Apple Cranberry Pie

Ingredients: pastry for a 2 crust pie 1/4 cup packed brown sugar 1/4 cup sugar, heaping 1/3 cup flour 1 teaspoon cinnamon 1/2 teaspoon nutmeg 4 cups cored and sliced granny smith apples 2 cups fresh cranberries 2 tablespoons butter

Directions: Preheat oven to 425°F. In a large bowl combine sugars, flour, cinnamon and nutmeg. Add fruit and mix well. Turn into prepared pastry shell, dot with butter and cover with the other crust. Trim the crust to fit and vent the top by cutting several slits in the top crust. Seal the edges and then bake for 40-45 minutes until bubbly and golden brown.

Butterfinger Pie

Ingredients: 2 large eggs 1/4 cup water 1 cup sugar 1/4 cup all purpose flour 1/4 teaspoon salt 1/2 cup unsalted butter 8 Butterfinger candy bars (2.1 oz each) coarsely chopped (divided-6 bars for filling) 1 graham cracker crust whipped cream for garnish

Directions: Preheat oven to 325°F. Beat eggs in a large bowl and then add water, sugar, flour and salt until well combined. Melt butter in a small saucepan and then pour hot butter into batter and blend well. Stir in 6 chopped candy bars. Cool completely and refrigerate. (Can be refrigerated for up to 24 hours.) Pour filling into the crust and bake 45 minutes until just barely set. Cool completely and refrigerate overnight. Before serving, garnish with whipped cream and remaining 2 chopped butterfinger candy bars.

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