Swiss Cheese 'n Onion Quiche

3 tablespoons butter, softened, divided

1 (9 inch) unbaked pastry shell

1 large onion, chopped

2 cups shredded Swiss cheese

1 tablespoon all-purpose flour

3 eggs

1 cup half-and-half cream

1/4 teaspoon salt

Spread 1 tablespoon butter over bottom of pastry shell; set aside. In a skillet, saute onion in remaining butter until tender. Spread in pastry shell. Toss Swiss cheese with flour; sprinkle over onion. In a bowl, whisk the eggs, cream and salt. Pour evenly over cheese.

Bake, uncovered, at 400 degrees F for 10 minutes. Reduce heat to 325 degrees F; bake 30-35 minutes longer or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.

From allrecipes.com

Pat-in-Pan Pie Dough

1 1/4 cup flour
2 TBSP sugar
1/4 tsp salt
8 TBSP (1 stick) butter, softened but still cool
2 oz. cream cheese, softened, but still cool

Lightly spray 9-inch pie pan with Pam. Whisk flour, sugar, and salt together. Set aside.

Beat butter and cream cheese together at med-high speed, stopping twice to scrape down bowl and beater. You want the butter and cream cheese to be completely blended together. Add flour mixture and beat at med-low speed for about 20 seconds or until the mixture resembles coarse cornmeal. Scrape down sides of bowl, then increase mixer speed to med-high until large clumps start to form (about 30 seconds).

Reserve 3 TBSP of dough. Press dough evenly over the bottom of the pie plate and up the sides. Roll reserved dough into a 12-inch rope. Divide into 3 pieces and roll each piece into a rope about 8 inches long and form fluted edge around top of pie crust. Wrap in plastic and refrigerate at least 1 hour.

Adjust oven rack to middle position and preheat oven to 325 degrees. Lightly prick bottom of crust with fork. Bake until golden brown, 35-40 minutes. Cool on wire rack.

Recipe from August 2006 Cook's Country magazine

Chocolate Chip Pie

1/2 cup white sugar
1/2 cup brown sugar
2 eggs, lightly beaten
1/2 cup chopped pecans
1/2 cup all-purpose flour
1/2 cup butter, melted
1 cup semisweet chocolate chips
1 (9 inch) pie shell

Preheat oven to 325 degrees F (165 degrees C).

Combine cooled melted butter or margarine and sugar, eggs, pecans, flour and chocolate chips; mix well. Pour the mixture into the unbaked pastry shell and bake in the preheated oven for about 1 hour. Let cool and serve.

Recipe originally from allrecipes.com.

Blueberry Crumb Pie

1 (9 inch) unbaked pie crust
3/4 cup white sugar
1/3 cup all-purpose flour
2 teaspoons grated lemon zest
1 tablespoon lemon juice
5 cups fresh or frozen blueberries

2/3 cup packed brown sugar
3/4 cup rolled oats
1/2 cup all-purpose flour
1/2 teaspoon ground cinnamon
6 tablespoons butter

Preheat the oven to 375 degrees F (190 degrees C).

Press the pie crust into the bottom and up the sides of a 9 inch pie plate. In a large bowl, stir together the sugar and flour. Mix in the lemon zest and lemon juice. Gently stir in the blueberries. Pour into the pie crust.

In a medium bowl, stir together the brown sugar, oats, flour and cinnamon. Mix in butter using a fork until crumbly. Spread the crumb topping evenly over the pie filling.

Bake for 40 minutes in the preheated oven, or until browned on top. Cool over a wire rack.

Florie's Apple Pie

From Florie Lee

3/4 cup packed brown sugar
3 TBSP flour
3/4 tsp cinnamon
1/8 tsp allspice
6 cups thinly sliced, peeled apples
2 TBSP butter
Pastry for double-crust pie

In a mixing bowl combine sugar, flour, and spices. Add apples; toss to coat fruit. Transfer to pie plate with bottom crust in place. Dot with butter. Top with remaining crust. Seal, flute, and vent. Cover edges of crust with foil. Place on a baking sheet. Bake at 375 degrees for 25 minutes. Remove foil and bake an additional 30-35 minutes or until crust is golden and filling is bubbly.

Best Make-Ahead Pie Crust

Makes 4 pie crusts--from Jill the moderator on SL

3 C flour, don't sift
1 tsp salt
1 C butter, cold

Cut in butter till it is incorporated. You can use two knives, a pastry cutter, or my favorite, low speed on a Kitchen Aid mixer.

Mix in separate bowl: [I whipped it all together with a wire whip]
1/2 C ice water
1 egg, beaten
1 tsp vinegar

Make a well in the center of the flour mixture; pour in liquid and mix. Knead about 20 times. Separate into 4 balls. Use now or flatten balls a little and freeze in zip-loc bags. To use, let thaw on counter about a half hour and roll out with a bit of flour.

Bake according to whatever recipe you are using.

Old-Fashioned Fudge Pie

Recipe courtesy Paula Deen

2 squares (2-ounces) semisweet chocolate
1/2 cup (1 stick) butter
1 cup sugar
2 eggs, beaten
1 (9-inch) unbaked pie crust

Preheat oven to 375 degrees F.

Melt the chocolate and butter together in a heavy saucepan over low heat. Remove the pan from the heat and add
the sugar, then the eggs; beat well. Pour the filling into the pie crust and bake for 25 minutes or until just
set. Serve warm or cold, with ice cream or whipped cream.