As a former chef (and always one at heart), I take great pleasure in sharing foolproof recipes that leave room for some imagination. Most people who do not cook or bake do so because they are afraid to fail. That’s why I like pies so much. A pie is one of the simplest items to bake. So why not give it a try?

Nothing scares the novice chef more than pie dough. There is a simple solution for this, however: purchase pre-made pie shells. The best way to make the pre-made shell look homemade is to reform the pattern of the pre-made shell by pinching the dough on the edge. It will eliminate the standard pie stamp, and no one will know you’ve purchased the piecrust.

If you choose to top your pie with pie dough, the pre-made ones at your favorite grocery or specialty store will work just fine. Just place the dough over your filling and make sure you pinch the top and bottom dough well together.

Nothing is quite like the smell of a fresh-baked, homemade pie. Early on a Saturday morning, surprise your children, spouse or significant other by letting them wake to the smell of a fresh-baked pie.

ALL-BUTTER PIE PASTRY For a Single Crust: 1-1/2 cups All Purpose Flour 1-1/2 tsp Sugar 1/2 tsp Salt 1/2 cup Unsalted Butter (cold and cut into slices) 1/4 cup Cold Water For a Double Crust: 2-3/4 cups All Purpose Flour 1 Tbsp Sugar 1 tsp Salt 1 cup Unsalted Butter (cold and cut into slices) 1/2 cup Cold Water SIMPLE CHERRY PIE 4-1/2 cups Sour Cherries (pitted) fresh, individually frozen or canned 1 cup Sugar (granulated) 3 Tbsp Tapioca (quick cooking) 1/2 tsp Almond Extract 1 Tbsp Butter (unsalted and firm) 2 Unbaked pie shells – 9" Preheat oven to 400°. Toss cherries with sugar, tapioca and almond extract. Let stand 15 minutes. Pour mixture into the pie shell, then dot with butter. Cover with second pie shell. Seal and flute edge. Cut several slits in top crust to permit steam to escape or if you’re more daring, make a lattice top. Bake for 40-50 minutes or until done. KAHLUA PECAN PIE WITH CHOCOLATE CHIPS 1/4 cup Butter (unsweetened and soft) 2 Tbsp Flour (all purpose) 1/2 cup Sugar (granulated) 1 tsp Vanilla Extract (pure) 3 Eggs 1/2 cup Kahlua 3/4 cup Corn Syrup (dark) 1/2 cup Evaporated Milk 1 cup Pecans (chopped) 1/2 cup Chocolate Chips (semi-sweet) 1 Unbaked pie shell – 9" Preheat oven to 375°. Beat sugar and butter in mixer until smooth; gradually add flour. Continue to beat until smooth. Gradually add eggs one at a time into the mixer. Beat until smooth. Stir in Kahlua, corn syrup, milk, pecans and chocolate chips. Mix well then pour into the piecrust. Bake at 375° for about 15 minutes, reduce heat to 325° and bake for an additional 40 minutes or until the center is firm.

SWEET POTATO PIE 1 lb. Sweet Potatoes (fresh) (Substitute 15-oz. of canned if you’re in a jam for time) 1/2 cup Butter (unsweetened and soft) 1/2 cup White Sugar 1/4 cup Brown Sugar 1/2 cup Milk 2 Eggs 1/4 tsp Nutmeg (ground) 1/2 tsp Cinnamon (ground) 1-1/2 tsp Vanilla Extract (pure) 1 Unbaked pie shell – 9" Boil whole sweet potatoes in skin for 40-50 minutes or until done. Let cool then remove the skins. Preheat oven to 350°. Smash sweet potatoes in a bowl, add butter then mix on medium speed with a mixer. Stir in sugar and milk. Add eggs, nutmeg, cinnamon and vanilla then mix until smooth. Pour filling into an unbaked piecrust. Bake in oven for 50-60 minutes or until a toothpick inserted into the middle of the pie comes out clean. DHL APPLE PIE Filling: 8 or (2 cups) Granny Smith or other tart apples (peeled, cored and sliced) 3/4 cup Sugar (granulated) 1/4 cup Flour (all-purpose) 1 Egg 1 cup Sour Cream 1/2 tsp Vanilla Extract (pure) 1 Unbaked pie shell – 9" Topping: 1/4 cup Sugar (granulated) 1/4 cup Brown Sugar 1/2 cup Flour 1/2 cup Butter (unsalted and firm) 1/2 cup Walnuts (chopped) 1 Tbsp Cinnamon Preheat the oven to 400°. To make the filling, blend together in a medium bowl the sugar, sour cream, flour, egg and vanilla extract until smooth. Add the sliced apples to your mixture, stir to coat apples then pour filling into the pie shell. Bake for about 45 minutes. For the topping, mix all ingredients together and hold until the pie bakes for the first 45 minutes. Once ready, evenly sprinkle the ingredients over the top of the pie. Finish baking for an additional 5 minutes. MAPLE PUMPKIN PIE 1 Pumpkin (small, sweet) (Substitute 15-oz. of canned if you’re in a jam for time) 3/4 cup Brown Sugar 1 tsp Cinnamon (ground) 1/2 tsp Ginger (ground) 1/2 tsp Nutmeg 1/2 tsp Salt 1/4 cup Maple Syrup (pure) 1 12-oz can Evaporated Milk 1-1/2 Tbsp Flour (all purpose) 2 large Eggs 1 Unbaked pie shell – 9" Preheat oven to 375°. Cut pumpkin into wedges; remove seeds an place in a large baking pan. Cover with foil and bake for at least one hour or until very tender. Remove from oven and let cool. Scrape the pumpkin from the skin and place into a food processor. Puree until smooth. Measure 1-1/2 cups of the pumpkin puree. In a large bowl, mix together the pumpkin, brown sugar, cinnamon, ginger, nutmeg and salt. Stir in the maple syrup, evaporated milk and flour. Mix in the eggs one at a time. Pour the filling into unbaked pie shell. Bake in oven for 50-60 minutes or until a toothpick inserted into the middle of the pie comes out clean.