed
3 whole eggs
1 cup light corn syrup
1 cup broken pecans
1 tsp. vanilla
Couple of pinches of salt

Blend together the butter, sugar, and eggs.
Stir in corn syrup, pecans, vanilla and salt.
Spray the pie pan with a no-stick spray or wipe down with a coat of oil.
Place the pie shell and pour in mixture
Bake at 375 degrees for 30-40 minutes, or until just the middle of pie is set.
Cool completely before serving.

Apple Raisin Cream Pie
This recipe is from 'Homemade Cooking Good 'Nuff for Sharing', a cookbook published by the Antique Gas & Steam Engine Museum. Nestled on 55 acres of rolling farm ground in Vista, California; the museum preserves the early days of the American farm and rural community. Read more.

Pasty for 2-crust, 10 inch pie.

Filling:
7 to 8 cups tart apple slices, 1/8 inch thick
1 cup sugar
½ cup flour
½ tsp. nutmeg
1 tsp. cinnamon
¾ cups raisins
Dash salt – if desired
1 to 2 tsp. grated lemon rind
1 Tbsp. (rounded) butter
¾ cup heavy cream

Make favorite pastry; line bottom of pie tin with 1 crust and set aside.
Combine apple slices, sugar, flour, spices, raisins, salt and lemon rind; mix together well.
Spoon filling into pastry lined pan; dot with butter.
Cover with top crust decorated with steam vents; seal edges.
Cut a 1 inch circle from dough in center of top crust. Bake at 400 degrees for 40 to 45 minutes.
Remove pie from oven; slowly pour cream into center hole of top crust. Return to oven; bake 5 to 10 minutes longer.
Let stand 5 minutes before cutting. Refrigerate leftovers.

Cherry Cream Pie
This easy to make pie recipe is by A.M. Battis, as published in Amado Territory Ranch Inn's Cookbook. Amado Territory Ranch is a popular Southern Arizona destination featuring a charming western-themed Bed & Breakfast Inn, fine dining, art and shopping, birding and more. Read more.

1 baked pie crust
1 can cherry pie filling
1 or 2 cups Cool Whip
¼ cup lemon juice
1 tsp. vanilla
½ tsp. almond extract
1 regular sized can condensed milk

Stir together - milk, lemon juice, vanilla, almond extract and Cool Whip.
Spread in pie shell. Spread cherries on top. Chill and serve.

Cherry Pie
Cherry pie is a favorite dessert, especially during the Holidays. This recipe is from Teresa Johnson ‘I especially like this recipe because it uses cornstarch for thickening instead of flour. The butter adds a nice rich flavor.  I like to baste my crust with melted butter, except for the crimped edges, and sprinkle with coarse sugar before baking.’ 

Cherry Pie
Pie Crust – for a double crust 9-inch pie.  Make yourself or purchase ready made.

Pie Filling:
2 cans (16 ounces each) cherries packed in water
1 Can of Fruit (purchase a good quality canned fruit)
¾ cup sugar
¼ cup cornstarch
1/8 teaspoon almond extract (optional)
1 tablespoon butter
Red food coloring (optional)

Prepare a 9-inch piecrust for a double crust pie or make the top crust a lattice top.  Preheat oven to 350 degrees.  Drain 1 cup of liquid from the cherries and pour into a saucepan.  In a small bowl, mix the sugar and cornstarch together, then stir into the liquid. Add the butter.  Place over medium heat and bring to a boil.  Then cook while stirring until thickened, for 1 minute.  Remove from the heat and stir in the cherries and enough food coloring for desired color (optional).  Baste the inside top edges of the piecrust with butter or egg wash and your top crust will crimp together and hold better.  Pour the cooled pie filling into the crust. If the pie filling is hot the pie will not cook properly.  Prepare the top crust - if using a lattice top, baste with butter before putting on top of the pie filling.  After placing top crust on pie filling, crimp edges.  If using a double crust, make five slits in the crust to allow the steam to escape. 
Bake in the 350 degree oven until the crust is golden brown and filling is bubbly, about 60 minutes.  If the crust begins to brown too quickly around the edges, cover loosely with aluminum foil.  Remove to a wire rack.  Serve warm or chilled.  Ice cream or freshly whipped whipping cream is delicious on warm cherry pie!

Desperation Pumpkin Pie
This recipe is by Betty Lee, and is from the Brandon Gallery’s ‘Edible Art’ Cook Book. Located in Fallbrook, California, Brandon Gallery is a co-operative gallery that showcases regional art and fine art crafts. Read more.

2 Ready-crust Keebler Graham Cracker pie crusts
One 3 ½ oz. Jello instant vanilla pudding mix
One 30 oz. can pumpkin pie mix
One 12 oz. container Cool Whip light
1 qt. low fat or skim milk

Pour 1 cup cold milk and spoon 1 cup pumpkin pie mix in a bowl and beat until well mixed.
Add one package Instant Vanilla Pudding and beat until thoroughly blended.
Pour into Graham cracker crusts and allow to chill (15 minutes) in the refrigerator.
Spread top of pies with cool whip after pies set firm. Serves 12 to 16.

Good Ol’ Pumpkin Pie
2 eggs
1 cup milk
1 can or 1 1/2 cups pumpkin
1/2 tsp. salt
1 1/3 cups light brown sugar or 1 cup granulated sugar
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/4 tsp cloves

Preheat oven to 450 degrees. Make or buy a pre-made pastry crust that will line a 9- or 10-inch pie plate. Trim, flute edge but do not prick. Beat together eggs, pumpkin, milk and salt. Mix together and stir into the pumpkin mixture the sugar, cinnamon, ginger, nutmeg, and cloves. Pour mixture into pie shell. Bake in 230°C (450°F) oven for 10 minutes. Reduce heat to 175°C (350°F) and bake for 45 to 50 minutes longer, or until almost set.

Pumpkin Apple Pie
If you have a hard time choosing between pumpkin pie and apple pie, this pie recipe by Teresa Johnson, combines the best of both worlds. If you are in a rush, you can substitute canned apples for the fresh sautéed apples. Enjoy!

Ingredients:
Pastry shell for a single 10 inch piecrust:
2 medium apples (Granny Smith, braeburn, or any of your favorite baking apples) or 2 cups drained canned apple slices
1 teaspoon butter
2 cups pumpkin puree, canned or fresh
1 ½ cups light cream or half-and-half
1 cup brown sugar
2 eggs
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground ginger

Preheat oven to 425 degrees.  Use a 10 inch pie pan. Roll out the pastry and fit it into the pie pan. Trim and flute the edges.  Refrigerate.
Peel, core, and cut the apples into ¼ inch slices.  Place in a skillet with the butter, cover, and cook over low heat for 5 minutes.  Remove from the heat and drain.  If you are using, canned apples, simply drain and set aside.
Place the pumpkin, cream, sugar, eggs, cinnamon, nutmeg, cloves, and ginger in a medium-sized mixing bowl.  Beat together until smooth.
Arrange the apple slices in the bottom of the chilled pastry shell and pour the pumpkin mixture over them.
Bake for 15 minutes.  Reduce oven temperature to 375 degrees and bake for 35-40 minutes longer, or until a knife inserted into the center comes out clean.  Allow to cool before serving.  Yield 8-10 servings.