Earlier this year I was asked to bake six pies (of the blueberry and apple varieties) for Select Nova Scotia’s winter television commercial campaign to help promote the use of locally grown food and produce within the province. And so began piepalooza at our house. This challenge got me over any residual trepidation I might have had about working with pastry and gave me a newfound respect for the humble, unassuming pie.

What could be more classically festive than apple pie? Simple, homey and ultra delicious, apple pie is a family favorite, a dessert fancied by all family members — from the blithe toddler to the merry great grandparents, everyone will be angling for a slice of this luscious Dutch apple pie.

This pie crust recipe can be used for both sweet and savory pies, with a little sugar added to the pastry for sweet or dessert pies or tarts — this adds a little extra flavor and helps the crust brown. Keep at least a couple batches on hand in the freezer for the inevitable pie emergency.

Who knew one pie pumpkin from our Tap Root Farms CSA food box would stretch so far? Two batches of pumpkin scones, pumpkin pancakes, and now pumpkin pie, and I still have a cup of pumpkin purée left.

Although I’m not a huge fan of egg dishes, quiche is one of my favorite meals which works well for brunch, lunch or dinner, served with a light side salad or on its own. And quiche can be prepared up to a day ahead, reheated, or even served at room temperature.