PUMPKIN PIE (from Libby's Pumpkin Can)

3/4 cup sugar
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 ground cloves
2 large eggs
1 can (12 oz.) evaporated milk
1 can (15 oz) pumpkin
1 unbaked 9'' pie shell

Mix all dry ingredients in a small bowl. In a large bowl, beat the eggs. Then add the pumpkin and spice mixture. Mix. Add the milk slowly while stirring with a wire whip.

Once blended, pour into unbaked pie shell. Cover the crust edges with foil to keep from burning. Bake on a cookie sheet in a preheated 425* oven for 15 minutes. Then turn the temperature down to 350* for about an hour. Pie is done when a knife inserted near the center comes out clean. Cool on a wire rack.

PIE CRUST

1 ½ cup flour

¼ tsp. salt

¾ cup shortening

5 Tbl. cold water

Blend flour with salt. Then cut in the shortening with pastry blender or fork. Add the water. Mix with fork until it forms a ball. Knead until well mixed. Refrigerate for at least two hours before rolling out dough.

FOR BAKED PIE SHELL:

            Bake at 475° for 8-10 minutes. (Makes 2-9” single crust pie shells)

FRENCH APPLE PIE

5-7 golden delicious apples, or other favorite, peeled and sliced

½ cup sugar

1 tsp. cinnamon

Topping:

½ cup sugar

¾ cup flour

_1/3 c. margarine

Mix cinnamon & sugar and pour over sliced apples and stir to coat apples.

Prepare topping, mixing with fork until crumbly.

Place cinnamon-sugar-coated apples in uncooked 9” pie crust. Sprinkle topping over apples, pressing gently to cover apples.

Bake at 400° for 40 minutes. Makes one 9” pie