Thanks for all your help---my pies were a big hit.

I also had a difficlut time finding certain apples, so went with 6 Granny Smith and a couple of the Galas. Of course the day after our dinner I went to another supermarket and found Courtland and Mc Intoshes!!----So will try those for Thanksgiving. I also added a few drops of Vanilla to the pie mix, as per my neighbor's advice, and it worked well.

The egg white worked wonders on the pumpkin crust. For the first time my crust was not soggy. I just dropped the whole egg in the crust and swirled it around to coat and then returned it to another bowl to beat and add in the pumpkin mixture.

Loved the idea of bagging the dry iungredients--why didn't I think of that--it really helped. Found pie crust protectors that rim only the outer crust at Bed, Bath , and Beyond and that is great. Left them on for about half the baking time, so no burned crust!

Here is pie crust I used from my Mom's recipe book and it is great and easy. Makes five crusts and can be frozen well.

4 cups flour
1 3/4 cup crisco
1 Tbsp. sugar
2 teas salt

Cut in dry ingredients

Mix in:
1 Tbsp. Vinegar
1 egg
1/2 cup water

Will be slightly sticky.
Divide into 5 balls. Crush down and put in individual baggies and refrigerate or freeze.

Enjoy,
Judy