Mom Whiting's Pumpkin Pie

Made from pumpkins grown in Trevor's childhood home garden, and lovingly canned by his mother. This was my first pumpkin pie I've ever made and it just screamed of Fall goodness.



Pumpkin Pie by Karen Whiting
1/2 c. granulated sugar
1/2 c. brown sugar
2 tsp. cinnnamon
1/4 tsp. nutmeg
1/4 tsp. salt

2 eggs
1 1/2 c. canned pumpkin
1/2 tsp. vanilla
1 c. milk, scalded

Unbaked 9" pie shell (make ahead from scratch or from store)

Mix all dry ingredients in large bowl.

Add scalded milk and stir to dissolve sugar.

Add slightly beaten eggs, pumpkin and vanilla. Blend well.

Pour into unbaked 9" pie shell. Bake at 400 degrees for 5 minutes, then lower to 325. Bake 50 to 60 minutes, until knife comes out clean.

Yield: 1 pie

Baked Fresh Cherry Pie

I made this for Father's Day and Trevor said this was the best cherry pie he's EVER had!
This recipe is found here at allrecipes.com

1 pastry for a 9 inch DOUBLE crust pie (or in other words, two crusts. I used refridgerated & ready to roll pillsbury kind, but NOT the kind in the tubes)

4 tblsp quick-cooking tapioca

1/8 tsp salt

1 cup white sugar

4 cups pitted cherries
1/4 teaspoon almond extract
1/2 teaspoon vanilla extract
1 1/2 tablespoons butter

DIRECTIONS

Preheat oven to 400 degrees F (205 degrees C). Place bottom crust in piepan. Set top crust aside, covered.

In a large mixing bowl combine tapioca, salt, sugar, cherries and extracts. Let stand 15 minutes. Turn out into bottom crust and dot with butter. Cover with top crust, flute edges and cut vents in top. Place pie on a foil lined cookie sheet --- in case of drips!

Bake for 50 minutes in the preheated oven, until golden brown.