Here are a few Pie Recipes.
"Modified "Byheck's Grandma Pash" Recipe & numerous other sources"
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Notes:

All ingredients used should be {unless specified differently}: 
            a. fresh or thawed, 
            b. at or near room temperature, 
            c. measured accurately.

Glass pie plates may require slightly less baking time.

Flimsy aluminum pie pans should be supported during the filling, baking, and cooling process.

Refrigerate if pies are made the day before serving.

May be frozen (Crust will be somewhat softer).
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BAKING time and temperature is very important. Check Oven temperature for accuracy. 
Byheck

Basic Pie Crust Recipe
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3 cups flour
1 cup butter-flavored Crisco
1 1/2 teaspoons salt
10 tablespoons cold water

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1. Sift the flour & salt in to a large bowl.
2. Cut the shortening into the four mixture until the desired consistency (flaky) is obtained. For a more Flaky Crusts: The amount of flakiness in the
         baked crust depends on the size of the fat particles in the dough. The larger the pieces [size of peas or peanuts] of fat, the flakier the crust will be.
3. Gradually add the cold water, mixing gently until the dough holds together. Do not overmix or add too much water.
4. Cover the dough with plastic wrap and chill thoroughly before using.
5. Divide dough in to usable sized amounts (typically enough for 6 crusts). Roll out cooled Pie Dough to desired thickness (typically 1/8") and size (typically 10"
         circle for a 8" Pie Pan). You may do this between 2 sheets of waxed paper, on a lightly floured surface, or via the newer style non stick pads & rolling pins.
6. Place bottom crust in to a Pie Pan (8" size is used as a standard in this cookbook). Work out any air bubbles under the crust while filling the entire Pie Pan.
         Trim around edge of Pie Pan with a Kitchen knife {return scraps of dough to remaining dough}.
7. Bake pie at 450` for the first 15 minutes and then lower temperature to 350` for remainder of baking time.
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NOTES:
1.  The amount of cold water required varies depending upon the manner in which the shortening is incorporated. The dough might or might not require this entire amount.
2.  Knead dough as little as possible to retain flakiness of crusts.
3.  Unbaked Pie Crusts maybe frozen for up to 3 months (air tight packaging)

OPTION:
     a small amount of sugar (1 to 3 teaspoons) maybe added if you wish a sweeter crust.

SEE "Basic Pie Crust Method & Tips" for more details on 1 Crust, 2 Crust, Lattice Top Crust, Blind Pie Crust, etc.
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Yield: 6 each 1 crust Pie Shells or 3 each 2 crust Pie Shells
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Cream Pie /Banana
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1 each Basic Pie Crust Recipe, pre-baked (Blind) 8"
1/2 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
2 cups whole milk
1/4 cup sugar
3 each egg yolks, slightly beaten
3 each banana, sliced
2 tablespoons butter
1 1/2 teaspoons vanilla extract
1/4 Teaspoon Salt
                                     3 each egg whites, whipped to soft peaks
                                     1/3 cup sugar
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  1. Prepare 1 each 8" pre-baked (Blind) pie crust.
  2. Combine in saucepan: 1/2 cup Sugar, Cornstarch, Milk, & Salt. Heat (Medium / Constantly stirring). Heat to boil (boiling 2 minutes). Remove from Heat.
  3. In a small bowl: Beat egg yolks & 1/4 cup sugar, add small amount of hot mixture & stir well.
  4. Stir egg mixture into hot mixture & mix well. Return to Heat (Medium / Constantly stirring). Boil additional 2 minutes.
  5. Add butter & vanilla to hot mixture: Heat (Medium / Constantly stirring), and boil additional 2 minutes.
  6. Remove from heat. Allow to cool slightly.
  7. Line Pie Crust with sliced Banana. Add remaining banana slices to cooling filling.
  8. Pour filling into pre-baked pie shell.
  9. Make Meringue, spread over top, bake in 350`F. for 12-15 minutes.
10. MERINGUE: Beat 3 egg whites & 1/4 tea. salt to soft peaks, add 1/3 sugar, and beat to stiff peaks.
11. Chill before serving.
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SUBSITUTE:
    1. pre-made "Graham Cracker Crumb Crust" [for Blind Baked Crust].
    2. 8 ounces Cool Whip® & 2 teaspoons chocolate curls [for Meringue Topping].
    3. You may use JELLO packaged VANILLA [or BANANA CREAM] Cook & Serve (Instant types do not work as well) Pudding & Pie Filling [follow package
        instructions & ADD 1/2 teaspoon vanilla extract & 1 tablespoon Sugar] in place of home made (scratch) filling.
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Cream Pie / Chocolate 
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1 each Basic Pie Crust Recipe, pre-baked (Blind)

