These recipes are from noted sources. Hope you like them.
Apple Pie
8 ServingsPrep: 20 min. Bake: 50 min. 
Ingredients
1/2 cup sugar
1/2 cup packed brown sugar
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
6 to 7 cups thinly sliced peeled tart apples
1 tablespoon lemon juice
Pastry for double-crust pie (9 inches)
1 tablespoon butter
1 egg white
Additional sugar
Directions
In a small bowl, combine the sugars, flour and spices; set aside. In
a large bowl, toss apples with lemon juice. Add sugar mixture; toss
to coat.
Line a 9-in. pie plate with bottom crust; trim pastry even with edge.
Fill with apple mixture; dot with butter. Roll out remaining pastry
to fit top of pie. Place over filling. Trim, seal and flute edges.
Cut slits in pastry.
Beat egg white until foamy; brush over pastry. Sprinkle with sugar.
Cover edges loosely with foil.
Bake at 375° for 25 minutes. Remove foil and bake 20-25 minutes
© Taste of Home 2014
Mom’s Pumpkin Pie
1 recipe pastry for a 9 inch single crust pie
3 eggs
1 egg yolk
1/2 cup white sugar
1/2 cup packed brown sugar
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 1/2 cups milk
1/2 cup heavy whipping cream
2 cups pumpkin puree
Preheat oven to 425 degrees F (220 degrees C.)
In a large bowl, combine eggs, egg yolk, white sugar and brown sugar. Add salt, cinnamon, nutmeg, ginger and cloves. Gradually stir in milk and cream. Stir in pumpkin. Pour filling into pie shell.
Bake for ten minutes in preheated oven. Reduce heat to 350 degrees F (175 degrees C), and bake for an additional 40 to 45 minutes, or until filling is set.
© 2014 Allrecipes.com
Utterly Deadly Southern Pecan Pie
Yield: Makes 8 to 10 servings 
Hands-on: 10 Minutes
Total: 4 Hours, 10 Minutes
Ingredients
1/2 (14.1-oz.) package refrigerated piecrusts
1 tablespoon powdered sugar
4 large eggs
1 1/2 cups firmly packed light brown sugar
Utterly
1/2 cup granulated sugar
1/2 cup chopped pecans
2 tablespoons all-purpose flour
2 tablespoons milk
1 1/2 teaspoons bourbon*
1 1/2 cups pecan halves
Preparation
- Preheat oven to 325°. Fit piecrust into a 10-inch cast-iron skillet; sprinkle piecrust with powdered sugar.
- Whisk eggs in a large bowl until foamy; whisk in brown sugar and next 6 ingredients. Pour mixture into piecrust, and top with pecan halves.
- Bake at 325° for 30 minutes; reduce oven temperature to 300°, and bake 30 more minutes. Turn oven off, and let pie stand in oven, with door closed, 3 hours.
*Vanilla extract may be substituted.
Southern Living Oct 2011