In medium bowl, stir together all-purpose flour and salt. Using pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of the flour mixture; gently toss with a fork to mix. Push moistened pastry to side of bowl. Repeat moistening flour mixture, using 1 tablespoon of water at a time until all of the flour mixture is moistened. Form dough into ball.

On lightly floured surface, use your hands to slightly flatten pastry. Roll pastry from center to edges into a circle about 12 inches in diameter, lightly dusting with flour as needed.

Food-processor method: In food processor, combine flour, salt and shortening. Pulse until mixture resembles cornmeal but a few larger pieces remain. With processor running, quickly add 3 tablespoons water through feed tube. Stop processor as soon as all water is added; scrape down sides. Process with two pulses (mixture may not look completely moistened). Remove pastry and form into a ball. Proceed as above.

To line pie plate: Wrap pastry around rolling pin. Unroll into a 9-inch pie plate or pan. Ease into pie plate without stretching the dough. Trim edges of crust to half an inch beyond pie plate. Flute edges as desired.

"My mother has Alzheimer's disease and can no longer bake. Each week when I visit, I bring a different pie for my father to 'test.' It is sort of like a challenge. This was one I came up with when I had a lot of rosemary in the garden."

— Catherine Wilkinson

ROSEMARY APPLE PIE

For rosemary syrup, in small microwave-safe bowl combine 1/4 cup granulated sugar, the water and 2 sprigs rosemary.

Microwave, uncovered, on 100 percent power (high) for 2 minutes. Let stand 30 minutes; remove rosemary and discard.

In small bowl combine brown sugar, flour, salt and 1 teaspoon finely snipped rosemary; set aside. In very large bowl toss apples with lemon juice. Add brown sugar mixture; toss to coat. Add whipping cream, vanilla and rosemary syrup.

In large skillet, melt butter over medium heat; add apple mixture. Cook over medium heat for 8 minutes, stirring occasionally. Remove from heat, set aside.

Preheat oven to 375 degrees. On lightly floured surface, slightly flatten one rosemary pastry ball. Roll it from center to edges into a circle 12 inches in diameter. Wrap pastry circle around the rolling pin. Unroll pastry into 9-inch pie pan or plate. Trim pastry even with rim of pie pan; spoon in apple mixture.

Roll remaining ball of pastry into a circle 12 inches in diameter. Cut large slits in pastry. Place pastry circle on apple filling; trim to half-inch beyond edge of pan. Fold top pastry under bottom pastry. Crimp edge as desired. Brush with egg white and sprinkle with 2 teaspoons sugar.

To prevent overbrowning, cover edge of pie with foil. Place on foil-lined baking sheet. Bake 35 minutes. Remove foil. Bake 20 to 25 minutes more or until fruit is tender and filling is bubbly. Cool on wire rack; serve slightly warm.

Makes 10 servings.

ROSEMARY PASTRY

In large bowl, combine flour, salt, sugar and rosemary; cut in shortening until mixture resembles cornmeal.

In small bowl, combine ice water, egg yolk and vinegar. Add liquid mixture, 1 tablespoon at a time, to flour mixture using a fork to mix, until flour mixture is moistened. Divide in half; form into balls.

Wrap in plastic wrap and chill 30 minutes.

Food processor method: In food processor, combine flour, salt, sugar and rosemary leaves. Add shortening. Pulse until mixture resembles cornmeal. Add liquid mixture, 1 tablespoon at a time, until moistened.

Proceed as above.

"This recipe was created in honor of my father, who passed away when I was a little girl. We shared a love of maple walnut ice cream."

— Robin Haas

MAPLE-NUT PIE

Preheat oven to 450 degrees. Prepare pastry and line 9-inch pie plate. Prick bottom and sides of pastry with fork. Line pastry with double thickness of foil. Bake 8 minutes. Remove foil. Bake 5 minutes more or until crust is lightly browned; cool. Reduce oven to 350 degrees.

In saucepan, bring maple syrup to boiling. Reduce heat. Simmer, uncovered, for 10 to 12 minutes or until reduced to 1 cup.

In medium bowl, beat eggs with electric mixer on medium to high speed until thick and lemon colored, about 5 minutes.

In large bowl, beat butter with electric mixer on medium to high speed for 30 seconds. Add granulated and brown sugars; beat to combine. Beat in reduced syrup and eggs. Fold in walnuts, vanilla, rum and nutmeg. Pour into prebaked crust.

Bake pie on baking sheet in lower third of oven 35 minutes or until set around edges; cool. Serve with ice cream.

Makes 10 servings.

"My grandmother used to make a 'funny cake,' which is like a cake baked in a pie shell. This is a variation on that recipe."

