Okay, you asked for it, so here it is. My recipe for apple pie.

For the crust I use 2 frozen ready-made crusts which I let thaw while I prepare the pie.

Combine and blend well:
1 egg
2 Tlbs flour
1 cup granulated sugar
1/3 cup melted butter

This mixture is poured over the apples that have been cut into bite-size pieces and put into the bottom crust. I use MacIntosh apples, but you can use whatever kind you like.

I sprinkle ground cinnamon over the apples & mixture, lay the top crust over it, crimp the edges of both crusts together and make some slits in the top crust with a knife. Then I brush a milk and egg mixture over the top crust so that it browns nicely and wrap a strip of foil around the crimped edge of the pie so that it doesn't burn. A final sprinkle of cinnamon over the top and it's ready to bake.

You might want to place the pie on a baking sheet, otherwise, your oven will bear the brunt of the spill-over.

Bake at 400 for about 15 min., then reduce to 300 for about 30-40 min. or until the top is golden and a knife inserted into the pie slides easily through the apples.

While it's tempting to eat the pie while it's warm from the oven, I let it cool and then put the slices in the microwave to heat them up. Cutting into this pie while it's still hot/warm results in messy slices that taste just as delicious but won't look that good. Letting it cool gives it a chance to firm up.

I have also made pear pies using this recipe, just substituting pears for apples.

Last year I did so much baking over the holidays that I swore I'd never bake another pie or batch of cookies ever again. Well, the holidays are approaching and I'm about to eat my words.

Every Thanksgiving I bake 2 pies, one apple and one key lime. Here's my recipe for a quick and delicious key lime pie.

For the shell, mix 1 and 1/4 cups crushed graham crackers with 5 tbls melted butter and 3 tbls sugar. Press along the bottom & sides of a 9" pie plate and bake at 325 until crisp and fragrant. About 15 minutes. But since I go the easy-peasy route, I use a pre-made pie crust.

For the filling,whisk together:
4 egg yolks
1 and 1/4 cups condensed evaporated milk (one 14-oz can)
2 tsp finely grated lime zest
1/2 cup lime juice squeezed from about 5-6 standard (Persian) limes.Or about 25 key limes, but who has time for all that squeezing?

Pour filling into shell and bake at 325 until set,about 15 min. Cool on a rack. Cover & chill about 3 hours.

For the topping:
1 cup heavy whipping cream
3 tbls sugar
1 tsp vanilla

I find that adding the sugar & vanilla after I've been whipping the cream for a bit eliminates it from getting curdy and chunky. Spread over the chilled pie.

This pie has the tartness of true key lime. Eat and enjoy!