1/2 cup sugar
2 ounces semisweet chocolate squares, NESTLE'S or BAKER'S chopped up
3 tablespoons cornstarch
1/4 teaspoon salt
2 cups whole milk

1/4 cup sugar
3 each egg yolks, slightly beaten

2 tablespoons butter
                                     1 1/2 teaspoons vanilla extract

                                     1/4 Teaspoon Salt
                                     3 each egg whites, whipped to soft peaks
                                     1/3 cup sugar
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1. Prepare 1 each 8" pre-baked (Blind) pie crust.
2. Combine in saucepan: 1/2 cup Sugar, Cornstarch, Milk, broken Chocolate squares, & Salt. Heat (Medium / Constantly stirring). Heat to boil (boiling 2 minutes). Remove from Heat.
3. In a small bowl: Beat egg yolks & 1/4 cup sugar, add small amount of hot mixture & stir well.
4. Stir egg mixture into hot mixture & mix well. Return to Heat (Medium / Constantly stirring). Boil additional 2 minutes.
5. Add butter & vanilla to hot mixture: Heat (Medium / Constantly stirring), and boil additional 2 minutes.
6. Remove from heat. Allow to cool slightly. Pour into pre-baked pie shell.
7. Make Meringue, spread over top, bake in 350`F. for 12-15 minutes.
8. MERINGUE: Beat 3 egg whites & 1/4 tea. salt to soft peaks, add 1/3 sugar, and beat to stiff peaks.
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SUBSTITUTE:
    1. pre-made "Graham Cracker Crumb Crust" [for Blind Baked Crust].
    2. 8 ounces Cool Whip® & 2 teaspoons chocolate curls [for Meringue Topping].
    3. You may use packaged {Sugar} Cook & Serve Pudding & Pie Filling [follow package instructions & ADD 1 tablespoon of: vanilla extract, cocoa powder,
        & Sugar] in place of home made (scratch) filling.
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Cream Pie / Chocolate
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1 each Basic Pie Crust Recipe, pre-baked (Blind) 8"

1/2 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
2 cups whole milk

1/4 cup sugar
3 each egg yolks, slightly beaten

2 tablespoons butter
1 1/2 teaspoons vanilla extract

                                     1/4 Teaspoon Salt
                                     3 each egg whites, whipped to soft peaks
                                     1/3 cup sugar
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1. Prepare 1 each 8" pre-baked (Blind) pie crust.
2. Combine in saucepan: 1/2 cup Sugar, Cornstarch, Milk, & Salt. Heat (Medium / Constantly stirring). Heat to boil (boiling 2 minutes). Remove from Heat.
3. In a small bowl: Beat egg yolks & 1/4 cup sugar, add small amount of hot mixture & stir well.
4. Stir egg mixture into hot mixture & mix well. Return to Heat (Medium / Constantly stirring). Boil additional 2 minutes.
5. Add butter & vanilla to hot mixture: Heat (Medium / Constantly stirring), and boil additional 2 minutes.
6. Remove from heat. Allow to cool slightly. Pour into pre-baked pie shell.
7. Make Meringue, spread over top, bake in 350`F. for 12-15 minutes.
8. MERINGUE: Beat 3 egg whites & 1/4 tea. salt to soft peaks, add 1/3 sugar, and beat to stiff peaks.
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SUBSTITUTE:
1. pre-made "Graham Cracker Crumb Crust" [for Blind Baked Crust].
2. 8 ounces Cool Whip® & 2 teaspoons chocolate curls [for Meringue Topping].
3. You may use packaged {Sugar} Cook & Serve Pudding & Pie Filling [follow package instructions & ADD 1 tablespoon of: vanilla extract, & Sugar] in place of home made (scratch) filling.
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Pie / Lemon Meringue
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1 each Basic Pie Crust Recipe, Bottom Pre-baked 8"

3/4 cup sugar
1/4 teaspoon salt
3 tablespoons cornstarch
2 tablespoons flour
1 1/2 cups water, boiling
3 egg yolks
1/4 cup sugar
2 tablespoons butter
1 teaspoon lemon rind, grated
1/3 cup lemon juice

