Sweet or savory – it’s always a good time for pie! Enjoy making and tasting these four pies, using recipes from local pie lovers.

Blueberry Sour Cream Pie

BY MELISSA SPELTS
Adapted from infinetaste.com

1 graham cracker crust (my adaptation)

Filling
3⁄4 cup granulated sugar
1 cup sour cream
1 egg
1 tsp. vanilla
1⁄2 tsp. almond extract
1 Tbsp. lemon juice (freshly squeezed is best)
1⁄2 tsp. salt
2 Tbsp. flour
2 1⁄2 cups blueberries

Crumble Topping
1 1⁄2 Tbsp. cold butter
3 Tbsp. flour
2 Tbsp. sugar
pinch of salt

1. Preheat oven to 400 degrees.
2. Mix together sugar, sour cream, egg, vanilla, almond extract, lemon juice, salt, and flour until smooth. Fold in blueberries. Pour into baked graham cracker pie crust.
3. Bake for 30 minutes.
4. While the pie is baking, prepare the crumble topping. We used our dough blender and cutter to mix the butter into the flour, but you can also use two knives. Once you have pea-sized butter in the flour mixture, stir in the sugar and salt.
5. After the pie bakes for 30 minutes, remove from the oven and add your crumble topping to the top. Bake for an additional 10 to 15 minutes. Cool completely before serving.

Lemon Meringue Pie

BY HAILEY RASMUSSEN
Adapted from allrecipes.com

1 9-inch pie crust, baked
4 egg whites
6 tsp. white sugar
1 cup white sugar
2 Tbsp. all-purpose flour
3 Tbsp. cornstarch
1/4 tsp. salt
1 1⁄2 cup water
2 lemons, juiced and zested
2 Tbsp. butter
4 egg yolks, beaten

1. Preheat the oven to 350 degrees.
2. Whip egg whites in a glass or metal bowl until foamy.
3. Add 6 Tbsp. of sugar gradually until stiff peaks form. Set aside while you make the lemon filling.
4. In a medium saucepan, mix together 1 cup of sugar, flour, cornstarch, and salt. Stir in water, lemon juice, and lemon zest. Cook over medium-high heat and stir frequently until it boils. Stir in butter.
5. Place egg yolks in a small bowl and gradually whisk in 1⁄2 cup of hot sugar mixture. Add it back to the saucepan and bring it to a boil while stirring constantly, until thick.
6. Remove from heat and pour into pie crust. Immediately top with the meringue and spread it so it seals against the pie crust.

TIP: Room temperature egg whites whip faster than cold egg whites.

Pumpkin Cheesecake Pie

BY CINDY JONES
This pumpkin cheesecake, with its gingersnap pecan crust and light and fluffy filling, is the ultimate combination of autumn flavors, perfect for a fall gathering.

Crust
1 1⁄2 cups ground gingersnap cookies
1⁄2 cup toasted pecans
1 stick (1⁄2 cup) unsalted butter, melted

Filling
3⁄4 lb. cream cheese, softened
3⁄4 cup white sugar
3⁄4 cup packed brown sugar
5 large eggs
1 1⁄2 cups canned pumpkin purée
3⁄4 cup heavy cream
1 tsp. cinnamon

1. Preheat the oven to 325 degrees.
2. In a small bowl, combine the butter with the gingersnap cookie crumbs and pecans. Press into the bottom of a buttered 10-inch springform pan.
3. Bake for 10 minutes. Remove from the oven and let cool.
4. In a large bowl, on the low speed of an electric mixer, beat the cream cheese until smooth. Gradually add the sugars. Add the eggs, one at a time. Add the pumpkin purée and mix until blended, stopping to scrape the bowl frequently. Once blended, stir in the heavy cream and cinnamon.
5. Pour the batter on top of the prepared crust and set the pan on a baking sheet. Bake until the edges are set, about 1 hour.
6. At the end of the baking time, turn off the heat and, leaving the oven door slightly open, cool the pie in the oven for 1 hour before removing it. Cover and refrigerate for at least 12 hours or overnight.
7. Remove the pie from the refrigerator 15-20 minutes before cutting and serving. Top with whipping cream and enjoy!

Leftover Turkey Pot Pie

BY MELISSA SPELTS
One of my favorite things at Thanksgiving time is the leftovers: the turkey, cranberries, stuffing, and rolls. My mom always used all the leftovers for meals we ate while the family was still together. We’ve had soups, sandwiches, and all sorts of different meals. A few years ago, Ryan and I went to a sandwich shop in Las Vegas called Capriotti’s. They have a sandwich called the Bobbie. It is my favorite sandwich in all the world. It is turkey, stuffing, and cranberry sauce on a bun, and it is amazing. They call it Thanksgiving on a bun. They have one in Logan if you want to try. We decided to try that idea with a pot pie, and it’s delicious!

Crust
1 box (2 count) refrigerated pie crust

Filling
turkey
stuffing
dried cranberries
veggies
gravy (see next column)

Gravy
1⁄3 cup butter
1⁄3 cup chopped onion
1⁄3 cup flour
1⁄2 tsp. salt
1⁄4 tsp. pepper
1 can chicken broth
1⁄2 cup milk

1. Place 1 pie crust in a pie dish. Poke holes in the crust with a fork and cook in the oven at 450 degrees for 10-12 minutes.
2. In a sauce pan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently until tender.
3. Stir in flour, salt, and pepper until well blended.
4. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
5. Add gravy to your filling mixture and pour into your cooked pie crust. Spread out evenly.
6. Add the second pie crust to the top with holes cut.
7. Cook for 20 minutes with a foil cover over the outer crust and then remove the foil and cook for 15-20 minutes until the crust is golden brown.