A friend has asked me to help her find a recipe she had several years ago and lost. It is pumpkin pie with a mixture of spices, lemon zest, (?) sprinkled just around the outer edge of the pie.

I use Betty Crocker receipe from 1961. 9 in.2crust pie 2 c flour, 1tsp. salt, 2/3 plus 2 level tbls. Crisco(white-plain) 1/4 c water. Mix salt & flour, I use 2 old table knives & mix until the flour has no particles larger than a pea. If it is not mixed enough you will have problems, you will see shortening "marble" through the crust. Add water & mix with fork only until it is forming a ball. finish gathering up with your hands. Dough that is handled a lot will be tough!! So it isn't floury or falling apart I use a piece of waxed paper & masking tape & tape all 4 corners to smooth clean, dry surface may have to use table if your counter is tiled. Once wax paper is down & you have 2 balls of dough(if it won't all gather quickly with your hands, just kind of patting it then sprinkle few drops more of cold water. cover 1 ball with wax paper in bowl while you take other 1 & sprinkle very little flour on wax paper in about a 6-8 in circle put ball on it cover with 2nd piece of wax paper roll out about 6 in wide & lift off waxed paper & turn over-the floured side is up now, cover with wax paper & roll out 1st left to right couple of times & then up & down so it stays a circle, don't be trying to squish it, roll it out, set your pan on top & you should see crust about 2 in or more all around, you need enough to go up sides of pan & to make an edge. When it looks right, remove top wax paper carefully,if it starts to break go to different area & peel back. When top wax paper is off turn pan upside down on pie circle & remove the masking tape on bottom waxpaper by carefully pulling back so you can put it down again for 2nd crust. When you have all 4 corners of wax paper free flip the waxpaper with crust & pan over,you can grip it with both hands,Crust is now in pan, get it evenly placed & peel off waxpaper,then fit crust into bottom & up sides fill & stick the waxpaper down on table using same tape as before roll top crust & edge however you like. Never falls apart this way,& not floury. Cleanup just take the 2 sheets of wax paper & toss in trash. If you use this method you should have good results every time. You can use the wax paper with any receipe but if has egg & vinegar etc may need bit more flour, if it is sticking & can't roll it off paper with your finger it needs more flour. Just make sure you don't shortcut mixing the salt/flour mixture with Crisco or you will have problems. If there is a gob of Crisco it will stick to waxpaper.Last yr. 11 yr old granddaughter wanted to learn how to make pumpkin pies, I said great. Was she surprised when she had to do all the work & grandma just watched & told her pretty much what I just said above. She took home 2 beautiful pies. Only thing she couldn't get was flipping the pan & crust on waxpaper over. I think she was afraid she would drop it. I did put them in oven & took them out of oven. She's quite small & I didn't want her to get burned.She was very proud of herself & I told her I thought I "learned" how to wallpaper until I was alone & then had to have friend come back & make me do it so I really knew how, watching someone often is not enough! Good Luck! Jan

I found the one linked below looking for the recipe of one I love that came on a ready made pie crust box, years ago. Thought if I could find it online it would save me some typing.. LOL Guess I can't find it. ~wink~ Raspberry Cream Pie~Pillsbury off a Pie Crust Package ~I love this Pie!~ 1 double pie crust Filling 1 (3oz) pkg cream cheese softened 2 eggs, beaten (reserving 2 t) 1/4 c dairy sour cream 1/2 t grated lemon peel 1 c sugar 1/3 c flour 2 c fresh or frozen raspberries, thawed, drained (I've never tried it with fresh.) Heat oven to 400F. Prepare pie crust. In a medium bowl, beat cream cheese until smooth. Add remaining ingredients except raspberries, blend well. Pour into crust lined pan; sprinkle with raspberries over filling. To make lattice top, cut remaining crust into 1/2 wide strips. Arrange strips in lattice design over filling. Trim and seal edges. Brush with reserved beaten egg. (I also sprinkle with a bit of sugar.) Bake at 400F for 40-50 minutes or until crust is golden brown. If necessary, cover edge of crust with strips of foil after 20 minutes to prevent excess browning. Serve warm or refrigerate until thoroughly chilled. Store in the refridgerator. ~I like it warm and cold.~ Here's one more from that same package. Apple Praline Pie 1 double pie crust Filling: 4 c (6 med) sliced peeled apples 3/4 c sugar 1/4 c flour 1 t cinnamon 1/4 t salt 1/4 T butter Topping: 1/4 c butter 1/2 c firmly packed brown sugar 2 T milk or half and half 1/2 c chopped pecans Heat oven to 425F. In a large bowl combine apples, sugar, flour, cinnamon and salt; toss lightly. Spoon mixture into crust lined pan. Dot with 2 T butter. Top with second crust; seal edges and flute. Cut slits in several places on top crust. Bake at 425F for 35-45 minutes or until apples are tender and crust is golden brown. Cover edge of crust with foil strips after 15 minutes of baking to prevent excess browning. Remove from oven. Melt 1/4 c butter in small saucepan. Stir in brown sugar and milk. Slowly bring to a boil. Remove from heat; stir in pecans. Spread over top of pie. Place pie on cookie sheet. Return to oven; bake an additional 2-3 minutes or until topping bubbles. Cool at least 1 hr before serving. Tip: Two 21 oz cans apple pie filling can be substituted for all filling ingredients. Here is a link that might be useful: Cranberry-Raspberry Cream Cheese Pie

This one is wonderful. It is one that Eileen (Barnmom) posted. Ann Home Cookin Chapter: Recipes From Thibeault's Table ================== Pumpkins! They are everywhere now! I once heard that the white ones make the best pumpkin pie, but have never heard it confirmed. Can anyone comment on this and the merits of one variety of pumpkin over another for assorted uses? While I like the idea of cooking and pureeing my own pumpkin for pies, I wonder how much difference it really makes. Any comments? Posted by Eileen, (Browntoestoo) My favorite pumpkin pie recipe is one I found in Bon Appetit: Favourite Pie crust recipe or 1 Buttermilk Pie Crust Dough disk 1 16-ounce can solid pack pumpkin 1 cup whipping cream 3/4 cup pure maple syrup 3 large eggs 1 tablespoon all purpose flour 1/2 teaspoon natural maple flavor 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon ground nutmeg Pinch of salt For Maple Whipped Cream: 1 cup chilled whipping cream 3 tablespoons pure maple syrup . Position rack in lowest third of oven and preheat to 400°F. Roll pie crust disk out on lightly floured surface to 13-inch-diameter round (about 1/8 inch thick). Roll up dough on rolling pin and transfer to 9-inch-diameter glass pie plate. Gently press into place. Trim edges of crust, leaving 1/2-inch overhang. Fold excess under. Crimp edges. Freeze until crust is firm, about 15 minutes. Line pie crust with foil, leaving 3-inch overhang. Fill foil with beans or pie weights. Fold extra foil gently over crust edges. Bake until crust is set, about 15 minutes. Remove foil and beans. Cool pie crust slightly. Reduce oven temperature to 350°F. Whisk all remaining ingredients (except Maple Whipped Cream) to blend in bowl. Pour filling into crust. Bake until filling is set, covering crust edges with foil if browning too quickly, about 55 minutes. Cool completely. (Can be prepared 1 day ahead. Chill.) Cut pie into wedges and serve with Maple Whipped Cream. To make Maple Whipped Cream: Whip cream with syrup in large bowl until soft peaks form. Makes about 2 cups. Serves 8.