1/4 cup butter, softened
1/2 cup pecan halves
1/2 cup brown sugar
5 large tart apples, peeled, cored and sliced (6 cups)
1 tbsp lemon juice
1/2 cup sugar
1 tbsp flour
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg

Spread butter evenly on bottom and sides of 9 inch pie plate.  Press nuts, rounded side down, into butter on bottom of plate.  Put brown sugar evenly over nuts.  Roll out pastry for bottom curst and place in pie plate over sugar. 

Sprinkle apples with lemon juice.  combine flour, cinnamon , nutmeg, and dash salt and toss with the apples.  turn into pie plate and spread evenly to keep top level.  Roll out remaining pastry and adjust over the apples and seal.  Prick top of pie with fork.  Bake at 400 for 50 minutes.

Remove from oven and cool for 5 minutes.  Place serving plate on top of pie and invert.  Carefully remove pie plate.  Server warm or cool.

Put everything in a blender on gigh speed for 1 minute.  Pour into a 10″ buttered pie plate.  Bake at 350 for 45 minutes.

1 package (6servings) Jell-o vanilla pudding and pie filling
2 3/4 cups milk
1 baked 9 inch pie shell cooled
3 tbsps shredded coconut
3 tbsps brown sugar
1 1/2 tbsps butter or margarine

Prepare pudding mix with 2 3/4 cups milk as directed on the package for pie.  Chill for 4 hours.

Combine coconut, brown sugar, and butter in saucepan.  Cook and stir until coconut is golden brown.  Remove from heat and stir with a fork for a few minutes to cool slightly.  Sprinkle evenly over pie filling.

1 1/4 cups pumpkin
1 beaten egg
3/4 cup sugar
1/2 tsp cinnamon
1/4 tsp ginger
1/8 tsp nutmeg
1/4 tsp cloves
1/4 tsp salt
7/8 cup milk

Mix together all ingredients in a mixing bowl.  Pour mixture in an unbaked pie curst 9″.  Bake at 450 for 10 minutes then at 325 for 35 minutes.