1 cup baking mix
1 tablespoon and 1-1/2 teaspoons white sugar
1/3 cup milk
1/2 teaspoon lemon zest
1-1/2 cups raspberries
1 cup fresh blackberries
1/2 cup fat free sour cream
2 egg whites
1/2 cup white sugar
3 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon vanilla extract

Combine baking mix, 1 1/2 tablespoons sugar, milk, and lemon rind. Press with floured fingers into the bottom and up the sides of a pie dish that has been sprayed with a
nonstick cooking spray. Sprinkle berries onto crust.

Combine sour cream, egg whites, 1/2 cup white sugar, flour, spices, and vanilla extract. Pour over fruit. Cover
edges of crust with foil.

Bake at 450 degrees F (230 degrees C) for 10 minutes. Turn heat down to 350 degrees F (175 degrees C), and bake
for 30 minutes, or until center is set.

Makes 1 - 9 inch pie ( 8 servings).

1 9inch frozen pie shell (cauldron of transformation)
3 eggs (fertility)
1 (16 oz) can pumpkin (abundance)
¾ cup brown sugar (love)
1 tsp. Cinnamon (spirituality and protection)
½ tsp. Nutmeg (luck and health)
1 tsp. Pumpkin pie spice (spirituality)
1 cup evaporated milk
½ cup chopped pecans, opt. (money and employment)

Preheat your oven to 350 degrees. Take frozen pie shell out of the freezer and leave at room temperature for about 10 min. Prick bottom and sides of the pie shell with a fork. Put into the oven to bake for about 3-5 minutes. Take pie shell out of the oven and cool for about 15 minutes. Leave the oven on.

Put eggs in large mixing bowl. Beat with a fork, whisk or beater until eggs are frothy. Open the can of pumpkin and add to eggs; add brown sugar, cinnamon, nutmeg, and pumpkin pie spice. Mix with spoon until blended. Add evaporated milk and stir again.

Sprinkle pecans on the bottom of the pie shell. Pour pie mixture over the nuts. Increase oven temperature to 400 degrees and bake for 25 minutes. Lower temperature back to 350 degrees and bake another 15 minutes. Take pie out of oven and cool for 1 hour. Serves 8.

SOURCE: unknown

1 cup canned pumpkin puree
1 cup apple butter
1/4 cup dark brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
3 eggs, beaten
1 cup evaporated milk
1 (9 inch) unbaked deep dish pie crust

STREUSEL TOPPING:
3 tablespoons butter
1/2 cup all-purpose flour
1/3 cup dark brown sugar
1/2 cup chopped pecans

1Preheat oven to 350 degrees F (175 degrees C). 2In a large bowl,
combine pumpkin, apple butter, 1/4 cup brown sugar, cinnamon, nutmeg,
and salt. Stir in eggs and evaporated milk. Pour into prepared pie
shell.
3Bake in preheated oven for 50 to 60 minutes, or until a knife inserted
2 inches from the center comes out clean. Sprinkle streusel topping over
the pie, and bake for an additional 15 minutes.
4To make the streusel topping: In a small bowl, combine butter, flour,
and 1/3 cup brown sugar. Stir until mixture resembles coarse crumbs.
Stir in pecans.

Prepared double crust for 9″ pie
5 cups fresh picked apples, peeled and sliced
3/4 cup maple syrup
3 tablespoons cornstarch
1 fresh egg
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt (optional)
Maple granulated sugar (optional)

SAFETY NOTE: Check inside your oven for stored items. Then PREHEAT oven to 425 F. degrees.
Place peeled and sliced apples in pie shell. Mix remaining ingredients in a bowl, and pour over apples. Place top crust over filling, cut steam vents, and sprinkle with maple sugar (optional). Bake for 10 minutes, then reduce oven heat to 350 F. degrees and continue baking

http://www.yankeegrocery.com/maple_recipes.html#maplerecipe9

1 cup canned pumpkin puree
1 cup apple butter
1/4 cup dark brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
3 eggs, beaten
1 cup evaporated milk
1 (9 inch) unbaked deep dish pie crust

STREUSEL TOPPING:
3 tablespoons butter
1/2 cup all-purpose flour
1/3 cup dark brown sugar
1/2 cup chopped pecans

1Preheat oven to 350 degrees F (175 degrees C). 2In a large bowl,
combine pumpkin, apple butter, 1/4 cup brown sugar, cinnamon, nutmeg,
and salt. Stir in eggs and evaporated milk. Pour into prepared pie
shell.
3Bake in preheated oven for 50 to 60 minutes, or until a knife inserted
2 inches from the center comes out clean. Sprinkle streusel topping over
the pie, and bake for an additional 15 minutes.
4To make the streusel topping: In a small bowl, combine butter, flour,
and 1/3 cup brown sugar. Stir until mixture resembles coarse crumbs.
Stir in pecans.

I love a spicy apple pie. I add spices- cinnamon, nutmeg, allspice, cardamom, mace and/or ginger to taste, the blend is always different and typically what I am in the mood for.

Mama Moon’s Apple Pie

2 crust pastry for 9in pie
2lbs apples, peeled and sliced thin
2TB lemon juice
1/2c. Grade B maple syrup
cinnamon
nutmeg
ginger
cardamom
2TB cornstarch

Preheat oven to 425*. Toss apples with spices, lemon juice, maple syrup and cornstarch pour into a 9in pie plate lined with bottom layer of crust. Dotting the apples with a few TB of butter before covering with top crust. Finish off crust as desired, be sure to poke steam vents in top and bake in a 425* oven for 15min then turn down oven to 350* and bake an additional 30-35min or until done.

It’s blueberry season in New England! We went picking for Lughnasadh and were met with rather sour berries and the bushes had been pruned way back from last year leaving us with far less than the abundance we were greeted with last year. I’ve decided to start with blueberry pies, one for eating now and two for the freezer.

Mama Moon’s Blueberry Pie

your favorite short crust pastry recipe (for a 2-crust pie)

1/3-1/2c. sugar (depends on the sweetness of the berries)
1/4c tapioca
pinch of salt
1/4tsp. freshly ground nutmeg
1/2tsp. freshly ground cinnamon
6 cups fresh blueberries
2 TB butter, cut into pieces
1TB milk

Mix the first five ingredients until combined. Lay the first pie crust into the pie plate and sprinkle the bottom of the crust with about 1 TB of the sugar/spice mixture.
Pour in 3 cups of blueberries then sprinkle the berries with 4TB of sugar/spice mixture, add remaining blueberries and cover with remaining mixture. Dot berries with butter then cover with pie crust, seal, brush with milk and cut at least 6 slits into the top. Bake at 350* for 55 minutes.