FOR THE CRUST:

• 2 1/4 cups all purpose flour
• 1 tsp sugar
• 1/4 tsp kosher salt
• 1 cup cold unsalted butter, cut into 1/2 in pieces
• 1 cup (4 oz) Neighborly Farms Sharp Cheddar Cheese

FILLING:

• 3 1/2 lbs baking apples, peeled and sliced into 1/4 in wedges
• 1/2 cup granulated sugar
• 1/4 cup all purpose flour
• 1/4 cup light brown sugar
• 1/2 tsp ground cinnamon
• 1/4 tsp freshly grated nutmeg
• 2 Tbsp butter
• 1 egg, beaten with 1 Tbsp water

Make the crust: Combine the flour, sugar and salt in the bowl of the food processor and give it a quick pulse to blend the ingredients. Add the butter and pulse until the mixture looks like crumbly sand. Add the cheese and pulse again until combined and cheese is worked into the mixture and cut into small chunks. Turn the mixture out into a bowl, drizzle in 6 tablespoons cold water, and mix in with a rubber spatula until the flour is moistened. Add another tablespoon of water, if needed. Divide the dough in half, shape each half into a ball and flatten to a disc. Rest the dough to relax the gluten, 30 minutes.Make the filling: Combine the apples, sugar, flour, light brown sugar, cinnamon and nutmeg in a large bowl and toss to combine.

Preheat the oven to 425 degrees F. Adjust the baking racks to the center of the oven.

Roll out 1 disc of the dough on a lightly floured surface to a 12-inch round. Transfer to a 9-inch pie dish. Add the apples in an even layer and dot with the butter. Lightly brush the edges with egg wash. Roll out the next dough round, slightly smaller than the first. Cover the top of the apples with the second pie dough, pressing the edges to seal the crust. Trim the crust so you are left with a 1-inch overhang. Tuck the crust underneath itself so it's flush with the edge of the pie plate. Crimp the edges decoratively. Brush the pie with the egg wash and sprinkle with turbinado sugar. Make 5 air slits in the center of the pie. Place the pie on baking sheet and bake for 25 minutes.

Lower the oven temperature to 350 degrees F and bake for 45 minutes longer. Cool to room temperature, at least 3 hours, before slicing.

FILLING:

• 1/2 cup blueberries
• 3 cups strawberries
• 1/2 cup sugar
• 2 Tbsp butter
• Juice of 1/2 lemon
• 2 Tbsp flour
• 1 egg (optional for egg wash)

PASTRY/PIE CRUST:

• 1 cup butter
• 1.5 cups flour
• 1/2 cup icing sugar

Cooking:Pre-heat oven to 375°F

Make bottom pastry dough (see below) or use store-bought basic short crust or any crust you prefer. Roll out the bottom dough to fit into the pan and up the sides of the pan.

Bake in the oven for 5-7 minutes or until a very light golden brown. While the crust is cooking cut strawberries in half.

Add 1/2 cup of sugar to all the berries, the juice of 1/2 lemon, and 2 tablespoons of flour, and toss lightly.

Let pastry cool for a minute or two and place the strawberry blueberry mix into the pan just below the edges of the side, drizzle softly melted butter throughout the top of the pie.

Roll out the other top pastry dough (see below) and place it on top.  If it's fragile you can place pieces over most of the pie.

If there are no holes (because you are a perfect pastry roller) slice a few into the top pastry for the pie to breathe while cooking.

Egg wash the pastry by cracking and beating an egg, using a brush to thinly coat the top pastry with wash.

Cook for 30 minutes on the bottom rack and another 15 - 20 minutes on the top, or until golden brown. Let cool for 30 minutes.

Pastry/Pie Crust Preparation:

Bottom pastry: Cut room temperature butter into small cubes, add 1/2 cup of butter and 1 cup of flour and mix gently.  Once the dough starts to pull together add 1 cold tablespoon of water, which should make the dough more pliable.   If it's still too crumbly you can add a drop more water until it's a bit more sticky but should not be sticking to your hands.

Top pastry: Same method as above except use 1/2 cup of flour and 1/2 cup of icing sugar.   This dough will be slightly easier to maneuver.

