Lemon Meringue Pie

(credit to allrecipes.com with some changes)

INGREDIENTS
1 (9 inch) pie crust, mostly baked (bake for ¾ usual time—this helps prevent leaking)
1 1/3 cups white sugar
1/2 teaspoon salt
1 1/2 cups water
1/2 cup cornstarch
1/3 cup water
4 eggs, separated
2/3 cup lemon juice
2 teaspoons lemon zest
3 tablespoons butter
1/4 teaspoon salt
1/2 cup white sugar

*For more meringue, add another egg white or two.  This recipe doesn’t make a huge amount.

DIRECTIONS
1. Preheat oven to 325 degrees F.

2. Combine 1 1/3 cups sugar, salt, and 1 1/2 cups water in a heavy saucepan. Place over high heat and bring to a boil.

3. In a small bowl, mix cornstarch and 1/3 cup water to make a smooth paste. Gradually whisk into boiling sugar mixture. Boil mixture until thick and clear, stirring constantly. Remove from heat.

4. In a small bowl, whisk together egg yolks and lemon juice. Gradually whisk egg yolk mixture into hot sugar mixture.

5. Return pan to heat and bring to a boil, stirring constantly. Remove from heat and stir in grated lemon rind and butter or margarine.

6. In a large glass or metal bowl, combine egg whites and salt. Whip until foamy. Gradually add 1/2 cup sugar while continuing to whip. Beat until whites form stiff peaks.

7. Stir about 2/3 cup of meringue into lukewarm filling. Spoon filling into baked pastry shell. Cover pie with remaining meringue, making sure it touches the edges of the pie crust.

8. Bake in preheated oven for 15 minutes, until meringue is slightly brown. Cool on a rack at for at least 1 hour before cutting.

Pumpkin Pie

(credit to allrecipes.com and Libby's)

Ingredients

    * 1 (9 inch) deep dish pie crust, partially baked (to prevent a soggy crust)
    * 1/2 cup brown sugar
    * 1/4 cup white sugar
    * 1 teaspoon ground cinnamon
    * 1/2 teaspoon salt
    * 1/2 teaspoon ground ginger
    * 1/4 teaspoon ground cloves
    * 2 eggs
    * 1 (15 ounce) can pumpkin (which is 1 3/4 cups, if you care)
    * 1 (12 fluid ounce) can evaporated milk

Directions:

1. Preheat oven to 425 degrees F.

 2. Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell. (You can put foil around the edges of the pie to prevent the crust from getting burned--remove after about 25 minutes of baking).

 3. Bake for 15 minutes. Reduce temperature to 350 degrees F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. (Do not freeze as this will cause the crust to separate from the filling.)

Pie Crust

(credit to Wendy)

INGREDIENTS (amounts at end are double--makes 2 double pies and crusts)
2 cups flour (4)
little less than 1 cup (7/8 cup) vegetable shortening (1 ¾)
½ TBSP. sugar (1)
1 tsp. salt (2)
½ TBSP. vinegar (1)
½ egg (1)
¼ cup water (1/2)

DIRECTIONS
Mix first 4 ingredients. Beat egg and remaining ingredients. Mix all together to from a ball. Chill 15 minutes before rolling (I don't--I'm lazy and it works just fine). Roll using flour to keep from sticking. When it’s the size needed, roll gently back onto the rolling pin and place on pie tin. Unroll and put filling of choice in. If doing a double crust, roll out as before and place on top of pie. Poke holes in pie top and pinch edges together. Place aluminum foil over edges so that they don’t burn. Can be kept in frig. 3 days or frozen. Makes 1 double pie and crust.

Tuna Pie

*Don't knock it till you've tried it, people*

I know this sounds gross, but it's really actually quite good. The tuna flavor is very subdued--it's basically just a quiche with tuna in it.

(credit to Mom Blood)
Pie crust recipe:
½ cup oil
1 ½ cup flour
1 Tsp. salt
2 TBSP. milk
Preheat oven to 325. Mix and pat in 9 inch pie plate along bottom and up sides like a pie crust. Stab all over with a fork. Bake for 10 minutes.

INGREDIENTS:
1 can tuna
2-3 slices bread (deep dish=3 slices)
2 eggs (deep dish=3 eggs)
2/3 cup cheddar cheese
1 ¼ cup milk (deep dish =1 1/8 cup)

DIRECTIONS
Preheat oven to 325-350.
In large bowl, mix tuna, eggs, milk. Tear bread into small pieces, add to bowl. Add cheese. Pour into pie crust, sprinkle cheese on top. Cook for 1 hour (deep dish=1 ¼ hour).