1/4 teaspoon salt
3 egg whites
1/3 cup sugar
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1. Prepare 1 each 8" pre-baked (Blind) pie crust.
2. Boil water in a medium pan.
3. Combine and mix first 4 ingredients, slowly add to boiling water, cook until thick, stirring constantly. Remove from hot surface.
4. Beat egg yolks with 1/4 cup sugar, add a small amount of hot mixture and stir well.
5. Stir egg mixture into hot mixture and mix well.
6. Add butter, return pan to hot surface, and cook an additional 3 minutes.
7. Add lemon juice & grated lemon rind slowly; stir well, remove from hot surface. Cool.
8. Once filling is cooled off; pour into pre-baked pie shell.
9. Make Meringue, spread over top, bake in 350`F. for 12-15 minutes.
10. MERINGUE: Beat 3 egg whites & 1/4 tea. salt to soft peaks, add 1/3 sugar, and beat to stiff peaks.
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SUBSTITUE: You may use packaged {Sugar or Sugar Free} Cook & Serve Pudding & Pie Filling [follow package instructions] in place of home made (scratch) filling.
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Pie / Apple (fresh)
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1 each Basic Pie Crust Recipe, Bottom Crust 8"
1 each Basic Pie Crust Recipe, Top Crust 8"
6 cups apple, raw, Baking type
1 cup granulated sugar
3 tablespoons cornstarch
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
1 tablespoon butter, melted

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1. In a medium mix bowl combine: apples {peeled, cored, & thinly sliced}, sugar, cinnamon, nutmeg, salt, and cornstarch. Mix well & set aside.
2. Prepare (or thaw out) 1 each 8" unbaked pie crusts.
3. Preheat oven to 425`F.
4. Pour well mixed mixture into 1 each 8" unbaked pie crusts. Cover top of pie with 2nd crust {remember to vent top crust} or lattice. Brush top crust with melted margarine (for browning effect).
5. Bake at 425` for the first 15 minutes, reduce oven temperature to 350` and continue baking approx. 30-40 minutes. Check for doneness = bubbling pie filling & light browning of crust.
6. Cool pie on a wire rack.

Serve at room temperature topped with vanilla ice cream.
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Pie / Black Raspberry
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1 each Basic Pie Crust Recipe, Bottom Crust 8"
1 each Basic Pie Crust Recipe, Top Crust 8"
2 1/2 pints Raspberries, Black, fresh
1 cup sugar
1/3 cup tapioca
2 tablespoons lemon juice

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1. Prepare (thaw) 1 each 2-crust pie shell.
2. Combine: fresh Black Raspberries, sugar, lemon juice, & tapioca; mix well and set aside. Minimum of 30 minutes.
3. Pour well mixed mixture into 1 each 8" unbaked pie crusts. Cover top of pie with 2nd crust {remember to vent top crust} or lattice. Brush top crust with melted butter (for browning effect).
4. Bake at 425`F. for the first 15 minutes, reduce oven temperature to 350`F. and continue baking approx. 30-40 minutes. Check for doneness = bubbling pie filling & light browning of crust.
5. Cool pies on a wire rack.

Serve at room temperature.
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SUBSITUTE with frozen Black Raspberries [thawed & drained].

VARIATION Substitute other type or blends of berries {Red Raspberry, Gooseberry, Cranberry, Blueberry, etc.}.If filling mixture separates: heat in medium sized pan to boiling condition. Allow to cool before pouring into pie shell.
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Pie / Cherry (Canned Filling)
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1 each Basic Pie Crust Recipe, Bottom Crust 8"
each Basic Pie Crust Recipe, Top Crust 8"
40 ounces cherry pie filling
1 teaspoon cornstarch
1 tablespoon butter

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1. Prepare (or thaw out) 1 each 8" unbaked pie crusts.
2. Preheat oven to 425`F.
3. In a medium mix bowl combine: most of the contents {all cherries / approx 2/3 syrup} of 2 each {20-21oz} Cherry Pie Filling and cornstarch. Mix well.
4. Pour well mixed mixture into 1 each 8" unbaked pie crusts. Cover top of pie with 2nd crust {remember to vent top crust} or lattice. Brush top crust with melted butter (for browning effect).
5. Bake at 425` for the first 15 minutes, reduce oven temperature to 350` and continue baking approx. 30-40 minutes. Check for doneness = bubbling pie filling & light browning of crust.
6. Cool pies on a wire rack.

