Katie's Mom's Pie Crust + Apple and Pumpkin Fillings

Pie Crust
2 cups flour
1 tsp. salt
2/3 cup shortening
1/2 c cold water

Cut the shortening into the flour + salt with a food processor or 2 knives or a fork, until the pieces are the size of small peas. Sprinkle water into the mixture by tablespoons, mix with a fork, push the bigger clumps to one side, and add more water. When all is moistened, gather up into a ball and divide into 2 equal pieces. Refrigerate for 1 hour or more. Roll out onto a lightly floured surface. Makes crust for top and bottom of a covered, 9" pie.

Apple Pie Filling
7 apples, peeled and sliced (for a 9 inch pie)
3/4 cup sugar
2 Tbsp. flour
1 tsp. cinnamon
dash of salt
2 Tbsp. butter

Combine sugar, flour, cinnamon, and salt in a small bowl. In a large bowl, mix with apples. Fill the bottom pie crust with apple mixture and dot with butter. Place top crust over, and crimp the edges together with a fork. Cut holes in the top crust to let steam escape. Place in 400° F oven for 50 minutes to 1 hour.

Pumpkin Pie Filling
1 15-oz. can of pre-cooked pumpkin
1 tsp. cornstarch
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground cloves
1/2 tsp. salt
1 1/2 tsp melted butter
1 12-oz. can of evaporated milk
1 cup sugar
1/8 cup molasses
2 eggs, beaten

Sift together sugar, cornstarch, salt, cinnamon, ginger, and cloves. Mix with canned pumpkin. Add eggs, melted butter, molasses, and evaporated milk. Pour mixture into a 9-inch pie plate lined with crust. Bake at 450° F for 15 minutes, then reduce oven temperature to 350° F and continue baking for 50 minutes.