— Suzanne Conrad

SNICKERDOODLE PIE

Preheat oven to 350 degrees. Prepare pastry and line 9-inch pie plate. In bowl, combine raw sugar and 1/2 teaspoon cinnamon. Brush melted butter over crust. Sprinkle with 1 teaspoon of cinnamon-sugar mixture. Set aside.

For syrup, in saucepan combine brown sugar, 1/4 cup butter, the water, corn syrup and 1/4 teaspoon cinnamon. Heat to boiling over medium heat, stirring to dissolve sugar. Boil gently 2 minutes. Remove from heat. Stir in 1/2 teaspoon vanilla. Set aside.

In mixing bowl, beat 1/4 cup soft butter with electric mixer on medium speed for 30 seconds. Beat in granulated sugar, powdered sugar, baking powder, salt and cream of tartar until well combined. Beat in egg and 1 teaspoon vanilla. Gradually beat in milk. Beat in flour. Spread evenly in crust-lined pie plate.

Slowly pour syrup over filling in pie plate. Sprinkle with remaining cinnamon-sugar mixture. Cover edges of pie with foil.

Bake pie 25 minutes; carefully remove foil. Bake 20 minutes more or until top is puffed and golden, and a toothpick inserted near center comes out clean. Cool 30 minutes on wire rack. Serve warm.

Makes 10 servings.

"People who have tasted this say it reminds them of when they were kids, of something their grandmothers made."

— Hillary Barzilla

BUTTERMILK PIE

Preheat oven to 450 degrees. Prepare pastry and line 9-inch pie plate. Line pastry with double thickness of foil. Bake 8 minutes.

Remove foil. Bake 4 to 6 minutes more or until crust is lightly browned; cool. Reduce oven temperature to 350 degrees.

In saucepan, melt butter over medium-low heat. Stir in sugar and flour. Remove from heat; set aside. In bowl, beat eggs with electric mixer on medium speed just until fluffy (about 1 minute). Stir in buttermilk and vanilla. Gradually whisk buttermilk mixture into butter mixture until smooth. Pour into prebaked crust.

Place pie on oven rack; carefully tent whole pie with foil. Bake 50 to 55 minutes or until center is set when gently shaken.

Cool on wire rack for 1 hour. Cover; refrigerate at least 4 hours before serving.

Makes 8 servings.

"With four small children I don't have time to do much baking. This pie is something I can make that is simple and guaranteed to taste great."

— Krista Merriman

BLACKBERRY SWIRL PIE

Preheat oven to 450 degrees. Let frozen berries stand at room temperature for 15 minutes. Meanwhile, prepare pastry and line 9-inch pie plate. Line pastry with double thickness of foil. Bake 8 minutes. Remove foil. Bake 4 minutes more or until lightly browned. Cool on wire rack. Reduce oven to 350 degrees.

In bowl, combine sour cream, sugar, flour and salt. Add blackberries and gently stir to combine. Spoon into prebaked crust. To prevent overbrowning, cover edge of pie with foil. Bake 25 minutes (50 minutes for frozen berries). Remove foil. Bake 20 minutes more or until filling is bubbly and appears set.

Cool on rack 2 hours. Serve or refrigerate.

Makes 8 servings.

"This recipe comes from my aunt Lucille. When she made sweet-potato pie she always used lemon to flavor it instead of vanilla."

— Betsy Austin

SWEET-POTATO PIE

In bowl, beat eggs with whisk. Whisk in sugar, evaporated milk, butter, lemon peel and nutmeg. Whisk in sweet potatoes until combined. Pour into crust-lined pie plate.

To prevent overbrowning, cover edges of crust with foil. Bake 30 minutes. Uncover edges and bake 20 to 30 minutes more or until filling is set and knife inserted in center comes out clean. Cool completely. Cover and refrigerate within 2 hours after it cools.

Makes 8 servings.

"My mom was a baker and always made fresh peach pie when peaches were in season."

— Diane Disbrow

PEACH-BLUEBERRY PIE

Preheat oven to 375 degrees. Prepare pastries. Line 9-inch pie plate with one crust. Trim edge of crust to half inch beyond pie plate. Set aside.

In large bowl, combine peaches, blueberries, 1/3 cup brown sugar, cornstarch, bourbon and cinnamon. Place filling in prepared crust. Roll remaining crust into 12-inch circles. Cut in 1-inch-wide strips. Weave strips over filling in lattice pattern. Press strip ends into bottom pastry. Fold bottom pastry over strips' ends; seal and crimp. Sprinkle lattice with 2 tablespoons brown sugar.

Cover edges with foil. Bake on baking sheet 25 minutes. Remove foil. Bake 25 minutes more or until filling thickens and crust browns. Cool on rack.

Makes 8 servings.