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Mmmmm, that looks good. You're welcome. I always use Crisco for pie dough. My mother could roll hers ok, I just got fed up with patching and the floury mess. My MIL used lard, and it rolled into perfect circles, but I like Crisco better. Both are probably not good for you :-).

I punch vent holes in the top of mine, but if they are extra juicy, they boil over which isn't so good. Line the oven with foil. But we'd never have pie if I hadn't started doing it the "new" way.

I use a standard pie crust recipe for 2 double crust pies for a 9X11 baking dish and before I get all the ice water mixed in, I put the reserve an 8-oz cottage cheese container full for the top after I've added just a little water, then quit the water so it will be drier and more crumbly. Then I finish with water what's left in the bowl.

Except for pumpkin pie where I use an exact recipe, I always just guess now, so it's hard to explain how to do the filling when people ask me for recipes. Cherry I usually thicken with cornstarch (and sugar) on top of the stove first, also any berry pie. Apple, peach, fresh apricot and rhubarb, I stir the flour and sugar together and toss, then fill and add the topping, sometimes dot w/real butter, sometimes don't bother. I squirt it with cold water last so the sugar will stick better.

All those neat things people posted look so good! I usually just make that marshmallow creme/chocolate chip fudge. But somebody would have to mention eggnog. I'm just craving it this year. Swiss Valley I like the best around here. I hadn't been eating well and have gone through 4 cartons already, have two more in the fridge.

Your taking me back almost 60 years to when my great grandmother was making Christmas pies. Thanks for the memories and Merry Christmas!

Lamh Foistenach Abu!

Crisco for sure!

Really enjoying reading about your pie-making, wonderful stories for us all!