Serve at room temperature topped with a scoop of Vanilla Ice Cream.
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Remaining Cherry Pie Filling syrup maybe used as a topping for waffles, pancakes, cheesecake, etc.
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Pie / Cherry (Fresh)
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1 each Basic Pie Crust Recipe, Bottom Crust 8"
1 each Basic Pie Crust Recipe, Top Crust 8"
30 ounces pitted tart cherry
3 tablespoons cornstarch
1 1/2 cups granulated sugar
1/4 cup flour
2 drops Red food coloring
2 tablespoons butter
dash salt

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1. Pitted tart cherry may be fresh or canned. If canned: {2 cans} drain.
2. Prepare (or thaw out) 1 each 8" unbaked pie crusts.
3. Preheat oven to 425`F.
4. In a medium mix bowl combine: 1 tablespoon melted butter, dash of salt, cherries, cornstarch, sugar, flour, & red food coloring. Mix well.
5. Pour well mixed mixture into 1 each 8" unbaked pie crusts. Cover top of pie with 2nd crust {remember to vent top crust} or lattice. Brush top crust with melted butter (for browning effect).
6. Bake at 425` for the first 15 minutes, reduce oven temperature to 350` and continue baking approx. 20 - 30 minutes. Check for doneness = bubbling pie filling & light browning of crust.
7. Cool pies on a wire rack.

Serve at room temperature topped with a scoop of Vanilla Ice Cream.
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Pie / Mincemeat
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1 each Basic Pie Crust Recipe, Bottom Pie Crust 8"
1 each Basic Pie Crust Recipe, Top Pie Crust 8"

2 tablespoons sugar
3 cups water, Boiling
1 1/2 cups raisins, seedless
1 package Mincemeat, Borden's

2 teaspoons butter, melted

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1. Prepare (thaw) 1 each 2-crust pie shell.
2. In a medium pan, Combine & heat to boiling: crumbled Mincemeat, sugar, raisins, & water. Reduce heat and simmer (until raisins are tender & soft).
3. Combine & mix well: Cornstarch & 3 tablespoons water. Slowly add to mincemeat / raisin mixture, and boil approx. 2 minutes (until thick). Remove from heat.
4. Add 2 Tablespoon. Butter, lemon juice & cinnamon to mixture; mix well and set aside to cool. Minimum of 30 minutes.
5. Pour cooled well mixed mixture into 1 each 8" unbaked pie crusts. Cover top of pie with 2nd crust {remember to vent top crust} or lattice. Brush top crust with melted butter (for browning effect).
6. Bake at 425`F. for the first 15 minutes, reduce oven temperature to 350`F. and continue baking approx. 25-35 minutes. Check for doneness = bubbling pie filling & light browning of crust.
7. Cool pies on a wire rack.

Serve at room temperature.
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Pie / Pecan
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1 each Basic Pie Crust Recipe, Bottom Pie Crust 8"

4 whole large egg, lightly beaten
3 tablespoons butter, melted
1 1/2 teaspoons vanilla extract
1 1/4 cups pecan, pieces
1 1/2 cups Brown Sugar
1 1/4 cups light corn syrup

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1. Prepare (thaw) 1 single crust pie shell.
2. Preheat oven to 350`F.
3. Combine eggs, Eggs, corn syrup, butter, and vanilla extract. Mixing well until well blended.
4. Stir in Pecan pieces, then pour into unbaked pie shell.
5. Bake at 350` for 50 minutes (knife test inserted near center comes out clean).
6. Cool on cooling rack.

Serve at room temperature.  
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Pie / Pumpkin
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1 each Basic Pie Crust Recipe, Bottom Pie Crust 8"

1/2 cup brown sugar
6 ounces pumpkin
1 whole eggs
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon ground ginger
6 fluid ounces evaporated milk
ground nutmeg
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1. Prepare (thaw) 1 single crust pie shell.
2. Preheat oven to 425`F.
3. In a large mix bowl combine: well beaten eggs, salt, cinnamon, cloves, ginger, Brown Sugar, & Pumpkin. Mixing well as you add evaporated milk
       [hand or electric mixer work well for this]. 
4. Pour well mixed mixture equally into 1 each 8" unbaked pie crusts. Sprinkle ground nutmeg over the top covering pie.
5. Bake at 425` for the first 15 minutes, reduce oven temperature to 350` and continue baking approx. 20 - 30 minutes. Knife check for doneness
       {by inserting knife near center of pie}, it should come out clean.
6.Cool on cooling rack.

