I'm making pies tonight for thanksgiving. I love cooking and baking for my family. I just wish i could eat ANY of it.

So here are some recipes, these are some family favorites that I picked up from being a cook for a fraternity.

YSI?

Pie Crust

Crust
1 1/2 cups all purpose flour
1 tablespoon sugar
1/2 teaspoon salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch pieces
3 tablespoons chilled solid vegetable shortening, cut into 1/2-inch pieces
3 tablespoons (about) ice water
1 large egg yolk, beaten to blend

For crust: Blend flour, sugar and salt in processor. Add butter and shortening and cut in using on/off turns until mixture resembles coarse meal. Add 2 tablespoons ice water; process using on/off turns until small moist clumps form, adding more water by teaspoonfuls if dry. Gather dough into ball. Flatten into disk. Wrap in plastic; chill 30 minutes.
Position rack in bottom third of oven and preheat to 375°F. Roll out dough on floured surface to 12-inch round. Transfer dough to 9-inch-diameter pie dish. Fold overhang under, forming high-standing rim. Crimp edges decoratively. Freeze 15 minutes. Brush crust all over with yolk. Bake until crust is set but still pale, about 15 minutes. Cool slightly.

Pumpkin Pie with Toffee Walnut Topping

Filling
1 15-ounce can pure pumpkin
2/3 cup (packed) golden brown sugar
2/3 cup whipping cream
1/3 cup whole milk
2 large eggs
1/4 cup sugar
1 teaspoon vanilla extract
1 1/4 teaspoons ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/8 teaspoon ground allspice
1/2 cup walnuts, toasted, chopped
1/3 cup English toffee bits (such as Skor)

For filling: Whisk first 12 ingredients in large bowl. Pour into crust. Bake until filling is set, about 55 minutes. Transfer to rack. Sprinkle nuts and toffee around edge of hot pie, forming border. Cool pie completely. (Can be made 6 hours ahead. Let stand at room temperature.)

Makes 10 servings.

Apple Pie

Filling
1/4 cup apple juice
1/2 cup brown sugar
4 tbsp light butter (stick or tub) at room temperature
4 Gala or Granny Smith apples, peeled, cored and sliced
2 tbsp cornstarch
1 tsp cinnamon

Preheat oven to 350°F. Combine apple juice, sugar, and butter in a bowl. Add apples and cornstarch. Place one piecrust in a 9" pie pan and fill with mixture. Slice the second piecrust into eight 1/2-inch-thick strips and drape over filled pie shell in a crisscross pattern; pinch edges to fasten to bottom crust. Bake 55 minutes or until golden brown. Sprinkle top with cinnamon.

Sweet Potato Pie

Filling
2 large red-skinned sweet potatoes (yams; 1 3/4 pounds)
1 cup (packed) golden brown sugar
1 cup whipping cream
3 large eggs
1 teaspoon vanilla extract
3/4 teaspoon ground cinnamon
1/4 teaspoon ground mace
1/4 teaspoon salt
1 large egg white, beaten to blend
For filling:
Pierce potatoes with fork. Cook in microwave on high until tender, about 6 minutes per side. Cut open; cool completely. Scrape potato flesh into bowl; mash until smooth. Measure enough potato puree to equal 1 1/2 cups.
Position rack in bottom third of oven; preheat to 400°F. Place puree in large bowl. Whisk in brown sugar and next 6 ingredients. Brush crust with beaten egg white. Transfer filling to crust.
Bake pie until filling is puffed around edges and set in center, about 45 minutes. Transfer to rack; cool. (Can be made 1 day ahead. Cover; refrigerate.)

(also for something different, cover in mini marshmallows and roast for 1-2 minutes under broiler before serving)

Makes 8 servings.

Cherry Pie with Coconut Crumb Topping

For topping
1/2 cup unbleached all purpose flour
1/2 cup (packed) golden brown sugar
1/3 cup old-fashioned oats
1/3 cup sweetened flaked coconut
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 cup (1/2 stick) chilled unsalted butter, cut into small pieces

For pie

2 1/2 pounds fresh cherries, pitted
2/3 cup sugar
2 tablespoons fresh lemon juice
2 tablespoons quick-cooking tapioca
1 teaspoon finely grated lemon peel

Make topping
Mix first 6 ingredients in medium bowl. Add butter; rub in with fingertips until mixture resembles coarse meal. Cover and refrigerate.

Make pie
Roll out pastry between sheets of lightly floured waxed paper to 12-inch round, turning over occasionally and lifting and smoothing paper. Peel off top sheet of paper. Using bottom paper as aid, lift pastry and invert into 9-inch-diameter glass pie dish. Peel off paper. Press pastry gently into dish. Fold overhang under; crimp to form high-standing decorative edge. Chill 15 minutes.

Preheat oven to 425°F. Mix remaining ingredients in large bowl. Let stand until cherries release juices, about 10 minutes. Transfer cherry mixture to crust.

Bake pie 15 minutes. Reduce oven temperature to 375°F. Transfer pie to baking sheet. Sprinkle topping over pie. Bake until cherries are tender and juices bubble thickly, covering pie loosely with foil if topping browns too quickly, about 50 minutes. Transfer to rack. Cool 30 minutes. Serve warm or at room temperature.

Serves 8.

I can't get it to work...

and this is what i'll be making, cause in a big family, everyone's got a favorite, and we don't get to do this enough...

Killer Kahlua Cake

1/2 cup vegetable oil
4 eggs (I use Egg Beaters instead)
1 package chocolate fudge cake mix
1 package instant vanilla pudding (I use the fat free version)
1 pint sour cream (I use lowfat or light)
1/2+ cup of kahlua
12 oz package semisweet chocolate chips

Mix all ingredients together. Pour into greased bundt cake pan. Bake at 350 for 1 hour or until toothpick inserted comes out clean.

This recipe is so easy, it's hard not to make it at the holidays. I sometimes serve it with a raspberry sauce. You can also put sifted confectioners sugar on top.

goddamn, this stuff looks good. looks like ill need to get cooking....

now that's what i'm talkin bout. Thanks girl!