Hi Judy:-) Last year about this time, there was a discussion about apples for pie. My mother always used Northern Spies but they are hard to find. I usually use a mixture of Cortlands and Macintosh. Cortlands are recommended for baking but, personally, I like the added flavor of the Macs.

As for the pumpkin pie, the last couple I have made, I have brushed the bottom crust with egg white. I then put it in the oven (375 degrees F, I think) for about 10 minutes, without the filling. Let that cool a bit, then continue with the recipe. My family also likes the recipe on the Libby's can, using the plain pumpkin filling and adding the recommended spices etc. Sometimes, I add an extra egg. When my girls were little, after Thanksgiving I would let them have a piece for breakfast - eggs, milk and a yellow vegetable seemed pretty healthy:-)!