Serve at room temperature topped with whipped cream.
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Pie / Raisin 
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1 each Basic Pie Crust Recipe, Bottom Pie Crust 8"
1 each Basic Pie Crust Recipe, Top Pie Crust 8"

1/4 cup brown sugar
1/4 cup sugar
1 1/2 cups water
2 1/2 cups raisins, seedless

2 tablespoons cornstarch
3 tablespoons water

2 tablespoons butter
1 tablespoon lemon juice
                                     1 1/2 teaspoons cinnamon

                                     2 teaspoons butter, melted
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1. Prepare (thaw) 1 each 2-crust pie shell.
2. In a medium pan, Combine & heat to boiling: sugar, raisins, & water. Reduce heat and simmer (until raisins are tender & soft).
3. Combine & mix well: Cornstarch & 3 tablespoons water. Slowly add to mincemeat / raisin mixture, and boil approx. 2 minutes (until thick). Remove from heat.
4. Add 2 Tablespoon. Butter, lemon juice & cinnamon to mixture; mix well and set aside to cool. Minimum of 30 minutes.
5. Pour cooled well mixed mixture into 1 each 8" unbaked pie crusts. Cover top of pie with 2nd crust {remember to vent top crust} or lattice.
         Brush top crust with melted butter (for browning effect).
6. Bake at 425`F. for the first 15 minutes, reduce oven temperature to 350`F. and continue baking approx. 25-35 minutes.
        Check for doneness = bubbling pie filling & light browning of crust.
7. Cool pies on a wire rack.

Serve at room temperature.
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Pie / Rhubarb
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1 each Basic Pie Crust Recipe, Bottom Pie Crust 8"
1 each Basic Pie Crust Recipe, Top Pie Crust 8"

2 cups rhubarb, fresh, diced
1 cup sugar
1/8 cup tapioca
3/4 tablespoon lemon juice

2 tablespoons butter

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1. Prepare (thaw) 1 each 2-crust pie shell.
2. Combine: fresh diced rhubarb, sugar, lemon juice, & tapioca; mix well and set aside. Minimum of 30 minutes.
3. Pour well mixed mixture into 1 each 8" unbaked pie crusts. Cover top of pie with 2nd crust {remember to vent top crust} or lattice.
       Brush top crust with melted butter (for browning effect).
4. Bake at 425`F. for the first 15 minutes, reduce oven temperature to 350`F. and continue baking approx. 30-40 minutes.
       Check for doneness = bubbling pie filling & light browning of crust.
5. Cool pies on a wire rack.

Serve at room temperature.
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SUBSTITUTE with frozen Rhubarb [thawed & drained].

If filling mixture separates: heat in medium sized pan to boiling condition. Allow to cool before pouring into pie shell.
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Pie / Strawberry Rhubarb
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1 each Basic Pie Crust Recipe, Bottom Pie Crust 8"
1 each Basic Pie Crust Recipe, Top Pie Crust 8" or 8" lattice top

1 3/4 cups rhubarb, fresh, diced
1 pint Strawberries, thawed & drained or fresh
1 cup sugar
1/4 cup tapioca
1 tablespoon lemon juice

2 tablespoons butter
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1. Prepare (thaw) 1 each 2-crust pie shell.
2. Combine: fresh diced rhubarb, {slightly mashed} Strawberries, sugar, lemon juice, & tapioca; mix well and set aside. Minimum of 30 minutes.
3. Pour well mixed mixture into 1 each 8" unbaked pie crusts. Cover top of pie with 2nd crust {remember to vent top crust} or lattice. Brush top crust with melted butter (for browning effect).
4. Bake at 425`F. for the first 15 minutes, reduce oven temperature to 350`F. and continue baking approx. 30-40 minutes.
Check for doneness = bubbling pie filling & light browning of crust.
5. Cool pies on a wire rack.

Serve at room temperature.
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SUBSTITUTE with frozen Rhubarb [thawed & drained].

If filling mixture separates: heat in medium sized pan to boiling condition. Allow to cool before pouring into pie shell.
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