• 2 eggs plus the yolk of a third egg
• 1/2 cup packed dark brown sugar
• 1/3 cup white sugar
• 1/2 tsp salt
• 2 tsp of cinnamon
• 1 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp ground cardamon
• 1/2 tsp of lemon zest
• 2 cups of pumpkin pulp purée from a sugar pumpkin* or from canned pumpkin purée (can also use puréed cooked butternut squash)
• 1 1/2 cup heavy cream or 1 12 oz. can of evaporated milk
• 1 good pie crust

To make pumpkin purée from scratch, cut a medium-small sugar pumpkin in half. Scrape out the insides (reserving the pumpkins seeds to toast) and discard. Line a baking sheet with Silpat or foil. Place the pumpkin halves cut side down on the lined baking sheet and bake at 350°F until a fork can easily pierce them, about an hour to an hour and a half. Remove from oven, let cool, scoop out the pulp. Alternatively you can cut the pumpkin into sections and steam in a saucepan with a couple inches of water at the bottom, until soft (strain before using). If you want the purée to be extra smooth, press the pulp through a food mill or chinois.

• 2 large sweet potatoes, or enough for 1 1/2 cups puréed roasted sweet potatoes
• 2 Tbsp butter, melted
• 1/2 cup applesauce
• 1 Tbsp fresh lime juice
• 1/4 cup mild honey
• 1 tsp vanilla extract
• 1/2 cup milk
• 2 Tbsp drained yogurt or crème fraiche
• 1/2 tsp freshly grated nutmeg
• 1/4 tsp salt
• 3 eggs
• 1 egg yolk
• 1 fully baked and cooled pie crust (optional)

Preheat the oven to 425 degrees. Line a baking sheet with foil. Pierce the sweet potatoes in several places with the tip of a paring knife. Place on the baking sheet and bake 40 to 50 minutes, until soft and oozing. Remove from the oven and when cool enough to handle, peel and place in a food processor fitted with the steel blade (you can also blend the mixture with a hand blender). Turn the oven down to 350 degrees. If not using a crust, butter a round 9-inch baking dish.

Measure out 1 1/2 cups of sweet potato purée (store any extra purée in the refrigerator and enjoy with a meal). Place the purée in the food processor, or in a bowl if using a hand blender, add the remaining ingredients (except the crust) and blend until smooth and creamy. Scrape into the baking dish or the crust. Place on a baking sheet and bake for 45 to 50 minutes, or until set. Remove from the oven and allow to cool completely.

CRUST:

• 2 cups all-purpose flour
• 1 tsp salt
• 3/4 cup shortening (recommended: Crisco)
• Ice water

FILLING:

• 1/2 cup to 1 cup all-purpose flour
• 6 to 7 cups apples cut into thin slices (recommended: Green Golden and Jonathans)
• 1 cup white sugar
• 1 cup brown sugar
• 1 tsp cinnamon
• 2 Tbsp butter

Preheat oven to 375 degrees F.

In a medium-mixing bowl cut the shortening and salt into the flour by hand or with a pastry blender hands until it's the texture of cornmeal. Sprinkle 1 tablespoon of ice water over the mixture and mix just until the dough is moistened. Repeat by adding 6 to 8 tablespoons water (one at a time) until all the dough is just moist. Take care not to over mix.

Preheat the oven to 375 degrees F. Divide the dough in half and roll into a ball. Roll 1 ball into a circle to fit a 9 to 10-inch pie plate. To transfer the pastry to the pie plate, wrap it around a rolling pin and ease it into the pie plate. Be careful not to stretch the pastry. Trim it even with the edges of the pie plate.

In a medium bowl combine the apples, with the brown and white sugar. Add flour, cinnamon and continue mixing until they are well coated.

Add the apple filling into the pastry lined pie plate. Make sure they are laying flat. Cut butter into small pieces and put on top of the filling.

Roll the remaining pastry into a 12-inch circle. Place on top of the filling. Trim off 1-inch beyond the edge of the pie plate. Crimp the edges as desired. Cut slits to allow steam to escape when baking. Sprinkle a little sugar and cinnamon over the pie.

Cover the edges with foil to prevent over browning. Bake for 25 minutes. Remove the foil and bake for another 20 to 25 minutes, or until it is golden brown. Serve warm with vanilla ice cream.