Thanks @sabaray ! That looks a lot like what I remember my mom making. But it’s been over 20 years so my memory is not very reliable!
One of my favorites is UW-Madison’s fudge bottom pie.
@BunsenBurner Recipe me that. Sounds sort of like a drunken Finnian Haddie pie.
Does anyone blind bake their fruit pies? Going to be trying my pie bird for the first time for Tgiving. Does everyone use pie shields?
A fidget pie is an old-fashioned Harvest pie with bacon (streaky American) onions and apples. I’ve used pears also. That’s an unusual one.
I usually use quick oats in my streusel topping.
Rough measurements:
3/4 cup AP flour
3/4 cup brown sugar but I often add up to 1 cup. I think it is better when it has more brown sugar in it especially if you use the oats.
3/4 cup softened butter, salted (if using unsalted, add a pinch of salt. Most baked goods are better with a little salt IMO)
1/2 cup quick rolled oats (optional)
1/2 tsp cinnamon
I find mixing with hands works best, working until you get little clumps. Easy to taste and add to it before topping the pie. I like a buttery/sugary topping.
I much prefer a dutch pie to two crusts and always make my peach, apple, and strawberry rhubarb pies that way. It’s like having pie and a crisp in one. 
OK BB, I will! I’ll make sure to finish them while D3 is here over winter break.
We love blueberry pie in this house. Frozen is fine. One thing that helps with the runniness problem is to use some dry blueberries if you can find them. They absorb the liquid and plump right up you can’t tell which were which in the finished pie. I always make blueberry pie with a lattice top. As this recipe points out it also helps to wait and let it cool off before eating: https://www.bonappetit.com/recipe/best-blueberry-pie The innards are basically my recipe - we often put in a pinch of cinnamon. I make the Cooks Illustrated vodka pie crust recipe. This one has some lemon in it which might be good, but I haven’t tried it.
“I love all sorts of pies but miss living near where tart cherries grow. They are impossible to find”
If you have an international market in your city that serves Eastern Europeans, look for dry-pack frozen tart cherries. In the Chicago area, the Fresh Farms markets have them.
One of ur local farmers markets has them, but they are only in season for about two weeks. Luckily they freeze well, so I always buy enough for two pies.
We’re going to friends’ house for Tgiving, but I’m not passing up the chance to bake a pie, so I’m bringing a chocolate pecan pie and home made tangerine ice cream. What’s on your dessert menu?
Apple and quince pie with vodka crust. I will bake it even if the oven is still not in the wall.
Tangerine ice cream sounds wonderful and refreshing!
For us, pumpkin pie, chocolate silk pie, and pecan squares with freshly whipped cream.
@BunsenBurner – what an exotic-sounding pie! Have you made it before?
S wants blackberry pie with a top crust. I might make him one another time as I’ve just talked to my Sister and she is also bringing a few desserts.
So far we have :
Double chocolate cheesecake made by BIL, my sister will make poached pears, molasses cookies and a fresh berry tart. My younger D begs for this tart. My D will be surprised as her aunt told her that it’s a summer dessert and berries are expensive in November. My SIL will bring a pumpkin pie, apple pie and cheesecake all from Costco. She brings them because she likes them. SIL will also bring a 2lb box of Sees chocolates to share. She will also bring a box for each family to take home. My SIL has a huge sweet tooth. Mil will have coffee ice cream and lemon sorbet in the freezer.
@Mom60 Blackberries seem to be most reasonably priced at Trader Joe right now. At least in our area.
Same in my neck of the woods, New England. You can get blackberries for $2/pint.
@mom60 – OMG, you will have such amazing desserts!!
Yes, @katliamom ! We used to have a quince tree in our backyard. I froze some fruit before selling the tree (with the house). Quinces add wonderful aroma and a little tartness to the pie. I use sweeter apples (honey crisp or similar) 50:50. This is the tree variery:
http://www.raintreenursery.com/Aromatnaya_Russian_Quince_Quince.html
@BunsenBurner Help us out with the Vodka pie crust.
@gearmom - here it is:
http://www.thekitchn.com/recipe-review-vodka-pie-crust-68851
I don’t think vodka brand matters. I used to use a little out of the bottle that someone gave us and that we had in a freezer for more than 10 years… we don’t drink vodka. Thank you for reminding me to buy some as I poured it out when we moved - can’t drive with an open bottle of alcohol in my state. 
Side note: this is one of the best CC threads EVER. The most pleasant and satisfying!!!
Side note #2: Be sure to have Tupperware handy where ever you eat - You need to stick some of these desserts in the freezer for later! I literally cannot stuff too much in in one day - it’s not pleasant! I’m a fan of taking mini pieces and sticking them in the freezer to pull out AFTER T-Day for a sweet treat!