Pastry for 1-crust, 10-inch pie

4 eggs

1¼ cup maple syrup

2 tsp cinnamon

¾ tsp salt

1 tsp ginger

3½  cups roasted pumpkin, milled or pureed

2 cups evaporated milk

Heat oven to 425 degrees.

Beat eggs slightly. Add remaining ingredients. Pour into pie crust. Crimp foil along edge of crust.

Bake 15 minutes, then reduce oven to 350 degrees and bake 55 minutes longer. Remove foil from crust for last 10 to 15 minutes. Cool completely before serving.

Pie Crust

½ cup cold butter

1 1/3 cups flour (whole wheat adds a nutty flavor)

½ tsp. salt

3-4 tbs icy cold water

Cut butter into flour and salt until particles are about the size of small peas. Sprinkle or mist water onto mixture and stir with a fork until all flour is moistened and pastry almost cleans side of bowl. (The less water used, the flakier the crust.)

Gather dough into a ball or disk and chill 30 minutes. Roll out on a floured surface, then line 10-inch pie plate.

Recipe from TomLibous.com

1 sheet frozen puff pastry, thawed

8 oz. mascarpone cheese, softened

1 cup sugar

1 tablespoon fresh lemon juice

½ teaspoon lemon zest

1 cup whipping cream, whipped

Fresh strawberries, washed, stemmed and sliced

Preheat oven to 400 degrees.  Line a 9 inch tart pan with removable bottom with the puff pastry, trimming to fit. Using a fork, prick holes in the dough to keep it from puffing too much.  Place in oven and bake for 15 minutes until golden brown.  Remove from oven and let cool. (If necessary to deflate the crust, put an empty pie pan inside the baked tart shell and weight it with a can).

Combine the mascarpone cheese, sugar, lemon juice and zest.  Fold in the whipped cream and spread over the cooled puff pastry.  Refrigerate until ready to serve.

Before serving, arrange strawberry slices on top of the tart, arranging them in a decorative pattern.

Serve.

Recipe from TomLibous.com

¾ cup honey

1½ tbs cornstarch

1 tsp cinnamon

6 cups sliced peaches

1½ tsp lemon juice

5 tbs butter

1½ cup flour (whole wheat adds a nutty flavor)

1½ tbs honey

1 tbs baking powder

¾ tsp salt

¾ cup milk

Heat oven to 400 degrees.

Mix honey, cornstarch and cinnamon in a saucepan. Stir in peaches and lemon juice. Cook, stirring constantly, until mixture thickens. Boil 1 minute. Pour into ungreased 4- or 5-quart casserole. Keep warm in oven.

Cut butter into flour, remaining honey, baking powder and salt. Stir in milk. Drop by spoonfuls onto peaches.

Bake 25 to 30 minutes, or until topping is golden brown.

Recipe from TomLibous.com

4-5 apples, peeled, cored and sliced (Empires work well.)

4-5 pears, peeled, cored and sliced

½ cup maple syrup

1 cup maple sugar

¾ cup rolled oats or granola

½ cup flour

½ cup butter, softened

1½ tsp cinnamon

1½ tsp nutmeg

Heat oven to 375 degrees. Arrange fruit in a greased 13 by 9-inch pan. Drizzle with maple syrup.

Mix remaining ingredients. Spread over fruit. Bake until topping is golden brown and fruit is tender, about 40 minutes.

Recipe from TomLibous.com

4 pounds apples, peeled, cored and sliced (Empires work well, but Cortlands are good, too)

½ cup maple syrup

1 cup maple sugar

½ cup cornstarch

1/4 cup butter, softened

2 tsp cinnamon

2 tsp nutmeg

Crust for 2-crust, 10-inch pie

Heat oven to 375 degrees. Place fruit into a pan with sugar, cinnamon, nutmeg and cornstarch over medium heat. Heat until sugar dissolves and juice begins to thicken. Arrange fruit in pie pan. Dot with butter. Add top crust, crimp, dot crust with butter and wrap outer crust with aluminum foil.

Bake for 45 minutes. Remove foil and bake 10-15 minutes longer, until crust is a flaky brown and filling is bubbly. Allow to cool before serving.

PIE CRUST

1 cup cold butter

2 2/3 cups flour (whole wheat adds a nutty flavor)

1 tsp. salt

7-8 tbs icy cold water

Cut butter into flour and salt until particles are about the size of small peas. Sprinkle or mist water onto mixture and stir with a fork until all flour is moistened and pastry almost cleans side of bowl. (The less water used, the flakier the crust.)

Gather dough into two balls or disks and chill 30 minutes. Roll each out on a floured surface, then line 10-inch pie plate.

Recipe from TomLibous.com